CN104082455B - A kind of milk flavoured type instant oolong tea powder and processing method thereof - Google Patents
A kind of milk flavoured type instant oolong tea powder and processing method thereof Download PDFInfo
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- CN104082455B CN104082455B CN201410275502.5A CN201410275502A CN104082455B CN 104082455 B CN104082455 B CN 104082455B CN 201410275502 A CN201410275502 A CN 201410275502A CN 104082455 B CN104082455 B CN 104082455B
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- oolong tea
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- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 62
- 235000020333 oolong tea Nutrition 0.000 title claims abstract description 62
- 239000008267 milk Substances 0.000 title claims abstract description 31
- 210000004080 milk Anatomy 0.000 title claims abstract description 31
- 235000013336 milk Nutrition 0.000 title claims abstract description 31
- 239000000843 powder Substances 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000012141 concentrate Substances 0.000 claims abstract description 25
- 235000013616 tea Nutrition 0.000 claims abstract description 25
- 241001122767 Theaceae Species 0.000 claims abstract description 21
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 12
- 238000011084 recovery Methods 0.000 claims abstract description 12
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 9
- 240000009206 Hemerocallis fulva Species 0.000 claims abstract description 8
- 235000002941 Hemerocallis fulva Nutrition 0.000 claims abstract description 8
- 238000000605 extraction Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000000470 constituent Substances 0.000 claims description 10
- 102000006995 beta-Glucosidase Human genes 0.000 claims description 5
- 108010047754 beta-Glucosidase Proteins 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 230000003647 oxidation Effects 0.000 claims description 4
- 238000007254 oxidation reaction Methods 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 16
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 4
- 206010021703 Indifference Diseases 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract description 3
- 230000035622 drinking Effects 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract description 2
- 230000008520 organization Effects 0.000 abstract description 2
- 239000002304 perfume Substances 0.000 abstract description 2
- 239000007787 solid Substances 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000020344 instant tea Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 239000012530 fluid Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 230000008719 thickening Effects 0.000 description 3
- 229910000960 colored gold Inorganic materials 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000233855 Orchidaceae Species 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 230000006399 behavior Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
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- Tea And Coffee (AREA)
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Abstract
The present invention relates to a kind of milk flavoured type instant oolong tea powder and processing method thereof, it is assorted that the ratio of down payment kwan-yin oolong tea 30% ~ 40%, Tieguanyin oolong tea 40% ~ 50%, golden tawny daylily oolong tea 10% ~ 20% carries out raw material, then concentrate through enzymolysis processing, extraction, fragrance recovery, tubular type separation, cryogenic vacuum, recovery fragrance added in concentrate, add the operations such as crude milk essence, vacuum freeze drying, process energy rapid solution in water, the instant oolong tea tea powder of the natural milk of tool, tea perfume (or spice).The present invention is by the optimum organization of the rationally assorted and modern separation and extraction technology of oolong tea raw material, avoid the loss that tradition processes fragrance component and the flavour composition caused, thus remain the original feature of oolong tea, brew rear golden yellow color to become clear, mellow time of flavour is sweet, the aloof from politics and material pursuits strong fragrance of fragrance, has natural milk simultaneously, can be used for the allotment of liquid pure tea beverage, directly the drinking of solid pure tea beverages.
Description
Technical field
The present invention relates to a kind of processing method of olong tea powder, particularly relate to a kind of processing method of milk flavoured type instant oolong tea powder.
Background technology
Oolong tea is one of Chinese well-known tea, belongs to semi-fermented tea class, the Tieguanyin oolong tea wherein in oolong tea unique " kwan-yin rhythm ", and have the orchid of natural strong fragrance fragrant, flavour is mellow sweet fresh, returns sweet long, and soup coloured gold is yellow rich and gaudy like amber; Gold kwan-yin oolong tea, fragrant aroma is deep and remote long, and mellow time of flavour is sweet, and " charm " shows, and soup coloured gold Huang is limpid; Gold tawny daylily oolong tea set unique milk fragrance of a flower gas, be the tea product comparatively shown unique characteristics in the tea of Taiwan, its maximum qualitative characteristics has one significantly " milk ".Instant oolong tea is the one in instant tea powder, selected high-quality oolong tea, through modern separating and purifying technology, and instant-drink, light portable, by fat-reducing personage is had deep love for.The pharmacological action of oolong tea, outstanding behaviours reducing fat, in fat-reducing etc., the dark favor national by Japan, Southeast Asia etc.Traditional processing method be frozen fresh oolong tea is carried out after extraction concentrated carry out spraying dry after be made into tea powder, this instant tea powder preparation method easily causes the loss of fragrance component and flavour composition.
Summary of the invention
(1) technical problem that will solve
The technical problem to be solved in the present invention is exactly the processing method how providing a kind of milk flavoured type instant oolong tea powder, avoids the loss of processing fragrance component and the flavour composition caused.
(2) technical scheme
In order to solve the problems of the technologies described above, the invention provides a kind of processing method of milk flavoured type instant oolong tea powder, it is characterized in that, comprise the following steps:
Step one: by assorted for the ratio of quality down payment kwan-yin oolong tea 30% ~ 40% of tea raw material, Tieguanyin oolong tea 40% ~ 50%, golden tawny daylily oolong tea 10% ~ 20%;
Step 2: tea raw material is adopted under the environment of 35 ~ 40 DEG C the process of beta-glucosidase enzymolysis;
Step 3: after enzymolysis processing, utilizes closed extractor to extract, and Extracting temperature is 60 ~ 80 DEG C, and extraction time is 1 ~ 2 hour, obtains extract;
Aroma Constituents of Oolong Tea is reclaimed by aroma recovery systems;
Step 4: extract carries out centrifugally reaching clarifying effect through the high speed channel separator of 18000r/min, avoids conventional film and filters the loss causing tealeaves flavour composition;
Step 5: carry out cryogenic vacuum to extract and concentrate at 20 ~ 25 DEG C of temperature, avoids the oxidation that conventional high-temperature concentrates the tealeaves flavour composition caused, by the water evaporates in product, obtains concentrate;
Step 6: the Aroma Constituents of Oolong Tea reclaimed when step 3 being extracted adds in concentrate, mixing;
Step 7: the ratio of adding 2 ~ 4ml crude milk essence according to 1 kilogram of tea raw material, adds in concentrate by crude milk essence;
Step 8: concentrate is carried out vacuum freeze drying, avoid the loss of the tea aroma composition that conventionally spray-dried causes and the oxidation of flavour composition, cryogenic temperature is-30 DEG C ~-40 DEG C, and the vacuum freeze drying time is 12 ~ 14 hours.
The present invention also provides a kind of milk flavoured type instant oolong tea powder, it is characterized in that, described milk flavoured type instant oolong tea powder obtains according to method mentioned above processing.
(3) beneficial effect
A kind of milk flavoured type instant oolong tea powder of the present invention and processing method thereof, the ratio of down payment kwan-yin oolong tea 30% ~ 40%, Tieguanyin oolong tea 40% ~ 50%, golden tawny daylily oolong tea 10% ~ 20% carries out the assorted of raw material, then concentrate through enzymolysis processing, extraction, fragrance recovery, tubular type separation, cryogenic vacuum, recovery fragrance added in concentrate, add the operations such as crude milk essence, vacuum freeze drying, process energy rapid solution in water, the instant oolong tea tea powder of the natural milk of tool, tea perfume (or spice).The present invention is by the optimum organization of the rationally assorted and modern separation and extraction technology of oolong tea raw material, avoid the loss of processing fragrance component and the flavour composition caused, thus remain original feature of oolong tea, brew rear golden yellow color to become clear, mellow time of flavour is sweet, the aloof from politics and material pursuits strong fragrance of fragrance, has natural milk simultaneously, can be used for the allotment of liquid pure tea beverage, directly the drinking of solid pure tea beverages.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1: the block flowsheet schematic diagram of the processing method of a kind of milk flavoured type instant oolong tea powder provided by the invention.
Detailed description of the invention
Below in conjunction with drawings and Examples, embodiments of the present invention are described in further detail.Following examples for illustration of the present invention, but can not be used for limiting the scope of the invention.
Embodiment 1: get oolong 20kg, wherein golden kwan-yin oolong tea 40%, Tieguanyin oolong tea 40%, golden tawny daylily oolong tea 20%, enzymolysis processing is carried out with beta-glucosidase, extract through closed after enzymolysis processing, Extracting temperature is 60 DEG C, time 2 h, reclaims Aroma Constituents of Oolong Tea by aroma recovery systems simultaneously; Extract is separated through tubular type; Cryogenic vacuum concentrates, and thickening temperature is 20 DEG C, and fluid concentration is 41%; The ratio of adding 2ml crude milk essence according to 1 kilogram of tea raw material is added in concentrate, adds in concentrate by the Aroma Constituents of Oolong Tea of recovery simultaneously, mixing; Vacuum freeze drying 12 hours, cryogenic temperature is-30 °, obtains 4.22kg instant tea powder, pulverizes, crosses 60 mesh sieves, pack with interior double-deck PE bag.
Embodiment 2: get oolong 20kg, wherein golden kwan-yin oolong tea 40%, Tieguanyin oolong tea 50%, golden tawny daylily oolong tea 10%, enzymolysis processing is carried out with beta-glucosidase, extract through closed after enzymolysis processing, Extracting temperature is 70 DEG C, 1.5 hours time, reclaim Aroma Constituents of Oolong Tea by aroma recovery systems simultaneously; Extract is separated through tubular type; Cryogenic vacuum concentrates, and thickening temperature is 20 DEG C, and fluid concentration is 43%; The ratio of adding 2ml crude milk essence according to 1 kilogram of tea raw material is added in concentrate, adds in concentrate by the Aroma Constituents of Oolong Tea of recovery simultaneously, mixing; Vacuum freeze drying 12 hours, cryogenic temperature is-35 DEG C, obtains 4.45kg instant tea powder, pulverizes, crosses 60 mesh sieves, pack with interior double-deck PE bag.
Embodiment 3: get oolong 20kg, wherein golden kwan-yin oolong tea 40%, Tieguanyin oolong tea 40%, golden tawny daylily oolong tea 20%, enzymolysis processing is carried out with beta-glucosidase, extract through closed after enzymolysis processing, Extracting temperature is 80 DEG C, 1 hour time, reclaim Aroma Constituents of Oolong Tea by aroma recovery systems simultaneously; Extract is separated through tubular type; Cryogenic vacuum concentrates, and thickening temperature is 25 DEG C, and fluid concentration is 44%; The ratio of adding 4ml crude milk essence according to 1 kilogram of tea raw material is added in concentrate, adds in concentrate by the Aroma Constituents of Oolong Tea of recovery simultaneously, mixing; Vacuum freeze drying 13 hours, cryogenic temperature is-35 DEG C, obtains 4.58kg instant tea powder, pulverizes, crosses 60 mesh sieves, pack with interior double-deck PE bag.
The organoleptic indicator of the instant oolong tea powder of above-described embodiment sees the following form:
| Project | Milk flavoured type instant oolong tea | Conventional instant oolong tea |
| Profile | Hollow bead, wafer-like, glossy | Powdered, matt |
| Flavour | Mellow time sweet, is with natural milk | Alcohol and |
| Soup look | Golden yellow bright, deposit-free | Golden yellow still bright, there is sediment |
| Fragrance | Aloof from politics and material pursuits strong fragrance, natural milk | Pure |
| Instant capacity | Can rapid solution in hot water or cold water | Can dissolve in the hot water after stirring |
Table 1
Above embodiment is only for illustration of the present invention, but not limitation of the present invention.Although with reference to embodiment to invention has been detailed description, those of ordinary skill in the art is to be understood that, various combination, amendment or equivalent replacement are carried out to technical scheme of the present invention, do not depart from the spirit and scope of technical solution of the present invention, all should be encompassed in the middle of right of the present invention.
Claims (2)
1. a processing method for milk flavoured type instant oolong tea powder, is characterized in that, comprises the following steps:
Step one: by assorted for the ratio of quality down payment kwan-yin oolong tea 30% ~ 40% of tea raw material, Tieguanyin oolong tea 40% ~ 50%, golden tawny daylily oolong tea 10% ~ 20%;
Step 2: tea raw material is adopted under the environment of 35 ~ 40 DEG C the process of beta-glucosidase enzymolysis;
Step 3: after enzymolysis processing, utilizes closed extractor to extract, and Extracting temperature is 60 ~ 80 DEG C, and extraction time is 1 ~ 2 hour, obtains extract;
Aroma Constituents of Oolong Tea is reclaimed by aroma recovery systems;
Step 4: extract carries out centrifugally reaching clarifying effect through the high speed channel separator of 18000r/min, avoids conventional film and filters the loss causing tealeaves flavour composition;
Step 5: carry out cryogenic vacuum to extract and concentrate at 20 ~ 25 DEG C of temperature, avoids the oxidation that conventional high-temperature concentrates the tealeaves flavour composition caused, by the water evaporates in product, obtains concentrate;
Step 6: the Aroma Constituents of Oolong Tea reclaimed when step 3 being extracted adds in concentrate, mixing;
Step 7: the ratio of adding 2 ~ 4ml crude milk essence according to 1 kilogram of tea raw material, adds in concentrate by crude milk essence;
Step 8: concentrate is carried out vacuum freeze drying, avoid the loss of the tea aroma composition that conventionally spray-dried causes and the oxidation of flavour composition, cryogenic temperature is-30 DEG C ~-40 DEG C, and the vacuum freeze drying time is 12 ~ 14 hours.
2. a milk flavoured type instant oolong tea powder, is characterized in that, the method processing according to claim 1 of described milk flavoured type instant oolong tea powder obtains.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410275502.5A CN104082455B (en) | 2014-06-19 | 2014-06-19 | A kind of milk flavoured type instant oolong tea powder and processing method thereof |
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| CN201410275502.5A CN104082455B (en) | 2014-06-19 | 2014-06-19 | A kind of milk flavoured type instant oolong tea powder and processing method thereof |
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| CN104082455B true CN104082455B (en) | 2016-03-16 |
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| CN106260159A (en) * | 2015-05-20 | 2017-01-04 | 蔡衍乞 | A kind of mediation tea allocated by various Folium Camelliae sinensis and the tune tea teacher of preparation mediation tea |
| CN114982842A (en) * | 2022-06-15 | 2022-09-02 | 福建基茶生物科技有限公司 | Preparation method of sweet osmanthus flavor black tea instant powder |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
| CN101189998A (en) * | 2006-11-28 | 2008-06-04 | 大闽食品（漳州）有限公司 | Method for processing cold soluble type instant tea |
| CN103271187A (en) * | 2013-05-21 | 2013-09-04 | 宁波优美肽生物科技有限公司 | Enzyme immobilization method for preparing tea concentrated juice or instant tea powder |
| CN103749799A (en) * | 2014-01-21 | 2014-04-30 | 中国农业科学院茶叶研究所 | Processing method of alcohol taste tea concentrated solution |
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2014
- 2014-06-19 CN CN201410275502.5A patent/CN104082455B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
| CN101189998A (en) * | 2006-11-28 | 2008-06-04 | 大闽食品（漳州）有限公司 | Method for processing cold soluble type instant tea |
| CN103271187A (en) * | 2013-05-21 | 2013-09-04 | 宁波优美肽生物科技有限公司 | Enzyme immobilization method for preparing tea concentrated juice or instant tea powder |
| CN103749799A (en) * | 2014-01-21 | 2014-04-30 | 中国农业科学院茶叶研究所 | Processing method of alcohol taste tea concentrated solution |
Non-Patent Citations (1)
| Title |
|---|
| 乌龙茶粉的研究;马荣山等;《饮料工业》;20040331;第7卷(第3期);摘要 * |
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Address after: 442300 Zhuxi Industrial Park, Hubei, Shiyan No. 1 Applicant after: HUBEI ZHONGXIN BIOTECHNOLOGY CO.,LTD. Address before: 442300 Zhuxi Industrial Park, Hubei, Shiyan No. 1 Applicant before: ZHUXI ZHONGXIN BIOTECH Co.,Ltd. |
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