753 results about "Instant tea" patented technology

The invention provides a preparation method of an instant black tea, which relates to a processing process of the instant black tea. The method comprises the steps of raw dark green tea or golden camellia raw material preparation, extraction, filtering, enzyme auxiliary extraction, concentration, sterilization, drying, granulation and packaging; the method is characterized in that the enzyme auxiliary extraction is carried out after the filtering step, a complex enzyme formed by at least two monomer enzymes is added according to 0.5-0.8% of the weight of the tea so as to carry out enzyme auxiliary extraction on the tea, the mass percentage concentration of the enzyme is controlled at 0.3-0.9%, the enzyme auxiliary extraction time is controlled at 20-70 min, and the enzyme auxiliary extraction temperature is controlled at 40-60 DEG C. The preparation method of the instant black tea, provided by the invention, has the advantages as follows: high extraction rate is achieved; original flavor and taste of the black tea are kept, improved and enhanced; a problem of cream-down in a product manufactured by the traditional technology is solved; the generation of in an instant black tea powder is avoided; a basis is laid for the development of an instant tea functional product; as a large quantity of eurotium cristatum are contained, the product has a greater function of lowering lipid, losing weight and reducing blood sugar; and simple technical process and low production cost are achieved.

The invention provides a tea-powder-added brown active lactobacillus beverage and a preparation method thereof. The method comprises mixing milk and reducing sugar, inoculating lactobacillus casei to perform fermentation, and obtaining a yogurt base material; and according to the beverage comprising the yogurt base material of 20wt%-30 wt%, gellan gum of 0.06wt%-0.1wt%, pectin of 0.1wt%-0.4wt%, instant tea powder of 0.02wt%-0.1wt%, an acidity conditioning agent of 0.01wt%-0.1wt%, a chelating agent of 0.01-0.05wt%, and both an appropriate amount of sweetener and water in a matching, adding theinstant tea powder into the water where the gellan gum and the pectin are dissolved, mixing and dispersing at 75-95 DEG C for 15-20min, adding the sweetener and the chelating agent, carrying out mixing to achieve dissolution, performing sterilization, mixing with the yogurt base material, adjusting acidity, homogenizing, performing aseptic filling, and obtaining the tea-powder-added brown active lactobacillus beverage which is good in quality.

The invention discloses a preparation method of instant tea. The preparation method comprises the following steps: smashing tea, soaking into water at 20-50 DEG C, wherein the weight of water is 10-15 times of that of the tea; treating the water to which the tea is added through 20-40kHz of ultrasonic wave for 25-35 minutes; carrying out coarse filtration on processed solution containing the tea by virtue of a filter, and then carrying out filtering treatment through a film separation technology to obtain purified tea water; and carrying out drying treatment on the obtained purified tea water to obtain the solid instant tea. According to the preparation method, the brewed tea water can be prepared into grain or powder crystal; and the grain or powder crystal only needs to be brewed with warm water or boiled water or purified water when people need to drink the tea, so that people can conveniently brew a cup of tea within a relatively short period of time.

The invention discloses a preparation process of decaffeinated tea rich in gamma-aminobutyric acid, concentrated tea juice and instant tea powder, and the preparation process comprises the following steps: firstly soaking fresh tea leaves in sodium glutamate; then de-enzyming and drying to obtain the tea leaves containing 1.5-3.5mg / g of gamma-aminobutyric acid; maintaining the moisture content of the tea leaves at 30-55%; carrying out supercritical extraction twice for 4-6 hours at the pressure of 15-40MPa and at the temperature of 40-60 DEG C by adding 30% of 0.05-0.20mL / g alcohol, wherein the decaffeinating rate is 40-88%, the loss rate of tea polyphenol is 5-16%, and the loss rate of the gamma-aminobutyric acid is 6-18%; digesting the tea leaves twice with water of 50 DEG C, extracting juice and instantly sterilizing; then cooling to 4-10 DEG C, and concentrating to 10-25 Baum to obtain the concentrated tea juice; and drying the concentrated tea juice, thus obtaining the instant tea powder, wherein the yield is 12-23%.