CN104642616A - Processing method of tea lozenge - Google Patents
Processing method of tea lozenge Download PDFInfo
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- CN104642616A CN104642616A CN201510074286.2A CN201510074286A CN104642616A CN 104642616 A CN104642616 A CN 104642616A CN 201510074286 A CN201510074286 A CN 201510074286A CN 104642616 A CN104642616 A CN 104642616A
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Abstract
The invention discloses a processing method of a tea lozenge, and belongs to the technical field of the tea lozenge tablet processing methods. The method comprises the following process steps: mixing tea and vine tea, crushing and separating screens; extracting effective component from crushed tea by using an extraction tank with stirring function to obtain extract liquor; performing compound enzyme treatment on the extract liquor; clarifying the enzyme treated liquor, concentrating, and the drying the concentrated liquor; compounding, screening to obtain tabletting softwood, mixing the tabletting softwood with an adhesive, and then tabletting. The tea and the vein tea are blended and then extracted, and then the compound enzyme treatment is performed on the extract liquor to obtain the tea extract with obvious sweet after taste and good mouthfeel. A plurality of auxiliary materials, the antioxidant, the disintegrant and the adhesive are mixed through a specific proportion to process the tea lozenge with bright green appearance, sweet after taste and good mouthfeel.
Description
Technical field
The invention belongs to the technical field of tea buccal tablet processing method, be specifically related to a kind of processing method of tea buccal tablet.
Background technology
In recent years, China's tea food development is in Rapid development stage, constantly has novel tea beverage, tea biscuit, tea buccal tablet and tea health products to occur.But along with improving constantly of national life level, consumer requires more and more higher to the quality safety of cakes and sweetmeats product and flavor quality.The cakes and sweetmeats product with high-quality or particular flavor are more and more subject to the welcome of consumer.Return the sweet people of being to drink tea the natural sensory effect that often has and the front of excellent tealeaves flavour is evaluated, and become tea product quality important evaluation index just gradually.In recent years, market there is many type tea buccal tablets; But the relevant report of returning sweet flavour for tea buccal tablet is less, the flavor quality improving tea buccal tablet is more and more subject to the attention of manufacturer.
Summary of the invention
For prior art Problems existing, the object of the invention is to design provides a kind of technical scheme with the processing method of the tea buccal tablet better returning sweet flavour, the method with tealeaves, vine tea, maltodextrin, matcha powder, vitamin C and xylitol etc. for raw material, through particular procedure, be processed into the tea buccal tablet with sweet flavour, the tea buccal tablet processed by the method has back obviously sweet, and the feature such as mouthfeel is good.
The processing method of described a kind of tea buccal tablet, is characterized in that comprising following processing step:
1) tealeaves and vine tea are mixed by the weight ratio of 3:1 ~ 5:1, then broken and sub-sieve, gets the fannings between 16 order to 40 orders;
2) active ingredient in the pot for solvent extraction extraction tealeaves that fannings step 1) obtained adopts band to stir, extraction parameters: tea-water proportion is 1:10 ~ 1:30, extraction temperature is 45 ~ 65 DEG C, extraction time is 15 ~ 35 min, extracting twice, mixes twice extract, obtains extract;
3) by step 2) extract that obtains carries out complex enzyme process, described complex enzyme is tannase and amylase, and ferment treatment condition is: process 90 ~ 180 min under 40 ~ 50 DEG C of conditions until treatment fluid bitter taste obviously reduces and has obviously return the generation of sweet flavour;
4) ferment treatment liquid step 3) obtained carries out concentration, until concentrate solid concentration reaches 20% after clarification;
5) concentrate step 4) obtained carry out drying process, obtain water content lower than 5% dry instant tea powder;
6) each raw material mixes by the weight ratio of the instant tea powder 10 ~ 40% obtained by step 5), maltodextrin 25 ~ 55%, xylitol 5 ~ 25%, matcha powder 8 ~ 18%, vitamin C 0.1 ~ 1.0%, sodium carboxymethylcellulose 10 ~ 20%, sieve, what obtain is compressing tablet softwood;
7) compressing tablet softwood step 6) obtained mixes with adhesive, and compressing tablet, obtains tea buccal tablet.
The processing method of described a kind of tea buccal tablet, the tealeaves that it is characterized in that in described step 1) is one or more mixing of green tea, oolong tea, yellow tea or Bai Chazhong.
The processing method of described a kind of tea buccal tablet, is characterized in that the weight ratio of tealeaves in described step 1) and vine tea is: 4:1 ~ 4.5:1.
The processing method of described a kind of tea buccal tablet, is characterized in that described step 2) in extraction parameters: tea-water proportion is 1:15 ~ 1:20, and extraction temperature is 50 ~ 55 DEG C, and extraction time is 25 ~ 30 min.
The processing method of described a kind of tea buccal tablet, it is characterized in that in described step 3), tannase addition is 0.5 ~ 1.5% of extract solid content, amylase addition is 0.2 ~ 0.8% of extract solid content, complex enzyme treatment temperature is 42 ~ 48 DEG C, and the complex enzyme processing time is 120 ~ 150 min.
The processing method of described a kind of tea buccal tablet, it is characterized in that in described step 4), concentration can adopt reverse osmosis membrane to concentrate, or adopt vacuum thermal evaporation to concentrate, the treatment temperature that vacuum thermal evaporation concentrates is 50 ~ 65 DEG C.
The processing method of described a kind of tea buccal tablet, is characterized in that in described step 5), dry process adopts spray drying treatment or adopts vacuum freeze drying process.
The processing method of described a kind of tea buccal tablet, is characterized in that being mixed by each raw material by the weight ratio of instant tea powder 15 ~ 35%, maltodextrin 30 ~ 45%, xylitol 10 ~ 20%, matcha powder 10 ~ 16%, vitamin C 0.5 ~ 0.8%, sodium carboxymethylcellulose 12 ~ 18% in described step 6).
The processing method of described a kind of tea buccal tablet, is characterized in that crossing 60 ~ 120 mesh sieves in described step 6).
The processing method of above-mentioned a kind of tea buccal tablet, reasonable in design, by tealeaves and vine tea assorted after extract, extract obviously returns the sweet and tea extraction that mouthfeel is good by obtaining after complex enzyme process to have again.By special ratios, some auxiliary materials, antioxidant, disintegrant and adhesive are mixed again, process outward appearance bud green, have and obviously return sweet flavour and the good tea buccal tablet of mouthfeel.
Detailed description of the invention
The present invention is further illustrated below in conjunction with specific embodiment.
Embodiment 1
Raw material: green tea 6 kg fully mixes with vine tea 2 kg, after crushing and screening fannings 16 order, the sanitary indexs such as agriculture is residual, heavy metal and microorganism meet National Standard of the People's Republic of China's relevant regulations.
Extraction: by tea-water proportion 1:12, extraction temperature is 45 DEG C, and extraction time is that 35 min carry out extraction 2 times, is mixed by obtain 2 extracts, obtains local flavor preferably tea extract 150 L after filtration.
Complex enzyme process: the extract obtained is carried out complex enzyme process, tannase addition is that 20 g(account for 1.10% of extract solid content), amylase addition is that 12 g(account for 0.66% of extract solid content), complex enzyme treatment temperature is 47 DEG C, enzymolysis 120 min, obtains ferment treatment liquid 145 L.
Concentration: the ferment treatment liquid obtained carries out reverse osmosis membrane concentration, obtains concentrate 10 L, and solid concentration is 19.5%.
Dry process: concentrate adopts freeze drying process, obtains dry instant tea powder 1.75 kg.
Mixed processing: the ratio of instant tea powder 30% with maltodextrin 40%, xylitol 11%, matcha powder 8%, vitamin C 1%, sodium carboxymethylcellulose 10% is mixed, then carried out 80 mesh sieve process.
Compressing tablet process: mixed with adhesive (1% of softwood) by the softwood mixed, namely compressing tablet obtains tea buccal tablet.
The tea buccal tablet processed is carried out sensory evaluation, and concrete outcome is as follows:
Embodiment 2
Raw material: green tea 6 kg, yellow tea 2 kg fully mix with vine tea 2 kg, after crushing and screening fannings 20 order, the sanitary indexs such as agriculture is residual, heavy metal and microorganism meet National Standard of the People's Republic of China's relevant regulations.
Extraction: by tea-water proportion 1:10, extraction temperature is 65 DEG C, and extraction time is that 30 min carry out extraction 2 times, is mixed by obtain 2 extracts, obtains local flavor preferably tea extract 172 L after filtration.
Complex enzyme process: the extract obtained is carried out complex enzyme process, tannase addition is that 23 g(account for 0.92% of extract solid content), amylase addition is that 20 g(account for 0.80% of extract solid content), complex enzyme treatment temperature is 40 DEG C, enzymolysis 180 min, obtains ferment treatment liquid 168 L.
Concentration: the ferment treatment liquid obtained carries out 55 DEG C of vacuum thermal evaporation process, obtains concentrate 12.2 L, and solid concentration is 20.5%.
Dry process: concentrate adopts spray drying treatment, obtains dry instant tea powder 2.25 kg.
Mixed processing: the ratio of instant tea powder 25% with maltodextrin 25%, xylitol 18%, matcha powder 18%, vitamin C 0.1%, sodium carboxymethylcellulose 13.9% is mixed, then carried out 60 mesh sieve process.
Compressing tablet process: mixed with adhesive (1% of softwood) by the softwood mixed, namely compressing tablet obtains tea buccal tablet.
The tea buccal tablet processed is carried out sensory evaluation, and concrete outcome is as follows:
Embodiment 3
Raw material: green tea 2 kg, oolong tea 2 kg, yellow tea 2 kg, black tea 2 kg fully mix with vine tea 2 kg, after crushing and screening fannings 40 order, the sanitary indexs such as agriculture is residual, heavy metal and microorganism meet National Standard of the People's Republic of China's relevant regulations.
Extraction: by tea-water proportion 1:30, extraction temperature is 50 DEG C, and extraction time is that 28 min carry out extraction 2 times, is mixed by obtain 2 extracts, obtains local flavor preferably tea extract 265 L after filtration.
Complex enzyme process: the extract obtained is carried out complex enzyme process, tannase addition is that 29 g(account for 1.16% of extract solid content), amylase addition is that 12 g(account for 0.48% of extract solid content), complex enzyme treatment temperature is 45 DEG C, enzymolysis 90 min, obtains ferment treatment liquid 260 L.
Concentration: the ferment treatment liquid obtained carries out Vacuum Heat concentration, obtains concentrate 15 L, and solid concentration is 17.5%.
Dry process: concentrate adopts freeze drying process, obtains dry instant tea powder 23.5 kg.
Mixed processing: the ratio of instant tea powder 15% with maltodextrin 30%, xylitol 21.5%, matcha powder 13%, vitamin C 0.5%, sodium carboxymethylcellulose 20% is mixed, then carried out 120 mesh sieve process.
Compressing tablet process: mixed with adhesive (1% of softwood) by the softwood mixed, namely compressing tablet obtains tea buccal tablet.
The tea buccal tablet processed is carried out sensory evaluation, and concrete outcome is as follows:
Claims (9)
1. a processing method for tea buccal tablet, is characterized in that comprising following processing step:
1) tealeaves and vine tea are mixed by the weight ratio of 3:1 ~ 5:1, then broken and sub-sieve, gets the fannings between 16 order to 40 orders;
2) active ingredient in the pot for solvent extraction extraction tealeaves that fannings step 1) obtained adopts band to stir, extraction parameters: tea-water proportion is 1:10 ~ 1:30, extraction temperature is 45 ~ 65 DEG C, extraction time is 15 ~ 35 min, extracting twice, mixes twice extract, obtains extract;
3) by step 2) extract that obtains carries out complex enzyme process, described complex enzyme is tannase and amylase, and ferment treatment condition is: process 90 ~ 180 min under 40 ~ 50 DEG C of conditions until treatment fluid bitter taste obviously reduces and has obviously return the generation of sweet flavour;
4) ferment treatment liquid step 3) obtained carries out concentration, until concentrate solid concentration reaches 20% after clarification;
5) concentrate step 4) obtained carry out drying process, obtain water content lower than 5% dry instant tea powder;
6) each raw material mixes by the weight ratio of the instant tea powder 10 ~ 40% obtained by step 5), maltodextrin 25 ~ 55%, xylitol 5 ~ 25%, matcha powder 8 ~ 18%, vitamin C 0.1 ~ 1.0%, sodium carboxymethylcellulose 10 ~ 20%, sieve, what obtain is compressing tablet softwood;
7) compressing tablet softwood step 6) obtained mixes with adhesive, and compressing tablet, obtains tea buccal tablet.
2. the processing method of a kind of tea buccal tablet as claimed in claim 1, the tealeaves that it is characterized in that in described step 1) is one or more mixing of green tea, oolong tea, yellow tea or Bai Chazhong.
3. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that the weight ratio of tealeaves in described step 1) and vine tea is: 4:1 ~ 4.5:1.
4. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that described step 2) in extraction parameters: tea-water proportion is 1:15 ~ 1:20, and extraction temperature is 50 ~ 55 DEG C, and extraction time is 25 ~ 30 min.
5. the processing method of a kind of tea buccal tablet as claimed in claim 1, it is characterized in that in described step 3), tannase addition is 0.5 ~ 1.5% of extract solid content, amylase addition is 0.2 ~ 0.8% of extract solid content, complex enzyme treatment temperature is 42 ~ 48 DEG C, and the complex enzyme processing time is 120 ~ 150 min.
6. the processing method of a kind of tea buccal tablet as claimed in claim 1, it is characterized in that in described step 4), concentration can adopt reverse osmosis membrane to concentrate, or adopt vacuum thermal evaporation to concentrate, the treatment temperature that vacuum thermal evaporation concentrates is 50 ~ 65 DEG C.
7. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that in described step 5), dry process adopts spray drying treatment or adopts vacuum freeze drying process.
8. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that being mixed by each raw material by the weight ratio of instant tea powder 15 ~ 35%, maltodextrin 30 ~ 45%, xylitol 10 ~ 20%, matcha powder 10 ~ 16%, vitamin C 0.5 ~ 0.8%, sodium carboxymethylcellulose 12 ~ 18% in described step 6).
9. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that crossing 60 ~ 120 mesh sieves in described step 6).
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824272A (en) * | 2015-04-16 | 2015-08-12 | 张家界茅岩莓有限公司 | Ampelopsis grossedentata tablet and preparation method thereof |
| CN105343145A (en) * | 2015-12-14 | 2016-02-24 | 梁文成 | Saussurea involucrate and cordyceps sinensis lozenge and preparation method thereof |
| CN105638966A (en) * | 2015-12-31 | 2016-06-08 | 江南大学 | Dongting-mountain wild Biluochun tea lozenges and preparation method thereof |
| CN106954816A (en) * | 2017-03-24 | 2017-07-18 | 张家界鼎酮生物科技开发有限公司 | Ultra micro ampelopsis grossdentata powder lozenge |
| CN107136256A (en) * | 2017-07-17 | 2017-09-08 | 青岛晓阳工贸有限公司 | Instant chrysanthemum green tea and preparation method thereof |
| CN107156662A (en) * | 2017-05-02 | 2017-09-15 | 蚌埠市金旺食品有限公司 | A kind of preparation method of the husky tender red bean paste fillings of mouthfeel |
| CN107467283A (en) * | 2017-09-26 | 2017-12-15 | 中国农业科学院茶叶研究所 | A kind of regulation and control method of tea juice green tea |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104824272A (en) * | 2015-04-16 | 2015-08-12 | 张家界茅岩莓有限公司 | Ampelopsis grossedentata tablet and preparation method thereof |
| CN105343145A (en) * | 2015-12-14 | 2016-02-24 | 梁文成 | Saussurea involucrate and cordyceps sinensis lozenge and preparation method thereof |
| CN105638966A (en) * | 2015-12-31 | 2016-06-08 | 江南大学 | Dongting-mountain wild Biluochun tea lozenges and preparation method thereof |
| CN106954816A (en) * | 2017-03-24 | 2017-07-18 | 张家界鼎酮生物科技开发有限公司 | Ultra micro ampelopsis grossdentata powder lozenge |
| CN107156662A (en) * | 2017-05-02 | 2017-09-15 | 蚌埠市金旺食品有限公司 | A kind of preparation method of the husky tender red bean paste fillings of mouthfeel |
| CN107136256A (en) * | 2017-07-17 | 2017-09-08 | 青岛晓阳工贸有限公司 | Instant chrysanthemum green tea and preparation method thereof |
| CN107467283A (en) * | 2017-09-26 | 2017-12-15 | 中国农业科学院茶叶研究所 | A kind of regulation and control method of tea juice green tea |
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