CN105265660A - Preparation method of alpha-hydroxy acid black tea - Google Patents
Preparation method of alpha-hydroxy acid black tea Download PDFInfo
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- CN105265660A CN105265660A CN201510787534.8A CN201510787534A CN105265660A CN 105265660 A CN105265660 A CN 105265660A CN 201510787534 A CN201510787534 A CN 201510787534A CN 105265660 A CN105265660 A CN 105265660A
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- black tea
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Abstract
The invention discloses a preparation method of alpha-hydroxy acid black tea, and relates to the technical field of black tea preparation. The preparation method of the alpha-hydroxy acid black tea is characterized by comprising the following processing steps that distilled water is adopted to serve as solvent to extract soluble substances in black tea leaves, and an extracting solution is prepared; two times of concentration is conducted on the prepared extracting solution, and a concentrated solution is obtained; refrigeration and sublimation are conducted on the obtained concentrated solution, then drying is conducted, and the alpha-hydroxy acid black tea can be prepared. The prepared alpha-hydroxy acid black tea is thick in tea fragrance and excellent in taste.
Description
Technical field
The present invention relates to black tea preparing technical field, particularly relate to a kind of preparation method of tartaric acid black tea.
Background technology
Tea kind, takes a broad view the whole world, and belong to China is maximum countries.Kind is quite complete, and principal item has green tea, black tea, oolong tea, jasmine tea, white tea, yellow tea, black tea.Tealeaves punching is with the clear distilled water boiled, in the course of nature, and clear drink is refined to be tasted, and seek the intrinsic taste of tea, focus on artistic conception, this is the feature that Chinese style is sampled tea.The tealeaves of same quality, as different with distilled water, tea set is different or the technology that brews differs, the millet paste bubbled out has different effects.China's brewing since ancient times with regard to very exquisite tea, have accumulated rich experience.Soak tea, understand the feature of all kinds of tealeaves, that grasps science brews technology, and the built-in quality of tealeaves can be showed fully.Tea has body-building, controls the curative effect of medication of disease, and rich appreciation temperament and interest, can cultivate one's taste again.Sampling tea, receiving guests is the amusement and doings that China individual is graceful, and seat teahouse, tea party are then the tea ceremony activities of Chinese social colony.
Organic chemical composition in tealeaves and inorganic mineral element contain many nutritional labelings and effective component.Organic chemical composition mainly contains: tea polyphenols, vegetable soda, protein, amino acid, vitamin, pectin element, organic acid, lipopolysaccharides, carbohydrate, enzyme, pigment etc.And the organic chemical composition contained by Iron Guanyin, as Tea Polyphenols, catechin, several amino acids equal size, apparently higher than other teas.Inorganic mineral element mainly contains: potassium, calcium, magnesium, cobalt, iron, manganese, aluminium, sodium, zinc, copper etc.Inorganic mineral element contained by Iron Guanyin, if manganese, iron, fluorine, potassium, sodium etc. are all higher than other teas.Medical scientists once in full summer heat sky carried out experiment of drinking tea: measure skin temperature with infrared temperature recorder, found that eating cold drink can only make to turn cold around the lip of people, the temperature difference of local can not be spread all over whole body, and can very soon balance by body temperature; Drink hot tea, less than 10 minutes, the temperature of whole body skin can decline 1-2 DEG C gradually, and can continue tens minutes, although return to original temperature gradually later, the sensation of people is still nice and cool brisk, and comfortable exception, has a kind of sensation of spirit and QI cleaning.The rhythm of life of people also becomes more and more faster along with the development of society.Traditional tea ceremony more and more can not meet the demand of people.In order to solve this kind of problem, instant tea develops rapidly, obtains the accreditation of consumer very soon.Instant tea is a kind of solid drink tea that can be dissolved in rapidly distilled water.Instant tea has pure tea and filling to allocate tea two class, and pure tea common are tartaric acid black tea, instant oolong tea, instant jasmine tea etc.Filling allotment tea has sugary black tea, green tea, oolong tea and lemon black tea, milk tea, various fruity instant tea.Instant tea manufacturing process is complicated, the processing of instant tea not simply by millet paste concentrate drying just, if just simply carry out millet paste concentrate drying, with regard to there will be make poorly soluble, the easy deliquescence of instant tea, tealeaves the problem of fragrance deficiency.Publication number is CN1235769, publication date is the production technology that the Chinese patent of 1999.11.24 discloses a kind of instant tea, comprise the technical process such as raw material cleans, drying, cryogenic freezing, ultra-fine grinding, the instant tea that this invention obtains well can not ensure that tea is fragrant, when brewing with distilled water, solubility is also bad, can not rapid solution.Precipitating residue and dregs is there is through being everlasting at the bottom of teacup, dark brown not limpid yet, because the loss of tea perfume is serious, cause that tea flavour tea perfume (or spice) is lighter, mouthfeel is poor, and taste is single.
Summary of the invention
In order to overcome the defect of above-mentioned prior art processes step complexity, the invention provides a kind of preparation method of tartaric acid black tea, obtained tartaric acid black tea, tea is aromatic thick, excellent in taste.
In order to realize foregoing invention object, the technical solution used in the present invention is:
A preparation method for tartaric acid black tea, is characterized in that: comprise following processing step:
A, employing distilled water are the soluble substance in solvent extraction black tea, obtained extract;
B, obtained extract is carried out concentrating for twice, then obtain concentrate;
C, the concentrate obtained is carried out freezing and sublimation, then dry, obtain dry thing;
D, add in dry thing tartaric acid mixing, obtain tartaric acid black tea.
Described steps A, for black tea is put into the distilled water that boils, is placed after 5-10 minute, extracts the DDGS of tea delivery, obtained extract.
Described step B is by extract more than 0.1MPA vacuum, less than 55 DEG C, is concentrated into 10-15 Baume degrees, obtains first time concentrate, then through a semipermeable membrane, will obtain second time concentrate for concentrate for the first time.
Second time concentrate in step B be-20 DEG C in temperature by described step C, and vacuum is carry out freezing under 0.1-0.06 millimetres of mercury condition, freezingly later carries out ice crystal distillation again, finally obtains tartaric acid black tea.
Compared with prior art, beneficial effect of the present invention is adopted to show:
One, black tea extract of obtaining after steps A extraction, solubility is better, and original tea perfume (or spice) retains very well, in drink entrance, tasty and refreshing lasting, Bracing.Processing step is very simple.
Two, extract is after step B concentrates for twice, and the concentrate obtained is limpid bright, without precipitation and research of chaotic phenomenon, to a kind of visual sense of beauty of people.
Three, second time concentrate is after step C drying bu sublimation, and the instant tea impurity obtained is less, storage convenient, and not easily deliquescence, the black tea bubbled out, soup look better, and it is fragrant to have strong tea.
Four, tartaric acid black tea of the present invention is prepared simply, is beneficial to large-scale production, stores and transports all very convenient.
Five, the present invention adopts the distilled water immersion black tea that boils, and the tea that green tea is originally strong can be kept fragrant.
Six, the comprehensive tea smell of the energy in formula of the tartaric acid in the present invention, special taste.
Detailed description of the invention
Embodiment 1
A preparation method for tartaric acid black tea, comprises following processing step:
Get black tea 35kg, prepare 35kg and to boil distilled water, 35kg black tea is put into the distilled water that boils and soak 5 minutes, extract the DDGS of black tea, obtain extract.By extract more than 0.1MPA vacuum, temperature is under 55 DEG C of conditions, is concentrated into 10 Baume degrees, obtains first time concentrate, then through a semipermeable membrane, will obtain second time concentrate for concentrate for the first time.Second time concentrate be-20 DEG C in temperature, and vacuum is carry out freezing under 0.1-0.06 millimetres of mercury condition, freezingly later carries out ice crystal distillation again, then adds tartaric acid, finally obtain the tartaric acid black tea of about 3.5Kg.
The extract that black tea obtains after steps A extraction, solubility is better, and original tea perfume (or spice) retains very well, in drink entrance, tasty and refreshing lasting, Bracing.Processing step is very simple.Extract is after step B concentrates for twice, and the concentrate obtained is limpid bright, without precipitation and research of chaotic phenomenon, to a kind of visual sense of beauty of people.Second time concentrate is after step C drying bu sublimation, and the instant tea impurity obtained is less, storage convenient, and not easily deliquescence, the black tea bubbled out, soup look better, and it is fragrant to have strong tea.Tartaric acid black tea of the present invention is prepared simply, is beneficial to large-scale production, stores and transports all very convenient.The present invention adopts the distilled water immersion black tea that boils, and the tea that green tea is originally strong can be kept fragrant.
Embodiment 2
A preparation method for tartaric acid black tea, comprises following processing step:
Get black tea 40kg, prepare 40kg and to boil distilled water, 40kg black tea is put into the distilled water that boils and soak 6 minutes, extract the DDGS of black tea, obtain extract.By extract more than 0.1MPA vacuum, temperature is under 55 DEG C of conditions, is concentrated into 11 Baume degrees, obtains first time concentrate, then through a semipermeable membrane, will obtain second time concentrate for concentrate for the first time.Second time concentrate be-20 DEG C in temperature, and vacuum is carry out freezing under 0.1-0.06 millimetres of mercury condition, freezingly later carries out ice crystal distillation again, then adds tartaric acid, finally obtain the tartaric acid black tea of about 4Kg.
The extract that black tea obtains after steps A extraction, solubility is better, and original tea perfume (or spice) retains very well, in drink entrance, tasty and refreshing lasting, Bracing.Processing step is very simple.Extract is after step B concentrates for twice, and the concentrate obtained is limpid bright, without precipitation and research of chaotic phenomenon, to a kind of visual sense of beauty of people.Second time concentrate is after step C drying bu sublimation, and the instant tea impurity obtained is less, storage convenient, and not easily deliquescence, the black tea bubbled out, soup look better, and it is fragrant to have strong tea.Tartaric acid black tea of the present invention is prepared simply, is beneficial to large-scale production, stores and transports all very convenient.The present invention adopts the distilled water immersion black tea that boils, and the tea that green tea is originally strong can be kept fragrant.
Embodiment 3
A preparation method for tartaric acid black tea, comprises following processing step:
Get black tea 45kg, prepare 45kg and to boil distilled water, 45kg black tea is put into the distilled water that boils and soak 7 minutes, extract the DDGS of black tea, obtain extract.By extract more than 0.1MPA vacuum, temperature is under 55 DEG C of conditions, is concentrated into 12 Baume degrees, obtains first time concentrate, then through a semipermeable membrane, will obtain second time concentrate for concentrate for the first time.Second time concentrate be-20 DEG C in temperature, and vacuum is carry out freezing under 0.1-0.06 millimetres of mercury condition, freezingly later carries out ice crystal distillation again, then adds tartaric acid, finally obtain the tartaric acid black tea of about 4.5Kg.
Embodiment 4
A preparation method for tartaric acid black tea, comprises following processing step:
Get black tea 50kg, prepare 50kg and to boil distilled water, 50kg black tea is put into the distilled water that boils and soak 8 minutes, extract the DDGS of black tea, obtain extract.By extract more than 0.1MPA vacuum, temperature is under 55 DEG C of conditions, is concentrated into 13 Baume degrees, obtains first time concentrate, then through a semipermeable membrane, will obtain second time concentrate for concentrate for the first time.Second time concentrate be-20 DEG C in temperature, and vacuum is carry out freezing under 0.1-0.06 millimetres of mercury condition, freezingly later carries out ice crystal distillation again, then adds tartaric acid, finally obtain the tartaric acid black tea of about 5Kg.The extract that black tea obtains after steps A extraction, solubility is better, and original tea perfume (or spice) retains very well, in drink entrance, tasty and refreshing lasting, Bracing.Processing step is very simple.Extract is after step B concentrates for twice, and the concentrate obtained is limpid bright, without precipitation and research of chaotic phenomenon, to a kind of visual sense of beauty of people.Second time concentrate is after step C drying bu sublimation, and the instant tea impurity obtained is less, storage convenient, and not easily deliquescence, the black tea bubbled out, soup look better, and it is fragrant to have strong tea.Tartaric acid black tea of the present invention is prepared simply, is beneficial to large-scale production, stores and transports all very convenient.The present invention adopts the distilled water immersion black tea that boils, and the tea that green tea is originally strong can be kept fragrant.
Embodiment 5
A preparation method for tartaric acid black tea, comprises following processing step:
Get black tea 55kg, prepare 55kg and to boil distilled water, 55kg black tea is put into the distilled water that boils and soak 9 minutes, extract the DDGS of black tea, obtain extract.By extract more than 0.1MPA vacuum, temperature is under 55 DEG C of conditions, is concentrated into 14 Baume degrees, obtains first time concentrate, then through a semipermeable membrane, will obtain second time concentrate for concentrate for the first time.Second time concentrate be-20 DEG C in temperature, and vacuum is carry out freezing under 0.1-0.06 millimetres of mercury condition, freezingly later carries out ice crystal distillation again, then adds tartaric acid, finally obtain the tartaric acid black tea of about 5.5Kg.
The extract that black tea obtains after steps A extraction, solubility is better, and original tea perfume (or spice) retains very well, in drink entrance, tasty and refreshing lasting, Bracing.Processing step is very simple.Extract is after step B concentrates for twice, and the concentrate obtained is limpid bright, without precipitation and research of chaotic phenomenon, to a kind of visual sense of beauty of people.Second time concentrate is after step C drying bu sublimation, and the instant tea impurity obtained is less, storage convenient, and not easily deliquescence, the black tea bubbled out, soup look better, and it is fragrant to have strong tea.Tartaric acid black tea of the present invention is prepared simply, is beneficial to large-scale production, stores and transports all very convenient.The present invention adopts the distilled water immersion black tea that boils, and the tea that green tea is originally strong can be kept fragrant.
Embodiment 6
A preparation method for tartaric acid black tea, comprises following processing step:
Get black tea 65kg, prepare 65kg and to boil distilled water, 65kg black tea is put into the distilled water that boils and soak 10 minutes, extract the DDGS of black tea, obtain extract.By extract more than 0.1MPA vacuum, temperature is under 55 DEG C of conditions, is concentrated into 15 Baume degrees, obtains first time concentrate, then through a semipermeable membrane, will obtain second time concentrate for concentrate for the first time.Second time concentrate be-20 DEG C in temperature, and vacuum is carry out freezing under 0.1-0.06 millimetres of mercury condition, freezingly later carries out ice crystal distillation again, then adds tartaric acid, finally obtain the tartaric acid black tea of about 6.5Kg.
The extract that black tea obtains after steps A extraction, solubility is better, and original tea perfume (or spice) retains very well, in drink entrance, tasty and refreshing lasting, Bracing.Processing step is very simple.Extract is after step B concentrates for twice, and the concentrate obtained is limpid bright, without precipitation and research of chaotic phenomenon, to a kind of visual sense of beauty of people.Second time concentrate is after step C drying bu sublimation, and the instant tea impurity obtained is less, storage convenient, and not easily deliquescence, the black tea bubbled out, soup look better, and it is fragrant to have strong tea.Tartaric acid black tea of the present invention is prepared simply, is beneficial to large-scale production, stores and transports all very convenient.The present invention adopts the distilled water immersion black tea that boils, and the tea that green tea is originally strong can be kept fragrant.
The comprehensive tea smell of tartaric acid in the present invention energy in formula, special taste.
Claims (4)
1. a preparation method for tartaric acid black tea, is characterized in that: comprise following processing step:
A, employing distilled water are the soluble substance in solvent extraction black tea, obtained extract;
B, obtained extract is carried out concentrating for twice, then obtain concentrate;
C, the concentrate obtained is carried out freezing and sublimation, then dry, obtain dry thing;
D, add in dry thing tartaric acid mixing, obtain tartaric acid black tea.
2. the preparation method of a kind of tartaric acid black tea according to claim 1, is characterized in that: described steps A, for black tea is put into the distilled water that boils, is placed after 5-10 minute, extracts the DDGS of tea delivery, obtained extract.
3. the preparation method of a kind of tartaric acid black tea according to claim 1, it is characterized in that: described step B for by extract more than 0.1MPA vacuum, less than 55 DEG C, be concentrated into 10-15 Baume degrees, obtain first time concentrate, through a semipermeable membrane, second time concentrate will be obtained for concentrate for the first time again.
4. the preparation method of a kind of tartaric acid black tea according to claim 1, is characterized in that: described step C for second time concentrate in step B is-20 DEG C in temperature, vacuum be carry out under 0.1-0.06 millimetres of mercury condition freezing.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869159A (en) * | 2010-06-12 | 2010-10-27 | 成都市翻鑫家科技有限公司 | Method for preparing instant tea |
| CN102461693A (en) * | 2010-11-01 | 2012-05-23 | 罗朝雯 | Preparation method of instant black tea |
| CN104472766A (en) * | 2014-12-26 | 2015-04-01 | 昆山桑莱特新能源科技有限公司 | Chlorella health-care tea and preparation method thereof |
-
2015
- 2015-11-17 CN CN201510787534.8A patent/CN105265660A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869159A (en) * | 2010-06-12 | 2010-10-27 | 成都市翻鑫家科技有限公司 | Method for preparing instant tea |
| CN102461693A (en) * | 2010-11-01 | 2012-05-23 | 罗朝雯 | Preparation method of instant black tea |
| CN104472766A (en) * | 2014-12-26 | 2015-04-01 | 昆山桑莱特新能源科技有限公司 | Chlorella health-care tea and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 林金科: "《茶叶深加工学》", 31 March 2012, 中国农业出版社 * |
| 熊昌云: "《茶叶深加工与综合利用》", 31 March 2015, 云南大学出版社 * |
| 莫丽芸等: "《美人美茶》", 30 June 2011, 湖南美术出版社 * |
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Application publication date: 20160127 |