CN103652081B - A kind of preparation method of instant green tea - Google Patents
A kind of preparation method of instant green tea Download PDFInfo
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- CN103652081B CN103652081B CN201310673949.3A CN201310673949A CN103652081B CN 103652081 B CN103652081 B CN 103652081B CN 201310673949 A CN201310673949 A CN 201310673949A CN 103652081 B CN103652081 B CN 103652081B
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Abstract
The present invention relates to a kind of preparation method of instant green tea, belong to the processing technique field of tea.It comprises the following steps: a, pretreatment: being placed in by green tea containing nitrogen amount is 90% ~ 95%(volume ratio) sealed environment slow fire heating stir-fry 0.5 ~ 1 hour; B, hot-water soak: by weight, be placed in 75 DEG C ~ 90 DEG C soaking three times containing ascorbic hot water by the green tea 100 parts ~ 150 parts after stir-frying with 0.5 part ~ 1 part, mulberry leaf, soak 2 ~ 4 hours at every turn, obtain soak; C, coarse filtration; D, centrifugal clarification; E, ultrafiltration; F, vacuum film are concentrated; G, drying, get product.The invention has the beneficial effects as follows: gained instant green tea, soup look bright and limpid is clear and glistening, and fragrance is tender clearly, and flavour is fresh dense, and aftertaste is sweet.
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 with the young sprout of tea tree for raw material, refines form through techniques such as completing, knead, be dry.Because being homophony with green at the bottom of its dry dark brown pool and the millet paste brewed, leaf, therefore named green tea.
Instant green tea is by a kind of solid beverage that can be dissolved in the water rapidly of Green Tea Processing, generally forms through soak by water, concentrated and drying.In the preparation technology of existing instant green tea, the active component being generally the rate of dissolution of guarantee instant green tea, dissolubility and effectively extracting in green tea, the long-time method decocted often is adopted to carry out, and when decocting, volatile ingredient in green tea will vapor away with water vapour, tea perfume (or spice) will be caused not strong, the phenomenon that tea flavour is boring.Therefore, in effective guarantee instant green tea while active component, the color, smell and taste of green tea can be kept again, become the technical barrier 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: being placed in by green tea containing nitrogen amount is 90% ~ 95%(volume ratio) sealed environment slow fire heating stir-fry 0.5 ~ 1 hour;
Green tea being placed in high nitrogenous closed environment to heat, for preventing the oxidized inactivation of the active component in green tea, the pure of tea perfume (or spice) can also being improved.Adopt slow fire heating for improving tea perfume (or spice), again can not be too high because of heating-up temperature, cause green tea to have burning.The temperature of slow fire is 55 DEG C ~ 70 DEG C.When stir-frying, preferably 0.5 ~ 1 hour, for improving tea perfume (or spice), and the paste smell of burning can not be had.
B, hot-water soak: by weight, be placed in 75 DEG C ~ 90 DEG C soaking three times containing ascorbic hot water by the green tea 100 parts ~ 150 parts after stir-frying with 0.5 part ~ 1 part, mulberry leaf, soak 2 ~ 4 hours at every turn, obtain soak;
Green tea after stir-frying and mulberry leaf are jointly placed in and soak containing ascorbic hot water, and one is the fragrance in order to outstanding green tea, and keep the active component of green tea can not be oxidized; Two be in order to avoid routine decoct time, the volatile ingredient in tea volatilizees with water vapour.Wherein, adding a small amount of mulberry leaf can give prominence to the distinctive taste of green tea more, and make tea perfume (or spice) tender clearly, can also make the instant green tea prevented from caking that machining obtains, millet paste color and luster is better.
C, coarse filtration: described soak is carried out coarse filtration, obtain coarse filtration liquid;
D, centrifugal clarification: be under the condition of 1000 ~ 2000 revs/min centrifugal 30 ~ 60 minutes at rotating speed by coarse filtration liquid, leave standstill 2 ~ 6 hours, obtain supernatant;
E, ultrafiltration: supernatant is carried out ultrafiltration, obtains ultrafiltrate;
F, vacuum film are concentrated: by ultrafiltrate by vacuum film device, obtain concentrate; Wherein, adopt vacuum film device, for concentrating liquid fast, concentrate without the need to long-time heating, thus effectively can ensure the color, smell and taste of product.
G, drying: concentrate is carried out spraying dry or freeze drying, gets 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, will add red date extract or water-soluble milk powder in the xeraphium of dry gained, mixing, obtains finished product.Add the component such as red date extract, milk powder, for improving effect of product, as alleviating physical fatigue, produce refreshing effect to the mind, the diuresis that 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 about 30%, and caffeine content about 6.3%, has significant raising.
(2) preparation method of the present invention, adds mulberry leaf and vitamin C, without the technique such as long-time decocting, concentrated, effectively remain the active component in green tea, when drinking, tea perfume (or spice) is tender clearly, tea flavour is fresh dense, and soup look bright and limpid, solves the technical barrier in existing processing instant green tea well.
Detailed description of the invention
For making those skilled in the art understand production technology of the present invention and technique effect in detail, introduce application of the present invention and technique effect further with concrete production instance below.
Embodiment one:
Being placed in by green tea containing nitrogen amount is 90%(volume ratio) sealed environment slow fire heating stir-fry 0.5 hour; Green tea 100kg after stir-frying and mulberry leaf 0.5kg is placed in 90 DEG C containing 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; Be under the condition of 2000 revs/min centrifugal 60 minutes at rotating speed by coarse filtration liquid, leave standstill 2 hours, obtain supernatant; Adopted by supernatant ultrafiltration apparatus to carry out ultrafiltration, obtain ultrafiltrate; By ultrafiltrate by vacuum film device, obtain concentrate; Concentrate is carried out spraying dry, obtains 26kg xeraphium, packaging, gets product.After testing, the polyphenol content of this instant green tea is 37.56%, and the content of caffeine is 7.57%.
Embodiment two:
Being placed in by green tea containing nitrogen amount is 95%(volume ratio) sealed environment slow fire heating stir-fry 0.5 hour; Green tea 150kg after stir-frying and mulberry leaf 1kg is placed in 75 DEG C containing 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; Be under the condition of 1000 revs/min centrifugal 30 minutes at rotating speed by coarse filtration liquid, leave standstill 6 hours, obtain supernatant; Adopted by supernatant ultrafiltration apparatus to carry out ultrafiltration, obtain ultrafiltrate; By ultrafiltrate by vacuum film device, obtain concentrate; Concentrate is carried out freeze drying, obtains 35kg xeraphium, packaging, gets product.After testing, the polyphenol content of this instant green tea is 38.78%, and the content of caffeine is 7.89%.
Embodiment three:
Being placed in by green tea containing nitrogen amount is 95%(volume ratio) sealed environment slow fire heating stir-fry 1 hour; Hot water green tea 120kg after stir-frying and mulberry leaf 1kg being placed in 80 DEG C soaks three times, soaks 3 hours at every turn, obtains soak; Described soak is adopted to have in the plate filter of 20 order filter clothes and carries out coarse filtration, obtain coarse filtration liquid; Be under the condition of 1500 revs/min centrifugal 45 minutes at rotating speed by coarse filtration liquid, leave standstill 4 hours, obtain supernatant; Adopted by supernatant ultrafiltration apparatus to carry out ultrafiltration, obtain ultrafiltrate; By ultrafiltrate by vacuum film device, obtain concentrate; Concentrate is carried out spraying dry, obtains 30kg xeraphium, then add 5kg red date extract, mixing, packaging, gets product.After testing, the polyphenol content of this instant green tea is 42.38%, and the content of caffeine is 8.45%.
Embodiment four:
Be 93%(volume ratio by being placed in containing nitrogen amount) the heating of sealed environment slow fire stir-fry 0.5 hour; Hot water green tea 100kg after stir-frying and mulberry leaf 0.8kg being placed in 85 DEG C soaks three times, soaks 3 hours at every turn, obtains soak; Described soak is adopted to have in the plate filter of 20 order filter clothes and carries out coarse filtration, obtain coarse filtration liquid; Be under the condition of 1500 revs/min centrifugal 45 minutes at rotating speed by coarse filtration liquid, leave standstill 4 hours, obtain supernatant; Adopt ultrafiltration apparatus to carry out ultrafiltration this supernatant, obtain ultrafiltrate; By ultrafiltrate by vacuum film device, obtain concentrate; Concentrate is carried out spraying dry, obtains 25kg xeraphium, then add the water-soluble milk powder of 5kg, mixing, packaging, 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 with reference to above-described embodiment to invention has been detailed description, those skilled in the art are to be understood that, still can modify to the present invention or equivalent replacement, and not departing from any modification or partial replacement of the spirit and scope of the present invention, it all should be encompassed in right of the present invention.
Claims (4)
1. a preparation method for instant green tea, is characterized in that: comprise the following steps:
A, pretreatment: green tea is placed in containing nitrogen amount be 90% ~ 95% (volume ratio) sealed environment slow fire heating stir-fry 0.5 ~ 1 hour;
B, hot-water soak: by weight, be placed in 75 DEG C ~ 90 DEG C soaking three times containing ascorbic hot water by the green tea 100 parts ~ 150 parts after stir-frying with 0.5 part ~ 1 part, mulberry leaf, soak 2 ~ 4 hours at every turn, obtain soak;
C, coarse filtration: described soak is carried out coarse filtration, obtain coarse filtration liquid;
D, centrifugal clarification: be under the condition of 1000 ~ 2000 revs/min centrifugal 30 ~ 60 minutes at rotating speed by coarse filtration liquid, leave standstill 2 ~ 6 hours, obtain supernatant;
E, ultrafiltration: supernatant is carried out ultrafiltration, obtains ultrafiltrate;
F, vacuum film are concentrated: by ultrafiltrate by vacuum film device, obtain concentrate;
G, drying: concentrate is carried out spraying dry or freeze drying, gets product;
In described step b, in hot water, ascorbic weight content is 1% ~ 2%.
2. the preparation method of a kind of instant green tea according to claim 1, is characterized in that: in described step c, the device of coarse filtration adopts plate filter.
3. the preparation method of a kind of instant green tea according to claim 2, is characterized in that: in described step c, the order number of coarse filtration is 20 orders.
4. the preparation method of a kind of instant green tea according to claim 1, is characterized in that: after described step g, also comprise preparation, will add red date extract or water-soluble milk powder in the xeraphium of dry gained, and mixing, obtains 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 CN103652081A (en) | 2014-03-26 |
| CN103652081B true CN103652081B (en) | 2015-10-28 |
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| 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 | Recovery method for aroma components in production process for instant tea powder |
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2013
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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 | Recovery method for aroma components in production process for instant tea powder |
Non-Patent Citations (1)
| Title |
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| 浓缩工艺对速溶绿茶品质的影响;周天山等;《中国茶叶加工》;20060630(第2期);21-22 * |
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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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