CN101189990A - Method for processing instant tea powder - Google Patents
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- CN101189990A CN101189990A CNA2006101469835A CN200610146983A CN101189990A CN 101189990 A CN101189990 A CN 101189990A CN A2006101469835 A CNA2006101469835 A CN A2006101469835A CN 200610146983 A CN200610146983 A CN 200610146983A CN 101189990 A CN101189990 A CN 101189990A
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Abstract
The invention provides a method that takes fresh tea leaves as raw materials to process instant tea powder, which can prevent loss and deterioration of nutrition substance when in the tea manufacturing process. The technique is that: when the raw material is extracted, pectinase is added to enhance extraction rate of the tea leaves and to extract solid substance from solution after the processes of extracting, enzymatic hydrolysis, filtration, condensation and drying, etc. of the raw materials; then tannase is added for enzymatic hydrolysis, so as to resolve the deposition problem of the tea soup and to reduce the bitterness of the instant tea powder and improve the dissolution ability of the tea powder in cold water. The technologies of membrane separation and condensation are adopted in filtration and condensation process; and spray drying or vacuum freeze drying is adopted in drying process; therefore, the whole production process is carried out at relatively low temperature, which maximally preserves the nutrition substances and flavor substances, and the produced instant tea powder is abundant in nutrition and has fresh and soft taste.
Description
Technical field
The present invention relates to a kind of processing method of instant tea powder, be meant a kind of method specifically with the bright leaf processing of tea instant tea powder.
Background technology
The production method of known instant tea powder, raw material are generally dry one-tenth and sample tea, through extracting, filter, concentrate, making instant tea powder after spray-drying or the freeze drying.Because operations such as in being prepared into the process of sampling tea, fresh tealeaves will pass through and complete, knead, oven dry, high-temperature process causes antioxidant content and the loss of other nutriment in the tealeaves for a long time, and the trophic function of tealeaves is greatly reduced.Studies show that the function of nutriment obviously is better than becoming to sample tea in the bright leaf of tea, in the Tea Processing process, destroyed or the function of about 85% active material is suppressed, in making the process of instant tea powder, further run off again, cause the flavor loss of instant tea powder, influence the quality of finished product.
Common filtering technique is all adopted in the production of traditional tea juice concentrating, as plate compression, smart filter etc.Adopt the advantage that common filtering technique has simply, cost is low, but the muddy degree height of product, viscosity is big, and after the dilution, millet paste is owed clear, and the pectin in the tea, albumen, starch easily form muddiness and precipitation.Japan Patent JP92-61613 discloses and added caseinate in tea extract in the prior art, network and removed active ingredient in a large amount of tea juice correspondingly, but can cause tea juice flavour to reduce.JP93-51260 discloses a kind of tea juice concentrating that adopts tannase to separate with film to combine or the manufacturing process of instant tea powder, this technology is because the employing molecular cut off is 5000 milipore filter, thereby can hold back active ingredient in a large amount of tea juice, cause tea juice flavour light.Chinese patent ZL01118449.3 discloses " a kind of instant black tea powder and manufacture method thereof ", this method is included in the tea juice of extraction adds pectase, protease, a-amylase, cross milipore filter then, concentrate drying makes a kind of haze-free, non-setting instant tea powder subsequently, but, cause in the millet paste local flavor material damage serious because complex enzyme is added in the millet paste.
Summary of the invention
The invention provides a kind of processing method of instant tea powder, is raw material processing with the bright leaf of tea directly, can keep the original local flavor of tealeaves, improves finished product and extracts yield and quality.
The present invention adopts following technical scheme: a kind of processing method of instant tea powder, with the bright leaf of tea is raw material, through extraction, enzymolysis, filtration, concentrate, technology such as drying finishes, wherein, extraction process is that 1.0～1.5% the pectase that adds 8～10 times water of tealeaves weight and tealeaves weight in the bright leaf of tea extracts, extracting temperature is 45～50 ℃, and pH value is 4.5～5.5; Enzymolysis process is that the immobilized tannase with tealeaves weight 1.0～1.5% carries out enzymolysis in extract, and hydrolysis temperature is 45～50 ℃, and pH value is 4.5～5.5, enzymolysis time 45-60 minute; Be cooled to 10～15 ℃ then, adjust pH value to neutral with sodium acid carbonate; Filtering technique is an extract after filter just, carries out ultrafiltration with milipore filter again; Concentration technology reaches 18～21% for the extract after will filtering with reverse osmosis membrane is concentrated into solid content.
Among the present invention, extraction process can adopt known extraction equipment, preferably adopts the adverse current extraction equipment to extract.
In the processing method of the present invention, filtering technique can adopt any known method, as to adopt 60～120 mesh filter screen filtrations, centrifugation, the employing relative molecular weight that dams be 20000～80000 methods such as ultrafiltration, preferred version is for carrying out filter just with 80 purpose filter screens earlier, be that 60000 milipore filter carries out ultrafiltration with the relative molecular weight that dams again, the ultrafiltration operating pressure is 0.3～0.5Mpa; Concentration technology can adopt any known method, is preferably to adopt reverse osmosis membrane that extract is concentrated into solid content to reach 18～21%, and operating pressure is 5～7Mpa, and temperature is 10-15 ℃.
In the processing method of the present invention, drying can adopt any known method, as spray-drying, vacuum freeze drying etc., preferably adopts vacuum freeze drying.
Raw material of the present invention should be selected the bright leaf of the tea of certain maturity for use, can not be too tender or too old, and general the harvesting forms 3,4 leaves of the tender tip of staying bud.Storage and transportation should place 2～4 ℃ of refrigerations down behind the tea leaf picking, to keep the local flavor of tealeaves.
By the above-mentioned description of this invention as can be known, the present invention is a raw material with the bright leaf of tea, has avoided the loss and the bad change of nutriment in the tea making process; Add pectase and improve the extraction yield of tealeaves and the solid content in the extract when extracting, also having generated some alcohols materials increases local flavor.And then the adding tannase carries out enzymolysis, causing tea juice EGCG (Tea Polyphenols of nutgall acidifying) pained and precipitation to be hydrolyzed into Tea Polyphenols and gallic acid flavor substance, improve tea juice clarity, the sedimentation problem in the millet paste can be eliminated, and the bitter taste and the cold cut that improves the tea powder of instant tea can be reduced; Adopt adverse current lixiviate, film to separate and film concentration technique and Vacuum Freezing ﹠ Drying Technology, whole process of production is carried out at a lower temperature, kept the nutriment and the flavor substance of tea to greatest extent, and improve the quality of finished product, the instant tea powder of producing is nutritious, and taste is bright refreshing soft.
The specific embodiment
Embodiment 1
5 kilograms on the bright leaf of tea getting 4 grades of refrigerations shreds with the C.T.C kneading and cutting machine, rotating speed is 70 rev/mins, add 50 ℃ 40 kg water and 60 milliliters pectase liquid (enzyme 10u/ml alive) again, extracted 45 minutes with the adverse current extraction equipment under PH=5.5, the equipment rotating speed is 26 hertz.Then under 45 ℃, add 60 milliliters immobilized tannase (enzyme live 8u/ml) enzymolysis 45 minutes, PH is 5.0.Extract is cooled to 15 ℃, adjusts pH value to neutral with sodium acid carbonate.By 80 purpose strainer filterings tea grounds is separated with extract, be that 60000 milipore filter carries out ultrafiltration with extract by the ultrafilter relative molecular weight that dams again, the ultrafiltration operating pressure is 0.4Mpa, extract is further clarified, thereby obtain the filtrate of transparent clarification, filtrate is concentrated into solid content by reverse osmosis membrane reaches 18%, operating pressure is 5Mpa.Do with the spray dryer spray at last, obtain instant tea powder 242 grams.The tea powder that obtains is got 0.2 respectively restrain in two cups, inject 80 ℃ of hot water and 20 ℃ of each 100ml of water respectively, instant tea powder is dissolving immediately all, and taste is bright refreshing soft, and the soup look yellowish-brown is bright.
Embodiment 2
5 kilograms on the bright leaf of tea getting 4 grades of refrigerations shreds with the C.T.C kneading and cutting machine, rotating speed is 70 rev/mins, add 50 ℃ 40 kg water and 60 milliliters pectase liquid (enzyme 10u/ml alive) again, extracted 45 minutes with the adverse current extraction equipment under PH=5.5, the equipment rotating speed is 26 hertz.Then under 45 ℃, add 60 milliliters immobilized tannase (enzyme live 8u/ml) enzymolysis 45 minutes, PH is 5.0.Extract is cooled to 15 ℃, adjusts pH value to neutral with sodium acid carbonate.By 80 purpose strainer filterings tea grounds is separated with extract, be that 60000 milipore filter carries out ultrafiltration with extract by the ultrafilter relative molecular weight that dams again, the ultrafiltration operating pressure is 0.4Mpa, extract is further clarified, thereby obtain the filtrate of transparent clarification, filtrate is concentrated into solid content by reverse osmosis membrane reaches 20%, operating pressure is 7Mpa.Pass through the UHT high-temperature sterilization at last, carry out vacuum freeze drying, obtain instant tea powder 245 grams.The tea powder that obtains is got 0.2 respectively restrain in cup, inject 80 ℃ of hot water 100ml respectively, instant tea powder is dissolving immediately all, and taste is bright refreshing soft, and the soup look yellowish-brown is bright.
Above-mentioned is the specific embodiment of the present invention, but design concept of the present invention is not limited thereto, and allly utilizes this design that the present invention is carried out the change of unsubstantiality, all belongs to the behavior of invading protection domain of the present invention.
Claims (7)
1. the processing method of an instant tea powder, with the bright leaf of tea is raw material, through extraction, enzymolysis, filtration, concentrate, technology such as drying finishes, wherein, extraction process is to add the water of 8～10 times of tealeaves weight and the pectase of tealeaves weight 1.5～1.8% extracts in the bright leaf of tea, extracting temperature is 45～50 ℃, and pH value is 4.5～5.5; Enzymolysis process is that the immobilized tannase with tealeaves weight 1.5～1.8% carries out enzymolysis in extract, and hydrolysis temperature is 45～50 ℃, and pH value is 4.5～5.5; Filtering technique is an extract after filter just, carries out ultrafiltration with milipore filter again; Concentration technology reaches 18～21% for the extract after will filtering with reverse osmosis membrane is concentrated into solid content.
2. according to the processing method of the described a kind of instant tea powder of claim 1, it is characterized in that: described extraction process adopts the adverse current extraction equipment to extract.
3. according to the processing method of the described a kind of instant tea powder of claim 1, it is characterized in that: described extraction temperature is 50 ℃, and pH value is 5.5; Hydrolysis temperature is 45 ℃, and pH value is 5.0.
4. according to the processing method of the described a kind of instant tea powder of claim 1, it is characterized in that: several 60～120 purpose filter screens of order are adopted in described filter just, temperature is cooled to 10-15 ℃, PH is neutral, it is 20000～80000 milipore filter that described milipore filter adopts the relative molecular weight that dams, and the ultrafiltration operating pressure is 0.3～0.5Mpa.
5. according to the processing method of the described a kind of instant tea powder of claim 4, it is characterized in that: it is 60000 milipore filter that described filter screen 80 orders, milipore filter adopt the relative molecular weight that dams.
6. according to the processing method of the described a kind of instant tea powder of claim 1, it is characterized in that: the operating pressure of described concentration technology is 5～7Mpa, and temperature is 10～15 ℃.
7. according to the processing method of the described a kind of instant tea powder of claim 1, it is characterized in that: described drying process adopts spray-drying or vacuum freeze drying.
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| CN101974248A (en) * | 2010-09-10 | 2011-02-16 | 云南农业大学 | Method for separating tea pigment components |
| CN102090480A (en) * | 2010-12-08 | 2011-06-15 | 大闽食品（漳州）有限公司 | Method for processing Tie guanyin instant tea powder |
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| CN1155385A (en) * | 1995-12-07 | 1997-07-30 | 雀巢制品公司 | Tea extract preparation |
| US5919500A (en) * | 1996-02-05 | 1999-07-06 | Lipton, Division Of Conopco, Inc. | Enzyme extraction process for tea |
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Assignee: Nanjing Rongdian Food Technology Co.,Ltd. Assignor: Damin Foodstuff (Zhangzhou) Co., Ltd. Contract record no.: 2011320000781 Denomination of invention: Method for processing instant tea powder Granted publication date: 20100630 License type: Common License Open date: 20080604 Record date: 20110608 |