Instant black tea powder capable of clearing heat and removing toxicity and preparation method of instant black tea powder

Abstract

The invention discloses instant black tea powder capable of clearing heat and removing toxicity and a preparation method of the instant black tea powder. The instant black tea powder is prepared from the following raw materials in parts by weight: 150 parts of a black tea, 40 parts of nutrition powder, 5 parts of cactuses, 3 parts of herba violae, 6 parts of paris polyphylla and 5 parts of Chinese pulsatilla roots, wherein the nutrition powder comprises the following raw materials and components in parts by weight: 5 parts of sesame seeds, 2 parts of Chinese prickly ash, 2.5 parts of fennel, 3 parts of dry white ginger, 6 parts of fried salt, 7 parts of soybeans, 5 parts of rice beans, 4 pars of yellow corn, 4 parts of red beans, and 8 parts of flour. The preparation method of the instant black tea powder comprises the following steps of selection of raw materials, leaching with enzymes by an ultrasonic method, coarse filtration, film filtration, reverse osmosis film concentration, activated carbon absorption, squeezing filtration, and microwave thermal wind combined drying. The instant black green tea powder is simple to prepare, small in size and convenient to brew and drink, and has the efficacies of clearing heat, removing toxicity, relieving asthma, relieving a cough and the like. Through the microwave thermal wind combined drying technique, the quality of products is good, and the drinking cost is low. Through leaching with enzymes by the ultrasonic method, the yield of products is the highest, and the instant black tea powder is clear and bright. The content of substances of minerals, soluble tea polysaccharide, free amino acids and the like is high.

Description

technical field [0001] The invention relates to the field of health-care tea, in particular to a heat-clearing and detoxifying instant black tea powder and a preparation method thereof. Background technique [0002] As an important process in the primary processing of tea, drying is of great significance to the formation of tea sensory quality. [0003] During the drying process, under the action of heat and force, with the continuous loss of water, the physical properties and endoplasmic components of the product undergo drastic changes, thus forming the unique sensory quality of tea. One of the purposes of tea drying is to remove water. The loss of water is accompanied by the production of aroma and taste substances, and finally forms the unique color, aroma and taste of tea. The current drying methods of tea are single drying. Commonly used drying methods include hot air drying, pan-fried drying, microwave drying, and far-infrared drying. Development, the use of coal, ...

AI Technical Summary

Problems solved by technology

[0005] In the process of instant tea powder processing, leaching is a necessary process, but the existing leaching method is simple, the product yield is the lowest, and the content of minerals, tea soluble polysaccharides, free amino acids, etc. is not high, and the color is not good. affect quality