CN103988949A - Preparation technology of instant green tea - Google Patents
Preparation technology of instant green tea Download PDFInfo
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- CN103988949A CN103988949A CN201410191697.5A CN201410191697A CN103988949A CN 103988949 A CN103988949 A CN 103988949A CN 201410191697 A CN201410191697 A CN 201410191697A CN 103988949 A CN103988949 A CN 103988949A
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Abstract
The invention discloses a preparation technology of instant green tea and belongs to the technical field of plant extract preparation technology in the field of foods. The preparation technology of the instant green tea comprises five steps of fresh leaf treatment, countercurrent extraction, concentration, blowing of CO2 and drying. According to the invention, the defect that present instant green tea is hard to dissolve and easy to deliquesce and has no tea fragrance is mainly solved. By the preparation technology, active ingredients in green tea can be fully extracted and stored, and extraction time is short. After dissolved, a product is still natural green, is clear, transparent and bright, has intense tea fragrance, and has an excellent taste.
Description
Technical field
The present invention relates to the technical field of plant extracts preparation technology in field of food, particularly a kind of water extract of green tea is made the preparation technology of instant green tea.
Background technology
Instant tea is also referred to as drinking tea, and is that tealeaves extracts, concentrated highly finished product.Its bath is instant, there is no recrement, especially hardly the harmful heavy metal and pesticide remnant of mercurous, a plumbous class.Therefore, instant tea be take again " pure " as its characteristic, has won consumers in general's trust.Instant tea is derived from conventional tea, and is different from general beverage.It can brew separately, is convenient to again adjust drink with milk, fruit juice or bee product, is also applicable to being processed into carbonated drink, fruit wine, Western-style pastry, candy, parfait, ice cream and the dessert etc. of each species tool tea flavour; If be aided with holophytic nutrition composition (comprising edible fungus and metabolite thereof) and even the suitable Chinese herbal medicine of unique flavor, both can improve the color, smell and taste of tea and the health-care effect of the tea that significantly gains, that does not lose again tea should have style.The overall merit that instant tea has concurrently is lightweight, volume is little, packing is skilful, freight charges are economized, no matter standby as family, tourism is carried, still supply high-altitude, deep water, field, inferior particular surroundings and island, border area, have its original convenience, development prospect is immeasurable.
More and more to the research of green tea and report in recent years, the research of instant tea was also once become to many researchers' problem, and instant green tea powder in the market exists that millet paste color is yellowish-brown, cream down, flavour is light, fragrance is low, millet paste is clarified not, easily produce the quality problem such as muddiness and precipitation and tea powder cold cut be poor.The general manufacturing process of instant tea comprises now: water treatment, select materials, lixiviate, filtration, purification, concentrated, batching is mixed and stirred, dry.Instant tea processing not simply by millet paste concentrate drying just, it must apply high-tech means overcome indissoluble, easily deliquescence, without the disadvantage of tea perfume (or spice).Therefore, need badly and address the above problem.
Summary of the invention
The object of the invention is to: for the problem of above-mentioned existence, a kind of preparation technology of instant green tea is provided, solving current instant green tea powder exists that millet paste color is yellowish-brown, cream down, flavour is light, fragrance is low, millet paste is clarified not, easily produces the quality problem such as muddiness and precipitation and tea powder cold cut be poor, the present invention can fully extract and preserve active ingredient Tea Polyphenols and chlorophyll and the aroma substance in green tea, and extraction time is short, product is still natural green after dissolving, and clear and bright bright, tea is aromatic strongly fragrant, mouthfeel is all good.
The technical solution used in the present invention is as follows:
A preparation technology for instant green tea, comprises the following steps:
Step 1, fresh leaf is processed: choose the bud green tealeaves of high-quality, complete, obtain green tea water-removing leaves;
Step 2, counter-flow extraction: green tea water-removing leaves is put into counterflow extraction apparatus, add distilled water, tea mass ratio is 1:6～1:15, carries out counter-flow extraction, filters discharging after extraction, merging filtrate after removal tea grounds, obtains tea juice;
Step 3, concentrated: the tea juice in step 2, successively through the concentrated concentrate of film coarse filtration, film ultrafiltration concentration and membrane reverse osmosis, is obtained to tea concentrate;
Step 4, logical CO
2: before concentrate is dry, first pass into CO
2, make to be full of micro-bubble in tea concentrate;
Step 5, dry: step 4 passes into CO
2after tea concentrate by spray drying process, be dried, after sterilization, be packaged to be instant green tea finished product.
Preferably, described step 2 counter-flow extraction extracting condition is at 20～60 ℃, extracts each 10～20min 1～3 time.
Preferably, described step 4 passes into CO
2time be 10min～1h.
Further, described step 5 spray drying process hot-air inlets temperature is 150～180 ℃, and delivery temperature is 50～90 ℃.
Further, in described step 5, be dried and can also adopt freeze-drying, before employing freeze-drying, do not need to pass into CO
2, described freeze-drying cryogenic conditions is-5～-35 ℃.
Further, the formulation of described step 5 medium green instant tea finished product can be made into sheet, particle, fine powder and liquid.
In sum, beneficial effect of the present invention:
1, the present invention adopts counter-flow extraction, adds distilled water, has avoided employing organic solvent as harmful in acetone etc.The active ingredients such as counter-flow extraction, take water as extracting solvent, and temperature is controlled at 60 ℃, and whole leaching process is dynamically continuous, and extraction efficiency is high, the Tea Polyphenols in tealeaves are not destroyed.Both guaranteed that low-temperature short-time volatile, easily spoiled, material easy to change extracted, guaranteed again that oozing of tea grounds washed, obtained the reservation of color, smell and taste and the tea juice of high extraction high concentration.
2, adopt spray drying process, the fragrant loss of tea is little, and drying efficiency is high, and instant performance is good; Before spraying is dry, first pass into carbon dioxide, make tea concentrate be full of micro-bubble, spraying and when dry, carbon dioxide is run out of, and tea powder will form the granule of hollow one by one, and the tea powder of making is instant effective.
3, membrane filtration is all to operate at normal temperatures, is conducive to the preservation of color, nutritional labeling and fragrance, has effectively improved the quality of product.
4, the present invention can not only fully extract and preserve the active ingredient in green tea, and extraction time is short, after product dissolves, is still natural green, and clear and bright bright, tea is aromatic strongly fragrant, mouthfeel is all good.
The specific embodiment
The preparation technology of a kind of instant green tea of the present invention, comprises the following steps:
Step 1, fresh leaf is processed: choose the bud green tealeaves of high-quality, complete, obtain green tea water-removing leaves;
Step 2, counter-flow extraction: green tea water-removing leaves is put into counterflow extraction apparatus, add distilled water, tea mass ratio is 1:6～1:15, carries out counter-flow extraction, filters discharging after extraction, merging filtrate after removal tea grounds, obtains tea juice;
Step 3, concentrated: the tea juice in step 2, successively through the concentrated concentrate of film coarse filtration, film ultrafiltration concentration and membrane reverse osmosis, is obtained to tea concentrate;
Step 4, logical CO
2: before concentrate is dry, first pass into CO
2, make to be full of micro-bubble in tea concentrate;
Step 5, dry: step 4 passes into CO
2after tea concentrate by spray drying process, be dried, after sterilization, be packaged to be instant green tea finished product.
Preferably, described step 2 counter-flow extraction extracting condition is at 20～60 ℃, extracts each 10～20min 1～3 time.
Preferably, described step 4 passes into CO
2time be 10min～1h.
Further, described step 5 spray drying process hot-air inlets temperature is 150～180 ℃, and delivery temperature is 50～90 ℃.
Further, in described step 5, be dried and can also adopt freeze-drying, before employing freeze-drying, do not need to pass into CO
2, described freeze-drying cryogenic conditions is-5～-35 ℃.
Further, the formulation of described step 5 medium green instant tea finished product can be made into sheet, particle, fine powder and liquid.
Below in conjunction with embodiment, the present invention is further described:
Embodiment 1
The preparation technology of instant green tea: choose the bud green tealeaves of 1000kg high-quality, complete, obtain green tea water-removing leaves; Green tea water-removing leaves is put into counterflow extraction apparatus, add 10000kg distilled water to carry out counter-flow extraction, extracting condition is at 50 ℃, extracts 2 times, and each 15min, filters discharging after extraction, and merging filtrate after removal tea grounds, obtains tea juice; Tea juice, successively through the concentrated concentrate of film coarse filtration, film ultrafiltration concentration and membrane reverse osmosis, is obtained to tea concentrate; Before concentrate is dry, first pass into the CO of 20min
2, make to be full of micro-bubble in tea concentrate; Pass into CO
2after tea concentrate by spray drying process, be dried; spraying heated drying air inlet temperature is 150 ℃; delivery temperature is to be packaged to be instant green tea finished product after 80 ℃ of sterilizations, and described instant green tea finished product is made fine-powdered, can also make sheet, particle or liquid.
Embodiment 2
The preparation technology of instant green tea: choose the bud green tealeaves of 1000kg high-quality, complete, obtain green tea water-removing leaves; Green tea water-removing leaves is put into counterflow extraction apparatus, add 12000kg distilled water to carry out counter-flow extraction, extracting condition is at 40 ℃, extracts 2 times, and each 20min, filters discharging after extraction, and merging filtrate after removal tea grounds, obtains tea juice; Tea juice, successively through the concentrated concentrate of film coarse filtration, film ultrafiltration concentration and membrane reverse osmosis, is obtained to tea concentrate; Before concentrate is dry, first pass into the CO of 40min
2, make to be full of micro-bubble in tea concentrate; Pass into CO
2after tea concentrate by spray drying process, be dried; spraying heated drying air inlet temperature is 180 ℃; delivery temperature is to be packaged to be instant green tea finished product after 90 ℃ of sterilizations, and described instant green tea finished product is made fine-powdered, can also make sheet, particle or liquid.
Embodiment 3
The preparation technology of instant green tea: choose the bud green tealeaves of 1000kg high-quality, complete, obtain green tea water-removing leaves; Green tea water-removing leaves is put into counterflow extraction apparatus, add 15000kg distilled water to carry out counter-flow extraction, extracting condition is at 60 ℃, extracts 3 times, and each 20min, filters discharging after extraction, and merging filtrate after removal tea grounds, obtains tea juice; Tea juice, successively through the concentrated concentrate of film coarse filtration, film ultrafiltration concentration and membrane reverse osmosis, is obtained to tea concentrate; Before concentrate is dry, first pass into the CO of 20min
2, make to be full of micro-bubble in tea concentrate; Pass into CO
2after tea concentrate by spray drying process, be dried; spraying heated drying air inlet temperature is 160 ℃; delivery temperature is to be packaged to be instant green tea finished product after 70 ℃ of sterilizations, and described instant green tea finished product is made fine-powdered, can also make sheet, particle or liquid.
Above-described embodiment is made instant green tea powder, drinkable by brewed in hot water.After the instant green tea powder preparing is brewed, observe and check.First carrying out organoleptic indicator's judge, is exactly finally the judge of sanitary index.
1, instant green tea organoleptic indicator's judgment criteria: color and luster, is the micro-Huang of light rate to pale yellow; Outward appearance, powder or particle, nothing caking; Fragrance and flavour, should have fragrance and the flavour of green tea uniqueness, must not have peculiar smell; Impurity, without macroscopic exogenous impurity.
Embodiments of the invention are observed, known by sense organ: instant green tea prepared by the present invention, color and luster clear and bright bright, dissolve after soup look green and bright, be natural green; Free from admixture free from extraneous odour, tea is aromatic strongly fragrant, and mouthfeel is all good, meets organoleptic indicator completely.
2, instant green tea sanitary index, below shows by form whether the instant green tea that the present invention prepares meets sanitary standard, in Table 1.
The instant green tea sanitary index that table 1 the present invention prepares
| Project | General instant green tea index | Instant green tea index of the present invention |
| Moisture, %≤ | 6 | 5 |
| Tea Polyphenols, % >= | 30 | 40 |
| Caffeine, % >= | 5 | 8 |
| Lead, mg/kg≤ | 20 | 20 |
| Copper, %≤ | 60 | 60 |
| Total number of bacteria, cfu/g≤ | 5000 | 5000 |
| Escherichia coli, cfu/100g≤ | 30 | 30 |
| Mould and saccharomycete, cfu/g≤ | 50 | 50 |
Claims (6)
1. a preparation technology for instant green tea, is characterized in that comprising the following steps:
Step 1, fresh leaf is processed: choose the bud green tealeaves of high-quality, complete, obtain green tea water-removing leaves;
Step 2, counter-flow extraction: green tea water-removing leaves is put into counterflow extraction apparatus, add distilled water, tea mass ratio is 1:6～1:15, carries out counter-flow extraction, filters discharging after extraction, merging filtrate after removal tea grounds, obtains tea juice;
Step 3, concentrated: the tea juice in step 2, successively through the concentrated concentrate of film coarse filtration, film ultrafiltration concentration and membrane reverse osmosis, is obtained to tea concentrate;
Step 4, logical CO
2: before concentrate is dry, first pass into CO
2, make to be full of micro-bubble in tea concentrate;
Step 5, dry: step 4 passes into CO
2after tea concentrate by spray drying process, be dried, after sterilization, be packaged to be instant green tea finished product.
2. the preparation technology of a kind of instant green tea as claimed in claim 1, is characterized in that: described step 2 counter-flow extraction extracting condition, at 20～60 ℃, extracts each 10～20min 1～3 time.
3. the preparation technology of a kind of instant green tea as claimed in claim 1, is characterized in that: described step 4 passes into CO
2time be 10min～1h.
4. the preparation technology of a kind of instant green tea as claimed in claim 1, is characterized in that: described step 5 spray drying process hot-air inlets temperature is 150～180 ℃, and delivery temperature is 50～90 ℃.
5. the preparation technology of a kind of instant green tea as claimed in claim 1, is characterized in that: in described step 5, be dried and can also adopt freeze-drying, before employing freeze-drying, do not need to pass into CO
2, described freeze-drying cryogenic conditions is-5～-35 ℃.
6. the preparation technology of a kind of instant green tea as claimed in claim 1, is characterized in that: the formulation of described step 5 medium green instant tea finished product can be made into sheet, particle, fine powder and liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410191697.5A CN103988949A (en) | 2014-05-08 | 2014-05-08 | Preparation technology of instant green tea |
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|---|---|---|---|
| CN201410191697.5A CN103988949A (en) | 2014-05-08 | 2014-05-08 | Preparation technology of instant green tea |
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| CN103988949A true CN103988949A (en) | 2014-08-20 |
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| CN201410191697.5A Pending CN103988949A (en) | 2014-05-08 | 2014-05-08 | Preparation technology of instant green tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260352A (en) * | 2016-08-22 | 2017-01-04 | 彭常安 | A kind of Hydrocotyle vulgaris L. Herba Artemisiae Annuae health tea and preparation method thereof |
| CN107889909A (en) * | 2017-10-31 | 2018-04-10 | 中华全国供销合作总社杭州茶叶研究所 | A kind of instant tea granule and preparation method thereof |
| CN108770965A (en) * | 2018-06-26 | 2018-11-09 | 健士星生物技术研发(上海)有限公司 | A kind of preparation method of low oxalic acid instant green tea |
| CN108991180A (en) * | 2018-08-29 | 2018-12-14 | 南京普派医疗科技有限公司 | A kind of instant health-care tea and preparation method thereof |
| CN109463491A (en) * | 2019-01-07 | 2019-03-15 | 刘安军 | A kind of instant green tea and preparation method thereof rich in chlorophillins |
| CN109497218A (en) * | 2019-01-15 | 2019-03-22 | 福建仙洋洋生物科技有限公司 | A kind of technique of production energy-saving high-quality tea concentrate |
| CN110755203A (en) * | 2018-07-27 | 2020-02-07 | 王文教 | Processing technology of Pu' er tea paper diaper |
-
2014
- 2014-05-08 CN CN201410191697.5A patent/CN103988949A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260352A (en) * | 2016-08-22 | 2017-01-04 | 彭常安 | A kind of Hydrocotyle vulgaris L. Herba Artemisiae Annuae health tea and preparation method thereof |
| CN107889909A (en) * | 2017-10-31 | 2018-04-10 | 中华全国供销合作总社杭州茶叶研究所 | A kind of instant tea granule and preparation method thereof |
| CN108770965A (en) * | 2018-06-26 | 2018-11-09 | 健士星生物技术研发(上海)有限公司 | A kind of preparation method of low oxalic acid instant green tea |
| CN110755203A (en) * | 2018-07-27 | 2020-02-07 | 王文教 | Processing technology of Pu' er tea paper diaper |
| CN108991180A (en) * | 2018-08-29 | 2018-12-14 | 南京普派医疗科技有限公司 | A kind of instant health-care tea and preparation method thereof |
| CN109463491A (en) * | 2019-01-07 | 2019-03-15 | 刘安军 | A kind of instant green tea and preparation method thereof rich in chlorophillins |
| CN109497218A (en) * | 2019-01-15 | 2019-03-22 | 福建仙洋洋生物科技有限公司 | A kind of technique of production energy-saving high-quality tea concentrate |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140820 |