Study On Cold Water Dissolved Instant Black Tea Processing

The instant black tea powder,which has the efficacy of lower blood pressure , lower blood- fat, lower blood sugar , anti-oxidation , anti- cancer , anti-aging, and anti-AIDS , etc, has become the worlds most popular beverage. Along with the improvement of people's living standard, and demand of increasing more and more taste and flavor of tea drinks, and demand of all kinds of flavored tea and pure tea increasing more, so we should employ new technologies to improve the quality of instant tea , which has important significance .The market of Chinese tea drinks with a growth rate over 300%, is second only to carbonated , water, milk beverages, which becomes the fourth large drinks. However, with the change of people's consumption habit, we all like drinking afternoon black tea added ice in the summer. So it is extremely urgent to develop a cold soluble instant tea powder. So far, most instant black tea powder is soluble in hot water, and has a tiny layer of undissolved substance at the bottom of the bottle after filled into a bottle. In the current market, it is difficult to 100% dissolved under 5 to 10℃cold water with 1% concentration, and difficult to reach clearly, and also has some visible suspend contents when you check it in a transparent glass. Furthermore, modulated it into an acid and low sugar ice tea or pure tea within the shelf-life, there is no suspended solids and sediments. After large numbers of experiments of researched the formation mechanism of tea sludge, it is the right time with a new technology and new low-temperature processes of instant tea powder processing technology needed which fit for the current instant tea powder processing enterprises.In this paper, by low-temperature countercurrent extraction technology, the active ingredients of the extraction rate has been increased , and the time of aroma compounds under high temperatures has been shorten , and the quality of tea also has been improved. Membrane Separation Technology can keep utmostly all flavor compounds of millet paste, and improve the quality of instant tea .The tea filtered through the membrane is clear and bright when it is dissolved in the cold water.It can also make a great effect on black tea after refrigeration quiescence and centrifugation , alkaline conversion solution, high-temperature oxidation processed tea soup, which is translucent when opened to evaluate. And its quality keeps steady after made into beverage.The best technics parameter of low temperature extraction is as followed:temperature 45℃, time 30min, the proportion of tea and water 1:20, pH 5.0, aperture :0.2UM (standard); the temperature of refrigeration and quiescence 10℃,time:1hour; centrifugal speed 5000r/min,reagent edible sodium hydroxide; Enzyme: PH5-6.0, temperature 40℃,time 1h, additive amount 0.1-0.2% Tannase.