CN106343086A - Preparing method for instant tea powder - Google Patents
Preparing method for instant tea powder Download PDFInfo
- Publication number
- CN106343086A CN106343086A CN201610764610.8A CN201610764610A CN106343086A CN 106343086 A CN106343086 A CN 106343086A CN 201610764610 A CN201610764610 A CN 201610764610A CN 106343086 A CN106343086 A CN 106343086A
- Authority
- CN
- China
- Prior art keywords
- tea
- tea powder
- preparation
- instant
- yeast
- 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.)
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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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
Abstract
The invention discloses a preparing method for instant tea powder, where the preparing method heats water to 50-70oC, add tea for heat insulation and filters to get tea soup, adds sugar and saccharomycetes for fermentation, centrifuges and filters to get tea fermented solution, adds and dissolves amino acid, heats and concentrates to make the content of solid content reach 30-50%, and dries through mist spray to get instant tea powder. The instant tea powder prepared has special taste. The tea power prepared from green tea and white tea has taste of steamed rice dumpling leaf. The tea power prepared from red tea and Pu'er tea has preserved plum taste. The tea power prepared from oolong has thick red jujube flavor, the tea powder prepared from Tieguanyin has longan taste. Raw material in food can act as additional smell.
Description
Technical field
The invention belongs to food processing field, particularly to a kind of preparation method of instant tea powder.
Background technology
Instant tea powder is a kind of dry powdered product, can quickly be dissolved in hot water or cold water, has dissolving soon, brews and do not stay
Recrement, health, easy to carry, the advantages of be stably unlikely to deteriorate.Frequently as food industry raw material, save the technique extracting millet paste
Step, is that downstream the food enterprises save equipment and artificial input, beneficial to Product industrialization.Tea powder in the market is with tea
Based on the preparation technology that after leaf extraction, Direct spraying is dried to obtain, taste and category are single.
Content of the invention
For solving the above problems, it is an object of the invention to provide a kind of preparation method with zestful instant tea powder,
With tea as raw material, by natural fermented, produce the unique fragrance of nature, and by, in concentration process, introducing Maillard reaction,
Strengthen mouthfeel, obtain the instant tea powder that fragrance and mouthfeel have concurrently.
For reaching above-mentioned purpose, a kind of preparation method of instant tea powder involved in the present invention it is characterised in that include with
Lower step:
(1) heat water to 50-70 DEG C, add Folium Camelliae sinensis, be incubated 20-60min, obtain millet paste, wherein Folium Camelliae sinensis with 300 mesh filter-cloth filterings
Mass ratio with water is 10-50:1000；
(2) take the sugar adding 1-5wt% in the millet paste that step (1) obtains, access yeast, airtight standing is sent out under the conditions of 30 DEG C
Ferment 24-72h, then obtains tea fermentation liquid after centrifugation, filtration；
(3) take the tea fermentation liquid that step (2) obtains, add the aminoacid of 0.1-0.5wt%, after dissolving, heating is concentrated into solid content
Content reaches 30-50%, is spray-dried to obtain instant tea powder.
Wherein, described Folium Camelliae sinensis are green tea, Ramulus et Folium Mussaendae Pubescentis, black tea, oolong tea or TIEGUANYIN.
Described sugar is white sugar, Lactose, xylose, high fructose syrup, Fructose or maltose.
Described yeast is schizosaccharomyces pombe, Kluyveromyces lactis, marxianus yeast, her Sa yeast or
Saccharomyces pastorianus.
Described aminoacid is glycine, l- proline or the l- alanine of natural origin.
Described spray drying condition is to control inlet temperature 110-160 DEG C, 70-80 DEG C of leaving air temp.
The instant tea powder of the present invention has the advantage that
A: raw material sources are natural, is not added with synthetic composition, the instant tea powder natural health obtaining；
The instant tea powder that b: the present invention prepares has the local flavor of uniqueness, the tea such as preparing for raw material with green tea and Ramulus et Folium Mussaendae Pubescentis
Powder has Rice dumpling leaf local flavor, has Flos Jasmini Nudiflori taste and flavor with the tea powder that black tea and Folium camelliae assamicae prepare for raw material, with oolong tea
For the tea powder that raw material prepares, there is strong Fructus Jujubae local flavor, the tea powder preparing for raw material with TIEGUANYIN has Arillus Longan mouth
Sense and local flavor etc., add the effect that can play attached perfume to food as raw material.
Specific embodiment
Below in conjunction with instantiation, technical scheme is described further.
Embodiment 1:
(1) heat water to 50 DEG C, add green tea, be incubated 60min, obtain millet paste, wherein Folium Camelliae sinensis and water with 300 mesh filter-cloth filterings
Mass ratio is 10:1000；
(2) take the white sugar adding 1wt% in the millet paste that step (1) obtains, access yeast Kluyveromyces lactis, in 30 DEG C
Under the conditions of airtight standing for fermentation 24h, then through centrifugation, after ceramic membrane filter tea fermentation liquid；
(3) take the tea fermentation liquid that step (2) obtains, add the natural l- alanine of 0.1wt%, after dissolving, heating is concentrated into solid
Thing content reaches 30%, is spray-dried to obtain instant tea powder at 110 DEG C of inlet temperature, 70 DEG C of leaving air temp.
The instant tea powder that the present embodiment prepares has strong Rice dumpling leaf local flavor.
Embodiment 2:
(1) heat water to 70 DEG C, add black tea, be incubated 20min, obtain millet paste, wherein Folium Camelliae sinensis and water with 300 mesh filter-cloth filterings
Mass ratio is 50:1000；
(2) take the high fructose syrup adding 5wt% in the millet paste that step (1) obtains, access her Sa yeast, airtight under the conditions of 30 DEG C
Standing for fermentation 72h, then obtains tea fermentation liquid after centrifugation, ceramic membrane filter；
(3) take the tea fermentation liquid that step (2) obtains, add the glycine of 0.5wt%, after dissolving, heating is concentrated into solid content
Reach 50%, at 160 DEG C of inlet temperature, 80 DEG C of leaving air temp, be spray-dried to obtain instant tea powder.
The instant tea powder that the present embodiment prepares has strong Flos Jasmini Nudiflori local flavor.
Embodiment 3:
(1) heat water to 60 DEG C, add oolong tea, be incubated 15min, obtain millet paste, wherein Folium Camelliae sinensis and water with 300 mesh filter-cloth filterings
Mass ratio be 30:1000；
(2) take the Lactose adding 2wt% in the millet paste that step (1) obtains, access schizosaccharomyces pombe, airtight under the conditions of 30 DEG C
Standing for fermentation 60h, then obtains tea fermentation liquid after centrifugation, ceramic membrane filter；
(3) take the tea fermentation liquid that step (2) obtains, add the l- proline of 0.3wt%, after dissolving, heating is concentrated into solid content and contains
Amount reaches 40%, is spray-dried to obtain instant tea powder at 140 DEG C of inlet temperature, 70 DEG C of leaving air temp.
The instant tea powder that the present embodiment prepares has strong Fructus Jujubae local flavor.
Claims (6)
1. a kind of preparation method of instant tea powder is it is characterised in that comprise the following steps:
(1) heat water to 50-70 DEG C, add Folium Camelliae sinensis, be incubated 20-60min, obtain millet paste, wherein Folium Camelliae sinensis with 300 mesh filter-cloth filterings
Mass ratio with water is 10-50:1000；
(2) take the sugar adding 1-5wt% in the millet paste that step (1) obtains, access yeast, airtight standing is sent out under the conditions of 30 DEG C
Ferment 24-72h, then obtains tea fermentation liquid after centrifugation, filtration；
(3) take the tea fermentation liquid that step (2) obtains, add the aminoacid of 0.1-0.5wt%, after dissolving, heating is concentrated into solid content
Content reaches 30-50%, is spray-dried to obtain instant tea powder.
2. instant tea powder according to claim 1 preparation method it is characterised in that described Folium Camelliae sinensis be green tea, Ramulus et Folium Mussaendae Pubescentis,
Black tea, oolong tea, TIEGUANYIN or Folium camelliae assamicae.
3. instant tea powder according to claim 1 preparation method it is characterised in that described sugar be white sugar, Lactose,
Xylose, high fructose syrup, Fructose or maltose.
4. the preparation method of red-jujube flavor perfume material according to claim 1 is it is characterised in that described yeast is foxtail millet wine
Fission yeast, Kluyveromyces lactis, marxianus yeast, her Sa yeast or saccharomyces pastorianus.
5. the preparation method of red-jujube flavor perfume material according to claim 1 is it is characterised in that described aminoacid is natural
The glycine in source, l- proline or l- alanine.
6. the preparation method of red-jujube flavor perfume material according to claim 1 is it is characterised in that described spray drying condition
For controlling inlet temperature 110-160 DEG C, 70-80 DEG C of leaving air temp.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610764610.8A CN106343086A (en) | 2016-08-31 | 2016-08-31 | Preparing method for instant tea powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610764610.8A CN106343086A (en) | 2016-08-31 | 2016-08-31 | Preparing method for instant tea powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106343086A true CN106343086A (en) | 2017-01-25 |
Family
ID=57856001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201610764610.8A Pending CN106343086A (en) | 2016-08-31 | 2016-08-31 | Preparing method for instant tea powder |
Country Status (1)
| Country | Link |
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| CN (1) | CN106343086A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103840A (en) * | 2007-08-01 | 2008-01-16 | 陕西省科学院酶工程研究所 | Method for preparing tea flavoring used for cigarette |
| CN102613328A (en) * | 2011-01-27 | 2012-08-01 | 慧颖应用生物科技有限公司 | Green tea fermentation broth and production method thereof |
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
| CN104327950A (en) * | 2014-09-10 | 2015-02-04 | 嘉兴市得百科新材料科技有限公司 | Green tea extract containing Maillard reaction reactant, its preparation method and its application |
| CN104686693A (en) * | 2015-03-17 | 2015-06-10 | 黑龙江绿知都生物科技开发有限公司 | Production process of fermented tea beverage |
-
2016
- 2016-08-31 CN CN201610764610.8A patent/CN106343086A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101103840A (en) * | 2007-08-01 | 2008-01-16 | 陕西省科学院酶工程研究所 | Method for preparing tea flavoring used for cigarette |
| CN102613328A (en) * | 2011-01-27 | 2012-08-01 | 慧颖应用生物科技有限公司 | Green tea fermentation broth and production method thereof |
| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
| CN104327950A (en) * | 2014-09-10 | 2015-02-04 | 嘉兴市得百科新材料科技有限公司 | Green tea extract containing Maillard reaction reactant, its preparation method and its application |
| CN104686693A (en) * | 2015-03-17 | 2015-06-10 | 黑龙江绿知都生物科技开发有限公司 | Production process of fermented tea beverage |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108185066A (en) * | 2018-02-28 | 2018-06-22 | 贵州省怡丰原生态茶业发展有限责任公司 | A kind of processing method of instant tea |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170125 |
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