CN104996627B - A kind of granular pattern tea solid beverage and preparation method thereof - Google Patents
A kind of granular pattern tea solid beverage and preparation method thereof Download PDFInfo
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Abstract
The present invention provides a kind of granular pattern tea solid beverages and preparation method thereof.Granular pattern tea solid beverage main ingredient includes tea powder, gellan gum, thickener, calcium salt and golden flower powder.Using the property of gellan gum and calcium ion plastic, and adds thickener and assisted tea powder carrying out bonding granulation.It mainly comprises the following steps and various tealeaves pulverizes and sieves, appropriate gellan gum, thickener and calcium salt are added in tea powder and is bonded, is then processed into granular pattern with facility for granulating, then wrap one layer of golden flower powder, be prepared into granular pattern tea solid beverage through drying.Tea solid beverage golden yellow color obtained, size is uniform, easy to carry, brews rapid and long bubble and does not dissipate, millet paste is limpid, and tea extract content is high, the effect of not only maintaining the mouthfeel of former tealeaves, be also equipped with golden flower powder reducing blood lipid.
Description
Technical field
The present invention relates to tea product and its production technical fields, and in particular to a kind of granular pattern tea solid beverage and its system
Preparation Method.
Background technique
Drinking tea has thousands of years of history, different tealeaves, different formulas and different processing methods, brings people's difference
Taste and different health-care effects.But long-term tea drinking habit, it is using the direct brewing tea of boiled water, tealeaves brews
When, water extraction content is low, and tea grounds and millet paste easily mix, and lead to soup look muddy.In the current society that rhythm of life is getting faster
Meeting, what people pursued is green, environmental protection, comfortable, efficiently life style, convenient for packaging, the tea solid for storage, carrying, drinking
Beverage just comes into being.
In recent years, the production method for studying tea solid beverage is more, and tea solid beverage type has obtained extreme enrichment, such as bag
Fill tea, instant tea, granular tea etc..Bag tea only simply crushes tealeaves, with the pouch-packaged of water-permeable and air permeable, although real
The separation of tea grounds and millet paste is showed, but the general of low grade, poor taste of the raw material used, to brew number few；Instant tea is to extract
Soluble constituents in tealeaves, spray-dried or freeze-drying are prepared, and advantage is that effective component content is high, dissolve fast
Speed, the disadvantage is that big to the flavour component damages in tealeaves, tea flavour is light, and can only brew primary.Granular tea is after crushing tealeaves
It pelletizes, has both continued the mode that tradition is made tea, met traditional tea drinking habit, and the content of water extraction can be improved.
At present there are many method for preparing granular pattern tea, as disclosed in CN 1247030A " granular tea and its production method " is utilized
Adhesive and curing agent prepare granular tea, but tea grain need to be dried twice in preparation process, and volatile component is easily caused to dissipate
It loses, and is impregnated with curing agent, flavour and nutrient loss cause millet paste flavour thin.CN 1305387C description
" a kind of particle tea production technology " does not add adhesive, and swing particle using wet process oscillating granulation in such prilling process
The tea grain of machine manufacture is loose, and granular size is inhomogenous, and tea powder is easily fallen when immersion, and millet paste is muddy.
In view of above-mentioned problem, the present invention provide a kind of novel particle tea solid beverage and its production method, benefit
The property of plastic is reacted with calcium ion with gellan gum, adds thickener, and wrap up golden flower powder with blood fat reducing function, is made
A kind of particle tea solid beverage brewing rapidly and not scattered slow-release.
Gellan gum is the natural polysaccharide through microbial fermentation, becomes food additives by the approval of the Ministry of Public Health, China.It ties cold
Glue is in Ca2+In the presence of produce hard brittle gel, powder tea is glued together using its plastic characteristic, and as tea granule
Skeleton structure keeps the integrality of tea granule shape, and brewing repeatedly will not scatter, and not influence the taste of tea solid beverage.
Coronoid process dissipate capsule bacterium (being commonly called as " golden flower " bacterium) is distinctive microorganism in Fu brick, and golden flower powder is coronoid process dissipate capsule bacterium through liquid
It extracts and is prepared after fermentation, it is the important finger for characterizing Fu-brick tea quality that main component, which is coronoid process dissipate capsule bacterium and its metabolite,
Mark.It has recently been demonstrated that coronoid process dissipate capsule bacterium is nontoxic and has blood fat reducing function." golden flower " bacterium food safety toxicology is commented
Valence has studied golden flower bacterium to the toxic side effect of rats and mice, the results showed that, golden flower bacterium is without any side effects, meets food safety
Standard can trust edible (" processing of farm products academic periodical " 7 phases in 2011).Fu tea " golden flower " fungus extract pharmacological effect with
In the Primary Study of chemical component, by Human normal hepatocyte LO2 in vitro Fiber differentiation at nonalcoholic fatty liver cell, with
Golden flower spore powder extracts are as administration sample, the results showed that, golden flower spore powder extracts 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 carries out high flux screening drug frequently with PPAR α, PPAR γ, PPAR δ model.Techniques of Extracellular Polysaccharide of Eurotium cristatum is to this
Three kinds of models have certain activity, and most strong to the activity of PPAR γ model, show that Techniques of Extracellular Polysaccharide of Eurotium cristatum can lead to
It crosses a plurality of approach and generates effect for reducing blood fat (" food and machinery ", in November, 2007).We utilize liquid fermentation pilot scale culture
Coronoid process dissipate capsule bacterium, by fermentation liquid, thalline were collected by centrifugation, then freeze-dried acquisition golden flower powder.Golden flower powder is added to granular pattern
In tea solid beverage, neither change the mouthfeel of tealeaves itself, and the lipid-lowering effect of ordinary tea leaves can be enhanced.
The preparation process is simple and easy to operate, and first drying molding, finished appearance is glossy golden yellow, and size is uniform, and particle is solid
Flexible, concentration is stablized when brewing, and has effects that antilipemic healthy.The granular pattern tea solid beverage has two layers of reticular structure group
At, first is that the network formed after reacting plastic with calcium ion by gellan gum, the other is pectic acid and tan in calcium salt and tealeaves
The network that acid is formed, two-tier network is interleaved with each other, and forms reticular structure that is fine and close and having micropore, can lock tea powder and
The release of soluble effective component in tealeaves is not influenced.When brewing, gradually ecto-entad infiltrates water, the appearance of tea solid beverage
Face part discharges rapidly soluble effective component within a few seconds, with the extension of brewing time, internal effective component with
Slow release, play the role of a kind of sustained release, the content of effective component made to keep a more stable state substantially.
Summary of the invention
It is an object of the invention to overcome tealeaves made from current traditional handicraft in storage, carry and in terms of to people
Bring it is inconvenient, provide it is a kind of it is easy to carry, brew and do not dissipate, and the granular pattern tea solid of former liquor color and mouthfeel is kept to drink
Material and its production method.
The present invention provides a kind of granular pattern tea solid beverages, it is characterised in that mainly by tea powder, gellan gum, thickener,
Calcium salt and golden flower powder are made.
It is further characterized in that tea powder raw material is one kind of green tea, black tea, dark green tea, oolong tea, white tea or other tealeaves, tea
Mass percent shared by powder is 77%~99.96%, further preferably 93%~99.76%.
It is further characterized in that mass percent shared by gellan gum be 0.01%~5%, further preferably 0.02%~
1%.
It is further characterized in that thickener is xanthan gum or sodium alginate, mass percent shared by thickener is 0.01%~
5%, further preferably 0.1%~3%.
It is further characterized in that calcium salt is one of calcium lactate, calcium gluconate or calcium chloride, quality percentage shared by calcium salt
Than being 0.01%~3%, further preferably 0.1%~1%.
It is further characterized in that golden flower powder is prepared through coronoid process dissipate capsule bacterium liquid fermentation and extraction, quality hundred shared by golden flower powder
Divide than being 0.01%~10%, further preferably 0.02%~2%.
The present invention also provides a kind of granular pattern tea solid beverage production method, specific steps include:
1. stem tea is crushed by pulverizer, the screened tea powder for obtaining 20~200 mesh of partial size；
2. adding distilled water to be heated to 70 DEG C or more gellan gum to dissolve, being configured to concentration is 0.025%~16% solution, is increased
It is 0.025%~16% solution that thick dose, which is configured to mass concentration, and calcium salt is configured to 0.05%~19.5% solution；50 parts by weight
Tea powder sequentially adds the gellan gum solution of 20 parts by weight, the thickener soln of 20 parts by weight is sufficiently stirred, and adds 10 parts by weight
Calcium salt soln be uniformly mixing to obtain intermediate；
3. being granulated with pelletizer, granulation mode is extrusion granulation method, compression comminution granulation, wet process oscillating granulation method or makes by spraying
One of grain method；
4. screening obtains 4~8 wet grain of mesh tea of partial size, and is formed through spheronizator, golden flower powder is added during round as a ball, is rolled in
Particle surface；
5. wet tea grain inputs drying machine drying, drying temperature is no more than 80 DEG C, and moisture content of finished products controls below 6%.
Granular pattern tea solid beverage preparation after the completion of, with ordinary tea leaves appearance, brew in terms of compare, examine
Survey the content of tea polyphenols and polysaccharide in tea when brewing.
Beneficial effects of the present invention:
1. endure repeated infusions, is brewed repeatedly with boiled water 10 times or more and to be still able to maintain complete grain shape, millet paste is limpid, not muddy
It is turbid.
2. tea extract polyphenol content is high, and keeps stablizing, will not overrich or excessively light, the beneficiating ingredient in tealeaves is more
Easily it is absorbed by the body.
3. not influencing the mouthfeel of tealeaves itself.Used gellan gum and calcium salt warp in particle tea solid beverage manufacturing process
Reaction generates polymer substance not soluble in water, tasteless, have no toxic side effect, and can be used as the skeleton of tea granule, keeps the complete of shape
Whole property, while not changing the soup look and mouthfeel of tealeaves itself.
4. particle sinks to bottom of a cup portion when brewing, tea surface is not swum in, is conveniently drunk.
5. tea granule surface layer has golden flower powder, color is vivid, and its polysaccharide component has blood fat reducing function.
6. the calcium salt being added has neutralized most pectic acid and tannic acid in tealeaves, sediment not soluble in water is formed, is subtracted
Lack because of calculus caused by having tea.
7. manufacture craft is simple and easy to operate, one-step palletizing is formed and is dried, high production efficiency, and low energy consumption, it can be achieved that scale
Metaplasia produces.
Specific embodiment
Embodiment 1
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium gluconate add distilled water respectively
Dissolution prepares solution by prescription strength (percentage concentration in embodiment without specified otherwise is mass percentage concentration).
Green tea is crushed, 20 meshes are crossed, gellan gum solution, xanthan gum solution and Portugal is added by recipe quantity difference (or successive)
Grape saccharic acid calcium solution stirs evenly.Mixed wet tea powder waved pelletizer granulation, sieve 4 mesh of partial size the wet grain of tea, then
It is rolled into spherical shape through spheronizator, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 50 DEG C of bakings
Dry, moisture content of finished products controls below 6%.
Finished particle tea and common green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.Brew within 8 times, granular tea keeps original shape, the yellowish green clarification of soup look, aroma of pure,
Flavour alcohol just, after 8 times slightly dissipates end and generates, and soup look, fragrance, flavour are slowly thin out.
Embodiment 2
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium lactate add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Green tea is crushed, is sieved with 100 mesh sieve, by recipe quantity difference (or successively) be added gellan gum solution, xanthan gum solution and
Calcium lactate solution stirs evenly.Mixed wet tea powder is granulated through twin-screw extruder pelletizer, sieve 4 mesh of partial size tea it is wet
Grain, then it is rolled into spherical shape through spheronizator, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer,
80 DEG C of drying, moisture content of finished products control below 6%.
Finished particle tea and common green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.Brew within 10 times, granular tea keeps original shape, the yellowish green clarification of soup look, aroma of pure,
Just, especially content of tea polysaccharide is apparently higher than common green tea to flavour alcohol.It slightly dissipates end after 10 times to generate, soup look, fragrance, taste
Taste is slowly thin out.
Embodiment 3
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Green tea is crushed, 60 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, sodium alginate soln and
Calcium chloride solution stirs evenly.Mixed wet tea powder is granulated through twin-screw extruder pelletizer, sieve 6 mesh of partial size tea it is wet
Grain, then it is rolled into spherical shape through spheronizator, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer,
60 DEG C of drying, moisture content of finished products control below 6%.
Finished particle tea and common green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times, and granular tea still maintains original shape, is generated without end is dissipated, the yellowish green clarification of soup look, and fragrance is pure
Just, just, the content of tea polyphenols and tea polysaccharide is apparently higher than common green tea to flavour alcohol.
Embodiment 4
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium gluconate add distillation respectively
Water dissolution, prepares solution by prescription strength.
Green tea is crushed, 200 meshes are crossed, gellan gum solution, sodium alginate soln is added by recipe quantity difference (or successive)
It is stirred evenly with calcium gluconate solution.Mixed wet tea powder is granulated through twin-screw extruder pelletizer, sieves to obtain 8 mesh of partial size
The wet grain of tea, then be rolled into spherical shape through spheronizator, add golden flower powder during round as a ball, be rolled in particle surface.Wet tea grain input drying
In machine, 70 DEG C of drying, moisture content of finished products is controlled below 6%.
Finished particle tea and common green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.Brew within 12 times, granular tea keeps original shape, the yellowish green clarification of soup look, aroma of pure,
Just, especially content of tea polysaccharide is apparently higher than common green tea to flavour alcohol.It slightly dissipates end after 12 times to generate, soup look, fragrance, taste
Taste is slowly thin out.
Comparative example
Referring to GB/T 8313-2008, using gallic acid as reference substance, in spectrophotometry measurement Examples 1 to 4
The polyphenol content of grain green tea and common green tea, comparing result are shown in Table 1.
1 Examples 1 to 4 polyphenol content of table/mgL-1
Seen from table 1, the polyphenol content in Examples 1 to 4 is above common green tea, and wherein the effect of embodiment 3 is most
It is good.
By the water-bath leaching liquor of granular green tea in Examples 1 to 4 and common green tea respectively through obtained by ethanol precipitation, removing protein
Content of tea polysaccharide be compared, comparing result is shown in Table 2.
2 Examples 1 to 4 content of tea polysaccharide of table/gL-1
As can be seen from Table 2, the content of tea polysaccharide in Examples 1 to 4 is above common green tea, wherein the effect of embodiment 3 is most
It is good.
Embodiment 5
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium lactate add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Black tea is crushed, 40 meshes are crossed, gellan gum solution, xanthan gum solution and cream is added by recipe quantity difference (or successive)
Sour calcium solution stirs evenly.Mixed wet tea powder is granulated through twin-screw extruder pelletizer, sieve 8 mesh of partial size the wet grain of tea,
It is rolled into spherical shape through spheronizator again, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 60 DEG C
Drying, moisture content of finished products control below 6%.
Finished particle tea and common black tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brews within 10 times, granular tea keeps original shape, soup look glow, fragrant and sweet still dense, flavour
It is pure and mild.It slightly dissipates end after 10 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 6
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Black tea is crushed, is sieved with 100 mesh sieve, gellan gum solution, sodium alginate soln is added by recipe quantity difference (or successive)
It is stirred evenly with calcium chloride solution.Mixed wet tea powder is granulated through twin-screw extruder pelletizer, sieve 4 mesh of partial size tea
Wet grain, then it is rolled into spherical shape through spheronizator, golden flower powder is added during round as a ball, is rolled in particle surface.Wet tea grain inputs dryer
In, 50 DEG C of drying, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times, and granular tea still maintains original shape, is generated without end is dissipated, and soup look glow is fragrant and sweet still dense, grows
Taste is pure and mild, and the content of tea polyphenols and tea polysaccharide is apparently higher than common black tea.
Embodiment 7
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium gluconate add distillation respectively
Water dissolution, prepares solution by prescription strength.
Black tea is crushed, is sieved with 100 mesh sieve, gellan gum solution, sodium alginate soln is added by recipe quantity difference (or successive)
It is stirred evenly with calcium gluconate solution.Mixed wet tea powder is granulated through wet process oscillating granulator, sieves to obtain 6 purpose of partial size
The wet grain of tea, then it is rolled into spherical shape through spheronizator, golden flower powder is added during round as a ball, is rolled in particle surface.Wet tea grain inputs dryer
In, 50 DEG C of drying, moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brews within 12 times, granular tea keeps original shape, soup look glow, fragrant and sweet still dense, flavour
Pure and mild, content of tea polysaccharide is apparently higher than common black tea.It slightly dissipates end after 12 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 8
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium gluconate add distillation respectively
Water dissolution, prepares solution by prescription strength.
Black tea is crushed, 20 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, sodium alginate soln and
Calcium gluconate solution stirs evenly.Mixed wet tea powder is granulated through compression, sieve 8 mesh of partial size the wet grain of tea, then through rolling
Circular knitting machine is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 80 DEG C of drying,
Moisture content of finished products controls below 6%.
Finished particle tea and common black tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brews within 10 times, granular tea keeps original shape, soup look glow, fragrant and sweet still dense, flavour
Pure and mild, content of tea polysaccharide is apparently higher than common black tea.It slightly dissipates end after 10 times to generate, soup look, fragrance, flavour are slowly thin out.
Comparative example
Referring to GB/T 8313-2008, using gallic acid as reference substance, in spectrophotometry measurement embodiment 5~8
The polyphenol content of grain black tea and common black tea, comparing result are shown in Table 3.
3 5~8 polyphenol contents of embodiment of table/mgL-1
Seen from table 3, the polyphenol content in embodiment 5~8 is above common black tea, and wherein the effect of embodiment 6 is most
It is good.
By the water-bath leaching liquor of granulated red tea in embodiment 5~8 and common black tea respectively through obtained by ethanol precipitation, removing protein
Content of tea polysaccharide be compared, comparing result is shown in Table 4.
4 5~8 content of tea polysaccharide of embodiment of table/gL-1
By table 4 as it can be seen that the content of tea polysaccharide in embodiment 5~8 is above common black tea, wherein the effect of embodiment 6 is most
It is good.
Embodiment 9
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
White tea is crushed, 80 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, sodium alginate soln and
Calcium chloride solution stirs evenly.Mixed wet tea powder is granulated through compression, sieve 4 mesh of partial size the wet grain of tea, then through spheronizator
It is rolled into spherical shape, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 60 DEG C of drying, finished product
Moisture controls below 6%.
Finished particle tea and common white tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times, and granular tea still maintains original shape, is generated without end is dissipated, and soup look is apricot yellow, and person of outstanding talent is fragrant still dense, is grown
Delicious alcohol is sweet refreshing, and the content of tea polyphenols and tea polysaccharide is apparently higher than common white tea.
Embodiment 10
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium gluconate add distillation respectively
Water dissolution, prepares solution by prescription strength.
White tea is crushed, 80 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, sodium alginate soln and
Calcium gluconate solution stirs evenly.Mixed wet tea powder is granulated through compression, sieve 8 mesh of partial size the wet grain of tea, then through rolling
Circular knitting machine is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 80 DEG C of drying,
Moisture content of finished products controls below 6%.
Finished particle tea and common white tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brews within 10 times, granular tea keeps original shape, and soup look is apricot yellow, still dense, the flavour of person of outstanding talent's perfume
Fresh alcohol is sweet refreshing.It slightly dissipates end after 10 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 11
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium lactate add distillation water-soluble respectively
Solution prepares solution by prescription strength.
White tea is crushed, 200 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, xanthan gum solution and
Calcium lactate solution stirs evenly.Mixed wet tea powder is granulated through compression, sieve 6 mesh of partial size the wet grain of tea, then through spheronizator
It is rolled into spherical shape, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 50 DEG C of drying, finished product
Moisture controls below 6%.
Finished particle tea and common white tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brews within 12 times, granular tea keeps original shape, and soup look is apricot yellow, still dense, the flavour of person of outstanding talent's perfume
Fresh alcohol is sweet refreshing, and content of tea polysaccharide is apparently higher than common white tea.It slightly dissipates end after 12 times to generate, soup look, fragrance, flavour are slowly
It is thin out.
Embodiment 12
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
White tea is crushed, is sieved with 100 mesh sieve, gellan gum solution, sodium alginate soln is added by recipe quantity difference (or successive)
It is stirred evenly with calcium chloride solution.Mixed wet tea powder is granulated through twin-screw extruder, sieve 8 mesh of partial size the wet grain of tea, then
It is rolled into spherical shape through spheronizator, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 60 DEG C of bakings
Dry, moisture content of finished products controls below 6%.
Finished particle tea and common white tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brews within 10 times, granular tea keeps original shape, and soup look is apricot yellow, still dense, the flavour of person of outstanding talent's perfume
Fresh alcohol is sweet refreshing, and content of tea polysaccharide is apparently higher than common white tea.It slightly dissipates end after 10 times to generate, soup look, fragrance, flavour are slowly
It is thin out.
Comparative example
Referring to GB/T 8313-2008, using gallic acid as reference substance, in spectrophotometry measurement embodiment 9~12
The polyphenol content of grain white tea and common white tea, comparing result are shown in Table 5.
5 9~12 polyphenol contents of embodiment of table/mgL-1
By table 5 as it can be seen that the polyphenol content in embodiment 9~12 is above common white tea, the wherein effect of embodiment 12
It is best.
By the water-bath leaching liquor of particle white tea in embodiment 9~12 and common white tea respectively through ethanol precipitation, removing protein institute
The content of tea polysaccharide obtained is compared, and comparing result is shown in Table 6.
6 9~12 content of tea polysaccharide of embodiment of table/gL-1
By table 6 as it can be seen that the content of tea polysaccharide in embodiment 9~12 is above common white tea, the wherein effect of embodiment 12
It is best.
Embodiment 13
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium gluconate add distilled water respectively
Dissolution prepares solution by prescription strength.
Dark green tea is crushed, is sieved with 100 mesh sieve, by recipe quantity difference (or successively) be added gellan gum solution, xanthan gum solution and
Calcium gluconate solution stirs evenly.Mixed wet tea powder through mist projection granulating, sieve 4 mesh of partial size the wet grain of tea, then through rolling
Circular knitting machine is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 70 DEG C of drying,
Moisture content of finished products controls below 6%.
Finished particle tea and common dark green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brewing within 8 times, granular tea keeps original shape, and soup look is red dense bright, and agalloch eaglewood is pure,
Flavour mellow time sweet.It slightly dissipates end after 8 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 14
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Dark green tea is crushed, 80 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, sodium alginate soln and
Calcium chloride solution stirs evenly.Mixed wet tea powder is granulated through twin-screw extruder, sieve 8 mesh of partial size the wet grain of tea, then pass through
Spheronizator is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 80 DEG C of bakings
Dry, moisture content of finished products controls below 6%.
Finished particle tea and common dark green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times, and granular tea still maintains original shape, is generated without end is dissipated, and soup look is red dense bright, and agalloch eaglewood is pure
Just, flavour mellow time it is sweet, the content of tea polyphenols and tea polysaccharide is apparently higher than common dark green tea.
Embodiment 15
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium lactate add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Dark green tea is crushed, 200 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, xanthan gum solution and
Calcium lactate solution stirs evenly.Mixed wet tea powder waves granulation through wet process, sieve 8 mesh of partial size the wet grain of tea, then through rolling
Circular knitting machine is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 50 DEG C of drying,
Moisture content of finished products controls below 6%.
Finished particle tea and common dark green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brewing within 12 times, granular tea keeps original shape, and soup look is red dense bright, and agalloch eaglewood is pure,
Flavour mellow time sweet.It slightly dissipates end after 12 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 16
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium gluconate add distilled water respectively
Dissolution prepares solution by prescription strength.
Dark green tea is crushed, 20 meshes are crossed, gellan gum solution, xanthan gum solution and Portugal is added by recipe quantity difference (or successive)
Grape saccharic acid calcium solution stirs evenly.Mixed wet tea powder is granulated through compression, sieve 8 mesh of partial size the wet grain of tea, then through round as a ball
Machine is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 70 DEG C of drying, at
Product moisture controls below 6%.
Finished particle tea and common dark green tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brewing within 8 times, granular tea keeps original shape, and soup look is red dense bright, and agalloch eaglewood is pure,
Flavour mellow time sweet.It slightly dissipates end after 8 times to generate, soup look, fragrance, flavour are slowly thin out.
Comparative example
Referring to GB/T 8313-2008, using gallic acid as reference substance, in spectrophotometry measurement embodiment 13~16
The polyphenol content of particle dark green tea and common dark green tea, comparing result are shown in Table 7.
7 13~16 polyphenol contents of embodiment of table/mgL-1
By table 7 as it can be seen that the polyphenol content in embodiment 13~16 is above common dark green tea, the wherein effect of embodiment 14
It is best.
By the water-bath leaching liquor of particle dark green tea in embodiment 13~16 and common dark green tea respectively through ethanol precipitation, removing protein institute
The content of tea polysaccharide obtained is compared, and comparing result is shown in Table 8.
8 13~16 content of tea polysaccharide of embodiment of table/gL-1
By table 8 as it can be seen that the content of tea polysaccharide in embodiment 13~16 is above common dark green tea, the wherein effect of embodiment 14
It is best
Embodiment 17
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium gluconate add distilled water respectively
Dissolution prepares solution by prescription strength.
Oolong tea is crushed, 40 meshes are crossed, by recipe quantity difference (or successively) addition gellan gum solution, xanthan gum solution and
Calcium gluconate solution stirs evenly.Mixed wet tea powder is granulated through compression, sieve 4 mesh of partial size the wet grain of tea, then through rolling
Circular knitting machine is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 50 DEG C of drying,
Moisture content of finished products controls below 6%.
Finished particle tea and common oolong tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water rushes
About 15s is steeped, is brewed repeatedly to 15 times.It brewing within 8 times, granular tea keeps original shape, and soup look is orange red bright, and the fragrance of flowers is strong,
Flavour is mellow sweet refreshing.It slightly dissipates end after 8 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 18
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Oolong tea is crushed, 80 meshes are crossed, gellan gum solution, sodium alginate soln is added by recipe quantity difference (or successive)
It is stirred evenly with calcium chloride solution.Mixed wet tea powder is granulated through twin-screw extruder, sieve 8 mesh of partial size the wet grain of tea, then
It is rolled into spherical shape through spheronizator, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 60 DEG C of bakings
Dry, moisture content of finished products controls below 6%.
Finished particle tea and common oolong tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water rushes
About 15s is steeped, is brewed repeatedly to 15 times, granular tea still maintains original shape, generates without end is dissipated, and soup look is orange red bright, and the fragrance of a flower is dense
Strongly fragrant, flavour is mellow sweet refreshing, and the content of tea polyphenols and tea polysaccharide is apparently higher than common oolong tea.
Embodiment 19
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Oolong tea is crushed, 80 meshes are crossed, gellan gum solution, xanthan gum and chlorination is added by recipe quantity difference (or successive)
Calcium solution stirs evenly.Mixed wet tea powder waves granulation through wet process, sieve 6 mesh of partial size the wet grain of tea, then through spheronizator
It is rolled into spherical shape, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 70 DEG C of drying, finished product
Moisture controls below 6%.
Finished particle tea and common oolong tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water rushes
About 15s is steeped, is brewed repeatedly to 15 times.It brews within 12 times, granular tea keeps original shape, and soup look is orange red bright, and the fragrance of a flower is dense
Strongly fragrant, flavour is mellow sweet refreshing.It slightly dissipates end after 12 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 20
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Oolong tea is crushed, 20 meshes are crossed, gellan gum solution, sodium alginate and chlorine is added by recipe quantity difference (or successive)
Change calcium solution to stir evenly.Mixed wet tea powder is granulated through compression, sieve 8 mesh of partial size the wet grain of tea, then rolled through spheronizator
At spherical shape, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 80 DEG C of drying, product water
Sub-control system is below 6%.
Finished particle tea and common oolong tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water rushes
About 15s is steeped, is brewed repeatedly to 15 times.It brews within 10 times, granular tea keeps original shape, and soup look is orange red bright, and the fragrance of a flower is dense
Strongly fragrant, flavour is mellow sweet refreshing.It slightly dissipates end after 10 times to generate, soup look, fragrance, flavour are slowly thin out.
Comparative example
Referring to GB/T 8313-2008, using gallic acid as reference substance, in spectrophotometry measurement embodiment 17~20
The polyphenol content of particle oolong tea and common oolong tea, comparing result are shown in Table 9.
9 17~20 polyphenol contents of embodiment of table/mgL-1
By table 9 as it can be seen that the polyphenol content in embodiment 17~20 is above common oolong tea, the wherein effect of embodiment 18
Fruit is best.
By the water-bath leaching liquor of particle oolong tea in embodiment 17~20 and common oolong tea respectively through ethanol precipitation, except egg
White resulting content of tea polysaccharide is compared, and comparing result is shown in Table 10.
10 17~20 content of tea polysaccharide of embodiment of table/gL-1
By table 10 as it can be seen that the content of tea polysaccharide in embodiment 17~20 is above common oolong tea, wherein embodiment 18
Effect is best.
Embodiment 21
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Yellow tea is crushed, is sieved with 100 mesh sieve, gellan gum solution, xanthan gum and chlorination is added by recipe quantity difference (or successive)
Calcium solution stirs evenly.Mixed wet tea powder waves granulation through wet process, sieve 4 mesh of partial size the wet grain of tea, then through spheronizator
It is rolled into spherical shape, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 60 DEG C of drying, finished product
Moisture controls below 6%.
Finished particle tea and common yellow tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brewing within 8 times, granular tea keeps original shape, and the pale yellow light of soup look, fragrance is pure,
Flavour is sweet and tasty.It slightly dissipates end after 8 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 22
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and sodium alginate and calcium chloride add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Yellow tea is crushed, is sieved with 100 mesh sieve, gellan gum solution, sodium alginate and chlorine is added by recipe quantity difference (or successive)
Change calcium solution to stir evenly.Mixed wet tea powder is granulated through twin-screw extruder, sieve 6 mesh of partial size the wet grain of tea, then through rolling
Circular knitting machine is rolled into spherical shape, adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 80 DEG C of drying,
Moisture content of finished products controls below 6%.
Finished particle tea and common yellow tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times, and granular tea still maintains original shape, is generated without end is dissipated, the pale yellow light of soup look, and fragrance is clear
Pure, flavour is sweet and tasty, and the content of tea polyphenols and tea polysaccharide is apparently higher than common yellow tea.
Embodiment 23
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium lactate add distillation water-soluble respectively
Solution prepares solution by prescription strength.
Yellow tea is crushed, is sieved with 100 mesh sieve, gellan gum solution, xanthan gum and lactic acid is added by recipe quantity difference (or successive)
Calcium solution stirs evenly.Mixed wet tea powder is granulated through compression, sieve 6 mesh of partial size the wet grain of tea, then be rolled into through spheronizator
Spherical shape adds golden flower powder during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 70 DEG C of drying, moisture content of finished products
Control is below 6%.
Finished particle tea and common yellow tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brewing within 10 times, granular tea keeps original shape, and the pale yellow light of soup look, fragrance is pure,
Flavour is sweet and tasty.It slightly dissipates end after 10 times to generate, soup look, fragrance, flavour are slowly thin out.
Embodiment 24
Gellan gum is heated to 70 DEG C or more stirring and dissolvings after adding distilled water, and xanthan gum and calcium gluconate add distilled water respectively
Dissolution prepares solution by prescription strength.
Yellow tea is crushed, is sieved with 100 mesh sieve, gellan gum solution, xanthan gum and grape is added by recipe quantity difference (or successive)
Saccharic acid calcium solution stirs evenly.Mixed wet tea powder through wet granulation, sieve 6 mesh of partial size the wet grain of tea, then through spheronizator
It is rolled into spherical shape, golden flower powder is added during round as a ball, is rolled in particle surface.In wet tea grain input dryer, 50 DEG C of drying, finished product
Moisture controls below 6%.
Finished particle tea and common yellow tea respectively take 8g, are respectively put into the teacup with strainer, and every time plus 100ml boiling water brews
About 15s is brewed repeatedly to 15 times.It brewing within 12 times, granular tea keeps original shape, and the pale yellow light of soup look, fragrance is pure,
Flavour is sweet and tasty.It slightly dissipates end after 12 times to generate, soup look, fragrance, flavour are slowly thin out.
Comparative example
Referring to GB/T 8313-2008, using gallic acid as reference substance, in spectrophotometry measurement embodiment 21~24
The polyphenol content of particle yellow tea and common yellow tea, comparing result are shown in Table 11.
11 21~24 polyphenol contents of embodiment of table/mgL-1
By table 11 as it can be seen that the polyphenol content in embodiment 21~24 is above common yellow tea, the wherein effect of embodiment 22
Fruit is best
By the water-bath leaching liquor of particle yellow tea in embodiment 21~24 and common yellow tea respectively through ethanol precipitation, removing protein institute
The content of tea polysaccharide obtained is compared, and comparing result is shown in Table 12.
12 21~24 content of tea polysaccharide of embodiment of table/gL-1
By table 12 as it can be seen that the content of tea polysaccharide in embodiment 21~24 is above common yellow tea, the wherein effect of embodiment 22
Fruit is best.
Claims (11)
1. a kind of granular pattern tea solid beverage is mainly made of tea powder, gellan gum, thickener, calcium salt and golden flower powder, feature exists
Include the following steps: that (1) stem tea is crushed by pulverizer in preparation method, the screened tea powder for obtaining 20~200 mesh of partial size；
(2) add distilled water to be heated to 70 DEG C or more gellan gum to dissolve, be configured to 0.025%~16% solution, thickener is configured to
0.025%~16% solution, calcium salt are configured to 0.05%~19.5% solution；The tea powder of (3) 50 parts by weight sequentially adds 20 weights
Amount part gellan gum solution, 20 parts by weight of thickening agent solution are sufficiently stirred, and the calcium salt soln for adding 10 parts by weight stirs evenly
To intermediate；(4) it is granulated again through pelletizer；(5) screening obtains 4~8 wet grain of mesh tea of partial size, and is formed through spheronizator, round as a ball mistake
Golden flower powder is added in journey, is rolled in particle surface；(6) finished product is dried to obtain；The drying temperature of the method is not more than 80 DEG C, product water
Sub-control system is below 6%.
2. granular pattern tea solid beverage according to claim 1, it is characterised in that tea powder raw material be green tea, black tea, dark green tea,
Oolong tea, yellow tea, white tea, one kind of jasmine tea or other tealeaves, mass percent shared by tea powder are 77%~99.96%.
3. granular pattern tea solid beverage according to claim 2, it is characterised in that mass percent shared by tea powder is 93%
~99.76%.
4. granular pattern tea solid beverage according to claim 1, it is characterised in that mass percent shared by gellan gum is
0.01%~5%.
5. granular pattern tea solid beverage according to claim 4, it is characterised in that mass percent shared by gellan gum is
0.02%~1%.
6. granular pattern tea solid beverage according to claim 1, it is characterised in that thickener be xanthan gum or sodium alginate,
Mass percent shared by thickener is 0.01%~5%.
7. granular pattern tea solid beverage according to claim 6, it is characterised in that mass percent shared by thickener is
0.1%~3%.
8. granular pattern tea solid beverage according to claim 1, it is characterised in that calcium salt be calcium lactate, calcium gluconate or
One of calcium chloride, mass percent shared by calcium salt are 0.01%~3%.
9. granular pattern tea solid beverage according to claim 8, it is characterised in that mass percent shared by calcium salt is 0.1%
~1%.
10. granular pattern tea solid beverage according to claim 1, it is characterised in that golden flower powder is sent out through coronoid process dissipate capsule bacterium liquid
Ferment and extraction are prepared, and mass percent shared by golden flower powder is 0.01%~10%.
11. granular pattern tea solid beverage according to claim 10, it is characterised in that mass percent shared by golden flower powder is
0.02%~2%.
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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 |
| 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 |
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| CN108260681A (en) * | 2016-12-30 | 2018-07-10 | 吴学强 | A kind of tealeaves tabletting manufacturing method |
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| 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 |
| CN113508854B (en) * | 2021-07-16 | 2023-06-23 | 西安外事学院 | Preparation method of apple slag Fuzhuan tea |
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