Green tea powder and preparation method thereof

Abstract

The invention relates to green tea powder and a preparation method thereof. The preparation method comprises the following steps of (1) putting fresh tea leaves or dry tea leaves into 1 to 10 weight percent of tea polyphenol water solution; performing soaking for 5 to 10 min at 80 to 100 DEG C, wherein the mass concentration of caffeine in the tea polyphenol water solution is lower than 2 weight percent; (2) adding water into the tea obtained in the step (1) to prepare the green tea concentration solution; adding 50 weight percent of mandelic acid and 20 weight percent of citric acid; regulating the pH into 5 to 6; performing filtering to obtain acid concentration liquid; regulating the materials to a neutral state; performing spraying drying to obtain the green tea powder. The removal rate of the caffeine in the prepared green tea powder is 95.6 percent or higher; the tea polyphenol is not lost; the instant dissolution characteristic is realized; the mouthfeel is fresh, cool and soft.

Description

technical field [0001] The invention relates to the field of tea beverages, in particular to green tea powder and a preparation method thereof. Background technique [0002] The development and production of instant tea in my country has a history of 30 to 40 years. First, vacuum freeze-dried products were developed, and then spray-dried products were developed. These two instant tea products have their own characteristics. Vacuum freeze-dried products, because the drying process is carried out at low temperature, the aroma loss of tea leaves is small, and the original tea aroma is maintained, but the drying time is long, energy consumption is large, and the cost is high; spray-dried products atomize rapidly under high temperature conditions Drying, loss of aromatic substances, granular shape, good fluidity and low cost. For the products of the two drying methods, the drying cost of the former is several times higher than that of the latter. In order to save production cost...

AI Technical Summary

Problems solved by technology

The microwave irradiation extraction adopted in this method will destroy the fragrance of the tea raw materials, and the reverse osmosis concentration will further lose the fragrance of the tea raw materials, so the brewed tea has a weaker fragrance and poor color.

Moreover, the raw materials of tea are either black tea, green tea or other types of tea. The tea powder produced through the above complicated processes only has a taste of the original tea leaves, and the taste is slightly monotonous, which is increasingly unable to meet the taste needs of different people.