SU1284489A1 - Method of producing granulated concentrate of tea - Google Patents

Abstract

The invention relates to the tea industry. The aim of the invention is to increase the physicochemical parameters of the dry instant target product by reducing the hygroscopicity and caking. The tea concentrate is mixed with sugar carrier in two stages. In order to obtain homogeneous granules in the first stage, the concentrate is mixed with 5-15% wear „n - powdered sugar. The number of active contacts of the concentrate particles decreases, in the second stage 40-75% granulated sugar is introduced into the mixture to form granulation centers. Simultaneously with the mixing, a five percent percent sugar syrup — the rest of the carrier — is sprayed. The sugar syrup film covers the sugar particles. Particles of a mixture of tea powder and sugar concentrate adhere to the film. The syrup concentration in the film increases. Upon subsequent drying, a vitreous shell is formed on the surface of the granules. It reduces hygroscopicity and caking. In the second stage, flavoring is introduced into the mixture. 1 hp ff. sh (l

Description

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The invention relates to the tea industry, in particular to the production of dry tea concentrate, and can be used to produce instant granulated tea.

The aim of the invention is to increase the physicochemical parameters of the target product by reducing the hygroscopicity and caking.

The technological scheme for the production of granulated tea concentrate consists of the following processes: I stage of mixing, And stage of mixing, fractionation, drying and packaging.

The boundary values of the ratios of the components of mixture I were chosen based on the possibility of obtaining homogeneous granules. With an increase in the amount of powdered sugar in the granulation process (mixture I) due to an increase in the amount of mixture I, it becomes necessary to increase the amount of sugar-containing carrier (granulated sugar), which plays the role of nucleating granulation, because the diameter of the obtained granules is limited. Granules with a diameter greater than 3 mm are dissolved for a long time. Decreasing the amount of sugar-containing sugar powder increases the ability of the granules to stick together and form large lumps due to an increase in the adhesion strength and autohesion, i.e., an increase in the bond between the particles, which leads to an increase in caking. In the blending process of polydisperse components, such as tea concentrate and powdered sugar, the effect of the latter is mainly reduced to a decrease in the number of active contacts between the particles of tea concentrate. The powdered sugar particles interfere with the sticking of the tea concentrate particles. The powdered sugar particles prevent the concentrate particles from sticking together and the formation of large clods of granules. The production method of granulated tea concentrate provides the possibility of reducing the appearance of hygroscopicity and reducing caking, since in the second stage of blending (granulation by layering), particles of components of a mixture of tea concentrate and powdered sugar adhere to the surface of granulated sugar particles (germ) coated with sugar syrup film. and form the shell of a more concentrated solution of these components. This begins the release of solid cementing sugar, which crystallizes out of the sucrose solution and leads to the formation of a continuous vitreous shell when the granulate is dried. With the help of the formed shell (mask), a reduction in hygroscopicity and caking reduction is achieved, and a decrease in the content of the carrier is accomplished by rational use of the filler in the form of polydisperse powder (powdered sugar) of coarse granulated sugar and a solution in the form of sugar syrup.

Polydisperse icing powder reduces the number of active contacts between the particles of tea concentrate. As a result, the sticking of granules and the formation of large clods are reduced during the granulation process. The coarse granulated sugar performs the role of active centers of granulation (germ) and obtain stronger granules with less clues and simplifies the processes of granulation and rubbing of the granules, as a result of which the flowability of the granules increases.

The use of a carrier in a liquid form makes it possible to reduce the appearance of hygroscopicity, i.e. to mask the hygroscopicity of the concentrate, the essence of which is explained as follows: particles of the concentrate and powdered sugar, adhesion

On the surface of the sugar crystals moistened with sugar syrup, they dissolve in it and a solution of high concentration is obtained, as a result of which the crystallization of the cementing sugar begins, which leads to the formation of a continuous vitreous shell (protective mask).

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Example 1. Powdered tea concentrate and powdered sugar in the amount of 10 and 25 kg

respectively, loaded into a drum mixer and moved to obtain a uniform mixture (stage I). After that, 60 kg of granulated sugar is loaded into a plate centrifugal drum granulator torus or a yeast pot and sprayed

sugar syrup with a dry matter content of 50% in an amount of 10 kg while rotating the disk or the granulator boiler at a speed of 25 rpm. As soon as all particles of granulated sugar are evenly covered with sugar syrup, gradually add a portion

mixtures of tea concentrate and powdered sugar until the percentage ratio of powdered sugar is 10% and the particles of the mixture do not cease to adhere to the surface of the formed granules. The process of sprinkling dry mixture and sprinkling with sugar syrup alternate.

The granules thus treated are fractionated when passing through a vibrating conveyor with successively inserted sieves (9 12

and oNb 44). As a result of fractionation, three fractions are obtained: fines 0.5-1%, ready-made granules 96-98% and large impurities 1.5-3%. After that, the finished granulate is dried, and fines and large impurities are used to prepare

sugar syrup.

Drying of the granulate is carried out in dryers with a vibro-kinky layer of mark SP-60 or SP-100 at air temperature 30

50 ° C to a residual moisture content of 2.5%. The obtained granules are packed in glass containers.

At the second stage of mixing, namely, flavors — edible food aromas (lemon oil, orange oil, etc.) can be added to the first norm of sugar syrup.

All processes for the production of granulated tea concentrate are carried out in rooms at a relative air humidity of 50-55 ° / o and a temperature of 18-22 ° C.

Claims (2)

1. Method for the production of granulated tea concentrate, which involves mixing the concentrate with a sugar-containing carrier, granulating and drying. characterized in that, in order to increase the physicochemical parameters of the target product by reducing hygroscopicity and caking, the concentrate is mixed tea with a sugar-containing carrier is carried out in two stages, in this case, in the first ethane, 5-15% of sugar-containing carrier is added to the concentrate mass, which is used as powdered sugar, and in the second stage 40- 75% sugar with simultaneous introduction of the remaining mass of carrier in the form of 50% sugar syrup, which is sprayed during the mixing process. 2. A method according to claim I, characterized in that, in the process of the second mixing stage, flavoring is introduced into the granulated sugar in an amount of 0.1-0.2% by weight of the mixture.