CN104286240B - High theaflavin broken black tea and the method for high theaflavin instant black tea powder are prepared simultaneously - Google Patents
High theaflavin broken black tea and the method for high theaflavin instant black tea powder are prepared simultaneously Download PDFInfo
- Publication number
- CN104286240B CN104286240B CN201410561627.4A CN201410561627A CN104286240B CN 104286240 B CN104286240 B CN 104286240B CN 201410561627 A CN201410561627 A CN 201410561627A CN 104286240 B CN104286240 B CN 104286240B
- Authority
- CN
- China
- Prior art keywords
- tea
- black tea
- theaflavin
- broken
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Tea And Coffee (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to the preparation method of black tea product, it is desirable to provide a kind of while preparing high theaflavin broken black tea and the method for high theaflavin instant black tea powder.The present invention comprises the following steps：By tea fresh leaves A and pure water, with mass ratio 1:After 1 is mixed, the mixing tea liquid is broken into homogenate, the homogenate is filtered with 200 eye mesh screens, centrifugal treating is then carried out with 15000~20000 turns/min speed, that is, obtains fresh tea juice；Wherein, tea fresh leaves A is leaflet plant tea, and is the leaf of one bud of tea three, the leaf of one bud of tea four or its combination.The beneficial effects of the invention are as follows：The method being homogenized using fresh leaf fully improves the activity of polyphenol oxidase, the method quick crashing cell membrane of freezing crushing is utilized simultaneously, improve the enzymatic oxidation reaction efficiency between polyphenol oxidase and Tea Polyphenols, the content of theaflavin in the instant black tea not only directly improved, while also considerably increasing the theaflavin content in broken black tea.
Description
Technical field
The present invention relates to the preparation method of black tea product, and in particular to a kind of to prepare high theaflavin broken black tea and high tea simultaneously
The method of flavine instant black tea powder.
Background technology
Black tea is one of most popular healthy beverage in the whole world.The special of black tea is the essential of its process
Full fermentation process, the technique main purpose be by using polyphenol oxidase activity, by the acerbity components in tea fresh leaves, (tea is more
Phenol) theaflavin material is oxidative polymerization into, so that it is red gorgeous bright to form black tea, the quality characteristic such as fresh, refreshing, mellow and harmonious.Research shows that tea is yellow
Element has the bioactivity more powerful than Tea Polyphenols, including anti-oxidant, anticancer, suppression bacterium, preventing and treating cardiovascular and cerebrovascular disease etc., plus
Its upper content in the black tea of normal fermentation is low, and theaflavin prepared by purification is referred to as " soft gold ".Therefore with high content tea
The black tea of flavine, and high content black tea instant tea are the new ideas of black tea research and trade.
Currently, by endogenous enzymes, either exogenous enzymes prepare the instant tea or high theaflavin content of high theaflavin
The method of black tea, but these methods mostly add non-tealeaves class material, and high theaflavin broken black tea can not be prepared simultaneously
With high theaflavin instant black tea powder.
The content of the invention
The technical problem to be solved in the present invention is to overcome deficiency of the prior art there is provided a kind of while preparing high tea Huang
The method of plain broken black tea and high theaflavin instant black tea powder.
To solve technical problem, solution of the invention is：
There is provided a kind of while preparing high theaflavin broken black tea and the method for high theaflavin instant black tea powder, including following step
Suddenly：
Step (1)：By tea fresh leaves A and pure water, with mass ratio 1:After 1 is mixed, the mixing tea liquid is broken into homogenate,
The homogenate is filtered with 200 eye mesh screens, is then carried out centrifugal treating with 15000~20000 turns/min speed, that is, is obtained fresh
Tea juice；Wherein, tea fresh leaves A is leaflet plant tea, and is the leaf of one bud of tea three, the leaf of one bud of tea four or its combination；
Step (2)：Tea fresh leaves B is directly placed into 4 hours of frost in -20 DEG C of freezers, then taken out；Wherein, tea fresh leaves B
For large leaf tea, and it is the leaf of one bud of tea one, tea two leaves and a bud or its combination；
Step (3)：The tea juice that will be obtained in the tealeaves freezed in step (2) and step (1), with mass ratio 1:5~1:8
After being mixed, logical oxygen stirring fermentation is carried out, fermentation temperature is 30 DEG C~40 DEG C, fermentation time is 10min~30min, ventilation
Measure as 10L/min~30L/min；
Step (4)：By fermented feed liquid obtained in step (3) with 200~300 mesh sieve net filtrations, filtrate and filter are obtained
Slag, filter residue progress CTC is rubbed and cut, then dries, obtains high theaflavin broken black tea；
Step (5)：Obtained filtrate in step (4) is carried out after centrifugal treating with 15000~20000 turns/min speed,
High theaflavin instant black tea powder is made by being spray-dried or being freeze-dried after supernatant concentration.
In the present invention, the tea fresh leaves are to censure not processed and other any processing the tealeaves from after tea tree, described
Screen cloth is double gauze.
Compared with prior art, the beneficial effects of the invention are as follows：
(1) method being homogenized using fresh leaf fully improves the activity of polyphenol oxidase, while utilizing the method for freezing crushing
Quick crashing cell membrane, improves the enzymatic oxidation reaction efficiency between polyphenol oxidase and Tea Polyphenols, the speed not only directly improved
The content of theaflavin in molten black tea, while also considerably increasing the theaflavin content in broken black tea；
(2) present invention does not add any non-tealeaves material, it is ensured that the security of product；
(3) this method is prepared for the instant black tea powder of high theaflavin, fully profit while high theaflavin broken black tea is prepared
With tea resources, greatly reduce the wasting of resources, also shorten the fermentation time of conventional black processing, improve efficiency.
Embodiment
Following embodiment can make the technical staff of this professional skill field more fully understand the present invention, but not to appoint
Where formula limitation is of the invention.
Embodiment 1
Step (1)：By the leaf of one bud of leaflet kind tea fresh leaves three and pure water, with mass ratio 1:After 1 is mixed, using at a high speed
Tea liquid is broken into homogenate by beater, and homogenate is filtered with 200 mesh double gauzes, and with 15000 turns/min speed in centrifuge
Centrifugal treating is carried out, fresh tea juice is obtained.
Step (2)：The leaf of one bud of large leaf tea fresh leaf one is directly placed into 4 hours of frost, Ran Houqu in -20 DEG C of freezers
Go out.
Step (3)：The tea juice that will be obtained in the tealeaves freezed in step (2) and step (1), with mass ratio 1:5 are carried out
After mixing, logical oxygen stirring fermentation is carried out, fermentation temperature is 30 DEG C, and fermentation time is 10min, and throughput is 10L/min.
Step (4)：Fermented feed liquid obtained in step (3) is filtered with 200 mesh double gauzes, filtrate and filter is obtained
Slag, filter residue progress CTC is rubbed and cut, then dries, obtains high theaflavin broken black tea.
Step (5)：Obtained filtrate in step (4) is carried out after centrifugal treating with centrifuge with 15000 turns/min, will be upper
It is spray-dried after clear liquid concentration and high theaflavin instant black tea powder is made.
Analyze and detect through HPLC, the broken black tea theaflavin content obtained in step (4) is to obtain in 1.4%, step (5)
Theaflavin content is 3.5% in instant black tea powder.
Embodiment 2
Step (1)：By the leaf of one bud of leaflet kind tea fresh leaves three and pure water, with mass ratio 1:After 1 is mixed, using at a high speed
Tea liquid is broken into homogenate by beater, and homogenate is filtered with 200 mesh double gauzes, and with 17000 turns/min speed in centrifuge
Centrifugal treating is carried out, fresh tea juice is obtained.
Step (2)：Large leaf tea fresh leaf two leaves and a bud is directly placed into 4 hours of frost, Ran Houqu in -20 DEG C of freezers
Go out.
Step (3)：The tea juice that will be obtained in the tealeaves freezed in step (2) and step (1), with mass ratio 1:6 are carried out
After mixing, logical oxygen stirring fermentation is carried out, fermentation temperature is 35 DEG C, and fermentation time is 20min, and throughput is 20L/min.
Step (4)：Fermented feed liquid obtained in step (3) is filtered with 250 mesh double gauzes, filtrate and filter is obtained
Slag, filter residue progress CTC is rubbed and cut, then dries, obtains high theaflavin broken black tea.
Step (5)：Obtained filtrate in step (4) is carried out after centrifugal treating with centrifuge with 18000 turns/min, will be upper
It is freeze-dried after clear liquid concentration and high theaflavin instant black tea powder is made.
Analyze and detect through HPLC, the broken black tea theaflavin content obtained in step (4) is to obtain in 1.6%, step (5)
Theaflavin content is 3.9% in instant black tea powder.
Embodiment 3
Step (1)：By the leaf of one bud of leaflet kind tea fresh leaves four and pure water, with mass ratio 1:After 1 is mixed, using at a high speed
Tea liquid is broken into homogenate by beater, and homogenate is filtered with 200 mesh double gauzes, and with 20000 turns/min speed in centrifuge
Centrifugal treating is carried out, fresh tea juice is obtained.
Step (2)：Large leaf tea fresh leaf two leaves and a bud is directly placed into 4 hours of frost, Ran Houqu in -20 DEG C of freezers
Go out.
Step (3)：The tea juice that will be obtained in the tealeaves freezed in step (2) and step (1), with mass ratio 1:8 are carried out
After mixing, logical oxygen stirring fermentation is carried out, fermentation temperature is 40 DEG C, and fermentation time is 30min, and throughput is 30L/min.
Step (4)：Fermented feed liquid obtained in step (3) is filtered with 300 mesh double gauzes, filtrate and filter is obtained
Slag, filter residue progress CTC is rubbed and cut, then dries, obtains high theaflavin broken black tea.
Step (5)：Obtained filtrate in step (4) is carried out after centrifugal treating with centrifuge with 20000 turns/min, will be upper
It is spray-dried after clear liquid concentration and high theaflavin instant black tea powder is made.
Analyze and detect through HPLC, the broken black tea theaflavin content obtained in step (4) is to obtain in 1.7%, step (5)
Theaflavin content is 4.1% in instant black tea powder.
Embodiment 4
Step (1)：By the leaf of one bud of leaflet kind tea fresh leaves four and pure water, with mass ratio 1:After 1 is mixed, using at a high speed
Tea liquid is broken into homogenate by beater, and homogenate is filtered with 200 mesh double gauzes, and with 20000 turns/min speed in centrifuge
Centrifugal treating is carried out, fresh tea juice is obtained.
Step (2)：The leaf of one bud of large leaf tea fresh leaf one is directly placed into 4 hours of frost, Ran Houqu in -20 DEG C of freezers
Go out.
Step (3)：The tea juice that will be obtained in the tealeaves freezed in step (2) and step (1), with mass ratio 1:8 are carried out
After mixing, logical oxygen stirring fermentation is carried out, fermentation temperature is 30 DEG C, and fermentation time is 15min, and throughput is 18L/min.
Step (4)：Fermented feed liquid obtained in step (3) is filtered with 200 mesh double gauzes, filtrate and filter is obtained
Slag, filter residue progress CTC is rubbed and cut, then dries, obtains high theaflavin broken black tea.
Step (5)：Obtained filtrate in step (4) is carried out after centrifugal treating with centrifuge with 20000 turns/min, will be upper
It is freeze-dried after clear liquid concentration and high theaflavin instant black tea powder is made.
Analyze and detect through HPLC, the broken black tea theaflavin content obtained in step (4) is to obtain in 1.9%, step (5)
Theaflavin content is 3.8% in instant black tea powder.
Therefore, actual range of the invention not only includes the disclosed embodiments, is additionally included under claims real
Apply or perform all equivalents of the present invention.
Claims (2)
1. it is a kind of while preparing high theaflavin broken black tea and the method for high theaflavin instant black tea powder, it is characterised in that including such as
Lower step：
Step (1)：By tea fresh leaves A and pure water, with mass ratio 1:After 1 is mixed, the mixing tea liquid is broken into homogenate, this is even
Slurry is filtered with 200 mesh double gauzes, is then carried out centrifugal treating with 20000 turns/min speed, that is, is obtained tea juice；Wherein,
Fresh leaf A is the leaflet plant tea of the leaf of one bud of tea four；
Step (2)：Tea fresh leaves B is directly placed into 4 hours of frost in -20 DEG C of freezers, then taken out；Wherein, fresh leaf B is tea one
The large leaf tea of the leaf of bud two；
Step (3)：The tea juice that will be obtained in the tealeaves freezed in step (2) and step (1), with mass ratio 1:8 are mixed
Afterwards, logical oxygen stirring fermentation is carried out, fermentation temperature is 40 DEG C, and fermentation time is 30min, and throughput is 30L/min；
Step (4)：Fermented feed liquid obtained in step (3) is filtered with 300 mesh double gauzes, filtrate and filter residue is obtained, will
Filter residue progress CTC, which is rubbed, to be cut, and is then dried, is obtained high theaflavin broken black tea, and the theaflavin content of the high theaflavin broken black tea is
1.7%；
Step (5)：Obtained filtrate in step (4) is carried out after centrifugal treating with 20000 turns/min speed, by supernatant concentration
It is spray-dried or is freeze-dried afterwards and high theaflavin instant black tea powder, and the theaflavin content of the high theaflavin instant black tea powder is made
For 4.1%.
2. it is according to claim 1 while prepare the method for high theaflavin broken black tea and high theaflavin instant black tea powder, its
It is characterised by, the tea fresh leaves are to censure not processed and other any processing the tealeaves from after tea tree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561627.4A CN104286240B (en) | 2014-10-21 | 2014-10-21 | High theaflavin broken black tea and the method for high theaflavin instant black tea powder are prepared simultaneously |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410561627.4A CN104286240B (en) | 2014-10-21 | 2014-10-21 | High theaflavin broken black tea and the method for high theaflavin instant black tea powder are prepared simultaneously |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104286240A CN104286240A (en) | 2015-01-21 |
| CN104286240B true CN104286240B (en) | 2017-07-21 |
Family
ID=52306409
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410561627.4A Expired - Fee Related CN104286240B (en) | 2014-10-21 | 2014-10-21 | High theaflavin broken black tea and the method for high theaflavin instant black tea powder are prepared simultaneously |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286240B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108294309A (en) * | 2017-01-13 | 2018-07-20 | 上海科宝生物技术有限公司 | Black tea extract and preparation method thereof |
| CN106900926B (en) * | 2017-03-09 | 2019-09-10 | 华中农业大学 | A kind of processing method using summer and autumn fresh tea leaves production green tea powder |
| CN106954710B (en) * | 2017-05-01 | 2020-05-29 | 胡安平 | High-quality low-temperature instant black tea powder and preparation process thereof |
| CN112273498A (en) * | 2020-11-13 | 2021-01-29 | 大闽食品（漳州）有限公司 | Processing method of natural purple tea extract |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729807A (en) * | 2004-08-06 | 2006-02-08 | 福建农林大学 | Process for preparing keemun black tea with highly concentrated theaflavin and thearubigins |
| CN101541184A (en) * | 2006-12-01 | 2009-09-23 | 荷兰联合利华有限公司 | Process for producing theaflavins |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002095415A (en) * | 2000-09-21 | 2002-04-02 | Usaien Seiyaku Kk | Method for producing theaflavins |
-
2014
- 2014-10-21 CN CN201410561627.4A patent/CN104286240B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1729807A (en) * | 2004-08-06 | 2006-02-08 | 福建农林大学 | Process for preparing keemun black tea with highly concentrated theaflavin and thearubigins |
| CN101541184A (en) * | 2006-12-01 | 2009-09-23 | 荷兰联合利华有限公司 | Process for producing theaflavins |
Non-Patent Citations (4)
| Title |
|---|
| 《茶鲜叶处理方法对悬浮发酵红茶品质的影响》;夏涛等;《安徽农业大学学报》;19991231;第26卷(第1期);第101-104页 * |
| 《茶鲜叶酶促氧化合成茶黄素研究》;龚志华等;《食品与机械》;20121130;第28卷(第6期);第59-61，73页 * |
| 《高茶黄素红碎茶研制初报》;梁名志等;《中国茶叶加工》;20031231(第3期);第21、22页 * |
| 《鲜叶液态发酵红茶饮料反应特性及工艺优化研究》;沈丹玉;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;20091015(第10期);第4-6、48、49、60页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104286240A (en) | 2015-01-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104286240B (en) | High theaflavin broken black tea and the method for high theaflavin instant black tea powder are prepared simultaneously | |
| CN103976051B (en) | A kind of processing method of black tea | |
| CN102696811B (en) | Preparation method of instant black tea | |
| CN103053724A (en) | Black tea production process | |
| CN104336197A (en) | Method for preparing black poria cocos tea | |
| CN104054857B (en) | A kind of manufacture method of black tea | |
| CN102876539B (en) | Method for improving anthocyanin content in red bayberry wine | |
| CN104757191A (en) | Enzymolysis technology used for preparing instant tea powder | |
| CN103710241A (en) | Preparation method of cordyceps militaris compound wine | |
| CN102839107A (en) | Preparation method of truffle wine | |
| CN109769991B (en) | Production process for enzymatic synthesis of polyester catechin by using exogenous enzyme | |
| CN103300184A (en) | Preparation method of efficient tea extract | |
| CN103766531A (en) | Method for preparing high gamma-aminobutyric acid instant tea | |
| CN102067924B (en) | Processing method of gamma-aminobutyric acid tea powder | |
| CN103740556A (en) | Preparation method of dry cordyceps militaris compound wine | |
| CN104970418A (en) | Production method for biological osmanthus by complex enzyme method | |
| CN108740174A (en) | A method of producing instant green tea particle using summer and autumn fresh tea leaves | |
| CN105379869A (en) | Roxburgh rose black tea and preparation method thereof | |
| CN104171069A (en) | Production technology for black tea | |
| CN106819245A (en) | A kind of instant oolong tea powder and its processing method rich in theaflavin | |
| CN104531445A (en) | Method for preparing longan wine | |
| CN105724612A (en) | A black tea processing technology | |
| CN104544385A (en) | Preparation method of composite juice | |
| CN108200974A (en) | A kind of processing method of apple black tea | |
| CN108004086B (en) | Brewing process of low-temperature fermented rice wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20170721 Termination date: 20201021 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |