CN115736059A - Method for preparing dreg-free whole tea powder by combination of enzymolysis and dynamic high-pressure micro-jet technology - Google Patents
Method for preparing dreg-free whole tea powder by combination of enzymolysis and dynamic high-pressure micro-jet technology Download PDFInfo
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- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 28
- 239000005913 Maltodextrin Substances 0.000 claims description 28
- 229920002774 Maltodextrin Polymers 0.000 claims description 28
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- 229940005550 sodium alginate Drugs 0.000 claims description 28
- 238000004108 freeze drying Methods 0.000 claims description 27
- 238000004659 sterilization and disinfection Methods 0.000 claims description 17
- 239000007970 homogeneous dispersion Substances 0.000 claims description 15
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- 238000012545 processing Methods 0.000 claims description 10
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Abstract
The invention provides a preparation method of whole tea powder, which comprises the following steps: (1) Extracting tea leaves with hot water, and filtering to obtain tea residue and tea juice; (2) carrying out superfine grinding on the tea leaves; (3) Adding a complex enzyme into the superfine crushed product for enzymolysis, wherein the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 2-6 hours; the compound enzyme comprises cellulase, pectinase, protease and tannase, and the mass ratio of the four enzymes is (0) 1: (0.3-1.5): (0.1-0.5): (0.2-1); (4) Uniformly mixing the tea juice obtained in the step (1) and the enzymolysis product obtained in the step (3), and then performing homogenization dispersion by using a dynamic high-pressure microjet technology, wherein the homogenization pressure is 150-250Mpa, and the number of times of circulating homogenization is 2-4; and (5) sterilizing and drying. The whole tea powder prepared by the method is fine and smooth, does not have residues, is rich in cellulose, has uniform and fine powder particles, strong fragrance and mellow taste, has better fluidity and solubility, and tastes fine and smooth.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a method for preparing dreg-free whole tea powder by combining enzymolysis with a dynamic high-pressure micro-jet technology.
Background
Tea is one of three popular beverages in the world, and has unique flavor and rich trace nutrient elements. The tea deep processing product instant tea powder is widely popularized in the market due to the simplicity and the multiple purposes. The instant tea powder is usually prepared from tea leaves (black tea, green tea, oolong tea, etc.) by extracting, centrifuging, filtering, sterilizing, and drying. However, in the processing process of the instant tea powder, only tea extract is needed, and tea dregs rich in various dietary fibers, polysaccharides and proteins are directly discarded, so that great resource waste is caused, and the production cost of enterprises is increased. Therefore, the fine and smooth dreg-free whole tea powder containing the tea dregs is provided, so that the resources are saved, and the application of the tea processing product is expanded.
Disclosure of Invention
Based on the above, the invention aims to provide the preparation method of the whole tea powder, and the whole tea powder prepared by the preparation method is fine and smooth, has no residue, is rich in taste and good in solubility, and is very suitable for food processing, especially for baking industry.
In order to achieve the purpose, the invention adopts the following technical scheme.
A preparation method of whole tea powder comprises the following steps: (1) Extracting tea leaves with hot water, and filtering to obtain tea residue and tea juice; (2) carrying out superfine grinding on the tea leaves; (3) Adding a complex enzyme into the superfine crushed product for enzymolysis, wherein the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 2-6 hours; the compound enzyme comprises cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1: (0.3-1.5): (0.1-0.5): (0.2-1); (4) Uniformly mixing the tea juice obtained in the step (1) and the enzymolysis product obtained in the step (3), and then carrying out homogenization dispersion by using a dynamic high-pressure micro-jet technology, wherein the homogenization pressure is 150-250Mpa, and the number of times of circulating homogenization is 2-4; (5) And sterilizing and drying the homogenized and dispersed product to obtain the whole tea powder.
In some preferred embodiments, the temperature of the enzymatic hydrolysis in step (3) is 45-50 ℃.
In some embodiments, the compound enzyme in the step (3) is used in an amount of 0.2-3% of the weight of the crushed product.
In some preferred embodiments, the pressure for homogenizing in step (4) is 150-230MPa.
In some embodiments, step (5) further comprises an embedding process prior to sterilization, wherein the embedding process comprises: adding an embedding medium into the homogeneous dispersion product, wherein the embedding medium comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1: (0.1-0.3): (0.05-0.15).
In some embodiments, the embedding agent is added in an amount of 10-40% of the homogeneously dispersed product solids.
In some embodiments, the hot water leaching process of step (1) is: according to the mass ratio of the tea leaves to the water of 1: (3-30) adding water into the tea leaves, and then leaching for 5-120min at 50-100 ℃; and/or, the sterilization method in the step (5) is as follows: maintaining the pressure for 1-30min under the condition of 100-600 MPa; and/or, the drying is freeze-drying.
In some embodiments, the temperature of the freeze-drying is between-20 ℃ and-30 ℃.
The invention also provides the whole tea powder prepared by the preparation method.
The invention also provides application of the whole tea powder prepared by the preparation method in the food processing industry.
In some embodiments, the food processing industry is the baking industry.
The invention provides a preparation method of whole tea powder, and the inventor finds that when the whole tea powder containing tea residues is prepared, the tea residues are subjected to deep enzymolysis by adopting optimized complex enzyme, the wall is broken to obtain inclusions such as tea fibers, the tea residues after enzymolysis and tea juice are uniformly mixed, and then the tea residues and the tea juice are subjected to homogeneous dispersion by a dynamic high-pressure micro-jet technology under specific conditions, so that the quality of the whole tea powder can be effectively improved. In particular, when the homogeneously dispersed product is embedded with a suitable embedding agent before sterilization, the nutritional and flavor components can be further retained, and the fluidity and solubility of the product can be improved. The whole tea powder prepared by the preparation method is fine and smooth, has no residue, is rich in cellulose, has uniform and fine powder particles, strong fragrance and mellow taste, has better fluidity and solubility, and is delicate and smooth in mouthfeel, thereby being suitable for the processing process of various foods.
Detailed Description
Experimental procedures according to the invention, in which no particular conditions are specified in the following examples, are generally carried out under conventional conditions, or under conditions recommended by the manufacturer. The various chemicals used in the examples are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, apparatus, article, or device that comprises a list of steps is not limited to only those steps or modules listed, but may alternatively include other steps not listed or inherent to such process, method, article, or device.
The "plurality" referred to in the present invention means two or more. "and/or" describes the association relationship of the associated objects, meaning that there may be three relationships, e.g., a and/or B, which may mean: a exists alone, A and B exist simultaneously, and B exists alone. The character "/" generally indicates that the former and latter associated objects are in an "or" relationship.
The following description will be given with reference to specific examples.
Example 1
The embodiment provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea residue subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 150Mpa, and circularly homogenizing for 2 times;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained between-20 ℃ and-30 ℃ to obtain the whole tea powder.
Example 2
(1) Raw materials are accepted to be qualified fresh leaves, hot water is adopted for leaching, the leaching temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: placing the filtered tea leaves into a ball mill for superfine grinding for 20 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 3 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: and (3) fully mixing the tea juice obtained in the step (2) with the tea leaves subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 150Mpa, and circularly homogenizing for 2 times.
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product.
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained at-20 ℃ to-30 ℃, so as to obtain the whole tea powder.
Example 3
The embodiment provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:20, time is 30 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: placing the filtered tea leaves into a ball mill for superfine grinding, wherein the treatment time is 25 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 0.8:0.2:0.5:0.2; the adding amount of the complex enzyme is 2 percent of the weight of the tea residue, the enzymolysis temperature is 55 ℃, and the time is 2 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea residue subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 200Mpa, and circularly homogenizing for 3 times;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.2:0.08; the addition amount of the compound embedding agent is 25% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained at-20 ℃ to-30 ℃, so as to obtain the whole tea powder.
Example 4
The embodiment provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:25 for 100 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea residue, the enzymolysis temperature is 50 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea residue subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 150Mpa, and circularly homogenizing for 4 times;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 15% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained at-20 ℃ to-30 ℃, so as to obtain the whole tea powder.
Comparative example 1
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Blending the composite microcapsules: adding a compound embedding agent into the tea juice obtained in the step (2), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the tea juice solid;
(4) And (3) sterilization: carrying out ultrahigh pressure treatment on the tea soup treated in the step (3), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes;
(5) And (3) freeze drying: and (5) quickly freezing the tea soup in the step (4) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained at-20 ℃ to-30 ℃, so as to obtain the whole tea powder.
Comparative example 2
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme consists of amylase and protease, and the mass ratio of the amylase to the protease is 1:1; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 35 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea leaves subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 150Mpa, and circularly homogenizing for 2 times;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes;
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained at-20 ℃ to-30 ℃, so as to obtain the whole tea powder.
Comparative example 3
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1: and 5, the time is 60 minutes.
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea residue subjected to enzymolysis in the step (4), and then performing high-pressure homogenization at the homogenization pressure of 150Mpa for 2 times in a circulating manner;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes;
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained at-20 ℃ to-30 ℃, so as to obtain the whole tea powder.
Comparative example 4
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified fresh leaves, hot water is adopted for leaching, the leaching temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the amylase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea residue subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 150Mpa, and circularly homogenizing for 2 times;
(6) Preparing a composite microcapsule: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained between-20 ℃ and-30 ℃ to obtain the whole tea powder.
Comparative example 5
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is formed by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea residue subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 130Mpa, and circularly homogenizing for 2 times;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (5) quickly freezing the tea soup in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained between-20 ℃ and-30 ℃, so as to obtain the whole tea powder.
Comparative example 6
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice in the step (2) with the tea residue subjected to enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 280MPa, and circularly homogenizing for 2 times;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (5) quickly freezing the tea soup in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained between-20 ℃ and-30 ℃, so as to obtain the whole tea powder.
Comparative example 7
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice obtained in the step (2) with the tea residue obtained after enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 150Mpa, and circularly homogenizing for 5 times;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (4) quickly freezing the tea soup obtained in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained between-20 ℃ and-30 ℃ to obtain the whole tea powder.
Comparative example 8
The comparative example provides whole tea powder, and the preparation method of the whole tea powder comprises the following steps:
(1) Raw materials are accepted to be qualified, fresh leaves are extracted by hot water, the extraction temperature is 100 ℃, and the mass ratio of the tea leaves to the extraction water is 1:5, the time is 60 minutes;
(2) And (3) filtering: separating with a 300-mesh filter screen to obtain tea residue and tea juice;
(3) Superfine grinding of tea leaves: putting the filtered tea leaves into a ball mill for superfine grinding for 10 hours;
(4) Tea residue enzymolysis: adding a complex enzyme into the tea leaves for enzymolysis, wherein the complex enzyme is prepared by combining cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1:0.3:0.2:0.2; the adding amount of the complex enzyme is 1 percent of the weight of the tea leaves, the enzymolysis temperature is 45 ℃, and the time is 3 hours;
(5) Homogenizing and dispersing: fully mixing the tea juice obtained in the step (2) with the tea residue obtained after enzymolysis in the step (4), crushing, homogenizing and fully dispersing by a dynamic high-pressure micro-jet technology, wherein the homogenizing pressure is 150Mpa, and circularly homogenizing for 1 time;
(6) Blending the composite microcapsules: adding a compound embedding agent into the product obtained in the step (5), wherein the compound embedding agent comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1:0.3:0.1; the addition amount of the compound embedding agent is 20% of the solid of the homogeneous dispersion product;
(7) And (3) sterilization: and (4) carrying out ultrahigh pressure treatment on the tea soup treated in the step (6), wherein the process parameters are that the pressure is 300MPa, and the pressure maintaining time is 5 minutes.
(8) And (3) freeze drying: and (5) quickly freezing the tea soup in the step (7) to below-25 ℃, and then carrying out vacuum freeze drying, wherein the freeze-drying temperature is maintained between-20 ℃ and-30 ℃, so as to obtain the whole tea powder.
Sensory evaluation (including aroma, taste and comprehensive sensory evaluation) was performed on the instant tea prepared in the above examples and comparative examples, specifically, 0.4g of finished tea powder was taken and 200mL of water-boiling soup was added, and the finished tea powder was subjected to sensory evaluation by a professional evaluation group (5 persons, 3 women, 2 men).
The results are shown in table 1:
TABLE 1 Whole tea powder quality test results
The above results show that the whole tea powder (examples 1 to 4) of the present invention is fine and non-residue, rich in cellulose, uniform and fine in particle size, rich in aroma, mellow in taste, good in fluidity and solubility, and fine and smooth in taste.
Compared with the example 1, the comparative example 1 directly uses tea water to prepare the whole tea powder, and discards tea residues, so that not only is resources wasted, but also the prepared whole tea powder has low cellulose content, and slightly thin and unobtrusive taste.
Compared with the example 1, the comparative example 2 uses other complex enzymes in the enzymolysis process, so that deep enzymolysis cannot be carried out, the cellulose content of the prepared whole tea powder is reduced, the taste is slightly thin, the overall bitter taste is obvious, and the whole tea powder is not mellow.
Compared with the embodiment 1, the comparative example 3 adopts high-pressure homogenization, the prepared whole tea powder has obvious granularity, and the subsequent processed finished product has different particle sizes, poor solubility and obvious throat-hanging feeling.
Compared with the embodiment 1, the comparative example 4 replaces tannase in the compound enzyme with common amylase to cause the taste of the finished tea powder to be thinned, and shows that the optimized compound enzyme has better enzymolysis effect.
In comparison with example 1, the homogenization pressure was too low in comparative example 5 and too high in comparative example 6, resulting in too much bitter substance in the extracted tea powder and impaired flavor of the finished product.
Compared with example 1, the number of homogenization times in comparative example 7 is too large, and the number of homogenization times in comparative example 8 is too small, so that the taste substances extracted from the tea powder are insufficient, the whole thickness is deteriorated, and the quality is affected.
In conclusion, according to the invention, the optimized complex enzyme is adopted to carry out deep enzymolysis on the tea leaves, the wall is broken to obtain the tea fiber and other inclusions, the tea leaves after enzymolysis and the tea juice are uniformly mixed, and then are subjected to homogeneous dispersion by a dynamic high-pressure microjet technology under specific conditions, so that the quality of the whole tea powder can be effectively improved, and the prepared whole tea powder is fine and smooth, has no residue, is rich in cellulose, fine and uniform in powder particles, rich in fragrance, mellow in taste, good in fluidity and solubility, fine and smooth in taste, and is suitable for various food processing processes.
The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, however, as long as there is no contradiction between the combinations of the technical features, the scope of the present description should be considered as being described in the present specification.
The above-mentioned embodiments only express several embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the present invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent should be subject to the appended claims.
Claims (9)
1. A preparation method of whole tea powder is characterized by comprising the following steps: (1) Extracting tea leaves with hot water, and filtering to obtain tea residue and tea juice; (2) carrying out superfine grinding on the tea leaves; (3) Adding a complex enzyme into the superfine crushed product for enzymolysis, wherein the enzymolysis temperature is 45-55 ℃ and the enzymolysis time is 2-6 hours; the compound enzyme comprises cellulase, pectinase, protease and tannase, and the mass ratio of the cellulase to the pectinase to the protease to the tannase is 1: (0.3-1.5): (0.1-0.5): (0.2-1); (4) Uniformly mixing the tea juice obtained in the step (1) and the enzymolysis product obtained in the step (3), and then carrying out homogenization dispersion by using a dynamic high-pressure micro-jet technology, wherein the homogenization pressure is 150-250Mpa, and the number of times of circulating homogenization is 2-4; (5) And sterilizing and drying the homogenized and dispersed product to obtain the whole tea powder.
2. The method for preparing whole tea powder according to claim 1, wherein the temperature of the enzymatic hydrolysis in the step (3) is 45-50 ℃.
3. The method for preparing whole tea powder according to claim 1, wherein the amount of the complex enzyme used in the step (3) is 0.2-3% by weight of the pulverized product.
4. The method for preparing whole tea powder according to claim 1, wherein the homogenizing pressure in the step (4) is 150 to 230Mpa.
5. The method for preparing whole tea powder according to claim 1, wherein the step (5) further comprises an embedding treatment before sterilization, the embedding treatment being: adding an embedding medium into the homogeneous dispersion product, wherein the embedding medium comprises maltodextrin, pectin and sodium alginate, and the mass ratio of the maltodextrin to the pectin to the sodium alginate is 1: (0.1-0.3): (0.05-0.15).
6. The method of preparing whole tea powder according to claim 5, wherein the embedding agent is added in an amount of 10-40% of solids of the homogeneously dispersed product.
7. The method for preparing whole tea powder according to claim 1, wherein the hot water extraction method of the step (1) is: according to the mass ratio of the tea leaves to the water of 1: (3-30) adding water into the tea leaves, and then leaching for 5-120min at 50-100 ℃; and/or, the sterilization method in the step (5) is as follows: maintaining the pressure for 1-30min under the condition of 100-600 MPa; and/or, the drying is freeze-drying.
8. The whole tea powder obtained by the production method as claimed in any one of claims 1 to 7.
9. Use of the whole tea powder prepared by the preparation method according to any one of claims 1 to 7 in the food processing industry.
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| CN107997185A (en) * | 2017-12-20 | 2018-05-08 | 福州大学 | It is a kind of synchronously to prepare tea grounds Functional Polypeptides and the method and its application of tea essence |
| CN108782802A (en) * | 2018-06-26 | 2018-11-13 | 健士星生物技术研发(上海)有限公司 | A kind of preparation method of the super fine tea powder of ultra-high pressure sterilization |
| CN110915962A (en) * | 2019-12-14 | 2020-03-27 | 浙江工商大学 | Preparation method of microcapsule type instant black tea |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105211446A (en) * | 2015-11-06 | 2016-01-06 | 深圳市深宝技术中心有限公司 | A kind of preparation method of high-perfume type tea extraction |
| CN106615396A (en) * | 2016-12-15 | 2017-05-10 | 美町宝植物科技(中国)有限公司 | Enzymolysis process for manufacturing instant tea powder |
| CN107997185A (en) * | 2017-12-20 | 2018-05-08 | 福州大学 | It is a kind of synchronously to prepare tea grounds Functional Polypeptides and the method and its application of tea essence |
| CN108782802A (en) * | 2018-06-26 | 2018-11-13 | 健士星生物技术研发(上海)有限公司 | A kind of preparation method of the super fine tea powder of ultra-high pressure sterilization |
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