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Method for preparation of cold-soluble instant tea through low-temperature extraction in whole process

An instant tea, low temperature technology, applied in the direction of tea extraction, tea, food science, etc., can solve the problems of the destruction of flavor and color, the overall flavor of tea soup is not good, and achieve the effect of good solubility

Inactive Publication Date: 2018-11-13
健士星生物技术研发(上海)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The processing technology of traditional instant tea will be affected by high temperature for a long time in multiple links such as extraction, concentration, sterilization and drying. The catechins in the tea are preheated and easily oxidized, and the aroma and color will be destroyed, making instant tea The overall flavor of the brewed tea soup is not as good as the effect of directly brewing tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for preparing cold-soluble instant tea extracted at low temperature throughout the whole process, comprising the following steps:

[0021] a) After mixing dry green tea with 15 times the mass of low-temperature pure water at 0-5°C, use a colloid mill to grind it into a coarse slurry, pass the material through a 60-mesh sieve, and cool the tea slurry through cooling during the refining process device to keep the temperature of the tea slurry below 10°C;

[0022] b) Stir and extract the coarsely ground slurry for 30 minutes, and then use a decanter centrifuge to centrifuge and remove slag after the interlayer cooling water is used to control the temperature and keep it below 10°C;

[0023] c) Filtrate the centrifugate with a 50nm ultrafiltration membrane. During the filtration process, the interlayer cooling water is used to reduce the frictional heat generation during the filtration process, so that the temperature is controlled below 10°C;

[0024] d) The filt...

Embodiment 2

[0028] A method for preparing cold-soluble instant tea extracted at low temperature throughout the whole process, comprising the following steps:

[0029] a) Mix dry black tea with 15 times the mass of 5-10°C low-temperature pure water, grind it into a coarse slurry with a colloid mill, pass the material through a 60-mesh sieve, and pass the tea slurry through a cooling device during the refining process , Keep the temperature of the tea slurry below 15°C.

[0030] b) Stir and extract the coarsely ground slurry for 30 minutes, and then use a butterfly centrifuge to centrifuge and remove slag after controlling the temperature of the interlayer cooling water to keep it below 15°C.

[0031] c) Filtrate the centrifuge with a 0.5 μm ceramic membrane. During the filtration process, the interlayer cooling water is used to reduce the frictional heat generation during the filtration process, so that the temperature is controlled below 15°C.

[0032] d) Concentrate the filtrate after m...

Embodiment 3

[0036] A method for preparing cold-soluble instant tea extracted at low temperature throughout the whole process, comprising the following steps:

[0037] a) After mixing dry white tea with 20 times the mass of low-temperature pure water at 0-5°C, use a colloid mill to grind it into a coarse slurry, pass the material through a 60-mesh sieve, and cool the tea slurry through cooling during the refining process device to keep the temperature of the tea slurry below 10°C.

[0038] b) Stir and extract the coarsely ground slurry for 30 minutes, and then use a butterfly centrifuge to centrifuge and remove slag after controlling the temperature of the interlayer cooling water to keep it below 10°C.

[0039] c) Filtrate the centrifugate with a 0.2 μm ceramic membrane. During the filtration process, the interlayer cooling water is used to reduce the frictional heat generation during the filtration process, so that the temperature is controlled below 10°C.

[0040] d) The filtrate after...

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PUM

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Abstract

The invention discloses a method for preparation of cold-soluble instant tea through low-temperature extraction in a whole process. The method comprises the steps of adding dried tea into low-temperature pure water, performing grinding into a slurry, performing extraction under stirring, performing centrifugal dreg removal, performing membrane filtration, performing membrane concentration, performing ultra-high pressure sterilization and performing freeze-drying into powder to obtain the cold-soluble instant tea extracted at low temperature in the whole process. According to the instant tea powder produced by the method disclosed by the invention, low temperature treatment is adopted in the whole production process, so while the color, flavor, nutrition and pharmacological components of tea liquor obtained by directly soaking the tea are maintained to the maximum extent, the product can be dissolved in cold water quickly, the tea liquor is clear and transparent, the microbial content of the product can meet the national solid beverage standard, and the product can be used in food and beverage, medical and health products, cosmetics and daily chemical products.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a method for preparing cold-soluble instant tea extracted at low temperature throughout the process. Background technique [0002] Instant tea is a solid beverage tea that can be quickly dissolved in water. The finished tea leaves are used as raw materials, and through extraction, filtration, concentration, drying and other processes, it is processed into a granular, powdery or small flake solid beverage tea that is easily soluble in water without tea dregs. Instant tea is easy to carry for brewing, does not produce tea dregs and tea stains, and the brewed tea soup is clear and transparent, so it is very popular among consumers. The processing technology of traditional instant tea will be affected by high temperature for a long time in multiple links such as extraction, concentration, sterilization and drying. The catechins in the tea are preheated and easily oxidized, a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/26A23F3/22
CPCA23F3/22A23F3/26A23F3/30
Inventor 蔡亚揭国良车凯
Owner 健士星生物技术研发(上海)有限公司
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