Preparation method of instant black tea powder

Abstract

The invention provides a preparation method of instant black tea powder, and relates to the technical field of production of solid beverages. The preparation method comprises the following steps of a first step, weighing the following raw materials in parts by weight: 45 parts of 20-mesh black tea powder, 12 parts of 20-mesh dried orange peel powder, 2 parts of 20-mesh fructus momordicae powder, 4 parts of 20-mesh radix astragali powder, 3 parts of 20-mesh ginkgo leaf powder, 2 parts of 20-mesh Chinese wolfberry fruit powder, 4 parts of 20-mesh red jujube powder, 6 parts of 20-mesh lotus leaf powder, 2 parts of 20-mesh licorice root powder and 5 parts of 20-mesh white chrysanthemum powder; a second step, placing the weighed raw materials in a container, adding water of 90 DEG C into the container, performing continuous stirring under the action of ultrasonic waves with the frequency being 24KHz for half an hour, and in the stirring process, maintaining water temperature constant; and a third step, after the stirring operation is completed, performing filtration to obtain mixed tea liquid, and performing spray drying on the mixed tea liquid so as to obtain the instant black tea powder.

Description

technical field [0001] The invention relates to the technical field of solid beverage production technology, in particular to a preparation method of instant black tea powder. Background technique [0002] Black tea is a fully fermented tea, which is refined from suitable new tea leaves as raw materials through a series of processes such as withering, rolling (cutting), fermentation, and drying. Withering is an important process in the initial production of black tea, which is called "black tea" when it is initially produced. Black tea is named for its red tea soup and leaves after brewing dry tea. [0003] Black tea tends to be warm, long-term drinking in large quantities can easily lead to getting angry, and black tea contains a lot of tea polyphenols. Many people like to drink black tea in winter, and even drink black tea as water. Excessive tea polyphenols can cause gastrointestinal irritation and inhibit gastric juice Secretion, affecting digestion, resulting in incre...

AI Technical Summary

Problems solved by technology

[0003] Black tea tends to be warm, long-term drinking in large quantities can easily lead to getting angry, and black tea contains a lot of tea polyphenols. Many people like to drink black tea in winter, and even drink black tea as water. Excessive tea polyphenols can cause gastrointestinal irritation and inhibit gastric juice Secretion, affecting digestion, resulting in increased gastrointestinal burden