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Instant tea preparation process

A process method and technology for instant tea, applied in the field of tea processing, can solve the problems of difficult consumer acceptance, large loss of aroma, heavy bitterness and astringency, and achieve the effects of reducing loss of aroma, small loss of aroma and low extraction temperature

Inactive Publication Date: 2017-04-05
GUANGXI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, instant tea has not been able to occupy a large amount of the market so far. The main reason is that the aroma is lost during the production process and the taste is poor after brewing.
Especially the instant green tea produced with medium and low-grade tea leaves has a very bitter and astringent taste, which is difficult for consumers to accept

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A kind of processing method for preparing instant chrysanthemum tea, is characterized in that: comprises the following steps:

[0026] a. Countercurrent leaching: green tea and deionized water at a tea-to-water ratio of 1:15, countercurrent leaching for 15 minutes, and the temperature of the leaching water is 90 °C. Three horizontal extractors are operated in series to realize the effective isolation of back-mixing between stages. The tea soup and tea dregs are continuously discharged from both ends of the extraction system, and the countercurrent extraction time can be controlled at about 15 minutes by adjusting the flow rate of tea and water to reduce the loss of aroma and improve the taste of tea soup.

[0027] b. Separation and impurity removal: After the leaching tea soup is coarsely filtered, the temperature is rapidly cooled to about 25 ℃ by a heat exchanger, and then it is fed into a high-speed disc centrifuge by a beverage pump. The separation factor of the ce...

Embodiment 2

[0037] A process for preparing instant jasmine tea, characterized in that: comprises the following steps:

[0038] a. Countercurrent leaching: green tea and deionized water at a tea-to-water ratio of 1:15, countercurrent leaching for 15 minutes, and the temperature of the leaching water is 90 °C. Three horizontal extractors are operated in series to realize the effective isolation of back-mixing between stages. The tea soup and tea dregs are continuously discharged from both ends of the extraction system, and the countercurrent extraction time can be controlled at about 15 minutes by adjusting the flow rate of tea and water to reduce the loss of aroma and improve the taste of tea soup.

[0039] b. Separation and impurity removal: After the leaching tea soup is coarsely filtered, the temperature is rapidly cooled to about 25 ℃ by a heat exchanger, and then it is fed into a high-speed disc centrifuge by a beverage pump. The separation factor of the centrifuge is greater than 10...

Embodiment 3

[0049] A kind of processing method for preparing instant magnolia flower tea, is characterized in that: comprises the following steps:

[0050] a. Countercurrent leaching: green tea and deionized water at a tea-to-water ratio of 1:15, countercurrent leaching for 15 minutes, and the temperature of the leaching water is 90 °C. Three horizontal extractors are operated in series to realize the effective isolation of back-mixing between stages. The tea soup and tea dregs are continuously discharged from both ends of the extraction system, and the countercurrent extraction time can be controlled at about 15 minutes by adjusting the flow rate of tea and water to reduce the loss of aroma and improve the taste of tea soup.

[0051] b. Separation and impurity removal: After the leaching tea soup is coarsely filtered, the temperature is rapidly cooled to about 25 ℃ by a heat exchanger, and then it is fed into a high-speed disc centrifuge by a beverage pump. The separation factor of the ...

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PUM

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Abstract

The invention discloses an instant tea preparation process. The preparation process comprises the following steps: a) performing countercurrent extraction; b) separating and removing impurities; c) performing vacuum film concentration; d) preparing dried flower leaching liquor; and e) mixing and performing spray drying; wherein the step d) employs a dried flower individual pressure extraction method. The process employs a dried flower individual pressure extraction scheme, and is characterized in that a horizontal continuous countercurrent diffuser is employed, compared with an intermittent mode, fragrance loss is little, and the tea taste is obviously improved. Compared with a mode that the dried flower and tea are mixed and extracted together, the process reduces the fragrance loss during countercurrent extraction and concentration processes, and the fragrance keeping effect is good.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a process for preparing instant tea. Background technique [0002] Tea contains many biologically active components such as tea polyphenols, alkaloids, tea polysaccharides, amino acids and aromatic substances, and has good pharmacological and health effects. It is one of the most popular non-alcoholic drinks in China and abroad. At present, there are three main ways to drink tea: one is the traditional drinking method, that is, brewing refined dry tea with hot water and drinking it slowly. This method is still dominant in our country. The second is that the tea leaves are extracted and made into canned tea, which can be drunk immediately after opening the lid. In recent years, canned tea is quite popular in Japan, Taiwan and Southeast Asia. The third method is to extract, concentrate and dry the active ingredients of tea leaves to make instant tea powder, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
CPCA23F3/30
Inventor 龚静
Owner GUANGXI UNIV
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