The Study on Instant Pu-erh Tea with High Stability

doi:10.11924/j.issn.1000-6850.2012-1918

Abstract

Abstract: The stability of instant tea product affected the market sales, and the aim was to produce mass instant tea with high stability. Utilizing Yunnan Pu-erh tea as materials, the processing technology parameters of instant Pu-erh tea with high stability was studied. The instant Pu-erh tea with high stability was obtained by following processing technology parameters. The temperature was at 70-75℃, twice extract with 1:20 of the ratio of tea to water, addingβ-CD cyclic dextrin about 10% of tea quantity. Tea liquor cooled to 30℃before ceramic membrane filtering, and then cooled to 17-18℃for standing sufficiently after ceramic membrane filtering. The Instant Pu-erh tea by this processing technology met the requirement of material for processing soft tea drink.

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