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Preparation method for instant black tea powder with high theaflavin content

A technology with high content of theaflavins, which is applied in the direction of tea, tea extraction, tea treatment before extraction, etc. It can solve the problems that the flavor of black tea beverages cannot be perfectly integrated, it is not conducive to the rapid formation of theaflavins, and the content of theaflavins is reduced. To achieve the effect of improving market competitiveness, convenient control, and increasing content

Inactive Publication Date: 2013-02-06
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, in the process of extracting instant black tea powder with black tea, theaflavins will be further oxidized and lost, which also reduces the content of theaflavins in instant tea powder to a certain extent
[0003] In the prior art, the invention patent with the Chinese patent application number "200910008615.8" discloses a black tea beverage prepared from black tea juice, pure watermelon juice, and brown sugar as main raw materials. The processing method uses the addition of non-tea exogenous Substances are used to prepare black tea beverages. The fruit juice flavor and black tea juice flavor in the black tea beverage obtained by this method cannot be perfectly integrated, and the flavor quality is not coordinated, and the application range in the later stage of the product is greatly limited.
At the same time, the invention patent with the Chinese patent application number "200610136431.6" discloses a method for making black tea beverages. It is to extract dry green tea at high temperature to obtain tea soup, cool the tea soup and place it in a reaction tank or fermenter, and add fresh tea. Leaves, feed oxygen or air, stir and react to get black tea juice. This method has the following problems: the process is relatively complicated, and it is an unconventional preparation method. In addition, fresh tea leaves are added to the green tea soup. The enzyme system is greatly diluted by the tea soup, which is not conducive to the rapid formation of theaflavins, and the process control is difficult

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Choose summer tea fresh leaves one bud four leaves to one bud five leaves group species, large leaf green tea dry tea as raw materials.

[0026] 1) Take 10 kg of dry medium-large leaf green tea, stir and extract with 150 kg of hot water at 75°C in an extraction tank for 20 minutes, filter out the tea dregs to obtain tea soup, cool the tea soup rapidly to 30-32°C, and use a tube Centrifuge in a centrifuge to obtain a clear and transparent tea soup, which is then concentrated by reverse osmosis to a solid content of 15%, and the obtained concentrated green tea juice is reserved for use;

[0027] 2) Take 30 kg of fresh tea leaves and spread them evenly in the withering tank, wither for 16 hours, the withering temperature is controlled at 25°C, the humidity is controlled at 55-60%, and the water content of the withered leaves is 53.5%;

[0028] 3) Mix the concentrated green tea juice with the withered leaves at a weight ratio of 1:10, and knead the evenly mixed withered lea...

Embodiment 2

[0037] Select 40 kg of fresh leaf raw material of large-leaf species, 10 kg of dried green tea of ​​middle-leaf species, and prepare high-theaflavin instant black tea powder according to the following process:

[0038] 1) Take 10 kg of middle-leaf green tea dry tea, stir and extract with 150 kg of hot water at 75°C in the extraction tank for 20 minutes, filter off the tea dregs to obtain tea soup, cool the tea soup rapidly to 30-32°C, and use a tubular centrifuge Centrifuge to obtain a clear and transparent tea soup, then use reverse osmosis to concentrate to a solid content of 15%, and the obtained concentrated green tea juice is reserved for later use;

[0039] 2) Take 40 kg of fresh leaves of large-leaf tea leaves and spread them evenly in the withering tank, wither for 18 hours, the withering temperature is controlled at 23°C, the humidity is controlled at 55-60%, and the water content of the withered leaves is 50.5%;

[0040] 3) Mix the concentrated green tea juice with the...

Embodiment 3

[0051] Choose summer tea fresh leaves one bud four leaves to one bud five leaves group species, large leaf green tea dry tea as raw materials.

[0052] 1) Take 10 kg of dry medium-large leaf green tea, stir and extract with 80 kg of hot water at 70°C in an extraction tank for 15 minutes, filter out the tea dregs to obtain tea soup, cool the tea soup rapidly to 30-32°C, and use a tube Centrifuge in a centrifuge to obtain a clear and transparent tea soup, which is then concentrated by reverse osmosis to a solid content of 10%, and the obtained concentrated green tea juice is reserved for use;

[0053] 2) Take 30 kg of fresh tea leaves and spread them evenly in the withering tank, wither for 16 hours, the withering temperature is controlled at 23°C, the humidity is controlled at 55%, and the water content of the withered leaves is 50%;

[0054] 3) Mix the concentrated green tea juice with the withered leaves at a weight ratio of 1:5, and knead the evenly mixed withered leaves on ...

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Abstract

The invention discloses a preparation method for instant black tea powder with high theaflavin content. The preparation method comprises the following steps: 1), taking dry green tea and adding hot water for extraction; filtering tea leaves to obtain tea soup; and cooling, centrifuging for separation and concentrating in sequence to obtain concentrated green tea juice; 2), taking fresh tea leaves and placing into a withering trough for withering to obtain withered leaves; 3), mixing the concentrated green tea juice with the withered leaves; rolling, grinding the rolled withered leaves and fermenting to obtain fermented leaves; and 4), adding the hot water into the fermented leaves for extraction, cooling, centrifuging for separation and concentrating to obtain concentrated black tea liquid, and drying to obtain the instant black tea powder. The instant black tea powder prepared by the method has the characteristics of high theaflavin content, unique flavor and fresh tea characteristics, does not need to be added with exogenous enzyme at the same time, and has the characteristics of low production cost, simple process and convenience in control.

Description

technical field [0001] The invention relates to a preparation method of instant black tea, in particular to a preparation method of instant black tea powder with high content of theaflavins. The invention belongs to the technical field of food and beverage processing. Background technique [0002] Theaflavin is formed during the fermentation process of tea leaves by enzymes such as polyphenol oxidase. It is one of the characteristic components of black tea. It consists of theaflavin (TF1), theaflavin-3-monogallate (TF2), Theaflavin-3-mono-gallate (TF3) and theaflavin-3-3-di-gallate (TF4) are the main components. Studies have shown that the quality of instant black tea powder has a great positive correlation with the content of theaflavins in instant black tea powder, which determines the soup color, aroma, taste and nutritional function of instant black tea soup. However, the preparation of instant black tea powder with high content of theaflavins is often carried out by s...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18A23F3/22A23F3/08
Inventor 彭永华罗龙新陈悦水吕雪峰张大春
Owner SHENZHEN SHENBAO HUACHENG TECH
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