CN111000181B - 一种红茶茶冻的制备方法 - Google Patents
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Abstract
本发明公开了一种红茶茶冻的制备方法,步骤是:(1)以红茶、奶粉,木糖醇及食用胶为原料;(2)红茶汤制备:以红茶与水的比例混合,浸提,以超声波处理,得红茶汤;(3)将奶粉与水的比例混合,制得奶悬浊液;(4)将红茶汤、奶悬浊液、木糖醇、食用胶按比例搅拌混匀,制得红茶茶冻原液;(5)将红茶风味果冻原液在压力下高压均质,制得红茶茶冻乳液;(6)将茶冻乳液进行湿热灭菌法灭菌;(7)将灭菌红茶茶冻乳液倒入模具容器内,制得定型的茶冻液;(8)将定型好的红茶茶冻液放入冷藏,得到红茶茶冻成品。方法易行,操作简便,将物理处理加工工艺和化学处理加工相结合,获得茶冻质地均匀,产品所赋予的茶色泽和风味稳定且凸显。
Description
技术领域
本发明属食品深加工领域,更具体涉及一种红茶茶冻的制备方法。
背景技术
红茶是以茶树鲜叶作为原料,经萎凋、揉捻、发酵、干燥等一系列工艺加工而成的一类茶。随着人们健康意识的增强,有关红茶保健功能的研究也逐渐增多。大量学者研究发现,红茶对消疲提神、消炎杀菌、清除自由基、预防心血管疾病和养肠护胃等方面都有一定的生理调节功效。红茶以其独特的品质日益获得国内外消费者的青睐。但与此同时,我国传统茶产业整体面临产量增长速度大于消费量、生产成本高企及茶叶出口价格下跌等三大问题。传统产业及产品结构亟待调整。依靠科技支撑,是茶产业转型升级的必要驱动力。茶叶有效成分及深加工技术与产品开发应用,是茶产业转型升级的重要途径,可促进茶叶资源综合高效利用,延伸产业关联度,使茶产业可持续发展。
发明内容
本发明针对背景技术中现有不足,是在于提供了一种红茶茶冻的制备方法,方法易行,操作简便,本发明将物理处理加工工艺(茶汤经超声波处理和物料混合液高压均质处理)和化学处理加工工艺(食用胶)相结合,关键工艺集成创新,所获得的茶冻质地均匀,产品所赋予的茶色泽和风味稳定且凸显。
为了实现上述的目的,本发明采用以下技术措施:
一种红茶茶冻的制备方法,其步骤是:
(1)以红茶、奶粉,木糖醇及食用胶为原料;
(2)红茶汤制备:以挑选好的红茶与水以1:9-40的质量比例混合,在80℃-95℃的条件下浸提1-3小时,期间辅助以20KHz-30KHz频率的超声波处理7-9分钟,获得一种红茶汤;
(3)将奶粉与水以1:2-6的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将红茶汤、奶悬浊液、木糖醇、食用胶按(20-40):(30-50):(5-15):1的质量比例搅拌混匀调配,制得红茶茶冻原液;
(5)将红茶风味果冻原液在5-15MPa的压力下高压均质1-4次,制得红茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法(湿热灭菌法是指用饱和水蒸气、沸水或流通蒸汽进行灭菌的方法,以高温高压水蒸气为介质,由于蒸汽潜热大,穿透力强,容易使蛋白质变性或凝固,最终导致微生物的死亡,所以该法的灭菌效率比干热灭菌法高)灭菌20-65分钟;
(7)将灭菌好的红茶茶冻乳液倒入模具容器内,制得定型的茶冻液;
(8)将定型好的红茶茶冻液放入1-6℃冷藏2.0-9.0小时,得到红茶茶冻成品。
所述的红茶为祁门红茶、滇红茶、宜红茶、四川川红茶、金骏眉、正山小种和红碎茶中的任一种。
所述的食用胶为卡拉胶、明胶、魔芋胶或阿拉伯胶其中的任一种。
通过上述八个步骤的技术措施:最关键两个步骤:超声处理与高压均质。步骤2超声处理,使茶汤中的颗粒物及难溶物充分溶解;步骤5高压均质,使茶汤与奶、食用胶等物料以纳米级混匀结合,从而茶冻的质地极其均匀透彻,茶的风味饱满丰富。主要解决了茶冻的质地透亮、以及茶叶滋味香气在茶冻里的凸显。茶冻饱含茶的风味,且产品物性方面:口感润滑,观感上透亮,色泽上均匀,食用过程迸发出红茶的甜香。有效解决了茶叶风味的不均一性和不凸显。现有茶冻制备上没有采用过超声处理和高压均质的工艺集成。采用超声处理结合高压均质,与不采用的茶冻产品品质,在色泽明度、香气彰显度、呈味均匀度三项关键指标评分分别提高了26-37%、45-50%和36-43%。
本发明与现有技术相比,具有以下优点和效果:
方法易行,操作简便,本发明将物理处理加工工艺(茶汤经超声波处理和物料混合液高压均质处理)和化学处理加工工艺(食用胶)相结合,关键工艺集成创新,所获得的茶冻质地均匀,产品所赋予的茶色泽和风味稳定且凸显。采用超声处理结合高压均质,与不采用的茶冻产品品质,在色泽明度、香气彰显度、呈味均匀度三项关键指标评分分别提高了26-37%、45-50%和36-43%。
具体实施方式
实施例1:
一种红茶茶冻的制备方法,其步骤是:
(1)以红茶、奶粉,木糖醇及卡拉胶为原料;
(2)红茶汤制备:以挑选好的红茶与水以1:9的质量比例混合,在95℃的条件下浸提1小时,期间辅助以30KHz频率的超声波处理8分钟;
(3)将奶粉与水以1:5.5的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将红茶汤、奶悬浊液、木糖醇、食用胶按20:50:5:1的质量比例搅拌混匀调配,制得红茶茶冻原液;
(5)将红茶茶冻原液在15MPa的压力下高压均质1次,制得红茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌20分钟;
(7)将灭菌好的茶冻乳液倒入模具容器内,制得定型的红茶茶冻液;
(8)将定型好的红茶茶冻液放入6℃冷藏9.0小时,得到红茶茶冻成品。
采用超声处理结合高压均质,与不采用的茶冻产品品质,在色泽明度、香气彰显度、呈味均匀度三项关键指标评分分别提高了29%、47%和42%。
实施例2:
一种红茶茶冻的制备方法,其步骤是:
(1)以红茶、奶粉,木糖醇及阿拉伯胶为原料;
(2)红茶汤制备:以挑选好的红茶与水以1:25的质量比例混合,在88℃的条件下浸提2小时,期间辅助以20KHz频率的超声波处理8分钟;
(3)将奶粉与水以1:4.5的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将红茶汤、奶悬浊液、木糖醇、食用胶按25:35:9:1的质量比例搅拌混匀调配,制得红茶茶冻原液;
(5)将红茶茶冻原液在10MPa的压力下高压均质2次,制得红茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌35分钟;
(7)将灭菌好的茶冻乳液倒入模具容器内,制得定型的红茶茶冻液;
(8)将定型好的红茶茶冻液放入4℃冷藏7.0小时,得到红茶茶冻成品。
采用超声处理结合高压均质,与不采用的茶冻产品品质,在色泽明度、香气彰显度、呈味均匀度三项关键指标评分分别提高了37%、49%和40%。
实施例3:
一种红茶茶冻的制备方法,其步骤是:
(1)以红茶、奶粉,木糖醇及魔芋胶为原料;
(2)红茶汤制备:以挑选好的红茶与水以1:39的质量比例混合,在80℃的条件下浸提3小时,期间辅助以25KHz频率的超声波处理8分钟;
(3)将奶粉与水以1:2.0的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将红茶汤、奶悬浊液、木糖醇、食用胶按40:35:14:1的质量比例搅拌混匀调配,制得红茶茶冻原液;
(5)将红茶茶冻原液在5MPa的压力下高压均质4次,制得红茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌60分钟;
(7)将灭菌好的茶冻乳液倒入模具容器内,制得定型的红茶茶冻液;
(8)将定型好的红茶茶冻液放入1℃冷藏2.0小时,得到红茶茶冻成品。
采用超声处理结合高压均质,与不采用的茶冻产品品质,在色泽明度、香气彰显度、呈味均匀度三项关键指标评分分别提高了36%、50%和42%。
上述实施例是本发明的优选实施例,凡与本发明类似的工艺及所作的等效变化,均应属于本发明的保护范畴。
Claims (1)
1.一种红茶茶冻的制备方法,其步骤是:
(1)以红茶、奶粉,木糖醇及食用胶为原料;
(2)红茶汤制备:以挑选好的红茶与水以1:9-40的质量比例混合,在80℃-95℃的条件下浸提1-3小时,期间辅助以20KHz-30KHz频率的超声波处理7-9分钟,获得一种红茶汤;
(3)将奶粉与水以1:2-6的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将红茶汤、奶悬浊液、木糖醇、食用胶按20-40:30-50:5-15:1的质量比例搅拌混匀调配,制得红茶茶冻原液;
(5)将红茶风味果冻原液在5-15MPa的压力下高压均质1-4次,制得红茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌20-65分钟;
(7)将灭菌好的红茶茶冻乳液倒入模具容器内,制得定型的茶冻液;
(8)将定型好的红茶茶冻液放入1-6℃冷藏2.0-9.0小时,得到红茶茶冻成品;
其中,所述的食用胶为卡拉胶、明胶、魔芋胶或阿拉伯胶其中的任一种。
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