CN105494763A - Preparation method of instant tea powder - Google Patents
Preparation method of instant tea powder Download PDFInfo
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- CN105494763A CN105494763A CN201610031043.5A CN201610031043A CN105494763A CN 105494763 A CN105494763 A CN 105494763A CN 201610031043 A CN201610031043 A CN 201610031043A CN 105494763 A CN105494763 A CN 105494763A
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- fermentation
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- 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
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- 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
- A23F3/18—Extraction of water soluble tea constituents
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- Food Science & Technology (AREA)
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Abstract
The invention discloses a preparation method of instant tea powder. The preparation method comprises the following steps: (1) inoculating Aspergillus niger and aspergillus oryzae strains into a Czapek Dox Agar medium for activation; (2) directly inoculating activated strains into a tea solid medium for fermentation, thereby obtaining a tea semi-finished product, or inoculating activated strains into a fermentation medium for fermentation so as to obtain fermentation liquor rich in cellulose, pectinase, tannase and protease; (3) directly extracting the tea semi-finished product obtained in the step (2), thereby obtaining a tea extracting solution with high brix degree; or adding fermentation liquor obtained in the step (2) in the tea extracting process to obtain a tea extracting solution with high brix degree; and (4) filtering, clarifying, condensing and drying the tea extracting solution obtained in the step (3) so as to obtain the instant tea powder. The preparation method disclosed by the invention is low in cost, wild in extraction condition, and is capable of not only greatly improving the tea extraction rate, but also greatly preserving thermal-sensitivity ingredients in tea leaves, thereby obtaining high-fragrance instant tea.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of instant tea powder.
Background technology
Instant tea refers to tealeaves, tea fresh leaves as primary raw material, get by water extraction or adopt tea fresh leaves to squeeze the juice, by technical process such as extracting, filter, be concentrated, dry, that makes has tea peculiar taste, there is no the tea product of tea grounds, namely rush instant with hot water, cold water, even frozen water.The fashion that it is healthy, quick and easy with it, the feature of health caters to the consumption of modern tea product.But production of instant tea exists some technical defects at present, be mainly manifested in tealeaves extraction and application incomplete, tea aroma flavor characteristics is not obvious, cold soluble poor, and millet paste easily produces the quality problem such as muddy and precipitation.For existing issue, Chinese scholars by large quantifier elimination show cellulase, pectase, protease, tannase etc. to raising tealeaves extraction rate, improve instant tea quality aspect and have extremely important effect.But the enzyme preparation kind and the quantity that are applied to tealeaves and deep processing aspect thereof are at present all little, and enzyme source is extensive not, enzyme preparation supply bottleneck and expensive, be difficult to the continuous prodution meeting instant tea, the present invention adopts the enzyme source microorganism being suitable for instant tea application for this reason, there is various problem to overcome when existing enzyme preparation uses, provide a kind of and improve the method that tealeaves extracts yield.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of preparation method of instant tea powder, extracts yield to improve tealeaves.
For solving the problems of the technologies described above, the technical solution used in the present invention is as follows:
A preparation method for instant tea powder, it comprises the following steps:
(1) aspergillus niger and aspergillus oryzae bacterial classification are connected in czapek agar medium activate;
(2) bacterial classification after activation is directly inoculated in tea solids culture medium and ferments, obtain being rich in the tealeaves semi-finished product that enzyme is lived (comprising cellulase, pectase, tannase and protease);
Or, the strain inoculation after activation is obtained in fermentation medium fermentation the zymotic fluid being rich in cellulase, pectase, tannase and protease;
(3) the tealeaves semi-finished product that step (2) obtains are directly used in lixiviate, obtain the tea extract of high Brix degree;
Or, in tealeaves (general preferred Summer-autumn tea) leaching process, add the zymotic fluid that step (2) obtains, obtain the tea extract of high Brix degree;
(4) tea extract of step (3) gained removes slag after filtration, clarifies, concentrates, obtains instant tea powder after drying.
In step (1), described aspergillus niger is CGMCC3.316 (purchased from China General Microbiological culture presevation administrative center); Aspergillus oryzae is CGMCC3.863 (purchased from China General Microbiological culture presevation administrative center).
In step (1), described czapek agar medium, its component is: sucrose 30.0g, NaNO
33.0g, MgSO
47H
2o7.5g, KCl0.5g, FeSO
44H
2o0.01g, K
2hPO
41.0g, agar 15.0g, distilled water 1L, pH6.0-6.5.
In step (2), described tea solids culture medium prepares as follows: Summer-autumn tea and water mix by weight 5:1 ~ 2 (preferred 5:1.5), 110 DEG C of sterilizing 20min; By the fermentation condition that the bacterial classification after activation is directly inoculated in tea solids culture medium be: fermentation temperature 35 ~ 37 DEG C (preferably 37 DEG C), humidity RH60 ~ 80% (preferably 80%), fermentation time 4 ~ 10d (preferred 5d).
In step (2), described fermentation medium, its component is: corn stalk powder 68.0g, wheat bran 40.0g, bean cake powder 20.0g, (NH
4)
2sO
46.0g, KH
2pO
41.0g, FeSO
44H
2o0.05g, MgSO
47H
2o1.5g, distilled water 1L; By the strain inoculation after activation in the fermentation condition of fermentation medium be: 28-30 DEG C (preferably 30 DEG C), 180-220rmin
-1(preferred 200rmin
-1) shaking table cultivation 3-4d (preferred 3d).
In step (3), the half-finished extracting condition of described tealeaves is: tealeaves semi-finished product mix by weight 1:10-13 (preferred 1:13) with water, extraction temperature 35-45 DEG C (preferably 40 DEG C), lixiviate 30-60min (preferred 40min).
In step (3), described tealeaves leaching process is that tealeaves mixes by weight 1:10-13 (preferred 1:13) with water, extraction temperature 35-45 DEG C (preferably 40 DEG C), lixiviate 30-60min (preferred 40min); Described zymotic fluid addition is the 5 ~ 15%mL/g (preferred 5%mL/g) of dry weight of tea leaves.
In step (3), described high Brix degree is 5.5-8.5%.
In step (4), described defecation method is centrifugal or ceramic membrane filter.
In step (4), described method for concentration is Vacuum Concentration or reverse osmosis concentration, and described drying means is spraying dry or freeze drying.
Beneficial effect: the present invention compared with prior art has the following advantages:
(1) the present invention adopts low-grade Summer-autumn tea (old Summer-autumn tea) as fermentation raw material, cheap, abundance.
(2) enzyme source microorganism aspergillus niger, the aspergillus oryzae of the present invention's inoculation are generally regarded as safe microorganisms, by its production enzyme preparation safety, reliably, do not produce toxin, fermentation period is short, can be used for food and medicine field, there is obvious superiority.
(3) the special cellulase-producing of aspergillus niger of the present invention's inoculation, pectase and tannase, the aspergillus oryzae of inoculation produces protease specially.Cellulase and pectase can decompose tealeaves cell membrane, promote the stripping of tea content, and protease can be degraded tea albumen, and both mixed culture fermentations, can improve tealeaves recovery rate greatly.
(4) the present invention directly uses aspergillus niger and aspergillus oryzae mixed culture fermentation Summer-autumn tea, do not need additionally to add the trophic factors such as Carbon and nitrogen sources and can reach production requirement, or aspergillus niger and aspergillus oryzae mixed culture fermentation liquid are used for tealeaves lixiviate, replace tradition directly to add the method for enzyme preparation, while greatly reducing production cost, effectively improve tea powder flour extraction.
(5) aspergillus niger 3.316 that the present invention selects can not only produce cellulase, pectase decomposes tealeaves cell membrane, promote the stripping of cellular content, the more important thing is that this bacterium can also produce tannase, tannase has extraordinary degradation to the tea cream (tea stain) in tea extract, a lot of clarification process all additional tannase degraded tea breast.The present invention not only improves recovery rate, and gained tea extract tea breast does not have less or substantially, be very beneficial for clarifying treatment, and Extracting temperature is low, greatly reduce and extract energy consumption and clarification cost, also be of value to the reservation of tea aroma substance, for the preparation of high-quality slender joss stick instant tea provides technology path simultaneously.
(6) the invention provides the addition manner of two kinds of microorganisms, for actual production offers convenience, can select by production Discussing Convenience is own in production, do not limited to.
Detailed description of the invention
Below in conjunction with specific embodiment, illustrate the present invention further, these embodiments should be understood only be not used in for illustration of the present invention and limit the scope of the invention, after having read the present invention, the amendment of those skilled in the art to the various equivalent form of value of the present invention has all fallen within the application's claims limited range.
Embodiment 1:
(1) bacterial classification source
Aspergillus niger: purchased from China General Microbiological culture presevation administrative center, culture presevation is numbered: CGMCC3.316;
Aspergillus oryzae: purchased from China General Microbiological culture presevation administrative center, culture presevation is numbered: CGMCC3.863.
(2) actication of culture
Aspergillus niger and aspergillus oryzae bacterial classification are inoculated in czapek agar medium respectively and activate.Czapek agar medium: sucrose 30.0g, NaNO
33.0g, MgSO
47H
2o7.5g, KCl0.5g, FeSO
44H
2o0.01g, K
2hPO
41.0g, agar 15.0g, distilled water 1L, pH6.0-6.5.Activation condition: 28 DEG C of activation culture 24-48h.
(3) enzyme tealeaves semi-finished product preparation alive is rich in
Tea solids culture medium: autumn in summer green tea materials 50kg, add water 15kg, fully sterilizing 20min at latter 110 DEG C of mixing.
Aspergillus niger after activation and aspergillus oryzae are inoculated in tea solids culture medium, in 37 DEG C, mixed culture fermentation 5d under RH80% condition, obtain the tealeaves semi-finished product being rich in cellulase, pectase, tannase, protease activity.
(4) tealeaves lixiviate
Be rich in tealeaves semi-finished stock that enzyme lives by tealeaves semi-finished product and water weight ratio 1:13 by above-mentioned, lixiviate 40min at 40 DEG C, leaching liquor removes slag after filtration, after ceramic membrane, obtain tea extract, through concentrating, obtaining instant tea powder after drying.The Brix degree measuring extract with refractometer is 8.0%, and extracting yield is 43.5%, compares traditional handicraft and improves 43.6%.
Wherein, tealeaves extracts weight (g) × 100% of weight (the g)/tea raw material of yield (%)=dried powder.
Described traditional handicraft is: with identical Summer-autumn tea raw material, do not add enzyme and bacterium, by tea-water proportion 1:13, extracts 40min in 93 DEG C.Traditional extraction technique extracts yield and calculates by the highest extraction yield 30.3% in my company's production.
Embodiment 2:
(1) bacterial classification source
Aspergillus niger: purchased from China General Microbiological culture presevation administrative center, culture presevation is numbered: CGMCC3.316;
Aspergillus oryzae: purchased from China General Microbiological culture presevation administrative center, culture presevation is numbered: CGMCC3.863.
(2) actication of culture
Aspergillus niger and aspergillus oryzae bacterial classification are inoculated in czapek agar medium respectively and activate.Czapek agar medium: sucrose 30.0g, NaNO
33.0g, MgSO
47H
2o7.5g, KCl0.5g, FeSO
44H
2o0.01g, K
2hPO
41.0g, agar 15.0g, distilled water 1L, pH6.0-6.5.Activation condition: 28 DEG C of activation culture 24-48h.
(3) strain fermentation
Fermentation medium: corn stalk powder 68.0g, wheat bran 40.0g, bean cake powder 20.0g, (NH
4)
2sO
46.0g, KH
2pO
41.0g, FeSO
44H
2o0.05g, MgSO
47H
2o1.5g, distilled water 1L.
Aspergillus niger after activation and aspergillus oryzae bacterial classification are inoculated in fermented and cultured, in 30 DEG C, 200rmin
-1mixed culture fermentation 3d, obtains being rich in enzyme mixed culture fermentation liquid alive.Its cellulase, pectase, tannase, prolease activity are respectively up to 45.22U/mL, 34.39U/mL, 15.11U/mL, 52.89U/mL.
The enzyme of cellulase, pectase, tannase, protease is lived definition: under specified conditions (25 DEG C, other is optimum condition), and every 1min discharges 1 μm of ol about the enzyme amount needed for group and is defined as an enzyme activity unit from substrate.
(4) tealeaves lixiviate
Get the broken green tea raw material that 50kg is industrial, add 650kg, the process water of 40 DEG C, 2.5L aspergillus niger and aspergillus oryzae mixed culture fermentation liquid is added after abundant mixing, in 40 DEG C of lixiviate 40min, after leaching liquor filter and remove residue, after ceramic membrane, obtain tea extract, after concentrated, drying, obtain instant tea powder.The Brix degree measuring extract with refractometer is 7.8%, and extracting yield is 41.9%, improves 38.3% than traditional handicraft.
Wherein, tealeaves extracts weight (g) × 100% of weight (the g)/tea raw material of yield (%)=dried powder.
Described traditional handicraft is: with identical Summer-autumn tea raw material, do not add enzyme and bacterium, by tea-water proportion 1:13, extracts 40min in 93 DEG C.Traditional extraction technique extracts yield and calculates by the highest extraction yield 30.3% in my company's production.
Embodiment 3:
With the method for embodiment 1, difference is:
(3) enzyme tealeaves semi-finished product preparation alive is rich in
Tea solids culture medium: autumn in summer green tea materials 50kg, add water 10kg, fully sterilizing 20min at latter 110 DEG C of mixing.
Aspergillus niger after activation and aspergillus oryzae are inoculated in tea solids culture medium, in 35 DEG C, mixed culture fermentation 10d under RH60% condition, obtain the tealeaves semi-finished product being rich in cellulase, pectase, tannase, protease activity.
(4) tealeaves lixiviate
Be rich in tealeaves semi-finished stock that enzyme lives by tealeaves semi-finished product and water weight ratio 1:10 by above-mentioned, lixiviate 60min at 45 DEG C, leaching liquor removes slag after filtration, after ceramic membrane, obtain tea extract, through concentrating, obtaining instant tea powder after drying.
Embodiment 4:
With the method for embodiment 2, difference is:
(3) strain fermentation
Fermentation medium: corn stalk powder 68.0g, wheat bran 40.0g, bean cake powder 20.0g, (NH
4)
2sO
46.0g, KH
2pO
41.0g, FeSO
44H
2o0.05g, MgSO
47H
2o1.5g, distilled water 1L.
Aspergillus niger after activation and aspergillus oryzae bacterial classification are inoculated in fermented and cultured, in 28 DEG C, 220rmin
-1mixed culture fermentation 4d, obtains being rich in enzyme mixed culture fermentation liquid alive.
(4) tealeaves lixiviate
Get the broken green tea raw material that 50kg is industrial, add 500kg, the process water of 45 DEG C, 7.5L aspergillus niger and aspergillus oryzae mixed culture fermentation liquid is added after abundant mixing, in 45 DEG C of lixiviate 60min, after leaching liquor filter and remove residue, after ceramic membrane, obtain tea extract, after concentrated, drying, obtain instant tea powder.
Claims (10)
1. a preparation method for instant tea powder, is characterized in that, it comprises the following steps:
(1) aspergillus niger and aspergillus oryzae bacterial classification are connected in czapek agar medium activate;
(2) bacterial classification after activation is directly inoculated in tea solids culture medium and ferments, obtain tealeaves semi-finished product;
Or, the strain inoculation after activation is obtained in fermentation medium fermentation the zymotic fluid being rich in cellulase, pectase, tannase and protease;
(3) the tealeaves semi-finished product that step (2) obtains are directly used in lixiviate, obtain the tea extract of high Brix degree;
Or, in tealeaves leaching process, add the zymotic fluid that step (2) obtains, obtain the tea extract of high Brix degree;
(4) tea extract of step (3) gained after filtration, clarification, obtain instant tea powder after concentrated, drying.
2. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (1), described aspergillus niger is CGMCC3.316; Aspergillus oryzae is CGMCC3.863.
3. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (1), described czapek agar medium, its component is: sucrose 30.0g, NaNO
33.0g, MgSO
47H
2o7.5g, KCl0.5g, FeSO
44H
2o0.01g, K
2hPO
41.0g, agar 15.0g, distilled water 1L, pH6.0-6.5.
4. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (2), described tea solids culture medium prepares as follows: Summer-autumn tea and water mix by weight 5:1 ~ 2,110 DEG C of sterilizing 20min; By the fermentation condition that the bacterial classification after activation is directly inoculated in tea solids culture medium be: fermentation temperature 35 ~ 37 DEG C, humidity RH60 ~ 80%, fermentation time 4 ~ 10d.
5. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (2), described fermentation medium, its component is: corn stalk powder 68.0g, wheat bran 40.0g, bean cake powder 20.0g, (NH
4)
2sO
46.0g, KH
2pO
41.0g, FeSO
44H
2o0.05g, MgSO
47H
2o1.5g, distilled water 1L; By the strain inoculation after activation in the fermentation condition of fermentation medium be: 28-30 DEG C, 180-220rmin
-13-4d cultivated by shaking table.
6. the preparation method of instant tea powder according to claim 1, it is characterized in that, in step (3), the half-finished extracting condition of described tealeaves is: tealeaves semi-finished product mix by weight 1:10-13 with water, extraction temperature 35-45 DEG C, lixiviate 30-60min.
7. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (3), described tealeaves leaching process is that tealeaves mixes by weight 1:10-13 with water, extraction temperature 35-45 DEG C, lixiviate 30-60min; Described zymotic fluid addition is 5 ~ 15%mL/g of dry weight of tea leaves.
8. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (3), described high Brix degree is 5.5-8.5%.
9. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (4), described defecation method is centrifugal or ceramic membrane filter.
10. the preparation method of instant tea powder according to claim 1, is characterized in that, in step (4), described method for concentration is Vacuum Concentration or reverse osmosis concentration, and described drying means is spraying dry or freeze drying.
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Cited By (9)
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|---|---|---|---|---|
| CN106135542A (en) * | 2016-07-05 | 2016-11-23 | 安徽农业大学 | A kind of defecation method of green tea millet paste |
| CN106260260A (en) * | 2016-08-16 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of instant tea except internal dampness and preparation method thereof |
| CN107136299A (en) * | 2017-06-13 | 2017-09-08 | 安徽农业大学 | A kind of preparation method of tea grounds fermented feed |
| CN107904219A (en) * | 2017-12-29 | 2018-04-13 | 集美大学 | A kind of tannase solid-state fermentation culture medium preparation method and applications |
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
| CN108522708A (en) * | 2017-12-27 | 2018-09-14 | 云南省农业科学院茶叶研究所 | A kind of white ginseng bacterium instant tea and preparation method thereof |
| CN108967590A (en) * | 2018-06-28 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A method of preparing fermented tea |
| CN109287802A (en) * | 2018-09-12 | 2019-02-01 | 贵州绿色起源科技有限公司 | A kind of instant tea tablet and preparation method thereof |
| CN110623104A (en) * | 2019-09-12 | 2019-12-31 | 西北农林科技大学 | Theaflavin-rich aroma-enhanced instant black tea powder and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106135542A (en) * | 2016-07-05 | 2016-11-23 | 安徽农业大学 | A kind of defecation method of green tea millet paste |
| CN106135542B (en) * | 2016-07-05 | 2020-06-16 | 安徽农业大学 | Clarification method of green tea soup |
| CN106260260A (en) * | 2016-08-16 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of instant tea except internal dampness and preparation method thereof |
| CN107136299A (en) * | 2017-06-13 | 2017-09-08 | 安徽农业大学 | A kind of preparation method of tea grounds fermented feed |
| CN108522708A (en) * | 2017-12-27 | 2018-09-14 | 云南省农业科学院茶叶研究所 | A kind of white ginseng bacterium instant tea and preparation method thereof |
| CN107904219A (en) * | 2017-12-29 | 2018-04-13 | 集美大学 | A kind of tannase solid-state fermentation culture medium preparation method and applications |
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
| CN108967590A (en) * | 2018-06-28 | 2018-12-11 | 贵州省石阡正岩苔生态茶业有限公司 | A method of preparing fermented tea |
| CN109287802A (en) * | 2018-09-12 | 2019-02-01 | 贵州绿色起源科技有限公司 | A kind of instant tea tablet and preparation method thereof |
| CN110623104A (en) * | 2019-09-12 | 2019-12-31 | 西北农林科技大学 | Theaflavin-rich aroma-enhanced instant black tea powder and preparation method thereof |
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Application publication date: 20160420 |