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Preparation method of instant tea powder

A technology of instant tea powder and tea leaves, which is applied in the field of food processing, can solve the problems of continuous production of instant tea, difficulty in supply of enzyme preparations, small types and quantities, etc., and achieve no toxins, low price, and short fermentation cycle Effect

Inactive Publication Date: 2016-04-20
南京融点食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the types and quantities of enzyme preparations currently used in tea and its deep processing are very few, and the source of enzymes is not wide enough, the supply of enzyme preparations is difficult and expensive, and it is difficult to meet the continuous production of instant tea. Enzyme-derived microorganisms for tea application to overcome various problems in the use of existing enzyme preparations and provide a method for improving the yield of tea extraction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] (1) Source of bacteria

[0031] Aspergillus niger: purchased from China General Microorganism Culture Collection Management Center, strain preservation number: CGMCC3.316;

[0032] Aspergillus oryzae: purchased from China General Microorganism Culture Collection Management Center, strain preservation number: CGMCC3.863.

[0033] (2) Activation of bacteria

[0034] The species of Aspergillus niger and Aspergillus oryzae were inoculated on Chapeauer's agar medium for activation. Cha's agar medium: 30.0g sucrose, NaNO 3 3.0g, MgSO 4 ·7H 2 O7.5g, KCl0.5g, FeSO 4 4H 2 O0.01g, K 2 HPO 4 1.0g, 15.0g agar, 1L distilled water, pH6.0-6.5. Activation conditions: 24-48h activation culture at 28°C.

[0035] (3) Preparation of semi-finished tea leaves rich in enzyme activity

[0036] Tea solid culture medium: 50kg of summer and autumn green tea raw materials, add 15kg of water, mix well and sterilize at 110°C for 20min.

[0037] The activated Aspergillus niger and Aspergi...

Embodiment 2

[0043] (1) Source of bacteria

[0044] Aspergillus niger: purchased from China General Microorganism Culture Collection Management Center, strain preservation number: CGMCC3.316;

[0045] Aspergillus oryzae: purchased from China General Microorganism Culture Collection Management Center, strain preservation number: CGMCC3.863.

[0046] (2) Activation of bacteria

[0047] The species of Aspergillus niger and Aspergillus oryzae were inoculated on Chapeauer's agar medium for activation. Cha's agar medium: 30.0g sucrose, NaNO 3 3.0g, MgSO 4 ·7H 2 O7.5g, KCl0.5g, FeSO 4 4H 2 O0.01g, K 2 HPO 4 1.0g, 15.0g agar, 1L distilled water, pH6.0-6.5. Activation conditions: 24-48h activation culture at 28°C.

[0048] (3) Strain fermentation

[0049] Fermentation medium: corn stalk powder 68.0g, bran 40.0g, soybean meal powder 20.0g, (NH 4 ) 2 SO 4 6.0g, KH 2 PO 4 1.0g, FeSO 4 4H 2 O0.05g, MgSO 4 ·7H 2 O1.5g, distilled water 1L.

[0050] Inoculate the activated Aspergillus n...

Embodiment 3

[0057] With the method of embodiment 1, difference is:

[0058] (3) Preparation of semi-finished tea leaves rich in enzyme activity

[0059] Tea solid culture medium: 50kg of summer and autumn green tea raw materials, add 10kg of water, mix well and sterilize at 110°C for 20min.

[0060] The activated Aspergillus niger and Aspergillus oryzae were inoculated into the solid medium of tea leaves, and mixed and fermented at 35°C and RH60% for 10 days to obtain semi-finished tea products rich in cellulase, pectinase, tannase and protease activities.

[0061] (4) Tea extraction

[0062] The tea semi-finished raw material rich in enzyme activity is extracted at 45°C for 60 minutes according to the weight ratio of tea semi-finished product and water at 1:10, the extract is filtered to remove slag, and then passed through a ceramic membrane to obtain a tea extract, which is concentrated, After drying, instant tea powder is obtained.

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Abstract

The invention discloses a preparation method of instant tea powder. The preparation method comprises the following steps: (1) inoculating Aspergillus niger and aspergillus oryzae strains into a Czapek Dox Agar medium for activation; (2) directly inoculating activated strains into a tea solid medium for fermentation, thereby obtaining a tea semi-finished product, or inoculating activated strains into a fermentation medium for fermentation so as to obtain fermentation liquor rich in cellulose, pectinase, tannase and protease; (3) directly extracting the tea semi-finished product obtained in the step (2), thereby obtaining a tea extracting solution with high brix degree; or adding fermentation liquor obtained in the step (2) in the tea extracting process to obtain a tea extracting solution with high brix degree; and (4) filtering, clarifying, condensing and drying the tea extracting solution obtained in the step (3) so as to obtain the instant tea powder. The preparation method disclosed by the invention is low in cost, wild in extraction condition, and is capable of not only greatly improving the tea extraction rate, but also greatly preserving thermal-sensitivity ingredients in tea leaves, thereby obtaining high-fragrance instant tea.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a preparation method of instant tea powder. Background technique [0002] Instant tea refers to the tea products with the unique flavor of tea and without tea dregs, which are made with tea leaves and fresh tea leaves as the main raw materials, extracted with water or squeezed with fresh tea leaves, and processed through extraction, filtration, concentration, and drying. , Rinse and dissolve immediately with hot, cold, or even ice water. It caters to the fashion of modern tea product consumption with its healthy, fast, convenient and hygienic features. However, there are some technical defects in the production of instant tea at present, mainly in the incomplete extraction and utilization of tea leaves, the characteristic of aroma and taste of tea leaves is not obvious, the cold solubility is poor, and the tea soup is prone to turbidity and precipitation and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/166A23F3/18
Inventor 王晓霞钟亮邵增琅
Owner 南京融点食品科技有限公司
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