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Pure instant tea and preparation method thereof

A technology of instant tea and tea leaves, which is applied in the field of food processing, can solve the problems of increased pH value, dark soup color affecting the taste of tea soup, and high production costs, and achieve the effects of preventing oxidation, inhibiting the oxidation and polymerization of tea polyphenols, and improving cold solubility

Inactive Publication Date: 2018-12-25
JIANGXI NORMAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Use tannase and other enzymes to carry out enzymatic degradation, cut off the vinegar bond of gallic acid on catechol, release gallic acid, mild reaction conditions, strong specificity for substrate action, less side reactions, and higher catalytic efficiency , but the production cost is high
Alkali transsolubilization method, the tea cheese is separated by centrifugation, dissolved with alkali, and then combined with the original extract. This method can better improve the clarity, but after the tea cheese part is transsolubilized, the pH value increases significantly, resulting in The dark soup color and affect the taste of tea soup

Method used

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  • Pure instant tea and preparation method thereof
  • Pure instant tea and preparation method thereof
  • Pure instant tea and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0038] A pure green tea hot-soluble instant tea is prepared by the following method, specifically comprising the following steps:

[0039] ①Supercritical fluid extraction of tea essential oil: with CO 2 SCF entrains 5% ethanol-5% acetone as the extractant, crushes 10 kg of spring tea leaves to 10 meshes, extracts tea essential oil (flavor substances) for 2 hours at a pressure of 25MPa and a temperature of 45°C, and the flow rate of the extractant is 5L / h / kg Tea leaves; fragments, tea ash, and powdered tea produced during the processing of spring tea can also be used as raw materials;

[0040] ②Secondary cross-flow extraction: use process water: ethanol: acetone with a volume ratio of 8:1:1 as the extraction agent, and extract the tea leaves treated in step ① at a temperature of 75°C and a pH of 7.5. Add 10 times the amount of extractant to the tea leaves for the first extraction, add 5 times the amount of extractant to the tea leaves for the second extraction, and each extrac...

Embodiment 2

[0046] A pure green tea cold-soluble instant tea is prepared by the following method, specifically comprising the following steps:

[0047] ①Supercritical fluid extraction: with CO 2 SCF entrained 5% ethanol-5% acetone as extractant, 30% spring tea leaves with a ratio of 70% summer tea leaves amounted to 10kg and pulverized to 15 meshes, then extracted at a pressure of 28MPa and a temperature of 48°C for 2.5h to extract the tea essential oil ( Aroma substances), the flow rate of the extractant is 10L / h / kg tea leaves; fragments, tea ash, and end tea produced during tea processing can also be used as raw materials;

[0048] ② Three-stage countercurrent extraction: use process water: ethanol: acetone with a volume ratio of 8:1:1 as the extraction agent, and extract the tea leaves treated in step ① at a temperature of 70°C and a pH of 6.5. The ratio of agent is 1:10, and the extraction time is 25min / stage;

[0049] ③ Filtration: The material obtained in step ② is filtered throug...

Embodiment 3

[0054] A pure green tea hot-soluble instant tea is prepared by the following method, specifically comprising the following steps:

[0055] ①Supercritical fluid extraction of tea essential oil: with CO 2 SCF entrains 5% ethanol-5% acetone as the extraction agent, crushes 10 kg of spring tea leaves and autumn tea leaves according to the ratio of 1:1 to 20 meshes, and then extracts the tea essential oil under the conditions of pressure 30MPa and temperature 50°C for 3h ( Aroma substances), the flow rate of the extractant is 15L / h / kg tea leaves; fragments, tea ash, and end tea produced during tea processing can also be used as raw materials;

[0056] ②Secondary cross-flow extraction: using process water: ethanol: acetone with a volume ratio of 8:1:1 as the extraction agent, extract the tea leaves treated in step ① at a temperature of 78°C and a pH of 7.0. Add 10 times the amount of extractant to the tea leaves for the first extraction, add 5 times the amount of extractant to the ...

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Abstract

The invention provides a preparation method of pure instant tea. The prepared pure instant green tea / white tea can be completely dissolved in purified water with 85+ / -5 DEG C (hot dissolving type) and25+ / -5 DEG C (cold dissolving type) to form clear and transparent tea soup solution, cream down and secondary precipitation cannot be formed when tea soup solution is preserved at the temperature of4 DEG C, instant tea powder (or particles) is green and light green to yellow green or light yellow, the instant tea has normal fragrance and taste of green tea / white tea, the content of tea polyphenol is higher than or equal to 35%, (the content of polyphenol of the white tea is higher than or equal to 25%), caffeine is higher than or equal to 3%, theanine is higher than or equal to 2%, and tea polysaccharide is higher than or equal to 20%. The preparation method includes the steps: (1) supercritical fluid extraction; (2) composite extraction; (3) filtering; (4) centrifugation; (5) pressure reduction and concentration; (6) spray drying. The instant tea effectively retain flavor components of tea leaves, a prepared instant tea product is strong, mellow and normal in fragrance, cold dissolving performance of the instant tea is improved, the problems of cream down and secondary precipitation of low-temperature preservation are solved, the shortcomings of weak taste and deep color of theinstant tea product are effectively overcome, and the yield of the instant tea is improved.

Description

technical field [0001] The present invention relates to the technical field of food processing, in particular to a kind of pure instant tea powder including but not limited to spring green tea / white tea and spring green tea / white tea and summer green tea / white tea or autumn green tea / white tea. It also relates to a preparation method of the instant green tea / white tea powder. Background technique [0002] Instant tea is made of tea leaves or fresh tea leaves as the main raw material, which is extracted with water or compound solvents or squeezed with fresh tea leaves, and undergoes production processes such as filtration, concentration, and drying. Food additives can be added or not added during the production process. and food processing aids, made of tea products (solid instant tea). According to the tea raw materials used, pure instant tea products can be divided into: instant green tea, instant white tea, instant scented tea, and other instant teas. Among them, pure in...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/30
CPCA23F3/163A23F3/30
Inventor 吕虎张琪刘珺吕玉宪张雯婷任越李素珍朱运华
Owner JIANGXI NORMAL UNIV
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