CN110178922A - A kind of ultramicro grinding green tea powder, preparation method thereof - Google Patents
A kind of ultramicro grinding green tea powder, preparation method thereof Download PDFInfo
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- CN110178922A CN110178922A CN201910608486.XA CN201910608486A CN110178922A CN 110178922 A CN110178922 A CN 110178922A CN 201910608486 A CN201910608486 A CN 201910608486A CN 110178922 A CN110178922 A CN 110178922A
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
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- A23F3/10—Fermentation with addition of microorganisms or enzymes
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Abstract
The present invention relates to tea processing technical fields, first clean fresh tea drained and standby, are then crushed to bulky grain, and spray 1/10 enzymolysis liquid to tealeaves surface, stir tealeaves in enzymatic hydrolysis.It after zymolysis technique, is finished using green-keeping machine, until fresh leaf is uniformly steamed thoroughly to no herbaceous taste, then is put into 20-25 DEG C of colour protecting liquid and impregnated, and impregnate cooling repeatedly with ice water, row liquid nitrogen frozen processing after draining away the water, and carry out vacuum freeze drying processing.After 20 μm of average grain diameter < of ultramicro grinding green tea powder is crushed in 15 DEG C of downstreams with air-flow micronizer.Green tea powder is pulverized using made from preparation process of the invention, using conventional green tea as raw material, reduces production cost and cost of labor.Not only bitter taste is low for final finished product obtained, while green tea powder color is more emerald green, Gu fragrance and dissolubility are more preferably, and can effectively keep the original color, smell and taste quality of tealeaves, increases millet paste quality, allows the overall quality of green tea powder is closer to smear tea quality.
Description
Technical field
The present invention relates to tea processing technical fields, and in particular to it is a kind of pulverize green tea powder preparation method and adopt
Green tea powder is pulverized made from the preparation method.
Background technique
Smearing tea is to steam green tea by covering to process a kind of tea product obtained, and special processing characteristic keeps its color more dark green
Or it is blackish green, it is in sea sedge and rice-pudding leaf fragrance, flavour faint scent is strong, has primary colors, original flavor, protoplasm and faint scent, tasty and refreshing, slightly green
The characteristics of careless gas.Tea production is smeared to the more demanding of raw material, it is desirable that tea raw material " two high one is low ", the i.e. amino acid of raw material tea leaf
Content and chlorophyll content want high, while the content of tea polyphenols in raw material being required to want low.Before tea picking, it is also necessary to new
The plucking time of fresh tea passes, leaf blade size make requirement.The production time for smearing tea is short, and usually 50 days or so, with April and May
High-quality fresh tea passes as raw material, could production department high quality smear tea.In addition, the tree species that tealeaves needed for tea is smeared in processing are also said
Study carefully, usually bred with clonal reproduction technology, ensure that the pure of local tea variety.For guarantee fresh leaf quality,
It also needs to carry out sunshade sunstroke prevention to tea tree during plantation, the tealeaves produced in the above described manner, which just becomes, covers lower tea.In addition, smearing tea
It is all to be formed using steaming green tea craft stone mill, and green tea powder is that roasted green tea metal machinery is worn into.Therefore matcha powder particle is more
Carefully, and green tea powder particles are then more relatively crude.Manual stone mill is needed due to smearing tea, expends more manpowers, cost is also
It is higher.Also in that above-mentioned a variety of causes, causes to smear tea and common green tea powder difference in selling prices is larger.
It is high in view of preparation process complexity, the processing cost for smearing tea, it is domestic at present that matcha powder is mainly substituted with tea powder.
And tea powder produced or is directly formed using dry tea as Raw material processing, phase mostly using Common tea garden fresh leaves of tea plant as raw material at this stage
It is more bitter in mouthfeel than really smearing for tea, similar to taste dry and astringent after tealeaves is chewed.In addition, green tea the Ching Ming Festival
The tea leaf quality of preceding picking is best, but smear tea picking to postpone till May, this is the growth period in order to extend tealeaves, with reduce
Bitter tea polyphenols in tealeaves, therefore, it is substantially without bitter taste that finished product, which smears tea with the maximum difference of green tea,.And common tea powder with smear
Tea is compared in addition to bitter taste is heavier, and flavour is also lighter, has seriously affected the quality of tea powder, reduces value of the product.
Bitter taste is mainly polyphenols in green tea, followed by a small amount of amino acid.Green tea is passivated in process
The activity of polyphenol oxidase, therefore substantially remain in finished product green tea the polyphenolic substance in fresh leaf.It is more in fresh tea leaves
Phenolic substances is mainly catechin, and content accounts for the 12-24% of dry weight, is the bulk composition of tea polyphenols, and main in tea polyphenols
Bitter taste is presented is catechin, wherein it is lower with ester catechin threshold value, it is stronger that bitter taste is presented.Secondly, green tea powder compared to
Tea is smeared, color is more obscure, organoleptic quality decline, this is also that now domestic at present tea powder is unable to reach always in quality and smears
One of the main reason for tea powder quality.
It is mostly existed in green tea powder process although previously also disclosing the preparation process of a large amount of green tea powders
The research that the problem that effective component extraction rate is low, extraction time is long, green tea powder quality is low carries out.Such as:
CN201410583318.7 discloses a kind of processing method of green tea powder, this method comprises: sorting, steam beating, rubbing, doing
Dry, coarse crushing, ultramicro grinding.The green tea powder that this method processes maintain to the maximum extent the original nutritional ingredient of tealeaves,
Pharmaceutical component, natural gray ensure that the fineness of tea powder, but do not go out to green tea powder so that tea powder has good dispersibility
Existing bitter taste is improved.CN200510057271.1 discloses a kind of preparation method for pulverizing green tea powder.It will booth
The fresh tea leaves let off carry out the water-removing of vapour heat, hot-air dewatering, then rub re-dry, most afterwards through coarse crushing, ultramicro grinding to finished product；
The present invention makes tealeaves keep emerald green color due to using advanced vapour heat water-removing technology；Technology is rubbed due to using, reasonably
Clasmatosis is carried out, moisture a part is squeezed out leaf surface between tissue, accelerates tealeaves dehydration process, reduces tealeaves and include
The loss of object.The same with CN201410583318.7, problem solved by the invention is also the loss of nutriment in tealeaves, and
The bitter taste improvement of tea powder is not studied.
In view of above-mentioned analysis, one kind can significantly reduce bitter taste, increase millet paste quality, color using green tea as raw material
More emerald green, Gu fragrance and dissolubility are good, and can effectively keep the ultramicro grinding green tea powder of the original color, smell and taste quality of tealeaves is mesh
It moves ahead and is in the industry badly in need of.
Summary of the invention
Based on above-mentioned deficiency, the invention discloses one kind using green tea as raw material, can significantly reduce bitter taste, increases tea
Soup quality, color is more emerald green, Gu fragrance and dissolubility are good, and can effectively keep the ultramicro grinding of the original color, smell and taste quality of tealeaves
Green tea powder.The present invention is realized step by step by conceiving as follows:
Scheme (one)
Initially, idea of the invention is that de- suffering reason is carried out using enzymolysis liquid on the basis of the processing of conventional green tea powder, to reach
Take off bitter effect (not taking color protection treatment and air-flow crushing).
(1) preselect: fresh tea leaf removal of impurities is cleaned and is drained, subsequent airing, will be fresh until pinching fresh leaf surface no moisture with hand
Leaf is crushed to bulky grain, and it is spare to obtain tealeaves particle；
(2) it digests: uniformly spraying enzymolysis liquid to the tealeaves particle surface spread out, stir tealeaves 5-8 times in enzymatic hydrolysis, it is lasting to digest
It is spare must to digest tealeaves particle by 1-2h；
(3) steam beating: water-removing in enzymatic hydrolysis tealeaves particle investment steam inactivation machine is handled, and it is saturating that tealeaves particle is then steamed even steaming
It is extremely in dark green, and without grass smell, must finish tealeaves particle；
(4) cooling: by water-removing tealeaves particle investment ice water, continuous 2-3 ice water of replacement impregnates cooling, then drains away the water,
Tealeaves particle must be cooled down；
(5) dry: cooling tealeaves particle is subjected to liquid nitrogen frozen processing, is put into vacuum freeze drier and is dried,
Tealeaves particle must be dried；
(6) crush: the tealeaves particle after dry is crushed to 20 μm of average grain diameter < with pulverizer to get a kind of ultramicro grinding green tea
Powder.
Further, step (2) described enzymolysis liquid is mixed by the raw material of following weight: 90-100 parts of water,
0.5-1 parts of tannase, 0.1-0.3 parts of lipase, 0.4-0.6 parts of cellulase.
Further, step (2) the enzymolysis liquid fountain height accounts for the 1/10 of tealeaves particle.
Further, described 105-115 DEG C of vapor (steam) temperature of step (3) steams green time 120-180s.
Further, step (5) the liquid nitrogen frozen treatment conditions are -40 DEG C of temperature of setting, time 8-10min.
Further, step (5) the vacuum freeze drying temperature is -40 DEG C, pressure 80-100pa, drying time 3-
5h。
The invention also discloses pulverize green tea powder made from a kind of any of the above-described preparation method.
Bitter substance measurement, color measuring and sensory evaluation then are carried out to green tea powder made from scheme (one), as a result
It was found that scheme (one) although made from green tea powder be substantially reduced on bitter substance, its color is yellow green, and millet paste is clear
Fragrance is boring, and there are also a small amount of particle sense when drinking, palatability is general.
In consideration of it, the present invention is further improved on the basis of scheme (one), this is improved mainly for green tea
The color of powder improves, and colour protecting liquid is added in the case where scheme (one) is constant and carries out color protection treatment, colour protecting liquid is by chlorophyll
0.2 part of copper sodium, 0.2 part of citric acid, 0.2 part of D-araboascorbic acid sodium, 99.4 parts of water are mixed.It is specific as follows:
Scheme (two)
(1) preselect: fresh tea leaf removal of impurities is cleaned and is drained, subsequent airing is until pinching fresh leaf surface no moisture with hand, by fresh leaf powder
It is broken to bulky grain, it is spare to obtain tealeaves particle；
(2) it digests: uniformly spraying enzymolysis liquid to the tealeaves particle surface spread out, stir tealeaves 5-8 times in enzymatic hydrolysis, it is lasting to digest
It is spare must to digest tealeaves particle by 1-2h；
(3) steam beating: water-removing in enzymatic hydrolysis tealeaves particle investment steam inactivation machine is handled, and it is saturating that tealeaves particle is then steamed even steaming
It is extremely in dark green, and without grass smell, must finish tealeaves particle；
(4) it cooling color protection: is picked up after 2-4min being impregnated in water-removing tealeaves particle investment colour protecting liquid, continuously replaces 2-3 ice water
Cooling is impregnated, then drains away the water, obtains color protection tealeaves particle；
(5) dry: color protection tealeaves particle is subjected to liquid nitrogen frozen processing, is put into vacuum freeze drier and is dried,
Tealeaves particle must be dried；
(6) crush: the tealeaves particle after dry is crushed to 20 μm of average grain diameter < with pulverizer to get a kind of ultramicro grinding green tea
Powder.
Further, step (2) described enzymolysis liquid is mixed by the raw material of following weight: 90-100 parts of water,
0.5-1 parts of tannase, 0.1-0.3 parts of lipase, 0.4-0.6 parts of cellulase.
Further, step (2) the enzymolysis liquid fountain height accounts for the 1/10 of tealeaves particle.
Further, described 105-115 DEG C of vapor (steam) temperature of step (3) steams green time 120-180s.
Further, step (4) tealeaves and color protection liquid proportional are 1:3, and the colour protecting liquid temperature is 20-25 DEG C.
Further, step (4) described colour protecting liquid is made of the raw material of following weight: based on 100 parts, chlorophyll
0.2 part of copper sodium, 0.2 part of citric acid, 0.2 part of D-araboascorbic acid sodium, remaining is water.
Further, step (5) the liquid nitrogen frozen treatment conditions are -40 DEG C of temperature of setting, time 8-10min.
Further, step (5) the vacuum freeze drying temperature is -40 DEG C, pressure 80-100pa, drying time 3-
5h。
Further, it is 15 DEG C that step (6) air-flow, which pulverizes temperature, grinding time 25min.
The invention also discloses pulverize green tea powder made from a kind of any of the above-described preparation method.
Bitter substance measurement, color measuring and sensory evaluation are equally then carried out to green tea powder made from scheme (two), tied
Green tea powder bitter substance made from fruit discovery scheme (two) is substantially reduced, and color slightly improves compared to scheme (one), but emerald green
Degree is still inadequate, and furthermore the fragrant of millet paste is boring, there is a small amount of particle sense when drinking, and palatability is general.
In consideration of it, the present invention is further improved on the basis of scheme (two), this is improved mainly for color protection
The proportion of liquid has carried out optimum proportioning test.It is specific as follows:
The present invention carries out preparing colour protecting liquid using sodium copper chlorophyllin, citric acid, D-araboascorbic acid sodium, using three factors, three water
Flat orthogonal experiment is using sensory evaluation as criteria optimization color protection formula of liquid.
1 L9 (3 of table3) orthogonal design factor meter
。
2 orthogonal experiments of table and analysis
。
By table 1 and 2 it is found that colour protecting liquid is obtained by Three factors-levels orthogonal experiment, sodium copper chlorophyllin is green to tea powder
Color influences maximum, and D-araboascorbic acid sodium takes second place, citric acid most end.When color protection formula of liquid is sodium copper chlorophyllin 0.2%, lemon
Acid 0.4%, when D-araboascorbic acid sodium 0.3%, tea powder color is most green.So scheme (three) are made, specific as follows:
Scheme (three)
(1) preselect: fresh tea leaf removal of impurities is cleaned and is drained, subsequent airing is until pinching fresh leaf surface no moisture with hand, by fresh leaf powder
It is broken to bulky grain, it is spare to obtain tealeaves particle；
(2) it digests: uniformly spraying enzymolysis liquid to the tealeaves particle surface spread out, stir tealeaves 5-8 times in enzymatic hydrolysis, it is lasting to digest
It is spare must to digest tealeaves particle by 1-2h；
(3) steam beating: water-removing in enzymatic hydrolysis tealeaves particle investment steam inactivation machine is handled, and it is saturating that tealeaves particle is then steamed even steaming
It is extremely in dark green, and without grass smell, must finish tealeaves particle；
(4) it cooling color protection: is picked up after 2-4min being impregnated in water-removing tealeaves particle investment colour protecting liquid, continuously replaces 2-3 ice water
Cooling is impregnated, then drains away the water, obtains color protection tealeaves particle；
(5) dry: color protection tealeaves particle is subjected to liquid nitrogen frozen processing, is put into vacuum freeze drier and is dried,
Tealeaves particle must be dried；
(6) crush: the tealeaves particle after dry is crushed to 20 μm of average grain diameter < with pulverizer to get a kind of ultramicro grinding green tea
Powder.
Further, step (2) described enzymolysis liquid is mixed by the raw material of following weight: 90-100 parts of water,
0.5-1 parts of tannase, 0.1-0.3 parts of lipase, 0.4-0.6 parts of cellulase.
Further, step (2) the enzymolysis liquid fountain height accounts for the 1/10 of tealeaves particle.
Further, described 105-115 DEG C of vapor (steam) temperature of step (3) steams green time 120-180s.
Further, step (4) tealeaves and color protection liquid proportional are 1:3, and the colour protecting liquid temperature is 20-25 DEG C.
Further, step (4) described colour protecting liquid is made of the raw material of following weight: based on 100 parts, chlorophyll
0.2 part of copper sodium, 0.4 part of citric acid, 0.3 part of D-araboascorbic acid sodium, remaining is water.
Further, step (5) the liquid nitrogen frozen treatment conditions are -40 DEG C of temperature of setting, time 8-10min.
Further, step (5) the vacuum freeze drying temperature is -40 DEG C, pressure 80-100pa, drying time 3-
5h。
Further, it is 15 DEG C that step (6) air-flow, which pulverizes temperature, grinding time 25min.
The invention also discloses pulverize green tea powder made from a kind of any of the above-described preparation method.
Bitter substance measurement, color measuring and sensory evaluation are equally then carried out to green tea powder made from scheme (three), tied
Green tea powder bitter substance made from fruit discovery scheme (three) is substantially reduced, and color is more emerald green compared to scheme (two), but still slightly
It is partially yellow, equally there is a small amount of particle sense when drinking, palatability is general and tea smell is insufficient.
In consideration of it, the present invention is carried out for millet paste mouthfeel when drinking with tea smell deficiency on the basis of scheme (one)
It improves, has abandoned traditional mechanical comminution process, but handled with air-flow micronizer.It is specific as follows:
Scheme (four)
(1) preselect: fresh tea leaf removal of impurities is cleaned and is drained, subsequent airing is until pinching fresh leaf surface no moisture with hand, by fresh leaf powder
It is broken to bulky grain, it is spare to obtain tealeaves particle；
(2) it digests: uniformly spraying enzymolysis liquid to the tealeaves particle surface spread out, stir tealeaves 5-8 times in enzymatic hydrolysis, it is lasting to digest
It is spare must to digest tealeaves particle by 1-2h；
(3) steam beating: water-removing in enzymatic hydrolysis tealeaves particle investment steam inactivation machine is handled, and it is saturating that tealeaves particle is then steamed even steaming
It is extremely in dark green, and without grass smell, must finish tealeaves particle；
(4) cooling: by water-removing tealeaves particle investment ice water, continuous 2-3 ice water of replacement impregnates cooling, then drains away the water,
Tealeaves particle must be cooled down；
(5) dry: cooling tealeaves particle is subjected to liquid nitrogen frozen processing, is put into vacuum freeze drier and is dried,
Tealeaves particle must be dried；
(6) crush: the tealeaves particle after dry is crushed to 20 μm of average grain diameter < with air-flow micronizer to get a kind of ultra micro
Crush green tea powder.
Further, step (2) described enzymolysis liquid is mixed by the raw material of following weight: 90-100 parts of water,
0.5-1 parts of tannase, 0.1-0.3 parts of lipase, 0.4-0.6 parts of cellulase.
Further, step (2) the enzymolysis liquid fountain height accounts for the 1/10 of tealeaves particle.
Further, described 105-115 DEG C of vapor (steam) temperature of step (3) steams green time 120-180s.
Further, step (5) the liquid nitrogen frozen treatment conditions are -40 DEG C of temperature of setting, time 8-10min.
Further, step (5) the vacuum freeze drying temperature is -40 DEG C, pressure 80-100pa, drying time 3-
5h。
The invention also discloses pulverize green tea powder made from a kind of any of the above-described preparation method.
Bitter substance measurement, color measuring and sensory evaluation are equally then carried out to green tea powder made from scheme (four), tied
Green tea made from fruit discovery scheme (four) is substantially reduced in addition to powder bitter substance, and particle is fine and smooth uniformly when drinking, and palatability is good outer,
The fragrant of its millet paste scheme (one) compared with color is slightly promoted, but fragrance is strong not enough, and color is also limpid to be promoted.
It proves to have clear improvement to the mouthfeel and color of green tea powder using air-flow ultramicro grinding, only not enough to the improvement of color
Significantly.Then, we are merged scheme (three) with scheme (four), are designated as scheme (five), concrete operations are as follows:
Scheme (five)
(1) preselect: fresh tea leaf removal of impurities is cleaned and is drained, subsequent airing is until pinching fresh leaf surface no moisture with hand, by fresh leaf powder
It is broken to bulky grain, it is spare to obtain tealeaves particle；
(2) it digests: uniformly spraying enzymolysis liquid to the tealeaves particle surface spread out, stir tealeaves 5-8 times in enzymatic hydrolysis, it is lasting to digest
It is spare must to digest tealeaves particle by 1-2h；
(3) steam beating: water-removing in enzymatic hydrolysis tealeaves particle investment steam inactivation machine is handled, and it is saturating that tealeaves particle is then steamed even steaming
It is extremely in dark green, and without grass smell, must finish tealeaves particle；
(4) it cooling color protection: is picked up after 2-4min being impregnated in water-removing tealeaves particle investment colour protecting liquid, continuously replaces 2-3 ice water
Cooling is impregnated, then drains away the water, obtains color protection tealeaves particle；
(5) dry: color protection tealeaves particle is subjected to liquid nitrogen frozen processing, is put into vacuum freeze drier and is dried,
Tealeaves particle must be dried；
(6) crush: the tealeaves particle after dry is crushed to 20 μm of average grain diameter < with air-flow micronizer to get a kind of ultra micro
Crush green tea powder.
Further, step (2) described enzymolysis liquid is mixed by the raw material of following weight: 90-100 parts of water,
0.5-1 parts of tannase, 0.1-0.3 parts of lipase, 0.4-0.6 parts of cellulase.
Further, step (2) the enzymolysis liquid fountain height accounts for the 1/10 of tealeaves particle.
Further, described 105-115 DEG C of vapor (steam) temperature of step (3) steams green time 120-180s.
Further, step (4) tealeaves and color protection liquid proportional are 1:3, and the colour protecting liquid temperature is 20-25 DEG C.
Further, step (4) described colour protecting liquid is made of the raw material of following weight: based on 100 parts, chlorophyll
0.2 part of copper sodium, 0.4 part of citric acid, 0.3 part of D-araboascorbic acid sodium, remaining is water.
Further, step (5) the liquid nitrogen frozen treatment conditions are -40 DEG C of temperature of setting, time 8-10min.
Further, step (5) the vacuum freeze drying temperature is -40 DEG C, pressure 80-100pa, drying time 3-
5h。
Further, it is 15 DEG C that step (6) air-flow, which pulverizes temperature, grinding time 25min.
The invention also discloses pulverize green tea powder made from a kind of any of the above-described preparation method.
Bitter substance measurement, color measuring and sensory evaluation are equally then carried out to green tea powder made from scheme (five), tied
Green tea made from fruit discovery scheme (five) is substantially reduced in addition to powder bitter substance, and particle is fine and smooth uniformly when drinking, and palatability is good outer,
Its fragrant is also obviously improved with color.
For the stability of further proof scheme (five), we eliminate the processing of the colour protecting liquid in scheme (five), and will
It is designated as scheme (six), is determined again to the sense organ of green tea powder, as a result, it has been found that after cancelling colour protecting liquid processing, green tea powder
In addition to color it is partially yellow outer, while millet paste fragrant is thin out again, and too late scheme (five) are strong.Illustrate merely using colour protecting liquid
It is not merely the smell for having improvement to the color of green tea powder, but also will affect green tea powder when processing.
It can be seen that only taking colour protecting liquid processing, air-flow micronizer that could cooperate with work when being handled at the same time
With the lower sense organ for promoting green tea powder, especially mouthfeel and smell.And under using enzymolysis liquid processing, it can effectively solve green tea powder hardship
Taste substance distinct issues.Finally, present invention determine that adopting the following technical scheme that realization:
A kind of preparation method pulverizing green tea powder, includes the following steps:
(1) preselect: fresh tea leaf removal of impurities is cleaned and is drained, subsequent airing is until pinching fresh leaf surface no moisture with hand, by fresh leaf powder
It is broken to bulky grain, it is spare to obtain tealeaves particle；
(2) it digests: uniformly spraying enzymolysis liquid to the tealeaves particle surface spread out, stir tealeaves 5-8 times in enzymatic hydrolysis, it is lasting to digest
It is spare must to digest tealeaves particle by 1-2h；
(3) steam beating: water-removing in enzymatic hydrolysis tealeaves particle investment steam inactivation machine is handled, and it is saturating that tealeaves particle is then steamed even steaming
It is extremely in dark green, and without grass smell, must finish tealeaves particle；
(4) it cooling color protection: is picked up after 2-4min being impregnated in water-removing tealeaves particle investment colour protecting liquid, continuously replaces 2-3 ice water
Cooling is impregnated, then drains away the water, obtains color protection tealeaves particle；
(5) dry: color protection tealeaves particle is subjected to liquid nitrogen frozen processing, is put into vacuum freeze drier and is dried,
Tealeaves particle must be dried；
(6) crush: the tealeaves particle after dry is crushed to 20 μm of average grain diameter < with air-flow micronizer to get a kind of ultra micro
Crush green tea powder.
Further, step (2) described enzymolysis liquid is mixed by the raw material of following weight: 90-100 parts of water,
0.5-1 parts of tannase, 0.1-0.3 parts of lipase, 0.4-0.6 parts of cellulase.
Further, step (2) the enzymolysis liquid fountain height accounts for the 1/10 of tealeaves particle.
Further, described 105-115 DEG C of vapor (steam) temperature of step (3) steams green time 120-180s.
Further, step (4) tealeaves and color protection liquid proportional are 1:3, and the colour protecting liquid temperature is 20-25 DEG C.
Further, step (4) described colour protecting liquid is made of the raw material of following weight: based on 100 parts, chlorophyll
0.2 part of copper sodium, 0.4 part of citric acid, 0.3 part of D-araboascorbic acid sodium, remaining is water.
Further, step (5) the liquid nitrogen frozen treatment conditions are -40 DEG C of temperature of setting, time 8-10min.
Further, step (5) the vacuum freeze drying temperature is -40 DEG C, pressure 80-100pa, drying time 3-
5h。
Further, it is 15 DEG C that step (6) air-flow, which pulverizes temperature, grinding time 25min.
The invention also discloses pulverize green tea powder made from a kind of any of the above-described preparation method.
The beneficial effects of the present invention are:
(1) present invention uses complex enzyme to carry out suffering and manages, and promotes ester catechin in green tea to be converted into non-ester catechin, subtracts
Lack bitter taste and increases millet paste quality.
(2) present invention uses color protection treatment, slows down fresh tea quality decline caused by color change in process.With
0.2% sodium copper chlorophyllin, 0.4% citric acid, 0.3%D- sodium isoascorbate are compounded, and green tea powder color is allowed more to connect
Nearly matcha powder color.
(3) national standard (GB/T 34778-2017) regulation for smearing tea, smears tea size indicator D60≤18 μm.The present invention adopts
With airflow pulverization, bulky grain tea powder is broken into little particle, while reducing bring heat in crushing process and causing to tea powder
The influence of quality.Ultramicro grinding green tea powder under the technique can not only effectively keep the original color, smell and taste quality of tealeaves, and
After pulverizing broken wall, the surface area of tea powder greatly increases tealeaves, and effective component therein is sufficiently exposed, and can promote
Body absorbs, and then improves human body to the nutrition absorption rate of tealeaves.In addition, the tea powder of ultramicronising also have preferably admittedly fragrance and
Dissolubility can improve the edible quality of tealeaves.
Detailed description of the invention
Fig. 1 is production technological process of the invention.
Specific embodiment
Embodiment 1
(1) preselect: removing the impurity in fresh leaf, old leaf, yellow leaf clean up and drain, airing to hand pinch its surface of fresh leaf without
Until when moisture, it is stand-by that fresh leaf is crushed to bulky grain；
(2) it digests: 100kg bulky grain tea booth being taken to open, carry out hydrojet according to the ratio of tealeaves and enzymolysis liquid 10:1, stirring tealeaves will
Enzymolysis liquid uniformly sprays tealeaves surface, and enzymolysis time 1.5h is stirred tealeaves 6 times in enzymolysis process, and enzymolysis liquid is single by water 95kg
Peaceful enzyme 0.8kg, lipase 0.2kg, cellulase 0.5kg are mixed；
(3) steam beating: being finished using steam inactivation machine, by the bulky grain tea investment steam inactivation machine after enzymatic hydrolysis, is steamed
110 DEG C of stripping temperature, green time 150s is steamed, fresh leaf is steamed into even steaming thoroughly, guarantees that blade face is in dark green, and without grass smell；
(4) the bulky grain tea after water-removing cooling color protection: is put into 3 times of amounts, temperature to fish out after immersion 3min in 22 DEG C of colour protecting liquid
It rises, impregnates 4min with ice water, change water 2 times and cool down, drain away the water, colour protecting liquid is by sodium copper chlorophyllin 0.2kg, lemon
Sour 0.4kg, D-araboascorbic acid sodium 0.3kg, water 99.1kg composition；
(5) dry: by after the bulky grain tea of supercooling color protection treatment carries out liquid nitrogen frozen processing, -40 DEG C of cryogenic temperature, the time
9min is put into vacuum freeze drier and is dried, -40 DEG C of vacuum freeze drying temperature, pressure 90pa, when dry
Between 4h；
(6) crush: the tealeaves after dry crushes 25min in 15 DEG C of downstreams with air-flow micronizer, until 20 μ of average grain diameter <
M is to get a kind of ultramicro grinding green tea powder；
(7) it packs: green tea powder will be pulverized and packed according to 30g/ bags.
Embodiment 2
(1) preselect: removing the impurity in fresh leaf, old leaf, yellow leaf clean up and drain, airing to hand pinch its surface of fresh leaf without
Until when moisture, it is stand-by that fresh leaf is crushed to bulky grain；
(2) it digests: 100kg bulky grain tea booth being taken to open, carry out hydrojet according to the ratio of tealeaves and enzymolysis liquid 10:1, stirring tealeaves will
Enzymolysis liquid uniformly sprays tealeaves surface, and enzymolysis time 1h is stirred tealeaves 5 times in enzymolysis process, and enzymolysis liquid is by water 90kg, tannin
Enzyme 0.5kg, lipase 0.1kg, cellulase 0.4kg are mixed；
(3) steam beating: being finished using steam inactivation machine, by the bulky grain tea investment steam inactivation machine after enzymatic hydrolysis, is steamed
105 DEG C of stripping temperature, steam green time 120s.Fresh leaf is steamed into even steaming thoroughly, guarantees that blade face is in dark green, and without grass smell；
(4) the bulky grain tea after water-removing cooling color protection: is put into 3 times of amounts, temperature to fish out after immersion 2min in 20 DEG C of colour protecting liquid
It rises, impregnates 3min with ice water, change water 2 times and cool down, drain away the water, colour protecting liquid is by sodium copper chlorophyllin 0.2kg, lemon
Sour 0.4kg, D-araboascorbic acid sodium 0.3kg, water 99.1kg composition；
(5) dry: by after the bulky grain tea of supercooling color protection treatment carries out liquid nitrogen frozen processing, -40 DEG C of cryogenic temperature, the time
8-10min is put into vacuum freeze drier and is dried, -40 DEG C of vacuum freeze drying temperature, pressure 80-
100pa, drying time 3-5h；
(6) crush: the tealeaves after dry crushes 25min in 15 DEG C of downstreams with air-flow micronizer, until 20 μ of average grain diameter <
M is to get a kind of ultramicro grinding green tea powder；
(7) it packs: green tea powder will be pulverized and packed according to 30g/ bags.
Embodiment 3
(1) preselect: removing the impurity in fresh leaf, old leaf, yellow leaf clean up and drain, airing to hand pinch its surface of fresh leaf without
Until when moisture, it is stand-by that fresh leaf is crushed to bulky grain；
(2) it digests: 100kg bulky grain tea booth being taken to open, carry out hydrojet according to the ratio of tealeaves and enzymolysis liquid 10:1, stirring tealeaves will
Enzymolysis liquid uniformly sprays tealeaves surface, and enzymolysis time 2h is stirred tealeaves 8 times in enzymolysis process, and enzymolysis liquid is single by water 100kg
Peaceful enzyme 1kg, lipase 0.3kg, cellulase 0.6kg are mixed；
(3) steam beating: being finished using steam inactivation machine, by the bulky grain tea investment steam inactivation machine after enzymatic hydrolysis, is steamed
115 DEG C of stripping temperature, steam green time 180s.Fresh leaf is steamed into even steaming thoroughly, guarantees that blade face is in dark green, and without grass smell；
(4) the bulky grain tea after water-removing cooling color protection: is put into 3 times of amounts, temperature to fish out after immersion 4min in 25 DEG C of colour protecting liquid
It rises, impregnates 5min with ice water, change water 3 times and cool down, drain away the water, colour protecting liquid is by sodium copper chlorophyllin 0.2kg, lemon
Sour 0.4kg, D-araboascorbic acid sodium 0.3kg, water 99.1kg composition；
(5) dry: by after the bulky grain tea of supercooling color protection treatment carries out liquid nitrogen frozen processing, -40 DEG C of cryogenic temperature, the time
10min is put into vacuum freeze drier and is dried, -40 DEG C of vacuum freeze drying temperature, pressure 100pa, dry
Time 5h；
(6) crush: the tealeaves after dry crushes 25min in 15 DEG C of downstreams with air-flow micronizer, until 20 μ of average grain diameter <
M is to get a kind of ultramicro grinding green tea powder；
(7) it packs: green tea powder will be pulverized and packed according to 30g/ bags.
Comparative example 1
The comparative example does not use enzymatic hydrolysis to carry out suffering compared with Example 1 and manages.
(1) it preselects: removing the impurity in fresh leaf, old leaf, yellow leaf are cleaned up and drained, and airing extremely pinches its table of fresh leaf with hand
Until when the no moisture of face, it is stand-by that fresh leaf is crushed to bulky grain；
(2) steam beating: being finished using steam inactivation machine, and smashed bulky grain tea is put into steam inactivation machine, is steamed
110 DEG C of stripping temperature, green time 150s is steamed, fresh leaf is steamed into even steaming thoroughly, guarantees that blade face is in dark green, and without grass smell；
(3) the bulky grain tea after water-removing cooling color protection: is put into 3 times of amounts, temperature to fish out after immersion 3min in 22 DEG C of colour protecting liquid
It rises, impregnates 4min with ice water, change water 2 times and cool down, drain away the water, colour protecting liquid is by sodium copper chlorophyllin 0.15kg, lemon
Lemon acid 0.4kg, D-araboascorbic acid sodium 0.3kg, water 99.15kg composition；
(4) dry: by after the bulky grain tea of supercooling color protection treatment carries out liquid nitrogen frozen processing, -40 DEG C of cryogenic temperature, the time
9min is put into vacuum freeze drier and is dried, -40 DEG C of vacuum freeze drying temperature, pressure 90pa, when dry
Between 4h；
(5) crush: the tealeaves after dry crushes 25min in 15 DEG C of downstreams with air-flow micronizer, until 20 μ of average grain diameter <
M is to get a kind of ultramicro grinding green tea powder；
(6) it packs: green tea powder will be pulverized and packed according to 30g/ bags.
Comparative example 2
The comparative example 2 does not use color stabilizer to carry out color protection treatment compared with Example 1
(1) preselect: removing the impurity in fresh leaf, old leaf, yellow leaf clean up and drain, airing to hand pinch its surface of fresh leaf without
Until when moisture, it is stand-by that fresh leaf is crushed to bulky grain；
(2) it digests: 100kg bulky grain tea booth being taken to open, carry out hydrojet according to the ratio of tealeaves and enzymolysis liquid 10:1, stirring tealeaves will
Enzymolysis liquid uniformly sprays tealeaves surface, and enzymolysis time 1.5h is stirred tealeaves 6 times in enzymolysis process, and enzymolysis liquid is single by water 95kg
Peaceful enzyme 0.8kg, lipase 0.2kg, cellulase 0.5kg are mixed；
(3) steam beating: being finished using steam inactivation machine, by the bulky grain tea investment steam inactivation machine after enzymatic hydrolysis, is steamed
110 DEG C of stripping temperature, green time 150s is steamed, fresh leaf is steamed into even steaming thoroughly, guarantees that blade face is in dark green, and without grass smell；
(4) cooling: 3min will to be impregnated in the bulky grain tea investment ice water after water-removing, change water 2 times and cool down, drain the water
Point；
(5) dry: by after the bulky grain tea of supercooling color protection treatment carries out liquid nitrogen frozen processing, -40 DEG C of cryogenic temperature, the time
9min is put into vacuum freeze drier and is dried, -40 DEG C of vacuum freeze drying temperature, pressure 90pa, when dry
Between 4h；
(6) crush: the tealeaves after dry crushes 25min in 15 DEG C of downstreams with air-flow micronizer, until 20 μ of average grain diameter <
M is to get a kind of ultramicro grinding green tea powder；
(7) it packs: green tea powder will be pulverized and packed according to 30g/ bags.
Comparative example 3
The comparative example 3 does not use low-temperature airflow pulverization process compared with Example 1, is handled using general pulverizer.
(1) it preselects: removing the impurity in fresh leaf, old leaf, yellow leaf are cleaned up and drained, and airing extremely pinches its table of fresh leaf with hand
Until when the no moisture of face, it is stand-by that fresh leaf is crushed to bulky grain；
(2) it digests: 100kg bulky grain tea booth being taken to open, carry out hydrojet according to the ratio of tealeaves and enzymolysis liquid 10:1, stirring tealeaves will
Enzymolysis liquid uniformly sprays tealeaves surface, and enzymolysis time 1.5h is stirred tealeaves 6 times in enzymolysis process, and enzymolysis liquid is single by water 95kg
Peaceful enzyme 0.8kg, lipase 0.2kg, cellulase 0.5kg are mixed；
(3) steam beating: being finished using steam inactivation machine, by the bulky grain tea investment steam inactivation machine after enzymatic hydrolysis, is steamed
110 DEG C of stripping temperature, green time 150s is steamed, fresh leaf is steamed into even steaming thoroughly, guarantees that blade face is in dark green, and without grass smell；
(4) the bulky grain tea after water-removing cooling color protection: is put into 3 times of amounts, temperature to fish out after immersion 3min in 22 DEG C of colour protecting liquid
It rises, impregnates 4min with ice water, change water 2 times and cool down, drain away the water, colour protecting liquid is by sodium copper chlorophyllin 0.15kg, lemon
Lemon acid 0.4kg, D-araboascorbic acid sodium 0.3kg, water 99.15kg composition；
(5) dry: by after the bulky grain tea of supercooling color protection treatment carries out liquid nitrogen frozen processing, -40 DEG C of cryogenic temperature, the time
9min is put into vacuum freeze drier and is dried, -40 DEG C of vacuum freeze drying temperature, pressure 90pa, when dry
Between 4h；
(6) crush: the tealeaves after dry is crushed to 20 μm of average grain diameter < using pulverizer to get a kind of ultramicro grinding green tea
Powder；
(7) it packs: green tea powder will be pulverized and packed according to 30g/ bags.
Test example 1
Metrics evaluation is carried out to green tea powder made from embodiment and comparative example:
1, bitter substance detects
Referring to GB/8313-2008 " detection method of Tea Polyphenols in Tea and catechin content ", using high performance liquid chromatography
It is measured.
Pre-treatment: weighing 0.2 g sample in 10 mL centrifuge tubes, and it is molten that 70% methanol preheated in 70 DEG C is added
5 mL of liquid, stirs evenly, and moves into 70 DEG C of water-baths and extracts 10 min, is cooled to room temperature, and 3500 r/min are centrifuged 10 min,
Supernatant is transferred to 10 mL volumetric flasks, it is primary that residue uses 5 mL, 70% methanol solution to extract again, combined extract constant volume
It is shaken up to 10 mL, crosses 0.45 μm of filter membrane, it is stand-by (can be reserved for 24 h at 4 DEG C).
Stablizing solution: prepare the EDTA solution of 10 mg/ mL and the ascorbic acid solution of 10 mg/ mL, with water constant volume 500
25 mL EDTA solution, 25 mL ascorbic acid solutions and the 50 mL acetonitriles of mL.
Mobile phase: mobile phase A: 1000 mL, wherein 2 mL EDTA solution, 20 mL acetic acid, 9 mL acetonitriles, solution needed
0.45 μm of film.
Mobile phase B: 1000 mL contain 2 mL EDTA, 20 mL acetic acid, 800 mL acetonitriles, and solution needed 0.45 μm of film.
HPLC chromatogram condition: 1 mL of flow rate of mobile phase/min, 35 DEG C of column temperature, Detection wavelength 278nm.Elution program: A
Phase 0-10min, 100%；10-25min, 100% linear reduction to 68%；23-35 min, 68%；Then A phase restore to
100%.
The organoleptic properties of 3 Catechin in Tea of table and threshold value
。
Wherein ester catechin has L-Epicatechin gallate and Epigallo-catechin gallate (EGCG), both youngsters
Theine threshold value is lower, and presentation bitterness intensity is higher, and content is more, and bitter taste is heavier.
4 tea powder catechin inspection result (mg/g) of table
。
By table 3,4 it is found that embodiment 1-3 total catechin content is substantially less than comparative example 1-2, show enzymolysis processing and shield
Color processing can reduce the content of total catechins, achieve the purpose that reduce tea powder bitter taste；It can by embodiment 1 and the comparison of comparative example 1
Know, enzymolysis processing, which can reduce total catechin content, reduces bitter taste, and effect becomes apparent and reduces in the reduction of ester catechin
34.88%, bitter taste is decreased obviously, and goes bitter effect obvious；By embodiment 1 it is found that by color protection immersion treatment compared with comparative example 2
Afterwards, total catechins and ester catechin content reduce, and color protection treatment goes bitter effect with certain；By embodiment 1 with it is right
Ratio 3 is compared it is found that handle its total catechins, ester catechin content using Ordinary pulverization lower than air-flow crushing, mainly
Ordinary pulverization heat production influences greatly tea powder, and fractions of active ingredient is destroyed, and downward trend, but its color and flavor variations occurs
Obviously, quality is decreased obviously.
2, color
It takes 8-10g tea powder to be fitted into culture dish, the color board in the aperture 3mm is selected using full-automatic color difference meter, culture dish holds sample
Product carry out detection L*, a*, b* value, and each sample retest is not less than 5 times.
L* indicates black Baidu with brightness, and L*=0 indicates that black, L*=100 indicate white, and various ashes-are white between 0-100；
A* represents the red degree compared with green, and from green to red, a* value changes between -80-100；B* value represents yellow and blue
The degree compared, from indigo plant to Huang, b* value changes between -80-70.L* is bigger, and the explanation the partially white, and the smaller explanation the partially black, and a* is got over
The big explanation the partially red, and the smaller explanation the partially green, and b* is bigger, and explanation is more yellow, and smaller explanation is more blue.
5 embodiment comparative example color difference measurement of table
。
As shown in Table 5, embodiment 1-3 L* value is significantly higher than comparative example 1-3, and a*, b* show significantly lower than comparative example 1-3
Enzymolysis processing, color protection treatment and low-temperature airflow pulverization process can be effectively protected the color checked the mark, and promote tea powder quality.It is real
It applies a 1-3 L* and is significantly higher than comparative example 1-3, show that enzymolysis processing, color protection treatment and low-temperature airflow pulverization process can maintain
Tea powder brightness shows more vivid green；Embodiment 1-3 a* is significantly higher than comparative example 1-3, shows enzymolysis processing, color protection
Processing and low-temperature airflow pulverization process can maintain the green of tea powder, and tea powder color is more preferable；Embodiment 1-3 b* is significantly higher than
Comparative example 1-3 shows to be biased to yellow green, product quality without color protection treatment and using the tea powder color of Ordinary pulverization processing
It is decreased obviously.
3, sensory evaluation
Evaluation method: claiming 3.00 g of tea sample, and 150 mL boiling water are added, and extracts 5 min, is judged.Look first at liquor color
Its smell, its flavour of taste evaluation are heard in pool.Evaluation project and evaluation criterion are shown in Table 4, and Analyses Methods for Sensory Evaluation Results is shown in Table 7.
6 sense organ evaluating meter of table
。
7 Analyses Methods for Sensory Evaluation Results of table
。
As can be seen from Table 7, embodiment 1-3 organoleptic evaluation points are higher than comparative example 1-3, show enzymolysis processing, at color protection
Reason and low-temperature airflow pulverization process are able to ascend product sensory quality；By embodiment 1 and 1 result of comparative example it is found that enzymatic hydrolysis
The bitterness sense of millet paste can be effectively reduced in processing, promotes product quality；By embodiment 1 and 2 result of comparative example it is found that color protection treatment
The color and taste of millet paste can be promoted from color and bitterness sense；By embodiment 1 and 3 result of comparative example it is found that low-temperature airflow
Pulverization process can promote the quality of millet paste from color, smell, mouthfeel, and the heat in Ordinary pulverization treatment process is to tea powder color
Pool, odor impact are larger.
In conclusion only taking colour protecting liquid processing, air-flow micronizer that could cooperate with work when being handled at the same time
With the lower sense organ for promoting green tea powder, especially mouthfeel and smell.And under using enzymolysis liquid processing, it can effectively solve green tea powder hardship
Taste substance distinct issues.
Although preferred embodiments of the present invention have been described, it is created once a person skilled in the art knows basic
Property concept, then additional changes and modifications may be made to these embodiments.So it includes excellent that the following claims are intended to be interpreted as
It selects embodiment and falls into all change and modification of the scope of the invention.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (10)
1. a kind of preparation method for pulverizing green tea powder, which is characterized in that this method comprises the following steps:
(1) preselect: fresh tea leaf removal of impurities is cleaned and is drained, subsequent airing is until pinching fresh leaf surface no moisture with hand, by fresh leaf powder
It is broken to bulky grain, it is spare to obtain tealeaves particle；
(2) it digests: uniformly spraying enzymolysis liquid to the tealeaves particle surface spread out, stir tealeaves 5-8 times in enzymatic hydrolysis, it is lasting to digest
It is spare must to digest tealeaves particle by 1-2h；
(3) steam beating: water-removing in enzymatic hydrolysis tealeaves particle investment steam inactivation machine is handled, and it is saturating that tealeaves particle is then steamed even steaming
It is extremely in dark green, and without grass smell, must finish tealeaves particle；
(4) it cooling color protection: is picked up after 2-4min being impregnated in water-removing tealeaves particle investment colour protecting liquid, continuously replaces 2-3 ice water
Cooling is impregnated, then drains away the water, obtains color protection tealeaves particle；
(5) dry: color protection tealeaves particle is subjected to liquid nitrogen frozen processing, is put into vacuum freeze drier and is dried,
Tealeaves particle must be dried；
(6) crush: the tealeaves particle after dry is crushed to 20 μm of average grain diameter < with air-flow micronizer to get a kind of ultra micro
Crush green tea powder.
2. preparation method according to claim 1, which is characterized in that step (2) described enzymolysis liquid is matched by following parts by weight
The raw material of ratio is mixed: 90-100 parts of water, 0.5-1 parts of tannase, 0.1-0.3 parts of lipase, 0.4-0.6 parts of cellulase.
3. preparation method according to claim 1, which is characterized in that step (2) the enzymolysis liquid fountain height accounts for tealeaves
The 1/10 of grain.
4. preparation method according to claim 1, which is characterized in that described 105-115 DEG C of vapor (steam) temperature of step (3), steam
Green time 120-180s.
5. preparation method according to claim 1, which is characterized in that step (4) tealeaves is 1 with color protection liquid proportional:
3, the colour protecting liquid temperature is 20-25 DEG C.
6. preparation method according to claim 1, which is characterized in that step (4) described colour protecting liquid is matched by following parts by weight
The raw material of ratio is made: based on 100 parts, 0.2 part of sodium copper chlorophyllin, 0.4 part of citric acid, and 0.3 part of D-araboascorbic acid sodium, remaining
For water.
7. preparation method according to claim 1, which is characterized in that step (5) the liquid nitrogen frozen treatment conditions are to set
- 40 DEG C of temperature are set, time 8-10min.
8. preparation method according to claim 1, which is characterized in that step (5) the vacuum freeze drying temperature is -40
DEG C, pressure 80-100pa, drying time 3-5h.
9. preparation method according to claim 1, which is characterized in that it is 15 that step (6) air-flow, which pulverizes temperature,
DEG C, grinding time 25min.
10. a kind of -9 any preparation methods according to claim 1 are obtained to pulverize green tea powder.
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| CN113396995A (en) * | 2021-05-20 | 2021-09-17 | 四川轻化工大学 | Preparation method of matcha superfine powder |
| CN114651880A (en) * | 2022-04-11 | 2022-06-24 | 郑小春 | Ultralow-temperature processing technology of tea |
| CN115736048A (en) * | 2022-11-23 | 2023-03-07 | 杭州浙大百川生物食品技术有限公司 | Superfine grinding treatment method for Keemun black tea |
| CN115736048B (en) * | 2022-11-23 | 2024-06-07 | 杭州浙大百川生物食品技术有限公司 | Superfine grinding treatment method for Qimen black tea |
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