CN114403259A - Preparation method of purple matcha - Google Patents
Preparation method of purple matcha Download PDFInfo
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- CN114403259A CN114403259A CN202111570441.1A CN202111570441A CN114403259A CN 114403259 A CN114403259 A CN 114403259A CN 202111570441 A CN202111570441 A CN 202111570441A CN 114403259 A CN114403259 A CN 114403259A
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- zijuan
- lemon juice
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
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Classifications
-
- 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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
Abstract
The invention relates to a preparation method of purple matcha, belonging to the field of food additives and comprising the following steps: (1) weighing 70-85 parts of fresh Zijuan tea, 10-35 parts of fresh rose, cleaning, steaming, and keeping the temperature at 90-105 deg.C; (2) cooling the Zijuan tea leaves and the roses in the step (1), wherein the water content is remained by 40-50%; (3) adding 1% -5% of dried blueberry into cooled Zijuan tea and flos Rosae Rugosae, stirring, spraying lemon juice, and stirring; (4) after the step (3) is finished, drying the tea mixture, keeping the temperature at 28-35 ℃, and obtaining a primary finished product of tea with the water content less than or equal to 5% after the drying is finished; (5) and (4) putting the primary finished tea in the step (4) into a grinding machine for grinding for 15-20 minutes, and sieving with a 600-mesh and 1000-mesh sieve to obtain the purple matcha powder. The invention provides a healthy matcha raw material which is beautiful purple, has tea fragrance, and has the effects of reducing blood pressure, resisting oxidation, resisting allergy, prolonging life, maintaining beauty, keeping young, resisting aging and the like.
Description
Technical Field
The invention belongs to the field of food additives, and particularly relates to a preparation method of purple matcha.
Background
Matcha originally originated in china and was subsequently prosperous in japan. For years, the tea market can not be developed and strengthened all the time due to the limitation of seasons and regions. The consumption of the Chinese tea market is always in a soft state, and the cost is increased and the competition is increased due to the external large environment; some negative events inside also affect the consumer confidence of the market. Under the condition, some tea manufacturers seek breakthrough and turn to seek new development paths, and matcha plays a role in serving as a food ingredient with high nutritional value and thick cultural meaning and is pursued by some tea manufacturers.
Zijuan tea, as a novel rare tea tree species unique to Yunnan province, has the characteristics of purple buds, purple leaves and purple stems, and the prepared dry tea and tea soup are purple, pure in fragrance and strong in taste, and have the effects of resisting oxidation, resisting aging, removing free radicals, reducing blood pressure, resisting inflammation, inhibiting bacteria, reducing blood fat and the like. Compared with other tea, the Zijuan tea contains abundant anthocyanin, which is a water-soluble natural pigment and antioxidant, and can make Zijuan tea have special purple color, and has obvious effects of lowering blood pressure, resisting allergy and resisting aging.
Most of matcha powder used in milk tea and cakes in the current market is green, and most of the matcha powder is colored by using pigments, but the pigments have no nutritional value and do not have any help to human health, so that the purple matcha which is beautiful purple, has tea fragrance and health efficacy is needed to be provided, and a healthy raw material is provided for good-looking and healthy food.
Disclosure of Invention
In order to overcome the problems in the background art, the invention provides a preparation method of purple matcha, and provides a healthy matcha raw material which has beautiful purple color, tea aroma and the effects of reducing blood pressure, resisting oxidation, resisting allergy, prolonging life, maintaining beauty, keeping young, resisting aging and the like.
In order to realize the purpose, the invention is realized by the following technical scheme:
the preparation method of the purple matcha comprises the following steps:
(1) weighing 70-85 parts of fresh Zijuan tea, 10-35 parts of fresh rose, mixing, cleaning, steaming, and keeping the temperature at 90-105 deg.C;
(2) cooling the Zijuan tea leaves and the roses in the step (1), wherein the water content is remained by 40-50%;
(3) adding 1% -5% of dried blueberry into cooled Zijuan tea and flos Rosae Rugosae, stirring, spraying lemon juice while stirring to make it spray uniformly;
(4) after the step (3) is finished, drying the tea mixture, keeping the temperature at 28-35 ℃, and obtaining a primary finished product of tea with the water content less than or equal to 5% after the drying is finished;
(5) and (4) putting the primary finished tea in the step (4) into a grinding machine for grinding for 15-20 minutes, and sieving with a 600-mesh and 1000-mesh sieve to obtain the purple matcha powder.
Preferably, the Zijuan tea leaves in step (1) are subjected to shading treatment before picking.
Preferably, the lemon juice in the step (3) is fresh lemon juice and is filtered to obtain pure lemon juice.
Preferably, the solid-to-liquid ratio of the tea mixture to the lemon juice is 100: 1-5.
Preferably, step (5) is repeated 2 to 3 times.
The invention has the beneficial effects that:
1. the tea can effectively reduce the volatilization of substances by drying at low temperature, maximally retains the active ingredients of the Zijuan tea, protects the anthocyanidin in the Zijuan tea from being damaged, retains the unique tea fragrance and purple of the Zijuan tea, and provides the special purple matcha which has the health-care effects of obviously reducing blood pressure and resisting allergy, prolonging life, beautifying and resisting aging and the like.
2. The lemon juice is sprayed on the Zijuan tea leaves, so that the Zijuan tea leaves have the nutrient components of lemon, and the lemon juice contains abundant citric acid and ascorbic acid, can be used as a color fixative and an antioxidant, so that the purple matcha is prevented from being oxidized, and the purple matcha is kept bright purple all the time.
3. The dried blueberries are added, so that the taste of the purple matcha can be enhanced, the blueberries also contain rich anthocyanin, the anthocyanin has the effects of resisting oxidation and aging, maintaining beauty and keeping young, the eyesight can be protected, cardiovascular diseases can be prevented, and the health-care effect of the purple matcha can be enhanced by using the Zijuan tea and the blueberries together.
4. The rose added in the invention can play the roles of nourishing yin and beautifying, regulating blood and qi, maintaining beauty and keeping young, eliminating fatigue, promoting blood circulation and the like, and can make the purple matcha have the fragrance of rose.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, preferred embodiments of the present invention are described in detail to facilitate understanding of the technical staff.
Example 1
A method for preparing purple matcha comprises the following steps:
(1) weighing 70 parts of fresh Zijuan tea leaves and 10 parts of fresh roses, uniformly mixing, cleaning, steaming, and keeping the steaming temperature at 90 ℃;
(2) cooling the Zijuan tea leaves and the roses in the step (1) in a cooling machine, wherein 40-50% of water is remained after cooling;
(3) adding 1% of dried blueberries into the cooled Zijuan tea leaves and roses, uniformly stirring, and spraying lemon juice, wherein the solid-to-liquid ratio of the tea leaf mixture to the lemon juice is 100:1, and stirring while spraying to ensure that the mixture is uniformly sprayed;
(4) after the step (3) is finished, drying the tea mixture at 28 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 15 minutes, sieving with a 600-sand 1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 2 times.
Example 2
A method for preparing purple matcha comprises the following steps:
(1) weighing 75 parts of fresh Zijuan tea, 15 parts of fresh rose, mixing uniformly, cleaning, steaming, and keeping the temperature at 95 deg.C;
(2) cooling the Zijuan tea leaves and the roses in the step (1) in a cooling machine, wherein 40-50% of water is remained after cooling;
(3) adding 2% of dried blueberries into the cooled Zijuan tea leaves and roses, uniformly stirring, and spraying lemon juice, wherein the solid-to-liquid ratio of the tea leaf mixture to the lemon juice is 100:2, and stirring while spraying to ensure that the mixture is uniformly sprayed;
(4) after the step (3) is finished, drying the tea mixture at the drying temperature of 30 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 18 minutes, sieving with a 600-sand 1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 2 times.
Example 3
A method for preparing purple matcha comprises the following steps:
(1) weighing 80 parts of fresh Zijuan tea, 20 parts of fresh rose, mixing, cleaning, steaming, and keeping the temperature at 100 deg.C;
(2) cooling the Zijuan tea leaves and the roses in the step (1) in a cooling machine, wherein 40-50% of water is remained after cooling;
(3) adding 3% of dried blueberries into the cooled Zijuan tea leaves and roses, uniformly stirring, and spraying lemon juice, wherein the solid-to-liquid ratio of the tea leaf mixture to the lemon juice is 100:3, and stirring while spraying to ensure that the mixture is uniformly sprayed;
(4) after the step (3) is finished, drying the tea mixture at the drying temperature of 35 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 20 minutes, sieving with a 600-plus-1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 3 times.
Example 4
A method for preparing purple matcha comprises the following steps:
(1) weighing 80 parts of fresh Zijuan tea, 25 parts of fresh rose, mixing, cleaning, steaming, and keeping the temperature at 100 deg.C;
(2) cooling the Zijuan tea leaves and the roses in the step (1) in a cooling machine, wherein 40-50% of water is remained after cooling;
(3) adding 4% of dried blueberries into the cooled Zijuan tea leaves and roses, uniformly stirring, and spraying lemon juice, wherein the solid-to-liquid ratio of the tea leaf mixture to the lemon juice is 100:4, and stirring while spraying to ensure that the mixture is uniformly sprayed;
(4) after the step (3) is finished, drying the tea mixture at the drying temperature of 30 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 20 minutes, sieving with a 600-plus-1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 3 times.
Example 5
A method for preparing purple matcha comprises the following steps:
(1) weighing 85 parts of fresh Zijuan tea and 35 parts of fresh rose, mixing uniformly, cleaning, steaming, and keeping the steaming temperature at 105 ℃;
(2) cooling the Zijuan tea leaves and the roses in the step (1) in a cooling machine, wherein 40-50% of water is remained after cooling;
(3) adding 5% of dried blueberries into the cooled Zijuan tea leaves and roses, uniformly stirring, and spraying lemon juice, wherein the solid-to-liquid ratio of the tea leaf mixture to the lemon juice is 100:5, and stirring while spraying to ensure that the mixture is uniformly sprayed;
(4) after the step (3) is finished, drying the tea mixture at the drying temperature of 35 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 20 minutes, sieving with a 600-plus-1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 3 times.
Comparative example 1
A method for preparing purple matcha comprises the following steps:
(1) weighing 100 parts of fresh Zijuan tea, cleaning, steaming, and keeping the temperature at 100 deg.C;
(2) cooling the Zijuan tea leaves obtained in the step (1) in a cooling machine, wherein the water content is remained by 40-50%;
(3) adding 3% of dried blueberries into the cooled Zijuan tea leaves, uniformly stirring, and spraying lemon juice, wherein the solid-to-liquid ratio of the tea leaf mixture to the lemon juice is 100:3, and stirring while spraying to ensure that the mixture is uniformly sprayed;
(4) after the step (3) is finished, drying the tea mixture at the drying temperature of 35 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 20 minutes, sieving with a 600-plus-1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 3 times.
Comparative example 2
A method for preparing purple matcha comprises the following steps:
(1) weighing 80 parts of fresh Zijuan tea, 20 parts of fresh rose, mixing, cleaning, steaming, and keeping the temperature at 100 deg.C;
(2) cooling the Zijuan tea leaves and the roses in the step (1) in a cooling machine, wherein 40-50% of water is remained after cooling;
(3) uniformly stirring the cooled Zijuan tea leaves and roses, and spraying lemon juice, wherein the solid-to-liquid ratio of the tea leaf mixture to the lemon juice is 100:3, and stirring while spraying to ensure that the mixture is uniformly sprayed;
(4) after the step (3) is finished, drying the tea mixture at the drying temperature of 35 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 20 minutes, sieving with a 600-plus-1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 3 times.
Comparative example 3
A method for preparing purple matcha comprises the following steps:
(1) weighing 80 parts of fresh Zijuan tea, 20 parts of fresh rose, mixing, cleaning, steaming, and keeping the temperature at 100 deg.C;
(2) cooling the Zijuan tea leaves and the roses in the step (1) in a cooling machine, wherein 40-50% of water is remained after cooling;
(3) adding 3% of dried blueberry into the cooled Zijuan tea and rose, and stirring;
(4) after the step (3) is finished, drying the tea mixture at the drying temperature of 35 ℃ to obtain a primary finished product of tea with the water content less than or equal to 5%;
(5) and (4) grinding the primary tea finished product in the step (4) in a grinding machine for 20 minutes, sieving with a 600-plus-1000-mesh sieve to obtain purple matcha powder, grinding the matcha powder which cannot be sieved again, and repeating the operation for 3 times.
Analysis of experiments
1. The purple matcha prepared by the example 1, the example 2, the example 3, the example 4 and the example 5 is compared with the common green matcha in terms of anthocyanin content, and the results are shown in the following table:
TABLE 1
| Type (B) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Green matcha |
| Content of anthocyanidin (mg/g) | 25.1 | 26.5 | 28.7 | 29.3 | 30.5 | 2.35 |
From the table above, the anthocyanin content in the purple matcha can reach 30.5mg/g at most, while the anthocyanin content in the common green matcha is only 2.35mg/g, so that the anthocyanin content of the purple matcha is obviously higher than that of the green matcha and is about 11 times, and therefore, the purple matcha has the characteristic of high anthocyanin, has better blood pressure reducing and anti-allergic effects and has better health-care effect.
2. 14 mice were used as experimental animals, and were randomly divided into 7 groups of 2 animals each, and then fed with conventional feeds, feeds supplemented with green powdered matcha, and feeds supplemented with purple powdered matcha prepared in examples 1, 2, 3, 4, and 5, respectively, wherein the weight of powdered matcha was equal to the weight of conventional feeds, and when the mice were raised for 20 days, the equivalent amount of blood was drawn from the belly of the mice, and the content of Lipid Peroxide (LPO) and the activity of glutathione peroxidase (GSH-Px) were measured, and the results are shown in the following table:
TABLE 2
| Group of | LPO（mmol/L） | GSH-Px（U/L） |
| Blank group | 5.16 | 109.82 |
| Green matcha | 3.74 | 125.1 |
| Example 1 | 2.63 | 129.8 |
| Example 2 | 2.41 | 132.4 |
| Example 3 | 2.04 | 128.7 |
| Example 4 | 2.15 | 135.6 |
| Example 5 | 1.98 | 127.7 |
As can be seen from Table 2, in general, mice fed with the feed supplemented with purple matcha prepared in examples 1-5 had a lower LPO content than mice fed with conventional feed and mice fed with green matcha, and GSH-Px, an enzyme of the body's antioxidase system, decomposed hydrogen peroxide, reduced the generation of more toxic hydroxyl radicals, and also decomposed lipid hydroperoxides into the corresponding enzymes, reduced toxicity, from which it can be concluded: the purple matcha of the invention has the advantages of anti-aging, anti-oxidation and anti-toxicity.
3. The purple matcha prepared by the example 1, the example 2, the example 3, the example 4 and the example 5 is compared with the purple matcha prepared by the comparison example 1, the comparison example 2 and the comparison example 3 in terms of the content of the main components, and the specific conditions are as follows:
TABLE 3
| Composition (I) | Example 1 | Example 2 | Example 3 | Example 4 | Example 5 | Comparative example 1 | Comparative example 2 | Comparative example 3 |
| Tea polyphenols (mg/g) | 0.35 | 0.37 | 0.41 | 0.49 | 0.43 | 0.45 | 0.39 | 0.40 |
| Anthocyanidin (mg/g) | 25.1 | 26.5 | 28.7 | 29.3 | 30.5 | 29.1 | 20.5 | 27.4 |
| Amino acid (mg/g) | 11.2 | 12.3 | 11.7 | 11.5 | 12.5 | 11.9 | 12.1 | 11.4 |
| Microelement (mg/g) | 0.39 | 0.35 | 0.45 | 0.39 | 0.5 | 0.42 | 0.45 | 0.47 |
| Vitamin A (mg/g) | 0.072 | 0.079 | 0.083 | 0.085 | 0.090 | 0.084 | 0.074 | 0.088 |
| Vitamin B (mg/g) | 0.0045 | 0.005 | 0.007 | 0.0078 | 0.0087 | 0.008 | 0.004 | 0.0079 |
| Vitamin C (mg/g) | 0.0052 | 0.0058 | 0.006 | 0.0067 | 0.0071 | 0.0069 | 0.0063 | 0.0048 |
| Rose polyphenol (mg/g) | 0.11 | 0.13 | 0.14 | 0.16 | 0.18 | 0 | 0.14 | 0.12 |
As can be seen from table 3, the anthocyanin content of the purple matcha prepared by the invention is obviously increased after the dried blueberries are added, and the anthocyanin content is also increased along with the increase of the dried blueberries, so that the effects of reducing blood pressure, resisting allergy, resisting oxidation and the like can be enhanced; meanwhile, after the dried blueberries and the lemon juice are added, the nutrient substances such as amino acid, vitamin A, vitamin B, vitamin C and the like in the purple matcha are increased, and are increased along with the addition amount; the rose polyphenol is added after the rose petals are added, so that the purple matcha prepared by the invention has the effects of nourishing yin, beautifying, regulating blood and qi, beautifying, eliminating fatigue, promoting blood circulation and the like.
4. The color pairs of the purple matcha prepared in example 1, example 2, example 3, example 4 and example 5 and the purple matcha prepared in the comparative example 3 are respectively as follows after being exposed in the air for a period of time:
TABLE 4
| Technical scheme | Colour(s) |
| Example 1 | Purple black |
| Example 2 | Dark purple |
| Example 3 | Deep purple color |
| Example 4 | Purple color |
| Example 5 | Purplish red color |
| Comparative example 3 | Black purple (slightly black) |
As can be seen from Table 4, the purple matcha not sprayed with lemon juice is dark in color due to oxidation, although the purple matcha contains antioxidant substances, the purple matcha still can be oxidized after being placed in the air for a long time, and the color of the matcha is affected.
Finally, it is noted that the above-mentioned preferred embodiments illustrate rather than limit the invention, and that, although the invention has been described in detail with reference to the above-mentioned preferred embodiments, it will be understood by those skilled in the art that various changes in form and detail may be made therein without departing from the scope of the invention as defined by the appended claims.
Claims (5)
1. A method for preparing purple matcha is characterized by comprising the following steps: the method comprises the following steps:
(1) weighing 70-85 parts of fresh Zijuan tea, 10-35 parts of fresh rose, mixing, cleaning, steaming, and keeping the temperature at 90-105 deg.C;
(2) cooling the Zijuan tea leaves and the roses in the step (1), wherein the water content is remained by 40-50%;
(3) adding 1% -5% of dried blueberry into cooled Zijuan tea and flos Rosae Rugosae, stirring, spraying lemon juice while stirring to make it spray uniformly;
(4) after the step (3) is finished, drying the tea mixture, keeping the temperature at 28-35 ℃, and obtaining a primary finished product of tea with the water content less than or equal to 5% after the drying is finished;
(5) and (4) putting the primary finished tea in the step (4) into a grinding machine for grinding for 15-20 minutes, and sieving with a 600-mesh and 1000-mesh sieve to obtain the purple matcha powder.
2. The method for making purple matcha according to claim 1, wherein the purple matcha is prepared by the following steps: the Zijuan tea leaves in the step (1) need to be shaded before being picked.
3. The method for making purple matcha according to claim 1, wherein the purple matcha is prepared by the following steps: and (4) the lemon juice in the step (3) is fresh lemon juice and is filtered to obtain pure lemon juice.
4. The method for making purple matcha according to claim 1, wherein the purple matcha is prepared by the following steps: the solid-liquid ratio of the tea mixture to the lemon juice is 100: 1-5.
5. The method for making purple matcha according to claim 1, wherein the purple matcha is prepared by the following steps: repeating the step (5) for 2-3 times for the matcha powder which cannot be sieved.
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| CN105558187A (en) * | 2015-12-16 | 2016-05-11 | 合肥华创现代农业科技有限公司 | Dried hyacinth bean type rose tea for detumescence and preparation method thereof |
| CN107751432A (en) * | 2017-11-08 | 2018-03-06 | 神农架林区神农奇峰茶业有限公司 | Smear the manufacture craft and product of tea |
| CN108967583A (en) * | 2018-10-15 | 2018-12-11 | 甲二 | A kind of manufacture craft of purple cuckoo lemon tea |
| CN109619229A (en) * | 2019-01-24 | 2019-04-16 | 尹文仲 | A kind of green tea smears tea process |
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|---|---|---|---|---|
| CN105558187A (en) * | 2015-12-16 | 2016-05-11 | 合肥华创现代农业科技有限公司 | Dried hyacinth bean type rose tea for detumescence and preparation method thereof |
| CN107751432A (en) * | 2017-11-08 | 2018-03-06 | 神农架林区神农奇峰茶业有限公司 | Smear the manufacture craft and product of tea |
| CN108967583A (en) * | 2018-10-15 | 2018-12-11 | 甲二 | A kind of manufacture craft of purple cuckoo lemon tea |
| CN109619229A (en) * | 2019-01-24 | 2019-04-16 | 尹文仲 | A kind of green tea smears tea process |
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