A kind of white tea paste

Abstract

The present invention discloses a white tea paste, which is made by crushing white tea leaves, extracting with tea soup, filtering the tea water, evaporating and concentrating, concentrating in a water bath, and shaping and drying; in the process of making the tea paste, the present invention can extract the tea water relatively gently through evaporation concentration and water bath concentration, so that the nutrients in the made tea paste will not be lost, and the quality of the tea paste can be guaranteed to a high degree.

Description

Technical Field

[0001] The present invention belongs to the technical field of tea paste preparation, and particularly relates to a white tea paste. Background Art

[0002] Tea paste is obtained by separating the fibrous substances in tea leaves from the tea juice, and then further extracting and concentrating the obtained tea juice. The original substances in these tea leaves are effectively dissolved into the tea soup to the greatest extent and then converged into a paste, so as to obtain a higher-level solid instant tea.

[0003] Vacuum decompression concentration and water bath concentration are two drying processes for preparing black tea paste. For example, it is disclosed in "Journal of Tea Science", 2013, Vol. 33, No. 4 that the processing technology of extracting Pu-erh tea paste by heating reflux method, and black tea paste is prepared by two extraction processes of conventional extraction and enzyme treatment extraction and two drying processes of vacuum decompression concentration and water bath concentration, and its physical and chemical components, color difference and sensory quality are analyzed. The results show that after enzyme treatment, using the vacuum decompression concentration process can significantly improve the content of physical and chemical active components such as total sugar, thearubigins (TR), theaflavins (TF), theabrownins (TB), catechins, etc. in black tea paste, and improve the sensory quality of black tea paste. The b / a value and hue angle (Hab) in color difference analysis can better reflect the color condition of black tea paste in the color analysis of black tea paste, and it has a relatively high correlation coefficient with the sensory score, and can be used as one of the indicators for measuring the color difference quality of black tea paste in color difference analysis;

[0004] The preparation of tea paste has also received extensive attention from innovation entities. For example, in patent application 2014103476698, a tea paste and processing technology that retains the aroma and taste of the original tea are disclosed. Using raw Pu-erh tea, ripe Pu-erh tea, green tea, oolong tea, black tea, white tea, etc. as raw materials, they are mixed with edible ethanol with a volume fraction of 20%-50% at a mass ratio of 1:5-1:30, sealed and soaked, and left to stand at room temperature for 24-96 hours, and then filtered to obtain the tea soup; the tea soup is concentrated under reduced pressure at 40-50°C to a semi-colloidal state, and then dried under reduced pressure in a vacuum constant temperature drying oven at 40-50°C, and poured into a mold while it is hot to form the tea paste. Although the specific tea paste process is specifically mentioned in the description of the embodiments, the nutrients contained in the process of making white tea paste are easily lost, and using ethanol to extract tea leaves easily causes the loss of nutrients, resulting in a decline in the quality of the prepared tea paste. Summary of the Invention

[0005] The purpose of the present invention is to overcome the deficiencies in the prior art and provide a white tea paste, which can extract the tea water relatively gently through evaporation concentration and water bath concentration, so that the nutrients in the prepared tea paste will not be lost, and the quality of the tea paste can be guaranteed to a high degree.

[0006] In order to achieve the above purpose, the technical solution adopted by the present invention is:

[0007] A white tea paste is made from white tea leaves through crushing, tea soup extraction, tea water filtration, evaporation concentration, water bath concentration, shaping and drying.

[0008] Preferably, for tea leaf crushing: The stir-fried tea leaves are ground and broken so that the broken tea leaves can pass through a 100-mesh sieve, making the process of extracting tea soup more sufficient and rapid.

[0009] Preferably, for tea soup extraction: The tea leaves are spread out flat in a steamer, and the steamer is heated to allow the steam generated by the water to extract the components in the tea leaves. The steaming time is controlled within 15 min to 20 min. After completion, the tea water is poured out and left to stand naturally until it reaches room temperature.

[0010] Preferably, for tea water filtration: White gauze is used to filter out the residues in the tea water.

[0011] Preferably, for evaporation concentration: The temperature is controlled at 90°C to 95°C to make the tea water in a slightly boiling state. During the boiling and evaporation process, stirring should be carried out for 1 min to 2 min every 3 min to 5 min to accelerate the evaporation speed of the concentrated liquid and prevent the concentrated liquid from sticking to the pot. At the same time, the generated foam is skimmed off to improve the purity of the concentrated liquid.

[0012] Preferably, for water bath concentration: When the remaining amount of the tea water evaporation concentrate is about 200 - 300 ml, a water bath is carried out to further evaporate the water. When it is concentrated until the concentrated liquid can form a continuous thread, it is steamed dry again with steam for 4 min to 5 min and then can be poured into a mold.

[0013] Preferably, for shaping and drying: The mold is stored in a cool and dry place for natural air drying until the surface of the tea paste is smooth and hard.

[0014] The beneficial effects of the present invention compared with the prior art are as follows:

[0015] During the process of making the tea paste, the concentration of the tea soup can be carried out by combining evaporation concentration and water bath concentration in sequence, which can extract the tea water more gently, so that the nutrients in the made tea paste will not be lost, the quality of the tea paste can be guaranteed to a high degree, and the extraction can be more sufficient, thereby being able to guarantee the quality of the tea paste to a high degree. Specific Embodiments

[0016] Next, in combination with Embodiments 1 - 2 and Comparative Examples 1 - 4 of the present invention, the technical solutions in the embodiments of the present invention will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the scope of protection of the present invention.

[0017] Example 1:

[0018] A white tea paste is made from white tea leaves through processes of crushing, tea soup extraction, tea water filtration, evaporation concentration, water bath concentration, and shaping and drying.

[0019] Tea leaf crushing: Grind and break the stir-fried tea leaves so that the crushed tea leaves can pass through a 100-mesh sieve, making the process of extracting tea soup more sufficient and rapid.

[0020] Tea soup extraction: Spread the tea leaves flat in a steamer, heat the steamer to allow the steam generated by water to extract the components in the tea leaves. Control the steaming time at 15 minutes. After completion, pour out the tea water, let it stand naturally until room temperature, and use white gauze to filter out the residues in the tea water.

[0021] Evaporation concentration: Control the temperature at 90 °C to make the tea water in a slightly boiling state. During the boiling and evaporation process, stir for 1 minute every 3 minutes and simultaneously skim off the generated foam.

[0022] Water bath concentration: When the remaining evaporation concentrate of the tea water is about 200 ml, conduct a water bath to further evaporate the water. When it is concentrated to the point where the concentrated liquid can form a continuous thread, use steam to steam dry for another 4 minutes and then pour it into a mold. Store the mold in a cool and dry place for natural air drying until the surface of the tea paste is smooth and hard.

[0023] Example 2:

[0024] A white tea paste is made from white tea leaves through processes of crushing, tea soup extraction, tea water filtration, evaporation concentration, water bath concentration, and shaping and drying.

[0025] Tea leaf crushing: Grind and break the stir-fried tea leaves so that the crushed tea leaves can pass through a 100-mesh sieve, making the process of extracting tea soup more sufficient and rapid.

[0026] Tea soup extraction: Spread the tea leaves flat in a steamer, heat the steamer to allow the steam generated by water to extract the components in the tea leaves. Control the steaming time at 20 minutes. After completion, pour out the tea water, let it stand naturally until room temperature, and use white gauze to filter out the residues in the tea water.

[0027] Evaporation concentration: Control the temperature at 95 °C to make the tea water in a slightly boiling state. During the boiling and evaporation process, stir for 2 minutes every 5 minutes and simultaneously skim off the generated foam.

[0028] Water bath concentration: When the remaining evaporation concentrate of the tea water is about 300 ml, conduct a water bath to further evaporate the water. When it is concentrated to the point where the concentrated liquid can form a continuous thread, use steam to steam dry for another 5 minutes and then pour it into a mold. Store the mold in a cool and dry place for natural air drying until the surface of the tea paste is smooth and hard.

[0029] Comparative Example 1:

[0030] A white tea paste is made from white tea leaves through crushing, tea soup extraction, tea water filtration, water bath concentration, evaporation concentration, and shaping and drying.

[0031] Tea leaf crushing: Grind and break the stir-fried tea leaves so that the crushed tea leaves can pass through a 100-mesh sieve, making the process of extracting tea soup more sufficient and rapid.

[0032] Tea soup extraction: Spread the tea leaves flat in a steamer, heat the steamer to allow the steam generated by the water to extract the components in the tea leaves. Control the steaming time at 20 minutes. After completion, pour out the tea water and let it stand naturally until it reaches room temperature. Then use white gauze to filter out the residues in the tea water.

[0033] Water bath concentration: Place the tea water inside a container, and place the container containing the tea soup in boiling water for heating and concentration. When the remaining evaporation concentrate is about 300 ml, carry out evaporation concentration.

[0034] Evaporation concentration: Control the temperature at 95 °C to make the tea water in a slightly boiling state. During the boiling and evaporation process, stir for 2 minutes every 5 minutes to further evaporate the water. When the concentrate can form continuous filaments, use steam to steam dry for another 5 minutes, then pour it into a mold. Store the mold in a cool and dry place for natural drying until the surface of the tea paste is smooth and hard.

[0035] Comparative example 2:

[0036] A white tea paste is made from white tea leaves through crushing, tea soup extraction, tea water filtration, evaporation concentration, and shaping and drying.

[0037] Tea leaf crushing: Grind and break the stir-fried tea leaves so that the crushed tea leaves can pass through a 100-mesh sieve, making the process of extracting tea soup more sufficient and rapid.

[0038] Tea soup extraction: Spread the tea leaves flat in a steamer, heat the steamer to allow the steam generated by the water to extract the components in the tea leaves. Control the steaming time at 20 minutes. After completion, pour out the tea water and let it stand naturally until it reaches room temperature. Then use white gauze to filter out the residues in the tea water.

[0039] Evaporation concentration: Control the temperature at 95 °C to make the tea water in a slightly boiling state. During the boiling and evaporation process, stir for 2 minutes every 5 minutes and skim off the generated foam at the same time. Until the concentrate can form continuous filaments, use steam to steam dry for another 5 minutes, then pour it into a mold. Store the mold in a cool and dry place for natural drying until the surface of the tea paste is smooth and hard.

[0040] Comparative example 3:

[0041] A kind of white tea paste is made by crushing white tea leaves, extracting the tea soup, filtering the tea water, concentrating it in a water bath, and shaping and drying it.

[0042] Tea leaf crushing: Grind and break the stir-fried tea leaves so that the crushed tea leaves can pass through a 100-mesh sieve, making the process of extracting the tea soup more sufficient and rapid.

[0043] Tea soup extraction: Spread the tea leaves flat in the steamer, heat the steamer to let the steam generated by the water extract the components in the tea leaves. Control the steaming time at 20 minutes. After completion, pour out the tea water and let it stand naturally until it reaches room temperature. Then use white gauze to filter out the residues in the tea water.

[0044] Water bath concentration: Control the temperature at 95 °C. During the boiling and evaporation process, stir for 2 minutes every 5 minutes and skim off the generated foam at the same time. Until when the concentrated liquid can form a continuous thread, use steam to evaporate it again for 5 minutes and then pour it into the mold. Store the mold in a cool and dry place for natural drying until the surface of the tea paste is smooth and hard.

[0045] Comparative example 4:

[0046] Application number 2014103476698, a tea paste and processing technology for retaining the aroma and taste of the original tea. Using white tea, etc. as raw materials, mix them with edible ethanol with a volume fraction of 20%-50% at a mass ratio of 1:5-1:30, seal and soak, and let it stand at room temperature for 24-96 hours and then filter to obtain the tea soup; Concentrate the tea soup at 40-50 °C under reduced pressure to a semi-colloidal state, and then carry out reduced-pressure drying in a vacuum constant-temperature drying oven at 40-50 °C. Pour it into the mold while it is hot to shape and obtain the tea paste.

[0047] Perform quality detection on the test samples obtained from Examples 1-2 and Comparative Examples 1-4. Among them, the amino acid content is detected according to GB / T8314-2013, the tea polyphenol content is detected according to ISO 14502-1, and the soluble sugar content is detected according to GB / T 5009.8-2016.

[0048]

[0049] Thus, it can be seen that after the tea soup is extracted, during the concentration process of the tea soup, control the temperature at 90 °C - 95 °C. When the tea soup evaporates to the remaining 200 - 300 ml, carry out a water bath to further evaporate the water. When the concentrated liquid can form a continuous thread, use steam to evaporate it again for 4 - 5 minutes to obtain the tea paste with the best quality. During the concentration process, whether using evaporation concentration alone, water bath concentration alone, or first carrying out water bath concentration on the tea soup and then evaporation concentration, the quality of the obtained tea paste is not as good as that of the tea paste obtained by the process steps of first carrying out evaporation concentration and then water bath concentration.

[0050] In summary, in the process of making tea paste, the present invention can fully extract tea water more gently by using evaporation concentration and water bath concentration in sequence, so that the nutrients of the prepared tea paste will not be lost, thereby ensuring the quality of the tea paste.

[0051] The above content has shown and described the embodiments of the present invention. For those skilled in the art, it can be understood that various changes, modifications, substitutions and variations can be made to these embodiments without departing from the principles of the present invention. As long as they do not deviate from the structure of the invention or exceed the scope defined by the claims, they should all fall within the scope of protection of the present invention.

Claims

1. A white tea paste is made from white tea leaves through crushing, tea soup extraction, tea water filtration, evaporation concentration, water bath concentration, shaping and drying; It is characterized in that For the evaporation concentration, the temperature needs to be controlled at 90°C - 95°C to make the tea water in a slightly boiling state. During the boiling and evaporation process, stirring needs to be carried out for 1 - 2 minutes every 3 - 5 minutes, and at the same time, the generated foam is skimmed off to improve the purity of the concentrated liquid; For the water bath concentration, when the remaining amount of the tea water evaporation concentrate is 200 - 300 ml, a water bath is carried out to further evaporate the water. When it is concentrated until the concentrated liquid can form a continuous thread, it is steamed dry again with steam for 4 - 5 minutes and then can be poured into the mold; For the crushing of the tea leaves, the stir - fried tea leaves are ground and broken so that the broken tea leaves can pass through a 100 - mesh sieve; For the tea soup extraction, the tea leaves are laid flat in the steamer, and the steamer is heated so that the steam generated by the water extracts the components in the tea leaves. The steaming time is controlled at 15 - 20 minutes. After completion, the tea water is poured out and left to stand naturally until room temperature; 2. A white tea paste according to claim 1, It is characterized in that For the tea water filtration, a white gauze is used to filter out the residues in the tea water.

3. A white tea paste according to claim 1, It is characterized in that For the shaping and drying, the mold is stored in a cool and dry place for natural air - drying until the surface of the tea paste is smooth and hard.

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