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Standard quantitatively-blended instant black tea and preparation method thereof

A kind of instant black tea, standard technology, applied in the direction of tea extraction, etc., can solve the problem of caffeine content reduction, etc., achieve the effect of reducing pesticide residues, improving quality, and reducing production costs

Active Publication Date: 2012-02-08
GUANGDONG AUTHENTEA BIOTECH INC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0017] Although the caffeine content increases with time during the withering process, the black tea processing process will reduce the caffeine content

Method used

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  • Standard quantitatively-blended instant black tea and preparation method thereof
  • Standard quantitatively-blended instant black tea and preparation method thereof
  • Standard quantitatively-blended instant black tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] Example 1 Preparation of Standard Quantitative Blending Instant Black Tea

[0047] 1. Among the domestic black teas, Keemun Gongfu black tea is the representative, and there are standard basis. In this embodiment, 1KG of special-grade Keemun Gongfu black tea is selected as a sample, and extracted with water to obtain a tea extract;

[0048] 2. Use a microfiltration membrane with a pore size of 0.1 μm to remove suspended impurities;

[0049] 3. Use an ultrafiltration membrane with a molecular weight of 100,000 to carry out ultrafiltration to remove macromolecular impurities and obtain a tea concentrate.

[0050] 3. Use a 10,000 molecular weight ultrafiltration membrane for separation, and extract the beneficial component enrichment 1, whose main component is tea polysaccharide, and also includes thearubigin, various minerals, aromatic substances and other beneficial components. Tea polysaccharide is a water-soluble compound polysaccharide with a relative molecular ma...

Embodiment 2

[0058] Example 2 Comparison of indicators of the instant black tea prepared in Example 1 and the industry standard instant tea standard for food industry

[0059] Table 1

[0060] project Dahongpao instant tea Instant tea for food industry (QB / T 4067-2010) Tea polyphenols (g / 100g) ≥25-30 ≥20 Caffeine (g / 100g) ≥5-6 ≥3 Thearubigin (g / 100g) ≥12-16 no request

Embodiment 3

[0061] The comparison of embodiment 3 hygienic index

[0062] Table 2

[0063]

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Abstract

The invention discloses standard quantitatively-blended instant black tea and a preparation method thereof. The instant black tea of the invention comprises the following components by mass: 25-30% of tea polyphenol enriched materials, 12-16% of thearubigin enriched materials, 5-6% of caffeine enriched materials, 25-30% of tea polysaccharide enriched materials, and 30-35% of other beneficial components. According to the invention, by separation, extraction and quantification of beneficial components in high-quality black tea, the ratios of the components are obtained; common tea raw materialsare separated and extracted by the same method, and are quantitatively blended according to the ratios so as to obtain the instant black tea with similar characteristics to those of high-quality black tea. Through the above method, common black tea can be prepared into instant tea with similar characteristics to those of high-quality black tea by means of quantitative blending, which reduces production cost and has great economical and practical value. Additionally, the instant black tea of the invention has the advantages of capability of standardization, fixed components, extremely low heavy metal and pesticide residues, and the like, and the preparation method is applicable to industrial batch production.

Description

technical field [0001] The invention relates to the field of instant tea, in particular to a standard quantitatively blended instant black tea and a preparation method thereof. Background technique [0002] The chemical characteristics of tea, especially the chemical components contained in tea, are the material basis for determining the characteristics of tea. Tea trees, like other plants, use solar energy as their energy source. Through a series of life activities, they show a variety of physiological and biochemical characteristics and form various characteristic components, which determine the various morphological characteristics and utilization value of tea trees. . The coordination and unification of chemical components in tea determines the quality and reference value of tea. In the final analysis, the chemical composition of tea is the internal substance that determines the various characteristics of tea. [0003] Traditional black tea enhances the activity of en...

Claims

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Application Information

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IPC IPC(8): A23F3/30
Inventor 周粤生郑镇钦肖成琰罗智雄
Owner GUANGDONG AUTHENTEA BIOTECH INC
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