CN113812489A - Preparation method of mint Liupao tea paste - Google Patents
Preparation method of mint Liupao tea paste Download PDFInfo
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- CN113812489A CN113812489A CN202111078099.3A CN202111078099A CN113812489A CN 113812489 A CN113812489 A CN 113812489A CN 202111078099 A CN202111078099 A CN 202111078099A CN 113812489 A CN113812489 A CN 113812489A
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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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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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
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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
- A23F3/225—Drying or concentrating tea extract by evaporation, e.g. drying in thin layers, foam drying
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Abstract
The invention discloses a preparation method of mint Liupao tea paste, which belongs to the technical field of tea processing, wherein the tea paste prepared by the method is good and stable in forming property, and the brewed tea soup is good in smell and taste; the preparation method comprises the following preparation steps: (1) selecting high-quality Liupu tea leaves, mint, dried orange peel, honey and sweet osmanthus, respectively crushing the Liupu tea leaves, the mint and the dried orange peel, and sieving to obtain Liupu tea powder, mint powder and dried orange peel powder for later use; (2) weighing Liupao tea powder, adding the Liupao tea powder into boiled water for soaking, and performing ultrasonic-assisted extraction and filtration to obtain a Liupao tea primary extract; (3) evaporating and concentrating the initial Liupao tea extract obtained in the step (2) to obtain a concentrated extract; (4) adding tangerine peel powder and mint powder into the concentrated extract obtained in the step (3) according to a certain proportion, stirring, adding honey, and stirring to obtain a mint Liupao tea concentrated solution; (5) and (4) concentrating the concentrated solution obtained in the step (4) again, cooling, spraying sweet osmanthus, and air-drying and forming to obtain the osmanthus fragrans flower tea.
Description
Technical Field
The invention relates to the technical field of tea processing, in particular to a preparation method of mint Liupao tea paste.
Background
The Liupu tea is a black tea which belongs to the long history and is mainly produced in the Wuzhou area in Guangxi, the tea character of the fermented Liupu tea is softer, the Liupu tea is famous for four characters of red, thick, old and mellow, the Liupu tea is like the fragrance of areca, the taste is mellow and sweet, and the Liupu tea has the effects of relaxing bowel, reducing blood pressure and cholesterol, warming stomach and nourishing stomach. The Liupu tea active ingredients comprise catechins, theanine, tea polyphenol, D-carotene, soluble sugar, total flavonoids, caffeine and the like.
Deep processing and refining of Liupu tea are not studied much so far, the existing Liupu tea extraction process is generally to extract the Liupu tea after soaking into tea powder or tea cream, but the tea powder or tea cream has low mouthfeel reduction degree and active ingredient (such as caffeine) retention degree on Liupu tea, and cannot be placed for a long time, so that the development of the Liupu tea deep processing industry is influenced. Furthermore, people can strongly stimulate the digestive tract and gastrointestinal wall of a human body after drinking the beverage with the excessive caffeine content for a long time, and the long-time drinking of a large dose can cause the human body to seriously depend on the caffeine and damage the functions of human organs. How to better extract the effective components of the Liupao tea, the original tea flavor and the effective components of the brewed and recovered tea soup can be kept as much as possible, the content of caffeine is controlled, the Liupao tea can be drunk for a long time, meanwhile, the Liupao tea can be reasonably prepared and combined with other raw materials to form a better health-care effect, and the prepared finished product can be stored for a longer time and becomes a new direction for further processing and development of the Liupao tea.
Disclosure of Invention
The invention aims to provide a preparation method of mint Liupao tea paste, the tea paste prepared by the method is good and stable in paste forming property, and the brewed tea soup is good in smell and taste.
The technical scheme of the invention is as follows:
a preparation method of mint Liupu tea paste comprises the following preparation steps:
(1) selecting high-quality Liupu tea leaves, mint, dried orange peel, honey and sweet osmanthus, respectively crushing the Liupu tea leaves, the mint and the dried orange peel, and sieving to obtain Liupu tea powder, mint powder and dried orange peel powder for later use;
(2) weighing Liupao tea powder, adding the Liupao tea powder into boiled water for soaking, and performing ultrasonic-assisted extraction and filtration to obtain a Liupao tea primary extract;
(3) evaporating and concentrating the initial Liupao tea extract obtained in the step (2) to obtain a concentrated extract;
(4) adding tangerine peel powder and mint powder into the concentrated extract obtained in the step (3) according to a certain proportion, stirring, adding honey, and stirring to obtain a mint Liupao tea concentrated solution;
(5) and (4) concentrating the concentrated solution obtained in the step (4) again, cooling, spraying sweet osmanthus, and air-drying and forming to obtain the osmanthus fragrans flower tea.
Further, in the step (1), the selected Liupao tea leaves are placed into a wall breaking machine to be crushed and then screened by a 80-mesh sieve, the selected mint leaves are placed into the wall breaking machine to be crushed and then screened by a 100-mesh sieve, and the selected dried orange peel is placed into a crusher to be crushed and then screened by the 100-mesh sieve.
Further, in the step (2), the Liupu tea powder is added into boiled water at the temperature of 95 ℃ and soaked for 10-12 hours, and the weight ratio of the Liupu tea powder to the boiled water is 1: 20, the temperature of the tea soup is lower than 50 ℃ when ultrasonic-assisted extraction is used, and the extraction time is 25 min.
Further, in the step (3), the obtained concentrated extract is a fluid paste.
Further, in the step (4), the weight ratio of the added tangerine peel powder, mint powder, honey and Liupu tea powder is 1.2: 0.8: 2.5: 10.
further, in the step (5), the weight ratio of the sprinkled sweet osmanthus to the Liupu tea powder is 1: 10.
compared with the prior art, the invention has the beneficial effects that:
according to the preparation method of the mint Liupu tea paste, Liupu tea leaves, mint, dried orange peel, honey and sweet osmanthus are selected, Liupu tea powder is soaked, extracted and concentrated to obtain a concentrated extracting solution, then tangerine peel powder, mint powder and honey are added into the concentrated extracting solution, sweet osmanthus is scattered after the concentrated extracting solution is concentrated and cooled again to obtain the tea paste, the Liupu tea, the mint and the dried orange peel are prepared according to a reasonable proportion, auxiliary seasoning channels and smells of the honey and the sweet osmanthus are added, the prepared tea paste is better in forming property and more stable, and the taste and the smell of tea soup obtained by brewing are better.
Detailed Description
The technical solution of the present invention will be described in further detail with reference to the following embodiments, but the present invention is not limited thereto.
A preparation method of mint Liupu tea paste comprises the following preparation steps:
(1) selecting high-quality Liupu tea leaves, mint, dried orange peel, honey and sweet osmanthus, respectively crushing the Liupu tea leaves, the mint and the dried orange peel, and sieving to obtain Liupu tea powder, mint powder and dried orange peel powder for later use. Wherein the selected herba Menthae is dried folium Menthae.
Wherein, the selected Liupao tea leaves are put into a wall breaking machine to be crushed and then screened by a 80-mesh sieve. The particle size of the auxiliary materials can directly influence the forming of the tea paste, so the auxiliary materials also need to be screened and purified to ensure the formation of the final paste. And (3) putting the selected mint into a wall breaking machine for crushing, and then sieving the mint with a 100-mesh sieve, and putting the selected dried orange peel into a crusher for crushing, and then sieving the dried orange peel with the 100-mesh sieve.
(2) Weighing Liupao tea powder, adding boiled water for soaking, and performing ultrasonic-assisted extraction and filtration to obtain a Liupao tea primary extract.
The Liupu tea powder is added into boiled water at the temperature of 95 ℃ and soaked for 10-12 hours, and the weight ratio of the Liupu tea powder to the boiled water is 1: 20.
in order to achieve the maximum separating effect of the Liupu tea leaves, the Liupu tea powder is soaked in boiled water at different temperatures and observed, and the optimal soaking temperature is found. The Liupu tea powder of 40g is averagely divided into four parts, and the four parts are respectively put into boiled water with different water temperatures for soaking for 10 hours, and the soaking effect is recorded as shown in the table 1.
TABLE 1 tea infusion temperature results
From table 1, the Liupu tea powder soaked in 95 ℃ boiled water can be used for obtaining rich tea soup substances with the best separation effect.
In order to achieve the maximum separating effect of the Liupu tea leaves, Liupu tea powder with the same mass is soaked in boiled water with different volumes and observed, and the optimal soaking proportion is found. The Liupu tea powder of 40g is averagely divided into four parts, and the four parts are respectively put into boiled water with different volumes for soaking for 10 hours, and the soaking effect is recorded as shown in the table 2.
TABLE 2 tea Water ratio results
As can be seen from table 2, 10g of liupu tea powder has the best extraction effect in 200mL of water, and all the active ingredients can be transferred to the tea soup, so the ratio of tea leaves to water is 1: 20 is the optimum ratio. The Liupu tea powder is soaked in 150mL or less of water, so that the effective components of the tea are not completely extracted, and the yield of the obtained tea paste is low. The Liupao tea powder is soaked in more than 200mL of water, so that the concentration of tea soup is low, more time is needed for boiling to prepare tea cream, and the obtained tea cream is not thick in color.
The caffeine has good solubility in hot water, so that the Liupao tea powder has the best separating effect in boiled water. The final state of the tea cream can be influenced by the length of the tea making time, the effective component precipitation can be directly influenced by the temperature of the tea making solvent, and the efficacy of the Liupao tea can be damaged by overhigh temperature.
The temperature of tea soup is lower than 50 deg.C and the extraction time is 25min when ultrasonic-assisted extraction is used.
In order to maximize the extraction of various functional components in the Liupu tea soup, the same Liupu tea soup is subjected to ultrasonic-assisted extraction at different times and observed, and the optimal ultrasonic-assisted extraction time is found. Soaking 40g of Liupu tea powder in 800mL of boiled water with the temperature of 95 ℃ for 10 hours, filtering, evenly dividing the obtained tea soup into four parts, respectively carrying out ultrasonic-assisted extraction for different times, and recording the extraction effect as shown in Table 3.
TABLE 3 results of ultrasonic extraction of caffeine from tea leaves at different durations
| Liupao tea soup (mL) | Time of ultrasound | Composite score |
| 200 | 15min | 5.8 |
| 200 | 20min | 6.2 |
| 200 | 25min | 7.5 |
| 200 | 30min | 6.6 |
The experiment mainly adopts an ultrasonic-assisted extraction method to extract various functional components in the tea soup. The unique chemical and physical characteristics of the ultrasonic can effectively promote the cell tissues in the animals and plants to be broken or deformed, and the extraction speed is obviously improved by 50-500% compared with other traditional methods. As can be seen from table 3, the functional components of the liubao tea soup were best dissolved in the solvent during the 25-minute extraction.
(3) Evaporating and concentrating the initial Liupao tea extract obtained in the step (2) to obtain a concentrated extract, wherein the obtained concentrated extract is a paste in a flowing state.
(4) And (4) adding tangerine peel powder and mint powder into the concentrated extract obtained in the step (3) according to a ratio, stirring, adding honey, and stirring to obtain the mint Liupao tea concentrated solution. Wherein the weight ratio of the added tangerine peel powder, the mint powder, the honey and the Liupu tea powder is 1.2: 0.8: 2.5: 10.
the amount of the added mint and the dried orange peel is the key for forming the tea cream, particularly the amount of the mint is small, the fragrance of the tea cream can be increased, and the added amount is too large, so that the brewed tea soup has bitter taste, and the tea cream can be smelled nasty. Furthermore, if the mint powder is added into the concentrated tea cream, the mint powder is difficult to dissolve, and the tea cream after molding has the unmelted mint powder after brewing, so that the tea cream has the bitter taste of mint. Therefore, in order to ensure the solubility of the mint powder and the mouthfeel of the brewed Liupu tea soup, the mint powder needs to be added before the tea cream is not formed, and the weight ratio of the added mint powder to the Liupu tea powder should not exceed 1: 20. the dried orange peel has unique fragrance, and the solubility of the dried orange peel in the paste is higher than that of the mint. Repeated experiments show that the tea cream with a large amount of the dried orange peel does not have good coagulating power, so that the added amount of the dried orange peel is not too much and is 10% more than the added weight of the mint powder in order to ensure the coagulating effect of the tea cream.
The honey has good taste, rich nutrition and certain viscosity. Although caffeine in the Liupu tea has the effect of refreshing, the Liupu tea is bitter and astringent in taste and can affect the flavor of Liupu tea cream. Therefore, a certain amount of honey is added into the Liupu tea paste, so that the Liupu tea paste is better in flavor, the health-care function is improved, the viscosity can be increased by refining the honey, and a part of force is added in the Liupu tea paste forming process. Although honey is good, the exact amount should be added, and adding too much honey will result in the sweetness of the tea paste increasing, masking the aroma of the Liupu tea; the addition amount is too small, the viscosity is insufficient, and the Liupu tea forming effect cannot be achieved.
In order to optimize the honey content in the Liupu tea paste, different contents of honey are added into the same Liupu tea soup, the effect is observed, and the optimal honey adding amount is found. Soaking 40g of Liupu tea powder in 800mL of boiled water with the temperature of 95 ℃ for 10 hours, filtering, evenly dividing the obtained tea soup into four parts, respectively adding honey with different weights, and recording the effect of the tea soup, wherein the effect is shown in Table 4.
Table 4 sweetener honey dosage results
| Liupao tea soup (mL) | Honey (g) | Composite score |
| 200 | 1.5g | 6 |
| 200 | 2.2g | 6.8 |
| 200 | 2.5g | 7.5 |
| 200 | 3.0g | 6.5 |
As can be seen from table 4, the addition of 2.5g of honey to the tea soup resulted in the best results, i.e. the ratio of honey to Liupu tea powder in parts by weight was 2.5: the effect of 10 is optimal.
(5) And (4) concentrating the concentrated solution obtained in the step (4) again, cooling, spraying sweet osmanthus, and then air-drying and forming to obtain the Liupu tea powder, wherein the weight ratio of the sprayed sweet osmanthus to Liupu tea powder is 1: 10.
examples of the experiments
10g of Liupu tea powder is taken and put into 200mL of boiled water with the temperature of 95 ℃ for soaking for 10 hours, ultrasonic-assisted extraction and filtration are carried out, 1.2g of tangerine peel powder and 0.8g of mint powder are added after primary concentration, 2.5g of honey is added and stirred, concentration and cooling are carried out again, 1g of sweet osmanthus is spread on the surface of the Liupu tea paste to obtain the mint Liupu tea paste, the obtained mint Liupu tea paste is placed at normal temperature (10-30 ℃) and constant humidity (relative humidity is 75% +/-5%) for sealed storage for 144 hours, sampling is carried out once every 24 hours for investigation, the detection method refers to the current quality standard of the acanthopanax extract, and the observation results are recorded, as shown in Table 5.
TABLE 5 observation results of peppermint Liupao tea cream
As can be seen from table 5, the mint Liupu tea cream prepared by the preparation method of the mint Liupu tea cream can be placed for a long time under the environment of normal temperature and constant humidity, the properties, the microscopic identification, the determination of water content, ash content, weight difference and caffeine content and the extract of the mint Liupu tea cream have no obvious change, and the stability of the mint Liupu tea cream is good.
The above description is only exemplary of the invention, and any modification, equivalent replacement, and improvement made within the spirit and scope of the present invention should be considered within the scope of the present invention.
Claims (6)
1. The preparation method of the mint Liupao tea paste is characterized by comprising the following preparation steps:
(1) selecting high-quality Liupu tea leaves, mint, dried orange peel, honey and sweet osmanthus, respectively crushing the Liupu tea leaves, the mint and the dried orange peel, and sieving to obtain Liupu tea powder, mint powder and dried orange peel powder for later use;
(2) weighing Liupao tea powder, adding the Liupao tea powder into boiled water for soaking, and performing ultrasonic-assisted extraction and filtration to obtain a Liupao tea primary extract;
(3) evaporating and concentrating the initial Liupao tea extract obtained in the step (2) to obtain a concentrated extract;
(4) adding tangerine peel powder and mint powder into the concentrated extract obtained in the step (3) according to a certain proportion, stirring, adding honey, and stirring to obtain a mint Liupao tea concentrated solution;
(5) and (4) concentrating the concentrated solution obtained in the step (4) again, cooling, spraying sweet osmanthus, and air-drying and forming to obtain the osmanthus fragrans flower tea.
2. The preparation method of mint Liupu tea cream according to claim 1, wherein in the step (1), selected Liupu tea leaves are placed into a wall breaking machine to be ground and then screened through an 80-mesh sieve, selected mint is placed into a wall breaking machine to be ground and then screened through a 100-mesh sieve, and selected dried orange peel is placed into a grinding machine to be ground and screened through a 100-mesh sieve.
3. The preparation method of mint Liupu tea paste according to claim 1, characterized in that in the step (2), Liupu tea powder is added into boiled water at the temperature of 95 ℃ to be soaked for 10-12 hours, and the weight ratio of the Liupu tea powder to the boiled water is 1: 20, the temperature of the tea soup is lower than 50 ℃ when ultrasonic-assisted extraction is used, and the extraction time is 25 min.
4. The preparation method of mint Liupao tea paste according to claim 1, wherein in the step (3), the obtained concentrated extracting solution is paste in a flowing state.
5. The preparation method of mint Liupu tea cream according to claim 1, wherein in the step (4), the tangerine peel powder, the mint powder and the honey are added in a weight ratio of 1.2: 0.8: 2.5: 10.
6. the preparation method of mint Liupu tea paste according to claim 1, wherein in the step (5), the weight ratio of the sprinkled sweet osmanthus to Liupu tea powder is 1: 10.
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2021
- 2021-09-15 CN CN202111078099.3A patent/CN113812489A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
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| US20080095913A1 (en) * | 2004-10-01 | 2008-04-24 | Jones Timothy G | Process for Making Tea Extracts |
| CN103125640A (en) * | 2011-12-02 | 2013-06-05 | 云南天士力帝泊洱生物茶集团有限公司 | High-aroma flowing instant tea cream and preparation method thereof |
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