CN105876012B - A kind of preparation method of the natural compounding type black tea cream rich in Vc - Google Patents
A kind of preparation method of the natural compounding type black tea cream rich in Vc Download PDFInfo
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- CN105876012B CN105876012B CN201610281824.XA CN201610281824A CN105876012B CN 105876012 B CN105876012 B CN 105876012B CN 201610281824 A CN201610281824 A CN 201610281824A CN 105876012 B CN105876012 B CN 105876012B
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- persimmon leaf
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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 preparation method of the invention discloses a kind of natural compounding type black tea cream rich in Vc, step is: A, picking 5-6 month peak green, the fresh persimmon leaf of no disease pest, washing is drained, finished with roller fixation machine, and spreading for cooling gets damp again, and be dry, pulverize, is obtained persimmon leaf tea powder；B, the black tea that fresh leaves of tea plant is processed into is chosen, soup look is red bright, and fragrance is pure, is crushed, obtains black tea powder；C, by raw material tea powder respectively with the solid-liquid ratio of 1:20g/ml, 74-76 DEG C at a temperature of extract, be centrifuged after gauze coarse filtration, then with the revolving speed of 4000 r/min, remove precipitating, obtain millet paste extracting solution；D, millet paste extracting solution is subjected to vacuum-concentrcted, is concentrated into the 1/4 of original volume, obtains millet paste concentrate；E, persimmon leaf raw material concentrate and black tea raw material concentrate are mixed in 1:2 ratio, obtains and closes liquid；F, after mixed liquor being freeze-dried, resurgence molding, packaging.Easy to implement the method, easy to operate, endoplasm fragrance is sweet and pure；Effectively improve the comprehensive utilization value of tealeaves and persimmon leaf.
Description
Technical field
The invention belongs to gardening product technical field of comprehensive utilization, and it is red to be more particularly to a kind of natural compounding type rich in Vc
The preparation method of tea cream.
Background technique
Tea cream is to extract water-soluble substances in tealeaves, the solid-state instant tea being reprocessed into.Tea cream is the essence of tea,
Ancient china imperial palace is used as emperor's tribute, product drink and health value with higher.Tea cream remains all water-soluble of tealeaves
Property ingredient, including tea polyphenols, caffeine, amino acid, soluble sugar, vitamin and minerals etc., therefore, equally have with tealeaves
There are many healthcare functions, and carry with Instant Drinks conveniently, are the tea comprehensive processing products with large development future.Currently, for
In addition to Chinese medicine class tea cream, plant beverage is mostly focused on the Pu'er tea paste in tealeaves for the research of tea cream, furthermore also there is a small amount of black tea
The research of cream is reported.Superfine (influence tea of the difference processing technology such as Tan Chao, Liu Huarong, Gong Jiashun to black tea tea cream quality of Tan
Leaf science, 2013,04:351-357) have studied influence of the different processing technologys to black tea tea cream quality, analyze it is conventional extraction,
Enzymatic treatment extracts two kinds of extraction processes and vacuum-concentrcted, water-bath be concentrated two kinds of drying process prepare black tea tea cream physics and chemistry at
Point, the difference of color difference and organoleptic quality, analyze Yunnan black tea, keemun, the red congou tea in river using vacuum concentration process and prepare tea cream
Quality.
Persimmon leaf has a variety of function such as clearing lung and relieving cough, anti inflammation and heat resolution, cooling blood and hemostasis, activating microcirculation and removing stasis medicinal, softening blood vessel, cancer-resisting
Effect.Persimmon leaf Vc rich in, and in persimmon leaf Vc be in current found plant leaf blade content it is highest (Liang Wenbin, Hu Chunshui,
She Xiangwei Leaves of 410 Plants in Hunan Vc content and regularity of distribution Zhongnan Forestry Inst. journal, 2000,20 (1): 61-64), it is fresh
Persimmon leaf Vc content may be up to 25.00mg/g, than Kiwi berry, jujube, lemon etc. rich in Vc fruit it is taller go out manyfold (ancestral musk deer and
The feeding value feed of Lei Yuanying persimmon leaf powder is studied, and 1989, (11): 27-29).Vc content occurs in persimmon leaf growth course
Seasonal variation, with the content highest in May.It is consumed currently, persimmon leaf is processed to alternative tea mostly.However, existing
Persimmon leaf tea pick thick old raw material mostly, processing technology is simple, and some active materials such as Vc, polyphenol easily damage in process
It loses, so that the persimmon leaf tea processed, not only effective active composition is substantially reduced, but also dark brownish green fishy smell is obvious.In addition, persimmon leaf no matter
Old tender, fragrance is sour and astringent, and sense is obvious, is difficult to be accepted extensively by consumer, and therefore, pure persimmon leaf tea consumption, which is promoted, to be extremely restricted.
The present invention efficiently uses the high Vc content of persimmon leaf and the feature that black tea fragrance is sweet and pure on the basis of many experiments,
A kind of natural compounding type tea cream rich in Vc is prepared, which not only retains black tea traditional properties, and Vc content significantly improves,
The shortcomings that common black tea cream is practically free of Vc is compensated for, greatly improves the consumption value and healthcare function of tea cream, and conveniently
Quickly, the product consumption requirement of modern consumer has been catered to.
Summary of the invention
The present invention is directed to the defect of existing market product, is to be the provision of a kind of natural compounding type black tea cream rich in Vc
Preparation method, it is easy to implement the method, it is easy to operate, can not only improve the quality of tea cream, keep product fragrance agreeable to the taste, but also can be with
The healthcare function for enhancing tea cream, effectively improves the comprehensive utilization value of tealeaves and persimmon leaf, empty for related industry developing development
Between.
In order to achieve the above purpose, the invention is realized by the following technical scheme:
A kind of preparation method of the natural compounding type black tea cream rich in Vc, technical concept is: the preparation of raw material tea powder, millet paste
It extracts, concentration, allotment, drying and moulding.The tea cream that the technique processes is rich in vitamin C, and Appearance color red and black is glossy, fragrance
Have fragrant and sweet, soup look is still red, and flavour is pure and mild.
A kind of preparation method of the natural compounding type black tea cream rich in Vc, the steps include:
1,5-6 month peak green, the fresh persimmon leaf (Diospyros kaki L.f.) of no disease pest, washing drip preferably, are picked
It is dry, finished with roller fixation machine, 220~250 DEG C of temperature, spreading for cooling gets damp again 1~2h, 80~90 DEG C of drying to water content for 4%~
6%, it then crushed 40 meshes, obtain persimmon leaf tea powder；
2, the fresh leaves of tea plant (Camellia sinensis (L.) O.Kuntze) for preferably, choosing 1 bud 2-3 leaf is processed into
Black tea, it is desirable that fragrance is pure (fragrance is sweet and pure), and soup look is red bright.It is crushed, crosses 40 meshes, obtain black tea powder；
3, the raw material tea powder that preferably, step 1, step 2 are obtained, respectively with the solid-liquid ratio of 1:20g/ml, at 74-76 DEG C
Extract 58-62min at a temperature of left and right, carry out coarse filtration with 180-220 mesh gauze, coarse filtration liquid again with the revolving speed of 4000r/min from
Heart 8-12min removes precipitating, obtains millet paste extracting solution；
4, millet paste extracting solution preferably, is subjected to vacuum decompression (0.08-0.1MPa) concentration, thickening temperature is 50-55 DEG C,
It is concentrated into the 1/4 of original volume, obtains millet paste concentrate；
5, persimmon leaf raw material concentrate and black tea raw material concentrate are mixed in 1:2 ratio preferably, obtains and closes liquid；
6, after mixed liquor preferably, is freeze-dried (- 110 DEG C), resurgence is formed by different requirements, and tea cream is packaged, examines
It tests as finished product.
Compared with prior art, the present invention having the following advantages that and effect:
1) improve tea cream quality: endoplasm fragrance is sweet and pure, can long-term preservation；Meanwhile rich in nutrition content, Polyphenols object
Matter, soluble sugar, free amino acid equal size are higher, it is often more important that Vc content with higher effectively compensates for tradition
Black tea tea cream is free of the defect of Vc.The compound black tea cream of preparation, organoleptic quality is good, and quality is careful neat and well spaced, and soup look is orange red (Huang)
It is bright, it is the fresher alcohol of fragrance, sweet and tasty.
2) healthcare function of tea cream is enhanced.Tea cream has the health-care components of black tea simultaneously, also gives the health care of persimmon leaf
Ingredient, especially ascorbic content significantly improve, and can reach 10mg/kg or more, can greatly improve the anti-oxidant etc. of tea cream
Healthcare function.Rich in nutrition content simultaneously has relatively high Vc content not available for traditional tea cream.
3) tea cream product category is enriched, more selections is provided for consumer, meets consumer demand.
4) production safety of the present invention is controllable, easy to operate, can guarantee product with stable quality.
Detailed description of the invention
Fig. 1 is the Vc high performance liquid chromatography detection figure in a kind of persimmon leaf tea ointment.
Fig. 2 is the Vc high performance liquid chromatography detection figure in a kind of black tea tea cream.
Fig. 3 is the Vc high performance liquid chromatography detection figure in a kind of compound black tea cream.
Upper figure testing conditions are as follows: chromatographic column: Agilent, TC-C18 column (5um, 250mm × 4.6mm i.d.).Flowing
Phase: water and 1% metaphosphoric acid solution, ratio 90:10, flow velocity 1mL/min.30 DEG C of column temperature, Detection wavelength 243nm, sample volume
5uL, elution time 10min.
Marking in figure is that 4 minutes retention times shown in peak Fig. 2 that Vc is presented almost do not have in 4 minutes appearance times
There is peak appearance, illustrates the black tea tea cream sample without Vc.Fig. 1 and Fig. 3 had biggish peak to occur at 4 minutes, peak area point
Not Wei 4240 and 2874, illustrate that persimmon leaf tea cream and compound tea cream Vc content are all very high.
Specific embodiment
Embodiment 1:
A kind of preparation method of the natural compounding type black tea cream rich in Vc, comprising the following steps:
1) prepared by persimmon leaf tea powder: picking 5-6 month peak green, the fresh persimmon leaf (Diospyros kaki L.f.) of no disease pest,
Washing drains, and is finished with roller fixation machine (6CST-60 type), temperature 220 or 230 or 240 or 245 or 250 DEG C, spreading for cooling resurgence 1
Or 2h, 80 or 84 or 88 or 90 DEG C of dryings to water content are 4 or 5 or 6%, then crushed 40 meshes, obtain persimmon leaf tea powder；
2) prepared by black tea tea powder: choosing the fresh leaves of tea plant (Camellia sinensis (L.) O.Kuntze) of 1 bud 2 or 3 leaves
By withering, rub, ferment, dry the black tea being processed into, it is desirable that fragrance is sweet and pure, and soup look is red bright.It is crushed, crosses 40 meshes, obtain
Black tea powder；
3) millet paste extracts: the raw material tea powder that step 1, step 2 are obtained, respectively with the solid-liquid ratio of 1:20g/ml, 74 or
Extract 58 or 59 or 60 or 61 or 62min at a temperature of 75 or 76 DEG C or so, carry out coarse filtration with 200 mesh gauzes, coarse filtration liquid again with
The revolving speed of 4000r/min is centrifuged 8 or 9 or 10 or 11 or 12min, removes precipitating, obtains millet paste extracting solution；
4) it is concentrated: millet paste extracting solution being subjected to vacuum-concentrcted, vacuum degree is 0.08 or 0.09 or 0.1Mpa, concentration temperature
Degree is 55 DEG C living for 50 or 51 or 52 or 53 or 54, is concentrated into the 1/4 of original volume, obtains millet paste concentrate；
5) it deploys: persimmon leaf raw material concentrate and black tea raw material concentrate is mixed in 1:2 ratio；It obtains and closes liquid；
6) drying and moulding: after mixed liquor is freezed (- 110 DEG C) drying, resurgence, by different requirements molding, tea cream is packaged,
Examining is the compound black tea cream finished product of richness Vc.
Embodiment 2:
The optimization of persimmon leaf tea millet paste extraction process
Persimmon leaf tea powder, by orthogonal design (L16 45) scheme progress millet paste extraction, detect Vc, content (table 1) in millet paste.
1 persimmon leaf tea millet paste of table extracts orthogonal experiments
Note: word letter capitalization does not indicate horizontal significant in p < 0.01 to same column, and different lowercases are indicated in the level of p < 0.05
Significantly.
As seen from Table 1, extraction temperature and solid-liquid ratio influence persimmon leaf Vc content, and Vc is easier to leach, and temperature is unfavorable for Vc
Preservation.Under test conditions, the optimum extraction technique for finally determining persimmon leaf tea is 75 DEG C of temperature, time 60min, solid-liquid ratio 1:
20g/ml。
Other implementation steps are same as Example 1.
Embodiment 3: the determination of different drying modes
Persimmon leaf tea millet paste and black tea infusion after taking concentration are mixed with the assorted ratio in persimmon leaf tea/black tea=1/2, then will
Mixed liquor is dried according to two kinds of different modes of natural air drying and vacuum freeze drying respectively, analysis tea cream organoleptic quality and
Physical and chemical quality.
The tea cream that different drying modes prepare, organoleptic quality have different (table 2).The tea cream that natural air drying obtains
Shiny black shape is in paste, and quality is sticky, and water content is higher, and dissolubility is bad, and not easy to maintain, is easy moldy metamorphism；And vacuum
Being freeze-dried obtained tea cream shape is in that gritty color is vivid, and water content is low, and dissolubility is good, is suitable for long-term preservation.Endoplasm side
The soup look in face, natural air drying is deeper, and in terms of fragrance and flavour, the two difference is unobvious.
Tea cream main components (table 3) display, natural air drying tea cream Vc and polyphenol content are low, especially Vc content less than
The 1/10 of vacuum freeze-drying tea cream, probably due to tea cream time during natural air drying is long, exposure is easy for a long time in air by Vc
It aoxidizes and loses.And the tea cream Vc loss of vacuum freeze drying is few.The indexs such as integrated sensory quality and Vc content, vacuum refrigeration are dry
It is dry to be all substantially better than natural air drying.Therefore the present invention finally determines that vacuum freeze drying is the drying mode of tea cream.
The different drying mode tea cream organoleptic qualities of table 2
+: indicate dissolubility, more, dissolubility is better.
Influence % of the different drying modes of table 3 to main components in tea cream
Other implementation steps are same as Example 1.
Embodiment 5: the determination of persimmon leaf tea assorted ratio and assorted mode
Persimmon leaf tea and black tea is assorted according to the ratio progress of persimmon leaf tea/black tea 1/1,1/2,1/3, and assorted mode is divided into two
Kind, first way is in millet paste extraction by two kinds of tealeaves, and assorted with the mixing progress of above-mentioned 3 kinds of ratios, the second way is
The millet paste concentrate that will be obtained after extraction, assorted in the mixing progress of above-mentioned 3 kinds of ratios, last vacuum freeze drying is prepared accordingly
Tea cream carries out sensory review and physical and chemical composition analysis.
Tea cream organoleptic quality (table 4) shows that pure persimmon leaf tea cream blueness stink smell is obvious, has tart flavour, soup look is dim.Persimmon leaf tea/red
The tea cream persimmon leaf tea speciality that tea obtains for 1/1 is more apparent, and the tea cream conventional tea speciality that persimmon leaf tea/black tea obtains for 1/3 is more apparent.
The assorted ratio in persimmon leaf tea/black tea=1/2, organoleptic quality is best, and fragrance and flavour harmony are good.8 kinds of tea cream hot melts are equal
Preferably, it can be completely dissolved within 3min.Therefore, persimmon leaf and the assorted compound tea cream prepared of black tea 1:2 ratio, association are selected
Tonality is preferable, and fragrance flavour is more sweet and pure fresh refreshing, effectively improves pure tea cream organoleptic quality.
Tea cream sensory review result is made in the different assorted ratios of table 4 and assorted mode
Note: "+" indicates dissolubility, and more, dissolubility is better.
Different assorted ratios and assorted mode are made tea cream physical and chemical determination result (table 5) and show: in pure black tea tea cream not
Detect Vc, and persimmon leaf tea cream Vc, polyphenol and soluble sugar content are all higher.By black tea and persimmon leaf tea it is assorted prepare it is compound
Type tea cream detects higher Vc content.But assorted mode influences tea cream Vc content.Be concentrated Vc in the tea cream that is mixed to get,
Polyphenol content is above the assorted tea cream that extraction is mixed to get, by persimmon leaf: the tea cream extracted after black tea 1:3 is assorted is even
It can't detect Vc, both soluble sugar, free aminoacid content differences are little.
Comprehensive tea cream organoleptic quality and physical and chemical quality, the tea cream sense organ obtained with the assorted ratio in persimmon leaf tea/black tea=1/2
Quality is best, and Vc and polyphenol content in the assorted tea cream being mixed to get is concentrated and is higher than the assorted tea cream that extraction is mixed to get.Therefore this
Invention is final determining assorted according to the ratio progress of 1:2 by persimmon leaf tea and black tea concentrate, prepares composite type persimmon leaf tea cream.
Tea cream physical and chemical determination result % is made in the different assorted ratios of 5 persimmon leaf tea of table and assorted mode
Note: "-" expression is not detected
Other implementation steps are same as Example 1.
Embodiment 6:
A kind of sensory review of the natural compounding type tea cream rich in Vc
The sensory review for a kind of compound tea cream rich in Vc that present invention process is prepared, referring to instant tea sensory review
Method carries out sensory review in conjunction with tea cream actual conditions in accordance with the following methods.
It takes 3g tea sample to evaluate shape, is evaluated mainly for color, quality, surface flatness.0.45g tea sample is taken to distinguish
It is placed in two 150mL glasses, then pours into 150ml boiling water respectively and cold boiling water brews, successively evaluate dissolubility (including thermosol
Property and cold soluble), soup look, fragrance, flavour.
Claims (1)
1. a kind of preparation method of the natural compounding type black tea cream rich in Vc, the steps include:
A, 5-6 month peak green, the fresh persimmon leaf of no disease pest are picked, washing is drained, finished with roller fixation machine, temperature 220 ~ 250
DEG C, spreading for cooling 1 ~ 2h of resurgence, 80 ~ 90 DEG C of dryings to water content are 4% ~ 6%, then crushed 40 meshes, obtain persimmon leaf tea powder；
B, the black tea that the fresh leaves of tea plant of 1 bud 2-3 leaf is processed into is chosen, is crushed, is crossed 40 meshes, obtain black tea powder；
C, the raw material tea powder for obtaining step A, step B, respectively with the solid-liquid ratio of 1:20g/ml, 74-76 DEG C at a temperature of soak
60min is mentioned, carries out coarse filtration with 200 mesh gauzes, coarse filtration liquid is centrifuged 10min again with the revolving speed of 4000 r/min, removes precipitating, obtains
Millet paste extracting solution；
D, it is 50-55 DEG C in temperature by millet paste extracting solution, is concentrated under reduced pressure into the 1/ of original volume under the conditions of vacuum degree 0.08-0.1MPa
4, obtain millet paste concentrate；
E, persimmon leaf millet paste concentrate and black tea infusion concentrate are mixed in 1:2 ratio, obtains mixed liquor；
F, it by after mixed liquor vacuum freeze drying, gets damp again, molding, tea cream is packaged, verifies as finished product.
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