CN103815079A - Preparation method for instant jasmine tea - Google Patents
Preparation method for instant jasmine tea Download PDFInfo
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- CN103815079A CN103815079A CN201310641501.3A CN201310641501A CN103815079A CN 103815079 A CN103815079 A CN 103815079A CN 201310641501 A CN201310641501 A CN 201310641501A CN 103815079 A CN103815079 A CN 103815079A
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- tea
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- jasmine tea
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- coarse filtration
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 58
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 240000005385 Jasminum sambac Species 0.000 title 1
- 241000207840 Jasminum Species 0.000 claims abstract description 46
- 238000001914 filtration Methods 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 235000013616 tea Nutrition 0.000 claims description 45
- 239000012141 concentrate Substances 0.000 claims description 15
- 239000006228 supernatant Substances 0.000 claims description 14
- 239000000047 product Substances 0.000 claims description 13
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 11
- 229910052760 oxygen Inorganic materials 0.000 claims description 11
- 239000001301 oxygen Substances 0.000 claims description 11
- 238000000108 ultra-filtration Methods 0.000 claims description 9
- 238000007254 oxidation reaction Methods 0.000 claims description 7
- 235000009569 green tea Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 3
- 235000006468 Thea sinensis Nutrition 0.000 claims description 3
- 235000020279 black tea Nutrition 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 235000020339 pu-erh tea Nutrition 0.000 claims description 3
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000002791 soaking Methods 0.000 abstract 5
- 238000001035 drying Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000007781 pre-processing Methods 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 239000010409 thin film Substances 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 6
- 235000013824 polyphenols Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 230000035622 drinking Effects 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000000376 reactant Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 150000001299 aldehydes Chemical class 0.000 description 2
- 230000004888 barrier function Effects 0.000 description 2
- 239000000470 constituent Substances 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005267 amalgamation Methods 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- -1 irborne Species 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The invention relates to a preparation method for an instant jasmine tea and belongs to the technical field of tea processing. The method comprises the following steps: a, preprocessing: weighing 40-60 parts of tea leaves, 30-50 parts of jasmine, and 5-15 parts of pericarpium citri reticulatae according to parts by weight, exposing the materials in the air, heating with slow fire, and stirring and frying for 0.5-1 hour; b, soaking with hot water: soaking the fried jasmine tea in the hot water of 75-90 DEG C for three times, and soaking for 2-4 hours for each time, to obtain a soaking solution; c, roughly filtering: roughly filtering the soaking solution to obtain a rough filtering liquid; d, centrifugally clarifying: centrifuging the rough filtering liquid at the rotating speed of 1,000-2,000r/min for 30-60 minutes, and standing for 2-6 hours obtain a supernate; e, ultra-filtering; f, concentrating in a vacuum thin film; g, drying to obtain a finished product. The preparation method has the beneficial effects that the prepared instant jasmine tea is yellow green and bright in color, tastes mellow and fresh, and is safe and reliable to drink.
Description
Technical field
The invention belongs to the processing technique field of tea, be specifically related to a kind of preparation method of instant jasmine tea.
Background technology
Jasmine tea, is again jasmine scented tea, is tealeaves and Jasmine are carried out to amalgamation, cellar for storing things system, and the tealeaves absorption fragrance of a flower is formed.
Instant jasmine tea is a kind of solid beverage that can be dissolved in the water rapidly being processed by jasmine tea, generally boils, concentrates and dry forming through decocting.In the preparation technology of existing instant jasmine tea, be generally and guarantee rate of dissolution, the dissolubility of instant jasmine tea and effectively extract the active component in jasmine tea, often adopt the long-time method decocting to carry out, and in the time decocting, volatile ingredient in jasmine tea will vapor away with water vapour, will cause tea perfume (or spice) not strong, the phenomenon that tea flavour is boring.So can add essence to allocate in existing product, in the time not brewing, with fragrance striking the nose, after brewing, there is no fragrance, cause product quality degradation, and due to the interpolation of chemical essence, to the healthy potential safety hazard that also exists.Therefore, in effectively guaranteeing jasmine tea, in solid colour fragrance, can not affect again the healthy of drinking person, 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 yellowish green light, mellow fresh refreshing, and the reliable instant jasmine tea preparation method of safe for drinking.
The technical solution used in the present invention is a kind of preparation method of instant jasmine tea, comprises the following steps:
A, pretreatment: by weight, take 5～15 parts of 40～60 parts of tealeaves, 30～50 parts of Jasmines and dried orange peels and be exposed in air, slow fire heating stir-fries 0.5～1 hour.Wherein the temperature of slow fire is between 40～60 ℃, adopt slow fire to be used for improving tea perfume (or spice), again can be not too high because of heating-up temperature, cause jasmine tea to there is burning, also help jasmine tea and airborne oxygen carries out oxidation reaction simultaneously, Polyphenols, aldehydes and alcohol constituents in tealeaves can be well oxidized, thus can stimulating intestine and stomach after avoiding drinking.While stir-frying, preferably 0.5～1 hour, incomplete lower than this time oxidation reaction, there is the paste smell of burning higher than this time.
B, hot-water soak: the hot water that the jasmine tea after stir-frying is placed in to 75 ℃～90 ℃ soaks three times, soaks 2～4 hours at every turn, obtains soak; Wherein, adopting hot-water soak, is while decocting for fear of routine, and the volatile ingredient in tea volatilizees with water vapour.
C, coarse filtration: described soak is carried out to 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 to ultrafiltration, obtain ultrafiltrate;
F, vacuum film concentrate: ultrafiltrate, by vacuum film device, is obtained to concentrate; For fast liquid being concentrated, concentrated without long-time heating, thus can effectively guarantee the color, smell and taste of product.
G, dry: concentrate is sprayed and is dried or freeze drying, get product.
Preferably, described tea is selected from the one in green tea, Pu'er tea or black tea.
Preferably, in described step c, the device of coarse filtration adopts plate filter.
Preferably, pass into oxygen and carry out oxidation reaction in described steps d supernatant, the time that passes into oxygen is 2 hours.Be further the Polyphenols in tea, aldehydes and alcohol constituents to be oxidized, before ultrafiltration, carry out this step, also help and guarantee that millet paste is bright, do not have reacted precipitation and enter into product simultaneously.
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 component such as red date extract, milk powder, for improving effect of product, as alleviating physical fatigue, diuresis, beauty treatment nourishing the stomach etc. produce refreshing effect to the mind, help digestion.
Beneficial effect of the present invention is:
(1) through the instant jasmine tea of preparation method's gained of the present invention, soup look yellowish green light, mellow fresh refreshing, and safe for drinking is reliable.
(2) the present invention is processed by the common compatibility of tealeaves, Jasmine and dried orange peel, by adding a small amount of dried orange peel, can highlight well the fragrance of a flower, makes taste have stereovision, can also make tea flavour pure and fresh fresh refreshing.The instant jasmine tea processing also has clearing heat and detoxicating, to shake spleen stomach invigorating, anti-inflammation effect.
(3) preparation method of the present invention, without long-time decoction, the technique such as concentrated, has retained active component in jasmine tea effectively, before and after brewing, tea perfume (or spice) is strong lastingly, and tea flavour is mellow fresh refreshing, has solved well the technical barrier in the instant jasmine tea of existing processing.
The specific embodiment
For making those skilled in the art understand in detail production technology of the present invention and technique effect, further introduce application of the present invention and technique effect with concrete production instance below.
Embodiment mono-:
Take green tea 50kg, Jasmine 40kg and dried orange peel 10kg and be exposed in air, slow fire heating stir-fries 0.5 hour; The hot water that jasmine tea after stir-frying is placed in to 90 ℃ 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; Supernatant is carried out to ultrafiltration, 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 jasmine tea is 3.4%.
Embodiment bis-:
Take Pu'er tea 60kg, Jasmine 35kg and dried orange peel 5kg and be exposed in air, slow fire heating stir-fries 1 hour; The hot water that jasmine tea after stir-frying is placed in to 75 ℃ soaks three times, soaks 4 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; Be under the condition of 1000 revs/min centrifugal 30 minutes at rotating speed by coarse filtration liquid, leave standstill 6 hours, obtain supernatant; In this supernatant, pass into oxygen and carry out oxidation reaction, the time that passes into oxygen is 2 hours; After having reacted, reactant liquor is carried out to ultrafiltration, obtain ultrafiltrate; Ultrafiltrate, by vacuum film device, is obtained to concentrate; Concentrate is carried out to freeze drying, obtain 27kg xeraphium, packing, gets product.After testing, the polyphenol content of this instant jasmine tea is 3.2%.
Embodiment tri-:
Take black tea 45kg, Jasmine 40kg and dried orange peel 15kg and be exposed in air, slow fire heating stir-fries 1 hour; The hot water that jasmine tea after stir-frying is 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; Be under the condition of 1500 revs/min centrifugal 45 minutes at rotating speed by coarse filtration liquid, leave standstill 4 hours, obtain supernatant; In this supernatant, pass into oxygen and carry out oxidation reaction, the time that passes into oxygen is 2 hours; After having reacted, reactant liquor is carried out to ultrafiltration, obtain ultrafiltrate; Ultrafiltrate, by vacuum film device, is obtained to concentrate; Concentrate is sprayed dry, obtain 28kg xeraphium, then add 5kg red date extract, mix, packing, gets product.After testing, the polyphenol content of this instant jasmine tea is 2.4%.
Embodiment tetra-:
Take green tea 40kg, Jasmine 50kg and dried orange peel 10kg and be exposed in air, slow fire heating stir-fries 0.5 hour; The hot water that jasmine tea after stir-frying is 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; Be under the condition of 1500 revs/min centrifugal 45 minutes at rotating speed by coarse filtration liquid, leave standstill 4 hours, obtain supernatant; In this supernatant, pass into oxygen and carry out oxidation reaction, the time that passes into oxygen is 2 hours; After having reacted, reactant liquor is carried out to ultrafiltration, 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 jasmine tea is 2.7%.
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 jasmine tea, is characterized in that: comprise the following steps:
A, pretreatment: by weight, take 5～15 parts of 40～60 parts of tealeaves, 30～50 parts of Jasmines and dried orange peels and be exposed in air, slow fire heating stir-fries 0.5～1 hour;
B, hot-water soak: the hot water that the jasmine tea after stir-frying is placed in to 75 ℃～90 ℃ soaks three times, soaks 2～4 hours at every turn, obtains soak;
C, coarse filtration: described soak is carried out to 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 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 jasmine tea according to claim 1, is characterized in that: described tea is selected from the one in green tea, Pu'er tea or black tea.
3. the preparation method of a kind of instant jasmine tea according to claim 1, 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 jasmine tea according to claim 1, is characterized in that: in described steps d supernatant, pass into oxygen and carry out oxidation reaction, the time that passes into oxygen is 2 hours.
5. the preparation method of a kind of instant jasmine tea according to claim 1, 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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| Application Number | Priority Date | Filing Date | Title |
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| CN201310641501.3A CN103815079B (en) | 2013-12-03 | 2013-12-03 | A kind of preparation method of instant jasmine tea |
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| CN201310641501.3A CN103815079B (en) | 2013-12-03 | 2013-12-03 | A kind of preparation method of instant jasmine tea |
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| CN103815079A true CN103815079A (en) | 2014-05-28 |
| CN103815079B CN103815079B (en) | 2016-01-13 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875925A (en) * | 2016-05-03 | 2016-08-24 | 福建春伦茶业集团有限公司 | Jasmine tea with effects of clearing away heat and eliminating dampness |
| CN105994836A (en) * | 2016-06-20 | 2016-10-12 | 柳州市美食联盟协会 | Jasmine tea |
| CN106035858A (en) * | 2016-06-08 | 2016-10-26 | 罗源生春源茶业有限责任公司 | Instant jasmine tea |
| CN106942426A (en) * | 2017-03-02 | 2017-07-14 | 福州福民茶叶有限公司 | A kind of processing technology of the instant jasmine black tea of health |
| CN107836544A (en) * | 2017-12-13 | 2018-03-27 | 湖南潇湘茶业有限公司 | A kind of instant jasmine tea and preparation method thereof |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107475026A (en) * | 2017-10-10 | 2017-12-15 | 柳州市茶霖酒业科技有限责任公司 | A kind of preparation method of jasmine tea wine |
| CN108578519A (en) * | 2018-04-11 | 2018-09-28 | 福建农林大学 | A kind of anti-oxidant eyedrops and preparation method thereof containing jasmine tea extract |
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| CN101189996A (en) * | 2006-11-30 | 2008-06-04 | 四川宇妥藏药药业有限责任公司 | Health-care tea and its preparing process |
| CN101301016A (en) * | 2008-06-18 | 2008-11-12 | 沈阳药科大学 | Camellia functional instant tea powder and preparation thereof |
| CN102835499A (en) * | 2011-06-24 | 2012-12-26 | 南通玺运贸易有限公司 | Seasoned orange peel tea containing soluble dietary fibers |
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2013
- 2013-12-03 CN CN201310641501.3A patent/CN103815079B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101189996A (en) * | 2006-11-30 | 2008-06-04 | 四川宇妥藏药药业有限责任公司 | Health-care tea and its preparing process |
| CN101301016A (en) * | 2008-06-18 | 2008-11-12 | 沈阳药科大学 | Camellia functional instant tea powder and preparation thereof |
| CN102835499A (en) * | 2011-06-24 | 2012-12-26 | 南通玺运贸易有限公司 | Seasoned orange peel tea containing soluble dietary fibers |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105875925A (en) * | 2016-05-03 | 2016-08-24 | 福建春伦茶业集团有限公司 | Jasmine tea with effects of clearing away heat and eliminating dampness |
| CN106035858A (en) * | 2016-06-08 | 2016-10-26 | 罗源生春源茶业有限责任公司 | Instant jasmine tea |
| CN105994836A (en) * | 2016-06-20 | 2016-10-12 | 柳州市美食联盟协会 | Jasmine tea |
| CN106942426A (en) * | 2017-03-02 | 2017-07-14 | 福州福民茶叶有限公司 | A kind of processing technology of the instant jasmine black tea of health |
| CN107836544A (en) * | 2017-12-13 | 2018-03-27 | 湖南潇湘茶业有限公司 | A kind of instant jasmine tea and preparation method thereof |
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| CN103815079B (en) | 2016-01-13 |
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Application publication date: 20140528 Assignee: Yancheng Nuohao Xinxiang Technology Co.,Ltd. Assignor: Yancheng Silk Road Information Technology Service Co.,Ltd. Contract record no.: X2023980043986 Denomination of invention: A preparation method of instant jasmine tea Granted publication date: 20160113 License type: Common License Record date: 20231024 |
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Application publication date: 20140528 Assignee: Jiangsu Jiezhimeng New Energy Technology Co.,Ltd.|Yancheng Yuanshun Environmental Protection Technology Co.,Ltd.|Jiangsu Xingneng Environmental Protection Technology Co.,Ltd.|Tianneng carbon (Jiangsu) Co.,Ltd. Assignor: Yancheng Silk Road Information Technology Service Co.,Ltd. Contract record no.: X2023980047304 Denomination of invention: A method for preparing instant jasmine tea Granted publication date: 20160113 License type: Common License Record date: 20231118 |
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Assignee: Jiangsu Jiezhimeng New Energy Technology Co.,Ltd.|Yancheng Yuanshun Environmental Protection Technology Co.,Ltd.|Jiangsu Xingneng Environmental Protection Technology Co.,Ltd.|Tianneng carbon (Jiangsu) Co.,Ltd. Assignor: Yancheng Silk Road Information Technology Service Co.,Ltd. Contract record no.: X2023980047304 Date of cancellation: 20240425 Assignee: Yancheng Nuohao Xinxiang Technology Co.,Ltd. Assignor: Yancheng Silk Road Information Technology Service Co.,Ltd. Contract record no.: X2023980043986 Date of cancellation: 20240425 |
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