CN111631284A - Instant tea - Google Patents
Instant tea Download PDFInfo
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- CN111631284A CN111631284A CN201910167104.4A CN201910167104A CN111631284A CN 111631284 A CN111631284 A CN 111631284A CN 201910167104 A CN201910167104 A CN 201910167104A CN 111631284 A CN111631284 A CN 111631284A
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- China
- Prior art keywords
- tea
- polysaccharide
- polyphenol
- water
- solid
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Classifications
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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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
Abstract
The invention discloses a ready-to-drink tea. The instant tea is prepared by dissolving tea polyphenols and polysaccharide dry powder in distilled water, and adding sodium alginate to obtain tea polyphenols and polysaccharide solid tea extract. The instant tea can be drunk by dissolving several tea polyphenols and polysaccharide solid tea small packages in cold water or warm water of no more than 65 deg.C. In the preparation process of the instant tea, heavy metals are filtered by the D401/D402 macroporous styrene chelating type ion exchange resin, so that the heavy metals are prevented from being deposited in a human body. The prepared instant tea small package can be directly dissolved and drunk by cold water or warm water with the temperature not more than 65 ℃, so that the damage of high-temperature tea water to a human body in the traditional drinking mode of brewing tea by using boiled water is avoided, and the instant tea is more convenient and random to drink.
Description
Technical Field
The invention relates to a preparation method and a brewing method of instant tea.
Background
The consumption of tea by Chinese people has a long history, and the tea drinking which accords with the modern medical concept has good health care effect, but the most main habit or mode of drinking tea by Chinese people is to brew tea with boiling water and drink the tea in a short time, and the consumption mode has the following 2 serious defects under the current state:
1. international health organization (WTO) under the flag international center for cancer research indicates: drinking a very hot beverage above 65 c may cause esophageal cancer. At present, the traditional tea drinking mode of Chinese people is to brew tea leaves with boiled water at the temperature of 100 ℃ and drink the tea leaves after the tea water cools down, but the tea leaves are often unwilling to drink after the tea water cools down to the temperature of below 65 ℃, so that the temperature of the tea water can be reduced to below 65 ℃ at least. Therefore, the traditional tea drinking mode can not play a health care role, but can induce the generation of oral cavity, throat, esophagus and stomach tumors.
2. With the development of economy, environmental pollution is becoming more serious, and researches indicate that: the heavy metal in the soil can be absorbed by the root system of the tea tree to be enriched in the body, so that the heavy metal of the tea drink exceeds the standard. According to the traditional mode of brewing tea leaves by using boiled water, heavy metals are separated out from the tea leaves due to long tea leaf soaking time, and the heavy metals are deposited in a human body by drinking, so that the health of people is influenced.
The mode that the tea is brewed by the boiled water by the Chinese people starts from the beginning of the Ming dynasty, has 700 years of history from now, develops from the old slow-paced society of farming to the modern industrialized fast-paced society, and the traditional tea consumption mode is disjointed from the modern life. The invention aims to improve the traditional consumption mode of the tea leaves so as to avoid the defects of the above 2 tea leaves, is beneficial to enhancing the health care effect of the tea leaves and is suitable for the modern industrialized fast-paced life mode.
Disclosure of Invention
The invention aims to provide a ready-to-drink tea.
The invention also aims to provide a brewing method of the instant tea.
For instant tea, the technical scheme adopted by the invention is that the instant tea is prepared by the following steps:
a ready-to-drink tea is prepared by the following steps:
(1) crushing: sending the tea leaves into a hammer crusher with the rotation speed of 1200-1300rpm for cutting and kneading treatment, and sieving the tea leaves by a sieve with more than 200 meshes to obtain dry tea powder;
(2) and (3) extraction: putting dry tea powder into an absolute ethyl alcohol solution at the temperature of below 0-10 ℃, soaking for 1-2 h, then carrying out ultrasonic extraction for 20min, then maintaining the temperature of 50-65 ℃ for 60min, filtering to remove residues, and carrying out reduced pressure distillation on the filtered liquid to recover ethyl alcohol to obtain a concentrated extract; centrifuging the concentrated extracting solution at 3000-4500 rpm for 8-12 min at 4-5 ℃ to obtain a supernatant of the ethanol leaching solution of the tea; filtering the supernatant of the ethanol leaching solution of the tea leaves by adopting D401/D402 macroporous styrene chelating type ion exchange resin to obtain the supernatant of tea polyphenol and polysaccharide;
(3) vacuum drying the supernatant to obtain tea polyphenol and polysaccharide powder.
(4) Dissolving 100mg of the tea polyphenol and polysaccharide dry powder in 1000ml of distilled water to prepare 100ug/ml of tea polyphenol and polysaccharide distilled water solution;
(5) dissolving 100g of sodium alginate in the tea polyphenol and polysaccharide distilled water solution, fully dissolving at 50 ℃, and standing for 2-3 hours;
(6) vacuum dehydrating the solution prepared in the step (5) to prepare solid tea polyphenol and polysaccharide solid tea extract;
(7) the tea polyphenol and polysaccharide solid tea lead is prepared into tea polyphenol and polysaccharide solid tea lead small packages through vacuum packaging.
Preferably, each tea polyphenol and polysaccharide solid tea guiding small package has the weight of 50-100 ug.
The invention relates to a brewing method of instant tea, which adopts the technical scheme that when brewing, a plurality of tea polyphenol and polysaccharide solid tea guiding small packages are taken and added into cold water or warm water with the temperature not higher than 65 ℃, and when the tea polyphenol and polysaccharide solid tea guiding small packages are completely and rapidly dissolved in the water, the warm and cool tea soup which can be drunk immediately and has the fragrance of tea leaves is prepared.
Preferably, the amount of the tea polyphenol and polysaccharide solid tea lead to small packages is increased or decreased according to the taste weight during brewing.
The invention has the beneficial effects that:
in the preparation process of the instant tea, heavy metals are filtered by D401/D402 macroporous styrene chelating type ion exchange resin, so that the heavy metals are prevented from being deposited in a human body. The prepared instant tea small package can be directly dissolved and drunk by cold water or warm water with the temperature not more than 65 ℃, so that the damage of high-temperature tea water to a human body in the traditional drinking mode of brewing tea by using boiled water is avoided, and the instant tea is more convenient and random to drink.
Detailed Description
Tea preparation
Preparing green tea according to the green tea preparation procedure (fresh leaves-shrinking-de-enzyming-rolling-drying) for later use.
① withering (removing water from tea leaves) fresh tea leaves picked are placed in 1% Na2CO3Soaking the solution for 15 minutes, then cleaning the solution with clear water, spreading fresh tea leaves by using a bamboo mat or a bamboo strip disc between spreading green, wherein the thickness of the tea leaves is 2-3 cm, and the green spreading time is 4-8 hours;
② fixation (removing green grass flavor): de-enzyming by adopting a roller continuous de-enzyming machine, and uniformly throwing the spread leaves from a leaf inlet of the roller continuous de-enzyming machine by manpower, wherein the roller rotating speed is 40-45 r/min, the de-enzyming temperature is 210-230 ℃, and the de-enzyming time is 1-1.5 min; the tea leaves after the fixation are taken out of the machine and then are quickly spread for cooling;
thirdly, shaking green (promoting the enzymatic oxidation of tea polyphenol to generate fragrance): placing tea in a green tea shaking device, rotating, and making tea rub with machinery to cause damage to leaf cells, so that tea polyphenol is oxidized enzymatically to induce aroma, and the special aroma, high taste and mellow quality of green tea is formed;
rolling (breaking the cell wall of the tea leaves to ensure that the tea juice is easily dissolved in the tea soup during brewing): rolling the tea leaves by using a rolling machine at normal temperature for 10-20 minutes;
drying (shaping and fragrance generation, evaporation of excessive moisture in leaves): drying by using a dryer at the temperature of 100-120 ℃, uniformly feeding the rolled tea leaves into the dryer, wherein the thickness of the rolled tea leaves is not more than 0.5 cm, and the time is 3-4 minutes;
drying: naturally drying the twisted tea leaves in the sun, and finally keeping organic matters and active substances in the tea leaves to the maximum extent, wherein the water content of the tea leaves is lower than 5%.
The green tea is prepared by extracting aromatic organic substances from tea leaf, and adding 1% Na before conventional tea leaf production process in ①2CO3The solution is soaked for 15 minutes, and the main function is to remove pesticide residues on fresh tea leaves, because most of the pesticides are fat-soluble at present and are insoluble in water but soluble in Na2CO3The solution can correspondingly remove pesticide residues on the tea leaves in the tea making process.
Second, preparation of tea polyphenol and polysaccharide solid tea guiding (instant tea)
1. And (3) extracting tea polyphenol and polysaccharide dry powder.
Seventhly, crushing (facilitating the dissolution of organic matters in the tea): sending the tea leaves obtained above into a hammer crusher with the rotating speed of 1200-1300rpm for cutting and kneading treatment; pulverizing the above dried tea leaves, and sieving with 200 mesh sieve to obtain dried tea powder;
extracting (adopting a one-step method to extract organic matters in the tea leaves, including tea polyphenol and polysaccharide, and keeping organic matter fragrance in the tea leaves as much as possible): putting dry tea powder into an absolute ethyl alcohol solution at the temperature of below 0-10 ℃, soaking for 1-2 h, then carrying out ultrasonic extraction for 20min, then maintaining the temperature of 50-65 ℃ for 60min, filtering to remove residues, and carrying out reduced pressure distillation on the filtered liquid to recover ethyl alcohol to obtain a concentrated extract; centrifuging the concentrated extracting solution at 3000-4500 rpm for 8-12 min at 4-5 ℃ to obtain a supernatant of the ethanol leaching solution of the tea; filtering the supernatant of the ethanol leaching solution of the tea leaves by adopting D401/D402 macroporous styrene chelating type ion exchange resin to obtain the supernatant of tea polyphenol and polysaccharide;
ninthly, vacuum drying the supernatant of the tea polyphenol and the polysaccharide to obtain tea polyphenol and polysaccharide dry powder;
the extraction steps are based on that tea aroma mainly comes from tea polyphenol and polysaccharide in tea, and the aromatic organic matters in the tea are extracted in the steps as few as possible, so that on one hand, the loss of aroma in the extraction process is reduced, on the other hand, the heavy metal in the tea can be filtered by D401/D402 macroporous styrene chelating type ion exchange resin without damaging the molecular structures of the tea polyphenol and the polysaccharide, and the aroma of the extract is not influenced, and the tea polyphenol and polysaccharide dry powder without heavy metal pollution is obtained through the steps.
2. Preparation of tea polyphenol and polysaccharide solid tea guiding (instant tea)
Dissolving 100mg of tea polyphenol and polysaccharide dry powder in 1000ml of distilled water to prepare 100ug/ml of distilled water solution of polyphenol and polysaccharide;
The above steps make the extracted tea polyphenol dry powder into tea polyphenol and polysaccharide solid tea guiding small packages, and add a certain amount of cold water or warm water with the temperature not higher than 65 ℃ into the tea polyphenol and polysaccharide solid tea guiding small packages when drinking. The tea polyphenol and polysaccharide solid tea guiding small package can be dissolved in water in a very short time, the tea polyphenol and polysaccharide in the solid tea guiding are released, a cup of warm cold tea soup which can be drunk immediately and has aromatic tea flavor is prepared, and the number of the solid tea guiding small packages can be increased or reduced correspondingly according to the weight of individual taste.
The brewing method is very simple and convenient, can enable consumers to rapidly brew a cup of warm, cool and fragrant green tea soup, and is suitable for the rhythm of modern fast life and the new concept of health protection of drinking safe tea water.
The tea polyphenol and polysaccharide solid tea prepared by the embodiment can be brewed with water at any time, so that the waiting time that the tea is cooled to a drinking temperature after being brewed with boiled water is avoided, the rhythm of modern fast life is met, and the modern sanitary and healthy idea is also met. The embodiment firstly provides a tea polyphenol and polysaccharide tea solid tea guide (namely tea drinking) suitable for being brewed with cold water, and changes the bad tea drinking habit of relevant tumor high risk factors caused by tea brewing with boiled water of Chinese people; and secondly, the tea polyphenol and polysaccharide tea extraction method and the solid tea extraction preparation method are adopted, so that the pesticide residue and the heavy metal toxicity effect of tea enrichment can be effectively eliminated, and the side effect of environmental pollution caused by industrialization is greatly reduced.
The above-described embodiments of the present invention do not limit the scope of the present invention. Any modification, equivalent replacement, and improvement made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.
Claims (4)
1. A ready-to-drink tea, characterized by being prepared by the following steps:
(1) crushing: sending the tea leaves into a hammer crusher with the rotation speed of 1200-1300rpm for cutting and kneading treatment, and sieving the tea leaves by a sieve with more than 200 meshes to obtain dry tea powder;
(2) and (3) extraction: putting dry tea powder into an absolute ethyl alcohol solution at the temperature of below 0-10 ℃, soaking for 1-2 h, then carrying out ultrasonic extraction for 20min, then maintaining the temperature of 50-65 ℃ for 60min, filtering to remove residues, and carrying out reduced pressure distillation on a filtrate to recover ethanol to obtain a concentrated extract; centrifuging the concentrated extracting solution at 3000-4500 rpm for 8-12 min at 4-5 ℃ to obtain a supernatant of the ethanol leaching solution of the tea; filtering the supernatant of the ethanol leachate of the tea leaves by adopting D401/D402 macroporous styrene series chelating type ion exchange resin to obtain the supernatant of tea polyphenol and polysaccharide;
(3) vacuum drying the supernatant of tea polyphenols and polysaccharide to obtain tea polyphenols and polysaccharide dry powder;
(4) dissolving 100mg of the tea polyphenol and polysaccharide dry powder in 1000ml of distilled water to prepare 100ug/ml of tea polyphenol and polysaccharide distilled water solution;
(5) dissolving 100g of sodium alginate in the tea polyphenol and polysaccharide distilled water solution, fully dissolving at 50 ℃, and standing for 2-3 hours;
(6) vacuum dehydrating the solution prepared in the step (5) to prepare solid tea polyphenol and polysaccharide solid tea powder;
(7) the tea polyphenol and polysaccharide solid tea lead is prepared into tea polyphenol and polysaccharide solid tea lead small packages through vacuum packaging.
2. The ready-to-drink tea of claim 1, wherein each of the tea polyphenol and polysaccharide solid teas comprises from 50 to 100ug by weight of the packet.
3. The brewing method of the instant tea is characterized in that: when the tea is brewed and drunk, a plurality of tea polyphenol and polysaccharide solid tea guiding small packages are taken and added into cold water or warm water with the temperature not higher than 65 ℃, and when the tea polyphenol and polysaccharide solid tea guiding small packages are completely and rapidly dissolved in the water, the warm and cool tea soup which can be drunk immediately and has tea fragrance is prepared.
4. The method of brewing as in claim 3, wherein: when the tea is brewed for drinking, the quantity of small packages of the tea polyphenol and polysaccharide solid tea is increased or reduced according to the taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910167104.4A CN111631284A (en) | 2019-03-02 | 2019-03-02 | Instant tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910167104.4A CN111631284A (en) | 2019-03-02 | 2019-03-02 | Instant tea |
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| Publication Number | Publication Date |
|---|---|
| CN111631284A true CN111631284A (en) | 2020-09-08 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910167104.4A Pending CN111631284A (en) | 2019-03-02 | 2019-03-02 | Instant tea |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864505A (en) * | 2005-05-20 | 2006-11-22 | 陶齐雄 | An instant dissolving tea pill and method for preparing same |
| CN104543143A (en) * | 2013-10-29 | 2015-04-29 | 罗婷元 | Preparation method of instant tea |
| CN104996627A (en) * | 2015-06-30 | 2015-10-28 | 彭呈悦 | A granular pattern tea solid beverage and a preparation method |
| CN106954710A (en) * | 2017-05-01 | 2017-07-18 | 胡安平 | A kind of high-quality low-temperature instant black tea powder and its preparation technology |
| CN108478663A (en) * | 2018-06-27 | 2018-09-04 | 广西克鲁尼茶叶生物科技有限公司 | A kind of technique of the extraction of the high yield pulp1 from fresh tea passes tea polyphenols |
| CN108619325A (en) * | 2018-06-27 | 2018-10-09 | 广西克鲁尼茶叶生物科技有限公司 | Tea Polyphenols are extracted from fresh tea passes |
| CN109329500A (en) * | 2018-09-26 | 2019-02-15 | 陕西师范大学 | A kind of Fu-brick tea polyphenol and the composite instant tea of polysaccharide and its preparation method and application |
-
2019
- 2019-03-02 CN CN201910167104.4A patent/CN111631284A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1864505A (en) * | 2005-05-20 | 2006-11-22 | 陶齐雄 | An instant dissolving tea pill and method for preparing same |
| CN104543143A (en) * | 2013-10-29 | 2015-04-29 | 罗婷元 | Preparation method of instant tea |
| CN104996627A (en) * | 2015-06-30 | 2015-10-28 | 彭呈悦 | A granular pattern tea solid beverage and a preparation method |
| CN106954710A (en) * | 2017-05-01 | 2017-07-18 | 胡安平 | A kind of high-quality low-temperature instant black tea powder and its preparation technology |
| CN108478663A (en) * | 2018-06-27 | 2018-09-04 | 广西克鲁尼茶叶生物科技有限公司 | A kind of technique of the extraction of the high yield pulp1 from fresh tea passes tea polyphenols |
| CN108619325A (en) * | 2018-06-27 | 2018-10-09 | 广西克鲁尼茶叶生物科技有限公司 | Tea Polyphenols are extracted from fresh tea passes |
| CN109329500A (en) * | 2018-09-26 | 2019-02-15 | 陕西师范大学 | A kind of Fu-brick tea polyphenol and the composite instant tea of polysaccharide and its preparation method and application |
Non-Patent Citations (1)
| Title |
|---|
| 董全等主编: "食品加工和物流安全控制", 中国质检出版社, pages: 321 * |
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