CN104171133A - Method for preparing apple-flavored low-coffeine black tea - Google Patents
Method for preparing apple-flavored low-coffeine black tea Download PDFInfo
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- CN104171133A CN104171133A CN201410383318.2A CN201410383318A CN104171133A CN 104171133 A CN104171133 A CN 104171133A CN 201410383318 A CN201410383318 A CN 201410383318A CN 104171133 A CN104171133 A CN 104171133A
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Abstract
The invention relates to the field of food processing, and in particular relates to a method for processing apple-flavored low-coffeine black tea and an apple-flavored low-coffeine black tea product. The method comprises the following steps of grading fresh tea leaves according to a black tea requirement, and withering the tea leaves under a certain humidity and temperature condition; spraying an apple extract solution to the fresh tea leaves and rolling; performing fermentation on the rolled leaves; washing the fermented leaves with hot water; centrifugally dewatering the leaves; shaping the dewatered leaves; drying the tea leaves. According to the method disclosed by the invention, coffeine in the tea leaves can be effectively removed, the coffeine content of a tea raw material is reduced, and the apple flavor can be realized; therefore, the tea has the fruit flavor just like beverage and can meet more market requirements.
Description
Technical field
The present invention relates to food processing field, be specially a kind of apple aroma low-caffeine black tea processing method and product.
Background technology
Black tea belongs to full fermented tea, taking suitable new tea tooth leaf as raw material, through withering, knead (cutting), fermentation, the refining tea forming of series of process process such as dry, it is one of traditional tea kind, but along with the variation of market comsupton, the black tea of traditional flavor is difficult to meet the demand of market diversification, especially the appearance of black tea drinks, black tea is combined with various fruits and is formed the drink of multiple local flavor, and traditional tealeaves cannot meet this market demand.Meanwhile, the about 3-5% of the content of caffeine in tealeaves, is tealeaves characteristic flavor on basis composition and important quality composition, has certain health-care effect.But old man, pregnant woman, children, cardiac dysfunction and neurastheniac, tend to have a negative impact after the caffeine of absorption more amount.
Summary of the invention
For above-mentioned technical problem, the invention provides a kind of black tea with fruit taste, and reduce black tea and the processing method thereof of caffeine, concrete technical scheme is:
Apple aroma low-caffeine black tea preparation method, is characterized in that, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 24～34 DEG C, humidity are under 65～80% conditions, to wither 8～15 hours in temperature, controls tealeaves moisture content 60 ~ 72%;
(2) the fresh foliar spray of tea of step (1) being processed spills apple extract solution, kneads processing, 1～2 hour time; Spill 10 ~ 15g apple extract according to the fresh foliar spray of every 20 ~ 25kg tea;
Described apple extract preparation method is: apple peel is got pulp, adds vitamin C, obtains apple butter after fragmentation, in apple butter, add ethanolic solution, with ultrasonic wave extraction, after extraction, carry out suction filtration, the filtrate of gained obtains apple extract after concentrating, and apple extract freeze drying is preserved;
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 25 ~ 30 DEG C of fermentation temperatures, humidity 80 ~ 90%, fermentation time 3 ~ 5 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 90 ~ 95 DEG C of water temperatures, 2 ~ 5 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 850 ~ 1000 revs/min of rotating speeds, dewatering time 2 ~ 5 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (6) processing gained is dried, after being dried, had both obtained apple aroma low-caffeine black tea.
Wherein, the apple aroma low-caffeine black tea preparation method described in step (2), ultrasonic wave extraction time is 18 ~ 22 minutes, extracting temperature is 57 ~ 62 DEG C.
Apple aroma low-caffeine black tea preparation method described in step (2), the apple that ascorbic addition is every 1kg adds 1 ~ 2g vitamin C.The concentration of ethanolic solution is mass concentration 60%, and apple butter and ethanolic solution mix with volume 1:6.
Step (4) hot water drip washing, preferably scheme is, 92 ~ 93 DEG C of water temperatures, 3.5 minutes drip washing time.
What step (7) was described is dried, and comprises and being dried for twice, dry for the first time, 100 ~ 110 DEG C of gross fires, 5 ~ 8 minutes; Shakeout after cool to room temperature, dry for the second time, 90 ~ 95 DEG C of foot fire, are dried to moisture content below 5%.
The apple aroma low-caffeine black tea preparation method who provides of the present invention, effectively removes the caffeine in tealeaves, reduces the content of caffeine of tea raw material, and with apple local flavor, makes tealeaves also can equally with beverage have fruit-like flavour, meets the more market demand.
Detailed description of the invention
The specific embodiment of the present invention is described in conjunction with the embodiments, and contrasts with comparative example.
embodiment 1
Apple aroma low-caffeine black tea preparation method, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 24 DEG C, humidity are under 65% condition, to wither 15 hours in temperature, controls tealeaves moisture content 60%.
(2) the fresh foliar spray of tea of step (1) being processed spills apple extract solution, kneads processing, 1 hour time; Spill 10g apple extract according to the fresh foliar spray of every 20kg tea.
Described apple extract preparation method is: apple peel is got pulp, adds vitamin C, and the apple that ascorbic addition is every 1kg adds 1g vitamin C; After fragmentation, obtain apple butter, add ethanolic solution in apple butter, the concentration of ethanolic solution is mass concentration 60%, and apple butter and ethanolic solution mix with volume 1:6.With ultrasonic wave extraction, extraction time is 18 minutes, and extracting temperature is 57 DEG C; After extraction, carry out suction filtration, the filtrate of gained obtains apple extract after concentrating, and apple extract freeze drying is preserved.
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 25 DEG C of fermentation temperatures, humidity 80%, fermentation time 5 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 90 DEG C of water temperatures, 5 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 850 revs/min of rotating speeds, dewatering time 5 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (7) processing gained is dried, comprises and being dried for twice, dry for the first time, 100 DEG C of gross fires, 8 minutes; Shakeout after cool to room temperature, dry for the second time, 90 DEG C of foot fire, are dried to moisture content and below 5%, obtain apple aroma low-caffeine black tea.
embodiment 2
Apple aroma low-caffeine black tea preparation method, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 30 DEG C, humidity are under 75% condition, to wither 10 hours in temperature, controls tealeaves moisture content 65%.
(2) the fresh foliar spray of tea of step (1) being processed spills apple extract solution, kneads processing, 1.5 hours time; Spill 12g apple extract according to the fresh foliar spray of every 22kg tea.
Described apple extract preparation method is: apple peel is got pulp, adds vitamin C, and the apple that ascorbic addition is every 1kg adds 1.5g vitamin C; After fragmentation, obtain apple butter, add ethanolic solution in apple butter, the concentration of ethanolic solution is mass concentration 60%, and apple butter and ethanolic solution mix with volume 1:6.With ultrasonic wave extraction, extraction time is 20 minutes, and extracting temperature is 60 DEG C; After extraction, carry out suction filtration, the filtrate of gained obtains apple extract after concentrating, and apple extract freeze drying is preserved.
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 28 DEG C of fermentation temperatures, humidity 85%, fermentation time 4 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 92 DEG C of water temperatures, 4 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 950 revs/min of rotating speeds, dewatering time 3 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (7) processing gained is dried, comprises and being dried for twice, dry for the first time, 105 DEG C of gross fires, 6 minutes; Shakeout after cool to room temperature, dry for the second time, 93 DEG C of foot fire, are dried to moisture content and below 5%, obtain apple aroma low-caffeine black tea.
embodiment 3
Apple aroma low-caffeine black tea preparation method, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 34 DEG C, humidity are under 80% condition, to wither 8 hours in temperature, controls tealeaves moisture content 72%.
(2) the fresh foliar spray of tea of step (1) being processed spills apple extract solution, kneads processing, time 2 h; Spill 15g apple extract according to the fresh foliar spray of every 25kg tea.
Described apple extract preparation method is: apple peel is got pulp, adds vitamin C, and the apple that ascorbic addition is every 1kg adds 2g vitamin C; After fragmentation, obtain apple butter, add ethanolic solution in apple butter, the concentration of ethanolic solution is mass concentration 60%, and apple butter and ethanolic solution mix with volume 1:6.With ultrasonic wave extraction, extraction time is 22 minutes, and extracting temperature is 62 DEG C; After extraction, carry out suction filtration, the filtrate of gained obtains apple extract after concentrating, and apple extract freeze drying is preserved.
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 30 DEG C of fermentation temperatures, humidity 90%, fermentation time 3 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 95 DEG C of water temperatures, 2 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 1000 revs/min of rotating speeds, dewatering time 2 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (7) processing gained is dried, comprises and being dried for twice, dry for the first time, 110 DEG C of gross fires, 5 minutes; Shakeout after cool to room temperature, dry for the second time, 95 DEG C of foot fire, are dried to moisture content and below 5%, obtain apple aroma low-caffeine black tea.
embodiment 4
Apple aroma low-caffeine black tea preparation method, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 27 DEG C, humidity are under 76% condition, to wither 12 hours in temperature, controls tealeaves moisture content 68%.
(2) the fresh foliar spray of tea of step (1) being processed spills apple extract solution, kneads processing, 1.3 hours time; Spill 14g apple extract according to the fresh foliar spray of every 24kg tea.
Described apple extract preparation method is: apple peel is got pulp, adds vitamin C, and the apple that ascorbic addition is every 1kg adds 1.8g vitamin C; After fragmentation, obtain apple butter, add ethanolic solution in apple butter, the concentration of ethanolic solution is mass concentration 60%, and apple butter and ethanolic solution mix with volume 1:6.With ultrasonic wave extraction, extraction time is 21 minutes, and extracting temperature is 61 DEG C; After extraction, carry out suction filtration, the filtrate of gained obtains apple extract after concentrating, and apple extract freeze drying is preserved.
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 28 DEG C of fermentation temperatures, humidity 84%, fermentation time 4.5 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 92 DEG C of water temperatures, 3.5 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 920 revs/min of rotating speeds, dewatering time 4.5 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (6) processing gained is dried, comprises and being dried for twice, dry for the first time, 108 DEG C of gross fires, 5.5 minutes; Shakeout after cool to room temperature, dry for the second time, 92 DEG C of foot fire, are dried to moisture content and below 5%, obtain apple aroma low-caffeine black tea.
embodiment 5
Apple aroma low-caffeine black tea preparation method, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 27 DEG C, humidity are under 66% condition, to wither 9 hours in temperature, controls tealeaves moisture content 69%.
(2) the fresh foliar spray of tea of step (1) being processed spills apple extract solution, kneads processing, 1.7 hours time; Spill 14g apple extract according to the fresh foliar spray of every 21kg tea.
Described apple extract preparation method is: apple peel is got pulp, adds vitamin C, and the apple that ascorbic addition is every 1kg adds 1.8g vitamin C; After fragmentation, obtain apple butter, add ethanolic solution in apple butter, the concentration of ethanolic solution is mass concentration 60%, and apple butter and ethanolic solution mix with volume 1:6.With ultrasonic wave extraction, extraction time is 19 minutes, and extracting temperature is 59 DEG C; After extraction, carry out suction filtration, the filtrate of gained obtains apple extract after concentrating, and apple extract freeze drying is preserved.
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 27 DEG C of fermentation temperatures, humidity 82%, fermentation time 4 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 93 DEG C of water temperatures, 3.5 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 890 revs/min of rotating speeds, dewatering time 3.5 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (6) processing gained is dried, comprises and being dried for twice, dry for the first time, 106 DEG C of gross fires, 7 minutes; Shakeout after cool to room temperature, dry for the second time, 94 DEG C of foot fire, are dried to moisture content and below 5%, obtain apple aroma low-caffeine black tea.
comparative example
Black tea preparation method, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 27 DEG C, humidity are under 66% condition, to wither 9 hours in temperature, controls tealeaves moisture content 69%.
(2) the fresh leaf of tea of step (1) being processed, kneads processing, 1.7 hours time;
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 27 DEG C of fermentation temperatures, humidity 82%, fermentation time 4 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 93 DEG C of water temperatures, 3.5 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 890 revs/min of rotating speeds, dewatering time 3.5 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (6) processing gained is dried, comprises and being dried for twice, dry for the first time, 106 DEG C of gross fires, 7 minutes; Shakeout after cool to room temperature, dry for the second time, 94 DEG C of foot fire, are dried to moisture content and below 5%, obtain apple aroma low-caffeine black tea.
With the black tea of traditional handicraft processing in contrast, by above-described embodiment with content of caffeine measured by the prepared tealeaves of comparative example and organoleptic quality compares.The organoleptic quality of embodiment and comparative example is close, but content of caffeine significant difference, and comparing result is as following table:
| Sample number into spectrum | Content of caffeine (%) | Profile | Fragrance | Flavour | At the bottom of leaf |
| Embodiment 1 | 0.73 | 88 | 90 | 93 | 83 |
| Embodiment 2 | 0.70 | 86 | 91 | 92 | 84 |
| Embodiment 3 | 0.68 | 87 | 92 | 92 | 83 |
| Embodiment 4 | 0.71 | 85 | 91 | 93 | 83 |
| Embodiment 5 | 0.72 | 86 | 93 | 90 | 84 |
| Comparative example | 3.20 | 86 | 91 | 93 | 82 |
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof
.
Claims (6)
1. apple aroma low-caffeine black tea preparation method, is characterized in that, comprises the steps:
(1) fresh tea leaf being required to carry out classification processing according to black tea, is that 24～34 DEG C, humidity are under 65～80% conditions, to wither 8～15 hours in temperature, controls tealeaves moisture content 60 ~ 72%;
(2) the fresh foliar spray of tea of step (1) being processed spills apple extract solution, kneads processing, 1～2 hour time; Spill 10 ~ 15g apple extract according to the fresh foliar spray of every 20 ~ 25kg tea;
Described apple extract preparation method is: apple peel is got pulp, adds vitamin C, obtains apple butter after fragmentation, in apple butter, add ethanolic solution, with ultrasonic wave extraction, after extraction, carry out suction filtration, the filtrate of gained obtains apple extract after concentrating, and apple extract freeze drying is preserved;
(3) leaf of kneading of step (2) gained is carried out to fermentation process, 25 ~ 30 DEG C of fermentation temperatures, humidity 80 ~ 90%, fermentation time 3 ~ 5 hours, to tealeaves leaf look reddish yellow;
(4) by the fermentated leaves hot water drip washing of step (3) processing gained, 90 ~ 95 DEG C of water temperatures, 2 ~ 5 minutes drip washing time;
(5) leaf of step (4) processing gained is adopted to centrifugal dehydration treatment, 850 ~ 1000 revs/min of rotating speeds, dewatering time 2 ~ 5 minutes, until leaf surfaces is without the globule;
(6) the dehydration leaf of step (5) being processed to gained carries out Shape correction;
(7) tealeaves of step (6) processing gained is dried, after being dried, had both obtained apple aroma low-caffeine black tea.
2. apple aroma low-caffeine black tea preparation method according to claim 1, is characterized in that: described apple extract preparation method, and with ultrasonic wave extraction, extraction time is 18 ~ 22 minutes, extracting temperature is 57 ~ 62 DEG C.
3. apple aroma low-caffeine black tea preparation method according to claim 1, is characterized in that: described apple extract preparation method, the apple that ascorbic addition is every 1kg adds 1 ~ 2g vitamin C.
4. apple aroma low-caffeine black tea preparation method according to claim 1, is characterized in that: described apple extract preparation method, and the concentration of ethanolic solution is mass concentration 60%, apple butter and ethanolic solution mix with volume 1:6.
5. apple aroma low-caffeine black tea preparation method according to claim 1, is characterized in that: step (4) hot water drip washing, 92 ~ 93 DEG C of water temperatures, 3.5 minutes drip washing time.
6. apple aroma low-caffeine black tea preparation method according to claim 1, is characterized in that: what step (7) was described is dried, and comprises and being dried for twice, dry for the first time, 100 ~ 110 DEG C of gross fires, 5 ~ 8 minutes; Shakeout after cool to room temperature, dry for the second time, 90 ~ 95 DEG C of foot fire, are dried to moisture content below 5%.
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Cited By (10)
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| CN105267440A (en) * | 2015-10-10 | 2016-01-27 | 浙江长兴随易茶叶科技有限公司 | Preparation technology of high EGCG low caffeine tea extract |
| CN105360527A (en) * | 2015-11-19 | 2016-03-02 | 灵山县桂灵茶业有限公司 | Litchi black tea and processing method thereof |
| CN105475547A (en) * | 2015-12-05 | 2016-04-13 | 重庆和术堂生物科技有限公司 | Preparation system of fruity black tea |
| CN105594894A (en) * | 2015-12-31 | 2016-05-25 | 中国土产畜产进出口总公司 | Processing process for low-caffeine high-aroma acrid-taste-free tea leaves |
| CN105638947A (en) * | 2015-12-31 | 2016-06-08 | 中国土产畜产进出口总公司 | Processing technology for low-caffeine tea |
| CN106982952A (en) * | 2017-05-22 | 2017-07-28 | 普洱市普真茶业有限责任公司 | A kind of red tea producing process |
| CN108576263A (en) * | 2018-03-22 | 2018-09-28 | 晴隆县花贡镇巨鑫茶叶农民专业合作社 | A kind of processing method of fruity black tea |
| CN108617820A (en) * | 2018-04-27 | 2018-10-09 | 大闽食品（漳州）有限公司 | A kind of processing method of high GABA, low-caffeine black tea powder |
| CN109430463A (en) * | 2018-12-06 | 2019-03-08 | 四川龙溪茶业有限公司 | A kind of turmeric tea process technology |
| WO2019231426A1 (en) * | 2018-05-31 | 2019-12-05 | Yeditepe Universitesi | Method of pulsed electric field in black tea processing |
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105267440A (en) * | 2015-10-10 | 2016-01-27 | 浙江长兴随易茶叶科技有限公司 | Preparation technology of high EGCG low caffeine tea extract |
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| CN105475547A (en) * | 2015-12-05 | 2016-04-13 | 重庆和术堂生物科技有限公司 | Preparation system of fruity black tea |
| CN105638947B (en) * | 2015-12-31 | 2019-11-29 | 中国土产畜产进出口总公司 | A kind of processing technology of low-caffeine tealeaves |
| CN105638947A (en) * | 2015-12-31 | 2016-06-08 | 中国土产畜产进出口总公司 | Processing technology for low-caffeine tea |
| CN105594894A (en) * | 2015-12-31 | 2016-05-25 | 中国土产畜产进出口总公司 | Processing process for low-caffeine high-aroma acrid-taste-free tea leaves |
| CN105594894B (en) * | 2015-12-31 | 2019-11-29 | 中国土产畜产进出口总公司 | A kind of processing technology of the high-quality slender joss stick no astringent taste tealeaves of low-caffeine |
| CN106982952A (en) * | 2017-05-22 | 2017-07-28 | 普洱市普真茶业有限责任公司 | A kind of red tea producing process |
| CN108576263A (en) * | 2018-03-22 | 2018-09-28 | 晴隆县花贡镇巨鑫茶叶农民专业合作社 | A kind of processing method of fruity black tea |
| CN108617820A (en) * | 2018-04-27 | 2018-10-09 | 大闽食品（漳州）有限公司 | A kind of processing method of high GABA, low-caffeine black tea powder |
| WO2019231426A1 (en) * | 2018-05-31 | 2019-12-05 | Yeditepe Universitesi | Method of pulsed electric field in black tea processing |
| CN112672646A (en) * | 2018-05-31 | 2021-04-16 | 耶迪特普大学 | Method for pulse electric field in black tea treatment |
| CN109430463A (en) * | 2018-12-06 | 2019-03-08 | 四川龙溪茶业有限公司 | A kind of turmeric tea process technology |
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Application publication date: 20141203 |