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A kind of preparation method of instant green tea

A technology for instant green tea and green tea, applied in the field of tea processing, can solve the problems of weak tea flavor and not strong tea aroma, and achieve the effects of fresh and strong tea flavor, clear soup color and sweet aftertaste.

Inactive Publication Date: 2015-10-28
GUIZHOU HETAICHUN TEA SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the preparation process of existing instant green tea, usually in order to ensure the dissolution rate, solubility and effective extraction of the active ingredients in the green tea, the method of decocting for a long time is often used, and when decocting, the green tea The volatile components will evaporate with the water vapor, which will lead to the phenomenon that the tea fragrance is not strong and the tea taste is weak

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Put the green tea in a sealed environment with a nitrogen content of 90% (volume ratio), heat and stir-fry on medium heat for 0.5 hours; place 100kg of stir-fried green tea and 0.5kg of mulberry leaves at 90°C with 1% (weight ratio) vitamin Soak in the hot water of C three times, soak 2 hours each time, obtain soaking liquid; Adopt plate frame filter to carry out coarse filtration of described soaking liquid, obtain coarse filtrate; Centrifuge under the condition that the rotating speed is 2000 rev / mins of coarse filtrate 60 minutes, stand for 2 hours to obtain supernatant; supernatant is ultrafiltered by ultrafiltration device to obtain ultrafiltrate; ultrafiltrate is passed through vacuum membrane device to obtain concentrated solution; concentrated solution is spray-dried, Get 26kg of dry powder, pack it, and get the finished product. After testing, the tea polyphenol content of the instant green tea was 37.56%, and the caffeine content was 7.57%.

Embodiment 2

[0026] Put the green tea in a sealed environment with a nitrogen content of 95% (volume ratio), heat and stir-fry on medium heat for 0.5 hours; place 150kg of stir-fried green tea and 1kg of mulberry leaves at 75°C in a container containing 2% (weight ratio) of vitamin C Soak in hot water three times, each soaking 4 hours, get soaking liquid; Adopt plate and frame filter to carry out rough filtration of described soaking liquid, get rough filtrate; The rough filtrate is centrifuged 30 under the condition of 1000 rev / mins at rotating speed Minutes, stand still for 6 hours, to get the supernatant; the supernatant is ultrafiltered with an ultrafiltration device to obtain an ultrafiltrate; the ultrafiltrate is passed through a vacuum membrane device to obtain a concentrated solution; the concentrated solution is freeze-dried to obtain 35kg of dry powder, packed to get the finished product. After testing, the content of tea polyphenols in the instant green tea was 38.78%, and the c...

Embodiment 3

[0028] Put the green tea in a sealed environment with a nitrogen content of 95% (volume ratio), heat and stir-fry on medium heat for 1 hour; put 120kg of stir-fried green tea and 1kg of mulberry leaves in hot water at 80°C for three times, each soaking 3 hours, get soaking liquid; Adopt described soaking liquid to carry out rough filtration in the frame filter with 20 mesh filter cloths, get rough filtrate; The rough filtrate is centrifuged 45 minutes under the condition of 1500 rev / min at rotating speed, static Set aside for 4 hours to obtain a supernatant; use an ultrafiltration device to perform ultrafiltration to obtain an ultrafiltrate; pass the ultrafiltrate through a vacuum membrane device to obtain a concentrated solution; spray-dry the concentrated solution to obtain 30 kg of dry powder , then add 5kg jujube extract, mix evenly, and pack to obtain the finished product. After testing, the tea polyphenol content of the instant green tea was 42.38%, and the caffeine cont...

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Abstract

The invention relates to a preparation method of instant green tea, belonging to the technical field of tea processing. The preparation method comprises the following steps: a, pretreatment: placing green tea into a sealed environment with the nitrogen gas content of 90-95% (volume ratio), and heating up and stir-frying for 0.5-1h on a slow fire; b, hot water soaking: soaking 100-150 parts by weight of stir-fried green tea and 0.5-1 part by weight of folium mori into 75-90 DEG C hot water with vitamin C for three times to obtain a soaking solution, wherein each soaking lasts for 2-4h; c, roughly filtering; d, centrifuging and clarifying; e, carrying out ultrafiltration; f, carrying out vacuum thin film concentration; and g, drying to obtain a finished product. The instant green tea obtained by using the preparation method is bright and limpid in liquor color, fresh and tender in scent, fresh and strong in taste and sweet in aftertaste.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method of instant green tea. Background technique [0002] Green tea is a kind of non-fermented tea, which is made from the new shoots of tea trees as raw materials and refined through processes such as killing greens, rolling, and drying. Because of its dry tea color and brewed tea soup, the bottom of the leaves is mainly green, so it is called green tea. [0003] Instant green tea is a solid drink processed from green tea that can be quickly dissolved in water. It is generally decocted, concentrated and dried. In the preparation process of existing instant green tea, usually in order to ensure the dissolution rate, solubility and effective extraction of the active ingredients in the green tea, the method of decocting for a long time is often used, and when decocting, the green tea The volatile components will evaporate with the water vapor, wh...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 黄平黄莉童宣源雷启云
Owner GUIZHOU HETAICHUN TEA SCI & TECH
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