CN111000182A - 一种普洱茶茶冻的制备方法 - Google Patents
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Abstract
本发明公开了一种普洱茶茶冻的制备方法,步骤是:(1)以普洱茶、奶粉,木糖醇及食用胶为原料;(2)普洱茶汤制备:以普洱茶与水比例混合,在55℃‑95℃的条件下浸提,以超声波处理,获得普洱茶汤;(3)将奶粉与水比例混合,搅拌混匀,制得奶悬浊液;(4)将普洱茶汤、奶悬浊液、木糖醇、食用胶按比例搅拌混匀,制得普洱茶茶冻原液;(5)将普洱茶风味果冻原液在压力下高压均质,制得普洱茶茶冻乳液;(6)将茶冻乳液进行湿热灭菌法灭菌;(7)将灭菌好的普洱茶茶冻乳液倒入模具容器内,得茶冻液;(8)将茶冻液放入冷藏,得茶冻成品。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,更具体涉及一种普洱茶风味的茶冻的制备方法。
背景技术
普洱茶是以晒青毛茶为原料,经过渥堆发酵等工艺加工而成的黑茶。普洱茶等黑茶具有降血脂、调理肠道等辅助功效。近年来,普洱茶等黑茶以其独特的品质日益获得国内外消费者的青睐,也受到产学研各方的高度重视,以普洱茶为代表的黑茶已成为中国第二大产、销茶类。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,是在于提供了一种普洱茶茶冻的制备方法,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:
一种普洱茶茶冻的制备方法,其步骤是:
(1)以普洱茶、奶粉,木糖醇及食用胶为原料;
(2)普洱茶汤制备:以挑选好的普洱茶与水以1:14-61的质量比例混合,在55℃-95℃的条件下浸提1-4小时,期间辅助以22KHz-85KHz频率的超声波处理10-65分钟,获得一种普洱茶汤;
(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)将普洱茶汤、奶悬浊液、木糖醇、食用胶按(22-36):(34-47):(7-12):1的质量比例搅拌混匀调配,制得普洱茶茶冻原液;
(5)将普洱茶风味果冻原液在7-14MPa的压力下高压均质2-4次,制得普洱茶茶冻乳液;
(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28-62分钟;
(7)将灭菌好的普洱茶茶冻乳液倒入模具容器内,制得定型的茶冻液;
(8)将定型好的普洱茶茶冻液放入1-6℃冷藏2.0-8.5小时,得到普洱茶茶冻成品。
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,食用过程迸发出普洱茶的陈香。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27-35%、46-52%和35-44%。
本发明与现有技术相比,具有以下优点和效果:
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。
所制得的茶冻产品在物性方面:口感润滑,观感上透亮,色泽上均匀,食用过程迸发出普洱茶的陈香。
具体实施方式
实施例1:
一种普洱茶茶冻的制备方法,其步骤是:
(1)以普洱茶、奶粉,木糖醇及卡拉胶为原料;
(2)普洱茶汤制备:以挑选好的普洱茶与水以1:16的质量比例混合,在90℃的条件下浸提1小时,期间辅助以78MHz频率的超声波处理10分钟;
(3)将奶粉与水以1:6的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将普洱茶汤、奶悬浊液、木糖醇、食用胶按22:47:7:1的质量比例搅拌混匀调配,制得普洱茶茶冻原液;
(5)将普洱茶茶冻原液在14KPa的压力下高压均质3次,制得普洱茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌40分钟;
(7)将灭菌好的茶冻乳液倒入模具容器内,制得定型的普洱茶茶冻液;
(8)将定型好的普洱茶茶冻液放入6℃冷藏8.0小时,得到普洱茶茶冻成品。
通过上述的具体技术措施,获得一个什么技术效果?
与不采用超声处理及高压均质的传统果冻工艺比较,本茶冻产品品质,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33%、49%和39%。
实施例2:
一种普洱茶茶冻的制备方法,其步骤是:
(1)以普洱茶、奶粉,木糖醇及明胶为原料;
(2)普洱茶汤制备:以挑选好的普洱茶与水以1:40的质量比例混合,在70℃的条件下浸提2小时,期间辅助以22MHz频率的超声波处理65分钟;
(3)将奶粉与水以1:3.5的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将普洱茶汤、奶悬浊液、木糖醇、食用胶按28:34:10:1的质量比例搅拌混匀调配,制得普洱茶茶冻原液;
(5)将普洱茶茶冻原液在9KPa的压力下高压均质3次,制得普洱茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌28分钟;
(7)将灭菌好的茶冻乳液倒入模具容器内,制得定型的普洱茶茶冻液;
(8)将定型好的普洱茶茶冻液放入4℃冷藏6.0小时,得到普洱茶茶冻成品。
与不采用超声处理及高压均质的传统果冻工艺比较,本茶冻产品品质,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34%、50%和43%。
实施例3:
一种普洱茶茶冻的制备方法,其步骤是:
(1)以普洱茶、奶粉,木糖醇及阿拉伯胶为原料;
(2)普洱茶汤制备:以挑选好的普洱茶与水以1:61的质量比例混合,在55℃的条件下浸提4小时,期间辅助以50MHz频率的超声波处理33分钟;
(3)将奶粉与水以1:4.0的质量比例混合,搅拌混匀,制得奶悬浊液;
(4)将普洱茶汤、奶悬浊液、木糖醇、食用胶按36:39:9:1的质量比例搅拌混匀调配,制得普洱茶茶冻原液;
(5)将普洱茶茶冻原液在8KPa的压力下高压均质3次,制得普洱茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌62分钟;
(7)将灭菌好的茶冻乳液倒入模具容器内,制得定型的普洱茶茶冻液;
(8)将定型好的普洱茶茶冻液放入1℃冷藏2.5小时,得到普洱茶茶冻成品。
与不采用超声处理及高压均质的传统果冻工艺比较,本茶冻产品品质,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28%、49%和44%。
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 (2)
1.一种普洱茶茶冻的制备方法,其步骤是:
(1)以普洱茶、奶粉,木糖醇及食用胶为原料;
(2)普洱茶汤制备:以挑选好的普洱茶与水以1:14-61的质量比例混合,在55℃-95℃的条件下浸提1-4小时,期间辅助以22KHz-85KHz频率的超声波处理10-65分钟,获得一种普洱茶汤;
(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)将普洱茶汤、奶悬浊液、木糖醇、食用胶按22-36:34-47:7-12:1的质量比例搅拌混匀,制得普洱茶茶冻原液;
(5)将普洱茶风味果冻原液在7-14MPa的压力下高压均质2-4次,制得普洱茶茶冻乳液;
(6)将步骤(5)的茶冻乳液进行湿热灭菌法灭菌28-62分钟;
(7)将灭菌好的普洱茶茶冻乳液倒入模具容器内,制得定型的茶冻液;
(8)将定型好的普洱茶茶冻液放入1-6℃冷藏2.0-8.5小时,得到普洱茶茶冻成品。
2.根据权利要求1所述的一种普洱茶茶冻的制备方法,其特征在于: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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