CN109548913A - Instant rose-red tea powder and preparation method thereof - Google Patents
Instant rose-red tea powder and preparation method thereof Download PDFInfo
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- CN109548913A CN109548913A CN201811395374.2A CN201811395374A CN109548913A CN 109548913 A CN109548913 A CN 109548913A CN 201811395374 A CN201811395374 A CN 201811395374A CN 109548913 A CN109548913 A CN 109548913A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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Abstract
The present invention proposes a kind of preparation method of instant rose-red 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 rose-red tea powder general flavone content obtained of the invention is up to 635mg/L, Determination of Polyphenols is up to 430mg/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 rose-red 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 rose-red 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；Rose, it is sweet and slightly bitter taste, warm-natured.Most apparent function
Effect is exactly regulating the flow of vital energy and dispeling melancholy, promoting blood circulation scattered silt and menstruction regulating and pain relieving；Jujube is a kind of nutrient excellent product, is known as " kings of all kinds of fruits ", rich in more
Kind vitamin and amino acid being capable of invigorating spleen and reinforcing stomach, benefiting qi and nourishing blood；Polysaccharides in fructus lycii has immunological regulation, anti-aging, drop
Blood lipid, hypoglycemic, protect liver, radiation protection, antifatigue, antitumor, anti anoxia and other effects are the gourmet foods of integration of drinking and medicinal herbs.
Existing instant rose-red tea powder mouthfeel is bad, and nutrition loss is more, eats inconvenience fast, is unable to satisfy modern
Allegro life requirement, and industrial be mostly milled by instant black tea powder and rose mixes according to the ratio, technique is cumbersome,
At high cost, nutrition and flavor loss are 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 pleasant instant rose-red tea powder and preparation method thereof of mouthfeel.
In order to solve the above technical problems, the present invention proposes a kind of preparation method of instant rose-red tea powder, including successively into
Row following steps:
1), prepare major ingredient: major ingredient is by following weight parts at being grouped as: 14~16 parts of black tea, 6~8 parts of dried rose, red
2~4 parts and 2~4 parts of fructus lycii of jujube；
2), heating extraction: being added water (pure water) into major ingredient obtained by step 1), is uniformly mixed and obtains mixture；
Gained mixture is subjected to 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) being concentrated in vacuo, the 25~35% of original volume is concentrated into, obtains
Obtain concentrate；
6) glucose, l-tyrosine, L-PROLINE, L- benzene, Maillard reaction: are added into the resulting concentrate of step 5)
Alanine 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 l-tyrosine is concentration
The 0.4%~0.7% of liquid weight, L-PROLINE are the 0.4%~0.7% of concentrate weight, and L-phenylalanine is concentrate weight
The 0.4%~0.7% of amount, the weight of glucose are l-tyrosine, the total weight of L-PROLINE and L-phenylalanine；
7), dry: step 6) gained reactant being dried, instant rose-red tea powder is obtained.
The improvement of preparation method as the instant rose-red 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 the instant rose-red 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 the instant rose-red 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 the instant rose-red 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 the instant rose-red 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 the instant rose-red tea powder of the present invention:
The reaction temperature of Maillard reaction is 60 DEG C in the step 6), and reaction time 1.5h, wherein glucose is dense
The 1.8% of contracting liquid weight, l-tyrosine are the 0.6% of concentrate weight, and L-PROLINE is 0.6%, the L- benzene of concentrate weight
Alanine is the 0.6% of concentrate weight.
The further improvement of preparation method as the instant rose-red 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 rose-red 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, the instant rose-red tea powder that the present invention prepares has regulating the flow of vital energy and dispeling melancholy, invigorating the spleen warm stomach, the function of beautifying face and moistering lotion.
2, the instant rose-red tea powder that the present invention prepares is good compared with prior art millet paste flavour, fragrance is dense, has good
Mouthfeel.Technique of the invention is to pass through compounding wall material for solving the problems, such as that instant tea nutrition loss, flavour are poor, fragrance is light
Full tea component is embedded, the secondary hyperchromic flavouring of Maillard reaction is then utilized, obtains organoleptic quality reduction degree height, nutrient composition content
Instant rose tea product 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 rose-red tea powder, successively follows the steps below:
3), prepare major ingredient: major ingredient is by following weight parts at being grouped as: 15 parts of black tea, 7 parts of dried rose, 3 parts of jujube and
3 parts of fructus lycii.
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 compound wall materials are by gelatin, carboxymethyl chitosan and carboxymethyl-β-ring
Dextrin is constituted；Gelatin is the 0.8% of filtered fluid weight, and carboxymethyl chitosan is the 1.2% of filtered fluid weight, carboxymethyl-β-ring
Dextrin 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, l-tyrosine, L-PROLINE, L- benzene, Maillard reaction: are added into the resulting concentrate of step 5)
Alanine is put into insulating box after mixing and carries out Maillard reaction, obtains reactant.
The reaction temperature of Maillard reaction is 60 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；L-tyrosine is the 0.6% of concentrate weight；L- dried meat ammonia
Acid is the 0.6% of concentrate weight；L-phenylalanine is the 0.6% of concentrate weight.
7), dry: by step 6) gained reactant in -80 DEG C prefreezing 30min, layer thickness 3mm, carry out later cold
Dry (in -50 DEG C, 40Pa is freeze-dried 12h) is lyophilized, obtains instant rose-red tea powder (hereinafter abbreviation instant tea).
Comparative example 1-1, the component of step 1) major ingredient in embodiment 1 is changed are as follows: 12 parts of black tea, 5 parts of dried rose, jujube
2 parts, 3 parts of fructus lycii, remaining is equal to embodiment 1.
Comparative example 1-2, the component of step 1) major ingredient in embodiment 1 is changed are as follows: 7 parts of black tea, 14 parts of dried rose, jujube
6 parts, 12 parts of fructus lycii, remaining is equal to embodiment 1.
Comparative example 2-1, 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 2-2, step 4) compound wall materials in embodiment 1 are pasted by gelatin, carboxymethyl chitosan and carboxymethyl-β-ring
Essence is changed to Arabic gum, beta-cyclodextrin, maltodextrin, and wherein maltodextrin is the 2.0% of filtered fluid weight, and Arabic gum is
The 1.0% of filtered fluid weight, beta-cyclodextrin are the 3.0% of filtered fluid weight, 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 7) drying in embodiment 1 is changed to spray drying (traditional handicraft), it will step 6) gained
Reactant is spray-dried under the conditions of 80 DEG C of feeding temperature, mist flow 20mL/min, 120 DEG C of inlet air temperature, obtains instant rose
Rare black tea powder (water content is lower than 3%)；Remaining is equal to embodiment 1.
Comparative example 4 changes 1 step 2) of embodiment are as follows:
1., pure water only is added into black tea and dried rose, carry out heating extraction in the way of 1 step 2) of embodiment,
Obtain extracting solution；
At this time wherein, the weight ratio of water and major ingredient (black tea and dried rose) is 28:1, and extraction temperature is controlled at 80 DEG C.
2., fructus lycii and jujube squeezed the juice, obtain pulp；
3., 1. extracting solution that step obtains mixed with 2. pulp that step obtains；
That is, by step, 3. gained mixture is filtered in the way of step 3), obtains filtered fluid；
Remaining is equal to embodiment 1.
Test 1, sensory review:
Please 10 personnel that sample tea by instant rose-red tea powder reference obtained by above-described embodiment 1 and all comparative examples
GB/T31740.1-2015 scores to millet paste color, fragrance and flavour.Table 1 tests the sensory evaluation scores mark of institute's reference for this z
Quasi- table, specific sensory score result is as shown in table 2 (appraisal result is average, and the average round numbers).
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:
| Group | Soup look | Fragrance | Flavour | Total score |
| Embodiment 1 | 23 | 32 | 36 | 91 |
| Comparative example 1-1 | 22 | 30 | 34 | 86 |
| Comparative example 1-2 | 21 | 29 | 33 | 83 |
| Comparative example 2-1 | 22 | 30 | 32 | 84 |
| Comparative example 2-2 | 21 | 29 | 31 | 81 |
| Comparative example 3-1 | 20 | 27 | 30 | 77 |
| Comparative example 3-2 | 22 | 30 | 35 | 87 |
| Comparative example 3-3 | 20 | 28 | 32 | 80 |
| Comparative example 4 | 19 | 26 | 29 | 74 |
The millet paste for the instant tea powder that the present invention prepares gives off a strong fragrance, mouthfeel reduction degree is high, also vivid etc. with soup look
Better quality, solve at present on the market instant tea without tea perfume, millet paste color is light and mouthfeel is bad the problems such as.
Test 2, physico-chemical analysis:
Using the general flavone content and Determination of Polyphenols of high effective liquid chromatography for measuring embodiment and comparative example.
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 | 635 | 432 |
| Comparative example 1-1 | 560 | 386 |
| Comparative example 1-2 | 363 | 265 |
| Comparative example 2-1 | 472 | 337 |
| Comparative example 2-2 | 539 | 361 |
| Comparative example 3-1 | 425 | 310 |
| Comparative example 3-2 | 628 | 397 |
| Comparative example 3-3 | 497 | 353 |
| Comparative example 4 | 358 | 254 |
General flavone content is up to 635mg/L in embodiment 1, Determination of Polyphenols is up to 430mg/L, and physico-chemical analysis result proves
Prepared instant tea of the invention has regulating the flow of vital energy and dispeling melancholy, invigorating the spleen warm stomach, the function of beautifying face and moistering lotion.
The present invention is on the basis of making full use of modern medicine and Chinese Traditional Medicine basic theory, with black tea, rose-red, red
The pure natural medicinal and edible plant such as jujube, fructus lycii is main component, obtains the tea-drinking by Chinese herbal medicine expert's long-term experiment demonstration
Material formula is extracted by science, and processing is reasonably combined compounding, is complementary to one another the nutriment of various raw materials, health care
Function synergic synergy, the in beautiful color, mouthfeel for not only realizing institute's development is coordinated soft, also has various health care functions.
Comparative example 5-1, the weight ratio of L-phenylalanine will be added in 1 step 6) of embodiment into concentrate by " 0.6% "
Be changed to " 1.0% ", the specific gravity of glucose be changed to " 2.2% " (that is, amino acid is reacted with glucose 1:1, amino acid usage amount
Increase, the usage amount of glucose is consequently increased), remaining is equal to embodiment 1.
Comparative example 5-2, by 1 step 6) of embodiment into concentrate add l-tyrosine weight ratio by " 0.6% " more
It is changed to " 1.0% ", the specific gravity of glucose is changed to " 2.2% ", remaining is equal to embodiment 1.
Comparative example 5-3, by 1 step 6) of embodiment into concentrate added by " L-phenylalanine " be changed to " sweet ammonia
Acid ", " L-PROLINE " is changed to " threonine ", and content is constant, that is, glucose is the 1.8% of concentrate weight, and glycine is
The 0.6% of concentrate weight, threonine are the 0.6% of concentrate weight, and L-phenylalanine is the 0.6% of concentrate weight.Its
It is remaining to be equal to embodiment 1.
Comparative example 6-1, Maillard reaction temperature in 1 step 6) of embodiment is changed to " 40 DEG C " by " 60 DEG C ", when reaction
Between " 3h " is changed to by " 1.5h ", remaining is equal to embodiment 1.
Comparative example 6-2, Maillard reaction temperature in 1 step 6) of embodiment is changed to " 80 DEG C " by " 60 DEG C ", by
" 1.5h " is changed to " 0.5h ", remaining is equal to embodiment 1.
Sensory and physico-chemical analysis are as shown in table 4:
Table 4
| Group | Soup look | Fragrance | Flavour | Total score | General flavone content | Polyphenol content |
| Comparative example 5-1 | 20 | 30 | 30 (bitter) | 80 | 550 | 410 |
| Comparative example 5-2 | 17 (too deep) | 31 | 35 | 83 | 525 | 400 |
| Comparative example 5-3 | 20 | 25 (being charred taste) | 31 (slight bitters) | 76 | 530 | 410 |
| Comparative example 6-1 | 19 (shallow) | 28 (light) | 32 | 79 | 445 | 340 |
| Comparative example 6-2 | 18 (partially deep) | 30 | 34 | 82 | 360 | 235 |
Note: the unit of general flavone content and polyphenol content is mg/L.
As shown in Table 4, different Maillard reaction substrates (that is, each amino acid) is selected pole to be caused to gained instant tea sense organ
It is big to influence, and not more multiple-effect fruit is best to Maillard reaction substrate dosage, and need to could make in suitable range prepared
It is best to obtain instant tea sense organ.
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 rose-red 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, 6~8 parts of dried rose, jujube 2
~4 parts and 2~4 parts of fructus lycii；
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, l-tyrosine, L-PROLINE, L- phenylpropyl alcohol ammonia, 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 l-tyrosine is concentrate weight
The 0.4%~0.7% of amount, L-PROLINE is the 0.4%~0.7% of concentrate weight, and L-phenylalanine is concentrate weight
0.4%~0.7%, the weight of glucose is l-tyrosine, the total weight of L-PROLINE and L-phenylalanine；
7), dry: step 6) gained reactant being dried, instant rose-red tea powder is obtained.
2. the preparation method of instant rose-red 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 rose-red 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 rose-red 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 rose-red 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 rose-red 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 rose-red tea powder according to claim 1~6, it is characterised in that:
The reaction temperature of Maillard reaction is 60 DEG C in the step 6), and reaction time 1.5h, wherein glucose is concentrate
The 1.8% of weight, l-tyrosine are the 0.6% of concentrate weight, and L-PROLINE is 0.6%, the L- phenylpropyl alcohol ammonia of concentrate weight
Acid is the 0.6% of concentrate weight.
8. the preparation method of any instant rose-red 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 rose-red tea powder using such as any the method for claim 1~8.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907316A (en) * | 2021-10-27 | 2022-01-11 | 福建正味生物科技有限公司 | Plant modifier and preparation method thereof |
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| CN1119070A (en) * | 1995-08-30 | 1996-03-27 | 北京市食品研究所 | Micro-capsulized instant pollen |
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| CN103583744A (en) * | 2013-11-30 | 2014-02-19 | 大连杰信生物科技有限公司 | Preparation and effect of winter stomach warming tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907316A (en) * | 2021-10-27 | 2022-01-11 | 福建正味生物科技有限公司 | Plant modifier and preparation method thereof |
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