CN109497216A - Instant brown sugar ginger tea powder and preparation method thereof - Google Patents
Instant brown sugar ginger tea powder and preparation method thereof Download PDFInfo
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- 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
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- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/185—Magnoliopsida (dicotyledons)
- A61K36/72—Rhamnaceae (Buckthorn family), e.g. buckthorn, chewstick or umbrella-tree
- A61K36/725—Ziziphus, e.g. jujube
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- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/906—Zingiberaceae (Ginger family)
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Abstract
The present invention proposes a kind of preparation method of instant brown sugar ginger tea powder, specific steps are as follows: prepares major ingredient, heating is extracted, filtered, preparing microcapsules, concentration, Maillard reaction and drying.The present invention embeds full tea component by compounding wall material, then the secondary hyperchromic flavouring of Maillard reaction is utilized, there are synergistic functions between microcapsules preparation and Maillard reaction, to obtain the instant brown sugar ginger tea product that organoleptic quality reduction degree is high, nutrient composition content is high, dissolubility is good.The prepared instant brown sugar ginger tea powder general flavone content obtained of the invention is up to 543mg/L, polyphenol content is up to 420mg/L, and dissolution is rapid, limpid without precipitating and insoluble matter, millet paste, soup look reduction degree is high.The present invention improves the sense organ of instant brown sugar ginger tea powder under conditions of guaranteeing general flavone and polyphenol stability.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of instant brown sugar ginger tea powder and preparation method thereof.
Background technique
Black tea is fermented by the new bud-leaf of tea tree.Its property partial temperature, because mouthfeel is aromatic and has help gastro-intestinal digestion, promotion
Appetite, the auxiliary functions such as blood glucose-control and strong heart are favored by people.Ginger is considered as integration of drinking and medicinal herbs by physician from ancient times
Health care product, acrid flavour, slightly warm in nature.Have the function of relieving exterior syndrome and dispelling cold, warming middle energizer to arrest vomiting, warm lung cough-relieving, removing toxic substances, for alleviating chill sense
It emits, taste sympotoms caused by cold factors have good effect；Jujube: jujube is a kind of nutrient excellent product, is known as " kings of all kinds of fruits ", is given birth to rich in a variety of dimensions
Element and amino acid being capable of invigorating spleen and reinforcing stomach, benefiting qi and nourishing blood；Brown sugar, it is sweet, gentle, enter liver, spleen.Because have moistening herat and lung, blood-enrich,
Invigorating the spleen warm stomach delays irritability, enriches blood, and activates blood circulation and disperses blood clots and waits edible values.Simultaneously because also there is a kind of good flavour to be answered for it
For in the production and processing of numerous food product.
Currently, ginger tea with brown sugar production is complicated for operation, eats inconvenience fast, be unable to satisfy the allegro life of modern and want
Ask, and it is industrial mostly mixed according to the ratio by instant black tea powder and instant ginger powder, technique is cumbersome, at high cost, nutrition and
Flavor loss is more, this is also that instant tea fails one of the reason of largely occupying market.
Microcapsules technology is core material embedding to be got up and formed using suitable wall material a kind of technology of tiny capsules.Core material
Physical state can be divided into solid-state, liquid and gaseous state, film-formable natural material or synthetic material may be selected in wall material.U.S. ladd is anti-
It should be a kind of universal non-enzymatic browning phenomenon, be the reaction between carbonyls and amino-compound, most by complicated course
Throughout one's life at the macromolecular substances of brown even black, and generated with a large amount of flavor substance.Just because of Maillard reaction original
Reason is complicated, and differential responses object and differential responses temperature can cause flavor greatly to change, and controls improper be also easy to produce and makes us displeased
Happy flavor, thus this method want to apply to instant tea technique production in need to solve the problems, such as adverse reaction object generate.
Summary of the invention
The technical problem to be solved by the present invention is to propose a kind of instant brown sugar ginger tea powder that color, smell and taste sense organ is good and its preparation
Method.
In order to solve the above-mentioned technical problem, the present invention proposes a kind of preparation method of instant brown sugar ginger tea powder, including successively
It follows the steps below:
1), prepare major ingredient: major ingredient is by following weight parts at being grouped as: 14~16 parts of black tea, 7~8 parts of ginger, jujube 3
~5 parts；
2), heating extraction: being added water (pure water) into major ingredient obtained by step 1), is uniformly mixed and obtains mixture；By institute
It obtains mixture and carries out heating extraction, obtain leaching liquor；
3) it, filters: leaching liquor obtained by step 2) is filtered, obtain filtered fluid；
4) microcapsules, are prepared: compound wall materials being dissolved in pure water, filtered fluid obtained by step 3) is added after homogeneous, carries out
Ultrasound embedding, obtains microcapsules liquid；
The pure water is the 10% of filtered fluid weight；
The compound wall materials are the 3.2%~5.2% of filtered fluid weight；
5) it, is concentrated: the resulting microcapsules liquid of step 4) being concentrated in vacuo, the 25~35% of original volume is concentrated into, obtains
Obtain concentrate；
6) glucose, Serine, L-threonine, L- third, Maillard reaction: are added into the resulting concentrate of step 5)
Propylhomoserin is put into insulating box after mixing and carries out Maillard reaction, obtains reactant；
The reaction temperature of the Maillard reaction is 50~70 DEG C, and the reaction time is 1~2h, and wherein Serine is concentration
The 0.4%~0.7% of liquid weight, L-threonine are the 0.4%~0.7% of concentrate weight, and l-Alanine is concentrate weight
0.4%~0.7%, the weight of glucose is the total weight of Serine, L-threonine and l-Alanine；
7), dry: step 6) gained reactant being dried, tea powder is obtained；Brown sugar is added into tea powder, is uniformly mixed
Sieving obtains instant brown sugar ginger tea powder afterwards, and wherein brown sugar is 20~30% of the weight of tea powder after drying.
The improvement of preparation method as instant brown sugar ginger tea powder of the present invention:
Compound wall materials are gelatin, carboxymethyl chitosan and carboxymethyl-beta-cyclodextrin in the step 4), and gelatin is filtered fluid
The 0.6%~1.0% of weight, carboxymethyl chitosan are the 1.0%~1.4% of filtered fluid weight, and carboxymethyl-beta-cyclodextrin was
The 1.8~2.2% of filtrate weight；
The step of ultrasound embedding are as follows: 3~5min of ultrasound at 200 ± 50w of ultrasonic power.
The further improvement of preparation method as instant brown sugar ginger tea powder of the present invention:
The weight ratio of water and major ingredient is 25~30:1,20~25min of hot water extraction at 75~85 DEG C in the step 2).
The further improvement of preparation method as instant brown sugar ginger tea powder of the present invention:
Filtration step in the step 3) are as follows:
By leaching liquor obtained by step 2) by 0.8 μm of pore size ceramic membrane pipe, under the conditions of 0.1~0.3MPa, 15~25 DEG C
Ceramic membrane filter is carried out, filtered fluid is obtained.
The further improvement of preparation method as instant brown sugar ginger tea powder of the present invention:
Concentration step in the step 5) are as follows: be concentrated in vacuo under the conditions of vacuum degree 0.1MPa, 40~55 DEG C of temperature.
The further improvement of preparation method as instant brown sugar ginger tea powder of the present invention:
Dry to be freeze-dried in the step 7), steps are as follows:
By step 6) gained reactant in -75~-85 DEG C 25~35min of prefreezing, it is cold at -40~-60 DEG C later
Dry 12 ± 1h is lyophilized (note: vacuum degree is 40Pa when freeze-drying).
The further improvement of preparation method as instant brown sugar ginger tea powder of the present invention:
The reaction temperature of Maillard reaction is 70 DEG C in the step 6), and reaction time 1.5h, wherein glucose is dense
The 1.8% of contracting liquid weight, Serine are the 0.6% of concentrate weight, and L-threonine is 0.6%, the L- third of concentrate weight
Propylhomoserin is the 0.6% of concentrate weight.
The further improvement of preparation method as instant brown sugar ginger tea powder of the present invention:
Compound wall materials are gelatin, carboxymethyl chitosan and carboxymethyl-beta-cyclodextrin in the step 4), and gelatin is filtered fluid
The 0.8% of weight, carboxymethyl chitosan are the 1.2% of filtered fluid weight, and carboxymethyl-beta-cyclodextrin is filtered fluid weight
2.0%；
In order to solve the above-mentioned technical problem, resulting instant brown sugar ginger is prepared using the above method the present invention also provides a kind of
Tea powder.
Compared with prior art, the technical advantages of the present invention are that:
1, formula of the invention has relieving exterior syndrome and dispelling cold, invigorating the spleen warm stomach, the effect of enhancing human immunity through scientific compatibility.
2, technique of the invention is to pass through compounding wall for solving the problems, such as that instant tea nutrition loss, flavour are poor, fragrance is light
Material embeds full tea component, then utilizes the secondary hyperchromic flavouring of Maillard reaction, obtains organoleptic quality reduction degree height, nutritional ingredient contains
The instant brown sugar ginger tea product that amount is high, dissolubility is good.
3, the ingredient there are synergistic function between microcapsules preparation is Maillard reaction, in microcapsule embedded leaching liquor
For reactant merely without the generation of bad product, solving Maillard reaction by-product influences asking for sense organ when making Maillard reaction
Topic；And the amino acid that Maillard reaction is added easily polymerize the effect for having secondary embedding to microcapsules, so tea restores on sense organ
Degree is high, and nutritional ingredient retention rate is high.
Specific embodiment
The present invention is described further combined with specific embodiments below, but protection scope of the present invention is not limited in
This.
The preparation method of embodiment 1, instant brown sugar ginger tea powder, successively follows the steps below:
1), prepare major ingredient: major ingredient is by following weight parts at being grouped as: 15 parts of black tea, 7.5 parts of ginger and 4 parts of jujube.
Note: above-mentioned major ingredient uses the preceding processing work for carrying out impurity elimination, removal mildew.
2), heating extraction: being added water (pure water) into major ingredient obtained by step 1), is uniformly mixed and obtains mixture.By institute
Mixture hot water extraction 23min at 80 DEG C is obtained, leaching liquor is obtained.
Wherein, the weight ratio of water and major ingredient is 28:1；
3) it, filters: leaching liquor obtained by step 2) being passed through to the ceramic-film tube in 0.8 μm of aperture, under the conditions of 0.2MPa, 20 DEG C
It carries out ceramic membrane filter and obtains filtered fluid；
4) microcapsules, are prepared: compound wall materials are dissolved in pure water, are added in filtered fluid obtained by step 3) after homogeneous,
Ultrasonic embedding (ultrasonic power 200w, ultrasonic time 4min) is carried out, microcapsules liquid is obtained；
Wherein pure water is the 10% of filtered fluid weight, and wall material chooses gelatin, carboxymethyl chitosan, carboxymethyl-β-ring paste
Essence, gelatin are the 0.8% of filtered fluid weight, and carboxymethyl chitosan is the 1.2% of filtered fluid weight, and carboxymethyl-beta-cyclodextrin is
The 2.0% of filtered fluid weight；
5) it, is concentrated: the resulting microcapsules liquid of step 4) is concentrated in vacuo, be concentrated into the 30% of original volume, obtain dense
Contracting liquid.It is concentrated in vacuo under the conditions of vacuum degree 0.1MPa, temperature 45 C in the present embodiment；
6) glucose, Serine, L-threonine, L- third, Maillard reaction: are added into the resulting concentrate of step 5)
Propylhomoserin is put into insulating box after mixing and carries out Maillard reaction, obtains reactant.
The reaction temperature of Maillard reaction is 70 DEG C, reaction time 1.5h in the present embodiment, and wherein glucose is concentration
1.8% (i.e. glucose is reacted with every kind of amino acid 1: 1) of liquid weight；Serine is the 0.6% of concentrate weight；L- Soviet Union ammonia
Acid is the 0.6% of concentrate weight；L-Alanine is the 0.6% of concentrate weight.
7), dry: by step 6) gained reactant in -80 DEG C prefreezing 30min, layer thickness 3mm, carrying out later
Freeze-drying (in -50 DEG C, 40Pa is freeze-dried 12h)；Brown sugar is added into the tea powder after drying, crosses 80 meshes after mixing
It obtains instant brown sugar ginger tea powder (hereinafter referred to as instant tea), wherein brown sugar is 25% of the weight of tea powder after drying.
Note: above-mentioned brown sugar was the brown sugar powder that 80 meshes obtain.
Comparative example 1-1, the Maillard reaction for cancelling step 6) in embodiment 1, that is, the resulting concentrate of step 4) is direct
It is dried according to step 7), remaining is equal to embodiment 1.
Comparative example 1-2, cancel 1 step 6) Maillard reaction of embodiment, by glucose, Serine, L-threonine, L- third
Propylhomoserin is added directly in the resulting concentrate of step 5), and content is constant；Remaining is equal to embodiment 1.
Comparative example 2-1, by amino acid employed in 1 step 6) of embodiment by " Serine, L-threonine, the third ammonia of L-
Acid " is changed to " L-lysine, L-arginine, L-Histidine ", and content is constant, i.e., L-lysine is concentrate weight
0.6%；L-arginine is the 0.6% of concentrate weight；L-Histidine is the 0.6% of concentrate weight；Remaining is equal to reality
Apply example 1.
Comparative example 2-2, by amino acid employed in 1 step 6) of embodiment by " Serine, L-threonine, the third ammonia of L-
Acid " is changed to " L-Trp, l-tyrosine, L-phenylalanine ", is enabled, glucose is the 3% of concentrate weight, and L-Trp is
The 0.6% of concentrate weight；L-tyrosine is the 0.06% of concentrate weight；L-phenylalanine is the 0.6% of concentrate weight；
Remaining is equal to embodiment 1.
Comparative example 2-3, cancel 1 step 4) of embodiment, that is, filtered fluid obtained by step 3) is directly replaced into microcapsules liquid, is pressed
It is concentrated according to step 5), remaining is equal to embodiment 1.
Comparative example 2-4, step 4) compound wall materials in embodiment 1 are chosen into Arabic gum, beta-cyclodextrin, maltodextrin, wheat
Bud dextrin is the 2.0% of filtered fluid weight, and Arabic gum is the 1.0% of filtered fluid weight, and beta-cyclodextrin is filtered fluid weight
3.0%, remaining is equal to embodiment 1.
Comparative example 3-1, step 2) heating extraction in embodiment 1 is changed to water-bath extraction (traditional handicraft), that is, to step
1) be added pure water in gained major ingredient, water-bath extracts 50min, obtains leaching liquor, and wherein extraction temperature control is at 85 DEG C, pure water with
The weight ratio of major ingredient is 12:1；Remaining is equal to embodiment 1.
Comparative example 3-2, step 3) filtering in embodiment 1 is changed to centrifugal filtration (traditional handicraft), that is, by step 2) institute
It is that 15min is centrifuged in 4500r/min centrifuge that leaching liquor, which is obtained, in revolving speed, obtains filtered fluid；Remaining is equal to embodiment 1.
Comparative example 3-3, step 5) concentration in embodiment 1 is changed to rotary evaporation concentration (traditional handicraft), that is, by step
4) gained microcapsules liquid rotary evaporation under the conditions of 70 DEG C is concentrated, and is concentrated into original volume (30%)；Remaining is equal to embodiment
1。
Comparative example 3-4, step 7) drying in embodiment 1 is changed to spray drying (traditional handicraft), that is, by step 6) institute
It obtains reactant to be spray-dried under the conditions of 80 DEG C of feeding temperature, mist flow 20mL/min, 120 DEG C of inlet air temperature, obtains tea powder
(water content is lower than 3%)；Remaining is equal to embodiment 1.
Test 1, sensory review:
Each instant tea sample 0.50g is weighed according to sensory's method of solid-state instant tea in GB/T31740.1-2015,
Be placed in 250mL beaker or transparent glass cup, brewed with 85 DEG C ± 5 DEG C of pure water 150mL of water temperature), ask 15 it is experienced
Professional technician forms evaluation group, referring to the subjective appreciation standard of table 1, to the color, flavour, flavouring essence quality of instant millet paste
Feature carries out subjective appreciation.(appraisal result is average to specific sensory score result, and the average is rounded as shown in table 2
Number).
Above-mentioned sample refers to instant tea obtained by embodiment 1 and each comparative example.
Table 1
| Project | Judgment criteria | Score (divides) |
| Soup look | Uniform color is bright, is in brownish red | 25 |
| Fragrance | Pure tea perfume, it is not dense greasy not boring | 35 |
| Flavour | Taste is dense, and mellow in taste is not puckery | 40 |
Table 2
Test 2, physico-chemical analysis:
Using the general flavone for obtaining instant tea prepared by high effective liquid chromatography for measuring embodiment 1 and above-mentioned all comparative examples
Content and Determination of Polyphenols, the results are shown in Table 3:
Note: instant tea, every kind of preparation method weight are prepared according to the preparation method of embodiment 1 and all comparative examples respectively
It is 3 times multiple, physico-chemical analysis is carried out to final resulting instant tea respectively, therefore general flavone content and Determination of Polyphenols are average in table 3
Value, and the average value round numbers.
Table 3
| Group | General flavone content (mg/L) | Determination of Polyphenols (mg/L) |
| Embodiment 1 | 543 | 420 |
| Comparative example 1-1 | 520 | 401 |
| Comparative example 1-2 | 540 | 410 |
| Comparative example 2-1 | 492 | 378 |
| Comparative example 2-2 | 504 | 373 |
| Comparative example 2-3 | 336 | 294 |
| Comparative example 2-4 | 371 | 345 |
| Comparative example 3-1 | 352 | 313 |
| Comparative example 3-2 | 473 | 382 |
| Comparative example 3-3 | 418 | 368 |
| Comparative example 3-4 | 389 | 337 |
General flavone content is up to 543mg/L in embodiment 1, Determination of Polyphenols is up to 420mg/L, and physico-chemical analysis result proves
Prepared instant tea of the invention has relieving exterior syndrome and dispelling cold, invigorating the spleen warm stomach, the function of enhancing human immunity.
Experiment 3, instant capacity test:
According to sensory's method of solid-state instant tea in GB/T31740.1-2015, Example 1 and all comparative examples
Each 0.50g of instant tea, brewed with 150mL boiling water, stirred with glass bar respectively, observe and record dissolution situation.
Note: instant tea is substantially exactly tea extract.
Table 4
| Group | Dissolve situation |
| Embodiment 1 | Dissolution is rapidly, limpid without precipitating and insoluble matter, millet paste, soup look reduction degree is high |
| Comparative example 1-1 | It dissolves rapidly, without precipitating and insoluble matter |
| Comparative example 1-2 | Dissolution time is longer, millet paste color is light, has a small amount of precipitating insoluble matter |
| Comparative example 2-1 | There are suspension insoluble matter, millet paste color partially dark |
| Comparative example 2-2 | There are the simple and honest sense weight of a small amount of precipitating, millet paste, soup look distortion |
| Comparative example 2-3 | Solution rate is slightly slow |
| Comparative example 2-4 | There is viscosity, have insoluble matter |
| Comparative example 3-1 | Millet paste is limpid but has muddy sense after cooling down |
| Comparative example 3-2 | There is a small amount of supernatant |
| Comparative example 3-3 | Dissolution is rapid, lacks clear sense |
| Comparative example 3-4 | Dissolution needs quickening stirring, |
Comparative example 4-1, by 1 step 6) of embodiment into concentrate add l-Alanine weight ratio by " 0.6% " more
It is changed to " 1.2% ", the specific gravity of glucose is changed to " 2.4% ", and (that is, amino acid is reacted with glucose 1:1, amino acid usage amount increases
Add, the usage amount of glucose is consequently increased), remaining is equal to embodiment 1.
Gained instant tea dissolve situation are as follows: dissolution rapidly, without precipitating and insoluble matter, millet paste are limpid but soup look is partially shallow.
Sensory and physico-chemical analysis are as shown in table 5:
Table 5
| Group | Soup look | Fragrance | Flavour | Total score | General flavone content | Polyphenol content |
| Comparative example 4-1 | 20 | 30 | 31 (bitter) | 81 | 530 | 410 |
Note: the unit of general flavone content and polyphenol content is mg/L.
L-Alanine and glucose 1:1 Maillard reaction, which generate, generates flower fragrance flavor, but using excessively, mouthfeel is partially bitter.
Comparative example 4-2, will be added in 1 step 6) of embodiment into concentrate, the weight ratio of L-threonine by " 0.6% " more
It is changed to " 1.2% ", the specific gravity of glucose is changed to " 2.4% ", and remaining is equal to embodiment 1.
Gained instant tea dissolves situation are as follows: the simple and honest sense weight of millet paste, soup look distortion.
Sensory and physico-chemical analysis are as shown in table 6:
Table 6
| Group | Soup look | Fragrance | Flavour | Total score | General flavone content | Polyphenol content |
| Comparative example 4-2 | 18 (too deep) | 32 | 35 | 85 | 525 | 415 |
Note: the unit of general flavone content and polyphenol content is mg/L.
The Maillard reaction browning degree of L-threonine and glucose 1:1 is strong, if using can excessively make the too deep distortion of color.
By comparative example 4-1 and comparative example 4-2 it is found that change meeting to Maillard reaction substrate (that is, each amino acid) dosage
The dissolution situation and sense organ that gained instant tea is prepared to it have a larger impact, selection of the present invention to each amino acid and its proportion,
Improve the sense organ and dissolution situation of instant tea.
Comparative example 5-1, Maillard reaction temperature in 1 step 6) of embodiment is changed to " 40 DEG C " by " 70 DEG C ", when reaction
Between " 2.5h " is changed to by " 1.5h ", remaining is equal to embodiment 1.
Gained instant tea dissolves situation are as follows: dissolution time is longer, millet paste color is light.
Sensory and physico-chemical analysis are as shown in table 7:
Table 7
| Group | Soup look | Fragrance | Flavour | Total score | General flavone content | Polyphenol content |
| Comparative example 5-1 | 19 (light) | Not 29 (not just) | 33 | 81 | 535 | 420 |
Note: the unit of general flavone content and polyphenol content is mg/L.
Reaction temperatures affect reaction generate flavor and browning degree.
Comparative example 5-2, Maillard reaction temperature in 1 step 6) of embodiment is changed to " 90 DEG C " by " 70 DEG C ", when reaction
Between, the reaction time is changed to " 0.5h " by " 1.5h ", remaining is equal to embodiment 1.
Gained instant tea dissolves situation are as follows: needs quickening, the partially dark unclarity of millet paste color.
Sensory and physico-chemical analysis are as shown in table 8:
Table 8
| Group | Soup look | Fragrance | Flavour | Total score | General flavone content | Polyphenol content |
| Comparative example 5-2 | 19 (depths) | 31 | 34 | 84 | 400 | 343 |
Note: the unit of general flavone content and polyphenol content is mg/L.
Temperature, which increases, accelerates browning reaction, while can destroy the stability of general flavone and polyphenol, especially to the shadow of general flavone
Sound is bigger.
By comparative example 5-1 and comparative example 5-2 it is found that the present invention can guarantee general flavone and more to the selection of technological parameter
Under conditions of phenol stability, the sense organ of instant tea is improved.
To sum up, the present invention is on the basis of making full use of modern medicine and Chinese Traditional Medicine basic theory, with black tea, life
The pure natural medicinal and edible plant such as ginger, jujube, brown sugar is main component, obtains this by Chinese herbal medicine expert's long-term experiment demonstration
Tea-drinking material formula is extracted by science, and processing is reasonably combined compounding, not only makes the nutriment of various raw materials mutual
Supplement, healthcare function are synergistic, have a relieving exterior syndrome and dispelling cold, invigorating the spleen warm stomach, the effect of enhancing human immunity.The present invention also solves
The disadvantage of instant tea sense organ difference in the prior art, can effective protection flavor and nutritional ingredient, for composite instant tea fining plus
Work opened up a new way.
The above list is only a few specific embodiments of the present invention for finally, it should also be noted that.Obviously, this hair
Bright to be not limited to above embodiments, acceptable there are many deformations.Those skilled in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (9)
1. the preparation method of instant brown sugar ginger tea powder, it is characterised in that the following steps successively carried out:
1), prepare major ingredient: major ingredient is by following weight parts at being grouped as: 14~16 parts of black tea, 7~8 parts of ginger, jujube 3~5
Part；
2), heating extraction: being added water into major ingredient obtained by step 1), is uniformly mixed and obtains mixture；Gained mixture is carried out
Heating extraction, obtains leaching liquor；
3) it, filters: leaching liquor obtained by step 2) is filtered, obtain filtered fluid；
4) microcapsules, are prepared: compound wall materials being dissolved in pure water, filtered fluid obtained by step 3) is added after homogeneous, carries out ultrasound
Embedding obtains microcapsules liquid；
The pure water is the 10% of filtered fluid weight；
The compound wall materials are the 3.2%~5.2% of filtered fluid weight；
5) it, is concentrated: the resulting microcapsules liquid of step 4) is concentrated in vacuo, be concentrated into the 25~35% of original volume, obtain dense
Contracting liquid；
6) glucose, Serine, L-threonine, the third ammonia of L-, Maillard reaction: are added into the resulting concentrate of step 5)
Acid is put into insulating box after mixing and carries out Maillard reaction, obtains reactant；
The reaction temperature of the Maillard reaction is 50~70 DEG C, and the reaction time is 1~2h, and wherein Serine is concentrate weight
The 0.4%~0.7% of amount, L-threonine is the 0.4%~0.7% of concentrate weight, and l-Alanine is concentrate weight
0.4%~0.7%, the weight of glucose is the total weight of Serine, L-threonine and l-Alanine；
7), dry: step 6) gained reactant being dried, tea powder is obtained；Brown sugar is added into tea powder, after mixing mistake
Sieve obtains instant brown sugar ginger tea powder, and wherein brown sugar is 20~30% of the weight of tea powder after drying.
2. the preparation method of instant brown sugar ginger tea powder according to claim 1, it is characterised in that:
Compound wall materials are gelatin, carboxymethyl chitosan and carboxymethyl-beta-cyclodextrin in the step 4), and gelatin is filtered fluid weight
0.6%~1.0%, carboxymethyl chitosan is the 1.0%~1.4% of filtered fluid weight, and carboxymethyl-beta-cyclodextrin is filtered fluid
The 1.8~2.2% of weight；
The step of ultrasound embedding are as follows: 3~5min of ultrasound at 200 ± 50w of ultrasonic power.
3. the preparation method of instant brown sugar ginger tea powder according to claim 2, it is characterised in that:
The weight ratio of water and major ingredient is 25~30:1,20~25min of hot water extraction at 75~85 DEG C in the step 2).
4. the preparation method of instant brown sugar ginger tea powder according to claim 3, it is characterised in that:
Filtration step in the step 3) are as follows:
By leaching liquor obtained by step 2) by 0.8 μm of pore size ceramic membrane pipe, carried out under the conditions of 0.1~0.3MPa, 15~25 DEG C
Ceramic membrane filter obtains filtered fluid.
5. the preparation method of instant brown sugar ginger tea powder according to claim 4, it is characterised in that:
Concentration step in the step 5) are as follows: be concentrated in vacuo under the conditions of vacuum degree 0.1MPa, 40~55 DEG C of temperature.
6. the preparation method of instant brown sugar ginger tea powder according to claim 5, it is characterised in that:
Dry to be freeze-dried in the step 7), steps are as follows:
By step 6) gained reactant in -75~-85 DEG C 25~35min of prefreezing, freezed at -40~-60 DEG C later dry
Dry 12 ± 1h.
7. the preparation method of any instant brown sugar ginger tea powder according to claim 1~6, it is characterised in that:
The reaction temperature of Maillard reaction is 70 DEG C in the step 6), and reaction time 1.5h, wherein glucose is concentrate
The 1.8% of weight, Serine are the 0.6% of concentrate weight, and L-threonine is the 0.6% of concentrate weight, l-Alanine
It is the 0.6% of concentrate weight.
8. the preparation method of any instant brown sugar ginger tea powder according to claim 1~6, it is characterised in that:
Compound wall materials are gelatin, carboxymethyl chitosan and carboxymethyl-beta-cyclodextrin in the step 4), and gelatin is filtered fluid weight
0.8%, carboxymethyl chitosan is the 1.2% of filtered fluid weight, and carboxymethyl-beta-cyclodextrin is the 2.0% of filtered fluid weight.
9. preparing resulting instant brown sugar ginger tea powder using such as any the method for claim 1~8.
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| CN112056429A (en) * | 2020-09-01 | 2020-12-11 | 广东微纳生物科技有限公司 | Preparation method and processing equipment of nano instant red sugar ginger tea powder |
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