CN106665945A - Solid fruit tea drink made of ultramicro yellow tea powder and making method of solid fruit tea drink - Google Patents
Solid fruit tea drink made of ultramicro yellow tea powder and making method of solid fruit tea drink Download PDFInfo
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- CN106665945A CN106665945A CN201611189595.5A CN201611189595A CN106665945A CN 106665945 A CN106665945 A CN 106665945A CN 201611189595 A CN201611189595 A CN 201611189595A CN 106665945 A CN106665945 A CN 106665945A
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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
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Abstract
The invention provides a solid fruit tea drink made of ultramicro yellow tea powder and a making method of the solid fruit tea drink. The solid fruit tea drink comprises components, namely, ultramicro yellow tea powder, fruit powder and soluble soybean polysaccharide. The making method comprises a step of making the solid fruit tea from the ultramicro yellow tea powder, the fruit powder and the soluble soybean polysaccharide under certain conditions. The process technique of the solid fruit tea drink is integrated and innovative, that is, a tea leaf raw material is refrigerated and treated with dry ice, so that consumption of heat-sensitive nutrient components in tea leaves by thermal action in the ultramicro crushing process can be reduced or avoided; the dry ice is retained in pore cavities of ultramicro yellow tea powder particles, so that the tea powder can be preserved for a long time; due to high-pressure homogenization treatment on the soluble soybean polysaccharide, the stability of the solid drink in the brewing process can be facilitated; different from a method that a tea decoction or tea juice is extracted from the tea leaves as raw materials, the making method directly adopts the ultramicro yellow tea powder to develop the fruit tea, so that the nutrient components in the tea leaves can be completely retained, extraction process procedures can be reduced, and thus the production cost can be lowered.
Description
Technical field
The invention belongs to field of deep tea processing technology, and in particular to the fruit tea solid drink that a kind of ultra micro yellow tea powder makes
Material and preparation method thereof.
Background technology
Traditional tea is mainly drunk with brewing mode, and the utilization rate of active components in Folium Camelliae sinensis is low, substantial amounts of biochemical activity thing
Matter remained in and be dropped in tea grounds.Super fine tea powder maintains the integrity and functional activity of Folium Camelliae sinensis nutritional labeling, 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 contain,
The functional components such as theanine, tea polysaccharide are easily absorbed by the body, Folium Camelliae sinensis of the nutritive value far above Instant Drinks mode.Such as in the hole of micropowder
A certain amount of CO is accommodated in chamber2And N2Can also extend the shelf life.Super fine tea powder have occurred in the article of everyday use such as facial film, toothpaste and cake,
In the traditional foods such as ice cream.Exploitation super fine tea powder, has expanded the further technological processing way of Folium Camelliae sinensis, greatly improves the economy of Folium Camelliae sinensis
Value and resources effective utilization, meet modern people to health, safety, the demand of nutraceutical.
Yellow tea belongs to light fermented tea, there is fresh fragrant, flavour alcohol and sweet and tasty unique perfume mouthfeel." vexed Huang " technique is to form Huang
Tea uniqueness " SANHUANG " quality（Dry tea is golden yellow, soup look is apricot yellow, leaf bottom is light yellow）Key, Polyphenols, polysaccharide, protein, leaf in leaf
There is the serial reactiones such as oxidation, cracking, hydrolysis in verdazulene etc., chlorophyll falls sharply, and accumulates simple catechin, the solubility of high level
The quality components such as sugar, free amino acid, and a small amount of theaflavin is formed, these composition transfers constitute the special colour generation thing of yellow tea
Matter, taste compound and aromatic substance.
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 Folium Camelliae sinensis can be given full play to, while giving product
Physiological regulation effect, promotes the products innovation and upgrading of tea industry and beverage industry.
The content of the invention
The present invention provides the fruit tea solid beverage that a kind of utilization ultra micro yellow tea powder makes, and super fine tea powder is directly developed into
Solid beverage, can give full play to the peculiar flavour of Folium Camelliae sinensis, while giving product physiological regulation effect.
The concrete technical scheme of the present invention is as follows：
The fruit tea solid beverage that a kind of ultra micro yellow tea powder makes, including ultra micro yellow tea tea powder, fruit powder, soluble soybean polysaccharide；
The ultra micro yellow tea powder, fruit powder mass ratio are 1：0.6-4.5；The soluble soybean polysaccharide quality is ultra micro yellow tea powder and fruit powder
The 0.18-4.8% of quality sum.
The fruit powder is Fructus Citri Limoniae powder, shaddock powder, Fructus Musae powder, pears powder, Fructus Citri tangerinae powder, apple powder, grape fruit powder, peach powder, Fructus Fragariae Ananssae powder
Or any one in orange powder.
The present invention also provides a kind of method for preparing the solid fruit tea that above-mentioned ultra micro yellow tea powder makes, and step is as follows：
1）Using yellow tea as tea raw material, Jing after mechanical coarse pulverization, place under the conditions of -8 DEG C to 10 DEG C after 0.5-5.5 hours and use gas again
Stream pulverizer is crushed, and is ground into the powder of 350-1600 mesh fineness, obtains ultra micro yellow tea powder；Add food in crushing process
Level dry ice, per double centner coarse pulverization yellow tea 0.6-8.0 kilogram of food stage dry ice is added；
2）Ultra micro yellow tea powder, fruit powder and water are taken, with 1：0.6-4.5：The mass ratio mixing of 30-310, mechanical agitation is mixed, obtained
Obtain the mixed liquor 1 of yellow tea powder and fruit powder；
3）In the mixed liquor 1 of step 2, adding according to the ratio of ultra micro yellow tea powder and the 0.18-4.8% of fruit powder quality sum can
Dissolubility soybean polysaccharide, 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 intimate mixing liquid concentration of acquisition is laggard
Row is spray-dried or lyophilization, obtains final product solid fruit tea.
The fruit powder is Fructus Citri Limoniae powder, shaddock powder, Fructus Musae powder, pears powder, Fructus Citri tangerinae powder, apple powder, grape fruit powder, peach powder, Fructus Fragariae Ananssae powder
Or any one in orange powder.
Described 4）The processing pressure of mesohigh homogenizer is 5MPa-95MPa.
The present invention Advantageous Effects be：（1）Technology integrated innovation：Tea raw material cold preservation and dry ice are processed, and are subtracted
Less or avoid the loss of thermodynamic activity during micronizing to the thermal sensitivity nutritional labeling in Folium Camelliae sinensis；Dry ice（CO2）It is residual
In staying in the vestibule of super fine tea powder powder, be conducive to the Long-term Storage of tea powder；Soluble soybean polysaccharide, high pressure homogenize process are favourable
Stability in solid beverage during Instant Drinks；（2）It is different from and millet paste or tea juice is extracted from Folium Camelliae sinensis as raw material, directly profit
Fruit tea is developed with super fine tea powder, the nutritional labeling in Folium Camelliae sinensis is able to full price reservation, and reduces extraction process link, so as to drop
Low production cost.
Specific embodiment
Embodiment 1
1）Using double centner yellow tea as tea raw material, Jing after mechanical coarse pulverization, use again after placing 5.5 hours under the conditions of -8 DEG C
Jet mill is crushed, and is ground into the powder of 350-1600 mesh fineness, obtains ultra micro yellow tea powder；Add in crushing process
0.6 kilogram of food stage dry ice；
2）By upper step gained ultra micro yellow tea powder, Fructus Citri Limoniae powder and water, with 1：0.6：30 mass ratio mixing, mechanical agitation is mixed,
Obtain the mixed liquor 1 of yellow tea powder and Fructus Citri Limoniae powder；
3）In the mixed liquor 1 of step 2, add according to the 0.18% of ultra micro yellow tea powder and Fructus Citri Limoniae powder quality sum ratio solvable
Property soybean polysaccharide, 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 processing pressure is 5MPa；What is obtained is equal
It is spray-dried or lyophilization after the concentration of matter mixed liquor, is obtained final product Fructus Citri Limoniae solid fruit tea.
Embodiment 2
1）Using double centner yellow tea as tea raw material, Jing after mechanical coarse pulverization, use again after placing 0.5 hour under the conditions of 10 DEG C
Jet mill is crushed, and is ground into the powder of 350-1600 mesh fineness, obtains ultra micro yellow tea powder；Add in crushing process
8.0 kilograms of food stage dry ice；
2）By upper step gained ultra micro yellow tea powder, Fructus Citri tangerinae powder and water, with 1：4.5：310 mass ratio mixing, mechanical agitation is mixed,
Obtain the mixed liquor 1 of yellow tea powder and Fructus Citri tangerinae powder；
3）In the mixed liquor 1 of step 2, according to the 4.8% of ultra micro yellow tea powder and Fructus Citri tangerinae powder quality sum ratio solubility is added
Soybean polysaccharide, 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, and processing pressure is 95MPa；What is obtained is equal
It is spray-dried or lyophilization after the concentration of matter mixed liquor, is obtained final product Fructus Citri tangerinae solid fruit tea.
Embodiment 3
1）Using yellow tea as tea raw material, Jing after mechanical coarse pulverization, jet mill is used again after placing 3 hours under the conditions of 3 DEG C
Crush, be ground into the powder of 350-1600 mesh fineness, obtain ultra micro yellow tea powder；Add food stage dry ice in crushing process,
0.6-8.0 kilogram of food stage dry ice is added per double centner coarse pulverization yellow tea；
2）By upper step gained ultra micro yellow tea powder, peach powder and water, with 1：2.5：270 mass ratio mixing, mechanical agitation is mixed, obtained
Obtain the mixed liquor 1 of yellow tea powder and peach powder；
3）In the mixed liquor 1 of step 2, add solubility big according to the 2.5% of ultra micro yellow tea powder and peach powder quality sum ratio
Bean polysaccharide, 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, and processing pressure is 50MPa；；Obtain
It is spray-dried or lyophilization after the concentration of intimate mixing liquid, is obtained final product Fructus Persicae 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 ultra micro yellow tea powder makes, it is characterised in that：Including ultra micro yellow tea tea powder, fruit powder, can
Dissolubility soybean polysaccharide；The ultra micro yellow tea powder, fruit powder mass ratio are 1：0.6-4.5；The soluble soybean polysaccharide quality is super
The 0.18-4.8% of micro- yellow tea powder and fruit powder quality sum.
2. the solid fruit tea that ultra micro yellow tea powder as claimed in claim 1 makes, it is characterised in that：The fruit powder is Fructus Citri Limoniae
Any one in powder, shaddock powder, Fructus Musae powder, pears powder, Fructus Citri tangerinae powder, apple powder, grape fruit powder, peach powder, Fructus Fragariae Ananssae powder or orange powder.
3. a kind of method for preparing the solid fruit tea that ultra micro yellow tea powder as claimed in claim 1 makes, it is characterised in that：Step
It is rapid as follows：1）Using yellow tea as tea raw material, Jing after mechanical coarse pulverization, 0.5-5.5 hours are placed under the conditions of -8 DEG C to 10 DEG C
Again the powder of 350-1600 mesh fineness is ground into jet mill crushing afterwards, is obtained ultra micro yellow tea powder；In crushing process
Addition food stage dry ice, per double centner coarse pulverization yellow tea 0.6-8.0 kilogram of food stage dry ice is added；
2）Ultra micro yellow tea powder, fruit powder and water are taken, with 1：0.6-4.5：The mass ratio mixing of 30-310, mechanical agitation is mixed, obtained
Obtain the mixed liquor 1 of yellow tea powder and fruit powder；
3）In the mixed liquor 1 of step 2, adding according to the ratio of ultra micro yellow tea powder and the 0.18-4.8% of fruit powder quality sum can
Dissolubility soybean polysaccharide, 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 intimate mixing liquid concentration of acquisition is laggard
Row is spray-dried or lyophilization, obtains final product solid fruit tea.
4. preparation method as claimed in claim 3, it is characterised in that：The fruit powder is Fructus Citri Limoniae powder, shaddock powder, Fructus Musae powder, pears
Any one in powder, Fructus Citri tangerinae powder, apple powder, grape fruit powder, peach powder, Fructus Fragariae Ananssae 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
5MPa-95MPa。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189595.5A CN106665945A (en) | 2016-12-21 | 2016-12-21 | Solid fruit tea drink made of ultramicro yellow tea powder and making method of solid fruit tea drink |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189595.5A CN106665945A (en) | 2016-12-21 | 2016-12-21 | Solid fruit tea drink made of ultramicro yellow tea powder and making method of solid fruit tea drink |
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| CN106665945A true CN106665945A (en) | 2017-05-17 |
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| CN201611189595.5A Pending CN106665945A (en) | 2016-12-21 | 2016-12-21 | Solid fruit tea drink made of ultramicro yellow tea powder and making method of solid fruit tea drink |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000184A (en) * | 2019-12-20 | 2020-04-14 | 湖北工业大学 | Green tea jelly and preparation method thereof |
Citations (6)
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|---|---|---|---|---|
| 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 CN201611189595.5A patent/CN106665945A/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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111000184A (en) * | 2019-12-20 | 2020-04-14 | 湖北工业大学 | Green tea jelly and preparation method thereof |
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Application publication date: 20170517 |
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