CN110663784A - Microfiber black tea powder instant tea and preparation method thereof - Google Patents
Microfiber black tea powder instant tea and preparation method thereof Download PDFInfo
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- CN110663784A CN110663784A CN201911031112.2A CN201911031112A CN110663784A CN 110663784 A CN110663784 A CN 110663784A CN 201911031112 A CN201911031112 A CN 201911031112A CN 110663784 A CN110663784 A CN 110663784A
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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
Abstract
The invention belongs to the technical field of tea processing, and particularly relates to microfiber black tea powder instant tea and a preparation method thereof, wherein the microfiber black tea powder instant tea is prepared from the following raw materials in parts by mass: 8-15 parts of black tea, 2-3 parts of microfiber fermentation product and 0.3-1 part of mineral salt; according to the invention, the taste of black tea is utilized, and the swelling property of the microfiber fermentation product prepared from hawthorn, mulberry and celery is matched, so that the solubility of mineral substances is considered; the brewed black tea has higher stability, and the smoothness of the mouthfeel is further enhanced; more importantly, the nutritional ingredients lost in the processing of the tea leaves are supplemented, and the nutritional value of the tea leaves is enhanced.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to microfiber black tea powder instant tea and a preparation method thereof.
Background
The black tea has a chemical reaction centered on the enzymatic oxidation of tea polyphenol during the processing process, the change of chemical components in fresh tea is large, the tea polyphenol is reduced by more than 90%, and new components such as theaflavin, thearubigins and the like are generated. The aroma substances are obviously increased compared with fresh leaves. Therefore, the black tea has the characteristics of black tea, red soup, red leaves and mellow sweet taste. Black tea belongs to the whole fermentation tea, and is prepared by using proper tea tree fresh teeth leaves as raw materials and refining the tea through a series of processes such as withering, rolling (cutting), fermentation, drying and the like.
However, in the prior art, the deep processing of the black tea is mainly limited to the black tea prepared by the steps of spreading and cooling, fermenting, rolling, drying and the like of the tea raw materials, and in the use process, because the structure of the tea cells is not completely destroyed, a plurality of nutrient components cannot be fully released in the processing process, meanwhile, the influence of the body of the tea is large, and the cost of the package is extremely high in order to keep the completion of the tea; the powder black tea has relatively more advantages in transportation due to extrusion resistance. Therefore, the development of black tea which can be transported, stored and nutritious is urgently needed.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides the microfiber black tea powder instant tea and the preparation method thereof, so that the nutritional ingredients in the tea leaves are released to the maximum extent, the nutritional ingredients in the tea leaves are enriched, and the cost of tea leaves in transportation is reduced.
The specific technical scheme is that the method comprises the following steps of,
the microfiber black tea powder instant tea is prepared from the following raw materials in parts by mass: 8-15 parts of black tea, 2-3 parts of microfiber fermentation product and 0.3-1 part of mineral salt;
the preparation method comprises the following steps: (1) pulverizing black tea into 80-100 mesh powder, treating with microwave for 10-12s, standing for 3-5min, and treating with microwave for 15-20 s; then pouring the powder into an ultrafine pulverizer to be ultrafine-pulverized to obtain black tea powder for later use; (2) mixing and pulping hawthorn, mulberry and celery according to the mass ratio of 3:5:1, adding fermentation microorganisms accounting for 3-4% of the mass of the pulp into the obtained pulp, uniformly mixing, and fermenting at 28-32 ℃ for 20-30 h; subjecting the obtained fermented product to ultrasonic treatment at 34-36 deg.C for 15-20min with 600-700W, drying at 35-38 deg.C under 0.1-0.3 standard atmospheric pressure until the water content is 5-8%, and micronizing the obtained dried product to obtain microfiber fermented product; the fermentation microorganism is prepared by mixing aspergillus oryzae, yeast and lactobacillus bulgaricus in a mass ratio of 3:1: 2; (3) the preparation method of the mineral salt comprises the following steps: mixing and crushing Calligonum mongolicum twigs, tender leaves of Allium mongolicum regel and Hexi chrysanthemum according to the mass ratio of 3:1:1 into powder of 60-80 meshes, mixing the powder with clear water of which the mass is 10-15 times of that of the powder, boiling, preserving heat for 10-15min, reducing the temperature to 35-40 ℃, adjusting the ph of a mixed solution to 3-5 by using acetic acid, adding complex enzyme of which the mass is 1-3% of that of the mixed solution into the mixed solution, preserving heat, standing for 30-50min, heating to boiling by using 800W microwave of 700-; the compound enzyme consists of cellulase and pectinase in a mass ratio of 1: 3; (4) compounding black tea powder, micro fiber fermented product and mineral salt.
Further, the raw materials are as follows: 9 parts of black tea, 2 parts of microfiber fermentation product and 0.8 part of mineral salt.
Advantageous effects
The microfiber black tea powder instant tea contains various components, is small in fiber fineness and high in solubility, and can contain various nutrients. According to the invention, the taste of black tea is utilized, and the swelling property of the microfiber fermentation product prepared from hawthorn, mulberry and celery is matched, so that the solubility of mineral substances is considered; the brewed black tea has higher stability, and the smoothness of the mouthfeel is further enhanced; more importantly, the nutritional ingredients lost in the processing of the tea leaves are supplemented, and the nutritional value of the tea leaves is enhanced.
Detailed Description
The technical solution of the present invention is further limited by the following specific embodiments, but the scope of the claims is not limited to the description.
Example 1
The microfiber black tea powder instant tea is prepared from the following raw materials in parts by mass: 8 parts of black tea, 2 parts of microfiber fermentation product and 0.3 part of mineral salt;
the preparation method comprises the following steps: (1) pulverizing black tea into 80 mesh powder, treating with microwave for 10s, standing for 3min, and treating with microwave for 15 s; then pouring the powder into an ultrafine pulverizer to be ultrafine-pulverized to obtain black tea powder for later use; (2) mixing and pulping hawthorn, mulberry and celery according to the mass ratio of 3:5:1, adding fermentation microorganisms accounting for 3% of the mass of the pulp into the obtained pulp, uniformly mixing, and fermenting at 28 ℃ for 20 hours; subjecting the obtained fermented product to ultrasonic treatment at 34 deg.C for 15min under 600W, drying at 35 deg.C under 0.1 standard atmospheric pressure until the water content is 5%, and micronizing the obtained dried product to obtain microfiber fermented product; the fermentation microorganism is prepared by mixing aspergillus oryzae, yeast and lactobacillus bulgaricus in a mass ratio of 3:1: 2; (3) the preparation method of the mineral salt comprises the following steps: mixing and crushing Calligonum mongolicum twigs, tender leaves of Allium mongolicum regel and Hexi chrysanthemum according to the mass ratio of 3:1:1 into 60-mesh powder, mixing the powder with clear water which is 10 times of the weight of the powder, boiling, preserving heat for 10min, reducing the temperature to 35 ℃, adjusting the pH of a mixed solution to 3 by using acetic acid, adding complex enzyme which accounts for 1% of the weight of the mixed solution into the mixed solution, preserving heat, standing for 30min, heating to boil by using 700W microwaves, filtering while hot, and concentrating the obtained filtrate under reduced pressure to obtain mineral salt; the compound enzyme consists of cellulase and pectinase in a mass ratio of 1: 3; (4) compounding black tea powder, micro fiber fermented product and mineral salt.
Example 2
The microfiber black tea powder instant tea is prepared from the following raw materials in parts by mass: 15 parts of black tea, 3 parts of microfiber fermentation product and 1 part of mineral salt;
the preparation method comprises the following steps: (1) pulverizing black tea into 100 mesh powder, treating with microwave for 12s, standing for 5min, and treating with microwave for 20 s; then pouring the powder into an ultrafine pulverizer to be ultrafine-pulverized to obtain black tea powder for later use; (2) mixing and pulping hawthorn, mulberry and celery according to the mass ratio of 3:5:1, adding fermentation microorganisms accounting for 4% of the mass of the pulp into the obtained pulp, uniformly mixing, and fermenting at 32 ℃ for 30 hours; subjecting the obtained fermented product to ultrasonic treatment at 36 deg.C for 20min at 700W, drying at 38 deg.C under 0.3 standard atmospheric pressure until the water content is 8%, and micronizing the obtained dried product to obtain microfiber fermented product; the fermentation microorganism is prepared by mixing aspergillus oryzae, yeast and lactobacillus bulgaricus in a mass ratio of 3:1: 2; (3) the preparation method of the mineral salt comprises the following steps: mixing and crushing Calligonum mongolicum twigs, tender leaves of Allium mongolicum regel and Hexi chrysanthemum according to the mass ratio of 3:1:1 into 80-mesh powder, mixing the powder with clear water 15 times of the mass of the powder, boiling, preserving heat for 15min, reducing the temperature to 40 ℃, adjusting the pH of a mixed solution to 5 by using acetic acid, adding complex enzyme 3% of the mass of the mixed solution into the mixed solution, preserving heat, standing for 50min, heating to boil by using 800W microwave, filtering while hot, and concentrating the obtained filtrate under reduced pressure to obtain mineral salt; the compound enzyme consists of cellulase and pectinase in a mass ratio of 1: 3; (4) compounding black tea powder, micro fiber fermented product and mineral salt.
Example 3
The microfiber black tea powder instant tea is prepared from the following raw materials in parts by mass: 9 parts of black tea, 2 parts of microfiber fermentation product and 0.8 part of mineral salt;
the preparation method comprises the following steps: (1) pulverizing black tea into 90 mesh powder, treating with microwave for 11s, standing for 4min, and treating with microwave for 18 s; then pouring the powder into an ultrafine pulverizer to be ultrafine-pulverized to obtain black tea powder for later use; (2) mixing and pulping hawthorn, mulberry and celery according to the mass ratio of 3:5:1, adding fermentation microorganisms accounting for 3% of the mass of the pulp into the obtained pulp, uniformly mixing, and fermenting at 32 ℃ for 20 hours; subjecting the obtained fermented product to ultrasonic treatment at 36 deg.C for 20min at 600W, drying at 38 deg.C under 0.1 standard atmospheric pressure until the water content is 5%, and micronizing the obtained dried product to obtain microfiber fermented product; the fermentation microorganism is prepared by mixing aspergillus oryzae, yeast and lactobacillus bulgaricus in a mass ratio of 3:1: 2; (3) the preparation method of the mineral salt comprises the following steps: mixing and crushing Calligonum mongolicum twigs, tender leaves of Allium mongolicum regel and Hexi chrysanthemum according to the mass ratio of 3:1:1 into 80-mesh powder, mixing the powder with clear water which is 10 times of the weight of the powder, boiling, preserving heat for 15min, reducing the temperature to 35 ℃, adjusting the pH of the mixed solution to 5 by using acetic acid, adding complex enzyme accounting for 1% of the weight of the mixed solution into the mixed solution, preserving heat, standing for 50min, heating to boil by using 700W microwaves, filtering while hot, and concentrating the obtained filtrate under reduced pressure to obtain mineral salt; the compound enzyme consists of cellulase and pectinase in a mass ratio of 1: 3; (4) compounding black tea powder, micro fiber fermented product and mineral salt.
Examples of the experiments
According to the embodiments 1-3 of the invention, Guizhou Zunyi black tea is prepared into experimental groups 1-3, black tea powder of the commercially available Hebeirun Ying Biotechnology limited company is taken as a control group 1, and the black tea powder directly subjected to superfine grinding is taken as a control group 2. 120 patients with type 2 diabetes are selected, 20 patients are randomly grouped into groups, the black tea powder and the tea not taken of the experimental group 1-3 and the control group 1-2 are respectively drunk, the tea powder is mixed with boiling water with the mass 50 times of the tea powder for brewing 2 hours after a meal, the tea powder is drunk by 80ml each time, the tea powder is drunk once every day after breakfast and after lunch, and after 2 months of drinking, the fasting index of the patients in the morning is measured. The patients were of equal sex number, age 25-65 years, average age 53.8 years.
Test results
| Blood pressure (mmHg) | Blood fat TC (mmol/l) | 0h-PG(mmol/L) | |
| Experimental group 1 | 124 | 3.9 | 9.1 |
| Experimental group 2 | 120 | 4.1 | 9.3 |
| Experimental group 3 | 118 | 3.2 | 8.6 |
| Control group 1 | 136 | 6.8 | 11.8 |
| Control group 2 | 141 | 7.2 | 12.1 |
| Non-drinking group | 139 | 7.19 | 12.5 |
As can be seen from the table, the instant tea powder prepared by the method of the present invention has a significant effect on controlling three highs, especially the instant tea powder prepared by the method of the present invention has a better effect in example 3, while the controls 1 and 2 do not change much compared to the undried one.
2. Taste test of the invention
80 volunteers were randomly selected, experimental groups 1 to 3 were prepared by using Guizhou Zunyi black tea according to examples 1 to 3 of the present invention, a control group 1 was prepared by using black tea powder of Hebei Ruiyang Biotechnology Co., Ltd, and a control group 2 was prepared by using black tea powder of Guizhou Zunyi black tea directly ultrafinely pulverized. The tea powder is mixed with boiling water with the mass 30 times of that of the tea powder for brewing, and each volunteer gargles and drinks 40ml of juice brewed from the tea powder, so that the taste of the tea powder is evaluated.
It can be seen that the number of people with good taste in the experimental groups 1-3 is generally better than that in the control group 1 and the control group 2, and the effect of the experimental group 3 is optimal.
It should be noted that the above examples and test examples are only for further illustration and understanding of the technical solutions of the present invention, and are not to be construed as further limitations of the technical solutions of the present invention, and the invention which does not highlight essential features and significant advances made by those skilled in the art still belongs to the protection scope of the present invention.
Claims (2)
1. The microfiber black tea powder instant tea is characterized by being prepared from the following raw materials in parts by mass: 8-15 parts of black tea, 2-3 parts of microfiber fermentation product and 0.3-1 part of mineral salt;
the preparation method comprises the following steps: (1) pulverizing black tea into 80-100 mesh powder, treating with microwave for 10-12s, standing for 3-5min, and treating with microwave for 15-20 s; then pouring the powder into an ultrafine pulverizer to be ultrafine-pulverized to obtain black tea powder for later use; (2) mixing and pulping hawthorn, mulberry and celery according to the mass ratio of 3:5:1, adding fermentation microorganisms accounting for 3-4% of the mass of the pulp into the obtained pulp, uniformly mixing, and fermenting at 28-32 ℃ for 20-30 h; subjecting the obtained fermented product to ultrasonic treatment at 34-36 deg.C for 15-20min with 600-700W, drying at 35-38 deg.C under 0.1-0.3 standard atmospheric pressure until the water content is 5-8%, and micronizing the obtained dried product to obtain microfiber fermented product; the fermentation microorganism is prepared by mixing aspergillus oryzae, yeast and lactobacillus bulgaricus in a mass ratio of 3:1: 2; (3) the preparation method of the mineral salt comprises the following steps: mixing and crushing Calligonum mongolicum twigs, tender leaves of Allium mongolicum regel and Hexi chrysanthemum according to the mass ratio of 3:1:1 into powder of 60-80 meshes, mixing the powder with clear water of which the mass is 10-15 times of that of the powder, boiling, preserving heat for 10-15min, reducing the temperature to 35-40 ℃, adjusting the ph of a mixed solution to 3-5 by using acetic acid, adding complex enzyme of which the mass is 1-3% of that of the mixed solution into the mixed solution, preserving heat, standing for 30-50min, heating to boiling by using 800W microwave of 700-; the compound enzyme consists of cellulase and pectinase in a mass ratio of 1: 3; (4) compounding black tea powder, micro fiber fermented product and mineral salt.
2. The microfiber black tea powder instant tea according to claim 1, wherein the raw materials are: 9 parts of black tea, 2 parts of microfiber fermentation product and 0.8 part of mineral salt.
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2019
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| CN1809281A (en) * | 2003-06-16 | 2006-07-26 | 三得利株式会社 | Ultrafine ground tea dispersion and food or beverage containing the same |
| WO2014063916A1 (en) * | 2012-10-24 | 2014-05-01 | Unilever N.V. | A process for producing a tea product |
| CN105961679A (en) * | 2016-06-27 | 2016-09-28 | 西南大学 | Preparation method of ultrafine tea powder effervescent tablet and ultrafine tea powder effervescent tablet |
| CN107094937A (en) * | 2017-06-13 | 2017-08-29 | 贵州省茶叶研究所 | A kind of portable ultra micro black tea powder instant tea and preparation method thereof |
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Application publication date: 20200110 |