CN109198057A - A kind of preparation method of instant tea - Google Patents
A kind of preparation method of instant tea Download PDFInfo
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- CN109198057A CN109198057A CN201811135469.0A CN201811135469A CN109198057A CN 109198057 A CN109198057 A CN 109198057A CN 201811135469 A CN201811135469 A CN 201811135469A CN 109198057 A CN109198057 A CN 109198057A
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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
-
- 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
- A23F3/08—Oxidation; Fermentation
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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
- A23F3/12—Rolling or shredding tea leaves
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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
- A23F3/18—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
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to field of deep tea processing technology, and in particular to a kind of preparation method of instant tea.This preparation method the following steps are included: 1), the preparation of raw material；2) material preparation, is extracted；3), prepared by extracting solution；4), low temperature spray drying；Obtain instant tea slice.The present invention can produce the instant tea for having splendid taste flavor while ensuring instant tea preparation efficiency, and not only the bitter taste in instant tea is alleviated, and tea flavour is more preferable, while can also be retained to the greatest extent the nutrition of tea extract and flavor substance.
Description
Technical field
The invention belongs to field of deep tea processing technology, and in particular to a kind of preparation method of instant tea.
Background technique
Instant tea also known as soluble tea, crystallization tea, caffein etc., are to be with made tea, semi-finished product tea, tealeaves byproduct or fresh leaf
Raw material, through extraction, purification, concentration, it is dry made by powdered or fine granularity the solid tea beverage of one kind, there is bath to be
Molten and deep or light the features such as can easily be accommodated.Instant tea was not only conveniently drunk, but also can be used for preparing tealeaves biscuit, cake, milk extract etc., in recent years
Carry out its production and consumption to quickly grow.However, mouthfeel is not good enough and trophic structure stability is poor, it is instant tea drawback maximum at present
Place, reason are the following: first, concentration is generally divided into reverse osmosis concentration and vacuum concentration, tea extract is in reverse osmosis
In saturating concentration process, it will lead to part small-molecule substance and be lost from fresh water end, the effective component content after making concentration reduces；And
In vacuum Concentrating Process, tea polyphenols oxidation and the volatilization of part fragrance component, and will greatly affect the mouthfeel of finished product.Second,
In filter process, ultrafiltration can intercept or remove the substances such as part soluble sugar and soluble pectin, this is also current instant tea tea
One of the reason of taste is boring and is difficult to the mouthfeel requirement of the really satisfaction person of drinking tea.Third, being limited by current processing technology, use is fresh
The instant tea product of leaf processing, often with the green taste of fresh leaf itself, and is difficult to remove, this also strong influence instant tea at
The taste and flavor of product.Finally, when using made tea as raw material, due to needing by high temperature extraction step, not only because secondary
High temperature makes in made tea the loss of original flavor components or destroys more, while mouthfeel is worse.Whether one kind can be developed
Has the instant tea of splendid taste flavor, thus effectively avoiding bitter taste in instant tea and ensuring the same of tea flavour
When, moreover it is possible to the nutrition of tea extract and flavor substance are retained to the greatest extent, in recent years for those skilled in the art
Technical problem urgently to be resolved.
Summary of the invention
It is an object of the present invention to overcome above-mentioned the deficiencies in the prior art, a kind of preparation side of the instant tea of convenient and efficient is provided
Method can produce the instant tea for having splendid taste flavor while ensuring instant tea preparation efficiency, not only in instant tea
Bitter taste alleviated, tea flavour is more preferable, while can also obtain the nutrition of tea extract and flavor substance to the greatest extent
Retain, finally improves the stability of instant tea trophic structure when high temperature brews.
To achieve the above object, the invention adopts the following technical scheme:
A kind of preparation method of instant tea, it is characterised in that the following steps are included:
1), the preparation of raw material:
A, fresh leaves of tea plant is taken, spreads 5~6h prior to interior, is finished, subsequent spreading for cooling resurgence 1h rubs 20min again later, then
Bored yellow 6~8h in the environment of 30 DEG C and relative humidity >=80% forms tea raw material A after drying steps；
B, fresh leaves of tea plant is taken, spreads 5~6h prior to interior, hot wind withers or daylight withers, rub 60min again later, then
Ferment 1h in the environment of 30 DEG C and relative humidity >=90%, and tea raw material B is formed after drying steps；
C, the fresh leaf for taking albino tea tree breed spreads 1~2h prior to interior, finishes later, then spreading for cooling get damp again 1h, then after rub
20min is twisted, forms tea raw material C after drying steps；
2) material preparation, is extracted:
Make bottom material with tea raw material C, according to setting ratio, one of tea raw material A and tea raw material B is added or incites somebody to action
Tea raw material A and tea raw material B are all added, and are made extract material after mixing；
3), prepared by extracting solution:
Material will be extracted and carry out extracting in boiling water in a manner of total solid-liquid ratio 1: 15, be centrifuged again after taking out, obtain extracting solution；
4), low temperature spray drying:
Low temperature spray drying is carried out to said extracted liquid, obtains instant tea powder；
5), granulation and tabletting:
To obtained instant tea powder, wet granulation is carried out, then low temperature drying, tabletting.
Preferably, in the step 1), the drying steps of tea raw material A and tea raw material B are divided into three steps, namely: first
Through 120~130 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling resurgence 1h；Again through 100~110 DEG C of final firings of chain-and-slat drying machine, spreading for cooling is returned
Damp 1h；Most afterwards through 80~90 DEG C of chain-and-slat drying machine multiple bakings；And the drying steps of tea raw material C are divided into two steps, and namely: it passes through first
120~130 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling resurgence 1h；Most afterwards through 100~110 DEG C of final firings of chain-and-slat drying machine.
Preferably, in the step 1), the fresh leaf is summer fresh tea leaves picked by machine.
Preferably, in the step 2), when extracting material and being mixed with tea raw material A and tea raw material C, the two according to
Sequence in mass ratio 7: 3 is mixed to form extraction material.
Preferably, in the step 2), system is mixed with tea raw material C with tea raw material A, tea raw material B when extracting material
Cheng Shi, three sequentially in mass ratio 2: 5: 3 are mixed to form extraction material.
Preferably, in the step 2), when extracting material and being mixed with tea raw material B and tea raw material C, the two according to
Sequence in mass ratio 6: 4 is mixed to form extraction material.
Preferably, in the step 3), material will be extracted and extracted in a manner of solid-liquid ratio 1: 7.5, leaching after 20min
Extract is filtered, and extracts 20min in a manner of solid-liquid ratio 1: 7.5 again later, merges 2 filtrate centrifugal filtration again, thus
Obtain extracting solution.
Preferably, in the step 4), by extract material mass ratio very based on: as extract material be two kinds of tealeaves originals
Material mixes, then it is corresponding made of need to be added the yeast extract of mass ratio 0.3%, mass ratio 0.004% in extracting solution
Steviol glycoside；Such as extracting material is that three kinds of tea raw materials mix or two kinds of tealeaves of raw material B, C mix, then in extracting solution
The steviol glycoside of mass ratio 0.002% need to be added；Later, by said extracted liquid in 115~118 DEG C of heating temperature, air inlet temperature
In the environment of 65~70 DEG C of degree, air outlet temperature are 55~60 DEG C, low temperature spray drying is carried out.
Preferably, in the step 4), nucleotide content >=22% of the yeast extract, the sugariness of steviol glycoside are
350~400.
Preferably, by instant tea powder and food grade accessories in (0.8~0.9): after the ratio of (0.1~0.2) mixes, carrying out
Wet granulation, then low temperature drying, reuses automatic tableting press tabletting, forms instant tea slice.Food grade accessories are maltodextrin,
Or the mixture of maltodextrin and lemon extract or dried orange peel extracts or Flos Osmanthi Fragrantis extract or rose extract.
Main advantages of the present invention are:
1) ultrafiltration and concentration lengthy and tedious necessary to traditional tea making, have been abandoned, then with a variety of tealeaves through difference
Mode is prepared and is mixed, then in a manner of extraction and low temperature drying, to obtain finished product instant tea powder, production process is more succinct,
Preparation efficiency is higher.Raw material of the invention are dry tea made of fresh leaf, and raw material sources are easy to get, and can be improved this season tea resources
Utilization rate and added value.Ester catechin increases in Summer-autumn tea and simple catechin reduces and the increase of catechin total amount, amino
Acid content is reduced, and content is out of proportion, and summer tea has that flavour is bitter highly seasoned.Therefore, on the basis of normal fresh leaf
On, albino tea tree breed is used as one of material source, so that the amino acid content that albino tea tree breed tealeaves is utilized is high, tea
The low feature of polyphenol content can be improved amino acid content when extracting material mixing, reduce polyphenol content, reduces phenol
Ammonia ratio, weakens the bitter taste of mixture, and effectively promotes final finished tea flavour, to keep its taste flavor more preferable.Furthermore,
Due to using low temperature spray drying technology, so that the nutrition of tea extract and flavor substance are retained to the greatest extent,
Finally improve the stability of instant tea trophic structure when high temperature brews.Made tea is that can be made in the powdered or even later period
Sheet, it is also easily portable so as to effectively promote its Storage.The simple process of preparation method of the present invention, it is easy to operate, it is suitble to
In large-scale production.
2), using drying means three times, make to include biochemical composition generation caramelization, Maillard reaction, cracking etc. in tealeaves
Chemical change promotes the cracking of macromolecular substances, increases water-soluble substances, while reducing the thick old taste of tealeaves；Using secondary dry
Drying method, the amino acid reduced in tealeaves generate the chemical changes such as Maillard reaction, cracking, improve the reservation of amino acid in tealeaves
Amount.
3), by using the difference of taste caused by different ratio: being formed with the preparation of the mixture of raw material A and C
Extract, millet paste is yellowish green limpid, and flavour is mellow, and bitter taste is low, has back sweet.It is formed with the mixture preparation of raw material A, B, C
Extract, millet paste is orange red bright, and the fresh alcohol of flavour, no bitter taste has back sweet.With the mixture preparation of raw material B, C, what is formed is mentioned
Object is taken, millet paste is red bright, and fresh taste, no bitter taste has back sweet.
4), using suction filtration and centrifugal filtration mode, the large granular impurity of extracting solution can be effectively removed；Meanwhile total feed liquid
Than 1:15 be divided into two steps carry out, every step solid-liquid ratio be 1:7.5, thus mix twice with by way of later period merging filtrate,
The reserved for improving internal substance in extracting solution, guarantees the taste flavor of product；In addition, compared with ultrafiltration etc., it is easy to operate,
Advantageously reduce production cost.
5), by addition yeast extract and steviol glycoside, the mouthfeel of extract is adjusted, extract can be effectively improved
Fresh refreshing degree reduces bitter taste.Low temperature drying can then effectively reduce the activity of bioactive ingredients in the drying process in material
Or structural damage, more retain and present the flavor of extract.
6), since powdered or perhaps granular pattern instant tea is mostly disposable inner wrapping, packing cost is high, and easily attachment
In packaging bag inner wall, it is difficult to pour out completely, cause to waste, furthermore granular pattern instant tea is easy dampness, oxidation deterioration, there is storage
The bad problem of property.Therefore, after obtaining powdered instant tea powder, the present invention is preferably in the later period again by powdered instant tea
Powder is processed as sheet, so that use is also more convenient while effectively promoting its Storage, exist simultaneously it is easily portable and
Not the advantages of oxidizable dampness, it is conducive to actual use.
Specific embodiment
For ease of understanding, this sentences five parts of embodiments, set forth further below to make to technical solution of the present invention:
Embodiment 1:
Prepared by tea raw material A: summer fresh tea leaves picked by machine 50kg, spreads 5h in 26 DEG C of air conditioning chambers；6CST-50 type roller fixation
Machine water-removing, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min；Rub leaf leaf-spreading thickness 8
~10cm is placed in 30 DEG C, bored Huang 6h under relative humidity >=80% environment, and leaf to be obstructed turns yellow.Later, 120 DEG C of chain-and-slat drying machine
Gross fire, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine, spreading for cooling resurgence 1h；85 DEG C of chain-and-slat drying machine multiple bakings.
Prepared by tea raw material C: albino tea tree breed summer machine fresh tea picking 50kg, spreads 1h in 26 DEG C of air conditioning chambers；6CST-50
The water-removing of type roller fixation machine, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min.Later,
120 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine.
7kg tea raw material A and 3kg tea raw material C are weighed respectively, are mixed.10kg raw material is put into multi-function extractor, is added
Enter 75kg boiling water to be extracted, leaching liquor is filtered after 20min.75kg boiling water is added again and carries out extraction 20min.Twice
It is separated after extraction with disk centrifugal separator, obtains extracting solution.0.03kg yeast extract and 0.0004kg sweet tea are added into extracting solution
Synanthrin glycosides；By extracting solution under the conditions of 118 DEG C of heating temperature, 65 DEG C of intake air temperature, air outlet temperature are 55 DEG C, it is sprayed
It is dry, obtain instant tea powder.
The ratio of instant tea powder and food-grade maltodextrin in mass ratio 0.8: 0.2 is mixed, granulation, uses automatic tabletting
Machine tabletting, every 0.6g.
A piece of instant tea slice is taken, 200ml hot water is dissolved in, millet paste is yellowish green limpid, and flavour is mellow, has back sweet.
Embodiment 2:
Prepared by tea raw material A: summer fresh tea leaves picked by machine 50kg, spreads 6h in 26 DEG C of air conditioning chambers；6CST-50 type roller fixation
Machine water-removing, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min；Rub leaf leaf-spreading thickness 8
~10cm and it is placed in 30 DEG C, bored Huang 6h under relative humidity >=80% environment, leaf to be obstructed turns yellow.Later, 120 DEG C of chain-and-slat drying machine
Gross fire, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine, spreading for cooling resurgence 1h；85 DEG C of chain-and-slat drying machine multiple bakings.
Prepared by tea raw material C: albino tea tree breed summer machine fresh tea picking 50kg, spreads 1h in 26 DEG C of air conditioning chambers；6CST-50
The water-removing of type roller fixation machine, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min.Later,
Again through 120 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine.
7kg tea raw material A and 3kg tea raw material C are weighed respectively, are mixed.10kg raw material is put into multi-function extractor, is added
75kg boiling water is extracted, and leaching liquor is filtered after 20min.75kg boiling water is added again and carries out extraction 20min.It soaks twice
It is separated after mentioning with disk centrifugal separator, obtains extracting solution.0.03kg yeast extract, 0.0004kg stevioside are added into extracting solution
Glycosides；By extracting solution under the conditions of 118 DEG C of heating temperature, 70 DEG C of intake air temperature, air outlet temperature are 60 DEG C, done by spraying
It is dry, obtain instant tea powder.
By the mixture of instant tea powder and food-grade maltodextrin and dried orange peel extracts sequentially 0.85:(0.1+ in mass ratio
0.05) ratio mixes, pelletizes, and uses automatic tableting press tabletting, every 0.6g.
A piece of instant tea slice is taken, 200ml hot water is dissolved in, millet paste is yellowish green, and flavour is mellow, there is dried orange peel flavor.
Embodiment 3:
Prepared by tea raw material A: summer fresh tea leaves picked by machine 50kg, spreads 5.5h in 26 DEG C of air conditioning chambers；6CST-50 type roller kills
Green machine water-removing, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min；It is thick to rub leaf booth leaf
8~10cm of degree is placed in 30 DEG C, bored Huang 6h under relative humidity >=80% environment, leaf flavescence to be obstructed.Chain-and-slat drying machine is used later
120 DEG C of gross fire, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine, spreading for cooling resurgence 1h；85 DEG C of chain-and-slat drying machine multiple bakings.
Tea raw material B preparation: summer fresh tea leaves picked by machine 50kg；5h is spread in 26 DEG C of air conditioning chambers；Leaf-spreading thickness 5cm, 30 DEG C
Hot wind withers 3h, and every 1h is turned over leaf 1 time；6CR-40 type rolling machine patch leaf rubs 60min；It rubs 5~8cm of leaf leaf-spreading thickness and is placed in 30
DEG C, ferment under relative humidity >=80% environment 2h, leaf to be obstructed reddens；125 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling resurgence 1h；Chain
100 DEG C of final firings of plate type drying machine, spreading for cooling resurgence 1h；85 DEG C of chain-and-slat drying machine multiple bakings.
Tea raw material C: albino tea tree breed summer machine fresh tea picking 50kg, 2h is spread in 26 DEG C of air conditioning chambers；The rolling of 6CST-50 type
Cylinder green-keeping machine water-removing, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min；Chain-plate type dries
120 DEG C of gross fire of dry machine, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine.
2kg, 5kg, 3kg tea raw material A, tea raw material B, tea raw material C are weighed respectively, are mixed.10kg raw material is put into
Multi-function extractor is added 75kg boiling water and is extracted, leaching liquor is filtered after 20min.Again be added 75kg boiling water into
Row extraction 20min.It is separated after extracting twice with disk centrifugal separator, obtains extracting solution.0.0002kg stevia rebaudianum is added into extracting solution
Glucosides；By extracting solution under the conditions of 118 DEG C of heating temperature, 68 DEG C of intake air temperature, air outlet temperature are 58 DEG C, done by spraying
It is dry, obtain instant tea powder.
The ratio of instant tea powder and food-grade maltodextrin in mass ratio 0.8: 0.2 is mixed, granulation, uses automatic tabletting
Machine tabletting, every 0.6g.
A piece of instant tea slice is taken, is dissolved in 200ml hot water, millet paste is orange red bright, and the fresh alcohol of flavour has back sweet.
Embodiment 4:
Prepared by tea raw material A: summer fresh tea leaves picked by machine 50kg, spreads 5h in 26 DEG C of air conditioning chambers；6CST-50 type roller fixation
Machine water-removing, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min；Rub leaf leaf-spreading thickness 8
~10cm is placed in 30 DEG C, bored Huang 6h under relative humidity >=80% environment, and leaf to be obstructed turns yellow.Later, through 120 DEG C of chain-and-slat drying machine
Gross fire, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine, spreading for cooling resurgence 1h；85 DEG C of chain-and-slat drying machine multiple bakings.
Tea raw material B preparation: summer fresh tea leaves picked by machine 50kg；5.5h is spread in 26 DEG C of air conditioning chambers；Leaf-spreading thickness 5cm, 30
DEG C hot wind withers 3h, and every 1h is turned over leaf 1 time；6CR-40 type rolling machine patch leaf rubs 60min；5~8cm of leaf leaf-spreading thickness is rubbed to be placed in
30 DEG C, ferment under relative humidity >=80% environment 2h, leaf to be obstructed reddens.Later, through 125 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling
Get damp again 1h；100 DEG C of final firings of chain-and-slat drying machine, spreading for cooling resurgence 1h；85 DEG C of chain-and-slat drying machine multiple bakings.
Tea raw material C: albino tea tree breed summer machine fresh tea picking 50kg, 1.5h is spread in 26 DEG C of air conditioning chambers；6CST-50 type
Roller fixation machine water-removing, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min.Later, it passes through
120 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine.
2kg, 5kg, 3kg tea raw material A, tea raw material B, tea raw material C are weighed respectively, are mixed.10kg raw material is put into
Multi-function extractor is added 75kg boiling water and is extracted, leaching liquor is filtered after 20min.Again be added 75kg boiling water into
Row extraction 20min.It is separated after extracting twice with disk centrifugal separator, obtains extracting solution.0.0002kg stevia rebaudianum is added into extracting solution
Glucosides；By extracting solution under the conditions of 118 DEG C of heating temperature, 70 DEG C of intake air temperature, air outlet temperature are 55 DEG C, done by spraying
It is dry, obtain instant tea powder.
By the mixture of instant tea powder and food-grade maltodextrin and lemon extract sequentially 0.85:(0.1+ in mass ratio
0.05) ratio mixes, pelletizes, and uses automatic tableting press tabletting, every 0.6g.
A piece of instant tea slice is taken, is dissolved in 200ml hot water, millet paste is orange red bright, and the fresh alcohol of flavour has lemon flavor.
Embodiment 5:
Tea raw material B preparation: summer fresh tea leaves picked by machine 50kg；5h is spread in 26 DEG C of air conditioning chambers；Leaf-spreading thickness 5cm, 30 DEG C
Hot wind withers 3h, and every 1h is turned over leaf 1 time；6CR-40 type rolling machine patch leaf rubs 60min；It rubs 5~8cm of leaf leaf-spreading thickness and is placed in 30
DEG C, ferment under relative humidity >=80% environment 2h, leaf to be obstructed reddens；125 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling resurgence 1h；Chain
100 DEG C of final firings of plate type drying machine, spreading for cooling resurgence 1h；85 DEG C of chain-and-slat drying machine multiple bakings.
Tea raw material C: albino tea tree breed summer machine fresh tea picking 50kg, 2h is spread in 26 DEG C of air conditioning chambers；The rolling of 6CST-50 type
Cylinder green-keeping machine water-removing, 3~5cm leaf-spreading thickness resurgence 1h after spreading for cooling；6CR-40 type rolling machine patch leaf rubs 20min；Chain-plate type dries
120 DEG C of gross fire of dry machine, spreading for cooling resurgence 1h；100 DEG C of final firings of chain-and-slat drying machine.
6kg, 4kg tea raw material B, tea raw material C are weighed respectively, are mixed.10kg raw material is put into multi-function extractor, is added
Enter 75kg boiling water to be extracted, leaching liquor is filtered after 20min.75kg boiling water is added again and carries out extraction 20min.Twice
It is separated after extraction with disk centrifugal separator, obtains extracting solution.0.0002kg steviol glycoside is added into extracting solution；Extracting solution is being added
Under the conditions of 118 DEG C of hot temperature, 68 DEG C of intake air temperature, air outlet temperature are 58 DEG C, it is spray-dried, obtains instant tea powder.
The ratio of instant tea powder and food-grade maltodextrin in mass ratio 0.9: 0.1 is mixed, granulation, uses automatic tabletting
Machine tabletting, every 0.6g.
A piece of instant tea slice is taken, is dissolved in 200ml hot water, millet paste is red bright, and fresh taste has back sweet.
Claims (10)
1. a kind of preparation method of instant tea, it is characterised in that the following steps are included:
1), the preparation of raw material:
A, fresh leaves of tea plant is taken, spreads 5~6h prior to interior, is finished, subsequent spreading for cooling resurgence 1h rubs 20min, then at 30 again later
DEG C and relative humidity >=80% in the environment of bored yellow 6~8h, after drying steps formed tea raw material A；
B, fresh leaves of tea plant is taken, spreads 5~6h prior to interior, hot wind withers or daylight withers, and 60min is rubbed again later, then at 30
DEG C and relative humidity >=90% in the environment of ferment 1h, tea raw material B is formed after drying steps；
C, the fresh leaf for taking albino tea tree breed spreads 1~2h prior to interior, finishes later, then spreading for cooling get damp again 1h, then after rub
20min forms tea raw material C after drying steps；
2) material preparation, is extracted:
Make bottom material with tea raw material C, according to setting ratio, one of tea raw material A and tea raw material B is added or by tealeaves
Raw material A and tea raw material B are all added, and are made extract material after mixing；
3), prepared by extracting solution:
Material will be extracted and carry out extracting in boiling water in a manner of total solid-liquid ratio 1: 15, be centrifuged again after filtering, obtain extracting solution；
4), low temperature spray drying:
Low temperature spray drying is carried out to said extracted liquid, obtains instant tea powder；
5), granulation and tabletting:
To obtained instant tea powder, wet granulation is carried out, then low temperature drying, tabletting.
2. a kind of preparation method of instant tea according to claim 1, it is characterised in that: in the step 1), tealeaves is former
The drying steps of material A and tea raw material B are divided into three steps, namely: first through 120~130 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling is returned
Damp 1h；Again through 100~110 DEG C of final firings of chain-and-slat drying machine, spreading for cooling resurgence 1h；It is most multiple through 80~90 DEG C of chain-and-slat drying machine afterwards
It dries；And the drying steps of tea raw material C are divided into two steps, and namely: first through 120~130 DEG C of gross fire of chain-and-slat drying machine, spreading for cooling is returned
Damp 1h；Most afterwards through 100~110 DEG C of final firings of chain-and-slat drying machine.
3. a kind of preparation method of instant tea according to claim 1, it is characterised in that: described fresh in the step 1)
Leaf is summer fresh tea leaves picked by machine.
4. a kind of preparation method of instant tea according to claim 1 or 2 or 3, it is characterised in that: in the step 2),
When extraction material is mixed with tea raw material A and tea raw material C, the two sequentially in mass ratio 7: 3 is mixed to form extract
Material.
5. a kind of preparation method of instant tea according to claim 1 or 2 or 3, it is characterised in that: in the step 2),
When extraction material is mixed with tea raw material A, tea raw material B and tea raw material C, three sequentially in mass ratio 2: 5: 3 is mixed
It closes to be formed and extracts material.
6. a kind of preparation method of instant tea according to claim 1 or 2 or 3, it is characterised in that: in the step 2),
When extraction material is mixed with tea raw material B and tea raw material C, the two sequentially in mass ratio 6: 4 is mixed to form extract
Material.
7. a kind of preparation method of instant tea according to claim 1 or 2 or 3, it is characterised in that: in the step 3),
Material will be extracted to extract in a manner of solid-liquid ratio 1: 7.5, leaching liquor will be filtered after 20min, later again with feed liquid
Mode than 1: 7.5 extracts 20min, merges 2 filtrate centrifugal filtration again, to obtain extracting solution.
8. a kind of preparation method of instant tea according to claim 1 or 2 or 3, it is characterised in that: in the step 4),
Based on the mass ratio of extraction material: it is mixed as extracted material for two kinds of raw material A, C tea raw materials, then it is accordingly manufactured to extract
The yeast extract of addition mass ratio 0.3%, the steviol glycoside of mass ratio 0.004% are needed in liquid；Material is such as extracted to grow tea for three
Leaf raw material mixes or two kinds of tealeaves of raw material B, C mix, then the stevioside that mass ratio 0.002% is added is needed in extracting solution
Glycosides；Later, by said extracted liquid 115~118 DEG C of heating temperature, 65~70 DEG C of intake air temperature, air outlet temperature be 55~
In the environment of 60 DEG C, low temperature spray drying is carried out.
9. a kind of preparation method of instant tea according to claim 7, it is characterised in that: in the step 4), the ferment
Nucleotide content >=22% of female extract, the sugariness of steviol glycoside are 350~400.
10. a kind of preparation method of instant tea according to claim 1 or 2 or 3, it is characterised in that: by instant tea powder with
Food grade accessories are in (0.8~0.9): after the ratio of (0.1~0.2) mixes, carrying out wet granulation, then low temperature drying, then make
With automatic tableting press tabletting, instant tea slice is formed；Food grade accessories be maltodextrin or maltodextrin and lemon extract or
The mixture of dried orange peel extracts or Flos Osmanthi Fragrantis extract or rose extract.
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| CN101081050A (en) * | 2007-02-14 | 2007-12-05 | 华世铮 | Quick-speed soaking tea tablet and method for making same |
| CN105145932A (en) * | 2015-08-24 | 2015-12-16 | 霍山汉唐清茗茶叶有限公司 | Yellow-tea preparation process |
| CN106070742A (en) * | 2016-06-08 | 2016-11-09 | 广西壮族自治区桂林茶叶科学研究所 | A kind of processing method of natural flowery type steaming green tea |
| CN108029804A (en) * | 2017-12-05 | 2018-05-15 | 罗来辉 | A kind of production method of organic selenium black sifting tea |
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- 2018-09-28 CN CN201811135469.0A patent/CN109198057A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101081050A (en) * | 2007-02-14 | 2007-12-05 | 华世铮 | Quick-speed soaking tea tablet and method for making same |
| CN105145932A (en) * | 2015-08-24 | 2015-12-16 | 霍山汉唐清茗茶叶有限公司 | Yellow-tea preparation process |
| CN106070742A (en) * | 2016-06-08 | 2016-11-09 | 广西壮族自治区桂林茶叶科学研究所 | A kind of processing method of natural flowery type steaming green tea |
| CN108029804A (en) * | 2017-12-05 | 2018-05-15 | 罗来辉 | A kind of production method of organic selenium black sifting tea |
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