Condensed instant tea powder and extract method thereof

Abstract

The invention discloses condensed instant tea powder and an extract method thereof. The tea powder can be completely dissolved in pure water with the temperature of 4 DEG C, and forms clear and transparent solution. The extract method comprises: adding 2-5g of tannin enzyme and 0-3g of cell wall catabolic enzyme into per kilogram of summer-autumn fresh tea or fannings, tablet tea and dust tea, and reflowing and extracting at the temperature which is 50 DEG C below the normal temperature for 1-1.5 hours; carrying out ultrafiltration and purification treatment by a ceramic composite membrane with the aperture of 50 nm and the transparent amount of 650-700 m3 / h at the temperature of 48-50 DEG C and the pressure of 0.2-0.3 MPa; recycling tea perfume in the extracting and purifying process; and carrying out condensation, spray-drying, tea perfume backfill, blending and granulation to obtain the condensed instant tea powder. The invention has high extraction ratio, favorable cold solubility and pure tea perfume.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a tea powder, and also to an extraction method of the tea powder. Background technique [0002] Instant concentrated tea powder is a powdered tea raw material made from black tea, green tea, scented tea, or oolong tea through extraction, filtration, concentration (and drying) and other processes. It can be widely used in food and in different forms of tea beverages. [0003] The current instant tea manufacturing process includes: water treatment, material selection, extraction, filtration, purification, concentration, ingredient mixing, and drying. Due to the physical and chemical properties of tea quality components such as heat sensitivity and polymerizability, the relatively long-term high-temperature extraction process makes the concentrated tea powder not only high in energy consumption, but also has disadvantages such as large loss of effective components and aroma, and many ...

AI Technical Summary

Problems solved by technology

The ingredients and structure in the tea extract are the root cause of the tea cheese formed at low temperature. At present, in order to obtain a product with better cold solubility, one is to cool the extract and filter out the insoluble matter, but the yield of the product will decrease. Greatly reduced

The second is to transform the insoluble matter with alkali to form a cold-soluble salt substance, and add it to the extract again. The process is more complicated and the energy consumption is higher. Although the yield of the product has not changed, the ash content of the product increased, the taste also changed

[0008] 3. The original flavor of tea powder is greatly lost:

At the same time, most of the raw materials used in instant tea processing are medium and low-grade teas, and the aroma and taste of the tea leaves are relatively low, which makes instant teas have a low aroma compared with traditional teas, and even completely loses the characteristics of tea aromas. Therefore, how to improve the quality of instant teas Aroma, so that it has the flavor of the original tea, has always been a core issue in the research and production of instant tea

At present, the production of tea powder is usually to add essence to the product, but the added non-natural essence is far less than the pure aroma of the natural aroma in tea

[0010] 4. Low extraction rate: the extraction rate of concentrated tea powder extracted by prior art is about 20%.