Processing method of tea lozenge

A processing method and technology of tea lozenges, which are applied in the processing field of tea lozenges

Inactive Publication Date: 2015-05-27
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

In recent years, many types of tea lozenges have appeared on the market; however, there are few reports on the aftertas

Method used

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  • Processing method of tea lozenge
  • Processing method of tea lozenge
  • Processing method of tea lozenge

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Raw materials: 6 kg of green tea and 2 kg of rattan tea are fully mixed, crushed and sieved to obtain 16 meshes of broken tea, and 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.

[0024] 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 two extractions were mixed and filtered to obtain 150 L of tea extract with better flavor.

[0025] 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 enzymolysis was carried out for 120 min to obtain 145 L ...

Embodiment 2

[0033] Raw materials: 6 kg of green tea, 2 kg of yellow tea and 2 kg of rattan tea are fully mixed, crushed and sieved to obtain 20 meshes of broken tea, and 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.

[0034] 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.

[0035] 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 enzymolysis was carried out fo...

Embodiment 3

[0043] 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, crushed and sieved to obtain 40 meshes of crushed tea, and the hygienic indicators such as pesticide residues, heavy metals and microorganisms meet the standards of the Chinese people Relevant provisions of the national standards of the Republic.

[0044] 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.

[0045] 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 tempe...

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Abstract

The invention discloses a processing method of a tea lozenge, and belongs to the technical field of the tea lozenge tablet processing methods. The method comprises the following process steps: mixing tea and vine tea, crushing and separating screens; extracting effective component from crushed tea by using an extraction tank with stirring function to obtain extract liquor; performing compound enzyme treatment on the extract liquor; clarifying the enzyme treated liquor, concentrating, and the drying the concentrated liquor; compounding, screening to obtain tabletting softwood, mixing the tabletting softwood with an adhesive, and then tabletting. The tea and the vein tea are blended and then extracted, and then the compound enzyme treatment is performed on the extract liquor to obtain the tea extract with obvious sweet after taste and good mouthfeel. A plurality of auxiliary materials, the antioxidant, the disintegrant and the adhesive are mixed through a specific proportion to process the tea lozenge with bright green appearance, sweet after taste and good mouthfeel.

Description

technical field [0001] The invention belongs to the technical field of tea lozenge processing methods, and in particular relates to a tea lozenge processing method. Background technique [0002] 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...

Claims

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Application Information

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IPC IPC(8): A23F3/32
Inventor 许勇泉尹军峰陈建新邓余良袁海波汪芳陈根生
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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