CN111000184A - 一种绿茶茶冻及其制备方法 - Google Patents
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- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种绿茶茶冻及其制备方法,所述绿茶茶冻由超微绿茶粉、梨粉、卡拉胶、维生素E和水组成,所述超微绿茶粉和梨粉的质量比为1:0.7‑6.0;所述卡拉胶的质量为超微绿茶粉与梨粉质量之和的0.58‑6.0%;所述维生素E的质量为超微绿茶粉与梨粉质量之和的0.1‑0.3%。其优点在于:超微茶粉的应用保证了茶叶营养成分的完整性,较低的生产加工温度,保持了功能成分的生物学活性;粒径较小时,茶粉的营养成分易被人体的肠胃吸收,营养价值远高于茶叶的水浸出物;本发明同时将脂溶性维生素E以高速剪切分散和高压均质作用,同时辅以卡拉胶的乳化作用,将其与水溶性成分充分兼容,产品稳定性好,有利于人体充分吸收,并与茶叶功能成分起到协同效果。
Description
技术领域
本发明属于茶叶深加工技术领域,尤其涉及一种绿茶茶冻及其制备方法。
背景技术
茶叶不但承载了传统文化信息,也被视作健康有益的饮品所推崇。当前,茶叶贸易面临茶叶产量增长速度大于消费量、茶叶出口价格下跌等矛盾。
传统茶产业结构涵待调整,通过茶叶深加工和综合利用,实现茶叶产品多元化,提高产业关联度从而增加茶叶消费是茶产业转型升级的重要途径之一。
传统的茶叶食用方式为开水冲泡,通常以水浸泡茶叶制成饮品,一些不溶性或难溶性的营养成分(如部分纤维素、绝大多数蛋白质及部分矿物质)仍保留在茶渣中,茶叶的利用率较低。超微茶粉保持了茶叶营养成分的完整性和功能活性,粉粒的比表面积和孔隙率增大,内含成分的溶出量和溶出率也相应的增大;其粒径小,含有的茶多酚、茶氨酸、茶多糖等功能成分易被人体吸收,营养价值高于冲饮方式的茶叶。
近年来,崇尚“回归自然,健康环保”的理念日益为人所信奉,应用在食品、化妆品、饲料等行业的人工合成功能性成分正越来越多地为天然活性物质所代替,这为茶叶深加工技术和产品的开发提供了良好的机遇。
我国是绿茶生产、消费和贸易大国,茶叶深加工可为目前市场上滞销的低档绿茶以及农民不愿意采摘的夏秋茶叶提供了综合利用的途径,使茶叶生物资源得到高效利用;含茶食品等茶制品是日益受到青睐的茶叶深加工产品之一。
发明内容
本发明的目的在于提供一种绿茶茶冻及其制备方法,可以将绿茶制作成休闲零食,改变消费习惯,扩大受众群体,提高全民身体素质。
本发明一种绿茶茶冻,由超微绿茶粉、梨粉、卡拉胶、维生素E和水组成,所述超微绿茶粉和梨粉的质量比为1:0.7-6.0;所述卡拉胶的质量为超微绿茶粉与梨粉质量之和的0.58-6.0%;所述维生素E的质量为超微绿茶粉与梨粉质量之和的0.1-0.3%。
所述超微绿茶粉的细度为300-1500目。
本发明绿茶茶冻的制备方法,包括如下步骤:
(1)取超微绿茶粉、梨粉与水,以1:0.7-6:30-200的质量比例混合,机械搅拌混匀,获得绿茶粉与梨粉的混合液;
(2)在步骤(1)所得混合液中,按照超微绿茶粉与梨粉质量之和的0.58-6.0%和0.1-0.3%的比例分别加入卡拉胶和维生素E,用高速剪切分散机以15000-23000转/分钟的速率进行机械剪切搅拌混匀,获得混合原液;
(3)将步骤(2)所得混合原液注入高压均质机进行均质处理,处理压力为10MPa-95MPa;获得的均质混合液即为茶冻乳液;
(4)将步骤(3)所得茶冻乳液进行高温瞬时灭菌后,将灭菌好的茶冻乳液倒入模具容器内,制得定型茶冻液;将定型茶冻液放入4℃冷藏6.0小时,得到绿茶茶冻成品。
所述超微绿茶粉的细度为300-1500目。
本发明一种绿茶茶冻及其制备方法的有益效果在于:
1、超微茶粉的应用保证了茶叶营养成分的完整性,较低的生产加工温度,保持了功能成分的生物学活性;比表面积和孔隙率的增加,内含成分的溶出量和溶出率也相应的增加;粒径较小时,茶粉的营养成分易被人体的肠胃吸收,营养价值远高于茶叶的水浸出物。开发超微茶粉产品,不仅提高了茶叶的深加工附加值,也符合现代人们对健康、绿色、营养、安全生活目标的追求,市场前景广阔。
2、本发明产品既含有茶叶功能成分,同时将脂溶性维生素E以高速剪切分散和高压均质作用,同时辅以卡拉胶的乳化作用,将其与水溶性成分充分兼容,产品稳定性好,有利于人体充分吸收,并与茶叶功能成分起到协同效果;本发明将物理处理因素(剪切分散和高压均质)和化学处理因素(阿拉伯胶)相结合,使脂溶性维生素E与水溶性成分高效结合;卡拉胶同时充当了乳化剂和胶凝剂。
具体实施方式
实施例一
取1500目细度超微绿茶粉40公斤、梨粉40公斤与水1200公斤,即以1:1:30的质量比例混合,机械搅拌混匀,获得绿茶粉与梨粉的混合液。
在此混合液中加入超微绿茶粉与梨粉质量之和0.6%的卡拉胶和0.1%的维生素E,进行15000转/分钟的高速剪切分散搅拌混匀,获得新的混合液。
再将此混合液注入高压均质机进行均质处理,处理压力为60MPa;获得的均质混合液为茶冻乳液,将其进行高温瞬时灭菌;将灭菌好的茶冻乳液倒入模具容器内,制得定型的茶冻液;将定型好的茶冻液放入4℃冷藏6.0小时,得到绿茶茶冻成品。
实施例二
取800目细度的超微绿茶粉80公斤、梨粉480公斤与水14400公斤,即以1:6:180的质量比例混合,机械搅拌混匀,获得绿茶粉与梨粉的混合液。
在此混合液中加入超微绿茶粉与梨粉质量之和6.0%的卡拉胶和0.3%的维生素E,进行25000转/分钟的高速剪切分散搅拌混匀,获得新的混合液。
再将此混合液注入高压均质机进行均质处理,处理压力为90MPa;获得的均质混合液为茶冻乳液,将其进行高温瞬时灭菌;将灭菌好的茶冻乳液倒入模具容器内,制得定型的茶冻液;将定型好的茶冻液放入4℃冷藏6.0小时,得到绿茶茶冻成品。
实施例三
取300目细度的超微绿茶粉300公斤、梨粉210公斤与水30000公斤,即以1:0.7:100的质量比例混合,机械搅拌混匀,获得绿茶粉与梨粉的混合液。
在此混合液中加入超微绿茶粉与梨粉质量之和3.0%的卡拉胶和0.2%的维生素E,进行20000转/分钟的高速剪切分散搅拌混匀,获得新的混合液。
再将此混合液注入高压均质机进行均质处理,处理压力为10MPa;获得的均质混合液为茶冻乳液,将其进行高温瞬时灭菌;将灭菌好的茶冻乳液倒入模具容器内,制得定型的茶冻液;将定型好的茶冻液放入4℃冷藏6.0小时,得到绿茶茶冻成品。
应当理解的是,上述针对较佳实施例的描述较为详细,并不能因此而认为是对本发明专利保护范围的限制,本领域的普通技术人员在本发明的启示下,在不脱离本发明权利要求所保护的范围情况下,还可以做出替换或变形,均落入本发明的保护范围之内,本发明的请求保护范围应以所附权利要求为准。
Claims (4)
1.一种绿茶茶冻,其特征在于由超微绿茶粉、梨粉、卡拉胶、维生素E和水组成,所述超微绿茶粉和梨粉的质量比为1:0.7-6.0;所述卡拉胶的质量为超微绿茶粉与梨粉质量之和的0.58-6.0%;所述维生素E的质量为超微绿茶粉与梨粉质量之和的0.1-0.3%。
2.如权利要求1所述的绿茶茶冻,其特征在于:所述超微绿茶粉的细度为300-1500目。
3.如权利要求1或2所述绿茶茶冻的制备方法,其特征在于包括如下步骤:
(1)取超微绿茶粉、梨粉与水,以1:0.7-6:30-200的质量比例混合,机械搅拌混匀,获得绿茶粉与梨粉的混合液;
(2)在步骤(1)所得混合液中,按照超微绿茶粉与梨粉质量之和的0.58-6.0%和0.1-0.3%的比例分别加入卡拉胶和维生素E,用高速剪切分散机以15000-23000转/分钟的速率进行机械剪切搅拌混匀,获得混合原液;
(3)将步骤(2)所得混合原液注入高压均质机进行均质处理,处理压力为10MPa-95MPa;获得的均质混合液即为茶冻乳液;
(4)将步骤(3)所得茶冻乳液进行高温瞬时灭菌后,将灭菌好的茶冻乳液倒入模具容器内,制得定型茶冻液;将定型茶冻液放入4℃冷藏6.0小时,得到绿茶茶冻成品。
4.如权利要求3所述绿茶茶冻的制备方法,其特征在于:所述超微绿茶粉的细度为300-1500目。
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