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Mellow original taste instant oolong tea preparation method

An oolong tea, mellow aroma technology, applied in the direction of tea, tea extraction, tea treatment before extraction, etc., can solve the problems of low-temperature insolubility of instant tea powder, reduction of biologically active substances, dark tea soup, etc., to achieve elegant and pure aroma, small particles, reduced The effect of particle size

Pending Publication Date: 2021-11-30
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a method for preparing mellow and original instant oolong tea, which can effectively solve the problems of dark tea soup, reduced biologically active substances, and insoluble instant tea powder at low temperature

Method used

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  • Mellow original taste instant oolong tea preparation method
  • Mellow original taste instant oolong tea preparation method
  • Mellow original taste instant oolong tea preparation method

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preparation example Construction

[0029] The embodiment of the present invention provides a method for preparing mellow flavor instant oolong tea, comprising the following steps:

[0030] 1) Micro-fermentation treatment: chop the raw tea leaves that have passed the physical and chemical inspection and sensory evaluation, put the chopped tea leaves in a fermentation tank, control the temperature at 25°C-30°C, and the relative humidity at 90-95%. For 3-4h, collect the tea leaves after micro-fermentation;

[0031] 2) Water extraction: mix the micro-fermented tea leaves collected in step 1 with water in a mass ratio (1:15-20), extract for 3-5min, control the water temperature at 30-40°C, and then separate the tea leaves and tea soup; Repeat the leaching for 2-3 times according to the method and conditions, collect the extracts at all levels, and cool to 4°C for low-temperature storage;

[0032] 3) Ultrasonic leaching: the tea leaves separated in step 2 are re-extracted using an ultrasonic multi-stage countercurre...

Embodiment 1

[0040] 1) Micro-fermentation treatment: chop the raw tea leaves that have passed the physical and chemical tests and sensory evaluation, put the chopped tea leaves in a fermenter, control the temperature at 30°C, the relative humidity at 90%, and the fermentation time for 4 hours. fermented tea leaves;

[0041] 2) Water extraction: mix the micro-fermented tea leaves collected in step 1 with water in a mass ratio (1:18), extract for 5 minutes, and control the water temperature at 37°C, then separate the tea leaves and tea soup; repeat the extraction according to the same method and conditions Extract 3 times, collect all levels of extracts, cool to 4°C for low temperature storage;

[0042] 3) Ultrasonic extraction: the tea leaves separated in step 2 are extracted again using an ultrasonic multi-stage countercurrent column extraction device for extraction for 8 minutes with an ultrasonic power of 1300U, and the extraction solutions at all levels are collected;

[0043] 4) Cooli...

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Abstract

The present invention provides a mellow original taste instant oolong tea preparation method, which comprises: 1) chopping pre-selected tea leaves, placing in a fermentation tank, and fermenting for 3-4 h at a temperature of 25-30 DEG C and a relative humidity of 90-95%; 2) mixing the tea leaves subjected to micro-fermentation with water, extracting at the water temperature of 30-40 DEG C, and then separating the tea leaves from tea soup; repeating the extraction for 2-3 times, and collecting each stage of extraction liquid; 3) extracting the separated tea leaves again by using an ultrasonic multi-stage countercurrent column extraction device, and collecting an extracting solution; 4) cooling the leach liquor collected in the steps 2) and 3), and storing the leach liquor at low temperature; 5) filtering the leach liquor in the step 4); 6) mixing the filtered extract liquid, cellulose nanofiber (CNF) powder and purified water according to a preset mass ratio, and performing ultrasonic treatment and stirring to prepare a composite solution; 7) concentrating the composite solution by using reverse osmosis concentration equipment to obtain a composite concentrated solution; and 8) freeze-drying the composite concentrated solution collected in the step 7) to obtain the instant oolong tea powder.

Description

technical field [0001] The invention belongs to the technical field of oolong tea processing, and in particular relates to a preparation method of instant oolong tea with mellow flavor and original taste. Background technique [0002] Oolong tea is green tea and semi-fermented tea. It is a unique tea category in China. It is mainly produced in Fujian, Guangdong, Taiwan and other provinces. There are many varieties of it. , has a variety of effects such as weight loss and fat reduction. Instant oolong tea is made from finished tea, semi-finished tea, secondary tea or fresh leaves of tea trees, through extraction, filtration, concentration, drying and other processes, it is processed into a granular and powdery form that is easily soluble in water and has no tea dregs. Or small flakes of solid beverage tea. It has the advantages of small size, light weight, convenient drinking, suitable for both hot and cold, and meets the needs of modern fast-paced. [0003] The polyphenol...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/08A23F3/22A23F3/26
CPCA23F3/18A23F3/08A23F3/22A23F3/26
Inventor 郭泽镔陆晓丹郑宝东曾绍校陈美链
Owner FUJIAN AGRI & FORESTRY UNIV
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