CN104996627A - A granular pattern tea solid beverage and a preparation method - Google Patents
A granular pattern tea solid beverage and a preparation method Download PDFInfo
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- CN104996627A CN104996627A CN201510371930.2A CN201510371930A CN104996627A CN 104996627 A CN104996627 A CN 104996627A CN 201510371930 A CN201510371930 A CN 201510371930A CN 104996627 A CN104996627 A CN 104996627A
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Abstract
The present invention provides a granular pattern tea solid beverage and a preparation method. Main ingredients of the solid beverage include tea leaf powder, gellan gum, thickening agents, calcium salt and Eurotium cristatum powder. The tea leaf powder is bonded and granulated by using the gelling property of the gellan gum and calcium ions, and with the addition of thickening agents to assist. Main steps are that: all kinds of tea leaves are crushed and sieved, bonded by with the addition of a proper amount of gellan gum, thickening agents and calcium salt, processed into the granular pattern with granulating equipment, then wrapped with a layer of the Eurotium cristatum powder, and dried with drying equipment to prepare the solid beverage. The prepared solid beverage is golden yellow in color and luster, uniform in size, convenient for carrying, quick for brewing, clear and bright in tea water, high in tea extract content and does not become loose when being brewed for a long time, and not only maintains the taste of original tea leaves, but also has a blood fat-lowering effect of the Eurotium cristatum powder.
Description
Technical field
The present invention relates to tea product and production technical field thereof, be specifically related to a kind of granular pattern tea solid beverage and preparation method thereof.
Background technology
The history of drinking tea thousands of years, different tealeaves, different formulas and different processing methods, bring the different taste of people and different health-care effects.But long-term tea drinking habit, be all adopt the direct brewing tea of boiling water, when tealeaves brews, water extraction content is low, and tea grounds and millet paste easily mix, and causes soup look muddy.At the society that rhythm of life is more and more faster, what people pursued is green, environmental protection, comfortable, life style efficiently, and the tea solid beverage be convenient to pack, store, carry, drinking just arises at the historic moment.
In recent years, the production method of research tea solid beverage was more, and tea solid beverage kind obtains extreme enrichment, as bag tea, instant tea, granular tea etc.Bag tea is simply to be pulverized by tealeaves, by the pouch-packaged of water-permeable and air permeable, although achieve being separated of tea grounds and millet paste, the raw material used generally of low grade, mouthfeel is poor, it is few to brew number of times; Instant tea extracts the soluble constituents in tealeaves, and spray-dried or freeze drying is prepared from, and advantage is that effective component content is high, dissolves rapidly, and shortcoming is large to the flavour component damages in tealeaves, and tea flavour is light, and can only brew once.Granular tea tealeaves is pulverized laggard row to granulate, and both continued the mode that tradition is made tea, and met traditional tea drinking habit, can improve again the content of water extraction.The existing multiple method preparing granular pattern tea at present, disclosed in CN 1247030A " granular tea and production method thereof ", adhesive and curing agent is utilized to prepare granular tea, but tea grain need through twice oven dry in preparation technology, volatile ingredient is easily caused to scatter and disappear, and soak with curing agent, flavour and nutrient loss, cause millet paste flavour thin." a kind of granular tea production technology " that CN 1305387C describes, adopt wet method oscillating granulation, do not add adhesive in this kind of prilling process, and the tea grain that oscillating granulator manufactures is loose, granular size heterogeneity, during immersion, tea powder easily drops, and millet paste is muddy.
In view of above-mentioned Problems existing, the invention provides a kind of novel particle tea solid beverage and preparation method, gellan gum and calcium ion is utilized to react the character of plastic, add thickener, and parcel has the golden flower powder of blood fat reducing function, makes a kind of granular tea solid beverage brewing rapid and don't loose spacetabs type.
Gellan gum is the natural polysaccharide through fermentable, is become food additives by the approval of the Ministry of Public Health of China.Gellan gum is at Ca
2+hard brittle gel can be generated when existing, utilize its plastic characteristic to be glued together by powder tea, and as the skeleton structure of tea granule, keep the integrality of tea granule shape, repeatedly brew and can not scatter, and do not affect the taste of tea solid beverage.
The coronoid process capsule bacterium (being commonly called as " golden flower " bacterium) that falls apart is distinctive microorganism in Fu brick, golden flower powder is that the coronoid process capsule bacterium that falls apart is extracted and is prepared from after liquid fermentation, main component is that coronoid process falls apart capsule bacterium and metabolite thereof, is the important indicator characterizing Fu-brick tea quality.Nearest research shows, the coronoid process capsule bacterium that falls apart is nontoxic and have blood fat reducing function." golden flower " bacterium food safety evaluation on toxicology have studied the toxic and side effect of golden flower bacterium to large mouse, and result shows, golden flower bacterium is without any side effects, meets food security standard, can relievedly eat (" processing of farm products academic periodical " 7 phases in 2011).In the Primary Study of Fu tea " golden flower " fungus extract pharmacological effect and chemical composition, by Human normal hepatocyte LO2 in vitro Fiber differentiation become NASH cell, using golden flower conidia powder extract as administration sample, result shows, golden flower conidia powder extract aqueous fraction can repair liver plasma membrane damage, and there is blood fat reducing function (Yuan Yong, Agricultural University Of Hunan's master thesis, in June, 2011).Dyslipidemia and obesity often adopt PPAR α, PPAR γ, PPAR δ model carries out high flux screening medicine.Techniques of Extracellular Polysaccharide of Eurotium cristatum all has certain activity to these three kinds of models, and it is the strongest to the activity of PPAR γ model, show that Techniques of Extracellular Polysaccharide of Eurotium cristatum produces effect for reducing blood fat (" food and machinery ", in November, 2007) by many approach.We utilize liquid fermentation pilot scale culture coronoid process to fall apart capsule bacterium, by zymotic fluid collected by centrifugation thalline, then obtain golden flower powder through freeze drying.Golden flower powder is added in granular pattern tea solid beverage, neither change the mouthfeel of tealeaves self, the lipid-lowering effect of ordinary tea leaves can be strengthened again.
This preparation technology is simple and easy to operate, and first drying is shaping, and finished appearance is glossy golden yellow, and size is homogeneous, and particle is solid flexible, concentration stabilize when brewing, and has antilipemic healthy effect.This granular pattern tea solid beverage is made up of two-layer network structure, one is the network formed after reacting plastic by gellan gum and calcium ion, another is the network that pectic acid in calcium salt and tealeaves and tannic acid are formed, two-tier network interweaves mutually, form densification and the network structure with micropore, tea powder can be pinned, do not affect again the release of solubility active ingredient in tealeaves.When brewing, water progressively ecto-entad infiltrates, the outer surface part of tea solid beverage discharges solubility active ingredient rapidly within a few second, along with the prolongation of brewing time, inner active ingredient slow releasing thereupon, play a kind of effect of slowly-releasing, make the content of active ingredient substantially keep a more stable state.
Summary of the invention
The object of the invention is to overcome tealeaves that current traditional handicraft obtains storage, carry and brew etc. in the inconvenience that brings, there is provided one to be easy to carry, brew and do not fall apart, and keep granular pattern tea solid beverage and the production method thereof of former liquor color and mouthfeel.
The invention provides a kind of granular pattern tea solid beverage, it is characterized in that forming primarily of tea powder, gellan gum, thickener, calcium salt and golden flower powder.
Be further characterized in that tea powder raw material is the one of green tea, black tea, black tea, oolong tea, white tea or other tealeaves, mass percent shared by tea powder is 77% ~ 99.96%, more preferably 93% ~ 99.76%.
Be further characterized in that mass percent shared by gellan gum is 0.01% ~ 5%, more preferably 0.02% ~ 1%.
Be further characterized in that thickener is xanthans or sodium alginate, mass percent shared by thickener is 0.01% ~ 5%, more preferably 0.1% ~ 3%.
Be further characterized in that calcium salt is the one in calcium lactate, calcium gluconae or calcium chloride, mass percent shared by calcium salt is 0.01% ~ 3%, more preferably 0.1% ~ 1%.
Be further characterized in that golden flower powder is prepared from through the fall apart fermentation of capsule bacteria liquid and extraction of coronoid process, mass percent shared by golden flower powder is 0.01% ~ 10%, more preferably 0.02% ~ 2%.
The production method of a kind of granular pattern tea solid beverage that the present invention also provides, concrete steps comprise:
1. stem tea is pulverized by pulverizer, obtains particle diameter 20 ~ 200 object tea powder through screening;
2. gellan gum adding distil water is heated to more than 70 DEG C dissolvings, being mixed with concentration is 0.025% ~ 16% solution, and it is 0.025% ~ 16% solution that thickener is mixed with mass concentration, and calcium salt is mixed with 0.05% ~ 19.5% solution; The tea powder of 50 weight portions adds the gellan gum solution of 20 weight portions successively, the thickener of 20 weight portions fully stirs, then the calcium salt soln adding 10 weight portions stirs and obtains intermediate;
3., with granulator granulation, granulation mode is the one in extruder grain method, compression comminution granulation, wet method oscillating granulation method or spray granulation;
4, screening obtains particle diameter 4 ~ 8 order tea and to wet grain, and through spheronizator sizing, adds golden flower powder, be rolled in particle surface in round as a ball process;
5. wet tea grain input drying machine drying, bake out temperature is for being not more than 80 DEG C, and moisture content of finished products controls below 6%.
After prepared by granular pattern tea solid beverage, with ordinary tea leaves in outward appearance, brew in mode etc. and contrast, detect the content of Tea Polyphenols and polysaccharide in tea when brewing.
Beneficial effect of the present invention:
1. endure repeated infusions, repeatedly brew more than 10 times with boiling water and still can keep complete grain shape, millet paste is limpid, not muddy.
2. tea extract polyphenol content is high, and keeps stable, can not overrich or excessively light, and the beneficiating ingredient in tealeaves is more easily absorbed by the body.
3. do not affect the mouthfeel of tealeaves itself.Gellan gum used in granular tea solid beverage manufacturing process and calcium salt generate water-fast polymer substance through reaction, tasteless, have no side effect, can be used as the skeleton of tea granule, keep the integrality of shape, do not change soup look and the mouthfeel of tealeaves itself simultaneously.
4. when brewing, particle sinks to bottom cup, does not swim in tea surface, conveniently drinks.
5. tea granule top layer is with golden flower powder, and color is vivid, and its polysaccharide composition has blood fat reducing function.
6. the calcium salt added has neutralized most pectic acid and tannic acid in tealeaves, forms water-fast sediment, decreases the calculus caused because having tea.
7. manufacture craft is simple and easy to operate, and one-step palletizing is shaping and dry, and production efficiency is high, and energy consumption is low, can accomplish scale production.
Detailed description of the invention
Embodiment 1
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution (percentage concentration without specified otherwise in embodiment is mass percentage concentration).
Green tea is pulverized, crosses 20 mesh sieves, add gellan gum solution, xanthan gum solution and calcium gluconate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through waving granulator granulation, sieves particle diameter 4 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 50 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common green tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 8 times, granular tea keeps original shape, the clarification of soup look yellowish green, fragrance are pure, flavour alcohol just, after 8 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 2
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium lactate respectively adding distil water dissolve, all by prescription strength obtain solution.
Green tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, xanthan gum solution and calcium lactate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulator granulation, sieves particle diameter 4 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 80 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common green tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 10 times, granular tea keeps original shape, the clarification of soup look yellowish green, fragrance are pure, flavour alcohol just, especially content of tea polysaccharide is apparently higher than common green tea.After 10 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 3
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Green tea is pulverized, crosses 60 mesh sieves, add gellan gum solution, sodium alginate soln and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulator granulation, sieves particle diameter 6 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 60 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common green tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times, granular tea still keeps original shape, produces without loose end, the clarification of soup look yellowish green, fragrance is pure, and just, the content of Tea Polyphenols and tea polysaccharide is apparently higher than common green tea for flavour alcohol.
Embodiment 4
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
Green tea is pulverized, crosses 200 mesh sieves, add gellan gum solution, sodium alginate soln and calcium gluconate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulator granulation, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 70 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common green tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 12 times, granular tea keeps original shape, the clarification of soup look yellowish green, fragrance are pure, flavour alcohol just, especially content of tea polysaccharide is apparently higher than common green tea.After 12 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Comparative example
With reference to GB/T 8313-2008, take gallic acid as reference substance, with the polyphenol content of granular green tea and common green tea in spectrophotometry embodiment 1 ~ 4, comparing result is in table 1.
Table 1 embodiment 1 ~ 4 polyphenol content/mgL
-1
From table 1, the polyphenol content in embodiment 1 ~ 4 is all higher than common green tea, and wherein the effect of embodiment 3 is best.
Compared through the content of tea polysaccharide of alcohol settling, removing protein gained respectively by the water-bath leaching liquor of granular green tea and common green tea in embodiment 1 ~ 4, comparing result is in table 2.
Table 2 embodiment 1 ~ 4 content of tea polysaccharide/gL
-1
From table 2, the content of tea polysaccharide in embodiment 1 ~ 4 is all higher than common green tea, and wherein the effect of embodiment 3 is best.
Embodiment 5
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium lactate respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 40 mesh sieves, add gellan gum solution, xanthan gum solution and calcium lactate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulator granulation, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 60 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 10 times, granular tea keeps original shape, the glow of soup look, fragrant and sweet still dense, flavour alcohol and.After 10 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 6
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, sodium alginate soln and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulator granulation, sieves particle diameter 4 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 50 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times, granular tea still keeps original shape, produces without loose end, the glow of soup look, fragrant and sweet still dense, flavour alcohol and, the content of Tea Polyphenols and tea polysaccharide is apparently higher than common black tea.
Embodiment 7
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, sodium alginate soln and calcium gluconate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through the granulation of wet method oscillating granulator, sieves particle diameter 6 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 50 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 12 times, granular tea keeps original shape, the glow of soup look, fragrant and sweet still dense, flavour alcohol and, content of tea polysaccharide is apparently higher than common black tea.After 12 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 8
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 20 mesh sieves, add gellan gum solution, sodium alginate soln and calcium gluconate solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 80 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 10 times, granular tea keeps original shape, the glow of soup look, fragrant and sweet still dense, flavour alcohol and, content of tea polysaccharide is apparently higher than common black tea.After 10 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Comparative example
With reference to GB/T 8313-2008, take gallic acid as reference substance, with the polyphenol content of granulated red tea and common black tea in spectrophotometry embodiment 5 ~ 8, comparing result is in table 3.
Table 3 embodiment 5 ~ 8 polyphenol contents/mgL
-1
From table 3, the polyphenol content in embodiment 5 ~ 8 is all higher than common black tea, and wherein the effect of embodiment 6 is best.
Compared through the content of tea polysaccharide of alcohol settling, removing protein gained respectively by the water-bath leaching liquor of granulated red tea and common black tea in embodiment 5 ~ 8, comparing result is in table 4.
Table 4 embodiment 5 ~ 8 content of tea polysaccharide/gL
-1
From table 4, the content of tea polysaccharide in embodiment 5 ~ 8 is all higher than common black tea, and wherein the effect of embodiment 6 is best.
Embodiment 9
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
White tea powder is broken, cross 80 mesh sieves, add gellan gum solution, sodium alginate soln and calcium chloride solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 4 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 60 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common white tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times, granular tea still keeps original shape, produces without loose end, soup look apricot yellow, person of outstanding talent's perfume (or spice) is still dense, and the fresh alcohol of flavour is sweet refreshing, and the content of Tea Polyphenols and tea polysaccharide is apparently higher than common white tea.
Embodiment 10
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
White tea powder is broken, cross 80 mesh sieves, add gellan gum solution, sodium alginate soln and calcium gluconate solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 80 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common white tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 10 times, granular tea keeps original shape, and soup look apricot yellow, and bold and unconstrained perfume (or spice) is still dense, and the fresh alcohol of flavour is sweet refreshing.After 10 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 11
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium lactate respectively adding distil water dissolve, all by prescription strength obtain solution.
White tea powder is broken, cross 200 mesh sieves, add gellan gum solution, xanthan gum solution and calcium lactate solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 6 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 50 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common white tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 12 times, granular tea keeps original shape, and soup look apricot yellow, and bold and unconstrained perfume (or spice) is still dense, and the fresh alcohol of flavour is sweet refreshing, and content of tea polysaccharide is apparently higher than common white tea.After 12 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 12
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
White tea powder is broken, cross 100 mesh sieves, add gellan gum solution, sodium alginate soln and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulation, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 60 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common white tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 10 times, granular tea keeps original shape, and soup look apricot yellow, and bold and unconstrained perfume (or spice) is still dense, and the fresh alcohol of flavour is sweet refreshing, and content of tea polysaccharide is apparently higher than common white tea.After 10 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Comparative example
With reference to GB/T 8313-2008, take gallic acid as reference substance, with the polyphenol content of the white tea of particle and common white tea in spectrophotometry embodiment 9 ~ 12, comparing result is in table 5.
Table 5 embodiment 9 ~ 12 polyphenol contents/mgL
-1
From table 5, the polyphenol content in embodiment 9 ~ 12 is all higher than common white tea, and wherein the effect of embodiment 12 is best.
Compared through the content of tea polysaccharide of alcohol settling, removing protein gained respectively by the water-bath leaching liquor of the white tea of particle and common white tea in embodiment 9 ~ 12, comparing result is in table 6.
Table 6 embodiment 9 ~ 12 content of tea polysaccharide/gL
-1
From table 6, the content of tea polysaccharide in embodiment 9 ~ 12 is all higher than common white tea, and wherein the effect of embodiment 12 is best.
Embodiment 13
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, xanthan gum solution and calcium gluconate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through mist projection granulating, sieves particle diameter 4 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 70 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 8 times, granular tea keeps original shape, and soup look red is dense bright, and agalloch eaglewood is pure, and mellow time of flavour is sweet.After 8 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 14
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 80 mesh sieves, add gellan gum solution, sodium alginate soln and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulation, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 80 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times, granular tea still keeps original shape, produces without loose end, soup look red is dense bright, agalloch eaglewood is pure, and mellow time of flavour is sweet, and the content of Tea Polyphenols and tea polysaccharide is apparently higher than common black tea.
Embodiment 15
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium lactate respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 200 mesh sieves, add gellan gum solution, xanthan gum solution and calcium lactate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder waves granulation through wet method, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 50 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 12 times, granular tea keeps original shape, and soup look red is dense bright, and agalloch eaglewood is pure, and mellow time of flavour is sweet.After 12 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 16
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
Black tea is pulverized, crosses 20 mesh sieves, add gellan gum solution, xanthan gum solution and calcium gluconate solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 70 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 8 times, granular tea keeps original shape, and soup look red is dense bright, and agalloch eaglewood is pure, and mellow time of flavour is sweet.After 8 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Comparative example
With reference to GB/T 8313-2008, take gallic acid as reference substance, with the polyphenol content of the black tea of particle and common black tea in spectrophotometry embodiment 13 ~ 16, comparing result is in table 7.
Table 7 embodiment 13 ~ 16 polyphenol contents/mgL
-1
From table 7, the polyphenol content in embodiment 13 ~ 16 is all higher than common black tea, and wherein the effect of embodiment 14 is best.
Compared through the content of tea polysaccharide of alcohol settling, removing protein gained respectively by the water-bath leaching liquor of the black tea of particle and common black tea in embodiment 13 ~ 16, comparing result is in table 8.
Table 8 embodiment 13 ~ 16 content of tea polysaccharide/gL
-1
From table 8, the content of tea polysaccharide in embodiment 13 ~ 16 is all higher than common black tea, and wherein the effect of embodiment 14 is best
Embodiment 17
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
Oolong tea is pulverized, crosses 40 mesh sieves, add gellan gum solution, xanthan gum solution and calcium gluconate solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 4 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 50 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common oolong tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 8 times, granular tea keeps original shape, and soup look orange red is bright, and the fragrance of flowers is strong, and flavour is mellow sweet refreshing.After 8 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 18
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Oolong tea is pulverized, crosses 80 mesh sieves, add gellan gum solution, sodium alginate soln and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulation, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 60 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common oolong tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times, granular tea still keeps original shape, produces without loose end, soup look orange red is bright, the fragrance of flowers is strong, and flavour is mellow sweet refreshing, and the content of Tea Polyphenols and tea polysaccharide is apparently higher than common oolong tea.
Embodiment 19
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Oolong tea is pulverized, crosses 80 mesh sieves, add gellan gum solution, xanthans and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder waves granulation through wet method, sieves particle diameter 6 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 70 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common oolong tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 12 times, granular tea keeps original shape, and soup look orange red is bright, and the fragrance of flowers is strong, and flavour is mellow sweet refreshing.After 12 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 20
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Oolong tea is pulverized, crosses 20 mesh sieves, add gellan gum solution, sodium alginate and calcium chloride solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 8 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 80 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common oolong tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 10 times, granular tea keeps original shape, and soup look orange red is bright, and the fragrance of flowers is strong, and flavour is mellow sweet refreshing.After 10 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Comparative example
With reference to GB/T 8313-2008, take gallic acid as reference substance, with the polyphenol content of particle oolong tea and common oolong tea in spectrophotometry embodiment 17 ~ 20, comparing result is in table 9.
Table 9 embodiment 17 ~ 20 polyphenol contents/mgL
-1
From table 9, the polyphenol content in embodiment 17 ~ 20 is all higher than common oolong tea, and wherein the effect of embodiment 18 is best.
Compared through the content of tea polysaccharide of alcohol settling, removing protein gained respectively by the water-bath leaching liquor of particle oolong tea and common oolong tea in embodiment 17 ~ 20, comparing result is in table 10.
Table 10 embodiment 17 ~ 20 content of tea polysaccharide/gL
-1
From table 10, the content of tea polysaccharide in embodiment 17 ~ 20 is all higher than common oolong tea, and wherein the effect of embodiment 18 is best.
Embodiment 21
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Yellow tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, xanthans and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder waves granulation through wet method, sieves particle diameter 4 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 60 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common yellow tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 8 times, granular tea keeps original shape, and soup look pale yellow light, fragrance is pure, and flavour is sweet and tasty.After 8 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 22
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, sodium alginate and calcium chloride respectively adding distil water dissolve, all by prescription strength obtain solution.
Yellow tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, sodium alginate and calcium chloride solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through twin-screw extruder granulation, sieves particle diameter 6 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 80 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common yellow tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times, granular tea still keeps original shape, produces without loose end, soup look pale yellow light, fragrance is pure, and flavour is sweet and tasty, and the content of Tea Polyphenols and tea polysaccharide is apparently higher than common yellow tea.
Embodiment 23
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium lactate respectively adding distil water dissolve, all by prescription strength obtain solution.
Yellow tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, xanthans and calcium lactate solution by recipe quantity difference (or priority) and stir.The compressed granulation of mixed wet tea powder, sieves particle diameter 6 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 70 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common yellow tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 10 times, granular tea keeps original shape, and soup look pale yellow light, fragrance is pure, and flavour is sweet and tasty.After 10 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Embodiment 24
Be heated to more than 70 DEG C stirring and dissolving after gellan gum adding distil water, xanthans and calcium gluconae respectively adding distil water dissolve, all by prescription strength obtain solution.
Yellow tea is pulverized, crosses 100 mesh sieves, add gellan gum solution, xanthans and calcium gluconate solution by recipe quantity difference (or priority) and stir.Mixed wet tea powder, through wet granulation, sieves particle diameter 6 object tea wets grain, then is rolled into through spheronizator spherical, add golden flower powder, be rolled in particle surface in round as a ball process.In wet tea grain input dryer, 50 DEG C of oven dry, moisture content of finished products controls below 6%.
Finished particle tea and common yellow tea respectively get 8g, put into the teacup of band filter screen respectively, add 100ml boiling water at every turn and brew about 15s, repeatedly brew to 15 times.Brew within 12 times, granular tea keeps original shape, and soup look pale yellow light, fragrance is pure, and flavour is sweet and tasty.After 12 times, slightly loose end produces, and soup look, fragrance, flavour are slowly thin out.
Comparative example
With reference to GB/T 8313-2008, take gallic acid as reference substance, with the polyphenol content of particle Huang tea and common yellow tea in spectrophotometry embodiment 21 ~ 24, comparing result is in table 11.
Table 11 embodiment 21 ~ 24 polyphenol contents/mgL
-1
From table 11, the polyphenol content in embodiment 21 ~ 24 is all higher than common yellow tea, and wherein the effect of embodiment 22 is best
Compared through the content of tea polysaccharide of alcohol settling, removing protein gained respectively by the water-bath leaching liquor of the yellow tea of particle in embodiment 21 ~ 24 and common yellow tea, comparing result is in table 12.
Table 12 embodiment 21 ~ 24 content of tea polysaccharide/gL
-1
From table 12, the content of tea polysaccharide in embodiment 21 ~ 24 is all higher than common yellow tea, and wherein the effect of embodiment 22 is best.
Claims (9)
1. a granular pattern tea solid beverage, is characterized in that forming primarily of tea powder, gellan gum, thickener, calcium salt and golden flower powder.
2. granular pattern tea solid beverage according to claim 1, it is characterized in that tea powder raw material is the one of green tea, black tea, black tea, oolong tea, yellow tea, white tea, jasmine tea or other tealeaves, mass percent shared by tea powder is 77% ~ 99.96%, more preferably 93% ~ 99.76%.
3. granular pattern tea solid beverage according to claim 1, is characterized in that mass percent shared by gellan gum is 0.01% ~ 5%, more preferably 0.02% ~ 1%.
4. granular pattern tea solid beverage according to claim 1, is characterized in that thickener is xanthans or sodium alginate, and mass percent shared by thickener is 0.01% ~ 5%, more preferably 0.1% ~ 3%.
5. granular pattern tea solid beverage according to claim 1, is characterized in that calcium salt is the one in calcium lactate, calcium gluconae or calcium chloride, and mass percent shared by calcium salt is 0.01% ~ 3%, more preferably 0.1% ~ 1%.
6. granular pattern tea solid beverage according to claim 1, it is characterized in that golden flower powder is prepared from through the fall apart fermentation of capsule bacteria liquid and extraction of coronoid process, mass percent shared by golden flower powder is 0.01% ~ 10%, more preferably 0.02% ~ 2%.
7. the preparation method of granular pattern tea solid beverage according to claim 1, is characterized in that comprising the steps:
(1) stem tea is pulverized by pulverizer, obtains particle diameter 20 ~ 200 object tea powder through screening;
(2) gellan gum adding distil water is heated to more than 70 DEG C dissolvings, be mixed with 0.025% ~ 16% solution, thickener is mixed with 0.025% ~ 16% solution, and calcium salt is mixed with 0.05% ~ 19.5% solution;
The tea powder of (3) 50 weight portions adds 20 weight portion gellan gum solution successively, 20 parts by weight of thickening agent fully stir, then the calcium salt soln adding 10 weight portions stirs and obtains intermediate;
(4) again through granulator granulation;
(5) screening obtains particle diameter 4 ~ 8 order tea and to wet grain, and through spheronizator sizing, adds golden flower powder, be rolled in particle surface in round as a ball process;
(6) finished product is dried to obtain.
8. the preparation method of granular pattern tea solid beverage according to claim 7, is characterized in that granulation mode is the one in extruder grain method, compression comminution granulation, wet method oscillating granulation method or spray granulation.
9. the preparation method of granular pattern tea solid beverage according to claim 7, it is characterized in that bake out temperature is not more than 80 DEG C, moisture content of finished products controls below 6%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510371930.2A CN104996627B (en) | 2015-06-30 | 2015-06-30 | A kind of granular pattern tea solid beverage and preparation method thereof |
Applications Claiming Priority (1)
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Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105325586A (en) * | 2015-12-09 | 2016-02-17 | 四川吉祥茶业有限公司 | Manufacturing method for particle Tibetan tea |
| CN105533082A (en) * | 2015-12-21 | 2016-05-04 | 西安木本贞生物科技有限公司 | Nutritious healthcare coffee and preparation method thereof |
| CN106106888A (en) * | 2016-06-30 | 2016-11-16 | 贵州黔韵福生态茶业有限公司 | The processing method of bulk postfermented tea |
| CN106306185A (en) * | 2016-08-25 | 2017-01-11 | 福建省农业科学院茶叶研究所 | Golden camellia white tea and preparation method thereof |
| CN106417783A (en) * | 2016-08-29 | 2017-02-22 | 刘翔 | Preparation methods of Fu tea instant tea powder and double-layer compound Fu tea instant tea tablets |
| CN106578187A (en) * | 2016-11-02 | 2017-04-26 | 中国农业科学院农产品加工研究所 | Slow release health care drink and preparation method thereof |
| CN106720560A (en) * | 2017-01-13 | 2017-05-31 | 安徽农业大学 | Applications of the Huang great Cha in antilipemic healthy product and medicine is prepared |
| CN106720503A (en) * | 2016-12-02 | 2017-05-31 | 湖南惟楚福瑞达生物科技有限公司 | A kind of preparation method containing marine algae extract granular pattern black tea |
| CN107156348A (en) * | 2017-05-24 | 2017-09-15 | 贵州黔聚隆农业科技开发有限公司 | A kind of gastrodia tea and preparation method |
| CN108260681A (en) * | 2016-12-30 | 2018-07-10 | 吴学强 | A kind of tealeaves tabletting manufacturing method |
| CN111631284A (en) * | 2019-03-02 | 2020-09-08 | 杜剑平 | Instant tea |
| CN113273623A (en) * | 2021-04-09 | 2021-08-20 | 江西阳际峰茶业有限公司 | Preparation method of instant tea |
| CN113508854A (en) * | 2021-07-16 | 2021-10-19 | 西安外事学院 | Preparation method of apple pomace Fuzhuan tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105325586A (en) * | 2015-12-09 | 2016-02-17 | 四川吉祥茶业有限公司 | Manufacturing method for particle Tibetan tea |
| CN105533082A (en) * | 2015-12-21 | 2016-05-04 | 西安木本贞生物科技有限公司 | Nutritious healthcare coffee and preparation method thereof |
| CN106106888A (en) * | 2016-06-30 | 2016-11-16 | 贵州黔韵福生态茶业有限公司 | The processing method of bulk postfermented tea |
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| CN106306185B (en) * | 2016-08-25 | 2020-02-07 | 福建省农业科学院茶叶研究所 | Golden flower white tea and preparation method thereof |
| CN106417783A (en) * | 2016-08-29 | 2017-02-22 | 刘翔 | Preparation methods of Fu tea instant tea powder and double-layer compound Fu tea instant tea tablets |
| CN106417783B (en) * | 2016-08-29 | 2020-06-23 | 刘翔 | Preparation method of Fuzhuan tea instant tea powder and double-layer composite Fuzhuan tea instant tea tablet |
| CN106578187A (en) * | 2016-11-02 | 2017-04-26 | 中国农业科学院农产品加工研究所 | Slow release health care drink and preparation method thereof |
| CN106720503A (en) * | 2016-12-02 | 2017-05-31 | 湖南惟楚福瑞达生物科技有限公司 | A kind of preparation method containing marine algae extract granular pattern black tea |
| CN108260681A (en) * | 2016-12-30 | 2018-07-10 | 吴学强 | A kind of tealeaves tabletting manufacturing method |
| CN106720560A (en) * | 2017-01-13 | 2017-05-31 | 安徽农业大学 | Applications of the Huang great Cha in antilipemic healthy product and medicine is prepared |
| CN107156348A (en) * | 2017-05-24 | 2017-09-15 | 贵州黔聚隆农业科技开发有限公司 | A kind of gastrodia tea and preparation method |
| CN111631284A (en) * | 2019-03-02 | 2020-09-08 | 杜剑平 | Instant tea |
| CN113273623A (en) * | 2021-04-09 | 2021-08-20 | 江西阳际峰茶业有限公司 | Preparation method of instant tea |
| CN113508854A (en) * | 2021-07-16 | 2021-10-19 | 西安外事学院 | Preparation method of apple pomace Fuzhuan tea |
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