CN110786403A - Instant tea tablet and preparation method thereof - Google Patents
Instant tea tablet and preparation method thereof Download PDFInfo
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- CN110786403A CN110786403A CN201911039848.4A CN201911039848A CN110786403A CN 110786403 A CN110786403 A CN 110786403A CN 201911039848 A CN201911039848 A CN 201911039848A CN 110786403 A CN110786403 A CN 110786403A
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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
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
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Abstract
The application relates to an instant tea tablet and a preparation method thereof, wherein the instant tea tablet comprises the following components in parts by weight: 30-50 parts of plant extract, 15-40 parts of first filler, 10-20 parts of second filler, 5-10 parts of sodium carboxymethyl starch, 5-10 parts of bicarbonate and 0-2 parts of lubricant, wherein the first filler is at least one of mannitol, maltitol, sorbitol and xylitol, and the second filler is at least one of maltodextrin, soluble starch and dextrin. The preparation method of the instant tea tablet comprises the following steps: mixing the plant extract, the first filler and the second filler, and granulating to obtain dry granules; and adding sodium carboxymethyl starch and bicarbonate into the dried granules, mixing, and tabletting to obtain the instant tea tablets. The instant tea tablet prepared by the invention can be rapidly and completely disintegrated in cold water and hot water, can automatically form clear tea soup, and can perfectly restore the color, the fragrance and the taste of the original tea.
Description
Technical Field
The application belongs to the technical field of solid instant tea preparation, and particularly relates to an instant tea tablet and a preparation method thereof.
Background
The instant tea is a solid tea drink capable of being rapidly dissolved in water, is prepared from extracts of various plant raw materials such as tea leaves, fruits, scented tea, grains, traditional Chinese medicines and the like, has the advantages of convenient drinking and carrying, instant dissolution by water and no residue, and is popular with young generation consumers.
The current solid instant tea mainly comprises the following types: 1. the instant tea granules are bagged powder and granules prepared by adding some auxiliary materials into plant extracts, have higher taste reduction degree, but have the following defects: 1) the defects of slow dissolution rate in cold water and drinking only by stirring with a teaspoon exist in the brewing process; 2) instant tea particles are easy to absorb moisture and agglomerate when being stored, need to be stored in a sealed way or packaged independently, and are not beneficial to a large amount of canning and packaging; 3) the plant extract is extract powder, and is easy to form electrostatic adsorption and adhere to the inner wall of the bag in the package, and the tea extract is extremely easy to absorb water and is sticky if leaked, so that tea sets, clothes and table tops are polluted and are not easy to clean; 2. the effervescent tablet is prepared by adding citric acid, sodium bicarbonate and other auxiliary materials into extract powder, preparing the extract powder into granules and pressing the granules into tablets, can quickly effervesce and dissolve in cold water and hot water to form a cup of tea soup, but has the defects that: in order to play the role of effervescent disintegration, a large amount of effervescent agents of citric acid and sodium bicarbonate are required, but the citric acid has a sour and sweet taste, and the sodium bicarbonate is salty and cannot restore the original flavor of the tea; the effervescent tablet containing the plant extract powder can generate a large amount of colored foams during reaction, and the colored foams cannot be dissipated for a long time, so that the sensory effect is seriously influenced; 3. tea paste/tea pills are mostly prepared by mixing extracts and auxiliary materials such as gelatin and the like into pills, the tea paste/tea pills cannot be dissolved in cold water, the pills are dissolved and released under the condition of brewing with hot water, but the speed is slow, and the tea pills have another defect that dissolved tea soup is easy to layer and needs to be drunk after being uniformly stirred, and the tea soup has certain opalescence after being cooled, which is related to the use of gelatin as an excipient.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the instant tea tablet and the preparation method thereof are provided for solving the defects that the flavor of the original tea cannot be recovered, the tea is difficult to dissolve in cold water or the dissolution rate is slow and the like in the existing solid instant tea.
The technical scheme adopted by the invention for solving the technical problems is as follows:
an instant tea tablet comprises the following components in parts by weight: 30-50 parts of plant extract, 15-40 parts of first filler, 10-20 parts of second filler, 5-10 parts of sodium carboxymethyl starch, 5-10 parts of bicarbonate and 0-2 parts of lubricant, wherein the first filler is at least one of mannitol, maltitol, sorbitol and xylitol, and the second filler is at least one of maltodextrin, soluble starch and dextrin.
Preferably, the first bulking agent is mannitol, which has substantially no sweetness and is very soluble in water, and which forms a loose porous structure in the instant tea tablet, so that the instant tea tablet can be dissolved by absorbing water more quickly.
Furthermore, the second filling agent is preferably maltodextrin which has low sweetness and certain milk fragrance, but the second filling agent is matched with a certain proportion of the first filling agent, especially mannitol and bicarbonate to neutralize the taste of the maltodextrin, the first filling agent and the bicarbonate, so that the instant tea tablet can be quickly disintegrated and dissolved clearly and completely recover the flavor of the original tea; secondly, after the instant tea slices prepared by taking maltodextrin as the second filling agent are brewed, the warm tea soup and the cooled tea soup are clear, and after the instant tea slices prepared by taking soluble starch as the second filling agent are brewed, the warm tea soup is clear, and the cooled tea soup has certain opalescence.
Preferably, the lubricant is sodium stearyl fumarate, and after instant tea slices prepared by taking the sodium stearyl fumarate as the lubricant are brewed, the warm and cooled tea soup is in a clear and transparent state.
Preferably, the bicarbonate is sodium bicarbonate and/or potassium bicarbonate, the sodium bicarbonate and/or potassium bicarbonate is used as a pore-forming agent and a disintegrating agent of the instant tea tablet, and when the instant tea tablet is brewed by hot water with the temperature of more than 50 ℃, small uniform bubbles are generated on the surface and inside of the tablet, so that the disintegration of the instant tea tablet is accelerated, meanwhile, the tablet floats in tea soup, and the uniform mixing speed of released substances is accelerated.
Preferably, the plant extract is one or more of tea extract, fruit extract, vegetable extract, flower extract, grain extract, herbal extract, and spice extract.
The invention also provides a preparation method of the instant tea tablet, which comprises the following steps:
mixing the plant extract, the first filler and the second filler, and granulating to obtain dry granules;
and adding sodium carboxymethyl starch and bicarbonate into the dried granules, mixing, and tabletting to obtain the instant tea tablets.
Preferably, the sodium carboxymethyl starch, the bicarbonate and the lubricant are added into the dry particles, and then the mixture is mixed and tabletted.
Preferably, the plant extract, the first filler and the second filler are mixed, the binder is slowly added in the mixing process, the wet granulation is carried out, and then the wet granules are dried to obtain the dry granules.
Preferably, the binder is 75-95% ethanol aqueous solution, and the 75-95% ethanol aqueous solution is used for wet granulation instead of water, because the 75-95% ethanol aqueous solution can enable the mixture of the plant extract, the first filler and the second filler to have certain viscosity without hardening, and loose anti-caking effect on the mixture, thereby being beneficial to preparing the required dry granules.
The invention has the beneficial effects that:
(1) the instant tea tablet provided by the invention adopts the super disintegrant with extremely high water absorption expansion coefficient, namely the sodium carboxymethyl starch, and can generate excellent disintegration effect through water absorption expansion effect, and the sodium carboxymethyl starch is matched with the first filler with a skeleton structure in the tablet, especially mannitol, so that the instant tea tablet can be rapidly and completely disintegrated in cold water and hot water to automatically form clear tea soup, and the defects that solid instant tea in the current market is not easy to dissolve in cold water and can be drunk only by uniformly stirring with a teaspoon are overcome; in addition, the instant tea tablet disclosed by the invention is prepared by mutually matching various auxiliary materials such as the first filler, especially mannitol, the second filler, especially maltodextrin and bicarbonate in a reasonable proportion, can be completely dissolved and clear, can neutralize the smell or taste of the instant tea tablet, cannot influence the color, aroma and taste of tea soup, and perfectly recovers the color, aroma and taste of original tea; in addition, the first filler and the second filler of the instant tea tablet are compatible, so that the defects of poor physical strength of the tablet and easy breakage and breakage of the tablet caused by completely using the first filler, particularly mannitol, as the filler are overcome, the physical strength and compressibility of the instant tea tablet are greatly improved, and the instant tea tablet has good smoothness and hardness.
(2) The preparation method of the instant tea tablet provided by the invention comprises the steps of mixing and granulating the plant extract, the first filler and the second filler, adding the sodium carboxymethyl starch, the bicarbonate and the lubricant, mixing and tabletting, so that the disintegration effect of the sodium carboxymethyl starch and the bicarbonate can be ensured, and the prepared tablet has the advantages of smooth surface, no electrostatic adsorption, no leakage of the plant extract, difficulty in moisture absorption and agglomeration, and easiness in storage and carrying.
Detailed Description
The present invention will be described in detail below with reference to examples for better understanding, but the scope of the present invention is not limited to the examples.
A preparation method of instant tea tablets comprises the following steps:
s1 preparation of adhesive
Preparing ethanol water solution with the concentration of 75-95% as an adhesive for later use;
s2, pretreatment of raw materials
Pulverizing dried plant extract and bicarbonate, sieving with 60 mesh sieve, and sieving dried first filler, second filler and sodium carboxymethyl starch with 80 mesh sieve;
s3, granulating
Transferring the plant extract, the first filler and the second filler into a wet granulator, starting the wet granulator, stirring and mixing, slowly adding a proper amount of adhesive in the stirring process, finishing the adding for about 3min, starting a cutter while stirring, and shearing and granulating to obtain wet granules; wherein, the granulation parameters are as follows: stirring speed: 25Hz, shear rate: 30Hz, duration of shear granulation: 3 min;
s4, drying wet granules
Drying the wet granules in a 55 deg.C air blast oven to control the water content of the granules to 2.0-5.0% (measured by OHAUS MB27 type automatic water content tester, constant weight temperature: 80 deg.C) to obtain dried granules; the workshop production can adopt a fluidized bed drying process: the air inlet temperature is 60-70 ℃, the drying time is about 20-30 minutes, when the air outlet temperature reaches 30-40 ℃, the drying is stopped, and the material is discharged;
s5, granulating and mixing
Granulating the dried granules by using a granulator provided with a stainless steel screen with 20 meshes, adding sodium carboxymethyl starch, bicarbonate and sodium stearyl fumarate into the granulated dried granules according to the proportion of a prescription, and uniformly mixing the mixture in a multidirectional motion mixer;
s6, tabletting:
adding the mixed material obtained in the step S5 into a hopper, tabletting according to the required tablet weight, testing to check the tabletting quality, and formally starting tabletting after the disintegration time limit, the tablet weight difference, the tablet core hardness and the tablet core appearance are all qualified (specifically, the tablet core appearance is a light yellow to brown tablet, the disintegration time limit of the tablet core is less than or equal to 2 minutes (hot water at 80 ℃), the tablet core hardness is more than or equal to 3kg, and the tablet weight difference is +/-5.0%); the punch die specification of tabletting is shallow flat punch (circular or special-shaped) with the diameter of 15-20mm, the difference between the average tablet weight and the tablet weight is checked every 30 minutes when the tabletting process is normal, the difference is checked at any time when the tabletting process is unstable, and the instant tea tablets which are qualified in pressing are obtained finally.
The product and the process of the invention are further illustrated below with reference to the examples.
Examples 1 to 6 and comparative examples 1 to 4
The instant tea tablets of examples 1 to 6 and comparative examples 1 to 4 were prepared as described above, wherein the components used and their weights are shown in table 1.
TABLE 1 ingredients and weights thereof used in the preparation of instant tea tablets
Examples of effects
In this effect example, the instant tea tablets prepared in examples 1 to 6 and comparative examples 1 to 4, which have a tablet weight of 1g, were tested for their dissolution time in 250mL of normal temperature water and 80 ℃ of hot water, respectively, and the clarity and taste of the cooled tea soup were recorded, and the hardness of the instant tea tablets prepared in examples 1 to 6 and comparative examples 1 to 4 was tested, respectively, as shown in table 2.
Table 2 performance results for instant tea tablets
The instant tea tablet prepared by the invention can keep the original taste of various teas, the dissolution time of the tea tablet with the weight of 1g in 250mL of normal temperature water is less than 3min, the dissolution time of the tea tablet in 250mL of hot water with the temperature of 80 ℃ is less than 1.8min, clear tea soup is automatically formed, the color, the fragrance and the taste of the original tea are perfectly recovered, the instant tea tablet has enough physical strength and compressibility, and particularly, the physical strength and the compressibility are better after the lubricant, namely sodium stearyl fumarate, is added, and the instant tea tablet is not easy to crack.
Comparative example 1 is different from example 1 only in that mannitol is added in a large amount (4 Kg for example 1 and 5Kg for comparative example 1), and as a result, comparative example 1 is sweet in taste and has a low hardness of tea pieces to be broken compared to the tea soup of example 1.
Comparative example 2 is different from example 1 only in that maltodextrin was added in a larger amount (1.4 Kg for example 1 and 3Kg for comparative example 1), and as a result, comparative example 2 has a larger milk flavor than the tea soup of example 1 and the time for complete dissolution of tea pieces is greatly prolonged, and in fact, maltodextrin is very easily soluble in water in a conventional state, but the solubility after being compressed into tea pieces as a filler is greatly reduced, and a small amount of maltodextrin needs to be added to be matched with the first filler to achieve a desired tea piece solubility.
Comparative example 3 is different from example 1 only in that the amount of sodium bicarbonate added is small (0.5 Kg for example 1 and 0.2Kg for comparative example 1), and as a result, comparative example 3 tastes sweet to the tea soup of example 1, and the time for dissolving the tea pieces with hot water is prolonged and the time for mixing the tea soup is long.
Comparative example 4 is different from example 1 only in that the second filler is changed from maltodextrin to lactose, and as a result, the dissolution time of comparative example 4 is greatly prolonged in normal temperature water and 80 ℃ hot water compared to example 1, and lactose in a conventional state is dissolved in water but is very slowly dissolved after being compressed into tea tablets as the second filler.
Comparative example 5 is different from example 1 only in that the amount of sodium carboxymethyl starch added is small (1 Kg for example 1 and 0.2Kg for comparative example 5), and as a result, the dissolution time of comparative example 5 in both normal temperature water and hot water of 80 ℃ is greatly prolonged compared with example 1, and a proper amount of sodium carboxymethyl starch needs to be added to rapidly disintegrate and dissolve tea tablets.
The difference between the comparative examples 6 and 7 and the example 1 is only that the lubricants of sodium stearyl fumarate are respectively changed into polyethylene glycol 4000 and polyethylene glycol 6000, actually, the polyethylene glycol 4000 and the polyethylene glycol 6000 are commonly used as the lubricants in tablets such as effervescent tablets, when the polyethylene glycol 4000 and the polyethylene glycol 6000 are used in the effervescent tablets, the tablets are clear after being placed in hot water and cold water, but the tea tablets in the comparative examples 6 and 7 respectively using the polyethylene glycol 4000 and the polyethylene glycol 6000 as the lubricants are placed in water to be turbid, particularly, the cooled tea soup is in a cup of milky tea shape, and the warm tea soup is clear and transparent after the instant tea tablets prepared by using the sodium stearyl fumarate as the lubricants are brewed.
In light of the foregoing description of the preferred embodiments according to the present application, it is to be understood that various changes and modifications may be made without departing from the spirit and scope of the invention. The technical scope of the present application is not limited to the contents of the specification, and must be determined according to the scope of the claims.
Claims (10)
1. The instant tea tablet is characterized by comprising the following components in parts by weight: 30-50 parts of plant extract, 15-40 parts of first filler, 10-20 parts of second filler, 5-10 parts of sodium carboxymethyl starch, 5-10 parts of bicarbonate and 0-2 parts of lubricant, wherein the first filler is at least one of mannitol, maltitol, sorbitol and xylitol, and the second filler is at least one of maltodextrin, soluble starch and dextrin.
2. Instant tea tablet according to claim 1, wherein the first bulking agent is mannitol.
3. Instant tea tablet according to claim 1 or 2, wherein the second bulking agent is maltodextrin.
4. Instant tea tablets according to any one of claims 1 to 3, wherein the lubricant is sodium stearyl fumarate.
5. Instant tea pieces according to any of claims 1 to 4, wherein the bicarbonate is sodium bicarbonate and/or potassium bicarbonate.
6. Instant tea tablet according to any one of claims 1 to 5, wherein the plant extract is one or more of a tea extract, a fruit extract, a vegetable extract, a flower extract, a cereal extract, an herbal extract, a spice extract.
7. A process for the preparation of instant tea tablets as claimed in any one of claims 1 to 6 comprising the steps of:
mixing the plant extract, the first filler and the second filler, and granulating to obtain dry granules;
and adding sodium carboxymethyl starch and bicarbonate into the dried granules, mixing, and tabletting to obtain the instant tea tablets.
8. The process for preparing instant tea tablets according to claim 7, wherein the sodium carboxymethyl starch, the bicarbonate and the lubricant are added to the dry granules, and then the mixture is mixed and tabletted.
9. The method for preparing instant tea tablets according to claim 7 or 8, wherein the plant extract, the first filler and the second filler are mixed with a binder slowly and then wet granulated, and then the wet granules are dried to obtain dry granules.
10. The method for preparing instant tea tablets according to claim 9, wherein the binder is an aqueous solution of ethanol with a concentration of 75-95%.
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| CN201911039848.4A CN110786403A (en) | 2019-10-29 | 2019-10-29 | Instant tea tablet and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112352857A (en) * | 2020-09-28 | 2021-02-12 | 苏州蓝浅信息科技有限公司 | Instant tea tablet and preparation method thereof |
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Application publication date: 20200214 |
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