Preparation method for instant tea

Abstract

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.

Description

technical field [0001] The invention relates to a method for preparing tea, in particular to a method for preparing instant tea. Background technique [0002] Instant tea is generally made by extracting tea leaves with water, filtered or centrifuged, concentrated and dried. It is a solid powder that can quickly dissolve in water, has no tea residue and maintains the unique flavor of tea. It is ready to drink and can also be used as a food and beverage preparation Raw materials. Using conventional processing methods, what kind of tea raw materials are generally used to process what kind of instant tea, and the clarity of the product is relatively poor after being dissolved in water. [0003] In the existing technology, Chinese patent ZL01118460.4 discloses a cold-water-soluble acid-resistant instant black tea powder and its manufacturing method. Black tea leaves are soaked at 80-90°C, and the obtained tea extract is immediately cooled to room temperature. After coarse filtr...

AI Technical Summary

Problems solved by technology

This method can only use black tea leaves to process instant black tea. Although it can be dissolved in cold water, it is not clear enough

Chinese patent ZL01118449.3 discloses a processing method of instant black tea powder, extracting black tea with hot water and cooling to normal temperature, then adding pectinase, protease and amylase to enzymatically clarify the extract, and then ultrafiltration and concentration , Spray drying, to obtain a kind of instant black tea powder that will not be cloudy after cold. This method can only process instant black tea with black tea. muddy, but did not solve the problem of low clarity of its dissolution in water; Chinese patent ZL01118460.4 discloses a manufacturing method of instant black tea powder, the black tea leaves are soaked and extracted at 80-90°C, filtered, concentrated, and then Use alkali to dissolve, adjust the pH value with acid, and spray dry after centrifugation. This method can only use black tea to process instant black tea, without considering the clarity after dissolution.