Method for processing instant tea powder

Abstract

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 in filtration 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, which maximally preserves the nutrition substances and flavor substances, and the produced instant tea powder is abundant in nutrition and has fresh and soft taste.

Description

technical field [0001] The invention relates to a processing method of instant tea powder, in particular to a method for processing instant tea powder with fresh tea leaves. Background technique [0002] In the known production method of instant tea powder, the raw material is generally dried finished tea, which is extracted, filtered, concentrated, spray-dried or freeze-dried to make instant tea powder. In the process of preparing finished tea, fresh tea leaves have to go through processes such as greening, rolling, and drying. Long-term high-temperature treatment results in the loss of antioxidant components and other nutrients in the tea leaves, greatly reducing the nutritional function of the tea leaves. . Studies have shown that the function of nutrients in fresh tea leaves is significantly better than that of finished tea. During tea processing, about 85% of the active substances are destroyed or their functions are inhibited, and they are further lost in the process ...

AI Technical Summary

Problems solved by technology

In the prior art, Japanese patent JP92-61613 discloses adding caseinate to the tea extract, which correspondingly entangles and removes a large amount of active ingredients in the tea juice, but reduces the taste of the tea juice

JP93-51260 discloses a manufacturing process of concentrated tea juice or instant tea powder using tannase combined with membrane separation. This process will retain the effective ingredients, causing the tea juice to taste weak

Chinese patent ZL01118449.3 discloses "an instant black tea powder and its manufacturing method", which includes adding pectinase, protease, and a-amylase to the extracted tea juice, then passing through an ultrafiltration membrane, and then concentrating and drying to produce A non-turbid, non-precipitating instant tea powder is obtained, but the flavor substances in the tea soup are seriously lost due to the addition of compound enzymes in the tea soup