Preparation process of low-temperature quick-brewing freeze-drying cold-brewed tea

A preparation process and quick brewing technology, which is applied in tea treatment before extraction, etc., can solve the problems of lagging brewing time and difficult leaching of flavor substances, etc.

Inactive Publication Date: 2021-07-02
杭州中果食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The present invention aims to overcome the disadvantages of poor brewing time and difficult leaching of flavor substances in the prior art of cold-brewed tea, and provides a preparation process for low-temperature quick-brewed freeze-dried cold-brewed tea

Method used

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  • Preparation process of low-temperature quick-brewing freeze-drying cold-brewed tea

Examples

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Effect test

Embodiment 1

[0022] A preparation process for low-temperature quick-brew freeze-dried cold-brewed tea, comprising the following steps: picking fresh tea leaves and placing them under a radiation intensity of 200uW / cm 2 The tea leaves were irradiated under an ultraviolet lamp for 10 minutes to inactivate the tea cells, and then baked in an oven at 100° C. for 5 minutes to inactivate the enzymes therein. After the tea leaves are inactivated, spray 1wt% cellulase solution on the surface, ferment naturally for 1 hour, then air-dry until the water content reaches 30%, and then place the tea leaves in a pressure tank, and pass nitrogen gas into it to adjust the pressure. A pressure of 15Mpa is applied to the tank and kept for 10 minutes, and then the pressure is released instantaneously to obtain puffed tea leaves. After the puffed tea leaves are freeze-dried, conventional freeze-drying steps are performed to obtain low-temperature quick-brew freeze-dried cold-brewed tea.

Embodiment 2

[0024] A preparation process for low-temperature quick-brew freeze-dried cold-brewed tea, comprising the following steps: picking fresh tea leaves and placing them under a radiation intensity of 185uW / cm 2 The tea leaves were irradiated under an ultraviolet lamp for 20 minutes to inactivate the tea cells, and then baked in an oven at 80° C. for 5 minutes to inactivate the enzymes therein. After the tea leaves are inactivated, spray 2.5wt% cellulase solution on its surface, ferment naturally for 3 hours, then air-dry to a water content of 50%, then place the tea leaves in a pressure tank, and feed nitrogen therein, for The pressure tank applies a pressure of 25Mpa and maintains it for 30 minutes, and then releases the pressure instantaneously to obtain puffed tea leaves. The puffed tea leaves are freeze-dried and go through conventional freeze-drying steps to obtain low-temperature quick-brew freeze-dried cold-brewed tea.

Embodiment 3

[0026] A preparation process for low-temperature quick-brew freeze-dried cold-brewed tea, comprising the following steps: picking fresh tea leaves and placing them under an irradiation intensity of 190uW / cm 2 The tea leaves were irradiated under an ultraviolet lamp for 15 minutes to inactivate the tea cells, and then baked in an oven at 85° C. for 1 to 5 minutes to inactivate the enzymes therein. After the tea leaves are inactivated, spray 1.5wt% cellulase solution on its surface, ferment naturally for 2 hours, and then air-dry until the water content reaches 40%, then place the tea leaves in a pressure tank, and feed nitrogen therein, for The pressure tank applies a pressure of 20Mpa and keeps it for 15 minutes, and then releases the pressure instantaneously to obtain puffed tea leaves. The puffed tea leaves are freeze-dried and go through conventional freeze-drying steps to obtain low-temperature quick-brewed freeze-dried cold brewed tea.

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Abstract

The invention relates to a preparation process of tea leaves, in particular to a preparation process of low-temperature quick-brewing freeze-drying cold-brewed tea, which comprises the following steps: (S.1) picking fresh tea leaves, performing short-time inactivation treatment on the picked fresh tea leaves, then spraying a certain amount of cellulase solution on the surfaces of the fresh tea leaves, performing natural fermentation for a certain time, and then performing air drying until the water content reaches a certain degree; (S.2) putting the fermented tea leaves into a pressure tank, introducing gas into the pressure tank, applying a certain pressure to the pressure tank, keeping the pressure for a certain time, and then instantaneously releasing the pressure to obtain puffed tea leaves; and (S.3) freeze-drying the puffed tea leaves obtained in the step (S.2) to obtain the low-temperature quick-brewing freeze-dried cold-brewed tea. The defects that in the prior art, the brewing time of cold brewing tea is short, and flavor substances are difficult to leach out are overcome, the cold-brewed tea prepared through the technology is high in brewing speed in cold water, and meanwhile the flavor of brewed tea water is richer.

Description

technical field [0001] The invention relates to a preparation process of tea, in particular to a preparation process of low-temperature quick-brew freeze-dried cold brew tea. Background technique [0002] "Cold brewing tea" is a kind of brewing method that does not use hot water that has become popular in recent years. You only need to put the tea leaves into cold boiled water or mineral water, and after waiting for a certain period of time, you can get tea with complete color, aroma and taste. tea soup. Cold brewing tea does not require boiling water, but soaking the tea leaves in plain boiled water or mineral water at room temperature. It has the advantages of traditional tea drinks and the convenience of modern drinks, and is deeply loved by office workers, students, drivers, and mountain climbers. [0003] Compared with hot-brewed tea, cold-brewed tea has a milder tea aroma but a sweeter taste. When brewed in hot water, the aroma substances (aldehydes, phenolic substan...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/10
CPCA23F3/06A23F3/10
Inventor 虞玲红
Owner 杭州中果食品有限公司
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