CN102696811B - 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, thearubigin, Tea Polyphenols, amino acid, polyphenol oxidase because of it, protease, cellulase, pectase, edible fiber, and tea polysaccharide, glucose and peptide matters, have the effects such as reducing blood lipid, hypotensive, regulating gastointestinal, enhancing immunity.The black tea of Anhua Fu brick particularly, because its a kind of microorganism that grows out in dark sweat is the loose capsule bacterium (EurotiumCristatum) of coronoid process, modern study shows, there is the special composition with remarkable lowering blood-fat and reducing weight and function of polysaccharide in the loose capsule bacterium of coronoid process.Because black tea has unique lowering blood-fat and reducing weight function of polysaccharide, be not only borderland nomadic people requisite beverage everyday, be also more and more subject to liking of the interior ground common people now.But traditional black tea exists and drinks inconvenient problem, be difficult to adapt to the needs of modern fast pace colony consumption.Therefore, exploitation instant dark tea, particularly develops the black tea in instant Anhua, develops furtherly the loose capsule bacterium instant dark tea of coronoid process and seems very necessary.
Existing method for preparing instant tea is many, as a kind of solid-state instant tea granule and manufacture method thereof that number of patent application is 200910095022X, its processing step is: carry and boil, reduced pressure concentration, refluxing extraction raw material tea Chen Xiang volatile oil, filtration, release of pressure atomization, be granulation into instant hollow bead tea.The preparation method of a kind of instant tea solid particle beverage that and for example patent publication No. is CN101703132A, 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) screening operation.But there is following problem in the product that the processing method of these instant liquid tea processes now: the one, and the more former tea of color quality of tea beverage declines to some extent; The 2nd, after millet paste is cool, tend to by becoming clearly muddy, form " cream down ", once with milk, brew, muddiness will be more serious; The 3rd, put forward the rate of soaking low; The 4th, the processing of inadaptable thick old black tea; The 5th, technological process is complicated, production cost is higher.
Summary of the invention
One of object of the present invention is to disclose a kind ofly can take that the black tea in thick old black tea, particularly Anhua is raw material, can keep the color of tea beverage, there will not be " cream down ", put forward the rate of soaking high, the preparation method of the instant dark tea that technological process is simple, production cost is low; Two of object of the present invention is to be to disclose a kind of black tea raw material is carried out that the loose capsule bacterium of coronoid process is cultivated or take that the black tea that contains the loose capsule bacterium of a large amount of coronoid process is raw material, have more lowering blood-fat and reducing weight function of polysaccharide, can keep the color of tea beverage, there will not be " cream down ", put forward the rate of soaking high, the preparation method of the instant dark tea that technological process is simple, production cost is low;
Technical solution of the present invention is: a kind of preparation method of instant dark tea, comprise raw material preparation, extract, filter, enzyme is auxiliary to be carried, concentrated, sterilizing, dry, granulate and packing, its special character is: after described filtration step, carry out that enzyme is auxiliary to be carried, add the complex enzyme being at least comprised of two kinds of simple substance enzymes tealeaves to be carried out to enzyme is auxiliary to be carried by 0.5%～0.8% of tealeaves weight, enzyme mass percentage concentration is controlled at 0.3%～0.9%, enzyme is auxiliary to be carried the time and is controlled at 30～70min, and it is 40 ℃～60 ℃ that the auxiliary temperature raising degree of enzyme is controlled at.
Concentrating in the technology of the present invention solution, can be first concentrated with RO film, and thickening temperature is controlled 40 ℃ at the most, after RO film is concentrated into 13～15Brix, stops concentrating, and then uses Vacuum Concentration, and 55 ℃ at the most of thickening temperatures, are concentrated into 30～35Brix.
Complex enzyme in the technology of the present invention solution can for protease+pectase+cellulase, to press 1:1:1 compound.
Raw material preparation in the technology of the present invention solution can be taked following steps: a, black tea raw material choice: by Dark Green Tea 70%～90%, tender tea stalk 30%～15% configuration raw material, b, sieve series processing: black tea raw material, after copying workshop processing, is crossed 50～80 mesh sieves, get compass screen surface upper part and use; C, the wet heap of decatize: in the black tea raw material after sieve series manufacturing procedure, add 18%～22% pure water, whisk evenly, in 6～8 seconds of decatize, make it moisture content and reach 23～26%, more wet heap 1.5～3 hours, temperature 50 C～80 ℃ in heap; D, pressed sizing: after completing wet heap, by mechanical pressing or hand-tamped moulding; E, grow dim dry: shaped tea is entered to drying room and grows dim, early stage, room temperature was controlled at 25 ℃～28 ℃, and 6～8 days time, later stage Indoor Temperature is controlled at 27 ℃～28 ℃, 3～5 days time, dry period is 8 days, within every 8 hours, heats up 1 ℃, and maximum temperature is controlled at 65 ± 1 ℃, moisture control is in 10%, indoorly afterwards coolly put 2 days, then going out drying room, to enter semifinished product warehouse standby, is instant dark tea extract raw material.
Raw material preparation in the technology of the present invention solution, can be broken to raw meal 8～20 orders.
The present invention is owing to having adopted above technical scheme, have the following advantages: the one, the black tea millet paste after extracting is carried out to complex enzyme is auxiliary to be carried, not only the reduced viscosity of tea leaching liquor, amino-acid nitrogen content increase, and tea juice Membrane Filtration Flux will improve 2100～4000 than the tea juice of processing without enzyme, greatly improved the rate of soaking of putting forward; The 2nd, the soluble protein in the auxiliary black tea of carrying after technique can be hydrolyzed by fermentation of complex enzyme, discharges free amino acid, thereby retains, improved the original fragrance of black tea and flavour; The 3rd, solved the problem that " cream down " appears in product that prior art produces, avoided the generation of the tea breast in instant dark tea powder, stablize tea juice, improve the quality of instant dark tea powder, simultaneously for the exploitation of instant tea functional product is laid a good foundation; The 4th, the black tea in thick old black tea, particularly Anhua of take is raw material, has promoted the progress of the black tea deep process technology in Anhua; The 5th, raw material is carried out to the loose capsule bacterium of coronoid process and cultivate or take that the black tea that contains the loose capsule bacterium of a large amount of coronoid process is raw material, make product have more 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 illustrated.A preparation method for instant dark tea, carries out according to the following steps:
Raw material preparation: adopt common Dark Green Tea or golden-flower loose tea or compressed black tea to be ground into 8～20 orders, the best is that 16 orders are standby; Or Dark Green Tea is processed into the Fu brick tea that is rich in the loose capsule bacterium (golden flower) of coronoid process, its procedure of processing is: a, black tea raw material choice: by Dark Green Tea 70%～90%, best 80%, tea stalk preferably tender tea stalk (tea stalk color is peony, diameter is in 2mm) 30%～15%, best 20% configuration raw material; B, sieve series processing: black tea raw material, after copying workshop processing, is crossed 50～80 mesh sieves, and the best was 60 mesh sieves, get compass screen surface upper part and use; C, the wet heap of decatize: in the black tea raw material after sieve series manufacturing procedure, adding 18%～22% the best is 20% pure water, whisk evenly, 6～8 seconds of decatize, make it moisture content and reach 23～26%, more wet heap 1.5～3 hours, 2～3 hours winters, 1.5 hours summers, pile in high 2 meters temperature 50 C～80 ℃ in heap, best 60 ℃～70 ℃; D, pressed sizing: after completing wet heap, by mechanical pressing 350 * 185 * 90mm(3.5kg) or hand-tamped moulding 350 * 250 * 50 mm(3kg); E, grow dim dry: shaped tea is entered to drying room and grows dim, early stage room temperature be controlled at 25 ℃～28 ℃, the best is 26 ℃, 6～8 days time, the best is 7 days, and later stage Indoor Temperature is controlled at 27 ℃～28 ℃, 3～5 days time, the best is 4 days, and dry period is 8 days, within every 8 hours, heat up 1 ℃, maximum temperature is controlled at 65 ℃, and moisture control is in 10%, indoorly afterwards coolly put 2 days, then going out drying room, to enter semifinished product warehouse standby, is instant dark tea extract raw material, during use, be ground into 8～20 orders, the best is 16 orders;
Extract: in the ratio of weight ratio 1:9～21 of tealeaves and water, in extractor, feed intake, water temperature is controlled at 90 ± 2 ℃, stir 4～6 minutes, the best is to stop after 6 minutes, static extraction 25～35 minutes, the best is 30 minutes, extract 1～3 time, the best is 2 times, afterwards natural blowing, feed liquid is cooled to 30-35 ℃, send disk centrifugal slagging-off;
Filter: with disk centrifugal separator, filter, every 4～5 minutes row's primary slags, centrifugate is filtered with the fine filter of 10um;
Enzyme is auxiliary to be carried: by 0.5%～0.8% of tealeaves weight, the best is to add 0.6% the complex enzyme being at least comprised of two kinds of simple substance enzymes tealeaves to be carried out to enzyme is auxiliary to be carried, enzyme mass percentage concentration is controlled at 0.3%～0.9%, the best is 0.75%, enzyme is auxiliary to be carried the time and is controlled at 30～60min, best enzyme is auxiliary, and to carry the time be 60min, and it is 40 ℃～60 ℃ that the auxiliary temperature raising degree of enzyme is controlled at, and the best is 50 ℃;
Concentrated: first concentrated with RO film, thickening temperature is controlled 40 ℃ at the most, after being concentrated into 13～15Brix, RO film stops concentrating, and then concentrated with centrifugal thin-film, 55 ℃ at the most of thickening temperatures, are concentrated into 30～35Brix;
Sterilizing: the feed liquid preparing UHT sterilizing, sterilising temp is 120 ℃～124 ℃;
Dry: sterilizing feed liquid is delivered to dry centrifugal tower material pot, with 200 order filter bags, filters, and sprays 150 ℃～190 ℃ of dry tower EATs, and temperature of outgoing air is greater than 75 ℃;
Granulate: in a step grain machine, add 50kg spray powder, with the black tea concentrate of 20-40kg, make adhesive, regulate compressed air pressure for spraying 0.2～0.3MPa, spray: 0.1～0.2MPa, 70～90 revs/min of peristaltic pump rotating speeds, control temperature <80 ℃, the granulation time is 50-90 minute;
Packing: packing after the Product mix that makes grain is even.
The concrete test method of the embodiment of the present invention is:
(1) grind the preparation of lixiviate sample.By GB845-2002 method, tea raw material is ground to processing, get 3g and add 450mL boiling distillated water, put every 10min in conventional water-bath and shake lixiviate 45min 1 time, after filtered off with suction, suction filtration micro-filtration obtains filtrate, after cooling, be dissolved to 500mL and must grind lixiviate sample, sample repeats for 2 times, detects the leaching amount of its quality component (Tp, AA, Caf, WE, Pro, Su).
(2) conventional lixiviate sample preparation.The microwave leaching technology parameter of producing according to current industrialization, get 100g through pulverization process and all the tealeaves by 16 mesh sieves add 800mL boiling pure water lixiviate 30min, after filtered off with suction, suction filtration micro-filtration obtains filtrate A, filter residue adds 700mL boiling pure water lixiviate 30min again, after filtered off with suction, suction filtration micro-filtration obtains liquor B, merging filtrate A liquor B, and the cooling 2L of being settled to obtains conventional lixiviate sample, sample repeats for 2 times, detects its quality component leaching amount.
(3) the auxiliary preparation that gets sample of enzyme.Get tea sample 100g in (2) and add the complex enzyme (mass ratio 1:2:1) of quality volume fraction 0.6%, other are the same.The difference of the auxiliary leaching amount that gets sample of more conventional lixiviate sample and enzyme, if auxiliary the carrying of enzyme is conducive to improve leaching amount, proceeds test.
(4) enzyme class screening.With the auxiliary processing mode of carrying of enzyme in (3), use respectively 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), with 0.6% pair of tealeaves of quality volume fraction, carry out that enzyme is auxiliary to be carried, sample repeats for 2 times, screens best enzyme class.
(5) enzyme concentration screening.The parameter in (4) of take is basis, 0.30%, 0.45%, 0.6%, 0.75%, 0.90%4 enzyme concentration gradient is set and tea sample is carried out to enzyme is auxiliary to be carried, and sample repeats for 2 times, screens the suitableeest enzyme concentration.
(6) time screening.The parameter in (4), (5) of take is basis, arranges 30,40,50,60,5 time gradients of 70min carry out to tea sample that enzyme is auxiliary to be carried, and sample repeats for 2 times, screens optimum time.
(7) temperature screening.Take the suitableeest above-mentioned parameter as basis, 40,45,50,55,60 ℃ of 5 thermogrades are set and tea sample are carried out to enzyme is auxiliary to be carried, sample repeats for 2 times, screening optimum temperature.
(8) tealeaves degree of fragmentation screening.Take the suitableeest above-mentioned parameter as basis, suitably pulverize, take that it is all standard by 8,12,16,20 mesh sieves respectively, with the former tea without any processing, compare, according to the requirement in this paper (3), prepare sample and analyze the impact of degree of fragmentation on extracting effect, sample repeats for 2 times, the suitableeest degree of fragmentation of screening.
(9) tea-water proportion screening.Take the suitableeest above-mentioned parameter parameter as basis, 1:9,1:12,1:15,1:18,1:21 are set, 5 tea-water proportion gradients are carried out lixiviate to tea sample respectively, and sample repeats for 2 times, the suitableeest tea-water proportion of screening.
(10) extracting times screening.Take the suitableeest above-mentioned parameter as basis, 1 lixiviate (1:15) 60min, each 30min of 2 lixiviates (1:8,1:7), each 20min3 number of times gradient of three lixiviates (1:7,1:5,1:3) are set and tea sample are carried out to enzyme is auxiliary to be carried, sample repeats for 2 times, screens the suitableeest number of times.
(11) catechin, caffeine assay method: high performance liquid chromatography.Column temperature: 35 ℃; Mobile phase: mobile phase A is 3% acetic acid, Mobile phase B is methyl alcohol, before using, through miillpore filter (0.45 μ m), filters and ultrasonic degassing bubble.Volume flow rate: 0.9mL/min; Detect wavelength: 278nm; Sample size: 10 μ L.
The concrete test result analysis of the embodiment of the present invention
1, the impact of enzyme class on instant tea quality component
The auxiliary impact (g/100g) of carrying tealeaves main components leaching amount of table 1 enzyme class
| Processing 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 |
Note: 1, protease; 2, pectase; 3, cellulase; 4, protease+pectase; 5, protease+cellulase; 6, pectase+cellulase; 7, protease+pectase+cellulase.
Known by table 1 and Fig. 1: protease, pectase, cellulase and the complex enzyme being comprised of them are improved to the leaching amount of each main components of tealeaves, but increase rate is different.Single enzyme kind improves less, and 3 kinds of compound raisings of enzyme are maximum.From the angle of cost, effect, process complexity and the environmental protection of lixiviate, select 3 kinds of enzymes to press 1:1:1 compound more suitable.
2, the impact of enzyme concentration on instant tea quality component
The auxiliary impact (g/100g) of carrying tealeaves main components leaching amount of table 2 enzyme concentration
| 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 |
As shown in Table 2: enzyme mass percentage concentration is 0.3%～0.75% time, and Caf, Tp, Su, AA, Pro, WE all have by a relatively large margin to be increased.Because cell membrane part under cellulase and pectase acting in conjunction is hydrolyzed in tealeaves, the recovery rate of active ingredient improves.After 0.75%, each main components leaching amount of tealeaves is less with the increasing degree of enzyme percentage concentration.Therefore best enzyme concentration is 0.75%.
3, enzyme is auxiliary proposes the impact of time on instant tea quality component
Table 3 enzyme is auxiliary proposes the impact (g/100g) of time on tealeaves main components 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 |
As shown in 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 60min the leaching amount of above-mentioned substance increase less, therefore in production practices enzyme auxiliary to carry time 60min more suitable.
4, the impact of the auxiliary temperature raising degree of enzyme on instant tea quality component
The impact of the auxiliary temperature raising degree of table 4 enzyme on 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 |
As shown in Table 4: along with extracting temperature, raise, 50 ℃ improve constantly with interior tealeaves recovery rate, in the time of 50 ℃, reach maximum, are the optimum temperatures of this system.But continue rising temperature, tealeaves recovery rate does not only improve on the contrary and declines to some extent.Because surpass the even whole enzymes of optimum temperature part deactivation gradually, enzymatic reaction be suppressed.Therefore, the auxiliary temperature raising degree of best enzyme is 50 ℃.
5 impacts of tealeaves degree of fragmentation on instant tea quality component
Table 5 degree of fragmentation is on the auxiliary impact (g/100g) of putting forward tealeaves main components 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 |
As shown in Table 5: raw material is from former tea to processing to each level of 20 objects, main components leaching amount all increases in various degree, but the operation difficulty such as the follow-up filtration, centrifugal clarification, the video disc that consider each quality component leaching amount, product cold cut and leaching liquor are separated, film is concentrated, degree of fragmentation is selected better with 16 orders.
6, the impact of tea-water proportion on each quality component leaching amount
The impact (g/100g) of table 6 tea-water proportion on tealeaves main components 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 |
As shown in Table 6: tea-water proportion is increased to 1:15 from 1:9, 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 to have higher leaching amount during tea-water proportion 1:15, can not cause postorder clarification, concentrated, dry workload excessive because of tea-water proportion is excessive again.Thereby saved time and the energy, improved output and quality.Therefore in production practices, adopt the tea-water proportion of 1:15 more suitable.
7, enzyme is auxiliary proposes the impact of number of times on instant tea quality component leaching amount
Table 7 enzyme is auxiliary proposes the impact (g/100g) of number of times on tealeaves main components leaching amount
| Extracting 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 |
As shown in Table 7: 30min2 time each active ingredient leaching amount of lixiviate gained instant tea is all much higher than 60min1 lixiviate.Although 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 extended the operating time.Therefore in order to improve leaching rate and the productivity ratio of active ingredient, in production practices, adopt 2 lixiviates more suitable.
8, the auxiliary orthogonal test of carrying of enzyme
On single factor experiment basis, the horizontal L18(37 of 7 factor 3 is set) orthogonal test, filter out each quality component or optimum extracting technology is measured in main components leaching, result of the test is in Table 8.
As shown in Table 8: the auxiliary 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 meal is broken to 16 orders, temperature 50 C, time 70min, tea-water proportion 1:18 lixiviate 3 times.Influence factor size is: > several > enzyme class > enzyme concentration of time > temperature > degree of fragmentation > tea-water proportion.But consider efficiency and the economy of actual production, the time 60min that should select, tea-water proportion 1:15 lixiviate 2 times (1:8,1:7) in actual production.
Table 8 orthogonal experiments
Claims (6)
1. a preparation method for instant dark tea, comprises raw material preparation, extracts, filter, enzyme is auxiliary to be carried, concentrated, sterilizing, dry, granulate and packing, it is characterized in that: following steps: a, black tea raw material choice are taked in described raw material preparation: by Dark Green Tea 70%～90%, tender tea stalk 30%～15% configuration raw material, b, sieve series processing: black tea raw material, after copying workshop processing, is crossed 50～80 mesh sieves, get part on compass screen surface and use, c, the wet heap of decatize: in the black tea raw material after sieve series manufacturing procedure, add 18%～22% pure water, whisk evenly, in 6～8 seconds of decatize, make it moisture content and reach 23～26%, more wet heap 1.5～3 hours, temperature 50 C～80 ℃ in heap, d, pressed sizing: after completing wet heap, by mechanical pressing or hand-tamped moulding, e, grow dim dry: shaped tea is entered to drying room and grow dim, early stage, room temperature was controlled at 25 ℃～28 ℃, 6～8 days time, later stage Indoor Temperature is controlled at 27 ℃～28 ℃, 3～5 days time, dry period is 8 days, within every 8 hours, heat up 1 ℃, maximum temperature is controlled at 65 ℃, moisture control is in 10%, indoor cool putting 2 days afterwards, going out drying room enters semifinished product warehouse or is ground into 8～20 orders or 16 orders are standby again, described enzyme is auxiliary to be carried, by 0.5%～0.8% of tealeaves weight, add the complex enzyme being formed by 1:1:1 by protease+pectase+cellulase tealeaves to be carried out to enzyme is auxiliary to be carried, enzyme mass percentage concentration is controlled at 0.3%～0.9%, enzyme is auxiliary to be carried the time and is controlled at 30～70min, it is 40 ℃～60 ℃ that the auxiliary temperature raising degree of enzyme is controlled at.
2. the preparation method of a kind of instant dark tea according to claim 1, it is characterized in that: described is concentrated, first concentrated with RO film, thickening temperature is controlled 40 ℃ at the most, when being concentrated into 13～15Brix, RO film stops concentrating, then use Vacuum Concentration, 55 ℃ at the most of thickening temperatures, are concentrated into 30～35Brix.
3. the preparation method of a kind of instant dark tea according to claim 1, it is characterized in that: described extraction: in the ratio of weight ratio 1:9～21 of tealeaves and water, in extractor, feed intake, water temperature is controlled at 90 ± 2 ℃, stir and stop for 4～6 minutes, static extraction 25～35 minutes, 2～3 times, natural blowing afterwards, feed liquid is cooled to 30-35 ℃, send disk centrifugal slagging-off.
4. the preparation method of a kind of instant dark tea according to claim 1, is characterized in that: described filtration: with disk centrifugal separator, filter, centrifugate is filtered with the fine filter of 10um μ m.
5. the preparation method of a kind of instant dark tea according to claim 1, is characterized in that: described sterilizing: the feed liquid preparing UHT sterilizing, sterilising temp is 120 ℃～124 ℃.
6. the preparation method of a kind of instant dark tea according to claim 1; it is characterized in that: described granulation: in a step grain machine, add 50kg spray powder; with the black tea concentrate of 20-40kg, make adhesive; regulate compressed air pressure for spraying 0.2～0.3MPa; spray: 0.1～0.2MPa; 70～90 revs/min of peristaltic pump rotating speeds, control temperature <80 ℃, and the granulation time is 50-90 minute.
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| CN1217886A (en) * | 1997-11-09 | 1999-06-02 | 鲁兴福 | Tea extract, cake and beverage made by pulverizing tea into slurry |
| CN100546508C (en) * | 2006-11-22 | 2009-10-07 | 厦门烟草工业有限责任公司 | A kind of method for preparing slices reconstituted from tea and the application in tobacco product thereof |
| CN101828613B (en) * | 2010-05-10 | 2013-01-02 | 贾向云 | Process for producing Pu'er tea powder |
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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. |
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