Method for improving sense of instant green tea with summer-autumn tea

An instant green tea, sensory technology, applied in the fields of tea, food science, application, etc., can solve the problems of weak taste, difficult to improve quality, bitter taste and other problems, and achieve the effect of improving the economic value of the product, low production cost and simple process

Inactive Publication Date: 2019-08-30
南京融点食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The raw materials of summer and autumn tea are cheap, but the instant green tea made from summer and autumn tea retains the characteristics of high anthocyanin and high tea polyphenol content, resulting in bitter taste and dark brown soup, making it difficult to improve the quality
The common method in the industry is to add dextrin to the concentrated solution before sterilization and drying to dilute the content of tea polyphenols in the powder, but at the same time, it also causes the content of other flavor substances to decrease year-on-year, resulting in a weak taste and poor taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1. Take 240kg of low-grade summer and autumn tea raw materials for food industry, add 4800kg of water, extract at 70°C, and the tea is centrifuged and filtered with a ceramic membrane to obtain 1736kg of tea extract;

[0021] 2. Concentrate the tea extract in vacuum to obtain a concentrated solution with a concentration of 20ºBrix. Take 60 kg of the concentrated solution to obtain 8 kg of tea powder 1 through ultra-high temperature sterilization and drying; add 140 g of sodium hydroxide to the remaining concentrated solution to adjust the pH to 5.7;

[0022] 3. Add magnesium sulfate heptahydrate with a mass ratio of 1% of the concentrate, stir for 5 minutes, sterilize at 122°C for 6 seconds, and then spray dry. The air temperature of the drying equipment is 92°C to obtain 16kg of tea powder II.

[0023] The tea powder was dissolved for sensory evaluation: the first soup of tea powder was darker, slightly heavier in yellowish brown, and tasted bitter; the second soup of ...

Embodiment 2

[0027] 1. Take 240kg of low-grade summer and autumn tea raw materials for food industry, add 4320kg of water, extract at 70°C, and the tea is centrifuged and filtered with a ceramic membrane to obtain 1205kg of tea extract;

[0028] 2. Concentrate the tea extract in vacuum to obtain a concentrated solution with a concentration of 25ºBrix. Get 60 kg of concentrated solution to obtain 9kg of tea powder through ultra-high temperature sterilization and drying; add 105g of citric acid to the remaining concentrated solution to adjust the pH to 5.6;

[0029] 3. Add magnesium sulfate heptahydrate with a mass ratio of 5% of the concentrate, stir for 3 minutes, sterilize at 126°C for 5 seconds, and then spray dry. The air temperature of the drying equipment is 100°C to obtain 14kg of tea powder II.

Embodiment 3

[0031] 1. Take 240kg of low-grade summer and autumn tea raw materials for food industry, add 4560kg of water, extract at 70°C, and the tea is centrifuged and filtered with a ceramic membrane to obtain 1436kg of tea extract;

[0032] 2. Concentrate the tea extract in vacuum to obtain a concentrated solution with a concentration of 22ºBrix. Get 60 kg of concentrated solution through ultra-high temperature sterilization and drying to obtain 8 kg of tea powder; add 110 g of sodium hydroxide acid to the remaining concentrated solution to adjust the pH to 5.5;

[0033] 3. Add magnesium sulfate heptahydrate with a mass ratio of 10% of the concentrate, stir for 10 minutes, sterilize at 130°C for 4 seconds, and then spray dry. The air temperature of the drying equipment is 110°C to obtain 15kg of tea powder II.

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PUM

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Abstract

The invention discloses a method for improving the sense of instant green tea with summer-autumn tea. According to the method, a low-end summer-autumn tea raw material is selected, the pH is adjustedafter solid-liquid separation, filtration and concentration are performed, magnesium sulfate heptahydrate is added into tea water, the mixture is stirred to react, and high-quality instant green tea with mild taste and green and bright soup color after sterilization and drying, so that the problems of bitter and astringent taste and deep-brown soup color of green tea powder prepared from low-end summer-autumn tea can be solved. The processing method is simple in process, is suitable for industrial production, and can improve the sense quality of instant green tea prepared from summer-autumn tea.

Description

technical field [0001] The invention relates to the technical field of instant tea processing, in particular to a method for improving the sensory properties of summer and autumn tea instant green tea. Background technique [0002] Instant tea is generally made by extracting tea leaves with water, filtering, concentrating and drying, and is a solid powder that maintains the unique flavor of tea leaves. Usually, low-priced summer and autumn teas are used as raw materials. Unfavorable climatic factors such as drought and little rain in summer and autumn, strong sunlight, long sunlight, strong light, high temperature and heat lead to high anthocyanin content, high content of tea polyphenols and caffeine, and high phenol-ammonia ratio in tea leaves in summer and autumn. The raw materials of summer and autumn tea are cheap, but the instant green tea made from summer and autumn tea retains the characteristics of high anthocyanins and high tea polyphenols content, resulting in bitt...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/20A23F3/22
CPCA23F3/20A23F3/22
Inventor 邵增琅裴少芬黄叶飞黄鸣唐杏燕王晓霞杨路成张洪正
Owner 南京融点食品科技有限公司
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