CN103652081A - Preparation method of instant green tea - Google Patents
Preparation method of instant green tea Download PDFInfo
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- CN103652081A CN103652081A CN201310673949.3A CN201310673949A CN103652081A CN 103652081 A CN103652081 A CN 103652081A CN 201310673949 A CN201310673949 A CN 201310673949A CN 103652081 A CN103652081 A CN 103652081A
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Abstract
The invention relates to a preparation method of instant green tea, belonging to the technical field of tea processing. The preparation method comprises the following steps: a, pretreatment: placing green tea into a sealed environment with the nitrogen gas content of 90-95% (volume ratio), and heating up and stir-frying for 0.5-1h on a slow fire; b, hot water soaking: soaking 100-150 parts by weight of stir-fried green tea and 0.5-1 part by weight of folium mori into 75-90 DEG C hot water with vitamin C for three times to obtain a soaking solution, wherein each soaking lasts for 2-4h; c, roughly filtering; d, centrifuging and clarifying; e, carrying out ultrafiltration; f, carrying out vacuum thin film concentration; and g, drying to obtain a finished product. The instant green tea obtained by using the preparation method is bright and limpid in liquor color, fresh and tender in scent, fresh and strong in taste and sweet in aftertaste.
Description
Technical field
The invention belongs to the processing technique field of tea, be specifically related to a kind of preparation method of instant green tea.
Background technology
Green tea, is azymic teas, is that to take the young sprout of tea tree be raw material, through techniques such as completing, knead, be dried, refines and forms.Because take green as homophony, therefore named green tea at the bottom of its dry dark brown pool and the millet paste brewing, leaf.
Instant green tea is a kind of solid beverage that can be dissolved in the water rapidly being formed by Green Tea Processing, generally through decocting, boils, concentrates and dry forming.In the preparation technology of existing instant green tea, be generally and guarantee rate of dissolution, the dissolubility of instant green tea and effectively extract the active component in green tea, often adopt the long-time method decocting to carry out, and when decocting, volatile ingredient in green tea will vapor away with water vapour, will cause tea perfume (or spice) not strong, the phenomenon that tea flavour is boring.Therefore, in effectively guaranteeing instant green tea, in active component, can keep again the color, smell and taste of green tea, become the technical barrier of needing solution badly.
Summary of the invention
The object of this invention is to provide a kind of soup look bright and limpid clear and glistening, fragrance is tender clearly, the fresh dense time sweet instant green tea preparation method of flavour.
The technical solution used in the present invention is a kind of preparation method of instant green tea, comprises the following steps:
A, pretreatment: it is 90%～95%(volume ratio that green tea is placed in containing nitrogen amount) sealed environment with slow fire heating, stir-fry 0.5～1 hour;
Green tea is placed in to high nitrogenous closed environment and heats, for preventing the oxidized inactivation of active component of green tea, can also improve the pure of tea perfume (or spice).Adopt slow fire heating to be used for improving tea perfume (or spice), again can be not too high because of heating-up temperature, cause green tea to there is burning.The temperature of slow fire is 55 ℃～70 ℃.While stir-frying, preferably 0.5～1 hour, for improving tea perfume (or spice), and can not there is the paste smell of burning.
B, hot-water soak: by weight, 100 parts～150 parts of the green tea after stir-frying and 0.5 part～1 part ascorbic hot water that contains that is placed in 75 ℃～90 ℃ of mulberry leaf are soaked three times, soak 2～4 hours at every turn, obtain soak;
Green tea after stir-frying and mulberry leaf are jointly placed in and contain ascorbic hot water and soak, and the one, for the fragrance of outstanding green tea, and keep the active component of green tea can be not oxidized; The 2nd, while decocting for fear of routine, the volatile ingredient in tea volatilizees with water vapour.Wherein, add a small amount of mulberry leaf can more give prominence to the distinctive taste of green tea, make tea perfume (or spice) tender clearly, the instant green tea prevented from caking that can also make machining obtain, millet paste color and luster is better.
C, coarse filtration: described soak is carried out to coarse filtration, obtain coarse filtration liquid;
D, centrifugal clarification: by coarse filtration liquid, at rotating speed, be under the condition of 1000～2000 revs/min centrifugal 30～60 minutes, standing 2～6 hours, obtain supernatant;
E, ultrafiltration: supernatant is carried out to ultrafiltration, obtain ultrafiltrate;
F, vacuum film concentrate: ultrafiltrate, by vacuum film device, is obtained to concentrate; Wherein, employing vacuum film device, for fast liquid being concentrated, concentrates without long-time heating, thereby can effectively guarantee the color, smell and taste of product.
G, dry: concentrate is sprayed and is dried or freeze drying, get product.
Preferably, in described step b, in hot water, ascorbic weight content is 1%～2%.
Preferably, in described step c, the device of coarse filtration adopts plate filter.
Preferably, in described step c, the order number of coarse filtration is 20 orders.
In the present invention, can adjust according to demand, after described step g, also comprise preparation, by adding red date extract or water-soluble milk powder in the xeraphium of dry gained, mix, obtain finished product.Add the components such as red date extract, milk powder, for improving the effect of product, as alleviating physical fatigue, the diuresis that produces refreshing effect to the mind, helps digestion, beauty treatment nourishing the stomach etc.
Beneficial effect of the present invention is:
(1) through preparation method's gained instant green tea of the present invention, soup look bright and limpid is clear and glistening, and fragrance is tender clearly, and flavour is fresh dense, and aftertaste is sweet, and safe for drinking is reliable.After testing, the polyphenol content in instant green tea reaches more than 35%, and caffeine content reaches more than 7.5%.Comparing polyphenol content in existing decoction green tea gained instant green tea is 30% left and right, and, there is significant raising caffeine content 6.3% left and right.
(2) preparation method of the present invention, has increased mulberry leaf and vitamin C, without long-time decoction, the technique such as concentrated, effectively retained the active component in green tea, while drinking, tea perfume (or spice) is tender clearly, tea flavour is fresh dense, and soup look bright and limpid, has solved well the technical barrier in existing processing instant green tea.
The specific embodiment
For making those skilled in the art understand in detail production technology of the present invention and technique effect, with concrete production instance, further introduce application of the present invention and technique effect below.
Embodiment mono-:
It is 90%(volume ratio that green tea is placed in containing nitrogen amount) sealed environment slow fire heating stir-fry 0.5 hour; By the green tea 100kg after stir-frying and mulberry leaf 0.5kg be placed in 90 ℃ contain 1%(weight ratio) ascorbic hot water soaks three times, soaks 2 hours at every turn, obtains soak; Adopt plate filter to carry out coarse filtration described soak, obtain coarse filtration liquid; By coarse filtration liquid, at rotating speed, be under the condition of 2000 revs/min centrifugal 60 minutes, standing 2 hours, obtain supernatant; Adopt ultrafiltration apparatus to carry out ultrafiltration supernatant, obtain ultrafiltrate; Ultrafiltrate, by vacuum film device, is obtained to concentrate; Concentrate is sprayed dry, obtain 26kg xeraphium, packing, gets product.After testing, the polyphenol content of this instant green tea is 37.56%, and the content of caffeine is 7.57%.
Embodiment bis-:
It is 95%(volume ratio that green tea is placed in containing nitrogen amount) sealed environment slow fire heating stir-fry 0.5 hour; By the green tea 150kg after stir-frying and mulberry leaf 1kg be placed in 75 ℃ contain 2%(weight ratio) ascorbic hot water soaks three times, soaks 4 hours at every turn, obtains soak; Adopt plate filter to carry out coarse filtration described soak, obtain coarse filtration liquid; By coarse filtration liquid, at rotating speed, be under the condition of 1000 revs/min centrifugal 30 minutes, standing 6 hours, obtain supernatant; Adopt ultrafiltration apparatus to carry out ultrafiltration supernatant, obtain ultrafiltrate; Ultrafiltrate, by vacuum film device, is obtained to concentrate; Concentrate is carried out to freeze drying, obtain 35kg xeraphium, packing, gets product.After testing, the polyphenol content of this instant green tea is 38.78%, and the content of caffeine is 7.89%.
Embodiment tri-:
It is 95%(volume ratio that green tea is placed in containing nitrogen amount) sealed environment slow fire heating stir-fry 1 hour; The hot water that green tea 120kg after stir-frying and mulberry leaf 1kg are placed in to 80 ℃ soaks three times, soaks 3 hours at every turn, obtains soak; Described soak is adopted in the plate filter with 20 order filter clothes and carries out coarse filtration, obtain coarse filtration liquid; By coarse filtration liquid, at rotating speed, be under the condition of 1500 revs/min centrifugal 45 minutes, standing 4 hours, obtain supernatant; Adopt ultrafiltration apparatus to carry out ultrafiltration supernatant, obtain ultrafiltrate; Ultrafiltrate, by vacuum film device, is obtained to concentrate; Concentrate is sprayed dry, obtain 30kg xeraphium, then add 5kg red date extract, mix, packing, gets product.After testing, the polyphenol content of this instant green tea is 42.38%, and the content of caffeine is 8.45%.
Embodiment tetra-:
By being placed in containing nitrogen amount, be 93%(volume ratio) sealed environment slow fire heating stir-fry 0.5 hour; The hot water that green tea 100kg after stir-frying and mulberry leaf 0.8kg are placed in to 85 ℃ soaks three times, soaks 3 hours at every turn, obtains soak; Described soak is adopted in the plate filter with 20 order filter clothes and carries out coarse filtration, obtain coarse filtration liquid; By coarse filtration liquid, at rotating speed, be under the condition of 1500 revs/min centrifugal 45 minutes, standing 4 hours, obtain supernatant; Adopt ultrafiltration apparatus to carry out ultrafiltration this supernatant, obtain ultrafiltrate; Ultrafiltrate, by vacuum film device, is obtained to concentrate; Concentrate is sprayed dry, obtain 25kg xeraphium, then add the water-soluble milk powder of 5kg, mix, packing, gets product.After testing, the polyphenol content of this instant green tea is 42.43%, and the content of caffeine is 7.54%.
Finally it should be noted that, above embodiment is the unrestricted technical scheme of the present invention in order to explanation only, although the present invention is had been described in detail with reference to above-described embodiment, those skilled in the art are to be understood that, still can modify or be equal to replacement the present invention, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in claim scope of the present invention.
Claims (5)
1. a preparation method for instant green tea, is characterized in that: comprise the following steps:
A, pretreatment: it is 90%～95%(volume ratio that green tea is placed in containing nitrogen amount) sealed environment with slow fire heating, stir-fry 0.5～1 hour;
B, hot-water soak: by weight, 100 parts～150 parts of the green tea after stir-frying and 0.5 part～1 part ascorbic hot water that contains that is placed in 75 ℃～90 ℃ of mulberry leaf are soaked three times, soak 2～4 hours at every turn, obtain soak;
C, coarse filtration: described soak is carried out to coarse filtration, obtain coarse filtration liquid;
D, centrifugal clarification: by coarse filtration liquid, at rotating speed, be under the condition of 1000～2000 revs/min centrifugal 30～60 minutes, standing 2～6 hours, obtain supernatant;
E, ultrafiltration: supernatant is carried out to ultrafiltration, obtain ultrafiltrate;
F, vacuum film concentrate: ultrafiltrate, by vacuum film device, is obtained to concentrate;
G, dry: concentrate is sprayed and is dried or freeze drying, get product.
2. the preparation method of a kind of instant green tea according to claim 1, is characterized in that: in described step b, in hot water, ascorbic weight content is 1%～2%.
3. the preparation method of a kind of instant green tea according to claim 1 and 2, is characterized in that: in described step c, the device of coarse filtration adopts plate filter.
4. the preparation method of a kind of instant green tea according to claim 3, is characterized in that: in described step c, the order number of coarse filtration is 20 orders.
5. the preparation method of a kind of instant green tea according to claim 1 and 2, is characterized in that: after described step g, also comprise preparation, by adding red date extract or water-soluble milk powder in the xeraphium of dry gained, mix, obtain finished product.
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| CN201310673949.3A CN103652081B (en) | 2013-12-11 | 2013-12-11 | A kind of preparation method of instant green tea |
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| CN201310673949.3A CN103652081B (en) | 2013-12-11 | 2013-12-11 | A kind of preparation method of instant green tea |
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| CN103652081A true CN103652081A (en) | 2014-03-26 |
| CN103652081B CN103652081B (en) | 2015-10-28 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642595A (en) * | 2015-02-05 | 2015-05-27 | 刘云龙 | Flos puerariae and cucumber peel anti-inebriation tea particles and preparation method of flos puerariae and cucumber peel anti-inebriation tea particles |
| CN105532949A (en) * | 2016-01-29 | 2016-05-04 | 张国阳 | Extra-strong green tea drying system |
Citations (6)
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|---|---|---|---|---|
| CN1391820A (en) * | 2002-07-01 | 2003-01-22 | 杨卫东 | Process for producing green tea |
| JP2005058142A (en) * | 2003-08-19 | 2005-03-10 | Ito En Ltd | Method for producing instant green tea |
| CN101049120A (en) * | 2006-04-07 | 2007-10-10 | 河南工业大学 | Method for preparing full natural quick dissolving green tea |
| CN101301016A (en) * | 2008-06-18 | 2008-11-12 | 沈阳药科大学 | Camellia functional instant tea powder and preparation thereof |
| CN101971901A (en) * | 2010-11-12 | 2011-02-16 | 安徽农业大学 | Method for preparing high-tea-polyphenol instant tea |
| CN103385338A (en) * | 2013-06-09 | 2013-11-13 | 南京工业大学 | Method for recovering aroma components in production process of instant tea powder |
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2013
- 2013-12-11 CN CN201310673949.3A patent/CN103652081B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1391820A (en) * | 2002-07-01 | 2003-01-22 | 杨卫东 | Process for producing green tea |
| JP2005058142A (en) * | 2003-08-19 | 2005-03-10 | Ito En Ltd | Method for producing instant green tea |
| CN101049120A (en) * | 2006-04-07 | 2007-10-10 | 河南工业大学 | Method for preparing full natural quick dissolving green tea |
| CN101301016A (en) * | 2008-06-18 | 2008-11-12 | 沈阳药科大学 | Camellia functional instant tea powder and preparation thereof |
| CN101971901A (en) * | 2010-11-12 | 2011-02-16 | 安徽农业大学 | Method for preparing high-tea-polyphenol instant tea |
| CN103385338A (en) * | 2013-06-09 | 2013-11-13 | 南京工业大学 | Method for recovering aroma components in production process of instant tea powder |
Non-Patent Citations (1)
| Title |
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| 周天山等: "浓缩工艺对速溶绿茶品质的影响", 《中国茶叶加工》, no. 2, 30 June 2006 (2006-06-30), pages 21 - 22 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104642595A (en) * | 2015-02-05 | 2015-05-27 | 刘云龙 | Flos puerariae and cucumber peel anti-inebriation tea particles and preparation method of flos puerariae and cucumber peel anti-inebriation tea particles |
| CN105532949A (en) * | 2016-01-29 | 2016-05-04 | 张国阳 | Extra-strong green tea drying system |
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| CN103652081B (en) | 2015-10-28 |
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Effective date of registration: 20200929 Address after: Jiangning District of Nanjing City, Jiangsu province 211111 streets moling Road No. 12 mo Zhou Patentee after: JIANGSU ZHIJU INTELLECTUAL PROPERTY SERVICE Co.,Ltd. Address before: 554000 Guizhou area of Tongren Province, Tongren city wanshanqu laoshankou industrial area Patentee before: GUIZHOU TAIHECHUN TEA TECHNOLOGY Co.,Ltd. |
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Effective date of registration: 20201229 Address after: 554300 laoshankou industrial community, Wanshan District, Tongren City, Guizhou Province Patentee after: GUIZHOU TAIHECHUN TEA TECHNOLOGY Co.,Ltd. Address before: 211111 No. 12, Mazhou East Road, Mau Ling Street, Jiangning District, Nanjing, Jiangsu Patentee before: JIANGSU ZHIJU INTELLECTUAL PROPERTY SERVICE Co.,Ltd. |
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