CN112042782A - Method for preparing instant reduced tea powder - Google Patents
Method for preparing instant reduced tea powder Download PDFInfo
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- CN112042782A CN112042782A CN202011012952.7A CN202011012952A CN112042782A CN 112042782 A CN112042782 A CN 112042782A CN 202011012952 A CN202011012952 A CN 202011012952A CN 112042782 A CN112042782 A CN 112042782A
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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
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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
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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
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a method for preparing instant reduced tea powder, which comprises the following steps: (1) weighing raw tea, crushing, adding purified water, performing ultrasonic extraction at 0-5 ℃, and filtering to remove residues to obtain tea liquid, wherein the concentration of the tea liquid is 3-10%; (2) filtering the tea liquid obtained in the step (1) by a nanofiltration membrane, molecular screening and filtering, freezing and concentrating at ultralow temperature until the content of solid matters is 20-35%, and centrifuging to obtain a refrigerating liquid; (3) and (3) sterilizing and filtering the refrigerating fluid obtained in the step (2), and then feeding the refrigerating fluid into a freezing vacuum dryer to obtain the reduced tea powder. The invention realizes the extraction of the effective components in the tea raw material at lower temperature, has shorter extraction time and improves the extraction rate of the product and the quality of the tea.
Description
Technical Field
The invention belongs to the technical field of processing and manufacturing of tea drinks, and particularly relates to a method for manufacturing freeze-dried instant reduced tea powder soluble in ice water.
Background
At present, the focus of research and development of instant tea is how to effectively collect and preserve the original nutritional components and aroma components in tea as much as possible, so as to further process the tea into tea powder with original flavor and solubility. The processing method of the instant tea powder at present comprises the steps of extracting raw tea, filtering, concentrating, drying and the like, wherein the extraction mainly comprises organic solvent extraction, high-temperature and low-temperature water extraction, microwave irradiation water extraction and the like.
The organic solvent extraction needs solvent recovery, solvent residues exist in the product, and the original nutrient components and aroma components of the tea extract are obviously different from the components soaked in water, so that the requirements of tea drinkers on the original nutrient components and aroma components are difficult to meet.
The water extraction comprises high-temperature extraction and medium-low temperature extraction, the high-temperature water extraction easily dissipates aroma components in the tea leaves, the obtained product enables tea drinkers to not enjoy the unique aroma components of the tea leaves when drinking, and the high temperature also easily changes the nutrient components of the fermented tea, so that the quality of the tea is finally changed and the tea is hardly accepted by consumers; the instant tea prepared by medium-low temperature water extraction is extracted for multiple times by water with the temperature of 5-50 ℃, most components in the tea are difficult to dissolve out in a short time at the temperature of below 80 ℃, the extraction rate of the method is only 17-19%, the waste rate of raw materials is high, the product cost is high, the extraction is incomplete, and the method is not beneficial to industrial production.
Microwave radiation extraction, wherein the microwave action aggravates molecular motion in tea raw materials, so that most effective components can be quickly dissolved out, and aroma components with low boiling point can not be lost but are dissolved in water for extraction, thus the method is a better method at present. However, the original nutrient components of the tea can be influenced by microwave irradiation, and the penetrating power in water is not as strong as that of ultrasonic waves.
Disclosure of Invention
In order to solve the technical problems, the invention provides a method for rapidly extracting tea raw materials at ultrasonic wave and ultralow temperature and producing instant reduced tea powder, and the method is matched with the processes of molecular screening and filtering, ultralow temperature freeze concentration, freeze drying and the like, so that the nutrient components and aroma components of the obtained instant reduced tea powder are closer to the original nutrient components and aroma components in the tea, and the feeling and taste of the existing tea are brought to consumers. The extraction of the effective components in the tea raw material is realized at a lower temperature, the extraction time is shorter, and the extraction rate of the product and the quality of the tea are improved.
The technical scheme provided by the invention is as follows:
a method for preparing instant reduced tea powder comprises the following steps:
(1) weighing raw tea, crushing, adding purified water, performing ultrasonic extraction at 0-5 ℃, and filtering to remove residues to obtain tea liquid, wherein the concentration of the tea liquid is 3-10%;
(2) filtering the tea liquid obtained in the step (1) by a nanofiltration membrane, molecular screening and filtering, freezing and concentrating at ultralow temperature until the content of solid matters is 20-35%, and centrifuging to obtain a refrigerating liquid;
(3) sterilizing and filtering the refrigerating fluid obtained in the step (2), and then feeding the refrigerating fluid into a freezing vacuum dryer to obtain reduced tea powder, wherein the operating conditions of the freezing vacuum dryer are as follows: pre-freezing at-50 deg.C for 2 hr; the sublimation temperature is-25 to-35 ℃, and the time is 20 to 30 hours; the temperature for desorption and drying is 20 ℃, and the temperature is kept constant for 4 hours.
Preferably, in the step (1), the ratio of the tea raw material to the purified water is 1: (5-15).
Preferably, in the step (1), ultrasonic extraction is required twice, the extraction power is 20000 Hz, the first extraction time is 30-35 min, and the second extraction time is 20-30 min.
Preferably, in the step (1), filtering and removing slag to obtain the tea liquid by adopting a 1-10 micron duplex filter solid-liquid separation mode.
Preferably, in the step (2), the ultralow temperature freezing concentration temperature is-12 to-10 ℃, and the time is 10 to 12 hours.
Preferably, the raw tea is Pu 'er ripe tea, Pu' er raw tea, green tea, black tea and oolong tea.
Compared with the prior art, the invention has the following technical advantages:
(1) the invention adopts ultrasonic wave ultra-low temperature extraction, which aggravates the strong movement of water molecules of tea raw materials at low temperature, so that the original nutrient components and aroma components of water-soluble tea in tea cells can not be easily lost, but are quickly dissolved in the leaching solution. In actual operation, the power of the ultrasonic equipment can be determined according to the extraction amount, so that the extracting solution meets the requirement of concentration at specified temperature and time, the utilization rate of tea raw materials is improved, and the production cost is reduced.
(2) The subsequent processes of nanofiltration membrane filtration and molecular screening filtration ensure the effective retention of the original nutrient components and aroma components of the tea. The use of the nanofiltration membrane can remove heavy metal parts and substances which are easy to generate precipitates, improve the clarity of the extracting solution and the food safety, and the application of the molecular screening membrane filtration technology can effectively improve the quality of products.
(3) The freeze drying process comprises three stages of pre-freezing, sublimation and desorption drying: in the pre-freezing stage, the solution is quickly frozen (the temperature is reduced by 5-10 ℃ per minute), and the quickly frozen finished product has fine particles, uniform appearance, large surface area, good porous structure and high dissolving speed; in the first stage of sublimation (the bulk sublimation stage), the temperature of the article is below its eutectic point by a range. It is necessary to avoid the occurrence of a temperature high enough to cause hypereutectic points during the sublimation stage. The sublimation process is continued until the presence of ice crystals is no longer visible to the naked eye. At this point more than 90% of the water is removed and the process of mass sublimation is almost complete. In order to ensure that the whole box of products is sublimated in a large quantity, the temperature of the plate still needs to be kept for one stage and then is raised for the second stage; once the ice in the product is sublimated, the product is dried and then enters desorption drying, about 10 percent of water still exists in the product although the ice does not exist in the product in the sublimation stage, and the product needs to be further dried in order to enable the product to reach the qualified residual water content. The color, the fragrance and the taste of the tea are kept to the maximum extent, such as pigments are kept unchanged, and the loss of various aromatic substances can be minimized.
(4) The freeze drying process of the present invention operates under vacuum and at low temperatures, which enables microbial growth and enzyme action in the raw materials to be inhibited. The dehydration is thorough, the dry product has light weight, small volume, less storage space and convenient transportation; with the reduction in volume, the corresponding packaging costs are much lower.
(5) The reduced tea powder prepared by the invention is quick to rehydrate and convenient to eat. Because the moisture in the dried tea powder is directly evaporated in a frozen state, the water vapor does not drive the soluble materials to move to the surface of the materials in the drying process, and salt is not deposited on the surfaces of the materials, namely, the surfaces of the materials do not have hard skin and thin skin. When the central water moves to the surface of the material, no cells or fibers are present on the surface of the material. The generated tension does not deform the material by shrinkage after drying, and thus it easily absorbs water and returns to its original shape.
(6) The freeze-drying process of the present invention is oxygen-deficient when operated under vacuum, so that some oxidizable substances (such as oils and fats) are protected; the freeze drying can remove more than 95-99% of water, and the product can be preserved for a long time without deterioration.
Detailed Description
The invention will now be further described with reference to specific examples.
Example 1
A method for preparing instant reduced tea powder comprises the following steps:
(1) taking 1 kg of cooked puerh tea, adding 12 kg of purified water for homogenate, placing the homogenate in an ultrasonic extraction tank (the equipment is purchased from Changzhou extraction equipment Co., Ltd.), extracting for 35 minutes under 20000 Hz power, controlling the extraction temperature to be 0 ℃, controlling the concentration of tea liquid to be 8-10%, separating, filtering and removing slag through a 10 micron and 1 micron duplex filter device (Shanghai filter equipment Co., Ltd.), adding 6 kg of purified water into the filtered slag, placing the purified water in the ultrasonic extraction tank, extracting for 20 minutes under 20000 Hz power, controlling the extraction temperature to be 3 ℃, controlling the concentration of the tea liquid to be 5-7%, separating, filtering and removing slag through the 10 micron and 1 micron duplex filter device (Shanghai filter equipment Co., Ltd.), and combining the two filtrates to obtain a filtrate;
(2) filtering the filtrate obtained in the step (1) by a nanofiltration membrane and molecular screening, freezing and concentrating at ultralow temperature, controlling the freezing concentration temperature at-10 ℃ for 12 hours until the solid content is 35%, and performing centrifugal separation to obtain a refrigerating fluid;
(3) sterilizing and filtering the refrigerating fluid obtained in the step (2), and then feeding the refrigerating fluid into a freezing vacuum dryer to obtain reduced tea powder, wherein the operating conditions of the freezing vacuum dryer are as follows: pre-freezing at-50 deg.C for 2 hr; the sublimation temperature is-25 to-35 ℃ and 20 hours; the analysis drying temperature is 20 ℃, the temperature is kept constant for 4 hours, the reduced tea powder with good properties, high clarity and high redissolution property is obtained, 350 g of tea powder is obtained, and the powder obtaining rate of the product is 35%.
Example 2
A method for preparing instant reduced tea powder comprises the following steps:
(1) taking 1 kg of green tea, adding 8 kg of purified water into the green tea for homogenate, placing the green tea into an ultrasonic extraction tank (the equipment is purchased from Changzhou extraction equipment Co., Ltd.), extracting the green tea for 30 minutes under 20000 Hz power, controlling the extraction temperature to be 0 ℃, controlling the concentration of tea liquid to be 5-7%, separating, filtering and removing slag through a 10 micron and 1 micron duplex filter equipment (Shanghai filter equipment Co., Ltd.), adding 4 kg of purified water into the filtered slag, placing the slag into the ultrasonic extraction tank, extracting the slag for 20 minutes under 20000 Hz power, controlling the extraction temperature to be 2 ℃, controlling the concentration of the tea liquid to be 3-4%, separating, removing slag through the 10 micron and 1 micron duplex filter equipment (the Shanghai filter equipment Co., Ltd.), filtering and combining the two filtrates to obtain a filtrate;
(2) filtering the filtrate obtained in the step (1) by a nanofiltration membrane and molecular screening, freezing and concentrating at ultralow temperature, controlling the freezing concentration temperature at-12 ℃ for 10 hours until the solid content is 25%, and performing centrifugal separation to obtain a refrigerating fluid;
(3) sterilizing and filtering the refrigerating fluid obtained in the step (2), and then feeding the refrigerating fluid into a freezing vacuum dryer to obtain reduced tea powder, wherein the operating conditions of the freezing vacuum dryer are as follows: pre-freezing at-50 deg.C for 2 hr; the sublimation temperature is-25 to-35 ℃ and 25 hours; the analysis drying temperature is 20 ℃, the constant temperature is 4 hours, the reduced tea powder with good properties, high clarity and high redissolution property is obtained, the obtained tea powder is 250 g, and the powder obtaining rate of the product is 25%.
Example 3
A method for preparing instant reduced tea powder comprises the following steps:
(1) taking 1 kg of Yunnan black tea, adding 10 kg of purified water for homogenate, placing the Yunnan black tea into an ultrasonic extraction tank (the equipment is purchased from Changzhou extraction equipment Co., Ltd.), extracting for 35 minutes under 20000 Hz power, controlling the extraction temperature to be 0 ℃, controlling the concentration of tea liquid to be 5-8%, separating, filtering and removing slag through a 10 micron and 1 micron duplex filter device (Shanghai filter equipment Co., Ltd.), adding 5 kg of purified water into the filtered slag, placing the filtered slag into the ultrasonic extraction tank, extracting for 20 minutes under 20000 Hz power, controlling the extraction temperature to be 5 ℃, controlling the concentration of the tea liquid to be 3-4%, separating, filtering and removing slag through the 10 micron and 1 micron duplex filter device (the Shanghai filter equipment Co., Ltd.), and combining the two filtrates to obtain filtrate;
(2) filtering the filtrate obtained in the step (1) by a nanofiltration membrane and molecular screening, freezing and concentrating at ultralow temperature, controlling the freezing concentration temperature to be-11 ℃ and storing for 11 hours until the solid content is 20%, and performing centrifugal separation to obtain a refrigerating fluid;
(3) sterilizing and filtering the refrigerating fluid obtained in the step (2), and then feeding the refrigerating fluid into a freezing vacuum dryer to obtain reduced tea powder, wherein the operating conditions of the freezing vacuum dryer are as follows: pre-freezing at-50 deg.C for 2 hr; the sublimation temperature is-25 to-35 ℃ and 30 hours; resolving and drying at 20 ℃, keeping the temperature constant for 4 hours to obtain the reduced tea powder with good properties, high clarity and high redissolution property, wherein the obtained tea powder is 300 g, and the powder obtaining rate of the product is 30%.
Claims (6)
1. A method for preparing instant reduced tea powder is characterized by comprising the following steps:
(1) weighing raw tea, crushing, adding purified water, performing ultrasonic extraction at 0-5 ℃, and filtering to remove residues to obtain tea liquid, wherein the concentration of the tea liquid is 3-10%;
(2) filtering the tea liquid obtained in the step (1) by a nanofiltration membrane, molecular screening and filtering, freezing and concentrating at ultralow temperature until the content of solid matters is 20-35%, and centrifuging to obtain a refrigerating liquid;
(3) sterilizing and filtering the refrigerating fluid obtained in the step (2), and then feeding the refrigerating fluid into a freezing vacuum dryer to obtain reduced tea powder, wherein the operating conditions of the freezing vacuum dryer are as follows: pre-freezing at-50 deg.C for 2 hr; the sublimation temperature is-25 to-35 ℃, and the time is 20 to 30 hours; the temperature for desorption and drying is 20 ℃, and the temperature is kept constant for 4 hours.
2. The method for producing instant reduced tea powder according to claim 1, characterized in that: in the step (1), the proportion of the tea raw material to the purified water is 1: (5-15).
3. The method for producing instant reduced tea powder according to claim 1, characterized in that: in the step (1), ultrasonic extraction is needed twice, the extraction power is 20000 Hz, the first extraction time is 30-35 min, and the second extraction time is 20-30 min.
4. The method for producing instant reduced tea powder according to claim 1, characterized in that: in the step (1), filtering and removing residues by adopting a solid-liquid separation mode of a duplex filter of 1-10 microns to obtain the tea liquid.
5. The method for producing instant reduced tea powder according to claim 1, characterized in that: in the step (2), the ultralow temperature freezing concentration temperature is-12 to-10 ℃, and the time is 10 to 12 hours.
6. The method for producing instant reduced tea powder according to claim 1, characterized in that: the raw material tea is Pu-Er ripe tea, Pu-Er raw tea, green tea, black tea, and oolong tea.
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| CN202011012952.7A CN112042782A (en) | 2020-09-23 | 2020-09-23 | Method for preparing instant reduced tea powder |
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| CN202011012952.7A CN112042782A (en) | 2020-09-23 | 2020-09-23 | Method for preparing instant reduced tea powder |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115316458A (en) * | 2022-07-22 | 2022-11-11 | 湖北科技学院 | Original green brick tea solid beverage and production process thereof |
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| CN1360842A (en) * | 2000-12-29 | 2002-07-31 | 北京市食品工业研究所 | Instant tea powder making process |
| CN102754712A (en) * | 2012-07-27 | 2012-10-31 | 福建农林大学 | Instant green tea powder processing method |
| CN106173027A (en) * | 2016-08-10 | 2016-12-07 | 中国农业科学院茶叶研究所 | A kind of method using continuous vacuum lyophilization instant tea powder |
| CN111227076A (en) * | 2020-03-13 | 2020-06-05 | 四川喜之郎食品有限公司 | Preparation method of cold-extracted black tea powder and cold-extracted black tea powder |
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2020
- 2020-09-23 CN CN202011012952.7A patent/CN112042782A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1360842A (en) * | 2000-12-29 | 2002-07-31 | 北京市食品工业研究所 | Instant tea powder making process |
| CN102754712A (en) * | 2012-07-27 | 2012-10-31 | 福建农林大学 | Instant green tea powder processing method |
| CN106173027A (en) * | 2016-08-10 | 2016-12-07 | 中国农业科学院茶叶研究所 | A kind of method using continuous vacuum lyophilization instant tea powder |
| CN111227076A (en) * | 2020-03-13 | 2020-06-05 | 四川喜之郎食品有限公司 | Preparation method of cold-extracted black tea powder and cold-extracted black tea powder |
Non-Patent Citations (1)
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN115316458A (en) * | 2022-07-22 | 2022-11-11 | 湖北科技学院 | Original green brick tea solid beverage and production process thereof |
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Application publication date: 20201208 |
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