Method for preparing Fu tea extract

Abstract

The present invention discloses a method for preparing a Fu tea extract. The method comprises the following steps: step one, tea leaves are crushed by a crusher and then the crushed tea leaves are mixed with deionized water containing ascorbic acid; and then a gas-liquid countercurrent contact extraction method is used to obtain tea leaf aroma recovery liquid and at the same time to obtain raw tealeaf juice and tea extract residues; step two, the tea extract residues are cooled to 60 DEG C or below, the cooled tea extract residues are mixed with the raw tea leaf juice to be subjected to a first extraction; and the left tea extract residues are cooled to 60 DEG C or below, crushed raw tea leaves are also added, the two materials are mixed uniformly, and a second extraction is conducted; step three, all the obtained extracts in the step two are subjected to centrifuging, filtering, and concentrating to prepare a tea concentrate having a high concentration; and step four, the obtained tea concentrate in the step three is mixed with the tea leaf aroma recovery liquid obtained in the step one to obtain the Fu tea extract. The prepared Fu tea extract is better in delicate fragrance andmouthfeel, and at the same time, the preparation technology is simplified and high in extraction efficiency.

Description

technical field [0001] The invention relates to a method for preparing a tea extract, in particular to a method for preparing a tea extract with natural, fresh and rich aroma, strong tea feeling, refreshing taste, fragrance and sweetness. Background technique [0002] China's tea beverage consumption market has grown at an annual rate of almost 30% in recent years, and the development speed is astonishing. At present, tea beverage consumption has accounted for more than 20% of the total beverage consumption. With the improvement of people's living standards, consumers who are becoming increasingly sensitive to food additives have higher and higher pursuit of the natural and original taste of beverages, which puts forward higher and higher requirements for tea raw materials for the production of tea beverages . The production of tea beverages often begins with the extraction of tea raw materials, and after centrifugation, filtration, blending, sterilization, filling and oth...

AI Technical Summary

Problems solved by technology

In recent years, the membrane concentration method has been applied in the production of tea concentrates. Although the loss of aroma in specific heat concentration is greatly reduced, there will still be more aroma loss in the process of tea heat extraction and membrane concentration

Since the aroma of tea leaves is often seriously lost in the high-temperature extraction process, a device that can capture the aroma volatilized during the extraction process of tea leaves will overcome this shortcoming in production

[0005] Fresh tea leaves themselves have good fragrance, sweet flavor and rich content of tea polyphenols, but there are few studies and applications on fresh tea leaves. Among them, there are patents that use fresh leaves as raw materials and use membrane concentration method to Preparation of volta and black tea concentrates (invention patent CN101904398A)

However, the tea concentrate prepared by simply using fresh tea leaves lacks the unique tea aroma and taste of volta or black tea, and the product will have certain application limitations and needs to be improved.