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Method for preparing instant tea powder

A technology for instant tea powder and tea leaves, which is applied in the directions of tea, tea extraction, tea treatment before extraction, etc.

Active Publication Date: 2008-04-23
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Various famous teas, such as Longjing tea in green tea, Tieguanyin tea in oolong tea, Keemun black tea in black tea, and Baihao Yinzhen in white tea, etc., require strict procedures and methods for brewing. Compared with the traditional way of brewing, the aroma and taste of the instant tea powder made are more obvious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Take 1 kg of Longjing green tea leaves, crush them, add a small amount of deionized water to infiltrate them, then add 5 kg of deionized water and extract at a low temperature of 20°C for 20 minutes, and centrifuge the extract at high speed to obtain the first extract. Add 10 kg of deionized water at 40°C to the residual tea leaves after low-temperature extraction for medium-temperature extraction for 15 minutes, and filter to remove slag to obtain a second extract. Add 5 kg of water at 70°C to the residual tea leaves extracted at medium temperature for 5 minutes, filter and remove the slag to obtain the third extract. Combine the second extract and the third extract, add compound enzyme to treat at 45°C for 20-30 minutes, then carry out disc centrifugation, and then use an ultrafiltration membrane with a molecular weight cut-off of 100,000 for ultrafiltration clarification, and then reverse The osmotic membrane is concentrated to 20Brix (Barix), the obtained concentrat...

Embodiment 2

[0014] Take 1 kg of Tieguanyin tea leaves, crush them, add a small amount of deionized water to infiltrate them, then add 5 kg of deionized water to extract at a low temperature of 30°C for 20 minutes, and centrifuge the extract at high speed to obtain the first extract. Add 10 kg of deionized water at 60°C to the residual tea leaves after low-temperature extraction for 15 minutes at medium temperature, and filter to remove slag to obtain the second extract. Add 5 kg of water at 90°C to the residual tea leaves extracted at medium temperature for 5 minutes, filter to remove residue, and obtain the third extract. Combine the second extract and the third extract, add compound enzyme to treat at 45°C for 20-30 minutes, then carry out disc centrifugation, and then use an ultrafiltration membrane with a molecular weight cut-off of 100,000 for ultrafiltration clarification, and then reverse The osmotic membrane is concentrated to 20Brix (Brix), and the obtained concentrated solution ...

Embodiment 3

[0016] Take 1 kg of Keemun black tea leaves, crush them, add a small amount of deionized water to infiltrate them, then add 5 kg of deionized water and extract at a low temperature of 30°C for 20 minutes, and centrifuge the extract at high speed to obtain the first extract. Add 10 kg of deionized water at 60°C to the residual tea leaves after low-temperature extraction for 15 minutes at medium temperature, and filter to remove slag to obtain the second extract. Add 5 kg of water at 90°C to the residual tea leaves extracted at medium temperature for 5 minutes, and filter to remove the slag to obtain the third extract. Combine the second extract and the third extract, add compound enzyme to treat at 45°C for 20 minutes, then centrifuge, then use ultrafiltration membrane with a molecular weight cut-off of 100,000 for ultrafiltration clarification, and then use reverse osmosis membrane to concentrate To 20Brix (Barix), the prepared concentrate and the first extract were combined, ...

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PUM

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Abstract

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 to obtain 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.

Description

technical field [0001] The invention relates to a method for preparing instant tea powder, in particular to a method for producing instant tea powder by adopting segmental multistage extraction and enzymolysis processes. Background technique [0002] Instant tea powder has the characteristics of easy brewing and convenient drinking, which has changed the tea drinking habits and patterns that people have followed for thousands of years, and greatly facilitated people to drink tea. At present, the general manufacturing method of instant tea powder is to extract the tea leaves with hot water once, centrifuge or filter, then concentrate by reverse osmosis or vacuum, and then spray dry or vacuum freeze-dry. Although the production process has been improved, the solubility of instant tea has been improved, and the retention rate of aroma and taste substances has increased, but compared with the traditional way of directly brewing tea, there are still large differences in aroma and...

Claims

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Application Information

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IPC IPC(8): A23F3/30A23F3/22A23F3/06
Inventor 汤兴俊
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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