CN111466450A - Preparation method of green tea powder rich in dietary fiber - Google Patents
Preparation method of green tea powder rich in dietary fiber Download PDFInfo
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- CN111466450A CN111466450A CN202010475737.4A CN202010475737A CN111466450A CN 111466450 A CN111466450 A CN 111466450A CN 202010475737 A CN202010475737 A CN 202010475737A CN 111466450 A CN111466450 A CN 111466450A
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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
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention relates to the technical field of green tea processing, in particular to a preparation method of green tea powder rich in dietary fiber. The method comprises the following steps: cleaning, enzymolysis, tea moisturizing, freezing, unfreezing, steam explosion and superfine grinding. The invention promotes the formation of enzymolysis environment on the surface of tea by enzyme solution, is beneficial to the attachment of enzyme on the surface of tea, promotes the decomposition of crude fiber, destroys cell walls of cells in green tea and promotes the dissolution of nutrient components such as dietary fiber, mineral substances and the like in tea.
Description
Technical Field
The invention relates to the technical field of green tea processing, in particular to a preparation method of green tea powder rich in dietary fiber.
Background
With the development of science and technology, tea deep processing is fully realized, and green tea is increasingly utilized to various aspects of life in the form of green tea powder, so that the green tea powder has huge market space. The traditional green tea powder processing has many defects and cannot meet the market demands. Firstly, fresh leaves are picked and then are subjected to enzyme deactivation in the same day, and then are rolled and dried or directly dried without rolling to prepare common green tea; and further processing the green tea by coarse crushing and superfine crushing technology to obtain green tea powder or superfine green tea powder. Therefore, the traditional green tea powder processing has strong time-saving and time limitation; in addition, the raw materials of summer and autumn tea are different in age and tenderness, the temperature is difficult to control in the enzyme deactivation process, and the enzyme deactivation of enzyme-deactivated leaves is not uniform, so that yellow leaves and red leaves appear; the summer and autumn tea raw materials are old in leaf quality, high in cellulose content and low in water content, so that uneven rolling is easily caused; the continuous high temperature in the drying process causes the components in the tea leaves to be damaged; the finally obtained traditional green tea powder is yellow brown in color, thick in fire aroma, bitter and astringent in taste, poor in suspension property and serious in precipitation. Therefore, it is necessary to prepare tea powder with low content of tea cellulose and easily dissolved nutrient components.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a preparation method of green tea powder rich in dietary fiber, which is used for reducing the content of cellulose in tea leaves and promoting the dissolution of the nutrient components of green tea and comprises the following steps:
(1) cleaning of
Cleaning fresh picked tea leaves in clear water at-15 ℃, and draining water for later use;
(2) enzymolysis
Spreading tea leaves in a spreading and cooling room at 28-32 deg.C to a thickness of 1-2cm, spraying enzymolysis solution on the surface of tea leaves, spreading for cooling for 2-3h, turning over tea leaves, turning over the tea leaves at the bottom to the surface, spraying enzymolysis solution again, and spreading for cooling for 3-5 h; the preparation method of the enzymatic hydrolysate comprises the following steps of uniformly mixing 1-3 parts by mass of acid, 2-3 parts by mass of cellulase, 3-5 parts by mass of pectinase, 1-2 parts by mass of oligosaccharide and 120 parts by mass of deionized water, and heating to 35-38 ℃ for later use;
(3) tea leaf moisturizing
Raising the temperature of the spreading and cooling room to 35 ℃, spreading and cooling for 2-3h, and spraying saline water on the surface of the tea leaves every 30 min; the preparation method of the saline water comprises the following steps of: mixing 3-5 parts of ferrous acetate, 1-2 parts of sodium ferric tartrate and 150-200 parts of clear water;
(4) freezing
Placing the tea leaves in a refrigerating chamber at-15 deg.C, refrigerating for 3-5h, reducing the temperature to-40 deg.C, and refrigerating for 8-10 h;
(5) unfreezing
Freezing tea, and heating to 30-35 deg.C with microwave;
(6) steam explosion
Placing the tea leaves at the steam pressure of 1-1.5Mpa and the steam temperature of 170-;
(7) micronizing
Oven drying folium Camelliae sinensis at 50-55 deg.C under 0.2-0.3 standard atmospheric pressure until water content is 5-8%, pulverizing into 80-100 mesh coarse powder, and pulverizing into superfine powder for 2-3 hr in an airflow superfine pulverizer to obtain superfine powder.
Further, in the step (1), the cleaning time is 10-15 min.
Further, in the step (2), the air pressure of the cooling room is 1-1.5 standard atmospheric pressures, and the humidity is 65-75%.
Further, in the step (2), the acid is one or more of citric acid and acetic acid.
Further, in the step (2), the dosage of the enzymolysis liquid is 3-5% of the mass of the tea.
Further, in the step (3), the amount of the saline water is 3-5% of the mass of the tea leaves.
Further, in the step (5), the microwave power is 300-.
Compared with the prior art, the invention has the technical effects that:
according to the invention, the formation of enzymolysis environment on the surface of tea is promoted by using acid and oligosaccharide in the enzyme solution, so that the attachment of enzyme on the surface of tea is facilitated, the decomposition of enzyme on crude fiber in tea is promoted, the cell wall of cells in green tea is destroyed, and the subsequent process of degrading the crude fiber is facilitated.
According to the invention, through moisture retention of the tea, the saline solution is used, so that the dissolution of tea fibers can be promoted by using the saline solution, and the tea cells can absorb water, so that the water content of the cells is high; through subsequent freezing, promote the increase of ice crystal volume in the tealeaves cell for frozen ice crystal broken wall effect is showing and is strengthening, on the enzymolysis's basis, further destroys the crude fiber in the tealeaves.
The microwave is used in the unfreezing process, so that the temperature rise of the tea can be promoted, the crude fiber of the tea damaged in the previous steps can be further damaged by utilizing the resonance effect of the microwave, and the dissolution of the nutrient components in the tea can be promoted.
According to the invention, through steam explosion, the air pressure is instantaneously released in the tea, a microscopic explosion effect is generated inside and outside the tea, macromolecular substances are efficiently crushed, then the crude fibers in the tea are furthest decomposed under the action of ultramicro crushing, and the dissolution of nutritional ingredients such as dietary fibers, mineral substances and the like in the tea is improved.
Detailed Description
The technical solution of the present invention is further defined below with reference to the specific embodiments, but the scope of the claims is not limited to the description.
Example 1
A preparation method of green tea powder rich in dietary fiber comprises the following steps:
(1) cleaning of
Cleaning fresh picked tea leaves in clear water at-15 ℃, and draining water for later use; the cleaning time is 10 min;
(2) enzymolysis
Spreading tea leaves in a spreading and cooling room at 28 deg.C to a thickness of 1cm, spraying enzymatic hydrolysate on the surface of tea leaves, spreading for cooling for 2 hr, turning over tea leaves, turning over the tea leaves at the bottom to the surface, spraying enzymatic hydrolysate again, and spreading for cooling for 3 hr; the air pressure of the cooling room is 1 standard atmospheric pressure, and the humidity is 65%; the preparation method of the enzymatic hydrolysate comprises the following steps of uniformly mixing 1 part of acid, 2 parts of cellulase, 3 parts of pectinase, 1 part of oligosaccharide and 110 parts of deionized water by mass, and heating to 35 ℃ for later use; the acid is citric acid; the using amount of the enzymolysis liquid is 3% of the mass of the tea;
(3) tea leaf moisturizing
Raising the temperature of the spreading and cooling room to 35 ℃, spreading and cooling for 2h, and spraying saline water on the surface of the tea leaves every 30 min; the preparation method of the saline water comprises the following steps of: mixing 3 parts of ferrous acetate, 1 part of sodium ferric tartrate and 150 parts of clear water; the amount of the saline water is 3% of the weight of the tea;
(4) freezing
Placing the tea leaves in a refrigerating chamber at-15 deg.C, refrigerating for 3h, reducing the temperature to-40 deg.C, and refrigerating for 8 h;
(5) unfreezing
Freezing tea, and heating to 30 deg.C with microwave; the microwave power is 300W;
(6) steam explosion
Placing the tea leaves at steam pressure of 1Mpa and steam temperature of 170 deg.C for 30s, and instantly releasing pressure to normal pressure;
(7) micronizing
Oven drying folium Camelliae sinensis at 50 deg.C under 0.2 standard atmospheric pressure until water content is 5%, pulverizing into 80 mesh coarse powder, and pulverizing for 2 hr in airflow ultramicro pulverizer to obtain superfine powder.
Example 2
A preparation method of green tea powder rich in dietary fiber comprises the following steps:
(1) cleaning of
Cleaning fresh picked tea leaves in clear water at-15 ℃, and draining water for later use; the cleaning time is 15 min;
(2) enzymolysis
Spreading tea leaves in a spreading and cooling room at 32 ℃ to a thickness of 2cm, spraying an enzymatic hydrolysate on the surfaces of the tea leaves, spreading for cooling for 3 hours, turning over the tea leaves at the bottom to the surfaces, spraying the enzymatic hydrolysate again, and spreading for cooling for 5 hours; the air pressure of the cooling room is 1.5 standard atmospheric pressures, and the humidity is 75 percent; the preparation method of the enzymatic hydrolysate comprises the following steps of uniformly mixing 3 parts by mass of acid, 3 parts by mass of cellulase, 5 parts by mass of pectinase, 2 parts by mass of oligosaccharide and 120 parts by mass of deionized water, and heating to 38 ℃ for later use; the acid is acetic acid; the using amount of the enzymolysis liquid is 5 percent of the mass of the tea;
(3) tea leaf moisturizing
Raising the temperature of the spreading and cooling room to 35 ℃, spreading and cooling for 3h, and spraying saline water on the surface of the tea leaves every 30 min; the preparation method of the saline water comprises the following steps of: mixing 5 parts of ferrous acetate, 2 parts of sodium ferric tartrate and 200 parts of clear water; the amount of the saline water is 5% of the weight of the tea;
(4) freezing
Placing the tea leaves in a refrigerating chamber at-15 deg.C, refrigerating for 5h, reducing the temperature to-40 deg.C, and refrigerating for 10 h;
(5) unfreezing
Freezing tea, and heating to 35 deg.C with microwave; the microwave power is 500W;
(6) steam explosion
Placing the tea leaves at steam pressure of 1.5Mpa and steam temperature of 180 deg.C for 50s, and instantly releasing pressure to normal pressure;
(7) micronizing
Oven drying folium Camelliae sinensis at 55 deg.C under 0.3 standard atmospheric pressure until water content is 8%, pulverizing into 100 mesh coarse powder, and pulverizing for 3 hr in an airflow micronizer to obtain superfine powder.
Example 3
A preparation method of green tea powder rich in dietary fiber comprises the following steps:
(1) cleaning of
Cleaning fresh picked tea leaves in clear water at-15 ℃, and draining water for later use; the cleaning time is 13 min;
(2) enzymolysis
Spreading tea leaves in a spreading and cooling room at 29 ℃ to a thickness of 2cm, spraying an enzymatic hydrolysate on the surfaces of the tea leaves, spreading and cooling for 2 hours, turning over the tea leaves at the bottom to the surfaces, spraying the enzymatic hydrolysate again, and spreading and cooling for 5 hours; the air pressure of the cooling room is 1 standard atmospheric pressure, and the humidity is 75%; the preparation method of the enzymatic hydrolysate comprises the following steps of uniformly mixing 1 part of acid, 3 parts of cellulase, 3 parts of pectinase, 2 parts of oligosaccharide and 110 parts of deionized water by mass, and heating to 38 ℃ for later use; the acid is formed by mixing citric acid and acetic acid according to the mass ratio of 1: 1; the using amount of the enzymolysis liquid is 5 percent of the mass of the tea;
(3) tea leaf moisturizing
Raising the temperature of the spreading and cooling room to 35 ℃, spreading and cooling for 2h, and spraying saline water on the surface of the tea leaves every 30 min; the preparation method of the saline water comprises the following steps of: mixing 5 parts of ferrous acetate, 1 part of sodium ferric tartrate and 200 parts of clear water; the amount of the saline water is 3% of the weight of the tea;
(4) freezing
Placing the tea leaves in a refrigerating chamber at-15 deg.C, refrigerating for 5h, reducing the temperature to-40 deg.C, and refrigerating for 8 h;
(5) unfreezing
Freezing tea, and heating to 35 deg.C with microwave; the microwave power is 300W;
(6) steam explosion
Placing the tea leaves at steam pressure of 1.5Mpa and steam temperature of 170 deg.C for 50s, and instantly releasing pressure to normal pressure;
(7) micronizing
Oven drying folium Camelliae sinensis at 55 deg.C under 0.2 standard atmospheric pressure to water content of 5%, pulverizing into 80% coarse powder, and pulverizing for 2 hr in an airflow micronizer to obtain superfine powder.
Comparative example setup:
test example 1 detection of nutrient components in tea powder of the present invention
Tea leaves planted in the small village of Guizhou Yuyue are used as raw materials, tea powder is manufactured according to the implementation 1-3 and the comparative examples 1-5 of the invention respectively, the content of nutrient components in the green tea is detected, and the results are as follows:
| water extract | Dietary fiber g/100g | Iron mg/100g | |
| Example 1 | 51.93％ | 18.45 | 16.21 |
| Example 2 | 50.30％ | 17.62 | 15.97 |
| Examples3 | 52.64％ | 18.28 | 16.79 |
| Comparative example 1 | 46.03％ | 14.47 | 15.21 |
| Comparative example 2 | 44.44％ | 15.17 | 15.65 |
| Comparative example 3 | 45.77％ | 14.94 | 14.12 |
| Comparative example 4 | 47.49％ | 16.06 | 15.01 |
| Comparative example 5 | 45.10％ | 15.97 | 14.05 |
| Comparative example 6 | 41.36％ | 12.13 | 13.97 |
As can be seen from the table, the water extracts, dietary fiber, iron content of examples 1-3 according to the process of the invention are significantly higher than those of comparative examples 1-6; of these, comparative example 3, which did not use sodium iron tartrate, had a low iron content and low water extract and dietary fiber content, and apparently had no sodium iron tartrate, and the rate of decomposition of crude fiber was low, resulting in incomplete dissolution of the material. Therefore, the method of the present invention has a significant effect of decomposing green tea cellulose.
Claims (7)
1. The preparation method of the green tea powder rich in dietary fiber is characterized by comprising the following steps:
(1) cleaning of
Cleaning fresh picked tea leaves in clear water at-15 ℃, and draining water for later use;
(2) enzymolysis
Spreading tea leaves in a spreading and cooling room at 28-32 deg.C to a thickness of 1-2cm, spraying enzymolysis solution on the surface of tea leaves, spreading for cooling for 2-3h, turning over tea leaves, turning over the tea leaves at the bottom to the surface, spraying enzymolysis solution again, and spreading for cooling for 3-5 h; the preparation method of the enzymatic hydrolysate comprises the following steps of uniformly mixing 1-3 parts by mass of acid, 2-3 parts by mass of cellulase, 3-5 parts by mass of pectinase, 1-2 parts by mass of oligosaccharide and 120 parts by mass of deionized water, and heating to 35-38 ℃ for later use;
(3) tea leaf moisturizing
Raising the temperature of the spreading and cooling room to 35 ℃, spreading and cooling for 2-3h, and spraying saline water on the surface of the tea leaves every 30 min; the preparation method of the saline water comprises the following steps of: mixing 3-5 parts of ferrous acetate, 1-2 parts of sodium ferric tartrate and 150-200 parts of clear water;
(4) freezing
Placing the tea leaves in a refrigerating chamber at-15 deg.C, refrigerating for 3-5h, reducing the temperature to-40 deg.C, and refrigerating for 8-10 h;
(5) unfreezing
Freezing tea, and heating to 30-35 deg.C with microwave;
(6) steam explosion
Placing the tea leaves at the steam pressure of 1-1.5Mpa and the steam temperature of 170-;
(7) micronizing
Oven drying folium Camelliae sinensis at 50-55 deg.C under 0.2-0.3 standard atmospheric pressure until water content is 5-8%, pulverizing into 80-100 mesh coarse powder, and pulverizing into superfine powder for 2-3 hr in an airflow superfine pulverizer to obtain superfine powder.
2. The method for preparing dietary fiber-enriched green tea powder according to claim 1, wherein the washing time in step (1) is 10-15 min.
3. The preparation method of dietary fiber-enriched green tea powder according to claim 1, wherein in the step (2), the air pressure of the cooling chamber is 1-1.5 standard atmospheres, and the humidity is 65-75%.
4. The method for preparing dietary fiber-enriched green tea powder according to claim 1, wherein in the step (2), the acid is one or more of citric acid and acetic acid.
5. The method for preparing green tea powder rich in dietary fiber according to claim 1, wherein in the step (2), the amount of the enzymolysis liquid is 3-5% of the mass of the tea leaves.
6. The method for preparing dietary fiber-enriched green tea powder according to claim 1, wherein in the step (3), the amount of the saline water is 3-5% by mass of the tea leaves.
7. The method for preparing dietary fiber-enriched green tea powder according to claim 1, wherein in the step (5), the microwave power is 300-500W.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
| CN109463491A (en) * | 2019-01-07 | 2019-03-15 | 刘安军 | A kind of instant green tea and preparation method thereof rich in chlorophillins |
| CN110178922A (en) * | 2019-07-08 | 2019-08-30 | 四川大学 | A kind of ultramicro grinding green tea powder, preparation method thereof |
-
2020
- 2020-05-29 CN CN202010475737.4A patent/CN111466450B/en active Active
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103999956A (en) * | 2014-04-02 | 2014-08-27 | 黄山紫霞茶业有限公司 | Processing process of green tea capable of being brewed by cold water |
| CN109463491A (en) * | 2019-01-07 | 2019-03-15 | 刘安军 | A kind of instant green tea and preparation method thereof rich in chlorophillins |
| CN110178922A (en) * | 2019-07-08 | 2019-08-30 | 四川大学 | A kind of ultramicro grinding green tea powder, preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 丁菲等: "屏蔽法改性木粉制备生物基塑料的研究", 《林业工程学报》 * |
| 费岚等: "浒苔纤维素分解菌株的筛选、鉴定与纤维素酶活特性研究", 《上海海洋大学学报》 * |
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