CN112244116A - Single clump tea superfine powder and preparation method thereof - Google Patents
Single clump tea superfine powder and preparation method thereof Download PDFInfo
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- CN112244116A CN112244116A CN202011120214.4A CN202011120214A CN112244116A CN 112244116 A CN112244116 A CN 112244116A CN 202011120214 A CN202011120214 A CN 202011120214A CN 112244116 A CN112244116 A CN 112244116A
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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
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. 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
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
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Abstract
The invention belongs to the field of intensive processing application of single tea, and particularly discloses single tea superfine powder and a preparation method thereof, wherein the single tea superfine powder comprises the following steps: (1) removing stems of the single clump tea, and rehydrating to obtain the single clump tea with the water content of 15-30%; (2) preheating single tea bundle with water content of 15-30% to 45-65 ℃, putting the single tea bundle into a rotary heating high-pressure bulking machine, sealing and rotating to heat the single tea bundle to enable the pressure to reach 0.9-1.2 MPa, and instantly removing pressure and cooling; (3) baking the puffed single tea bundle at 50-75 deg.C to reduce water content to below 5%, and cooling; (4) pulverizing with two-stage to obtain single clump tea micropowder. The method solves the problems of high crude fiber content, difficult crushing, easy loss of aroma in crushing and the like of the single clump tea, improves the production efficiency, can obviously improve the content of water extract and soluble sugar, properly reduces the content of polyphenol, and has fine tea powder, and the finished product has the flavor of the single clump tea and the yield of more than 80 percent.
Description
Technical Field
The invention relates to a preparation method of single-clump tea ultrafine powder, which solves the problems that single-clump tea raw materials are relatively coarse and old, high in crude fiber content, difficult to crush, easy to lose aroma in crushing and the like, can effectively improve the quality and the production efficiency of tea powder, produces series of fragrant single-clump tea ultrafine tea powder, is used as a raw material of single-clump tea foods such as single-clump flavor noodles, single-clump tea flavor ice cream, single-clump tea flavor bread, single-clump tea yoghourt and the like, expands the application field of the fine and further processing of the single-clump tea, and is the application field of the fine and further processing of the single-clump.
Background
The Dancong tea is semi-fermented tea derived from Guangdong narcissus species, is mainly produced in Guangdong regions such as Chao' an and Rong, is well known by consumers due to the fact that the Dancong tea is rich in fragrance and flavor, and is famous with special flower and fruit honey such as Yulan fragrance, honey orchid fragrance, cinnamon fragrance, almond fragrance, ginger fragrance, sesame fragrance, osmanthus fragrance, jasmine fragrance, gardenia fragrance, evening primrose fragrance and the like, and is popular with consumers, and the vegetative propagation technology enables the production of the Dancong tea to spread to the whole country in recent decades. The field of further processing of single clumps of tea has not been developed.
The superfine grinding technology is to grind the material with grain size over 3mm into fine grains of 10-25 microns below through grinding, impacting, shearing, etc. with special grinding apparatus. The ultrafine powder has good dispersibility, dissolubility, chemical activity and the like, and is known as a novel material in the 21 st century. In recent years, the superfine grinding technology has been widely applied to the field of food. The superfine grinding technology can not only improve the taste of food, but also facilitate the absorption of substances; and raw materials which cannot be fully absorbed originally can be reused and processed into various foods, so that the variety of the foods is enriched, and the resource utilization rate is improved.
The ultrafine tea powder is a novel ultrafine particle tea product which is processed by using fresh tea leaves through a special process, the ultrafine tea powder has small granularity, large specific surface area and improved solubility and dispersibility, and can be added into food, so that the ultrafine tea powder does not have any rough feeling when being eaten, the food is rich in nutrition and health care ingredients of tea, and the originally abandoned dietary fibers and the like can be utilized, thereby forming tea foods with special styles, such as tea bread, tea ice cream, tea noodles, tea yoghourt and the like, and adding the product color and characteristics. At present, the ultramicro tea powder mainly comprises ultramicro green tea powder and ultramicro black tea powder, and the development of the ultramicro tea powder of the simplex tea and the deep processing application field thereof is also restricted by the problems of high stalk content of the simplex tea, coarse raw materials, high crude fiber content, difficulty in ultramicro grinding, easiness in fragrance loss in grinding and the like.
Disclosure of Invention
In order to solve the problems that the raw material of the single-clump tea is relatively coarse and old, the crude fiber content is high, the single-clump tea is difficult to crush, the fragrance is easy to lose during crushing and the like, the invention organically combines the methods of removing stalks, rehydration, puffing, accurately drying, primary and fine segmented superfine crushing and vacuumizing and subpackaging, and the prepared single-clump superfine tea powder has the characteristics of rich single-clump tea flavor, fine tea powder, high finished product yield, stable quality and the like, and can be directly used as the raw material of single-clump tea foods such as single-clump flavor noodles, single-clump tea flavor ice cream, single-clump flavor bread, single-clump tea yogurt.
The technical scheme of the invention is as follows:
a preparation method of single clump tea ultrafine powder comprises the following steps:
(1) removing stems of the single clump tea, and rehydrating to obtain the single clump tea with the water content of 15-30%;
(2) preheating single tea bundle with water content of 15-30% to 45-65 ℃, putting the single tea bundle into a rotary heating high-pressure bulking machine, sealing and rotating to heat the single tea bundle to enable the pressure to reach 0.9-1.2 MPa, and instantly removing pressure and cooling;
(3) baking the puffed single tea bundle at 50-75 deg.C (for 3-20 hr), reducing water content to below 5%, and cooling;
(4) pulverizing with two-stage method to obtain single clump tea micropowder.
Preferably, the two-stage crushing is to crush and screen the coarse tea powder by a rapid crusher through a sieve with 30-50 meshes to obtain coarse tea powder; and then crushing the coarse tea powder into 200-mesh 1000-mesh ultrafine tea powder by using a ball mill.
When the water content in the step (1) is low, the tea powder is easy to generate high fire and has heavy bitter taste, and when the water content is too high, the tea powder is low in fragrance and has thin taste; preferably, the water content is 23 ± 5%.
When the pressure in the step (2) is lower, the puffing effect is poor, the tea powder yield is low, the taste is bitter, the pressure exceeds 1.2MPa, and high fire and burnt taste occur. Preferably, the pressure is 1.0-1.1 MPa.
Preferably, the baking conditions in step (3) are 8 + -2 hours at 65 + -5 deg.C.
Preferably, the single clump tea submicron powder in the step (4) is subjected to vacuum packaging.
Compared with the prior art, the invention has the following beneficial effects:
(1) the single-clump ultrafine tea powder prepared by the invention has the advantages of rich single-clump tea flavor, fine tea powder and stable quality.
(2) The yield of the finished product of the preparation method of the invention is up to more than 80%.
(3) The single clump ultrafine tea powder prepared by the method can obviously improve the contents of water extract and soluble sugar, and properly reduce the content of polyphenol so as to greatly reduce the astringent taste.
Drawings
FIG. 1 is a flow chart of the process of the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the embodiments of the present invention are not limited thereto, and may be carried out with reference to conventional techniques for process parameters not particularly noted.
Example 1
A preparation method of single clump tea ultrafine powder comprises the following steps:
(1) after the stalks of the fen-flavor single clump tea are removed, the test moisture is 7 percent;
(2) raising the temperature of the fen-flavor single-clump tea with the water content of 7 percent to 60 ℃ by using a constant temperature box;
(3) putting a proper amount of the fen-flavor single tea bundle of tea obtained in the step (2) with the temperature raised to 60 ℃ into a rotary heating high-pressure bulking machine, and sealing and rotating to heat the tea bundle to enable the pressure intensity to reach 1.1 MPa;
(4) heating and pressurizing the faint scent single clump tea obtained in the step (3) to 1.1MPa, and instantly decompressing and cooling;
(5) baking the puffed single tea product in the step (4) at 60 ℃ for 8 hours, reducing the water content to be below 5%, and cooling to normal temperature;
(6) the single tea product prepared in the step (5) is crushed in the following two sections;
firstly, crushing by a quick crusher and sieving by a 40-mesh sieve;
crushing the tea powder which is sieved by a 40-mesh sieve into ultrafine single tea powder with 400 meshes by using a ball mill;
(7) and (4) vacuumizing and packaging the ultramicro single tea powder prepared in the step (6).
Example 2
The invention differs from example 1 in that:
and (1) removing stalks of the faint scent type single clump tea, and rehydrating to obtain the single clump tea with the water content of 15%.
Example 3
The invention differs from example 1 in that:
and (1) removing stalks of the faint scent type single clump tea, and rehydrating to obtain the single clump tea with the water content of 23%.
Example 4
The invention differs from example 1 in that:
and (1) removing stalks of the faint scent type single clump tea, and rehydrating to obtain the single clump tea with the water content of 35%.
TABLE 1 Effect of rehydration procedure on processing quality of single clump of ultrafine tea powder
Example 5
The invention differs from example 3 in that:
and (3) sealing, rotating and heating to enable the pressure intensity to reach 0.7 MPa.
Example 6
The invention differs from example 3 in that:
and (3) sealing, rotating and heating to enable the pressure intensity to reach 0.9 MPa.
Example 7
The invention differs from example 3 in that:
and (3) sealing, rotating and heating to enable the pressure intensity to reach 1.3 MPa.
TABLE 2 influence of puffing pressure on processing quality of single-clump ultrafine tea powder
Example 8
A preparation method of single clump tea ultrafine powder comprises the following steps:
(1) stem removing is carried out on 5000g of lingtou single-clump summer tea to obtain 4680g of tea, the test water content is 10%, 1000ml of purified water is evenly sprayed, rehydration is carried out until the water content is 25.8%, and the total amount of the tea is 5680 g;
(2) raising the temperature of the single ridge summer tea with the water content of 25.8 percent and rehydrated in the step (1) to 55 ℃ by using a constant temperature box;
(3) putting 2000g of the lingtou single-clump raw tea which is heated to 55 ℃ in the step (2) into a rotary heating high-pressure bulking machine, and sealing and rotating to heat the tea to enable the pressure intensity to reach 1.1 MPa;
(4) instantly decompressing and cooling the fen-flavor single tea bundle which is heated and pressurized to 1.1MPa in the step (3);
(5) baking the single tea product subjected to the puffing treatment in the step (4) at 65 ℃ for 8 hours until the water content is reduced to 4.6%, and cooling to normal temperature;
(6) crushing the single tea product prepared in the step (5) by using a quick crusher, and sieving the crushed tea product by using a 40-mesh sieve;
(7) crushing the single-clumped tea powder sieved by the sieve (6) with 40 meshes into ultrafine single-clumped tea powder with 300 meshes by using a ball mill; (8) the superfine single-clump tea powder prepared by the step (7) has the advantages of strong baked honey orchid fragrance, light bitter taste, fine texture, greenish yellow color and luster, 4110g, 82.2 percent preparation rate, and vacuum packaging.
Example 9
A preparation method of single clump tea ultrafine powder comprises the following steps:
(1) removing stems of 5000g of Lingtou Dancong spring raw tea to obtain 4850g, wherein the test water content is 8%, 1100ml of purified water is uniformly sprayed, and rehydration is carried out until the water content is 25%, and the total amount of tea is 5950 g;
(2) raising the temperature of the single-bundle green tea with the water content of 25 percent and rehydrated in the step (1) to 55 ℃ by using a constant temperature box;
(3) putting 2000g of the lingtou single-clump raw tea which is heated to 55 ℃ in the step (2) into a rotary heating high-pressure popcorn machine, and sealing and rotating to heat the raw tea to enable the pressure intensity to reach 1.0 MPa;
(4) instantly decompressing and cooling the fen-flavor single tea bundle which is heated and pressurized to 1.0MPa in the step (3);
(5) baking the single tea product subjected to the puffing treatment in the step (4) at 65 ℃ for 8 hours until the water content is reduced to 4.8%, and cooling to normal temperature;
(6) crushing the single tea product prepared in the step (5) by using a quick crusher, and sieving the crushed tea product by using a 40-mesh sieve;
(7) crushing the single-strand tea powder sieved by the sieve (6) with 40 meshes into ultrafine single-strand tea powder with 400 meshes by using a ball mill;
(8) 4230g of yellow-green ultramicro single-clump tea powder prepared by the step (7) with strong honey orchid fragrance, light bitter taste, fine texture and 84.6% preparation rate is subjected to vacuum-pumping packaging.
TABLE 3 variation of functional ingredients of different processing clump raw materials and clump ultra-fine tea powder
Biochemical component analysis shows that the difference of water content and pressure intensity of the puffing treatment has influence on the contents of the final water extract of the tea powder, tea polyphenol, tea polysaccharide and caffeine. The proper treatment condition can obviously improve the content of water extract and soluble sugar, and properly reduce the content of polyphenol. This was consistent in the sensory evaluation performance.
The above embodiments are preferred embodiments of the present invention, but the present invention is not limited to the above embodiments, and any other changes, modifications, substitutions, combinations, and simplifications which do not depart from the spirit and principle of the present invention should be construed as equivalents thereof, and all such changes, modifications, substitutions, combinations, and simplifications are intended to be included in the scope of the present invention.
Claims (7)
1. A preparation method of single clump tea ultrafine powder is characterized by comprising the following steps:
(1) removing stems of the single clump tea, and rehydrating to obtain the single clump tea with the water content of 15-30%;
(2) preheating single tea bundle with water content of 15-30% to 45-65 ℃, putting the single tea bundle into a rotary heating high-pressure bulking machine, sealing and rotating to heat the single tea bundle to enable the pressure to reach 0.9-1.2 MPa, and instantly removing pressure and cooling;
(3) baking the puffed single tea bundle at 50-75 deg.C to reduce water content to below 5%, and cooling;
(4) pulverizing with two-stage method to obtain single clump tea micropowder.
2. The preparation method of claim 1, wherein the two-stage crushing is that the coarse tea powder is obtained by crushing and sieving the coarse tea powder with a 30-50 mesh sieve by using a rapid crusher; and then crushing the coarse tea powder into 200-mesh 1000-mesh ultrafine tea powder by using a ball mill.
3. The method according to claim 2, wherein the water content in the step (1) is 23 ± 5%.
4. The production method according to claim 1, 2 or 3, wherein the pressure in the step (2) is 1.0 to 1.1 MPa.
5. The method according to claim 4, wherein the baking condition in the step (3) is baking at 65 ± 5 ℃ for 8 ± 2 hours.
6. The preparation method according to claim 1, 2 or 3, wherein the single clump tea ultra-fine powder in the step (4) is subjected to vacuum packaging.
7. A single clump of tea micropowder obtained by the method of any one of claims 1 to 6.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602711A (en) * | 2004-11-01 | 2005-04-06 | 杨贤强 | Instant gas differential pressure method for processing tea leaf |
| CN102511529A (en) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | Production process of black tea powder bread |
| CN108902241A (en) * | 2018-07-02 | 2018-11-30 | 广东展翠食品股份有限公司 | A kind of dietary fiber tea cake and preparation method thereof |
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- 2020-10-19 CN CN202011120214.4A patent/CN112244116A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1602711A (en) * | 2004-11-01 | 2005-04-06 | 杨贤强 | Instant gas differential pressure method for processing tea leaf |
| CN102511529A (en) * | 2012-01-09 | 2012-06-27 | 福建贝吃乐食品有限公司 | Production process of black tea powder bread |
| CN108902241A (en) * | 2018-07-02 | 2018-11-30 | 广东展翠食品股份有限公司 | A kind of dietary fiber tea cake and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 武杰等: "《膨化食品加工工艺与配方》", 31 August 2001, 科学技术文献出版社 * |
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Application publication date: 20210122 |