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Preparation method of instant powder tea

A production method and technology of instant tea, applied in tea, tea extraction, tea spices, etc., can solve the problems of insufficient clarification of tea soup, low aroma, poor cold solubility, etc.

Pending Publication Date: 2020-01-24
深圳市驰兴丰纸业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The main reason is that the collection of aroma and secondary aroma, color fixation and color change reaction, storage and packaging in the process of sales and consumption are not mature enough, so that the instant tea produced in my country has a light taste, poor cold solubility, The aroma is low, the tea soup is not clear enough, and it is prone to quality problems such as turbidity and precipitation; at the same time, its industrial production process is also relatively complicated

Method used

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  • Preparation method of instant powder tea
  • Preparation method of instant powder tea
  • Preparation method of instant powder tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] 1) Select fresh tea leaves, put the selected tea leaves in a special container, and then inject water with a large flow rate. When the water is about to overflow, change it to a small flow rate of water, so that the water in the container overflows. After 2 hours of water injection, Then take out the tea leaves and dry them out, and keep the water in the container always in a state of replacement by maintaining a small flow of water, and remove the pesticide residues attached to the surface of the tea leaves;

[0051] 2) Take out the tea leaves after cleaning in step 1), and expose them to the sun until the water content is 12%;

[0052] 3) Put the tea leaves that have been dried in step 2) into a microwave de-enzyming machine for de-enzyming, and the de-enzyming time is 3 minutes; after de-enzyming, the water content in the tea leaves is 2.5%;

[0053] 4) After finishing, quickly put the tea into the cold storage for cooling, the cooling temperature is -30~, and the co...

Embodiment 2

[0063] 1) Select fresh tea leaves, put the selected tea leaves in a special container, and then inject water with a large flow rate. When the water is about to overflow, change it to a small flow rate of water, so that the water in the container overflows. After 2 hours of water injection, Then take out the tea leaves and dry them out, and keep the water in the container always in a state of replacement by maintaining a small flow of water, and remove the pesticide residues attached to the surface of the tea leaves;

[0064] 2) Take out the tea leaves after cleaning in step 1), and expose them to the sun until the water content is 11%;

[0065] 3) Put the tea leaves that have been dried in step 2) into a microwave de-enzyming machine for de-enzyming, and the de-enzyming time is 5 minutes; the water content in the de-enzymed tea leaves is 1.75%;

[0066] 4) After finishing, quickly put the tea into the cold storage for cooling, the cooling temperature is -45°C, and the cooling ...

Embodiment 3

[0076] 1) Select fresh tea leaves, put the selected tea leaves in a special container, and then inject water with a large flow rate, and when the water is about to overflow, change to a small flow rate of water, so that the water in the container overflows, and inject water for 1~2 hours Finally, the tea leaves are taken out and controlled to dry. By maintaining a small flow of water, the water in the container is always in a state of replacement, and the pesticide residues attached to the surface of the tea leaves are removed;

[0077] 2) Take out the tea leaves after cleaning in step 1), and expose them to the sun until the water content is less than 13%;

[0078] 3) Put the tea leaves that have been dried in step 2) into a microwave de-enzyming machine for 3-5 minutes; the main purpose of de-enzyming is to destroy and passivate the oxidase activity in fresh leaves through high temperature, and inhibit fresh leaves Enzymatic oxidation of tea polyphenols in the tea to prevent...

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Abstract

The invention discloses a preparation method of instant powder tea. The method comprises the following steps: 1, selecting fresh tea leaves, putting the selected tea leaves into a specially-made container; then injecting water at a large flow rate, when the water is about to overflow, feeding the water at a small flow rate so that the water in the container overflows, after the water is injected for 1-2 hours, taking out the tea leaves and draining the material so that the water in the container is always in a replaced state by keeping the small-flow-rate water feeding, and removing the pesticide residues attached to the surfaces of the tea leaves; fishing out the cleaned tea leaves, and exposing the tea leaves in the sun until the water content is less than 13%; putting the dried tea leaves into an enzyme deactivation machine for deactivation of enzymes, wherein the enzyme deactivation time is 3-5 minutes; according to the process, hot air drying can be avoided, and fragrance and color are locked.

Description

technical field [0001] The invention relates to a method for preparing powdered instant tea. Background technique [0002] Tea is a drink made from the leaves or buds of the tea tree plant that originated in China. The discovery and utilization of tea has a history of four to five thousand years, and it has been prosperous for a long time and spread all over the world. Tea is the national drink of the Chinese nation. It originated in Shennong, heard about Duke Zhou of Lu, flourished in Tang Dynasty, flourished in Song Dynasty, and popularized in Ming and Qing Dynasties. Instant tea is a kind of solid beverage tea that can be quickly dissolved in water prepared from tea. It uses finished tea, semi-finished tea, tea by-products or fresh leaves as raw materials, and is processed into a product through extraction, filtration, concentration, drying and other processes. A new type of beverage in the form of granules, powders or small flakes that is easy to dissolve in water witho...

Claims

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Application Information

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IPC IPC(8): A23F3/30A23F3/06A23F3/12A23F3/18A23F3/20A23F3/22A23F3/26A23F3/40A23L3/015
CPCA23F3/30A23F3/06A23F3/12A23F3/18A23F3/225A23F3/26A23F3/405A23F3/20A23L3/0155
Inventor 鲁学武
Owner 深圳市驰兴丰纸业有限公司
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