CN112273497A - Preparation method of Liupu tea cream - Google Patents
Preparation method of Liupu tea cream Download PDFInfo
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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
- A23F3/22—Drying or concentrating tea extract
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- Life Sciences & Earth Sciences (AREA)
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Abstract
The invention discloses a preparation method of Liupu tea cream, and belongs to the field of food processing. The preparation method comprises the following steps: crushing and sieving the Liupao tea leaves; soaking tea powder in water, and performing ultrasonic extraction; filtering; concentrating; and (5) drying. The tea cream is a solid tea, is processed on the basis of finished tea, and has higher added value than the finished tea. The tea paste has the advantages of finished tea and is more suitable for busy daily life. According to the invention, Liupu tea is used as a raw material, the influence of the extraction temperature, the material-liquid ratio and the ultrasonic time on the extraction rate of the tea cream is researched, and the yield of the tea cream is improved; meanwhile, the tea cream can contain 22.03 percent of tea polyphenol and 7.66 percent of caffeine at most. The Liupao tea processing method makes favorable development for the high-added-value industry of Liupao tea.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to a preparation method of Liupu tea paste.
Background
Tea polyphenol and caffeine contained in tea have high value, and the tea polyphenol has multiple functions of resisting oxidation and the like for human body functions and well known by tea health-care enthusiasts. Besides tea polyphenol, caffeine is also a nutrient component contained in the tea, and can promote detoxification, diuresis, digestion and other effects of a human body.
The tea cream is one of solid instant tea, and the instant tea not only has the advantage of convenient carrying, but also has the flavor and the characteristics of the traditional tea. The development of functional instant tea products in the tea industry inevitably attracts more and more students and manufacturers to make research.
Liupao tea, a specialty product in Sterculia City in the autonomous region of Guangxi Zhuang, obtains geotagged product protection from 2011 in 03 and 16 months. Liupu tea belongs to black tea, and is prepared from fresh leaves of Xanthium chinense county population species, Guangxi Dazhong leaf species, separated and bred varieties of the broad-middle-sized leaf species and tea trees serving as raw materials by a specific process, so that the black tea has unique quality characteristics.
But the market development of the Liupu tea derivatives is slow at present, and Liupu tea is sold in a tea form; to expand the market for Liupu tea, further development of Liupu tea is required.
Disclosure of Invention
The invention aims at the problems in the prior art, and aims to provide a preparation method of Liupu tea cream with good flavor.
In order to realize the purpose of the invention, the method is realized by the following technical scheme:
a preparation method of Liupu tea paste comprises the following steps:
(1) crushing: pulverizing folium Camelliae sinensis and sieving to obtain tea powder;
(2) leaching: soaking tea powder in water, and performing ultrasonic extraction to obtain an extract;
(3) and (3) filtering: filtering the leaching solution, removing tea powder, and taking filtrate;
(4) concentration: concentrating the filtrate to obtain crude product of tea paste;
(5) and (3) drying: drying the crude tea paste product until the weight is constant to obtain tea paste;
the tea is Liupao tea.
Preferably, in the step (1), the mesh number of the sieve is more than or equal to 50 meshes.
Preferably, the blemishes in the tea leaves are rejected before step (1).
Preferably, the ratio of the tea powder to the water in the step (2) is 1g:15-25 ml.
Preferably, the time of the ultrasonic leaching in the step (2) is 40-60 min.
Preferably, the leaching temperature in the step (2) is 80-100 ℃.
Preferably, the step (4) is heating concentration, and the concentration temperature is lower than the leaching temperature.
Preferably, the step (5) is drying by heating, and the drying temperature is lower than the leaching temperature.
Preferably, the step (5) is drying at a constant temperature, and the drying temperature is 48 ℃.
Further preferably, in the step (2), the ratio of tea powder to water is 1g:25 ml; the ultrasonic extraction time is 60 min; the leaching temperature was 90 ℃.
The tea cream is a solid tea, is processed on the basis of finished tea, and has higher added value than the finished tea. The tea paste has the advantages of finished tea and is more suitable for busy daily life. According to the invention, Liupu tea is used as a raw material, the influence of the extraction temperature, the material-liquid ratio and the ultrasonic time on the extraction rate of the tea cream is researched, and the yield of the tea cream is improved; meanwhile, the tea cream can contain 22.03 percent of tea polyphenol and 7.66 percent of caffeine at most. The Liupao tea processing method makes favorable development for the high-added-value industry of Liupao tea.
Drawings
FIG. 1 is a gallic acid standard curve;
FIG. 2 is a standard curve for caffeine;
FIG. 3 is the effect of tea water feed-liquid ratio on the yield of tea cream;
FIG. 4 is the effect of ultrasound time ratio on tea cream yield;
FIG. 5 is a graph showing the effect of extraction temperature on tea cream yield.
Detailed Description
The technical solution in the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present invention. The drawings are for illustrative purposes only and are not intended to be limiting of the present invention. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Materials and instruments: refer to tables 1 and 2
TABLE 1 Main test reagents
TABLE 2 Experimental instruments
First, preparation of the experiment
1. Raw material treatment
Defective products such as rotten leaves and worm-eaten leaves of the Liupao tea leaves are removed, then the Liupao tea leaves are put into a crusher to be crushed, pass through a third sieve (50 meshes), and then are sealed for later use.
2. Preparation for measuring tea polyphenol content of Liupao tea and tea cream
(1) Preparing a standard solution: 110mg of gallic acid standard substance was transferred to a 100ml volumetric flask, and water was added to dissolve the gallic acid standard substance completely to 100 ml. Then using a liquid transfer gun to transfer 1ML, 2 ML, 3 ML, 4ML and 5ML of the liquid into a labeled 100ML volumetric flask, then adding water to fix the volume, recording and marking the concentration to be detected; obtaining the gallic acid standard solution.
(2) Preparation of test solutions
Placing 0.2g of sieved Liupao tea powder into a 10ml centrifugal tube, preparing 70% methanol solution by volume percent, and heating in a 70 ℃ water bath kettle; adding 5ml into a centrifuge tube, and heating in a water bath kettle at constant temperature of 70 deg.C for 10 min;
standing and cooling to room temperature after heating;
centrifuging after cooling is finished, wherein the speed is 3500r/min, and the time is 10 min;
taking the upper liquid in the centrifugal tube, and transferring the upper liquid to a 10ml volumetric flask;
re-extracting the residues on the lower layer of the centrifugal tube once;
mixing the two extracting solutions and fixing the volume to 10 ml;
passing the solution with constant volume through a membrane of 45um, and taking filtrate; transferring 1ml of filtrate into a 100ml volumetric flask and adding water to a constant volume; obtaining a sample solution for later use.
(3) Determination of tea polyphenol content
Adding 1.0ml of gallic acid standard liquid tubes (1, 2, 3, 4, 5ml), 1.0ml of sample liquid and 1.0ml of water into 10ml test tubes by using a pipette respectively, and marking each test tube for later use; adding 5ml 10% (volume percentage) of Folin phenol solution into each test tube, mixing, and adding 4.0ml Na after 8min reaction2CO3A liquid;
standing at 25 deg.C for 1 hr;
absorbance of each sample was checked by uv method, where cuvette: 10mm, λ: 765 nm; data were recorded and standard curves were made.
(4) Calculation method
The% tea polyphenol content was calculated as follows:
wherein A is the measured absorbance; v is the volume of the liquid to be measured; d is the dilution multiple of the experimental process; SLOPEstdIs the slope of the curve; m1 is the weight of tea powder, and the unit is g; m ═ 1- (m 1%
The nutgall calculation standard data table is shown in table 3, and the standard curve is shown in fig. 1; equation in the curve: a is 0.006x-0.0209, the curve is good, and R is in the detection concentration range2Reaching 0.9928, the data is valid.
TABLE 3 Gallic acid standards data sheet
3. Preparation for measuring caffeine content of Liupao tea and tea cream
(1) Standard caffeine liquid and standard curve preparation
Preparing a standard solution: 0.1g of caffeine standard is weighed into a 100mL volumetric flask, added with water to 100mL and dissolved in a constant temperature water bath as mother liquor. And (4) moving 5mL of mother liquor to a 100mL volumetric flask by using a liquid transfer gun, and adding water to a constant volume to obtain the standard caffeine solution.
And (3) standard curve preparation: transferring 11 parts of the standard caffeine solution into a 25ml volumetric flask by using a liquid transfer gun, wherein the transfer amount is 0-10ml, and the interval between every two parts is 1 ml; adding 1ml of hydrochloric acid into a volumetric flask, and adding water to a constant volume of 25 ml; absorbance of each sample was checked by uv method, where quartz cuvette: 10 mm; λ: 274 nm; data were recorded and standard curves were made.
(2) Preparation of test solutions
Preparing a plurality of 500ml conical bottles, and adding 3g of tea powder into the conical bottles;
preparing boiled water, and putting 450ml of the boiled water into a conical flask;
placing the conical flask into a water bath kettle with constant temperature of 100 deg.C, and heating for 45 min;
taking out and filtering immediately, wherein tea leaves remained on a filter cake are washed twice by a small amount of hot boiled water during filtering, and collected into a 500ml volumetric flask;
cooling to about 25 deg.C, adding water to a constant volume of 500ml to obtain a test solution.
(3) Determination of caffeine content
Taking 10ml of test solution into a 100ml volumetric flask by using a pipette;
4ml of 0.01mol/l hydrochloric acid and 1ml of basic lead acetate solution are added into a volumetric flask;
adding water to 100ml to fix the volume, and standing for clarification;
carrying out suction filtration on the liquid with constant volume from 25ml to 50ml in a volumetric flask, and adding 0.1ml of 4.5mol/l sulfuric acid;
adding water to 50ml to constant volume, standing for clarification, vacuum filtering again, and collecting filtrate to detect caffeine content.
(4) Calculation method
The% caffeine content was calculated according to the following formula:
wherein: c2 is the measured absorbance A and then converted into the corresponding concentration of caffeine, and the unit is mg/ml; v2 is total amount of the test solution; m is the tea powder mass, and the unit is g; w ═ 1- (m × moisture content%).
The caffeine standard data is shown in table 4, and the standard curve is shown in fig. 2; the curve equation: a is 34.819x, and R is in the range of 0.002-0.020mg/ml of detection concentration2And the data is valid, reaching 0.9904.
TABLE 4 caffeine standard data sheet
Second, tea extract single factor experiment
1. Early preparation
The preparation process of the tea paste comprises the following steps: screening tea, crushing, extracting, filtering, concentrating, drying at constant temperature and post-treating. .
The method specifically comprises the following steps:
(1) defective products such as rotten leaves, worm eaten leaves and the like in the tea leaves are removed;
(2) pulverizing folium Camelliae sinensis in pulverizer and sieving to obtain tea powder
(3) Putting tea powder into hot water for ultrasonic extraction to obtain an extract;
(4) filtering the leaching solution, removing tea powder, and collecting filtrate;
(5) concentrating the filtrate in water bath at constant temperature of 50 deg.C to obtain thick paste;
(6) drying the crude product of the tea paste in a constant-temperature drying box at 48 ℃ until the weight of the crude product does not change any more, thus obtaining the tea paste;
(7) and (5) placing the tea cream into a mould for shaping and packaging to obtain a finished product.
The method comprises the following steps of:
(1) putting the evaporating dish into a drying oven to be dried until the weight is not changed;
(2) the evaporating dish was cooled to about 25 ℃, weighed, and the data m1 recorded;
(3) weighing 180ml of each part of leaching liquor, and adding the leaching liquor into an evaporation vessel in a sampling manner;
(4) putting the evaporation dish after sample application into a water bath kettle with the constant temperature of 50 ℃, and concentrating the sample into a viscous sample;
(5) putting the evaporating dish into a constant-temperature drying oven at 48 ℃ until the weight of the evaporating dish is not changed, cooling to about 25 ℃, weighing the evaporating dish, and recording data m 2; and calculating the extract yield. The extract yield/% is calculated by the formula:
wherein m is the weight of tea powder and the unit is g.
And (3) measuring the moisture of the Liupao tea and the Liupao tea cream: the measurement is carried out according to the water content measurement method in GB/T8304 and 2013 tea.
2. Single factor experiment of tea cream yield extraction condition
(1) Influence of tea water ratio on tea cream yield
Weighing 20g of Liupu tea powder and 5 parts of Liupu tea powder, respectively putting the Liupu tea powder into a numbered clean beaker, and putting the Liupu tea powder into the beaker according to the proportion of tea and water of 1:10, 1:15, 1:20, 1:25 and 1:30 (g/ml).
Putting each beaker into an ultrasonic machine for ultrasonic treatment for 30min, wherein the ultrasonic power is 650W, the leaching temperature is 100 ℃, and sealing and heat preservation are carried out by using a preservative film.
And (4) preparing the tea cream according to the steps (4) to (6) in the early preparation after ultrasonic extraction.
As shown in FIG. 3, the extraction rate of the tea paste was increased at the stage of 1:10 to 1:20 by increasing the ratio of tea to water, and the yield reached the highest at the tea-water ratio of 1:20, and was about 33%. The ratio of the tea to the water is in the range, so that the Liupao tea paste can be dissolved out maximally, and when the ratio of the tea to the water is more than 1:20, the yield is not increased any more, but is slowly reduced. Thus, the ratios of tea to water of 1:15, 1:20, and 1:25 were taken as the three levels of the orthogonal experiment.
(2) Influence of ultrasonic time on tea cream yield
Weighing 20g of Liupao tea powder and 5 parts in total, respectively putting the Liupao tea powder into a numbered clean beaker, and adding the Liupao tea powder into the numbered clean beaker according to the ratio of 1: adding water into 10 g/ml tea, controlling the temperature to be constant to 100 ℃, putting into an ultrasonic machine, respectively performing ultrasonic treatment for 20 min, 30min, 40 min, 50min and 60min, wherein the ultrasonic power is 650W, and sealing the opening with a preservative film for heat preservation.
And (4) preparing the tea cream according to the steps (4) to (6) in the early preparation after ultrasonic extraction.
As shown in FIG. 4, the ultrasonic time is in direct proportion to the yield of the tea cream within the interval of 20-50 min; at 50min, the yield data of the tea cream reaches about 23 percent at the maximum. But after 50min between the ultrasonic treatment, the yield is reduced to some extent; the reason may be that the ultrasonic time is too long to cause the structural change of the effective components in the tea soup, so 40 min, 50min and 60min are taken as three levels of orthogonal experiments.
(3) Influence of extraction temperature on tea paste yield
Weighing 20g of Liupao tea powder and 5 parts in total, respectively putting the Liupao tea powder into a numbered clean beaker, and adding the Liupao tea powder into the numbered clean beaker according to the ratio of 1: adding water into 10 g/ml tea, controlling water temperature to 60, 70, 80, 90, 100 deg.C, placing into ultrasonic machine, ultrasonic treating at power of 650W for 30min, and sealing with preservative film.
And (4) preparing the tea cream according to the steps (4) to (6) in the early preparation after ultrasonic extraction.
As shown in FIG. 5, the extraction temperature is proportional to the yield of tea cream within the range of 60-90 deg.C; the yield of the tea cream is about 13 percent at 90 ℃. The reason may be that the temperature is too high, which causes the change of the effective components in the tea soup or the escape of water vapor; thus 80, 90, 100 ℃ were used as the three levels of the orthogonal experiment.
Third, orthogonal experiment and conclusion analysis of tea cream
1. Orthogonal experiment
According to the analysis of the single-factor experimental result of the tea cream, determining three factors of the yield of the tea cream as the tea water-material-liquid ratio (A), the ultrasonic time (B) and the leaching temperature (C); the results are shown in Table 5, which show the tea-water ratio in the factors affecting the yield of the tea pasteThe influence is large, the R value is 6.9308, the leaching temperature is minimum, the R value is 1.2640, and the extraction rate of the group 9 is the highest and can reach 22.99 percent. The optimization result obtained by the orthogonal test is thus A3B3C2A is 1:25, B is 60min, C is 90 ℃; the average yield was 22.13% when 3 replicates were run under these conditions.
TABLE 5 orthogonal experimental design and analysis results
2. Comparison of tea Polyphenol content
The tea polyphenol contents of the Liupu tea cream and Liupu tea are determined according to the steps in the experimental preparation, three groups of experiments are carried out to detect the absorbance and calculate the average value, and the tea polyphenol content is calculated according to the gallic acid standard curve equation in figure 2:
the results of tea polyphenol assay of Liupu tea and tea cream are shown in Table 6. Although a part of tea polyphenol is lost in the preparation of the tea paste, the tea paste is a concentrate of the tea soup, so that the tea polyphenol content of the tea paste is still higher than that of the tea soup, and the tea paste has more advantages than Liupao tea in terms of the efficacy and health care value of the tea polyphenol.
Table 6 detection results of Liupao tea soup and tea cream tea polyphenols
3. Comparison of caffeine content
The caffeine content of the Liupu tea cream and Liupu tea was determined according to the procedure in the experimental preparation, three sets of experiments were performed to detect absorbance and calculate the average value, and caffeine was measured according to the caffeine standard curve equation of FIG. 3 as shown in Table 7. The caffeine content of the tea paste is higher than that of the Liupu tea soup, and according to the average concentration of an experimental method, the average absorbance of 3g of Liupu tea is 0.315, the caffeine content is 3.35%, and the tea paste which is equivalent to the mass of 3g of Liupu tea is 7.66%.
TABLE 7 detection results of Liupao tea soup and tea extract caffeine
Claims (10)
1. The preparation method of the Liupu tea paste is characterized by comprising the following steps of:
(1) crushing: pulverizing folium Camelliae sinensis and sieving to obtain tea powder;
(2) leaching: soaking tea powder in water, and performing ultrasonic extraction to obtain an extract;
(3) and (3) filtering: filtering the leaching solution, removing tea powder, and taking filtrate;
(4) concentration: concentrating the filtrate to obtain crude product of tea paste;
(5) and (3) drying: drying the crude tea paste product until the weight is constant to obtain tea paste;
the tea is Liupao tea.
2. The preparation method of Liupu tea paste according to claim 1, which is characterized in that: in the step (1), the mesh number of the sieve is more than or equal to 50 meshes.
3. The preparation method of Liupu tea paste according to claim 1, which is characterized in that: removing the defective products in the tea before the step (1).
4. The preparation method of Liupu tea paste according to claim 1, which is characterized in that: the ratio of the tea powder to the water in the step (2) is 1g:15-25 ml.
5. The preparation method of Liupu tea paste according to claim 1, which is characterized in that: the ultrasonic leaching time in the step (2) is 40-60 min.
6. The preparation method of Liupu tea paste according to claim 1, which is characterized in that: the leaching temperature in the step (2) is 80-100 ℃.
7. The preparation method of Liupu tea paste according to claim 1, which is characterized in that: and (4) heating and concentrating, wherein the concentration temperature is lower than the leaching temperature.
8. The preparation method of Liupu tea paste according to claim 1, which is characterized in that: and (5) heating and drying, wherein the drying temperature is lower than the leaching temperature.
9. The preparation method of Liupu tea paste according to claim 8, characterized by comprising the following steps: and the step (5) is drying at a constant temperature, wherein the drying temperature is 48 ℃.
10. A preparation method of Liupu tea paste according to any one of claims 1-9, wherein: in the step (2), the proportion of tea powder and water is 1g to 25 ml; the ultrasonic extraction time is 60 min; the leaching temperature was 90 ℃.
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