CN104642616A - Processing method of tea lozenge - Google Patents

Abstract

The invention discloses a processing method of tea lozenges, belonging to the technical field of tea buccal processing methods. It includes the following process steps: mixing, crushing and sieving the tea leaves and vine tea; extracting the active ingredients in the tea leaves by using an extraction tank with agitation for the crushed tea to obtain an extract; performing compound enzyme treatment on the extract; clarifying the enzyme treatment liquid Concentration is then carried out; the concentrated solution is dried; compounded and sieved to obtain a soft material for tableting; the soft material for tableting is mixed with a binder and compressed into tablets. In the invention, tea leaves and vine tea are blended and then extracted, and the extract is treated with compound enzymes to obtain a tea extract with obvious aftertaste and good taste. Then mix some excipients, antioxidants, disintegrants and binders in a specific ratio to process tea lozenges with bright green appearance, obvious aftertaste and good taste.

Description

A kind of processing method of tea lozenge

technical field

The invention belongs to the technical field of tea lozenge processing methods, and in particular relates to a tea lozenge processing method.

Background technique

In recent years, the development of my country's tea food is in a stage of rapid development, and new types of tea beverages, tea biscuits, tea lozenges and tea health products continue to appear. However, with the continuous improvement of national living standards, consumers have higher and higher requirements for the quality, safety and flavor quality of tea food. Tea food with high quality or specific flavor is more and more popular among consumers. Aftertaste is a natural sensory effect that people often have when drinking tea and a positive evaluation of the taste of high-quality tea, and it has gradually become an important evaluation index for the quality of tea products. In recent years, many types of tea lozenges have appeared on the market; however, there are few reports on the aftertaste of tea lozenges, and manufacturers are paying more and more attention to improving the flavor quality of tea lozenges.

Contents of the invention

Aiming at the problems existing in the prior art, the object of the present invention is to design and provide a technical scheme for a processing method of tea buccal tablets with a better aftertaste. The method uses tea leaves, rattan tea, maltodextrin, matcha powder, vitamin C and xylitol as raw materials, after specific treatment, processed into tea lozenges with a sweet aftertaste, the tea lozenges processed by this method have the characteristics of obvious aftertaste and good taste.

The processing method of a kind of tea lozenge is characterized in that it comprises the following process steps:

1) Mix the tea leaves and rattan tea according to the weight ratio of 3:1 to 5:1, then crush and sieve, and take the crushed tea between 16 mesh and 40 mesh;

2) The crushed tea obtained in step 1) is used to extract the active ingredients in the tea leaves with a stirring extraction tank. The extraction parameters: the tea water ratio is 1:10~1:30, the extraction temperature is 45~65°C, and the extraction time is 15~ 35 min, extract twice, and mix the two extracts to obtain the extract;

3) Treat the extract obtained in step 2) with compound enzymes, the compound enzymes are tannase and amylase, and the enzyme treatment conditions are: 90-180 min at 40-50°C until the bitterness of the treatment liquid is obvious until it is reduced and there is an obvious aftertaste of sweetness;

4) Concentrate the enzyme treatment liquid obtained in step 3) after clarification until the solid concentration of the concentrated liquid reaches 20%;

5) Drying the concentrated solution obtained in step 4) to obtain dry instant tea powder with a water content lower than 5%;

6) According to step 5), 10-40% of instant tea powder, 25-55% of maltodextrin, 5-25% of xylitol, 8-18% of matcha powder, 0.1-1.0% of vitamin C, carboxymethyl The weight ratio of sodium cellulose is 10-20%. The raw materials are mixed and sieved to obtain a soft material for tableting;

7) Mix the tablet soft material obtained in step 6) with an adhesive, and press into tablets to obtain tea lozenges.

The method for processing tea lozenges is characterized in that the tea leaves in step 1) are one or a mixture of green tea, oolong tea, yellow tea or white tea.

The method for processing tea lozenges is characterized in that the weight ratio of tea leaves to rattan tea in step 1) is 4:1-4.5:1.

The processing method of a tea buccal tablet is characterized in that the extraction parameters in the step 2) are: the tea-to-water ratio is 1:15-1:20, the extraction temperature is 50-55°C, and the extraction time is 25-25°C. 30 min.

The method for processing tea lozenges is characterized in that in step 3), the amount of tannase added is 0.5-1.5% of the solid content of the extract, and the amount of amylase added is 0.2-1.5% of the solid content of the extract. 0.8%, compound enzyme treatment temperature is 42-48°C, compound enzyme treatment time is 120-150 min.

The method for processing tea buccal tablets is characterized in that the concentration treatment in step 4) can be concentrated by reverse osmosis membrane, or concentrated by vacuum thermal evaporation, and the treatment temperature of vacuum thermal evaporation concentration is 50-65°C .

The method for processing tea lozenges is characterized in that the drying treatment in step 5) is spray drying or vacuum freeze drying.

The processing method of a tea buccal tablet is characterized in that in the step 6), 15-35% of instant tea powder, 30-45% of maltodextrin, 10-20% of xylitol, and 10% of matcha powder -16%, vitamin C 0.5-0.8%, carboxymethyl cellulose sodium 12-18% by weight and mix the raw materials.

The method for processing tea lozenges is characterized in that the tea lozenges are passed through a 60-120 mesh sieve in step 6).

The above-mentioned processing method of tea buccal tablets is reasonably designed. The tea leaves and rattan tea are blended and extracted, and the extract is treated with compound enzymes to obtain a tea extract with obvious aftertaste and good taste. Then mix some excipients, antioxidants, disintegrants and binders in a specific ratio to process tea lozenges with bright green appearance, obvious aftertaste and good taste.

Detailed ways

The present invention will be further described below in conjunction with specific examples.

Example 1

Raw materials: 6 kg of green tea and 2 kg of rattan tea are fully mixed, and 16 meshes of broken tea are obtained after crushing and screening. The hygienic indicators such as pesticide residues, heavy metals and microorganisms meet the relevant provisions of the national standards of the People's Republic of China.

Extraction: The tea-water ratio was 1:12, the extraction temperature was 45°C, and the extraction time was 35 min, and the extraction was carried out twice. The obtained two extracts were mixed and filtered to obtain 150 L of tea extract with better flavor.

Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of tannase added was 20 g (accounting for 1.10% of the solid content of the extract), and the amount of amylase added was 12 g (accounting for 0.66% of the solid content of the extract). %), the compound enzyme treatment temperature was 47°C, and the enzymatic hydrolysis was carried out for 120 min to obtain 145 L of enzyme treatment solution.

Concentration treatment: the obtained enzyme treatment solution was concentrated by reverse osmosis membrane to obtain 10 L of concentrated solution with a solid content concentration of 19.5%.

Drying treatment: the concentrated solution is freeze-dried to obtain 1.75 kg of dried instant tea powder.

Mixing process: mix 30% instant tea powder with 40% maltodextrin, 11% xylitol, 8% matcha powder, 1% vitamin C, and 10% sodium carboxymethyl cellulose, and then pass through an 80-mesh sieve deal with.

Tablet processing: mix the mixed soft material with binder (1% of the soft material), and press into tablets to obtain tea lozenges.

The processed tea lozenges were subjected to sensory evaluation, and the specific results were as follows:

Example 2

Raw materials: 6 kg of green tea, 2 kg of yellow tea and 2 kg of rattan tea are fully mixed, and after crushing and screening, 20 meshes of broken tea are obtained. The hygienic indicators such as pesticide residues, heavy metals and microorganisms meet the relevant provisions of the national standards of the People's Republic of China.

Extraction: The tea-water ratio was 1:10, the extraction temperature was 65°C, and the extraction time was 30 min, and the extraction was carried out twice. The obtained two extracts were mixed and filtered to obtain 172 L of tea extract with better flavor.

Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of tannase added was 23 g (accounting for 0.92% of the solid content of the extract), and the amount of amylase added was 20 g (accounting for 0.80% of the solid content of the extract). %), the compound enzyme treatment temperature was 40°C, and the enzymatic hydrolysis was carried out for 180 min to obtain 168 L of enzyme treatment solution.

Concentration treatment: The obtained enzyme treatment solution was subjected to vacuum thermal evaporation treatment at 55°C to obtain 12.2 L of concentrated solution with a solid content concentration of 20.5%.

Drying treatment: the concentrated solution is spray-dried to obtain 2.25 kg of dried instant tea powder.

Mixing treatment: mix 25% of instant tea powder with 25% of maltodextrin, 18% of xylitol, 18% of matcha powder, 0.1% of vitamin C, and 13.9% of sodium carboxymethyl cellulose, and then carry out 60 Mesh treatment.

Tablet processing: mix the mixed soft material with binder (1% of the soft material), and press into tablets to obtain tea lozenges.

The processed tea lozenges were subjected to sensory evaluation, and the specific results were as follows:

Example 3

Raw materials: 2 kg of green tea, 2 kg of oolong tea, 2 kg of yellow tea, 2 kg of black tea and 2 kg of rattan tea are fully mixed, and after crushing and screening, 40 meshes of broken tea are obtained. Relevant provisions of the national standards of the Republic.

Extraction: The tea-water ratio was 1:30, the extraction temperature was 50°C, and the extraction time was 28 min, and the extraction was carried out twice. The obtained two extracts were mixed and filtered to obtain 265 L of tea extract with better flavor.

Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of tannase added was 29 g (accounting for 1.16% of the solid content of the extract), and the amount of amylase added was 12 g (accounting for 0.48% of the solid content of the extract). %), the compound enzyme treatment temperature was 45°C, and the enzymolysis was carried out for 90 min to obtain 260 L of enzyme treatment solution.

Concentration treatment: The obtained enzyme treatment solution was subjected to vacuum thermal concentration treatment to obtain 15 L of concentrated solution with a solid content concentration of 17.5%.

Drying treatment: The concentrated solution is freeze-dried to obtain 23.5 kg of dried instant tea powder.

Mixing treatment: mix 15% of instant tea powder with 30% of maltodextrin, 21.5% of xylitol, 13% of matcha powder, 0.5% of vitamin C, and 20% of sodium carboxymethyl cellulose, and then carry out 120 Mesh treatment.

Tablet processing: mix the mixed soft material with binder (1% of the soft material), and press into tablets to obtain tea lozenges.

The processed tea lozenges were subjected to sensory evaluation, and the specific results were as follows:

Claims (9)

1. a processing method for tea buccal tablet, is characterized in that comprising following processing step:

1) tealeaves and vine tea are mixed by the weight ratio of 3:1 ~ 5:1, then broken and sub-sieve, gets the fannings between 16 order to 40 orders;

2) active ingredient in the pot for solvent extraction extraction tealeaves that fannings step 1) obtained adopts band to stir, extraction parameters: tea-water proportion is 1:10 ~ 1:30, extraction temperature is 45 ~ 65 DEG C, extraction time is 15 ~ 35 min, extracting twice, mixes twice extract, obtains extract;

3) by step 2) extract that obtains carries out complex enzyme process, described complex enzyme is tannase and amylase, and ferment treatment condition is: process 90 ~ 180 min under 40 ~ 50 DEG C of conditions until treatment fluid bitter taste obviously reduces and has obviously return the generation of sweet flavour;

4) ferment treatment liquid step 3) obtained carries out concentration, until concentrate solid concentration reaches 20% after clarification;

5) concentrate step 4) obtained carry out drying process, obtain water content lower than 5% dry instant tea powder;

6) each raw material mixes by the weight ratio of the instant tea powder 10 ~ 40% obtained by step 5), maltodextrin 25 ~ 55%, xylitol 5 ~ 25%, matcha powder 8 ~ 18%, vitamin C 0.1 ~ 1.0%, sodium carboxymethylcellulose 10 ~ 20%, sieve, what obtain is compressing tablet softwood;

7) compressing tablet softwood step 6) obtained mixes with adhesive, and compressing tablet, obtains tea buccal tablet.

2. the processing method of a kind of tea buccal tablet as claimed in claim 1, the tealeaves that it is characterized in that in described step 1) is one or more mixing of green tea, oolong tea, yellow tea or Bai Chazhong.

3. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that the weight ratio of tealeaves in described step 1) and vine tea is: 4:1 ~ 4.5:1.

4. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that described step 2) in extraction parameters: tea-water proportion is 1:15 ~ 1:20, and extraction temperature is 50 ~ 55 DEG C, and extraction time is 25 ~ 30 min.

5. the processing method of a kind of tea buccal tablet as claimed in claim 1, it is characterized in that in described step 3), tannase addition is 0.5 ~ 1.5% of extract solid content, amylase addition is 0.2 ~ 0.8% of extract solid content, complex enzyme treatment temperature is 42 ~ 48 DEG C, and the complex enzyme processing time is 120 ~ 150 min.

6. the processing method of a kind of tea buccal tablet as claimed in claim 1, it is characterized in that in described step 4), concentration can adopt reverse osmosis membrane to concentrate, or adopt vacuum thermal evaporation to concentrate, the treatment temperature that vacuum thermal evaporation concentrates is 50 ~ 65 DEG C.

7. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that in described step 5), dry process adopts spray drying treatment or adopts vacuum freeze drying process.

8. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that being mixed by each raw material by the weight ratio of instant tea powder 15 ~ 35%, maltodextrin 30 ~ 45%, xylitol 10 ~ 20%, matcha powder 10 ~ 16%, vitamin C 0.5 ~ 0.8%, sodium carboxymethylcellulose 12 ~ 18% in described step 6).

9. the processing method of a kind of tea buccal tablet as claimed in claim 1, is characterized in that crossing 60 ~ 120 mesh sieves in described step 6).