CN103815079B - A kind of preparation method of instant jasmine tea - Google Patents
A kind of preparation method of instant jasmine tea Download PDFInfo
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- CN103815079B CN103815079B CN201310641501.3A CN201310641501A CN103815079B CN 103815079 B CN103815079 B CN 103815079B CN 201310641501 A CN201310641501 A CN 201310641501A CN 103815079 B CN103815079 B CN 103815079B
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 56
- 235000010254 Jasminum officinale Nutrition 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 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 26
- 239000007788 liquid Substances 0.000 claims abstract description 15
- 239000006228 supernatant Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000047 product Substances 0.000 claims abstract description 14
- 238000000108 ultra-filtration Methods 0.000 claims abstract description 10
- 238000010438 heat treatment Methods 0.000 claims abstract description 8
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000005352 clarification Methods 0.000 claims abstract description 3
- 235000013616 tea Nutrition 0.000 claims description 44
- 239000012141 concentrate 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
- 238000007254 oxidation reaction Methods 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 5
- 238000005507 spraying Methods 0.000 claims description 5
- 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
- 238000002156 mixing Methods 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
- 238000000034 method Methods 0.000 abstract description 6
- 230000035622 drinking Effects 0.000 abstract description 5
- 235000014347 soups Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 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
- 238000004806 packaging method and process Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 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
- 206010061218 Inflammation Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000062793 Sorghum vulgare Species 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 ir 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
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
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- Tea And Coffee (AREA)
- Separation Using Semi-Permeable Membranes (AREA)
Abstract
The present invention relates to a kind of preparation method of instant jasmine tea, belong to the processing technique field of tea.It comprises the following steps: a, pretreatment: by weight, takes tealeaves 40 ~ 60 parts, Jasmine 30 ~ 50 parts and dried orange peel 5 ~ 15 parts and is exposed in air, and slow fire heating stir-fries 0.5 ~ 1 hour; B, hot-water soak: the hot water jasmine tea after stir-frying being placed in 75 DEG C ~ 90 DEG C soaks three times, soaks 2 ~ 4 hours at every turn, obtains 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; F, vacuum film are concentrated; G, drying, get product.The invention has the beneficial effects as follows: the instant jasmine tea of gained, soup look yellowish green light, mellow fresh refreshing, and safe for drinking is reliable.
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 to be carried out split, cellar for storing things system, makes tealeaves absorb the fragrance of a flower.
Instant jasmine tea is a kind of solid beverage that can be dissolved in the water rapidly processed by jasmine tea, generally forms through soak by water, concentrated and drying.In the preparation technology of existing instant jasmine tea, be generally the rate of dissolution, dissolubility and the active component that effectively extracts in jasmine tea that ensure instant jasmine tea, the long-time method decocted often is adopted to carry out, and when decocting, volatile ingredient in jasmine tea will vapor away with water vapour, tea perfume (or spice) will be caused not strong, the phenomenon that tea flavour is boring.So essence can be added in existing product to be allocated, when not brewing, with fragrance striking the nose, after brewing, then without fragrance, cause product quality degradation, and due to the interpolation of chemical essence, also there is potential safety hazard to healthy.Therefore, in effective guarantee jasmine tea while solid colour fragrance, the healthy of drinking person can not be affected 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 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 tealeaves 40 ~ 60 parts, Jasmine 30 ~ 50 parts and dried orange peel 5 ~ 15 parts and be exposed in air, and slow fire heating stir-fries 0.5 ~ 1 hour.Wherein the temperature of slow fire is between 40 ~ 60 DEG C, adopt slow fire for improving tea perfume (or spice), again can not be too high because of heating-up temperature, jasmine tea is caused to have burning, the oxygen simultaneously also helped in jasmine tea and air carries out oxidation reaction, Polyphenols in tealeaves, aldehydes and alcohol constituents can be well oxidized, thus can stimulating intestine and stomach after avoiding drinking.When stir-frying, preferably 0.5 ~ 1 hour, incomplete lower than this time oxidation reaction, then there is the paste smell of burning higher than this time.
B, hot-water soak: the hot water jasmine tea after stir-frying being placed in 75 DEG C ~ 90 DEG C soaks three times, soaks 2 ~ 4 hours at every turn, obtains soak; Wherein, adopt hot-water soak, be in order to avoid routine decoct time, the volatile ingredient in tea volatilizees with water vapour.
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; 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, 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 passing into oxygen is 2 hours.Be be oxidized the Polyphenols in tea, aldehydes and alcohol constituents further, carry out this step before ultrafiltration simultaneously, also help and ensure that millet paste is bright, the precipitation after can not responding enters into product.
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 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 the fragrance of a flower well, making taste have stereovision, and tea flavour can also be made pure and fresh fresh refreshing.The instant jasmine tea processed also has clearing heat and detoxicating, to shake spleen stomach invigorating, anti-inflammation effect.
(3) preparation method of the present invention, without the technique such as long-time decocting, concentrated, remains active component in jasmine tea effectively, before and after brewing, tea perfume (or spice) is strong lastingly, and tea flavour is mellow fresh refreshing, solves the technical barrier in the instant jasmine tea of existing processing 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:
Taking green tea 50kg, Jasmine 40kg and dried orange peel 10kg is exposed in air, and slow fire heating stir-fries 0.5 hour; Hot water jasmine tea after stir-frying being placed in 90 DEG C 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 ultrafiltration, obtains 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 jasmine tea is 3.4%.
Embodiment two:
Taking Pu'er tea 60kg, Jasmine 35kg and dried orange peel 5kg is exposed in air, and slow fire heating stir-fries 1 hour; Hot water jasmine tea after stir-frying being placed in 75 DEG C soaks three times, soaks 4 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 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 carry out oxidation reaction, the time passing into oxygen is 2 hours; After having reacted, reactant liquor is carried out ultrafiltration, obtains ultrafiltrate; By ultrafiltrate by vacuum film device, obtain concentrate; Concentrate is carried out freeze drying, obtains 27kg xeraphium, packaging, gets product.After testing, the polyphenol content of this instant jasmine tea is 3.2%.
Embodiment three:
Taking black tea 45kg, Jasmine 40kg and dried orange peel 15kg is exposed in air, and slow fire heating stir-fries 1 hour; Hot water jasmine tea after stir-frying 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; In this supernatant, pass into oxygen carry out oxidation reaction, the time passing into oxygen is 2 hours; After having reacted, reactant liquor is carried out ultrafiltration, obtains ultrafiltrate; By ultrafiltrate by vacuum film device, obtain concentrate; Concentrate is carried out spraying dry, obtains 28kg xeraphium, then add 5kg red date extract, mixing, packaging, gets product.After testing, the polyphenol content of this instant jasmine tea is 2.4%.
Embodiment four:
Taking green tea 40kg, Jasmine 50kg and dried orange peel 10kg is exposed in air, and slow fire heating stir-fries 0.5 hour; Hot water jasmine tea after stir-frying 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; In this supernatant, pass into oxygen carry out oxidation reaction, the time passing into oxygen is 2 hours; After having reacted, reactant liquor is carried out ultrafiltration, obtains 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 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 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 (5)
1. a preparation method for instant jasmine tea, is characterized in that: comprise the following steps:
A, pretreatment: by weight, take tealeaves 40 ~ 60 parts, Jasmine 30 ~ 50 parts and dried orange peel 5 ~ 15 parts and be exposed in air, and slow fire heating stir-fries 0.5 ~ 1 hour;
B, hot-water soak: the hot water jasmine tea after stir-frying being placed in 75 DEG C ~ 90 DEG C soaks three times, soaks 2 ~ 4 hours at every turn, obtains 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.
2. the preparation method of a kind of instant jasmine tea according to claim 1, is characterized in that: described tealeaves 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 carry out oxidation reaction, the time passing 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, 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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| CN201310641501.3A CN103815079B (en) | 2013-12-03 | 2013-12-03 | A kind of preparation method of instant jasmine tea |
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| CN103815079B true CN103815079B (en) | 2016-01-13 |
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Cited By (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 |
Families Citing this family (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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| 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 (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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| CN103815079A (en) | 2014-05-28 |
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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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