CN106417764A - 一种全价生态保健速溶酥油茶及其制备方法 - Google Patents
一种全价生态保健速溶酥油茶及其制备方法 Download PDFInfo
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
- Tea And Coffee (AREA)
Abstract
本发明公开了一种全价生态保健速溶酥油茶及其制备方法,最大限度保留茶叶、酥油茶有益、保健成分,较传统工艺提高保健成分20%,较现在流行的速溶酥油茶提高保健成分50%以上;色泽:淡黄色固体粉末,冲溶后呈淡乳黄色。滋味和气味:具有酥油茶特有的茶香和脂香,并具有青稞的独特香味,口感醇和微咸。组织状态:颗粒均匀,无结块,流动性,速溶性好,冲溶后无分层和明显沉淀。理化指标,水分含量≤3%,脂肪含量≦40%,蛋白质≥2%,食盐≦8%。微生物指标,细菌总数≤100cfu/g,大肠杆菌≤30MPN/100g,致病菌不得检出。
Description
技术领域
本发明属于酥油茶技术领域,尤其涉及一种全价生态保健速溶酥油茶及其制备方法。
背景技术
始有酥油茶,酥油茶有较高的营养价值,历来为藏族等兄弟民族喜爱,在其饮食生活中占有重要地位.但其风味品质,营养成份等方面研究尚属空白。酥油茶是我国藏族人民的传统食品之一,具有浓郁的民族特色和强身健体的功能,深受广大藏族同胞的喜爱。酥油茶,顾名思义就是以酥油为主要原料制作的饮品,另外还有砖茶、盐等原料,在我国藏族地区的饮食和文化中占有重要的地位。随着人们生活节奏的不断加快,市场迫切需要将这种传统方便食品进行工业化生产。
传统方法生产的酥油茶:1、茶水:茶水分含量高、易变质;2、现今流行的速溶酥油茶:采用微胶囊包埋技术,添加料了乳化性、成膜剂、β~环状糊精、阿拉伯胶、单甘脂等多种包埋材料复合材料,喷雾干燥法进行微胶囊化,该速溶酥油茶制作过程中添加不同性质人工合成材料,在破坏酥油茶投到风味物质、加工过程中的高温环境也加速度的酥油茶中仅有优秀保健功能的活性物质同时,严重的影响了天然酥油茶的保健功能成分严重退化,影响酥油茶品质。尤其茶的鲜叶中,水分约占75%,干物质为25%左右。茶叶的化学成分是由3.5%~7%的无机物和93.0%~96.5%的有机物组成。构成茶叶的有机化合物或以无机盐形式存在的基本元素有30余种,主要为碳、氢、氧、氮、磷、钾、硫、钙、镁、铁、铜、铝、锰、硼、锌、钼、铅、氯、氟、硅、钠、钴、镉、铋、锡、钛、钒等。到目前为止,茶叶中经分离、鉴定已知化合物有700多种,其中包括初级代谢蛋白质、糖类、脂肪及茶树中的二级代谢产物——多酚类、色素、茶氨酸、生物碱、芳香物质、皂甙等。茶叶中的无机化合物总称灰分,茶叶灰分(茶叶经550℃灼烧灰化后的残留物)中主要是矿物元素及其氧化物,其中大量元素有氮、磷、钾、钙、钠、镁、硫等,其他元素含量很少,称微量元素。如此大量的有益元素在添加大量人工合成原料、在长期高温环境体条件下与茶叶中大量的活性物质发生反应、不可预见的是一些反应现在还不能够清楚的描述,但破坏了酥油茶的风味、破坏了酥油茶活性物质的保健功能,存在着发生大量副反应给长期饮用者带来持续伤害的隐患。传统的酥油茶制造工艺中选用的边茶、副茶中大量的F进入酥油茶中,同时酥油中的大量有害脂肪酸同时进入酥油茶中。给长期饮用酥油茶的藏区朋友造成普遍的高脂、高氟的危害;同时,现在流行的速溶酥油茶也存在同样的问题。尤其是采用高温喷雾干燥技术的产品,将茶叶中有益的茶多酚、儿茶素宝贵有益成分大量破坏掉,大大降低酥油茶营养价值。
综上所述,传统的酥油茶制造工艺中含有大量有害脂肪酸同时进入酥油茶中,将茶叶中有益的茶多酚、儿茶素宝贵有益成分大量破坏掉,大大降低酥油茶营养价值。
发明内容
本发明的目的在于提供一种全价生态保健速溶酥油茶及其制备方法,旨在解决传统的酥油茶制造工艺中含有大量有害脂肪酸同时进入酥油茶中,将茶叶中有益的茶多酚、儿茶素宝贵有益成分大量破坏掉,大大降低酥油茶营养价值的问题。
本发明是这样实现的,一种全价生态保健速溶酥油茶的制备方法,所述全价生态保健速溶酥油茶的制备方法包括以下步骤:
步骤一,选择茶叶,在强力搅拌条件下,恒温搅拌,在恒温56度条件下保温静止,过筛出杂;
步骤二,添加环状糊精、120目青稞面粉,强力搅拌;完全乳化的液体进入胶体磨,在不高于25度的条件下,胶体磨加工;胶体磨出来的液体经过过筛出杂;
步骤三,加入经过微生物处理技术脱脂处理酥油;再次进入胶体磨加工;再次乳化的液体加入适量盐及中微量强化成分;
步骤四,再次强力搅拌后液体,放到零下36度以下深冻;进入超音速气流粉粹机,获得中空亚纳米粉末;真空包装;成品。
进一步,所述茶叶,在S/L=1:1~5,65~89℃条件下,搅拌;恒温搅拌10~30min,在恒温56度条件下保温静止5~10min,在20~80目过筛出杂。
进一步,添加3.5—12%wt环状糊精、3.5~15%120目青稞面粉,强力搅拌10~20min;完全乳化的液体进入胶体磨,在不高于25度的条件下,胶体磨加工6~18min;胶体磨出来的液体经过400~800目过筛出杂。
进一步,加入经过微生物处理技术脱脂处理酥油,添加量:0.5~8%wt;再次进入胶体磨加工5~15min。
进一步,再次强力搅拌后液体,放到零下36度以下深冻24~72小时。
本发明的另一目的在于提供一种所述全价生态保健速溶酥油茶的制备方法制备的全价生态保健速溶酥油茶,所述全价生态保健速溶酥油茶理化指标:水分含量≤3%,脂肪含量≦40%,蛋白质≥2%,食盐≦8%;微生物指标:细菌总数≤100cfu/g,大肠杆菌≤30MPN/100g,致病菌不得检出;总固形物:2.1—2.8%;多酚总量:0.09~~~0.009%wt,氨基酸总量:0.012—0.0015%wt,咖啡碱0.007~~.0012%wt。
本发明提供的全价生态保健速溶酥油茶及其制备方法,从原材料选用天然酥油、茶料,杜绝添加人工合成成分、加工工艺设计最大限度保护天然酥油茶有益、保健成分,杜绝高温工艺环境保护酥油茶活性成分;提取茶叶、酥油中有益、保健、活性成分;利用低温升华干燥技术基础上的高效纳米级高速气流粉粹组合技术,在高效低温粉碎的同时,在瞬间(不大于0.5秒)将酥油、茶叶中水分除去,获得全价生态保健速溶酥油茶。
本发明最大限度保留茶叶、酥油茶有益、保健成分,较传统工艺提高该类成分20%,较现在流行的速溶酥油茶提高50%以上;色泽:淡黄色固体粉末,冲溶后呈淡乳黄色。滋味和气味:具有酥油茶特有的茶香和脂香,并具有青稞的独特香味,口感醇和微咸。组织状态:颗粒均匀,无结块,流动性,速溶性好,冲溶后无分层和明显沉淀。理化指标,水分含量≤3%,脂肪含量≥40%,蛋白质≥2%,食盐≥8%。微生物指标,细菌总数≤100cfu/g,大肠杆菌≤30MPN/100g,致病菌不得检出。
附图说明
图1是本发明实施例提供的全价生态保健速溶酥油茶的制备方法流程图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白,以下结合实施例,对本发明进行进一步详细说明。应当理解,此处所描述的具体实施例仅仅用以解释本发明,并不用于限定本发明。
下面结合附图对本发明的应用原理作详细的描述。
本发明实施例的全价生态保健速溶酥油茶理化指标:水分含量≤3%,脂肪含量≦40%,蛋白质≥2%,食盐≦8%;微生物指标:细菌总数≤100cfu/g,大肠杆菌≤30MPN/100g,致病菌不得检出;总固形物:2.1—2.8%;多酚总量:0.09~~~0.009%wt,氨基酸总量:0.012—0.0015%iif1.5—40%wt,咖啡碱0.007~~.0012%wt。
如图1所示,本发明实施例的全价生态保健速溶酥油茶的制备方法包括以下步骤:
S101:精选合格的茶叶,气选、筛选、出湿、出杂,在S/L=1:1~5,65~89℃条件下,在强力搅拌条件下,恒温搅拌10~30min,在恒温56度条件下保温静止5~10min,在20~80目过筛出杂;
S102:添加3.5—12%wt环状糊精、3.5~15%120目青稞面粉,强力搅拌10~20min;完全乳化的液体进入胶体磨,在不高于25度的条件下,胶体磨加工6~18min;胶体磨出来的液体经过400~800目过筛出杂;
S103:加入经过微生物处理技术脱脂处理酥油,添加量:0.5~8%wt;再次进入胶体磨加工5~15min;再次乳化的液体加入适量盐及中微量强化成分;
S104:再次强力搅拌后液体,放到零下36度以下深冻24~72小时;进入超音速气流粉粹机,获得中空亚纳米粉末;真空包装;成品。
本发明的原材料选用天然酥油、茶料,杜绝添加人工合成成分、加工工艺设计最大限度保护天然酥油茶有益、保健成分,杜绝高温工艺环境保护酥油茶活性成分;提取茶叶、酥油中有益、保健、活性成分;利用低温升华干燥技术基础上的高效纳米级高速气流粉粹组合技术,在高效低温粉碎的同时,在不大于0.5秒将酥油、茶叶中水分除去,获得全价生态保健速溶酥油茶。本发明最大限度保留茶叶、酥油茶有益、保健成分,较传统工艺提高该类成分20%,较现在流行的速溶酥油茶提高50%以上;色泽:淡黄色固体粉末,冲溶后呈淡乳黄色。滋味和气味:具有酥油茶特有的茶香和脂香,并具有青稞的独特香味,口感醇和微咸。组织状态:颗粒均匀,无结块,流动性,速溶性好,冲溶后无分层和明显沉淀。理化指标,水分含量≤3%,脂肪含量≥40%,蛋白质≥2%,食盐≥8%。微生物指标,细菌总数≤100cfu/g,大肠杆菌≤30MPN/100g,致病菌不得检出。
以上所述仅为本发明的较佳实施例而已,并不用以限制本发明,凡在本发明的精神和原则之内所作的任何修改、等同替换和改进等,均应包含在本发明的保护范围之内。
Claims (6)
1.一种全价生态保健速溶酥油茶的制备方法,其特征在于,所述全价生态保健速溶酥油茶的制备方法包括以下步骤:
步骤一,选择茶叶,在强力搅拌条件下,恒温搅拌,在恒温56度条件下保温静止,过筛出杂;
步骤二,添加环状糊精、120目青稞面粉,强力搅拌;完全乳化的液体进入胶体磨,在不高于25度的条件下,胶体磨加工;胶体磨出来的液体经过过筛出杂;
步骤三,加入经过微生物处理技术脱脂处理酥油;再次进入胶体磨加工;再次乳化的液体加入适量盐及中微量强化成分;
步骤四,再次强力搅拌后液体,放到零下36度以下深冻;进入超音速气流粉粹机,获得中空亚纳米粉末;真空包装;成品。
2.如权利要求1所述的全价生态保健速溶酥油茶的制备方法,其特征在于,所述茶叶,在S/L=1:1~5,65~89℃条件下,搅拌;恒温搅拌10~30min,在恒温56度条件下保温静止5~10min,在20~80目过筛出杂。
3.如权利要求1所述的全价生态保健速溶酥油茶的制备方法,其特征在于,添加3.5—12%wt环状糊精、3.5~15%120目青稞面粉,强力搅拌10~20min;完全乳化的液体进入胶体磨,在不高于25度的条件下,胶体磨加工6~18min;胶体磨出来的液体经过400~800目过筛出杂。
4.如权利要求1所述的全价生态保健速溶酥油茶的制备方法,其特征在于,加入经过微生物处理技术脱脂处理酥油,添加量:0.5~8%wt;再次进入胶体磨加工5~15min。
5.如权利要求1所述的全价生态保健速溶酥油茶的制备方法,其特征在于,再次强力搅拌后液体,放到零下36度以下深冻24~72小时。
6.一种如权利要求1所述全价生态保健速溶酥油茶的制备方法制备的全价生态保健速溶酥油茶,其特征在于,所述全价生态保健速溶酥油茶理化指标:水分含量≤3%,脂肪含量≦40%,蛋白质≥2%,食盐≦8%;微生物指标:细菌总数≤100cfu/g,大肠杆菌≤30MPN/100g,致病菌不得检出;总固形物:2.1—2.8%;多酚总量:0.09~~~0.009%wt,氨基酸总量:0.012—0.0015%iif1.5—40%wt,咖啡碱0.007~~.0012%wt。
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CN1117798A (zh) * | 1995-06-29 | 1996-03-06 | 北京市食品研究所 | 速溶酥油茶及其制作工艺 |
CN1137351A (zh) * | 1995-06-08 | 1996-12-11 | 徐卫东 | 速溶酥油茶及其加工工艺 |
CN101238841A (zh) * | 2008-03-10 | 2008-08-13 | 赖茂林 | 花粉果奶茶及其制备方法 |
CN102028054A (zh) * | 2010-11-10 | 2011-04-27 | 西藏天麦力健康品有限公司 | 一种青稞速溶油茶及其制备方法 |
CN102919471A (zh) * | 2012-11-19 | 2013-02-13 | 西华大学 | 一种酥油青稞茶及其制备方法 |
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CN1137351A (zh) * | 1995-06-08 | 1996-12-11 | 徐卫东 | 速溶酥油茶及其加工工艺 |
CN1117798A (zh) * | 1995-06-29 | 1996-03-06 | 北京市食品研究所 | 速溶酥油茶及其制作工艺 |
CN101238841A (zh) * | 2008-03-10 | 2008-08-13 | 赖茂林 | 花粉果奶茶及其制备方法 |
CN102028054A (zh) * | 2010-11-10 | 2011-04-27 | 西藏天麦力健康品有限公司 | 一种青稞速溶油茶及其制备方法 |
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