CN109527150A - A kind of preparation method of high-quality instant black tea powder - Google Patents
A kind of preparation method of high-quality instant black tea powder Download PDFInfo
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- CN109527150A CN109527150A CN201811502950.9A CN201811502950A CN109527150A CN 109527150 A CN109527150 A CN 109527150A CN 201811502950 A CN201811502950 A CN 201811502950A CN 109527150 A CN109527150 A CN 109527150A
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- tea
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- extraction
- tea powder
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/28—Drying or concentrating tea extract by spraying into a gas stream
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- Chemical & Material Sciences (AREA)
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- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of preparation method of high-quality instant black tea powder, the preparation method includes the following steps: that (1) takes black tea leaf, is placed in pot for solvent extraction and extracts；(2) tea and tealeaf residue are separated with strainer, then the tea containing tealeaves fine slag is passed through into plate compression, obtain more clear tea；(3) gained tea vacuum decompression evaporation is concentrated；(4) tea after concentration is adjusted into pH to 5.6, is then heated to 48~52 DEG C, the complex enzyme liquid of 0.02~0.05wt% is added, reacted 2 hours；(5) material after reaction is centrifuged, obtains supernatant；(6) supernatant is spray-dried to get the higher instant black tea powder of quality is arrived.The method of the present invention remains more black tea effective component, it is made to present preferable color, flavour, mouthfeel, and its simple process, cost is relatively low, has the potentiality and advantage of industrial mass production.
Description
Technical field
The present invention relates to the preparation methods of caffein, more particularly, to a kind of preparation method of high-quality instant black tea powder.
Background technique
Black tea originates from China, rear fashionable in Britain and Europe, has become the favorite drinks of many domestic and international people now.
Black tea is full fermentation tea, is with fresh bud-leaf, by the drink tea for the process such as withering, rubbing, ferment, dry, refine
Kind, have the characteristics that millet paste it is red it is gorgeous, color Wu Run, give off a strong fragrance, mellow in taste.The kind of black tea mainly has microspecies red at present
Tea, black kung fu tea and three kinds of broken black tea, drinking way mainly has direct brewing tea and two kinds of tea bag.It is saved as people live
The promotion of the quickening and tea process technology played, instant tea product gradually rise.
Instant black tea is to extract effective component therein using black tea leaf as raw material, then concentrated and drying is made.It is instant
Black tea mainly has two kinds of forms of inspissated juice and tea powder, most commonly seen with instant black tea powder.Instant black tea powder can not only be used for liquid tea
The supplementary material of beverage also can be used as solid beverage and reconstitute and drinks.
Instant black tea meets the demand of the fast pace and young man of modern society's life to novel teabag drink, but instant
The processing of tea powder usually requires higher processing cost, and rushes due to it is there are more heat-sensitive substance with its black tea leaf
The millet paste flavor of bubble has bigger difference.Many R&D institutions and enterprise attempt the flavor for keeping former millet paste as far as possible, but make to add
Work technique is more complicated and increases production cost.
Summary of the invention
In view of the above-mentioned problems existing in the prior art, the applicant provides a kind of systems of high-quality instant black tea powder
Preparation Method.The method of the present invention remains more black tea effective component, it is made to present preferable color, flavour, mouthfeel, and
Its simple process, cost is relatively low, has the potentiality and advantage of industrial mass production, at home or even international black tea drinking markets
In all have broad application prospects.
Technical scheme is as follows:
A kind of preparation method of high-quality instant black tea powder, the preparation method include the following steps:
(1) black tea leaf is taken, is placed in pot for solvent extraction, adding water to solid-liquid ratio is 1:10~20, extraction 30 at 90~95 DEG C~
60min；Tea grounds is filtered out after extraction, tea grounds is extracted 1 time again with equal proportion water under similarity condition, object is made after extraction
Material is cooled to room temperature；
(2) tea and tealeaf residue are separated with strainer, then the tea containing tealeaves fine slag are passed through into plate compression, obtain compared with
For clear tea；
(3) gained tea vacuum decompression evaporation is concentrated, is concentrated into solid content in tea and is greater than 15%；
(4) tea after concentration is adjusted into pH to 5.6, is then heated to 48~52 DEG C, be added 0.02~0.05wt%'s
Complex enzyme liquid is reacted 2 hours；
(5) material after reaction is centrifuged, obtains supernatant；
(6) supernatant is spray-dried to get the higher instant black tea powder of quality is arrived.
Pot for solvent extraction described in step (1) is using cylindrical mechanical agitator tank or horizontal spiral countercurrent extraction tank.
The condition being concentrated in step (3) is temperature 60 C, pressure 0.1MPa.
Complex enzyme liquid described in step (4) is the mixed enzyme solution of tannase, protease and pectase, three kinds of enzyme additive amounts
Mass ratio is 1:2:1.
Revolving speed when being centrifuged described in step (5) is 4000 revs/min, and the time is 5~10 minutes.
The condition of spray drying described in step (6) are as follows: inlet air temperature is 120~140 DEG C, and leaving air temp is 60~65
℃。
The present invention is beneficial to be had the technical effect that
The present invention has obtained a kind of low by simplifying the processing technology of black tea powder and to the strict control of some key points
The production method of cost production high-quality instant black tea powder.
The manufacture craft of general instant black tea powder will comprising extraction, filtering, drying and other steps, in the presence of influence
There are two aspects for the key problem of product quality: first is that the black solution after high-temp extracting is also easy to produce tea cream after cooling down, influencing
Product color；Second is that destroying the ingredient in tea powder in the drying process, the flavour and mouthfeel of product are affected.For tea cream
Junket, initial method are to be removed by various physics and chemical method, but can lose more effective component, this hair in this way
It is bright using biological enzyme handle, tea cream has been digested by biological enzyme, has remained the effective component in tea powder, solve it is cold after
Muddy phenomenon.For drying process, most common method is spray drying and freeze-drying.Spray drying have it is at low cost, when
Between short, treating capacity it is big and the advantages that be easily operated automatically, but due to generally requiring higher disengaging air temperature in drying process
It is destroyed the heat-sensitive substance in tea powder, to influence its flavor, makes product quality lower than freeze-drying.But it is freeze-dried
Higher cost, required time are long, the also strong influence processing and industrialized production of tea powder.The present invention is to traditional spraying dry
Drying process is carried out and improved and optimization, by the disengaging air temperature in control spray-drying process, protects the temperature-sensitive in tea powder
Property substance is not destroyed, to remain its original local flavor；Whole technological process is relatively simple easy, and cost is relatively low.
Specific embodiment
Below with reference to embodiment, the present invention is specifically described.
Embodiment 1
A kind of preparation method of high-quality instant black tea powder, the preparation method include the following steps:
(1) Keemun black tea fannings 1.5kg is taken, is placed in 20L pot for solvent extraction, 95 DEG C of hot water 13.5L, heat preservation extraction are injected
Then 60min is filtered with 40 mesh filter screens, filtrate is placed in cooling in temporary storage tank, and tea grounds is put into pot for solvent extraction, injects 95 DEG C of hot water
13.5L continues heat preservation extraction 30min, then is filtered with 40 mesh filter screens, and filtrate is merged with former filtrate, is cooled to 40 DEG C, as slightly
Filtrate；
(2) filtrate after cooling is handled with plate and frame filter press, removes thin tea grounds, obtain more clear fine filtering liquid.It will
Fine filtering liquid is concentrated with Rotary Evaporators, and Rotary Evaporators set temperature is 60 DEG C, pressure 0.1MPa, filtrate solid content after concentration
Content is 15.5%；
(3) concentrate is placed in enzyme reaction tank, complex enzyme liquid 1g (tannase: albumen is added at pH5.6, temperature 50 C
Enzyme: pectase=1:2:1) reaction 2 hours, it then cools to room temperature, is centrifuged 10min at 4000rpm；
(4) gained clear liquid is spray-dried under the conditions of 140 DEG C of inlet air temperature, 65 DEG C of leaving air temp, is obtained instant
Black tea powder.
2g instant black tea powder is dissolved in 95 DEG C of hot water, is given off a strong fragrance, the black tea water of clear, is cooled to often
Temperature, tea do not occur deposited phenomenon, round the clock by tea sealing room temperature 1, also do not occur deposited phenomenon.By 2g instant black tea powder
It is dissolved in 25 DEG C of water, favorable solubility, fragrance is more slightly worse than in hot water, but transparency is close, and without deposited phenomenon.
Embodiment 2
A kind of preparation method of high-quality instant black tea powder, the preparation method include the following steps:
(1) Keemun black tea fannings 0.8kg is taken, is placed in 20L pot for solvent extraction, 90 DEG C of hot water 15.2L, heat preservation extraction are injected
Then 45min is filtered with 40 mesh filter screens, filtrate is placed in cooling in temporary storage tank, and tea grounds is put into pot for solvent extraction, injects 90 DEG C of hot water
15.2L continues heat preservation extraction 30min, then is filtered with 40 mesh filter screens, and filtrate is merged with former filtrate, is cooled to 40 DEG C, as slightly
Filtrate；
(2) filtrate after cooling is handled with plate and frame filter press, removes thin tea grounds, obtain more clear fine filtering liquid.It will
Fine filtering liquid is concentrated with Rotary Evaporators, and Rotary Evaporators set temperature is 60 DEG C, pressure 0.1MPa, filtrate solid content after concentration
Content is 15.68%；
(3) concentrate is placed in enzyme reaction tank, complex enzyme liquid 1g (tannase: albumen is added at pH5.6, temperature 50 C
Enzyme: pectase=1:2:1) reaction 2 hours, it then cools to room temperature, is centrifuged 10min at 4000rpm；
(4) gained clear liquid is spray-dried under the conditions of 120 DEG C of inlet air temperature, 60 DEG C of leaving air temp, is obtained instant
Black tea powder.When instant black tea powder is dissolved in hot water and normal-temperature water, show identical with example 1.
Embodiment 3
(1) Yunnan black tea fannings 1.5kg is taken, is placed in 20L pot for solvent extraction, injects 95 DEG C of hot water 13.5L, heat preservation extraction 60min, so
Filtered afterwards with 40 mesh filter screens, filtrate be placed in temporary storage tank cooling, tea grounds is put into pot for solvent extraction, inject 95 DEG C of hot water 13.5L after
Continuation of insurance temperature extraction 30min, then filtered with 40 mesh filter screens, filtrate is merged with former filtrate, is cooled to 40 DEG C, as coarse filtration liquid；
(2) filtrate after cooling is handled with plate and frame filter press, removes thin tea grounds, obtain more clear fine filtering liquid.It will
Fine filtering liquid is concentrated with Rotary Evaporators, and Rotary Evaporators set temperature is 60 DEG C, pressure 0.1MPa, filtrate solid content after concentration
Content is 16.2%；
(3) concentrate is placed in enzyme reaction tank, complex enzyme liquid 1.2g (tannase: egg is added at pH5.6, temperature 50 C
White enzyme: pectase=1:2:1) reaction 2 hours, it then cools to room temperature, is centrifuged 10min at 4000rpm；
(4) gained clear liquid is spray-dried under the conditions of 140 DEG C of inlet air temperature, 65 DEG C of leaving air temp, is obtained instant
Black tea powder.
When instant black tea powder is dissolved in hot water and normal-temperature water, show compared with keemun millet paste in example 1, fragrance and thoroughly
Lightness is suitable, and color is slightly dark, also without cream down phenomenon.
Test case 1
Concentrate before enzyme reaction in embodiment 1 is crossed into ceramic membrane and ultrafiltration membrane, is then sprayed with 1 condition of example
It is dry, after obtained instant black tea powder dissolves in hot water and normal-temperature water, compared in example 1 its transparency and fragrance compared with
Difference.
Test case 2
Clear liquid is spray-dried under the conditions of 180 DEG C of inlet air temperature, 80 DEG C of leaving air temp after being centrifuged in embodiment 1,
Resulting instant black tea powder its transparency compared in embodiment 1 is close, and fragrance is poor.
Claims (6)
1. a kind of preparation method of high-quality instant black tea powder, which is characterized in that the preparation method includes the following steps:
(1) black tea leaf is taken, is placed in pot for solvent extraction, adding water to solid-liquid ratio is 1:10~20, extraction 30 at 90~95 DEG C~
60min；Tea grounds is filtered out after extraction, tea grounds is extracted 1 time again with equal proportion water under similarity condition, object is made after extraction
Material is cooled to room temperature；
(2) tea and tealeaf residue are separated with strainer, then the tea containing tealeaves fine slag is passed through into plate compression, obtained more clear
Clear tea；
(3) gained tea vacuum decompression evaporation is concentrated, is concentrated into solid content in tea and is greater than 15%；
(4) tea after concentration is adjusted into pH to 5.6, is then heated to 48~52 DEG C, the compound of 0.02~0.05wt% is added
Enzyme solution reacts 2 hours；
(5) material after reaction is centrifuged, obtains supernatant；
(6) supernatant is spray-dried to get the higher instant black tea powder of quality is arrived.
2. preparation method according to claim 1, which is characterized in that pot for solvent extraction described in step (1) uses cylindrical
Tool agitator tank or horizontal spiral countercurrent extraction tank.
3. preparation method according to claim 1, which is characterized in that the condition being concentrated in step (3) is temperature 60 C, pressure
Power 0.1MPa.
4. preparation method according to claim 1, which is characterized in that complex enzyme liquid described in step (4) is tannase, egg
The mixed enzyme solution of white enzyme and pectase, the mass ratio of three kinds of enzyme additive amounts are 1:2:1.
5. preparation method according to claim 1, which is characterized in that revolving speed when being centrifuged described in step (5) is 4000
Rev/min, the time is 5~10 minutes.
6. preparation method according to claim 1, which is characterized in that the condition of spray drying described in step (6) are as follows: into
Air temperature is 120~140 DEG C, and leaving air temp is 60~65 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811502950.9A CN109527150A (en) | 2018-12-10 | 2018-12-10 | A kind of preparation method of high-quality instant black tea powder |
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| CN201811502950.9A CN109527150A (en) | 2018-12-10 | 2018-12-10 | A kind of preparation method of high-quality instant black tea powder |
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| CN109527150A true CN109527150A (en) | 2019-03-29 |
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| CN201811502950.9A Pending CN109527150A (en) | 2018-12-10 | 2018-12-10 | A kind of preparation method of high-quality instant black tea powder |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155107A (en) * | 2020-09-07 | 2021-01-01 | 杭州茗宝生物科技有限公司 | Preparation method of low-caffeine instant black tea |
| CN114949892A (en) * | 2022-04-01 | 2022-08-30 | 山西振东五和医养堂股份有限公司 | Preparation method for improving clarity of instant tea |
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| EP0201000A2 (en) * | 1985-05-08 | 1986-11-12 | Societe Des Produits Nestle S.A. | Stabilisation of tea in cold water |
| CN1318308A (en) * | 2001-05-30 | 2001-10-24 | 广东华城食品有限公司 | Instand red tea powder and its production process |
| CN102125131A (en) * | 2010-12-10 | 2011-07-20 | 广州市香雪制药股份有限公司 | Instant green tea powder and preparation method thereof |
| CN106260260A (en) * | 2016-08-16 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of instant tea except internal dampness and preparation method thereof |
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2018
- 2018-12-10 CN CN201811502950.9A patent/CN109527150A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0201000A2 (en) * | 1985-05-08 | 1986-11-12 | Societe Des Produits Nestle S.A. | Stabilisation of tea in cold water |
| CN1318308A (en) * | 2001-05-30 | 2001-10-24 | 广东华城食品有限公司 | Instand red tea powder and its production process |
| CN102125131A (en) * | 2010-12-10 | 2011-07-20 | 广州市香雪制药股份有限公司 | Instant green tea powder and preparation method thereof |
| CN106260260A (en) * | 2016-08-16 | 2017-01-04 | 安徽天乾健食品科技有限公司 | A kind of instant tea except internal dampness and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 张靓等: "速溶茶干燥工艺研究进展", 《中国茶叶加工》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112155107A (en) * | 2020-09-07 | 2021-01-01 | 杭州茗宝生物科技有限公司 | Preparation method of low-caffeine instant black tea |
| CN114949892A (en) * | 2022-04-01 | 2022-08-30 | 山西振东五和医养堂股份有限公司 | Preparation method for improving clarity of instant tea |
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Effective date of registration: 20200609 Address after: 214072 room 1204, building 6, JIAYE wealth center, Wuxi Economic Development Zone, Jiangsu Province Applicant after: Wuxi qiuke Biotechnology Co.,Ltd. Address before: 214062 room 312B, No. 86, Qi Qi Road, Wuxi, Jiangsu Applicant before: WUXI CHUCHEN BIOTECHNOLOGY Co.,Ltd. |
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Application publication date: 20190329 |