Method of continuous vacuum freezing and drying of instant tea powder

A vacuum freeze-drying and instant tea powder technology, applied in the direction of tea, application, food science, etc., can solve the problems of the influence of flavor active ingredients, the inability of continuous production, the large influence of flavor quality, etc., to control re-infection, low cost, The effect of high recovery

Pending Publication Date: 2016-12-07
TEA RES INST CHINESE ACAD OF AGRI SCI
View PDF1 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The concentration and drying process of the tea extract have a great influence on the tea flavor components and active substances. The drying methods currently used include spray drying, freeze drying, continuous vacuum drying, etc. Spray drying has the advantages of low cost, rapid and continuous operation. and other advantages, but the drying temperature is high, the instant solubility is poor, and the flavor quality is greatly affected
Conventional vacuum drying is generally evaporated and dried at 15-70 °C, which can be produced continuously and has good instant solubility, but the concentration of the material is high, and the active ingredients of the flavor will have a certain impact
Vacuum freeze-drying is widely used in tea and other plant extract powders because low-temperature sublimation drying has little effect on the flavor and active ingredients of the material, but it cannot be produced continuously, with low production capacity and high drying costs

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method of continuous vacuum freezing and drying of instant tea powder
  • Method of continuous vacuum freezing and drying of instant tea powder
  • Method of continuous vacuum freezing and drying of instant tea powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1: instant green tea powder

[0023] 1) Take 60kg of roasted green tea and 60kg of roasted green tea and blend them, put them into a far-infrared aroma extractor and refire at a temperature of 110°C for 4 minutes, cool and pulverize them and pass through a 20-mesh sieve;

[0024] 2) Put the tea treated in step 1) into a multi-stage countercurrent column for low-temperature extraction, the tea-water ratio is 1:6, the extraction temperature is 45°C, and the extraction time is 40 minutes. The obtained tea extract is filtered through a 200-mesh stainless steel filter;

[0025] 3) Cool the tea extract obtained in step 2) to 10°C, pass through a 0.2um membrane after being centrifuged in a disc centrifuge, the centrifugal speed is 6000rpm, and the membrane filtration temperature is 25°C;

[0026] 4) Concentrate the concentrated solution obtained in step 3) through a DT disc tube reverse osmosis membrane to a final concentrated solution of 20Brix, with a concentratio...

Embodiment 2

[0030] Embodiment 2: instant black tea powder

[0031] 1) Blend 100kg Assam CTC and 20kg Souchong black tea, put it into a far-infrared aroma enhancing machine and refire at a temperature of 90°C for 15 minutes, cool and crush it and pass it through a 40-mesh sieve;

[0032] 2) Put the tea treated in step 1) into a multi-stage countercurrent column for low-temperature extraction, the tea-water ratio is 1:10, the extraction temperature is 52°C, and the extraction time is 45 minutes. The obtained tea extract is filtered through a 300-mesh stainless steel filter;

[0033] 3) Cool the tea extract obtained in step 2) to 8°C, pass through a 0.2um membrane after being centrifuged in a disc centrifuge, the centrifugal speed is 5000rpm, and the membrane filtration temperature is 15°C;

[0034] 4) Concentrate the concentrated solution obtained in step 3) through the DT disc tube reverse osmosis membrane to the final concentrated solution 18Brix, the concentration temperature is 30°C, an...

Embodiment 3

[0038] Embodiment 3: instant oolong tea powder

[0039] 1) Blend 110kg of Tieguanyin tea and 10kg of roasted green tea, put it into a far-infrared aroma enhancing machine and refire at a temperature of 105°C for 10 minutes, cool and crush it and pass it through a 10-mesh sieve;

[0040] 2) Put the tea treated in step 1) into a multi-stage countercurrent column for low-temperature extraction, the tea-water ratio is 1:20, the extraction temperature is 70°C, and the extraction time is 15 minutes. The tea extract obtained is filtered with a 60-mesh stainless steel filter;

[0041] 3) Cool the tea extract obtained in step 2) to 20°C, pass through a 0.3um membrane after being centrifuged in a disc centrifuge, the centrifugal speed is 4500rpm, and the membrane filtration temperature is 35°C;

[0042] 4) Concentrate the concentrated solution obtained in step 3) through the DT disc tube reverse osmosis membrane to the final concentrated solution 22Brix, the concentration temperature is...

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 invention relates to a method of continuous vacuum freezing and drying of instant tea powder and belongs to the technical field of tea processing. The method includes the following process steps: subjecting tea leaves to blending, firing, grinding, multistage countercurrent column extraction at low temperature and filtration treatment sequentially to obtain tea extract; subjecting the tea extract to cooling, centrifuging and membrane passing treatment to obtain concentrated solution; concentrating the concentrated solution via a DT disk tube type or ST screen tube type reverse osmosis membrane to final concentrated solution 10-30Brix so as to obtain secondary concentrated solution; feeding the secondary concentrated solution into a continuous freeze drying device to prepare the instant tea powder. The instant tea powder is of a multidimensional hollow structure, volume weight of the tea powder is 12-18g / 100ml, cold solubility is excellent, the rate of water dissolution at the temperature below 10 DEG C is less than 15sec, and the instant tea powder has quality characteristics of strong fragrance, freshness and mellowness and maintains high-activity functional factors.

Description

technical field [0001] The invention belongs to the technical field of tea processing, in particular to a method for adopting continuous vacuum freeze-drying instant tea powder. Background technique [0002] Tea contains many effective ingredients such as tea polyphenols, tea polysaccharides, theanine, theaflavins, and caffeine. So far, the medical and health functions of tea that have been confirmed by modern science mainly include: anti-tumor, anti-mutation, anti-aging, anti-fatigue, anti-radiation, anti-caries, elimination of heavy metal poisoning, metabolic regulation and physiological regulation, beauty, inhibition of harmful Microorganisms, enhance memory and improve the brain, etc. [0003] With people's understanding of tea and health, the application field of tea is gradually expanding, and the tea deep processing technology is becoming more and more mature. The concentration and drying process of the tea extract have a great influence on the tea flavor components...

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
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/26
CPCA23F3/26
Inventor 陈建新尹军峰许勇泉陈根生汪芳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap