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A processing method for improving the fluidity of instant tea powder

A technology of instant tea powder and processing method, applied in the directions of tea, tea extraction, food science, etc., can solve the problems of poor fluidity of instant tea powder and the like

Active Publication Date: 2016-03-23
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to solve the problem of poor fluidity of instant tea powder while maintaining the original health-care functional ingredients (tea polyphenols, caffeine, amino acids, etc.) processing methods

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] By weight, weigh 1 part of green tea and 14 parts of water, transfer them into an extraction tank, and extract at a temperature of 110°C and a pressure of 100kPa for 12 minutes. Collect the supernatant by centrifugation in a disc centrifuge, then filter and clarify the supernatant through a ceramic membrane with a pore size of 0.2 μm, and then concentrate it through a reverse osmosis membrane or vacuum concentration to obtain a concentrated solution with a concentration of 22.5 Brix; The concentrated liquid is sterilized at a temperature of 122°C for 5 seconds, and then plated and quickly frozen in a freezer at a temperature of -28°C until completely frozen, followed by vacuum freeze-drying according to the following steps:

[0022] 1) Put the above-mentioned frozen products on the shelf of the vacuum freeze dryer, set the temperature of the shelf to 75°C, control the heating process of the shelf within 1 hour, and keep it warm for 1.5 hours after the temperature of the ...

Embodiment 2

[0027] By weight, weigh 1 part of oolong tea and 15 parts of water, transfer them into an extraction tank, and extract at a temperature of 105°C and a pressure of 105kPa for 10 minutes. Collect the supernatant by centrifugation in a disc centrifuge, then filter and clarify the supernatant through a ceramic membrane with a pore size of 0.3 μm, and then concentrate it through a reverse osmosis membrane or vacuum concentration to obtain a concentrated solution with a concentration of 25 Brix; The concentrated liquid is sterilized at a temperature of 125°C for 4 seconds, and then plated and quickly frozen in a freezer at a temperature of -29°C until completely frozen, followed by vacuum freeze-drying according to the following steps:

[0028] 1) Put the above-mentioned frozen products on the shelf of the vacuum freeze dryer, set the temperature of the shelf to 85°C, control the heating process of the shelf at 0.9 hours, and keep it warm for 1.6 hours after the temperature of the sh...

Embodiment 3

[0033] By weight, weigh 1 part of Pu-erh tea and 16 parts of water, transfer them into an extraction tank, extract at a temperature of 115°C and a pressure of 103kPa for 8 minutes, after the extraction is completed, rapidly cool the extract to 40°C, and then extract the cooled extract The liquid is centrifuged by a disc centrifuge to collect the supernatant, and then the supernatant is filtered and clarified through a ceramic membrane with a pore size of 0.5 μm, and then concentrated by a reverse osmosis membrane or vacuum concentrated to obtain a concentrated solution with a concentration of 20 Brix; The concentrated liquid was sterilized at a temperature of 120°C for 6 seconds, and then plated and quickly frozen in a freezer at a temperature of -30°C until completely frozen, followed by vacuum freeze-drying according to the following steps:

[0034] 1) Put the above-mentioned frozen products on the shelf of the vacuum freeze dryer, set the temperature of the shelf to 80°C, co...

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PUM

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Abstract

The invention relates to the field of processing of instant tea powder, and in particular relates to a processing method for improving the flowability of instant tea powder. The instant tea powder is prepared by using tea leaves as a raw material through the steps of extraction, residue-liquid separation, concentration, sterilization, drying, pulverization and screening, wherein the drying is vacuum freeze drying, the temperature of a shelf is increased to 75-85 DEG C within 0.9-1.1 hours, and the heat preservation is performed for 1.4-1.6 hours; then the temperature of the shelf is improved to 100-110 DEG C within 1.4-1.6 hours, and the heat preservation for 6-7 hours; and finally, the temperature of the shelf is reduced to 55-65 DEG C within 2.4-2.6 hours, the heat preservation is performed for 0.8-1.2 hours, and the whole freeze drying process is ended. The instant tea powder prepared by the method is crystal-clear, glossy, crystalline and good in flowability, and can be used for avoiding a wall sticking phenomenon in a packing process so as to improve the packing effect.

Description

technical field [0001] The invention relates to the field of instant tea powder processing, in particular to a processing method for improving the fluidity of instant tea powder. Background technique [0002] Tea is a green and healthy health drink. There are many health-care ingredients in tea, including catechin, theanine, and caffeine. Instant tea powder is widely used as a raw material in the food and beverage industry. It is simple, convenient and highly applicable. It has been widely used in the solid tea beverage industry. However, the tea powder obtained by traditional instant tea powder processing technology is small and sticky. Strong adhesion, it is easy to cause wall sticking during the packaging process, and the dust phenomenon is serious, the flow is poor, and it is easy to agglomerate, which restricts the development of instant tea powder in solid beverages and small-package instant tea powder. Contents of the invention [0003] The purpose of the present i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/26A23F3/18
Inventor 欧阳晓江蒋爱青
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD