A kind of preparation method of natural composite type black tea paste rich in vitamin C
A compound type, black tea technology, applied in the direction of tea substitutes, etc., can solve the problems of pure persimmon leaf tea consumption and promotion restrictions, difficulty in wide acceptance by consumers, reduction of effective active ingredients, etc., to achieve rich variety, orange-red soup color, and product quality stable effect
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Embodiment 1
[0026] A kind of preparation method of the natural compound type black tea cream that is rich in Vc, comprises the following steps:
[0027] 1) Preparation of persimmon leaf tea powder: Pick fresh green persimmon leaves (Diospyros kaki L.f.) that are green and free from diseases and insect pests for 5-6 months, wash and drain, and use a drum degreening machine (6CST-60 type) to degreen at 220 or 230 or 240 or 245 or 250°C, spread to cool for 1 or 2 hours, dry at 80 or 84 or 88 or 90°C until the water content is 4, 5, or 6%, and then crush and pass through a 40-mesh sieve to obtain persimmon leaf tea powder;
[0028] 2) Preparation of black tea powder: select fresh tea leaves (Camellia sinensis (L.) O.Kuntze) with 1 bud and 2 or 3 leaves to process black tea by withering, rolling, fermenting, and drying. It requires sweet and mellow aroma and red soup color Bright. After being pulverized and passed through a 40-mesh sieve, black tea powder is obtained;
[0029] 3) Extraction ...
Embodiment 2
[0034] Optimization of extraction process of persimmon leaf tea soup
[0035] Persimmon leaf tea powder, by orthogonal design (L 16 4 5 ) scheme to extract tea soup, and detect Vc and content in tea soup (Table 1).
[0036] Table 1 Results of Orthogonal Test for Extraction of Persimmon Leaf Tea Soup
[0037]
[0038] Note: Different uppercase letters in the same column mean significant at p<0.01 level, and different lowercase letters mean significant at p<0.05 level.
[0039] It can be seen from Table 1 that the extraction temperature and solid-liquid ratio affect the Vc content of persimmon leaves, Vc is easier to extract, and the temperature is not conducive to the preservation of Vc. Under the test conditions, the optimal extraction process of persimmon leaf tea was finally determined as temperature 75 ℃, time 60min, solid-liquid ratio 1:20g / ml.
[0040] Other implementation steps are the same as in Example 1.
Embodiment 3
[0041] Embodiment 3: the determination of different drying methods
[0042] Take the concentrated persimmon leaf tea soup and black tea tea soup and mix them at a blending ratio of persimmon leaf tea / black tea = 1 / 2, then dry the mixture in two different ways: natural air drying and vacuum freeze drying, and analyze the tea paste Sensory and physicochemical qualities.
[0043]The tea extracts prepared by different drying methods have certain differences in sensory quality (Table 2). The tea paste obtained by natural air-drying has a black and bright paste shape, viscous texture, high water content, poor solubility, and is not easy to store, and is prone to mold and deterioration; while the tea paste obtained by vacuum freeze-drying has a gritty shape and bright color. Low water content, good solubility, suitable for long-term storage. In terms of endoplasm, the naturally air-dried soup is darker, and there is no obvious difference between the two in terms of aroma and taste....
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