CN107889909A - A kind of instant tea granule and preparation method thereof - Google Patents
A kind of instant tea granule and preparation method thereof Download PDFInfo
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- CN107889909A CN107889909A CN201711049917.0A CN201711049917A CN107889909A CN 107889909 A CN107889909 A CN 107889909A CN 201711049917 A CN201711049917 A CN 201711049917A CN 107889909 A CN107889909 A CN 107889909A
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- 235000020344 instant tea Nutrition 0.000 title claims abstract description 51
- 239000008187 granular material Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000000605 extraction Methods 0.000 claims abstract description 22
- 239000012141 concentrate Substances 0.000 claims abstract description 17
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 14
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 14
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 14
- 235000013616 tea Nutrition 0.000 claims abstract description 11
- 238000005119 centrifugation Methods 0.000 claims abstract description 8
- 239000012528 membrane Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000001694 spray drying Methods 0.000 claims abstract description 7
- 238000005469 granulation Methods 0.000 claims abstract description 5
- 230000003179 granulation Effects 0.000 claims abstract description 5
- 238000001223 reverse osmosis Methods 0.000 claims abstract description 5
- 241001122767 Theaceae Species 0.000 claims abstract 3
- 239000010408 film Substances 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 13
- 239000007787 solid Substances 0.000 claims description 10
- 239000010409 thin film Substances 0.000 claims description 2
- 238000003809 water extraction Methods 0.000 claims description 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 17
- 239000002245 particle Substances 0.000 abstract description 14
- 238000001914 filtration Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 238000001035 drying Methods 0.000 abstract description 4
- 238000001704 evaporation Methods 0.000 abstract description 3
- 230000008020 evaporation Effects 0.000 abstract description 3
- 239000011261 inert gas Substances 0.000 abstract description 3
- 238000000034 method Methods 0.000 description 17
- 235000013339 cereals Nutrition 0.000 description 16
- 244000269722 Thea sinensis Species 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 13
- 235000019634 flavors Nutrition 0.000 description 13
- 235000014347 soups Nutrition 0.000 description 13
- 238000011156 evaluation Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 10
- 244000062793 Sorghum vulgare Species 0.000 description 9
- 235000019713 millet Nutrition 0.000 description 9
- 238000002386 leaching Methods 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 7
- 235000009569 green tea Nutrition 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 5
- 239000000843 powder Substances 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 description 2
- 229940035436 maltitol Drugs 0.000 description 2
- 235000010449 maltitol Nutrition 0.000 description 2
- 239000000845 maltitol Substances 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- PYMYPHUHKUWMLA-VAYJURFESA-N aldehydo-L-arabinose Chemical compound OC[C@H](O)[C@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-VAYJURFESA-N 0.000 description 1
- 238000000889 atomisation Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012171 hot beverage Nutrition 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000546 pharmaceutical excipient Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000009777 vacuum freeze-drying Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- A23F3/28—Drying or concentrating tea extract by spraying into a gas stream
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a kind of instant tea granule and preparation method thereof, including raw material extraction, filtering, centrifugation, concentration, drying and granulating, tea raw material is extracted with hot water, filter centrifugation, through light strike-off stick film, reverse osmosis membrane, carry out being concentrated to give concentrate using centrifugation and membrane-forming evaporation machine；Concentrate addition maltodextrin is configured to mixed material, adjusts temperature of charge, then using inert gas hollow granulation technology, add spray drying after inert gas is sufficiently mixed with material and obtain instant tea granule.Instant tea obtained by the present invention is hollow particle shape, and particle surface is smooth, uniform in size, average grain diameter is larger, and mobility and instant capacity are good, and integrated quality is more excellent, can be used as cold soluble instant tea, and Product Safety is high；Preparation technology is simple, and production cost is relatively low, has stronger operability.
Description
Technical field
The invention belongs to field of deep tea processing technology, and in particular to a kind of instant tea granule and preparation method thereof.
Background technology
Instant tea is a kind of solid tea beverage that can dissolve in water, has less volume, light drinks bag
Dress, not only can cold drink again can hot drink, and nothing removes slag worry, meets the needs of modern fast pace life；Except direct Instant Drinks, may be used also
For in the food such as teabag drink, biscuit, bread.However, the instant tea product in China either organoleptic quality, grain graininess,
Lacked competitiveness in the international market in terms of instant capacity or moisture resistance, small granularity, poor fluidity, cold soluble poor, use be present
The problems such as single on the way.
The production of instant tea is mainly faced with present：Flavour is thin, it is cold soluble it is poor, fragrance is low, in sale and process of consumption
Storage, packaging difficulty it is big, the problems such as millet paste is also easy to produce muddy and precipitation, therefore main to the technical study of instant tea in recent years
Auxiliary extraction technology is concentrated on, fragrant aromatizing technology is protected, turns molten technique, condensing mode, drying mode and feature tea beverage development
Etc..The development of the new techniques such as freeze concentration, vacuum freeze drying, reverse osmosis membrane concentration and equipment shortens instant tea
Preparation time, soup look, fragrance and the flavour of finished product tea powder are improved to varying degrees, the product of instant tea have been significantly increased
Matter.But because some extra equipment investments are excessive, or excessively high etc. reason of new technology production cost, conventional instant tea is still current city
Main product on field.How low cost, expeditiously solve these problems be from now on instant tea research emphasis direction.
Application No. CN103843930B Chinese patent application discloses a kind of " instant tea granule system without additive
Preparation Method ", its method are to mix concentrate with compressed air, are foamed on foaming machine, and the tealeaves after foaming is concentrated
Liquid is spray-dried, and instant tea granule is made.Application No. CN103315097A Chinese patent applications disclose a kind of " speed
The prilling process of molten tea ", its method is to add powder maltitol in comminutor, then by a certain amount of instant tea powder and L-
Arabinose is mixed and made into solution, and the solution is sprayed into comminutor afterwards, is granulated by raw material of powder maltitol.So
And both of which is not directed to the mobility of instant tea and cold soluble is improved.
Therefore, it is necessary to research and develop high fluidity and method for preparing instant tea cold soluble, that particle is uniform, average grain diameter is larger
And product.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of instant tea granule and preparation method thereof, there is stream
The characteristics of property is high, cold soluble good is moved, while the instant tea granule surface prepared is smooth, uniform in size, can be used as cold soluble speed
Molten tea uses.
The present invention solves the technical scheme that its technical problem uses：
A kind of instant tea granule, first concentrate is made through extraction, filter centrifugation and concentration in tea raw material, then is made through hollow
Grain, is produced.
A kind of preparation method of instant tea granule, comprises the following steps：
(1) it is thin using centrifuging by tea raw material filter centrifugation after hot water extraction, then through light strike-off stick film, reverse osmosis membrane
Film rapid steamer carries out being concentrated to give concentrate；
(2) concentrate addition maltodextrin is configured to mixed material, adjusts temperature of charge, then using CO2Hollow granulation
Technology, add CO2Spray drying obtains instant tea granule after being sufficiently mixed.
As a kind of optimal technical scheme of the application, in the step (1), extraction time 30-90min, solid-liquid ratio
1:70-90 DEG C of 10-24, extraction temperature.
As a kind of optimal technical scheme of the application, in the step (2), quality of material concentration is 30%-70%.
Preferably, in the step (2), maltodextrin is by the mass percent for accounting for solid content, addition 25%-
125%.
As a kind of optimal technical scheme of the application, in the step (2), temperature of charge is 4-15 DEG C, CO2Addition
Volume ratio is 1:0.5-4 (v/v), spray drying EAT are 160-220 DEG C.
As a kind of optimal technical scheme of the application, by CO2It is substituted for N2。
Described preferable, temperature of charge is 10-15 DEG C in the step (2), N2Add volume ratio be 0.5-2.0 it
Between.
Instant tea granule prepared by the present invention and preparation method thereof, compared with prior art, have the advantages that：
(1) present invention adds CO2/N2It is granulated, obtained instant tea is hollow particle shape, and particle surface is smooth, big
It is small uniformly, average grain diameter it is larger, mobility and instant capacity are good, and integrated quality is more excellent, can be used as cold soluble instant tea；
(2) preparation technology is simple, and production cost is relatively low, has stronger operability；
(3) it is food-grade maltodextrin that this preparation method is raw materials used, and Product Safety is high.
Brief description of the drawings
Fig. 1 is that the scanning electron microscope (SEM) photograph of the gained of embodiment 1 (is respectively from top to bottom：100x、200x、300x).
Fig. 2 is that the scanning electron microscope (SEM) photograph of the gained of embodiment 4 (is respectively from top to bottom：100x、200x、300x).
Fig. 3 is that the scanning electron microscope (SEM) photograph of the gained of embodiment 5 (is respectively from top to bottom：100x、200x、300x).
Fig. 4 is that the scanning electron microscope (SEM) photograph of the gained of comparative example 2 (is respectively from top to bottom：100x、200x、300x).
Fig. 5 is that the scanning electron microscope (SEM) photograph of the gained of embodiment 6 (is respectively from top to bottom：100x、200x、300x).
Fig. 6 is that the scanning electron microscope (SEM) photograph of the gained of embodiment 7 (is respectively from top to bottom：100x、200x、300x).
Embodiment
The present invention is described in further details with reference to embodiments.Agents useful for same or the unreceipted production of instrument and equipment
Manufacturer, it is accordingly to be regarded as the conventional products that can be bought by market.
Instant tea granule provided by the invention, advanced membrane technology is used in enrichment process, utilizes Flat Membrane, counter-infiltration
Film is first separated, and recycles centrifugation and membrane-forming evaporation machine to concentrate millet paste, being primarily due to Flat Membrane, reverse osmosis membrane can make
Effective flavor substance in tealeaves leaching liquor by macromolecular substances and precipitation by retaining, playing clarification；And centrifugal thin-film
While rapid steamer improves evaporation capacity, thickening temperature is reduced, the holding to tealeaves original local flavor also plays very important work
With；In spray drying process, excipient maltodextrin is added, can effectively prevent caused fragrance damage in spray-drying process
Lose, substantially reduce the apparent viscosity of material dispersion liquid, be advantageous to the atomization and drying of liquid feedstock, and dissolubility to product,
The clear degree of soup look has the influence of forward direction, and the addition of inert gas can organically combine with pending liquid, be spray-dried out
Even particle size, average grain diameter are big.
Embodiment 1
1kg green tea materials are weighed, by extraction time 90min, solid-liquid ratio 1:22nd, 80 DEG C of extraction temperature, which is extracted, is soaked
Extract, after leaching liquor centrifugal filtration, crossing film, the solid content of millet paste is concentrated into 20% using film flash instrument.Respectively
The concentrate of certain mass is weighed, maltodextrin adding proportion is 50%
(w/w) material that gross mass is the concentration of 50kg 70%, is configured to, adjusts 15 DEG C of temperature of charge, adds CO2Concentration
Ratio is 1:2 (v/v), are spray-dried after being sufficiently mixed, and EAT is 180 DEG C, instant tea granule is obtained, through GB/T
The methods of 8304-2013, QB/T 4067-2010, is detected：Moisture is 5.33 ± 0.37%, 370.5 μm of average grain diameter, heap
Product density 0.16 ± 0.01g/ml, CI index 15.18 ± 3.22, dissolves in cold water in 30s, is dissolved in the hot water in 15s, speed
Dissolubility sensory evaluation scores 18 (total score 20), gained finished product is light yellow, even particle size (as shown in Figure 1), good fluidity, and soup look is yellow
It is green bright, it is fragrant and sweet, flavour alcohol and.
Embodiment 2
1kg green tea materials are weighed, by extraction time 90min, solid-liquid ratio 1:24th, 90 DEG C of extraction temperature, which is extracted, is soaked
Extract, after leaching liquor centrifugal filtration, crossing film, the solid content of millet paste is concentrated into 20% using film flash instrument.Respectively
The concentrate of certain mass is weighed, maltodextrin adding proportion is 25% (w/w), and it is the concentration of 50kg 50% to be configured to gross mass
Material, adjust 10 DEG C of temperature of charge, add CO2Concentration ratio is 1:2 (v/v), are spray-dried after being sufficiently mixed, are entered
Air temperature is 200 DEG C, obtains instant tea granule, is detected through the methods of GB/T 8304-2013, QB/T 4067-2010：Moisture contains
Measure as 4.21 ± 0.26%, 221.4 μm of average grain diameter, bulk density 0.23 ± 0.00g/ml, CI index 15.84 ± 1.18,
Dissolve, dissolved in the hot water in 15s, instant capacity sensory evaluation scores 17 (total score 20), gained finished product yellow, particle in 30s in cold water
Uniform in size, good fluidity, soup look yellow becomes clear, delicate fragrance, the dense alcohol of flavour.
Embodiment 3
1kg green tea materials are weighed, by extraction time 90min, solid-liquid ratio 1:24th, 90 DEG C of extraction temperature, which is extracted, is soaked
Extract, after leaching liquor centrifugal filtration, crossing film, the solid content of millet paste is concentrated into 20% using film flash instrument.Respectively
The concentrate of certain mass is weighed, maltodextrin adding proportion is 125% (w/w), and it is dense for 50kg 50% to be configured to gross mass
The material of degree, 10 DEG C of temperature of charge is adjusted, add CO2Concentration ratio is 1:2 (v/v), are spray-dried after being sufficiently mixed,
EAT is 200 DEG C, obtains instant tea granule, is detected through the methods of GB/T 8304-2013, QB/T 4067-2010：Moisture
Content is 5.32 ± 0.06%, 327.0 μm of average grain diameter, bulk density 0.10 ± 0.00g/ml, CI index 24.38 ± 0.53,
Dissolving in 30s in cold water, dissolved in the hot water in 15s, instant capacity sensory evaluation scores 18 (total score 20), gained finished product is light yellow,
Even particle size, good fluidity, soup look light yellow green becomes clear, fragrant and sweet, flavour alcohol and.
Embodiment 4
1kg green tea materials are weighed, by extraction time 60min, solid-liquid ratio 1:22nd, 80 DEG C of extraction temperature, which is extracted, is soaked
Extract, after leaching liquor centrifugal filtration, crossing film, the solid content of millet paste is concentrated into 20% using film flash instrument.Respectively
The concentrate of certain mass is weighed, maltodextrin adding proportion is 50% (w/w), and it is the concentration of 50kg 50% to be configured to gross mass
Material, adjust 4 DEG C of temperature of charge, add CO2Concentration ratio is 1:0.5 (v/v), is spray-dried after being sufficiently mixed, is entered
Air temperature is 220 DEG C, obtains instant tea granule, is detected through the methods of GB/T 8304-2013, QB/T 4067-2010：Moisture contains
Measure as 4.73 ± 0.48%, 225.8 μm of average grain diameter, bulk density 0.23 ± 0.00g/ml, CI index 20.00 ± 0.00,
Dissolve, dissolved in the hot water in 15s, instant capacity sensory evaluation scores 15 (total score 20), gained finished product buff in 30 s in cold water,
Grain (as shown in Figure 2) uniform in size, good fluidity, soup look yellow become clear, delicate fragrance, and flavour is mellow.
Embodiment 5
1kg green tea materials are weighed, by extraction time 60min, solid-liquid ratio 1:22nd, 80 DEG C of extraction temperature, which is extracted, is soaked
Extract, after leaching liquor centrifugal filtration, crossing film, the solid content of millet paste is concentrated into 20% using film flash instrument.Respectively
The concentrate of certain mass is weighed, maltodextrin adding proportion is 50% (w/w), and it is the concentration of 50kg 50% to be configured to gross mass
Material, adjust 4 DEG C of temperature of charge, add CO2Concentration ratio is 1:4 (v/v), are spray-dried, air intake after being sufficiently mixed
Temperature is 220 DEG C, obtains instant tea granule, is detected through the methods of GB/T 8304-2013, QB/T 4067-2010：Moisture
For 4.48 ± 0.34%, 332.9 μm of average grain diameter, bulk density 0.13 ± 0.00g/ml, CI index 24.45 ± 1.78, cold
Dissolve, dissolved in the hot water in 15s, instant capacity sensory evaluation scores 18 (total score 20), gained finished product is light yellow, particle in 30s in water
(as shown in Figure 3) uniform in size, good fluidity, soup look light yellow green becomes clear, fragrant and sweet, and flavour is dense.
Comparative example 1
Contrasted with embodiment 2,3, cancel the addition of maltodextrin in embodiment 2,3, remaining content is equal to above-mentioned
Embodiment 2,3, gained instant tea granule, moisture are 5.52 ± 0.37%, 275.6 μm of average grain diameter, bulk density 0.32
± 0.01g/ml, CI index 28.29 ± 1.82, instant capacity is poor, instant capacity sensory evaluation scores 14 (total score 20), and gained finished product is pale brown
Color, granular size is more uniform (as shown in Figure 4), and mobility is general, and soup look yellow, fragrant and sweet, flavour is dense.
Comparative example 2
Contrasted with embodiment 4,5, cancel CO in embodiment 4,52Addition, remaining content is equal to above-described embodiment
4th, 5, gained instant tea granule, moisture is 5.40 ± 0.43%, 203.9 μm of average grain diameter, bulk density 0.34 ±
0.00g/ml, CI index 26.87 ± 1.64, instant capacity is poor, instant capacity sensory evaluation scores 15 (total score 20), and gained finished product is deep yellow
Color, even particle size (as shown in Figure 5), mobility is general, and soup look yellow becomes clear, fragrant and sweet, flavour alcohol and.With embodiment 4,5
It was found that water content has significant difference, CO is added2The specific surface area of drop is favorably improved, accelerates drying efficiency；It is average
Particle diameter is substantially smaller than embodiment 4,5；Bulk density, mobility and instant capacity also have gap compared with embodiment 4,5, it is seen that CO2It is right
Improving granular size, mobility and the instant capacity of instant tea has the influence of forward direction.But CO2Addition is not the higher the better,
Embodiment 1 and embodiment 6 are compared, CO2Addition is 1:The soup look of instant tea is bright when 2 is better than 1:Soup during 4 addition
Color becomes clear, the former 370.5 μm of 332.9 μm also greater than the latter of average grain diameter.
Embodiment 6
1kg green tea materials are weighed, by extraction time 90min, solid-liquid ratio 1:22nd, 80 DEG C of extraction temperature, which is extracted, is soaked
Extract, after leaching liquor centrifugal filtration, crossing film, the solid content of millet paste is concentrated into 20% using film flash instrument.Respectively
The concentrate of certain mass is weighed, maltodextrin adding proportion is 50% (w/w), and it is the concentration of 50kg 70% to be configured to gross mass
Material, adjust 15 DEG C of temperature of charge, add N2Concentration ratio is 1:2 (v/v), are spray-dried, air intake after being sufficiently mixed
Temperature is 180 DEG C, obtains instant tea granule, is detected through the methods of GB/T 8304-2013, QB/T 4067-2010：Moisture
For 5.53 ± 0.37%, 382.3 μm of average grain diameter, bulk density 0.15 ± 0.01g/ml, CI index 17.21 ± 2.44, cold
Dissolve, dissolved in the hot water in 13s, instant capacity sensory evaluation scores 19 (total score 20), gained finished product is light yellow, particle in 28s in water
Uniform in size, good fluidity, soup look is yellowish green bright, fragrant and sweet, and flavour is mellow.Contrasted with embodiment 1, gained instant tea granule
Bigger, dissolubility is more preferable.
Embodiment 7
1kg green tea materials are weighed, by extraction time 90min, solid-liquid ratio 1:22nd, 80 DEG C of extraction temperature, which is extracted, is soaked
Extract, after leaching liquor centrifugal filtration, crossing film, the solid content of millet paste is concentrated into 20% using film flash instrument.Respectively
The concentrate of certain mass is weighed, maltodextrin adding proportion is 50% (w/w), and it is the concentration of 50kg 30% to be configured to gross mass
Material, adjust 10 DEG C of temperature of charge, add N2Concentration ratio is 1:0.5 (v/v), is spray-dried after being sufficiently mixed, is entered
Air temperature is 180 DEG C, obtains instant tea granule, is detected through the methods of GB/T 8304-2013, QB/T 4067-2010：Moisture contains
Measure and be.3.88 ± 0.06%, 263.2 μm of average grain diameter, bulk density 0.12 ± 0.00g/ml, CI index 23.63 ± 2.37,
Dissolving in 30s in cold water, dissolved in the hot water in 15s, instant capacity sensory evaluation scores 17 (total score 20), gained finished product is in yellow,
Even particle size (as shown in Figure 6), mobility is preferable, and soup look yellow becomes clear, fragrant and sweet, flavour alcohol and.Compared with embodiment 5,
Gained instant tea granule is bigger, and Instant sensory evaluation scores are also more preferable.And N2During hollow granulation, feed temperature requires lower, more suitable
In industrialization.
The protection content of the present invention is not limited to above example.Under the spirit and scope without departing substantially from inventive concept, this
Art personnel it is conceivable that change and advantage be all included in the present invention, and using appended claim as protection
Scope.
Claims (8)
- A kind of 1. instant tea granule, it is characterised in that first concentrate is made through extraction, filter centrifugation and concentration in tea raw material, Again through hollow granulation, produce.
- 2. the preparation method of the instant tea granule described in claim 1, it is characterised in that comprise the following steps：(1) by tea raw material filter centrifugation after hot water extraction, then through light strike-off stick film, reverse osmosis membrane, steamed using centrifugal thin-film Hair machine carries out being concentrated to give concentrate；(2) concentrate addition maltodextrin is configured to mixed material, adjusts temperature of charge, then using CO2Hollow granulation technology, Add CO2Spray drying obtains instant tea granule after being sufficiently mixed.
- 3. the preparation method of instant tea granule according to claim 2, it is characterised in that in the step (1), during extraction Between for 30-90min, solid-liquid ratio 1:70-90 DEG C of 10-24, extraction temperature.
- 4. the preparation method of instant tea granule according to claim 2, it is characterised in that in the step (2), material matter Amount concentration is 30%-70%.
- 5. the preparation method of instant tea granule according to claim 4, it is characterised in that in the step (2), malt paste Essence is by the mass percent for accounting for solid content, addition 25%-125%.
- 6. the preparation method of instant tea granule according to claim 2, it is characterised in that in the step (2), material temperature Spend for 4-15 DEG C, CO2It is 1 to add volume ratio:0.5-4, spray drying EAT are 160-220 DEG C.
- 7. according to the preparation method of any described instant tea granules of claim 2-6, it is characterised in that by CO2It is substituted for N2。
- 8. the preparation method of instant tea granule according to claim 7, it is characterised in that material temperature in the step (2) Spend for 10-15 DEG C, N2Volume ratio is added between 0.5-2.0.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108929823A (en) * | 2018-06-29 | 2018-12-04 | 浙江理工大学 | Rice wine particle and preparation method thereof and application method |
| CN110915962A (en) * | 2019-12-14 | 2020-03-27 | 浙江工商大学 | A kind of preparation method of microcapsule type instant black tea |
| CN114403263A (en) * | 2022-02-10 | 2022-04-29 | 浙江依思味生物科技有限公司 | A kind of easy-to-dissolve function-enhanced tea pigment solid instant tea and preparation method thereof |
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| CN101703132A (en) * | 2009-12-10 | 2010-05-12 | 黄山天健农业科技有限公司 | Preparation method for instant tea solid particle beverage |
| CN103988949A (en) * | 2014-05-08 | 2014-08-20 | 梁树钦 | Preparation technology of instant green tea |
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2017
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108929823A (en) * | 2018-06-29 | 2018-12-04 | 浙江理工大学 | Rice wine particle and preparation method thereof and application method |
| CN110915962A (en) * | 2019-12-14 | 2020-03-27 | 浙江工商大学 | A kind of preparation method of microcapsule type instant black tea |
| CN114403263A (en) * | 2022-02-10 | 2022-04-29 | 浙江依思味生物科技有限公司 | A kind of easy-to-dissolve function-enhanced tea pigment solid instant tea and preparation method thereof |
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