Processing method capable of increasing fragrance of black tea fast dissolving tablets

A processing method and technology of instant tablets, which are applied in the field of processing Titian black tea instant tablets, can solve the problems affecting the extraction and separation of aroma components and the analysis of aroma components, so as to improve the flavor and sensory quality, reduce the loss of aroma, Improve the effect of the body's immunity

Inactive Publication Date: 2018-06-22
芜湖市欣然食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Various parameters of solid-phase microextraction and gas chromatography-mass spectrometry (GC-MS) analysis settin

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of Tixiang black tea instant tablets, which is characterized in that it consists of the following steps:

[0016] 1). Frozen and wither the fresh tea leaves at -5°C until the moisture content reaches 60%, and twist them at 23°C and 85% relative humidity to make the cell damage rate reach 93%, and the strip rate reach 90%. Spread evenly;

[0017] 2) Stack the resultant from step 1 to a thickness of 12-15 cm, ferment at 25°C and 95% relative humidity for 50 minutes, continue fermentation at a flow rate of 0.9L / min of oxygen for 60 minutes, and then ventilate at 120°C. Dry quickly for 10 minutes, and then dry it twice at 80°C for 30 minutes to obtain black tea;

[0018] 3) After boiling the water, add 5% of the black tea obtained in step 2, extract for 15 minutes, add 25% sugar, add 7% kombucha membrane after cooling, and ferment at 30°C for 8 days;

[0019] 4). Filter the resultant from step 3 under high pressure, concentrate the filtrate at 60°C to a solid c...

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PUM

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Abstract

The invention discloses a processing method capable of increasing fragrance of black tea fast dissolving tablets. The processing method is characterized in that black tea fungus is fermented, so thatunsaturated fatty acid undergoes enzymatic reaction to form alcohol and aldehyde compounds, and therefore, a health-care effect is enhanced, and a flavor and sensory quality also can be greatly improved; and meanwhile, the processing method disclosed by the invention has a bacteriostasis effect, so that enhancement of the stability is facilitated, and a guarantee period is extended.

Description

Technical field [0001] The invention relates to the field of black tea processing, and mainly relates to a processing method of fragrant black tea instant tablets. Background technique [0002] Black tea instant tea powder is a processed product with black tea water extract as the main object. Black tea powder is currently a popular additive material in beverage, food, wine and other industries, and black tea powder processing is increasingly popular. However, in the process of extraction, separation, concentration, and drying of black tea instant tea powder, a large amount of original flavor components are lost, which affects its quality and taste. In the manufacturing process of instant tea, the loss of aroma components is unavoidable, especially in the three processes of extraction, concentration and drying. Among them, the loss during concentration is the most. The polyphenol compounds in black tea powder are easily oxidized and deliquescence under high temperature, and a la...

Claims

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Application Information

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IPC IPC(8): A23F3/32A23F3/06A23F3/08
CPCA23F3/06A23F3/08A23F3/32
Inventor 王一蓉
Owner 芜湖市欣然食品有限公司
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