Study On The Technology And Product Evaluation Of Cold-water Soluble Seasoning Instant Tibetan Tea Powder

Tibetan tea was originated from the Sichuan featured black tea products.On account of the health effects such as promoting digestion and lipid-lowering,Tibetan tea has became the ethnic health maintenance.At the same time,Tibetan tea adapted to the“three-high” crowd's demand in the modern society,leading it's marketing bigger and bigger.However,because of the traditional way of tea's boiling then drinking,it is difficult to satisfy the needs of fast-paced life in the modern society.Combined with it's monotonous flavor,making it difficult to attract young consumers,thus limit the market space of Tibetan tea.This test takes the Tibetan tea as the raw material to clarify the concentration liquid of Tibetan tea.After clarification,the absorbance and flavor of the clear tea are regarded as the main reference indexes,tea while the polyphenols,amino acid,coffee alkali,dry matter quantity and soluble sugar are considered as the auxiliary reference index,with discussion on the clarify process.Comparation and optimization study on the drying method of producing cold soluble instant Tibetan tea powder,and investigation on the optimum allocation scheme of the finished aloe flavor instant Tibetan tea powder and snow pear flavor instant Tibetan tea powder.The main findings obtained are as follows:(1)The clarification of the concentrated liquid of the Tibetan tea can be made by four kinds of ways: ethanol extraction,freezing centrifugation,pectinase hydrolysis and alkali dissolving.The optimal solution for ethanol clarification is: recycling the ethanol after the disposal and filtration when the ethanol quantity is 40%;the best solution for the cold centrifugal clarification is: the rotational speed is 3000r/min,temperature of 4?,time20min;the optimal solution for Pectinase clarification is: the pectinase concentration is3g/L,temperature of 50?,time 2h;the optimal solution for alkali conversion is: the p H is adjusted to 9,after the clarification treatment,the ph back to 5.8.Comprehensive analysis clarification effect,sensory evaluation and chemical composition,the best choice is the alkali conversion.(2)The optimum drying method for the preparation of good cold dissolve instant tea powder is freeze-drying,in which the cold dissolve is the best.the sensory evaluation score is the highest,83.60;the instant tea powder is 43.232g/L,higher than spray drying,normal pressure drying,vacuum drying,the best concentration of Tibetan tea drinking is 36.59g/L for making freeze-drying tea powder,(3)The cold soluble instant tea powder drinking taste better than hot with cold water brewed,but the chemical composition content of instant tea powder cold soluble type less than hot.The tea polyphenols less 35.00%,amino acid less 19.87%,caffeine less 19.99%,soluble sugar less 3.72%,theaflavins less 15.00%,thearubigins less 17.52%,theabrownins less 3.00%,catechinic acid less 5.44%.The relative content of aroma,instant tea powder cold soluble type higher than hot with alcohols aroma,ester aroma,less than hot with ketones aroma,aldehydes aroma,vinyl aroma and other types of aroma compounds.(4)The best formula of aloe flavor instant Tibetan tea powder is: add instant tea powder to every 1L purified water with 25±1?,2.6g,white granulated sugar 60 g,citric acid 1.1g,aloe essence 1.4m L.By the analysis of the extreme difference,the effect on flavor: instant tea powder>citric acid>white granulated sugar>aloe essence;The best formula of snow pear flavor instant Tibetan tea powder is: add instant tea powder to 1L purified water with 25±1? water,1.4g,white granulated sugar 75 g,citric acid 1.3g,snow pear essence 1.4m L.By the analysis of the extreme difference,the effect on flavor: citric acid > instant tea powder >white granulated sugar>snow pear essence.