Preparation method of low-caffeine fruit-flavor bagged ground tea

A technology for low caffeine and tea leaves, which is applied in the direction of tea treatment before extraction and the reduction of theophylline content, etc., can solve the problems of loss of tea polyphenols and aroma components, reduced freshness of finished tea, and heavy waste water treatment load, etc. Stimulating and exciting, quality-enhancing effects

Inactive Publication Date: 2017-11-07
ANHUI PROVINCE TIANXU TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, for traditional solid tea, there are mainly hot water extraction method and supercritical CO2 extraction method. Although hot water extraction method is simple and easy to implement, it has a large load of wastewater treatment, and it will also cause tea polyphenols, etc. during decaffeination. Loss of functional ingredients
[0003] The supercritical CO2 extraction method has strong selectivity and safe operation, but tea polyphenols and aroma components will also be lost to varying degrees during decaffeination, and the freshness of the finished tea will be greatly reduced. Currently, supercritical CO2 extraction equipment is expensive. Difficult to apply in domestic SMEs

Method used

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  • Preparation method of low-caffeine fruit-flavor bagged ground tea
  • Preparation method of low-caffeine fruit-flavor bagged ground tea
  • Preparation method of low-caffeine fruit-flavor bagged ground tea

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Embodiment 1

[0014] The invention discloses a method for preparing pulverized tea leaves packed in low-caffeine fruit-flavored bags. The tea leaves are dried and pulverized. The tea leaves are pretreated by destroying surface wax, then decafine is removed, and finally sprayed with diluted seasoning.

[0015] What described tealeaves adopts is fresh tealeaves, is dehydrated 20% wilting after drying.

[0016] The waxy pretreatment on the surface of the tea leaves is to put the tea leaves into 5% NaHCO at a material-to-liquid ratio of 1:20. 3 Soak in the solution for 50 minutes, then add 3% fine sand relative to the total amount, stir for 10 minutes, and then take out the tea leaves and dry them in the air.

[0017] The decaffeination is carried out under the condition of a water bath temperature of 80° C., adding a mass fraction of 8% tea polyphenol aqueous solution according to a material-to-liquid ratio of 1:6, and stirring for 5 minutes.

[0018] The seasoning is made from the following ...

Embodiment 2

[0027] The invention discloses a method for preparing pulverized tea leaves packed in low-caffeine fruit-flavored bags. The tea leaves are dried and pulverized. The tea leaves are pretreated by destroying surface wax, then decafine is removed, and finally sprayed with diluted seasoning.

[0028] What described tealeaves adopts is fresh tealeaves, dehydration 25% wilting after drying.

[0029] The waxy pretreatment on the surface of the tea leaves is to put the tea leaves into 7% NaHCO at a material-to-liquid ratio of 1:25. 3 Soak in the solution for 65 minutes, then add 4.5% fine sand relative to the total amount, stir for 7 minutes, and then remove the tea leaves and dry them in the air.

[0030] The decaffeination is carried out by adding a 7% aqueous solution of tea polyphenols with a mass fraction of 7% tea polyphenols at a material-to-liquid ratio of 1:8 at a temperature of 90° C. in a water bath, and stirring for 7.5 minutes.

[0031] The seasoning is made of the follow...

Embodiment 3

[0040] The invention discloses a method for preparing pulverized tea leaves packed in low-caffeine fruit-flavored bags. The tea leaves are dried and pulverized. The tea leaves are pretreated by destroying surface wax, then decafine is removed, and finally sprayed with diluted seasoning.

[0041] What described tealeaves adopts is fresh tealeaves, is dehydrated 30% wilting after drying.

[0042] The waxy pretreatment on the surface of the tea leaves is to put the tea leaves into 10% NaHCO at a material-to-liquid ratio of 1:30. 3 Soak in the solution for 80 minutes, then add 6% fine sand relative to the total amount, stir for 4 minutes, and take out the tea leaves and dry them in the air.

[0043] The decaffeination is carried out under the condition of a water bath temperature of 100° C., adding a mass fraction of 8% tea polyphenol aqueous solution according to a material-to-liquid ratio of 1:10, and stirring for 5 minutes.

[0044] The seasoning is made from the following raw...

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Abstract

The invention discloses a preparation method of low-caffeine fruit-flavor bagged ground tea. The low-caffeine fruit-flavor bagged ground tea is prepared by the steps of drying tea leaves, and grinding, wherein the tea leaves are subjected to surface wax breaking preprocessing, caffeine removal and diluting seasoner spraying. According to the preparation method, caffeine is removed, so that the ground tea is suitable for more age groups of populations, the stimulation and irritability of tea are reduced, the quality of the tea is improved, and the tea is relatively healthy to a human body. According to an extraction method, by virtue of a combination adsorption effect of tea polyphenol to caffeine, the caffeine is adequately absorbed, meanwhile, the protection of caffeine in the tea is preserved, so that the loss of the tea polyphenol is avoided; finally, the tea leaves are not rolled and are finally in a ground tea form, so that the ground aggregates are relatively few after the tea is soaked in a tea cup.

Description

technical field [0001] The invention relates to the technical field of bagged tea, in particular to a preparation method of bagged pulverized tea with low caffeine and fruity aroma. Background technique [0002] Caffeine in tea accounts for about 2% to 5% of its dry matter. It can stimulate central nervous system, promote blood circulation, accelerate heartbeat, relax smooth muscle, promote gastrointestinal secretion, and enhance liver metabolism. Therefore, caffeine will have adverse effects on some sensitive groups. For example, it is easy to induce hyperactivity in children, cause cerebral thrombosis or myocardial infarction in patients with cardiovascular and cerebrovascular diseases, cause pregnancy poisoning in pregnant women, cause newborns to be disabled, cause insomnia and menstrual disorders in menopausal women, and cause middle-aged women. Calcium deficiency in the elderly, etc. At present, for liquid raw materials such as tea extract, column chromatography techn...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/36A23F3/14A23F3/06
Inventor 徐四新
Owner ANHUI PROVINCE TIANXU TEA
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