A kind of high-quality low-temperature instant black tea powder and its preparation process

A preparation process and high-quality technology, applied in the field of black tea powder, can solve the problems such as the inability to meet the requirements of low-temperature beverages, the inability to achieve low-temperature instant dissolution, and the destruction of coordination effects.

Active Publication Date: 2020-05-29
胡安平
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the instant black tea currently on the market blindly pursues instant dissolution, but sacrifices the excellent quality of black tea itself, and affects the formation of theaflavin, thearubigin and theabrownin during the preparation of instant black tea, and destroys the coordination of the three. As a result, the quality of the brewed tea soup is generally poor, and it is not the same as the Gongfu black tea made from the same tea raw materials.
In addition, the current instant black tea products cannot achieve low-temperature instant dissolution, and cannot meet people's requirements for low-temperature beverages in hot summer.

Method used

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  • A kind of high-quality low-temperature instant black tea powder and its preparation process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation technology of high-quality low-temperature instant black tea powder, concrete steps are as follows:

[0030] (1) Select the fresh leaves of tea leaves grown in the current year, and carry out withering, rolling, stacking and first fermentation treatment in sequence;

[0031] (2) Add the tea leaves after the first fermentation into water at 70°C, then add sodium alginate, and stir for 5 minutes while hot. The weight-volume ratio of the tea leaves after the first fermentation, sodium alginate and water is 1g:0.1 g: 200mL;

[0032] (3) Filter to obtain the first filtrate and the first filter residue, freeze and grind the first filter residue in a freezer grinder for 20 minutes to obtain a powder, then add the powder to 1 / 4 weight of the first filtrate while stirring, 300W microwave Treat for 3 minutes to obtain a mixed slurry;

[0033] (4) Add the remaining first filtrate to the mixed slurry, add 0.01 times the weight of lemon juice dropwise to the ...

Embodiment 2

[0039] A kind of preparation technology of high-quality low-temperature instant black tea powder, concrete steps are as follows:

[0040] (1) Select the fresh leaves of tea leaves grown in the current year, and carry out withering, rolling, stacking and first fermentation treatment in sequence;

[0041] (2) Add the tea leaves after the first fermentation to water at 80°C, then add sodium alginate, and stir for 7 minutes while hot. The weight-volume ratio of the tea leaves after the first fermentation, sodium alginate and water is 1g:0.2 g: 300mL;

[0042] (3) Filtrate to obtain the first filtrate and the first filter residue, freeze and grind the first filter residue in a freezer grinder for 30 minutes to obtain a powder, then add the powder to 1 / 4 weight of the first filtrate while stirring, 450W microwave Process for 4 minutes to obtain a mixed slurry;

[0043] (4) Add the remaining first filtrate to the mixed slurry, add 0.02 times the weight of lemon juice dropwise to the ...

Embodiment 3

[0049] A kind of preparation technology of high-quality low-temperature instant black tea powder, concrete steps are as follows:

[0050] (1) Select the fresh leaves of tea leaves grown in the current year, and carry out withering, rolling, stacking and first fermentation treatment in sequence;

[0051] (2) Add the tea leaves after the first fermentation into water at 70°C, then add sodium alginate, and stir for 7 minutes while hot. The weight-to-volume ratio of the tea leaves after the first fermentation, sodium alginate and water is 1g:0.1 g: 300mL;

[0052] (3) Filtrate to obtain the first filtrate and the first filter residue, freeze and grind the first filter residue in a freezer grinder for 20 minutes to obtain a powder, then add the powder to 1 / 4 weight of the first filtrate while stirring, 450W microwave Treat for 3 minutes to obtain a mixed slurry;

[0053] (4) Add the remaining first filtrate to the mixed slurry, add 0.02 times the weight of lemon juice dropwise to...

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PUM

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Abstract

The present invention discloses high-quality and low-temperature instant black tea powder and a preparation technology thereof. The high-quality and low-temperature instant black tea powder is prepared by the following steps: material selecting, withering, rolling, stacking and placing, first fermentation treating, hot water soaking, filtering, mixed microwave treating of a first filtering residue and a part of a first filtrate, second fermenting, ultrasonic treating after mixing of the remaining part of the first filtrate and fermentation liquid, drying, etc. A ratio of theaflavins, thearubigins and theabrownins is appropriate. The preparation technology improves drinking flavor of the brewed black tea powder and is also good in low-temperature instant dissolution effects.

Description

technical field [0001] The invention relates to black tea powder, in particular to a high-quality low-temperature instant black tea powder and a preparation process thereof. It belongs to the field of tea technology. Background technique [0002] Black tea has many functions such as refreshing and relieving fatigue, promoting body fluid and clearing away heat, diuretic, anti-inflammatory and sterilizing, detoxifying, strengthening bones, anti-aging, nourishing and protecting the stomach, and relaxing blood vessels. It is an important drink that is widely welcomed by the public. [0003] Black tea generally goes through the process of withering, rolling, fermentation, baking and re-baking during processing. During the processing, a chemical reaction centered on the enzymatic oxidation of tea polyphenols occurs. The chemical components in fresh leaves change greatly, and the tea polyphenols decrease. , produced new components such as theaflavins and thearubigins. Among the b...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/22A23F3/08
CPCA23F3/08A23F3/16A23F3/22
Inventor 胡安平
Owner 胡安平
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