A novel technology for production of instant tea powder from the existing black tea manufacturing process

Someswararao, Ch.; Srivastav, P.P.

doi:10.1016/j.ifset.2012.05.005

Cited by 36 publications

(23 citation statements)

References 10 publications

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“…manufactured from black tea leaves by extracting the brew. Three types of conventional methods exist to produce instant tea, namely spray-, freeze-, or vacuum-drying (Someswararao & Srivastav, 2012). Spray-drying is a widely used and well-established technique to produce powder from liquid and semi-liquid foods (Voung, Golding, Nguyen, & Roach, 2013).…”

Section: Introductionmentioning

confidence: 99%

Volatile compounds and sensory characteristics of various instant teas produced from black tea

2016

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Section: Introductionmentioning

confidence: 99%

Volatile compounds and sensory characteristics of various instant teas produced from black tea

2016

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“…Instant tea powder is the fully soluble solid material that has emerged as a new and fast-growing product in many countries (Someswararao and Srivastav 2012). The original color, taste and aroma of the tea as conventionally brewed could be basically kept.…”

Section: Introductionmentioning

confidence: 99%

Production of High‐Aroma Instant Tea Powder Using Various Novel Technologies

Zhang

Sun

et al. 2014

J Food Process Engineering

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Various nonthermal processing technologies were applied, including pulsed electric field (PEF) technology, freeze concentration and vacuum freeze‐drying. The black tea was extracted with hot water extraction, cold extraction and PEF extraction. Results indicated that PEF‐assisted extraction had the best extraction efficiency for the main chemical components from tea at lower temperatures. Optimal PEF extraction conditions were achieved (tea leaves/water ratio of 1:16, electric field strengths of 20 kV/cm and pulse frequency of 125 Hz). The effects of PEF‐assisted extraction on the chemical component contents and sensory qualities of the tea infusion were investigated. Results showed that extraction yield (22.7%) of black tea powder could be enhanced over PEF‐assisted extraction, whereas its original flavor could be retained by freeze concentration and vacuum freeze‐drying. It also turned out that a total of 61 major aromatic compounds were identified in the tea powder. Floral and sweet flavor components were high and pure. Practical Applications Instant black tea is presently manufactured through hot water extraction or cold‐water extraction from the tea infusion and by spray/freeze‐drying of the concentrated brew of extracted tea leaves; the drawback of this method is inferior quality. The product obtained from the new method had an excellent quality and good aromatic characteristics to the other ordinary instant black tea powder manufacturing methods. The process developed in this study could be suitable for black tea manufacturers to produce high‐aroma instant black tea powder.

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“…During fermentation, catechins are oxidized by PPO and POD to form TFs and TRs [7]. e different contents of TFs in fermented juices are a result of the activities of enzymes (PPO and POD) and the constituents of catechins.…”

Section: Effect Of the Plucking Standard Of Tea Leaves On The Contentmentioning

confidence: 99%

“…Fermentation is a critical stage in the manufacturing of black tea during which catechins are oxidized to TFs and TRs by the action of polyphenol oxidase (PPO) and peroxidase (POD) enzymes [7]. e time [8], temperature [9], pH [10], and availability of oxygen [11,12] during fermentation are crucial factors responsible for the formation of high levels of TFs.…”

Section: Introductionmentioning

confidence: 99%

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

Tang

Shen

et al. 2018

Journal of Chemistry

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e effects of fermentation conditions (temperature, time, and pH) and plucking standards (one leaf and a bud to four leaves and a bud) on the chemical components and sensory quality of the fermented juices processed from crushed fresh tea leaves were investigated. e results showed that optimum fermentation conditions that resulted in fermented juices of the best sensory quality and the highest content of TFs were a temperature of 35°C, time duration of 75 min, and pH 5.1. e fermented juices processed from new shoots with three leaves and a bud or four leaves and a bud afforded high overall acceptability and TF concentration. ese differences arise because tea leaves with different plucking standards have different catechin content and enzyme activities. Fermented tea juice possessed higher concentrations of chemical components such as soluble solids, amino acids, and TFs and exhibited better sensory quality as compared to black tea infusion. e TF concentrations decreased as the pH of the fermenting juice increased, and the fermented juice showed the best overall acceptability. ese results provide essential information for the improvement of the processing of black tea beverage by suggesting fermentation of fresh tea leaves as a better alternative to their infusion.

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A novel technology for production of instant tea powder from the existing black tea manufacturing process

Cited by 36 publications

References 10 publications

Volatile compounds and sensory characteristics of various instant teas produced from black tea

Volatile compounds and sensory characteristics of various instant teas produced from black tea

Production of High‐Aroma Instant Tea Powder Using Various Novel Technologies

Effect of Fermentation Conditions and Plucking Standards of Tea Leaves on the Chemical Components and Sensory Quality of Fermented Juice

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