Preparation method of low-temperature concentrated black tea cream

The invention relates to a preparation method of low-temperature concentrated black tea cream, which comprises the following steps: mixing tea and water according to a certain ratio of tea to water, extracting, obtaining filtrate by adopting an ultrasonic technology, carrying out rotary evaporation and concentration on the filtrate, and preparing to obtain the black tea cream by adopting a vacuum freeze-drying technology. The black tea cream prepared by the method can be leached to the maximum extent at the temperature of 20-30 DEG C, so that the loss of flavor substances caused by smoldering taste generated by long-time decoction is avoided, the black tea cream has the advantages of good solubility, beautiful color and the like, and the quality of the black tea cream is improved. 一种低温浓缩红茶茶膏的制备方法，其在将茶与水按照一定的茶水比混合浸提后，采用超声波技术，获得滤液，在将滤液旋转蒸发浓缩后，采用真空冷冻干燥技术，制备获得红茶茶膏。采用该方法制备的红茶茶膏在温度20-30℃时就能最大限度的浸出，避免因为长时间煎煮产生"闷味"，导致风味物质的流失，具有可溶性好、色泽漂亮等优点，提高了茶膏的品质质量。