Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A preparation method of instant high-aroma dark tea

A dark tea and instant technology, applied in the field of deep processing of tea, can solve the problems of miscellaneous bacteria contamination, growth and reproduction of harmful bacteria, high cost of instant dark tea, long solid-state fermentation cycle, etc., to achieve short cycle, low cost, and cost advantage Effect

Active Publication Date: 2015-09-09
黄山水工茶业有限公司
View PDF9 Cites 10 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these improvements have not solved the problems of long solid-state fermentation period in the dark tea fermentation process, contamination by bacteria and even growth and reproduction of harmful bacteria. Therefore, the obtained instant black tea has defects such as high cost, low tea fragrance, and potential safety hazards.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of high fragrance instant black tea, comprising the following steps:

[0030] (1) Take 150 kg of Tieguanyin tea, crush it into fine powder, add 3000 kg of water, extract at an extraction temperature of 85°C for 30 minutes, use a filter to separate the slag-liquid after extraction, and then separate the slag-liquid to extract Pass the liquid through a ceramic membrane with a pore size of 0.2 microns to obtain a clarified tea liquid, then use a reverse osmosis membrane to concentrate the tea liquid to a concentration of 10%, and finally filter and sterilize the tea liquid through a sterilizing ultrafiltration membrane to obtain a tea concentrate, and then concentrate the tea The liquid is poured into a sterile fermenter for subsequent use;

[0031] (2) Inoculate the coronoid cystic strain CGMCC10610 on a PDA plate, and culture it in a constant temperature incubator at 28°C until the plate is covered with colonies. Under aseptic conditions, add 10 mL o...

Embodiment 2

[0036] A preparation method of high fragrance instant black tea, comprising the following steps:

[0037] (1) Take 200 kg of white bud Qilan tea powder, add 2500 kg of water, extract at an extraction temperature of 92°C for 40 minutes, use a centrifuge to separate the slag-liquid after extraction, and then separate the slag-liquid to obtain the extract Pass through a hollow fiber ultrafiltration membrane of 100,000 Daltons to obtain clarified tea liquid, then concentrate the tea liquid with a reverse osmosis membrane to a concentration of 6%, and finally filter and sterilize through a sterilizing ultrafiltration membrane to obtain a tea concentrate , putting the tea concentrate into a sterile fermentation tank for subsequent use;

[0038] (2) Inoculate the coronoid cystic strain CGMCC No.10610 on a PDA plate, and culture it in a constant temperature incubator at 28°C until the plate is covered with colonies. Under sterile conditions, add 10 mL of Scrape the yellow mycelium on...

Embodiment 3

[0043] A preparation method of high fragrance instant black tea, comprising the following steps:

[0044] (1) Take 200 kg of Dahongpao tea, crush it into fine powder, add 4,000 kg of water, and extract for 60 minutes at an extraction temperature of 65°C. After extraction, use a filter to separate the residue from the liquid, and then separate the residue from the liquid The liquid passes through a hollow fiber ultrafiltration membrane of 100,000 Daltons to obtain a clarified tea liquid, and then the tea liquid is concentrated to a concentration of 15% by a reverse osmosis membrane, and finally the tea is obtained after being filtered and sterilized by a sterilizing ultrafiltration membrane. Concentrate, put the tea concentrate into a sterile fermenter for subsequent use;

[0045] (2) Inoculate the coronoid cystic strain CGMCC No.10610 on a PDA plate, and culture it in a constant temperature incubator at 28°C until the plate is covered with colonies. Under sterile conditions, a...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a preparation method of instant high-aroma dark tea. The method includes the following steps: (1) using green tea and / or oolong tea as raw materials, conducting water extraction, solid-liquid separation, concentration and sterilization on the raw materials to obtain a tea concentrated solution; (2) using eurotium cristatum strains as raw materials to prepare eurotium cristatum strain seed liquid; (3) inoculating the tea concentrated solution with the eurotium cristatum strain seed liquid, and performing fermentation processing under aseptic conditions to obtain tea fermentation liquid ; and (4) homogenizing and drying the tea fermentation liquid, thereby obtaining the high-aroma dark tea. The high-aroma dark tea uses the eurotium cristatum strains to conduct pure breed fermentation on the tea concentrated solution of green tea and / or oolong tea, which solves the problem of growth and reproduction of foreign bacteria and even harmful bacteria in the process of traditional dark tea fermentation. Therefore, the safety of tea products can be improved. In addition, the obtained instant high-aroma dark tea has a compound aroma released from the green tea and / or oolong tea and eurotium cristatum, has a pure and mild taste and strong fragrance, and contains rich eurotium cristatum mycelium.

Description

technical field [0001] The invention relates to the field of deep processing of tea, in particular to a preparation method of high-flavor instant black tea. Background technique [0002] Dark tea is a kind of special tea made by microbial fermentation during processing. It has significant functions of reducing fat and blood sugar, so it is more and more popular among the people. However, traditional black tea has the problem of inconvenient drinking, and it is difficult to adapt to the needs of the modern fast-paced lifestyle, while instant black tea is more and more respected because of its convenient drinking. [0003] The traditional processing technology of instant black tea is to use water to extract black tea, and after filtration, concentration, high-temperature sterilization, and drying, it is made into a solid product without tea dregs, which can be quickly dissolved in water and maintains the unique flavor of black tea. At present, the production process of dark t...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23F3/16
Inventor 高学玲岳鹏翔卢恒谦王玉婉
Owner 黄山水工茶业有限公司
Features
  • Generate Ideas
  • Intellectual Property
  • Life Sciences
  • Materials
  • Tech Scout
Why Patsnap Eureka
  • Unparalleled Data Quality
  • Higher Quality Content
  • 60% Fewer Hallucinations
Social media
Patsnap Eureka Blog
Learn More

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2025 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com