CN108967597A - A kind of instant black tea and preparation method thereof - Google Patents
A kind of instant black tea and preparation method thereof Download PDFInfo
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- CN108967597A CN108967597A CN201810702200.XA CN201810702200A CN108967597A CN 108967597 A CN108967597 A CN 108967597A CN 201810702200 A CN201810702200 A CN 201810702200A CN 108967597 A CN108967597 A CN 108967597A
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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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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- 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
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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Abstract
The present invention relates to instant tea process technologies, more particularly to a kind of instant black tea and preparation method thereof, major ingredient includes: 80-110 parts of black tea, 35-45 parts of tamarind gum, 10-17 parts of sodium citrate, 8-16 parts of vitamin C, 73-78 parts of white wine, 5-9 parts of potato starch according to parts by weight；The present invention improves the dissolubility of instant tea, effectively prevents instant tea precipitating, by using tamarind gum, improve the taste and aroma of instant tea, the storage characteristic of instant tea is improved by using white wine by the way that vitamin C, sodium citrate is added.
Description
Technical field
The present invention relates to instant tea process technologies, and in particular to a kind of instant black tea and preparation method thereof.
Background technique
Instant tea be using fresh leaf, made tea or gross tea as raw material, be processed by processes such as extraction, concentration, dryings one
The novel teas drink of kind.Instant tea have instant-drink, it is easy to carry, relative to general tea product, be suitable for modern society
Fast pace life, thus by the welcome of consumer.
Black tea is rich in carrotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, paddy
The various nutrient elements such as propylhomoserin, alanine, asparatate.Can help gastro-intestinal digestion, promote appetite, can diuresis, eliminate oedema,
And strong cardiac function, also have and eliminate free radical, scavenging activity, reduces the disease incidence of myocardial infarction.
Patent No. CN201310641568.7 discloses a kind of preparation method of instant black tea, it the following steps are included: a,
Pretreatment: black tea is exposed to mild fire heating stir-frying 0.5~1 hour in air；B, hot-water soak: the black tea after stir-frying is placed in
It is impregnated three times in 75 DEG C~90 DEG C of hot water, impregnates 20~50 minutes every time, obtain soak；C, coarse filtration: by the soak into
Row coarse filtration, obtains coarse filtration liquid；D, centrifugal clarification: by coarse filtration liquid revolving speed be 1000~6000 revs/min under conditions of centrifugation 30~
60 minutes, 1~3 hour is stood, supernatant is obtained；E, ultrafiltration: supernatant is subjected to ultrafiltration, obtains ultrafiltrate；F, vacuum film is concentrated:
By ultrafiltrate by vacuum film device, concentrate is obtained；G, drying: concentrate is spray-dried or is freeze-dried, i.e.,
Finished product is obtained, so that instant black tea, soup look is popular in well-illuminated, the fresh sweet thickness of alcohol, and safe for drinking.The characteristic of black tea and instant tea is preferable
Ground combines.
Although it is light, cold soluble poor, fragrant that there are still flavours currently, the instant black tea technique of China's production is improved
Gas is low, and millet paste is not enough clarified, and is also easy to produce the quality defects such as muddy and precipitating.
Summary of the invention
The present invention is in order to solve the above technical problems, the present invention provides a kind of instant black teas and preparation method thereof.
Specifically realized according to following technical scheme:
A kind of instant black tea, major ingredient include: 80-110 parts of black tea, 35-45 parts of tamarind gum, citric acid according to parts by weight
10-17 parts of sodium, 8-16 parts of vitamin C, 73-78 parts of white wine, 5-9 parts of potato starch.
The black tea, preparation method are as follows: take two leaves and a bud to be rubbed, after constant temperature withers, then sent out through spontaneous fermentation, constant temperature
Ferment, then be placed in frying pan obtained by low temperature fried dry.
It is described rub using light pressure, weight, gently press by the way of carry out.
The constant temperature withers, and temperature is 30-35 DEG C.
The ferment at constant temperature, temperature are 55-60 DEG C.
The low temperature fried dry, temperature are 45-52 DEG C.
The black tea, preparation method are as follows: take two leaves and a bud after the mode of " light pressure-weight-is gently pressed " is rubbed, be placed in temperature
Constant temperature withers under the conditions of degree is 30-35 DEG C be 50%-55% to leaf surface water content after, then through spontaneous fermentation 10-12h, be placed in
Temperature is ferment at constant temperature 24-36h under the conditions of 55-60 DEG C, then being placed in temperature is that low temperature frying tealeaves is aqueous in 45-52 DEG C of frying pan
Amount≤10%.
A kind of preparation method of instant black tea, comprising the following steps:
S1 takes black tea to be ground to granularity and crosses 200 meshes, and adding water to ratio of water to material is (3-3.5): 1, then access water Material system
Constant temperature incubation 1-2h under the conditions of the cellulase of 0.3-0.5% is 28-32 DEG C in temperature, adds water Material system 0.1-0.2%
Protease in temperature be 35-40 DEG C under the conditions of constant temperature incubation 1-2h, be then transferred to ultrasonication 1-2min, filter；
S2 takes filtrate to carry out powder after vacuum freeze drying, is added and stirs into white wine jointly with potato starch, tamarind gum
It mixes uniformly；
S3 by filter residue and sodium citrate, vitamin C be 63-67 DEG C in temperature under the conditions of mix 15-20min；
Step S2 gains are uniformly mixed by S4 with step S3 gains, and vacuum freeze drying is ground to 200 meshes.
The ultrasonic wave, power 245-265W, frequency 35-45kHz.
The vacuum freeze drying is first to freeze 10-15min under the conditions of subzero 5 DEG C to 0 DEG C, then be placed in subzero 10 DEG C extremely
8min is freezed under the conditions of subzero 6 DEG C, then is freezed under the conditions of being placed in subzero 18 DEG C to subzero 12 DEG C.
The beneficial effects of the present invention are:
Firstly, the present invention improves the dissolubility of instant tea, effectively prevents speed by the way that vitamin C, sodium citrate is added
Molten tea precipitating, by using tamarind gum, improves the taste and aroma of instant tea, improves instant tea by using white wine
Storage characteristic.
Secondly, the present invention is mentioned and ultrasonic wave extraction by carrying out enzyme to black tea, so that effective component dissolution rate is high, in conjunction with soil
The effect of beans starch, tamarind gum so that the effective component of dissolution is preferably retained, and then ensure that the product of instant tea
Matter.
Finally, the filter residue after the present invention adopts sodium citrate, vitamin C processing black tea extracts, enables filter residue secondary molten
It solves, and then the taste and aroma of instant tea can be improved when brewing, prevent loss of effective components.
Also, the present invention improves the fragrance, flavour, mouthfeel of black tea, and then improve by carrying out special producing to black tea
Instant tea quality, dissolubility improve 15-20% compared with conventional instant black tea.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below, but the invention is not limited to these realities
Mode is applied, it is claimed to still fall within the claims in the present invention for any improvement or replacement on the present embodiment essence spirit
Range.
Embodiment 1
A kind of instant black tea, major ingredient include: black tea 80kg, tamarind gum 35kg, sodium citrate 10kg, vitamin C 8kg,
White wine 73kg, potato starch 5kg；
The black tea, preparation method are as follows: take two leaves and a bud after the mode of " light pressure-weight-is gently pressed " is rubbed, be placed in temperature
Degree for constant temperature under the conditions of 30 DEG C wither be 50% to leaf surface water content after, then through spontaneous fermentation 10h, being placed in temperature is 55 DEG C of items
For 24 hours, then be placed in temperature is low temperature frying water content of tea≤10% in 45 DEG C of frying pan to ferment at constant temperature under part.
Embodiment 2
A kind of instant black tea, major ingredient include: black tea 110kg, tamarind gum 45kg, sodium citrate 17kg, vitamin
C16kg, white wine 78kg, potato starch 9kg；
The black tea, preparation method are as follows: take two leaves and a bud after the mode of " light pressure-weight-is gently pressed " is rubbed, be placed in temperature
Degree for constant temperature under the conditions of 35 DEG C wither be 55% to leaf surface water content after, then through spontaneous fermentation 12h, being placed in temperature is 60 DEG C of items
Ferment at constant temperature 36h under part, then it is placed in low temperature frying water content of tea≤10% in the frying pan that temperature is 52 DEG C.
Embodiment 3
A kind of instant black tea, major ingredient include: black tea 95kg, tamarind gum 40kg, sodium citrate 13kg, vitamin C 12kg,
White wine 75kg, potato starch 7kg；
The black tea, preparation method are as follows: take two leaves and a bud after the mode of " light pressure-weight-is gently pressed " is rubbed, be placed in temperature
Degree for constant temperature under the conditions of 32 DEG C wither be 53% to leaf surface water content after, then through spontaneous fermentation 11h, being placed in temperature is 58 DEG C of items
Ferment at constant temperature 30h under part, then it is placed in low temperature frying water content of tea≤10% in the frying pan that temperature is 49 DEG C.
Embodiment 4-6
A kind of preparation method of instant black tea, comprising the following steps:
S1 takes black tea to be ground to granularity and crosses 200 meshes, and adding water to ratio of water to material is 3:1, and then accessing water Material is 0.4%
Cellulase in temperature be 30 DEG C under the conditions of constant temperature incubation 1h, add water Material be 0.15% protease in temperature be 37 DEG C
Under the conditions of constant temperature incubation 2h, be then transferred to ultrasonication 90s, filter；
S2 takes filtrate to carry out powder after vacuum freeze drying, is added and stirs into white wine jointly with potato starch, tamarind gum
It mixes uniformly；
S3 by filter residue and sodium citrate, vitamin C be 65 DEG C in temperature under the conditions of mix 20min；
Step S2 gains are uniformly mixed by S4 with step S3 gains, and vacuum freeze drying is ground to 200 meshes.
The ultrasonic wave, power 245W, frequency 45kHz.
The vacuum freeze drying is first to freeze 12min under the conditions of subzero 5 DEG C, then freeze under the conditions of being placed in subzero 7 DEG C
8min, then it is placed in subzero 15 DEG C of freezings.
Claims (9)
1. a kind of instant black tea, which is characterized in that major ingredient includes: 80-110 parts of black tea, tamarind gum 35-45 according to parts by weight
Part, 10-17 parts of sodium citrate, 8-16 parts of vitamin C, 73-78 parts of white wine, 5-9 parts of potato starch.
2. instant black tea as described in claim 1, which is characterized in that the black tea, preparation method are as follows: take two leaves and a bud through rubbing
After twirl, constant temperature wither, then through spontaneous fermentation, ferment at constant temperature, then it is placed in frying pan obtained by low temperature fried dry.
3. instant black tea as claimed in claim 2, which is characterized in that it is described rub by the way of light pressure, weight, gently pressing into
Row.
4. instant black tea as claimed in claim 2, which is characterized in that the constant temperature withers, and temperature is 30-35 DEG C.
5. instant black tea as claimed in claim 2, which is characterized in that the ferment at constant temperature, temperature are 55-60 DEG C.
6. instant black tea as claimed in claim 2, which is characterized in that the low temperature fried dry, temperature are 45-52 DEG C.
7. the preparation method of instant black tea as described in claim 1, which comprises the following steps:
S1 takes black tea to be ground to granularity and crosses 200 meshes, and adding water to ratio of water to material is (3-3.5): 1, then access water Material system 0.3-
Constant temperature incubation 1-2h under the conditions of 0.5% cellulase is 28-32 DEG C in temperature, adds the egg of water Material system 0.1-0.2%
Constant temperature incubation 1-2h under the conditions of white enzyme is 35-40 DEG C in temperature, is then transferred to ultrasonication 1-2min, filters；
S2 takes filtrate to carry out powder after vacuum freeze drying, and it is equal that stirring is added into white wine jointly with potato starch, tamarind gum
It is even；
S3 by filter residue and sodium citrate, vitamin C be 63-67 DEG C in temperature under the conditions of mix 15-20min；
Step S2 gains are uniformly mixed by S4 with step S3 gains, and vacuum freeze drying is ground to 200 meshes.
8. the preparation method of instant black tea as claimed in claim 7, which is characterized in that the ultrasonic wave, power 245-
265W, frequency 35-45kHz.
9. the preparation method of instant black tea as claimed in claim 7, which is characterized in that the vacuum freeze drying is first subzero
10-15min is freezed under the conditions of 5 DEG C to 0 DEG C, then freezes 8min under the conditions of being placed in subzero 10 DEG C to subzero 6 DEG C, then be placed in subzero 18
DEG C to freezing under the conditions of subzero 12 DEG C.
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Family
ID=64539691
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Application publication date: 20181211 |
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