CN105341194A - Grinded tea powder suitable for high-pressure extraction as well as preparation method and application thereof - Google Patents
Grinded tea powder suitable for high-pressure extraction as well as preparation method and application thereof Download PDFInfo
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- CN105341194A CN105341194A CN201510751624.1A CN201510751624A CN105341194A CN 105341194 A CN105341194 A CN 105341194A CN 201510751624 A CN201510751624 A CN 201510751624A CN 105341194 A CN105341194 A CN 105341194A
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- 239000000843 powder Substances 0.000 title claims abstract description 96
- 238000000605 extraction Methods 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241001122767 Theaceae Species 0.000 title claims abstract 32
- 238000000227 grinding Methods 0.000 claims abstract description 28
- 238000012216 screening Methods 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 15
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims description 19
- 235000013353 coffee beverage Nutrition 0.000 claims description 6
- 235000015114 espresso Nutrition 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 30
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 15
- 229960001948 caffeine Drugs 0.000 abstract description 15
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 abstract description 15
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 11
- 235000013824 polyphenols Nutrition 0.000 abstract description 11
- 235000013361 beverage Nutrition 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 98
- 244000269722 Thea sinensis Species 0.000 description 93
- 230000000052 comparative effect Effects 0.000 description 8
- 239000013558 reference substance Substances 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 238000002386 leaching Methods 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 235000019606 astringent taste Nutrition 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 230000035622 drinking Effects 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 235000020279 black tea Nutrition 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000009569 green tea Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 239000011435 rock Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000533293 Sesbania emerus Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The invention provides grinded tea powder suitable for high-pressure extraction as well as a preparation and application thereof. Specifically, the preparation method of the grinded tea powder suitable for high-pressure extraction comprises the following steps: 1) curing: tiling tea leaves at 160-180DEG C to tile for 2-6h; 2) grinding: grinding the cured tea leaves to obtain tea powder; 3) coarse screening: screening the tea powder above 20 meshes by using a 20-mesh screen so as to obtain coarsely screened tea powder; 4) fine screening: screening the coarsely screened tea powder by using a 60-mesh screen and a 40-mesh screen in sequence to obtain finely screened tea powder in three levels; and 5) blending: blending, mixing and sub-packaging the finely screened tea powder so as to obtain the grinded tea powder suitable for high-pressure extraction. The invention furthermore provides the grinded tea powder prepared by the method and application of the grinded tea powder to beverage preparation. The grinded tea powder is capable of effectively reducing the tea polyphenol content while keeping the caffeine content, and is good in taste and easy to extract; and the prepared beverage is good in refreshing effect.
Description
Technical field
The present invention relates to technical field processing field of tea leaves, be specifically related to a kind ofly be applicable to grinding tea powder that high pressure now extracts and preparation method thereof and application.
Background technology
One of large drink in the Cha Shi world three, the tealeaves consumption in the annual whole world with annual 5% increasing rate.But the drinking method of tealeaves is relatively single, normally traditional stem tea brews or decocting method, and the speed brewed of the method is low, length consuming time, and the leaching rate of active principle is low, and tealeaves waste is more serious; Also some i.e. dissolubility tea powder have been there are at present on the market, this kind of tea powder is capable of direct drinking, comparatively pouring type drinking method, though improve the utilization rate of active ingredient in tealeaves to a certain extent, but compared with pouring type, local flavor is poor, and direct drink tea powder also may cause certain harmful effect to stomach.
Containing a certain amount of caffeine in tealeaves, there is identical stimulating effect with coffee bean.And the material such as Tea Polyphenols in tealeaves, millet paste astringent taste can be caused to increase, be difficult to drink, and excessive Tea Polyphenols can cause certain stimulation to stomach.
Summary of the invention
For overcoming the defect of prior art, an object of the present invention is to provide a kind of preparation method being applicable to the grinding tea powder that high pressure now extracts.
For achieving the above object, the technical solution adopted in the present invention is as follows:
Be applicable to a preparation method for the grinding tea powder that high pressure now extracts, comprise the following steps:
1) cure: stem tea is laid in 160-180 DEG C and cures 2-6h;
2) grind: the tealeaves after curing is ground, obtains tea powder;
3) scalping: the tea powder screening out more than 20 orders with 20 mesh sieves, obtains scalping tea powder;
4) fine screen: by scalping tea powder successively with 60 mesh sieves, 40 mesh sieves screenings, obtain 20 now on 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 carse, medium and small three ranks now;
5) allocate: by step 4) the fine screen tea powder that obtains carries out allocating, mixing and packing, obtains being applicable to the grinding tea powder that high pressure now extracts.
As preferably, step 5) in, 60 of 40 fine screen tea powder now on 60 orders of the fine screen tea powder on 20 of 1 weight portion now 40 orders, 1.5-4 weight portion and 0-1 weight portion fine screen tea powder are now allocated.
As preferably, step 5) in, by 20 now 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 three ranks now allocates by the proportioning of 2:7:1.
What two of object of the present invention was to provide said method to prepare be applicable to grinding tea powder that high pressure now extracts.
Three of object of the present invention is to provide above-mentioned grinding tea powder preparing the application on drink.
Four of object of the present invention is the preparation method providing a kind of teabag drink, and utilize espresso coffee extracter to extract grinding tea powder according to claim 4, wherein extracting pressure is 8-10 atmospheric pressure, and extraction time is 5-20s.
The present invention, relative to prior art, has following technique effect:
1. the grinding tea powder being applicable to high pressure and now extracting provided by the invention, temperature then needs more prolongations to cure the time lower than 160 DEG C, and polyphenol content reduces not obvious; Higher than 180 DEG C, then tealeaves is easily caused to be charred.After tealeaves is carried out refining curing by it, while reservation caffeine content, effectively can reduce polyphenol content, the millet paste produced has the due flavor characteristic of tealeaves and not puckery mouth, and stimulates less to stomach;
2. the present invention adopt cure, grind, scalping, fine screen and allotment, the obtained grinding tea powder uniform particle sizes being applicable to high pressure and now extracting, during extraction, specific volume area is large, and extraction yield is high;
3. grinding tea powder provided by the invention, can be directly applied for existing coffee high pressure and now extract machine, and drink process processed is convenient, and application is wide;
4. more traditional the brewing or the instant mode of tea powder of tea system drink mode provided by the invention, the process in leaching of active ingredient is fast, utilization rate is high, and is easy to stomach absorption and digestion, contributes to refreshing oneself.
Below in conjunction with concrete embodiment, the present invention is described in further detail.
Detailed description of the invention
The invention provides a kind of preparation method being applicable to the grinding tea powder that high pressure now extracts, comprise the following steps:
1) cure: stem tea is tiled, cures 2-6h at 160-180 DEG C;
Step 1) in, if if stoving temperature is lower than 160 DEG C, then need to extend the time of curing and the content of Tea Polyphenols reduce not obvious, if higher than 180 DEG C, then easily cause tealeaves to be charred;
2) grind: the tealeaves after curing is ground, obtains tea powder;
Step 2) in, tealeaves is ground to form tea powder, mainly in order to adapt to the mode that high pressure now extracts, can tealeaves be reduced and expand through brewing in the handle, also can leach sooner and improve leaching rate, and easily sampling be even;
3) scalping: the tea powder screening out more than 20 orders with 20 mesh sieves, obtains scalping tea powder;
Step 3) in, screen out the tea powder being difficult to grind of more than 20 orders, effectively can improve the quality of tea raw material, and convenient now extract method by high pressure and extract;
4) fine screen: by scalping tea powder successively with 60 mesh sieves, 40 mesh sieves screenings, obtain 20 now on 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 carse, medium and small three ranks now;
Step 4) in, the tea powder of different-grain diameter now extracts method through high pressure and makes drink, and because of different by tea amount, leaching rate is different, then the Tea Polyphenols in drink is different with the content of caffeine, local flavor also slightly difference.
5) allocate: by step 4) the fine screen tea powder that obtains carries out allocating, mixing and packing, obtains being applicable to the grinding tea powder that high pressure now extracts;
Step 5) in, the scalping tea powder of different-grain diameter carried out allocating and mixes, effectively can improve the tea powder amount in unit volume, namely effectively improve the volumetric ratio of tealeaves, improving the dissolution rate and extraction yield that are effectively divided into.
In the present invention, described stem tea is commercially available finished tea.
embodiment 1:
Be applicable to a preparation method for the grinding tea powder that high pressure now extracts, comprise the following steps:
1) cure: stem tea is tiled, cures 6h at 160 DEG C;
2) grind: the tealeaves after curing is ground, obtains tea powder;
3) scalping: the tea powder screening out more than 20 orders with 20 mesh sieves, obtains scalping tea powder;
4) fine screen: by scalping tea powder successively with 60 mesh sieves, 40 mesh sieves screenings, obtain 20 now on 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 carse, medium and small three ranks now;
5) allocate: the step 4 of getting 3 weight portions) 60 fine screen tea powder now of the 20 fine screen tea powder now on 40 orders that obtain, 40 fine screen tea powder now on 60 orders of 5 weight portions and 2 weight portions, carry out allocating, mixing and packing, obtain product 1.
In the present embodiment, described stem tea is Ceylon's black tea.
embodiment 2:
Be applicable to a preparation method for the grinding tea powder that high pressure now extracts, comprise the following steps:
1) cure: stem tea is tiled, cures 3h at 180 DEG C;
2) grind: the tealeaves after curing is ground, obtains tea powder;
3) scalping: the tea powder screening out more than 20 orders with 20 mesh sieves, obtains scalping tea powder;
4) fine screen: by scalping tea powder successively with 60 mesh sieves, 40 mesh sieves screenings, obtain 20 now on 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 carse, medium and small three ranks now;
5) allocate: the step 4 of getting 3 weight portions) 40 fine screen tea powder now on 60 orders of the 20 fine screen tea powder now on 40 orders that obtain and 7 weight portions, carry out allocating, mixing and packing, obtain product 2.
In the present embodiment, described stem tea is baked green tea.
embodiment 3:
Be applicable to a preparation method for the grinding tea powder that high pressure now extracts, comprise the following steps:
1) cure: stem tea is tiled, cures 4h at 170 DEG C;
2) grind: the tealeaves after curing is ground, obtains tea powder;
3) scalping: the tea powder screening out more than 20 orders with 20 mesh sieves, obtains scalping tea powder;
4) fine screen: by scalping tea powder successively with 60 mesh sieves, 40 mesh sieves screenings, obtain 20 now on 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 carse, medium and small three ranks now;
5) allocate: by step 4) the fine screen tea powder of carse, medium and small three ranks that obtains undertakies allocating, mixing and packing by the weight ratio of 2:7:1, obtains product 3.
In the present embodiment, described stem tea is rock tea.
comparative example 1:
As different from Example 1, the stoving temperature of comparative example 1 is 130 DEG C, obtains reference substance 1.
comparative example 2:
As different from Example 2, the stoving temperature of comparative example 2 is 200 DEG C, obtains reference substance 2.
comparative example 3:
As different from Example 3, comparative example 3 does not carry out fine screen and allotment, obtains reference substance 3.
Detect embodiment
Adopt the mensuration of caffeine and the detection method of " GB/T8313-2008 " Tea Polyphenols in Tea content in beverage disclosed in " GB5009.139-2014 " national food safety standard to carry out the detection of content of caffeine and polyphenol content to the stem tea before and after embodiment 1,2,3 and comparative example 1,2,3 processing and the grinding tea powder after processing, its result is as shown in table 1:
The testing result of caffeine and polyphenol content in table 1 stem tea and grinding tea powder
In table 1, from the content of caffeine comparative result of Ceylon's black tea, baked green tea, rock tea and product and reference substance, adopt method provided by the invention, before and after processing, Caffeine from Tea obtain available protecting, better effects if of refreshing oneself; Compared from the content of caffeine of product 1 with reference substance 1, stoving temperature is lower than the temperature of 160 DEG C, and polyphenol content reduces not obvious, and stoving temperature is higher than 180 DEG C, and caffeine loss is larger.
Application Example
Adopt espresso coffee extracter, respectively 12g product 1, product 2, product 3, reference substance 1, reference substance 2 and reference substance 3 are put into handle, compress by tamper, handle is loaded in machine and carry out pressure extraction, the pressure of extraction is 8 atmospheric pressure, time is 15s, and the capacity of the drink 1 obtained respectively, drink 2, drink 3, contrast drink 1, contrast drink 2 and contrast drink 3 is respectively for 30mL.
Wherein said espresso coffee extracter is commercially available espresso extracter.
Adopt the mensuration of caffeine in beverage disclosed in " GB5009.139-2014 " national food safety standard, carry out content of caffeine detection to drink 1, drink 2, drink 3 and contrast drink respectively, its result is as shown in table 2,
The testing result of content of caffeine in table 2 drink
From the contrast of table 2 and table 2 and table 1, the grinding tea powder being applicable to high pressure and now extracting provided by the invention, adopts the dissolution rate of espresso coffee extracter extraction caffeine high.By in drink 1,2,3, the contrast before and after extraction, the extraction yield of drink 3 is the highest, visible, and the grinding tea powder of carse, medium and small three ranks presses 2:7:1 allotment, and the volumetric ratio of extraction is higher, and extraction efficiency is high.
Sense organ is evaluated
This test center has raised the volunteer of men and women's each 20 ages between 40-50 year curing fragrance, bitter taste, be charred taste and flavour concentration is evaluated tea, from gently marking to heavily dividing with 0-10 and calculate average mark, wherein 0 is divided into and there is no, 1-3 is divided into slightly, 3-6 is divided into light to moderate, 6-9 is divided into stronger, and 9-10 is divided into clearly, and its result is as shown in table 3.
Table 3 tea drink atmosphere sense organ is evaluated
| Drink 1 | Drink 2 | Drink 3 | Contrast drink 1 | Contrast drink 2 | Contrast drink 3 | |
| Cure fragrance | 8.4 | 8.2 | 8.9 | 6.1 | 7.8 | 7.4 |
| Bitter taste | 5.5 | 5.2 | 5.8 | 3.2 | 4.6 | 5.9 |
| Astringent taste | 1.2 | 1.4 | 1.4 | 1.6 | 5.2 | 1.8 |
| Be charred taste | 0.9 | 1.5 | 1.1 | 0.8 | 7.4 | 1.3 |
| Flavour concentration | 8.3 | 7.9 | 8.2 | 7.1 | 7.4 | 5.2 |
As shown in Table 3, stoving temperature is too low, the teabag drink made to cure fragrance not obvious, and more than 180 DEG C after astringent taste and be charred taste and obviously increase, affect mouthfeel.Do not carry out the grinding tea powder of fine screen and allotment, the tea beverage made, its flavour relative concentration is in lower with allotment through fine screen, and mouthfeel is relatively poor.
In drink, add 120mL warm milk and 5g sugar cube are made by iron tea beverage, evaluate its mouthfeel, and marked by weak to strong to divide by 0-10 and calculate average mark, its result is as shown in table 4,
Table 4 drink mouthfeel sense organ is evaluated
| Drink 1 | Drink 2 | Drink 3 | Contrast drink 1 | Contrast drink 2 | Contrast drink 3 | |
| Smoothness | 7.3 | 7.1 | 7.6 | 7.0 | 6.5 | 6.2 |
| Fragrance | 8.4 | 8.5 | 8.6 | 8.3 | 7.4 | 8.0 |
| Sweet taste | 7.9 | 8.0 | 8.2 | 7.8 | 6.1 | 8.2 |
| Alcohol thickness | 8.5 | 7.9 | 8.7 | 7.7 | 7.4 | 5.7 |
Compared from the smoothness of contrast drink 3 and drink 1 to 3 and alcohol thickness, without the drink of fine screen and allotment, obvious in the drink through fine screen and allotment in smoothness and alcohol thickness; Wherein, the smoothness of drink 3 and alcohol thickness are compared with the height of drink 1 or 2, visible, and the grinding tea powder of carse, medium and small three ranks presses 2:7:1 allotment, its mouthfeel smoothness and alcohol thickness best.Drink all has good fragrance and sweet taste.
Above-mentioned embodiment is only the preferred embodiment of the present invention; can not limit the scope of protection of the invention with this, change and the replacement of any unsubstantiality that those skilled in the art does on basis of the present invention all belong to the present invention's scope required for protection.
Claims (6)
1. be applicable to a preparation method for the grinding tea powder that high pressure now extracts, comprise the following steps:
1) cure: stem tea is laid in 160-180 DEG C and cures 2-6h;
2) grind: the tealeaves after curing is ground, obtains tea powder;
3) scalping: the tea powder screening out more than 20 orders with 20 mesh sieves, obtains scalping tea powder;
4) fine screen: by scalping tea powder successively with 60 mesh sieves, 40 mesh sieves screenings, obtain 20 now on 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 carse, medium and small three ranks now;
5) allocate: by step 4) the fine screen tea powder that obtains carries out allocating, mixing and packing, obtains being applicable to the grinding tea powder that high pressure now extracts.
2. the method for claim 1, is characterized in that, step 5) in, 60 of 40 fine screen tea powder now on 60 orders of the fine screen tea powder on 20 of 1 weight portion now 40 orders, 1.5-4 weight portion and 0-1 weight portion fine screen tea powder are now allocated.
3. the method for claim 1, is characterized in that, step 5) in, by 20 now 40 orders, 40 now on 60 orders, the fine screen tea powder of 60 three ranks now allocates by the proportioning of 2:7:1.
4. what prepared by the method for claim 1 be applicable to grinding tea powder that high pressure now extracts.
5. grind tea powder as claimed in claim 4 and prepare the application on drink.
6. a preparation method for teabag drink, is characterized in that, utilize espresso coffee extracter to extract grinding tea powder according to claim 4, wherein extracting pressure is 8-10 atmospheric pressure, and extraction time is 5-20s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510751624.1A CN105341194B (en) | 2015-11-06 | 2015-11-06 | A kind of grinding tea powder and the preparation method and application thereof now extracted suitable for high pressure |
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| CN201510751624.1A CN105341194B (en) | 2015-11-06 | 2015-11-06 | A kind of grinding tea powder and the preparation method and application thereof now extracted suitable for high pressure |
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| CN105341194A true CN105341194A (en) | 2016-02-24 |
| CN105341194B CN105341194B (en) | 2019-03-08 |
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Cited By (3)
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| CN108541776A (en) * | 2018-03-23 | 2018-09-18 | 上海康识食品科技有限公司 | Tealeaves, tea leaf powder and preparation method thereof |
| CN111466456A (en) * | 2020-04-10 | 2020-07-31 | 成都市懿水堂文化传播有限公司 | Italian rock tea and preparation method thereof |
| CN113068755A (en) * | 2021-05-11 | 2021-07-06 | 济宁春蕾农业科技有限公司 | Snow cherry mixed tea powder and production method and production equipment thereof |
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| CN111466456A (en) * | 2020-04-10 | 2020-07-31 | 成都市懿水堂文化传播有限公司 | Italian rock tea and preparation method thereof |
| CN113068755A (en) * | 2021-05-11 | 2021-07-06 | 济宁春蕾农业科技有限公司 | Snow cherry mixed tea powder and production method and production equipment thereof |
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