30results about How to "Good cold solubility" patented technology

The invention discloses a method for preparing cold-soluble green tea powder. The method includes the following steps that after green tea is pulverized, the pulverized green tea is filtered through a 40-80 mesh screen, deionized water is added according to the feed liquid mass ratio of 1:10-1:30, extraction is performed on the mixture for 10-30 minutes at the pressure value of 100-400MPa after the mixture is sealed, then, extract liquid is filtered with a piece of 150-300 mesh filter cloth, filtrate is collected and centrifuged for 10-40 minutes at the rotating speed of 3000r / min-5500r / min, supernatant is collected and concentrated to the state that the soluble solid accounts for 16-22%, and concentrated liquor is acquired; finally, the concentrated liquor is frozen and dried in a vacuum freezing mode at -40 - -70 DEG C for 24-48 hours, and the cold-soluble tea powder is acquired. The cold-soluble tea powder prepared with the method is good in cold-dissolving effect and capable of dissolving fast at 3-8 DEG C, the tea powder and tea soup are greener than that acquired through hot water extraction, taste mellow and sweet slightly and thus are well liked by consumers.

The present invention relates to a preparation method of instant tea powder. Said preparation method adopts low-temperature (20-30deg.C), medium-temperature (40-70deg.C) and high-temperature (85-100deg.C) three-stage process to respectively extract fragrance components and taste substances with different boiling points from tea and makes the fragrance components and taste substances in the tea extract be more approached to that of raw material tea, then makes these fragrance components and taste substances be undergone the processes of filtration, enzymolysis, concentration and drying so as toobtain the invented instant tea powder. Said preparation method is applicable to various noble tea, such as dragon well tea, oolong tea, Qimen fermented tea and pekoe silver-needle tea, etc.

The invention relates to a method of continuous vacuum freezing and drying of instant tea powder and belongs to the technical field of tea processing. The method includes the following process steps: subjecting tea leaves to blending, firing, grinding, multistage countercurrent column extraction at low temperature and filtration treatment sequentially to obtain tea extract; subjecting the tea extract to cooling, centrifuging and membrane passing treatment to obtain concentrated solution; concentrating the concentrated solution via a DT disk tube type or ST screen tube type reverse osmosis membrane to final concentrated solution 10-30Brix so as to obtain secondary concentrated solution; feeding the secondary concentrated solution into a continuous freeze drying device to prepare the instant tea powder. The instant tea powder is of a multidimensional hollow structure, volume weight of the tea powder is 12-18g / 100ml, cold solubility is excellent, the rate of water dissolution at the temperature below 10 DEG C is less than 15sec, and the instant tea powder has quality characteristics of strong fragrance, freshness and mellowness and maintains high-activity functional factors.

The invention relates to the technical field of deep processing of tea leaves, aims to solve problems that normal-temperature instantaneous extraction is poor in extraction effecton high-boiling-pointaromatic componentsin rawmaterialsandlimitedinscale and solve problems that the intrinsic quality and the special flavor of original tea are greatly affected due to the fact that aroma degradation and amino acid non-enzymatic oxidation are caused easily by traditional high-speed hot extraction, and provides a preparation method of instantgreen teaconcentrated juice. The method comprises the steps as follows: performing tedding treatment on fresh tea leaves; performing high-temperaturedifferential-pressurepuffing on tedded leaves; performing homogenizing and crushing treatment on puffed raw materials to obtain a homogenate; adding an enzyme for extraction after adjusting the pH of the homogenate; after extraction, performing enzyme deactivation treatment on an extracting solution; obtaining a concentrated material liquid through centrifugal impurity removal and filtering concentration, performing UHT (ultra-high temperature) sterilization, and obtaining the green teaconcentrated juice through asepticcanning. The instantgreen teaconcentrated juiceprepared with the method is better in cold dissolubility, superior to similarraw material products in free amino acid, chlorophyll or theaflavin content and obvious in fresh tea characteristic.

The invention discloses an instant green tea and a production process. The process comprises the following steps: extracting, primary separating, centrifuging or ultrafiltering, nanofiltering, RO (reverse osmosis) concentrating, VO concentrating, UHT (ultra heat treating) and sterilely filling to produce tea juice or atomizing drying to produce tea powder. By adopting the a combined film filtering technology of ultrafiltering, nanofiltering and reverse osmosis, the bitter taste of the green tea extract prepared without an organic solvent to extract is reduced, the cold dissolubility of the green tea extract is improved, the traditional processing method is improved, the bitter of the green tea is greatly reduced, and the product aroma is more unique.

The invention discloses a preparation method for instant tea, which comprises the following steps: taking tea leaves, extracting the tea leaves by adding water, and recondensing a liquid part obtainedThe invention discloses a preparation method for instant tea, which comprises the following steps: taking tea leaves, extracting the tea leaves by adding water, and recondensing a liquid part obtainedby solid-liquid separation; adding alkali into the concentrated solution to adjust the pH value to between 8.0 and 11.5, standing the solution, and taking a liquid part through the solid-liquid separ by solid-liquid separation; adding alkali into the concentrated solution to adjust the pH value to between 8.0 and 11.5, standing the solution, and taking a liquid part through the solid-liquid separation; introducing oxygen into the liquid part for oxidation reaction; and adding acid into an oxidation reaction solution to adjust the pH value to between 5.0 and 9.5, standing the solution, takingation; introducing oxygen into the liquid part for oxidation reaction; and adding acid into an oxidation reaction solution to adjust the pH value to between 5.0 and 9.5, standing the solution, takinga liquid part through the solid-liquid separation, and drying the liquid part to obtain the instant tea. Raw materials of the instant tea can be green tea, Oolong tea or black tea, have rich sources aa liquid part through the solid-liquid separation, and drying the liquid part to obtain the instant tea. Raw materials of the instant tea can be green tea, Oolong tea or black tea, have rich sources and are easy to acquire. The preparation method adjusts the pH value through basification by adding the alkali, and then introduces the oxygen for oxidation to effectively reduce generation of macromolnd are easy to acquire. The preparation method adjusts the pH value through basification by adding the alkali, and then introduces the oxygen for oxidation to effectively reduce generation of macromolecular substances in the instant tea, prevent opacity and precipitation and improve the clarity of a tea solution and the coldcut property of instant black tea; and the prepared instant tea can be comecular substances in the instant tea, prevent opacity and precipitation and improve the clarity of a tea solution and the coldcut property of instant black tea; and the prepared instant tea can be completely dissolved into water above 5 DEG C, and the tea is clear, transparent and bright and has better mouthfeel. The preparation method has simple process and easy operation, and is suitable for indpletely dissolved into water above 5 DEG C, and the tea is clear, transparent and bright and has better mouthfeel. The preparation method has simple process and easy operation, and is suitable for industrial production.ustrial production.

The invention discloses a method for preparing cold-soluble green tea powder. The method includes the following steps that after green tea is pulverized, the pulverized green tea is filtered through a 40-80 mesh screen, deionized water is added according to the feed liquid mass ratio of 1:10-1:30, extraction is performed on the mixture for 10-30 minutes at the pressure value of 100-400MPa after the mixture is sealed, then, extract liquid is filtered with a piece of 150-300 mesh filter cloth, filtrate is collected and centrifuged for 10-40 minutes at the rotating speed of 3000r / min-5500r / min, supernatant is collected and concentrated to the state that the soluble solid accounts for 16-22%, and concentrated liquor is acquired; finally, the concentrated liquor is frozen and dried in a vacuum freezing mode at -40 - -70 DEG C for 24-48 hours, and the cold-soluble tea powder is acquired. The cold-soluble tea powder prepared with the method is good in cold-dissolving effect and capable of dissolving fast at 3-8 DEG C, the tea powder and tea soup are greener than that acquired through hot water extraction, taste mellow and sweet slightly and thus are well liked by consumers.

The invention provides a preparation method of pure instant tea, the prepared pure green tea / white tea instant tea can be completely dissolved in pure water at 85±5°C (hot-melt type) and 25±5°C (cold-melt type); form clear and transparent Tea soup solution, stored at 4°C, does not form cold muddy and secondary precipitation; instant tea powder (or granules) is green, light green to yellow-green or light yellow, has the normal aroma and taste of green tea / white tea, and the content of tea polyphenols is ≥35 % (white tea ≥ 25%), caffeine ≥ 3%, theanine ≥ 2%, tea polysaccharide ≥ 20%. The preparation method comprises the following steps: ①supercritical fluid extraction; ②compound extraction; ③filtration; ④centrifugation; ⑤decompression concentration; ⑥spray drying. The invention effectively retains the aroma components of tea leaves, and the obtained instant tea product has a rich and mellow aroma, improves the cold solubility of the instant tea, eliminates the problems of muddy after cooling and secondary precipitation during low-temperature storage, and effectively overcomes the weak taste and darkening of the instant tea product problem, and improve the yield of instant tea.

The invention provides a method that takes fresh tea leaves as raw materials to process instant tea powder, which can prevent loss and deterioration of nutrition substance when in the tea manufacturing process. The technique is that: when the raw material is extracted, pectinase is added to enhance extraction rate of the tea leaves and to extract solid substance from solution after the processes of extracting, enzymatic hydrolysis, filtration, condensation and drying, etc. of the raw materials; then tannase is added for enzymatic hydrolysis, so as to resolve the deposition problem of the tea soup and to reduce the bitterness of the instant tea powder and improve the dissolution ability of the tea powder in cold water. The technologies of membrane separation and condensation are adopted infiltration and condensation process; and spray drying or vacuum freeze drying is adopted in drying process; therefore, the whole production process is carried out at relatively low temperature, whichmaximally preserves the nutrition substances and flavor substances, and the produced instant tea powder is abundant in nutrition and has fresh and soft taste.

The invention discloses a method for producing instant green tea granules by utilizing the fresh leaves of summer and autumn tea, which comprises the steps of spreading the fresh leaves, blanching for green protection, beating, separation and purification, freeze-drying, shaping and the like. Compared with the existing instant green tea, the instant green tea produced by the present invention has the most prominent advantages of emerald green color, good solubility, can be directly brewed with cold water, bright green and clear tea soup, strong aroma, fresh and mellow taste, and a taste close to spring tea , and the content of caffeine in the product is less than 3%, which is more beneficial to human health. The invention uses the fresh summer and autumn tea leaves as raw materials, not only has low production cost, but also increases the added value of the summer and autumn tea.

The invention discloses a heat clearing and blood cooling instant green tea production method. The method includes following steps: (1) subjecting 50-90g of fresh plantain to microwave enzyme deactivation for 45-85s under a microwave power of 550-850W; (2) grinding the plantain subjected to enzyme deactivation, and respectively grinding green tea and glycyrrhiza; (3) well mixing the ground plantain, the ground green tea and the ground glycyrrhiza according to a weight ratio of 20-35:55-80:10-30; (4) using a water and ethyl alcohol mixed extraction liquid for extraction of a mixture obtained at the step (3), and adding a complex enzyme formed by protease, cellulase and pectinase for enzymolysis during extraction; (5) cooling, filtering, concentrating and drying. Instant green tea produced according to the method is great in cold solubility, contains various nutritional components and has efficacies of heat clearing and blood cooling.