Method for increasing aroma of black tea powder

A technology of black tea powder and aroma, which is applied in the fields of tea fragrance and tea extraction, and can solve the problems of undetectable mint aroma and complex production process

Inactive Publication Date: 2018-09-28
JIMEI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the variety of aroma substances in instant tea powder obtained by this method is higher than that of similar instant tea powder sold in the market, it is not detected in the mint aroma, and the method uses a secondary enzymatic hydrolysis process, and the production process is complicated

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Step 1: Take one-year-old and dried white tea leaves and put them into a pulverizer for crushing, and then pass through an 80-mesh sieve to obtain white tea powder.

[0035] Step 2, preparing instant black tea powder. According to the material-to-liquid ratio of 1:18g / mL, it was leached countercurrently in a 95°C water bath for 30 minutes, cooled to room temperature, and divided into dishes, and ultrafiltered at 40°C until the turbidity was ≤3.0NTU, and the resulting solution was reacted at 40°C. Osmotic concentration until the output concentration is 10-12Brix, and instantaneous sterilization at 122-130°C for 4-6 seconds, and finally spray drying.

[0036] Step 3: Fully mix instant black tea powder and white tea powder at a ratio of 6:1, the total mass is 3g, control the moisture content at 3%, react for 2-3 hours; then add 30mL water and soak at 90°C.

[0037] Step four, sensory evaluation. The characteristic aroma sensory evaluation of tea soup was carried out in t...

Embodiment 2

[0042] Step 1, preparing instant black tea powder. According to the material-to-liquid ratio of 1:18g / mL, it was leached countercurrently in a 95°C water bath for 30 minutes, cooled to room temperature, and divided into plates, and ultrafiltered at 40°C until the turbidity was ≤3.0NTU, and the resulting solution was reversed at 40°C. Osmotic concentration until the output concentration is 10-12Brix, and instantaneous sterilization at 122-130°C for 4-6 seconds, and finally spray drying.

[0043] Step 2, take one-year-old and dried white tea leaves and put them into a pulverizer for crushing, and then pass through an 80-mesh sieve to obtain white tea powder.

[0044] Step 3. Fully mix instant black tea powder and white tea powder at a ratio of 3:1, the total mass is 3g, control the moisture content at 5%, and react for 2-3 hours; then add 30mL water and soak at 90°C.

[0045] Step four, sensory evaluation. The characteristic aroma sensory evaluation of tea soup was carried out...

Embodiment 3

[0050] Step 1: Take one-year-old and dried white tea leaves and put them into a pulverizer for crushing, and then pass through an 80-mesh sieve to obtain white tea powder.

[0051] Step 2, preparing instant black tea powder. According to the material-to-liquid ratio of 1:18g / mL, it was leached countercurrently in a 95°C water bath for 30 minutes, cooled to room temperature, and divided into dishes, and ultrafiltered at 40°C until the turbidity was ≤3.0NTU, and the resulting solution was reacted at 40°C. Osmotic concentration until the output concentration is 10-12Brix, and instantaneous sterilization at 122-130°C for 4-6 seconds, and finally spray drying.

[0052] Step 3: Fully mix instant black tea powder and white tea powder at a ratio of 2:1 to a total mass of 3g, control the moisture content at 8%, and react for 2-3 hours; then add 30mL of water and soak at 90°C.

[0053] Step four, sensory evaluation. The characteristic aroma sensory evaluation of tea soup was carried o...

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PUM

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Abstract

The present invention discloses a method for increasing the aroma of a black tea powder. The method comprises the following steps: step 1, preparing a black tea powder: adding water to black tea leaves, wherein the solid-liquid ratio is 1:18 g/mL, performing water bath counter-current extraction at 95 DEG C for 30 minutes, cooling the tea leaves to room temperature, performing disc separation, conducting ultra-filtration at 40 DEG C until the turbidity is 3.0 NTU or below, subjecting the obtained solution to reverse osmosis concentration at 40 DEG C until the discharging concentration is 10-12Brix, conducting instant sterilization for 4-6 seconds at 122-130 DEG C, and conducting spray drying to obtain the black tea powder; step 2, preparing a white tea powder: directly crushing white tealeaves to obtain the white tea powder; step 3, mixing reaction: fully mixing the black tea powder and the white tea powder, and carrying out reaction for 2-3 hours; and step 4, performing packaging and storing. The method adds the white tea powder, utilizes microorganisms or biological enzymes in the white tea powder to act on the black tea powder, improves the aroma of the instant black tea powder, and particularly and greatly increases a mint flavor.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for increasing the aroma of black tea powder. Background technique [0002] Tea is a very important agricultural product and one of the three major beverages in the world. As the first country in the world to plant tea trees and use tea as a drink, China has the most abundant tea resources. According to a survey conducted by the United Nations Food and Agriculture Agency, the annual output of tea in the world is 3.2 million tons, of which India, China and Sri Lanka are the main tea producing countries with 27.4%, 24.7% and 9.8% respectively. According to data from the FAO database, the global tea trade volume increased from US$2.924 billion in 2000 to US$6.399 billion in 2010. Among them, the export value of Chinese tea also increased from 364 million US dollars in 2000 to 807 million US dollars in 2010, an increase of about 121% in the past 11 years, accounting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/40A23F3/30
CPCA23F3/30A23F3/40
Inventor 倪辉李婷陈艳红伍菱姜泽东杨远帆杜希萍朱艳冰肖安风李利君黄高凌李清彪
Owner JIMEI UNIV
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