Preparation method of low-agglomeration nanoscale tea powder

A nano-scale, tea powder technology, applied in the direction of tea treatment before extraction, can solve the problems affecting the dispersion and use effect of tea powder, and achieve the effects of improving the dispersion effect, fast dissolving and dispersing, and sufficient crushing.

Inactive Publication Date: 2016-07-06
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most of the superfine tea powders on the market have a particle size of 300-800 mesh, and very f...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Nanoscale Matcha

[0019] 1) Pick 92kg of high-quality fresh tea leaves at the end of April that meet the national standards of matcha or pollution-free production standards (one bud and three leaves of the mature tea garden of the Japanese Shubei species introduced from Zhejiang), and spread them evenly on a flat plate equipped with a blower ( There are holes on the panel, which is good for dehumidification), the thickness is 3-4cm, it is turned every 20 minutes, and it is spread for 3.5 hours. When the water content of the fresh leaves is 70% (there is no obvious dampness in the hand), it will enter the steam greening machine to stop the fresh leaves. Enzyme activity (steam room temperature 110-130°C), maintain bright green color and fragrance, the green leaves are quickly cooled by a loose tea machine, and then dried into five-layer drying ovens to become tea leaves, drying temperature 90-110°C;

[0020] 2) Grind 20kg of the tea raw material prepared ab...

Embodiment 2

[0024] Embodiment 2: nanoscale black tea powder

[0025] 1) Pick 120kg of fresh summer tea leaves (Yingshuang variety) that meet the national standard, and spread them evenly in the automatic withering tank. After withering for 4 hours, carry out moderate kneading. Ferment for 3 hours (leaves turn red, sweet and fragrant) and then dry to obtain black tea raw materials;

[0026] 2) Grind 26kg of the black tea raw material prepared above to 60-100 mesh with a universal pulverizer, and then pulverize it into an ultrafine powder of 2-10um with a fluidized bed airflow ultrafine pulverizer, wherein the fluidized bed airflow ultrafine The temperature of the pulverizer is controlled at 10°C, and the classification speed is controlled at 14000rpm;

[0027] 3) Add 1.5kg of pure water to the ultra-fine tea powder obtained in step 2), and add 3% (750g) konjac powder at the same time, and repeatedly impact it with a high-energy nano ball mill for 5 hours, while circulating cooling, keepin...

Embodiment 3

[0030] Embodiment 3: nanoscale Pu'er tea powder

[0031] 1) Direct purchase of 50kg of high-quality Pu-erh cooked (loose) tea in the market;

[0032] 2) First use a universal pulverizer to pulverize to 50-100 mesh, and then use a fluidized bed airflow ultrafine pulverizer to pulverize to 20-40um ultrafine powder, wherein the temperature of the fluidized bed airflow ultrafine pulverizer is controlled at 25°C , the classification speed is controlled at 11000rpm;

[0033] 3) Add 2% (1000g) of starch to the ultra-fine tea powder obtained in step 2), and use the high-energy nano ball mill developed by Qinhuangdao Taijihuan Nano Products Co., Ltd. to repeatedly impact for 6 hours, while circulating cooling and keeping the temperature at 15°C to obtain 200- 300nm Pu-erh tea powder;

[0034] 4) Quickly freeze the nano-tea powder prepared in step 3) to -30°C, dry and sublimate continuously under 10-30pa vacuum for 8 hours, control the drying temperature at 50°C, and sieve the freeze-...

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PUM

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Abstract

The invention relates to a preparation method of low-agglomeration nanoscale tea powder and belongs to the technical field of tea leaf processing.The preparation method includes: taking matcha, black tea or other tea; crushing tea leaves with a universal crusher, and crushing with a fluidized bed type airflow ultrafine grinder under a low temperature state; adding water to the ultrafine tea powder, and grinding with a high-energy nano ball mill; fast freezing the nano tea powder to below minus 25 DEG C, and continuously drying and sublimating under a vacuum state, sieving with a sieving machine, and bagging and sealing; or directly performing spraying drying on the nano tea powder to obtain the low-agglomeration nanoscale tea powder.By the preparation method, the two technological difficulties that traditional ultrafine tea powder is prone to agglomeration and cannot reach nano scale are solved.Compared with the prior art, the method has the advantages that sufficient cell wall breaking is achieved, the tea powder can reach nano scale, the absorption rate and dispersing effect of tea healthcare factors are increased at the same time, and the prepared tea powder is original in taste, capable of being dissolved and dispersed fast and widely applicable to food and beverage.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for preparing low-agglomeration nano-scale tea powder. Background technique [0002] In recent years, tea and health have attracted more and more attention. Tea is rich in effective functional ingredients such as polyphenols, tea pigments, tea polysaccharides, theanine and various minerals. So far, the medical and health functions of tea that have been confirmed by modern science mainly include: anti-tumor, anti-mutation, anti-aging, anti-fatigue, anti-radiation, anti-caries, elimination of heavy metal poisoning, metabolic regulation and physiological regulation, beauty, inhibition of harmful microorganisms , enhance memory and improve brain function, etc. The traditional tea brewing method has low bioavailability and human absorption rate, which affects the full play of the health care effect of tea. [0003] Ultra-fine tea powder is a kind of tea ...

Claims

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Application Information

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IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 陈建新尹军峰许勇泉陈根生汪芳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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