CN105876012A - Preparation method of Vc-rich natural compound black tea cream - Google Patents
Preparation method of Vc-rich natural compound black tea cream Download PDFInfo
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- CN105876012A CN105876012A CN201610281824.XA CN201610281824A CN105876012A CN 105876012 A CN105876012 A CN 105876012A CN 201610281824 A CN201610281824 A CN 201610281824A CN 105876012 A CN105876012 A CN 105876012A
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
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Abstract
The invention discloses a preparation method of Vc-rich natural compound black tea cream. The preparation method includes the steps that (A) peak green and fresh persimmon leaves suffering from no disease and pest in May or June are picked and are cleaned with water, the water is drained off, fixation is performed by using a roller fixation machine, spreading for cooling and moisture regaining, drying and smashing are performed to obtain persimmon leaf powder; (B) black tea processed by fresh tea tree leaves is selected, tea water is red and clear, the fragrance is pure, and black tea powder is obtained through crushing; (C) tea powder raw materials are respectively subjected to digestion at the temperature of 74-76 DEG C according to a material-liquid ratio of 1 g/ml to 20 g/ml, rough filtration is performed with gauze, then centrifugation is performed at the rotating speed of 4000 r/min to remove precipitates and obtain tea water extracting liquid; (D) vacuum reduced pressure concentration is conducted on the tea water extracting liquid to reach the volume of a quarter of the original volume, and concentrated tea water liquid is obtained; (E) concentrated persimmon leaf raw material liquid and the concentrated black tea raw material liquid are mixed according to a ratio of 1 to 2 to obtain mixed liquid; (F), the mixed liquid is subjected to freeze drying, and then moisture regaining for forming and packaging are performed. The preparation method is easy to implement and simple and convenient to operate, makes internal aroma sweet and mellow and effectively improves the comprehensive utilization values of persimmon leaves and tea leaves.
Description
Technical field
The invention belongs to gardening product technical field of comprehensive utilization, be more particularly to a kind of natural compounding type black tea cream rich in Vc
Preparation method.
Background technology
Tea cream is to be extracted by water-soluble substances in tealeaves, the solid-state instant tea being reprocessed into.Tea cream is the elite of tea, ancient times
China imperial palace is used as emperor's tribute, has higher product drink and health value.Tea cream remains all water soluble ingredients of tealeaves,
Including Tea Polyphenols, caffeine, amino acid, soluble sugar, vitamin and mineral matter etc., therefore, equally have many with tealeaves
Plant health care, and carry with Instant Drinks conveniently, be the tea comprehensive processing product with large development future.Currently for tea cream
Research in addition to Chinese medicine class tea cream, plant beverage is mostly focused on the Pu'er tea paste in tealeaves, the most also has grinding of a small amount of black tea cream
Study carefully report.Tan superfine (Tan Chao, Liu Huarong, Gong Jiashun etc. the different processing technology impacts on red tea ointment quality. tealeaves section
Learn, 2013,04:351-357) have studied the different processing technology impact on red tea ointment quality, analyze conventional extraction,
Ferment treatment extract two kinds of extraction processes and vacuum-concentrcted, water-bath concentrate two kinds of drying processes prepare red tea ointment physical and chemical composition,
Aberration and the difference of organoleptic quality, analyze Yunnan black tea, keemun, the red congou tea in river utilize vacuum concentration process to prepare the product of tea cream
Matter.
Persimmon leaf has the multiple efficacies such as removing heat from the lung to relieve cough, anti inflammation and heat resolution, cooling blood and hemostasis, promoting blood circulation and removing blood stasis, softening blood vessel, cancer-resisting.
Persimmon leaf contain Vc in abundant Vc, and persimmon leaf be at present in found plant leaf blade content the highest (Liang Wenbin, Hu Chunshui,
She Xiangwei. Leaves of 410 Plants in Hunan Vc content and the regularity of distribution. Zhongnan Forestry Inst.'s journal, 2000,20 (1): 61-64), newly
Fresh persimmon leaf Vc content may be up to 25.00mg/g, than Kiwi berry, jujube, lemon etc. rich in the fruit of Vc taller go out manyfold (ancestral
Musk deer and Lei Yuanying. the feeding value of persimmon leaf powder. feed is studied, 1989, (11): 27-29).Vc content is in persimmon leaf growth course
The change of middle Growth season, the content with May is the highest.At present, persimmon leaf is mostly processed to alternative tea and consumes.So
And, existing persimmon leaf tea plucks thick old raw material mostly, and process technology is simple, and some active materials such as Vc, polyphenol are easily adding
Lose during work so that the persimmon leaf tea processed, not only effective active composition is substantially reduced, and dark brownish green fishy smell is obvious.This
Outward, persimmon leaf is the tenderest, and sense that fragrance is sour and astringent is obvious, is difficult to be accepted extensively by consumer, and therefore, the consumption popularization of pure persimmon leaf tea is subject to
To greatly limiting.
The present invention, on the basis of great many of experiments, effectively utilizes the high Vc content of persimmon leaf and the feature that black tea fragrance is sweet and pure, preparation
Going out a kind of natural compounding type tea cream rich in Vc, this tea cream not only retains black tea traditional properties, and Vc content significantly improves, more
Mend common black tea cream and be practically free of the shortcoming of Vc, be greatly improved consumption value and the health care of tea cream, and convenient fast
Speed, has catered to the product consumption requirement of modern consumer.
Summary of the invention
The present invention is directed to the defect of existing market product, be the system that there are provided a kind of natural compounding type black tea cream rich in Vc
Preparation Method, easy to implement the method, easy and simple to handle, it is possible not only to improve the quality of tea cream, makes product fragrance agreeable to the taste, but also can increase
The health care of strong tea cream, is effectively improved tealeaves and the comprehensive utilization value of persimmon leaf, for related industry developing development space.
In order to realize above-mentioned purpose, the present invention is achieved through the following technical solutions:
A kind of preparation method of the natural compounding type black tea cream rich in Vc, the design of its technology is: prepared by raw tea material powder, millet paste extraction,
Concentration, allotment, drying and moulding.This processes tea cream out is rich in vitamin C, and Appearance color red and black is glossy, and fragrance has
Fragrant and sweet, Tang Seshang is red, flavour alcohol and.
The preparation method of a kind of natural compounding type black tea cream rich in Vc, the steps include:
1, preferably, plucking 5-6 month peak green, without the fresh persimmon leaf (Diospyros kaki L.f.) of disease pest, washing drains, and uses
Roller fixation machine completes, temperature 220～250 DEG C, spreading for cooling moisture regain 1～2h, 80～90 DEG C be dried to water content be 4%～6%, then
Pulverize 40 mesh sieves, obtain persimmon leaf tea powder；
2, preferably, the black tea that the fresh leaves of tea plant (Camellia sinensis (L.) O.Kuntze) of 1 bud 2-3 leaf is processed into is chosen,
Requiring fragrance pure (fragrance is sweet and pure), soup look red is bright.Size-reduced, cross 40 mesh sieves, obtain black tea powder；
3, preferably, raw tea material powder step 1, step 2 obtained, respectively with the solid-liquid ratio of 1:20g/ml, on a 74-76 DEG C of left side
Extracting 58-62min at a temperature of the right side, carry out coarse filtration with 180-220 mesh gauze, coarse filtration liquid is centrifuged with the rotating speed of 4000r/min again
8-12min, removes precipitation, obtains millet paste extract；
4, preferably, millet paste extract carrying out vacuum decompression (0.08-0.1MPa) and concentrates, thickening temperature is 50-55 DEG C, concentrates
To the 1/4 of original volume, obtain millet paste concentrate；
5, preferably, persimmon leaf raw material concentrate and black tea raw material concentrate are mixed in 1:2 ratio, it is thus achieved that close liquid；
6, preferably, after mixed liquor freeze-drying (-110 DEG C), moisture regain, by different requirement shapings, tea cream is packaged, inspection
Test and be finished product.
The present invention compared with prior art, has the following advantages and effect:
1) improve tea cream quality: endoplasm fragrance is sweet and pure, can preserve for a long time；Meanwhile, rich in nutrition content, polyphenols,
Soluble sugar, free amino acid equal size are higher, it is often more important that have higher Vc content, effectively compensate for conventional red
The tea ointment defect without Vc.The compound black tea cream of preparation, organoleptic quality is good, and quality is careful neat and well spaced, soup look orange red (yellow)
Bright, the fresher alcohol of fragrance, sweet and tasty.
2) health care of tea cream is enhanced.Tea cream has the health-care components of black tea simultaneously, also gives the health-care components of persimmon leaf,
The most ascorbic content significantly improves, and can reach more than 10mg/kg, can be greatly improved the anti-oxidant of tea cream and wait health care
Function.Rich in nutrition content simultaneously, has the relatively high Vc content not available for conventional tea cream.
3) enrich tea cream product category, provide more selection for consumer, meet consumer demand.
4) production safety of the present invention is controlled, simple to operate, can guarantee that product with stable quality.
Accompanying drawing explanation
Fig. 1 is the Vc high performance liquid chromatography detection figure in a kind of persimmon leaf tea tea cream.
Fig. 2 is the Vc high performance liquid chromatography detection figure in a kind of red tea ointment.
Fig. 3 is the Vc high performance liquid chromatography detection figure in a kind of compound black tea cream.
Upper figure testing conditions is as follows: chromatographic column: Agilent, TC-C18 post (5um, 250mm × 4.6mm i.d.).Flowing
Phase: water and the metaphosphoric acid solution of 1%, ratio 90:10, flow velocity 1mL/min.Column temperature 30 DEG C, detects wavelength 243nm, enters
Sample amount 5uL, elution time 10min.
In figure, mark is, at 4 minutes appearance times, the peak that Vc is presented. and shown in Fig. 2,4 minutes retention times go out almost without peak
Existing, illustrate that this red tea ointment sample is without Vc.Fig. 1 and Fig. 3 had bigger peak to occur when 4 minutes, and peak area is respectively 4240
With 2874, illustrate that persimmon leaf tea cream and compound tea cream Vc content are the highest.
Detailed description of the invention
Embodiment 1:
The preparation method of a kind of natural compounding type black tea cream rich in Vc, comprises the following steps:
1) prepared by persimmon leaf tea powder: pluck 5-6 month peak green, without the fresh persimmon leaf (Diospyros kaki L.f.) of disease pest, washing drip
Dry, complete with roller fixation machine (6CST-60 type), temperature 220 or 230 or 240 or 245 or 250 DEG C, spreading for cooling moisture regain 1 or 2h,
80 or 84 or 88 or 90 DEG C are dried to water content is 4 or 5 or 6%, then pulverized 40 mesh sieves, and obtained persimmon leaf tea powder；
2) prepared by black tea tea powder: choose the fresh leaves of tea plant (Camellia sinensis (L.) O.Kuntze) of 1 bud 2 or 3 leaf by withering,
Kneading, ferment, dry the black tea being processed into, it is desirable to fragrance is sweet and pure, soup look red is bright.Size-reduced, cross 40 mesh sieves, obtain black tea
Powder；
3) millet paste extracts: raw tea material powder step 1, step 2 obtained, respectively with the solid-liquid ratio of 1:20g/ml, 74 or 75
Or at a temperature of about 76 DEG C, extract 58 or 59 or 60 or 61 or 62min, and carrying out coarse filtration with 200 mesh gauzes, coarse filtration liquid is again with 4000
The rotating speed of r/min is centrifuged 8 or 9 or 10 or 11 or 12min, removes precipitation, obtains millet paste extract；
4) concentrate: millet paste extract is carried out vacuum-concentrcted, and vacuum is 0.08 or 0.09 or 0.1Mpa, and thickening temperature is
50 or 51 or 52 or 53 or 54 live 55 DEG C, are concentrated into the 1/4 of original volume, obtain millet paste concentrate；
5) allotment: persimmon leaf raw material concentrate and black tea raw material concentrate are mixed in 1:2 ratio；Obtain and close liquid；
6) drying and moulding: freezing for mixed liquor (-110 DEG C) are dried, moisture regain, it is molded by different requirements, tea cream is packaged,
Inspection is rich Vc and is combined black tea cream finished product.
Embodiment 2:
The optimization of persimmon leaf tea millet paste extraction process
Persimmon leaf tea powder, by orthogonal design (L16 45) scheme carries out millet paste extraction, Vc, content (table 1) in detection millet paste.
Table 1 persimmon leaf tea millet paste extracts orthogonal experiments
Note: same column not word letter capitalization represents notable in p < 0.01 level, different lowercases represent notable in p < 0.05 level.
As seen from Table 1, extraction temperature and solid-liquid ratio affect persimmon leaf Vc content, and Vc is easier to leach, and temperature is unfavorable for the guarantor of Vc
Deposit.Under test conditions, finally determine that the optimum extraction technique of persimmon leaf tea is temperature 75 DEG C, time 60min, solid-liquid ratio 1:
20g/ml。
It is same as in Example 1 that other implements step.
Embodiment 3: the determination of different drying modes
Take the persimmon leaf tea millet paste after concentration and black tea infusion to mix, then by mixed liquor with the assorted ratio of persimmon leaf tea/black tea=1/2
It is dried according to two kinds of different modes of natural air drying and vacuum freeze drying respectively, analyzes tea cream organoleptic quality and physics and chemistry product
Matter.
The tea cream that different drying modes prepare, organoleptic quality has different (table 2).The tea cream profile that natural air drying obtains
Shiny black in paste, quality thickness, water content is higher, and dissolubility is bad, and is difficult to preserve, easy moldy metamorphism；And vacuum is cold
Freezing the tea cream profile being dried to obtain is that gritty color is vivid, and water content is low, and dissolubility is good, suitable long-term preservation.Endoplasm aspect,
The soup look of natural air drying is relatively deep, and in terms of fragrance and flavour, both difference is inconspicuous.
Tea cream main components (table 3) shows, natural air drying tea cream Vc and polyphenol content are low, and especially Vc content is less than very
The 1/10 of empty freezing-dry tea cream, probably due to tea cream time during natural air drying is long, Vc exposes oxidizable the most for a long time
And lose.And the tea cream Vc loss of vacuum freeze drying is few.The indexs such as integrated sensory quality and Vc content, vacuum freeze drying
All it is substantially better than natural air drying.Therefore the present invention finally determines the drying mode that vacuum freeze drying is tea cream.
The different drying mode tea cream organoleptic quality of table 2
+: representing dissolubility, the most, dissolubility is the best.
The different drying mode of table 3 in tea cream main components affect %
It is same as in Example 1 that other implements step.
Embodiment 5: the assorted ratio of persimmon leaf tea and the determination of assorted mode
Carrying out assorted with black tea according to the ratio of persimmon leaf tea/black tea 1/1,1/2,1/3 by persimmon leaf tea, assorted mode is divided into two kinds,
First kind of way is by two kinds of tealeaves when millet paste extracts, and carries out assorted with above-mentioned 3 kinds of ratios mixing, and the second way is to soak
The millet paste concentrate obtained after carrying, carries out assorted in above-mentioned 3 kinds of ratios mixing, and last vacuum freeze drying prepares corresponding tea cream,
Carry out sensory review and physical and chemical composition analysis.
Tea cream organoleptic quality (table 4) shows, pure persimmon leaf tea cream green grass or young crops stink smell is obvious, has tart flavour, and soup look dim.Persimmon leaf tea/black tea
Being that the 1/1 tea cream persimmon leaf tea speciality obtained is more apparent, persimmon leaf tea/black tea is that the 1/3 tea cream conventional tea speciality obtained is more apparent.Persimmon leaf
The assorted ratio of tea/black tea=1/2, its organoleptic quality is best, and fragrance and flavour harmony are good.8 kinds of tea cream hot melts are all preferable,
All can be completely dissolved within 3min.Therefore, persimmon leaf and the assorted compound tea cream prepared of black tea 1:2 ratio, harmony are selected
Preferably, fragrance flavour is the most sweet and pure fresh refreshing, effectively improves pure tea cream organoleptic quality.
The different assorted ratio of table 4 and assorted mode prepare tea cream sensory review's result
Note: "+" represent dissolubility, the most, dissolubility is the best.
Different assorted ratios and assorted mode prepare tea cream physical and chemical determination result (table 5) and show: do not detect in pure red tea ointment
Go out Vc, and persimmon leaf tea cream Vc, polyphenol and soluble sugar content are the highest.By assorted to black tea and persimmon leaf tea prepare compound
Tea cream, detects higher Vc content.But assorted mode affects tea cream Vc content.Concentrate Vc in the tea cream that is mixed to get,
Polyphenol content is above extracting the assorted tea cream being mixed to get, by persimmon leaf: after black tea 1:3 is assorted, the tea cream of extraction is even
Can't detect Vc, soluble sugar, both free aminoacid contents difference are little.
Comprehensive tea cream organoleptic quality and physical and chemical quality, the tea cream organoleptic quality obtained with the assorted ratio of persimmon leaf tea/black tea=1/2 is
Good, concentrate the assorted tea cream that in the assorted tea cream being mixed to get, Vc and polyphenol content are mixed to get higher than extraction.Therefore the present invention is
Determine eventually and persimmon leaf tea and black tea concentrate are carried out assorted according to the ratio of 1:2, prepare composite type persimmon leaf tea cream.
The different assorted ratios of table 5 persimmon leaf tea and assorted mode prepare tea cream physical and chemical determination result %
Note: " " expression does not detects
It is same as in Example 1 that other implements step.
Embodiment 6:
A kind of sensory review of the natural compounding type tea cream rich in Vc
The sensory review of a kind of compound tea cream rich in Vc that present invention process is prepared, with reference to instant tea sensory review's method,
In conjunction with tea cream actual conditions, carry out sensory review in accordance with the following methods.
Take 3g tea sample and evaluate profile, evaluate mainly for color and luster, quality, surface flatness.Take 0.45g tea sample to put respectively
In two 150mL glasses, then pour 150ml boiling water respectively into and cold boiling water brews, evaluate dissolubility successively and (include thermosol
Property and cold soluble), soup look, fragrance, flavour.
Claims (1)
1., rich in the preparation method of natural compounding type black tea cream of Vc, the steps include:
A, harvesting 5-6 month peak green, without the fresh persimmon leaf of disease pest, washing drains, and completes with roller fixation machine,
Temperature 220 ~ 250 DEG C, spreading for cooling moisture regain 1 ~ 2h, 80 ~ 90 DEG C are dried to water content is 4% ~ 6%, then pulverized 40 mesh sieves, and obtained persimmon leaf tea powder；
B, choose the black tea that the fresh leaves of tea plant of 1 bud 2-3 leaf is processed into, size-reduced, cross 40 mesh sieves, obtain black tea powder；
C, raw tea material powder step 1, step 2 obtained, respectively with the solid-liquid ratio of 1:20g/ml, extract 58-62min at a temperature of 74-76 DEG C, coarse filtration is carried out with 180-220 mesh gauze, coarse filtration liquid is centrifuged 8-12min with the rotating speed of 4000 r/min again, removes precipitation, obtains millet paste extract；
D, millet paste extract is 50-55 DEG C in temperature, is evaporated to the 1/4 of original volume under the conditions of vacuum 0.08-0.1MPa, obtains millet paste concentrate；
E, persimmon leaf raw material concentrate and black tea raw material concentrate are mixed in 1:2 ratio, it is thus achieved that close liquid；
F, by after mixed liquor freeze-drying, moisture regain, shaping, tea cream is packaged, verify as finished product.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109043008A (en) * | 2018-08-17 | 2018-12-21 | 贵州芊指岭生态茶业有限公司 | A kind of preparation method of high-quality black tea tea cream |
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| CN102524464A (en) * | 2012-02-22 | 2012-07-04 | 红云红河烟草(集团)有限责任公司 | Preparation method of dendrobe health-care Pu' er tea cream |
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN103416537A (en) * | 2013-07-16 | 2013-12-04 | 湖北恩施聚硒康农业科技有限公司 | Selenium-rich blood nourishing tea and production method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102524464A (en) * | 2012-02-22 | 2012-07-04 | 红云红河烟草(集团)有限责任公司 | Preparation method of dendrobe health-care Pu' er tea cream |
| CN102919392A (en) * | 2012-09-25 | 2013-02-13 | 安徽双园茶业有限公司 | Processing method of black tea |
| CN103416537A (en) * | 2013-07-16 | 2013-12-04 | 湖北恩施聚硒康农业科技有限公司 | Selenium-rich blood nourishing tea and production method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109043008A (en) * | 2018-08-17 | 2018-12-21 | 贵州芊指岭生态茶业有限公司 | A kind of preparation method of high-quality black tea tea cream |
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