CN106616848A - Green tea seasoning salt production method - Google Patents
Green tea seasoning salt production method Download PDFInfo
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 78
- 150000003839 salts Chemical class 0.000 title claims abstract description 53
- 235000009569 green tea Nutrition 0.000 title claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000013616 tea Nutrition 0.000 claims abstract description 69
- 239000000843 powder Substances 0.000 claims abstract description 19
- 241000196324 Embryophyta Species 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 8
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 8
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 6
- 239000003765 sweetening agent Substances 0.000 claims abstract description 6
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- 238000000227 grinding Methods 0.000 claims abstract description 5
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000002253 acid Substances 0.000 claims description 7
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 229910000019 calcium carbonate Inorganic materials 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- HEBKCHPVOIAQTA-NGQZWQHPSA-N d-xylitol Chemical group OC[C@H](O)C(O)[C@H](O)CO HEBKCHPVOIAQTA-NGQZWQHPSA-N 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 238000011161 development Methods 0.000 abstract description 4
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- 239000000463 material Substances 0.000 abstract description 2
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- 230000035622 drinking Effects 0.000 abstract 1
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- 235000000173 Camellia sinensis var sinensis Nutrition 0.000 description 3
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- 241000894007 species Species 0.000 description 3
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 2
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- -1 flavanol compound Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000000811 xylitol Substances 0.000 description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 2
- 235000010447 xylitol Nutrition 0.000 description 2
- 229960002675 xylitol Drugs 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
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- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
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- 150000004676 glycans Chemical class 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 238000005213 imbibition Methods 0.000 description 1
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- 229910052640 jadeite Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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- 238000011275 oncology therapy Methods 0.000 description 1
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- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
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- 238000012552 review Methods 0.000 description 1
- 229930000044 secondary metabolite Natural products 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 235000015170 shellfish Nutrition 0.000 description 1
- 230000011869 shoot development Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- BPJYAXCTOHRFDQ-UHFFFAOYSA-L tetracopper;2,4,6-trioxido-1,3,5,2,4,6-trioxatriarsinane;diacetate Chemical compound [Cu+2].[Cu+2].[Cu+2].[Cu+2].CC([O-])=O.CC([O-])=O.[O-][As]1O[As]([O-])O[As]([O-])O1.[O-][As]1O[As]([O-])O[As]([O-])O1 BPJYAXCTOHRFDQ-UHFFFAOYSA-L 0.000 description 1
- 229940026510 theanine Drugs 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a green tea seasoning salt production method. Particularly, the method comprises the steps as follows: picking tender shoots with one bud and three or four leaves of summer and autumn tea trees, spreading the tender shoots until the surfaces of the tea leaves are water-free, spraying a green-preserving agent, then spreading the tea leaves until the surfaces are water-free, performing steam fixation for 2-3 min, spreading and cooling the tea leaves, putting the tea leaves in an oven at 85-90 DEG C, and baking the tea leaves until the water content is 3%-5%; crushing the dried tea leaves in a plant crusher and sieving the crushed tea leaves by a 40-mesh sieve to obtain tea powder; mixing the tea powder with refined salt in a mass ratio of 9:1, adding 6%-8% of a sweetener and 1%-1.5% of an acidulant, mixing the materials uniformly, and performing superfine grinding to obtain green tea seasoning salt. The superfine green tea powder is added to the salt to change 'tea drinking' into 'tea eating', and accordingly, the flavor of the edible salt is improved, nutrition of the salt is increased, the domestic sale of the tea can be expanded, summer and autumn tea is fully used, the nutritional value of the edible salt is improved, and the method is of great significance to the development and utilization of tea and salt resources in China.
Description
Technical field
The present invention relates to a kind of preparation method of edible salt, particularly a kind of preparation method of green tea seasoning salt.
Background technology
Chinese Salt Industry is with a long history, and China is the maximum country of global crude salt production capacity and yield, and China's crude salt is produced within 2015
Amount is at 60,000,000 tons or so, wherein have about 1,0,000,000 tons of preparations for being used for salt.After China's entry into the World Trade Organization, only cigarette
Grass and salt carry out franchise, and because product salt trans-regional can not circulate, the yield and price of product are also subject to control, so various places
Salt making enterprises do not have power to carry out the research and development of Variety Salt, compare a feast for the eyes salt species of other countries, Salt in China is big
Mostly packed iodizedsalt, the species of salt is rare, it is impossible to meet the growing demand of consumer.On January 1st, 2017 opens
Begin, China implements salt and changes, salt changes Center for architecture to abrogate salt industry franchise, it is allowed to which social capital enters salt industry, the valency of salt product
Lattice decontrol government control, are independently determined according to cost, quality and supply and demand situation by enterprise.So salt changes after scheme implementation, salt
The price of product has acute variation, and salt making enterprises are also required to diversify to attract consumer.
Tea is one of big beverage in the world three.China is the country for utilizing and producing tea at first, and tealeaves is the important Jing of China
Ji crop, China agricultural and foreign trade in all occupy very important status, while tealeaves be also China Hills and
One of southwest peasant programme and the pillar industry increased the state tax revenue.At present, China's Tea planting area output is equal
For the first in the world, in the last few years, the change of China's tea product structure result in Famous High-quality Tea yield and rise substantially, and the low and middle-grade autumns in summer
Tea because of its impact that matter price difference is low and market outlet is not smooth, so as to cause have a large amount of low and middle-grade raw materials not had every year
The utilization of effect, has had a strong impact on the economic benefit of tea grower and has produced tea enthusiasm.Along with substantial amounts of rural laborer turns to city
Move, cause to pluck work shortage, pay rise is rapid, causes Summer-autumn tea profit margin narrow and small, and input and output are disproportionate, much
There is tea grower and whole year only adopts the present situation of a last month of spring tea in area, makes Tea Production present showing for " spring being busy, Xia Song, autumn are not busy, the winter dissipates "
As causing a large amount of losses and waste of Summer-autumn tea resource.
The content of the invention
The technical problem to be solved is, for a large amount of losses and waste of existing Summer-autumn tea resource, and food
It is single with salt species, there is provided a kind of method that utilization Summer-autumn tea makes green tea seasoning salt.
To solve above-mentioned technical problem, the technical solution used in the present invention is：A kind of preparation method of green tea seasoning salt, its
Comprise the following steps：
A, pluck that Summer-autumn tea tree is tender sends the leaf of a bud three or four, spread to tea blade surface it is anhydrous after, spray green keeping agent, then spread to tea
Blade surface is anhydrous, after steam beating 2-3min, tealeaves piece is spread to be put into 85-90 DEG C of baking oven and be dried to water content after cooling is
3%-5%；
B, the tealeaves piece of drying is put into plant pulverizer crushing, cross 40 mesh sieves, obtain tea powder；
C, tea powder and purified salt are pressed into 9:1 quality proportioning mixing, and it is equal to add sweetener 6%-8%, acid 1%-1.5% mixing
Even, Jing ultramicro grindings are obtained final product.
The sweetener is xylitol, and the acid is the equal proportion mixture of citric acid and malic acid.
Step a is specially：Pluck that Summer-autumn tea tree is tender sends the leaf fresh leaf of a bud three or four in autumn, spread 3-4 hours to leaf
Piece surface is anhydrous, then sprays calcium carbonate of the mass fraction for 1%-3% as green keeping agent, then spreads, steam anhydrous to blade surface
The 2min that completes change colour to blade and leaf stalk folding and it is continuous, spread to cooling and be put into baking oven, 85 DEG C -90 DEG C are dried to water content and are
3%-5%。
Step b is specially：The crushing of plant pulverizer is put into after the tea blade cooling of drying, 40 mesh sieves are crossed after crushing.
Ultramicro grinding uses the YSC-701 that Beijing Yanshan Mountain Zheng De plant equipment Co., Ltd produces in step c
Micronizer.
The present invention carries out ultramicro grinding production ultrafine green tea powder after mixing with purified salt using the leaf of a bud three or four of Summer-autumn tea.
The utilization of ultrafine green tea powder can increase the exploitation to Summer-autumn tea, improve the annual production in tea place, transfer the enthusiasm of tea grower, realize
Tea grower increases income, Tea Industry synergy.Summer-autumn tea used in the present invention can be adopted using machine, can effectively alleviate labour's contradiction in short supply,
Reduction input cost.Research shows that the shoot development rule of the tea tree plucked is affected by plucking round, with picking wheel
Secondary increase, the quantity of And Development of Tea Shoot also can be with increase, so as to increase tea yield.Through the And Development of Tea Shoot plucked, its life
Long-term to shorten, the interval time between round also shortens therewith, makes the fluffy face of tea tree neat, contributes to tea tree safe overwintering and prevents down
Cold spell in spring.
The ultrafine green tea powder of present invention production in addition to the mouthfeel of tempting fragrance and uniqueness, Tea Polyphenols in tea, tea albumen,
Tea polysaccharide, caffeine, the acid of tea oxygen, Tea Pigment etc. are all with health role.Tea polyphenols material constitutes about the 25% of dry weight of tea leaves,
It is that content is most abundant in tealeaves, most distinctive secondary metabolite, including catechin, phenolic acid class, flavanol compound, pattern
Compounds such as glycoside, flavonols, flavones etc., its health-care efficacy also more extensive including anti-oxidant, anticancer of research,
Preventing and treating cardiovascular and cerebrovascular disease, radiation proof, antiviral, antibacterial, preventing decayed tooth shield tooth, preventing and treating routed scrofula, antiallergy etc., and it is another kind of in tealeaves
Then there is special composition theanine protection nerve cell to improve the effect such as curative effect of learning ability and hypermnesia cancer therapy drug.
Though tealeaves Mineral Elements in Jadeite Shellfish content is few, particularly significant to human body.
Traditional tea-making can not completely extract the functional component in tealeaves, some vitamin and the overwhelming majority
Protein, carbohydrate, carrotene and part mineral matter etc. are all stayed in tea grounds, therefore its health care active ingredient is utilized
Rate is relatively low.And the ultrafine green tea powder of the present invention adopts relatively thick old fresh leaf for raw material, through special technique by ultrafine green tea powder
Green tea seasoning salt is made with purified salt hybrid process, successfully " will have tea " is changed into " eating tea ", and by Experimental comparison ultra micro is found
Higher than the dry tea powder of 40 mesh, super fine tea powder can not only improve the local flavor of edible salt increases battalion therein to water extraction content in tea powder
Support, and it is domestic to expand tealeaves, make full use of Summer-autumn tea, and improve the nutritive value of edible salt, to development and using China's tea
Leaf is significant with salts resources, and tealeaves has stronger water imbibition, makes and can prevent after green tea seasoning salt seasoning salt
Caking, keeps the pulverulence that its is loose.
The quality characteristic of ultrafine green tea powder of the present invention can be summarized as：Color and luster is green, particle is thin, in good taste.The life of super fine tea powder
Product can not only promote Summer-autumn tea to develop, and improve tea place annual production, and increased the local flavor and health-care efficacy of edible salt.
Specific embodiment
Embodiment 1：
In autumn（On October 8th, 2016）In Hunan Inst. of Tea（Changsha, Hunan high bridge town）Pluck strain 94-1 mono-
Bud three, 7 jin of four leaf fresh leaf, spread that 3-4 hours are anhydrous to surface, then spray the calcium carbonate of 1%-3% as green keeping agent, then spread to
Surface is anhydrous.Steam beating 2-3min to blade change colour and leaf stalk folding and it is continuous, spread to cooling and be put into baking oven, 85 DEG C -90
DEG C it is dried to foot dry, i.e., water content is 3%-5%.The crushing of plant pulverizer is placed into after dry tea cooling, 40 mesh sieves are crossed after crushing, obtain tea
Powder.Tea powder and purified salt are pressed into 9:1 mass ratio mixing, then with sweetener（Xylitol, addition is 6%-8%）, acid（Lemon
Lemon acid：Malic acid=1:1（Quality）, addition is 1%-1.5%）It is well mixed, and is put into micronizer crushing and obtains final product.Ultra micro
Pulverizer is the YSC-701 micronizers of Beijing Yanshan Mountain Zheng De plant equipment Co., Ltd production.
10% is accounted for according to fragrance, taste accounts for 70%, and color accounts for 20% to give a mark, it is laggard by 10 professional sensory reviews
Row marking is evaluated, 95 points of average.
It follows that green tea seasoning salt color and luster is green in vain made by the present invention, and it is homogeneous in powder, it is soluble in water,
Its aqueous solution has the fresh refreshing mouthfeel of green tea, and taste is fresh salty strong, aroma of pure delicate fragrance, and the salty of edible salt is not only retained very well
Taste further increases the exclusive taste of tealeaves and fragrance.
Claims (5)
1. a kind of preparation method of green tea seasoning salt, it is characterised in that comprise the following steps：
A, pluck that Summer-autumn tea tree is tender sends the leaf of a bud three or four, spread to tea blade surface it is anhydrous after, spray green keeping agent, then spread to tea
Blade surface is anhydrous, after steam beating 2-3min, tealeaves piece is spread to be put into 85-90 DEG C of baking oven and be dried to water content after cooling is
3%-5%；
B, the tealeaves piece of drying is put into plant pulverizer crushing, cross 40 mesh sieves, obtain tea powder；
C, tea powder and purified salt are pressed into 9:1 quality proportioning mixing, and it is equal to add sweetener 6%-8%, acid 1%-1.5% mixing
Even, Jing ultramicro grindings are obtained final product.
2. the preparation method of a kind of green tea seasoning salt according to claim 1, it is characterised in that the sweetener is wood sugar
Alcohol, the acid is the equal proportion mixture of citric acid and malic acid.
3. the preparation method of a kind of green tea seasoning salt according to claim 1, it is characterised in that step a is specially：
Pluck that Summer-autumn tea tree is tender sends the leaf fresh leaf of a bud three or four in autumn, it is anhydrous to blade surface to spread 3-4 hours, then sprays mass fraction
For 1%-3% calcium carbonate as green keeping agent, then spread it is anhydrous to blade surface, steam beating 2min to blade change colour and leaf stalk folding
And it is continuous, spread to cooling and be put into baking oven, 85 DEG C -90 DEG C are dried to water content for 3%-5%.
4. the preparation method of a kind of green tea seasoning salt according to claim 1, it is characterised in that step b is specially：
The crushing of plant pulverizer is put into after the tea blade cooling of drying, 40 mesh sieves are crossed after crushing.
5. a kind of preparation method of green tea seasoning salt according to claim 1, it is characterised in that ultra micro in step c
Crushing uses the YSC-701 micronizers that Beijing Yanshan Mountain Zheng De plant equipment Co., Ltd produces.
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| CN201611242665.9A CN106616848A (en) | 2016-12-29 | 2016-12-29 | Green tea seasoning salt production method |
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| Application Number | Priority Date | Filing Date | Title |
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Family
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2016
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| CN1656910A (en) * | 2005-03-09 | 2005-08-24 | 中国农业科学院茶叶研究所 | Processing method of ultrafine green tea powder |
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| 胡付照: "《习茶概要》", 30 September 2013, 中国财富出版社 * |
| 黄梅丽等: "《食品色香味化学》", 31 March 2008, 中国轻工业出版社 * |
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