CN107372940A - A kind of processing method of tealeaves electuary - Google Patents
A kind of processing method of tealeaves electuary Download PDFInfo
- Publication number
- CN107372940A CN107372940A CN201710768435.4A CN201710768435A CN107372940A CN 107372940 A CN107372940 A CN 107372940A CN 201710768435 A CN201710768435 A CN 201710768435A CN 107372940 A CN107372940 A CN 107372940A
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- CN
- China
- Prior art keywords
- tealeaves
- electuary
- leaf
- tea
- extraction
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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
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23F3/22—Drying or concentrating tea extract
- A23F3/28—Drying or concentrating tea extract by spraying into a gas stream
Abstract
The present invention relates to a kind of processing method of tealeaves electuary, belong to teabag drink technical field.The processing method of the tealeaves electuary, comprises the following steps：Leaf picking, airing, pile fermentation, drying, the extraction of Aromatic substances, the extraction of tea powder, packaging step, the tealeaves electuary product quality that methods described is produced is high, while tealeaves original local flavor is not destroyed, also keeps the nutritional ingredient in tealeaves；Preparation method flow of the present invention is simple, production cost is low.
Description
【Technical field】
The present invention relates to teabag drink technical field, and in particular to a kind of processing method of tealeaves electuary.
【Background technology】
Tealeaves can be gradually by deep processed product as the product that absolute predominance is occupied in world's drink, traditional drinking way
Substitute, and the product pattern of allegro life style and more convenient and quicker, occur more and more in all kinds of commodity, according to
The characteristics of tealeaves, its visual sense mainly tasted are：Color, fragrant, taste.Soup look must be glittering and translucent, and fragrance must have tradition
Sootiness tea perfume, taste must strong sweetness.
Railway Project be present in traditional tea Processing method：First, traditional tea is not easy to brew, second, even if being made
Instant tea, but compared with the direct brewing tea of traditional approach, because not by the main active weight hundred of tealeaves electuary
Divide than control within the specific limits, therefore the instant tea made still has larger difference in terms of fragrance, flavour with original tea.
【The content of the invention】
The goal of the invention of the present invention is：For above-mentioned problem, there is provided a kind of processing method of tealeaves electuary, institute
The tealeaves electuary product quality that the method for stating is produced is high, while tealeaves original local flavor is not destroyed, also keeps the battalion in tealeaves
Form point；Preparation method flow of the present invention is simple, production cost is low.
To achieve these goals, the technical solution adopted by the present invention is as follows：
A kind of processing method of tealeaves electuary, comprises the following steps：
(1) leaf picking：Pluck fresh leaves of tea plant；
(2) airing：By the fresh leaf of harvesting, uniformly spread in spreading on the soft plaque or the mat make of thin bamboo strips of room, spread with 2~3cm thickness
Fresh leaf soft, tender to obstruct folding constantly, fragrance until food value of leaf is withered；
(3) pile fermentation：Tealeaves after airing is subjected to pile fermentation at room temperature；
(4) dry：Tealeaves after pile fermentation is dried；
(5) extraction of Aromatic substances：Tealeaves after drying is extracted by water vapour, collection steam is condensed, is concentrated under reduced pressure,
Vacuum drying obtains Aromatic substances；
(6) extraction of tea powder：Tealeaves after step (5) extracts Aromatic substances is circulated with 70-80% ethanol to be extracted, mistake
Filter to obtain the first extract solution；Filter residue adds 3%-5% sodium bicarbonate solution, ultrasonic wave extraction, is filtrated to get the second extract solution；The
One extract solution and the second extract solution, which are mixed, are concentrated under reduced pressure, are dried in vacuo or be spray-dried, obtains tea powder；
(7) pack：The Aromatic substances of step (5) and tea powder are crushed, are well mixed, packing, obtain tealeaves electuary.
Further, the fresh leaves of tea plant is a bud one, two leaves or a bud two, three leaves for Ling Yaoxing.
Further, in step (2), 85~95%, room temperature control exists for the relative humidity control for spreading room air
25~30 DEG C.
Further, in step (3), the pile fermentation time is 18~24 hours.
Further, in step (4), the drying temperature is 55~70 DEG C, and control Measuring Moisture Content of Tea is 5~7%.
Further, in step (5), described be concentrated under reduced pressure with vacuum drying temperature conditionss is 55~70 DEG C.
Further, in step (6), it in ultrasonic power is 80~100w that the ultrasonic wave extraction, which is, 45~50 DEG C of bars
Extracted 30~45 minutes under part.
Present invention additionally comprises the tealeaves electuary obtained using above processing method.
In summary, by adopting the above-described technical solution, the beneficial effects of the invention are as follows：
(1) using the processing method of the present invention, the main active percentage by weight control of tealeaves electuary can be existed
In following scope：Soluble sugar 7~8%, Tea Polyphenols 20~22%, amino acid 3.4~3.7%, caffeine 2.4~2.6%,
Tealeaves electuary soup look Huang under this percentage by weight ratio is limpid, fragrance is dense just, there is that milli is fragrant, flavour is fresh and sweet, mellow dense suitable, its
The original flavor that mouthfeel has bubbled out close to scene completely, product quality are high.
(2) simple production process of the present invention, drink conveniently, be easy to carry about with one.
【Embodiment】
Embodiment 1
A kind of processing method of tealeaves electuary, comprises the following steps：
(1) leaf picking：Pluck a bud one, the two leaf fresh leafs of Ling Yaoxing；
(2) airing：By the fresh leaf of harvesting, uniformly spread in spreading on the soft plaque or the mat make of thin bamboo strips of room, spread with 2~3cm thickness
85~95%, room temperature is controlled at 25~30 DEG C for the relative humidity control of room air, soft, the tender stalk folding that spreads fresh leaf until the food value of leaf is withered
Constantly, fragrance；
(3) pile fermentation：Tealeaves after airing is subjected to pile fermentation at room temperature, pile fermentation time is 18 hours；
(4) dry：Tealeaves after pile fermentation is dried, drying temperature is 55~70 DEG C, control Measuring Moisture Content of Tea 5~
7%；
(5) extraction of Aromatic substances：Tealeaves after drying is extracted by water vapour, condense collect steam, 55~70 DEG C
Under be concentrated under reduced pressure, at 55~70 DEG C vacuum drying obtain Aromatic substances；
(6) extraction of tea powder：Tealeaves after step (5) extracts Aromatic substances is circulated with 70% ethanol to be extracted, filtering
Obtain the first extract solution；Filter residue adds 3% sodium bicarbonate solution, is 80~100w in ultrasonic power, under the conditions of 45~50 DEG C
Extraction 30 minutes, is filtrated to get the second extract solution；First extract solution and the second extract solution mix, be concentrated under reduced pressure, being dried in vacuo or
Spray drying obtains tea powder；
(7) pack：The Aromatic substances of step (5) and tea powder are crushed, are well mixed, packing, obtain tealeaves electuary.
Embodiment 2
The processing method of kind tealeaves electuary, comprises the following steps：
(1) leaf picking：Pluck a bud two, the three leaf fresh leafs of Ling Yaoxing；
(2) airing：By the fresh leaf of harvesting, uniformly spread in spreading on the soft plaque or the mat make of thin bamboo strips of room, spread with 2~3cm thickness
85~95%, room temperature is controlled at 25~30 DEG C for the relative humidity control of room air, soft, the tender stalk folding that spreads fresh leaf until the food value of leaf is withered
Constantly, fragrance；
(3) pile fermentation：Tealeaves after airing is subjected to pile fermentation at room temperature, pile fermentation time is 24 hours；
(4) dry：Tealeaves after pile fermentation is dried, drying temperature is 55~70 DEG C, control Measuring Moisture Content of Tea 5~
7%；
(5) extraction of Aromatic substances：Tealeaves after drying is extracted by water vapour, condense collect steam, 55~70 DEG C
Under be concentrated under reduced pressure, at 55~70 DEG C vacuum drying obtain Aromatic substances；
(6) extraction of tea powder：Tealeaves after step (5) extracts Aromatic substances is circulated with 80% ethanol to be extracted, filtering
Obtain the first extract solution；Filter residue adds 5% sodium bicarbonate solution, is 80~100w in ultrasonic power, under the conditions of 45~50 DEG C
Extraction 45 minutes, is filtrated to get the second extract solution；First extract solution and the second extract solution mix, be concentrated under reduced pressure, being dried in vacuo or
Spray drying obtains tea powder；
(7) pack：The Aromatic substances of step (5) and tea powder are crushed, are well mixed, packing, obtain tealeaves electuary.
Embodiment 3
The processing method of kind tealeaves electuary, comprises the following steps：
(1) leaf picking：Pluck a bud one, the two leaf fresh leafs of Ling Yaoxing；
(2) airing：By the fresh leaf of harvesting, uniformly spread in spreading on the soft plaque or the mat make of thin bamboo strips of room, spread with 2~3cm thickness
85~95%, room temperature is controlled at 25~30 DEG C for the relative humidity control of room air, soft, the tender stalk folding that spreads fresh leaf until the food value of leaf is withered
Constantly, fragrance；
(3) pile fermentation：Tealeaves after airing is subjected to pile fermentation at room temperature, pile fermentation time is 20 hours；
(4) dry：Tealeaves after pile fermentation is dried, drying temperature is 55~70 DEG C, control Measuring Moisture Content of Tea 5~
7%；
(5) extraction of Aromatic substances：Tealeaves after drying is extracted by water vapour, condense collect steam, 55~70 DEG C
Under be concentrated under reduced pressure, at 55~70 DEG C vacuum drying obtain Aromatic substances；
(6) extraction of tea powder：Tealeaves after step (5) extracts Aromatic substances is circulated with 75% ethanol to be extracted, filtering
Obtain the first extract solution；Filter residue adds 4% sodium bicarbonate solution, is 80~100w in ultrasonic power, under the conditions of 45~50 DEG C
Extraction 40 minutes, is filtrated to get the second extract solution；First extract solution and the second extract solution mix, be concentrated under reduced pressure, being dried in vacuo or
Spray drying obtains tea powder；
(7) pack：The Aromatic substances of step (5) and tea powder are crushed, are well mixed, packing, obtain tealeaves electuary.
Tealeaves electuary obtained by above-mentioned 3 embodiments is contrasted with traditional tea, and specific targets see below Tables 1 and 2.
The organoleptic quality of white tea product obtained by the different disposal of table 1
| Project processing | Soup look | Fragrance | Flavour |
| Embodiment 1 | It is yellow limpid | It is dense just, have milli fragrant | It is fresh and sweet, it is mellow dense suitable |
| Embodiment 2 | It is yellow limpid | It is dense just, have milli fragrant | It is fresh and sweet, it is mellow dense suitable |
| Embodiment 3 | It is yellow limpid | It is dense just, have milli fragrant | It is fresh and sweet, it is mellow dense suitable |
| Control | It is yellow limpid | It is dense just, have milli fragrant | It is slightly fresh and sweet, it is mellow dense suitable |
Note：Compare as obtained by airing of the pekoe fresh leaf through embodiment 1 of reaching the clouds, pile fermentation, baking step.
The present invention of table 2 and traditional handicraft analysis of biochemical comparison sheet
Note：Compare to be concentrated and dried gained through airing, pile fermentation, drying, water extraction by pekoe fresh leaf of reaching the clouds.
As it can be seen from table 1 the original flavor that a kind of its mouthfeel of tealeaves electuary of the present invention has bubbled out close to scene completely.
From table 2 it can be seen that a kind of tealeaves electuary of the present invention, compared with the instant tea of traditional handicraft, may be such that tealeaves
The main active percentage by weight of electuary is controlled in following scope：Soluble sugar 7~8%, Tea Polyphenols 20~22%, ammonia
Base acid 3.4~3.7%, caffeine 2.4~2.6%, the fresh amino acid of sweet and pure quality and solvable of feeling well of white tea is beneficial under this ratio
Property sugared content is higher；Polyphenol content is moderate, and too high then easy bitter, too low then flavour is flat；Caffeine content is stable, product matter
Amount is high.
Described above is the detailed description for the present invention preferably possible embodiments, but embodiment is not limited to this hair
Bright patent claim, the equal change completed or modification change under the technical spirit suggested by all present invention, all should belong to
Cover the scope of the claims in the present invention.
Claims (8)
1. a kind of processing method of tealeaves electuary, it is characterised in that comprise the following steps：
(1) leaf picking：Pluck fresh leaves of tea plant；
(2) airing：By the fresh leaf of harvesting, uniformly spread with 2~3cm thickness in spreading on the soft plaque or the mat make of thin bamboo strips of room, spread fresh leaf
Soft, tender to obstruct folding constantly, the fragrance until food value of leaf is withered；
(3) pile fermentation：Tealeaves after airing is subjected to pile fermentation at room temperature；
(4) dry：Tealeaves after pile fermentation is dried；
(5) extraction of Aromatic substances：Tealeaves after drying is extracted by water vapour, is condensed and is collected steam, is concentrated under reduced pressure, vacuum
It is dried to obtain Aromatic substances；
(6) extraction of tea powder：Tealeaves after step (5) extracts Aromatic substances is circulated with 70-80% ethanol to be extracted, and is filtered
First extract solution；Filter residue adds 3%-5% sodium bicarbonate solution, ultrasonic wave extraction, is filtrated to get the second extract solution；First carries
Liquid and the second extract solution is taken to mix, be concentrated under reduced pressure, be dried in vacuo or be spray-dried and obtain tea powder；
(7) pack：The Aromatic substances of step (5) and tea powder are crushed, are well mixed, packing, obtain tealeaves electuary.
2. according to the method for claim 1, it is characterised in that the fresh leaves of tea plant is a bud one, two of Ling Yaoxing
Leaf or a bud two, three leaves.
3. according to the method for claim 1, it is characterised in that in step (2), the relative humidity control for spreading room air
85~95%, room temperature controls at 25~30 DEG C system.
4. according to the method for claim 1, it is characterised in that in step (3), the pile fermentation time is 18~24 hours.
5. according to the method for claim 1, it is characterised in that in step (4), the drying temperature is 55~70 DEG C, control
Measuring Moisture Content of Tea processed is 5~7%.
6. according to the method for claim 1, it is characterised in that described to be concentrated under reduced pressure and vacuum drying temperature in step (5)
Degree condition is 55~70 DEG C.
7. according to the method for claim 1, it is characterised in that in step (6), the ultrasonic wave extraction is in ultrasonic wave work(
Rate is 80~100w, is extracted 30~45 minutes under the conditions of 45~50 DEG C.
8. the tealeaves electuary that processing method according to any one of claims 1 to 7 obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710768435.4A CN107372940A (en) | 2017-08-31 | 2017-08-31 | A kind of processing method of tealeaves electuary |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710768435.4A CN107372940A (en) | 2017-08-31 | 2017-08-31 | A kind of processing method of tealeaves electuary |
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| Publication Number | Publication Date |
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| CN107372940A true CN107372940A (en) | 2017-11-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710768435.4A Pending CN107372940A (en) | 2017-08-31 | 2017-08-31 | A kind of processing method of tealeaves electuary |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055860A (en) * | 1990-12-14 | 1991-11-06 | 廖乌奎 | The production technology of instant tea |
| CN1907060A (en) * | 2006-08-02 | 2007-02-07 | 云南龙润药业有限公司 | Instant pu'er tea and its preparation method |
| CN101715853A (en) * | 2009-12-22 | 2010-06-02 | 云南龙润茶业集团有限公司 | Instant black tea powder and preparation method and application thereof |
| CN106615288A (en) * | 2016-12-26 | 2017-05-10 | 广西八桂凌云茶业有限公司 | Processing method of white tea |
| CN106720701A (en) * | 2016-12-14 | 2017-05-31 | 雅安市雨城区晏场鹿井茶厂 | A kind of preparation method and application of instant lotus leaf tea powder |
-
2017
- 2017-08-31 CN CN201710768435.4A patent/CN107372940A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055860A (en) * | 1990-12-14 | 1991-11-06 | 廖乌奎 | The production technology of instant tea |
| CN1907060A (en) * | 2006-08-02 | 2007-02-07 | 云南龙润药业有限公司 | Instant pu'er tea and its preparation method |
| CN101715853A (en) * | 2009-12-22 | 2010-06-02 | 云南龙润茶业集团有限公司 | Instant black tea powder and preparation method and application thereof |
| CN106720701A (en) * | 2016-12-14 | 2017-05-31 | 雅安市雨城区晏场鹿井茶厂 | A kind of preparation method and application of instant lotus leaf tea powder |
| CN106615288A (en) * | 2016-12-26 | 2017-05-10 | 广西八桂凌云茶业有限公司 | Processing method of white tea |
Non-Patent Citations (1)
| Title |
|---|
| 陆晨等: "《响应面法优化超声辅助提取茶渣蛋白质的工艺条件》", 《食品与生物技术学报》 * |
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Application publication date: 20171124 |