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A kind of preparation method of instant tea granule without additive

A technology of instant tea and additives, applied in tea, tea extraction, food science, etc., can solve problems such as easy adhesion to the inner wall of the packaging bag, agglomeration of dry inside and wet outside, and poor product fluidity, so as to achieve good market advantages and products The effect of quality safety and low production cost

Active Publication Date: 2015-09-02
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the instant tea produced by this process has the following problems: (1) The freeze-dried instant tea is in the form of crystals or scales (the instant tea is in the form of particles or powder when spray-dried), and the product has a small particle size and is easy to adhere to the package. The inner wall of the bag; (2) The fluidity of the product is poor; (3) It is easy to form agglomerates with dry inside and wet outside when brewing, and it is not easy to dissolve instantly; (4) It is easy to absorb moisture and the shelf life is not long; (5) The energy consumption of product manufacturing is large , high cost

Method used

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  • A kind of preparation method of instant tea granule without additive
  • A kind of preparation method of instant tea granule without additive
  • A kind of preparation method of instant tea granule without additive

Examples

Experimental program
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Effect test

Embodiment 1

[0023] Put 100kg of dark tea raw materials into a multifunctional extraction tank, add 800kg of boiling water for extraction, and filter the extraction solution after 30 minutes. Add 700kg boiling water again and carry out leaching for 30min. After the two extracts are cooled, they are centrifuged with a three-leg filter centrifuge, and the centrifuged liquid is further centrifuged with a high-speed tube centrifuge, and then concentrated under vacuum and reduced pressure to a concentration of 40%. Sterilize by UHT, the sterilization temperature is 135°C, and the sterilization time is 5 seconds. Pump the concentrated liquid into the mixer with a mono pump and mix it with pure compressed air; the mixed liquid is foamed on the foaming machine, the speed of the foaming machine is 1500 rpm, and the compressed air flow rate is the concentrated liquid flow rate 1 / 2. The tea concentrate after foaming is spray-dried with a pressure-type spray-drying tower to obtain 26.5kg instant bla...

Embodiment 2

[0025] 620kg of green tea raw materials are subjected to continuous countercurrent extraction at a feed rate of 600kg / h. The extract is initially filtered with a decanter centrifuge, and the filtrate is further filtered with a disc centrifuge, and then filtered with an inorganic ceramic membrane and an ultrafiltration membrane. Microfiltration and ultrafiltration, the filtrate is concentrated by reverse osmosis membrane and then further concentrated under reduced pressure to a concentration of 20%. Sterilize by UHT, the sterilization temperature is 130°C, and the sterilization time is 5 seconds. Use a screw pump to pump the concentrated liquid into the mixer and mix it with pure compressed air; the mixed liquid is foamed on the foaming machine. The speed of the foaming machine is 1200 rpm, and the compressed air flow rate is 1 / 3. The foamed tea concentrate was spray-dried with a pressure spray drying tower to obtain 125 kg of instant green tea granules with an average partic...

Embodiment 3

[0027] Put 100kg of black tea raw materials into a multifunctional extraction tank, add 800kg of boiling water for extraction, and filter the extraction solution after 30 minutes. Add 700kg boiling water again and carry out leaching for 30min. After the two extracts are cooled, they are centrifuged with a three-leg filter centrifuge, and then further centrifuged with a high-speed tube centrifuge. The centrifuge is first concentrated to a concentration of 5% with a reverse osmosis membrane, and then concentrated under vacuum to a concentration of 5%. The concentration is 30%. Sterilize by UHT, the sterilization temperature is 135°C, and the sterilization time is 5 seconds. Pump the concentrated liquid into the mixer with a mono pump and mix it with pure compressed air; the mixed liquid is foamed on the foaming machine. 1 / 5. The foamed tea concentrate was spray-dried with a pressure spray drying tower to obtain 31.2 kg of instant black tea granules with an average particle di...

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Abstract

The invention belongs to the technical field of deep processing of tea, and provides a preparation method of instant tea particles without additives. The preparation method comprises the steps of raw material extracting, filtering, concentrating, sterilizing, and spray-drying and pelletizing, wherein the concentration of a concentrated solution obtained by concentrating is 20%-50%, and during the pelletizing process, the concentrated solution is mixed with compressed air and then foamed on a foaming machine, and the foamed tea concentrated solution is spray-dried to obtain the instant tea particles. The instant tea prepared by the method is in the form of hollow spherical particles, the diameters of the particles are mainly in the range of 100-500 microns, and the particles are large and are high in size uniformity and good in mobility and solubility; no auxiliary material is added in the preparation process, and the pelletizing and the drying are finished in one step, so that the whole production process is simple, the production cost is low, the operability is high, and the industrial production is facilitated.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a method for preparing instant tea granules without additives. Background technique [0002] Tea is a traditional beverage in my country and one of the three major non-alcoholic beverages in the world. With the change of people's lifestyle, people's (especially young people's) consumption of tea is gradually developing in the direction of convenience and speed. Instant tea has the advantages of convenience, quickness, natural safety, etc., and has been recognized by more and more consumers, especially young consumers and professional groups. In order to achieve a natural and instant effect, at present, the production of instant tea with relatively good solubility mainly adopts the combination of reverse osmosis membrane concentration and freeze-drying process. However, the instant tea produced by this process has the following problems: (1) The freeze-dr...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/28
Inventor 刘仲华龚雨顺陈庆余黄建安施兆鹏施龄
Owner HUNAN AGRICULTURAL UNIV