CN101467576A - Method for processing instant green tea powder - Google Patents
Method for processing instant green tea powder Download PDFInfo
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- CN101467576A CN101467576A CNA200710306232XA CN200710306232A CN101467576A CN 101467576 A CN101467576 A CN 101467576A CN A200710306232X A CNA200710306232X A CN A200710306232XA CN 200710306232 A CN200710306232 A CN 200710306232A CN 101467576 A CN101467576 A CN 101467576A
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- amino acid
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Abstract
The invention provides a processing method for instant green tea powder with high content of EGCG and amino acid, comprising steps of using green tea as raw materials, employing segmented three-stage extraction mode at different temperatures, performing process of filtering, membrane concentration and drying for membrane concentration at each stage, producing into three kinds of green tea powder with different content of EGCG and amino acid. 0.01-0.03% of sodium erythorbate, according to the water amount, is added during extraction for color protection and antioxidation of tea extract, effectively remaining the EGCG and amino acid in tea; the membrane concentration is employed to guarantee the concentration at low temperature; spray drying mode is employed to guarantee dissolution of tea in water at 25 DEG C. Comparing with the instant green tea powder with the traditional process, the invention raises the yield by 3%, and greatly raises the content of EGCG and amino acid.
Description
Technical field
The present invention relates to a kind of processing method of tea powder, be meant a kind of processing method of instant green tea powder specifically.
Background technology
The production technology of traditional instant green tea powder is mainly: tealeaves is through single jar or counter-flow extraction (material-water ratio 1:15, temperature 50-60 ℃, 30 minutes time), concentrate again after filtration,, make instant green tea powder after the drying, Epigallo-catechin gallate (EGCG) (EGCG) content of the green tea powder that makes is lower, generally account for the 6%-12% of green tea powder, amino acid content generally accounts for the 4%-9% of green tea powder.Epigallo-catechin gallate (EGCG) (hereinafter to be referred as EGCG) is main activity of green tea and water-soluble components; has very strong antioxidation activity; its antioxidation activity is ascorbic more than 100 times at least, is 25 times of vitamin E, can protect cell and DNA to avoid infringement; can remove interior free yl; antitumor, anti-sudden change, anti-ageing; anti-inflammatory, a series of BAs such as antiviral.Amino acid is the nutriment of needed by human, therefore improve the ability that EGCG and amino acid content in the instant green tea powder can improve diseases such as drinking person prevention malignant tumour, hyperlipemia, artery sclerosis, cerebral thrombus, diabetes, obesity, have boundless application prospect and market value.
Summary of the invention
The invention provides the processing method of the high instant green tea powder of a kind of EGCG and amino acid content, can increase EGCG and amino acid whose content in the green tea powder.
The present invention adopts following technical scheme:
A kind of processing method of instant green tea powder is a raw material with green tea, through water extract, filter, concentrate, technology such as drying finishes, wherein:
Described water extraction process adopts three grades of extracting modes of segmentation under different temperatures, extraction process temperature ranges at different levels are followed successively by: 20～40 ℃, 50～70 ℃, 80～100 ℃, solid-liquid ratio is followed successively by in the extraction processes at different levels: 1:15～20,1:10～15,1:5～10, each time extraction time is 8～15 minutes, adds the sodium iso-vc of 0.01%～0.03% water weight during extraction in extraction water at different levels;
After the tea liquid that soaks out for the first time during extraction leaches processing, add water in the tea grounds again and carry out the extraction second time, after the tea liquid that soaks out for the second time leaches processing, adding water in the tea grounds again extracts for the third time, the tea liquid that will soak out for the third time at last leaches processing, and technologies such as the extracts at different levels that make filter respectively again, film concentrates, drying make the EGCG three kind green tea powder different with amino acid content.
In the processing method of the present invention, described filtering technique can adopt any known method, as methods such as filter cloth filtration, centrifugation, ultrafiltration, filters to be preferably and adopts 160～300 purpose filter clothes, and separating technology preferably adopts disk centrifuge to separate; Described film concentration technology adopts reverse osmosis membrane that tea liquid is concentrated into 15～20 Brix degrees, and temperature range is controlled at 20～40 ℃; Described drying mode preferably adopts spray-drying, and spray-dired EAT is 175～185 ℃, and leaving air temp is 98～102 ℃.
By the above-mentioned description of this invention as can be known, adopt repeatedly extracting mode among the present invention, adopt the different material-water ratios of different temperatures, adopt the adding sodium iso-vc to extract, adopting film to concentrate to wait the EGCG that makes in the tealeaves and amino acid whose leaching rate to increase and transform reduces, compare with the instant green tea powder of traditional handicraft, increased EGCG and amino acid whose leaching rate and reduced their conversion, improved yield and the EGCG and the amino acid whose content of product.
The specific embodiment
Embodiment 1,
1 kilogram of 20～40 ℃ of water that add 15～20 kilograms of green tea raw material of getting Fujian province east are in extractor, add sodium iso-vc 0.8～2.4 gram by 0.01%～0.03% of the water yield, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 1., the hot water and 0.8～2.4 gram sodium iso-vc that add 10～15 kilograms 50～70 ℃ again in the extractor, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 2., last hot water and 0.8～2.4 gram sodium iso-vc that adds 5～10 kilograms 80～100 ℃ again in the extractor soaks extraction 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 3..After tea filtrate is cooled to 30～35 ℃, separate by disk centrifuge respectively, be concentrated into 15～20 Brix degrees by reverse osmosis membrane then after.Tea extract after will concentrating at last carries out spray-drying respectively, and EAT is 175～185 ℃, and leaving air temp is 98～102 ℃, and inlet amount makes instant green tea powder and is respectively 132 grams, 85 grams and 43 grams according to the strength of fluid setting.The yield of the product that the present invention makes is 26%, exceeds 3% than the yield of traditional handicraft 23%, and EGCG and amino acid content are compared as follows table:
As can be seen from the above table: the EGCG of the prepared green tea powder of new technology and amino acid all are significantly improved than the green tea powder that traditional handicraft makes, because the new technology not green tea powder that extracts of homogeneous all has separately physics and chemistry characteristics, can get the sample that suits the requirements according to different demands.
Embodiment 2,
1 kilogram of 20～40 ℃ of water that add 15～20 kilograms of green tea raw material of getting the Mt. Huang in Anhui area are in extractor, add sodium iso-vc 0.8～2.4 gram by 0.01%～0.03% of the water yield, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 1., the hot water and 0.8～2.4 gram sodium iso-vc that add 10～15 kilograms 50～70 ℃ again in the extractor, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 2., last hot water and 0.8～2.4 gram sodium iso-vc that adds 5～10 kilograms 80～100 ℃ again in the extractor soaks extraction 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 3..After tea filtrate is cooled to 30～35 ℃, separate by disk centrifuge respectively, be concentrated into 15～20 Brix degrees by reverse osmosis membrane then after.Tea extract after will concentrating at last carries out spray-drying respectively, and EAT is 175～185 ℃, and leaving air temp is 98～102 ℃, and inlet amount makes instant green tea powder and is respectively 135 grams, 93 grams and 47 grams according to the strength of fluid setting.The yield of the product that the present invention makes is 27.5%, exceeds 3.5% than the yield of traditional handicraft 24%, and EGCG and amino acid content are compared as follows table:
As can be seen from the above table: the EGCG of the prepared green tea powder of new technology and amino acid all are significantly improved than the green tea powder that traditional handicraft makes, because the new technology not green tea powder that extracts of homogeneous all has separately physics and chemistry characteristics, can get the sample that suits the requirements according to different demands.
Embodiment 3,
1 kilogram of 20～40 ℃ of water that add 15～20 kilograms of green tea raw material of getting Sichuan are in extractor, add sodium iso-vc 0.8～2.4 gram by 0.01%～0.03% of the water yield, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 1., the hot water and 0.8～2.4 gram sodium iso-vc that add 10～15 kilograms 50～70 ℃ again in the extractor, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 2., last hot water and 0.8～2.4 gram sodium iso-vc that adds 5～10 kilograms 80～100 ℃ again in the extractor soaks extraction 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 3..After tea filtrate is cooled to 30～35 ℃, separate by disk centrifuge respectively, be concentrated into 15～20 Brix degrees by reverse osmosis membrane then after.Tea extract after will concentrating at last carries out spray-drying respectively, and EAT is 175～185 ℃, and leaving air temp is 98～102 ℃, and inlet amount makes instant green tea powder and is respectively 123 grams, 88 grams and 39 grams according to the strength of fluid setting.The yield of the product that the present invention makes is 25%, exceeds 2.5% than the yield of traditional handicraft 22.5%, and EGCG and amino acid content are compared as follows table:
As can be seen from the above table: the EGCG of the prepared green tea powder of new technology and amino acid all are significantly improved than the green tea powder that traditional handicraft makes, because the new technology not green tea powder that extracts of homogeneous all has separately physics and chemistry characteristics, can get the sample that suits the requirements according to different demands.
Embodiment 4,
Get 1 kilogram of 20～40 ℃ of water that add 15～20 kilograms of Sri Lankan green tea raw material in extractor, add sodium iso-vc 0.8～2.4 gram by 0.01%～0.03% of the water yield, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 1., the hot water and 0.8～2.4 gram sodium iso-vc that add 10～15 kilograms 50～70 ℃ again in the extractor, soak and extracted 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 2., last hot water and 0.8～2.4 gram sodium iso-vc that adds 5～10 kilograms 80～100 ℃ again in the extractor soaks extraction 8～15 minutes, after filtering with 160 purpose filter clothes, make tea filtrate 3..After tea filtrate is cooled to 30～35 ℃, separate by disk centrifuge respectively, be concentrated into 15～20 Brix degrees by reverse osmosis membrane then after.Tea extract after will concentrating at last carries out spray-drying respectively, and EAT is 175～185 ℃, and leaving air temp is 98～102 ℃, and inlet amount makes instant green tea powder and is respectively 166 grams, 117 grams and 52 grams according to the strength of fluid setting.The yield of the product that the present invention makes is 33.5%, exceeds 4.5% than the yield of traditional handicraft 29%, and EGCG and amino acid content are compared as follows table:
As can be seen from the above table: the EGCG of the prepared green tea powder of new technology and amino acid all are significantly improved than the green tea powder that traditional handicraft makes, because the new technology not green tea powder that extracts of homogeneous all has separately physics and chemistry characteristics, can get the sample that suits the requirements according to different demands.
Claims (3)
1, a kind of processing method of instant green tea powder is a raw material with green tea, through water extract, filter, concentrate, technology such as drying finishes, it is characterized in that:
Described water extraction process adopts three grades of extracting modes of segmentation under different temperatures, extraction process temperature ranges at different levels are followed successively by: 20～40 ℃, 50～70 ℃, 80～100 ℃, solid-liquid ratio is followed successively by in the extraction processes at different levels: 1:15～20,1:10～15,1:5～10, each time extraction time is 8～15 minutes, adds the sodium iso-vc of 0.01%～0.03% water weight during extraction in extraction water at different levels;
Technologies such as the extracts at different levels that make filter respectively again, film concentrates, drying make the Epigallo-catechin gallate (EGCG) three kind green tea powder different with amino acid content.
2, according to the processing method of the described a kind of instant green tea powder of claim 1, it is characterized in that: described film concentration technology adopts reverse osmosis membrane that tea liquid is concentrated into 15～20 Brix degrees, and temperature range is controlled at 20～40 ℃.
3, according to the processing method of the described a kind of instant green tea powder of claim 1, it is characterized in that: the described dry spray-drying that adopts, EAT is 175～185 ℃, leaving air temp is 98～102 ℃.
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| CNA200710306232XA CN101467576A (en) | 2007-12-28 | 2007-12-28 | Method for processing instant green tea powder |
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| CNA200710306232XA CN101467576A (en) | 2007-12-28 | 2007-12-28 | Method for processing instant green tea powder |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138597A (en) * | 2011-01-18 | 2011-08-03 | 大闽食品（漳州）有限公司 | Method for processing tea-containing solid beverage |
| CN102302070A (en) * | 2011-08-29 | 2012-01-04 | 福建立兴食品有限公司 | Method for processing instant Tieguanyin tea powder |
| CN102599309A (en) * | 2012-03-23 | 2012-07-25 | 新疆科宇科技有限公司 | Coreopsis tinctoria extract and coreopsis tinctoria health instant tea and production method thereof |
| CN102657271A (en) * | 2012-04-28 | 2012-09-12 | 江南大学 | Automatic multi-stage countercurrent extraction method of tea infusion |
| CN102696816A (en) * | 2012-05-08 | 2012-10-03 | 安徽天方茶业（集团）有限公司 | Instant green tea powder and making process thereof |
| CN102763743A (en) * | 2012-08-06 | 2012-11-07 | 福建农林大学 | Process for processing instant tea with high content of ester-type catechin |
| CN104489150A (en) * | 2014-12-24 | 2015-04-08 | 大闽食品（漳州）有限公司 | Method for solving creaming down of green-tea concentrated solution by utilizing compound-enzyme preparation |
| CN106035809A (en) * | 2016-06-24 | 2016-10-26 | 贵州凤冈雨生万物农业科技发展有限公司 | Processing method for instant green tea powder |
| CN107156390A (en) * | 2017-06-29 | 2017-09-15 | 周兆平 | The processing method that bamboo grass sophora flower is combined tea powder |
| CN108813242A (en) * | 2018-03-29 | 2018-11-16 | 许昌学院 | A kind of dandelion Radix Glycyrrhizae pueraria lobata composite beverage and preparation method thereof |
-
2007
- 2007-12-28 CN CNA200710306232XA patent/CN101467576A/en active Pending
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102138597A (en) * | 2011-01-18 | 2011-08-03 | 大闽食品（漳州）有限公司 | Method for processing tea-containing solid beverage |
| CN102302070A (en) * | 2011-08-29 | 2012-01-04 | 福建立兴食品有限公司 | Method for processing instant Tieguanyin tea powder |
| CN102599309A (en) * | 2012-03-23 | 2012-07-25 | 新疆科宇科技有限公司 | Coreopsis tinctoria extract and coreopsis tinctoria health instant tea and production method thereof |
| CN102599309B (en) * | 2012-03-23 | 2014-08-06 | 新疆科宇科技有限公司 | Coreopsis tinctoria extract and coreopsis tinctoria health instant tea and production method thereof |
| CN102657271A (en) * | 2012-04-28 | 2012-09-12 | 江南大学 | Automatic multi-stage countercurrent extraction method of tea infusion |
| CN102696816A (en) * | 2012-05-08 | 2012-10-03 | 安徽天方茶业（集团）有限公司 | Instant green tea powder and making process thereof |
| CN102763743A (en) * | 2012-08-06 | 2012-11-07 | 福建农林大学 | Process for processing instant tea with high content of ester-type catechin |
| CN104489150A (en) * | 2014-12-24 | 2015-04-08 | 大闽食品（漳州）有限公司 | Method for solving creaming down of green-tea concentrated solution by utilizing compound-enzyme preparation |
| CN106035809A (en) * | 2016-06-24 | 2016-10-26 | 贵州凤冈雨生万物农业科技发展有限公司 | Processing method for instant green tea powder |
| CN107156390A (en) * | 2017-06-29 | 2017-09-15 | 周兆平 | The processing method that bamboo grass sophora flower is combined tea powder |
| CN108813242A (en) * | 2018-03-29 | 2018-11-16 | 许昌学院 | A kind of dandelion Radix Glycyrrhizae pueraria lobata composite beverage and preparation method thereof |
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