CN109463491A - A kind of instant green tea and preparation method thereof rich in chlorophillins - Google Patents
A kind of instant green tea and preparation method thereof rich in chlorophillins Download PDFInfo
- Publication number
- CN109463491A CN109463491A CN201910011186.3A CN201910011186A CN109463491A CN 109463491 A CN109463491 A CN 109463491A CN 201910011186 A CN201910011186 A CN 201910011186A CN 109463491 A CN109463491 A CN 109463491A
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- China
- Prior art keywords
- green tea
- chlorophillins
- rich
- vacuum
- chlorophyll
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
Abstract
The present invention relates to a kind of instant green tea and preparation method thereof rich in chlorophillins; after the picking of fresh green tea tender shoots; it is finished simultaneously by steam explosion broken wall or other methods broken wall, destroys and be passivated the oxidase active in fresh tea passes, the structure of effective protection chlorophyll；Vacuum and low temperature weakbase ion flooding, then vacuum and low temperature concentration and vacuum freeze drying are carried out, the environment of vacuum and low temperature makes in green tea extraction process under the premise of guaranteeing sufficiently to propose the chlorophyll in tender shoots, make chlorophyll and other active materials it is not oxidized and degradation, on the basis of guaranteeing the effective component of green tea powder close to fresh tea, so that it is contained more bright-coloured emerald green color, finally obtains the green tea powder rich in chlorophillins.After being dissolved in water, the characteristic absorption peak of chlorophyll can detecte with ultraviolet full wavelength scanner, this is to obtain the instant green tea powder containing chlorophillins for the first time.
Description
Technical field
The invention belongs to green tea field, it is related to the extractive technique of chlorophyll, it is especially a kind of rich in chlorophillins
Instant green tea and preparation method thereof.
Background technique
Chlorophyll has hematopoiesis, provides the multiple uses such as vitamin, removing toxic substances, disease-resistant, highly beneficial to human body, is rich in green tea
Chlorophyll abundant.China is the country for finding in the world and utilizing tea tree earliest, and produces the state of green tea earliest in the world
Family.Relatively common green tea product has three classes on the market at present, first is that stem tea, second is that loose tea packet, third is that green tea taste bottle
Dixie cup.The deficiency of stem tea is that time for infusing tea first is more long, makes tea and special vessel is needed to install, this is for upper
For the crowd that class works or the time is more nervous, more wasteful time and efforts is not able to satisfy allegro modern life；
Second point, full wafer tealeaves infuse mode, prevent the nutriments such as chlorophyll in tealeaves are from dissolving out completely, therefore human body cannot
The nutrition in tealeaves is obtained completely.It is identical to steep the shortcomings that loose tea is with directly bubble stem tea, after the two is there is also infusing tea,
The trouble that the tealeaves infused and tea bag are thrown away.Green tea taste bottled drink although leading green tea, but essence is a kind of beverage, is contained
There are a large amount of minerals, additive, pigment, preservative etc., these substances enter human body and cause injury to kidney.Market at present
On there is also instant green teas, but the chlorophyll content in green tea powder is very low, shows yellowish-brown, water-soluble also poor.On the market
Also by the green tea Ultramicro-powder obtained after direct broken tealeaves, but water solubility is also very poor, is unfavorable for absorption of human body.
Summary of the invention
The present invention is for stem tea the infusion overlong time, bottled green tea beverage occurred in existing green tea product on the market
The problems such as nutrition is lower, instant green tea chlorophyll content is low and product is in yellowish-brown, green tea Ultramicro-powder poorly water-soluble, provides one
Kind is rich in the instant green tea and preparation method thereof of chlorophillins, can ideally save the color of tealeaves, effectively prevent
The oxidation and degradation of chlorophyll and active material, make it have the quality of fresh tea and characteristic.
The technical proposal for solving the technical problem of the invention is:
A kind of preparation method of the instant green tea rich in chlorophillins, steps are as follows:
(1) fresh green tea tender shoots is picked, by finishing while steam blasting broken wall；
(2) alkaline ionized water is prepared using pure water electrolysis method；
(3) vacuum and low temperature weakbase ion flooding；
(4) vacuum and low temperature is concentrated；
(5) vacuum freeze drying.
Moreover, steam blasting described in step (1) is 1~40min of processing under the conditions of 0.5~2.5MPa, then exist
Moment pressure release is completed in 0.05~0.5s.
Moreover, the preparation of alkaline ionized water described in step (2) be prepared using pure water by electrolysis method, and
The additives such as any alkaline matter such as sodium hydroxide, sodium carbonate cannot be added to prepare, pH value is 8 ± 0.5.
Moreover, low temperature described in step (3,4) refers to that temperature is 0~40 DEG C.
Moreover, extraction time described in step (3) be 2~for 24 hours.
Moreover, 0~40 DEG C of thickening temperature of the concentration of vacuum and low temperature described in step (4), vacuum degree control 0.05~
0.2MPa or so.
Moreover, when the vacuum degree of vacuum freeze drying described in step (5) is less than 50Pa, temperature -20~-60 DEG C, drying
Between for 12~for 24 hours.
The present invention makes guaranteeing in green tea extraction process sufficiently by the chlorophyll in tender shoots using the environment of vacuum and low temperature
Under the premise of proposition, make chlorophyll and other active materials it is not oxidized and degradation, guarantee that green tea powder has more chromatic colour,
Finally obtain the green tea powder rich in chlorophillins.
" instant green tea rich in chlorophillins " that the present invention is developed is passed through by the green tea tender shoots that will newly pick
It crosses high temperature steam explosion while achieving the effect that water-removing and broken wall, more chlorophyll are dissolved out, then vacuum is low
The processes such as weakbase ion flooding, vacuum and low temperature concentration and vacuum freeze drying, guarantee to prepare subsequent under the conditions of temperature
Completely cut off air in journey, chlorophyll is prevented to be oxidized by oxygen, guarantees the integrality of chlorophyll and the good color of this product；Using pure
Water purification electrolysis method, which prepares alkaline ionized water, to make the green tea powder and day of preparation to avoid the addition of other alkaline matter additives
Right making tea tools are for same effect；Process keeps low temperature, prevents high temperature active material configuration, thus retaining its leaf
Under the premise of the nutriments such as green element, a kind of instant green tea rich in chlorophillins is obtained.Present invention firstly provides and examine
Water-soluble chlorophyll is measured, and is applied it in the preparation of water-soluble green tea powder.
Preparation process of the present invention uses all unworn steam broken wall of general green tea powder, and subsequent preparation process guarantees low temperature
The mode of vacuum after being dissolved in water, is swept to obtain the instant green tea rich in water-soluble chlorophyll with ultraviolet all-wave length
The characteristic absorption peak that can detecte chlorophyll is retouched, this is to obtain chlorophillins for the first time.
The advantages and positive effects of the present invention are:
1, fresh green tea tender leaf is efficiently utilized in the present invention, passes through steam explosion water-removing and broken wall, vacuum and low temperature ring
Chlorophyll extraction in green tea tender leaf is preserved to the full extent, is obtained by the process for extracting, being concentrated and drying under border
A kind of instant green tea powder rich in chlorophyll, green tea of the invention can quickly be dissolved in the water as the result is shown, and on the market
Instant green tea comparison, have an apparent chlorophyll characteristic absorption peak, and guarantee that active material is not degraded, peculiar fresh volatilization
Property flavor substance is more.
2, the present invention method ultraviolet only with upper machine after organic reagent extraction for measurement chlorophyll at present, and this product
In preparation process, green tea guarantees the mode of cryogenic vacuum by broken wall, weakbase ion flooding, subsequent preparation process,
To obtain water-soluble chlorophyll, after being dissolved in water, the feature of chlorophyll can detecte with ultraviolet full wavelength scanner
Absorption peak.
Detailed description of the invention
Fig. 1 is the comparison photo of green tea powder of the present invention with green tea powder on the market；
Fig. 2 schemes for the comparison micrscope of green tea powder of the present invention under different amplification and green tea powder on the market；
Fig. 3 is green tea powder of the present invention and the ultraviolet full wavelength scanner comparison diagram of green tea powder and spinach on the market；
Fig. 4 is the liquid chromatogram comparison diagram of green tea powder of the present invention with green tea powder on the market；
Fig. 5 is the infrared full-wave long scan comparison diagram of green tea powder of the present invention with green tea powder on the market.
Specific embodiment
The invention will be further described with reference to the accompanying drawing and by specific embodiment, and following embodiment is descriptive
, it is not restrictive, this does not limit the scope of protection of the present invention.
Embodiment 1
Green tea powder of the present invention is that the fresh green tea tender leaf that will have just picked passes through steam blasting machine, is handled under the conditions of 1Mpa or so
Then 30min completes moment pressure release in 0.1s and carries out broken wall and water-removing, after green tea broken wall, at 4 DEG C of temperature, and vacuum degree
It is dipped in the alkaline ionized water of pure water electrolysis method preparation (pH is 8 ± 0.5) under 0.15Mpa or so environment and extracts 8h, then
Cryogenic vacuum concentration is carried out, 20 DEG C of thickening temperature, vacuum degree control is in 0.15MPa or so, finally by green-tea extract in vacuum
Dry 12 in freeze drying box~for 24 hours, obtain this product.
Embodiment 2
Green tea powder of the present invention is that the fresh green tea tender leaf that will have just picked passes through steam blasting machine, is handled under the conditions of 2MPa or so
Then 10min completes moment pressure release in 0.3s and carries out broken wall and water-removing, after green tea broken wall, at 10 DEG C of true temp, and vacuum degree
It is dipped in the alkaline ionized water of pure water electrolysis method preparation (pH is 8 ± 0.5) under 0.15Mpa environment and extracts 8h, then carries out
Cryogenic vacuum concentration, 30 DEG C of thickening temperature, vacuum degree control finally does green-tea extract in vacuum refrigeration in 0.1MPa or so
Dry 12 in dry case~for 24 hours, obtain this product.
Commercially available instant green tea powder is taken as control group.
As shown in Figure 1, green tea powder of the present invention is in the transparent ultra-thin fragment shape of emerald green, and commercially available green tea powder is in Red-brown powder
Shape, this illustrates that this product has been effectively maintained chlorophyll during the preparation process, and product is made to show the bright-coloured green of chlorophyll, and
In process, chlorophyll is oxidized destruction to commercially available green tea powder, becomes brown, thus color is verdant not as good as this product.In difference
It can also be seen that (Fig. 2), green tea powder of the present invention is obviously more emerald green under the micro- sem observation of multiple, and structure shows similar crystal
Form.
The most feux rouges of Chlorophyll absorption and purple light but reflection green light, so green is presented in chlorophyll, it is in photosynthetic work
It plays the role of a nucleus in light absorption.The maximum light absorbing wavelength of chlorophyll a is in 420-663nm, the absorption maximum of chlorophyll b
Wave-length coverage is in 460-645nm.Green tea powder of the present invention and commercially available green tea powder respectively take 1mg, are dissolved in 200mL hot water, take simultaneously
The spinach that 100g is bought from supermarket is fully ground with 1000mL hot water.After two groups of tea and spinach lapping liquid are respectively centrifuged, on
Ultraviolet carry out full wavelength scanner.As shown in figure 3, green tea amidin of the present invention has a small peak near 450nm, it is attached in 660nm
Closely there is apparent chlorophyll characteristic absorption peak, and commercially available green tea amidin does not occur the characteristic absorption peak of chlorophyll, spinach
Lapping liquid has a small peak near 660nm, but is significantly lower than the absorption peak of green tea powder of the present invention.This illustrates the green tea that market is sold
Powder-product group does not contain chlorophyll.Representative of the spinach as greens, directly can not be by the leaf in blade with water grinding
Green element extracts completely.And instant green tea of the present invention is rich in water-soluble chlorophyll abundant, special processing technology is opened
The new method of plant extract chlorophyll is warded off.
It respectively takes 2mg to be dissolved in 1mL ultrapure water green tea powder of the present invention and commercially available green tea powder, after being centrifuged film, (is shown with liquid phase
Difference) its molecular weight distribution is detected, as a result as shown in Figure 4.Appearance time is more early in Fig. 4, illustrates that molecular weight is bigger；Peak area is got over
Greatly, illustrate that the activity substance content of the molecular weight is higher.Thus, compared with commercially available green tea powder, it is living that this product contains more macromoleculars
Property substance, illustrates in process, the macromolecular bioactive substance of green tea is retained, and commercially available green tea powder is making
The active material of macromolecular is degraded to small-molecule substance in the process.It is significant excellent that this can illustrate that this product fabrication processing has
More property, it is ensured that active material is not degraded.
Green tea sample structure is measured using KBr pressed disc method.As a result as shown in figure 5, green tea powder of the present invention and commercially available green tea powder
Infrared spectroscopy as shown, two groups in 3404cm-1Round and smooth strong absworption peak is spreaded at place, is-OH stretching vibration；2926cm-1Place
There is an absorption peak, is C-H stretching vibration；1650~1600cm-1The absorption peak at place is the stretching vibration of C=O and C=N.In addition,
Commercially available green tea powder is in 1697cm-1、1556cm-1、1517cm-1、1366cm-1And 927cm-1The characteristic absorption peak that place detects should
It is green tea caused by active material is degraded, is denaturalized or aoxidizes in high-temperature water leaching process；And green tea powder of the present invention exists
1404cm-1、917cm-1、787cm-1And 536cm-1The absorption peak that place detects show in this product there are chlorophillins and
It is some to maintain original structure and active substance.
Show green tea powder of the present invention compared with commercially available green tea powder in conclusion microscope is taken pictures, hence it is evident that more emerald green this is green
Color is the color that chlorophyll is shown；Ultraviolet all-wave length surface sweeping measurement chlorophyll content finds that this product Determination of Chlorophyll content is higher,
And there is the absorption peak of chlorophyll in commercially available green tea powder；Liquid chromatographic detection the result shows that green tea powder average molecular weight of the present invention compared with
Greatly, i.e. Large molecule active substance is not degraded；Infrared spectroscopy experiment shows that the present invention several features more than the commercially available green tea powder are inhaled
Peak is received, may be the characteristic absorption peak of chlorophyll.
What has been described above is only a preferred embodiment of the present invention, it is noted that for those of ordinary skill in the art
For, under the premise of not departing from inventive concept, various modifications and improvements can be made, these belong to protection of the invention
Range.
Claims (8)
1. a kind of preparation method of the instant green tea rich in chlorophillins, it is characterised in that: steps are as follows:
(1) fresh green tea tender shoots is picked, by finishing while steam blasting broken wall；
(2) alkaline ionized water is prepared using pure water electrolysis method；
(3) vacuum and low temperature weakbase ion flooding；
(4) vacuum and low temperature is concentrated；
(5) vacuum freeze drying.
2. the preparation method of the instant green tea according to claim 1 rich in chlorophillins, it is characterised in that: step
(1) steam blasting described in is 1~40min of processing under the conditions of 0.5~2.5MPa, and moment is then completed in 0.05~0.5s
Pressure release.
3. the preparation method of the instant green tea according to claim 1 rich in chlorophillins, it is characterised in that: step
(2) pH value of the alkaline ionized water described in is 8 ± 0.5.
4. the preparation method of the instant green tea according to claim 1 rich in chlorophillins, it is characterised in that: step
(3), low temperature described in (4) refers to that temperature is 0~40 DEG C.
5. the preparation method of the instant green tea according to claim 1 rich in chlorophillins, it is characterised in that: step
(3) extraction time described in is 2~for 24 hours.
6. the preparation method of the instant green tea according to claim 1 rich in chlorophillins, it is characterised in that: step
(4) vacuum degree control of the vacuum and low temperature concentration described in is in 0.05~0.2MPa.
7. the preparation method of the instant green tea according to claim 1 rich in chlorophillins, it is characterised in that: step
(5) vacuum degree of the vacuum freeze drying described in be less than 50Pa, temperature -20~-60 DEG C, drying time be 12~for 24 hours.
8. a kind of claim 1~7 any claim the method is prepared instant green rich in chlorophillins
Tea.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111466450A (en) * | 2020-05-29 | 2020-07-31 | 贵州夜郎古畔茶业有限公司 | Preparation method of green tea powder rich in dietary fiber |
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