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Method for processing Tie guanyin instant tea powder

A processing method and speed of sound technology, applied in the direction of tea extraction, etc., can solve the problems of difficult preservation of Tieguanyin tea leaves, loss of aroma, oxidation of functional substances, etc., and achieve the effect of maintaining color, preventing oxidation, and maintaining aroma

Active Publication Date: 2011-06-15
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to solve the problems that Tieguanyin tea leaves are not easy to preserve, traditional tea powder production is easy to cause aroma loss and oxidation of functional substances, and provide a tea that can maintain the original color, aroma, taste and function of Tieguanyin tea leaves. Preparation method of Tieguanyin instant tea powder with active ingredients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: 20 kg of super-grade Tieguanyin tea leaves treated with enzymatic hydrolysis were subjected to closed continuous extraction at a temperature of 40°C for 2 hours; disc separation; aroma recovery through a rotary distillation column SCC recovery system; low temperature vacuum Concentration, the concentration temperature is 20°C, and the concentration of the liquid is 40%. After the aroma is backfilled, the tray is quick-frozen. When the central temperature reaches -30°C, it is vacuum freeze-dried for 6 hours. The highest temperature of vacuum drying is 78°C, and 4.5kg is obtained. Instant tea powder, crushed, passed through a 60-mesh sieve, packed in double-layer PE bags inside and corrugated cartons outside, and stored in an environment at room temperature and protected from light.

Embodiment 2

[0024] Example 2: 20 kg of super-grade Tieguanyin tea leaves treated with enzymatic hydrolysis were subjected to closed continuous extraction, the extraction temperature was 45°C, and the extraction time was 1 hour; after disc separation; through the rotary distillation column SCC recovery system for aroma recovery; after Low-temperature vacuum concentration, the concentration temperature is 20°C, and the concentration of the liquid is 43%. After the aroma is backfilled, it is quickly frozen on a tray. When the central temperature reaches -30°C, it is vacuum freeze-dried for 10 hours. The highest temperature of vacuum drying is 75°C. 4.4kg instant tea powder, crushed, passed through a 60-mesh sieve, packed in double-layer PE bags inside and corrugated cartons outside, and stored in an environment protected from light at room temperature.

Embodiment 3

[0025] Example 3: 20 kg of super-grade Tieguanyin tea leaves treated with enzymatic hydrolysis were subjected to closed continuous extraction at a temperature of 40°C for 2 hours; disc separation; aroma recovery through a rotary distillation column SCC recovery system; low temperature vacuum Concentration, the concentration temperature is 25°C, and the concentration of the liquid is 45%. After the aroma is backfilled, the plate is quick-frozen. When the central temperature reaches -30°C, it is vacuum freeze-dried for 11 hours. The highest temperature of vacuum drying is 77°C, and 4.5kg is obtained. Instant tea powder, crushed, passed through a 60-mesh sieve, packed in double-layer PE bags inside and corrugated cartons outside, and stored in an environment at room temperature and protected from light.

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Abstract

The invention relates to a method for processing Tie guanyin tea leaves into tea powder, in particular to a method for processing the Tie guanyin tea leaves into Tie guanyin instant tea powder which can be dissolved in water quickly without tea residues by processes including extracting, disc-type separating, aroma recovery, vacuum concentration at low temperature, aroma refilling, vacuum freeze drying at the low temperature and the like. In the method, the utilization rate of raw materials is high, moisture content is low, the storage period is prolonged, and the cost of reducing storage, transportation, packaging and the like is reduced. Simultaneously, the characteristics of the Tie guanyin tea leaves are kept, the color and luster are yellow and green and bright, and the aroma is pureand lofty and fragrant; and the Tie guanyin instant tea powder has the rhyme of the Tie guanyin tea leaves, and can be used for making liquid pure tea drinks and can be directly taken as solid pure tea drinks.

Description

technical field [0001] The invention relates to a method for processing Tieguanyin tea leaves into tea powder, in particular to a method for processing Tieguanyin tea leaves into energy The invention discloses a processing method of Tieguanyin instant tea powder which is quickly dissolved in water without leaving tea dregs. Background technique [0002] Tieguanyin, invented by Anxi people in Fujian between 1725 and 1735, belongs to the category of oolong tea and is a representative of oolong tea, one of China's top ten famous teas. Between green tea and black tea, it belongs to semi-fermented tea. Tieguanyin has unique "Avalokitesvara rhyme", delicate fragrance and elegant rhyme, "Seven bubbles with lingering fragrance, stream moon dew full of joy, mountain clouds and waves". In addition to the health care functions of general tea, it also has the functions of anti-aging, anti-cancer, anti-arteriosclerosis, prevention and treatment of diabetes, weight loss and bodybuilding,...

Claims

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Application Information

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IPC IPC(8): A23F3/16
Inventor 蒋艾青欧阳晓江
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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