CN104322724B - Method for preparing ultrafine black tea powder by wet-process grinding - Google Patents
Method for preparing ultrafine black tea powder by wet-process grinding Download PDFInfo
- Publication number
- CN104322724B CN104322724B CN201410659989.7A CN201410659989A CN104322724B CN 104322724 B CN104322724 B CN 104322724B CN 201410659989 A CN201410659989 A CN 201410659989A CN 104322724 B CN104322724 B CN 104322724B
- Authority
- CN
- China
- Prior art keywords
- tea
- tea powder
- temperature
- black tea
- ultra micro
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Abstract
The invention provides a method for preparing ultrafine black tea powder by wet-process grinding. The method comprises the following steps: withering, rolling and primarily grinding fresh tea leaves and then fermenting; carrying out microwave enzyme deactivation to keep primarily-formed tea powder color and luster, and aroma of the tea leaves; mixing the cooled primarily-grinded leaves with a cellulase-pectase solution to prepare a tea water mixed liquid; grinding the tea water mixed liquid for 2-3 times at intervals by using a pipeline type high-shearing grinding machine; carrying out beta-CD burying on the crushed tea pulp; and then carrying out high-temperature instant sterilization, and spraying and drying to obtain the ultrafine black tea powder. The method for preparing the ultrafine black tea powder has low energy consumption and small noises; and the prepared ultrafine black tea powder has less loss of nutrition ingredients, fine powder, good color and luster, good wettability and excellent mouth feel.
Description
Technical field
The present invention relates to the crushing technology of Folium Camelliae sinensis, and in particular to a kind of pulverizing method of preparing ultra micro black tea powder, belongs to tea
Leaf deep process technology field.
Background technology
Super fine tea powder be rich in Polyphenols, caffeine, aminoacid, vitamin, tea pigment, tea polysaccharide, crude fibre, chlorophyll,
The functional components such as mineral.Super fine tea powder granule is minimum, can directly drink or make an addition to varieties of food items, easily by the intestines and stomach
Digest and assimilate, the physiological function of Folium Camelliae sinensis can be played to greatest extent.
The processing of super fine tea powder at present, great majority are first fresh tea leaf to be processed into dry tea, recycle pulverizer to carry out powder
Broken process, main breaking method have ball mill pulverizing, comminution by gas stream, impact type pulverize and vibromill pulverize etc. processing side
Formula.
These technology have that there are the following problems:
1. the whole leaf dry run energy consumption of fresh Folium Camelliae sinensis is big；
2. fresh leaf dry run nutritional labeling is easily lost；
3. the Water insoluble dietary fiber of dried Folium Camelliae sinensis is tough and tensile, and super crushing process noise is big, take time and effort；
4. the tea powder finished product wettability after dry pulverization process is poor, phenomenon of easily uniting, and is difficult to bubble open.
Content of the invention
In order to overcome the deficiencies in the prior art, it is an object of the invention to provide a kind of low energy consumption, prepare nutritional labeling
Less, particle diameter is thinner, color and luster is more excellent, wettability is more preferable, the waterproof pulverization method of mouthfeel more preferably ultra micro black tea powder.
For solving the above problems, the technical solution adopted in the present invention is as follows:
A kind of waterproof pulverization prepares ultra micro black tea powder method, comprises the following steps:
1) sorting: choose the fresh tea leaf of current growth；
2) wither: naturally wither, fresh tea leaf tiles, withering temperature is 20-30 DEG C, time 8-16 hour；
3) knead: withering leaf is rubbed through sky successively, gently rubs, rubbing again, sky is rubbed；
4) just pulverize: knead leaf through rotor kneading and cutting machine preliminary crushing to 8 mesh below；
5) ferment: first crushed leaves are put to fermenting cellar, tiling broken up by Folium Camelliae sinensis, thickness is 3-10cm, indoor temperature 22-30
DEG C, relative humidity more than 90%, ferment 30-90min；
6) microwave deactivating enzyme: the Folium Camelliae sinensis fermenting are delivered to the microwave office having had been warmed up that temperature is 180 DEG C, heat 180 seconds
Hou Chu microwave office, Folium Camelliae sinensis are cooled down to 30-40 DEG C；
7) digest soybean dietary fiber: the first crushed leaves after cooling and cellulase-pectinase solution are hybridly prepared into tea
Water mixed liquid, temperature control is at 30-40 DEG C；Using pipeline high shear grinding machine, tea mixed liquor interval is pulverized 2-3 time, obtain
To ultra micro tea slurry；
8) allocate: add β-cd stirring in above-mentioned tea slurry and obtain tea slurry seasoning liquid；
9) high-temperature instantaneous sterilization: ultra high temperature short time sterilization is carried out to above-mentioned tea slurry seasoning liquid；
10) it is spray-dried: using centrifugal spray tower, the tea having sterilized slurry seasoning liquid is spray-dried, that is, obtains ultra micro
Black tea powder.
Preferably, step 7) in, after pipeline high shear grinding machine micronizing, discharging stirring is cold for tea mixed liquor
But to 30-40 DEG C and after keeping 10-20min, then through pipeline high shear grinding machine Crushing of Ultrafine, discharging stirring is cooled to 30-40
DEG C and keep 30min.
Preferably, step 7) in, the just ratio mixing of crushed leaves and cellulase-pectinase solution 1:1-5 by weight.
Preferably, step 7) in, in cellulase-pectinase solution, the content of cellulase is 0.3-0.5%, really
The content of glue enzyme is 0.1-0.3%.
Preferably, step 2) in, Folium Camelliae sinensis tiling thickness is 3-5cm, period gently scarifying 1-2 time.
Preferably, step 3) in, Folium Camelliae sinensis through withering through sky rub 5min, gently rub 5min, rub 10min again, sky rubs 5min.
Preferably, in rapid 4), rotor kneading and cutting machine is taken the mode of two series connection will knead leaf and is pulverized.
Preferably, step 8) in, the addition of β-cd starches the 3-5% of solid content for tea.
Preferably, step 9) in, using super high temperature instantaneous sterilizing machine, tea slurry seasoning liquid is sterilized, sterilization temperature is
100-110 DEG C, the constant temperature time 60-70 second, after sterilization, rapidly tea slurry seasoning liquid is cooled to 30-40 DEG C.
Preferably, step 10) in, the centrifugal atomizer rotating speed of centrifugal spray tower is 40-48hz, and inlet temperature is 180-
220 DEG C, temperature of outgoing air is 90-100 DEG C, and moisture Control is below 5%.
Compared to existing technology, the beneficial effects of the present invention is:
1. in the present invention, Folium Camelliae sinensis delicate flavour through withering, kneading, just pulverize after fermented again, just pulverize after Folium Camelliae sinensis have relatively
Big specific surface area, the nutrient mass-energy in leaf fully participates in fermentation reaction.Using microwave deactivating enzyme, make Folium Camelliae sinensis evaporation section water
Point, distribute green odour, develop tea perfume further, form super fine tea powder color and luster and fragrance.The inventive method is provided that color and luster, fragrance
More preferably super fine tea powder.
2. in the present invention, using waterproof pulverization, change traditional dry method ultra micro black tea powder processing method, pulverizing is subject to
Resistance is little, pulverizer abrasion is little, noise that is producing is little, and compared with for dry pulverization process, it is less that Folium Camelliae sinensis can be ground into particle diameter to waterproof pulverization
Super fine tea powder, before spray drying tea slurry in black tea tea powder granularity d90 be 2.75 μm.The present invention prepares the energy of super fine tea powder
Consume little, low cost, tea powder particle diameter is less.
3. the present invention is allocated to tea slurry using β-cd, and β-cd can effectively embed the pigment in tea slurry, it is to avoid in spray
Heat-sensitive ingredients, the loss of aroma substance during mist is dry.Improve product quality.The ultra micro tea that the inventive method provides
The loss of powder nutritional labeling is little, color and luster is more excellent.
4. employing of the present invention will digest waterproof pulverization, and just crushed leaves are mixed with cellulase-pectinase solution, make tea
Mixed liquor, the cellulose in Folium Camelliae sinensis, after hydrolysis, pulverizes drag reduction, and tea powder lubrication mouthfeel is improved simultaneously.The things such as pectin
Matter reduces through hydrolysis, the viscosity of tea slurry, and the spray drying in later stage is easier, more thorough.Pulverize in pipeline high shear grinding machine
Tempus intercalare, tea mixed liquor is agitated to be cooled to 30-40 DEG C and is incubated 10-20min, is fully hydrolyzed, reduces grounds travel
The loss of broken nutrient substance.This enzymolysis wet method interval breaking method, substantially increases the efficiency of pulverizing, improves the lubrication of tea powder
Mouthfeel, is dried easily more thorough, decreases the loss of tea powder nutrient substance, improve production capacity.
5. the method that the present invention adopts high-temperature instantaneous sterilization, reduces content of microorganisms in tea powder, to ensure that product meets
Food safety.In reducing tea powder while the loss of nutrient substance, protect the color and luster of ultra micro black tea tea powder.
6., using the method processing ultra micro black tea powder being spray-dried, the thermal efficiency of spray tower is high, when being heated for the inventive method
Between short, the ultra micro black tea powder pink colour processing is redder gorgeous, effectively reduces the obfuscation nigrescence phenomenon of conventional black tea powder.Plus
Work low cost, industrialization prospect is very considerable.There iss pelletize by being spray-dried to super fine tea powder, greatly improve tea
The dissolubility of powder, improves the quality of super fine tea powder.
With reference to the accompanying drawings and detailed description the present invention is described in further detail.
Brief description
The process chart of Fig. 1 present invention
Specific embodiment
Cellulase described in embodiment is purchased from Zaozhuang, Shandong city outstanding person promise biology Enzyme Co., Ltd, and it is outstanding that pectase is purchased from Hunan
Te Er biochemistry company limited, pipeline high shear grinding machine is purchased from German ikn company.
As shown in figure 1, the present invention provides a kind of waterproof pulverization to prepare ultra micro black tea powder method, fresh tea leaf is through withering, rubbing
Twist with the fingers, just pulverize after fermentation, microwave deactivating enzyme, the first crushed leaves after cooling enzymolysis soybean dietary fiber, then through β-cd embedding, high temperature
Instantaneous sterilization again, be spray-dried, obtain ultra micro black tea powder.
Embodiment 1:
1) raw material: choose current growth fresh tea leaf 10kg；
2) wither: take nature to wither, fresh tea leaf tiling thickness is 4cm, 25 DEG C of withering temperature, withers at 9 hours time
Period gently scarifying 1 time；
3) knead: rub, gently rub, rubbing again using 6cr-55 type kneading machine successively sky, sky is rubbed, per stage rubs 5min；
4) just pulverize: leaf rotor kneading and cutting machine will be kneaded and carry out preliminary crushing, and cross 8 mesh sieves.
5) ferment: first crushed leaves are placed fermenting cellar, Folium Camelliae sinensis break up tiling, THICKNESS CONTROL in 6cm, 28 DEG C of indoor temperature,
Relative humidity more than 90%, fermentation time 30min.Leaf after fermentation takes on a red color, and sends the dense fragrance of a flower and fruital fragrance.Can
Proper extension fermentation time, to deeper color and luster and denseer fragrance.
6) microwave deactivating enzyme: the Folium Camelliae sinensis fermenting are transported to the microwave office having had been warmed up that temperature is 180 DEG C, tiling is thick
Spend for 0.5cm, microwave power is adjusted to 2000 watts by Folium Camelliae sinensis, the rotating speed adjusting conveyer belt is 15hz, keeps microwave heating 180
Miao Houchu microwave office, is cooled to 30 DEG C.
7) digest soybean dietary fiber: the first crushed leaves after cooling and cellulase-pectinase solution, stir mixed preparing
Become tea mixed liquor, using pipeline high shear grinding machine, tea mixed liquor interval is pulverized 2 times, obtain ultra micro tea slurry.
8) allocate: add β-cd stirring in above-mentioned tea slurry and obtain tea slurry seasoning liquid；
9) high-temperature instantaneous sterilization: ultra high temperature short time sterilization is carried out to above-mentioned deployed tea slurry seasoning liquid；
10) it is spray-dried: using centrifugal spray tower, the tea having sterilized slurry seasoning liquid is spray-dried, that is, obtains ultra micro
Black tea powder.
Embodiment 2:
1) raw material: choose current growth summer tea fresh leaf 10kg；
2) wither: take nature to wither, fresh tea leaf tiling thickness is 4cm, 30 DEG C of withering temperature, withers at 16 hours time
Gently scarifying 2 times during withering；
3) knead: using 6cr-55 type kneading machine successively sky rub 5min, gently rub 5min, rub 10min again, sky rubs 5min.Weight
After the stage of rubbing extends to 10min, the Color Quality of tea powder product is higher.
4) just pulverize: leaf rotor kneading and cutting machine will be kneaded and carry out preliminary crushing to 8 mesh, and cross 8 mesh sieves.Rotor kneading and cutting machine
The mode that two series connection can be taken will knead leaf pulverizing.
5) ferment: first crushed leaves are placed fermenting cellar, Folium Camelliae sinensis break up tiling, THICKNESS CONTROL in 6cm, 22 DEG C of indoor temperature,
Relative humidity more than 90%, fermentation time 90min.Leaf after fermentation takes on a red color, and sends the dense fragrance of a flower and fruital fragrance.Send out
, to 90min, the color and luster of product is redder and fragrance is denseer for ferment time lengthening.
6) microwave deactivating enzyme: the Folium Camelliae sinensis fermenting are transported to the microwave office having had been warmed up that temperature is 180 DEG C, tiling is thick
Spend for 0.5cm, microwave power is adjusted to 2000 watts by Folium Camelliae sinensis, the rotating speed adjusting conveyer belt is 15hz, keeps microwave heating 180
Miao Houchu microwave office, is cooled to 38 DEG C.Cooling procedure can adopt the air cooling way such as natural wind cooling, air blast cooling.For improving tea
The quality of leaf, reduces the damage of Folium Camelliae sinensis nutrient substance, reduces the loss of aroma substance, it would however also be possible to employ the mode of vacuum cooled.
7) digest soybean dietary fiber: weigh 0.3g cellulase and 0.1g pectase, add water and mend to 100g, prepared fiber
Plain enzyme-pectinase solution, the first crushed leaves after cooling and cellulase-pectinase solution, maintain the temperature at 38 DEG C by 1:5's
Ratio stirring is hybridly prepared into tea mixed liquor.Tea mixed liquor after pipeline high shear grinding machine micronizing 1 time, discharging
After stirring is cooled to 38 DEG C and keeps 10min, then through pipeline high shear grinding machine Crushing of Ultrafine, discharging stirring is cooled to 38 DEG C simultaneously
Keep 30min.Obtain ultra micro tea slurry.
8) allocate: add tea slurry in above-mentioned tea slurry and add 4% β-cd stirring of solid content and obtain
Tea starches seasoning liquid.
9) high-temperature instantaneous sterilization: using super high temperature instantaneous sterilizing machine, superhigh temperature is carried out to above-mentioned deployed tea slurry seasoning liquid
Instantaneous sterilization, sterilization temperature is 105 DEG C, constant temperature time 65 seconds, rapidly tea slurry seasoning liquid is cooled to 38 DEG C after sterilization.
10) it is spray-dried: using centrifugal spray tower, the tea having sterilized slurry seasoning liquid is spray-dried, centrifugal spray tower
Centrifugal atomizer rotating speed be 45hz, inlet temperature be 200 DEG C, temperature of outgoing air be 95 DEG C, moisture Control below 5%, discharging
Obtain ultra micro black tea powder.
Embodiment 3:
1) raw material: choose current growth summer tea fresh leaf 10kg；
2) wither: take nature to wither, fresh tea leaf tiling thickness is 3cm, 20 DEG C of withering temperature, withers at 16 hours time
Gently scarifying 2 times during withering；
3) knead: using 6cr-55 type kneading machine successively sky rub 5min, gently rub 5min, rub 10min again, sky rubs 5min.
4) just pulverize: leaf rotor kneading and cutting machine will be kneaded and carry out preliminary crushing to 8 mesh, and cross 8 mesh sieves.Rotor kneading and cutting machine
The mode that two series connection can be taken will knead leaf pulverizing.
5) ferment: first crushed leaves are placed fermenting cellar, Folium Camelliae sinensis break up tiling, THICKNESS CONTROL in 6cm, 26 DEG C of indoor temperature,
Relative humidity more than 90%, fermentation time 60min.Leaf after fermentation takes on a red color, and sends the dense fragrance of a flower and fruital fragrance.Can
Proper extension fermentation time, to deeper color and luster and denseer fragrance.
6) microwave deactivating enzyme: the Folium Camelliae sinensis fermenting are transported to the microwave office having had been warmed up that temperature is 180 DEG C, tiling is thick
Spend for 0.5cm, microwave power is adjusted to 2000 watts by Folium Camelliae sinensis, the rotating speed adjusting conveyer belt is 15hz, keeps microwave heating 180
Miao Houchu microwave office, is cooled to 40 DEG C.Cooling procedure can adopt the air cooling way such as natural wind cooling, air blast cooling.For improving tea
The quality of leaf, reduces the damage of Folium Camelliae sinensis nutrient substance, reduces the loss of aroma substance, it would however also be possible to employ the mode of vacuum cooled.
7) digest soybean dietary fiber: the first crushed leaves after cooling and the fibre containing 0.4% cellulase and 0.2% pectase
Plain enzyme-the pectinase solution of dimension, maintains the temperature at and is hybridly prepared into tea mixed liquor in the ratio stirring of 1:3 at 30 DEG C.Tea mixes
Close liquid after pipeline high shear grinding machine micronizing 1 time, after discharging stirring is cooled to 30 DEG C and keeps 20min, then through pipe
Wire type high shear grinding machine Crushing of Ultrafine, discharging stirring is cooled to 30 DEG C and keeps 30min.Obtain ultra micro tea slurry.
8) allocate: add tea slurry in above-mentioned tea slurry and add 5% β-cd stirring of solid content and obtain
Tea starches seasoning liquid.
9) high-temperature instantaneous sterilization: using super high temperature instantaneous sterilizing machine, superhigh temperature is carried out to above-mentioned deployed tea slurry seasoning liquid
Instantaneous sterilization, sterilization temperature is 100 DEG C, constant temperature time 60 seconds, rapidly tea slurry seasoning liquid is cooled to 30 DEG C after sterilization.
10) it is spray-dried: using centrifugal spray tower, the tea having sterilized slurry seasoning liquid is spray-dried, centrifugal spray tower
Centrifugal atomizer rotating speed be 48hz, inlet temperature be 220 DEG C, temperature of outgoing air be 100 DEG C, moisture Control below 5%, discharging
Obtain ultra micro black tea powder.
Embodiment 4:
1) raw material: choose current growth fresh tea leaf 10kg；
2) wither: take nature to wither, fresh tea leaf tiling thickness is 5cm, 28 DEG C of withering temperature, withers at 12 hours time
Gently scarifying 2 times during withering；
3) knead: using 6cr-55 type kneading machine successively sky rub 5min, gently rub 5min, rub 10min again, sky rubs 5min.
4) just pulverize: leaf rotor kneading and cutting machine will be kneaded and carry out preliminary crushing to 8 mesh, and cross 8 mesh sieves.Rotor kneading and cutting machine
The mode that two series connection can be taken will knead leaf pulverizing.
5) ferment: first crushed leaves are placed fermenting cellar, Folium Camelliae sinensis break up tiling, THICKNESS CONTROL in 6cm, 28 DEG C of indoor temperature,
Relative humidity more than 90%, fermentation time 30min.Leaf after fermentation takes on a red color, and sends the dense fragrance of a flower and fruital fragrance.Can
Proper extension fermentation time, to deeper color and luster and denseer fragrance.
6) microwave deactivating enzyme: the Folium Camelliae sinensis fermenting are transported to the microwave office having had been warmed up that temperature is 180 DEG C, tiling is thick
Spend for 0.5cm, microwave power is adjusted to 2000 watts by Folium Camelliae sinensis, the rotating speed adjusting conveyer belt is 15hz, keeps microwave heating 180
Miao Houchu microwave office, is cooled to 35 DEG C.Cooling procedure can adopt the air cooling way such as natural wind cooling, air blast cooling.For improving tea
The quality of leaf, reduces the damage of Folium Camelliae sinensis nutrient substance, reduces the loss of aroma substance, it would however also be possible to employ the mode of vacuum cooled.
7) digest soybean dietary fiber: the first crushed leaves after cooling and the fibre containing 0.5% cellulase and 0.3% pectase
Plain enzyme-the pectinase solution of dimension, maintains the temperature at and is hybridly prepared into tea mixed liquor in the ratio stirring of 1:1 at 35 DEG C.Tea mixes
Close liquid after pipeline high shear grinding machine micronizing 1 time, after discharging stirring is cooled to 35 DEG C and keeps 10min, then through pipe
Wire type high shear grinding machine Crushing of Ultrafine, discharging stirring is cooled to 35 DEG C and keeps 30min.Obtain ultra micro tea slurry.
8) allocate: add tea slurry in above-mentioned tea slurry and add 3% β-cd stirring of solid content and obtain
Tea starches seasoning liquid.
9) high-temperature instantaneous sterilization: using super high temperature instantaneous sterilizing machine, superhigh temperature is carried out to above-mentioned deployed tea slurry seasoning liquid
Instantaneous sterilization, sterilization temperature is 110 DEG C, constant temperature time 60 seconds, rapidly tea slurry seasoning liquid is cooled to 35 DEG C after sterilization.
10) it is spray-dried: using centrifugal spray tower, the tea having sterilized slurry seasoning liquid is spray-dried, centrifugal spray tower
Centrifugal atomizer rotating speed be 40hz, inlet temperature be 180 DEG C, temperature of outgoing air be 90 DEG C, moisture Control below 5%, discharging
Obtain ultra micro black tea powder.
Embodiment 5:
1) raw material: choose current growth fresh tea leaf 10kg；
2) wither: take nature to wither, fresh tea leaf tiling thickness is 5cm, 30 DEG C of withering temperature, withers at 8 hours time
Period gently scarifying 1 time；
3) knead: using 6cr-55 type kneading machine successively sky rub 5min, gently rub 5min, rub 10min again, sky rubs 5min.
4) just pulverize: leaf rotor kneading and cutting machine will be kneaded and carry out preliminary crushing to 8 mesh, and cross 8 mesh sieves.Rotor kneading and cutting machine
The mode that two series connection can be taken will knead leaf pulverizing.
5) ferment: first crushed leaves are placed fermenting cellar, Folium Camelliae sinensis break up tiling, THICKNESS CONTROL in 6cm, 28 DEG C of indoor temperature,
Relative humidity more than 90%, fermentation time 30min.Leaf after fermentation takes on a red color, and sends the dense fragrance of a flower and fruital fragrance.Can
Proper extension fermentation time, to deeper color and luster and denseer fragrance.
6) microwave deactivating enzyme: the Folium Camelliae sinensis fermenting are transported to the microwave office having had been warmed up that temperature is 180 DEG C, tiling is thick
Spend for 0.5cm, microwave power is adjusted to 2000 watts by Folium Camelliae sinensis, the rotating speed adjusting conveyer belt is 15hz, keeps microwave heating 180
Miao Houchu microwave office, is cooled to 40 DEG C.Cooling procedure can adopt the air cooling way such as natural wind cooling, air blast cooling.For improving tea
The quality of leaf, reduces the damage of Folium Camelliae sinensis nutrient substance, reduces the loss of aroma substance, it would however also be possible to employ the mode of vacuum cooled.
7) digest soybean dietary fiber: the first crushed leaves after cooling and the fibre containing 0.5% cellulase and 0.3% pectase
Plain enzyme-the pectinase solution of dimension, maintains the temperature at and is hybridly prepared into tea mixed liquor in the ratio stirring of 1:5 at 40 DEG C.Tea mixes
Close liquid after pipeline high shear grinding machine micronizing 1 time, after discharging stirring is cooled to 40 DEG C and keeps 20min, warp again
Pipeline high shear grinding machine Crushing of Ultrafine, discharging stirring is cooled to 40 DEG C and keeps 20min, pipeline high shear grinding again
Machine Crushing of Ultrafine, discharging stirring is cooled to 40 DEG C and keeps 30min.Obtain ultra micro tea slurry.
8) allocate: add tea slurry in above-mentioned tea slurry and add 5% β-cd stirring of solid content and obtain
Tea starches seasoning liquid.
9) high-temperature instantaneous sterilization: using super high temperature instantaneous sterilizing machine, superhigh temperature is carried out to above-mentioned deployed tea slurry seasoning liquid
Instantaneous sterilization, sterilization temperature is 110 DEG C, constant temperature time 60 seconds, rapidly tea slurry seasoning liquid is cooled to 40 DEG C after sterilization.
10) it is spray-dried: using centrifugal spray tower, the tea having sterilized slurry seasoning liquid is spray-dried, centrifugal spray tower
Centrifugal atomizer rotating speed be 40hz, inlet temperature be 180 DEG C, temperature of outgoing air be 90 DEG C, moisture Control below 5%, discharging
Obtain ultra micro black tea powder.
Above-mentioned embodiment is only the preferred embodiment of the present invention it is impossible to limit the scope of protection of the invention with this,
The change of any unsubstantiality that those skilled in the art is done on the basis of the present invention and replacement belong to institute of the present invention
Claimed scope.
Claims (10)
1. a kind of waterproof pulverization prepares ultra micro black tea powder method, comprises the following steps:
1) sorting: choose the fresh tea leaf of current growth；
2) wither: naturally wither, fresh tea leaf tiles, withering temperature is 20-30 DEG C, time 8-16 hour；
3) knead: withering leaf is rubbed through sky successively, gently rubs, rubbing again, sky is rubbed；
4) just pulverize: knead leaf through rotor kneading and cutting machine preliminary crushing to 8 mesh below；
5) ferment: first crushed leaves are put to fermenting cellar, tiling broken up by Folium Camelliae sinensis, thickness is 3-10cm, indoor temperature 22-30 DEG C, phase
To humidity more than 90%, ferment 30-90min；
6) microwave deactivating enzyme: the Folium Camelliae sinensis fermenting are delivered to the microwave office having had been warmed up that temperature is 180 DEG C, heating went out after 180 seconds
Microwave office, Folium Camelliae sinensis are cooled down to 30-40 DEG C；
7) digest soybean dietary fiber: the first crushed leaves after cooling and cellulase-pectinase solution are hybridly prepared into tea and mix
Close liquid, temperature control is at 30-40 DEG C；Using pipeline high shear grinding machine, tea mixed liquor interval is pulverized 2-3 time, surpassed
Micro- tea slurry；The tempus intercalare pulverized in pipeline high shear grinding machine, tea mixed liquor is agitated to be cooled to 30-40 DEG C and is incubated
10-20min；
8) allocate: add β-cd stirring in above-mentioned tea slurry and obtain tea slurry seasoning liquid；
9) high-temperature instantaneous sterilization: ultra high temperature short time sterilization is carried out to above-mentioned tea slurry seasoning liquid；
10) it is spray-dried: using centrifugal spray tower, the tea having sterilized slurry seasoning liquid is spray-dried, that is, obtains ultra micro black tea
Powder.
2. waterproof pulverization as claimed in claim 1 prepare ultra micro black tea powder method it is characterised in that: step 7) in, tea mix
Close liquid after pipeline high shear grinding machine micronizing, after discharging stirring is cooled to 30-40 DEG C and keeps 10-20min, then warp
Pipeline high shear grinding machine Crushing of Ultrafine, discharging stirring is cooled to 30-40 DEG C and keeps 30min.
3. waterproof pulverization as claimed in claim 1 prepare ultra micro black tea powder method it is characterised in that: step 7) in, just pulverize
The ratio mixing of leaf and cellulase-pectinase solution 1:1-5 by weight.
4. the waterproof pulverization as any one of claim 1-3 prepare ultra micro black tea powder method it is characterised in that: step 7)
In, in cellulase-pectinase solution, the content of cellulase is 0.3-0.5%, and the content of pectase is 0.1-0.3%.
5. the waterproof pulverization as any one of claim 1-3 prepare ultra micro black tea powder method it is characterised in that: step 2)
In, Folium Camelliae sinensis tiling thickness is 3-5cm, period gently scarifying 1-2 time.
6. the waterproof pulverization as any one of claim 1-3 prepare ultra micro black tea powder method it is characterised in that: step 3)
In, Folium Camelliae sinensis through withering successively through sky rub 5min, gently rub 5min, rub 10min again, sky rubs 5min.
7. the waterproof pulverization as any one of claim 1-3 prepare ultra micro black tea powder method it is characterised in that: step 4)
In, rotor kneading and cutting machine is taken the mode of two series connection will knead leaf and is pulverized.
8. the waterproof pulverization as any one of claim 1-3 prepare ultra micro black tea powder method it is characterised in that: step 8)
In, the addition of β-cd starches the 3-5% of solid content for tea.
9. the waterproof pulverization as any one of claim 1-3 prepare ultra micro black tea powder method it is characterised in that: step 9)
In, using super high temperature instantaneous sterilizing machine, tea slurry seasoning liquid is sterilized, sterilization temperature is 100-110 DEG C, constant temperature time 60-70
Second, rapidly tea slurry seasoning liquid is cooled to 30-40 DEG C after sterilization.
10. the waterproof pulverization as any one of claim 1-3 prepare ultra micro black tea powder method it is characterised in that: step
10), in, the centrifugal atomizer rotating speed of centrifugal spray tower is 40-48hz, and inlet temperature is 180-220 DEG C, and temperature of outgoing air is 90-
100 DEG C, moisture Control is below 5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410659989.7A CN104322724B (en) | 2014-11-18 | 2014-11-18 | Method for preparing ultrafine black tea powder by wet-process grinding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410659989.7A CN104322724B (en) | 2014-11-18 | 2014-11-18 | Method for preparing ultrafine black tea powder by wet-process grinding |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104322724A CN104322724A (en) | 2015-02-04 |
| CN104322724B true CN104322724B (en) | 2017-02-01 |
Family
ID=52397657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410659989.7A Active CN104322724B (en) | 2014-11-18 | 2014-11-18 | Method for preparing ultrafine black tea powder by wet-process grinding |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104322724B (en) |
Families Citing this family (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325643A (en) * | 2015-12-03 | 2016-02-17 | 湖南盛世湘西农业科技有限公司 | Golden eucommia black tea and preparation method thereof |
| CN106819251A (en) * | 2017-01-19 | 2017-06-13 | 合肥观云阁商贸有限公司 | The production method of fresh green tea beverage |
| CN106819243A (en) * | 2017-01-19 | 2017-06-13 | 合肥观云阁商贸有限公司 | The production method of the immune green tea beverage of enhancing |
| CN107873916A (en) * | 2017-11-29 | 2018-04-06 | 杭州萧山天福生物科技有限公司 | A kind of processing method of fermented type paper mulberry leaf tea |
| CN108967597A (en) * | 2018-06-30 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A kind of instant black tea and preparation method thereof |
| CN114711304A (en) * | 2022-04-20 | 2022-07-08 | 北京福睿斯科技有限公司 | Low-pressure cold-brewing tea and preparation method thereof |
| CN115176854A (en) * | 2022-07-14 | 2022-10-14 | 修水县茶叶科学研究所 | Processing and preparation method of winter black tea based on old leaves and winter black tea |
| CN115380963A (en) * | 2022-08-11 | 2022-11-25 | 杭州八皇茶业有限公司 | Tea wall breaking method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742683A (en) * | 2012-07-27 | 2012-10-24 | 福建农林大学 | Processing method of cold-making black tea |
| CN103330192A (en) * | 2013-05-24 | 2013-10-02 | 徐州工程学院 | Preparation method of cordyceps militaris instant powder |
-
2014
- 2014-11-18 CN CN201410659989.7A patent/CN104322724B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742683A (en) * | 2012-07-27 | 2012-10-24 | 福建农林大学 | Processing method of cold-making black tea |
| CN103330192A (en) * | 2013-05-24 | 2013-10-02 | 徐州工程学院 | Preparation method of cordyceps militaris instant powder |
Non-Patent Citations (1)
| Title |
|---|
| 红茶饮料液态发酵关键化学成分及其调控研究;杨宇宙;《中国优秀硕士学位论文全文数据库工程科技Ⅰ辑》;20111015;第37页第4.3.2节第1-2段 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104322724A (en) | 2015-02-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104322724B (en) | Method for preparing ultrafine black tea powder by wet-process grinding | |
| CN102150796B (en) | Method for producing all-potato flour with high dietary fiber content | |
| CN106234720A (en) | A kind of novel Eucommia Tea and preparation method thereof | |
| CN101190008A (en) | Method for preparing oat bran soluble food fabric fats substitute | |
| CN105475796B (en) | A kind of preparation method of instant drink powder | |
| CN103349137A (en) | Production method for winey coffee beans | |
| CN107557420A (en) | A kind of preparation method of flaxseed meal polypeptide | |
| CN101715844A (en) | Method for preparing ultrafine tea powder | |
| CN102273606B (en) | Cooking flavor green Chinese onion powder and preparation method thereof | |
| CN102993319A (en) | Method for preparing resistant starch by adopting acid and heat treatment | |
| CN102754765A (en) | Process for producing peony seed nutrition powder | |
| CN105724627A (en) | Preparation method of low-agglomeration nanoscale tea powder | |
| CN102228172A (en) | Process for preparing bean dreg and orange peel health-care sauce | |
| CN113396995A (en) | Preparation method of matcha superfine powder | |
| CN109007672A (en) | A kind of preparation method of high allicin garlic powder | |
| CN106879945A (en) | A kind of High Efficiency Solid-State digests the preparation method of coarse rice powder | |
| CN105941642A (en) | Wheat germ milk beverage and preparation method thereof | |
| CN102090631B (en) | Method for storing color and luster and flavor of Chinese chestnut-lotus root composite ultramicro whole powder with easy gelatinization | |
| JPH06105661A (en) | Production of vegetable unicellulated food | |
| CN107557406A (en) | A kind of method that xylo-oligosaccharide is extracted from corncob | |
| CN107495327B (en) | Instant tremella wall-broken powder and preparation method thereof | |
| CN105380173A (en) | Ultramicro whole purple sweet potato powder and preparation method thereof | |
| CN104171998A (en) | Method for preparing ultrafine original dry powder of mulberry | |
| CN107243402A (en) | A kind of disintegrating process of dehydrated vegetables | |
| CN104905161B (en) | A kind of preparation method of the bean powder of free from beany flavor and bitter taste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |