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A kind of preparation method of natural compound black tea paste rich in vitamin C

A compound type, dark tea technology, applied in the direction of tea extraction, etc., can solve the problems of pure persimmon leaf tea consumption and promotion restrictions, difficult to be widely accepted by consumers, and reduction of effective active ingredients, so as to improve the quality of tea paste, enrich the variety, The effect of stable product quality

Active Publication Date: 2019-11-15
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing persimmon leaf tea mostly picks coarse and old raw materials, and the processing technology is simple. Some active substances such as Vc and polyphenols are easily lost in the processing process, so that the processed persimmon leaf tea not only greatly reduces the effective active ingredients, but also Tea green fishy smell is obvious
In addition, no matter how old or tender the persimmon leaves are, they have an obvious sour and astringent aroma, which is difficult to be widely accepted by consumers. Therefore, the consumption promotion of pure persimmon leaf tea is greatly restricted

Method used

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  • A kind of preparation method of natural compound black tea paste rich in vitamin C
  • A kind of preparation method of natural compound black tea paste rich in vitamin C
  • A kind of preparation method of natural compound black tea paste rich in vitamin C

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A kind of preparation method of the natural compound type black tea cream that is rich in Vc, comprises the following steps:

[0027] 1) Preparation of persimmon leaf tea powder: pick fresh green persimmon leaves (Diospyros kaki L.f.) that are green and free from diseases and insect pests for 5-6 months, wash and drain, and use 6CST-40 type drum continuous greening machine (produced by Zhejiang Lvfeng Machinery Co., Ltd. ) is finished, the temperature is 220 or 230 or 240 or 245 or 250 ° C, spread cool and regain moisture for 1 or 2 hours, and dry at 80 or 84 or 88 or 90 ° C until the water content is 4 or 5 or 6%, and then crushed through a 40-mesh sieve to obtain persimmon leaf tea powder;

[0028] 2) Preparation of black tea powder: select fresh leaves of tea tree (Camellia sinensis (L.) O. Kuntze) with 1 bud and 4-5 leaves (Camellia sinensis (L.) O.Kuntze) to process black tea according to greening, kneading, accumulation fermentation, and drying. Bright orange. A...

Embodiment 2

[0035]Optimization of extraction process of persimmon leaf tea soup

[0036] Persimmon leaf tea powder, by orthogonal design (L 16 4 5 ) program to extract the tea soup, and detect the Vc content in the tea soup (Table 1).

[0037] Table 1 Results of Orthogonal Test for Extraction of Persimmon Leaf Tea Soup

[0038]

[0039] Note: Different uppercase letters in the same column mean significant at p<0.01 level, and different lowercase letters mean significant at p<0.05 level.

[0040] It can be seen from Table 1 that the extraction temperature and solid-liquid ratio affect the Vc content of persimmon leaves, Vc is easier to extract, and the temperature is not conducive to the preservation of Vc. Under the test conditions, the optimal extraction process of persimmon leaf tea was finally determined as temperature 75 ℃, time 60min, solid-liquid ratio 1:20g / ml.

[0041] Other implementation steps are the same as in Example 1.

Embodiment 3

[0042] Embodiment 3: the determination of different drying methods

[0043] Take the concentrated persimmon leaf tea soup and black tea tea soup and mix them at the blending ratio of persimmon leaf tea / black tea=1 / 2, then dry the mixture in two different ways: natural air drying and vacuum freeze drying, and analyze Sensory and physicochemical qualities of tea paste.

[0044] The tea extracts prepared by different drying methods have certain differences in sensory quality (Table 2). The tea paste obtained by natural air drying has a black and bright paste shape, thick texture, is not easy to dry, and has a high water content; while the tea paste obtained by vacuum freeze drying has a gravel shape, bright color, low water content, and is suitable for long-term storage. In terms of endoplasm, there is no significant difference in solubility between the two. Naturally air-dried soup color is slightly better than vacuum freezing, but the aroma and taste are not as good as vacuum ...

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Abstract

The invention discloses a preparation method of a Vc-rich natural compound dark tea paste. The method comprises the following steps of: 1) picking healthy tender fresh leaves of 5-6 months, cleaning, fixing, wetting back, drying and grinding to obtain persimmon-leaf tea powder; 2) selecting the dark tea with stale and mellow aroma prepared from the raw materials with 1 bud and 4-5 leaves, and grinding to obtain dark tea powder; 3) leaching and extracting the raw material tea powder at 74-76 DEG C and in a solid-liquid ratio of 1:20g / ml for 58-62 minutes, primarily filtering with gauze, and centrifuging at 4,000r / min for 10 minutes to obtain a tea soup extract; 4) performing vacuum reduced-pressure concentration on the tea soup extract to 1 / 4 of original volume at 58-62 DEG C to obtain a tea soup concentrate; 5) blending the persimmon-leaf raw material concentrate and the dark tea raw material soup concentrate in a ratio of 1 / 2 to obtain mixed liquid; and 6) performing vacuum freeze drying of the mixed liquid and forming and packaging. The method disclosed by the invention is simple and convenient to operate and suitable for industrial mass production. The tea paste has stale and mellow aroma and is rich in Vc, and thus the use value of the persimmon leaves and dark tea is effectively promoted.

Description

technical field [0001] The invention belongs to the technical field of comprehensive utilization of horticultural products, and more specifically relates to a preparation method of a natural compound black tea cream rich in Vc. Background technique [0002] Tea paste is a solid instant tea that is extracted from the water-soluble substances in the tea leaves and then processed. Tea paste is the essence of tea, which retains all the water-soluble components of tea, including tea polyphenols and their oxidation products, caffeine, amino acids, soluble sugar, vitamins and minerals, etc. Therefore, it has a variety of health functions like tea, and It is convenient to carry and drink, and it is a tea deep-processing product with great development prospects. At present, in addition to traditional Chinese medicine tea paste, the research on tea paste mostly focuses on Pu'er tea paste in tea leaves, and there are also a small amount of research reports on black tea tea paste. Zha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/16A23F3/18
Inventor 陈玉琼鲁莉漫倪德江罗正荣
Owner HUAZHONG AGRI UNIV
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