CN105285225A - Preparation method of instant tea and instant tea thereof - Google Patents
Preparation method of instant tea and instant tea thereof Download PDFInfo
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- CN105285225A CN105285225A CN201510809900.5A CN201510809900A CN105285225A CN 105285225 A CN105285225 A CN 105285225A CN 201510809900 A CN201510809900 A CN 201510809900A CN 105285225 A CN105285225 A CN 105285225A
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- tea
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- instant tea
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Abstract
The invention discloses a preparation method of an instant tea and an instant tea thereof. The preparation method comprises but is not limited to the following steps: preparing tea materials, extracting, filtering, extracting under the assistance of enzyme, condensing, sterilizing, drying, and granulating. The tea material preparation comprises the following steps: preparing materials: preparing 30 to 50% of raw dark green tea, which is under three grade, and 50 to 70% of tea stalk; grinding: removing impurities from tea, grinding tea, sieving tea with an at least 80-mesh sieve; extracting: adding tea powder and water according to a volume ratio of 1:2-10 into an extraction pot, sealing the pot, heating the mixture under stirring, wherein the temperature does not exceed 95 DEG C during the heating process and the heating lasts for at least 0.5 hour; cooling: after extraction, cooling the tea paste in the sealed extraction pot to the room temperature, and then carrying out extraction. The provided method can maximally recycle the soluble substances in tea leaves, the yield is largely improved, moreover, the tea fragrance is preserved, the prepared tea has a sweet taste after drinking, and the production cost is low.
Description
Technical field
The present invention relates to a kind of instant tea, the preparation method that particularly black tea is instant and instant tea thereof.
Background technology
Instant dark tea brews conveniently because of it, can adapt to the needs of modern fast pace life, and more and more be subject to liking of people.Existing instant dark tea preparation method has varied, but the common problem existed is: one is at the bottom of total recovery rate of tealeaves solable matter, is only 40-60%; Two is that the fragrance of tealeaves is volatilized, and makes instant tea lose the fragrance of former tea in instant tea processing leaching process; Three is time sugariness lacking former tea; Four is that production cost is high.
Summary of the invention
The object of the invention is to openly a kind ofly make the solable matter in tealeaves effectively be reclaimed to greatest extent, greatly improve recovery rate, former tea fragrance can be retained again, there is former tea and return sugariness, the preparation method of the instant tea that production cost is low.
Technical solution of the present invention is: the preparation method of instant tea, includes but not limited to extract, and filter, enzyme is auxiliary to be carried, concentrated, sterilizing, dry, granulate and packaging, its special character is the preparation carrying out tea material before extracting, and the preparation of described tea material comprises the following steps:
A. get the raw materials ready: by tea raw material impurity elimination;
B. pulverize: the tealeaves after impurity elimination carries out pulverizing and sieving at least 80 orders,
C. leach: put into leaching can in the ratio of the volume ratio 1:2-10 of tea powder and water, heat while stirring in sealed states, more than being heated to 95 DEG C, maintain at least 0.5 hour;
D. cool: the tea slurry after stirring leaching is cooled to normal temperature in the leaching can of sealing, then enters abstraction process;
Described is extracted as: first prefiltration: cooled tea slurry is carried out the separation of tea tea grounds; Then essence is filtered: filtered by the fine filter of the rear 10um of tea clarification after prefiltration;
Tea raw material in the technology of the present invention solution can by less than three grades Dark Green Teas 30% ~ 50%, the proportional arrangement of tea stalk 70% ~ 50%.
The technical solution of instant tea of the present invention is the instant tea prepared by the preparation method of described instant tea.
The present invention is owing to have employed above technical scheme, and the solable matter in tealeaves can be made to greatest extent effectively to be reclaimed, greatly improve recovery rate, can retain again former tea fragrance, have former tea and return sugariness, production cost is low.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1: the preparation method of instant tea, include but not limited to extract, filter, enzyme is auxiliary to be carried, concentrated, and sterilizing is dry, granulates and packaging, and its special character is the preparation carrying out tea material before extracting, and the preparation of described tea material comprises the following steps:
A. get the raw materials ready: by tea raw material impurity elimination;
B. pulverize: the tealeaves after impurity elimination carries out pulverizing and sieving at least 80 orders,
C. leach: put into leaching can in the ratio of the volume ratio 1:2-10 of tea powder and water, heat while stirring in sealed states, more than being heated to 95 DEG C, maintain at least 0.5 hour;
D. cool: the tea slurry after stirring leaching is cooled to normal temperature in the leaching can of sealing, then enters abstraction process;
Described is extracted as: first prefiltration: cooled tea slurry is carried out the separation of tea tea grounds; Then essence is filtered: filtered by the fine filter of the rear 10um of tea clarification after prefiltration;
Embodiment 2: according to the preparation method of the instant tea that embodiment 1 exemplifies, described tea raw material can by less than three grades Dark Green Teas 30% ~ 50%, the proportional arrangement of tea stalk 70% ~ 50%.
Embodiment 3: according to the preparation method of the instant tea that embodiment 1 exemplifies, described tea raw material can be Fu tea raw material, or green tea, or yellow tea, or Iron Guanyin, or white tea, or other tea such as general ear tea.
Embodiment 4: according to the preparation method of the instant tea that embodiment 1 exemplifies, described pulverizing: the tealeaves after impurity elimination carries out pulverizing and sieving 100-300 order, preferred 150-250 order, 200 orders.
Embodiment 4: according to the preparation method of the instant tea that embodiment 1 exemplifies, described leaching: by the volume ratio 1:3-8 of tea powder and water, the ratio of preferred 1:4-7,1:5-6 puts into leaching can, heat while stirring in sealed states, heating 50-90 DEG C, preferred 55-85 DEG C, 60-80 DEG C, 65-75 DEG C, maintain 0.6-1 hour, or 0.6-0.8 hour, 0.7 hour.
Embodiment 5: the preparation method of instant tea, comprises but does not limit tea material to prepare, and extracts, and filter, enzyme is auxiliary to be carried, concentrated, and sterilizing is dry, granulates and packaging following steps:
Following steps are taked in described tea material preparation:
A. get the raw materials ready: by tea raw material impurity elimination; Tea raw material can by less than three grades Dark Green Teas 30% ~ 50%, the proportional arrangement of tea stalk 70% ~ 50%.Greatly reduce cost of material on the one hand, thick tea contains more inclusion on the other hand; Three is that tea stalk contains abundant tea polysaccharide, and what can increase product returns sugariness, and four is that the fluorine of tea stalk, agriculture are residual more less than tealeaves.
B. pulverize: the tealeaves after impurity elimination carries out pulverizing and sieving 200 orders.Pulverize 200 order leachings, leaching rate can be improved, accelerate leaching speed.
C. leach: put into leaching can in the ratio of the volume ratio 1:3-5 of tea powder and water, heat while stirring in sealed states, heating 75-80 DEG C, maintenance 0.5-0.7 hour.Under sealing state, leaching can prevent tea aroma from volatilizing.
D. cool: the tea slurry after stirring leaching is cooled to normal temperature in the leaching can of sealing, then enters abstraction process.Extracting after cooling to make tea perfume (or spice) be retained in tea.
Described is extracted as: take filter type to carry out the separation of tea tea grounds in cooled tea slurry.With the squeezing of sheet frame squeezer after tea grounds is soaked in water, slag directly makees fertilizer, and its tea is for leaching process water.
Described filtration: the fine filter of the rear 10um of tea clarification after extraction is filtered.
Enzyme is auxiliary to be carried: by 0.5% ~ 0.8% of tealeaves weight, the best is that the complex enzyme be at least made up of two kinds of simple substance enzymes adding 0.6% carries out to tealeaves that enzyme is auxiliary to be carried, enzyme mass percentage concentration controls 0.3% ~ 0.9%, the best is 0.75%, the auxiliary time controling of carrying of enzyme is at 30 ~ 60min, and best enzyme is auxiliary, and to carry the time be 60min.The auxiliary temperature raising degree of enzyme controls at 40 DEG C ~ 50 DEG C, and the best is 45 DEG C;
Concentrated: first concentrate with RO film, thickening temperature controls 40 DEG C at the most, stop concentrated after RO film is concentrated into 13 ~ 15Brix, then concentrate with centrifugal thin-film, thickening temperature 55 DEG C at the most, is concentrated into 30 ~ 35Brix;
Sterilizing: the feed liquid UHT sterilizing prepared, sterilising temp is 1120 DEG C ~ 120 DEG C;
Dry: sterilizing feed liquid delivers to dry centrifugal tower material pot, and with 200 order sock filtration, spray dry tower EAT 130 DEG C ~ 150 DEG C, temperature of outgoing air is greater than 75 DEG C;
Granulate: in a step grain machine, add 50kg spray powder; leach after filtered fluid concentrates with 20-40kg and make adhesive; the concentration of simmer down to 15-30%; compressed air pressure is regulated to be spraying 0.2 ~ 0.3MPa; spray: 0.1 ~ 0.2MPa; peristaltic pump rotating speed 70 ~ 90 revs/min, control temperature <80 DEG C, Granulation time is 50-90 minute.Adopt leaching filtering and concentrating liquid to make adhesive can improve the tea perfume of product and return sugariness.
Packaging: the Product mix making grain is evenly packed afterwards.
Embodiment 6: instant tea is instant tea prepared by the preparation method of the instant tea exemplified by embodiment 1-5.
The present invention compares with prior art effect
| Comparative indices | Prior art | The present invention |
| Raw material | Essence tea | Tea stalk and thick tea |
| Solable matter recovery rate | 40-60% | 80-95% |
| Tea fragrance | Nothing | Obviously |
| Return sugariness | Nothing | Have |
| Cost | High | Low |
| Slag | Refuse | Directly make fertilizer |
| Fluorine | Substantially up to standard | Lower than standard by more than 40% |
| Agriculture is residual | Low | Do not detect |
Claims (18)
1. the preparation method of instant tea, include but not limited to extract, filter, enzyme is auxiliary to be carried, concentrated, and sterilizing is dry, granulates and packaging, and it is characterized in that the preparation carrying out tea material before extracting, the preparation of described tea material comprises the following steps:
A. get the raw materials ready: by tea raw material impurity elimination;
B. pulverize: the tealeaves after impurity elimination carries out pulverizing and sieving at least 80 orders;
C. leach: put into leaching can in the ratio of the volume ratio 1:2-10 of tea powder and water, heat while stirring in sealed states, more than being heated to 95 DEG C, maintain at least 0.5 hour;
D. cool: the tea slurry after stirring leaching is cooled to normal temperature in the leaching can of sealing, then enters abstraction process;
Described is extracted as: first prefiltration: cooled tea slurry is carried out the separation of tea tea grounds; Then essence is filtered: filtered by the fine filter of the rear 10um of tea clarification after prefiltration.
2. the preparation method of instant tea according to claim 1, is characterized in that: described tea raw material by less than three grades Dark Green Teas 30% ~ 50%, the proportional arrangement of tea stalk 70% ~ 50%.
3. the preparation method of instant tea according to claim 2, is characterized in that: described tea raw material by less than three grades Dark Green Teas 40%%, the proportional arrangement of tea stalk 60%.
4. the preparation method of instant tea according to claim 1, is characterized in that: described tea raw material is Fu tea, or green tea, or yellow tea, or Iron Guanyin, or white tea, or general ear tea.
5. the preparation method of instant tea according to claim 1, is characterized in that: described pulverizing: the tealeaves after impurity elimination carries out pulverizing and sieving 100-300 order.
6. the preparation method of instant tea according to claim 5, is characterized in that: described pulverizing: the tealeaves after impurity elimination carries out pulverizing and sieving 150-250 order.
7. the preparation method of instant tea according to claim 6, is characterized in that: described pulverizing: the tealeaves after impurity elimination carries out pulverizing and sieving 200 orders.
8. the preparation method of instant tea according to claim 1, is characterized in that: described leaching: put into leaching can in the ratio of the volume ratio 1:3-8 of tea powder and water, heat while stirring in sealed states, and heating 50-90 DEG C, maintains 0.6-1 hour.
9. the preparation method of instant tea according to claim 8, is characterized in that: described leaching: put into leaching can in the ratio of the volume ratio 1:4-7 of tea powder and water, heat while stirring in sealed states, and heating 55-85 DEG C, maintains 0.6-0.8 hour.
10. the preparation method of instant tea according to claim 9, is characterized in that: described leaching: put into leaching can in the ratio of the volume ratio 1:5-6 of tea powder and water, heat while stirring in sealed states, and heating 60-80 DEG C, maintains 0.7 hour.
The preparation method of 11. instant tea according to claim 10, is characterized in that: described leaching: put into leaching can in the ratio of the volume ratio 1:5-6 of tea powder and water, heat while stirring in sealed states, and heating 65-75 DEG C, maintains 0.6 hour.
The preparation method of 12. instant tea according to claim 1, is characterized in that: described enzyme is auxiliary to be carried: the auxiliary temperature raising degree of its enzyme controls at 40 DEG C ~ 50 DEG C.
The preparation method of 13. instant tea according to claim 11, is characterized in that: the auxiliary temperature raising degree of described enzyme controls at 45 DEG C.
The preparation method of 14. instant tea according to claim 1, is characterized in that: described sterilizing: the feed liquid UHT sterilizing prepared, and sterilising temp is 110 DEG C ~ 120 DEG C.
The preparation method of 15. instant tea according to claim 1, is characterized in that: described drying: sterilizing feed liquid delivers to dry centrifugal tower material pot, with 200 order sock filtration, sprays dry tower EAT 130 DEG C ~ 150 DEG C.
The preparation method of 16. instant tea according to claim 1, is characterized in that: described granulation, is to leach after filtered fluid concentrates to make adhesive.
The preparation method of 17. instant tea according to claim 16, is characterized in that:
Concentrated concentration is 15-30%.
18. 1 kinds of instant tea, is characterized in that: by the claim 1-16 instant tea that prepared by the preparation method of instant tea described in any one.
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| CN201510809900.5A CN105285225A (en) | 2015-11-23 | 2015-11-23 | Preparation method of instant tea and instant tea thereof |
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| CN201510809900.5A CN105285225A (en) | 2015-11-23 | 2015-11-23 | Preparation method of instant tea and instant tea thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994791A (en) * | 2016-05-24 | 2016-10-12 | 江苏耐雀生物工程技术有限公司 | Preparation method and application of mulberry leaf instant tea |
| CN106172921A (en) * | 2016-07-24 | 2016-12-07 | 贵州铜仁和泰茶业有限公司 | A kind of method for preparing instant tea |
| CN112136935A (en) * | 2020-10-09 | 2020-12-29 | 西安冰峰饮料股份有限公司 | Fuzhuan tea original tea soup extraction process, original-flavor Fuzhuan tea beverage and production process thereof |
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| CN101703132A (en) * | 2009-12-10 | 2010-05-12 | 黄山天健农业科技有限公司 | Preparation method for instant tea solid particle beverage |
| CN102488048A (en) * | 2011-12-30 | 2012-06-13 | 绵阳兴川梦想食品科技有限公司 | Jujube rind tea and preparation method for drink thereof |
| CN102696811A (en) * | 2011-12-02 | 2012-10-03 | 湖南梅山黑茶有限公司 | Preparation method of instant black tea |
| CN104904918A (en) * | 2015-06-02 | 2015-09-16 | 西安膳方医药科技有限公司 | Functional instant tea and preparation technology thereof |
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2015
- 2015-11-23 CN CN201510809900.5A patent/CN105285225A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101703132A (en) * | 2009-12-10 | 2010-05-12 | 黄山天健农业科技有限公司 | Preparation method for instant tea solid particle beverage |
| CN102696811A (en) * | 2011-12-02 | 2012-10-03 | 湖南梅山黑茶有限公司 | Preparation method of instant black tea |
| CN102488048A (en) * | 2011-12-30 | 2012-06-13 | 绵阳兴川梦想食品科技有限公司 | Jujube rind tea and preparation method for drink thereof |
| CN104904918A (en) * | 2015-06-02 | 2015-09-16 | 西安膳方医药科技有限公司 | Functional instant tea and preparation technology thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994791A (en) * | 2016-05-24 | 2016-10-12 | 江苏耐雀生物工程技术有限公司 | Preparation method and application of mulberry leaf instant tea |
| CN106172921A (en) * | 2016-07-24 | 2016-12-07 | 贵州铜仁和泰茶业有限公司 | A kind of method for preparing instant tea |
| CN112136935A (en) * | 2020-10-09 | 2020-12-29 | 西安冰峰饮料股份有限公司 | Fuzhuan tea original tea soup extraction process, original-flavor Fuzhuan tea beverage and production process thereof |
| CN112136935B (en) * | 2020-10-09 | 2022-08-05 | 西安冰峰饮料股份有限公司 | Fuzhuan tea raw tea soup extraction process, raw-flavor Fuzhuan tea beverage and production process thereof |
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Application publication date: 20160203 |
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