CN113854380A - Instant solid tea prepared from pure medicinal and edible plant raw materials and its preparation method - Google Patents
Instant solid tea prepared from pure medicinal and edible plant raw materials and its preparation method Download PDFInfo
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Abstract
The invention discloses an instant solid tea made of pure medicinal and edible plant raw materials and a production method thereof. Meanwhile, the invention adopts an extraction method of firstly adding boiling water to pre-scald the raw materials and then heating and refluxing, can instantly kill the residual protease activity of the raw materials after the drying and crushing processes, ensures the maximization of active nutrient components in the instant solid tea, improves the extraction rate of water-soluble components and further improves the health-care effect of the instant solid tea. The invention has simple process, obtains the technical innovation of the granulation process and has good popularization and application prospect.
Description
Technical Field
The invention relates to the technical field of instant food production, in particular to instant solid tea made of pure medicinal and edible plant raw materials, and also relates to a production method of the instant solid tea.
Background
The instant solid tea is a solid beverage tea capable of being dissolved in water rapidly. Finished tea, semi-finished tea, tea by-products or fresh leaves are used as raw materials, and the raw materials are processed into granular, powdery or flaky novel beverage which is easy to dissolve in water and has no tea residue through the technical processes of extraction, filtration, concentration, drying and the like, and the beverage has the advantages of convenient drinking and carrying, no pesticide residue and the like. The tea is divided into two types of pure tea and added material blended tea, and the pure tea is commonly instant black tea, instant green tea, instant Tieguanyin tea, instant oolong tea, instant jasmine tea, instant Pu' er tea and the like. The additive blended tea comprises sugar-containing black tea, green tea, oolong tea, lemon black tea, milk tea, and various fruit-flavored instant tea.
The instant solid tea industry is able to develop rapidly and is indistinguishable from its inherent characteristics. The instant solid tea is a deep-processed product of tea, has wide raw material sources, is not limited by production places, can be directly obtained from middle-low grade fuchsin and green tea, and can also be prepared from fresh plant leaves or semi-finished products, thereby being beneficial to the production of tea producing countries or non-tea producing countries; heavy metals, gravels, pesticide residues and the like in the raw materials of the instant tea are removed along with the leaf residues in the processing process. The instant tea table has no pollution components and is a relatively pure beverage; meanwhile, the production of the instant tea is easy to realize mechanization, automation and continuity; the beverage has the advantages of small package volume, light weight, convenient drinking, cold drink and hot drink, no residue removal trouble and accordance with the demand of fast pace of modern life.
The homology of medicine and food refers to many foods, namely medicines, which have no absolute boundary, ancient medical scientists apply the theory of 'four natures' and 'five flavors' of traditional Chinese medicines to foods, and think that each food also has 'four natures' and 'five flavors'. Solid instant tea produced by adopting medicinal and edible plant raw materials, such as instant solid tea of seabuckthorn leaves, chrysanthemum, mulberry leaves and the like, contains bioactive nutrient substances such as flavone, vitamin, carotenoid, amino acid and the like, mainly takes the health-care effects of reducing three highs (hyperglycemia, hyperlipidemia and hypertension), clearing away the lung-heat, moistening dryness, moistening throat, promoting the production of body fluid, nourishing eyes and the like as the main, and consumers often evaluate the quality of products by taking whether the health-care effects take effect within a short period as the standard. However, a large amount of auxiliary materials are added in the granulating and tabletting processes of the conventional instant solid tea as a medicinal and edible plant raw material, so that the health-care effect is slowly exerted, the experience of consumers is influenced, and further development of the instant solid tea industry is limited.
Disclosure of Invention
The invention aims to solve the technical problems of the conventional instant solid tea made of medicinal and edible plant raw materials, and provides the instant solid tea made of the pure medicinal and edible plant raw materials without adding any solid auxiliary materials.
The invention also aims to provide a production method of the instant solid tea.
In order to realize the purpose, the invention adopts the following technical scheme:
a production method of an instant solid tea prepared from pure medicinal and edible plant materials comprises selecting plant materials with low sugar content and high total flavone content; the production method comprises the following steps:
step one, extraction: weighing dried and crushed sea buckthorn leaves, mulberry leaves or chrysanthemum, placing the sea buckthorn leaves, the mulberry leaves or the chrysanthemum in an extraction tank, adding boiling water in an amount which is 6-10 times the weight of the sea buckthorn leaves, heating the mixture to 95-100 ℃ under a stirring state, performing reflux extraction for 30-60 min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 5-10 times of water into the extraction tank, heating to 95-100 ℃, performing reflux extraction for 30-60 min, filtering, pumping the filtrate into a concentration tank, and combining the filtrate with the first extracting solution;
step two, decompression concentration: carrying out reduced pressure concentration on the two extracting solutions, closing a heating system when the solid content in the concentrated solution is 40-60% by mass, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a spray drying tower, controlling the air inlet temperature to be 110-180 ℃, the air outlet temperature to be 60-90 ℃, and controlling the mass fraction of water of the dried extract to be within 6% to obtain solid extract powder;
step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding the solid powder into a granulator, adding 5-10% by mass of water or edible alcohol, stirring at a rotating speed of 20-30 r/min for 10-15 min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 10-15 times/min to pass through a 40-mesh granulator for later use;
c. drying
And c, adding the particles processed in the step b into a boiling type dryer, drying at 45-55 ℃, sieving the dried substance with a 40-mesh sieve, and standardizing to obtain the finished product of the instant solid tea.
Preferably, the medicinal and edible plant raw material is selected from any one of seabuckthorn leaves, mulberry leaves or chrysanthemum.
Further, in the second step, the temperature of the extracting solution is raised to 40-60 ℃ while stirring during the reduced pressure concentration, so that the moisture is favorably and rapidly vaporized, and the moisture cannot be rapidly vaporized and evaporated out even if the pressure is reduced at normal temperature.
Further, the pressure of the reduced pressure concentration is 0.07-0.08 MPa.
Furthermore, in the third step, the extraction rate of the water-soluble components obtained by extracting the seabuckthorn leaves is 26-28% in terms of dry leaf mass fraction, the extraction rate of the water-soluble components obtained by extracting the mulberry leaves is 30-35% in terms of dry leaf mass fraction, and the extraction rate of the water-soluble components obtained by extracting the chrysanthemum is 30-32% in terms of dry leaf mass fraction.
By using the production method, the instant solid tea with high effective components, especially flavone content and good health care effect can be obtained.
Compared with the existing instant solid tea made of medicinal and edible plant raw materials, the instant solid tea has the following beneficial effects:
1. in the secondary granulation process, only water or edible alcohol is used as a forming agent, no solid auxiliary forming agent or adhesive is added, the content of the active ingredients is high under the same packaging amount, the health care effect is exerted quickly, the satisfaction degree of timing, quantifying, periodic setting and convenient experience of consumers is promoted, and the development of the instant solid tea industry is promoted.
2. The raw materials used in the invention have wide sources, are not limited by production places, have simple production process and are suitable for industrial production.
3. The invention adopts an extraction method of firstly adding boiling water to pre-scald the raw materials and then heating and refluxing, can instantly kill the residual protease activity of the fresh plant leaves after drying and crushing processes, quickly dissolve out the effective components, ensure the maximization of the active nutrient components in the instant solid tea, improve the extraction rate of the water-soluble components and further improve the health-care effect of the instant solid tea.
4. The secondary granulation process directly performs spray drying on the extract solid powder, performs granulation and drying, does not need to add other solid auxiliary materials, is simple, obtains the technical innovation of the granulation process, and has good popularization and application prospects.
5. The instant solid tea obtained by the production method has high content of total flavonoids, can be flexibly selected according to the health-care parts with the emphasis on various plant raw materials (for example, chrysanthemum is mainly used for soothing liver and improving eyesight, sea buckthorn leaves are mainly used for clearing heat and benefiting gallbladder, and mulberry leaves are mainly used for reducing blood sugar, namely sugar metabolism disorder caused by excessive exogenous intake), and has high universality and wide application range.
Drawings
Fig. 1 is a stacked spectral image of a rutin standard.
Detailed Description
The following will describe the production method and detection indexes of the instant solid tea made of pure medicinal and edible plant materials in detail by specific examples.
The method for measuring the content of the total flavonoids in the instant solid tea product prepared by the production method comprises the following steps:
the rutin standard substance is scanned at the full wavelength of 190-800 nm, and the result shows that the highest complete peak (No. 4 peak) exists at 420nm, so that the rutin standard substance is measured by taking 420nm as the measurement wavelength (figure 1).
The method comprises the following operation steps:
1. extraction: 1g of the sample (exactly to 1 mg) was weighed out accurately, and about 30mL of absolute ethanol was added and shaken well. And filtering the extracting solution to a 50mL volumetric flask, and fixing the volume to be measured.
2. Drawing of standard curve
Precisely sucking 1mL, 2 mL, 3 mL, 4mL and 5mL of rutin standard substance working solution and respectively placing the rutin standard substance working solution into a 50mL volumetric flask. Adding absolute ethyl alcohol to the total volume of 15mL, sequentially adding 1mL of aluminum nitrate solution and 1mL of potassium acetate solution, shaking up, adding water to the scale, and shaking up. Standing for 1h, measuring absorbance with a 1cm cuvette at 420nm and 30% ethanol solution as blank. And drawing a standard curve by taking the mass (mg) of rutin in 50mL as an abscissa and the absorbance as an ordinate.
3. Measurement of
Precisely sucking 1.0mL of a sample solution to be detected, placing the sample solution in a 50mL volumetric flask, adding absolute ethyl alcohol to the total volume of 15mL, sequentially adding 1mL of an aluminum nitrate solution and 1mL of a potassium acetate solution, shaking up, adding water to the scale, and shaking up. Standing for 1h, measuring absorbance with a 1cm cuvette at 420nm and 30% ethanol solution as blank. And (5) checking a standard curve to obtain the content (mg) of the flavonoid compound in the sample solution. The result is calculated according to the formula (according to the determination and detection of the total flavone in the SN-T4592-2016 export food).
Meanwhile, the instant solid tea product produced by the process of the invention meets the following detection indexes: (the index is the enterprise internal control standard index)
1. Physical and chemical indexes:
perception: brown particles
Moisture content: less than or equal to 6.0 percent
Ash content: less than or equal to 2.5 percent
Water soluble substance: not less than 99.5 percent
Water-insoluble matter: less than or equal to 0.5 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): n is less than or equal to 5, c is less than or equal to 2, M is less than or equal to 1000, and M is less than or equal to 50000
Coliform (CFU/g): n is less than or equal to 5, c is less than or equal to 2, M is less than or equal to 10, and M is less than or equal to 100
Salmonella: cannot be detected
Pathogenic bacteria: cannot be detected
3. Heavy metal indexes are as follows:
total arsenic (calculated As As) is less than or equal to 0.5 mg/kg
Lead (calculated by Pb) and the mg/kg is less than or equal to 0.2.
Example 1
The production method of the pure sea buckthorn leaf instant solid tea provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed sea buckthorn leaves, placing the sea buckthorn leaves in a 60L stainless steel multifunctional extraction tank, adding 10 times of boiling water by weight, heating to 95 ℃ under a stirring state, performing reflux extraction for 60min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 95 deg.C, reflux extracting for 60min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 45 ℃ while stirring, reducing the pressure to 0.08MPa for concentration, closing a heating system when the solid content in the concentrated solution is 60% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 3 kg/h), starting a heating system, controlling the air inlet temperature to be 110 ℃, the air outlet temperature to be 60 ℃, and controlling the water mass fraction of the dried extract to be 5.5% to obtain extract solid powder; the extraction rate of water-soluble components is 28% in terms of dry leaf mass fraction.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, simultaneously adding 5% water or edible alcohol by mass fraction, stirring at a rotation speed of 20r/min for 10min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 10 times/min to pass through a 40-mesh granulator for later use;
c. drying
And (c) adding the particles processed in the step (b) into a boiling type dryer, drying for 50 minutes at 45 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the pure sea buckthorn leaf instant solid tea.
Through detection, the content of total flavonoids in the pure instant seabuckthorn leaf solid tea product prepared by the process of the embodiment is shown in table 1.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.5 percent
Ash content: 2.3 percent of
Water soluble substance: 99.60 percent
Water-insoluble matter: 0.38 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.38
Lead (in Pb), mg/kg: 0.18.
example 2
The production method of the pure sea buckthorn leaf instant solid tea provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed sea buckthorn leaves, placing the sea buckthorn leaves in a 60L stainless steel multifunctional extraction tank, adding 8 times of boiling water by weight, heating to 97 ℃ under a stirring state, carrying out reflux extraction for 45min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 97 deg.C, reflux extracting for 45min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 45 ℃ while stirring, reducing the pressure to 0.075MPa for concentration, closing a heating system when the solid content in the concentrated solution is 50% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 4 kg/h), starting a heating system, controlling the air inlet temperature to be 130 ℃, the air outlet temperature to be 75 ℃, and controlling the water mass fraction of the dried extract to be 5.3 percent to obtain extract solid powder; the extraction rate of water-soluble components was 27% by mass of dry leaves.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, simultaneously adding water or edible alcohol with the mass fraction of 7.5%, stirring at the rotating speed of 25r/min for 13min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 13 times/min to pass through a 40-mesh granulator for later use;
c. drying
And (c) adding the particles processed in the step (b) into a boiling type dryer, drying for 45 minutes at 50 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the pure sea buckthorn leaf instant solid tea.
Through detection, the content of total flavonoids in the pure instant seabuckthorn leaf solid tea product prepared by the process of the embodiment is shown in table 1.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.6 percent
Ash content: 2.3 percent of
Water soluble substance: 99.61 percent
Water-insoluble matter: 0.37 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.37
Lead (in Pb), mg/kg: 0.17.
example 3
The production method of the pure sea buckthorn leaf instant solid tea provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed sea buckthorn leaves, placing the sea buckthorn leaves in a 60L stainless steel multifunctional extraction tank, adding 6 times of boiling water by weight, heating to 100 ℃ under a stirring state, performing reflux extraction for 30min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 100 deg.C, reflux extracting for 30min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 60 ℃ while stirring, reducing the pressure to 0.07MPa for concentration, closing a heating system when the solid content in the concentrated solution is 40% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 35 kg/h), starting a heating system, controlling the air inlet temperature to be 180 ℃, the air outlet temperature to be 90 ℃, and controlling the water mass fraction of the dried extract to be 5.0 percent to obtain extract solid powder; the extraction rate of water-soluble components is 26% in terms of dry leaf mass fraction.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, adding 10% water or edible alcohol by mass, stirring at a rotation speed of 30r/min for 15min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 15 times/min to pass through a 40-mesh granulator for later use;
c. drying
And (c) adding the particles processed in the step (b) into a boiling type dryer, drying for 40 minutes at 55 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the pure sea buckthorn leaf instant solid tea.
Through detection, the content of total flavonoids in the pure instant seabuckthorn leaf solid tea product prepared by the process of the embodiment is shown in table 1.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 5.1 percent of
Ash content: 2.2 percent of
Water soluble substance: 99.63 percent
Water-insoluble matter: 0.35 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.35
Lead (in Pb), mg/kg: 0.15.
TABLE 1 Total flavone content in instant solid tea product of pure sea buckthorn leaves of examples 1-3
Example 4
The production method of the pure mulberry leaf instant solid tea provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed mulberry leaves, placing the mulberry leaves in a 60L stainless steel multifunctional extraction tank, adding 10 times of boiling water by weight, heating to 95 ℃ under stirring, carrying out reflux extraction for 60min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 95 deg.C, reflux extracting for 60min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 45 ℃ while stirring, reducing the pressure to 0.08MPa for concentration, closing a heating system when the solid content in the concentrated solution is 60% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 3 kg/h), starting a heating system, controlling the air inlet temperature to be 110 ℃, the air outlet temperature to be 60 ℃, and controlling the water mass fraction of the dried extract to be 5.6 percent to obtain extract solid powder; the extraction rate of water-soluble components is 35% in terms of dry leaf mass fraction.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, simultaneously adding 5% water or edible alcohol by mass fraction, stirring at a rotation speed of 20r/min for 10min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 10 times/min to pass through a 40-mesh granulator for later use;
c. drying
And (c) adding the particles processed in the step (b) into a boiling type dryer, drying for 50 minutes at 45 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the pure mulberry leaf instant solid tea.
Through detection, the content of total flavonoids in the pure mulberry leaf instant solid tea product prepared by the process of the embodiment is shown in table 2.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.7 percent
Ash content: 2.1 percent of
Water soluble substance: 99.70 percent
Water-insoluble matter: 0.29 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.36
Lead (in Pb), mg/kg: 0.19.
example 5
The production method of the pure mulberry leaf instant solid tea provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed mulberry leaves, placing the mulberry leaves in a 60L stainless steel multifunctional extraction tank, adding 8 times of boiling water by weight, heating to 97 ℃ under stirring, carrying out reflux extraction for 45min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 97 deg.C, reflux extracting for 45min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 45 ℃ while stirring, reducing the pressure to 0.075MPa for concentration, closing a heating system when the solid content in the concentrated solution is 50% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 4 kg/h), starting a heating system, controlling the air inlet temperature to be 130 ℃, the air outlet temperature to be 75 ℃, and controlling the water mass fraction of the dried extract to be 5.4% to obtain extract solid powder; the extraction rate of water-soluble components was 33% by mass of the dried leaves.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, simultaneously adding water or edible alcohol with the mass fraction of 7.5%, stirring at the rotating speed of 25r/min for 13min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 13 times/min to pass through a 40-mesh granulator for later use;
c. drying
And (c) adding the particles processed in the step (b) into a boiling type dryer, drying for 45 minutes at 50 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the pure mulberry leaf instant solid tea.
Through detection, the content of total flavonoids in the pure mulberry leaf instant solid tea product prepared by the process of the embodiment is shown in table 2.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.8 percent
Ash content: 2.0 percent
Water soluble substance: 99.69 percent
Water-insoluble matter: 0.30 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.34
Lead (in Pb), mg/kg: 0.18.
example 6
The production method of the pure mulberry leaf instant solid tea provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed mulberry leaves, placing the mulberry leaves in a 60L stainless steel multifunctional extraction tank, adding boiling water of 6 times of the weight of the mulberry leaves, heating the mixture to 100 ℃ under the stirring state, carrying out reflux extraction for 30min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 100 deg.C, reflux extracting for 30min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 60 ℃ while stirring, reducing the pressure to 0.07MPa for concentration, closing a heating system when the solid content in the concentrated solution is 40% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 35 kg/h), starting a heating system, controlling the air inlet temperature to be 180 ℃, the air outlet temperature to be 90 ℃, and controlling the water mass fraction of the dried extract to be 5.1 percent to obtain extract solid powder; the extraction rate of water-soluble components is 30% in terms of dry leaf mass fraction.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, adding 10% water or edible alcohol by mass, stirring at a rotation speed of 30r/min for 15min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 15 times/min to pass through a 40-mesh granulator for later use;
c. drying
And (c) adding the particles processed in the step (b) into a boiling type dryer, drying for 40 minutes at 55 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the pure mulberry leaf instant solid tea.
Through detection, the content of total flavonoids in the pure mulberry leaf instant solid tea product prepared by the process of the embodiment is shown in table 2.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.8 percent
Ash content: 2.2 percent of
Water soluble substance: 99.80 percent
Water-insoluble matter: 0.18 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.37
Lead (in Pb), mg/kg: 0.17.
TABLE 2 Total flavone content in the instant solid tea products of pure mulberry leaves of examples 4-6
Example 7
The production method of the instant solid tea containing pure chrysanthemum provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed chrysanthemum, placing the chrysanthemum in a 60L stainless steel multifunctional extraction tank, adding 10 times of boiling water by weight, heating to 95 ℃ under a stirring state, carrying out reflux extraction for 60min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 95 deg.C, reflux extracting for 60min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 45 ℃ while stirring, reducing the pressure to 0.08MPa for concentration, closing a heating system when the solid content in the concentrated solution is 60% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 3 kg/h), starting a heating system, controlling the air inlet temperature to be 110 ℃, the air outlet temperature to be 60 ℃, and controlling the water mass fraction of the dried extract to be 5.6 percent to obtain extract solid powder; the extraction rate of water-soluble components is 32% in terms of dry leaf mass fraction.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, simultaneously adding 5% water or edible alcohol by mass fraction, stirring at a rotation speed of 20r/min for 10min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 10 times/min to pass through a 40-mesh granulator for later use;
c. drying
And c, adding the particles processed in the step b into a boiling type dryer, drying for 50 minutes at 45 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the instant solid tea of pure chrysanthemum.
Through detection, the total flavone content of the pure chrysanthemum instant solid tea product prepared by the process of the embodiment is shown in table 3.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.5 percent
Ash content: 2.3 percent of
Water soluble substance: 99.70 percent
Water-insoluble matter: 0.28 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.39
Lead (in Pb), mg/kg: 0.19.
example 8
The production method of the instant solid tea containing pure chrysanthemum provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed chrysanthemum, placing the chrysanthemum in a 60L stainless steel multifunctional extraction tank, adding 8 times of boiling water by weight, heating to 97 ℃ under a stirring state, carrying out reflux extraction for 45min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 97 deg.C, reflux extracting for 45min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 45 ℃ while stirring, reducing the pressure to 0.075MPa for concentration, closing a heating system when the solid content in the concentrated solution is 50% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 4 kg/h), starting a heating system, controlling the air inlet temperature to be 130 ℃, the air outlet temperature to be 75 ℃, and controlling the water mass fraction of the dried extract to be 5.3 percent to obtain extract solid powder; the extraction rate of water-soluble components was 31% by mass of the dry leaves.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, simultaneously adding water or edible alcohol with the mass fraction of 7.5%, stirring at the rotating speed of 25r/min for 13min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 13 times/min to pass through a 40-mesh granulator for later use;
c. drying
And c, adding the particles processed in the step b into a boiling type dryer, drying for 45 minutes at 50 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the instant solid tea of pure chrysanthemum.
Through detection, the total flavone content of the pure chrysanthemum instant solid tea product prepared by the process of the embodiment is shown in table 3.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.7 percent
Ash content: 2.4 percent of
Water soluble substance: 99.69 percent
Water-insoluble matter: 0.30 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.37
Lead (in Pb), mg/kg: 0.18.
example 9
The production method of the instant solid tea containing pure chrysanthemum provided by the embodiment comprises the following steps:
step one, extraction: weighing dried and crushed chrysanthemum, placing the chrysanthemum in a 60L stainless steel multifunctional extraction tank, adding boiling water of 6 times of the weight of the chrysanthemum, heating the chrysanthemum to 100 ℃ under the stirring state, carrying out reflux extraction for 30min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 6 times of water into the extraction tank, heating to 100 deg.C, reflux extracting for 30min, filtering, pumping the filtrate into the concentration tank, and mixing with the first extractive solution;
step two, decompression concentration: heating the extracting solution to 60 ℃ while stirring, reducing the pressure to 0.07MPa for concentration, closing a heating system when the solid content in the concentrated solution is 40% by mass fraction, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a high-speed atomizer of a spray drying tower (the water evaporation capacity is 35 kg/h), starting a heating system, controlling the air inlet temperature to be 180 ℃, the air outlet temperature to be 90 ℃, and controlling the water mass fraction of the dried extract to be 5.0 percent to obtain extract solid powder; the extraction rate of water-soluble components is 30% in terms of dry leaf mass fraction.
Step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding into a granulator, adding 10% water or edible alcohol by mass, stirring at a rotation speed of 30r/min for 15min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 15 times/min to pass through a 40-mesh granulator for later use;
c. drying
And c, adding the particles processed in the step b into a boiling type dryer, drying for 40 minutes at 55 ℃, sieving the dried product with a 40-mesh sieve, and standardizing to obtain the finished product of the instant solid tea of pure chrysanthemum.
Through detection, the total flavone content of the pure chrysanthemum instant solid tea product prepared by the process of the embodiment is shown in table 3.
The physical and chemical indexes, the microbial indexes and the heavy metal indexes are as follows:
1. physical and chemical indexes:
perception: brown particles
Moisture content: 4.6 percent
Ash content: 2.3 percent of
Water soluble substance: 99.71 percent
Water-insoluble matter: 0.28 percent
2. Microorganism indexes are as follows:
total bacteria count (CFU/g): less than or equal to 1000
Coliform (CFU/g): less than or equal to 10
Salmonella: not detected out
Pathogenic bacteria: not detected out
3. Heavy metal indexes are as follows:
total arsenic (As), mg/kg: 0.40
Lead (in Pb), mg/kg: 0.17.
TABLE 3 Total flavone content in the instant solid tea products of pure Chrysanthemum in examples 7-9
From the above examples, it can be seen that the total flavone content of the instant solid tea of pure sea buckthorn leaves, the instant solid tea of pure mulberry leaves and the instant solid tea of pure chrysanthemum obtained by the production method of the invention is high, and the instant solid tea of pure sea buckthorn leaves, the instant solid tea of pure mulberry leaves and the instant solid tea of pure chrysanthemum can be used for reducing three highs (hyperglycemia, hyperlipidemia and hypertension), clearing away the lung-heat and moistening dryness, moistening the throat and promoting the production of body fluid, nourishing eyes and the like, and consumers can flexibly select according to their own needs.
The production method has high universality and wide application range, is favorable for promoting the development of the instant solid tea, and has good popularization and application values.
Claims (6)
1. The production method of the instant solid tea of the pure medicinal and edible plant raw materials is characterized in that the medicinal and edible plant raw materials are selected from plant raw materials with low sugar content and high total flavone content; the production method comprises the following steps:
step one, extraction: weighing dried and crushed plant raw materials, placing the plant raw materials into an extraction tank, adding boiling water of which the weight is 6-10 times that of the plant raw materials, heating the plant raw materials to 95-100 ℃ under a stirring state, carrying out reflux extraction for 30-60 min, stopping heating, filtering out an extracting solution, and pumping the extracting solution into a concentration tank; continuously adding 5-10 times of water into the extraction tank, heating to 95-100 ℃, performing reflux extraction for 30-60 min, filtering, pumping the filtrate into a concentration tank, and combining the filtrate with the first extracting solution;
step two, decompression concentration: carrying out reduced pressure concentration on the two extracting solutions, closing a heating system when the solid content in the concentrated solution is 40-60% by mass, stopping concentration, and pumping into a temporary storage tank;
step three, spray drying: pumping the concentrated solution in the temporary storage tank into a spray drying tower, controlling the air inlet temperature to be 110-180 ℃, the air outlet temperature to be 60-90 ℃, and controlling the mass fraction of water of the dried extract to be within 6% to obtain solid extract powder;
step four, secondary granulation
a. Mixing
Weighing solid powder of the extract obtained in the third step, adding the solid powder into a granulator, adding 5-10% by mass of water or edible alcohol, stirring at a rotating speed of 20-30 r/min for 10-15 min, and automatically discharging for later use;
b. granulating
B, adding the extract mixture treated in the step a into a swing type granulator, and swinging for 10-15 times/min to pass through a 40-mesh granulator for later use;
c. drying
And c, adding the particles processed in the step b into a boiling type dryer, drying at 45-55 ℃, sieving the dried substance with a 40-mesh sieve, and standardizing to obtain the finished product of the instant solid tea.
2. The method for producing the instant solid tea from pure medicinal and edible plant raw materials according to claim 1, wherein the medicinal and edible plant raw materials are selected from any one of seabuckthorn leaves, mulberry leaves or chrysanthemum.
3. The method for producing the instant solid tea as claimed in claim 2, wherein the temperature of the extract is raised to 40-60 ℃ while stirring during the concentration under reduced pressure.
4. The production method of the instant solid tea made of the pure medicinal and edible plant material as claimed in claim 3, wherein the pressure for the reduced pressure concentration is 0.07-0.08 MPa.
5. The method for producing instant solid tea, according to any one of claims 2 to 4, wherein the extraction rate of water-soluble components from sea buckthorn leaves is 26 to 28% by mass of dry leaves, the extraction rate of water-soluble components from mulberry leaves is 30 to 35% by mass of dry leaves, and the extraction rate of water-soluble components from chrysanthemum flowers is 30 to 32% by mass of dry leaves.
6. The instant solid tea produced by the method for producing the instant solid tea by using the pure medicinal and edible plant material as claimed in any one of claims 1 to 4.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341920A (en) * | 2008-09-04 | 2009-01-14 | 江西省蚕桑茶叶研究所 | Mulberry leaf lozenge and preparation method thereof |
| CN104814215A (en) * | 2015-05-14 | 2015-08-05 | 云南冉浩生物科技有限公司 | Instant chrysanthemum flower tea and preparation method thereof |
| CN105994791A (en) * | 2016-05-24 | 2016-10-12 | 江苏耐雀生物工程技术有限公司 | Preparation method and application of mulberry leaf instant tea |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101341920A (en) * | 2008-09-04 | 2009-01-14 | 江西省蚕桑茶叶研究所 | Mulberry leaf lozenge and preparation method thereof |
| CN104814215A (en) * | 2015-05-14 | 2015-08-05 | 云南冉浩生物科技有限公司 | Instant chrysanthemum flower tea and preparation method thereof |
| CN105994791A (en) * | 2016-05-24 | 2016-10-12 | 江苏耐雀生物工程技术有限公司 | Preparation method and application of mulberry leaf instant tea |
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