CN106106915B - Preparation method of instant composite health tea - Google Patents
Preparation method of instant composite health tea Download PDFInfo
- Publication number
- CN106106915B CN106106915B CN201610584573.2A CN201610584573A CN106106915B CN 106106915 B CN106106915 B CN 106106915B CN 201610584573 A CN201610584573 A CN 201610584573A CN 106106915 B CN106106915 B CN 106106915B
- Authority
- CN
- China
- Prior art keywords
- tea
- powder
- grinding
- mass
- tie guanyin
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 239000002131 composite material Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 230000036541 health Effects 0.000 title claims description 14
- 241001122767 Theaceae Species 0.000 title abstract 7
- 235000013616 tea Nutrition 0.000 claims abstract description 115
- 238000000227 grinding Methods 0.000 claims abstract description 52
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 239000003205 fragrance Substances 0.000 claims abstract description 33
- 238000001035 drying Methods 0.000 claims abstract description 10
- 230000007480 spreading Effects 0.000 claims abstract description 9
- 230000001376 precipitating effect Effects 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims description 129
- 239000000843 powder Substances 0.000 claims description 74
- 238000001556 precipitation Methods 0.000 claims description 33
- 238000007873 sieving Methods 0.000 claims description 28
- 239000006228 supernatant Substances 0.000 claims description 28
- 239000000203 mixture Substances 0.000 claims description 27
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 26
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 21
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 21
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 21
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 21
- 235000011477 liquorice Nutrition 0.000 claims description 21
- 235000006468 Thea sinensis Nutrition 0.000 claims description 20
- 235000020279 black tea Nutrition 0.000 claims description 20
- 235000014347 soups Nutrition 0.000 claims description 20
- 241000220317 Rosa Species 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 18
- 235000013339 cereals Nutrition 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 14
- 239000002244 precipitate Substances 0.000 claims description 14
- 238000009210 therapy by ultrasound Methods 0.000 claims description 14
- 238000004108 freeze drying Methods 0.000 claims description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 7
- 210000001339 epidermal cell Anatomy 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 235000013336 milk Nutrition 0.000 claims description 7
- 239000008267 milk Substances 0.000 claims description 7
- 210000004080 milk Anatomy 0.000 claims description 7
- 235000009566 rice Nutrition 0.000 claims description 7
- 238000000034 method Methods 0.000 claims description 4
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000012467 final product Substances 0.000 claims 1
- 235000008476 powdered milk Nutrition 0.000 claims 1
- 235000020344 instant tea Nutrition 0.000 abstract description 16
- 241000233855 Orchidaceae Species 0.000 abstract description 4
- 238000000605 extraction Methods 0.000 abstract description 3
- 238000000855 fermentation Methods 0.000 abstract description 2
- 230000004151 fermentation Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000005096 rolling process Methods 0.000 abstract description 2
- 241001065361 Gynostemma Species 0.000 description 18
- 241000209094 Oryza Species 0.000 description 6
- 235000013599 spices Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 238000001914 filtration Methods 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000007787 solid Substances 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000005034 decoration Methods 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000003672 processing method Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of instant tea, in particular to a preparation method of instant composite health-care tea, which comprises the steps of spreading and putting Tieguanyin tea, rolling, aroma raising, moisture regaining, drying, grinding, adding fermented grains for micro fermentation, stir-frying with slow fire, adding water for extraction, grinding for many times, standing and precipitating, so that the fragrance of Tieguanyin orchid is greatly reserved, the fragrance of tea is relatively rich, and the tea has mellow fragrance, so that the fragrance of tea, the fragrance of orchid and the mellow fragrance are perfectly fused; and the Tie Guanyin tea not only can be extracted to be instant in water, but also can be dispersed among water molecules through a dispersibility principle in water, so that the taste and the nutritive value of the instant tea are improved.
Description
Technical Field
The invention relates to the technical field of instant tea, in particular to a preparation method of instant composite health-care tea.
Background
The instant tea is a solid beverage tea which can be quickly dissolved in water. The traditional processing method takes finished tea, semi-finished tea, tea by-products or fresh leaves as raw materials, and the raw materials are processed into a novel granular, powdery or flaky beverage which is easy to dissolve in water and has no tea residue through the technical processes of extraction, filtration, concentration, drying and the like, and the novel granular, powdery or flaky beverage has the advantages of convenient drinking and carrying, no pesticide residue and the like.
Therefore, the processing method of the instant tea in the prior art mainly considers the solubility of the nutrient components in the tea in water, but does not consider the dispersibility of the instant tea particles in the water; meanwhile, the prepared instant tea is single in raw material, so that the obtained instant tea is single in health care effect, and the quality of the instant tea is poor.
In view of this, the researchers combine the preparation process of the instant tea in the prior art, and adjust the preparation process of the instant tea, so that the prepared instant tea has rich taste and nutritional value, and a new idea is provided for the field of instant tea preparation.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a preparation method of instant composite health-care tea.
The method is realized by the following technical scheme:
a preparation method of instant composite health tea comprises the following steps:
(1) squeezing fructus Rosae Normalis to obtain fructus Rosae Normalis juice;
(2) grinding the liquorice and the gynostemma pentaphylla into powder respectively, and sieving the powder with a sieve of 200 meshes and 400 meshes;
(3) picking mature Tie Guanyin tea, spreading the Tie Guanyin tea indoors until the water content is 60-80% by mass, twisting the Tie Guanyin tea until epidermal cells are cracked, baking the Tie Guanyin tea until the water content is 20-40% by mass, putting the Tie Guanyin tea in a fragrance raising machine for raising fragrance for 10-20min, putting the Tie Guanyin tea in a dampening chamber for dampening for 1-3h, drying the Tie Guanyin tea at the temperature of 50-70 ℃ until the water content is 10-20% by mass, and grinding the Tie Guanyin tea into powder;
(4) mixing the powder obtained in the step (3) and the fragrant fermented grains according to the mass ratio of 1:0.02-0.05, adjusting the water content to 40-55%, fermenting at 30-45 ℃ for 1-3 days, then placing the mixture into a boiler, stir-frying for 10-20min by using slow fire, then adding water which is 3-7 times of the Tieguanyin tea, performing ultrasonic treatment for 3-6h, grinding the mixture in a grinder, sieving the mixture with a 200-mesh and 300-mesh sieve, and standing and precipitating;
(5) taking the supernatant, grinding the precipitate in a grinder, sieving with a 400-plus 600-mesh sieve, adding the supernatant, stirring for 20-30min by adopting 1000-plus 3000r/min, and standing for the second time for precipitation;
(6) taking supernatant of the secondary standing precipitation, sending the precipitation into a grinder for grinding, sieving by a sieve with 800 meshes and 1000 meshes, adding the supernatant, adding roxburgh rose juice, liquorice powder and gynostemma pentaphylla powder, wherein the addition amount of the roxburgh rose juice accounts for 10-30% of the mass of the Tieguanyin tea, the liquorice powder accounts for 1-3% of the mass of the Tieguanyin tea, the gynostemma pentaphylla powder accounts for 5-9% of the mass of the Tieguanyin tea, carrying out ultrasonic treatment for 1-3h, sending the mixture into the grinder for grinding into pulp, and obtaining composite pulp, wherein the mass content of the precipitate after the standing precipitation in the pulp is smaller than or equal to 13% due to the grinding fineness;
(7) and (4) freeze-drying the composite pulp to obtain the composite material.
In the step (2) and the step (6), the ultrasonic frequency is 20-30 kHz.
The fermented grains are prepared by taking black tea soup, mixing the black tea soup with thirteen spices and glutinous rice according to the mass ratio of 1:0.3-0.7:0.03-0.1, stacking and fermenting the black tea soup until the black tea soup has mellow fragrance, adding cooked fragrant yeast accounting for 0.1-0.5% of the mixed materials, uniformly stirring, and treating at the temperature of 20-30 ℃ for 10-20 hours.
The steps also include adding water-soluble milk powder into the dried powder after freeze drying, and uniformly stirring to prepare the finished product.
The adding amount of the water-soluble milk powder is 10-20% of the weight of the dried powder.
The invention also provides the preparation method of the instant composite health tea.
Compared with the prior art, the invention has the technical effects that:
the Tieguanyin orchid fragrance is greatly reserved and has rich tea fragrance and mellow fragrance by spreading, rolling, fragrance enhancing, moisture regaining, drying, grinding, adding fermented grains for micro fermentation, stir-frying with slow fire, adding water for extraction, grinding for multiple times, standing and precipitating, so that the tea fragrance, the orchid fragrance and the mellow fragrance are perfectly fused; and the Tie Guanyin tea not only can be extracted to be instant in water, but also can be dispersed among water molecules through a dispersibility principle in water, so that the taste and the nutritive value of the instant tea are improved.
The invention is mainly characterized in that the roxburgh rose juice, the liquorice, the gynostemma pentaphylla and other components are added into the Tieguanyin tea for compound preparation, then the Tieguanyin tea is ground, the content of solid content is controlled, so that the compound pulp can be dissolved and dispersed in water in a large amount, and freeze drying treatment is combined, so that the loss of nutrient components is avoided, especially the loss of the nutrient components such as vitamin C is avoided, the health-care effect of the instant tea is enhanced, and the instant tea has the effects of enhancing immunity and resisting aging.
The invention is characterized in that after the solid content is controlled to be less than or equal to 13 percent, the solid content is directly filtered and then is frozen and dried to prepare the product.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A preparation method of instant composite health tea comprises the following steps:
(1) squeezing fructus Rosae Normalis to obtain fructus Rosae Normalis juice;
(2) grinding Glycyrrhrizae radix and herba Gynostemmatis respectively into powder, and sieving with 200 mesh sieve;
(3) picking mature Tie Guanyin tea, spreading the Tie Guanyin tea indoors until the water content is 60 mass%, twisting the Tie Guanyin tea until epidermal cells are broken, baking the Tie Guanyin tea until the water content is 20 mass%, putting the Tie Guanyin tea in a fragrance raising machine for fragrance raising treatment for 10min, putting the Tie Guanyin tea in a dampening room for dampening treatment for 1h, drying the Tie Guanyin tea at 50 ℃ until the water content is 10 mass%, and grinding the Tie Guanyin tea into powder;
(4) mixing the powder of the step (3) and the fragrant grains according to a mass ratio of 1:0.02, adjusting the water content to 40%, fermenting at 30 ℃ for 1 day, then placing the mixture in a boiler, stir-frying for 10min by slow fire, adding water in an amount which is 3 times that of Tieguanyin tea, performing ultrasonic treatment for 3h, grinding the mixture in a grinder, sieving by a 200-mesh sieve, and standing for precipitation;
(5) taking the supernatant, grinding the precipitate in a grinder, sieving with a 400-mesh sieve, adding the supernatant, stirring at 1000r/min for 20min, and standing for the second time for precipitation;
(6) taking supernatant of the secondary standing precipitation, sending the precipitation into a grinder for grinding, sieving by a sieve of 800 meshes, adding the supernatant, adding roxburgh rose juice, liquorice powder and gynostemma pentaphylla powder, wherein the addition amount of the roxburgh rose juice, the liquorice powder and the gynostemma pentaphylla powder is that the roxburgh rose juice accounts for 10% of the mass of the Tieguanyin tea, the liquorice powder accounts for 1% of the mass of the Tieguanyin tea, the gynostemma pentaphylla powder accounts for 5% of the mass of the Tieguanyin tea, sending the mixture into the grinder for grinding into pulp after ultrasonic treatment is carried out for 1 hour, and obtaining composite pulp after grinding to a fineness that the mass content of precipitates in the pulp after standing precipitation is 13;
(7) and (4) freeze-drying the composite pulp to obtain the composite material.
In the step (2) and the step (6), the ultrasonic frequency is 20 kHz.
The fermented grains are prepared by taking black tea soup, mixing the black tea soup with thirteen spices and glutinous rice according to the mass ratio of 1:0.3:0.03, stacking and fermenting until the black tea soup has mellow fragrance, adding cooked fragrant yeast accounting for 0.1% of the mixed materials, stirring uniformly, and treating at the temperature of 20 ℃ for 10 hours.
Example 2
A preparation method of instant composite health tea comprises the following steps:
(1) squeezing fructus Rosae Normalis to obtain fructus Rosae Normalis juice;
(2) grinding Glycyrrhrizae radix and herba Gynostemmatis respectively into powder, and sieving with 400 mesh sieve;
(3) picking mature Tie Guanyin tea, spreading the Tie Guanyin tea indoors until the water content is 80 mass%, twisting the Tie Guanyin tea until epidermal cells are broken, baking the Tie Guanyin tea until the water content is 40 mass%, putting the Tie Guanyin tea in a fragrance raising machine for fragrance raising treatment for 20min, putting the Tie Guanyin tea in a dampening chamber for dampening treatment for 3h, drying the Tie Guanyin tea at the temperature of 70 ℃ until the water content is 20 mass%, and grinding the Tie Guanyin tea into powder;
(4) mixing the powder obtained in the step (3) and the fragrant grains according to a mass ratio of 1:0.05, adjusting the water content to 55%, fermenting at 45 ℃ for 3 days, then placing the mixture in a boiler, stir-frying for 20min by slow fire, adding water 7 times of the Tieguanyin tea, performing ultrasonic treatment for 6h, grinding the mixture in a grinder, sieving by a 300-mesh sieve, and standing for precipitation;
(5) taking supernatant, grinding the precipitate in a grinder, sieving with a 600-mesh sieve, adding the supernatant, stirring at 3000r/min for 30min, and standing for the second time for precipitation;
(6) taking supernatant of the secondary standing precipitation, sending the precipitation into a grinder for grinding, sieving by a 1000-mesh sieve, adding the supernatant, adding roxburgh rose juice, liquorice powder and gynostemma pentaphylla powder, wherein the addition amount of the roxburgh rose juice, the liquorice powder and the gynostemma pentaphylla powder is that the roxburgh rose juice accounts for 30% of the mass of the Tieguanyin tea, the liquorice powder accounts for 3% of the mass of the Tieguanyin tea, the gynostemma pentaphylla powder accounts for 9% of the mass of the Tieguanyin tea, sending the mixture into the grinder for grinding into pulp after ultrasonic treatment is carried out for 3 hours, grinding the pulp into fineness so that the mass content of precipitate after standing precipitation is 10% in the pulp, and filtering;
(7) and (4) freeze-drying the composite pulp to obtain the composite material.
In the step (2) and the step (6), the ultrasonic frequency is 30 kHz.
The fermented grains are prepared by taking black tea soup, mixing the black tea soup with thirteen spices and glutinous rice according to the mass ratio of 1:0.7:0.1, stacking and fermenting until the black tea soup has mellow fragrance, adding cooked fragrant yeast accounting for 0.5% of the mixed materials, stirring uniformly, and treating at the temperature of 30 ℃ for 20 hours.
Example 3
A preparation method of instant composite health tea comprises the following steps:
(1) squeezing fructus Rosae Normalis to obtain fructus Rosae Normalis juice;
(2) grinding Glycyrrhrizae radix and herba Gynostemmatis respectively into powder, and sieving with 200 mesh sieve;
(3) picking mature Tie Guanyin tea, spreading the Tie Guanyin tea indoors until the water content is 80 mass%, twisting the Tie Guanyin tea until epidermal cells are broken, baking the Tie Guanyin tea until the water content is 40 mass%, putting the Tie Guanyin tea in a fragrance raising machine for fragrance raising treatment for 10min, putting the Tie Guanyin tea in a dampening chamber for dampening treatment for 1h, drying the Tie Guanyin tea at the temperature of 70 ℃ until the water content is 10 mass%, and grinding the Tie Guanyin tea into powder;
(4) mixing the powder obtained in the step (3) and the fragrant grains according to a mass ratio of 1:0.05, adjusting the water content to 55%, fermenting for 3 days at 30 ℃, then placing the mixture in a boiler, stir-frying for 10min by using slow fire, then adding water 7 times of the Tieguanyin tea, performing ultrasonic treatment for 3h, grinding the mixture in a grinder, sieving by using a 300-mesh sieve, and standing for precipitation;
(5) taking the supernatant, grinding the precipitate in a grinder, sieving with a 400-mesh sieve, adding the supernatant, stirring at 3000r/min for 30min, and standing for the second time for precipitation;
(6) taking supernatant of the secondary standing precipitation, sending the precipitation into a grinder for grinding, sieving by a 1000-mesh sieve, adding the supernatant, adding roxburgh rose juice, liquorice powder and gynostemma pentaphylla powder, wherein the addition amount of the roxburgh rose juice, the liquorice powder and the gynostemma pentaphylla powder is that the roxburgh rose juice accounts for 10% of the mass of the Tieguanyin tea, the liquorice powder accounts for 3% of the mass of the Tieguanyin tea, the gynostemma pentaphylla powder accounts for 9% of the mass of the Tieguanyin tea, sending the mixture into the grinder for grinding into pulp after ultrasonic treatment is carried out for 1 hour, and filtering at low temperature to obtain composite pulp, wherein the precipitate after standing precipitation has the mass content of 8%;
(7) and (4) freeze-drying the composite pulp to obtain the composite material.
In the step (2) and the step (6), the ultrasonic frequency is 25 kHz.
The fermented grains are prepared by taking black tea soup, mixing the black tea soup with thirteen spices and glutinous rice according to the mass ratio of 1:0.7:0.03, stacking and fermenting until the black tea soup has mellow fragrance, adding cooked fragrant yeast accounting for 0.1% of the mixed materials, stirring uniformly, and treating at the temperature of 30 ℃ for 10 hours.
Example 4
A preparation method of instant composite health tea comprises the following steps:
(1) squeezing fructus Rosae Normalis to obtain fructus Rosae Normalis juice;
(2) grinding Glycyrrhrizae radix and herba Gynostemmatis respectively into powder, and sieving with 300 mesh sieve;
(3) picking mature Tie Guanyin tea, spreading the Tie Guanyin tea indoors until the water content is 70% by mass, twisting the Tie Guanyin tea until epidermal cells are broken, baking the Tie Guanyin tea until the water content is 30% by mass, putting the Tie Guanyin tea in a fragrance raising machine for fragrance raising treatment for 15min, putting the Tie Guanyin tea in a dampening room for dampening treatment for 2h, drying the Tie Guanyin tea at the temperature of 60 ℃ until the water content is 15% by mass, and grinding the Tie Guanyin tea into powder;
(4) mixing the powder of the step (3) and the fragrant grains according to a mass ratio of 1:0.03, adjusting the water content to 45%, fermenting for 2 days at 38 ℃, then placing the mixture in a boiler, stir-frying for 15min by slow fire, adding water which is 5 times of the Tieguanyin tea, performing ultrasonic treatment for 5h, grinding the mixture in a grinder, sieving by a 250-mesh sieve, and standing for precipitation;
(5) taking the supernatant, grinding the precipitate in a grinder, sieving with a 500-mesh sieve, adding the supernatant, stirring at 2000r/min for 25min, and standing for the second time for precipitation;
(6) taking supernatant of the secondary standing precipitation, sending the precipitation into a grinder for grinding, sieving by a 900-mesh sieve, adding the supernatant, adding roxburgh rose juice, liquorice powder and gynostemma pentaphylla powder, wherein the addition amount of the roxburgh rose juice accounts for 20% of the mass of the Tieguanyin tea, the liquorice powder accounts for 2% of the mass of the Tieguanyin tea, and the gynostemma pentaphylla powder accounts for 7% of the mass of the Tieguanyin tea, sending the mixture into the grinder for grinding into pulp after ultrasonic treatment for 2 hours, and filtering to obtain composite pulp, wherein the grinding fineness enables the mass content of precipitates in the pulp to be 5% after the standing precipitation;
(7) and (4) freeze-drying the composite pulp to obtain the composite material.
In the step (2) and the step (6), the ultrasonic frequency is 25 kHz.
The fermented grains are prepared by taking black tea soup, mixing the black tea soup with thirteen spices and glutinous rice according to the mass ratio of 1:0.7:0.03, stacking and fermenting until the black tea soup has mellow fragrance, adding cooked fragrant yeast accounting for 0.1% of the mixed materials, stirring uniformly, and treating at the temperature of 30 ℃ for 10 hours.
The steps also include adding water-soluble milk powder into the dried powder after freeze drying, and uniformly stirring to prepare the finished product. The adding amount of the water-soluble milk powder is 10 percent of the mass of the dried powder.
Example 5
A preparation method of instant composite health tea comprises the following steps:
(1) squeezing fructus Rosae Normalis to obtain fructus Rosae Normalis juice;
(2) grinding Glycyrrhrizae radix and herba Gynostemmatis respectively into powder, and sieving with 400 mesh sieve;
(3) picking mature Tie Guanyin tea, spreading the Tie Guanyin tea indoors until the water content is 60 mass%, twisting the Tie Guanyin tea until epidermal cells are broken, baking the Tie Guanyin tea until the water content is 40 mass%, putting the Tie Guanyin tea in a fragrance raising machine for fragrance raising treatment for 10min, putting the Tie Guanyin tea in a dampening chamber for dampening treatment for 3h, drying the Tie Guanyin tea at 50 ℃ until the water content is 20 mass%, and grinding the Tie Guanyin tea into powder;
(4) mixing the powder obtained in the step (3) and the fragrant grains according to a mass ratio of 1:0.04, adjusting the water content to 55%, fermenting at 30 ℃ for 1 day, then placing the mixture in a boiler, stir-frying for 20min by slow fire, adding water 5 times of the Tieguanyin tea, performing ultrasonic treatment for 5h, grinding the mixture in a grinder, sieving by a 250-mesh sieve, and standing for precipitation;
(5) taking the supernatant, grinding the precipitate in a grinder, sieving with a 500-mesh sieve, adding the supernatant, stirring at 2000r/min for 25min, and standing for the second time for precipitation;
(6) taking supernatant of the secondary standing precipitation, sending the precipitation into a grinder for grinding, sieving by a 850-mesh sieve, adding the supernatant, adding roxburgh rose juice, liquorice powder and gynostemma pentaphylla powder, wherein the addition amount of the roxburgh rose juice, the liquorice powder and the gynostemma pentaphylla powder is that the roxburgh rose juice accounts for 20% of the mass of the Tieguanyin tea, the liquorice powder accounts for 2% of the mass of the Tieguanyin tea, the gynostemma pentaphylla powder accounts for 8% of the mass of the Tieguanyin tea, sending the mixture into the grinder for grinding into pulp after ultrasonic treatment is carried out for 2 hours, and the grinding fineness enables the mass content of precipitates in the pulp to be 6% after the standing precipitation;
(7) and (4) freeze-drying the composite pulp to obtain the composite material.
In the step (2) and the step (6), the ultrasonic frequency is 20 kHz.
The fermented grains are prepared by taking black tea soup, mixing the black tea soup with thirteen spices and glutinous rice according to the mass ratio of 1:0.3:0.1, stacking and fermenting the mixture until the mixture has mellow fragrance, adding cooked fragrant yeast accounting for 0.2% of the mixed materials, stirring the mixture uniformly, and treating the mixture at the temperature of 25 ℃ for 17 hours.
The steps also include adding water-soluble milk powder into the dried powder after freeze drying, and uniformly stirring to prepare the finished product.
The adding amount of the water-soluble milk powder is 20 percent of the mass of the dried powder.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various modifications and decorations can be made without departing from the principle of the present invention, and these modifications and decorations should also be regarded as the protection scope of the present invention.
Claims (3)
1. The preparation method of the instant composite health tea is characterized by comprising the following steps:
(1) squeezing fructus Rosae Normalis to obtain fructus Rosae Normalis juice;
(2) grinding the liquorice and the gynostemma pentaphylla into powder respectively, and sieving the powder with a sieve of 200 meshes and 400 meshes;
(3) picking mature Tie Guanyin tea, spreading the Tie Guanyin tea indoors until the water content is 60-80% by mass, twisting the Tie Guanyin tea until epidermal cells are cracked, baking the Tie Guanyin tea until the water content is 20-40% by mass, putting the Tie Guanyin tea in a fragrance raising machine for raising fragrance for 10-20min, putting the Tie Guanyin tea in a dampening chamber for dampening for 1-3h, drying the Tie Guanyin tea at the temperature of 50-70 ℃ until the water content is 10-20% by mass, and grinding the Tie Guanyin tea into powder;
(4) mixing the powder obtained in the step (3) and the fragrant fermented grains according to the mass ratio of 1:0.02-0.05, adjusting the water content to 40-55%, fermenting at 30-45 ℃ for 1-3 days, then placing the mixture into a boiler, stir-frying for 10-20min by using slow fire, then adding water which is 3-7 times of the Tieguanyin tea, performing ultrasonic treatment for 3-6h, grinding the mixture in a grinder, sieving the mixture with a 200-mesh and 300-mesh sieve, and standing and precipitating;
(5) taking the supernatant, grinding the precipitate in a grinder, sieving with a 400-plus 600-mesh sieve, adding the supernatant, stirring for 20-30min by adopting 1000-plus 3000r/min, and standing for the second time for precipitation;
(6) taking supernatant of the secondary standing precipitation, sending the precipitation into a grinder for grinding, sieving by a sieve with 800 meshes and 1000 meshes, adding the supernatant, adding roxburgh rose juice, liquorice powder and gynostemma pentaphylla powder, wherein the addition amount of the roxburgh rose juice accounts for 10-30% of the mass of the Tieguanyin tea, the liquorice powder accounts for 1-3% of the mass of the Tieguanyin tea, the gynostemma pentaphylla powder accounts for 5-9% of the mass of the Tieguanyin tea, carrying out ultrasonic treatment for 1-3h, sending the mixture into the grinder for grinding into pulp, and obtaining composite pulp, wherein the mass content of the precipitate after the standing precipitation in the pulp is smaller than or equal to 13% due to the grinding fineness;
(7) freeze-drying the composite pulp;
the fermented grains are prepared by mixing black tea soup with thirteen-spices and glutinous rice according to the mass ratio of 1:0.3-0.7:0.03-0.1, stacking and fermenting until the black tea soup is mellow, adding cooked fragrant yeast accounting for 0.1-0.5% of the mixed materials, uniformly stirring, and treating at the temperature of 20-30 ℃ for 10-20 hours;
also comprises adding water soluble milk powder into the dried powder after freeze drying, stirring well, and preparing into the final product.
2. The method for preparing instant composite health tea as claimed in claim 1, wherein the water soluble powdered milk is added in an amount of 10-20% by weight of the dried powder.
3. The instant composite health tea obtained by the method for preparing the instant composite health tea according to claim 1 or 2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610584573.2A CN106106915B (en) | 2016-07-24 | 2016-07-24 | Preparation method of instant composite health tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610584573.2A CN106106915B (en) | 2016-07-24 | 2016-07-24 | Preparation method of instant composite health tea |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106106915A CN106106915A (en) | 2016-11-16 |
| CN106106915B true CN106106915B (en) | 2021-05-18 |
Family
ID=57289435
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610584573.2A Expired - Fee Related CN106106915B (en) | 2016-07-24 | 2016-07-24 | Preparation method of instant composite health tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106106915B (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749793A (en) * | 2014-02-25 | 2014-04-30 | 陈振忠 | Preparation technology of vinous black tea |
| CN104146117A (en) * | 2013-12-30 | 2014-11-19 | 儒兰（福建）生物科技有限公司 | Anoectochilus Formosanus Hayata tea powder and preparation method thereof |
| CN104351383A (en) * | 2014-11-03 | 2015-02-18 | 中国农业科学院农产品加工研究所 | Honeysuckle and roxburgh rose compounded instant green tea powder and preparation method thereof |
-
2016
- 2016-07-24 CN CN201610584573.2A patent/CN106106915B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104146117A (en) * | 2013-12-30 | 2014-11-19 | 儒兰（福建）生物科技有限公司 | Anoectochilus Formosanus Hayata tea powder and preparation method thereof |
| CN103749793A (en) * | 2014-02-25 | 2014-04-30 | 陈振忠 | Preparation technology of vinous black tea |
| CN104351383A (en) * | 2014-11-03 | 2015-02-18 | 中国农业科学院农产品加工研究所 | Honeysuckle and roxburgh rose compounded instant green tea powder and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN106106915A (en) | 2016-11-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104757191A (en) | Enzymolysis technology used for preparing instant tea powder | |
| CN102125115A (en) | Method for preparing high-quality white tea | |
| CN104974922A (en) | Chinese herbal medicine fermented vinegar and preparation method thereof | |
| CN103271190B (en) | Chrysanthemum tea granule with matcha flavor, and preparation method of same | |
| CN102533506B (en) | Herbal starter medicinal liquor and brewing method thereof | |
| CN104351405B (en) | A kind of production method of instant green tea coffee powder | |
| CN104171201B (en) | A kind of preparation method of loquat flower tea and obtained loquat flower tea thereof | |
| CN111772016B (en) | Agilawood tea powder and preparation method thereof | |
| CN107518101A (en) | A kind of processing method of green tea | |
| CN105685961A (en) | Method of preparing instant Tremella powder through microwave-assisted compound enzyme process | |
| CN103652158B (en) | A kind of lotus leaf Sang Ju Yin tea instant molecular cold tea | |
| CN106106915B (en) | Preparation method of instant composite health tea | |
| CN105918539A (en) | Instant eaglewood leaf tea and preparation method thereof | |
| CN106912641A (en) | A kind of preparation method of instant black tea powder | |
| KR101352655B1 (en) | Rice beverage containing high proportion of amino acid and manufacturing method thereof | |
| CN109735418A (en) | A kind of tea wine and preparation method thereof | |
| CN104789436A (en) | Rose flower and fruit red vinegar and preparation method thereof | |
| CN105285224A (en) | Instant black tea powder capable of clearing heat and removing toxicity and preparation method of instant black tea powder | |
| CN102067924A (en) | Processing method of gamma-aminobutyric acid tea powder | |
| CN1048854C (en) | Compound bagged glossy ganoderma tea | |
| CN113519652A (en) | Preparation method of fermented agilawood tea | |
| CN111374296A (en) | Chicken essence seasoning and preparation method thereof | |
| CN105053872A (en) | Crab roe soybean sauce | |
| KR20160126713A (en) | Method for producing functional soy sauce and soybean paste, and functional soy sauce and soybean paste produced thereby | |
| CN103416804A (en) | Grape juice compound healthy beverage prepared from herba epimedii leaves and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20210518 |