MySheen

Main technological parameters of instant scented tea

Published: 2024-11-05 Author: mysheen
Last Updated: 2024/11/05, The main results are as follows: (1) countercurrent extraction: green tea and deionized water extract 15min according to the ratio of green tea to deionized water at 1:15, and the temperature of water is 90 ℃. In the commonly used instant tea production process, the extraction operation is carried out intermittently, so it is difficult to complete the discharge and the separation of tea soup and tea residue in 15min, which leads to the retention time of tea in high temperature tea soup for too long, the loss of aroma, the bitter taste of tea soup and the strong taste of stuffy soup, which greatly reduces the quality of instant tea. The horizontal continuous countercurrent extractor is developed to reduce leaching.

The main results are as follows: (1) countercurrent extraction: green tea and deionized water extract 15min according to the ratio of green tea to deionized water at 1:15, and the temperature of water is 90 ℃. In the commonly used instant tea production process, the extraction operation is carried out intermittently, so it is difficult to complete the discharge and the separation of tea soup and tea residue in 15min, which leads to the retention time of tea in high temperature tea soup for too long, the loss of aroma, the bitter taste of tea soup and the strong taste of stuffy soup, which greatly reduces the quality of instant tea. In order to reduce the axial mixing and backmixing of tea in the horizontal continuous countercurrent extractor, three horizontal extractors are operated in series to realize the effective isolation of backmixing between stages. Tea soup and tea residue are discharged continuously from both ends of the extraction system, and the countercurrent extraction time can be controlled at about 15min by adjusting the flow rate of tea and water. Compared with intermittent extraction, the aroma loss was less and the taste of tea was obviously improved.

(2) Separation and impurity removal: after the extraction tea soup is roughly filtered, the temperature is quickly reduced to about 25 ℃ by the heat exchanger, and the beverage pump is fed into the disc centrifuge. Further gravity sedimentation, in order to ensure the clarification effect of instant tea, the separation factor of the centrifuge should be greater than 10000, and the feed flow rate should be properly adjusted according to the production capacity of the centrifuge.

(3) vacuum film concentration: the tea clarified by centrifuge is concentrated by vacuum film centrifugal evaporator. The evaporation temperature is 55 ℃ and the vacuum degree is 0.9 × 103Pa. Under the action of centrifugal force, the tea rapidly forms a thin film of about 0.1mm in the evaporation chamber, and the evaporation concentration is completed in 1 to 2S time. The suitable concentration of spray drying (15oBx) can be achieved by one concentration.

(4) preparation of dried flower extract: the dried flower extract was extracted by pressure. According to the mass ratio of tea to dried flowers, the mass ratios of chrysanthemum to tea, jasmine tea and magnolia tea were 10:1, 14:1 and 20:1, respectively. The flower-water ratio of chrysanthemum, jasmine 1 and magnolia was 1:6, respectively. The extraction pressure is 0.8Mpa and the extraction temperature is 80 ℃. The extraction time of chrysanthemum and jasmine is 15min, and that of magnolia is 20min. After extraction, the temperature was reduced to about 15 ℃ and then to normal pressure, and the flower residue was separated by pressing. The flower dregs were sent to the tea extraction section for secondary extraction, and the extract was clarified by high-speed centrifugation and then mixed with the concentrated tea.

(5) mixing and spray drying: the concentrated tea soup is mixed with the flower extract separated by pressing in the mixer, and then sent to the spray drying tower to dry. The inlet temperature of the drying tower is 190 ℃ and the outlet temperature is 75 ℃.

The standard used for the product: QB2499-2000

Key equipment: food machinery horizontal countercurrent extractor heat exchanger high-speed butterfly centrifuge pressure extraction tank juicer mixed tank centrifugal spray drying tower.

 
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