Instant black tea extract

Abstract

The invention discloses an instant black tea extract, which is prepared by the following steps: preparing black tea, adding water, heating to a temperature of 35 to 60 DEG C, extracting, filtering to obtain filtrate, adding water into the filtrate, heating to boil, extracting, filtering, merging the obtained extract, condensing, and drying to obtain the instant black tea extract. The disclosed instant black tea extract has a pure fragrance and unique taste, is very convenient to bring with and eat, and has the characteristics of ecology, science, convenience, and health, the cold solubility is good, and the tea soup is clear and clean.

Description

technical field [0001] The invention relates to an instant black tea extract, in particular to an instant black tea extract extracted at different temperatures. Background technique [0002] Tea contains a lot of polyphenols, which have bitter, astringent and astringent properties. In tea soup, it can be combined with caffeine to alleviate the physiological effects of caffeine on the human body. It has anti-oxidation, anti-mutation, anti-tumor, lower blood cholesterol and low-density lipoprotein content, inhibit blood pressure rise, inhibit platelet aggregation, anti-bacterial, anti-product allergy and other effects. As a health-care drink, it is popular among consumers favorite. According to the production process and quality characteristics and the oxidation degree of tea polyphenols, tea leaves are divided into six categories of teas: green tea, yellow tea, dark tea, green tea, white tea, and black tea. [0003] The types of black tea include large-leaf black tea, medi...

AI Technical Summary

Problems solved by technology

[0004] At present, a large number of black teas on the market appear in the form of bar tea, spiral tea, black crushed tea, and teabags. These traditional black teas have different dissolution rates during the brewing process, which affects the taste to a certain extent when drinking. Moreover, it is difficult to drink and the procedures are cumbersome; and the tea powder sold in the market has problems such as the characteristic of tea aroma and taste is not obvious, the cold solubility is poor, and the soup color is not clear enough, etc.

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