CN111000185A - Preparation method of white old tea jelly - Google Patents

Preparation method of white old tea jelly Download PDF

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Publication number
CN111000185A
CN111000185A CN201911330392.7A CN201911330392A CN111000185A CN 111000185 A CN111000185 A CN 111000185A CN 201911330392 A CN201911330392 A CN 201911330392A CN 111000185 A CN111000185 A CN 111000185A
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China
Prior art keywords
tea
powder
jelly
white
mixed solution
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Pending
Application number
CN201911330392.7A
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Chinese (zh)
Inventor
陈小强
黄奕
吴正奇
吴龙
祝祥威
邵胜荣
邵云东
程勇
董家权
袁浩
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Hubei University of Technology
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Hubei University of Technology
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Priority to CN201911330392.7A priority Critical patent/CN111000185A/en
Publication of CN111000185A publication Critical patent/CN111000185A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
    • A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
    • A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/25—Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Tea And Coffee (AREA)

Abstract

The invention discloses a preparation method of white old tea jelly, which comprises the following steps: (1) mechanically pulverizing old white tea to obtain superfine old white tea powder; (2) mixing ultramicro aged white tea powder, apple powder and water in proportion, and stirring uniformly to obtain mixed solution of tea powder and apple powder; (3) adding Arabic gum and vitamin A into the mixed solution according to the mass sum of the tea powder and the apple powder, and mechanically shearing and uniformly mixing the Arabic gum and the vitamin A by using a shearing and dispersing machine to obtain mixed solution; (4) injecting the mixed solution into a high-pressure homogenizer for homogenization treatment to obtain tea jelly emulsion; (5) carrying out high-temperature instantaneous sterilization on the tea jelly emulsion; pouring the sterilized tea jelly emulsion into a mold container to prepare a shaped tea jelly liquid; (6) and (5) refrigerating the shaped tea jelly liquid to obtain the aged white tea jelly finished product. The tea-leaf health-care tea contains the functional components of the tea leaves, is fully compatible with the water-soluble components, is beneficial to full absorption of a human body, and has a synergistic effect with the functional components of the tea leaves.

Description

Preparation method of white old tea jelly
Technical Field
The invention belongs to the technical field of tea deep processing, and particularly relates to a preparation method of white old tea jelly.
Background
The traditional tea is mainly drunk in a brewing way, the utilization rate of effective components in the tea is low, and a large amount of functional active substances are remained in tea residues and are discarded. The ultrafine tea powder keeps the integrity and functional activity of the nutritional ingredients of the tea, the specific surface area and porosity of the powder particles are increased, and the dissolution amount and dissolution rate of the ingredients in the tea are correspondingly increased; the tea has small particle size, contains functional components such as tea polyphenol, theanine, tea polysaccharide and the like which are easy to be absorbed by human bodies, and has higher nutritional value than tea leaves in a brewing way; the ultrafine tea powder is developed, the deep processing way of the tea is expanded, the economic value and the efficient utilization of resources of the tea are greatly improved, and the requirements of modern people on healthy, safe and nutritional foods are met.
The aged white tea is aged tea produced by Fujian and stored for a long time, the intrinsic components of the aged white tea are gradually converted in the storage process, and the tea property is gradually changed from cold to warm; the tea taste is mellow and fragrant the longer the storage year is, and the tea is said to be 'one-year tea, three-year medicine and seven-year treasure'.
Disclosure of Invention
The invention aims to provide a preparation method of the white old tea jelly, which is easy to implement and simple and convenient to operate, combines a physical treatment processing technology (high-speed shearing dispersion treatment and material mixed liquid high-pressure homogenization treatment) with a chemical treatment processing technology (Arabic gum), integrates and innovates key processes, and has uniform texture of the obtained tea jelly and stable and prominent tea color and flavor endowed by the product.
In order to achieve the purpose, the invention adopts the following technical scheme:
the technical conception of the invention is as follows: a preparation method of the aged white tea jelly comprises the following raw materials: old white tea, apple powder, Arabic gum and vitamin A; the mass ratio of the old white tea to the apple powder is 1: 0.7-5.0; the gum arabic mass is 0.9-6.0% of the sum of the tea powder and the apple powder mass; the vitamin A accounts for 0.05-0.20% of the sum of the tea powder and the apple powder.
The old white tea is old white tea produced by Fujian tea stored for more than 2 years.
A preparation method of white old tea jelly comprises the following steps:
(1) mechanically pulverizing old white tea into powder with fineness of more than 100 meshes to obtain ultramicro old white tea powder;
(2) mixing ultramicro aged white tea powder, apple powder (purchased from market) and water in a proportion of 1: (0.7-5.0):
(20-200) and mechanically stirring and uniformly mixing to obtain a mixed solution of tea powder and apple powder;
(3) adding Arabic gum and vitamin A into the mixed solution obtained in the step (2) according to the proportion of 0.9-6.0% and 0.05-0.20% of the sum of the tea powder and the apple powder, and using a high-speed shearing dispersion machine to perform
Carrying out mechanical shearing, stirring and uniformly mixing at the speed of 16000 and 23000 r/min to obtain a new mixed solution;
(4) injecting the new mixed liquid obtained in the step (3) into a high-pressure homogenizer for homogenization treatment, wherein the treatment pressure is 8MPa-100 MPa; the obtained homogeneous mixed solution is tea jelly emulsion;
(5) instantly sterilizing the tea jelly emulsion obtained in the step (4) at high temperature of 120 ℃; pouring the sterilized tea jelly emulsion into a mold container to prepare a shaped tea jelly liquid;
(6) and (3) refrigerating the shaped tea jelly liquid at the temperature of 3 ℃ for 5.0 hours to obtain the aged white tea jelly finished product.
The old white tea is the old white tea produced by Fujian tea stored for more than 2 years.
Through the technical measures of the six steps: high-speed shearing and dispersing treatment and high-pressure homogenization treatment of material mixed liquor. Mainly solves the problems that the tea jelly has transparent texture and the tea flavor and aroma are prominent in the tea jelly. The tea jelly fully contains the flavor of tea, and the physical properties of the product are as follows: has smooth taste, bright appearance, uniform color, and good fragrance of old white tea. Effectively solves the problem of non-uniformity and unobviousness of the tea flavor. The existing tea jelly preparation does not adopt the process integration of high-speed shearing and high-pressure homogenization. The quality of the tea jelly product without the high-speed shearing treatment and the high-pressure homogenization are respectively improved by 31-40%, 41-48% and 40-46% in three key indexes of lightness of color, fragrance highlighting degree and taste uniformity.
The application of the ultrafine tea powder ensures the integrity of the nutrient components of the tea, the production and processing temperature is low, and the biological activity of the functional components is maintained; the specific surface area and the porosity are increased, and the dissolution amount and the dissolution rate of the content components are correspondingly increased; when the particle size is small, the nutrient components of the tea powder are easy to be absorbed by the intestines and stomach of a human body, and the nutritive value is far higher than that of water extract of tea leaves. The development of the ultrafine tea powder product not only improves the deep processing added value of the tea, but also meets the pursuit of modern people on the health, green, nutritional and safe living targets, and has wide market prospect.
Compared with the prior art, the invention has the following advantages and effects:
the product of the invention contains functional components of tea, simultaneously carries out high-speed shearing dispersion and high-pressure homogenization on fat-soluble vitamin A, is assisted by the emulsification of Arabic gum, is fully compatible with water-soluble components, has good stability, is beneficial to full absorption of a human body, and has synergistic effect with the functional components of the tea; the invention combines physical treatment factors (shearing dispersion and high-pressure homogenization) and chemical treatment factors (Arabic gum) to efficiently combine fat-soluble vitamin A and water-soluble components; gum arabic serves as both an emulsifying and gelling agent. The product of the invention not only contains the functional components of the tea, but also fully compatible with the water-soluble components by the functions of high-speed shearing dispersion and high-pressure homogenization of the fat-soluble vitamin A, is beneficial to full absorption of a human body and has a synergistic effect with the functional components of the tea.
Detailed Description
Example 1:
a preparation method of white old tea jelly comprises the following steps:
A. the ultramicro aged white tea powder is obtained by mechanically crushing aged white tea produced by Fujian and stored for 4 years serving as a raw material.
B. 250 kilograms of the ultramicro aged white tea powder with the fineness of 500 meshes, 750 kilograms of apple powder and 50000 kilograms of water are taken, namely, the weight ratio of 1: 3: 200, mechanically stirring and uniformly mixing to obtain mixed liquid of tea powder and apple powder.
C. Adding Arabic gum accounting for 3.0 percent of the mass sum of the tea powder and the apple powder and vitamin A accounting for 0.05 percent of the mass sum of the tea powder and the apple powder into the mixed solution, and mechanically shearing, stirring and uniformly mixing the mixture by using a high-speed shearing dispersion machine at a speed of 16500 rpm to obtain a new mixed solution.
D. And injecting the mixed solution into a high-pressure homogenizer for homogenization treatment, wherein the treatment pressure is 9MPa, and the obtained homogenized mixed solution is the tea jelly emulsion. Carrying out high-temperature instantaneous sterilization on the tea jelly emulsion;
E. pouring the sterilized tea jelly emulsion into a mold container to prepare a shaped tea jelly liquid;
F. and (3) refrigerating the shaped tea jelly liquid at the temperature of 3 ℃ for 5.0 hours to obtain the aged white tea jelly finished product.
The quality of the tea jelly product without the high-speed shearing treatment and high-pressure homogenization are respectively improved by 39%, 45% and 46% in three key indexes of lightness of color, saturation of aroma and uniformity of flavor.
Example 2:
a preparation method of white old tea jelly comprises the following steps:
A. the ultramicro aged white tea powder is obtained by mechanically crushing aged white tea produced by Fujian province and stored for 6 years serving as a raw material.
B. 50 kg of ultramicro aged white tea powder with the fineness of 150 meshes, 250 kg of apple powder and 5000 kg of water are taken, and the weight ratio of 1: 5.0: 100, mechanically stirring and uniformly mixing to obtain mixed liquid of tea powder and apple powder.
C. Adding Arabic gum accounting for 1.0 percent of the mass sum of the tea powder and the apple powder and vitamin A accounting for 0.1 percent of the mass sum of the tea powder and the apple powder into the mixed solution, and mechanically shearing, stirring and uniformly mixing the mixture by using a high-speed shearing dispersion machine at the speed of 19000 r/min to obtain a new mixed solution.
D. And then injecting the mixed solution into a high-pressure homogenizer for homogenization treatment, wherein the treatment pressure is 90MPa, and the obtained homogenized mixed solution is the tea jelly emulsion.
E. Instantly sterilizing the tea jelly emulsion at 120 ℃; pouring the sterilized tea jelly emulsion into a mold container to prepare a shaped tea jelly liquid;
F. and (3) refrigerating the shaped tea jelly liquid at the temperature of 3 ℃ for 5.0 hours to obtain the aged white tea jelly finished product.
The quality of the tea jelly product without the high-speed shearing treatment and high-pressure homogenization are respectively improved by 38 percent, 47 percent and 42 percent in three key indexes of lightness of color, fragrance highlighting degree and flavor uniformity.
Example 3:
a preparation method of white old tea jelly comprises the following steps:
A. the ultramicro aged white tea powder is obtained by mechanically crushing aged white tea produced by Fujian tea stored for 2 years serving as a raw material.
B. Taking 400 kg of aged white tea powder with the fineness of 1000 meshes, 280 kg of apple powder and 12000 kg of water, namely mixing the components in a ratio of 1: 0.7: 30, mechanically stirring and uniformly mixing to obtain mixed liquid of tea powder and apple powder.
C. Adding Arabic gum accounting for 6.0 percent of the total mass of the ultrafine tea powder and the apple powder and vitamin A accounting for 0.20 percent of the total mass of the ultrafine tea powder and the apple powder into the mixed solution, and mechanically shearing, stirring and uniformly mixing the mixture by using a high-speed shearing dispersion machine at the speed of 23000 r/min to obtain a new mixed solution.
D. And then injecting the mixed solution into a high-pressure homogenizer for homogenization treatment, wherein the treatment pressure is 60MPa, and the obtained homogenized mixed solution is the tea jelly emulsion.
E. Instantly sterilizing the tea jelly emulsion at 120 ℃; pouring the sterilized tea jelly emulsion into a mold container to prepare a shaped tea jelly liquid;
F. and (3) refrigerating the shaped tea jelly liquid at the temperature of 3 ℃ for 5.0 hours to obtain the aged white tea jelly finished product.
The grading of three key indexes of lightness of color, saturation of aroma and uniformity of flavor is respectively improved by 40%, 46% and 45% by adopting high-speed shearing treatment combined with high-pressure homogenization and the quality of the non-adopted frozen tea product.
It should be understood that parts of the specification not set forth in detail are well within the prior art.
It should be understood that the above description of the preferred embodiments is given for clarity and not for any purpose of limitation, and that various changes, substitutions and alterations can be made herein without departing from the spirit and scope of the invention as defined by the appended claims.

Claims (2)

1. A preparation method of white old tea jelly comprises the following steps:
(1) mechanically pulverizing old white tea into 100 mesh powder to obtain ultramicro old white tea powder;
(2) mixing ultramicro aged white tea powder, apple powder and water in a proportion of 1: 0.7-5.0: 20-200, mechanically stirring and uniformly mixing to obtain a mixed solution of tea powder and apple powder;
(3) adding Arabic gum and vitamin A into the mixed solution obtained in the step (2) according to the proportion of 0.9-6.0% and 0.05-0.20% of the sum of the tea powder and the apple powder, and mechanically shearing, stirring and uniformly mixing the Arabic gum and the vitamin A by using a high-speed shearing dispersion machine at the speed of 16000-23000 r/min to obtain mixed solution;
(4) injecting the mixed liquid obtained in the step (3) into a high-pressure homogenizer for homogenization treatment, wherein the treatment pressure is 8MPa-100 MPa; the obtained homogeneous mixed solution is tea jelly emulsion;
(5) instantly sterilizing the tea jelly emulsion obtained in the step (4) at high temperature of 120 ℃; pouring the sterilized tea jelly emulsion into a mold container to prepare a shaped tea jelly liquid;
(6) and (4) refrigerating the formed tea jelly liquid at the temperature of 3 ℃ for 5.0 hours to obtain the aged white tea jelly finished product.
2. The method for preparing the aged white tea jelly according to claim 1, wherein the aged white tea jelly comprises:
the old white tea is old white tea produced by Fujian tea stored for 2 years.
CN201911330392.7A 2019-12-20 2019-12-20 Preparation method of white old tea jelly Pending CN111000185A (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08256707A (en) * 1995-03-20 1996-10-08 Ichiro Otake Jelly food of rooibos tea
CN106107753A (en) * 2016-07-05 2016-11-16 安徽省林锦记食品工业有限公司 A kind of Resina persicae Konjac glucomannan composite jelly
CN106689521A (en) * 2016-12-21 2017-05-24 湖北工业大学 Fruit tea solid drink prepared from superfine white tea powder and preparation method of fruit tea solid drink
CN108850177A (en) * 2018-06-12 2018-11-23 新希望乳业股份有限公司 A kind of flavoured milk pudding sweets and preparation method thereof
CN110037142A (en) * 2019-04-24 2019-07-23 广西中医药大学 A kind of blue or green money willow sugar-free tea freezes and preparation method thereof
CN110226749A (en) * 2019-06-12 2019-09-13 青岛明月海藻生物健康科技集团有限公司 One grows tea gel food and preparation method thereof
CN110384223A (en) * 2018-04-20 2019-10-29 詹景开 One grows tea vegetables and fruits jelly and preparation method thereof

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH08256707A (en) * 1995-03-20 1996-10-08 Ichiro Otake Jelly food of rooibos tea
CN106107753A (en) * 2016-07-05 2016-11-16 安徽省林锦记食品工业有限公司 A kind of Resina persicae Konjac glucomannan composite jelly
CN106689521A (en) * 2016-12-21 2017-05-24 湖北工业大学 Fruit tea solid drink prepared from superfine white tea powder and preparation method of fruit tea solid drink
CN110384223A (en) * 2018-04-20 2019-10-29 詹景开 One grows tea vegetables and fruits jelly and preparation method thereof
CN108850177A (en) * 2018-06-12 2018-11-23 新希望乳业股份有限公司 A kind of flavoured milk pudding sweets and preparation method thereof
CN110037142A (en) * 2019-04-24 2019-07-23 广西中医药大学 A kind of blue or green money willow sugar-free tea freezes and preparation method thereof
CN110226749A (en) * 2019-06-12 2019-09-13 青岛明月海藻生物健康科技集团有限公司 One grows tea gel food and preparation method thereof

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Application publication date: 20200414