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Aroma-enhanced instant green tea and preparation method thereof

A technology for instant green tea and aroma type, which is applied in the directions of tea, tea extraction, tea treatment before extraction, etc., can solve the problems of high retention rate of nutrients, dark color and low aroma of instant tea soup, and achieves the effect of improving instant characteristics.

Pending Publication Date: 2019-02-15
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to provide a kind of flavor-increasing instant green tea and its preparation method. Maillard reaction is applied to the preparation process of instant tea powder, which solves the technical problems of dark color, light taste and low aroma of instant tea soup. High retention rate of nutrients

Method used

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  • Aroma-enhanced instant green tea and preparation method thereof
  • Aroma-enhanced instant green tea and preparation method thereof
  • Aroma-enhanced instant green tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The preparation method of the instant green tea beverage of the present embodiment, carries out following steps successively:

[0023] 1), the main material is moderately broken;

[0024] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 28:1;

[0025] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0026] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin, maltodextrin and casein, the ultrasonic...

Embodiment 2

[0033] The preparation method of the instant black tea beverage of the present embodiment, carries out following steps successively:

[0034] 1), the main material is moderately broken;

[0035] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 25:1;

[0036] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0037] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin, maltodextrin and casein, the ultrasonic...

Embodiment 3

[0044] The preparation method of the instant black tea beverage of the present embodiment, carries out following steps successively:

[0045] 1), the main material is moderately broken;

[0046] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 30:1;

[0047] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0048] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin, maltodextrin and casein, the ultrasonic p...

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Abstract

The invention discloses a preparation method of an aroma-enhanced instant green tea. Green tea is used as a main material and maltodextrin, casein, carboxymethyl-beta-cyclodextrin, glucose, L-proline,L-tyrosine and L-alanine are used as auxiliary materials. The preparation method comprises the steps as follows: step 1, removing impurities, chopping and weighing the main material; step 2, extracting juice; step 3, performing filtration to obtain a filtrate; step 4, preparing microcapsules with ultrasonic waves; step 5, performing vacuum concentration; step 6, conducting a Maillard reaction; and step 7, performing freeze drying. According to the aroma-enhanced instant green tea and the preparation method thereof, the Maillard reaction is applied to a preparation process of instant tea powder, the problems of dark soup color, light taste and low aroma of instant tea are solved, and the retention rate of nutrients is high.

Description

technical field [0001] The invention relates to an aroma-enhancing instant green tea and a preparation method thereof. Background technique [0002] Instant tea is a new type of tea drink made from fresh leaves, finished tea or raw tea through extraction, concentration, drying and other processes. At present, the general production process of instant tea includes: removing impurities and crushing of main ingredients, extracting, purifying, concentrating, and drying, which has the advantages of easy brewing and drinking. However, the layer-by-layer processing of its traditional production process makes the original tea components seriously lost, and the aroma components will also undergo major changes, resulting in a lighter color of the finished tea soup, and its aroma and taste are still far inferior to traditional tea. Especially in the extract obtained by the traditional extraction process, the stability of soluble nutrients such as total flavonoids and polyphenols is po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18A23F3/26
CPCA23F3/14A23F3/18A23F3/26
Inventor 熊春华乔绚陈青韩晓祥
Owner ZHEJIANG GONGSHANG UNIVERSITY
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