Ultramicro green tea powder and preparation method thereof

A kind of matcha powder and ultra-fine technology, which is applied in tea treatment before extraction, etc., can solve the problems of effective components of tea, limited retention of nutrients, and reduction of oxalic acid content, etc., to achieve superior sensory quality, high retention rate, light green and bright color Effect

Inactive Publication Date: 2019-05-17
四川泰航食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the present invention can greatly reduce the oxalic acid content in the superfine green tea powder, so that people who are prone to stones can also enjoy the high-quality superfine green tea powder, but the method of killing green tea is likely to affect the active ingredients in the tea leaves. Nutrient retention is limited

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A kind of preparation method of superfine matcha powder

[0030] (1) Tea greening treatment: Fresh tea leaves are subjected to intermittent vacuum mixing and greening treatment. When the vacuum degree is controlled at 1.0 MPa, steam greening treatment is used for 1.5 minutes; then vacuum degree is maintained, and microwave greening treatment is used for 3 minutes; vacuum degree is controlled to 1.8 MPa, and Microwave greening treatment for 1.5 minutes; return to normal pressure, continue to steam greening for 60 seconds, and get green tea leaves for later use;

[0031] (2) Freezing treatment of tea leaves: place the finished tea leaves in a liquid nitrogen environment for downward vacuum freezing treatment. The first stage freezing temperature is -25°C, the freezing time is 1.5h, and the pressure is 130Pa. The second stage freezing temperature is -40°C. The freezing time is 1 hour, the pressure is 90Pa, and then it is coarsely crushed to 40-60 mesh to obtain frozen tea ...

Embodiment 2

[0035] A kind of preparation method of superfine matcha powder

[0036] (1) Tea greening treatment: Fresh tea leaves are subjected to intermittent vacuum mixing and greening treatment. When the vacuum degree is controlled to 0.8 MPa, steam greening treatment is used for 2 minutes; then vacuum degree is maintained, and microwave greening treatment is used for 2 minutes; vacuum degree is controlled to 1.6 MPa, and microwave water is used for greening treatment. Greening treatment for 2 minutes; return to normal pressure, continue to steam greening for 40 seconds, and get green tea leaves for later use;

[0037](2) Freezing treatment of tea leaves: place the finished tea leaves in a liquid nitrogen environment for downward vacuum freezing treatment. The first stage freezing temperature is -20°C, the freezing time is 2 hours, and the pressure is 120Pa. The second stage freezing temperature is -35°C. The time is 1h, the pressure is 80Pa, and then it is coarsely crushed to 40 mesh, ...

Embodiment 3

[0041] A kind of preparation method of superfine matcha powder

[0042] (1) Tea greening treatment: Fresh tea leaves are subjected to intermittent vacuum mixing and greening treatment. When the vacuum degree is controlled at 1.2 MPa, steam greening treatment is used for 1 minute; then vacuum degree is maintained, and microwave greening treatment is used for 4 minutes; vacuum degree is controlled to 2.0 MPa, and microwave greening treatment is used. Greening treatment for 1 minute; return to normal pressure, continue to steam greening for 80 seconds, and get green tea leaves for later use;

[0043] (2) Freezing treatment of tea leaves: place the finished tea leaves in a liquid nitrogen environment for downward vacuum freezing treatment. The first stage freezing temperature is -30°C, the freezing time is 1h, and the pressure is 140Pa. The second stage freezing temperature is -45°C. The time is 1h, the pressure is 100Pa, and then it is coarsely crushed to 60 mesh, and the frozen ...

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PUM

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Abstract

The invention discloses ultramicro green tea powder and a preparation method thereof, and belongs to the technical field of food additives. The preparation method comprises the following steps of: subjecting to intermittent vacuum mixing and enzyme deactivation treatment with fresh tea leaves, carrying out vacuum freezing treatment in a descending stage in a liquid nitrogen environment, coarse crushing to 40-60 meshes and sublimation drying combined with vacuum drying treatment, deep crushing dried tea leaves to the particle size of less than 25 micrometers under an airflow superfine crusher to obtain ultramicro green tea powder. The method adopts intermittent vacuum mixing and enzyme deactivation treatment to effectively remove bitter and astringent taste and green smell in tea leaves, and simultaneously retain effective components (VC and tea polysaccharide) in tea leaves; sublimation drying combined with vacuum drying treatment enables tea powder to be light green and bright in color, pure in fragrance, mild in taste and excellent in sensory quality. Ultramicro green tea powder prepared by the method has the advantages of greatly improved utilization rate, simple process, no need of pretreatment in the early stage, wide application and high economic benefit.

Description

technical field [0001] The invention relates to the field of making matcha powder, in particular to an ultrafine matcha powder and a preparation method thereof. Background technique [0002] China is a traditional big country of tea production and consumption, with many origins, various varieties and different usages, but mainly for drinking. Matcha (Matcha) originated in the Sui and Tang Dynasties of China, and was called "end tea" in ancient China. into micro-powdered tea products. As one of the world's three major non-alcoholic beverages, tea is an indispensable part of our people's lives. Compared with the traditional way of drinking tea, matcha has greatly improved the utilization rate of tea polyphenols, amino acids, caffeine, polysaccharides, and dietary fiber. The nutrients in matcha have health benefits such as lowering blood pressure, sleeping, enhancing memory, lowering blood fat, and fighting cancer. Efficacy, tea polyphenols are also good antioxidants; matcha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 刘昊义吴顺均靳岳
Owner 四川泰航食品科技有限公司
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