Instant black tea extract

A black tea extract, black tea technology, applied in the direction of tea extraction, etc., can solve the problems of insufficient clarity of soup color, poor drinking, affecting taste, etc.

Active Publication Date: 2015-09-23
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, a large number of black teas on the market appear in the form of bar tea, spiral tea, black crushed tea, and teabags. These traditional black teas have different dissolution rates during the brewing process, which affects the taste to a certain extent...

Method used

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  • Instant black tea extract
  • Instant black tea extract
  • Instant black tea extract

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0045] (A) Take 100kg of black tea, add 5 times of water, extract at a constant temperature of 35°C, extract twice, 0.5h each time, filter to obtain the extract I, (B) add 5 times of water, keep boiling for 0.5h, filter, To obtain the extract II,

[0046](C) Combine the extracts I and II, concentrate at 70°C until the specific gravity is 1.030-1.035, and centrifuge at 45-55°C for later use. The centrifugate was concentrated again at a temperature of 70°C to a specific gravity of 1.05-1.12. The obtained concentrated solution is directly sprayed dry, the air inlet temperature is set to 160°C, the holding temperature is 45-60°C, and the feed rate of the peristaltic pump is 200-300L / h.

Embodiment 2

[0048] (A) Take 100kg of black tea, add 15 times the amount of water, extract at a constant temperature of 60°C, extract 3 times, each time for 1.5 hours, filter to obtain the extract I, (B) add 15 times the amount of water, keep boiling for 1.5 hours, filter, To obtain the extract II,

[0049] (C) Combine the extracts I and II, concentrate at 70°C until the specific gravity is 1.030-1.035, and centrifuge at 45-55°C for later use. The centrifugate was concentrated again at a temperature of 70°C to a specific gravity of 1.05-1.12. The obtained concentrated solution is directly sprayed dry, the air inlet temperature is set at 180°C, the holding temperature is 45-60°C, and the feed rate of the peristaltic pump is 200-300L / h.

Embodiment 3

[0051] (A) Take 100kg of black tea, add 8 times of water, extract at a constant temperature of 50°C, extract twice, each time for 1 hour, and filter to obtain extract I, (B) add 8 times of water, keep boiling for 1 hour, filter, To obtain the extract II,

[0052] (C) Combine the extracts I and II, concentrate at 70°C until the specific gravity is 1.030-1.035, and centrifuge at 45-55°C for later use. The centrifugate was concentrated again at a temperature of 70°C to a specific gravity of 1.05-1.12. The obtained concentrated solution is directly sprayed dry, the air inlet temperature is set to 170°C, the holding temperature is 45-60°C, and the feed rate of the peristaltic pump is 200-300L / h.

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PUM

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Abstract

The invention discloses an instant black tea extract, which is prepared by the following steps: preparing black tea, adding water, heating to a temperature of 35 to 60 DEG C, extracting, filtering to obtain filtrate, adding water into the filtrate, heating to boil, extracting, filtering, merging the obtained extract, condensing, and drying to obtain the instant black tea extract. The disclosed instant black tea extract has a pure fragrance and unique taste, is very convenient to bring with and eat, and has the characteristics of ecology, science, convenience, and health, the cold solubility is good, and the tea soup is clear and clean.

Description

technical field [0001] The invention relates to an instant black tea extract, in particular to an instant black tea extract extracted at different temperatures. Background technique [0002] Tea contains a lot of polyphenols, which have bitter, astringent and astringent properties. In tea soup, it can be combined with caffeine to alleviate the physiological effects of caffeine on the human body. It has anti-oxidation, anti-mutation, anti-tumor, lower blood cholesterol and low-density lipoprotein content, inhibit blood pressure rise, inhibit platelet aggregation, anti-bacterial, anti-product allergy and other effects. As a health-care drink, it is popular among consumers favorite. According to the production process and quality characteristics and the oxidation degree of tea polyphenols, tea leaves are divided into six categories of teas: green tea, yellow tea, dark tea, green tea, white tea, and black tea. [0003] The types of black tea include large-leaf black tea, medi...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18
Inventor 刘顺航何忠荣李向波贾黎晖
Owner TIANJIN TASLY GROUP
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