CN115868559B - Preparation method of instant green tea powder - Google Patents
Preparation method of instant green tea powder Download PDFInfo
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- CN115868559B CN115868559B CN202211610934.8A CN202211610934A CN115868559B CN 115868559 B CN115868559 B CN 115868559B CN 202211610934 A CN202211610934 A CN 202211610934A CN 115868559 B CN115868559 B CN 115868559B
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- 239000000843 powder Substances 0.000 title claims abstract description 61
- 235000009569 green tea Nutrition 0.000 title claims abstract description 60
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000013616 tea Nutrition 0.000 claims abstract description 88
- 239000003094 microcapsule Substances 0.000 claims abstract description 58
- 239000000463 material Substances 0.000 claims abstract description 51
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- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 34
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- 238000000034 method Methods 0.000 claims description 9
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 abstract description 40
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 26
- 235000013824 polyphenols Nutrition 0.000 abstract description 26
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 abstract description 20
- 229960001948 caffeine Drugs 0.000 abstract description 20
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Abstract
The invention belongs to the technical field of tea deep processing, and discloses a preparation method of instant green tea powder, which comprises the following steps: s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup; s2, adding Ca 2+ into the concentrated tea soup, mixing, stirring and filtering to obtain filter residues and filtrate I; s3, adding water into filter residues to form a suspension, then introducing CO 2, filtering, and concentrating to obtain a filtrate II; s4, adding a wall material I into the filtrate I, spray-drying to prepare a microcapsule I, adding a wall material II into the filtrate II, spray-drying to prepare a microcapsule II, and mixing the microcapsule I and the microcapsule II to obtain the instant green tea powder. The instant green tea powder is prepared by mixing the first microcapsule and the second microcapsule, so that the complex formation of solid matters between tea polyphenol and caffeine can be avoided, the phenomenon of muddiness after cooling can not occur, and as the two flavor substances of the tea polyphenol and the caffeine are preserved, the original flavor of the tea can be reduced, and the tea flavor is rich.
Description
Technical Field
The invention belongs to the technical field of tea deep processing, and particularly relates to a preparation method of instant green tea powder.
Background
Green tea is one of the main teas in china. The green tea is prepared from new leaves or buds of tea tree without fermentation, and through the processes of deactivation of enzymes, shaping, drying and the like, and retains natural substances of the fresh leaves, and contains nutrient components such as tea polyphenol, catechin, chlorophyll, caffeine, amino acids, vitamins and the like. The green color and tea soup are more preserved with the green pattern of fresh tea, thus obtaining the name.
At present, the demand of instant tea powder in foreign markets is greatly increased, and the demand of instant tea powder in China is also increased increasingly. However, after storage of instant tea powder at room temperature, especially in a low temperature environment, for a period of time, cheese-like insolubles, i.e. "tea cheese", which is mainly a complex of tea polyphenols and caffeine, appear. The simplest method for removing the tea cheese is to discard the tea cheese by adopting low-temperature centrifugal sedimentation, but excessive discard of tea polyphenol and caffeine can cause the taste of tea soup to lose the strength, so that the instant tea powder has poor flavor.
Disclosure of Invention
The invention aims to provide a preparation method of instant green tea powder, which has the effects that the prepared instant green tea powder is rich in taste and clear in tea soup.
The technical aim of the invention is realized by the following technical scheme: a preparation method of instant green tea powder comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
S2, maintaining the temperature of the concentrated tea soup at 5-10 ℃, adding Ca 2+ into the concentrated tea soup, mixing, stirring and filtering to obtain filter residues and filtrate I;
S3, adding water into the filter residue to form a suspension, introducing N 2 for 15-30 min into the suspension, then introducing CO 2 for 30-60 min, filtering, and concentrating to obtain a filtrate II;
S4, adding a wall material I into the filtrate I, spray-drying to prepare a microcapsule I, adding a wall material II into the filtrate II, spray-drying to prepare a microcapsule II, and mixing the microcapsule I and the microcapsule II to obtain the instant green tea powder.
The invention is further provided with: the addition amount of Ca 2+ in the step S2 is 10-20 mg/L.
The invention is further provided with: and in the step S2, gauze is adopted for centrifugal filtration, and the solid content of the first filter residue is 20-30%.
The invention is further provided with: and in the step S3, the mass ratio of filter residues to water is 1:5-1:10.
The invention is further provided with: the wall material I consists of maltodextrin, chitosan quaternary ammonium salt and beta-cyclodextrin, wherein the mass ratio of the raw materials is that the maltodextrin to the chitosan quaternary ammonium salt to the beta-cyclodextrin is 6:1:1-6:2:1.
The invention is further provided with: the mass ratio of the wall material I to the total solid matters in the filtrate I is 1:1-2:1.
The invention is further provided with: the wall material II consists of maltodextrin, polyaspartic acid and beta-cyclodextrin, wherein the mass ratio of the raw materials is that the maltodextrin to the polyaspartic acid to the beta-cyclodextrin is 6:1:1-6:2:1.
The invention is further provided with: the mass ratio of the total solid matters in the second wall material to the second filtrate is 1:1-2:1.
The invention is further provided with: the mass ratio of the first microcapsule to the second microcapsule in the instant green tea powder is 1:5-1:8.
The beneficial effects of the invention are as follows:
1. Ca 2+,Ca2+ is added into concentrated tea soup obtained by leaching, filtering and concentrating green tea powder to complex with tea polyphenol in the concentrated tea soup to form floccules, and Ca 2+ has weak binding force with caffeine, the tea polyphenol can be separated from the concentrated tea soup by adding Ca 2+ into the concentrated tea soup, then a filter residue obtained by filtering contains a large amount of complex formed by Ca 2+ and the tea polyphenol, and a filtrate I contains a large amount of caffeine, so that the separation of the tea polyphenol and the caffeine is realized.
2. The filter residue contains a large amount of complex formed by Ca 2+ and tea polyphenol, after adding water into the filter residue, N 2 is firstly introduced to blow off oxygen in the suspension, so that organic matters in the tea polyphenol in green tea are prevented from being oxidized, CO 3 2+ ions formed after CO 2,CO2 is introduced to the filter residue and dissolved in water are easy to cause Ca 2+ to form CaCO 3 which is indissolvable in water, and Ca 2+ in the complex can be separated from the tea polyphenol through CO 2, so that the tea polyphenol is re-dissolved in water, and then the suspension is filtered to obtain filtrate II containing the tea polyphenol after CaCO 3 is filtered.
3. The first filter liquor containing the caffeine is mixed with a first wall material to prepare a first microcapsule, the first wall material consists of maltodextrin, chitosan quaternary ammonium salt and beta-cyclodextrin, the chitosan quaternary ammonium salt contains a large amount of hydroxyl groups, amino groups in the caffeine are easy to form hydrogen bonds, the chitosan quaternary ammonium salt is easy to dissolve in water, a conjugate of the chitosan quaternary ammonium salt and the caffeine is also easy to dissolve in water, the chitosan quaternary ammonium salt has good film forming property, the caffeine can be wrapped together with the maltodextrin and the beta-cyclodextrin, good caffeine retention rate can be obtained when spray drying is carried out, and the first microcapsule with good form is formed; the filtrate II containing tea polyphenol is mixed with wall material II to form microcapsule II, the wall material II is formed from maltodextrin, polyaspartic acid and beta-cyclodextrin, the polyaspartic acid is easy to bond with tea polyphenol through hydrogen bond, the polyaspartic acid has good hydrophilicity, the microcapsule II formed from maltodextrin, polyaspartic acid, beta-cyclodextrin and tea polyphenol has good water solubility, and good retention rate of tea polyphenol can be obtained when spray drying is carried out.
4. The instant green tea powder is prepared by mixing the first microcapsule and the second microcapsule, wherein chitosan quaternary ammonium salt occupies the electron-withdrawing position of caffeine, polyaspartic acid occupies the electron-withdrawing position of tea polyphenol, and when the first microcapsule and the second microcapsule are mixed and dissolved in water again, the complex formation of solid matters between the tea polyphenol and the caffeine can be avoided, meanwhile, the reaction of the tea polyphenol and proteins and the like in the tea water can be avoided, and the precipitation can be avoided. Because both the tea polyphenol and the caffeine are preserved, the original flavor of the tea can be reduced, and the tea aroma is strong.
Detailed Description
The technical solutions in the embodiments will be clearly and completely described below. It will be apparent that the described embodiments are only some, but not all, embodiments of the invention. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to fall within the scope of the invention.
Example 1
A preparation method of instant green tea powder comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
S2, maintaining the temperature of the concentrated tea soup at 10 ℃, adding 10mg/L of Ca 2+,Ca2+ into the concentrated tea soup, mixing and stirring, and centrifugally filtering by using gauze to obtain filter residues and filtrate I, wherein the solid content of the filter residues I is 30%;
S3, adding water into the filter residue to form a suspension, wherein the mass ratio of the filter residue to the water is 1:5, introducing N 2 for 30min into the suspension, introducing CO 2 for 30min, introducing N 2 for 30min to blow off redundant CO 2, filtering, and concentrating to obtain a filtrate II;
S4, adding a wall material I into the filtrate I, and then performing spray drying to prepare a microcapsule I, wherein the wall material I consists of maltodextrin, chitosan quaternary ammonium salt and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the chitosan quaternary ammonium salt to the beta-cyclodextrin is 6:1:1, and the mass ratio of the wall material I to the filtrate I is 2:1;
adding a wall material II into the filtrate II, and spray-drying to prepare a microcapsule II, wherein the wall material II consists of maltodextrin, polyaspartic acid and beta-cyclodextrin, the mass ratio of the raw materials is that the mass ratio of the maltodextrin to the polyaspartic acid to the beta-cyclodextrin is 6:1:1, and the mass ratio of the wall material II to the total solid matter in the filtrate II is 2:1;
mixing the first microcapsule and the second microcapsule, wherein the mass ratio of the first microcapsule to the second microcapsule in the instant green tea powder is 1:5, so as to obtain the instant green tea powder.
Example 2
A preparation method of instant green tea powder comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
s2, maintaining the temperature of the concentrated tea soup at 5 ℃, adding 20mg/L of Ca 2+,Ca2+ into the concentrated tea soup, mixing and stirring, and centrifugally filtering by using gauze to obtain filter residues and filtrate I, wherein the solid content of the filter residues I is 20%;
S3, adding water into the filter residue to form a suspension, wherein the mass ratio of the filter residue to the water is 1:10, introducing N 2 for 15min into the suspension, introducing CO 2 for 60min, introducing N 2 for 15min to blow off redundant CO 2, filtering and concentrating to obtain a filtrate II;
S4, adding a wall material I into the filtrate I, and then performing spray drying to prepare a microcapsule I, wherein the wall material I consists of maltodextrin, chitosan quaternary ammonium salt and beta-cyclodextrin, the mass ratio of the raw materials is that the mass ratio of maltodextrin to polyaspartic acid to beta-cyclodextrin is 6:2:1, and the mass ratio of the wall material I to the filtrate I is 1:1;
Adding a wall material II into the filtrate II, and spray-drying to prepare a microcapsule II, wherein the wall material II consists of maltodextrin, polyaspartic acid and beta-cyclodextrin, the mass ratio of the raw materials is that the mass ratio of the maltodextrin to the polyaspartic acid to the beta-cyclodextrin is 6:2:1, and the mass ratio of the wall material II to the total solid matters in the filtrate II is 1:1;
Mixing the first microcapsule and the second microcapsule, wherein the mass ratio of the first microcapsule to the second microcapsule in the instant green tea powder is 1:8, so as to obtain the instant green tea powder.
Example 3
A preparation method of instant green tea powder comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
s2, maintaining the temperature of the concentrated tea soup at 5 ℃, adding 20mg/L of Ca 2+,Ca2+ into the concentrated tea soup, mixing and stirring, and centrifugally filtering by using gauze to obtain filter residues and filtrate I, wherein the solid content of the filter residues I is 20%;
S3, adding water into the filter residue to form a suspension, wherein the mass ratio of the filter residue to the water is 1:10, introducing N 2 for 15min into the suspension, introducing CO 2 for 60min, introducing N 2 for 15min to blow off redundant CO 2, filtering and concentrating to obtain a filtrate II;
s4, adding a wall material I into the filtrate I, and then performing spray drying to prepare a microcapsule I, wherein the wall material I consists of maltodextrin and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the beta-cyclodextrin is 6:1, and the total solid mass ratio of the wall material I to the filtrate I is 1:1;
Adding a wall material II into the filtrate II, and spray-drying to prepare a microcapsule II, wherein the wall material II consists of maltodextrin, polyaspartic acid and beta-cyclodextrin, the mass ratio of the raw materials is that the mass ratio of the maltodextrin to the polyaspartic acid to the beta-cyclodextrin is 6:2:1, and the mass ratio of the wall material II to the total solid matters in the filtrate II is 1:1;
Mixing the first microcapsule and the second microcapsule, wherein the mass ratio of the first microcapsule to the second microcapsule in the instant green tea powder is 1:8, so as to obtain the instant green tea powder.
Example 4
A preparation method of instant green tea powder comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
s2, maintaining the temperature of the concentrated tea soup at 5 ℃, adding 20mg/L of Ca 2+,Ca2+ into the concentrated tea soup, mixing and stirring, and centrifugally filtering by using gauze to obtain filter residues and filtrate I, wherein the solid content of the filter residues I is 20%;
S3, adding water into the filter residue to form a suspension, wherein the mass ratio of the filter residue to the water is 1:10, introducing N 2 for 15min into the suspension, introducing CO 2 for 60min, introducing N 2 for 15min to blow off redundant CO 2, filtering and concentrating to obtain a filtrate II;
s4, adding a wall material I into the filtrate I, and then performing spray drying to prepare a microcapsule I, wherein the wall material I consists of maltodextrin, chitosan quaternary ammonium salt and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the chitosan quaternary ammonium salt to the beta-cyclodextrin is 6:2:1, and the mass ratio of the wall material I to the filtrate I is 1:1;
Adding a wall material II into the filtrate II, and spray-drying to prepare a microcapsule II, wherein the wall material II consists of maltodextrin and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the beta-cyclodextrin is 6:1, and the mass ratio of the wall material II to the total solid matter in the filtrate II is 1:1;
Mixing the first microcapsule and the second microcapsule, wherein the mass ratio of the first microcapsule to the second microcapsule in the instant green tea powder is 1:8, so as to obtain the instant green tea powder.
Example 5
A preparation method of instant green tea powder comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
s2, maintaining the temperature of the concentrated tea soup at 5 ℃, adding 20mg/L of Ca 2+,Ca2+ into the concentrated tea soup, mixing and stirring, and centrifugally filtering by using gauze to obtain filter residues and filtrate I, wherein the solid content of the filter residues I is 20%;
S3, adding water into the filter residue to form a suspension, wherein the mass ratio of the filter residue to the water is 1:10, introducing N 2 for 15min into the suspension, introducing CO 2 for 60min, introducing N 2 for 15min to blow off redundant CO 2, filtering and concentrating to obtain a filtrate II;
s4, adding a wall material I into the filtrate I, and then performing spray drying to prepare a microcapsule I, wherein the wall material I consists of maltodextrin and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the beta-cyclodextrin is 6:1, and the total solid mass ratio of the wall material I to the filtrate I is 1:1;
Adding a wall material II into the filtrate II, and spray-drying to prepare a microcapsule II, wherein the wall material II consists of maltodextrin and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the beta-cyclodextrin is 6:1, and the mass ratio of the wall material II to the total solid matter in the filtrate II is 1:1;
Mixing the first microcapsule and the second microcapsule, wherein the mass ratio of the first microcapsule to the second microcapsule in the instant green tea powder is 1:8, so as to obtain the instant green tea powder.
Comparative example
A preparation method of instant green tea powder comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
s2, adding wall materials into the concentrated tea soup, and spray-drying to prepare instant green tea powder, wherein the wall materials consist of maltodextrin and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the beta-cyclodextrin is 6:1, and the mass ratio of the wall materials to the total solid matters in the concentrated tea soup is 1:1.
Test data
Instant green tea powder was prepared according to the methods of examples 1 to 5 and comparative example, 3g of instant green tea powder was weighed and dissolved in 150mL of water to obtain a tea soup, a certain amount of tea soup was taken, and after standing at 10 ℃ for 30min, turbidity of the tea soup was detected by using a WZT-3A turbidity meter.
Taking a certain amount of tea soup, detecting the content of tea polyphenol in the tea soup by adopting a ferrous tartrate colorimetric method at 35 ℃, and detecting the content of caffeine in the tea soup by adopting a high performance liquid chromatograph.
The turbidity, tea polyphenol and caffeine content in examples 1-5 and comparative examples are shown in the following table one:
Table one:
As can be seen from the data of examples 1-2 and comparative example in Table 1, the instant green tea powder obtained by the method of the present invention can keep the tea soup clear at low temperature (10deg.C) without occurrence of cold and muddy phenomenon; as can be seen from the data of examples 3-5, the use of chitosan quaternary ammonium salt for preparing the first microcapsule for caffeine and polyaspartic acid for preparing the second microcapsule for tea polyphenol can reduce the turbidity of tea soup on the one hand and improve the retention rate of caffeine and tea polyphenol in the spray drying process on the other hand.
Claims (4)
1. A preparation method of instant green tea powder is characterized in that: the method comprises the following steps:
s1, grinding green tea to obtain tea powder, leaching, filtering and concentrating the green tea powder to obtain concentrated tea soup;
S2, maintaining the temperature of the concentrated tea soup at 5-10 ℃, adding Ca 2+ into the concentrated tea soup, mixing, stirring and filtering to obtain filter residues and filtrate I;
S3, adding water into the filter residue to form a suspension, introducing N 2 for 15-30 min into the suspension, then introducing CO 2 for 30-60 min, filtering, and concentrating to obtain a filtrate II;
S4, adding a wall material I into the filtrate I, spray-drying to prepare a microcapsule I, adding a wall material II into the filtrate II, spray-drying to prepare a microcapsule II, and mixing the microcapsule I and the microcapsule II to obtain instant green tea powder, wherein the wall material I consists of maltodextrin, chitosan quaternary ammonium salt and beta-cyclodextrin, the mass ratio of the raw materials is that the maltodextrin to the chitosan quaternary ammonium salt to the beta-cyclodextrin is 6:1-6:2:1, and the total solid mass ratio of the wall material I to the filtrate I is 1:1-2:1; the second wall material consists of maltodextrin, polyaspartic acid and beta-cyclodextrin, wherein the mass ratio of the raw materials is that the mass ratio of the maltodextrin to the polyaspartic acid to the beta-cyclodextrin is 6:1:1-6:2:1, and the mass ratio of the second wall material to the total solid matters in the second filtrate is 1:1-2:1; the mass ratio of the first microcapsules to the second microcapsules in the instant green tea powder is 1:5-1:8.
2. A method of preparing instant green tea powder according to claim 1, wherein: and in the step S2, the addition amount of Ca 2+ is 10-20 mg/L.
3. A method of preparing instant green tea powder according to claim 1, wherein: and in the step S2, gauze is adopted for centrifugal filtration, and the solid content of the first filter residue is 20% -30%.
4. A process for the preparation of instant green tea powder according to claim 3, characterized in that: and in the step S3, the mass ratio of filter residues to water is 1:5-1:10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211610934.8A CN115868559B (en) | 2022-12-14 | Preparation method of instant green tea powder |
Applications Claiming Priority (1)
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