Preparation method of original leaf instant tea powder based on low-temperature water extraction

Abstract

The invention discloses a preparation method of original leaf instant tea powder based on low-temperature water extraction, and the preparation method sequentially comprises the following steps: preparing purified water for further extraction, performing primary crushing, performing primary water extraction, performing secondary water extraction, performing third water extraction, performing centrifugal separation, performing membrane filtration, performing membrane concentration, performing vacuum freeze drying and performing secondary crushing, thereby obtaining the original leaf instant tea powder. According to the invention, the whole extraction process is maintained at a low-temperature environment for processing, and the whole-process low-temperature water extraction technology of the invention is completely different from the existing high-temperature extraction technology or multi-temperature extraction technology for producing tea powder. The invention effectively reserves beneficial substances in the raw material tea leaves, and can remove macromolecular pesticide residues mixed in the tea leaves and heavy metal residues possibly mixed in the tea leaves, thus effectively guaranteeing the quality of the original leaf instant tea powder; and no additive or intermediate agent is used, the process is simple, the production efficiency is high, no pollutant is discharged, no wastewater is discharged, and the method is green and environment-friendly.

Description

technical field [0001] The invention relates to the field of solid tea products, in particular to a method for extracting raw leaf instant tea powder with low-temperature water in which the whole process is carried out in a low-temperature environment throughout the process. Background technique [0002] As one of the three major beverages in the world, tea has the highest health value and nutritional efficacy. As the birthplace of tea, China has inherited a thousand-year tea culture and tea economy. Under the social development and market demand, it is convenient, quick, and instant to brew a cup of safe and high-quality tea powder with complete color, fragrance, and its production technology and processing methods are also attracting more and more research and attention. [0003] For example, the application number of the State Intellectual Property Office published on July 1, 2009 is 200710306232.X, and the invention title is "a processing method of instant green tea powd...

AI Technical Summary

Problems solved by technology

[0012] It can be seen that the production process of the current instant black tea powder is complex and cumbersome, such as a method for preparing instant black tea powder applied by Dong Qian above, in order to solve the required problems and achieve the required technical effect, the entire process must be The order is: take fresh tea leaves withering - sealing and freezing - kneading and cutting - ultrasonic impact crushing - fermentation - water extraction - filtration - centrifugation - suction filtration - microfiltration - concentration - drying to obtain instant black tea powder; the above steps lack one No! Moreover, the original tea leaf instant black tea powder processed by this patent cannot achieve the original taste

[0013] The current instant black tea powder generally has insufficient color and fragrance, and the taste is different from that of the original tea. During the production process, an intermediate extractant needs to be added, so that the finished product contains additives or auxiliary materials, and it is impossible to achieve the original tea leaves. Dissolved black tea powder; and the existing technology must have a high-temperature extraction link in the tea deep-processing process, such as the patent for the preparation method of a high-brightness instant black tea applied by the above-mentioned Anhui Agricultural University

[0014] However, after many years of research and experiments, the applicant found that high-temperature extraction will lead to changes in the properties and shape of processed tea leaves, making it impossible to completely remove macromolecular pesticide residues and heavy metal residues. There is also a risk of life safety when eating; some existing technologies directly use low-end tea dregs to process tea powder and other problems, resulting in the fact that the actual product cannot enter the consumer market or the consumer market acceptance is not high

[0015] The applicant's research found that a large amount of fresh tea leaves are produced every year; the absence of existing tea powder processing technology solutions and the use of low-end tea or tea dregs as raw materials cannot significantly increase the consumption of tea raw materials and improve efficiency. Increase income, and solve the problem of poor aroma, taste and taste in the tea powder generated by the prior art

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