CN109329492A - A kind of composite instant tea and preparation method thereof - Google Patents

Abstract

The invention discloses a kind of composite instant tea and preparation method thereof, the parts by weight of major ingredient are as follows: 14~16 parts of black tea, 6~8 parts of Jasmine, 5~7 parts of lotus leaf, 3~5 parts of fructus lycii, 3~5 parts of hawthorn, 2~4 parts of dandelion；Auxiliary material are as follows: maltodextrin, casein, carboxymethyl-cycloheptaamylose, glucose, glycine, l-Alanine and L-phenylalanine；Preparation is the following steps are included: step 1, major ingredient are purified and weighed；Pure water, heating extraction is added in step 2；Step 3, filtrate；Step 4 prepares microcapsules using ultrasound；Step 5, vacuum concentration；Step 6 carries out Maillard reaction；Step 7, prefreezing 30min, is freeze-dried, and composite instant tea is obtained.Composite instant tea of the invention and preparation method thereof solves the problems, such as tea-drinking single variety, not only easy to use, but also fragrance is good, and color is good, full of nutrition.

Description

A kind of composite instant tea and preparation method thereof

Technical field

The present invention relates to a kind of composite instant teas and preparation method thereof.

Background technique

Tea is the daily drink of people, is beneficial to health.Such as black tea, property partial temperature, mouthfeel is aromatic, and has It helps gastro-intestinal digestion, promote appetite, the auxiliary functions such as blood glucose-control and strong heart, be favored by people；It is rich in black tea Flavone compound can eliminate free radical, have scavenging activity, reduce the disease incidence of myocardial infarction.Such as jasmine tea again, Its fragrance is fresh persistently, flavour is mellow fresh refreshing, have clearing heat and detoxicating, qi-regulating tranquilizing the mind, warming middle-JIAO for easing the stomach, open it is strongly fragrant ward off dirty, the beneficial liver of heart tonifying, The effect of vibration spleen stomach invigorating, antibacterial anti-inflammatory.

However, there are two deficiencies for current tealeaves finished product: first is that nutrition is single, for example, people are when having tea or are It brews black tea or is to brew jasmine tea etc., be only merely solely to brew a certain to grow tea product, single variety.Second is that punching Leaf of making tea is inconvenient, needs higher temperature, spends longer time, finally also to clear up tealeaf residue.

For above-mentioned second deficiency, although having instant tea on the market, this instant tea product are still had very much It is insufficient:

Currently, the general production process of instant tea includes: broken major ingredient removal of impurities, extraction, purification, is concentrated, is dry, have easy In brew, conveniently drink the advantages that.But the processing layer by layer of its traditional processing technology is so that former tea component is lost serious, aroma component Also biggish change can occur, cause thin finished product liquor color pool, fragrance and flavour still far away from conventional tea.It is especially traditional In the leaching liquor that extracting technology obtains, the soluble nutritious components stability such as general flavone and polyphenol is poor, while insoluble perfume (or spice) Gas substance and nutritional ingredient seldom retain, and influence the overall quality of instant tea.These are exactly instant tea further expansion market rule Where the critical issue of mould urgent need to resolve.

Summary of the invention

The object of the present invention is to provide a kind of composite instant tea and preparation method thereof, the composite instant tea solves tea The problem of drinking single variety, it is not only easy to use, and also fragrance is good, and color is good, full of nutrition.

To achieve the above object, the present invention adopts the following technical scheme:

A kind of preparation method of composite instant tea, the parts by weight of major ingredient are as follows: 14~16 parts of black tea, 6~8 parts of Jasmine, lotus 5~7 parts of leaf, 3~5 parts of fructus lycii, 3~5 parts of hawthorn, 2~4 parts of dandelion；Auxiliary material are as follows: maltodextrin, casein, carboxymethyl-β- Cyclodextrine, glucose, glycine, l-Alanine and L-phenylalanine；Preparation the following steps are included:

Step 1: each major ingredient is subjected to impurity elimination, removal mildew, is then shredded, then weigh described heavy part；

Step 2: pure water is added in major ingredient, heating 15~18min of extraction obtains extraction juice, wherein extraction temperature controls At 70~85 DEG C, the weight ratio of water and major ingredient is 25~30 ﹕ 1；

Step 3: extracting solution obtained by step 2 is selected to the ceramic-film tube in 0.5 μm of aperture, in 0.2Mpa, 20~25 DEG C of items Ceramic membrane filter is carried out under part obtains filtered fluid；

Step 4: compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3 after homogeneous, using ultrasound Microcapsules are prepared, wherein pure water is the 10% of leaching liquor weight percent, and wall material chooses carboxymethyl-beta-cyclodextrin, malt paste Essence and casein, ultrasonic power 200w, ultrasonic time are 4~7min, and carboxymethyl-beta-cyclodextrin weight percent is leaching liquor 1.6%~2.0%, maltodextrin weight percent is the 0.8%~1.2% of leaching liquor, and casein weight percent is leaching The 0.5%~0.9% of extract；

Step 5: the filtered fluid in step 4 is concentrated in vacuo, vacuum degree 0.1Mpa, and 45~55 DEG C of temperature；

Step 6: glucose, l-Alanine, glycine, L-phenylalanine are added into the concentrate that step 5 obtains, is put Enter insulating box and carry out Maillard reaction, controls temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent is concentrate 1.2%~2.1%；L-Alanine weight percent is the 0.4%~0.7% of concentrate；Glycine weight percent is dense The 0.4%~0.7% of contracting liquid；L-phenylalanine weight percent is the 0.4%~0.7% of concentrate；

Step 7: be dried: prefreezing 30min at a temperature of -40~-50 DEG C is freeze-dried.

A kind of composite instant tea prepared by the preparation method using the composite instant tea.

Compared with prior art the beneficial effects of the present invention are:

1, nutrition complement, function synergic synergy.The flavone compound being rich in black tea can eliminate free radical, have antiacid Change effect, reduces the disease incidence of myocardial infarction.Jasmine, fragrance is fresh persistently, flavour is mellow fresh refreshing, have it is clearing heat and detoxicating, Qi-regulating tranquilizing the mind, warming middle-JIAO for easing the stomach open strongly fragrant the effect of warding off dirty, the beneficial liver of heart tonifying, vibration spleen stomach invigorating, antibacterial anti-inflammatory.The present invention is by several raw materials It is matched according to its characteristic and function equilibrium, nutritional advantages are complementary, play optimal mouthfeel and health-care effect, can not only enhance people Body immunity, there are also the effects of blood-fat-decreasing.

2, to avoid a large amount of losses of fragrance and nutritional ingredient during traditional handicraft, the present invention in former tea from pasting with malt Essence, casein and carboxymethyl-beta-cyclodextrin compounding have hydrophobicity and hydrophily knot as novel microcapsule wall material simultaneously Structure is the excellent carrier of lyophobic dust, improves the fast dissolving properties of instant tea.The method of physically trapping is by the micro- glue of instant tea powder Encapsulated, the nutritional ingredient retention rate of the more former tea of finished product is up to 75% or more.

3, it is answered using nutritional supplement glycine, l-Alanine, L-phenylalanine and the glucose of colourless British plain spirits Maillard reaction is closed, color and fragrance that height restores millet paste of making tea have been obtained under conditions of the present invention probes into, is finished product two Secondary tax is fragrant hyperchromic, without bad by-product, while solving the defect of current instant tea technique and using the food additives such as pigment, essence Add the safety problem of agent.

4, there are synergistic functions between microcapsules preparation and Maillard reaction, obtain unexpected synergy. Maillard reaction is a kind of universal non-enzymatic browning phenomenon, is the reaction between carbonyls and amino-compound, by complexity Course ultimately generate the macromolecular substances of brown even black, and generated with a large amount of flavor substance.Positive Yin Meila Moral reaction principle is complicated, and differential responses object and differential responses temperature can cause flavor greatly to change, and controls improper be also easy to produce Make us not pleasant flavor.Method of the invention, nutritional ingredient in microcapsule embedded leaching liquor, when later period Maillard reaction, wrap The leaching liquor buried just has neither part nor lot in reaction, and when Maillard reaction, the small part ingredient not being embedded only participates in reaction, promotes reaction Avoid the problem that Maillard reaction influences to generate bad product vulnerable to Multiple components again, while also protection nutritional ingredient is not involved in instead The loss of nutritional ingredient should be avoided；And the part that the amino acid that Maillard reaction is added does not react completely easily mutually polymerize, and is formed The polyaminoacid effect that there is free pore structure to have secondary embedding to microcapsules, so tea reduction degree is high on sense organ, nutritional ingredient Retention rate is high.

Specific embodiment

In order to be more clear technical solution of the present invention, the present invention is described in detail below.It should be understood that Specific embodiment described in this specification is not intended to limit protection model of the invention just for the sake of explaining the present invention It encloses.

In following embodiment, selected major ingredient is both needed to carry out impurity elimination, removal mildew before use, then weighs required Parts by weight.

The embodiment of the present invention

Embodiment 1

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 15 parts of black tea, 7 parts of Jasmine, 6 parts of lotus leaf, 4 parts of fructus lycii, hawthorn 4 parts, 3 parts of dandelion；

2) pure water, is added in major ingredient, heating 16~17min of extraction obtains extraction juice, and wherein extraction temperature control is 70 ~85 DEG C, the weight ratio of water and major ingredient is 28 ︰ 1；

3) extracting solution obtained by step 2) selected to the ceramic-film tube in 0.5 μm of aperture, 0.2Mpa, is carried out under the conditions of 20~25 DEG C Ceramic membrane filter obtains filtered fluid；

4), compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3) after homogeneous, are prepared using ultrasound Microcapsules, wherein pure water is the 10% of leaching liquor weight, and wall material chooses carboxymethyl-beta-cyclodextrin, maltodextrin and casein, Ultrasonic power is 200w, and ultrasonic time is 4~7min, and carboxymethyl-beta-cyclodextrin weight percent is the 1.8% of leaching liquor, wheat Bud dextrin weight percent is the 1.0% of leaching liquor, and casein weight percent is the 0.7% of leaching liquor；

5), be concentrated: the solution that step 4) is obtained is concentrated in vacuo, select vacuum degree 0.1Mpa, 45~55 DEG C of temperature；

6) glucose, l-Alanine, glycine, L-phenylalanine, are added into the concentrate that step 5) obtains, and are put into perseverance Incubator carries out Maillard reaction, controls temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent is concentrate 1.5%；L-Alanine weight percent is the 0.5% of concentrate；Glycine weight percent is the 0.5% of concentrate；L- benzene Alanine weight percent is the 0.5% of concentrate；

7), dry: first in -40~-50 DEG C then prefreezing 30min, layer thickness 3mm or so are freeze-dried. Finished product.

Such as: the pure water that major ingredient is added in the present embodiment takes 2L, according to above-mentioned parts by weight, each major ingredient weight are as follows: black tea 27.5g；Jasmine 12.8g；Lotus leaf 11g；Fructus lycii 7.4g；Hawthorn 7.4g；Dandelion 5.4g；According to above-mentioned each weight percent, The weight of corresponding auxiliary material are as follows: carboxymethyl-beta-cyclodextrin 36g, maltodextrin 20g；Casein 14g；Glucose 12g；L-Alanine 4g；Glycine 4g；L-phenylalanine 4g.

For another example: the pure water that major ingredient is added takes 10L, remaining component is added by above-mentioned parts by weight or weight percent.

Embodiment 2

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 14 parts of black tea, 6 parts of Jasmine, 5 parts of lotus leaf, 3 parts of fructus lycii, hawthorn 3 parts, 2 parts of dandelion；

2) pure water, is added in major ingredient, heating 16~17min of extraction obtains extraction juice, and wherein extraction temperature control is 70 ~85 DEG C, the weight ratio of water and major ingredient is 28 ﹕ 1；

3) extracting solution obtained by step 2) selected to the ceramic-film tube in 0.5 μm of aperture, 0.2Mpa, is carried out under the conditions of 20~25 DEG C Ceramic membrane filter obtains filtered fluid；

4), compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3) after homogeneous, are prepared using ultrasound Microcapsules, wherein pure water is the 10% of leaching liquor weight, and wall material chooses carboxymethyl-beta-cyclodextrin, maltodextrin and casein, Ultrasonic power is 200w, and ultrasonic time is 4~7min, and carboxymethyl-beta-cyclodextrin weight percent is the 1.6% of leaching liquor, wheat Bud dextrin weight percent is the 0.8% of leaching liquor, and casein weight percent is the 0.5% of leaching liquor；

5), be concentrated: the solution that step 4) is obtained is concentrated in vacuo, select vacuum degree 0.1Mpa, 45~55 DEG C of temperature；

6) glucose, l-Alanine, glycine, L-phenylalanine, are added into the concentrate that step 5) obtains, and are put into perseverance Incubator carries out Maillard reaction, controls temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent is concentrate 1.2%；L-Alanine weight percent is the 0.4% of concentrate；Glycine weight percent is the 0.4% of concentrate；L- benzene Alanine weight percent is the 0.4% of concentrate；

7), dry: prefreezing 30min in -40~-50 DEG C, layer thickness 3mm are dry for freeze-drying；Finished product.

Such as: the pure water that major ingredient is added in the present embodiment takes 2L；According to above-mentioned parts by weight, each major ingredient weight are as follows: black tea 30.3g；Jasmine 13g；Lotus leaf 10.8g；Fructus lycii 6.4g；Hawthorn 6.4g；Dandelion 4.4g；According to above-mentioned each weight percent, The weight of corresponding auxiliary material are as follows: carboxymethyl-beta-cyclodextrin 32g, maltodextrin 16g；Casein 10g.Glucose 9.6g；L-Alanine 3.2g；Glycine 3.2g；L-phenylalanine 3.2g.

For another example: the pure water that major ingredient is added takes 10L, remaining component is added by above-mentioned parts by weight or weight percent.

Embodiment 3

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 16 parts of black tea, 8 parts of Jasmine, 7 parts of lotus leaf, 5 parts of fructus lycii, hawthorn 5 parts, 4 parts of dandelion；

2) pure water, is added in major ingredient, heating 16~17min of extraction obtains extraction juice, and wherein extraction temperature control is 70 ~85 DEG C, the weight ratio of water and major ingredient is 28 ﹕ 1；

3) extracting solution obtained by step 2) selected to the ceramic-film tube in 0.5 μm of aperture, 0.2Mpa, is carried out under the conditions of 20~25 DEG C Ceramic membrane filter obtains filtered fluid；

4), compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3) after homogeneous, are prepared using ultrasound Microcapsules, wherein pure water is the 10% of leaching liquor weight, and wall material chooses carboxymethyl-beta-cyclodextrin, maltodextrin and casein, Ultrasonic power is 200w, and ultrasonic time is 4~7min, and carboxymethyl-beta-cyclodextrin weight percent is the 2.0% of leaching liquor, wheat Bud dextrin weight percent is the 1.2% of leaching liquor, and casein weight percent is the 0.9% of leaching liquor；

5), be concentrated: the solution that step 4) is obtained is concentrated in vacuo, select vacuum degree 0.1Mpa, 45~55 DEG C of temperature；

6) glucose, l-Alanine, glycine, L-phenylalanine, are added into the concentrate that step 5) obtains, and are put into perseverance Incubator carries out Maillard reaction, controls temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent is concentrate 2.1%；L-Alanine weight percent is the 0.7% of concentrate；Glycine weight percent is the 0.7% of concentrate；L- benzene Alanine weight percent is the 0.7% of concentrate；

7), dry: prefreezing 30min in -40~-50 DEG C, layer thickness 3mm are dry for freeze-drying；Finished product.

Such as: the pure water that major ingredient is added in the present embodiment takes 2L；According to above-mentioned parts by weight, each major ingredient weight are as follows: black tea 25.4g；Jasmine 12.7g；Lotus leaf 11.1g；Fructus lycii 7.9g；Hawthorn 7.9g；Dandelion 5.9g；According to above-mentioned each weight percent Than the weight of corresponding auxiliary material are as follows: carboxymethyl-beta-cyclodextrin 40g, maltodextrin 24g；Casein 18g.Glucose 16.8g；L- third Propylhomoserin 5.6g；Glycine 5.6g；L-phenylalanine 5.6g.

For another example: major ingredient pure water is added and takes 10L, remaining component is added by above-mentioned parts by weight or weight percent.

Comparative example

Comparative example provided by the invention, the pure water that major ingredient is added take 2L, remaining component is pressed respectively according to corresponding institute State parts by weight or weight percent addition.

Comparative example 1

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 12 parts of black tea, 8 parts of Jasmine, 4 parts of lotus leaf, 3 parts of fructus lycii, hawthorn 3 parts, 3 parts of dandelion；

2) pure water, is added in major ingredient, heating 16~17min of extraction obtains extraction juice, and wherein extraction temperature control is 70 ~85 DEG C, the weight ratio of water and major ingredient is 28 ﹕ 1；

3) extracting solution obtained by step 2) selected to the ceramic-film tube in 0.5 μm of aperture, 0.2Mpa, is carried out under the conditions of 20~25 DEG C Ceramic membrane filter obtains filtered fluid；

4), compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3) after homogeneous, are prepared using ultrasound Microcapsules, wherein pure water is the 10% of leaching liquor weight, and wall material chooses carboxymethyl-beta-cyclodextrin, maltodextrin and casein, Ultrasonic power is 200w, and ultrasonic time is 4~7min, and carboxymethyl-beta-cyclodextrin weight percent is the 1.8% of leaching liquor, wheat Bud dextrin weight percent is the 1.0% of leaching liquor, and casein weight percent is the 0.7% of leaching liquor；

5), be concentrated: the solution that step 4) is obtained is concentrated in vacuo, select vacuum degree 0.1Mpa, 45~55 DEG C of temperature；

6) glucose, l-Alanine, glycine, L-phenylalanine, are added into the concentrate that step 5) obtains, and are put into perseverance Incubator carries out Maillard reaction, controls temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent is concentrate 1.5%；L-Alanine weight percent is the 0.5% of concentrate；Glycine weight percent is the 0.5% of concentrate；L- benzene Alanine weight percent is the 0.5% of concentrate；

7), dry: prefreezing 30min in -40~-50 DEG C, layer thickness 3mm are dry for freeze-drying；Finished product.

Comparative example 2

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 15 parts of black tea, 7 parts of Jasmine, 6 parts of lotus leaf, 4 parts of fructus lycii, hawthorn 4 parts, 3 parts of dandelion；

2) pure water, is added in major ingredient, heating 16~17min of extraction obtains extraction juice, and wherein extraction temperature control is 70 ~85 DEG C, the weight ratio of water and major ingredient is 28 ﹕ 1；

3) extracting solution obtained by step 2) selected to the ceramic-film tube in 0.5 μm of aperture, 0.2Mpa, is carried out under the conditions of 20~25 DEG C Ceramic membrane filter obtains filtered fluid；

4), compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3) after homogeneous, are prepared using ultrasound Microcapsules, wherein pure water is the 10% of leaching liquor weight, and wall material chooses carboxymethyl-beta-cyclodextrin, maltodextrin and casein, Ultrasonic power is 200w, and ultrasonic time is 4~7min, and carboxymethyl-beta-cyclodextrin weight percent is the 1.8% of leaching liquor, wheat Bud dextrin weight percent is the 1.0% of leaching liquor, and casein weight percent is the 0.7% of leaching liquor；

5), be concentrated: the solution that step 4) is obtained is concentrated in vacuo, select vacuum degree 0.1Mpa, 45~55 DEG C of temperature；

6) glucose, L-lysine, L-arginine, L-Histidine, are added into the concentrate that step 5) obtains, and are put into perseverance Incubator carries out Maillard reaction, controls temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent is concentrate 1.5%；L-Alanine weight percent is the 0.5% of concentrate；Glycine weight percent is the 0.5% of concentrate；L- benzene Alanine weight percent is the 0.5% of concentrate；

7), dry: prefreezing 30min in -40~-50 DEG C, layer thickness 3mm are dry for freeze-drying；Finished product.

Comparative example 3

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 15 parts of black tea, 7 parts of Jasmine, 6 parts of lotus leaf, 4 parts of fructus lycii, hawthorn 4 parts, 3 parts of dandelion；

2) pure water, is added in major ingredient, heating 16~17min of extraction obtains extraction juice, and wherein extraction temperature control is 70 ~85 DEG C, the weight ratio of water and major ingredient is 28 ﹕ 1；

3) extracting solution obtained by step 2) selected to the ceramic-film tube in 0.5 μm of aperture, 0.2Mpa, is carried out under the conditions of 20~25 DEG C Ceramic membrane filter obtains filtered fluid；

4), compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3) after homogeneous, are prepared using ultrasound Microcapsules, wherein pure water is the 10% of leaching liquor weight, and wall material chooses carboxymethyl-beta-cyclodextrin, maltodextrin and casein, Ultrasonic power is 200w, and ultrasonic time is 4~7min, and carboxymethyl-beta-cyclodextrin weight percent is the 1.8% of leaching liquor, wheat Bud dextrin weight percent is the 1.0% of leaching liquor, and casein weight percent is the 0.7% of leaching liquor；

5), be concentrated: the solution that step 4) is obtained is concentrated in vacuo, select vacuum degree 0.1Mpa, 45~55 DEG C of temperature；

6), dry: prefreezing 30min in -40~-50 DEG C, layer thickness 3mm are dry for freeze-drying；Finished product.

Comparative example 4

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 15 parts of black tea, 7 parts of Jasmine, 6 parts of lotus leaf, 4 parts of fructus lycii, hawthorn 4 parts, 3 parts of dandelion；

2) pure water, is added in major ingredient, heating 16~17min of extraction obtains extraction juice, and wherein extraction temperature control is 70 ~85 DEG C, the weight ratio of water and major ingredient is 28 ﹕ 1；

3) extracting solution obtained by step 2) selected to the ceramic-film tube in 0.5 μm of aperture, 0.2Mpa, is carried out under the conditions of 20~25 DEG C Ceramic membrane filter obtains filtered fluid；

4), be concentrated: the filtered fluid that step 3) is obtained is concentrated in vacuo, and selects vacuum degree 0.1Mpa, temperature 45~55 ℃；

5) glucose, l-Alanine, glycine, L-phenylalanine, are added into the concentrate that step 4) obtains, and are put into perseverance Incubator carries out Maillard reaction, controls temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent is concentrate 1.5%；L-Alanine weight percent is the 0.5% of concentrate；Glycine weight percent is the 0.5% of concentrate；L- benzene Alanine weight percent is the 0.5% of concentrate；

6), dry: prefreezing 30min in -40~-50 DEG C, layer thickness 3mm are dry for freeze-drying；Finished product.

Comparative example 5

The preparation method of the composite instant tea beverage of the present embodiment, successively follows the steps below:

1), major ingredient is by following weight parts at being grouped as: 15 parts of black tea, 7 parts of Jasmine, 6 parts of lotus leaf, 4 parts of fructus lycii, hawthorn 4 parts, 3 parts of dandelion；

2) pure water, is added in major ingredient, water-bath extracts 30~35min, obtains extraction juice, and wherein extraction temperature control is 80 ~85 DEG C, the weight ratio of water and major ingredient is 12:1；

3) it is that 15~20min of centrifugation is obtained in 4500r/min centrifuge that the selection of extracting solution obtained by step 2), which, is transferred to revolving speed, Filtered fluid；

4), be concentrated: by the filtered fluid in step 3), rotary evaporation is concentrated under the conditions of 70~80 DEG C；

5) it is, dry: under the conditions of drying parameter is 80 DEG C of feeding temperature, mist flow 20m L/min, 120 DEG C of inlet air temperature Spray drying, finished product.

1, sensory review

According to sensory's method of solid-state instant tea in GB/T31740.1-2015 (sample 4g is taken, is accurate to 0.01g uniformly spreads in clean culture dish, diameter 10cm, and culture dish is placed in qualitative filter paper, diameter 15cm, in nature Its color and face shaping are observed under light.Sample 0.50g is weighed, is placed in 250mL beaker or transparent glass cup, with water temperature 85 DEG C ± 5 DEG C of pure water 150mL is brewed), ask 15 experienced professional technicians to form evaluation groups, referring to the sense of table 1 Official's evaluation criteria carries out subjective appreciation to the color of instant millet paste, flavour, flavouring essence quality feature.Specific sensory score result is such as (appraisal result is average, and the average round numbers) shown in table 2.

Table 1

Table 2

Group	Soup look	Fragrance	Flavour	Total score
					Embodiment 1	23	32	37	92
Embodiment 2	22	32	35	89
					Embodiment 3	23	30	37	90
Comparative example 1	22	30	35	87
					Comparative example 2	21	29	28	78
Comparative example 3	19	25	30	74
					Comparative example 4	20	30	36	86
Comparative example 5	17	23	29	69

Naked eyes evaluation analysis shows reached using the millet paste of instant tea powder made from present invention process gives off a strong fragrance and mouthfeel Reduction degree is high, and soup look is vivid to wait better qualities；Change formula slightly influences the fragrance of sample and flavour；Use Maillard reaction instead The obtained sample flavouring of amino acid substrate it is hyperchromic ineffective or even generate the scoring of adverse effect flavour；Increasing of the present invention is lacked The product of fragrant hyperchromic committed step obviously scores in fragrance and soup look lower；Microencapsulation can promote the good of Maillard reaction Good to carry out, sensory evaluation scores are higher；And use the characteristic of the instant tea powder fragrance flavour of traditional handicraft production inventive formulation not Obviously, the problems such as holding of tea color and millet paste precipitate is very prominent.

2, physico-chemical analysis

Using original tea and Examples 1 to 8 sample used in the high effective liquid chromatography for measuring present invention general flavone content with it is more Phenol content calculates content and obtains retention rate (retaining a decimal), and concrete outcome is as shown in table 3.

Table 3

The result shows that embodiment 1,2,3 considerably reduces the loss of general flavone and polyphenol content；It is formulated to retention rate almost Without influence；The preparation of microcapsules is effectively retained former tea component；By comparing Maillard reaction to embodiment 1 and comparative example 2,3 Play the role of second protection to ingredient to there is amino acid to polymerize.Comparative example 5 uses traditional handicraft, to functional components in raw material Protectiveness is poor, and nutrition loss is serious.The present invention carries out formula fining, technique fining and application fining, high degree Nutritional ingredient in upper reservation raw material, meets the growth requirement in instant tea market.

3, instant capacity is tested

According to sensory's method of solid-state instant tea in GB/T31740.1-2015, the instant powder of Example 1~8 is each 0.50g is brewed with 150mL boiling water respectively, is stirred with glass bar, observes and records dissolution situation.Concrete outcome is as shown in table 4.

Table 4

Test result shows that formula and Maillard reaction influence less the dissolubility of instant tea, and micro capsule technology is effective The instant capacity of sample is increased, the instant capacity of sample of the present invention is good, and it is short to be completely dissolved the time.Obtained millet paste color is clear, face Color is vivid.

Claims (2)

1. a kind of preparation method of composite instant tea, it is characterised in that:

The parts by weight of major ingredient are as follows: 14~16 parts of black tea, 6~8 parts of Jasmine, 5~7 parts of lotus leaf, 3~5 parts of fructus lycii, hawthorn 3~5 Part, 2~4 parts of dandelion；Auxiliary material are as follows: maltodextrin, casein, carboxymethyl-cycloheptaamylose, glucose, glycine, the third ammonia of L- Acid and L-phenylalanine；

Preparation the following steps are included:

Step 1:

Each major ingredient is subjected to impurity elimination, removal mildew, is then shredded, then weigh described heavy part；

Step 2:

Pure water is added in major ingredient, heating 15~18min of extraction obtains extraction juice, and wherein extraction temperature is controlled at 70~85 DEG C, The weight ratio of water and major ingredient is 25~30 ﹕ 1；

Step 3:

The ceramic-film tube that extracting solution obtained by step 2 is selected to 0.5 μm of aperture carries out ceramics under the conditions of 0.2Mpa, 20~25 DEG C Filtered fluid is obtained by filtration in film；

Step 4:

Compound wall materials are dissolved in pure water, is added in filtered fluid obtained by step 3 after homogeneous, microcapsules is prepared using ultrasound, Wherein pure water is the 10% of leaching liquor weight percent, and wall material chooses carboxymethyl-beta-cyclodextrin, maltodextrin and casein, is surpassed Acoustical power be 200 w, ultrasonic time be 4~7 min, carboxymethyl-beta-cyclodextrin weight percent be leaching liquor 1.6%~ 2.0%, maltodextrin weight percent is the 0.8%~1.2% of leaching liquor, casein weight percent be leaching liquor 0.5%~ 0.9%；

Step 5:

Filtered fluid in step 4 is concentrated in vacuo, vacuum degree 0.1Mpa, 45~55 DEG C of temperature；

Step 6:

Into the concentrate that step 5 obtains add glucose, l-Alanine, glycine, L-phenylalanine, be put into insulating box into Row Maillard reaction, control temperature in 45~55 DEG C of reaction 2h, wherein glucose weight percent be concentrate 1.2%~ 2.1%；L-Alanine weight percent is the 0.4%~0.7% of concentrate；Glycine weight percent be concentrate 0.4%~ 0.7%；L-phenylalanine weight percent is the 0.4%~0.7% of concentrate；

Step 7: be dried: prefreezing 30min at a temperature of -40~-50 DEG C is freeze-dried.

2. a kind of composite instant tea prepared by the preparation method using composite instant tea described in claim 1.