CN102302070B - Method for processing instant Tieguanyin tea powder - Google Patents
Method for processing instant Tieguanyin tea powder Download PDFInfo
- Publication number
- CN102302070B CN102302070B CN 201110250900 CN201110250900A CN102302070B CN 102302070 B CN102302070 B CN 102302070B CN 201110250900 CN201110250900 CN 201110250900 CN 201110250900 A CN201110250900 A CN 201110250900A CN 102302070 B CN102302070 B CN 102302070B
- Authority
- CN
- China
- Prior art keywords
- tea
- processing method
- drying
- instant
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims abstract description 15
- 241001122767 Theaceae Species 0.000 title claims abstract 9
- 238000000034 method Methods 0.000 title abstract description 22
- 239000012528 membrane Substances 0.000 claims abstract description 22
- 238000000605 extraction Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 239000000919 ceramic Substances 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 5
- 238000003672 processing method Methods 0.000 claims description 15
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 10
- 239000012141 concentrate Substances 0.000 claims description 8
- 239000012530 fluid Substances 0.000 claims description 8
- 238000001223 reverse osmosis Methods 0.000 claims description 8
- 238000000926 separation method Methods 0.000 claims description 8
- 239000003513 alkali Substances 0.000 claims description 7
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 5
- 229910052742 iron Inorganic materials 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000009965 odorless effect Effects 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 2
- 238000001471 micro-filtration Methods 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 abstract description 45
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 11
- 235000020333 oolong tea Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000014347 soups Nutrition 0.000 abstract description 3
- 244000269722 Thea sinensis Species 0.000 description 39
- 235000020344 instant tea Nutrition 0.000 description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 8
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 6
- 235000020279 black tea Nutrition 0.000 description 4
- 238000001514 detection method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 3
- 229960001948 caffeine Drugs 0.000 description 3
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229940071162 caseinate Drugs 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 238000010790 dilution Methods 0.000 description 1
- 239000012895 dilution Substances 0.000 description 1
- 235000012489 doughnuts Nutrition 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000000638 solvent extraction Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention provides a method for processing instant Tieguanyin tea powder. In the method, Tieguanyin dry tea is taken as a raw material. The method for processing the instant Tieguanyin tea powder comprises the following steps of performing countercurrent leaching, separating, performing fine filtration, filtering by a ceramic membrane, concentrating by a membrane and drying, wherein the temperature of the countercurrent leaching is 70 to 80 DEG C and the extraction time is 25 to 30min. After the instant Tieguanyin tea powder prepared by the method is brewed by using water, the soup color is yellowish green, is close to that of faint scent Tieguanyin, and different from that of the traditional darker oolong tea, and has higher stability. In the method, low-temperature extraction, normal-temperature concentration and vacuum freeze-drying are combined, the process loss is reduced, the characteristics of high fragrance, thickness and mellowness of Tiegutanyin are maintained, and the mouthfeel is close to that of raw tea.
Description
Technical field
The present invention relates to a kind of processing method of instant tea powder, more specifically related to a kind of processing method of instant Tieguanyin tea powder.
Background technology
Instant tea is a kind of solid beverage tea that can be dissolved in rapidly water.Instant tea has pure tea and filling allotment tea two classes, and pure tea common are instant black tea, instant oolong tea, instant jasmine tea etc.Filling allotment tea has sugary black tea, green tea, oolong tea and lemon black tea, milk tea, various fruity instant tea.The principal item of China's instant tea has instant black tea, instant green tea, health-care instant tea, also has the concentrated tea juice of undried, such as the oolong tea inspissated juice etc.
Instant tea manufacturing process comprises: extract, filter, purify, concentrated, dry etc.Instant tea processing is not simply with the millet paste concentrate drying just, it must overcome indissoluble, easily deliquescence, without the disadvantage of tea perfume (or spice).Extraction is that employing water is the soluble substance in the solvent extraction tealeaves, and its method has boiling water to brew extraction, diacolation extraction, continuous extraction etc., and the concentration that front two kinds of methods are extracted only has 1-5%, and rear a kind of 15-20% that reaches is improved the efficient that concentrates with drying like this.
Common filtering technique is all adopted in the production of traditional tea juice concentrating, such as plate compression, essence filter etc.Adopt that common filtering technique has advantages of simply, cost is low, but the muddy degree of product is high, viscosity is large, and after the dilution, millet paste is owed clear, and the pectin in the tea, albumen, starch easily form muddiness and precipitation.Japan Patent JP92 1 discloses and added caseinate in tea extract in the prior art, network and removed active ingredient in a large amount of tea juice correspondingly, but can cause tea juice flavour to reduce.JP93-51260 discloses a kind of tea juice concentrating that adopts tannase to separate with film to combine or the manufacturing process of instant tea powder, this technique is because the employing molecular cut off is 5000 milipore filter, thereby can hold back active ingredient in a large amount of tea juice, cause tea juice flavour light.
The filter liquor that contains large quantity of moisture, technological requirement that also must be when concentration process just can reach drying.Method for concentration has the kinds such as Vacuum Concentration, freeze concentration and film concentrate, the extensive use in food industry of these methods at present.Cardinal principle is to utilize liquid, solid two-phase dividing some difference of mixing, and obtains the separation method of solute and solvent, can obtain the concentrate of variable concentrations.Owing to when certain material in the tealeaves at high temperature is heated for a long time, consider temperature and time, from the security of tealeaves, require " low-temperature short-time ", examine filter from processing technology and also must cause low pressure.At present use maximum in the production of instant tea and be Vacuum Concentration, film method for concentration, be characterized in not heating, there is not phase transition process in transpiring moisture, is a kind of method for concentration favourable to tea leaf quality.So-called film is concentrated, selects exactly the semi-transparent permeable membrane of porosity in fact, only permit hydrone and see through, and the dry matter of tea composition can not see through, and like this moisture is reduced to a certain degree, reaches concentrated purpose.
The tea beverage market anomalies was fiery in nearly 2 years, even under the background of global economic crisis, tea beverage market also with double-digit speed increment in every year, wherein largely comes from the consumer to the approval of tealeaves healthy functions.On the basis of conventional black, green tea, three to get profit, the enterprise such as Chef Kang releases oolong tea, extra-strong tea beverage successively, is subject to the consumer's of large quantities of hobby semi-fermented teas fan, market development is swift and violent.But some enterprises adopt the direct extraction of tealeaves to mix with the concentrate proportioning to make, and produce comparatively complicated.
Summary of the invention
The invention provides a kind of processing method of instant Tieguanyin tea powder, take extra-strong tea as raw material, adopt the method for countercurrent leaching, in conjunction with technology such as essence filter, film are concentrated, kept effectively that extra-strong tea perfume (or spice) is high, the characteristics of the dense alcohol of distinguishing the flavor of.
The present invention adopts following technical scheme:
The processing method of a kind of instant Tieguanyin tea powder of the present invention, take the dried tea of Iron Guanyin as raw material, processing method comprises that countercurrent leaching, separation, smart filter, ceramic membrane filter, film are concentrated and dry; The temperature of described countercurrent leaching is 70-80 ℃, extraction time 25-30min.Described drying is vacuum freeze drying or spray-drying.
Tea, water weight ratio 1:13 in the described countercurrent leaching.
Adopt the water after processing in the described countercurrent leaching; The German degree in water after the described processing≤1, colorless and odorless is without the visible impurity of naked eyes, and the pH value is controlled at 6.5-7.5.
After the extract of counter-flow extraction is crossed 160 mesh filter screens, carry out heat exchange cooling, make temperature≤45 ℃; The filtrate that obtains is separated with disk centrifuge, and alkali cleaning in per 8 hours once; Then the clarified solution that utilizes microfiltration membranes that separation is obtained carries out the essence filter, and filtering accuracy is 5 μ m; Fluid is carried out ceramic membrane filter.
The alkali that adopts in the described alkali cleaning is food grade NaOH.
The frequency of butterfly seperator is 6000 rev/mins, and the frequency of separation is 1 time/3 minutes.
It is 0.2 μ that described ceramic membrane filter adopts the film precision; Cleaned once feed temperature in the ceramic membrane≤45 ℃ in the every 5-6 of ceramic membrane hour.
The concentrated reverse osmosis membrane that adopts of described film is concentrated, fluid concentration 〉=15%; Reverse osmosis membrane concentrate feed liquid temp≤45 ℃; The concentrated fluid of reverse osmosis membrane is filtered with 300 mesh filter screens, and filtrate is carried out drying.
Remarkable advantage of the present invention:
The instant Tieguanyin tea powder that adopts processing method of the present invention to make, water brew rear color and are yellow green, near delicate fragrance type Iron Guanyin color, and are different from traditional darker oolong tea, and the soup color stability is better.The present invention adopts low-temperature extraction, and normal temperature concentrates and vacuum freeze drying combines, and has reduced process loss, has kept the characteristics of the high aromatic alcohol of Iron Guanyin, and mouthfeel is near former tea.
The specific embodiment
Embodiment 1
1, water treatment: the water after employing ion-exchange obtains processing≤1 German degree, colorless and odorless is without the visible impurity of naked eyes, and the pH value is controlled at 6.5-7.5;
2, counter-flow extraction: take the dried tea of Iron Guanyin as raw material, the water after the processing of 13 times of weight of adding adopts counterflow extraction apparatus to carry out the tealeaves lixiviate, and extraction temperature is 80 ℃, extraction time 25min;
3, conveyer belt filters: leaching liquor is crossed 160 mesh filter screens.
4, plate-type heat-exchange: adopt the plate type heat exchanger heat exchange, chilling temperature is below 45 ℃;
5, the dish formula is separated: leaching liquor adopts disk centrifuge to separate per 8 hours alkali primaries;
6, essence filter: be that clarified solution that the doughnut of 5 μ m obtains separation carries out essence and filters with filtering accuracy;
7, counter-infiltration: adopt reverse osmosis membrane concentration step 6 fluid concentration 〉=15%; Reverse osmosis concentration feed temperature≤45 ℃;
8, filter: concentrated fluid is filtered with 300 mesh filter screens;
9, vacuum freeze drying: filtrate is carried out freeze drying, obtains yellow crystalline particles, is instant Tieguanyin tea powder.Get in 60 ℃ of water that 0.4g tea powder is dissolved in 200ml, the soup look yellowish green is bright, gives off a strong fragrance that slightly flowers and fruits are fragrant, and taste is clearly pure and strong, has light fermentation oolong tea local flavor.
10, packing, preserve: pack environment temperature≤25 ℃, humidity≤45%; In environment temperature≤30 ℃, humidity≤65%, the shady and cool ventilation place stores, and the shelf-life is 24 months.
Embodiment 2
Adopt same steps as to carry out embodiment 1, obtain instant Tieguanyin tea powder, carry out moisture, Tea Polyphenols, caffeine content detection.
Moisture detecting method: (GB/T18798.3-2008), Tea Polyphenols detection method (GB/T 21733-2008), caffeine detection method (GB/T 8312-2002 UV method)
Microorganism detection method: total plate count (GB/T4789.2-2010), coliform (GB/T4789.3-2010), yeast and mold (GB/T4789.15-2010)
The result is as follows:
Physics and chemistry: moisture≤5%, Tea Polyphenols 〉=35%, caffeine 〉=5%.
Microorganism: total number of bacteria≤10000cfu/g, Molds and yeasts≤100cfu/g, coliform≤30MPN/100g, pathogenic bacteria must not detect.
Claims (7)
1. the processing method of an instant Tieguanyin tea powder is characterized in that: take the dried tea of Iron Guanyin as raw material, processing method comprises that countercurrent leaching, separation, smart filter, ceramic membrane filter, film are concentrated and dry; The temperature of described countercurrent leaching is 70-80 ℃, extraction time 25-30min; After the extract of counter-flow extraction is crossed 160 mesh filter screens, carry out heat exchange cooling, make temperature≤45 ℃; The filtrate that obtains is separated with disk centrifuge, and alkali cleaning in per 8 hours once; Then the clarified solution that utilizes microfiltration membranes that separation is obtained carries out the essence filter, and filtering accuracy is 5 μ m; Fluid is carried out ceramic membrane filter; It is 0.2 μ m that described ceramic membrane filter adopts the film precision; Cleaned once feed temperature in the ceramic membrane≤45 ℃ in the every 5-6 of ceramic membrane hour.
2. processing method according to claim 1 is characterized in that: tea, water weight ratio 1:13 in the described countercurrent leaching.
3. processing method according to claim 1 and 2 is characterized in that: adopt the water after processing in the described countercurrent leaching; The German degree in water after the described processing≤1, colorless and odorless is without the visible impurity of naked eyes, and the pH value is controlled at 6.5-7.5.
4. processing method according to claim 1, it is characterized in that: the alkali that adopts in the described alkali cleaning is food grade NaOH.
5. processing method according to claim 1, it is characterized in that: the rotating speed of disk centrifuge is 6000 rev/mins, the frequency of separation is 1 time/3 minutes.
6. processing method according to claim 1 is characterized in that: the concentrated reverse osmosis membrane that adopts of described film is concentrated, fluid concentration 〉=15%; Reverse osmosis membrane concentrate feed liquid temp≤45 ℃; The concentrated fluid of reverse osmosis membrane is filtered with 300 mesh filter screens, and filtrate is carried out drying.
7. processing method according to claim 1, it is characterized in that: described drying is vacuum freeze drying or spray-drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110250900 CN102302070B (en) | 2011-08-29 | 2011-08-29 | Method for processing instant Tieguanyin tea powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110250900 CN102302070B (en) | 2011-08-29 | 2011-08-29 | Method for processing instant Tieguanyin tea powder |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102302070A CN102302070A (en) | 2012-01-04 |
| CN102302070B true CN102302070B (en) | 2013-02-27 |
Family
ID=45376067
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110250900 Active CN102302070B (en) | 2011-08-29 | 2011-08-29 | Method for processing instant Tieguanyin tea powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102302070B (en) |
Families Citing this family (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102783538A (en) * | 2012-08-06 | 2012-11-21 | 福建农林大学 | Processing technology for improving esters-catechin content in hot-dissolubility instant tea |
| CN103431101B (en) * | 2013-08-19 | 2015-08-26 | 福建安溪禹福茶叶有限公司 | A kind of processing method of Tie guanyin instant tea powder |
| CN103549070B (en) * | 2013-11-04 | 2015-03-04 | 无锡太阳绿宝科技有限公司 | Preparation process of instant tea powder without pesticide residues |
| CN103704416B (en) * | 2014-01-02 | 2015-07-01 | 绿锦发展(福建)有限公司 | Pure Tieguanyin tea beverage and preparation method thereof |
| CN104770507A (en) * | 2015-04-17 | 2015-07-15 | 福建师范大学 | Method for concentrating tealeaf extract by using wide-runner high-temperature-resistant reverse osmosis membrane |
| CN104782829A (en) * | 2015-04-22 | 2015-07-22 | 西华大学 | Cold soluble type instant green tea and preparation method thereof |
| CN105104631A (en) * | 2015-08-31 | 2015-12-02 | 大闽食品（漳州）有限公司 | Processing method of instant Pu'er tea powder |
| CN107343549A (en) * | 2017-09-03 | 2017-11-14 | 陈康健 | Processing method of Tieguanyin instant tea powder |
| CN107927252A (en) * | 2017-11-22 | 2018-04-20 | 恒枫食品科技有限公司 | A kind of preparation method of flowers and plants tea beverage |
| CN109497218A (en) * | 2019-01-15 | 2019-03-22 | 福建仙洋洋生物科技有限公司 | A kind of technique of production energy-saving high-quality tea concentrate |
| CN116058413B (en) * | 2021-11-02 | 2024-01-26 | 内蒙古蒙牛乳业（集团）股份有限公司 | Oolong tea milk beverage and preparation method thereof |
| CN114766569A (en) * | 2022-05-06 | 2022-07-22 | 陈仕斌 | Tea soup and preparation method thereof |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE2614634A1 (en) * | 1976-04-05 | 1977-10-13 | Unilever Nv | Tea leaf extraction, esp. for instant tea prodn. - using aq. soln. contg. ammonium bicarbonate or ammonia to increase soluble solids yield |
| CN101189990B (en) * | 2006-11-28 | 2010-06-30 | 大闽食品（漳州）有限公司 | Method for processing instant tea powder |
| CN101467576A (en) * | 2007-12-28 | 2009-07-01 | 大闽食品（漳州）有限公司 | Processing method of instant green tea powder |
| CN101366424B (en) * | 2008-09-16 | 2011-01-05 | 无锡太阳绿宝科技有限公司 | Preparation technique for high-fluorine tea extract |
| CN101385492B (en) * | 2008-10-16 | 2013-02-13 | 深圳市深宝华城食品有限公司 | Instant tea powder and processing method thereof |
-
2011
- 2011-08-29 CN CN 201110250900 patent/CN102302070B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN102302070A (en) | 2012-01-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102302070B (en) | Method for processing instant Tieguanyin tea powder | |
| CN102293280B (en) | Production process of instant green tea | |
| CN107197981B (en) | A kind of purple bud instant green tea and preparation method thereof | |
| CN101385492B (en) | Instant tea powder and processing method thereof | |
| CN101664092B (en) | Method for producing low-caffeine tea extract | |
| CN101848645A (en) | Process for manufacturing tea products and products obtainable thereby | |
| CN101703132A (en) | Preparation method for instant tea solid particle beverage | |
| CN102640824A (en) | Processing method of high-theaflavin black tea beverage | |
| CN104920699B (en) | Instant black tea extract | |
| US20080095913A1 (en) | Process for Making Tea Extracts | |
| CN102422935B (en) | Process for processing instant tea powder | |
| US20080057172A1 (en) | Process for Making Tea Extracts | |
| CN105104631A (en) | Processing method of instant Pu'er tea powder | |
| CN101366427A (en) | Processing method of cold-soluble white tea powder | |
| US20080254189A1 (en) | Process for Making Tea Extracts | |
| CN102763743A (en) | Process for processing instant tea with high content of ester-type catechin | |
| CN103315096B (en) | Method for preparing high-bright instant black tea | |
| JP6444028B2 (en) | Concentrated tea extract by freeze concentration method and method for producing extract | |
| CN1161031C (en) | Concentrated tea juice with original flavor maintained and its production process | |
| CN102362621B (en) | Method for preparing instant tea through extraction by using supercritical carbon dioxide and separation by using multilayer membrane | |
| CN104012717A (en) | Preparation method for compound scent type instant tea | |
| JP2018068310A (en) | Method for producing concentrated tea extraction liquid and extract by freeze concentration method | |
| CN205409475U (en) | Solid sugarcane juice processingequipment is strained to multistage mixed membrane | |
| CN109527150A (en) | A kind of preparation method of high-quality instant black tea powder | |
| CN1356054A (en) | Process for preparing tea product and its product |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A kind of processing method of instant Tieguanyin tea powder Effective date of registration: 20220822 Granted publication date: 20130227 Pledgee: Industrial Bank Limited by Share Ltd. Zhangzhou branch Pledgor: Fujian Lixing Foods Co.,Ltd. Registration number: Y2022980013186 |
|
| CP03 | Change of name, title or address | ||
| CP03 | Change of name, title or address |
Address after: No.68, Shengwang Avenue, Fengshan Town, Hua'an County, Zhangzhou City, Fujian Province Patentee after: Fujian Lixing Food Co.,Ltd. Address before: Feng Shan Zhen Tan Kou, Hua'an County, Zhangzhou City, Fujian Province, 363801 Patentee before: Fujian Lixing Foods Co.,Ltd. |