AU2020103110A4 - Process for Preparing Tea Cakes Rich in Tea Polysaccharide - Google Patents
Process for Preparing Tea Cakes Rich in Tea Polysaccharide Download PDFInfo
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- AU2020103110A4 AU2020103110A4 AU2020103110A AU2020103110A AU2020103110A4 AU 2020103110 A4 AU2020103110 A4 AU 2020103110A4 AU 2020103110 A AU2020103110 A AU 2020103110A AU 2020103110 A AU2020103110 A AU 2020103110A AU 2020103110 A4 AU2020103110 A4 AU 2020103110A4
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- Australia
- Prior art keywords
- tea
- polysaccharide
- tea polysaccharide
- leaves
- cakes
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- 150000004676 glycans Chemical class 0.000 title claims abstract description 106
- 229920001282 polysaccharide Polymers 0.000 title claims abstract description 106
- 239000005017 polysaccharide Substances 0.000 title claims abstract description 106
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000002360 preparation method Methods 0.000 claims abstract description 11
- 238000001694 spray drying Methods 0.000 claims abstract description 4
- 241001122767 Theaceae Species 0.000 claims abstract 52
- 238000000034 method Methods 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 14
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 13
- 240000003553 Leptospermum scoparium Species 0.000 claims description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 13
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 11
- 239000007921 spray Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000001291 vacuum drying Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 229920000523 polyvinylpolypyrrolidone Polymers 0.000 claims description 6
- 235000013809 polyvinylpolypyrrolidone Nutrition 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 239000005457 ice water Substances 0.000 claims description 5
- -1 centrifuge again Substances 0.000 claims description 4
- 239000012153 distilled water Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 229920000036 polyvinylpyrrolidone Polymers 0.000 claims description 4
- 235000013855 polyvinylpyrrolidone Nutrition 0.000 claims description 4
- 239000001267 polyvinylpyrrolidone Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 210000002249 digestive system Anatomy 0.000 abstract description 2
- 239000000243 solution Substances 0.000 abstract 3
- 239000007864 aqueous solution Substances 0.000 abstract 1
- 239000010413 mother solution Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 147
- 235000013616 tea Nutrition 0.000 description 145
- 229910052799 carbon Inorganic materials 0.000 description 7
- 235000006468 Thea sinensis Nutrition 0.000 description 5
- 235000020279 black tea Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 3
- 230000035622 drinking Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 238000011049 filling Methods 0.000 description 2
- 238000004108 freeze drying Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- OQUKIQWCVTZJAF-UHFFFAOYSA-N phenol;sulfuric acid Chemical compound OS(O)(=O)=O.OC1=CC=CC=C1 OQUKIQWCVTZJAF-UHFFFAOYSA-N 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 235000020341 brewed tea Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 229940098458 powder spray Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/225—Drying or concentrating tea extract by evaporation, e.g. drying in thin layers, foam drying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a process for preparing tea cakes rich in tea
polysaccharide, and proportion of tea polysaccharide contained in the tea leaves rich in
the tea polysaccharide disclosed in the present invention accounts for 5-6% of the dry
weight of the tea leaves. The process for preparing tea cakes rich in tea polysaccharide
comprises the following two steps: (1) prepare a tea polysaccharide concentrated
solution, namely, the mother solution with the polysaccharide concentration of 200-350
g/L, or prepare the concentrated solution powder via spray drying; (2) replace the water
to be added into the tea cakes with the concentrated solution or the aqueous solution
made of the tea polysaccharide powder in the tea cake preparation process, and then the
prepare tea cakes according to the conventional tea preparation process. Compared with
the prior tea leaves, the tea cakes prepared by the invention contain more tea
polysaccharide. After being brewed, the tea polysaccharide can be dissolved in the tea
water and absorbed by human body through the digestive system. As a result, the tea
leaves have the same nutritional value as the tea polysaccharide on the premise of not
influencing the quality of the tea leaves. In addition, the preparation of the tea
polysaccharide powder is convenient for long-distance transportation, and the
preparation of tea cakes at the non-tea production area or non-tea leaf picking season.
Description
Process for Preparing Tea Cakes Rich in Tea Polysaccharide
The invention relates to a tea preparation process and belongs to the technical field of food biology.
In China, there are abundant tea resources, with the dry primary tea yield being more than 2616000 tons. However, due to extremely low deep processing and utilization ratio, a large amount of middle and low-grade tea leaves are unsalable to different degrees. The tea polysaccharide is a bioactive substance with higher content in coarse and old tea leaves, the lower the quality of the tea leaves is, the higher the content of the tea polysaccharide is. The tea polysaccharide has the effects in reducing blood sugar, reducing blood lipid and resisting oxidation.
At present, there is few new brands established on the basis of primary and old tea on in the while China, and the product taking tea polysaccharide as an ingredient or an additive is rarely known. The invention can boost the market competitiveness of the low-grade tea leaves by virtue of the biological activity and the price advantages of the tea cakes, which are made of by applying the tea polysaccharide extracted from primary and old tea leaves of tea trees into some low-quality tea leaves. As a result, the invention not only can turn the waste primary and old tea into wealth, but also improve the sales volume of low-grade tea leaves, as well as filling the market blank of new tea leaves.
The invention aims to provide a process for preparing tea rich in tea polysaccharide, which can solve the problems of increasing the tea polysaccharide content of the tea and filling the market gap in the corresponding field.
The proportion of tea polysaccharide contained in the tea cakes rich in tea polysaccharide provided by the invention accounts for 5-6% of the weight of tea leaves. However, it does not mean that the more content of the tea polysaccharide, the better it is. Due to the excessive tea polysaccharide in the prepared tea cakes, the tea cakes will get hardened and get difficult to brew.
The invention also provides a process for preparing tea cakes rich in the tea polysaccharide, which mainly comprises the following steps: (1) prepare the tea polysaccharide; and (2) prepare tea cakes with the tea polysaccharide prepared in Step
(1).
Specifically, the method for preparing the tea polysaccharide in Step (1) comprises the following steps:
Rapidly wash the primary and old tea leaves picked from tea trees with ice water to remove surface impurities, dry the primary and old leaves at 110-120°C to the constant weight, crush them, sieve them with a 30-80 mesh sieve, add the distilled water with the mass of 10-50 times, compress and extract for 2-5 times at 70-80°C for -120 minutes per time, concentrate the extracting solution under the reduced pressure to obtain tea polysaccharide solution with the concentration of 100-120g/L, then add granular active carbon into the tea polysaccharide solution, stir for 1 hour, filter to remove the active carbon, add 8mg/mL of polyvinyl pyrrolidone (PVPP), centrifuge it again, concentrate the supernatant liquid under reduced pressure to 200 350g/L to obtain tea polysaccharide concentrated solution, and preserve it under cold environment.
The primary and old leaves provided by the invention also comprise trimmed branches and leaves of tea trees, and the primary and old leaves are used as raw materials for extracting tea polysaccharide, and the main reason is that: 1, the content of the tea polysaccharide in the primary and old leaves is high, as a result, the yield of the tea polysaccharide is high; 2, the cost of trimmed branches and primary and old tea leaves is much lower than the low-grade tea sold in the market, which is a good way to save cost.
Advantages of washing with ice water (rather than normal temperature water) are that: normal temperature water or warm water has a certain extraction effect on tea polysaccharide contained in primary and old leaves, since the washing process will last for 20-30 minutes, and the loss of the tea polysaccharide can be reduced by lowering the water temperature.
The main purpose of adding the active carbon is to decolorize, namely, avoid jeopardizing the drinking experience due to the dark color of brewed tea with the addition of tea polysaccharide. The main purpose of adding PVPP is to remove tea polyphenols, and prevent browning due to heating during extraction of tea polysaccharide. PVPP also has a certain effect of removing protein, and can improve the purity of the tea polysaccharide.
By compressing and extracting tea polysaccharide, it can destroy the fiber structure of tea leaves in a better way, and extract the tea polysaccharide to the maximum extent, with the optimal pressure being 0.04-0.05MPa.
Further, after preparing the tea polysaccharide concentrated solution in Step (1), further repeatedly freeze-dry the tea polysaccharide solution for 8-10 times, then re dissolve the tea polysaccharide in water, centrifuge to obtain the tea polysaccharide solution, and obtain the tea polysaccharide powder spray drying. The purpose of repeated freeze-drying is to allow the tea polysaccharide powder to dissolve sufficiently, otherwise the tea soup may be relatively turbid.
Specifically, the method for preparing tea cakes rich in tea polysaccharide in Step (2) comprises the following steps:
Heat the tea polysaccharide concentrated solution to 55°C, stir, dissolve and spray the concentrated solution on the surface of tea leaves, spray-rinse the tea leaves with low-temperature steam until there is no obvious concentrated tea polysaccharide slurry on the surface, perform high-pressure treatment for 5-15s under the pressure of 1-5MPa, dry it in a vacuum drying box for 10-50 minutes, prepare tea cakes according to the steps of pressing, drying, storing and drying, package and put it into warehouses. The effect of the high-pressure treatment is that the tea polysaccharide is better permeated into the tea leaves, rather than staying on the surface of the tea leaves. Otherwise, if the tea polysaccharide attached on the surface all tea leaves after being prepared into tea cakes will get bonded together, and the tea cakes are hardened.
Further, the method for preparing the tea cake by using the tea polysaccharide powder comprises the following steps:
Add the tea leaves and the tea polysaccharide powder into a roller according to the mass ratio of 3:1-6:1, stir and mix, spray warm water during the mixing process, uniformly mix them, perform high-pressure treatment for 5-15s, take them out, flatten them, place them in a shaking table to shake for 30 minutes, prepare tea cakes according to the steps of pressing, drying, storing and drying, package and put into the warehouse. The optimal pressure for the high-pressure treatment is 3MPa, with the effect similar to that of the prior art, namely, the tea polysaccharide is prevented from being completely attached to the surface of the tea leaves, and the tea cakes will not get too hardened after being prepared.
Further, in Step (2), the duration of the low-temperature steam spray-rinsing process is less than 15s, the vacuum drying temperature is 20-50°C, and the dressing, spray washing and vacuum drying is repeated for 5-10 times to ensure that there is no obvious gloss on the surface of the finished tea leaves under sunlight. If the surface of the tea leaves is glossy, it means that there are a plurality of tea polysaccharide on the surface of the tea leaves. As a result, the tea cakes will get hardened and difficult to brew after being prepared.
Compared with the prior art, the yield can be improved by 100%-200%, and the tea polysaccharide is easily dissolved in hot water, and can be dissolved in tea water after being brewed, without jeopardize the quality of the tea and the tea water. After being absorbed by the digestive system, it can reduce blood sugar and blood lipid and resist oxidation. At the same time, it can improve the efficacy of tea, especially the low grade tea, and the market competitiveness.
The present invention will be described in further detail below with reference to Embodiments.
Embodiment 1
The embodiment provides a product processing embodiment for preparing tea cakes rich in tea polysaccharide by using tea polysaccharide concentrated solution. The method comprises the following steps: collect primary and old tea tree leaves in Jianming tea garden in Fujian, quickly wash the primary and old tea tree leaves with ice water to remove impurities on the surfaces of the primary and old tea tree leaves, dry the primary and old tea tree leaves at 120°C, crush the primary and old tea tree leaves, sieve the primary and old tea tree leaves with a 50-mesh sieve, add the distilled water with the mass of 20 times of the primary and old tea tree leaves, compress and extract the primary and old tea tree leaves twice under the pressure of 0.04MPa at 80°C for 100 minutes per time, combine the extracting solutions, then add granular active carbon into the mixture, stir the mixture for 1 hour, filter to remove the active carbon, add 8mg/mL of polyvinyl pyrrolidone (PVPP), centrifuge it again, and concentrate the supernatant liquid under reduced pressure.
The content of tea polysaccharide in the concentrated solution is measured by freeze drying and correction factor conversion method, and the concentration of the polysaccharide in the final concentrated solution is 102.5g/L.
Heat the tea polysaccharide concentrated solution to 55°C, spray the concentrated solution on the surface of tea leaves, spray-rinse the tea leaves with low-temperature steam until there is no obvious concentrated slurry on the surface of the tea leaves, dry the tea leaves in a vacuum drying box for 20 minutes, carry out high-pressure treatment for 15s under the pressure of 3MPa, repeat for 8 times, prepare tea cakes according to the steps of pressing, drying, storing and drying, and package and put them into warehouses.
Measure the content of polysaccharide in tea cake by the phenol-sulfuric acid method. Before adding tea polysaccharide, the content of polysaccharide in tea is
2.33%, and after adding tea polysaccharide, the content of polysaccharide in tea is 5.02%.
Embodiment 2
This embodiment provides a product processing example for preparing tea cakes rich in tea polysaccharide with tea polysaccharide powder.
Collect trimmed leaves of tea trees in Laoshan tea garden of Qingdao, quickly wash with ice water to remove surface impurities, put them into oven for drying at 120°C, crush, sieve with a 50-mesh sieve, add the distilled water with the mass 20 times of the leaves,compress and extract at 80°C under the pressure of 0.05 MPa for 3 times for 100 minutes per time, combine the extracting solutions, add granular active carbon, stir for 1 hr, filter to remove active carbon, add 8mg/mL polyvinyl pyrrolidone (PVPP), centrifuge again, concentrate the supernatant liquid under reduced pressure to obtain tea polysaccharide concentrated solution, freeze dry for 8 times, dissolve tea polysaccharide in water, centrifuge to obtain tea polysaccharide solution with the concentration of 40g/L, and obtain tea polysaccharide powder via spray drying.
Add 2000g of black tea (raw material tea leaves) and 400g tea polysaccharide powder into the roller, stir and mix, spray 500mL of warm water during the mixing process, uniformly mix them, place them in the high-pressure equipment of 3MPa for s, take them out, put them at a shaking table to shake for 30 minutes, prepare tea cakes according to the steps of pressing, drying, storing and drying, package and put into the warehouse.
Determine the polysaccharide content contained in each tea leaf at different stages and process by adopting the phenol-sulfuric acid method,
Meanwhile, design the control tea, take the same black tea (raw materials), spray only a proper amount of warm water, then carry out the foregoing preparation method, and measure the polysaccharide content of the three black tea at the same time.
The results are shown in Table 1:
Table 1 Polysaccharide Content in Different Tea Leaves
Tea leaves rich in tea polysaccharide Control Item Untreated black tea raw material in this embodiment tea
Polysaccharide 2.46 4.97 2.19 content (%)
As can be seen from the above table, the polysaccharide content of the control tea leaves is reduced after conventional tea leaf preparation. and the content of the polysaccharide of tea cakes prepared via conventional process is greatly increased after adding the polysaccharide into black tea.
From the perspective of increasing tea polysaccharide, the more tea polysaccharide is added, the more tea polysaccharide content is increased in tea leaves. However, the tea polysaccharide is powder and needs to be mixed into the tea leaves by adding water, and excessive tea polysaccharide will get the tea cakes hardened, which cannot be brewed for drinking. Considering the loss in the process of adding the tea polysaccharide, and the unqualified content of tea polysaccharide in the tea cakes due to low adding amount, the optimal mass ratio of tea and the tea polysaccharide is 5:1
Claims (6)
1. A process for preparing tea cakes rich in tea polysaccharide, which is characterized by comprising the following steps:
(1) Prepare tea polysaccharide,
(2) Prepare the tea cakes by using the tea polysaccharide prepared in Step (1).
2. The preparation process according to Claim 1, which is characterized that the method for preparing the tea polysaccharide in Step (1) comprises:
Rapidly wash impurities on the surface of primary and old leaves of tea trees with ice water, dry the primary and old leaves at 110-120°C, crush, sieve with a 30-80 mesh sieve, add the distilled water with the mass of 10-50 times, and compress and extract for 2-5 times at 70-100°C for 30-120 minutes each time;
Concentrate the extracting solution under reduced pressure to obtain tea polysaccharide solution with the concentration of 100-120g/L, add granular activated carbon, stir for 1 hour, filter to remove activated carbon, add 8mg/mL polyvinyl pyrrolidone (PVPP), centrifuge again, concentrate the supernatant liquid under reduced pressure to obtain tea polysaccharide concentrated solution with the concentration of 200-350g/L, and store them under cold environment.
3. The preparation process according to Claim 2, which is characterized that the method for preparing the tea polysaccharide in Step (1) further comprises: repeatedly freeze-dry the tea polysaccharide solution for 8-10 times, re-dissolve the tea polysaccharide in water, centrifuge to obtain the tea polysaccharide solution, and obtain tea polysaccharide powder via spray drying.
4. The preparation process according to Claim 2, which is characterized that the method for preparing the tea polysaccharide tea cake in Step (2) comprises:
Heat the tea polysaccharide concentrated solution to 55°C, spray the concentrated solution on the surface of tea leaves, spray-rinse the tea leaves with low temperature steam until there is no obvious concentrated slurry, carry out high pressure treatment for 5-15s, place the tea polysaccharide concentrated solution in a vacuum drying box for drying for 10-50 minutes, prepare tea cakes according to the steps of pressing, drying, storing and drying, and package and put them into warehouses.
5. The preparation process according to Claim 3, which is characterized that the method for preparing the tea polysaccharide tea cake in Step (2) comprises:
Add the tea leaves and the tea polysaccharide powder into a roller according to the mass ratio of 3:1-6:1, stir and mix, spray warm water during the mixing process, uniformly mix them, perform high-pressure treatment for 5-15s, take them out, flatten them, place them in a shaking table to shake for 30 minutes, prepare tea cakes according to the steps of pressing, drying, storing and drying, package and put into the warehouse.
6. The process according to Claim 4, wherein the duration of the low temperature steam spray-rinsing process is less than 15s, the vacuum drying temperature is 20-50°C, and the dressing, spray washing and vacuum drying is repeated for 5-10 times to ensure that there is no obvious gloss on the surface of the finished tea leaves under sunlight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103110A AU2020103110A4 (en) | 2020-10-29 | 2020-10-29 | Process for Preparing Tea Cakes Rich in Tea Polysaccharide |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| AU2020103110A AU2020103110A4 (en) | 2020-10-29 | 2020-10-29 | Process for Preparing Tea Cakes Rich in Tea Polysaccharide |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| AU2020103110A4 true AU2020103110A4 (en) | 2021-01-07 |
Family
ID=74041715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| AU2020103110A Ceased AU2020103110A4 (en) | 2020-10-29 | 2020-10-29 | Process for Preparing Tea Cakes Rich in Tea Polysaccharide |
Country Status (1)
| Country | Link |
|---|---|
| AU (1) | AU2020103110A4 (en) |
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2020
- 2020-10-29 AU AU2020103110A patent/AU2020103110A4/en not_active Ceased
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