A kind of preparation method of compound flavor instant tea

Abstract

The invention discloses a preparation method for a compound scent type instant tea. The preparation method comprises the following steps: packaging tea A into tea bags of 5g / bag-50g / bag by inodorous air-permeable filter paper, adding 1-100 tea bags into per kg of tea, and uniformly mixing; heating and treating the tea mixed with the tea bags for 1-20 minutes at a temperature of 60-200 DEG by using a roller fragment enhancer; quickly cooling to 40-90 DEG C by adopting air-cooling, storing for 0.5-3 hours in a sealed container, quickly cooling to 20-45 DEG C by adopting air-cooling, and separating the cooled tea by a screening machine to remove the tea bags; and taking the tea B compounded with the flavor of the tea A, adding water for extracting, carrying out solid-liquid separation, filtering, concentrating, and drying after sterilizing to obtain the compound scent type instant tea, wherein the tea A and the tea B are any one or a mixture of several of green tea, black tea, oolong tea and white tea; the tea A is different from the tea B.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing instant tea. Background technique [0002] The aroma components of tea are mainly produced in the process of processing fresh tea leaves into dry tea leaves. After dry tea is made, the aroma of tea leaves can only be enhanced by roasting, but the type of aroma cannot be changed. Although the traditional Chinese jasmine tea can absorb the aroma of jasmine into the tea leaves by smelling flowers after the tea leaves are processed into dry tea, at present, only various flowers can be used as raw materials for scenting flowers, and the tea leaves can only be scented. It has a variety of floral aromas, but cannot produce new compound aromas from different types of tea leaves. The processing of scented tea requires the use of fresh jasmine, which is greatly affected by the season and takes a long time to process. The process of adding flowers and jacquard flowers in...

AI Technical Summary

Problems solved by technology

This method can only improve the aroma of the original tea leaves, but cannot change the aroma type of tea leaves, nor can it combine the aroma characteristics of different types of tea leaves

Chinese patent: ZL200310110984.0 discloses a new type of jasmine tea processing method, through the initial scenting of tea base, flower treatment, camellia splicing, scenting, frying, and cooling to make jasmine tea, minus the jacquard and drying processes , although the labor required for the traditional jasmine tea processing technology has been reduced, the process is still relatively complicated, and only fresh jasmine flowers can be used to process jasmine tea. The production process is still affected by the production season of jasmine flowers, and the jacquard After the process, the jasmine added in the scenting process cannot be removed, resulting in jasmine in the tea, changing the unique characteristics of the tea itself

Although this method makes tartary buckwheat tea obtain different aroma components, other raw materials must be mixed for extraction, and the product also brings in the taste and color of black tea, sweet-scented osmanthus, and chrysanthemum, resulting in impure tartary buckwheat tea; Chinese patent ZL201110444465.2 discloses a method for making high-flavor instant black tea powder. The high-flavor instant black tea powder is obtained by selecting high-flavor black tea raw materials; The product, by adding flavor protease, improves the leaching rate while improving the flavor of tea juice, and adds a compound emulsifier before concentration to effectively retain the natural tea flavor in instant tea powder

This method can only obtain instant tea with the aroma of raw black tea, but cannot make instant tea have different types of aromas. At the same time, it is necessary to add flavor protease and compound emulsifier, and add food additives to natural tea leaves, resulting in The resulting instant tea is non-natural instant tea