CN102461694A - Preparation method of instant green tea powder - Google Patents
Preparation method of instant green tea powder Download PDFInfo
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- CN102461694A CN102461694A CN2010105310843A CN201010531084A CN102461694A CN 102461694 A CN102461694 A CN 102461694A CN 2010105310843 A CN2010105310843 A CN 2010105310843A CN 201010531084 A CN201010531084 A CN 201010531084A CN 102461694 A CN102461694 A CN 102461694A
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Abstract
The invention discloses a preparation method of an instant green tea powder. The preparation method is characterized by comprising the following technological steps of: adding 55% of mandelic acid and 25% of citric acid into over 30% of a green tea concentrated juice prepared by green tea so as to adjust the pH value to 4-5; filtering non-acid resistant components in the green tea concentrated juice to obtain an acidic green tea concentrated juice; adding sodium carbonate into the acidic green tea concentrated juice so as to adjust the pH value of the acidic green tea concentrated juice to 5-6; and carrying out spray drying on the acidic green tea concentrated juice of pH 5-6 so as to obtain the instant green tea powder. The instant green tea powder prepared in the invention has excellent taste, contains a strong tea fragrance with natural fruit flavor, and is convenient to store.
Description
Technical field
The present invention relates to a kind of instant tea powder preparation method, especially a kind of instant green tea powder, preparation method thereof with multiple mouthfeel.
Background technology
The development of China's instant tea and production, also have three, 40 years historical, at first developed the product of vacuum freeze drying, next has developed spray-dired product, these two kinds of instant tea products all have characteristics separately.The vacuum freeze drying product, because dry run is carried out under low-temperature condition, the fragrance loss of tealeaves is few, and keeps the fragrance of former tea, but drying time is long, energy consumption is big, cost is high; Spray-dired product atomizes dry rapidly under hot conditions, the aromatic substance loss, and profile is graininess, good flowing properties, cost is low.The product of two kinds of drying means, the former exceeds several times than the latter its drying cost, in order to save production cost, therefore, produces the instant tea product spray drying process that all is widely used both at home and abroad.The processing method of instant tea is also very simple, mainly partly is made up of extract, concentrate, drying etc.Wherein extracting is that employing water is the soluble substance in the solvent extraction tealeaves, and its method roughly is divided into three kinds: boiling water brews extraction, diacolation extracts, extracts continuously.The method that employing is extracted continuously, the concentration that extracts can reach 10-15%, and adopts boiling water to brew the method for extraction and diacolation extraction, and the concentration that extracts just has only 1-5%.All contain large quantity of moisture in the extract, technological requirement that must be when concentration process just can reach drying.
And the raw material of these instant tea all be become to sample tea, semi-finished product tea, tealeaves byproduct or bright leaf, again through extraction, filter, concentrate, technical process such as drying, process instant tea at last.Along with the development of society, tea-manufacturing technology also is greatly improved.Method for concentration in the tea-manufacturing technology step mainly contains now that vacuum concentrates, freeze concentration etc., the extensive use in food industry of these methods.See from the security of tealeaves, require temperature will be low and the time to lack, consider from processing technology, also necessarily require low pressure.In the production of instant tea, using at present maximum is that vacuum concentrates, and is characterized in not heating, and there is not phase transition process in transpiring moisture, is a kind of method for concentration favourable to tea leaf quality.And the often edible instant tea of people is known by people with the form of tea powder usually; The tea powder is to complete and after special process handled, moment was ground into pure natural tealeaves and steams blue or green ultramicro powder, keeps original color and luster of tealeaves and nutrition, pharmaceutical component to greatest extent through high-temperature steam with fresh leaves of tea plant; Do not contain any chemical addition agent; Except that supplying directly to drink, can extensively make an addition to all kinds of freezing article, as milk freeze, ice cream, made quick-frozen dumpling, ice cream, sour milk etc.; Flour product is like cake, bread, vermicelli, biscuit, bean curd etc.; Also can make an addition among Medicines and Health Product, the daily chemicals, to strengthen its nutritional health function, different tealeaves can be made different tea powder, and the operation made from a kind of tealeaves also has a great difference.Instant tea is because the tealeaves of selecting is different and of a great variety, and common on the market instant tea is instant black tea and instant green tea.Green tea is that China's production history is long, the distribution region is wide, the miscellaneous a kind of tea of quality, the reservation that green tea is more natural materials in the bright leaf.Wherein Tea Polyphenols, caffeine keep more than 80% of bright leaf, and chlorophyll keeps about 55%, and vitamin loss is also less, so green tea has the advantages that the soup look emerald green, the flavour convergence is strong.And the natural materials composition that keeps in the green tea, anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc. are all had special-effect, for other teas can't be obtained.Based on the plurality of advantages of green tea, just received consumer's popular welcome as a kind of green tea powder of instant tea kind.Because green tea extensively receives liking of people, so the green tea powder also arises at the historic moment.The development and application of green tea powder is the great leap in people on the Chinese tea History of Science & Technology, is the revolution of people's tradition method of drink.Its people of changing over drinks tea to eating tea, can absorb biological health composition abundant in the tealeaves more fully, brings into play its health care better and is worth.Because of it does not need high temperature to brew is edible, even can be as food additives, flavoring and natural colouring matter, so formed a kind of multiduty tealeaves new product.Though the green tea powder has many good qualities, along with the development of society, the raising of people's levels of substance, the green tea taste that single green tea powder brews out can not satisfy people's demand, and increasing people likes the instant green tea of many tastes.
Publication number is CN 1360842; A kind of manufacturing approach of instant tea powder was disclosed for the Chinese patent document of 2002.07.31 in open day; Adopting the Microwave Extraction technology that the tea raw material is carried out microwave irradiation extracts; Extracting temperature is 20～50 ℃, 5～10 minutes extraction times, and adopt ultrafiltration and reverse osmosis concentration and freeze drying to process.The microwave irradiation extraction of adopting among the present invention can destroy the fragrance of tea raw material, and reverse osmosis concentration also can further make the fragrance forfeiture of tea raw material, thus bubble out the tea smell that comes subtract light, quality is also bad.And the tea raw material selection black tea or the tea of selection green tea or other kinds, make the taste that the tea powder that comes has only a kind of former tealeaves through above numerous and diverse operation, it is single that taste shows slightly, and more and more can not satisfy the mouthfeel needs of different people.
Summary of the invention
In order to overcome the deficiency of above-mentioned prior art, the present invention provides a kind of instant green tea powder, preparation method thereof, the instant green tea powder excellent taste of the present invention's preparation, and it is fragrant to contain dense tea, and has the natural fruits flavor in the tea perfume (or spice), and storage is convenient.
In order to realize the foregoing invention purpose, the technical scheme that the present invention adopts is:
A kind of instant green tea powder, preparation method thereof is characterized in that: comprise following processing step:
A, add 55% tussol and 25% citric acid in greater than 30% the condensed juice of green tea of processing by green tea, make its pH value be adjusted to 4-5 in concentration;
B, non-acidproof composition in the condensed juice of green tea is filtered, obtain the acid green tea juice concentrating;
C, in the acid green tea juice concentrating, add sodium carbonate again, make the pH value of acid green tea juice concentrating become 5-6;
D, the pH value is carried out spray-drying for the acid green tea juice concentrating of 5-6, promptly make instant green tea powder.
Condensed juice of green tea in the said steps A be green tea and water according to 1: the tea ratio of 10-12 temperature be 65-90 ℃ soak 20-35 minute down after; Resulting tea is extracted; Again extract is cooled to room temperature immediately; After 400 eye mesh screens filter, adopt semipermeable membrane to be concentrated into to be higher than 30% solid content and make.
Acid green tea juice concentrating among the said step B is to be 55% tussol and 25% citric acid through adding concentration in the condensed juice of green tea after being cooled to room temperature; After making condensed juice of green tea pH value be adjusted to 4-5; Leave standstill then under 4500 rev/mins, carry out again after 40-70 minute centrifugal, discard the deposition and make.
Green tea in the said steps A is the large leaf green tea that is rich in polyphenol, amino acid and caffeine.
Compared with prior art, adopt beneficial effect of the present invention mainly to show the following aspects:
One, adding concentration in greater than 30% the condensed juice of green tea of being processed by green tea in concentration is 55% tussol and 25% citric acid; With do not add or only add citric acid and compare that to have acidity big; But the characteristics that taste is soft; Bubble out the tea that comes and contain dense tea perfume, and have light natural fruits local flavor in the tea perfume (or spice).
Two, make next instant green tea powder through simple four steps, loss of aroma is few, and dissolubility is good, is fit to any drunk by people.
Three, instant green tea powder of the present invention is fit to drink summer, has the tasty and refreshing characteristics of quenching one's thirst, and does not damage oral cavity and tooth, helps amino acid in the metabolism and absorbs, and does not accumulate fat, and is quite healthy.
Four, instant green tea powder instant-drink, production process is simple, cost is lower, use and store all very convenient.
The specific embodiment
Embodiment 1
In extractor, drop into the large leaf green tea 300kg that is rich in polyphenol, amino acid and caffeine, the adding temperature is 65 ℃ hot water 3000kg, soaks 20 minutes through being cooled to room temperature, after 400 eye mesh screens filter, obtains the bright green tea liquid of clarification.Then, adopt semipermeable membrane to be concentrated into that solid content is 35% in the tea juice again.Add 55% tussol and 25% citric acid, make its pH value be adjusted to 4, left standstill 40 minutes, original condensed juice of green tea becomes muddy and forms and precipitates, and bottom finally being sunken to, under 4500 rev/mins, carries out centrifugally, discards deposition, obtains the acid green tea juice concentrating.After adding sodium carbonate again and being adjusted to 5 to the pH value of condensed juice of green tea, carry out spray-drying then, make instant green tea powder at last.
Embodiment 2
In extractor, drop into the large leaf green tea 300kg that is rich in polyphenol, amino acid and caffeine, the adding temperature is 75 ℃ hot water 3200kg, soaks 25 minutes through being cooled to room temperature, after 400 eye mesh screens filter, obtains the bright green tea liquid of clarification.Then, adopt semipermeable membrane to be concentrated into that solid content is 36% in the tea juice again.Add 55% tussol and 25% citric acid, make its pH value be adjusted to 4.2, left standstill 50 minutes, original condensed juice of green tea becomes muddy and forms and precipitates, and bottom finally being sunken to, under 4500 rev/mins, carries out centrifugally, discards deposition, obtains the acid green tea juice concentrating.After adding sodium carbonate again and being adjusted to 5.5 to the pH value of condensed juice of green tea, carry out spray-drying then, make instant green tea powder at last.
Embodiment 3
In extractor, drop into the large leaf green tea 300kg that is rich in polyphenol, amino acid and caffeine, the adding temperature is 85 ℃ hot water 3400kg, soaks 30 minutes through being cooled to room temperature, after 400 eye mesh screens filter, obtains the bright green tea liquid of clarification.Then, adopt semipermeable membrane to be concentrated into that solid content is 38% in the tea juice again.Add 55% tussol and 25% citric acid, make its pH value be adjusted to 4.5, left standstill 60 minutes, original condensed juice of green tea becomes muddy and forms and precipitates, and bottom finally being sunken to, under 4500 rev/mins, carries out centrifugally, discards deposition, obtains the acid green tea juice concentrating.After adding sodium carbonate again and being adjusted to 5.8 to the pH value of condensed juice of green tea, carry out spray-drying then, make instant green tea powder at last.
Embodiment 4
In extractor, drop into the large leaf green tea 300kg that is rich in polyphenol, amino acid and caffeine, the adding temperature is 90 ℃ hot water 3600kg, soaks 35 minutes through being cooled to room temperature, after 400 eye mesh screens filter, obtains the bright green tea liquid of clarification.Then, adopt semipermeable membrane to be concentrated into that solid content is 40% in the tea juice again.Add 55% tussol and 25% citric acid, make its pH value be adjusted to 5, left standstill 70 minutes, original condensed juice of green tea becomes muddy and forms and precipitates, and bottom finally being sunken to, under 4500 rev/mins, carries out centrifugally, discards deposition, obtains the acid green tea juice concentrating.After adding sodium carbonate again and being adjusted to 6 to the pH value of condensed juice of green tea, carry out spray-drying then, make instant green tea powder at last.
The invention is not restricted to above embodiment, but all should fall within the claim protection domain of the present invention.
Claims (4)
1. instant green tea powder, preparation method thereof is characterized in that: comprise following processing step:
A, add 55% tussol and 25% citric acid in greater than 30% the condensed juice of green tea of processing by green tea, make its pH value be adjusted to 4-5 in concentration;
B, non-acidproof composition in the condensed juice of green tea is filtered, obtain the acid green tea juice concentrating;
C, in the acid green tea juice concentrating, add sodium carbonate again, make the pH value of acid green tea juice concentrating become 5-6;
D, the pH value is carried out spray-drying for the acid green tea juice concentrating of 5-6, promptly make instant green tea powder.
2. according to the said a kind of instant green tea powder, preparation method thereof of claim 1; It is characterized in that: the condensed juice of green tea in the said steps A be green tea and water according to 1: the tea ratio of 10-12 temperature be 65-90 ℃ soak 20-35 minute down after; Resulting tea is extracted; Again extract is cooled to room temperature immediately, after 400 eye mesh screens filter, adopts semipermeable membrane to be concentrated into to be higher than 30% solid content and make.
3. according to the said a kind of instant green tea powder, preparation method thereof of claim 1; It is characterized in that: the acid green tea juice concentrating among the said step B is to be 55% tussol and 25% citric acid through adding concentration in the condensed juice of green tea after being cooled to room temperature; After making condensed juice of green tea pH value be adjusted to 4-5; Leave standstill then under 4500 rev/mins, carry out again after 40-70 minute centrifugal, discard the deposition and make.
4. according to the said a kind of instant green tea powder, preparation method thereof of claim 1, it is characterized in that: the green tea in the said steps A is the large leaf green tea that is rich in polyphenol, amino acid and caffeine.
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| CN2010105310843A CN102461694A (en) | 2010-11-01 | 2010-11-01 | Preparation method of instant green tea powder |
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| CN2010105310843A CN102461694A (en) | 2010-11-01 | 2010-11-01 | Preparation method of instant green tea powder |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265659A (en) * | 2015-11-17 | 2016-01-27 | 成都锦汇科技有限公司 | Preparing method for milky tea powder |
| CN105325611A (en) * | 2015-11-17 | 2016-02-17 | 成都锦汇科技有限公司 | Preparation method of instant tea powder |
| CN107183263A (en) * | 2017-06-26 | 2017-09-22 | 俞惠英 | A kind of green tea powder and preparation method thereof |
-
2010
- 2010-11-01 CN CN2010105310843A patent/CN102461694A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105265659A (en) * | 2015-11-17 | 2016-01-27 | 成都锦汇科技有限公司 | Preparing method for milky tea powder |
| CN105325611A (en) * | 2015-11-17 | 2016-02-17 | 成都锦汇科技有限公司 | Preparation method of instant tea powder |
| CN107183263A (en) * | 2017-06-26 | 2017-09-22 | 俞惠英 | A kind of green tea powder and preparation method thereof |
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Application publication date: 20120523 |