CN1802972A - Production method of low fluorine, aluminium instant red tea - Google Patents
Production method of low fluorine, aluminium instant red tea Download PDFInfo
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- CN1802972A CN1802972A CN 200610031196 CN200610031196A CN1802972A CN 1802972 A CN1802972 A CN 1802972A CN 200610031196 CN200610031196 CN 200610031196 CN 200610031196 A CN200610031196 A CN 200610031196A CN 1802972 A CN1802972 A CN 1802972A
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Abstract
A process for preparing an instant black tea with low concentration of fluorine and aluminum, comprising the following steps:1) treatment to reduce the fluorine and aluminum concentration, disintegrating the fresh tea, putting into vessel with hot water, the water temperature being 50-120 Deg. C, the ratio between water and tea being 1-100: 0.5-80; stirring for 5-50 minutes with stirrer, stewing, cooling to room temperature and conveying it to vibrating screen cloth conveyor; 2) preparing black tea; 3) preparing instant black tea. The invention is characterized in that it reduces the fluorine and aluminum concentration without influencing original local flavor and quality.
Description
Technical field
The present invention relates to the processing method of instant tea, be specifically related to low fluorine, the production method of low aluminium instant tea.
Background technology
Tea tree is a kind of rich fluorine plant, and it can optionally absorb fluorine and aluminium from soil, atmosphere, accumulate in vivo with the complex state form, mainly is accumulated in the blade, and leaf age is longer, and fluorine, aluminium content are higher.Instant black tea is that raw material processes usually with the plain tea leaves, its fluorine, aluminium content are higher, fluorine content too high in the tea can cause the human body fluorine poisoning, mainly show children's fluorine dental plaque and early stage fluorosis of bone, the infringement of adult's fluorosis of bone and many tissues, many organs, severe patient can be to big anchylosis, limping, paralysis.Although it is still not fully aware of to human influence's mechanism that excess of aluminum is taken in, general viewpoint thinks that it is the senile dementia and the old and feeble material impact factor.Instant tea (especially being the instant black tea of raw material processing with black tea) is that each composition of tealeaves is highly concentrated by the water extraction, and dry back forms.Existing report, the instant tea beverage of long-term drinking fluorine concentration between 2.6～6.5mg/L causes drinking person to suffer from fluorosis of bone, symptoms such as anchylosis, limitation of activity occur, and remarkable osteosclerosis appears in the X ray examination.Although the fluorine that high fluorine, high aluminium content instant tea cause, aluminium infringement have begun to be subjected to the concern of society, do not find a kind of low fluorine, low aluminium instant tea product and production method appearance thereof so far as yet.
Summary of the invention
Technical problem to be solved by this invention is not consider the defective of the safety problem that fluorine, aluminium too high levels cause at production of instant tea, provide a kind of and can reduce instant tea fluorine, aluminium content, and do not influence the low fluorine of the intrinsic local flavor of instant tea, mouthfeel and quality, the production method of low aluminium instant red tea.
The present invention adopts following technical scheme to solve the problems of the technologies described above.
A kind of low fluorine, low aluminium instant red tea, its processing step is:
1, reduces the processing of fluorine, aluminium content in the fresh tea leaf raw material
Fresh tea leaf raw material is rolled into fragment, insert in the hot water tank, the temperature of water is between 50 ℃～120 ℃, and the ratio of water and tea raw material is 1～100: between 0.5～80.Start the container for stirring device, stir after 5～50 minutes, leave standstill, be cooled to normal temperature and enter shake formula screen cloth conveyer belt.
2, the raw material after the above-mentioned processing is carried out red fannings processing.
3, above-mentioned red fannings is carried out instant tea processing.
Described red fannings processing technology is: wither-rub and cut-ferment-drying.The water content 60%-70% of raw material withers, the time of withering is 6～12 hours, kneading machine was rubbed bar 25～45 minutes, behind the block-separating and sifting, entering the combination of rotor kneading and cutting machine and three C.T.C kneading and cutting machines again rubs and cuts, time is 20～30 seconds, and material temperature is at 25～32 ℃ during fermentation, and the moisture content that is dried to finished product reaches 5%.
Described technology for processing instant tea is: A, water extraction: the ratio of raw material and water is 1: 10-50, and water temperature is 50 ℃-120 ℃: B, Separation of Solid and Liquid; C, concentrate: the tea juice that obtains is condensed into solid content in vacuum concentrator be 30% liquid, and temperature is 50 ℃-80 ℃; D, spray-drying: 120 ℃-300 ℃ of inlet temperatures, outlet temperature are 50 ℃-80 ℃; E, packing.
Technology of the present invention is simple, and is with low cost, and fluorine, aluminium content are set about from reduce the plain tea leaves raw material, guarantee the low fluorine of finished product, low chlorine performance effectively, and can keep the intrinsic local flavor of tealeaves, mouthfeel and quality preferably, and have good social benefit and economic worth, easy to utilize.
The specific embodiment
Embodiment 1:
1, bright leaf is handled: after the bright leaf of 100 kilograms of tea is crushed to fragment, place stainless steel lixiviate jar, add 150 liters 100 ℃ hot water, the startup agitator stirred 30 minutes, was transferred to shake formula screen cloth conveyer belt, spread to leave standstill to be cooled to normal temperature.
2, red fannings processing: reach at 65% o'clock in the raw material water content, use the rotator type kneading and cutting machine to wither 6 hours, use
Kneading machine was rubbed bar 35 minutes, behind the block-separating and sifting, entered the combination of rotor kneading and cutting machine and three C.T.C kneading and cutting machines again and rubbed and cut, and the time is 25 seconds.Insert fermentation stage through the raw material that withers, rubs after cutting, material temperature is controlled at 26 ℃ during fermentation, and the time is 40 minutes.Raw material enters dryer then, and raw material spreads thickness at 1.30kg/m
2, 110 ℃ of EATs, dry by the fire to the raw material water content be about 20%, spread 15 minutes, with 100 ℃ of air intakes of temperature, spread raw thickness 2kg/m again
2, dry by the fire to water content 5%.
3, instant black tea processing: above-mentioned red fannings finished product is added in 1000 liters of extractors of water capacity, 100 ℃ of water temperatures, lixiviate is Separation of Solid and Liquid after 15 minutes, the tea juice that obtains is inserted vacuum concentrator, solid content in the tea juice is increased to 30%, concentrate is inserted spray dryer, inlet temperature is 240 ℃, 80 ℃ of outlet temperatures get instant tea powder, packing.
Embodiment 2:
1, bright leaf is handled: after the bright leaf of 100 kilograms of tea is rolled into fragment, place stainless steel lixiviate jar, add the hot water of 150 liters of 70 ℃ of C, the startup agitator stirred 50 minutes, was transferred to shake formula screen cloth conveyer belt, spread to leave standstill to be cooled to normal temperature.
2, red fannings processing: reach at 65% o'clock in the raw material water content, use the rotator type kneading and cutting machine to wither 8 hours, use kneading machine to rub bar 30 minutes, behind the block-separating and sifting, enter rotor kneading and cutting machine and three C.T.C kneading and cutting machines again and make up to rub and cut, the time is 20 seconds.Insert fermentation stage through the raw material that withers, rubs after cutting, material temperature is controlled at 28 ℃ during fermentation, and the time is 40 minutes.Raw material enters dryer then, is dried to finished product water content 5%.
3, instant black tea processing: 100 kilograms of red fannings finished products are added in 1000 liters of extractors of water capacity, 80 ℃ of water temperatures, lixiviate is Separation of Solid and Liquid after 15 minutes, the tea juice that obtains is inserted vacuum concentrator, solid content in the tea juice is increased to 30%, concentrate is inserted spray dryer, inlet temperature is 200 ℃, 60 ℃ of outlet temperatures get instant black tea powder, packing.
The most outstanding characteristics of the present invention are before red fannings and instant tea processing fresh tea leaf raw material to be handled, and reduce fluorine, aluminium content in the fresh tea leaf raw material significantly, low fluorine, low aluminium performance in effectively guaranteeing to become to sample tea, and do not change former tea flavor quality.
Fluorine in the tealeaves, the big portion of aluminium are ionic state, can partly dissolve in the water under certain condition.The water of different temperatures is removed fluorine, aluminium ion effect difference in the bright leaf of tea, as following table.
Table 1 different temperatures water is removed fluorine, aluminum ions effect in the bright leaf of tea
| Water temperature | 50℃ | 70℃ | 100℃ | 120℃ |
| Raw material fluorine content (mg/kg) reduces the ratio (%) of ratio (%) raw material aluminium content (mg/kg) the reduction aluminium of fluorine | 450.3 16.7 1450.9 13.30 | 305.7 43.1 983.2 41.3 | 270.1 50.1 856.3 48.8 | 180.4 66.6 553.3 66.9 |
Raw material fluorine content is 540.7mg/kg before the processing, aluminium content 1673.4mg/kg, and soak time is 30 minutes.
Last table explanation, the height of water temperature is proportionate to the fluorine in the tea raw material, aluminium ion stripping, and promptly along with water temperature rises, fluorine, aluminium content descend in the raw material.
As basic point, observed raw material fluorine, aluminum ions stripping situation in different soak times with 70 ℃ of water temperatures, seen the following form.
The different soak times of table 2 are to the influence of raw material fluorine ion stripping
| Soak time (min) | 5 | 10 | 30 | 50 |
| Raw material fluorine content (mg/kg) reduces fluorine ratio (%) raw material aluminium content (mg/kg) and reduces aluminum ratio (%) | 498.1 7.9 1507.3 6.1 | 402.7 25.5 1197.3 28.5 | 370.4 31.5 1105.2± 17.5 34.0 | 230.1 57.4 689.1 58.8 |
Raw material fluorine content is 540.7mg/kg before the processing, and aluminium content 1673.4mg/kg, soaking temperature are 70 ℃.
Last table explanation, along with the prolongation of soak time, the fluorine of raw material, aluminium content reduce gradually.
Known, polyphenol compound and amino acid, caffeine are the Main Ingredients and Appearances that constitutes tealeaves local flavor, quality in the tea, for understanding the influence of above-mentioned processing method to flavor ingredient in the raw material, have carried out following detection:
Table 3 processing method is to the influence to material quality and fluorine, aluminium content
| Detect content | Tea Polyphenols (%) | Amino acid (%) | Caffeine (%) |
| After processing before the processing | 25.30 24.85±0.05 | 2.49 2.41±0.04 | 2.61 2.21±0.03 |
| The P value | ＞0.5 | ＞0.5 | ＞0.5 |
See that from last table use the present invention, its Tea Polyphenols of the raw material after the processing, amino acid, caffeine content have decline slightly, but not statistically significant, raw material fluorine, aluminium content obviously descend, and are highly significant difference.Show that the present invention is little to the negative effect of tea raw material local flavor, quality, but effectively reduce fluorine, aluminium content.
Claims (3)
1, the production method of a kind of low fluorine, low aluminium instant red tea is characterized in that its processing step is:
1) processing of fluorine, aluminium content in the reduction fresh tea leaf raw material
Fresh tea leaf raw material is rolled into fragment, insert in the hot water tank, the temperature of water is between 50 ℃～120 ℃, and the ratio of water and tea raw material is 1～100: between 0.5～80; Start the container for stirring device, stir after 5～50 minutes, leave standstill, be cooled to normal temperature and enter shake formula screen cloth conveyer belt;
2) raw material after the above-mentioned processing is carried out red fannings processing;
3) above-mentioned red fannings is carried out instant tea processing.
2, the production method of low fluorine according to claim 1, low aluminium instant red tea is characterized in that described red fannings processing technology is: wither-rub and cut-ferment-drying; The wither water content 60%～70% of raw material, the time of withering is 6～12 hours; Kneading machine was rubbed bar 25～45 minutes, behind the block-separating and sifting, enter the combination of rotor kneading and cutting machine and three C.T.C kneading and cutting machines again and rub and cut 20～30 seconds, during fermentation material temperature at 25～32 ℃, 30～50 minutes time; The moisture content that is dried to finished product reaches 5%.
3, the production method of low fluorine according to claim 1 and 2, low aluminium instant red tea is characterized in that described technology for processing instant tea is: A, water extraction: the ratio of raw material and water is 1: 10～50, and water temperature is 50 ℃～120 ℃; B, Separation of Solid and Liquid; C, concentrate: the tea juice that obtains is condensed into solid content in vacuum concentrator be 30% liquid, and temperature is 50 ℃～80 ℃; D, spray-drying: 120 ℃-300 ℃ of inlet temperatures, outlet temperature is 50 ℃～80 ℃; E, packing.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983574A (en) * | 2010-11-18 | 2011-03-09 | 云南省农业科学院茶叶研究所 | Alstonia-leaf tea bag and processing method thereof |
| CN103053735A (en) * | 2013-01-16 | 2013-04-24 | 湖南城市学院 | Efficient green fluorine-reducing preparation process of golden-camellia-stem-enriched tea |
| CN103053736A (en) * | 2013-01-16 | 2013-04-24 | 湖南城市学院 | Efficient green fluorine-reducing preparation process of golden-camellia-enriched loose tea |
| CN103053722A (en) * | 2013-01-16 | 2013-04-24 | 湖南城市学院 | Efficient green fluorine-reducing preparation process of Fuzhuan tea |
| CN103281911A (en) * | 2010-12-16 | 2013-09-04 | 荷兰联合利华有限公司 | Tea-based beverage |
| CN103828968A (en) * | 2013-12-03 | 2014-06-04 | 贵州和泰春茶叶科技有限公司 | Preparation method of instant black tea |
| CN106962546A (en) * | 2017-01-22 | 2017-07-21 | 康师傅饮品控股有限公司 | Broken black tea extract and its extraction process |
| CN110353058A (en) * | 2019-08-30 | 2019-10-22 | 湖南省白沙溪茶厂股份有限公司 | A kind of tealeaves preparation method reducing Content of Fluoride in Tea |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ATE198531T1 (en) * | 1993-11-18 | 2001-01-15 | Nestle Sa | METHOD FOR PRODUCING INSTANT BLACK TEA |
| ATE173887T1 (en) * | 1994-09-03 | 1998-12-15 | Nestle Sa | METHOD FOR PRODUCING INSTANT BLACK TEA |
| CN1170481C (en) * | 2001-05-30 | 2004-10-13 | 深圳市深宝华城食品有限公司 | Instand red tea powder and its production process |
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2006
- 2006-01-25 CN CNB2006100311966A patent/CN100364432C/en not_active Expired - Fee Related
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101983574A (en) * | 2010-11-18 | 2011-03-09 | 云南省农业科学院茶叶研究所 | Alstonia-leaf tea bag and processing method thereof |
| CN103281911A (en) * | 2010-12-16 | 2013-09-04 | 荷兰联合利华有限公司 | Tea-based beverage |
| CN103053735A (en) * | 2013-01-16 | 2013-04-24 | 湖南城市学院 | Efficient green fluorine-reducing preparation process of golden-camellia-stem-enriched tea |
| CN103053736A (en) * | 2013-01-16 | 2013-04-24 | 湖南城市学院 | Efficient green fluorine-reducing preparation process of golden-camellia-enriched loose tea |
| CN103053722A (en) * | 2013-01-16 | 2013-04-24 | 湖南城市学院 | Efficient green fluorine-reducing preparation process of Fuzhuan tea |
| CN103828968A (en) * | 2013-12-03 | 2014-06-04 | 贵州和泰春茶叶科技有限公司 | Preparation method of instant black tea |
| CN103828968B (en) * | 2013-12-03 | 2016-02-24 | 贵州和泰春茶叶科技有限公司 | A kind of preparation method of instant black tea |
| CN106962546A (en) * | 2017-01-22 | 2017-07-21 | 康师傅饮品控股有限公司 | Broken black tea extract and its extraction process |
| CN110353058A (en) * | 2019-08-30 | 2019-10-22 | 湖南省白沙溪茶厂股份有限公司 | A kind of tealeaves preparation method reducing Content of Fluoride in Tea |
| CN110353058B (en) * | 2019-08-30 | 2021-08-06 | 湖南省白沙溪茶厂股份有限公司 | Tea leaf preparation method for reducing fluorine content of tea leaves |
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