CN105724627A - Preparation method of low-agglomeration nanoscale tea powder - Google Patents
Preparation method of low-agglomeration nanoscale tea powder Download PDFInfo
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- CN105724627A CN105724627A CN201610159699.5A CN201610159699A CN105724627A CN 105724627 A CN105724627 A CN 105724627A CN 201610159699 A CN201610159699 A CN 201610159699A CN 105724627 A CN105724627 A CN 105724627A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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Abstract
The invention relates to a preparation method of low-agglomeration nanoscale tea powder and belongs to the technical field of tea leaf processing.The preparation method includes: taking matcha, black tea or other tea; crushing tea leaves with a universal crusher, and crushing with a fluidized bed type airflow ultrafine grinder under a low temperature state; adding water to the ultrafine tea powder, and grinding with a high-energy nano ball mill; fast freezing the nano tea powder to below minus 25 DEG C, and continuously drying and sublimating under a vacuum state, sieving with a sieving machine, and bagging and sealing; or directly performing spraying drying on the nano tea powder to obtain the low-agglomeration nanoscale tea powder.By the preparation method, the two technological difficulties that traditional ultrafine tea powder is prone to agglomeration and cannot reach nano scale are solved.Compared with the prior art, the method has the advantages that sufficient cell wall breaking is achieved, the tea powder can reach nano scale, the absorption rate and dispersing effect of tea healthcare factors are increased at the same time, and the prepared tea powder is original in taste, capable of being dissolved and dispersed fast and widely applicable to food and beverage.
Description
Technical field
The invention belongs to Tea Processing technical field, be specifically related to the preparation method of a kind of low agglomeration nano-grade tea powder.
Background technology
In recent years, tea is increasingly paid close attention to by people with health.Rich in Polyphenols, tea pigment, tea polysaccharide, theanine in Folium Camelliae sinensis
With effective efficiency compositions such as several mineral materials.So far, the tea medical treatment, the health-care effect that have been confirmed by modern science mainly have: anti-
Tumor, mutation, defying age, resisting fatigue, radioprotective, dental caries, elimination heavy metallic poison, Metabolism regulation and physiological regulation, U.S.
Hold, suppress harmful microorganism, hypermnesis and improve brain function etc..The method for pouring of conventional tea, bioavailability and human body
Absorbance is low, and the health-care effect that have impact on tea gives full play to.
Super fine tea powder is a kind of superfine powder milling apparatus that uses, and the tea powder of moment constant low temperature processing is protected to greatest extent
Hold original biological activity and nutrient substance, be the innovation to tradition method of drink.But, major part super fine tea powder grain on market
Degree is 300-800 mesh, and only a few product reaches 1500 mesh, and the agglomeration of powder body affects tea powder dispersion and using effect.
Research shows, super fine tea powder particle diameter 2500 mesh (about 5.5um) below time, easily absorbed by human body the intestines and stomach, significantly improved simultaneously
Effective substance activity and bioavailability.
Summary of the invention
The problem existed for prior art, it is an object of the invention to design provides a kind of low agglomeration nano-grade tea powder
The technical scheme of preparation method.
The preparation method of described a kind of low agglomeration nano-grade tea powder, it is characterised in that comprise the following steps that:
1) matcha, black tea or other teas are taken；
2) tea raw material Universalpulverizer step 1) obtained is crushed to 60-200 mesh, then uses fluid bed under low temperature state
Formula air-flow super micron mill is crushed to the superfines of 2-40um；
3) by step 2) super fine tea powder that obtains adds pure water, and make moisture Control at 5-25%, then use high energy nanon ball-mill to grind
Broken, cold cycle cooling simultaneously, repeated stock is milled to 100-300nm in 3-6 hour；
4) the rapid freezing of nanometer tea powder step 3) prepared is to less than-25 DEG C, more continuous drying liter
China, by moisture Control below 5%, after then the screening machine through 20-80 mesh sieves, product pack seals；Or step 3) is prepared
Nanometer tea powder directly carry out being spray dried to product.
The preparation method of described a kind of low agglomeration nano-grade tea powder, it is characterised in that take in described step 1) and reach to smear
Tea national standard or the low and middle-grade spring Mos of No-harmful apple orchard standard, Summer-autumn tea are raw material, spread 3-8 hour, control water content extremely
65-80%, then carry out steam beating or be aided with microwave, infrared completing makes moisture drop to 55-70%, cold wind cools down rapidly, be dried
Prepare matcha；Or the fresh fermented technique of leaf makes other teas.
The preparation method of described a kind of low agglomeration nano-grade tea powder, it is characterised in that described step 2) in fluidized bed type
Air-flow super micron mill classification rotating speed controls at 10000-14000rpm, and temperature controls at 10-25 DEG C.
The preparation method of described a kind of low agglomeration nano-grade tea powder, it is characterised in that super fine tea powder in described step 3)
Middle addition accounts for the food surface modifying agent of super fine tea powder weight 0.05-6%, and described food surface modifying agent is water-soluble
Macromolecule or modified natural polymer, described water-soluble macromolecule is starch, Rhizoma amorphophalli powder, CMC or pectin.
The preparation method of described a kind of low agglomeration nano-grade tea powder, it is characterised in that cold cycle in described step 3)
Chilling temperature is 5-20 DEG C.
The preparation method of described a kind of low agglomeration nano-grade tea powder, it is characterised in that add to account in described step 4) and receive
The dextrin of rice tea grain weight amount 0.2-5% or sodium tripolyphosphate.
The preparation method of described a kind of low agglomeration nano-grade tea powder, it is characterised in that vacuum control in described step 4)
System is at 3-30pa, and drying sublimation temperature controls, at 25-50 DEG C, to control drying time at 3-12 hour.
The preparation method of above-mentioned a kind of low agglomeration nano-grade tea powder, efficiently solves the powder reuniting of tradition super fine tea powder
Technical barrier big with nano-scale particle two.Compared with prior art, the present invention not only cell wall is broken fully reaches nanoscale,
Improve absorbance and the dispersion effect of tea healthy ingredient, product special flavour is genuine simultaneously, can disperse by rapid solution, can be extensive
It is applied in food, beverage.
Detailed description of the invention
The present invention is further illustrated below in conjunction with embodiment.
Embodiment 1: nanoscale matcha
1) pluck reach four months of matcha national standard or No-harmful apple orchard standard at the end of the high-quality fresh Folium Camelliae sinensis (Japan introduced a fine variety for Zhejiang
Bean north kind is asexual is tied to form tea place in age one bud SANYE) 92kg, uniformly divide equipped with on the flat board of aerator (perforation on panel,
It is beneficial to dehumidifying), thickness 3-4cm, stirred once every 20 minutes, spread 3.5 hours, fresh leaf water content is held the brightest at 70%(
Aobvious damp) time enter steam inactivation machine and prevent enzymatic activity (vaporium temperature 110-130 DEG C) in fresh leaf, keep bud green color and luster and
Delicate fragrance, water-removing leaves enters five layers of drying oven after cooling down rapidly with bulk tea machine and is dried to Folium Camelliae sinensis, baking temperature 90-110 DEG C；
2) above-mentioned prepared tea raw material 20kg Universalpulverizer is crushed to 100-200 mesh, then uses fluidized bed type air-flow
Super micron mill is crushed to the superfines of 10-20um, and wherein fluidized bed type ultra fine jet mill control temperature is at 18 DEG C, point
Level rotating speed controls at 12000rpm；
3) by step 2) super fine tea powder that obtains adds 2.0kg pure water, make moisture Control 10%, be simultaneously introduced 0.5%(100g)
CMC, by high energy nanon ball-mill repeated stock 3.5 hours, circulating cooling simultaneously, keeps temperature 10 DEG C, obtains 100-200nm and smear
Tea powder；
4) the rapid freezing of nanometer tea powder step 3) prepared is to-30 DEG C, the most continuous drying under 3-5pa vacuum state
Distilling 4 hours, drying sublimation temperature controls at 40 DEG C, and lyophilized powder pack after the screening machine of 20-40 mesh sieves seals, and prepares low
Agglomeration nano-grade matcha powder.
。
Embodiment 2: nanoscale black tea powder
1) pluck summer tea fresh leaves (the meet frost kind) 120kg being up to state standards, uniformly spread in automatic withering groove, wither 4
Carrying out appropriateness after hour to knead, enter chipper and shred to 10-20 mesh after kneading, then within 3 hours, (leaf complexion changed is red, fragrant and sweet in fermentation
Go out) after be dried prepared black tea raw material；
2) above-mentioned prepared black tea raw material 26kg Universalpulverizer is crushed to 60-100 mesh, then surpasses with fluidized bed type air-flow
Atomizer is crushed to the superfines of 2-10um, and wherein fluidized bed type ultra fine jet mill control temperature is at 10 DEG C, classification
Rotating speed controls at 14000rpm；
3) by step 2) super fine tea powder that obtains adds 1.5kg pure water, is simultaneously introduced 3%(750g) Rhizoma amorphophalli powder, use high energy nanosphere
Grinding machine repeated stock 5 hours, circulating cooling simultaneously, keep temperature 5 DEG C, obtain 200-300nm black tea powder；
4) the nanometer black tea powder that step 3) prepares is added dextrin and the sodium tripolyphosphate of 1.5%, after mix homogeneously, is spray-dried system
Obtain low agglomeration nano-grade black tea powder.
。
Embodiment 3: nanoscale Pu ' er tea powder
1) high-quality Pu'er ripe (dissipating) tea 50kg on market is directly purchased；
2) first it is crushed to 50-100 mesh with Universalpulverizer, is then crushed to 20-40um with fluidized bed type ultra fine jet mill
Superfines, wherein fluidized bed type ultra fine jet mill control temperature at 25 DEG C, classification rotating speed controls at 11000rpm；
3) by step 2) super fine tea powder that obtains adds 2%(1000g) starch, with Qinhuangdao Tai Ji ring nanometer products company limited
The high energy nanon ball-mill repeated stock of research and development 6 hours, circulating cooling simultaneously, keep temperature 15 DEG C, obtain 200-300nm Pu'er
Tea powder；
4) the rapid freezing of nanometer tea powder step 3) prepared is to-30 DEG C, continuous drying liter under 10-30pa vacuum state
China 8 hours, controls baking temperature 50 DEG C, and lyophilized powder pack after the screening machine of 20-40 mesh sieves seals, and prepares low agglomeration nano
Level Pu ' er tea powder.
。
Claims (7)
1. the preparation method of one kind low agglomeration nano-grade tea powder, it is characterised in that comprise the following steps that:
1) matcha, black tea or other teas are taken；
2) tea raw material Universalpulverizer step 1) obtained is crushed to 60-200 mesh, then uses fluid bed under low temperature state
Formula air-flow super micron mill is crushed to the superfines of 2-40um；
3) by step 2) super fine tea powder that obtains adds pure water, and make moisture Control at 5-25%, then use high energy nanon ball-mill to grind
Broken, cold cycle cooling simultaneously, repeated stock is milled to 100-300nm in 3-6 hour；
4) the rapid freezing of nanometer tea powder step 3) prepared is to less than-25 DEG C, more continuous drying liter
China, by moisture Control below 5%, after then the screening machine through 20-80 mesh sieves, product pack seals；Or step 3) is prepared
Nanometer tea powder directly carry out being spray dried to product.
The preparation method of a kind of low agglomeration nano-grade tea powder the most as claimed in claim 1, it is characterised in that described step 1)
In take reach the low and middle-grade spring Mos of matcha national standard or No-harmful apple orchard standard, Summer-autumn tea is raw material, spread 3-8 hour, control
Water content processed to 65-80%, then carry out steam beating or be aided with microwave, infrared completing makes moisture drop to 55-70%, cold wind is rapidly
Cooling, is dried and prepares matcha；Or the fresh fermented technique of leaf makes other teas.
The preparation method of a kind of low agglomeration nano-grade tea powder the most as claimed in claim 1, it is characterised in that described step 2)
Middle fluidized bed type ultra fine jet mill classification rotating speed controls at 10000-14000rpm, and temperature controls at 10-25 DEG C.
The preparation method of a kind of low agglomeration nano-grade tea powder the most as claimed in claim 1, it is characterised in that described step 3)
Adding the food surface modifying agent accounting for super fine tea powder weight 0.05-6% in middle super fine tea powder, described food surface modifying agent is
Water-soluble macromolecule or modified natural polymer, described water-soluble macromolecule is starch, Rhizoma amorphophalli powder, CMC or fruit
Glue.
The preparation method of a kind of low agglomeration nano-grade tea powder the most as claimed in claim 1, it is characterised in that described step 3)
Middle cold cycle chilling temperature is 5-20 DEG C.
The preparation method of a kind of low agglomeration nano-grade tea powder the most as claimed in claim 1, it is characterised in that described step 4)
Middle addition accounts for dextrin or the sodium tripolyphosphate of nanometer tea powder weight 0.2-5%.
The preparation method of a kind of low agglomeration nano-grade tea powder the most as claimed in claim 1, it is characterised in that described step 4)
Middle vacuum degree control is at 3-30pa, and drying sublimation temperature controls, at 25-50 DEG C, to control drying time at 3-12 hour.
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| CN201610159699.5A CN105724627A (en) | 2016-03-21 | 2016-03-21 | Preparation method of low-agglomeration nanoscale tea powder |
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| CN201610159699.5A CN105724627A (en) | 2016-03-21 | 2016-03-21 | Preparation method of low-agglomeration nanoscale tea powder |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106079001A (en) * | 2016-06-20 | 2016-11-09 | 浙江旺林生物科技有限公司 | A kind of nano bamboo powdered carbon production technology |
| CN106172958A (en) * | 2016-07-24 | 2016-12-07 | 贵州铜仁和泰茶业有限公司 | A kind of instant fermented tea preparation method |
| CN107898695A (en) * | 2017-12-11 | 2018-04-13 | 中国农业科学院茶叶研究所 | The preparation method of one plant tea toothpaste |
| CN113396995A (en) * | 2021-05-20 | 2021-09-17 | 四川轻化工大学 | Preparation method of matcha superfine powder |
| CN115736048A (en) * | 2022-11-23 | 2023-03-07 | 杭州浙大百川生物食品技术有限公司 | Superfine grinding treatment method for Keemun black tea |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1703963A (en) * | 2004-06-01 | 2005-12-07 | 陶齐雄 | Superfine tea powder and its production method |
-
2016
- 2016-03-21 CN CN201610159699.5A patent/CN105724627A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1703963A (en) * | 2004-06-01 | 2005-12-07 | 陶齐雄 | Superfine tea powder and its production method |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106079001A (en) * | 2016-06-20 | 2016-11-09 | 浙江旺林生物科技有限公司 | A kind of nano bamboo powdered carbon production technology |
| CN106172958A (en) * | 2016-07-24 | 2016-12-07 | 贵州铜仁和泰茶业有限公司 | A kind of instant fermented tea preparation method |
| CN107898695A (en) * | 2017-12-11 | 2018-04-13 | 中国农业科学院茶叶研究所 | The preparation method of one plant tea toothpaste |
| CN113396995A (en) * | 2021-05-20 | 2021-09-17 | 四川轻化工大学 | Preparation method of matcha superfine powder |
| CN115736048A (en) * | 2022-11-23 | 2023-03-07 | 杭州浙大百川生物食品技术有限公司 | Superfine grinding treatment method for Keemun black tea |
| CN115736048B (en) * | 2022-11-23 | 2024-06-07 | 杭州浙大百川生物食品技术有限公司 | Superfine grinding treatment method for Qimen black tea |
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Application publication date: 20160706 |