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High-aroma instant tea powder, preparation method thereof and beverage

A technology of instant tea powder and tea powder, which is applied to its preparation method and beverages, and the field of high-aroma instant tea powder, which can solve problems such as difficult to satisfy users, weak aroma, and only taste components, and achieve good aroma effect and tea fragrance Natural and pure effect with high aroma intensity

Active Publication Date: 2020-10-13
上海旭梅食品科技股份有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, the traditional methods of preparing instant tea powder generally use processes such as physical crushing, tea extraction, freeze-drying, and spray-drying, which have the problem of weak aroma and only taste components, which are difficult to meet the needs of users

Method used

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  • High-aroma instant tea powder, preparation method thereof and beverage
  • High-aroma instant tea powder, preparation method thereof and beverage
  • High-aroma instant tea powder, preparation method thereof and beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] This embodiment provides a kind of preparation method of high fragrance instant tea powder, it comprises the following steps:

[0026] S1. Take black tea leaves as raw materials, place 1 kg of tea leaves and 0.5 kg of water at a temperature of 60° C. for steam distillation treatment, and obtain aroma distillate and distilled tea residue.

[0027] S2. Add ethanol to the above-mentioned aroma distilled liquid for mixing, then add cyclodextrin, and place it at 20°C for aroma adsorption for 5 hours to obtain an adsorption liquid; then, place the adsorption liquid at a temperature of 2°C After cold crystallization for 12 hours, the cyclodextrin wet powder was obtained by centrifugation. Wherein, the mass ratio of aroma distilled liquid to ethanol is 1:0.2, and the mass ratio of aroma distilled liquid to cyclodextrin is 1:0.02.

[0028] S3. Using a mixture of glucose and maltodextrin as the wall material, mix the cyclodextrin wet powder and the wall material evenly at a mass...

Embodiment 2

[0034] This embodiment provides a kind of preparation method of high fragrance instant tea powder, it comprises the following steps:

[0035] S1. Take oolong tea leaves as raw materials, place 1 kg of tea leaves and 3 kg of water at a temperature of 95° C. for steam distillation, and obtain aroma distillate and distilled tea residue.

[0036] S2. Add ethanol to the above-mentioned aroma distillation liquid for mixing, then add cyclodextrin, and place it at 50°C and 200rpm for aroma adsorption for 0.5h to obtain an adsorption liquid; then, place the adsorption liquid at 8°C After cold crystallization at a certain temperature for 72 hours, the cyclodextrin wet powder was obtained by centrifugation. Wherein, the mass ratio of aroma distilled liquid to ethanol is 1:0.6, and the mass ratio of aroma distilled liquid to cyclodextrin is 1:0.1.

[0037] S3. Using a mixture of deformed starch and porous starch as the wall material, mix the cyclodextrin wet powder and the wall material ...

Embodiment 3

[0043] This embodiment provides a kind of preparation method of high fragrance instant tea powder, it comprises the following steps:

[0044] S1. Green tea leaves are taken as raw materials, and 1 kg of tea leaves and 1 kg of water are placed at a temperature of 70° C. for steam distillation to obtain aroma distillate and distilled tea residue.

[0045] S2. Add ethanol to the above-mentioned aroma distillation liquid for mixing, then add cyclodextrin, and place it at 30°C and 100rpm for aroma adsorption for 2 hours to obtain an adsorption liquid; then, place the adsorption liquid in a room at 4°C After cold crystallization at high temperature for 24 hours, the cyclodextrin wet powder was obtained by centrifugation. Wherein, the mass ratio of aroma distilled liquid to ethanol is 1:0.3, and the mass ratio of aroma distilled liquid to cyclodextrin is 1:0.08.

[0046] S3. Using the mixture of glucose and silicon dioxide as the wall material, mix the cyclodextrin wet powder and th...

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Abstract

The invention is applicable to the technical field of food, and provides high-aroma instant tea powder, a preparation method thereof and a beverage. The preparation method of the high-aroma instant tea powder comprises the following steps: carrying out steam distillation treatment on tea leaves and water to obtain an aroma distillate and tea leaf residues; adding ethanol into the aroma distillate,mixing, adding cyclodextrin, and sequentially carrying out aroma adsorption, cold separation crystallization and centrifugal treatment to obtain cyclodextrin wet powder; mixing the cyclodextrin wet powder with a wall material to obtain tea powder A; mixing the tea leaf residues with water, and carrying out heat preservation extraction and centrifugal treatment to obtain a centrifugate; carrying out vacuum concentration treatment on the centrifugate to obtain a concentrated solution; adding maltodextrin into the concentrated solution, carrying out homogeneous emulsification treatment, and carrying out spray drying treatment to obtain tea powder B; and mixing the tea powder A with the tea powder B to obtain the high-aroma instant tea powder. The high-aroma instant tea powder prepared by thepreparation method has high aroma intensity, natural and pure tea aroma, harmony and fullness, and a good aroma endowing effect.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a high-flavor instant tea powder, a preparation method thereof and a drink. Background technique [0002] Instant tea powder is a product made from tea leaves such as black tea, oolong tea, and green tea. It is easy to use and carry, so it has a certain market value. [0003] However, the traditional methods of preparing instant tea powder generally use processes such as physical pulverization, extraction of tea leaves, freeze-drying, and spray-drying, which have the problem of weak aroma and only taste components, and it is difficult to meet the needs of users. Therefore, urgently seek a kind of preparation method of the high instant tea powder of aroma intensity urgently at present, to expand the application market of instant tea powder. Contents of the invention [0004] The purpose of the embodiments of the present invention is to provide a method for preparing hi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/20A23F3/22A23F3/30A23F3/40A23F3/42
CPCA23F3/18A23F3/20A23F3/22A23F3/30A23F3/426A23F3/40
Inventor 陈建华翁少伟张晓峰杨婷婷
Owner 上海旭梅食品科技股份有限公司
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