CN104304565A - Preparation method of composite fragrance type instant rose tea tablets - Google Patents
Preparation method of composite fragrance type instant rose tea tablets Download PDFInfo
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- CN104304565A CN104304565A CN201410485838.4A CN201410485838A CN104304565A CN 104304565 A CN104304565 A CN 104304565A CN 201410485838 A CN201410485838 A CN 201410485838A CN 104304565 A CN104304565 A CN 104304565A
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Abstract
The invention discloses a preparation method of composite fragrance type instant rose tea tablets. The preparation method comprises the following steps: crushing dry rose buds and tea leaves respectively, passing the crushed rose buds and tea leaves through a 20-120-mesh screen; extracting the crushed rose buds and tea leaves with hot water of 80-100 DEG C according to the ratio of 1:5-10 for 1-360 min respectively; extracting the extraction supernatant by using the centrifuge method respectively; concentrating the extract under reduced pressure respectively until the concentration is 20-90%; mixing the rose concentrate with green tea concentrate and/or black tea concentrate respectively according to the ratio of 1:1-4; vacuum freeze-drying the mixed concentrate for 1-24 hours; crushing the dry concentrate through a crusher and passing the crushed concentrate through the 20-120-mesh screen; tabletting and forming tea powder by a tabletting press to obtain the composite fragrance type instant rose tea tablets. The invention solves the technical problems of the prior art that the instant tea is unstable in solubility, serious in tea-fragrance loss, turbid in tea soup, and not easy to carry and brew. The composite fragrance type instant rose tea tablets have features of stable quality, bright color, rich tea fragrance, instantness, transparent and bright tea soup, and convenient carrying and brewing.
Description
Technical field
The present invention relates to teabag drink technical field, particularly relate to the preparation method of the instant rose sifting tea of a kind of composite fragrant.
Background technology
Tealeaves is described as one of large beverage in the world three.China is the native place of tea, tea making, existing several thousand history of drinking tea, many benefits of having drunk tea, and through the separation andpreconcentration of modern science, reach four or five hundred kinds more than containing organic compound ingredient in tealeaves, inorganic mineral element reaches kind more than 40.Organic compound in tealeaves and inorganic mineral element contain multiple nutritional components and effective component, as catechin, it is the peculiar composition of tealeaves, can be combined with caffeine and relax the physiological action of Caffeine On Human body in millet paste, anti-oxidant, the anti-halmatogenesis of tool, antitumor, reduce Blood Cholesterol and low-density ester gp content, suppress blood pressure to rise, suppress platelet aggregation, the effect such as antibacterial, antiallergy.
Rose is one of world's famous flower, and be perennial evergreen or the machaka of rose family Rosa, it gives off a strong fragrance, and pattern is bright-coloured, various in style, be a kind of integrate view and admire, plant resources that medicine, food and daily-use chemical industry etc. are worth.The traditional Chinese medical science is thought, rose sweet and slightly bitter taste, warm in nature, and the most obvious effect is regulated the flow of vital energy Xie Yu, scattered silt of invigorating blood circulation and menstruction regulating and pain relieving exactly.In addition, the property of medicine of rose as mild as a dove, temperature can be supported the conscience blood vessels of people, strongly fragrant gas in Shu Fati, play calmness, pacifies, antidepressant effect.Rose tea has auxiliary therapeutic action for depression, anxiety disorder.And often drink rose tea and also contribute to fat-reducing, and to be free from side effects, simultaneously can also whitening spot-removing, be the holy product of beautifying face and moistering lotion.
Instant solid pure tea beverages be into sample tea, semi-finished product tea, tealeaves byproduct or fresh leaf be raw material, by a kind of soluble in water of the processes one-tenth such as lixiviate, filtration, concentrate drying without the graininess of tea grounds, powdery or scutellate new beverage, Instant Drinks and easy to carry, both can be used as commodity tea to sell, can be used as again the raw tea material of liquid beverage.The kind of current domestic main production has instant black tea, instant green tea, instant oolong tea, instant jasmine tea.Instant solid pure tea beverages is applied comparatively extensive in food, daily use chemicals etc., can be processed into cakes and sweetmeats product or brew tea beverage as solid beverage.Again can as natural additives such as cold food, candy, dairy products, aquatic products, meat products processing, fried foods.
The major defect of instant tea has instant tea generally impure, and the millet paste brewed out is pure not transparent, and tea is fragrant to be lost greatly in process, mouthfeel differs from former tea, fragrance recovery need be carried out or mend fragrant process, carry inconvenience, often occur that tea powder is bonded at the situation etc. on packaging material.Although fragrance reclaims can make up the fragrant not enough shortcoming of instant tea, complicated operation, wastes time and energy; And mend the essence that fragrant common method is interpolation Prof. Du Yucang, thus affect the security of instant tea.
Along with the development of China's economic society, the especially youthful rhythm of life of people is constantly accelerated, the make tea slow life of sampling tea of tradition is no longer applicable to allegro consumption demand, fast food, instant food and sonvenient beverage become youthful consumption choice, and instant tea both met the requirement of " soon consume ", combining again conventional tea product and sense of modernness, nutrient health and fashion novelty, cater to the theory of " consuming soon ", there are very large consumption space and market prospects.
Summary of the invention
The technical problem to be solved in the present invention overcomes the deficiencies in the prior art, instant tea dissolubility is unstable, the loss of tea perfume is serious, millet paste is muddy, the technical problem such as not portable and brew, a kind of steady quality is provided, bright in colour, tea aromatic strongly fragrant, namely rush instant, millet paste transparent vivid, carry and brew instant rose sifting tea of composite fragrant easily and preparation method thereof.
The present invention adopts following technical scheme:
The concrete steps of the preparation method of composite fragrant of the present invention instant rose sifting tea are as follows:
(1) grating:
By rose dried flower flower bud, tealeaves respectively grating cross 20 ~ 120 mesh sieves;
(2) lixiviate:
The sample of grating is used respectively 80 ~ 100 DEG C of hot water extraction 1 ~ 360min, solid-liquid ratio is 1:5 ~ 10;
(3) centrifugation:
Described two kinds of leaching liquors are carried out centrifugation respectively, gets supernatant respectively for subsequent use;
(4) reduced pressure concentration:
Described supernatant is put into respectively reduced pressure concentration machine to be concentrated into feed concentration and to reach 20% ~ 90%;
(5) blending:
Described concentrate is carried out mixing blending, and the weight ratio of rose concentrate and tea concentrate is 1:1 ~ 4;
(6) vacuum freeze drying:
By the concentrate vacuum freeze drying 1 ~ 24h after described blending;
(7) compressing tablet is pulverized:
The crushing material of described freeze-drying is crossed 20 ~ 120 mesh sieves, with tablet press machine, tea powder compression molding is obtained product;
(8) pack:
Aluminum foil material is adopted to pack product, choke moisture-proof preservation.
In step (1), preferably by rose dried flower flower bud, tealeaves respectively grating cross 40 ~ 60 mesh sieves.
In step (1), described tealeaves is black tea and/or green tea.
In step (2), preferably the sample of grating is used 90 DEG C of hot water extraction respectively, rose dried flower flower bud lixiviate 120min, tealeaves lixiviate 15min, solid-liquid ratio is 1:8.
In step (3), centrifuge parameters is rotating speed 2000 ~ 10000 turns/min, centrifugation time 1 ~ 20min.
In step (4), the vacuum of reduced pressure concentration is 500 ~ 720 millimetress of mercury, thickening temperature 30 ~ 70 DEG C.
In step (5), the weight ratio of preferred rose concentrate and tea concentrate is 1:3.
In step (6), preferably adopt vacuum freeze drier drying 10 ~ 12h, drying parameter is condenser temperature-50 ~-60 DEG C, vacuum≤10pa.
In step (7), preferably the crushing material of described freeze-drying is crossed 40 ~ 60 mesh sieves.
Good effect of the present invention is as follows:
1, the preparation method of the instant rose sifting tea of composite fragrant provided by the invention, by the composite blending of Flos Rosae Rugosae extract and tea extract, avoids the fragrant not enough shortcoming of tea, namely hot water rush instant, and tea is aromatic strongly fragrant, and millet paste is limpid, carry and brew conveniently, organoleptic quality is fabulous.
2, the present invention adopts vacuum freeze drying, prevents instant tea powder to process destruction or the loss of Raw color, nutritional labeling and fragrance component, ensure that the quality of instant tea slice.
3, processing technology of the present invention is simple, and easy to operate, equipment investment is moderate, avoids medium-sized and small enterprises because of technology, insufficient funds and cannot normally producing.
4, want strict controlled working environmental sanitation in process of the present invention, product can reach higher hygienic requirements without the need to sterilization.Tea Polyphenols (mass fraction) % >=10%, plumbous (in pb)≤5.0mg/kg, total arsenic (in As)≤2.0mg/kg, microbe colony sum≤10000cfu/g, coliform≤30MPN/100g, mould and yeast≤100cfu/g, not containing pathogenic bacteria (salmonella, Shigella, staphylococcus aureus).
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
The following examples describe in further detail of the present invention.
Below in conjunction with Figure of description and specific embodiment, the invention will be further described, but the multiple different mode that the present invention can be defined by the claims and cover is implemented.
The raw material adopted in following examples and instrument are commercially available, be commercially available for making composite fragrant instant rose and green tea sheet, the rose dried flower flower bud of rose-red sifting tea, green tea and black tea, industrial water meets the requirement of GB5749, and every Testing index of instant tea powder detects with reference to " GB/T18798.4-2013 solid-state instant tea Part IV: specification " and " QB/T4067-2010 food industry instant tea " regulation.
Embodiment 1
The preparation method of the instant rose and green tea sheet of a kind of composite fragrant:
1) grating: by rose dried flower flower bud, green tea respectively grating cross 40 ~ 60 mesh sieves, obtain raw tea material powder for subsequent use;
2) lixiviate: take 25g Flos Rosae Rugosas pollen, 25g green tea powder, immerses in 200ml90 DEG C of hot water, Flos Rosae Rugosas pollen lixiviate 120min, green tea powder lixiviate 15min respectively;
3) centrifugation: the material liquid good by lixiviate and solid residue together put into centrifuge tube, centrifugal 10 minutes of 8000 turns/min rose supernatant and green tea supernatant for subsequent use;
4) reduced pressure concentration: by step 3) in gained supernatant respectively under 700 millimetres of mercury vacuums, be heated to 50 DEG C and be concentrated into feed concentration and reach 40% ~ 50%.；
5) blending: above-mentioned steps 4) terminate after, get rose concentrate respectively with the ratio of 1:3, green tea concentrated liquid adjust, and stir;
6) vacuum freeze drying: the concentrate after blending is put into low temperature refrigerator (less than-30 DEG C), adopt the freeze-dried material of vacuum freeze drier drying 10 ~ 12h, drying parameter is condenser temperature-50 ~-60 DEG C, vacuum≤10pa;
7) pulverize compressing tablet: by step 6) in crushing material cross 40 ~ 60 mesh sieves, then get 3 ~ 5g powder-product tabletting machine shaping product;
8) pack: adopt aluminum foil material packaging, choke moisture seal contains.
The composite fragrant instant rose and green tea sheet finished product obtained according to embodiment 1 preparation method is glassy yellow sheet, shape is even, there are light Rose Essentielle and strong green tea perfume, free from extraneous odour, namely hot water rush instant, millet paste transparent vivid, in light yellowish brown, obvious green tea and rose sweet fragrance is had after entrance, without the visible tea grounds of twenty-twenty vision and exogenous impurity, carry and brew conveniently, organoleptic quality is good.Tea Polyphenols 23%, total arsenic (in As) 0.5mg/kg, plumbous (Pb) 1mg/kg, microbe colony sum 5000cfu/g, coliform 10MPN/100g, mould and yeast 10cfu/g, pathogenic bacteria (salmonella, Shigella, golden yellow grape wine bacterium) do not detect.
Embodiment 2
The preparation method of the instant rose-red sifting tea of a kind of composite fragrant:
1) grating: by rose dried flower flower bud, black tea respectively grating cross 40 ~ 60 mesh sieves, obtain raw tea material powder for subsequent use;
2) lixiviate: take 25g Flos Rosae Rugosas pollen, 25g black tea powder, immerses in 200ml90 DEG C of hot water, Flos Rosae Rugosas pollen lixiviate 120min, black tea powder lixiviate 15min respectively;
3) centrifugation: the material liquid good by lixiviate and solid residue together put into centrifuge tube, centrifugal 10 minutes of 8000 turns/min rose supernatant and black tea supernatant for subsequent use;
4) reduced pressure concentration: by step 3) in gained supernatant respectively under 700 millimetres of mercury vacuums, be heated to 50 DEG C and be concentrated into feed concentration and reach 40% ~ 50%.；
5) blending: above-mentioned steps 4) terminate after, get rose concentrate respectively with the ratio of 1:2, black tea concentrate adjusted, and stir;
6) vacuum freeze drying: the concentrate after blending is put into low temperature refrigerator (less than-30 DEG C), adopt the freeze-dried material of vacuum freeze drier drying 10 ~ 12h, drying parameter is condenser temperature-50 ~-60 DEG C, vacuum≤10pa;
7) pulverize compressing tablet: by step 6) in crushing material cross 40 ~ 60 mesh sieves, then get 3 ~ 5g powder-product tabletting machine shaping product;
8) pack: adopt aluminum foil material packaging, choke moisture seal contains.
The instant rose-red sifting tea finished product of the composite fragrant obtained according to embodiment 2 preparation method is reddish brown sheet, shape is even, there are light Rose Essentielle and strong black tea perfume, free from extraneous odour, namely hot water rush instant, millet paste transparent vivid, in amber, without the visible tea grounds of twenty-twenty vision and exogenous impurity, have obvious black tea and rose sweet fragrance after entrance, carry and brew conveniently, organoleptic quality is good.Tea Polyphenols 12%, total arsenic (in As) 0.5mg/kg, plumbous (Pb) 1mg/kg, microbe colony sum 5000cfu/g, coliform 10MPN/100g, mould and yeast 10cfu/g, pathogenic bacteria (salmonella, Shigella, golden yellow grape wine bacterium) do not detect.
Although illustrate and describe embodiments of the invention, for the ordinary skill in the art, be appreciated that and can carry out multiple change, amendment, replacement and modification to these embodiments without departing from the principles and spirit of the present invention, scope of the present invention is by claims and equivalents thereof.
Claims (10)
1. a preparation method for the instant rose sifting tea of composite fragrant, is characterized in that: the concrete steps of described method are as follows:
(1) grating:
By rose dried flower flower bud, tealeaves respectively grating cross 20 ~ 120 mesh sieves;
(2) lixiviate:
The sample of grating is used respectively 80 ~ 100 DEG C of hot water extraction 1 ~ 360min, solid-liquid ratio is 1:5 ~ 10;
(3) centrifugation:
Described two kinds of leaching liquors are carried out centrifugation respectively, gets supernatant respectively for subsequent use;
(4) reduced pressure concentration:
Described supernatant is put into respectively reduced pressure concentration machine to be concentrated into feed concentration and to reach 20% ~ 90%;
(5) blending:
Described concentrate is carried out mixing blending, and the weight ratio of rose concentrate and tea concentrate is 1:1 ~ 4;
(6) vacuum freeze drying:
By the concentrate vacuum freeze drying 1 ~ 24h after described blending;
(7) compressing tablet is pulverized:
The crushing material of described freeze-drying is crossed 20 ~ 120 mesh sieves, with tablet press machine, tea powder compression molding is obtained product;
(8) pack:
Aluminum foil material is adopted to pack product, choke moisture-proof preservation.
2. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, is characterized in that: in step (1), by rose dried flower flower bud, tealeaves respectively grating cross 40 ~ 60 mesh sieves.
3. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, it is characterized in that: in step (1), described tealeaves is black tea and/or green tea.
4. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, it is characterized in that: in step (2), the sample of grating is used respectively 90 DEG C of hot water extraction, rose dried flower flower bud lixiviate 120min, tealeaves lixiviate 15min, solid-liquid ratio is 1:8.
5. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, it is characterized in that: in step (3), centrifuge parameters is rotating speed 2000 ~ 10000 turns/min, centrifugation time 1 ~ 20min.
6. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, it is characterized in that: in step (4), the vacuum of reduced pressure concentration is 500 ~ 720 millimetress of mercury, thickening temperature 30 ~ 70 DEG C.
7. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, it is characterized in that: in step (5), the weight ratio of rose concentrate and tea concentrate is 1:3.
8. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, is characterized in that: in step (6), and adopt vacuum freeze drier drying 10 ~ 12h, drying parameter is condenser temperature-50 ~-60 DEG C, vacuum≤10pa.
9. the preparation method of the instant rose sifting tea of composite fragrant as claimed in claim 1, is characterized in that: in step (7), the crushing material of described freeze-drying is crossed 40 ~ 60 mesh sieves.
10. the instant rose sifting tea of composite fragrant utilizing the method as described in any one of claim 1-9 to prepare.
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Cited By (7)
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| CN105941725A (en) * | 2016-04-28 | 2016-09-21 | 姚蓉 | New hibiscus sabdariffa black tea |
| CN106343359A (en) * | 2016-08-29 | 2017-01-25 | 周智卿 | Cake with flos rosae rugosae and mung bean and method for manufacturing cake |
| CN107156356A (en) * | 2017-07-17 | 2017-09-15 | 青岛晓阳工贸有限公司 | A kind of rose tea and its processing method |
| CN108094604A (en) * | 2017-12-13 | 2018-06-01 | 深圳市九达科技有限公司 | Fast dissolving solid sifting tea and its preparation process |
| CN109480007A (en) * | 2018-12-14 | 2019-03-19 | 赵志平 | A kind of rose tea process flow |
| CN113383838A (en) * | 2020-10-15 | 2021-09-14 | 西南科技大学 | Processing method of magnolia flower instant tea |
| CN113519662A (en) * | 2020-04-14 | 2021-10-22 | 上海臾鸿生物科技有限公司 | Preparation method of capsule flower and fruit tea prefabricated material and capsule flower and fruit tea |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941725A (en) * | 2016-04-28 | 2016-09-21 | 姚蓉 | New hibiscus sabdariffa black tea |
| CN106343359A (en) * | 2016-08-29 | 2017-01-25 | 周智卿 | Cake with flos rosae rugosae and mung bean and method for manufacturing cake |
| CN107156356A (en) * | 2017-07-17 | 2017-09-15 | 青岛晓阳工贸有限公司 | A kind of rose tea and its processing method |
| CN108094604A (en) * | 2017-12-13 | 2018-06-01 | 深圳市九达科技有限公司 | Fast dissolving solid sifting tea and its preparation process |
| CN109480007A (en) * | 2018-12-14 | 2019-03-19 | 赵志平 | A kind of rose tea process flow |
| CN113519662A (en) * | 2020-04-14 | 2021-10-22 | 上海臾鸿生物科技有限公司 | Preparation method of capsule flower and fruit tea prefabricated material and capsule flower and fruit tea |
| CN113519662B (en) * | 2020-04-14 | 2024-05-10 | 上海臾鸿生物科技有限公司 | Preparation method of prefabricated material of capsule flowers and nectar and capsule flowers and nectar |
| CN113383838A (en) * | 2020-10-15 | 2021-09-14 | 西南科技大学 | Processing method of magnolia flower instant tea |
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Application publication date: 20150128 |