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Fragrance-increasing type instant black tea and preparation method thereof

A technology of instant black tea and aroma type, which is applied in the direction of tea, tea extraction, tea treatment before extraction, etc. It can solve the problems of high nutrient retention rate, light taste, low aroma, etc., and achieve the effect of improving instant characteristics

Pending Publication Date: 2019-02-15
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a flavor-increasing instant black tea and its preparation method, which solves the technical problems of dark color, light taste and low aroma of instant black tea soup through Maillard reaction, and has a high retention rate of nutritional components

Method used

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  • Fragrance-increasing type instant black tea and preparation method thereof
  • Fragrance-increasing type instant black tea and preparation method thereof
  • Fragrance-increasing type instant black tea and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0022] The preparation method of the instant black tea beverage of the present embodiment, carries out following steps successively:

[0023] 1), the main material is moderately broken;

[0024] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 28:1;

[0025] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0026] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin, maltodextrin and casein, the ultrasonic...

Embodiment 2

[0033] The preparation method of the instant black tea beverage of the present embodiment, carries out following steps successively:

[0034] 1), the main material is moderately broken;

[0035] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 25:1;

[0036] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0037] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin, maltodextrin and casein, the ultrasonic...

Embodiment 3

[0044] The preparation method of the instant black tea beverage of the present embodiment, carries out following steps successively:

[0045]1), the main material is moderately broken;

[0046] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 30:1;

[0047] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0048] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin, maltodextrin and casein, the ultrasonic ...

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Abstract

The present invention discloses fragrance-increasing type instant black tea and a preparation method thereof. The fragrance-increasing type instant black tea contains a main material of black tea andauxiliary materials of maltodextrin, casein, carboxymethyl-beta-cyclodextrin, glucose, glycine, L-alanine and L-phenylalanine. The preparation method comprises the following preparation steps: step one, main material cleaning and weighing; step two, juice extracting; step three, filtering; step four, microcapsule preparing by using ultrasonic; step five, vacuum concentrating; step six, Maillard reaction conducting; and step seven, freeze-drying. By the Maillard reaction, the preparation method of the fragrance-increasing type instant black tea solves technical problems that the instant black tea is dark in color and luster, light in taste and low in fragrance, and has high nutrient content retention rate.

Description

technical field [0001] The invention relates to an aroma-enhancing instant black tea and a preparation method thereof. Background technique [0002] Instant tea is a new type of tea drink made from fresh leaves, finished tea or raw tea through extraction, concentration, drying and other processes. At present, the general production process of instant tea includes: removing impurities and crushing of main ingredients, extracting, purifying, concentrating, and drying, which has the advantages of easy brewing and drinking. However, the layer-by-layer processing of its traditional production process makes the original tea components seriously lost, and the aroma components will also undergo major changes, resulting in a lighter color of the finished tea soup, and its aroma and taste are still far inferior to traditional tea. Especially in the extract obtained by the traditional extraction process, the stability of soluble nutrients such as total flavonoids and polyphenols is po...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18A23F3/26
CPCA23F3/14A23F3/18A23F3/26
Inventor 陆海霞乔绚陈青韩晓祥
Owner ZHEJIANG GONGSHANG UNIVERSITY
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