Making method of instant green tea powder

A technology for instant green tea and a production method, which is applied in the directions of tea, tea extraction, food science, etc., can solve the problems of unreasonable utilization, environmental pollution, waste of resources, etc., and achieves the preservation of tea aroma, improvement of extraction rate, and easy brewing. Effect

Inactive Publication Date: 2018-02-16
安徽省石佛寺生态农业开发有限公司
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Problems solved by technology

Except for a small amount of it used to make pillows, it is generally discarded as agricultural waste and has not been rationally utilized, which not only caused a serious waste of resources, but also brought environmental pollution

Method used

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Embodiment Construction

[0025] A method for making instant green tea powder. Firstly, tea leaves are used to prepare a fermentation medium, and tannase is prepared by fermentation, and then compounded with cellulase, papain, and pectinase to carry out enzymolysis and extraction of tea leaves, and vacuum ultrasonic extraction. , concentrated, and dried at low temperature to obtain instant tea powder.

[0026] Include the following specific steps:

[0027] (1) Enzyme extraction:

[0028] Inoculate the Aspergillus niger spore suspension into the tea stalk culture medium, mix it and place it in an incubator at 28°C for 5-6 days, take out the culture medium, add an appropriate amount of citric acid-sodium citrate buffer solution with a pH of 5.0, Until the pH of the system is 5.5, leaching with 180r / min shaking at 28°C for 2 hours, filtering to obtain the tannase enzyme solution, and measuring the tannase enzyme activity;

[0029] (2) Tea wall breaking and crushing treatment:

[0030] Put the fresh tea...

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Abstract

The invention discloses a method for making instant green tea powder. In the invention, tannase is produced by fermenting tea stalks, and then compounded with cellulase, papain and pectinase to carry out enzymolysis and extraction of tea leaves to fully extract the tea leaves The macromolecular substances in the tea are decomposed into small molecular substances, so that the nutrients in the tea are fully leached, which is beneficial to the body's absorption, and the tea soup after brewing is not easy to appear "cold and muddy" phenomenon; Damage the cell wall, promote the dissolution of effective substances in the tea, and then carry out vacuum-coupled ultrasonic extraction on the tea after enzymatic hydrolysis, improve the extraction rate of tea polyphenols and other substances in the tea in a short time, and at the same time inactivate the enzyme activity, which can quickly Good to keep the tea fragrance.

Description

technical field [0001] The invention belongs to the technical field of instant tea processing, and in particular relates to a preparation method of instant green tea powder. Background technique [0002] Instant tea, also known as soluble tea, crystallized tea, tea essence, etc., is made by deep processing of tea leaves. Specifically, it is a kind of instant and convenient tea beverage made by concentrating and drying the water-soluble substances of tea leaves. Instant tea is a convenient health drink that has developed extremely rapidly in recent years, but most of the tea raw materials used in it are medium and low-grade raw materials, and the product production rate is low and the quality is not high. At the same time, because the processing of instant tea requires high temperature conditions such as extraction, concentration, and drying, the product has defects such as poor cold solubility and weak aroma. [0003] Therefore, how to use exogenous enzymes or enzymatic pre...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/26
CPCA23F3/166A23F3/26
Inventor 储春生
Owner 安徽省石佛寺生态农业开发有限公司
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