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Preparation method of strong-flavor instant tea and product thereof

A technology of instant tea and strong aroma, which is applied in the field of food and beverage, and can solve problems such as poor taste and lack of tea aroma

Pending Publication Date: 2021-04-09
湖南安化芙蓉山茶业有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the technical problems of the lack of tea fragrance and poor taste in the prior art products, and disclose a product that does not use any chemical additives in the processing process, and the product does not have any additives and external substances, which can maintain the inherent aroma and taste of tea leaves. Preparation method and product of Luzhou-flavored instant tea without any lack of nutritional components, strong aroma of tea soup, mellow and rich taste, without any suspended matter and cold aftertaste

Method used

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  • Preparation method of strong-flavor instant tea and product thereof
  • Preparation method of strong-flavor instant tea and product thereof
  • Preparation method of strong-flavor instant tea and product thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach 1

[0036] Embodiment 1: a preparation method of Luzhou-flavor instant tea, which is special in that it includes the following steps:

[0037] S1), soaking and extraction: put tea leaves and water into the extraction tank according to a certain ratio, soak and beat while extracting and sterilizing under heating conditions, the time is 5-10 hours;

[0038] S 2) Centrifugal filtration: The slurry is centrifugally filtered several times at room temperature, and filtered into a feed liquid of at least 1000 mesh:

[0039] S 3) Membrane filtration: filter the centrifugally filtered feed liquid into nano feed liquid under normal temperature and 0.4-1MPa pressure;

[0040] S 4), membrane concentration: Concentrate the nano material liquid through a membrane concentrator to a concentrated solution with a concentration of at least 10% under a pressure of 0.5-1.2MPa;

[0041] S 5) Vacuum concentration: Carry out vacuum concentration at room temperature to a concentrated solution with a concen...

Embodiment approach 2

[0071] Embodiment 2: a strong-flavor instant tea product prepared according to the method for preparing a strong-flavor instant tea described in Embodiment 1 of the present invention.

[0072] The invention does not add any chemical additives, additives and other auxiliary materials in the processing process, and belongs to the pure natural instant beverage without artificial synthetics; since it uses soaking, beating, extraction and sterilization, the process is simplified and the soluble content is increased. Leaching rate; using membrane filtration under the pressure of 0.4-1MPa, nutrients such as protein and polysaccharides can be retained; the material liquid is filtered into nano-material liquid, so that the product completely eliminates the phenomenon of suspended solids and cold after-cooling; due to the The recovery of aroma substances in the process of vacuum concentration, combined with the use of low-temperature processing throughout the whole process, especially th...

Embodiment 1

[0073] Embodiment 1: a kind of preparation method of Luzhou-flavor type instant tea, preparation steps are as follows:

[0074] S1), raw materials into the tank: put 100kg of third-grade Anhua dark tea into the extraction tank, and add soaking water according to the solid-liquid volume ratio of 1:3;

[0075] S 2) Soaking and extraction: heat the soaked material to 70°C together with the soaking water, soak and beat while extracting and sterilizing for 7 hours, and beat into a slurry of over 200 meshes;

[0076] S 3) Centrifugal filtration: the slurry is subjected to 3-stage centrifugal filtration at room temperature, and filtered into feed liquid of 1500 mesh: the first stage of centrifugal filtration is 200 mesh, the second stage of centrifugal filtration is 700 mesh, and the third stage of centrifugal filtration is 1500 mesh;

[0077] S 4) Membrane filtration: filter the feed liquid passing through 1500 mesh under normal temperature and 0.7MPa pressure into a feed liquid bel...

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Abstract

The invention provides a preparation method of strong-flavor instant tea, and relates to an instant tea processing technology and a product. The preparation method comprises the following steps of: soaking raw materials, and pulping; performing centrifugal filtration; performing membrane concentration; and performing ultra-strong vacuum freeze drying, wherein the centrifugal filtration is to perform centrifugal filtration on the pulp for multiple times to obtain a feed liquid which at least passes through 1000 meshes; the membrane filtration is to filter the feed liquid at normal temperature to obtain a nano feed liquid; and the ultra-strong vacuum freeze drying is to perform vacuum freeze drying on the concentrated liquid at a temperature of at least -20 DEG C to obtain instant tea powder. According to the preparation method provided by the invention, no chemical additives, additives or other auxiliary materials are added, and low-temperature processing is performed in the whole process, especially low-temperature vacuum freeze drying at -70 DEG C is adopted, so that the aroma and nutritional ingredients of the tea are not lost, and the product has strong aroma, mellow and rich taste and yellow red and transparent soup color; since the product is ultrafine powder of 800 nanometers or below, the solubility is high, and the product can be brewed with cold water and hot water without stirring and is soluble in water; and therefore, the technical problems of tea aroma deficiency and poor taste of the product in the prior art are solved.

Description

technical field [0001] The invention relates to the technical field of food and beverages, in particular to a preparation method of instant tea and its products. Background technique [0002] Instant tea is a soluble substance extracted from tea leaves. With its advantages of instant drinking, convenience and quickness, it has begun to attract people's attention. It is especially suitable for the needs of young consumers and fast-paced professional groups, and has a good development prospect. However, there are some problems in the existing instant tea processing technology. The original aroma and some nutrients of the tea leaves are lost during the extraction process, making the aroma and taste of the instant tea far inferior to the original tea, thus restricting the development of the instant tea industry. [0003] For example, the Chinese patent (CN102696811A, 20121003) discloses a method for preparing instant black tea (abbreviated as prior art 1). The disclosed technolo...

Claims

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Application Information

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IPC IPC(8): A23F3/18A23F3/22A23F3/26A23F3/20A23F3/30
CPCA23F3/18A23F3/22A23F3/26A23F3/20A23F3/30
Inventor 谭伟中谭渤曦周欢熊德卿李训华陈友元王聪罗又花
Owner 湖南安化芙蓉山茶业有限责任公司
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