Process for preparing tea product and its product

A production method and tea technology, applied in tea, tea extraction, food science, etc., can solve various problems, reduce the scope of application, increase the cost, etc., and achieve the effects of pure taste, reduced nutrient loss, and low cost

Inactive Publication Date: 2002-07-03
福建仙洋洋食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its advantages are: the use of fresh tea leaves can make use of coarse and old fresh leaves, and can maintain the aroma and taste of tea leaves, but the processing technology still needs to be concentrated and dried, and the concentrated and dried needs primary filtration, ultrafiltration and reverse osmosis , Vacuum freeze-drying or spray-drying is also required in the drying process. The variety of processes increases the cost and reduces the scope of application.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: Wash the tea leaves that are newly picked, and remove impurities such as weeds and stems. Take by weighing 100 grams and put it into a pulverizer to grind, squeeze the juice under the squeezer of 40 pressures after grinding, filter, get the screen cloth of 200 mesh sieves to filter, and its filtrate is the filtrate for the first time, and the filter can be Use plate filter, combined screen or centrifugal filter. Add 300 grams of purified water to the filter residue for the second time. If it can be stirred for 1 hour, it is better, and then put into a pulverizer for grinding. Consider using a colloid mill. In order to fully dissolve the nutrients in the tea leaves, grind them and let them stand for a whole day and night, take out the supernatant and squeeze the juice for the second time, take the sieve with a mesh size equal to or greater than 200 mesh and filter it, and discard it if it cannot pass through a sieve larger than 200 mesh The filter residue...

Embodiment 2

[0015] Embodiment 2: Get 100 grams of fresh tea leaves that have been pretreated shortly after picking, add 100 grams of water and put them into a pulverizer to grind, and then the juice extraction process is the same as in Example 1 until the water is added for the second time. Add water 1000 grams for the second time, promptly water is 1000% of fresh tealeaves weight, select a kind of sieve cloth filtration of 150 order~250 purposes for use, its follow-up operation is still as embodiment 1, to ultraviolet sterilization. Because the tea leaves in the filtrate in this embodiment have a relatively large particle size, the combined filtrates should be allowed to stand for 24 hours. After discarding the precipitate, the supernatant is bottled to obtain a liquid tea product. In this embodiment, the amount of water added is relatively large, the yield is increased, the nutrient extraction of tea leaves is relatively complete, and the cost is reduced, but the concentration is relativ...

Embodiment 3

[0016] Embodiment 3: the manufacturing process before ultraviolet sterilization is the same as embodiment 1 or embodiment 2. After the two filtrates are combined, they are sent to drying equipment for drying. The drying equipment can be commonly used drying equipment, such as tunnel drying, airflow drying or box drying equipment, and the drying temperature is 90±3°C. At the same time, a vacuum can also be created to accelerate the drying speed and quickly discharge steam. The vacuum equipment can be a water ring or vane vacuum pump, and the vacuum degree can be selected below 300 ± 10 mm Hg. The vacuum can be determined according to the processing volume and equipment conditions. Spend. When the water content of the tea product is determined to be 80% or below, not less than 20%, the product can also be seen from the viewing hole of the equipment as a paste, and the temperature should be lowered or removed from the drying chamber. Then use microwave irradiation to sterilize. ...

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PUM

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Abstract

A tea product is prepared from fresh tea leaves through pretreaitng, grinding, adding water, squeezing juice at 20-80 deg.c and 30-50 kg/sq.cm of pressure, filteirng to obtain filtrate, grinding the dregs, adding water, squeezing juice in same condition, filtering to filtrate, merging the filtrate to its liquid tea product, drying until its water content is 20-80 % to obtain tea cream, and spray drying to obtain powdered tea product. Its advantages are less loss of nutrients etc.

Description

Field of invention: [0001] The invention relates to a method for making tea products and products thereof. Background technique: [0002] As we all know, the public tea drinking method is basically soaking in hot water for many times, and in recent years, there have been processed products of tea beverages. Among them, Chinese patent 88103042.2 "Instant Tea Processing Technology" provides a raw material using fresh tea leaves, which are pretreated, Instant tea made by several processes such as tea juice extraction, concentration, and drying. Its advantages are: the use of fresh tea leaves can make use of coarse and old fresh leaves, and can maintain the aroma and taste of tea leaves, but the processing technology still needs to be concentrated and dried, and the concentrated and dried needs primary filtration, ultrafiltration and reverse osmosis , Vacuum freeze-drying or spray-drying is also required in the drying process. The variety of processes increases the cost and red...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/22
Inventor 周绍迁
Owner 福建仙洋洋食品科技有限公司
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