CN104186815A - Preparation method of blueberry instant black tea powder - Google Patents

Preparation method of blueberry instant black tea powder Download PDF

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Publication number
CN104186815A
CN104186815A CN201410384982.9A CN201410384982A CN104186815A CN 104186815 A CN104186815 A CN 104186815A CN 201410384982 A CN201410384982 A CN 201410384982A CN 104186815 A CN104186815 A CN 104186815A
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China
Prior art keywords
tea
black tea
blueberry
tea powder
instant black
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CN201410384982.9A
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盖国丽
章燎源
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ANHUI THREE SQUIRRELS ELECTRONIC COMMERCE Co Ltd
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ANHUI THREE SQUIRRELS ELECTRONIC COMMERCE Co Ltd
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Priority to CN201410384982.9A priority Critical patent/CN104186815A/en
Publication of CN104186815A publication Critical patent/CN104186815A/en
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Abstract

The invention relates to a preparation method of blueberry instant black tea powder. The preparation method comprises the following steps: (1) with dry tea as a raw material, adding hot water for dynamically extracting the dry tea, and then filtering tea grounds to obtain a tea soup; (2) cooling the tea soup, adding fresh blueberry pulp and performing aerobic mixing and fermenting, stopping fermentation after a period of time, and removing fruit residues by filtering to obtain blueberry and black tea juice; and (3) concentrating the black tea juice obtained by fermentation by adopting a membrane concentration technology to obtain a black tea concentrated solution, and then sequentially performing vacuum freeze drying, crushing and sieving to obtain the blueberry instant black tea powder. The preparation method is simple in steps, and easy to operate; middle and low-grade green tea or oolong is selected as a raw material, the raw material is wide in source and is not limited by seasons and regions, and the production cost is low; the instant black tea powder prepared by adopting the preparation method is stable in quality; the content of theaflavin as a characteristic substance in the instant black tea reaches up to 2.8 percent, tea water made by the blueberry instant black tea powder is red and bright in color, fresh in fruity flavor and fresh and brisk in taste, and the variety of the instant tea powder is enriched.

Description

A kind of preparation method of blueberry instant black tea powder
Technical field
The invention belongs to processing of farm products field, relate to tealeaves deep processing, is to be widened and made the preparation method that the raw material sources of instant black tea make black tea by spreading the leaves on withering racks to dry, i.e. a kind of preparation method of blueberry instant black tea powder by technological means.
Background technology
Instant black tea mainly be take black tea as raw material, the solid product of a kind of Powdered or fine granularity being processed into by lixiviate, the operation such as concentrated and dry.Tea Pigment in black tea is that TFs and TRs are the important substance bases, particularly theaflavin TFs that forms Black Tea look and flavour, and the height of its content directly becomes positive correlation with the price of black tea.The formation of Tea Pigment is mainly the catechin particularly of the polyphenol compound in the fresh leaf of tea in the sweat of black tea, under the effect of polyphenol oxidase PPO and peroxidase POD, there is a series of enzymatic oxidation polymerization, condensation reaction, the non-enzymatic oxidation reaction that simultaneous causes due to hyther.
But because being subject to the impact of traditional Chinese tea culture and weather conditions, the prodution and development level of China's black tea is always lower, high-quality black tea quantity is relatively less, so byproduct limited amount and the price of black tea are higher, thereby can not meet the needs of Chinese tea deep processing, China is as traditional Green Tea Processing big country, in Tea Processing, formed a large amount of green tea byproducts, and these byproducts do not obtain effectively or efficiently utilization, and a lot of local summer autumn teas are abandoned not adopting substantially, so turning molten legal system, alkali arises at the historic moment for instant black tea, but the instant black tea soup color depth that the method is prepared is dark, alkali taste is dense, mouthfeel is thin, content as the characteristic material theaflavin of black tea is zero substantially.Afterwards, there is scholar by research, to set up the method for utilizing the fresh leaf suspension of tea fermentation to produce instant black tea, the method is mainly utilized in the fresh leaf of tea the polyphenols such as polyphenol oxidase (PPO) enzymatic oxidation catechin, generates characteristics index material---theaflavin and the thearubigin of black tea.Result shows that the indices content of fresh leaf suspension fermented black tea is all high than conventional black, and the glow of millet paste soup look, and flavour is dense fresh by force.But because China tea differentiation portion is wide, the fresh leaf of tea is again seasonal product, fresh leaf Preservation Treatment cost is high, has organized many difficulties, and operating space is less, also there is not yet at present industrial scale and produces.
Polyphenol oxidase is a class terminal oxidase, and enzyme molecule is comprised of apoenzyme and metal prothetic group.Polyphenol oxidase is widespread in nature in plant, as potato, apple, lichee, spinach, beans, tealeaves, tobacco etc.In plant tissue, PPO is non-activity under native state, and it combines with thylakoid membrane, but enzyme work after tissue homogenate or damage is activated, thereby the activity of showing can generate quinone by catalytic oxidation polyphenols.Tea Polyphenols oxidizing ferment is a kind of important enzyme in tea tree body, occupies very consequence in the processing of black tea, and the oxidasic effect of Tea Polyphenols is mainly impel catechins to be oxidized to o-quinone and then form the oxypolymers such as theaflavin.Foreign scholar research finds that for joining in catechin solution after the homogenate of examination material loquat, blueberry, Japanese pear, apple, banana etc. all have the ability of synthetic theaflavin by multiple under certain condition after oxygen oxidation, wherein loquat, blueberry, Japanese pear are the strongest.
Blueberry is the abundantest a kind of fruit of nutritional labeling in genus vaccinium plant, and in its fruit, the content of natural colouring matter is the highest, and the general fresh blueberry of 100g contains anthocyanin 100~200mg left and right; In addition, polyphenols is up to 400~500mg/100g fresh fruit, and the content of folic acid, niacin, superoxide dismutase SOD also surpasses other plant manyfold, so blueberry united state food and agricultural organization (FAO) is defined as one of the mankind's five large healthy food.Blueberry is rich in oxidation-resistant active ingredient, mainly aldehydes matter, i.e. anthocyanin and polyphenols, these materials have multiple biologically active, comprise and improve brain memory and intelligence, reduce body's cholesterol accumulation, improve cardiovascular function, prevent heart disease, prevent urinary tract infections, strengthen collagen, regulate blood sugar, improve night vision and treatment diarrhoea etc.In addition, blueberry is also rich in other nutritional labeling as mineral matter elements such as protein, carbohydrate, VA, VC and potassium, iron, calcium, magnesium, manganese, but hardly containing Na and cholesterol, meets the requirement of people to healthy food, is called as " king of fruit and vegetable ".
It is raw material that low-grade green tea or oolong tea are take in the present invention, and fresh blueberry is polyphenol oxidase enzyme source, and enzymatic oxidation is prepared instant black tea powder, and the desirable enzyme source of screening except the fresh leaf PPO of tea, to make up the native enzyme source in production season in addition in tea season.
Summary of the invention
Technical problem to be solved by this invention is to provide the preparation method that a kind of method step arrangement is rational, facilitate the blueberry instant black tea powder of processing and fabricating.
Technical problem to be solved by this invention realizes by the following technical solutions:
A preparation method for blueberry instant black tea powder, comprises the following steps:
(1) take dry tea as raw material, add hot water to carry out Dynamic Extraction, then elimination tea grounds obtains millet paste;
(2) millet paste is cooling, then add fresh blueberry pulp to carry out aerobic stirring fermentation, after a period of time, stopping fermentation, elimination pomace, obtains blueberry black tea draw-off juice;
(3) the gained black tea draw-off juice film concentration technique of fermenting, obtains black tea concentrate, more successively through vacuum freeze drying, pulverize, sieve and obtain blueberry instant black tea powder.
In described step (1), dry tea is a kind of tea in low and middle-grade green tea, oolong tea or more than one tea blend.
In described step (1), the weight ratio of dry tea and hot water is 1:6~1:10, and hot water temperature is 80~90 ℃, and the Dynamic Extraction time is 20~30min.
In described step (2), millet paste is cooled to 40~50 ℃.
In described step (2), the addition of fresh blueberry pulp is 40~50 times of millet paste amount of dry matter, and now the polyphenol oxidase activity of fermentation system reaches 0.1~0.5UmL -1min -1.
In described step (2), the pH of aerobic stirring fermentation system is 4.0 or 5.0, under this pH condition, blueberry polyphenol oxidase activity is the highest, temperature is 40 ℃~50 ℃, the stirring reaction time is 50~60min, if continue, extend the reaction time, catechin oxidation product theaflavin, thearubigin further oxidation generate the theabrownin that is unfavorable for millet paste quality.
In described step (3), the concentration of the soluble solid of blueberry black tea concentrate is 20%, under-40 ℃ of conditions, precooling is 6 hours, layer thickness 5mm, semi-finished product after precooling are put into vacuum freeze drier freeze drying, the dry vacuum of trunk is 100Pa, and baffle temperature is made as-25 ℃, and the dry vacuum in end is 80Pa eventually, baffle temperature is made as 5 ℃, and dried tea powder is crossed 60 mesh sieves and obtained blueberry instant black tea powder after shattering.
The invention has the beneficial effects as follows: step of the present invention is simple, easy operating, selecting low and middle-grade green tea or oolong tea is raw material, raw material sources are wide, be not subject to season, regional limits, and production cost are low; The instant black tea powder obtaining by the present invention, constant product quality, and the content of the characteristic material theaflavin in instant black tea is up to 2.8%, soup look red gorgeous bright, high fresh, the fresh taste of fruital has enriched the category of instant tea powder simultaneously.
The specific embodiment
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below the present invention is further set forth.
Embodiment mono-:
Get the dry green tea 10kg of 16~40 object, add the hot water 100kg of 80 ℃, stirring and leaching 20min in extractor, takes out millet paste elimination tea grounds, and millet paste is cooled to after 45 ℃, pumps into 2m 3fermentation tank in, add preprepared blueberry pulp 150kg, now, the polyphenol oxidase activity in fermentation system reaches 0.1UmL -1min -1after stirring, temperature is adjusted to 40 ℃, adjust pH to 4.0, pass into oxygen stirring reaction 60min, after immediately temperature being risen to afterwards to 90 ℃ of above 1min of maintenance, stop reaction, with 120 mesh filter screen coarse filtrations, remove pomace, again through the filtration of plate-frame filtering method, film concentration technique, obtain blueberry instant Black Tea concentrate, stop to producing millet paste temperature in the process of millet paste concentrate, should being controlled at 40 ℃ after reaction, in case the formation of low temperature cream down, under-40 ℃ of conditions, precooling is 6 hours, layer thickness 5mm.Semi-finished product after precooling are put into vacuum freeze drier freeze drying, and the dry vacuum of trunk is 100Pa, and baffle temperature is made as-25 ℃, and the dry vacuum in end is 80Pa eventually, and baffle temperature is made as 5 ℃.Dried tea powder is crossed 60 mesh sieves and had both been obtained blueberry instant black tea powder after shattering.This tea powder soup look red gorgeous bright, fruital high fresh, flavour is fresher refreshing, and wherein theaflavin content is at least 2.8%.
Embodiment bis-:
Get 16~40 object oolong tea 5kg, add the hot water 100kg of 85 ℃, stirring and leaching 20min in extractor, takes out millet paste elimination tea grounds, and millet paste is cooled to after 45 ℃, pumps into 2m 3fermentation tank in, add preprepared blueberry pulp 150kg, now, the polyphenol oxidase activity in fermentation system reaches 0.1UmL -1min -1after stirring, temperature is adjusted to 40 ℃, adjust pH to 5.0, pass into oxygen stirring reaction 60min, after immediately temperature being risen to afterwards to 90 ℃ of above 1min of maintenance, stop reaction, with 120 mesh filter screen coarse filtrations, remove pomace, again through the filtration of plate-frame filtering method, film concentration technique, obtain blueberry instant Black Tea concentrate, stop to producing millet paste temperature in the process of millet paste concentrate, should being controlled at 40 ℃ after reaction, in case the formation of low temperature cream down, under-40 ℃ of conditions, precooling is 6 hours, layer thickness 5mm.Semi-finished product after precooling are put into vacuum freeze drier freeze drying, and the dry vacuum of trunk is 100Pa, and baffle temperature is made as-25 ℃, and the dry vacuum in end is 80Pa eventually, and baffle temperature is made as 5 ℃.Dried tea powder is crossed 60 mesh sieves and had both been obtained blueberry instant black tea powder after shattering.This tea powder soup look red gorgeous bright, high fresh, fresh taste of fruital, and wherein theaflavin content is at least 3.5%.
Embodiment tri-:
The dry tea 8kg of mixing that gets the low and middle-grade green tea of 16~40 order and oolong tea, adds the hot water 100kg of 90 ℃, and stirring and leaching 20min in extractor takes out millet paste elimination tea grounds, and millet paste is cooled to after 45 ℃, pumps into 2m 3fermentation tank in, add preprepared blueberry pulp 150kg, now, the polyphenol oxidase activity in fermentation system reaches 0.1UmL -1min -1after stirring, temperature is adjusted to 40 ℃, adjust pH to 5.0, pass into oxygen stirring reaction 60min, after immediately temperature being risen to afterwards to 90 ℃ of above 1min of maintenance, stop reaction, with 120 mesh filter screen coarse filtrations, remove pomace, again through the filtration of plate-frame filtering method, film concentration technique, obtain blueberry instant Black Tea concentrate, stop to producing millet paste temperature in the process of millet paste concentrate, should being controlled at 40 ℃ after reaction, in case the formation of low temperature cream down, under-40 ℃ of conditions, precooling is 6 hours, layer thickness 5mm.Semi-finished product after precooling are put into vacuum freeze drier freeze drying, and the dry vacuum of trunk is 100Pa, and baffle temperature is made as-25 ℃, and the dry vacuum in end is 80Pa eventually, and baffle temperature is made as 5 ℃.Dried tea powder is crossed 60 mesh sieves and had both been obtained blueberry instant black tea powder after shattering.This tea powder soup look red gorgeous bright, high fresh, fresh taste of fruital, and wherein theaflavin content is at least 3.0%.
The preparation method of the blueberry instant black tea powder in comprehensive embodiment mono-to embodiment tri-, step is simple, easy operating, selecting low and middle-grade green tea or oolong tea is raw material, and raw material sources are wide, and production cost is low, constant product quality, and the content of the characteristic material theaflavin in instant black tea is up to 2.8%, soup look red gorgeous bright, high fresh, the fresh taste of fruital has enriched the category of instant tea powder simultaneously.
More than show and described basic principle of the present invention, principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not subject to the restriction of step embodiment; what in step embodiment and description, describe is 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 (7)

1. a preparation method for blueberry instant black tea powder, is characterized in that: comprise the following steps:
(1) take dry tea as raw material, add hot water to carry out Dynamic Extraction, then elimination tea grounds obtains millet paste;
(2) millet paste is cooling, then add fresh blueberry pulp to carry out aerobic stirring fermentation, after a period of time, stopping fermentation, elimination pomace, obtains blueberry black tea draw-off juice;
(3) the gained black tea draw-off juice film concentration technique of fermenting, obtains black tea concentrate, more successively through vacuum freeze drying, pulverize, sieve and obtain blueberry instant black tea powder.
2. the preparation method of a kind of blueberry instant black tea powder according to claim 1, is characterized in that: in described step (1), dry tea is a kind of tea in low and middle-grade green tea, oolong tea or more than one tea blend.
3. the preparation method of a kind of blueberry instant black tea powder according to claim 1, is characterized in that: in described step (1), the weight ratio of dry tea and hot water is 1:6~1:10, and hot water temperature is 80~90 ℃, and the Dynamic Extraction time is 20~30min.
4. the preparation method of a kind of blueberry instant black tea powder according to claim 1, is characterized in that: in described step (2), millet paste is cooled to 40~50 ℃.
5. the preparation method of a kind of blueberry instant black tea powder according to claim 1, is characterized in that: in described step (2), the addition of fresh blueberry pulp is 40~50 times of millet paste amount of dry matter.
6. the preparation method of a kind of blueberry instant black tea powder according to claim 1, is characterized in that: in described step (2), the pH of aerobic stirring fermentation system is 4.0 or 5.0, and temperature is 40 ℃~50 ℃, and the stirring reaction time is 50~60min.
7. the preparation method of a kind of blueberry instant black tea powder according to claim 1, it is characterized in that: in described step (3), the concentration of the soluble solid of blueberry black tea concentrate is 20%, under-40 ℃ of conditions, precooling is 6 hours, layer thickness 5mm, semi-finished product after precooling are put into vacuum freeze drier freeze drying, the dry vacuum of trunk is 100Pa, baffle temperature is made as-25 ℃, the dry vacuum in end is 80Pa eventually, baffle temperature is made as 5 ℃, and dried tea powder is crossed 60 mesh sieves and obtained blueberry instant black tea powder after shattering.
CN201410384982.9A 2014-08-06 2014-08-06 Preparation method of blueberry instant black tea powder Pending CN104186815A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285213A (en) * 2015-11-25 2016-02-03 杜超峰 Blueberry tea cream and preparation method thereof
CN105494726A (en) * 2015-11-25 2016-04-20 郭景龙 Tea cream with aroma of Chinese Maotai wine and preparation method of tea cream
CN107136256A (en) * 2017-07-17 2017-09-08 青岛晓阳工贸有限公司 Instant chrysanthemum green tea and preparation method thereof

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105285213A (en) * 2015-11-25 2016-02-03 杜超峰 Blueberry tea cream and preparation method thereof
CN105494726A (en) * 2015-11-25 2016-04-20 郭景龙 Tea cream with aroma of Chinese Maotai wine and preparation method of tea cream
CN107136256A (en) * 2017-07-17 2017-09-08 青岛晓阳工贸有限公司 Instant chrysanthemum green tea and preparation method thereof

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