High-quality and low-temperature instant black tea powder and preparation technology thereof

Abstract

The present invention discloses high-quality and low-temperature instant black tea powder and a preparation technology thereof. The high-quality and low-temperature instant black tea powder is prepared by the following steps: material selecting, withering, rolling, stacking and placing, first fermentation treating, hot water soaking, filtering, mixed microwave treating of a first filtering residue and a part of a first filtrate, second fermenting, ultrasonic treating after mixing of the remaining part of the first filtrate and fermentation liquid, drying, etc. A ratio of theaflavins, thearubigins and theabrownins is appropriate. The preparation technology improves drinking flavor of the brewed black tea powder and is also good in low-temperature instant dissolution effects.

Description

technical field [0001] The invention relates to black tea powder, in particular to a high-quality low-temperature instant black tea powder and a preparation process thereof. It belongs to the field of tea technology. Background technique [0002] Black tea has many functions such as refreshing and relieving fatigue, promoting body fluid and clearing away heat, diuretic, anti-inflammatory and sterilizing, detoxifying, strengthening bones, anti-aging, nourishing and protecting the stomach, and relaxing blood vessels. It is an important drink that is widely welcomed by the public. [0003] Black tea generally goes through the process of withering, rolling, fermentation, baking and re-baking during processing. During the processing, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The chemical components in fresh leaves change greatly, and the tea polyphenols decrease. , resulting in new components such as theaflavins and thearubigins. Among t...

AI Technical Summary

Problems solved by technology

However, the instant black tea currently on the market blindly pursues instant dissolution, but sacrifices the excellent quality of black tea itself, and affects the formation of theaflavin, thearubigin and theabrownin during the preparation of instant black tea, and destroys the coordination of the three. As a result, the quality of the brewed tea soup is generally poor, and it is not the same as the Gongfu black tea made from the same tea raw materials.

In addition, the current instant black tea products cannot achieve low-temperature instant dissolution, and cannot meet people's requirements for low-temperature beverages in hot summer.

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