CN106615369A - Fruit-tea solid beverage prepared by ultramicro Liupu tea powder and preparation method thereof - Google Patents
Fruit-tea solid beverage prepared by ultramicro Liupu tea powder and preparation method thereof Download PDFInfo
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- CN106615369A CN106615369A CN201611189672.7A CN201611189672A CN106615369A CN 106615369 A CN106615369 A CN 106615369A CN 201611189672 A CN201611189672 A CN 201611189672A CN 106615369 A CN106615369 A CN 106615369A
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- Prior art keywords
- powder
- tea
- fruit
- ultra micro
- fort tea
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention provides fruit-tea solid beverage prepared by ultramicro Liupu tea powder. The fruit-tea solid beverage comprises ultramicro Liupu tea powder, fruit powder, and soluble soybean polysaccharide. The prepared ultramicro Liupu tea powder and fruit powder and the soluble soybean polysaccharide are prepared to be solid fruit-tea under the specific condition by the preparation method. Novel technologies are integrated in the preparation method. The tea raw material is refrigerated and treated by dry ice, so the loss of the heat-sensitive nutritional ingredients in the tea by the thermodynamic activity is reduced or avoided in the superfine grinding process. The dry ice kept in the pore spaces of the superfine tea powder is good for the long-term storage of the tea powder. The soluble soybean polysaccharide and the high-pressure homogeneity treatment are good for stability of the solid beverage in the drinking process. The preparation method is different from the original method of extracting the tea soup or tea juice from the tea as the raw material, the superfine tea powder is directly used for developing the fruit-tea, the nutrient ingredients in the tea are reserved totally, the extraction process step is eliminated, and the production cost is reduced.
Description
Technical field
The invention belongs to field of deep tea processing technology, and in particular to the fruit tea solid that a kind of fort tea powder of ultra micro six makes
Beverage and preparation method thereof.
Background technology
Traditional tea is mainly drunk with brewing mode, and the utilization rate of active components in tealeaves is low, substantial amounts of biochemical activity thing
Matter remained in and be dropped in tea grounds.Super fine tea powder maintains the integrality and functional activity of tealeaves nutrient content, the ratio table of powder
Area and porosity increase, and the stripping quantity and dissolution rate of component content also increase accordingly；Its particle diameter is little, the Tea Polyphenols that contains,
The functional components such as theanine, tea polysaccharide are easily absorbed by the body, tealeaves of the nutritive value far above Instant Drinks mode.Such as in the hole of micro mist
A certain amount of CO is accommodated in chamber2And N2Can also extend the shelf life.Super fine tea powder have occurred in the commodity such as facial mask, toothpaste and cake,
In the traditional foods such as ice cream.Exploitation super fine tea powder, has expanded the further technological processing way of tealeaves, greatly improves the economy of tealeaves
Value and resources effective utilization, meet modern people to health, safety, the demand of nutraceutical.
Six fort tea are post-fermented teas, and its Appearance color is dark brown, and soup look is red dense bright, flavour alcohol and tasty and refreshing, and fragrance alcohol is old, point
For compressed tea and loose tea.Occupy an leading position in Hongkong market before the phase at the beginning of the fifties in last century, in Guangdong and Guangxi Provinces and Hongkong and Macro and the southeast
High reputation is enjoyed in sub- various places, at present, very few with regard to the deep process technology and product of six fort tea, and this is highly detrimental to six fort tea and produces
The sustainable development of industry.
China's beverage industry quickly grows, but in recent years, the growth of beverage industry gently even tends to descending, and beverage is produced
Into common recognition, more nutrition, diversification, the beverage products of high added value are to meet consumption upgrade requirement to innovation, the raising quality of product
Inevitable requirement.Super fine tea powder is directly developed into into solid beverage, the peculiar flavour of tealeaves can be given full play to, while giving product
Physiological effect effect, promotes the products innovation and upgrading of tea industry and beverage industry.
The content of the invention
The present invention provides a kind of fruit tea solid beverage that fort tea powder makes of utilization ultra micro six, and super fine tea powder is directly developed
Into solid beverage, the peculiar flavour of tealeaves can be given full play to, while giving product Physiological effect effect.
The concrete technical scheme of the present invention is as follows：
The fruit tea solid beverage that a kind of fort tea powder of ultra micro six makes, including the fort tea tea powder of ultra micro six, fruit powder, soluble soybean be more
Sugar；The fort tea powder of the ultra micro six, fruit powder mass ratio are 1：0.5-4.4；The soluble soybean polysaccharide quality is the fort tea of ultra micro six
The 0.6-4.0% of powder and fruit powder quality sum.
The fruit powder is in lemon powder, shaddock powder, orange powder, apple powder, grape fruit powder, peach powder, strawberry powder or orange powder
Any one.
The present invention also provides a kind of method for preparing the solid fruit tea that the above-mentioned fort tea powder of ultra micro six makes, and step is such as
Under：1）Using six fort tea as tea raw material, Jing after mechanical coarse crushing, place after 0.5-5.5 hours under the conditions of -3 DEG C to 15 DEG C
Crushed with airslide disintegrating mill again, be ground into the powder of 300-1500 mesh fineness, obtain the fort tea powder of ultra micro six；In crushing process
Addition food-grade dry ice, per the fort tea of double centner coarse crushing six 0.7-7.0 kilogram of food-grade dry ice is added；
2）The fort tea powder of ultra micro six, fruit powder and water are taken, with 1：0.5-4.4：The mass ratio mixing of 18-200, mechanical agitation is mixed,
Obtain the mixed liquor 1 of six fort tea powders and fruit powder；
3）In the mixed liquor 1 of step 2, adding according to the ratio of the fort tea powder of ultra micro six and the 0.6-4.0% of fruit powder quality sum can
Dissolubility soybean polyoses, mechanical agitation is mixed, and obtains new mixed liquor 2；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization；The homogeneous mixed liquor concentration of acquisition is laggard
Row is spray-dried or freeze-drying, obtains final product solid fruit tea.
The fruit powder is in lemon powder, shaddock powder, orange powder, apple powder, grape fruit powder, peach powder, strawberry powder or orange powder
Any one.
Described 4）The processing pressure of mesohigh homogenizer is 10MPa-90MPa.
The present invention Advantageous Effects be：（1）Technology integrated innovation：Tea raw material refrigerate and dry ice process, reduce or
Avoid loss of the thermodynamic activity during ultramicro grinding to the thermal sensitivity nutrient content in tealeaves；Dry ice（CO2）Remain in
In the vestibule of super fine tea powder powder, be conducive to the long-term storage of tea powder；Soluble soybean polysaccharide, high-pressure homogeneous process are conducive to solid
Stability of the body beverage during Instant Drinks；（2）It is different from and millet paste or tea juice is extracted from tealeaves as raw material, directly using super
Micro- tea powder develops fruit tea, and the nutrient content in tealeaves is able to full price reservation, and reduces extraction process link, so as to reduce
Production cost.
Specific embodiment
Embodiment 1
1）Using the fort tea of double centner six as tea raw material, Jing after mechanical coarse crushing, after placing 5.5 hours under the conditions of -3 DEG C again
Crushed with airslide disintegrating mill, be ground into the powder of 300-1500 mesh fineness, obtain the fort tea powder of ultra micro six；Add in crushing process
Plus 0.7 kilogram of food-grade dry ice；
2）By the upper step gained fort tea powder of ultra micro six, orange powder and water, with 1：0.5：18 mass ratio mixing, mechanical agitation is mixed
It is even, obtain the mixed liquor 1 of six fort tea powders and orange powder；
3）In the mixed liquor 1 of step 2, add according to the 0.6% of the fort tea powder of ultra micro six and orange powder quality sum ratio solvable
Property soybean polyoses, mechanical agitation mixes, and obtains new mixed liquor 2；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization, and the processing pressure of high pressure homogenizer is
90MPa；It is spray-dried or freeze-drying after the homogeneous mixed liquor concentration of acquisition, is obtained final product orange solid fruit tea.
Embodiment 2
1）Using the fort tea of double centner six as tea raw material, Jing after mechanical coarse crushing, after placing 0.5 hour under the conditions of 15 DEG C again
Crushed with airslide disintegrating mill, be ground into the powder of 300-1500 mesh fineness, obtain the fort tea powder of ultra micro six；Add in crushing process
Plus 7.0 kilograms of food-grade dry ice；
2）By the upper step gained fort tea powder of ultra micro six, lemon powder and water, with 1：4.4：200 mass ratio mixing, mechanical agitation is mixed
It is even, obtain the mixed liquor 1 of six fort tea powders and lemon powder；
3）In the mixed liquor 1 of step 2, add according to the 4.0% of the fort tea powder of ultra micro six and lemon powder quality sum ratio solvable
Property soybean polyoses, mechanical agitation mixes, and obtains new mixed liquor 2；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization, and the processing pressure of high pressure homogenizer is
10MPa；It is spray-dried or freeze-drying after the homogeneous mixed liquor concentration of acquisition, is obtained final product lemon solid fruit tea.
Embodiment 3
1）Using six fort tea as tea raw material, Jing after mechanical coarse crushing, air-flow crushing is used again after placing 3 hours under the conditions of 6 DEG C
Machine is crushed, and is ground into the powder of 300-1500 mesh fineness, obtains the fort tea powder of ultra micro six；Add food-grade in crushing process to do
Ice, per the fort tea of double centner coarse crushing six 4 kilograms of food-grade dry ice are added；
2）By the upper step gained fort tea powder of ultra micro six, orange powder and water, with 1：2.5：100 mass ratio mixing, mechanical agitation is mixed
It is even, obtain the mixed liquor 1 of six fort tea powders and orange powder；
3）In the mixed liquor 1 of step 2, add according to the 2.3% of the fort tea powder of ultra micro six and orange powder quality sum ratio solvable
Property soybean polyoses, mechanical agitation mixes, and obtains new mixed liquor 2；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization, and the processing pressure of high pressure homogenizer is
50MPa；It is spray-dried or freeze-drying after the homogeneous mixed liquor concentration of acquisition, is obtained final product orange solid fruit tea.
It should be appreciated that the part that this specification is not elaborated belongs to prior art.
It should be appreciated that the above-mentioned description for preferred embodiment is more detailed, therefore can not be considered to the present invention
The restriction of scope of patent protection, one of ordinary skill in the art is wanting under the enlightenment of the present invention without departing from right of the present invention
Under seeking protected ambit, replacement can also be made or deformed, be each fallen within protection scope of the present invention, it is of the invention
Scope is claimed should be defined by claims.
Claims (5)
1. the fruit tea solid beverage that a kind of fort tea powder of ultra micro six makes, it is characterised in that：Including the fort tea tea powder of ultra micro six, fruit
Powder, soluble soybean polysaccharide；The fort tea powder of the ultra micro six, fruit powder mass ratio are 1：0.5-4.4；The soluble soybean polysaccharide matter
Measure the 0.6-4.0% for the fort tea powder of ultra micro six and fruit powder quality sum.
2. the solid fruit tea that the fort tea powder of ultra micro as claimed in claim 1 six makes, it is characterised in that：The fruit powder is lemon
Any one in lemon powder, shaddock powder, orange powder, apple powder, grape fruit powder, peach powder, strawberry powder or orange powder.
3. a kind of method for preparing the solid fruit tea that the fort tea powder of ultra micro as claimed in claim 1 six makes, it is characterised in that：
Step is as follows：1）Using six fort tea as tea raw material, Jing after mechanical coarse crushing, under the conditions of -3 DEG C to 15 DEG C 0.5-5.5 is placed
Again the powder of 300-1500 mesh fineness is ground into airslide disintegrating mill crushing after hour, is obtained the fort tea powder of ultra micro six；Crush
During add food-grade dry ice, add 0.7-7.0 kilogram of food-grade dry ice per the fort tea of double centner coarse crushing six；
2）The fort tea powder of ultra micro six, fruit powder and water are taken, with 1：0.5-4.4：The mass ratio mixing of 18-200, mechanical agitation is mixed,
Obtain the mixed liquor 1 of six fort tea powders and fruit powder；
3）In the mixed liquor 1 of step 2, adding according to the ratio of the fort tea powder of ultra micro six and the 0.6-4.0% of fruit powder quality sum can
Dissolubility soybean polyoses, mechanical agitation is mixed, and obtains new mixed liquor 2；
4）The mixed liquor 2 that step 3 is obtained injects high pressure homogenizer carries out homogenization；The homogeneous mixed liquor concentration of acquisition is laggard
Row is spray-dried or freeze-drying, obtains final product solid fruit tea.
4. preparation method as claimed in claim 3, it is characterised in that：The fruit powder is lemon powder, shaddock powder, orange powder, apple
Any one in fruit powder, grape fruit powder, peach powder, strawberry powder or orange powder.
5. preparation method as claimed in claim 3, it is characterised in that：Described 4）The processing pressure of mesohigh homogenizer is
10MPa-90MPa。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189672.7A CN106615369A (en) | 2016-12-21 | 2016-12-21 | Fruit-tea solid beverage prepared by ultramicro Liupu tea powder and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189672.7A CN106615369A (en) | 2016-12-21 | 2016-12-21 | Fruit-tea solid beverage prepared by ultramicro Liupu tea powder and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106615369A true CN106615369A (en) | 2017-05-10 |
Family
ID=58833343
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611189672.7A Pending CN106615369A (en) | 2016-12-21 | 2016-12-21 | Fruit-tea solid beverage prepared by ultramicro Liupu tea powder and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642170A (en) * | 2009-07-17 | 2010-02-10 | 华南农业大学 | Method for pulverizing tea |
| CN102669328A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Health fruit-flavored tea and making method thereof |
| CN103549015A (en) * | 2013-11-18 | 2014-02-05 | 北京三力源食品商贸有限公司 | Ugine sport nutrition milk tea powder and preparation method thereof |
| CN104041618A (en) * | 2014-07-05 | 2014-09-17 | 余芳 | Preparation method of abiu tea |
| CN104095220A (en) * | 2013-04-11 | 2014-10-15 | 雅安硕博科技开发有限责任公司 | Instant tea paste |
| CN104413201A (en) * | 2013-08-27 | 2015-03-18 | 哈尔滨商业大学 | Natural and instant Fagopyrum tataricum milk tea and preparation method thereof |
-
2016
- 2016-12-21 CN CN201611189672.7A patent/CN106615369A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101642170A (en) * | 2009-07-17 | 2010-02-10 | 华南农业大学 | Method for pulverizing tea |
| CN102669328A (en) * | 2012-04-24 | 2012-09-19 | 安徽恋尚你食品有限公司 | Health fruit-flavored tea and making method thereof |
| CN104095220A (en) * | 2013-04-11 | 2014-10-15 | 雅安硕博科技开发有限责任公司 | Instant tea paste |
| CN104413201A (en) * | 2013-08-27 | 2015-03-18 | 哈尔滨商业大学 | Natural and instant Fagopyrum tataricum milk tea and preparation method thereof |
| CN103549015A (en) * | 2013-11-18 | 2014-02-05 | 北京三力源食品商贸有限公司 | Ugine sport nutrition milk tea powder and preparation method thereof |
| CN104041618A (en) * | 2014-07-05 | 2014-09-17 | 余芳 | Preparation method of abiu tea |
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Application publication date: 20170510 |