Processing method of instant tea

A processing method and technology for instant tea, applied in the directions of tea, tea extraction, tea treatment before extraction, etc., can solve the problems of unreasonable changes in nutritional structure composition, unsatisfactory quality of instant tea, affecting the taste and stability of instant tea, etc. , to achieve the effect of improving stability and increasing dissolution rate

Inactive Publication Date: 2018-06-22
贵州省怡丰原生态茶业发展有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Instant tea, also known as soluble tea, crystallized tea, tea essence, etc., is a powdery or small granular solid tea drink made from dry tea or fresh tea leaves through extraction, purification, concentration, and drying. , has the characteristics of instant soluble in water, easy to adjust the thickness, etc. It is not only convenient to drink, but also can be used to prepare tea biscuits, cakes, milk essence, etc. In recent years, its production and consumption have developed rapidly, but the quality of instant tea is still unsatisfactory. , the reason is that after the instant tea is brewed at high temperature, the composition of the nutritional structure such as free amino acids and caffeine in the instant tea changes unreasonably, which affects the taste and stability of the instant tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The processing method of the instant tea provided by the present embodiment, the steps include:

[0027] S1: Select fresh tea leaves, place them in a frying pan, control the temperature at 40°C, and stir-fry until the water content is 40%;

[0028] S2: Put the roasted green tea leaves in a pulverizer for ultrafine pulverization;

[0029] S3: Soak the ultra-finely pulverized tea leaves in water at 96°C for 1 hour at a constant temperature to obtain crude tea soup;

[0030] S4: Take the crude tea soup and place it in a vacuum environment at minus 50°C to cool down to a temperature of 55°C;

[0031] S5: adding a compound enzyme of 1% of the mass of the tea stock to the crude tea stock at a temperature of 50°C, and treating it for 2 hours under constant temperature and light-shading conditions to obtain a compound enzyme treatment product;

[0032] S6: Take the compound enzyme treatment and place it in a vacuum environment at minus 55°C to cool down to a temperature of 28...

Embodiment 2

[0041] The processing method of the instant tea provided by the present embodiment, the steps include:

[0042] S1: select fresh tea leaves, place them in a frying pan, control the temperature at 43°C, and stir-fry until the water content is 43%;

[0043] S2: Put the roasted green tea leaves in a pulverizer for ultrafine pulverization;

[0044] S3: Soak the ultra-finely pulverized tea leaves in water at 978°C for 1.1 hours at a constant temperature to obtain crude tea soup;

[0045] S4: Take the crude tea soup and place it in a vacuum environment at minus 50°C to cool down to a temperature of 55°C;

[0046] S5: Add compound enzyme with 2% of the mass of tea soup to the crude tea soup at 55°C, and treat for 2 hours under constant temperature and shading conditions to obtain a compound enzyme treatment product;

[0047] S6: Take the compound enzyme treatment and place it in a vacuum environment at minus 50°C to cool down to a temperature of 26°C;

[0048] S7: Add mixed bacter...

Embodiment 3

[0056] The processing method of the instant tea provided by the present embodiment, the steps include:

[0057] S1: Select fresh tea leaves, place them in a frying pan, control the temperature at 45°C, and stir-fry until the water content is 45%;

[0058] S2: Put the roasted green tea leaves in a pulverizer for ultrafine pulverization;

[0059] S3: Soak the ultra-finely pulverized tea leaves in water at 98°C for 1 hour at a constant temperature to obtain crude tea soup;

[0060] S4: Take the crude tea soup and place it in a vacuum environment at minus 50°C to cool down to a temperature of 56°C;

[0061] S5: adding a compound enzyme with 4% tea stock mass to the crude tea stock at a temperature of 56°C, and treating it for 2 hours under constant temperature and shade conditions to obtain a compound enzyme treatment product;

[0062] S6: Take the compound enzyme treatment and place it in a vacuum environment at minus 57°C to cool down to a temperature of 30°C;

[0063] S7: Ad...

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PUM

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Abstract

The present invention relates to the technical field of tea processing and particularly relates to a processing method of instant tea. The processing method comprises steps of stir-frying with a pot,ultrafinely grinding, soaking, vacuum cooling treating, enzyme treating, vacuum cooling treating, microorganism treating, concentrating, vacuum freeze-drying, proline adding and mixed-grinding. The stir-frying and compound enzyme treating enable astringent taste in fresh tea leaves to be removed and improve dissolution rate of active ingredients. The compound enzyme treating is combined to enableamino acids, polyphenol, aroma components and other substances in the tea leaves to be fully extracted and retained. Then mixed microorganism treating is combined to enable caffeine and other ingredients to be degraded and regulates nutritional structures. At the same time, the freeze-drying technology is combined to maximally retain nutrients and flavored substances in a tea leaf extract; arrangements of technological steps, control of technical parameters and functions of proline are combined; and stability of the nutritional structures of the instant tea at high temperature brewing is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method of instant tea. Background technique [0002] Instant tea, also known as soluble tea, crystallized tea, tea essence, etc., is a powdery or small granular solid tea drink made from dry tea or fresh tea leaves through extraction, purification, concentration, and drying. , has the characteristics of instant soluble in water, easy to adjust the thickness, etc. It is not only convenient to drink, but also can be used to prepare tea biscuits, cakes, milk essence, etc. In recent years, its production and consumption have developed rapidly, but the quality of instant tea is still unsatisfactory. The reason is that after the instant tea is brewed at high temperature, the composition of the nutritional structure such as free amino acids and caffeine in the instant tea changes unreasonably, which affects the taste and stability of the instant tea. [0003] Patent...

Claims

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Application Information

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IPC IPC(8): A23F3/30A23F3/16A23F3/06
CPCA23F3/06A23F3/166A23F3/30
Inventor 晁忠琼李进
Owner 贵州省怡丰原生态茶业发展有限责任公司
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