Preparation method of instant black tea

Abstract

The invention provides a preparation method of an instant black tea, which relates to a processing process of the instant black tea. The method comprises the steps of raw dark green tea or golden camellia raw material preparation, extraction, filtering, enzyme auxiliary extraction, concentration, sterilization, drying, granulation and packaging; the method is characterized in that the enzyme auxiliary extraction is carried out after the filtering step, a complex enzyme formed by at least two monomer enzymes is added according to 0.5-0.8% of the weight of the tea so as to carry out enzyme auxiliary extraction on the tea, the mass percentage concentration of the enzyme is controlled at 0.3-0.9%, the enzyme auxiliary extraction time is controlled at 20-70 min, and the enzyme auxiliary extraction temperature is controlled at 40-60 DEG C. The preparation method of the instant black tea, provided by the invention, has the advantages as follows: high extraction rate is achieved; original flavor and taste of the black tea are kept, improved and enhanced; a problem of cream-down in a product manufactured by the traditional technology is solved; the generation of in an instant black tea powder is avoided; a basis is laid for the development of an instant tea functional product; as a large quantity of eurotium cristatum are contained, the product has a greater function of lowering lipid, losing weight and reducing blood sugar; and simple technical process and low production cost are achieved.

Description

technical field [0001] The invention relates to a processing technology of instant tea. Background technique [0002] Because black tea contains flavonoids, thearubigin, tea polyphenols, amino acids, polyphenol oxidase, protease, cellulase, pectinase, edible fiber, tea polysaccharides, glucose and peptides, it has the functions of lowering blood fat and reducing blood fat. Blood pressure, regulating gastrointestinal, enhancing immunity and other effects. Especially Anhua Fuzhuan dark tea, because a microorganism called Eurotium Crisstatum (Eurotium Crisstatum) was grown during the deep fermentation process. Modern research shows that the presence of Eurotium Crisstatum has significant functions of reducing fat, weight loss and blood sugar specific components. Due to its unique function of lowering fat, losing weight and lowering blood sugar, black tea is not only an indispensable drink for nomadic people in the frontier every day, but is also more and more popular among pe...

AI Technical Summary

Problems solved by technology

However, the products processed by the processing methods of these instant solution teas have the following problems: one is that the color, aroma and taste of tea beverages are lower than those of original tea; After brewing with milk, the turbidity will be more serious; third, the extraction rate is low; fourth, it is not suitable for the processing of crude black tea; fifth, the process is complicated and the production cost is high

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