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A kind of preparation method of instant tea powder with antioxidant function

An instant tea powder and anti-oxidation technology, which is applied in tea, tea extraction, food science, etc., can solve the problems that tea protein is not easy to use and low utilization rate, and achieve the effect of good physical properties, no precipitation, and clear and transparent solution

Active Publication Date: 2022-02-11
TAIZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tea protein is still not easy to utilize, and the status quo of extremely low utilization rate has not changed

Method used

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  • A kind of preparation method of instant tea powder with antioxidant function
  • A kind of preparation method of instant tea powder with antioxidant function

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] A preparation method of instant tea powder with antioxidant function comprises the steps:

[0075] S1. Take 500g of tea powder and place it in a temperature-controllable ultrasonic extraction tank, add 20-30L of distilled water, and soak for 30 minutes;

[0076] S2. Add compound lytic enzyme to the soaking solution in step S1 for ultrasonic-assisted enzymolysis extraction. The compound lytic enzyme is compounded by pectinase: cellulase: helicase = 200U: 300U: 100U, and the amount of enzyme added is tea 0.8wt%~2.5wt% of powder dry weight, pH=6~7.5, temperature 35~40°C, ultrasonic power 50~120W, ultrasonic working time 3~5s, intermittent time 1~3s, extraction time 20~120min, enzyme After the solution is finished, filter, and the filtrate and filter residue are respectively standby;

[0077] S3. Add 20-25L of distilled water to the filter residue in step S2, and then add compound protease for ultrasonic-assisted enzymolysis extraction. The compound protease is composed of...

Embodiment 2

[0081] A preparation method of instant tea powder with antioxidant function comprises the steps:

[0082] S1. Take 500g of tea powder and place it in a temperature-controllable ultrasonic extraction tank, add 25-32L of distilled water, and soak for 25 minutes;

[0083] S2. Add compound lytic enzyme to the soaking solution in step S1 for ultrasonic-assisted enzymolysis extraction. The compound lytic enzyme is compounded by pectinase: cellulase: helicase = 200U: 300U: 100U, and the amount of enzyme added is tea 0.5wt%~2.0wt% of powder dry weight, pH=6.5~7.5, temperature 32~38°C, ultrasonic power 60~115W, ultrasonic working time 3~4s, intermittent time 1~2s, extraction time 30~110min, enzyme After the solution is finished, filter, and the filtrate and filter residue are respectively standby;

[0084]S3. Add 20-30L of distilled water to the filter residue in step S2, and then add compound protease for ultrasonic-assisted enzymolysis extraction. The compound protease is composed o...

Embodiment 3

[0088] A preparation method of instant tea powder with antioxidant function comprises the steps:

[0089] S1. Take 500g of tea powder and place it in a temperature-controllable ultrasonic extraction tank, add 25-35L of distilled water, and soak for 20 minutes;

[0090] S2. Add compound lytic enzyme to the soaking solution in step S1 for ultrasonic-assisted enzymolysis extraction. The compound lytic enzyme is compounded by pectinase: cellulase: helicase = 200U: 300U: 100U, and the amount of enzyme added is tea 0.8wt%~2.0wt% of powder dry weight, pH=6.2~7.3, temperature 33~39°C, ultrasonic power 70~120W, ultrasonic working time 4~5s, intermittent time 2~3s, extraction time 40~120min, enzyme After the solution is finished, filter, and the filtrate and filter residue are respectively standby;

[0091] S3. Add 15-30L of distilled water to the filter residue in step S2, and then add compound protease for ultrasonic-assisted enzymolysis extraction. The compound protease is composed ...

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Abstract

The invention belongs to the technical field of functional food production, and in particular relates to a preparation method of instant tea powder with anti-oxidation function. The product contains various functional components such as tea polyphenols, tea polypeptides, and tea polysaccharides. The preparation method is as follows: pulverizing tea raw materials, extracting with low-power ultrasonic-assisted lysozyme and protease, filtering, centrifuging, homogenizing, and spray-drying to obtain anti-oxidation dry tea powder with good water solubility. The raw material of the present invention is extracted by enzymatic hydrolysis at low temperature, and the extract is dried at high temperature instantaneously, so that the biological activity of anti-oxidation is better preserved, and the prepared instant tea powder with anti-oxidation function has high anti-oxidation activity and good physical properties, and can be used as a functional food additive. , as the raw material can be filled capsules or compressed tablets to produce functional food.

Description

technical field [0001] The invention belongs to the technical field of functional food production, and in particular relates to a preparation method of instant tea powder with anti-oxidation function. Background technique [0002] Tea is an important beverage in people's daily life, with multiple values ​​such as drinking, nutrition, health care, pharmacology, and humanities. In 2016, China's tea garden area was 2.87 million hectares, with an output of more than 2.4 million tons and a consumption of more than 2 million tons. It has become the world's largest tea producing country and tea consumption market. During the processing of tea and its products, a large number of leftovers such as tea stalks, tea dust, tea dregs and low-quality tea will be produced, turning waste into treasure. The development and utilization of these leftovers and low-quality tea will not only increase the economic benefits of tea factories, And it has good ecological value. [0003] Tea contains ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/30
CPCA23F3/166A23F3/30
Inventor 祝子坪李娜李钧敏
Owner TAIZHOU UNIV