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Technical process of fragrant and sweet black tea powder for tea noodle food

A technology of sweet and fragrant black tea and processing technology, which is applied in the direction of tea treatment before extraction, etc., to achieve the effect of tea activity, increased utilization, and outstanding sweetness.

Active Publication Date: 2017-06-27
HANGZHOU TEA RES INST CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, spraying chemicals in this method will cause potential food hazards

Method used

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  • Technical process of fragrant and sweet black tea powder for tea noodle food
  • Technical process of fragrant and sweet black tea powder for tea noodle food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] according to figure 1 The process shown carries out processing of sweet and fragrant black tea powder.

[0041] (1) sweet and fragrant black tea processing (single enzyme)

[0042] a. Fresh leaves: Fresh leaves with one bud and two or three leaves in summer and autumn are used as raw materials, which are disease-free and pest-free;

[0043] b. Withering: fresh leaves are picked and put into the withering tank. The thickness of the fresh leaves is 12cm, the ambient air humidity is 88%, and the ambient temperature is 25°C. Open the withering tank for ventilation and adjust the temperature to 30°C. When withering for 15 hours, the moisture content of the fresh leaves is 62%. stop withering;

[0044] c. Kneading-biological enzymatic hydrolysis compound: put 2.04kg of withered leaves in the Φ40cm kneading barrel of the kneading machine, knead with light pressure at room temperature 25°C for 20min, add papain (EC 3.4.22.2, 50,000 activity units / g, the same below ) 15.02g, ...

Embodiment 2

[0050] The processing technology is the same as that of Example 1, the difference is that the rolling-biological enzymolysis compound process is specifically: put 2.01kg of withered leaves in the Φ40cm kneading barrel of the rolling machine, knead with light pressure at room temperature for 20min at 25°C, add cellulase (EC3 .2.1.4, 20,000 activity units / mL, the same below) 3mL, knead under heavy pressure for 7min, then knead under medium pressure for 40min.

Embodiment 3

[0052] The processing technology is the same as that of Example 1, the difference is that the rolling-biological enzymatic hydrolysis compound process is specifically: 2.04 kg of withered leaves are placed in the Φ40 cm barrel of the rolling machine, and the room temperature is 25 ° C for 20 minutes under light pressure, and tannase (EC 3.1.1.20, 500 vitality units / g, the same below) 1.50g, knead under heavy pressure for 10min, then knead under medium pressure for 60min.

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Abstract

The invention discloses a technical process of fragrant and sweet black tea powder for a tea noodle food. The technical process comprises the steps: fresh leaves picking; withering; rolling; fermenting; drying; and crushing. The rolling process and a biological enzymolysis process are combined. The process specifically comprises the following steps: lightly pressing the withered leaves at natural room temperature to roll for 20+ / -5min; adding an enzyme; heavily pressing and rolling the leaves for 10+ / -3min; and then intermediately pressing and rolling the leaves for 50+ / -10min, wherein the enzyme is selected from at least one of cellulase, protease and tannase. According to the technical process of fragrant and sweet black tea powder for the tea noodle food disclosed by the invention, by taking fresh leaves of summer and autumn leaves as raw materials, in a conventional bulk black tea technical process, a biological enzymolysis technology is blended to degrade and convert macromolecular tea proteins, tea fibers and tea polyphenol substances at a targeted manner so as to form the fragrant and sweet black tea for the tea noodle food which is prominently fragrant and sweet. Then the black tea is crushed to obtain black tea powder, and the fragrant and sweet black tea powder has the characteristics of being prominent in sweetness and fragrance and easy to crush.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing technology of sweet and fragrant black tea powder for tea noodle food. Background technique [0002] Tracing back to history, we can see records of people eating tea noodles a long time ago in our country. Up to now, the types of tea noodle food are increasing. There are more than a thousand tea food related enterprises in my country. The tea noodle food that can be seen in the market is mainly tea baked food and tea noodle. The tea types involved in these tea noodle food raw materials mainly contain two classes, one is green tea, and the other is black tea. Judging from the current market products, most of the tea raw materials used in tea noodles with good quality are matcha. Grinding into powder, the price of matcha is generally 300-600 yuan / kg. In view of the small profits of tea noodles, many small and medium-sized food factories are almost unwilling t...

Claims

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Application Information

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IPC IPC(8): A23F3/06A23F3/12A23F3/08A23F3/14
CPCA23F3/06A23F3/08A23F3/12A23F3/14
Inventor 张海华朱跃进张士康张友炯许心青吕杨俊段玉伟潘俊娴蒋玉兰黄赟赟
Owner HANGZHOU TEA RES INST CHINA COOP
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