CN104938699B - Method for producing Pu' er tea powder by taking fresh leaves as raw materials through liquid state fermentation - Google Patents
Method for producing Pu' er tea powder by taking fresh leaves as raw materials through liquid state fermentation Download PDFInfo
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Abstract
The invention relates to a method for producing Pu' er tea powder by taking fresh leaves as raw materials through liquid fermentation, which comprises the following steps: washing fresh tea leaves with bacteria, removing impurities, deactivating enzyme, mixing the obtained extract with the washed liquid, performing liquid fermentation, inactivating the fermented liquid, centrifuging or filtering, concentrating, and drying to obtain Pu' er tea powder.
Description
The technical field is as follows:
the invention relates to a preparation method of Pu ' er tea, in particular to a preparation method of instant powder of Pu ' er tea, which takes fresh leaves as raw materials to carry out liquid fermentation to produce the instant powder of Pu ' er tea.
Background art:
pu' er tea, post-fermented tea, the traditional production process (solid state fermentation) includes: fresh leaves of Yunnan large-leaf tea trees are used as raw materials, the sunning raw tea with various tenderness is prepared by the procedures of fixation, rolling, solarization and the like, and the sunning raw tea is used as the raw material and is subjected to artificial promotion and after-fermentation (' pile fermentation '), steaming and rolling and forming to prepare the finished Pu ' er tea with various shapes.
Pile fermentation of Pu' er tea is a key process for quality formation, and is characterized in that the green-sun raw tea is stacked to a certain height, then water is sprayed, linen is covered on the green-sun raw tea to promote the tea enzyme action to be carried out, so that the green-sun raw tea is fermented for a certain time under the action of moist heat, and after the tea is converted to a certain degree, the green-sun raw tea is spread and dried. Pu' er tea generates a series of violent chemical changes in the pile fermentation process. The enzymatic action, the microbial action and the damp-heat action cause the oxidation, reduction, combination, decomposition, esterification, isomerization and other complex reactions among the substances in the Pu' er tea, so that the astringency and the bitter taste of the tea soup are obviously reduced, and the taste is converted from the concentration of the raw materials into the mellowness by adding higher soluble sugar and water extract in the raw materials. During fermentation, a large amount of theabrownin is formed, so that the liquor color is changed from yellow green of raw materials to red brown of finished products. Meanwhile, a large amount of special components are formed in the pile fermentation process, so that the freshness of the Pu' er tea with the fragrance of the raw materials is changed into mellow.
However, the solid state fermentation process as a traditional production mode of fermented tea has the disadvantages of long fermentation period, high labor intensity, incapability of automatically controlling the fermentation process, unstable product quality and the like. Generally, 40-60 days are needed for producing Pu ' er tea by adopting traditional solid state fermentation, and then the Pu ' er tea is extracted to prepare Pu ' er tea powder for 20-32 hours.
In order to solve the defects of the traditional solid fermentation process, the invention combines the liquid fermentation technology with the Pu' er tea fermentation technology, and realizes the modern fermentation tea production process with closed fermentation, controllable fermentation process, high automation degree, short fermentation period, energy conservation and reduced labor intensity.
The invention content is as follows:
the invention relates to a preparation method of instant Pu' er tea powder, which comprises the following steps:
step 1, washing bacteria of fresh tea leaves, wherein the bacteria washing liquid is reserved;
step 2, carrying out enzyme deactivation treatment on the tea subjected to bacteria washing, then carrying out boiling extraction, and combining the boiling extraction liquid and the bacteria washing liquid;
step 3, liquid state fermentation;
and 4, inactivating the fermentation liquor, centrifuging or filtering, concentrating and drying to obtain the product.
Wherein the fresh tea leaves refer to: the fresh leaves with one bud and one leaf and two leaves are picked and directly used without storage.
The enzyme deactivation means that enzymatic oxidation of polyphenol and other substances in the fresh tea is inhibited through high-temperature damage and passivation of enzyme activity in the fresh tea, partial moisture in the fresh tea is evaporated, the tea is softened and is convenient to knead and form, and simultaneously, green odor is emitted to promote formation of good aroma of the tea.
Wherein, the fresh tea washing step 1 is to wash the tea leaves with water, the weight volume ratio of the tea leaves to the water is 3-7:10, the washed bacterial liquid is used as the bacterial strain of the liquid fermentation, and the bacterial washing liquid is used for standby.
Wherein, the water-removing method in the step 2 is selected from one of the following methods: baking, fishing out, steaming and roller fixation, preferably roller fixation.
Wherein the green baking is carried out under the following conditions: baking at 100-;
the green tea is fished out under the conditions that: fishing out green leaves in boiling water bath for 5-30s, taking out and drying the surface moisture of the fresh leaves;
steaming, wherein the conditions are as follows: steaming in boiling water bath for 10-40s, taking out, and air drying to remove water on the surface of fresh leaves;
the roller de-enzyming is carried out under the conditions as follows: the enzyme deactivation temperature is 300-.
Wherein, the method in step 2 comprises: and (3) boiling and extracting the fresh leaves after enzyme deactivation, wherein the fresh leaves can be boiled and extracted after being crushed, or can be directly boiled and extracted without being crushed, and in order to ensure that the extraction is more sufficient, the boiling and extraction after being crushed is preferred. The weight volume ratio of tea leaves to water is 3-7:30 during boiling extraction, the boiling time is 5-10min, the boiling extraction frequency is 1-3 times, tea leaf boiling extract is obtained by filtering out tea leaves after boiling extraction, and the tea leaf boiling extract is added with bacteria washing liquid after being cooled to room temperature and is uniformly mixed.
Wherein, the liquid state fermentation in the step 3 comprises the following steps:
and (3) injecting the mixed solution of the boiling liquid and the bacteria washing liquid in the step (2) into a fermentation tank for fermentation, and sealing the fermentation tank for fermentation under the following fermentation conditions:
the temperature for culturing is 30-40 deg.C, the time for culturing is 2-8d, the temperature for enzymatic reaction is 40-70 deg.C, and the time for enzymatic reaction is 2-7 d.
Preferably, the culture temperature is 30-35 ℃, the culture time is 3-4d, the enzymatic temperature is 50-55 ℃, and the enzymatic time is 2-3 d.
Most preferably, the temperature of the culture is 30 ℃ for fermentation for 4 days, and then the temperature is raised to the enzymatic temperature of 50 ℃ for fermentation for 2 days.
And obtaining fermentation liquor after the fermentation is finished.
The method in the step 4 comprises the following steps:
boiling and sterilizing the fermentation liquor, and centrifuging at 7000-10000rpm for 10-20min to obtain fermented tea juice; concentrating the fermented tea juice to specific gravity of 1.080-1.200, concentrating at 50-80 deg.C, spray drying (air inlet temperature of 160-.
The preferred process of the invention is obtained by screening, and the screening method comprises the following steps:
selecting a water-removing method:
carrying out enzyme deactivation by adopting different enzyme deactivation methods, carrying out liquid fermentation on the fresh leaves after enzyme deactivation, evaluating according to the appearance, liquor color, flavor and basic substance content of the obtained tea powder, and determining that the optimal enzyme deactivation mode is roller enzyme deactivation under the conditions that: the enzyme deactivation temperature is 300-.
Selection of a liquid fermentation method:
and (3) evaluating the fermentation temperature and the fermentation time according to the appearance, the liquor color, the flavor and the content of basic substances of the obtained tea powder, wherein the fermentation temperature comprises a culture temperature and an enzymatic temperature, and the fermentation result shows that the effect is optimal when the culture temperature is 30-35 ℃ and the enzymatic temperature is 50-55 ℃, the culture time is 3-4d, and the effect is optimal when the enzymatic temperature is 2-3d (see the optimal effect data in table 1).
The most preferred method of the invention is therefore as follows:
taking fresh Pu' er tea leaves, firstly, according to the weight volume ratio of the tea leaves to water of 3-7:10, washing bacteria for later use. Carrying out roller enzyme deactivation on the fresh leaves after bacteria washing, wherein the enzyme deactivation temperature is 300-500 ℃, the roller rotating speed is 10-40rpm, the leaf adding amount is 100-300g, the leaf adding speed is 10-30 s/time, directly crushing the tea after enzyme deactivation, and the crushed enzyme deactivation leaves are 3-7:30 adding water, stirring uniformly, boiling for 2-3 times at normal pressure, 5-10min each time, filtering by filter cloth to obtain a boiling extract of tea, cooling the boiling extract to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly for liquid fermentation, adjusting the bacteria cultivation time to 3-4d when the bacteria cultivation temperature is 30-35 ℃, adjusting the enzyme catalysis temperature to 50-55 ℃, performing enzyme catalysis for 2-3d, boiling and sterilizing the fermentation liquid, centrifuging at 7000 plus 10000rpm for 10-20min to obtain fermented tea juice, concentrating the fermented tea juice to the specific gravity of 1.080-1.200, concentrating at the temperature of 50-80 ℃, performing spray drying, and obtaining the instant tea powder at the air inlet temperature of 160 plus 196 ℃.
The method has the following beneficial effects:
the instant tea powder produced by the method can be quickly dissolved in water, is brownish red and bright in color and mellow and sweet in taste, and is similar to the tea powder obtained by leaching the traditional solid fermented tea in appearance, liquor color, flavor and basic substance content (Table 1).
According to the national standard, the content of the effective components of tea polyphenol and caffeine of the obtained Pu' er tea powder is measured, and as shown in the table 2, the result shows that the tea powder obtained by liquid fermentation of the fresh leaves has basically consistent content of the tea polyphenol and the caffeine compared with the tea powder produced by traditional solid fermentation.
Meanwhile, the method greatly shortens the fermentation period, the Pu ' er tea is produced by the traditional solid state fermentation method for about 40-60 days, and then the Pu ' er tea is extracted to prepare the instant tea powder for about 20-32 hours, but the process of the invention totally requires about 4-15 days to obtain the instant Pu ' er tea powder, the sensory quality and the content of basic substances are similar to those of the traditional process, and the contents of effective components, namely tea polyphenol and caffeine are not reduced.
In addition, the process can realize clean production and modernized quality control, realize closed fermentation, controllable fermentation process, high automation degree, energy conservation and labor intensity reduction.
TABLE 1 comparison of sensory quality of fresh leaf liquid fermented tea powder with tea powder produced by solid fermentation
TABLE 2 comparison of physicochemical indexes of fresh leaf liquid fermented tea powder and tea powder produced by solid fermentation
| Sample (I) | Tea polyphenols | Caffeine |
| Production of tea powder by solid state fermentation | 22-25% | 8-11% |
| Liquid fermented tea powder | 22-35% | 8-10% |
Description of the drawings:
FIG. 1 is a process flow chart of the conventional Pu 'er tea solid fermentation and extraction preparation of Pu' er tea powder
FIG. 2 is a process flow diagram of the present invention
The specific implementation mode is as follows:
the invention is further illustrated by the following examples.
Example 1
Taking 500g of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of fresh tea leaves: water = 5: 10 (weight to volume ratio), and drying the fresh leaves after bacterial washing for 20min at 120 ℃ and turning over every 30 s. Directly crushing the green-baked tea leaves. The crushed fixation leaves are mixed according to the tea water ratio of 5: 30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for 2 times under normal pressure, each time for about 5min, and filtered by filter cloth to obtain the boiling extract of the tea leaves. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at the fermentation temperature of 30 ℃ for about 4d, adjusting the temperature to 50 ℃ for 2d, and obtaining fermentation liquor after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, centrifuging at 10000rpm for 10min to obtain fermented tea juice; concentrating under reduced pressure at 70 deg.C to specific gravity of 1.100; spray drying (air inlet temperature 170 ℃) to obtain the instant tea powder.
Example 2
Taking 500g of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of fresh tea leaves: water = 3: 10 (weight to volume ratio), fishing out the fresh leaves after bacterial washing, fishing out the fresh leaves in boiling water bath for 15s, taking out and airing the surface moisture of the fresh leaves for later use. Directly crushing the tea after the green tea is fished out. The crushed fixation leaves are mixed according to the tea water ratio of 3: 30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for about 10min under normal pressure, and filtered by filter cloth to obtain the boiling extract of the tea leaves. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at the fermentation temperature of 40 ℃ for about 5d, adjusting the temperature to 60 ℃ for 3d, and obtaining fermentation liquor after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, centrifuging at 7000rpm for 20min to obtain fermented tea juice; concentrating under reduced pressure at 50 deg.C to specific gravity of 1.080; spray drying (air inlet temperature is 160 ℃) to obtain the instant tea powder.
Example 3
Taking 500g of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of fresh tea leaves: water = 6: 10 (weight to volume ratio), steaming fresh leaves after washing, steaming in boiling water bath for 30s, taking out, and airing the surface moisture of the fresh leaves for later use. Directly pulverizing steamed tea. The crushed fixation leaves are mixed according to the tea-water ratio of 6: 30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for about 8min under normal pressure, and filtered by filter cloth to obtain the boiling extract of the tea leaves. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at 50 ℃ for about 7d, adjusting the temperature to 70 ℃ for 4d, and obtaining a fermentation liquid after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, and centrifuging at 8000rpm for 15min to obtain fermented tea juice; concentrating under reduced pressure at 60 deg.C to specific gravity of 1.150; spray drying (air inlet temperature 180 ℃) to obtain the instant tea powder.
Example 4
Taking 10kg of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of the fresh tea leaves: water = 7:10 (weight to volume ratio), performing roller enzyme deactivation on the fresh leaves after bacteria washing, wherein the enzyme deactivation temperature is 400 ℃, the roller rotation speed is 20rpm, the leaf feeding amount is 150g, and the leaf feeding speed is 10 s/time. Directly crushing the tea leaves after being de-enzymed by the roller. The crushed fixation leaves are mixed according to the tea water ratio of 7:30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for 3 times at normal pressure, each time is about 9min, and filtered by filter cloth to obtain the tea boiling extract. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at the fermentation temperature of 30 ℃ for about 8d, adjusting the temperature to 60 ℃ for 6d, and obtaining fermentation liquor after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, and centrifuging at 9000rpm for 10min to obtain fermented tea juice; concentrating under reduced pressure at 80 deg.C to specific gravity of 1.200; spray drying (air inlet temperature 196 ℃) to obtain the instant tea powder.
Example 5
Taking 500g of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of fresh tea leaves: water = 5: 10 (weight to volume ratio), and drying the fresh leaves after bacterial washing for 30min at 300 ℃ and turning over every 60 s. Directly crushing the green-baked tea leaves. The crushed fixation leaves are mixed according to the tea water ratio of 5: 30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for 3 times at normal pressure, each time lasts for about 5min, and filtered by filter cloth to obtain the tea boiling extract. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at the fermentation temperature of 30 ℃ for about 4d, adjusting the temperature to 50 ℃ for 2d, and obtaining fermentation liquor after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, centrifuging at 10000rpm for 10min to obtain fermented tea juice; concentrating under reduced pressure at 70 deg.C to specific gravity of 1.100; spray drying (air inlet temperature 170 ℃) to obtain the instant tea powder.
Example 6
Taking 500g of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of fresh tea leaves: water = 3: 10 (weight to volume ratio), fishing out the fresh leaves after bacterial washing, fishing out the fresh leaves in boiling water bath for 30s, taking out and airing the surface moisture of the fresh leaves for later use. The tea leaves after being fished for green are mixed according to the tea water ratio of 3: 30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for 2 times at normal pressure, each time lasts for about 10min, and filtered by filter cloth to obtain the tea boiling extract. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at the fermentation temperature of 40 ℃ for about 5d, adjusting the temperature to 60 ℃ for 3d, and obtaining fermentation liquor after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, centrifuging at 7000rpm for 20min to obtain fermented tea juice; concentrating under reduced pressure at 50 deg.C to specific gravity of 1.080; spray drying (air inlet temperature is 160 ℃) to obtain the instant tea powder.
Example 7
Taking 500g of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of fresh tea leaves: water = 6: 10 (weight to volume ratio), steaming fresh leaves after washing, steaming in boiling water bath for 40s, taking out, and airing the surface moisture of the fresh leaves for later use. The tea leaves after steaming are mixed according to the tea-water ratio of 6: 30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for about 8min under normal pressure, and filtered by filter cloth to obtain the boiling extract of the tea leaves. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at 50 ℃ for about 7d, adjusting the temperature to 70 ℃ for 4d, and obtaining a fermentation liquid after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, and centrifuging at 8000rpm for 15min to obtain fermented tea juice; concentrating under reduced pressure at 60 deg.C to specific gravity of 1.150; spray drying (air inlet temperature 180 ℃) to obtain the instant tea powder.
Example 8
Taking 10kg of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of the fresh tea leaves: water = 7:10 (weight to volume ratio), performing roller enzyme deactivation on the fresh leaves after bacteria washing, wherein the enzyme deactivation temperature is 500 ℃, the roller rotation speed is 10rpm, the leaf feeding amount is 300g, and the leaf feeding speed is 30 s/time. Directly crushing the tea leaves after being de-enzymed by the roller. The crushed fixation leaves are mixed according to the tea water ratio of 7:30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for about 9min under normal pressure, and filtered by filter cloth to obtain the boiling extract of the tea leaves. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at the fermentation temperature of 30 ℃ for about 8d, adjusting the temperature to 60 ℃ for 6d, and obtaining fermentation liquor after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, and centrifuging at 9000rpm for 10min to obtain fermented tea juice; concentrating under reduced pressure at 80 deg.C to specific gravity of 1.200; spray drying (air inlet temperature 196 ℃) to obtain the instant tea powder.
Example 9
Taking 10kg of Pu' er tea fresh leaves, wherein the fresh leaves are firstly according to the weight of the fresh tea leaves: water = 7:10 (weight to volume ratio), performing roller enzyme deactivation on the fresh leaves after bacteria washing, wherein the enzyme deactivation temperature is 300 ℃, the roller rotating speed is 40rpm, the leaf feeding amount is 100g, and the leaf feeding speed is 20 s/time. Tea leaves after roller fixation are mixed according to the tea water ratio of 7:30 (weight volume ratio of tea leaves after fixation to water) is added with distilled water, stirred evenly, boiled for 2 times at normal pressure, each time lasts for about 10min, and filtered by filter cloth to obtain the tea boiling extract. Cooling the decoction to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly, performing liquid fermentation at the fermentation temperature of 30 ℃ for about 8d, adjusting the temperature to 50 ℃ for 3d, and obtaining fermentation liquor after the fermentation is finished. Boiling the obtained fermentation liquid with boiling water, sterilizing for 5min, and centrifuging at 10000rpm for 10min to obtain separation liquid; concentrating under reduced pressure at 70 deg.C to specific gravity of 1.120; spray drying (air inlet temperature 190 deg.C) to obtain instant tea powder.
Claims (5)
1. A preparation method of instant Pu' er tea powder is characterized by comprising the following steps:
step 1, washing bacteria of fresh tea leaves, wherein the bacteria washing liquid is reserved;
step 2, carrying out enzyme deactivation treatment on the tea leaves subjected to bacteria washing, crushing the fresh leaves subjected to enzyme deactivation, then boiling and extracting, and combining the boiling and extracting solution with the bacteria washing solution;
step 3, liquid state fermentation;
step 4, inactivating the fermentation liquor, centrifuging or filtering, concentrating and drying to obtain the fermentation liquor;
wherein, the water-removing method in the step 2 is roller water-removing, and the method comprises the following steps: the enzyme deactivation temperature is 300-;
wherein, the liquid state fermentation in the step 3 comprises the following steps:
and (3) injecting the mixed solution of the boiling liquid and the bacteria washing liquid in the step (2) into a fermentation tank for fermentation, wherein closed fermentation is adopted, and the fermentation conditions are as follows:
the temperature for culturing is 30-35 deg.C, the time for culturing is 3-4d, the temperature for enzymatic reaction is 50-55 deg.C, and the time for enzymatic reaction is 2-3 d.
2. The method of claim 1,
wherein, the fresh tea washing in the step 1 is to wash the tea with water, the weight volume ratio of the tea to the water is 3-7:10, and the washing liquid is reserved.
3. The method of claim 1,
wherein, the method in step 2 comprises: the weight volume ratio of tea leaves to water is 3-7:30 during boiling extraction, the number of boiling extraction is 1-3, each time is 5-10min, tea leaf boiling extraction liquid is obtained by filtering out tea leaves after boiling extraction, and the tea leaf boiling extraction liquid is added into bacteria washing liquid after being cooled to room temperature and is mixed evenly.
4. The method of claim 1,
wherein the method in the step 4 comprises
Boiling and sterilizing the fermentation liquor, and centrifuging at 7000-10000rpm for 10-20min to obtain fermented tea juice; concentrating the fermented tea juice to specific gravity of 1.080-1.200, concentrating at 50-80 deg.C, spray drying, and introducing air at 160-196 deg.C to obtain instant tea powder.
5. A method according to any one of claims 1 to 4, characterized by the steps of:
taking fresh Pu' er tea leaves, firstly, according to the weight volume ratio of the tea leaves to water of 3-7:10, carrying out bacteria washing treatment, carrying out roller enzyme deactivation on fresh leaves after bacteria washing, wherein the enzyme deactivation temperature is 300-: 30 adding water, stirring uniformly, boiling for 2-3 times at normal pressure, 5-10min each time, filtering by filter cloth to obtain a boiling extract of tea, cooling the boiling extract to room temperature, adding a bacteria washing liquid, mixing and stirring uniformly for liquid fermentation, adjusting the bacteria cultivation time to 3-4d when the bacteria cultivation temperature is 30-35 ℃, adjusting the enzyme catalysis temperature to 50-55 ℃, performing enzyme catalysis for 2-3d, boiling and sterilizing the fermentation liquid, centrifuging at 7000 plus 10000rpm for 10-20min to obtain fermented tea juice, concentrating the fermented tea juice to the specific gravity of 1.080-1.200, concentrating at the temperature of 50-80 ℃, performing spray drying, and obtaining the instant tea powder at the air inlet temperature of 160 plus 196 ℃.
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| CN101019585A (en) * | 2007-03-15 | 2007-08-22 | 望晓燕 | Production process of serial health Puer tea with gastrodia tuber |
| CN101715853A (en) * | 2009-12-22 | 2010-06-02 | 云南龙润茶业集团有限公司 | Instant black tea powder and preparation method and application thereof |
| CN101828613A (en) * | 2010-05-10 | 2010-09-15 | 贾向云 | Process for producing Pu'er tea powder |
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