CN102696811A - Preparation method of instant black tea - Google Patents
Preparation method of instant black tea Download PDFInfo
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Abstract
The invention provides a preparation method of an instant black tea, which relates to a processing process of the instant black tea. The method comprises the steps of raw dark green tea or golden camellia raw material preparation, extraction, filtering, enzyme auxiliary extraction, concentration, sterilization, drying, granulation and packaging; the method is characterized in that the enzyme auxiliary extraction is carried out after the filtering step, a complex enzyme formed by at least two monomer enzymes is added according to 0.5-0.8% of the weight of the tea so as to carry out enzyme auxiliary extraction on the tea, the mass percentage concentration of the enzyme is controlled at 0.3-0.9%, the enzyme auxiliary extraction time is controlled at 20-70 min, and the enzyme auxiliary extraction temperature is controlled at 40-60 DEG C. The preparation method of the instant black tea, provided by the invention, has the advantages as follows: high extraction rate is achieved; original flavor and taste of the black tea are kept, improved and enhanced; a problem of cream-down in a product manufactured by the traditional technology is solved; the generation of in an instant black tea powder is avoided; a basis is laid for the development of an instant tea functional product; as a large quantity of eurotium cristatum are contained, the product has a greater function of lowering lipid, losing weight and reducing blood sugar; and simple technical process and low production cost are achieved.
Description
Technical field
The present invention relates to a kind of processing technology of instant tea.
Background technology
Black tea includes flavones, congo red element, Tea Polyphenols, amino acid, polyphenol oxidase because of it, protease, cellulase, pectase, edible fiber, and tea polysaccharide, glucose and peptide matters have effects such as reducing blood lipid, hypotensive, regulating gastointestinal, enhance immunity power.Particularly Fu brick in Anhua is deceived tea, and because of its a kind of microorganism that in dark sweat, grows out is the diffusing capsule bacterium (EurotiumCristatum) of coronoid process, modern study shows that there is the special composition with remarkable lowering blood-fat and reducing weight and function of polysaccharide in the diffusing capsule bacterium of coronoid process.Because black tea set has unique lowering blood-fat and reducing weight function of polysaccharide, is not only the requisite everyday beverage of borderland nomadic people, the ground common people's likes in now also more and more receiving.Drink inconvenient problem but the black tea of tradition exists, be difficult to adapt to the needs of modern fast pace colony consumption.Therefore, develop instant black tea, particularly develop the black tea in instant Anhua, develop the diffusing instant black tea of capsule bacterium of coronoid process furtherly and seem very necessary.
Existing method for preparing instant tea is many; Like number of patent application is a kind of solid-state instant tea granule and the manufacturing approach thereof of 200910095022X, and its processing step is: propose concentrated, the refluxing extraction raw material tea Chen Xiang volatile oil of boiling, reduce pressure, filtration, release of pressure atomizing, granulate into instant hollow bead tea.And for example patent publication No. is the preparation method of a kind of instant tea solid particle beverage of CN101703132A, and the step of taking is: a) tealeaves pulverizing process, b) flooding operation, C) screen filtration operation, d) high speed centrifugation operation, e) ultrafiltration membrance filter operation, f) enrichment process, g) drying process, h) sheeting process, i) cutting action, j) the screening operation.But there is following problem in the product that processes of the processing method of these instant liquid tea now: the one, and the more former tea of color quality of tea beverage descends to some extent; The 2nd, tend to by clear change muddyly after the millet paste cold, form " cream down ", in case with milk brewing, muddiness will be more serious; The 3rd, it is low to put forward the rate of soaking; The 4th, the processing of incompatible thick old black tea; The 5th, technological process is complicated, production cost is higher.
Summary of the invention
It can be raw material with thick old black tea, particularly Anhua black tea that one of the object of the invention is to disclose a kind of; Can keep the color of tea beverage; " cream down " can not occur, it is high to put forward the rate of soaking, the preparation method of the instant black tea that technological process is simple, production cost is low; Two of the object of the invention is to be to disclose a kind ofly black tea raw material is carried out coronoid process to loose that the capsule bacterium is cultivated or be raw material to contain the loose black tea of capsule bacterium of a large amount of coronoid process; Have more the lowering blood-fat and reducing weight function of polysaccharide; Can keep the color of tea beverage; " cream down " can not occur, it is high to put forward the rate of soaking, the preparation method of the instant black tea that technological process is simple, production cost is low;
Technical solution of the present invention is: a kind of preparation method of instant black tea, comprise feedstock production, and extract; Filter, enzyme is auxilliary to be carried, and concentrates; Sterilization, drying is granulated and packing; Its special character is: after described filtration step, carry out that enzyme is auxilliary to be carried, add at least the complex enzyme is made up of two kinds of simple substance enzymes by 0.5%～0.8% of tealeaves weight and tealeaves is carried out enzyme assist and carry; The enzyme mass percentage concentration is controlled at 0.3%～0.9%, and enzyme is auxilliary to be carried the time and be controlled at 30～70min, and it is 40 ℃～60 ℃ that the auxilliary temperature raising degree of enzyme is controlled at.
Concentrating in the technical solution of the present invention can concentrate with the RO film earlier, and thickening temperature is controlled to many 40 ℃, after the RO film is concentrated into 13～15Brix, stops to concentrate, and concentrates with vacuum then, and 55 ℃ at the most of thickening temperatures are concentrated into 30～35Brix.
Complex enzyme in the technical solution of the present invention can be compound for protease+pectase+cellulase is pressed 1:1:1.
Feedstock production in the technical solution of the present invention can be taked following steps: a, black tea raw material choice: press black wool tea 70%～90%; Tender tea stalk 30%～15% configuration raw material; B, sieve series processing: black tea raw material is crossed 50～80 mesh sieves after duplicating the workshop processing, gets the compass screen surface upper part and uses; C, the wet heap of decatize: add 18%～22% pure water in the black tea raw material after the sieve series manufacturing procedure, whisk evenly, 6～8 seconds of decatize make it moisture content and reach 23～26%, wet again heap 1.5～3 hours, temperature is 50 ℃～80 ℃ in the heap; D, profiled: after accomplishing wet heap, through mechanical pressing or hand-tamped moulding; E, the drying of growing dim: shaped tea is advanced drying room grow dim, early stage, room temperature was controlled at 25 ℃～28 ℃, 6～8 days time; Indoor temperature control of later stage is at 27 ℃～28 ℃, and 3～5 days time, dry period is 8 days; Heated up 1 ℃ in per 8 hours, maximum temperature is controlled at 65 ± 1 ℃, and moisture content is controlled in 10%; Indoor afterwards cold was put 2 days, and going out drying room again, to go into semifinished product warehouse subsequent use, is instant black tea extract raw material.
Feedstock production in the technical solution of the present invention can be with raw material pulverizing to 8～20 orders.
The present invention is owing to adopted above technical scheme; Have the following advantages: the one, the black tea millet paste after extracting carried out complex enzyme is auxilliary to be carried; Not only the viscosity of tea leaching liquor reduces, amino nitrogen content increases; And the tea juice that tea juice membrane filtration flux ratio is handled without enzyme will improve 2100～4000, improved the rate of soaking of putting forward greatly; The 2nd, complex enzyme is auxilliary carries the soluble protein in the black tea of technology after can hydrolysis by fermentation, discharges free amino acid, thereby keeps, improved original fragrance of black tea and flavour; The 3rd, the problem of " cream down " appears in the product that has solved prior art production, has avoided the generation of the tea breast in the instant black tea powder, stablizes the quality of tea juice, the instant black tea powder of improvement, lays a good foundation for the exploitation of instant tea functional product simultaneously; The 4th, can be raw material with the black tea in thick old black tea, particularly Anhua, promoted the progress of the black tea deep process technology in Anhua; The 5th, raw material is carried out that coronoid process looses that the capsule bacterium is cultivated or is raw material to contain the loose black tea of capsule bacterium of a large amount of coronoid process, make product have more the lowering blood-fat and reducing weight function of polysaccharide; The 6th, technological process is simple, production cost is low.
The specific embodiment
Below in conjunction with embodiment the present invention is further described.A kind of preparation method of instant black tea, carry out according to the following steps:
Feedstock production: adopt common black wool tea or golden flower loose tea or press black tea to be ground into 8～20 orders, the best is that 16 orders are subsequent use; Perhaps black wool tea is processed into the Fu brick tea that is rich in the diffusing capsule bacterium (golden flower) of coronoid process; Its procedure of processing is: a, black tea raw material choice: press black wool tea 70%～90%; Best 80%; The preferably tender tea stalk of tea stalk (the tea stalk color is a peony, and diameter is in the 2mm) 30%～15%, best 20% configuration raw material; B, sieve series processing: black tea raw material is crossed 50～80 mesh sieves after duplicating the workshop processing, the best was 60 mesh sieves, gets the compass screen surface upper part and uses; C, the wet heap of decatize: add 18%～22% the best in the black tea raw material after the sieve series manufacturing procedure and be 20% pure water, whisk evenly, 6～8 seconds of decatize; Make it moisture content and reach 23～26%, wet again heap 1.5～3 hours, 2～3 hours winters; 1.5 hours summers; Pile in high 2 meters, temperature is 50 ℃～80 ℃ in the heap, best 60 ℃～70 ℃; D, profiled: after accomplishing wet heap, through mechanical pressing 350 * 185 * 90mm (3.5kg) or hand-tamped moulding 350 * 250 * 50 mm (3kg); E, the drying of growing dim: shaped tea is advanced drying room grow dim, early stage, room temperature was controlled at 25 ℃～28 ℃, and the best is 26 ℃, and 6～8 days time, the best is 7 days; Indoor temperature control of later stage is at 27 ℃～28 ℃, and 3～5 days time, the best is 4 days, and dry period is 8 days; Heated up 1 ℃ in per 8 hours, maximum temperature is controlled at 65 ℃, and moisture content is controlled in 10%, and indoor afterwards cold was put 2 days; Going out drying room again, to go into semifinished product warehouse subsequent use, is instant black tea extract raw material, is ground into 8～20 orders during use, and the best is 16 orders;
Extract: the ratio in weight ratio 1:9～21 of tealeaves and water feeds intake in extractor, and water temperature is controlled at 90 ± 2 ℃, stirs 4～6 minutes; The best is to stop after 6 minutes, the static extraction 25～35 minutes, and the best is 30 minutes; Extract 1～3 time, the best is 2 times, natural afterwards blowing; Feed liquid is cooled to 30-35 ℃, send the disk centrifugal slagging-off;
Filter: filter with disk centrifugal separator, per 4～5 minutes row's primary slags, centrifugate is filtered with the fine filter of 10um;
Enzyme is auxilliary to be carried: press 0.5%～0.8% of tealeaves weight; The best is to add 0.6% the complex enzyme of being made up of two kinds of simple substance enzymes at least tealeaves is carried out enzyme to assist and carry, and the enzyme mass percentage concentration is controlled at 0.3%～0.9%, and the best is 0.75%; Enzyme is auxilliary to be carried the time and is controlled at 30～60min; Best enzyme is assisted and carried the time is 60min, and it is 40 ℃～60 ℃ that the auxilliary temperature raising degree of enzyme is controlled at, and the best is 50 ℃;
Concentrate: concentrate with the RO film earlier, thickening temperature is controlled to many 40 ℃, after the RO film is concentrated into 13～15Brix, stops to concentrate, and concentrates with centrifugal thin-film then, and 55 ℃ at the most of thickening temperatures are concentrated into 30～35Brix;
Sterilization: the feed liquid for preparing is sterilized with UHT, and sterilising temp is 120 ℃～124 ℃;
Dry: the sterilization feed liquid is delivered to dry centrifugal tower material pot, filters with 200 order filter bags, sprays 150 ℃～190 ℃ of dried tower EATs, and temperature of outgoing air is greater than 75 ℃;
Granulate: in a step grain machine, add the 50kg spray powder, make adhesive, regulate compressed air pressure and be spraying 0.2～0.3MPa with the black tea concentrate of 20-40kg; Spray: 0.1～0.2MPa; 70～90 rev/mins of peristaltic pump rotating speeds, the control temperature 80 ℃, the granulation time is 50-90 minute;
Packing: the product that will make grain mixes the back packing.
The concrete test method of the embodiment of the invention is:
(1) grinds the preparation of lixiviate appearance.By the GB845-2002 method tea raw material is ground processing; Get 3g and add the 450mL boiling distillated water; Put that every 10min shakes lixiviate 45min 1 time in the conventional water-bath, the suction filtration micro-filtration must be filtrated after the filtered off with suction, and the cooling back is fixed dissolves to 500mL and must grind lixiviate appearance; Sample repeats for 2 times, detects the leaching amount of its quality component (Tp, AA, Caf, WE, Pro, Su).
(2) conventional lixiviate appearance preparation.According to the microwave leaching technology parameter of current industrial production, get 100g through pulverization process and all the tealeaves through 16 mesh sieves add 800mL boiling pure water lixiviate 30min, the suction filtration micro-filtration A that must filtrate after the filtered off with suction; Filter residue adds 700mL boiling pure water lixiviate 30min once more; The suction filtration micro-filtration gets liquor B after the filtered off with suction, merging filtrate A liquor B, and cooling is settled to 2L and gets conventional lixiviate appearance; Sample repeats for 2 times, detects its quality component leaching amount.
(3) the auxilliary preparation that gets sample of enzyme.Get the complex enzyme (mass ratio 1:2:1) of tea appearance 100g interpolation mass and size mark 0.6% in (2), other are the same.The difference of the auxilliary leaching amount that gets sample of more conventional lixiviate appearance and enzyme if auxilliary the carrying of enzyme helps improving the leaching amount, is then proceeded test.
(4) enzyme class screening.With the auxilliary processing mode of carrying of enzyme in (3); Use protease, pectase, cellulase, protease+pectase (1:1), protease+cellulase (1:1), cellulase+pectase (1:1), 7 enzyme classes of protease+pectase+cellulase (1:1:1) respectively; Carry out with 0.6% pair of tealeaves of mass and size mark that enzyme is auxilliary to be carried; Sample repeats for 2 times, screens best enzyme class.
(5) enzyme concentration screening.Be basis with parameter in (4), 0.30%, 0.45%, 0.6%, 0.75%, 0.90%4 enzyme concentration gradient be set tea appearance carried out enzyme is auxilliary to be carried that the righttest enzyme concentration is screened in 2 repetitions of sample.
(6) time screening.Be basis with parameter in (4), (5), be provided with 30,40,50,60,5 time gradients of 70min carry out to tea appearance that enzyme is auxilliary to be carried, sample repeats for 2 times, screen the most in good time between.
(7) temperature screening.Be the basis with the righttest above-mentioned parameter, 40,45,50,55,60 ℃ of 5 thermogrades be set tea appearance carried out enzyme is auxilliary to be carried that sample repeats for 2 times, the screening optimum temperature.
(8) tealeaves degree of fragmentation screening.Be the basis with the righttest above-mentioned parameter; Suitably pulverize; With it is standard through 8,12,16,20 mesh sieves respectively all, compares with the former tea without any processing, prepares sample and analyzes the influence of degree of fragmentation to extracting effect according to the requirement among this paper (3); Sample repeats for 2 times, the righttest degree of fragmentation of screening.
(9) tea-water proportion screening.Be the basis with the righttest above-mentioned parameter parameter, 1:9,1:12,1:15,1:18,1:21 are set, 5 tea-water proportion gradients are carried out lixiviate to tea appearance respectively, and sample repeats for 2 times, the righttest tea-water proportion of screening.
(10) lixiviate number of times screening.Be the basis with the righttest above-mentioned parameter, 1 lixiviate (1:15) 60min, 2 lixiviates are set, and (1:8,1:7) (1:3) each 20min3 number of times gradient carries out to tea appearance that enzyme is auxilliary to be carried for 1:7,1:5, and sample repeats for 2 times, the righttest number of times of screening for each 30min, three lixiviates.
(11) catechin, caffeine assay method: high performance liquid chromatography.Column temperature: 35 ℃; Flowing phase: mobile phase A is 3% acetic acid, and Mobile phase B is a methyl alcohol, removes bubble through miillpore filter (0.45 μ m) filtration and ultrasonic wave before using.Volume flow rate: 0.9mL/min; Detect wavelength: 278nm; Sample size: 10 μ L.
The concrete test result analysis of the embodiment of the invention
1, the enzyme class is to the influence of instant tea quality component
Table 1 enzyme class is assisted and is proposed the influence (g/100g) to tealeaves main quality composition leaching amount
| Handle number | Caf | Tp | Pro | AA | Su | WE |
| 1 | 2.01 | 18.01 | 0.59 | 0.84 | 3.02 | 26.19 |
| 2 | 1.98 | 18.27 | 0.63 | 0.85 | 3.22 | 26.90 |
| 3 | 2.21 | 18.38 | 0.59 | 0.80 | 3.17 | 26.39 |
| 4 | 2.25 | 18.59 | 0.64 | 0.85 | 3.44 | 28.47 |
| 5 | 2.43 | 18.76 | 0.66 | 0.90 | 3.29 | 28.95 |
| 6 | 2.40 | 18.68 | 0.63 | 0.84 | 3.29 | 28.75 |
| 7 | 2.49 | 18.81 | 0.68 | 0.94 | 3.46 | 30.27 |
Annotate
: 1, protease; 2, pectase; 3, cellulase; 4, protease+pectase; 5, protease+cellulase; 6, pectase+cellulase; 7, protease+pectase+cellulase.
Can be known by table 1 and Fig. 1: protease, pectase, cellulase and the complex enzyme be made up of them are improved to the leaching amount of each main quality composition of tealeaves, but increase rate is different.The single enzyme kind improves less, and 3 kinds of compound raisings of enzyme are maximum.From cost, effect, process complexity and the point of view of environment protection of lixiviate, it is compound more suitable to select 3 kinds of enzymes to press 1:1:1.
2, enzyme concentration is to the influence of instant tea quality component
Table 2 enzyme concentration is assisted and is proposed the influence (g/100g) to tealeaves main quality composition leaching amount
| Enzyme concentration (%) | Caf | Tp | Pro | AA | Su | WE |
| 0.30 | 2.04 | 18.15 | 0.59 | 0.85 | 0.30 | 26.69 |
| 0.45 | 2.24 | 18.45 | 0.60 | 0.78 | 0.33 | 26.88 |
| 0.60 | 2.50 | 18.84 | 0.68 | 0.94 | 3.46 | 30.27 |
| 0.75 | 2.53 | 18.91 | 0.69 | 0.95 | 3.47 | 30.42 |
| 0.90 | 2.56 | 18.92 | 0.69 | 0.96 | 3.47 | 30.49 |
Can be known by table 2: the enzyme mass percentage concentration was at 0.3%～0.75% o'clock, and Caf, Tp, Su, AA, Pro, WE all have by a relatively large margin to be increased.Because cell membrane is hydrolyzed at cellulase and pectase acting in conjunction lower part in the tealeaves, extraction ratio of effective constituents improves.Each main quality composition leaching amount of tealeaves is less with the increasing degree of enzyme percentage concentration after 0.75%.Therefore best enzyme concentration is 0.75%.
3, enzyme is assisted and is proposed the influence of time to the instant tea quality component
Table 3 enzyme is assisted and is proposed the influence (g/100g) of time to tealeaves main quality composition leaching amount
| Time (min) | Caf | Tp | Pro | AA | Su | WE |
| 30 | 2.02 | 18.15 | 0.56 | 0.85 | 3.09 | 26.55 |
| 40 | 2.25 | 18.44 | 0.56 | 0.77 | 3.29 | 26.87 |
| 50 | 2.49 | 18.84 | 0.66 | 0.86 | 3.37 | 30.28 |
| 60 | 2.54 | 18.93 | 0.69 | 0.96 | 3.48 | 30.44 |
| 70 | 2.57 | 19.00 | 0.70 | 1.00 | 3.58 | 30.49 |
Can be known by table 3: 30～60min Caf, Tp, Su, AA, Pro, WE are obvious increase trend.Because along with time lengthening, enzyme digestion reaction is more complete; After the 60min leaching amount of above-mentioned substance increase less, therefore in production practices enzyme auxilliary to carry time 60min more suitable.
4, the auxilliary temperature raising degree of enzyme is to the influence of instant tea quality component
The auxilliary temperature raising degree of table 4 enzyme is to the influence of instant tea quality component
| Temperature (℃) | Caf | Tp | Pro | AA | Su | WE |
| 40 | 2.05 | 18.17 | 0.57 | 0.86 | 3.08 | 26.58 |
| 45 | 2.24 | 18.45 | 0.60 | 0.78 | 3.27 | 26.88 |
| 50 | 2.53 | 18.91 | 0.69 | 0.95 | 3.47 | 30.42 |
| 55 | 2.50 | 18.84 | 0.68 | 0.94 | 3.46 | 30.27 |
| 60 | 2.46 | 18.72 | 0.59 | 0.80 | 3.19 | 26.69 |
Can be known by table 4: raise along with extracting temperature, 50 ℃ improve constantly with interior tealeaves recovery rate, reach maximum in the time of 50 ℃, are the optimum temperatures of this system.But continue the rising temperature, the tealeaves recovery rate does not only improve on the contrary and descends to some extent.Because surpass optimum temperature part even whole enzyme sex change inactivation gradually, make enzymatic reaction be suppressed.Therefore, the auxilliary temperature raising degree of best enzyme is 50 ℃.
5 tealeaves degrees of fragmentation are to the influence of instant tea quality component
Table 5 degree of fragmentation is to the auxilliary influence (g/100g) of putting forward tealeaves main quality composition leaching amount of enzyme
| Degree of fragmentation (order) | Caf | Tp | Pro | AA | Su | WE |
| Former tea | 2.36 | 18.83 | 0.64 | 0.90 | 3.31 | 32.54 |
| 8 | 2.42 | 19.26 | 0.65 | 0.92 | 3.37 | 33.18 |
| 12 | 2.50 | 18.84 | 0.68 | 0.94 | 3.46 | 34.15 |
| 16 | 2.53 | 19.06 | 0.68 | 0.96 | 3.54 | 34.24 |
| 20 | 2.54 | 19.08 | 0.69 | 0.96 | 3.57 | 34.25 |
Can know by table 5: raw material from former tea to handling to each level of 20 purposes; Main quality composition leaching amount all increases in various degree; But operation difficulty such as follow-up filtration, centrifugal clarification, the video disc of taking all factors into consideration each quality component leaching amount, product cold cut property and leaching liquor separate, film concentrates, degree of fragmentation is selected preferable with 16 orders.
6, tea-water proportion is to the influence of each quality component leaching amount
Table 6 tea-water proportion is to the influence (g/100g) of tealeaves main quality composition leaching amount
| Tea-water proportion | Caf | Tp | Pro | AA | Su | WE |
| 1:9 | 2.33 | 17.81 | 0.65 | 0.91 | 3.31 | 32.53 |
| 1:12 | 2.43 | 18.28 | 0.66 | 0.93 | 3.38 | 33.20 |
| 1:15 | 2.54 | 19.00 | 0.68 | 0.95 | 3.52 | 34.15 |
| 1:18 | 2.55 | 19.07 | 0.68 | 0.95 | 3.54 | 34.23 |
| 1:21 | 2.57 | 19.08 | 0.69 | 0.96 | 3.57 | 34.26 |
Can be known by table 6: tea-water proportion increases to 1:15 from 1:9, and Caf, Tp, Su, AA, Pro, WE are obvious increase trend.And continuing to increase tea-water proportion, each active ingredient leaching amount increasing degree is less.So can keep each active ingredient that higher leaching amount is arranged during tea-water proportion 1:15, can excessively not cause postorder clarification again, concentrate, dry workload is excessive because of tea-water proportion.Thereby practiced thrift the time and the energy, improved output and quality.Therefore adopt the tea-water proportion of 1:15 more suitable in the production practices.
7, enzyme is assisted and is proposed the influence of number of times to instant tea quality component leaching amount
Table 7 enzyme is assisted and is proposed the influence (g/100g) of number of times to tealeaves main quality composition leaching amount
| Lixiviate number of times (inferior) | Caf | Tp | Pro | AA | Su | WE |
| 1（1:15） | 2.24 | 17.43 | 0.54 | 0.80 | 3.11 | 32.52 |
| 2（1:8，1:7） | 2.43 | 18.28 | 0.69 | 0.94 | 3.37 | 33.16 |
| 3（1:7，1:5，1:3） | 2.47 | 18.43 | 0.68 | 0.95 | 3.43 | 33.26 |
Can be known by table 7: 30min2 time each active ingredient leaching amount of lixiviate gained instant tea is all much higher than 60min1 lixiviate.Though 20min3 lixiviate compared with 60min1 lixiviate, the leaching amount of each active ingredient all significantly increases, and compares with 30min2 lixiviate, and the leaching amount of each active ingredient increases less, and divides 3 lixiviates to increase labour intensity, has prolonged the operating time.Therefore leaching rate and the productivity ratio in order to improve active ingredient adopts 2 lixiviates more suitable in the production practices.
8, the auxilliary orthogonal test of carrying of enzyme
On the single factor experiment basis, 7 factors, 3 horizontal L18 (37) orthogonal tests are set, filter out the optimum extracting technology of each quality component or main quality composition leaching amount, result of the test is seen table 8.
Can be known by table 8: the auxilliary optimal processing parameter of carrying of instant thease is
C 3 D 2 E 3 F 3 G 3 A 3 B 3 Be that protease, pectase, cellulase respectively add 0.25%, raw material pulverizing to 16 order, 50 ℃ of temperature, time 70min, tea-water proportion 1:18 lixiviate 3 times.The influence factor size is: time＞temperature＞degree of fragmentation＞tea-water proportion＞number of times＞enzyme class＞enzyme concentration.But take all factors into consideration the efficient and the economy of actual production, the time 60min that in actual production, should select, tea-water proportion 1:15 lixiviate 2 times (1:8,1:7).
Table 8 orthogonal experiments
Claims (9)
1. the preparation method of an instant black tea comprises feedstock production, extracts, and filters; Enzyme is auxilliary to be carried, and concentrates sterilization, drying; Granulate and packing, it is characterized in that: after described filtration step, carry out enzyme-added auxilliary carrying, add at least the complex enzyme formed by two kinds of simple substance enzymes by 0.5%～0.8% of tealeaves weight and tealeaves is carried out enzyme assist and carry; The enzyme mass percentage concentration is controlled at 0.3%～0.9%, and enzyme is auxilliary to be carried the time and be controlled at 30～70min, and it is 40 ℃～60 ℃ that the auxilliary temperature raising degree of enzyme is controlled at.
2. the preparation method of a kind of instant black tea according to claim 1; It is characterized in that: described enzyme is auxilliary to be carried; Add at least the complex enzyme is made up of two kinds of simple substance enzymes carries out enzyme to tealeaves and assists and carry by 0.5%～0.8% of tealeaves weight; The enzyme mass percentage concentration is controlled at 0.3%～0.9%, and enzyme is auxilliary to be carried the time and be controlled at 30～70min, and it is 40 ℃～60 ℃ that the auxilliary temperature raising degree of enzyme is controlled at.
3. the preparation method of a kind of instant black tea according to claim 1 and 2, it is characterized in that: described complex enzyme is that protease+pectase+cellulase is compound by 1:1:1.
4. the preparation method of a kind of instant black tea according to claim 1; It is characterized in that: described concentrating, concentrate with the RO film earlier, thickening temperature is controlled to many 40 ℃; When being concentrated into 13～15Brix, the RO film stops to concentrate; Concentrate with vacuum then, 55 ℃ at the most of thickening temperatures are concentrated into 30～35Brix.
5. the preparation method of a kind of instant black tea according to claim 1; It is characterized in that: described feedstock production is taked following steps: a, black tea raw material choice: press black wool tea 70%～90%; Tender tea stalk 30%～15% configuration raw material; B, sieve series processing: black tea raw material is crossed 50～80 mesh sieves after duplicating the workshop processing, gets the compass screen surface upper part and uses; C, the wet heap of decatize: add 18%～22% pure water in the black tea raw material after the sieve series manufacturing procedure, whisk evenly, 6～8 seconds of decatize make it moisture content and reach 23～26%, wet again heap 1.5～3 hours, temperature is 50 ℃～80 ℃ in the heap; D, profiled: after accomplishing wet heap, through mechanical pressing or hand-tamped moulding; E, the drying of growing dim: shaped tea is advanced drying room grow dim, early stage, room temperature was controlled at 25 ℃～28 ℃, 6～8 days time; Indoor temperature control of later stage is at 27 ℃～28 ℃, and 3～5 days time, dry period is 8 days; Heated up 1 ℃ in per 8 hours, maximum temperature is controlled at 65 ℃, and moisture content is controlled in 10%; Indoor afterwards cold was put 2 days, went out drying room again and went into semifinished product warehouse or be ground into 8～20 orders or 16 orders are subsequent use.
6. the preparation method of a kind of instant black tea according to claim 1 is characterized in that: described feedstock production is to adopt common black wool tea or golden flower loose tea or press black tea to be ground into 8～20 orders.
7. the preparation method of a kind of instant black tea according to claim 1 is characterized in that: described extraction: the ratio in weight ratio 1:9～21 of tealeaves and water feeds intake in extractor, and water temperature is controlled at 90 ± 2 ℃; Stir and stopped in 4～6 minutes; The static extraction 25～35 minutes, 2～3 times, natural afterwards blowing; Feed liquid is cooled to 30-35 ℃, send the disk centrifugal slagging-off.
8. the preparation method of a kind of instant black tea according to claim 1 is characterized in that: described filtration: filter with disk centrifugal separator, centrifugate is with the fine filter filtration of 10um.
9. the preparation method of a kind of instant black tea according to claim 1, it is characterized in that: described sterilization: the feed liquid for preparing is sterilized with UHT, and sterilising temp is 120 ℃～124 ℃;
The preparation method of a kind of instant black tea according to claim 1; It is characterized in that: described granulation: in a step grain machine, add the 50kg spray powder, make adhesive, regulate compressed air pressure and be spraying 0.2～0.3MPa with the black tea concentrate of 20-40kg; Spray: 0.1～0.2MPa; 70～90 rev/mins of peristaltic pump rotating speeds, < 80 ℃, the granulation time is 50-90 minute to the control temperature.
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Address after: 413500 Jiangnan Industrial Park, Anhua, Hunan, Yiyang Patentee after: HUNAN MEISHAN DARK TEA CO., LTD. Address before: 413500 Jiangnan Industrial Park, Anhua, Hunan, Yiyang Patentee before: Hunan Meishan Black Tea Co.,Ltd. |