Making technology of instant tea cream

Abstract

The invention provides a making technology of instant tea cream. The making technology comprises the following steps of taking fresh tea, performing cleaning with water, performing drying to remove surface moisture, and crushing dried fresh tea with a liquid nitrogen crusher so as to obtain tea powder; leaching the tea powder by a method combining ultrasonic waves with countercurrent leaching, andperforming stirring with a submarine bubbling machine in the extraction process to obtain a tea extract; performing fine filtration on the obtained tea extract, adding beta-cyclodextrin to filtrate to obtain a mixture, adding the mixture to a reverse osmosis concentration sealing system, performing concentration until the volume is 10-20% of the original volume, and performing low temperature vacuum concentration so as to obtain cream; and performing vacuum freeze drying on the obtained cream until the moisture content is 20-25% of the original moisture content, performing spray drying to enable the cream after vacuum freeze drying to be dried for 10-15min, so that solid matters are obtained, performing crushing, and then performing encapsulating to obtain the instant tea cream. The making technology has the following beneficial effects that the yield is increased, the drying time is shortened, the cost is saved, and the obtained instant tea cream is clear, emerald green, pure and delicately-fragrant, and can completely dissolve rapidly in normal temperature water or ice water.

Description

technical field [0001] The invention relates to the field of tea production, in particular to a production process of instant tea paste. Background technique [0002] Instant tea paste is known as the gold in tea. It began in Tang Dynasty, flourished in Qing Dynasty, and passed down to the present age. It selects pure natural tea raw materials from the "Royal Tribute Tea Garden", and combines century-old secret craftsmanship with modern biotechnology to combine the A paste-like solid made of extracted and concentrated essence ingredients. Compared with the traditional way of drinking tea, instant tea paste is easy to carry, convenient to drink, without tea residue, while retaining the nutrients of tea, and can also be prepared by adding various auxiliary materials to make drinks with different flavors. [0003] Existing instant tea paste production mostly adopts high-temperature soaking, high-temperature concentration and drying process to make, and individual production te...

AI Technical Summary

Problems solved by technology

Since the production of instant tea paste has gone through a high-temperature stage, in addition to high production costs, the aroma compounds of tea are prone to various reactions, such as oxidation, polymerization, condensation, and gene transfer, etc., resulting in the original flavor and pigment substances of tea leaves in instant tea paste. Volatilization or loss seriously affects the flavor and taste of instant tea paste products