Microfiber black tea powder instant tea and preparation method thereof

A technology of microfiber and black tea powder, applied in the direction of tea treatment before extraction, can solve the problem of insufficient release of nutrients, and achieve the effects of enhanced silkiness, high stability and small fiber fineness

Pending Publication Date: 2020-01-10
晴隆县清韵茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the deep processing of black tea in the prior art is mainly limited to the black tea prepared by the steps of cooling, fermenting, rolling, and drying the tea raw materials. During its use, because the composition of the tea leaves itself is not completely destroyed, there is a lot of nutrition during processing. The ingredients cannot be fully released. At the same time, the shape of the tea itself is greatly affected. In order to maintain the completion of the tea, the packaging cost is extremely high; and the powder-type black tea is not afraid of extrusion during transportation. Relatively speaking, it has a greater advantage

Method used

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  • Microfiber black tea powder instant tea and preparation method thereof

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Comparison scheme
Effect test

Embodiment 1

[0013] A microfiber black tea powder instant tea is prepared from the following raw materials by mass: 8 parts of black tea, 2 parts of microfiber fermented product, and 0.3 part of mineral salt;

[0014] The preparation method includes the following steps: (1) pulverizing the black tea into powder of 80 meshes, microwave treatment for 10 s, standing for 3 min, and then microwave treatment for 15 s; then pouring the powder into an ultra-fine pulverizer for ultra-fine pulverization to obtain black tea powder (2) Mix and beat hawthorn, mulberry and celery according to the mass ratio of 3:5:1, add fermenting microorganisms with 3% of the mass of the slurry to the obtained slurry and mix well, and ferment at 28 ° C for 20 hours; Under 34 ℃, ultrasonic treatment of 600W is carried out for 15 min, and then dried to a moisture content of 5% at 0.1 standard atmospheric pressure and 35 ℃, and the obtained dried product is ultrafinely pulverized to obtain a microfiber fermented product; ...

Embodiment 2

[0016] A microfiber black tea powder instant tea is prepared from the following raw materials by mass: 15 parts of black tea, 3 parts of microfiber fermented product, and 1 part of mineral salt;

[0017] The preparation method includes the following steps: (1) pulverizing the black tea into 100 mesh powder, microwave treatment for 12 s, standing for 5 min, and then microwave treatment for 20 s; then pouring the powder into an ultrafine pulverizer for ultrafine pulverization to obtain black tea powder (2) Mix and beat hawthorn, mulberry and celery according to the mass ratio of 3:5:1, add fermenting microorganisms with a mass of 4% of the slurry to the obtained slurry, mix well, and ferment at 32 ° C for 30 hours; Under 36 ℃, ultrasonic treatment of 700W is carried out for 20min, and dried to a moisture content of 8% at 0.3 standard atmospheric pressure and 38 ℃, and the obtained dried product is ultrafinely pulverized to obtain a microfiber fermented product; It is mixed from ...

Embodiment 3

[0019] A microfiber black tea powder instant tea is prepared from the following raw materials by mass: 9 parts of black tea, 2 parts of microfiber fermented product, and 0.8 part of mineral salt;

[0020] The preparation method includes the following steps: (1) pulverizing black tea into 90 mesh powder, microwave treatment for 11 s, standing for 4 min, and then microwave treatment for 18 s; then pouring the powder into an ultrafine pulverizer for ultrafine pulverization to obtain black tea powder (2) Mix and beat hawthorn, mulberry and celery according to the mass ratio of 3:5:1, add fermenting microorganisms with 3% of the mass of the slurry to the obtained slurry and mix evenly, and ferment at 32 ° C for 20h; Under 36 ℃, 600W of ultrasonic treatment was carried out for 20min, and dried to a moisture content of 5% at 0.1 standard atmospheric pressure and 38 ℃, and the obtained dried product was ultrafinely pulverized to obtain a microfiber fermented product; It is mixed from ...

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Abstract

The invention belongs to the technical field of tea processing, and in particular relates to microfiber black tea powder instant tea and a preparation method thereof. The tea is prepared from the following raw materials in parts by mass: 8-15 parts of black tea, 2-3 parts of microfiber fermented matter, and 0.3-1 part of a mineral salt. The instant tea utilizes the taste of the black tea and the swelling characteristics of the microfiber fermented matter prepared from hawthorn, mulberry and celery, and takes into account the solubility of minerals, so that the brewed black tea has higher stability, the smoothness of the taste is further enhanced, more importantly, nutrient ingredients lost in the processing of the tea are supplemented, and the nutrient value of the tea is enhanced.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a microfiber black tea powder instant tea and a preparation method thereof. Background technique [0002] During the processing of black tea, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The chemical composition of fresh leaves changes greatly, and the tea polyphenols are reduced by more than 90%, resulting in new components such as theaflavins and thearubigins. . Aroma substances were significantly increased compared with fresh leaves. Therefore, black tea has the characteristics of black tea, red soup, red leaves and fragrant sweetness. Black tea is a fully fermented tea, which is refined from a series of processes such as withering, rolling (cutting), fermentation, and drying, using suitable new tea leaves as raw materials. [0003] However, the deep processing of black tea in the prior art is mainly limited to the black tea prep...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 罗贞艳邓吉斌袁开拓
Owner 晴隆县清韵茶业有限公司
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