Active tea cream high in extraction rate and complete in beneficial component preservation and preparation method thereof

Abstract

The invention discloses active tea cream high in extraction rate and complete in beneficial component preservation and a preparation method thereof, and belongs to the technical field of tea leaf deep processing. The active tea cream comprises the following components by weight: 30 to 50 % of tea polyphenol, 20 to 30 % of tea polysaccharide, 6 to 10 % of free amino acid and 3 to 4 % of caffeine, and the sum of the weight percentage of the components is not larger than 100 %. The preparation method comprises processes of stocking, extracting, dirt-removing, condensing and forming: placing pulverized tea leaves in an extracting jar, adding an extractive at the temperature of 40 to 60 DEG C according to the feed-liquid ratio of 1: (10 to 15), extracting once or twice, extracting for 10 to 20 min every time, and collecting low temperature extract liquid; adding an extractive at the temperature of 60 to 80 DEG C according to the feed-liquid ratio of 1: (5 to 10), extracting once or twice, extracting for 10 to 20 min every time, and collecting high temperature extract liquid, mixing the extract liquid gained after double extraction according to certain proportion to gain total extract liquid, and gaining the active tea cream after dirt-removing, condensing and drying. The preparation method is high in extraction rate, complete in beneficial component preservation and simple in manufacturing technology; the prepared active tea cream is rich in nutrition, strong in fragrance and mellow in taste, and has a good market popularizing value.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to an active tea paste with high extraction rate, complete retention of beneficial ingredients, rich aroma and mellow taste and a preparation method thereof. Background technique [0002] Tea paste is the essence of tea, which has high drinking value and health value, and has been used as a tribute since ancient times. Modern tea paste processing technology improves the production process, and refines the tea raw materials through a series of processes such as extraction, purification, concentration, and drying into small, light, and portable small pieces, and has the effect of lowering blood fat, blood pressure, and blood sugar. , anti-fatigue, anti-aging, improving microcirculation and preventing atherosclerosis and cardiovascular and cerebrovascular diseases, are loved by more and more consumers. [0003] However, in the current production of tea paste, t...

AI Technical Summary

Problems solved by technology

[0003] However, in the current production of tea paste, there is still a shortage of simplification of the extraction process. In order to increase the extraction rate, a higher extraction temperature is used, which will easily inactivate the enzymes in the tea leaves in a large range, and lose the nutrients and nutrients in the tea paste. The "kinetic energy" of the further transformation of the aroma components will cause the quality of the tea paste to decline. In addition, the high-temperature treatment at all stages will also damage the polysaccharide nutrients in the tea.

Some producers switch to medium-temperature extraction to solve the problem of enzyme inactivation and high-temperature degradation of nutrients, but it also causes incomplete extraction and the phenomenon that some beneficial ingredients are difficult to dissolve, resulting in insufficient aroma of tea paste, thin taste, and insufficient layers. question