Preparation method of instant Maojian tea capable of building bodies

A technology for instant tea and instant tea powder, which is applied in directions such as tea extraction, can solve the problems affecting the economic benefit of Maojiancao resource development, affecting nutritional value and efficacy, and difficult to extract effective ingredients, so as to achieve retention of nutritional ingredients and health care functions, The effect of improving the quality of tea soup and high content of active ingredients

Active Publication Date: 2014-08-13
山西林业职业技术学院
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this tea has certain deficiencies: first, the tea body particles are relatively large, and it is difficult to extract all the active ingredients in the tea leaves in a short time when making tea, which affects the nutritional value and efficacy of the tea; There is a certain amount of grass flavor of wild Maojian grass remaining, and the taste is poor
The above shortcomings have seriously affected the quality image of Maojian fitness tea, and also affected the economic benefits of Maojian grass resource development

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method of Maojian fitness instant tea, comprising the steps of:

[0027] (1) Enzyme treatment: soak the tea leaves in 8A water first, adjust the pH to 5.5 with citric acid, heat to 42°C and add tannase, cellulase and pectinase at this temperature for enzyme treatment, and timely Stirring is carried out, and the enzyme treatment time is 28-35min. The dosages of the tannase, cellulase and pectinase are 4.05A%, 2.7A%, 0.9A%.

[0028] (2) Extraction: After enzyme treatment, add 20A of water again, extract at 90°C under normal pressure for 44 minutes, then filter and squeeze, and squeeze out all the juice to obtain a first-time soaking juice and a first-time liquid slag; the first-time liquid Add 10A of water to the slag for secondary leaching, extract at 90°C for 34 minutes under normal pressure, filter and squeeze again, and squeeze out all the juice to obtain the secondary leaching juice and secondary liquid slag. The tea juice and tea dregs obtained after...

Embodiment 2

[0034] A preparation method of Maojian fitness instant tea, comprising the steps of:

[0035] (1) Enzyme treatment: soak the tea leaves in 9A water first, adjust the pH to 5.4 with citric acid, heat to 44°C and add tannase, cellulase and pectinase at this temperature for enzyme treatment, and timely Stirring is carried out, and the enzyme treatment time is 28-35min. The consumption of described tannase, cellulase and pectinase is 3.5A%, 3A%, 1A% successively.

[0036] (2) Extraction: after enzyme treatment, add 19A water again, extract at 90°C under normal pressure for 42 minutes, then filter and squeeze, and squeeze out all the juice to obtain a first-time soaking juice and a first-time liquid slag; the first-time liquid Add 10A of water to the slag for secondary leaching, extract at 90°C for 30 minutes under normal pressure, filter and squeeze again, and squeeze out all the juice to obtain the secondary leaching juice and secondary liquid slag. The tea juice and tea dregs ...

Embodiment 3

[0042] A preparation method of Maojian fitness instant tea, comprising the steps of:

[0043] (1) Enzyme treatment: soak the tea leaves in 9A water first, adjust the pH to 5.3 with citric acid, heat to 40°C and add tannase, cellulase and pectinase at this temperature for enzyme treatment, and timely Stirring is carried out, and the enzyme treatment time is 28-35min. The dosage of said tannase, cellulase and pectinase is 2A%, 3A%, 1A% successively.

[0044] (2) Extraction: After enzyme treatment, add 18A water again, extract at 90°C under normal pressure for 45 minutes, then filter and squeeze, and squeeze out all the juice to obtain a first-time soaking juice and a first-time liquid slag; the first-time liquid Add 8A water to the slag for secondary leaching, extract at 90°C for 35 minutes under normal pressure, filter and squeeze again, and squeeze out all the juice to obtain the secondary leaching juice and secondary liquid slag. The tea juice and tea dregs obtained after f...

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PUM

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Abstract

The invention relates to a method for preparing instant Maojian tea capable of building bodies from black Maojian tea as a raw material, belonging to the technical field of health beverages, and solving the problems of large granules, poor instant solubility, low nutritional value and poor mouth feel of existing Maojian tea capable of building bodies. The method comprises the concrete steps of adding water for soaking the black Maojian tea raw material; adding tannase, cellulase and pectinase for enzymatically hydrolyzing; adding beta-cyclodextrine and sodium hydrogen sulfite for well extracting effective ingredients from the raw materials; removing impurities; concentrating; drying; packaging. The method is simple in process. The instant Maojian tea prepared by adopting the method is high in effective ingredient content, moderate in tea granule size, good in porosity, convenient to dissolve in water, fresh and bright in tea soup color, rich in fragrance, and fragrant and slightly sweet in mouth feel.

Description

technical field [0001] The invention discloses a preparation method of Maojian fitness instant tea, which belongs to the technical field of health drinks. Background technique [0002] Maojiancao (Dracocephalum rupestre Hance) is also known as Maojian and Maojian tea. Belongs to Labiatae, Qinglan genus. It is a perennial herb with a height of about 15cm-42cm. The basal leaves of the stem have long stalks, the leaves are triangular-ovate, the leaves are 1.4cm-5.5cm long, and both sides are sparsely pilose; the leaves in the middle of the stem have obvious petioles, and the leaves are 2.2cm long -3.5cm, the upper part of the stem has a sheath-like short stalk. Inflorescences are dense, usually capitulum, sparsely separated and up to 9 cm long, false spike-shaped. Nutlets oblong-oval. Whole herbal tea. In my country, it is distributed in Liaoning, Inner Mongolia, Hebei, Qinghai and Shanxi's northwest regions, such as Guancen Mountain, Luya Mountain and Guandi Mountain. It ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 郝瑞芳刘喜文
Owner 山西林业职业技术学院
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