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Preparation method of low-caffeine tea

A low-caffeine and tea technology, which is applied in the field of preparation of low-caffeine tea, can solve the problems of unsatisfactory caffeine effect, large loss of active ingredients, and easy residual chemical substances, so as to speed up the juice production, prevent the loss of active ingredients, and reduce the content of caffeine Effect

Pending Publication Date: 2021-03-12
江西阳际峰茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the development of low-caffeine tea is of great significance to solving the tea drinking problem of specific sensitive groups and expanding the tea consumption market. The extraction method is not ideal for reducing caffeine, while the organic solvent extraction method loses a lot of active ingredients, and it is easy to leave chemical substances, which has potential safety hazards

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of preparation method of low caffeine tealeaves that the present invention proposes, comprises the following steps,

[0023] 1) Spreading: After removing impurities from the fresh tea leaves, spread the tea leaves on the tea spreading machine at a temperature of 45°C, spread until the water loss rate reaches 14%, and then take out the tea leaves;

[0024] 2) Soak the tea leaves spread out in 100°C ionized water, take them out after soaking for 5s;

[0025] 3) Put the tealeaves soaked in step 2 into ferric ammonium citrate solution with a weight ratio of 1:1. After 4 minutes, discard the precipitate and take it out. Cool the tealeaves after soaking. The temperature is -5°C, and the cooling time is 15min;

[0026] 4) After the solid-liquid separation of the tealeaves soaked in step 3, the tealeaves are placed in a dryer at a temperature of 150° C., and after 25 minutes, the finished low-caffeine tealeaves are obtained.

Embodiment 2

[0028] 1) Spreading: After removing impurities from the fresh tea leaves, spread the tea leaves on a tea spreading machine at a temperature of 55°C, spread until the water loss rate reaches 14%, and then take out the tea leaves;

[0029] 2) Soak the spreaded tea leaves in ionized water at 110°C, take them out after soaking for 7s;

[0030] 3) Put the tealeaves soaked in step 2 into ferric ammonium citrate solution with a weight ratio of 1:1.5. After 6 minutes, discard the precipitate and take it out. Cool the tealeaves after soaking. The temperature is -1°C, and the cooling time is 20min;

[0031] 4) After the solid-liquid separation of the tea soaked in step 3, the tea leaves are placed in a dryer at a temperature of 160°C, and after 40 minutes, the finished low-caffeine tea leaves are obtained

Embodiment 3

[0033] 1) Spreading: After removing impurities from the fresh tea leaves, spread the tea leaves on a tea spreading machine at a temperature of 65°C, spread until the water loss rate reaches 14%, and then take out the tea leaves;

[0034] 2) Soak the tea leaves spread out in 120°C ionized water, take them out after soaking for 10s;

[0035] 3) Put the tea soaked in step 2 into the ferric ammonium citrate solution with a weight ratio of 1:2. After 8 minutes, discard the precipitate and take it out. Cool the soaked tea leaves at a temperature of 5°C and a cooling time of 25 minutes ;

[0036] 4) After the solid-liquid separation of the tealeaves soaked in step 3, the tealeaves are placed in a dryer at a temperature of 180° C., and after 45 minutes, the finished low-caffeine tealeaves are obtained.

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Abstract

The invention discloses a preparation method of low-caffeine tea. The preparation method comprises the following steps: 1) spreading: removing impurities from fresh tea leaves, spreading the tea leaves on a tea leaf spreading machine at the temperature of 45-65 DEG C for a preset time, and taking out the tea leaves; (2) soaking the spread tea leaves in ionized water at the temperature of 100-120 DEG C for 5-10 seconds, and then taking out the tea leaves; (3) putting the soaked tea leaves in the step (2) into an ammonium ferric citrate solution in a weight ratio of 1: (1-2), and after 4-8 minutes, discarding precipitates and taking out the tea leaves; and (4) carrying out solid-liquid separation on the tea leaves soaked in the step (3), putting the tea leaves into a drying machine, and carrying out drying at the temperature of 150-180 DEG C for a preset time, so as to obtain the finished product low-caffeine tea. According to the invention, caffeine is removed by using the ferric ammonium citrate solution, and the brown product of ferric ammonium citrate can be used as a nutritional supplement and a food additive with a blood enriching effect, so that the caffeine content can be effectively reduced, the quality safety of tea products is guaranteed, and the effects of enriching blood and the like of tea are also improved.

Description

technical field [0001] The invention relates to the technical field of tea preparation, in particular to a method for preparing low-caffeine tea. Background technique [0002] Tea leaves, commonly known as tea, generally include the leaves and buds of the tea plant. Also known as tea, 槚 (jiǎ), Ming, 荈 (chuǎn). Tea ingredients include catechin, cholestenone, caffeine, inositol, folic acid, and pantothenic acid, which are beneficial to health. Tea beverage made from tea leaves is one of the three major beverages in the world. [0003] Tea originated in China, and tea was first used as a sacrifice. However, it has been used as a vegetable by people since the late Spring and Autumn Period. It was developed into a medicinal drink in the middle of the Western Han Dynasty, and it was developed into a high-grade court drink in the late Western Han Dynasty. It was after the Western Jin Dynasty that it became popular among the people as an ordinary drink. The earliest relic of art...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12
CPCA23F3/06A23F3/12
Inventor 章雨洁周光明周光南
Owner 江西阳际峰茶业有限公司
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