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Method for preparing ultrafine tea powder

An ultra-fine, tea powder technology, applied in the direction of tea, pharmaceutical formulations, cosmetic preparations, etc., can solve the problems of low bioavailability, affecting the nutrition and health functions of tea, and difficult to directly eat or digest tea.

Inactive Publication Date: 2014-05-14
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, nutritious tea leaves are difficult to eat or digest directly, and their bioavailability is low. The traditional method of drinking tea is to brew tea leaves with boiling water. This method cannot dissolve all the nutrients of tea leaves for human body to absorb. Under high temperature brewing, the leaching rate of tea polyphenols is about 60% to 70%, the leaching rate of vitamins, free amino acids and minerals is 70% to 80%, and the leaching rate of tea polysaccharides and dietary fiber is less than 20%. Affect the nutrition and health function of tea

Method used

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  • Method for preparing ultrafine tea powder
  • Method for preparing ultrafine tea powder
  • Method for preparing ultrafine tea powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The picked fresh leaves of Yuhua tea were spread out for 4-6 hours, and the water content was controlled at 75-78%, and the water content was further reduced to 65-68% by 6CZS-150 steam hot greening machine (Zhejiang Shangyang Machinery Co., Ltd.). %, using microwave grading drying technology to dry, the processing parameters are 500-1000 grams of leaves, and the transmission speed is 450-750rmin -1 , microwave power 4.25-7.65kW; dry the above tea powder, further reduce the water content to 6-10%, and then use a 30B type universal pulverizer (Changzhou Qiangli Drying Equipment Co., Ltd.) to initially pulverize the dry tea to about 20 mesh 6CFX-30 type vertical winnowing machine (Zhejiang Wuyi Huashuai Tea Machinery Co., Ltd.) is used to sieve dust and impurities according to their weight; then use XK-160 type pulverizer (Changzhou No. Co., Ltd.) crush the tea powder 10-15 times with a maximum distance of 1-3mm to fully destroy the plant cell wall; use the QLM-100KA jet ...

Embodiment 2

[0024] Spread the newly picked selenium-enriched green tea for 4-6 hours, with the water content controlled at 75%, and after the 6CZS-150 steam thermal green tea is finished, the water content is further reduced to 65-68%. The parameters are 500-1000 grams of leaf throwing and 450-750r min of conveying speed -1 , with a microwave power of 4.25-7.65kW; dry the above tea powder, then use a 30B type universal grinder to crush the dry tea leaves to about 100 mesh, use a fan to remove dust and impurities; then use an XK-160 type grinder to crush the tea Powder 10-15 times, the maximum distance is 1-3mm, fully destroy the plant cell wall; the tea powder obtained by the primary ultrafine pulverization is pulverized for the second time with a jet mill, and the processing times are 5-10 times. The average particle size of the product detected by the laser particle size analyzer is 3.462 μm ( image 3 ); observed by scanning electron microscope, the tea grains are uniform and well dis...

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Abstract

The invention discloses a method for preparing ultrafine green tea powder and belongs to the technical field of deep machining of tea leaves. The method comprises the following steps: screening middle-grade and low-grade summer and autumn fresh green tea leaves in accordance with national pollution-free production standard; spreading the tea leaves, performing fixation on the tea leaves by combining steam heat and frying technology, drying the tea leaves by novel microwave grading technology, and performing low-temperature ultrafine pulverization to prepare the ultrafine green tea powder with D50 more than or equal to 2,500. The method for preparing the ultrafine green tea powder is characterized by simple process, reasonable steps, low cost, and suitability for industrialized production. The ultrafine tea powder produced by the method has complete breaking of cell wall, and high uniformity and dispersibility. During processing, nutrient components and pharmacologic components of green tea are retained to the maximum; a chemical additive can be widely replaced; the shelf life of food is prolonged; food is endowed with natural emerald green color and specific tea flavor; dietary fiber, active polysaccharide and other substances of the green tea are fully utilized; tea drinking is changed into tea eating; and products can be widely used in the fields of food, cosmetics, commodity and the like.

Description

1. Technical field [0001] The invention relates to a preparation method of superfine green tea powder, which belongs to the technical field of tea deep processing, and the product can be widely used in the fields of food, cosmetics, daily necessities and the like. 2. Background technology [0002] In recent years, the effect of tea drinking and human health has attracted widespread attention at home and abroad. Tea is rich in functional substances such as phenols, caffeine, tea pigments, tea polysaccharides, tea saponin, theanine, vitamins and minerals; many studies have shown that tea or tea extracts have anti-oxidation, scavenging oxygen free radicals, Anti-mutation, anti-cancer, and anti-cancer chemopreventive effects indicate that the active ingredients in tea are very promising and important chemopreventive agents. However, nutritious tea leaves are difficult to eat or digest directly, and their bioavailability is low. The traditional method of drinking tea is to brew ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/00A61K8/97
Inventor 胡秋辉毛久庚李锋梁进赵立艳安辛欣辛志宏
Owner NANJING AGRICULTURAL UNIVERSITY
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