CN101518291B - Preparation method for instant tea - Google Patents
Preparation method for instant tea Download PDFInfo
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- CN101518291B CN101518291B CN2009100261725A CN200910026172A CN101518291B CN 101518291 B CN101518291 B CN 101518291B CN 2009100261725 A CN2009100261725 A CN 2009100261725A CN 200910026172 A CN200910026172 A CN 200910026172A CN 101518291 B CN101518291 B CN 101518291B
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Abstract
The invention discloses a preparation method for instant tea, which comprises the following steps: taking tea leaves, extracting the tea leaves by adding water, and recondensing a liquid part obtainedby solid-liquid separation; adding alkali into the concentrated solution to adjust the pH value to between 8.0 and 11.5, standing the solution, and taking a liquid part through the solid-liquid separ ation; introducing oxygen into the liquid part for oxidation reaction; and adding acid into an oxidation reaction solution to adjust the pH value to between 5.0 and 9.5, standing the solution, taking a liquid part through the solid-liquid separation, and drying the liquid part to obtain the instant tea. Raw materials of the instant tea can be green tea, Oolong tea or black tea, have rich sources and are easy to acquire. The preparation method adjusts the pH value through basification by adding the alkali, and then introduces the oxygen for oxidation to effectively reduce generation of macromolecular substances in the instant tea, prevent opacity and precipitation and improve the clarity of a tea solution and the coldcut property of instant black tea; and the prepared instant tea can be completely dissolved into water above 5 DEG C, and the tea is clear, transparent and bright and has better mouthfeel. The preparation method has simple process and easy operation, and is suitable for industrial production.
Description
Technical field
The present invention relates to a kind of preparation method's of tea, particularly a kind of instant tea preparation method.
Background technology
Instant tea is generally used flooding tealeaves, through filter or centrifugal, concentrate and drying is processed, can be water-soluble fast, do not have tea grounds and keep the pressed powder of the peculiar taste of tealeaves, instant-drink also can be used as the supplementary material of food and drink.Adopting conventional processing method, generally is that which type of instant tea which type of tea raw material processes, and clarity was relatively poor relatively after product was dissolved in the water.
In the existing technology; Chinese patent ZL01118460.4 discloses a kind of acid-resisting instant red tea powder and manufacturing approach thereof of cold water solubles; Adopt black tea to soak down at 80～90 ℃; Resulting tea extract is cooled to room temperature immediately, after coarse filtration, smart filter, adopt film to concentrate or evaporation and concentration to the solid content that is higher than 20%.After adding NaOH or KOH again concentrated tea juice pH value being adjusted to 11～12,, be cooled to and add citric acid after the room temperature concentrated tea juice pH value is adjusted to 6～7, leave standstill and carry out centrifugally after 20～30 minutes, discard deposition 80～90 ℃ of following constant temperature 30～40 minutes.Get the concentrated tea juice clarified solution, carry out the acid-resisting instant tea powder that spray-drying or freeze drying promptly obtain cold water solubles.This method can only use black tea to process instant black tea, though can dissolve cold water, not enough clarification is bright.Chinese patent ZL01118449.3 discloses a kind of processing method of instant black tea powder; With being cooled to normal temperature behind the hot water extracting black tea, adding pectase, protease and amylase again extract is carried out the enzymolysis clarification, then through ultrafiltration, concentrated, spray-drying; Obtain a kind of instant black tea powder that basically can cream down; This method also is to process instant black tea with black tea, extracts with high-temperature water earlier, and enzymolysis is carried out in cooling then again; Can solve the cream down of black tea, but not solve its not high problem of clarity that is dissolved in the water; Chinese patent ZL01118460.4 discloses a kind of manufacturing approach of instant black tea powder; Black tea is soaking and extracting under 80～90 ℃ of conditions; Through filtering, concentrate, changeing molten, sour adjust pH with alkali again; Spray is done after centrifugal, and this method also is to process instant black tea with black tea, considers the clarity after the dissolving.
Summary of the invention
Technical problem to be solved by this invention provides the preparation method of the high instant tea of a kind of clarity.
Unresolved above-mentioned technical problem, the technical scheme that the present invention adopts is following:
A kind of preparation method of instant tea, it may further comprise the steps:
1. get tealeaves, extracting in water, the liquid part that Separation of Solid and Liquid obtains gets concentrate again through concentrating;
2. get the 1. concentrate of gained of step, add alkali, adjustment pH value to 8.0～11.5, Separation of Solid and Liquid is got the liquid part;
3. with oxygen feed step 2. the liquid of gained carry out oxidation reaction;
4. get the 3. oxidation liquid of gained of step, add acid, adjustment pH value to 5.0～9.5, Separation of Solid and Liquid is drying to obtain after getting the liquid part.
Step 1. in, described tealeaves is any one or a few the mixture in green tea, oolong tea and the black tea.The present invention is unrestricted to the concrete kind of tealeaves, and the grade of tealeaves is not had special restriction yet, so long as the daily tealeaves of quoting of making tea all can prepare instant tea according to the inventive method.
Step 1., 2. and 4., described solid-liquid separating method is centrifugal or filters.
Step 1. in, the amount that at every turn adds entry is 3～20 times of tealeaves weight, extraction time is 1～3 time, each 10 minutes～3 hours.
Step 1. in, described method for concentration is reverse osmosis membrane concentration method or vacuum decompression concentration method, the Brix pol of the concentrate of gained is 3～35 ° (indication Brix pol numerical value is under 25 ℃ of conditions and records numerical value in the literary composition).
The former aqueous sucrose solution that is mainly used in of Brix pol, it is meant the sucrose gram number that dissolves in every 100g aqueous solution.For example, the Brix pol is the solid material that contains 45g in 45 ° of per 100 gram solution of expression.Be widely used in the food industry now the concentration of liquid substance is described.
Step is 2. and 4., and described time of repose is 0.5～5 hour, preferred 0.5～1.5 hour.
Step 2. in, described alkali is NaOH or potassium hydroxide, is all food-grade.
Step 3. in, the amount of aerating oxygen be in the liquid contained solid material weight 0.5～15%, the weight of contained solid material is calculated by the Brix pol in the said liquid; For example; The Brix pol is 45 °, representes to contain in per 100 gram solution the solid matter of 45g, then in the solution of 1kg; The amount of contained solid matter is 0.45kg, and the amount of aerating oxygen is 0.45kg* (0.5～15%)=2.25 * 10
-3～67.5 * 10
-3Kg.Oxidation time is 10 minutes～3 hours.
Step 4. in, described acid is citric acid or malic acid, is all food-grade.
Step 4. in, described drying means is spray drying process or freeze-drying.
Beneficial effect: the present invention compared with prior art has the following advantages:
1. raw material of the present invention can be green tea, oolong tea or black tea, and the raw material source is abundant, is easy to get.
2. the present invention regulates the pH value, aerating oxygen oxidation then through adding the alkali alkalization; Can reduce the generation of macromolecular substances in the instant tea effectively; Prevent muddy and deposition to improve the clarity of tea liquid and the cold cut property of instant black tea, the instant tea that makes can be dissolved in 5 ℃ the above water fully; And clarify brightly, mouthfeel is better.
Can control the degree of oxidation of the Tea Polyphenols in the tea component through control oxygen-supply quantity and oxygen-supply speed, particularly can reduce the Tea Polyphenols deep oxidation and be the macromolecular substances that theabrownin etc. is difficult to dissolve, help tea liquid be difficult for producing muddy with precipitate.
3. preparation method's of the present invention technology is simple, and is easy to operate, is suitable for industrialized production.
The specific embodiment
Below in conjunction with specific embodiment; Further illustrate the present invention; Should understand these embodiment only be used to the present invention is described and be not used in the restriction scope of the present invention; After having read the present invention, those skilled in the art all fall within the application's accompanying claims institute restricted portion to the modification of the various equivalent form of values of the present invention.
Embodiment 1:
Get green tea 200kg, be ground into broken end, add the water of 2000kg, under 95 ℃ of conditions, extract 3 times each 30 minutes; Obtain green tea extractive liquor, centrifugal again, membrane filtration obtain clarifying bright filtrating, and above-mentioned filtrating is concentrated with reverse osmosis membrane; Until the Brix of concentrate pol is 12 °, above-mentioned green tea concentrated liquid is carried out alkali change molten, adds potassium hydroxide solution, and adjustment pH value is 10; And constantly stirred 0.5 hour, obtain changeing 340.2 kilograms of solution (14 ° of Brix pols), feed 5 kilograms of the oxygen of food-grade again in the above-mentioned commentaries on classics solution, let the abundant hybrid reaction of oxygen and tea liquid 1 hour; Add citric acid then, regulate the pH value to 6.5 of tea liquid, left standstill 0.5 hour; Centrifugal, carry out spray-drying then, obtain the instant tea of 45.3 kilograms high clarity.
Embodiment 2:
Get broken oolong tea 200kg, add the water of 4000kg, under 90 ℃ of conditions, extracted 1 time each 1 hour, obtain the oolong tea extract; Centrifugal again, membrane filtration obtain clarifying bright filtrating, above-mentioned filtrating concentrated with reverse osmosis membrane, and be 10 ° until the Brix of concentrate pol; Above-mentioned Oolong Tea Extract is carried out alkali change molten, add potassium hydroxide solution, adjustment pH value is 11; And constantly stirred 0.5 hour, obtain changeing 680.1 kilograms of solution (13 ° of Brix pols), feed 10 kilograms of the oxygen of food-grade again in the above-mentioned commentaries on classics solution; Let the abundant hybrid reaction of oxygen and tea liquid add citric acid after 0.5 hour, regulate the pH value to 7.5 of tea liquid, left standstill 0.5 hour; Centrifugal, carry out spray-drying then, obtain the instant tea of 42.1 kilograms high clarity.
Embodiment 3:
Get 100 kilograms of broken green tea 100kg, broken black teas, mix, add the water of 3000kg, under 90 ℃ of conditions; Extracted 1 time each 3 hours, and obtained tea extract, centrifugal again, membrane filtration obtain clarifying bright filtrating; Above-mentioned filtrating is concentrated with vacuum decompression, is 5 ° until the Brix of concentrate pol, above-mentioned tea concentrate is carried out alkali change molten, adds sodium hydroxide solution; Adjustment pH value is 9, and constantly stirs 1 hour, obtains changeing 1180.6 kilograms of solution (8 ° of Brix pols), again 14 kilograms of the oxygen of feeding food-grade in the above-mentioned commentaries on classics solution; Let the abundant hybrid reaction of oxygen and tea liquid add citric acid after 3 hours, regulate the pH value to 5.5 of tea liquid, left standstill 0.5 hour; Centrifugal, carry out freeze drying then, obtain the instant tea of 36.1 kilograms high clarity.
Embodiment 4:
Get 200 kilograms of broken black teas, add the water of 1000kg, under 95 ℃ of conditions, extract 2 times each 2 hours; Obtain tea extract, centrifugal again, membrane filtration obtain clarifying bright filtrating, and above-mentioned filtrating is concentrated with vacuum decompression; Until the Brix of concentrate pol is 18 °, above-mentioned tea concentrate is carried out alkali change molten, adds sodium hydroxide solution, and adjustment pH value is 10; And constantly stirred 1 hour, obtain changeing 720.2 kilograms of solution (21 ° of Brix pols), feed 20 kilograms of the oxygen of food-grade again in the above-mentioned commentaries on classics solution; Let the abundant hybrid reaction of oxygen and tea liquid add citric acid after 2 hours, regulate the pH value to 6.8 of tea liquid, left standstill 0.5 hour; Centrifugal, carry out freeze drying then, obtain the instant black tea of 43.2 kilograms high clarity.
Claims (6)
1. the preparation method of an instant tea is characterized in that it may further comprise the steps:
1. get tealeaves, extracting in water, the liquid part that Separation of Solid and Liquid obtains gets concentrate again through concentrating;
2. get the 1. concentrate of gained of step, add alkali, adjustment pH value to 8.0～11.5, Separation of Solid and Liquid is got the liquid part;
3. with oxygen feed step 2. the liquid of gained carry out oxidation reaction;
4. get the 3. oxidation liquid of gained of step, add acid, adjustment pH value to 5.0～9.5, Separation of Solid and Liquid is drying to obtain after getting the liquid part;
Step 1. in, described tealeaves is any one or a few the mixture in green tea and the oolong tea;
Step 1. in, described method for concentration is reverse osmosis membrane concentration method or vacuum decompression concentration method, the Brix pol of the concentrate of gained is 3～35 °;
Step 3. in, the amount of aerating oxygen be in the liquid contained solid material weight 0.5～15%, the weight of contained solid material is calculated by the Brix pol in the said liquid;
Step 3. in, oxidation time is 10 minutes～3 hours.
2. the preparation method of instant tea according to claim 1 is characterized in that: step 1., 2. and 4., described solid-liquid separating method is centrifugal or filters.
3. the preparation method of instant tea according to claim 1 is characterized in that: step 1. in, the amount that at every turn adds entry is 3～20 times of tealeaves weight, extraction time is 1～3 time, each 10 minutes～3 hours.
4. the preparation method of instant tea according to claim 1 is characterized in that: step 2. in, described alkali is NaOH or potassium hydroxide.
5. the preparation method of instant tea according to claim 1 is characterized in that: step 4. in, described acid is citric acid or malic acid.
6. the preparation method of instant tea according to claim 1 is characterized in that: step 4. in, described drying means is spray drying process or freeze-drying.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100261725A CN101518291B (en) | 2009-04-02 | 2009-04-02 | Preparation method for instant tea |
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| CN2009100261725A CN101518291B (en) | 2009-04-02 | 2009-04-02 | Preparation method for instant tea |
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| CN101518291B true CN101518291B (en) | 2012-02-29 |
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Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869159A (en) * | 2010-06-12 | 2010-10-27 | 成都市翻鑫家科技有限公司 | Method for preparing instant tea |
| CN102715307B (en) * | 2012-06-26 | 2013-08-07 | 南京融点食品科技有限公司 | Instant yellow tea preparation method |
| CN103315096B (en) * | 2013-07-02 | 2014-12-31 | 安徽农业大学 | Method for preparing high-bright instant black tea |
| CN103828968B (en) * | 2013-12-03 | 2016-02-24 | 贵州和泰春茶叶科技有限公司 | A kind of preparation method of instant black tea |
| CN103652079B (en) * | 2013-12-03 | 2016-01-20 | 贵州铜仁和泰茶业有限公司 | A kind of preparation method of instant Pu'er tea |
| CN105010617B (en) * | 2014-04-29 | 2020-02-11 | 统一企业(中国)投资有限公司昆山研究开发中心 | Instant black tea, ice black tea beverage and preparation method thereof |
| CN104782829A (en) * | 2015-04-22 | 2015-07-22 | 西华大学 | Cold soluble type instant green tea and preparation method thereof |
| CN105533004A (en) * | 2015-12-31 | 2016-05-04 | 南京融点食品科技有限公司 | Making method of instant black tea |
| CN105851348A (en) * | 2016-05-27 | 2016-08-17 | 游玉琼 | Making method of instantly-dissolved tea powder |
| CN105961698A (en) * | 2016-06-28 | 2016-09-28 | 南京融点食品科技有限公司 | Instant black tea processing method |
| CN111149893B (en) * | 2019-12-31 | 2022-05-10 | 杭州浙大百川生物食品技术有限公司 | High-concentration precipitate-free concentrated tea juice production system and production process applying same |
| CN114794271B (en) * | 2022-05-23 | 2024-02-27 | 宝得瑞（湖北）健康产业有限公司 | Industrial production method of cold-soluble black tea powder |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060763A (en) * | 1990-10-15 | 1992-05-06 | 雀巢制品公司 | The oxidation of tealeaves |
| CN1061324A (en) * | 1990-10-15 | 1992-05-27 | 雀巢制品公司 | The processing of black tea |
| CN1318311A (en) * | 2001-05-31 | 2001-10-24 | 广东华城食品有限公司 | Cold water soluble acid-resisting instant red tea powder and its production process |
-
2009
- 2009-04-02 CN CN2009100261725A patent/CN101518291B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1060763A (en) * | 1990-10-15 | 1992-05-06 | 雀巢制品公司 | The oxidation of tealeaves |
| CN1061324A (en) * | 1990-10-15 | 1992-05-27 | 雀巢制品公司 | The processing of black tea |
| CN1318311A (en) * | 2001-05-31 | 2001-10-24 | 广东华城食品有限公司 | Cold water soluble acid-resisting instant red tea powder and its production process |
Non-Patent Citations (1)
| Title |
|---|
| 谈鸿斌等.速溶茶粉的生产.《食品工业科技》.1999,第20卷(第3期),第50－51页. * |
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Inventor after: Yue Pengxiang Inventor after: Shao Zenglang Inventor after: Weng Shuyi Inventor before: Yue Pengxiang Inventor before: Shao Zenglang Inventor before: Weng Shuyi |
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Effective date of registration: 20221009 Address after: 363000 Lantian Development Zone, Fujian, Zhangzhou Patentee after: DAMIN FOODSTUFF (ZHANGZHOU) Co.,Ltd. Address before: Hengsheng Road Economic Development Zone in Gaochun County of Nanjing City, Jiangsu Province, No. 3 211300 Patentee before: NANJING RONGDIAN FOODSTUFF CO.,LTD. |
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