CN107960503A - A kind of instant artemisia selengensis green tea powder and its production method - Google Patents
A kind of instant artemisia selengensis green tea powder and its production method Download PDFInfo
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- CN107960503A CN107960503A CN201711295707.XA CN201711295707A CN107960503A CN 107960503 A CN107960503 A CN 107960503A CN 201711295707 A CN201711295707 A CN 201711295707A CN 107960503 A CN107960503 A CN 107960503A
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- 241001168877 Artemisia selengensis Species 0.000 title claims abstract description 82
- 235000015759 Artemisia selengensis Nutrition 0.000 title claims abstract description 82
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 61
- 239000000843 powder Substances 0.000 title claims abstract description 48
- 235000009569 green tea Nutrition 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 238000000605 extraction Methods 0.000 claims abstract description 33
- 238000002386 leaching Methods 0.000 claims abstract description 25
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 238000000227 grinding Methods 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims description 44
- 239000000463 material Substances 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 4
- 235000010987 pectin Nutrition 0.000 claims description 4
- 239000001814 pectin Substances 0.000 claims description 4
- 206010044565 Tremor Diseases 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000011888 foil Substances 0.000 claims description 3
- 230000017074 necrotic cell death Effects 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000001291 vacuum drying Methods 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108090000790 Enzymes Proteins 0.000 claims 1
- 238000009777 vacuum freeze-drying Methods 0.000 claims 1
- 235000013616 tea Nutrition 0.000 abstract description 27
- 239000000126 substance Substances 0.000 abstract description 13
- 230000000975 bioactive effect Effects 0.000 abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 13
- 108010059820 Polygalacturonase Proteins 0.000 description 9
- 108010093305 exopolygalacturonase Proteins 0.000 description 9
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 8
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 8
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 8
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 8
- 229940074393 chlorogenic acid Drugs 0.000 description 8
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 8
- 235000001368 chlorogenic acid Nutrition 0.000 description 8
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 8
- 229930003944 flavone Natural products 0.000 description 8
- 150000002213 flavones Chemical class 0.000 description 8
- 235000011949 flavones Nutrition 0.000 description 8
- 239000000341 volatile oil Substances 0.000 description 8
- 230000000694 effects Effects 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 239000003205 fragrance Substances 0.000 description 6
- 240000006891 Artemisia vulgaris Species 0.000 description 5
- 240000006122 Chenopodium album Species 0.000 description 5
- 235000009344 Chenopodium album Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000002932 luster Substances 0.000 description 5
- 244000062793 Sorghum vulgare Species 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 235000019713 millet Nutrition 0.000 description 4
- 238000003672 processing method Methods 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 230000002045 lasting effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 210000000697 sensory organ Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 235000003261 Artemisia vulgaris Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 241000238814 Orthoptera Species 0.000 description 1
- 102000004316 Oxidoreductases Human genes 0.000 description 1
- 108090000854 Oxidoreductases Proteins 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000036449 good health Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000020344 instant tea Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002161 passivation Methods 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000000192 social effect Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to tea product technical field, discloses a kind of instant artemisia selengensis green tea powder and its production method；Raw material is picked：Picking artemisia selengensis leaf, rinsing, airing, water-removing, enzymolysis, micro-wave vacuum, freezing ultramicro grinding, Ultrasonic Wave-Assisted Extraction, be concentrated under reduced pressure and be freeze-dried.The present invention provides a kind of instant artemisia selengensis green tea powder and its production method, lifts the leaching rate of the limpid degree of tea liquid, mouthfeel and bioactive substance.
Description
Technical field
The present invention relates to tea product technical field, more particularly to a kind of instant artemisia selengensis green tea powder and preparation method thereof.
Background technology
Artemisia selengensis tea is human body " cleanser ", possesses good health care diseases prevention rich in various trace elements such as selenium, zinc, iron
Effect.
Similar to existing tea products, a degree of muddiness can be produced in immersion process, meanwhile, viscosity is larger, filter
Cross that rate is relatively low, influence leaching and the crushing juice rate of bioactive substance.
The content of the invention
The present invention provides a kind of instant artemisia selengensis green tea powder and its production method, solves the tea liquid of artemisia selengensis green tea in the prior art
Muddiness, viscosity is big, and filtration rate is low, the low technical problem of bioactive substance leaching rate.
In order to solve the above technical problems, the present invention provides a kind of instant artemisia selengensis green tea powder producing method, including：
Raw material is picked：Pick artemisia selengensis leaf；
Rinsing：Clean the artemisia selengensis leaf and remove necrosis, yellow blade；
Airing：The place for the artemisia selengensis leaf cleaned being placed in air circulation is dried or using large-scale hair-dryer evaporation lamb's-quarters
The moisture adhered on mugwort；
Water-removing：Using the artemisia selengensis leaf after cooking-pot type water-removing method processing airing；Wherein, it is 120~140 DEG C to control fixing temperature,
Fixation time is 6~12min, and band trembles operation in one direction during operation, accomplishes to kill even kill；
Enzymolysis：The pectase liquid that uniformly sprinkling mass concentration is 0.03~0.06% on artemisia selengensis leaf after water-removing；
Micro-wave vacuum：The artemisia selengensis leaf of sprinkling pectase liquid is dried using microwave vacuum drying method；Wherein, microwave work(
2~5kw of rate, vacuum are 0.04~0.08Mpa, and microwave temperature is 70~90 DEG C, and drying time is 8~12min；
Freeze ultramicro grinding：Quick-frozen to -80 DEG C~-160 DEG C of the material by micro-wave vacuum, make water in its tissue
Divide fully charge, then crushed with micronizer, diameter of particle is 4~12 μm；
Ultrasonic Wave-Assisted Extraction：Material after ultramicro grinding, which is inserted in supersonic wave cleaning machine, to be extracted to obtain leaching liquor；
Wherein, ultrasonic-leaching frequency is 30~80kHz, 40~60 DEG C, 20~40min of extraction time of extraction temperature, solid-liquid ratio (w/v)
For 1:30~1:60；
It is concentrated under reduced pressure and is freeze-dried：The leaching liquor is concentrated under reduced pressure, and concentrate is placed in -10~-30 DEG C
8~16h of lower precooling, is then transferred quickly to freeze in vacuum freeze drier, obtains the freeze-dried powder of solid；Wherein, cold-trap
Temperature is -60 DEG C~-80 DEG C, and cooling time is 20~28h.
Further, the method further includes：
Packaging：It is vacuum-packed with aluminum foil under vacuum tea-bag.
Further, in the airing process, the artemisia selengensis leaf airing time is less than or equal to 12h.
Further, in the water-removing, fixing temperature is 130 DEG C, fixation time 8min.
Further, in the enzymolysis process, the mass concentration of pectase liquid is 0.05%.
Further, in the micro-wave vacuum process, microwave power 3kw, vacuum 0.06Mpa, microwave temperature
For 80 DEG C, drying time 10min.
Further, in the freezing ultramicro grinding process, quick-frozen to -120 DEG C of the material by micro-wave vacuum,
Diameter of particle after micronizer is crushed is 8 μm.
Further, in the Ultrasonic Wave-Assisted Extraction process, ultrasonic-leaching frequency is 45kHz, 45 DEG C of extraction temperature,
Extraction time 25min, solid-liquid ratio (w/v) are 1:40.
Further, described to be concentrated under reduced pressure with being freeze-dried in process, concentrate is placed in precooling 12h at -20 DEG C, vacuum
The condenser temperature of freeze-drying is -70 DEG C, freeze-drying time 24h.
A kind of instant artemisia selengensis green tea powder, including：The instant artemisia selengensis green tea powder manufactured using the production method.
The one or more technical solutions provided in the embodiment of the present application, have at least the following technical effects or advantages：
The instant artemisia selengensis green tea powder producing method provided in the embodiment of the present application, can be fast by pectinase enzymatic hydrolysis technology
Speed, thoroughly degrade artemisia selengensis blade juice in cause muddiness pectin substance and polysaccharide, clarified juice, at the same reduce juice viscosity,
Improve filter efficiency, improve crushing juice rate and bioactive substance leaching rate.By micro-wave vacuum, freezing ultramicro grinding, subtract
Pressure concentration and Freeze Drying Technique, remain with the bioactive substance and nutritional ingredient in fresh artemisia selengensis blade, so as to ensure lamb's-quarters
The health-care effect of wormwood artemisia.By ultrasonic-leaching technology, shorten extraction time, reduce temperature, can effectively mitigate high temperature extraction and be made
Into tea beverage fragrance loss, millet paste browning and the problems such as cream down.The instant artemisia selengensis green tea that the method for the present invention is produced
The rear tea powder that powder brews dissolves rapidly, flavour it is strong it is mellow, fragrant aroma is lasting, color and luster is dark green limpid, and tea bag is made, conveniently takes
Band.
Brief description of the drawings
Fig. 1 is different processing methods provided by the invention to flavones, chlorogenic acid and total volatile oil content in finished product tea powder
Influence comparison diagram.
Embodiment
The embodiment of the present application solves artemisia selengensis in the prior art by providing a kind of instant artemisia selengensis green tea powder and its production method
The tea liquid of green tea is muddy, and viscosity is big, and filtration rate is low, the low technical problem of bioactive substance leaching rate.
In order to better understand the above technical scheme, in conjunction with appended figures and specific embodiments to upper
State technical solution to be described in detail, it should be understood that the specific features in the embodiment of the present invention and embodiment are to the application skill
The detailed description of art scheme, rather than the restriction to technical scheme, in the case where there is no conflict, the embodiment of the present application
And the technical characteristic in embodiment can be mutually combined.
A kind of instant artemisia selengensis green tea powder producing method, including：Picking artemisia selengensis leaf, rinsing, airing, water-removing, enzymolysis, microwave are true
Sky is dry, freezes ultramicro grinding, Ultrasonic Wave-Assisted Extraction, is concentrated under reduced pressure and is freeze-dried.Eat the above-mentioned technique step of mud katydid
Suddenly, the tea liquid clarification degree of artemisia selengensis green tea is lifted, avoids muddiness, lifts the efficient leaching of mouthfeel and bioactive substance.
Sequentially illustrate one by one below for each step.
Raw material is picked：Pick artemisia selengensis leaf；In general, selection is clean and tidy, the artemisia selengensis old leaf of no disease and pests harm and tender leaf are as former
Material, so that the artemisia selengensis leaf that cannot do not made full use of ediblely, realizes efficiently using for resource, while can also ensure the quality of tea product.
Rinsing：Clean the artemisia selengensis leaf and remove necrosis, yellow blade；The debris of attachment, soil etc. are removed, ensures product
Quality.
Airing：The place for the artemisia selengensis leaf cleaned being placed in air circulation is dried or using large-scale hair-dryer evaporation lamb's-quarters
The moisture adhered on mugwort.
Water-removing：Using the artemisia selengensis leaf after cooking-pot type water-removing method processing airing；Wherein, it is 120~140 DEG C to control fixing temperature,
Fixation time is 6~12min, and band trembles operation in one direction during operation, accomplishes to kill even kill；It can be broken by high temperature in the process
Oxidase active in bad and passivation fresh leaf, removes artemisia selengensis tender leaf blue foreign smell, strengthens benefit materials content in artemisia selengensis tea, make artemisia selengensis
Peculiar fragrance is more obvious.
Enzymolysis：The pectase liquid that uniformly sprinkling mass concentration is 0.03~0.06% on artemisia selengensis leaf after water-removing.This reality
Apply example and use pectinase enzymatic hydrolysis technology, the pectin substance and more of muddiness is caused in the artemisia selengensis that can quickly, thoroughly degrade blade juice
Sugar, clarified juice, while reduce juice viscosity, improve filter efficiency, improve crushing juice rate and bioactive substance leaching rate.
Micro-wave vacuum：The artemisia selengensis leaf of sprinkling pectase liquid is dried using microwave vacuum drying method；Wherein, microwave work(
2~5kw of rate, vacuum are 0.04~0.08Mpa, and microwave temperature is 70~90 DEG C, and drying time is 8~12min.The present embodiment
With reference to micro-wave vacuum, freezing ultramicro grinding, it is concentrated under reduced pressure and Freeze Drying Technique, remains with the life in fresh artemisia selengensis blade
Active substances and nutritional ingredient.
Freeze ultramicro grinding：Quick-frozen to -80 DEG C~-160 DEG C of the material by micro-wave vacuum, make water in its tissue
Divide fully charge, then crushed with micronizer, diameter of particle is 4~12 μm.
Ultrasonic Wave-Assisted Extraction：Material after ultramicro grinding, which is inserted in supersonic wave cleaning machine, to be extracted to obtain leaching liquor；
Wherein, ultrasonic-leaching frequency is 30~80kHz, 40~60 DEG C, 20~40min of extraction time of extraction temperature, solid-liquid ratio (w/v)
For 1:30~1:60.The present embodiment uses ultrasonic-leaching technology, and extraction time is short, and temperature is low, can effectively mitigate high temperature extraction
The problems such as caused tea beverage fragrance loss, millet paste browning and cream down.
It is concentrated under reduced pressure and is freeze-dried：The leaching liquor is concentrated under reduced pressure, and concentrate is placed in -10~-30 DEG C
8~16h of lower precooling, is then transferred quickly to freeze in vacuum freeze drier, obtains the freeze-dried powder of solid；Wherein, cold-trap
Temperature is -60 DEG C~-80 DEG C, and cooling time is 20~28h.
Packaging：It is vacuum-packed with aluminum foil under vacuum tea-bag.The instant artemisia selengensis green tea powder that the present embodiment method is produced
Brew rear tea powder dissolve rapidly, flavour it is strong it is mellow, fragrant aroma is lasting, color and luster is dark green limpid, and tea bag is made, and is convenient for carrying.
Further, in the airing process, the artemisia selengensis leaf airing time is less than or equal to 12h.
Further, in the water-removing, fixing temperature is 130 DEG C, fixation time 8min.
Further, in the enzymolysis process, the mass concentration of pectase liquid is 0.05%.
Further, in the micro-wave vacuum process, microwave power 3kw, vacuum 0.06Mpa, microwave temperature
For 80 DEG C, drying time 10min.
Further, in the freezing ultramicro grinding process, quick-frozen to -120 DEG C of the material by micro-wave vacuum,
Diameter of particle after micronizer is crushed is 8 μm.
Further, in the Ultrasonic Wave-Assisted Extraction process, ultrasonic-leaching frequency is 45kHz, extraction temperature 45
DEG C, extraction time 25min, solid-liquid ratio (w/v) is 1:40.
Further, described to be concentrated under reduced pressure with being freeze-dried in process, concentrate is placed in precooling 12h at -20 DEG C, vacuum
The condenser temperature of freeze-drying is -70 DEG C, freeze-drying time 24h.
The present embodiment also provides a kind of instant artemisia selengensis green tea powder, including：The instant lamb's-quarters manufactured using the production method
Wormwood artemisia green tea powder.
Illustrate the effect of this production method below by contrast test.
The experimental basis chosen with above-mentioned preferred value：
First, influence of the different processing methods to instant artemisia selengensis green tea powder sense organ.
On the premise of other conditions are constant, added with pectase and it will be not added with obtained instant under the conditions of pectinase treatment
Artemisia selengensis green tea powder, by solid-liquid ratio 1: 50 (w/v), after being brewed with 80 DEG C of water, according to GB/T31740.1-2015《Tea product the 1st
Point:Solid-state instant tea》Subjective appreciation is carried out to the features such as color and luster of instant millet paste, flavour, fragrance, dissolubility, standards of grading are shown in
Table 1. as shown in Table 1, add the artemisia selengensis green tea powder of pectinase treatment brew after sense organ total score highest.
The naked eyes evaluation analysis of instant artemisia selengensis tea powder under 1. different processing methods of table
| Evaluation points | Pectinase treatment | Not plus pectinase treatment |
| Flavour | 28 | 22 |
| Fragrance | 29 | 23 |
| Color and luster | 18 | 14 |
| Dissolubility | 20 | 18 |
| Finished product sense organ total score | 95 | 77 |
What deserves to be explained is：Each processing is repeated 3 times, and by the way of hundred-mark system, is averaged as final score.
2nd, influence of the ultrasonic-leaching to flavones, chlorogenic acid and total volatile oil content in instant artemisia selengensis tea powder.
On the premise of other conditions are constant, using Ultrasonic Wave-Assisted Extraction and conventional extraction in instant artemisia selengensis tea powder
The influence of flavones, chlorogenic acid and total volatile oil content is as shown in table 2：Ultrasonic Wave-Assisted Extraction can be significantly improved in artemisia selengensis tea powder
Flavones, chlorogenic acid and total volatile oil content.
Influence of the different leach extraction methods of table 2. to bioactive ingredients in instant artemisia selengensis green tea powder*
| Bioactive ingredients | Ultrasonic-leaching method | Conventional extraction |
| Flavones content (%) | 4.36±0.48a | 3.18±0.18b |
| Chlorogenic acid content (%) | 2.35±0.22a | 1.09±0.06b |
| Total volatile oil content (%) | 0.28±0.09a | 0.16±0.005b |
Wherein, a, b represent the significant difference that same index is examined under two kinds of leach extraction methods through LSD methods of analysis of variance respectively
Level (P<0.05) it is, same below.Conventional extraction is exactly unused ultrasonic wave, remaining condition is.
3rd, influence of the different processing methods to flavones, chlorogenic acid and total volatile oil content in finished product tea powder.
On the premise of other conditions are constant, added with pectase and made artemisia selengensis under the conditions of pectinase treatment will be not added with
Finished product green tea powder carries out flavones, chlorogenic acid and total volatile oil content analysis.
Referring to Fig. 1, as indicated, being contained using flavones, chlorogenic acid and total volatile oil in the artemisia selengensis finished product tea powder of pectinase treatment
Amount significantly improves.
The one or more technical solutions provided in the embodiment of the present application, have at least the following technical effects or advantages：
The instant artemisia selengensis green tea powder producing method provided in the embodiment of the present application, can be fast by pectinase enzymatic hydrolysis technology
Speed, thoroughly degrade artemisia selengensis blade juice in cause muddiness pectin substance and polysaccharide, clarified juice, at the same reduce juice viscosity,
Improve filter efficiency, improve crushing juice rate and bioactive substance leaching rate.By micro-wave vacuum, freezing ultramicro grinding, subtract
Pressure concentration and Freeze Drying Technique, remain with the bioactive substance and nutritional ingredient in fresh artemisia selengensis blade, so as to ensure lamb's-quarters
The health-care effect of wormwood artemisia.By ultrasonic-leaching technology, shorten extraction time, reduce temperature, can effectively mitigate high temperature extraction and be made
Into tea beverage fragrance loss, millet paste browning and the problems such as cream down.The instant artemisia selengensis green tea that the method for the present invention is produced
The rear tea powder that powder brews dissolves rapidly, flavour it is strong it is mellow, fragrant aroma is lasting, color and luster is dark green limpid, and tea bag is made, conveniently takes
Band.The present invention is drunk using discarded artemisia selengensis blade processing into instant artemisia selengensis green tea powder, and wide raw material source is of low cost, system
Method is simple for work, can effectively extend the edible cycle of artemisia selengensis, greatly improves the added value of artemisia selengensis plantation, widens artemisia selengensis industry
Chain, its ecological effect, economic benefits and social effect are notable.
It should be noted last that above embodiment is merely illustrative of the technical solution of the present invention and unrestricted,
Although the present invention is described in detail with reference to example, it will be understood by those of ordinary skill in the art that, can be to the present invention
Technical solution technical scheme is modified or replaced equivalently, without departing from the spirit and scope of technical solution of the present invention, it should all cover
Among scope of the presently claimed invention.
Claims (10)
- A kind of 1. instant artemisia selengensis green tea powder producing method, it is characterised in that including：Raw material is picked：Pick artemisia selengensis leaf；Rinsing：Clean the artemisia selengensis leaf and remove necrosis, yellow blade；Airing：The place for the artemisia selengensis leaf cleaned being placed in air circulation is dried or using large-scale hair-dryer evaporation artemisia selengensis leaf The moisture of upper adhesion；Water-removing：Using the artemisia selengensis leaf after cooking-pot type water-removing method processing airing；Wherein, it is 120~140 DEG C to control fixing temperature, water-removing Time is 6~12min, and band trembles operation in one direction during operation, accomplishes to kill even kill；Enzymolysis：The pectase liquid that uniformly sprinkling mass concentration is 0.03~0.06% on artemisia selengensis leaf after water-removing；Micro-wave vacuum：The artemisia selengensis leaf of sprinkling pectase liquid is dried using microwave vacuum drying method；Wherein, microwave power 2 ~5kw, vacuum are 0.04~0.08Mpa, and microwave temperature is 70~90 DEG C, and drying time is 8~12min；Freeze ultramicro grinding：Quick-frozen to -80 DEG C~-160 DEG C of the material by micro-wave vacuum, make moisture in its tissue complete Freeze entirely, then crushed with micronizer, diameter of particle is 4~12 μm；Ultrasonic Wave-Assisted Extraction：Material after ultramicro grinding, which is inserted in supersonic wave cleaning machine, to be extracted to obtain leaching liquor；Wherein, Ultrasonic-leaching frequency is 30~80kHz, and 40~60 DEG C, 20~40min of extraction time of extraction temperature, solid-liquid ratio (w/v) is 1: 30~1:60；It is concentrated under reduced pressure and is freeze-dried：The leaching liquor is concentrated under reduced pressure, and concentrate is placed at -10~-30 DEG C in advance 8~16h is freezed, is then transferred quickly to freeze in vacuum freeze drier, obtains the freeze-dried powder of solid；Wherein, condenser temperature For -60 DEG C~-80 DEG C, cooling time is 20~28h.
- 2. instant artemisia selengensis green tea powder producing method as claimed in claim 1, it is characterised in that the method further includes：Packaging：It is vacuum-packed with aluminum foil under vacuum tea-bag.
- 3. instant artemisia selengensis green tea powder producing method as claimed in claim 1, it is characterised in that：In the airing process, artemisia selengensis The leaf airing time is less than or equal to 12h.
- 4. instant artemisia selengensis green tea powder producing method as claimed in claim 3, it is characterised in that：In the water-removing, water-removing Temperature is 130 DEG C, fixation time 8min.
- 5. instant artemisia selengensis green tea powder producing method as claimed in claim 4, it is characterised in that：In the enzymolysis process, pectin The mass concentration of enzyme liquid is 0.05%.
- 6. instant artemisia selengensis green tea powder producing method as claimed in claim 5, it is characterised in that the micro-wave vacuum process In, microwave power 3kw, vacuum 0.06Mpa, microwave temperature are 80 DEG C, drying time 10min.
- 7. instant artemisia selengensis green tea powder producing method as claimed in claim 6, it is characterised in that the freezing ultramicro grinding process In, quick-frozen to -120 DEG C of the material by micro-wave vacuum, the diameter of particle after micronizer is crushed is 8 μm.
- 8. instant artemisia selengensis green tea powder producing method as claimed in claim 7, it is characterised in that the Ultrasonic Wave-Assisted Extraction work In sequence, ultrasonic-leaching frequency is 45kHz, and 45 DEG C, extraction time 25min of extraction temperature, solid-liquid ratio (w/v) is 1:40.
- 9. instant artemisia selengensis green tea powder producing method as claimed in claim 8, it is characterised in that described be concentrated under reduced pressure is done with freezing In drying process, concentrate is placed in precooling 12h at -20 DEG C, and the condenser temperature of vacuum freeze drying is -70 DEG C, and freeze-drying time is 24h。
- A kind of 10. instant artemisia selengensis green tea powder, it is characterised in that including：Produced using such as claim 1~9 any one of them The instant artemisia selengensis green tea powder of method manufacture.
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