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Instant pu'er tea and its preparation method

A Pu-erh tea and instant technology, which is applied in the food field, can solve the problems of instant tea soup not being clear and transparent, the aroma of Pu-erh tea being lost, and tea beverages with a weak taste, so as to reduce the level of triglyceride and harmful cholesterol and improve intestinal microbiota. The ecological environment and the effect of preventing heart disease

Active Publication Date: 2008-10-01
YUNNAN LONGRUN TEA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the large amount of cellulose and pectin retained makes the instant tea soup produced by this method not clear and transparent, and the tea taste is also bitter.
Regarding Puer tea, the patent CN1729818A adopts the method of removing part of the caffeine first, then extracting it with hot water circulation, and then centrifuging to remove the tea cheese. The unique old aroma is basically lost, and the tea taste of the tea drink is also very light

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Mix 80% cooked puerh tea and 20% raw puerh tea, coarsely crush 60 meshes, extract with 20 times the weight of tea leaves at 95 degrees Celsius for 60 minutes, filter, and keep the tea dregs; add 2% tea leaves by weight to the filtrate β-cyclodextrin, concentrated in vacuum to a density of 1.2g / ml, and spray-dried to obtain a semi-finished tea powder; take the tea residue, boil it with water, extract the aged aroma volatile oil by steam distillation, and spray-dry the extracted volatile oil The tea powder is mixed, and the amount of volatile oil added is 0.1% of the weight of the tea powder semi-finished product; Xylo-oligosaccharides with the same weight as the tea powder semi-finished product and L-carnitine of 2% of the tea powder semi-finished product weight are added, and after mixing, pack into bags to obtain energy-reducing instant Pu-erh tea powder products.

Embodiment 2

[0027] Mix 90% ripe Pu-erh tea and 10% raw Pu-erh tea, coarsely crush 20 meshes, extract with 10 times the weight of tea leaves at 95 degrees Celsius for 40 minutes, filter, and keep the tea dregs; add 50% tea leaves to the filtrate β-cyclodextrin, concentrated in vacuum to a density of 1.2g / ml, and spray-dried to obtain a semi-finished tea powder; take the tea residue, boil it with water, extract the aged aroma volatile oil by steam distillation, and spray-dry the extracted volatile oil The tea powder semi-finished product is mixed, and the volatile oil addition is 0.5% of the tea powder semi-finished product weight; Add 8 times the tea powder semi-finished product weight of milk powder, 2 times the tea powder weight fructooligosaccharide and 1% tea powder semi-finished product weight of acetyl-L-carnitine, After mixing evenly, pack into bags to obtain the energy-reducing instant Pu'er tea product with milk flavor.

Embodiment 3

[0029] Mix 96% cooked puerh tea and 4% raw puerh tea, coarsely crush 60 meshes, extract with 16 times the weight of tea leaves at 95 degrees Celsius for 45 minutes, filter, and keep the tea dregs; add 10% tea leaves by weight to the filtrate β-cyclodextrin, freeze-dried to get semi-finished tea powder; take low-grade Pu’er tea, boil it with water, extract the volatile oil of aged aroma by supercritical extraction, and mix the extracted volatile oil with the semi-finished freeze-dried tea powder, add the volatile oil Amount is 10% of tea powder semi-finished product weight; Add the baking soda (sodium bicarbonate) of 40% tea powder semi-finished product weight, the malic acid of 50% tea powder semi-finished product weight, the oligodextrose of 50% tea powder semi-finished product weight, 0.1% tea The powdered semi-finished product weight of cyclamate and the propionyl L-carnitine tartrate of 1% tea powder semi-finished product weight are mixed and pressed into tablets to form en...

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PUM

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Abstract

The invention discloses a rapid-soluble Pu'er tea and preparing method to accelerate body to release energy, which comprises the following steps: blending Pu'er tea and ripe tea ( or black tea and green tea) according to certain proportion; grinding roughly; extracting through water; condensing; drying; adding beta-cyclodextrin; recycling aged perfume benzine ingredient through steam distilling method or super-critical extracting method; packing the benzine and rapid-soluble tea powder together; adding isomaltose hypgather, degrading factor and flavoring factor.

Description

technical field [0001] The invention relates to the technical field of food, in particular to an instant Pu'er tea with the functions of quenching thirst, nourishing, promoting the body to release energy, reducing weight and the like and a preparation method thereof. technical background [0002] Pu'er tea is a large-leaf tea produced in the Lancang River Basin, including Simao, Lincang, Pu'er, Xishuangbanna and other places in Yunnan. Because the distributing center is in Pu'er County, Yunnan Province, it is named Pu'er Tea. Pu'er tea can quench thirst, promote body fluids and refresh oneself, and has a significant effect on removing excess fat in the human body. Pu-erh tea can be divided into cooked tea and raw tea. Ripe tea is fermented tea and raw tea is unfermented tea. Raw Pu-erh tea soup has a strong orange-yellow color. Its aroma is sharp and long-lasting. Ripe Pu-erh tea is unique in quality, dark in color, rich in aroma, mellow and sweet in taste, and has endles...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/30
Inventor 焦家良宋普球娄自田陈光辉
Owner YUNNAN LONGRUN TEA TECH
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