CN112314758A - Ginger-flavored instant golden flower dark tea and preparation method thereof - Google Patents
Ginger-flavored instant golden flower dark tea and preparation method thereof Download PDFInfo
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- WTEVQBCEXWBHNA-JXMROGBWSA-N geranial Chemical compound CC(C)=CCC\C(C)=C\C=O WTEVQBCEXWBHNA-JXMROGBWSA-N 0.000 description 1
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- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses an instant golden flower dark tea with a ginger flavor and a preparation method thereof, wherein the instant golden flower dark tea comprises the following components in parts by mass: 70-90 parts of instant golden flower poria cocos tea and 10-30 parts of ginger extract; the ginger extract is in solid particulate form. The ginger-flavored instant golden flower dark tea comprises instant golden flower Fu tea and a ginger extract, is convenient and portable, is suitable for modern and rapid daily life, and solves the problem that the traditional dark tea product is inconvenient to drink. The ginger and the dark tea are fused, the dark tea integrates the spicy taste of the ginger, so that the spicy fragrance of the ginger is prominent, and the ginger also improves the astringent taste of the original instant dark tea and is accompanied by the fragrance of caramel. The wind-expelling and cold-dispelling effects of the ginger and the stomach-warming effect of the dark green tea are organically combined, and the ginger and the dark green tea are synergistic, so that the effect is better. The ginger-flavored instant golden flower dark tea is convenient to store and suitable for batch production, is easy to dissolve in water, is convenient to drink, and effectively plays a health care function.
Description
Technical Field
The invention relates to the field of dark green tea, and particularly relates to ginger-flavored instant golden flower dark green tea. In addition, the invention also relates to a preparation method of the ginger-flavored instant golden flower dark tea.
Background
The dark tea as a health beverage is rich in minerals, caffeine, vitamins, amino acids, phospholipids, tea polysaccharide, catechin, theaflavin, thearubigin, theanine, tea polysaccharide and other substances, has the effects of helping digestion and greasiness, reducing fat and weight, resisting oxidation, reducing blood pressure, softening blood vessels, delaying senescence, sterilizing and diminishing inflammation and the like, and is increasingly popular with people.
The spicy seasoning indispensable to ginger life can not only make the cuisine more delicious, but also has the attribute of health preservation. The traditional ginger or dried ginger is directly brewed with boiled water, but the nutrient components in the ginger cannot be fully and effectively released, and most of the nutrient components remain in the ginger residue and are wasted.
The instant black tea is more and more popular with people because of the convenience of brewing and the adaptability to the needs of modern fast-paced life. The existing instant dark tea preparation methods are various, but the common problems are as follows: firstly, in the instant tea processing and extracting process, the fragrance of tea is volatilized, so that the instant tea loses the fragrance of original tea, secondly, the instant tea is single in taste and efficacy by taking single raw dark green tea as a raw material, and the product can not meet the requirements of the existing population.
Disclosure of Invention
The invention provides ginger-flavored instant golden flower dark green tea and a preparation method thereof, and aims to solve the technical problems that the existing instant dark green tea is single in taste and efficacy and cannot meet the requirements of the existing people.
The technical scheme adopted by the invention is as follows:
the ginger-flavored instant golden flower dark tea comprises the following components in parts by mass: 70-90 parts of instant golden flower poria cocos tea and 10-30 parts of ginger extract; the ginger extract is in solid particulate form.
Further, the composition comprises the following components in parts by mass: 85 parts of instant golden flower poria cocos tea and 15 parts of ginger extract.
According to another aspect of the invention, the preparation method of the ginger-flavored instant golden flower dark tea is further provided, and comprises the following steps:
s1, preparing the instant golden flower Fu tea, which comprises the following steps:
s11, preparing golden flower Fu tea;
s12, extraction: extracting the camellia chrysantha Fu tea and water in a weight ratio of 1: 9-21 in an extraction tank for 2-3 times, and cooling;
s13, filtering: filtering with a disk centrifuge to remove residue, and filtering the centrifugate with a 10 μm fine filter;
s14, enzyme auxiliary extraction: carrying out enzymolysis auxiliary extraction on the adopted compound enzyme, wherein the adding amount of the compound enzyme is 0.5-0.8 percent of the weight of the golden flower Fu tea, the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 30-60 min;
s15, concentration: firstly, concentrating to 13-15 Brix by adopting an RO membrane, then concentrating by adopting a centrifugal membrane to 30-35 Brix to obtain a concentrated solution;
s16, sterilization: carrying out UHT sterilization on the concentrated solution, wherein the sterilization temperature is 120-124 ℃;
s17, drying: feeding the sterilized feed liquid into a material tank of a drying centrifugal tower, filtering by using a filter bag of 200 meshes, and spraying the air into the drying tower at the temperature of 160-190 ℃ and the air exhaust temperature of more than 75 ℃;
s18, granulating: adding dry powder into a one-step granulator, using 20 kg-40 kg of concentrated solution as an adhesive, wherein the addition amount of the adhesive is 40% -80% of the mass of the dry powder, adjusting the pressure of compressed air to be 0.2 MPa-0.3 MPa of spray, 0.1 MPa-0.2 MPa of spray, 70-90 r/min of the rotation speed of a peristaltic pump, controlling the temperature to be less than 80 ℃, and granulating for 50 min-90 min to obtain instant golden flower poria cocos tea for later use;
s2, preparing the ginger extract, which comprises the following steps:
s21, removing dust and impurities from ginger, and crushing;
s22, extraction: adding water into the crushed ginger to extract for 10 to 15 hours, wherein 2 to 4L of water is added into each kilogram of ginger, and the extraction temperature is 70 to 80 ℃;
s23, concentration: concentrating the extracting solution to 20-30% of the original volume to obtain a concentrated extract;
s24, drying: vacuum drying or freeze drying the concentrated extract, crushing and sieving to obtain rhizoma Zingiberis recens extract;
s3, mixing the instant golden flower dark green tea prepared in the step S1 with the ginger extract prepared in the step S2 to obtain the ginger-flavored instant golden flower dark green tea.
Furthermore, the ginger is Yunnan Xiaohuangjiang.
Further, in the step S24, a 100-200 mesh sieve is adopted for sieving.
Further, in the step S22, water extraction is performed for 2-3 times, and the extracting solutions are combined and then concentrated.
Further, the preparation of fu tea in step S11 includes the following steps:
a. selecting and matching black tea raw materials: 70-90% of raw dark green tea and 10-30% of tea stalk;
b. screening and processing: processing the black tea raw material in a copying workshop, and screening the black tea raw material by a 50-80-mesh sieve;
c. steaming and piling: spraying water or black tea juice on the screened and processed black tea, uniformly stirring, steaming for 6-8 s until the water content reaches 23-25%, performing pile fermentation for 1.5-3 h, wherein the pile height is 1.5-2.5 m, and the temperature in the pile is 50-80 ℃;
d. pressing and shaping: forming the dark tea after pile fermentation by machine pressing or hand building;
e. and (3) drying the hair: and (3) allowing the molded tea to enter a drying room for flowering, controlling the temperature to be 25-28 ℃ and the time to be 11-13 days, drying after flowering, controlling the temperature to be within 65 ℃, drying until the water content is lower than 10%, and cooling for later use.
Furthermore, 85% of raw dark green tea and 15% of tea stalks.
Further, the black tea juice can be decocted by adopting tea fruits and filtered to obtain tea juice; the pile height of the pile fermentation is 2 m.
Further, the complex enzyme adopts at least two of protease, pectinase and cellulase.
The invention has the following beneficial effects:
the ginger-flavored instant golden flower dark tea comprises instant golden flower Fu tea and a ginger extract, wherein the ginger extract is in a solid granular shape. The ginger-flavored instant golden flower dark tea is convenient and portable, is suitable for modern and rapid daily life, and solves the problem that the traditional dark tea product is inconvenient to drink. The ginger and the dark tea are fused, the dark tea integrates the spicy taste of the ginger, so that the spicy fragrance of the ginger is prominent, and the ginger also improves the astringent taste of the original instant dark tea and is accompanied by the fragrance of caramel. The wind-expelling and cold-dispelling effects of the ginger and the stomach-warming effect of the dark green tea are organically combined, and the ginger and the dark green tea are synergistic, so that the effect is better. The ginger-flavored instant golden flower dark tea is convenient to store and suitable for batch production, is easy to dissolve in water, is convenient to drink, and effectively plays a health care function.
In addition to the objects, features and advantages described above, other objects, features and advantages of the present invention are also provided. The present invention will be described in further detail.
Detailed Description
It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict. The present invention will be described in detail with reference to examples.
The preferred embodiment of the invention provides ginger-flavored instant golden flower dark tea which comprises the following components in parts by mass: 70-90 parts of instant golden flower poria cocos tea and 10-30 parts of ginger extract; the ginger extract is in solid particulate form.
The ginger-flavored instant golden flower dark tea comprises instant golden flower Fu tea and a ginger extract, wherein the ginger extract is in a solid granular shape. The ginger-flavored instant golden flower dark tea is convenient and portable, is suitable for modern and rapid daily life, and solves the problem that the traditional dark tea product is inconvenient to drink. The ginger and the dark tea are fused, the dark tea integrates the spicy taste of the ginger, so that the spicy fragrance of the ginger is prominent, and the ginger also improves the astringent taste of the original instant dark tea and is accompanied by the fragrance of caramel. The wind-expelling and cold-dispelling effects of the ginger and the stomach-warming effect of the dark green tea are organically combined, and the ginger and the dark green tea are synergistic, so that the effect is better. The ginger-flavored instant golden flower dark tea is convenient to store and suitable for batch production, is easy to dissolve in water, is convenient to drink, and effectively plays a health care function.
The ginger is warm in nature, and the contained gingerol and the gingerol can stimulate gastrointestinal mucosa, cause the gastrointestinal tract to be congested and enhance the digestion capability, and can effectively treat abdominal distension, abdominal pain, diarrhea, vomiting and the like caused by too much cold and cool food.
Preferably, the composition comprises the following components in parts by mass: 85 parts of instant golden flower poria cocos tea and 15 parts of ginger extract.
According to another aspect of the invention, the preparation method of the ginger-flavored instant golden flower dark tea is further provided, and comprises the following steps:
s1, preparing the instant golden flower Fu tea, which comprises the following steps:
s11, preparing golden flower Fu tea;
s12, extraction: extracting the camellia chrysantha Fu tea and water in a weight ratio of 1: 9-21 in an extraction tank for 2-3 times, and cooling;
s13, filtering: filtering with a disk centrifuge to remove residue, and filtering the centrifugate with a 10 μm fine filter;
s14, enzyme auxiliary extraction: carrying out enzymolysis auxiliary extraction on the adopted compound enzyme, wherein the adding amount of the compound enzyme is 0.5-0.8 percent of the weight of the golden flower Fu tea, the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 30-60 min;
s15, concentration: firstly, concentrating to 13-15 Brix by adopting an RO membrane, then concentrating by adopting a centrifugal membrane to 30-35 Brix to obtain a concentrated solution;
s16, sterilization: carrying out UHT sterilization on the concentrated solution, wherein the sterilization temperature is 120-124 ℃;
s17, drying: feeding the sterilized feed liquid into a material tank of a drying centrifugal tower, filtering by using a filter bag of 200 meshes, and spraying the air into the drying tower at the temperature of 160-190 ℃ and the air exhaust temperature of more than 75 ℃;
s18, granulating: adding dry powder into a one-step granulator, using 20 kg-40 kg of concentrated solution as an adhesive, wherein the addition amount of the adhesive is 40% -80% of the mass of the dry powder, adjusting the pressure of compressed air to be 0.2 MPa-0.3 MPa of spray, 0.1 MPa-0.2 MPa of spray, 70-90 r/min of the rotation speed of a peristaltic pump, controlling the temperature to be less than 80 ℃, and granulating for 50 min-90 min to obtain instant golden flower poria cocos tea for later use;
s2, preparing the ginger extract, which comprises the following steps:
s21, removing dust and impurities from ginger, and crushing;
s22, extraction: adding water into the crushed ginger to extract for 10 to 15 hours, wherein 2 to 4L of water is added into each kilogram of ginger, and the extraction temperature is 70 to 80 ℃;
s23, concentration: concentrating the extracting solution to 20-30% of the original volume to obtain a concentrated extract;
s24, drying: vacuum drying or freeze drying the concentrated extract, crushing and sieving to obtain rhizoma Zingiberis recens extract;
s3, mixing the instant golden flower dark green tea prepared in the step S1 with the ginger extract prepared in the step S2 to obtain the ginger-flavored instant golden flower dark green tea.
The preparation method of the ginger-flavored instant golden flower dark tea comprises the steps of preparing the golden flower dark tea into the instant golden flower dark tea, preparing ginger into a ginger extract, and mixing the two solid particles to obtain the ginger-flavored instant golden flower dark tea. According to the preparation method of the ginger-flavored instant golden flower dark green tea, the ginger and the golden flower Fu tea are not extracted, concentrated and granulated together in a conventional manner, but are respectively prepared into semi-finished products and then mixed, and a large number of experiments in the early stage prove that the mixed preparation of the raw materials of the ginger and the golden flower Fu tea can cause the loss of a large number of volatile substances of the ginger, the astringent taste of the dark green tea cannot be improved, the loss of nutrient substances of the ginger can be caused, and the effect of the ginger cannot be really exerted.
In this embodiment, the ginger is Yunnan Xiaohuangjiang. Yunnan Xiaohuangjiang mainly contains oily volatile matters such as gingerol, zingiberene, shogaene, phellandrene, citral, aromatic oil and the like, and also contains gingerol, vitamins, gingerol, resin, starch, fiber and a small amount of mineral substances.
In this embodiment, the screen in step S24 is screened by a 100-200 mesh screen. Preferably, the sieving in step S24 is performed by using a 200-mesh sieve. And crushing and sieving the dried ginger to ensure that the particle size of the crushed ginger extract is the same as or similar to that of the instant golden flower Fu tea so as to be convenient for uniformly mixing the crushed ginger extract and the instant golden flower Fu tea.
In this embodiment, the extraction in step S22 is performed by 2-3 times of water extraction, and the extract is combined and then concentrated.
In this embodiment, the preparation of the fu tea in the step S11 includes the following steps:
a. selecting and matching black tea raw materials: 70-90% of raw dark green tea and 10-30% of tea stalk;
b. screening and processing: processing the black tea raw material in a copying workshop, and screening the black tea raw material by a 50-80-mesh sieve;
c. steaming and piling: spraying water or black tea juice on the screened and processed black tea, uniformly stirring, steaming for 6-8 s until the water content reaches 23-25%, performing pile fermentation for 1.5-3 h, wherein the pile height is 1.5-2.5 m, and the temperature in the pile is 50-80 ℃;
d. pressing and shaping: forming the dark tea after pile fermentation by machine pressing or hand building;
e. and (3) drying the hair: and (3) allowing the molded tea to enter a drying room for flowering, controlling the temperature to be 25-28 ℃ and the time to be 11-13 days, drying after flowering, controlling the temperature to be within 65 ℃, drying until the water content is lower than 10%, and cooling for later use.
In the embodiment, the raw dark green tea is 85 percent, and the tea stalk is 15 percent.
In the embodiment, the black tea juice can be prepared by decocting and filtering tea fruits to obtain tea juice; the pile height of the pile fermentation is 2 m.
In this embodiment, the complex enzyme is at least two of protease, pectinase, and cellulase.
Examples
Example 1
The ginger-flavored instant golden flower dark tea comprises the following components in parts by mass: 85 parts of instant golden flower poria cocos tea, 15 parts of ginger extract and solid granular ginger extract.
The preparation method of the ginger-flavored instant golden flower dark tea comprises the following steps:
s1, preparing the instant golden flower Fu tea, which comprises the following steps:
s11, preparing golden flower Fu tea: a. selecting and matching black tea raw materials: 80% of raw dark green tea and 20% of tender tea stems; b. screening and processing: processing the raw material of the dark tea in a copying workshop, and screening the processed raw material of the dark tea by a 50-mesh sieve; c. steaming and piling: spraying sun water on the screened and processed dark tea, uniformly stirring, steaming for 7s until the moisture content reaches 25%, performing pile fermentation, wherein the pile fermentation time is 2h, the pile height is 1.8m, and the temperature in the pile is 70 ℃; d. pressing and shaping: forming the dark tea after the pile fermentation by machine pressing, wherein the shape is 350 multiplied by 185 multiplied by 90mm (3.5 kg); e. and (3) drying the hair: putting the molded tea into a drying room for flowering, controlling the room temperature at 26 ℃ for 7 days in the early stage, controlling the room temperature at 28 ℃ for 4 days in the later stage, drying after flowering, wherein the drying period is 8 days, heating to 1 ℃ every 10 hours, controlling the temperature within 65 ℃, drying until the water content is lower than 10%, and cooling for later use;
s12, extraction: extracting the golden flower Fu tea and the water in a weight ratio of 1: 12 in an extraction tank for 3 times, and cooling;
s13, filtering: filtering with a disk centrifuge to remove residue, and filtering the centrifugate with a 10 μm fine filter;
s14, enzyme auxiliary extraction: performing enzymolysis auxiliary extraction on the adopted complex enzyme, wherein the complex enzyme adopts protease, pectinase and cellulase, the mass ratio of the protease to the pectinase to the cellulase is 1: 0.6, the addition amount of the complex enzyme is 0.7 percent of the weight of the golden flower Fu tea, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 50 min;
s15, concentration: firstly, concentrating to 115Brix by adopting an RO membrane, then concentrating to 35Brix by adopting a centrifugal membrane to obtain a concentrated solution;
s16, sterilization: sterilizing the concentrated solution by UHT at 122 deg.C;
s17, drying: feeding the sterilized feed liquid into a material tank of a drying centrifugal tower, filtering by using a filter bag of 200 meshes, and spraying air into the drying tower at the air inlet temperature of 180 ℃ and the air exhaust temperature of more than 75 ℃;
s18, granulating: adding 50kg of dry powder into a one-step granulator, using 30kg of concentrated solution as an adhesive, adjusting the pressure of compressed air to be 0.3MPa of spraying pressure and 0.2MPa of spraying pressure, controlling the rotating speed of a peristaltic pump to be 80 r/min, controlling the temperature to be lower than 80 ℃, and granulating for 70min to obtain instant golden flower Fu tea for later use;
s2, preparing the ginger extract, which comprises the following steps:
s21, removing dust and impurities from ginger, and crushing;
s22, extraction: extracting crushed ginger with water at 70 deg.C for 12 hr, wherein 3L of water is added per kilogram of ginger;
s23, concentration: concentrating the extracting solution to 20% of the original volume to obtain a concentrated extract;
s24, drying: vacuum drying or freeze drying the concentrated extract, crushing, and sieving with 200 mesh sieve to obtain rhizoma Zingiberis recens extract;
s3, mixing the instant golden flower dark green tea prepared in the step S1 with the ginger extract prepared in the step S2 to obtain the ginger-flavored instant golden flower dark green tea.
Example 2
The ginger-flavored instant golden flower dark tea comprises the following components in parts by mass: 80 parts of instant golden flower poria cocos tea, 20 parts of ginger extract and solid granular ginger extract.
The preparation method of the ginger-flavored instant golden flower dark tea comprises the following steps:
s1, preparing the instant golden flower Fu tea, which comprises the following steps:
s11, preparing golden flower Fu tea: a. selecting and matching black tea raw materials: 85% of raw dark green tea and 15% of tender tea stems; b. screening and processing: processing the raw material of the dark tea in a copying workshop, and screening the processed raw material of the dark tea by a 80-mesh sieve; c. steaming and piling: spraying dark tea juice on the screened and processed dark tea, uniformly stirring, steaming for 7s until the moisture content reaches 25%, performing pile fermentation, wherein the pile fermentation time is 3h, the pile height is 1.5m, and the temperature in the pile is 70 ℃; d. pressing and shaping: forming the dark tea after the pile fermentation by machine pressing, wherein the shape is 350 multiplied by 185 multiplied by 90mm (3.5 kg); e. and (3) drying the hair: putting the molded tea into a drying room for flowering, controlling the room temperature at 25 ℃ for 7 days in the early stage, controlling the room temperature at 28 ℃ for 5 days in the later stage, drying after flowering, wherein the drying period is 8 days, heating to 1 ℃ every 10 hours, controlling the temperature within 65 ℃, drying until the water content is lower than 10%, and cooling for later use;
s12, extraction: extracting the golden flower Fu tea and the water in a weight ratio of 1: 10 in an extraction tank for 3 times, and cooling;
s13, filtering: filtering with a disk centrifuge to remove residue, and filtering the centrifugate with a 10 μm fine filter;
s14, enzyme auxiliary extraction: performing enzymolysis auxiliary extraction on the adopted complex enzyme, wherein the complex enzyme adopts protease, pectinase and cellulase, the mass ratio of the protease to the pectinase to the cellulase is 1: 0.6: 0.4, the addition amount of the complex enzyme is 0.8 percent of the weight of the golden flower poria cocos tea, the enzymolysis temperature is 50 ℃, and the enzymolysis time is 40 min;
s15, concentration: firstly, concentrating to 115Brix by adopting an RO membrane, then concentrating to 35Brix by adopting a centrifugal membrane to obtain a concentrated solution;
s16, sterilization: sterilizing the concentrated solution by UHT at 120 deg.C;
s17, drying: feeding the sterilized feed liquid into a material tank of a drying centrifugal tower, filtering by using a filter bag of 200 meshes, and spraying air into the drying tower at the air inlet temperature of 180 ℃ and the air exhaust temperature of more than 75 ℃;
s18, granulating: adding 50kg of dry powder into a one-step granulator, using 30kg of concentrated solution as an adhesive, adjusting the pressure of compressed air to be 0.2MPa of spraying pressure and 0.1MPa of spraying pressure, controlling the rotating speed of a peristaltic pump to be 70 r/min, controlling the temperature to be less than 80 ℃, and granulating for 70min to obtain instant golden flower Fu tea for later use;
s2, preparing the ginger extract, which comprises the following steps:
s21, removing dust and impurities from ginger, and crushing;
s22, extraction: extracting crushed ginger with water at 70 deg.C for 12 hr, wherein 3L of water is added per kilogram of ginger;
s23, concentration: concentrating the extracting solution to 20% of the original volume to obtain a concentrated extract;
s24, drying: vacuum drying or freeze drying the concentrated extract, crushing and sieving to obtain rhizoma Zingiberis recens extract;
s3, mixing the instant golden flower dark green tea prepared in the step S1 with the ginger extract prepared in the step S2 to obtain the ginger-flavored instant golden flower dark green tea.
Comparative example 1
Instant dark tea
Sensory performance evaluation was performed on the ginger-flavored instant golden flower dark tea of examples 1 and 2 and the instant dark tea of comparative example 1 with reference to GB/T23776-2018. The method specifically comprises the following steps: selecting 40 professional tea field evaluation personnel, and performing sensory evaluation on the appearance and the inner quality of the Tianjian tea, wherein the appearance is divided into 4 indexes of shape, whole breakage, purity and color; the inner quality is divided into 4 indexes of aroma, taste, liquor color and leaf bottom. And selecting standard tea leaves for comparison in sensory evaluation, and adopting a seven-grade evaluation method.
Seven-level system examination and evaluation method of table 1
TABLE 2 sensory evaluation results
The ginger-flavored instant golden flower dark tea obtained in the embodiments 1 and 2 is mellow in fragrance, has a delicate spicy fragrance, is sweet in tea taste, has the effects of expelling wind and removing cold of ginger and warming the stomach of dark tea, and has a good market application prospect.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (10)
1. An instant golden flower dark tea with ginger flavor is characterized in that,
comprises the following components in parts by mass: 70-90 parts of instant golden flower poria cocos tea and 10-30 parts of ginger extract;
the ginger extract is in solid granular form.
2. The ginger-flavored instant golden flower dark tea as claimed in claim 1,
comprises the following components in parts by mass: 85 parts of instant golden flower poria cocos tea and 15 parts of ginger extract.
3. A preparation method of ginger-flavored instant golden flower dark tea is characterized by comprising the following steps:
s1, preparing the instant golden flower Fu tea, which comprises the following steps:
s11, preparing golden flower Fu tea;
s12, extraction: extracting the camellia chrysantha Fu tea and water in a weight ratio of 1: 9-21 in an extraction tank for 2-3 times, and cooling;
s13, filtering: filtering with a disk centrifuge to remove residue, and filtering the centrifugate with a 10 μm fine filter;
s14, enzyme auxiliary extraction: carrying out enzymolysis auxiliary extraction on the adopted compound enzyme, wherein the adding amount of the compound enzyme is 0.5-0.8 percent of the weight of the golden flower Fu tea, the enzymolysis temperature is 40-60 ℃, and the enzymolysis time is 30-60 min;
s15, concentration: firstly, concentrating to 13-15 Brix by adopting an RO membrane, then concentrating by adopting a centrifugal membrane to 30-35 Brix to obtain a concentrated solution;
s16, sterilization: carrying out UHT sterilization on the concentrated solution, wherein the sterilization temperature is 120-124 ℃;
s17, drying: feeding the sterilized feed liquid into a material tank of a drying centrifugal tower, filtering by using a filter bag of 200 meshes, and spraying the air into the drying tower at the temperature of 160-190 ℃ and the air exhaust temperature of more than 75 ℃;
s18, granulating: adding dry powder into a one-step granulator, using concentrated solution as an adhesive, wherein the addition amount of the adhesive is 40-80% of the mass of the dry powder, adjusting the pressure of compressed air to be 0.2-0.3 MPa of spray, 0.1-0.2 MPa of spray, 70-90 revolutions per minute of a peristaltic pump, controlling the temperature to be less than 80 ℃ and the granulation time to be 50-90 min, and obtaining instant golden flower Fu tea for later use;
s2, preparing the ginger extract, which comprises the following steps:
s21, removing dust and impurities from ginger, and crushing;
s22, extraction: adding water into the crushed ginger to extract for 10 to 15 hours, wherein 2 to 4L of water is added into each kilogram of ginger, and the extraction temperature is 70 to 80 ℃;
s23, concentration: concentrating the extracting solution to 20-30% of the original volume to obtain a concentrated extract;
s24, drying: vacuum drying or freeze drying the concentrated extract, crushing and sieving to obtain rhizoma Zingiberis recens extract;
s3, mixing the instant golden flower dark green tea prepared in the step S1 with the ginger extract prepared in the step S2 to obtain the ginger-flavored instant golden flower dark green tea.
4. The preparation method of the ginger-flavored instant golden flower dark tea as claimed in claim 3,
the rhizoma Zingiberis recens is Yunnan Xiaohuangjiang.
5. The preparation method of the ginger-flavored instant golden flower dark tea as claimed in claim 3,
in the step S24, a 100-200 mesh sieve is adopted for sieving.
6. The preparation method of the ginger-flavored instant golden flower dark tea as claimed in claim 3,
in the step S22, water extraction is performed for 2-3 times, and the extracting solutions are combined and then concentrated.
7. The preparation method of the ginger-flavored instant golden flower dark tea as claimed in claim 3,
the preparation of the Fu tea in the step S11 comprises the following steps:
a. selecting and matching black tea raw materials: 70-90% of raw dark green tea and 10-30% of tea stalk;
b. screening and processing: processing the black tea raw material in a copying workshop, and screening the black tea raw material by a 50-80-mesh sieve;
c. steaming and piling: spraying water or black tea juice on the screened and processed black tea, uniformly stirring, steaming for 6-8 s until the water content reaches 23-25%, performing pile fermentation for 1.5-3 h, wherein the pile height is 1.5-2.5 m, and the temperature in the pile is 50-80 ℃;
d. pressing and shaping: forming the dark tea after pile fermentation by machine pressing or hand building;
e. and (3) drying the hair: and (3) allowing the molded tea to enter a drying room for flowering, controlling the temperature to be 25-28 ℃ and the time to be 11-13 days, drying after flowering, controlling the temperature to be within 65 ℃, drying until the water content is lower than 10%, and cooling for later use.
8. The preparation method of the ginger-flavored instant golden flower dark tea as claimed in claim 7,
85% of raw dark green tea and 15% of tea stalk.
9. The preparation method of the ginger-flavored instant golden flower dark tea as claimed in claim 7,
the black tea juice can be decocted by adopting tea fruits and filtered to obtain tea juice;
the pile height of the pile fermentation is 2 m.
10. The preparation method of the ginger-flavored instant golden flower dark tea as claimed in claim 3,
the compound enzyme adopts at least two of protease, pectinase and cellulase.
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| CN102696811A (en) * | 2011-12-02 | 2012-10-03 | 湖南梅山黑茶有限公司 | Preparation method of instant black tea |
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| CN106172974A (en) * | 2016-07-08 | 2016-12-07 | 湖南利源隆茶业有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN108703229A (en) * | 2018-06-06 | 2018-10-26 | 安化县雪峰溪茶业有限公司 | Black tea preparation method containing Camellia nitidissima and the black tea containing Camellia nitidissima |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102696811A (en) * | 2011-12-02 | 2012-10-03 | 湖南梅山黑茶有限公司 | Preparation method of instant black tea |
| CN103859092A (en) * | 2014-03-27 | 2014-06-18 | 湖南省天然药物研究所有限公司 | Instant ginger garlic tea and preparation method thereof |
| CN106172974A (en) * | 2016-07-08 | 2016-12-07 | 湖南利源隆茶业有限责任公司 | A kind of ginger tea and preparation method thereof |
| CN108703229A (en) * | 2018-06-06 | 2018-10-26 | 安化县雪峰溪茶业有限公司 | Black tea preparation method containing Camellia nitidissima and the black tea containing Camellia nitidissima |
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