Capsule tea and its preparation method and brewing method

Abstract

The present invention provides a capsule tea and a preparation method and brewing method thereof, the preparation method comprising crushing or not crushing the pre-prepared dry tea leaves and then using a 20-mesh and 60-mesh vibrating sieving screen, taking granular tea between 20-mesh and 60-mesh for standby use, extracting tea fine powder with a mesh number greater than 60-mesh with water and filtering to obtain tea soup; adding a defoamer to the tea soup and mixing it evenly, and then sterilizing the obtained mixed solution by a UHT process to obtain sterilized tea soup; contacting pure steam with the granular tea under a sealed condition and fully penetrating into the tea leaves to sterilize them; spraying the sterilized tea soup evenly on the sterilized granular tea and allowing the granular tea to fully absorb the tea soup to saturation; performing liquid nitrogen extreme-speed freezing and vacuum freeze drying on the saturated granular tea in sequence; and putting the freeze-dried granular tea into a capsule cup to obtain capsule tea. The capsule tea can be brewed by a coffee capsule brewing machine, and the tea soup is produced quickly and the flavor of the tea is consistent with that of the original tea.

Description

Technical Field

[0001] The invention relates to capsule tea and a preparation method and a brewing method thereof, belonging to the technical field of functional food and processing thereof. Background Art

[0002] At present, the method of using coffee capsule brewing machines to quickly brew coffee is relatively mature at home and abroad, with a wide popularity rate, convenient use, and deeply loved by consumers. Tea is one of the three major beverages in the world, but this method of drinking tea is rarely used at present. The main limiting factors include the slow dissolution rate of water-soluble substances in tea, long brewing time, and the unsuitability for the high-pressure rapid brewing method of capsule machines. Even if the tea soup is brewed, the tea soup tastes light and tasteless, and the consumer experience is poor. In addition, a large amount of foam will be generated when the capsule brewing machine is used to brew tea soup with high pressure injection, while the traditional tea brewing method has no foam and the tea soup is transparent and clear, which also reduces the consumer experience. As a result, capsule tea still cannot be promoted on a large scale. How to use a coffee capsule brewing machine to quickly brew a cup of good tea at different water temperatures, and make the microbial content meet the requirements, and at the same time the flavor is similar to the conventional brewing method, first of all, the water solubility, foam and microbial content of tea leaves must be solved from a technical aspect.

[0003] Therefore, providing a novel capsule tea and a preparation method and a brewing method thereof has become a technical problem that needs to be solved urgently in the art. Summary of the invention

[0004] In order to solve the above-mentioned shortcomings and deficiencies, an object of the present invention is to provide a method for preparing capsule tea.

[0005] Another object of the present invention is to provide capsule tea produced by the above-mentioned method for producing capsule tea.

[0006] Another object of the present invention is to provide a method for brewing the above-mentioned capsule tea.

[0007] In order to achieve the above objectives, on the one hand, the present invention provides a method for preparing capsule tea, wherein the method for preparing capsule tea comprises:

[0008] (1) crushing the preliminarily prepared dry tea leaves or not crushing them and then using a 20-mesh and 60-mesh vibrating screen to sieve, taking out granular tea with a mesh size between 20 and 60 for later use, extracting tea fine powder with a mesh size greater than 60 with water and filtering to obtain tea soup;

[0009] (2) adding a defoaming agent to the tea soup and mixing the mixture evenly, and then sterilizing the mixture by UHT process to obtain sterilized tea soup;

[0010] (3) under sealed conditions, allowing the pure steam to contact the granulated tea and fully penetrate into the tea leaves to sterilize the tea leaves, thereby obtaining sterilized granulated tea;

[0011] (4) spraying the sterilized tea soup evenly on the sterilized tea granules, and allowing the tea granules to fully absorb the tea soup until saturated, thereby obtaining saturated tea granules;

[0012] (5) subjecting the saturated tea granules to rapid freezing by liquid nitrogen and vacuum freeze drying in sequence;

[0013] (6) The freeze-dried granular tea is put into a capsule cup to obtain capsule tea.

[0014] The crushing described in step (1) of the method for making capsule tea provided by the present invention is a conventional operation, and a suitable crusher can be selected according to the actual operation needs on site to crush the pre-prepared dry tea leaves. In some embodiments of the present invention, the crusher used for the crushing can be, for example, a hammer mill. In addition, for the coarse tea with a mesh size of less than 20 mesh obtained after crushing in step (1), it can be further crushed and sieved to obtain granular tea with a mesh size of 20-60 mesh and tea fine powder with a mesh size of more than 60 mesh.

[0015] As a specific embodiment of the above-mentioned production method of the present invention, in step (1), during the extraction process, the mass ratio of the fine tea powder to water is 1:3-1:10.

[0016] As a specific implementation of the above-mentioned production method of the present invention, the temperature of the water is 5-100° C., and the extraction time is 20 min-12 h.

[0017] The extraction described in step (1) of the method for making capsule tea provided by the present invention is a conventional operation, and a suitable container can be selected according to the actual needs of the on-site operation to extract the tea powder with water. In some embodiments of the present invention, the container can be an extraction tank. In addition, the water used for extraction can be hot water or cold water, and the water temperature and extraction time can be determined according to the characteristics of each tea variety, but the lower the water temperature, the longer the extraction time, and conversely, the higher the water temperature, the shorter the extraction time.

[0018] As a specific implementation of the above-mentioned production method of the present invention, wherein the filtration is to filter the tea soup obtained after extraction using a ceramic membrane with a pore size of 0.2-0.8 μm to improve the clarity of the tea soup.

[0019] As a specific embodiment of the above-mentioned production method of the present invention, in step (1), the tea soup obtained after filtration is placed in a temperature environment of 4-10°C and stored for later use.

[0020] As a specific embodiment of the above-mentioned preparation method of the present invention, wherein, in step (2), the amount of the defoaming agent used is 0.001-0.01% of the mass of the tea soup. The defoaming agent used in the present invention can be a conventional defoaming agent used in the food field. In some embodiments of the present invention, the defoaming agent can be, for example, polydimethylsiloxane or its emulsion, polyoxyethylene (20) sorbitan monolaurate, polyoxyethylene (20) sorbitan monopalmitate, polyoxyethylene (20) sorbitan monostearate or polyoxyethylene (20) sorbitan monooleate, etc.

[0021] As a specific embodiment of the above-mentioned production method of the present invention, in step (2), the sterilization temperature is 100-127° C. and the time is 6-12 seconds.

[0022] As a specific embodiment of the above-mentioned production method of the present invention, step (3) and step (4) are carried out in a stainless steel sandwich insulation tank, wherein the stainless steel sandwich insulation tank comprises a tank body with a cover, a tank container, a stirring paddle, a nozzle and a circulation pump, the tank container is arranged in the tank body with a cover and there is a gap between the tank body with a cover to form an interlayer; a filter net for holding granular tea is arranged in the tank container, and the stirring paddle is used to stir the granular tea so that pure steam can fully penetrate into the tea leaves; a plurality of nozzles are arranged on the top of the tank body with a cover, so as to spray the sterilized tea soup uniformly on the sterilized granular tea from top to bottom through the plurality of nozzles; the bottom outlet of the tank container is connected to the plurality of nozzles through the outlet pipe via the circulation pump;

[0023] Step (3) and step (4) specifically include:

[0024] First, place the tea granules on the filter, then cover the tank with the lid to seal it, and then introduce pure steam into the tank to make the pressure inside the tank reach 0.5-2kgf / cm 2 , the temperature gradually rises to 100-120℃ and maintains for 5-20 minutes, while the stirring paddle is started to stir the tea granules so that the pure steam can fully penetrate into the tea leaves, thereby killing the microorganisms in the tea leaves; after the sterilization is completed, the injection of pure steam is stopped, cold water is passed into the interlayer to cool the tea granules, and the tank body is depressurized to normal pressure and room temperature;

[0025] The sterilized tea soup is pumped into the plurality of nozzles, and the sterilized tea soup is evenly sprayed on the sterilized tea granules from top to bottom through the nozzles, so that the tea granules fully absorb the tea soup to saturation, thereby obtaining saturated tea granules.

[0026] As a specific implementation of the above-mentioned manufacturing method of the present invention, the stainless steel sandwich insulation tank also includes a cleaning ball, which is installed in the middle position of the top of the tank cover facing the inner side of the tank body, and is used for CIP cleaning after the equipment production is completed to meet food hygiene requirements.

[0027] The present invention does not make specific requirements on the mesh number of the filter screen and the width of the interlayer, etc., which can be reasonably adjusted according to the actual needs of the on-site operation, as long as the purpose of the present invention can be achieved. Specifically, the filter screen used in the present invention is used to hold tea leaves, separate tea leaves from water, and can also penetrate pure steam; and the interlayer is used to pass cold water into it to cool the system. For example, in some embodiments of the present invention, the filter screen is a 80-mesh stainless steel filter screen, and the width of the interlayer is 5 cm.

[0028] The pure steam used in the present invention is pure steam produced by a steam generator, and the pure steam has no peculiar smell. The pure steam is fully infiltrated into the tea leaves of the granular tea to kill the microorganisms in the tea leaves, thereby achieving the purpose of sterilizing the granular tea, and making the microbial content in the obtained capsule tea meet the requirements of relevant food safety standards, making it safer to eat.

[0029] As a specific embodiment of the above-mentioned production method of the present invention, step (4) further includes: extracting the tea soup that is not absorbed by the tea leaves from the outlet pipe by means of a circulation pump and pumping it into the nozzle to continue to spray it evenly from top to bottom on the sterilized granular tea. In some embodiments of the present invention, after the sterilized tea soup is evenly sprayed on the sterilized granular tea, the tea soup that is not absorbed by the tea leaves is extracted from the outlet pipe by means of a circulation pump and pumped into the nozzle to continue to spray it evenly from top to bottom on the sterilized granular tea.

[0030] As a specific implementation of the above-mentioned production method of the present invention, the total spraying time (including the time for spraying all the sterilized tea soup and the time for cyclically spraying the tea soup that has not been absorbed by the tea leaves) is 30-600 minutes, and the volume of the granular tea increases by 0.5-1 times after fully absorbing the tea soup, thereby obtaining saturated granular tea.

[0031] As a specific implementation of the above-mentioned production method of the present invention, in step (4), the sterilized tea soup is evenly sprayed on the sterilized granular tea, so that the granular tea leaves can fully absorb water and swell, and the volume increases by 0.5-1 times. At the same time, the tea ingredients in the tea soup are gradually absorbed by the granular tea leaves, and finally the granular tea fully absorbs the tea soup to saturation to obtain saturated granular tea.

[0032] As a specific embodiment of the above-mentioned production method of the present invention, in step (5), the temperature of the liquid nitrogen used for the liquid nitrogen extreme freezing is -135°C to -150°C, and the time is 10-20 minutes. As the temperature of the liquid nitrogen decreases, the quick freezing time is shortened, such as: the extreme freezing time corresponding to liquid nitrogen at -135°C can be 20 minutes, the extreme freezing time corresponding to liquid nitrogen at -145°C can be 16 minutes, and the extreme freezing time corresponding to liquid nitrogen at -150°C is about 10 minutes.

[0033] In some embodiments of the present invention, the liquid nitrogen rapid freezing comprises: placing the saturated granular tea into a stainless steel tray and flattening it to a thickness of 2-5 cm, and then placing the stainless steel tray into a liquid nitrogen rapid freezing box for liquid nitrogen rapid freezing.

[0034] As a specific embodiment of the above-mentioned production method of the present invention, the temperature of the vacuum freeze-drying is -45°C to 50°C, the vacuum degree is 50-100Pa, and the time is 20-40h.

[0035] As a specific embodiment of the above-mentioned production method of the present invention, the moisture content of the freeze-dried granular tea is 2-5wt%.

[0036] In some embodiments of the present invention, the vacuum freeze-drying specifically comprises:

[0037] The stainless steel tray containing the granular tea that has been extremely quickly frozen by liquid nitrogen is transferred to a freeze dryer for vacuum freeze drying. Through the heating and vacuum process, the tea leaves are dehydrated to a moisture content of 2-5wt% after 20-30 hours of drying.

[0038] In the preparation method of capsule tea provided by the present invention, sterilized tea soup is evenly sprayed on the sterilized granular tea, and the granular tea is fully allowed to absorb the tea soup to saturation to obtain saturated granular tea. At this time, the granular tea expands after absorbing water, and then the expanded granular tea is extremely quickly frozen with liquid nitrogen to become an ice state and then freeze-dried. The leaf cells of the dried granular tea are sponge-like.

[0039] As a specific embodiment of the above-mentioned production method of the present invention, step (6) specifically includes: first placing a piece of filter paper or nylon mesh at the bottom of the capsule cup, then putting the freeze-dried granular tea into the capsule cup, then putting the sealing film into the top cover of the capsule cup and pressing the sealing film to fix its position, then injecting nitrogen into the capsule cup, and then heat-sealing the sealing film, and then releasing the pressure after heat sealing to obtain capsule tea.

[0040] As a specific implementation of the above-mentioned manufacturing method of the present invention, in step (6), the sealing film is an aluminum film.

[0041] As a specific implementation of the above-mentioned production method of the present invention, in step (6), the amount of the freeze-dried granular tea added is 2-4 g / cup.

[0042] As a specific embodiment of the above-mentioned production method of the present invention, in step (6), nitrogen is injected into the capsule cup to make the air pressure in the capsule cup reach 0.05-0.2 kgf / cm 2 .

[0043] As a specific implementation of the above-mentioned manufacturing method of the present invention, the temperature of the heat seal is 160-200° C., and the time is 300ms-1s.

[0044] As a specific embodiment of the above-mentioned manufacturing method of the present invention, the pressure in the capsule cup after pressure relief is 0.01-0.05 kgf / cm 2 .

[0045] As a specific embodiment of the above-mentioned production method of the present invention, wherein step (6) is to put the freeze-dried granular tea into a capsule cup to obtain capsule tea, comprising the following specific steps:

[0046] A capsule canning and sealing machine (which is a conventional device and can be purchased from Jiangsu Shenyi Machinery Co., Ltd.) is used to can freeze-dried granular tea into capsule cups, wherein the canning head of the capsule canning and sealing machine is a closed cavity. Before pouring the freeze-dried granular tea into the capsule cup, a piece of filter paper or nylon mesh is placed at the bottom of the capsule cup to prevent the tea from overflowing during brewing. The freeze-dried granular tea is then canned into the capsule cup, with 2-4 grams of tea in each cup. A sealing film is then placed into the top cover of the capsule cup and a mechanical device is used to press the three points of the sealing film to fix the position of the sealing film. Nitrogen is then injected into the capsule cup to make the air pressure in the capsule cup reach 0.05-0.1 kgf / cm 2 , and then press the heat sealing iron head down to heat seal the sealing film. The heat sealing temperature is 160-200°C and the time is 1 second. After heat sealing, the pressure is released to keep the pressure in the capsule cup at 0.01-0.05kgf / cm2 to obtain capsule tea.

[0047] As a specific embodiment of the above-mentioned manufacturing method of the present invention, the mechanical device is made of a stainless steel tube, the diameter of the stainless steel tube is the same as the diameter of the sealing film, and three protrusions are evenly arranged at the bottom end of the stainless steel tube to press the three points of the sealing film, and the upper end is driven by a cylinder. The purpose of the present invention using a mechanical device to press the three points of the sealing film is to ensure that the sealing film is not blown by nitrogen and deviated, and at the same time, the nitrogen can enter the interior of the capsule cup and remain in the capsule cup after sealing, that is, on the one hand, it can ensure that the sealing film will not deviate after sealing, and ensure the air tightness of the capsule tea, and on the other hand, it can keep a certain pressure of nitrogen in the capsule cup, that is, maintain a positive pressure state in the capsule cup, and at the same time play a role in preservation.

[0048] The capsule cup of the capsule tea prepared by the sealing method used in the present invention maintains a positive pressure state, and the sealing film of the capsule bulges outward. During the brewing process using a coffee capsule brewing machine, the sealing film can be easily punctured to release the tea soup. At the same time, the injected nitrogen can prevent the tea components in the capsule cup from being oxidized, thereby maintaining its freshness.

[0049] The method for making capsule tea provided by the present invention is suitable for making various types of tea into capsule tea. As a specific embodiment of the above-mentioned method of the present invention, the dry tea leaves are six major types of tea, namely black tea, green tea, dark tea, yellow tea, oolong tea or white tea.

[0050] On the other hand, the present invention also provides a capsule tea, wherein the capsule tea is made by the above-mentioned method for making capsule tea, and comprises a capsule cup, the bottom of which is provided with filter paper or nylon mesh, the interior of which is filled with freeze-dried granular tea and infused with nitrogen, the top cover is sealed with a sealing film, and the inside of the sealed capsule is maintained in a positive pressure state, and the sealing film of the capsule bulges outward.

[0051] In another aspect, the present invention further provides a method for brewing the capsule tea described above, wherein the method comprises brewing the capsule tea for drinking using a coffee capsule brewing machine.

[0052] As a specific embodiment of the method for brewing the capsule tea described above, the capsule tea is brewed with hot water at a temperature of 70-90° C., and the pressure is controlled to be 0.5-20 kgf / cm after adding the hot water. 2 .

[0053] As a specific embodiment of the method for brewing capsule tea described above of the present invention, the brewing process includes the following specific steps:

[0054] First open the capsule cover of the coffee capsule brewing machine, then put the capsule tea into the capsule compartment and cover the cover. During the process of covering the cover, the hot water injection needle in the coffee capsule brewing machine pierces the bottom of the capsule tea, and the triangular blade at the other end pierces the sealing film. The water injection needle at the bottom injects hot water with a temperature of 60-90℃ into the pump and pumps it into the capsule tea through the drive of the pump. After being filled with hot water, the temperature is 0.5-20kgf / cm 2 Under the action of the pressure, hot water and tea leaves are fully extracted, and the extracted tea soup flows out from the sealing film with the punctured holes.

[0055] In some embodiments of the present invention, each cup of tea soup can be controlled at 100-200 mL. If the tea soup concentration is high, the brewing method shown above can be used to continue brewing once. The volume of the tea soup obtained after two brewings is about 200-400 mL.

[0056] Compared with the prior art, the beneficial technical effects that can be achieved by the present invention include:

[0057] 1) Since the present invention performs front-end treatment on the tea leaves when making capsule tea, the cell structure of the tea leaves becomes sponge-like. In the subsequent brewing process, hot water can easily penetrate into the tea leaves cells to fully dissolve the water-soluble components. In particular, during the front-end treatment, the fine tea powder with a mesh size greater than 60 is first extracted with water and then filtered to obtain tea soup, which is then evenly sprayed on the sterilized granular tea. The part of the tea soup extracted with water in advance is easier to brew. Therefore, even if the conventional coffee capsule brewing machine currently on the market is used to brew the capsule tea for drinking, the effect of producing tea soup faster can be achieved.

[0058] 2) The present invention injects nitrogen into the capsule cup when making capsule tea. Due to the positive pressure of the nitrogen, the sealing film of the capsule tea bulges outward and is easily punctured by the pinhole of the coffee capsule brewing machine. At the same time, the injected nitrogen can also prevent the tea ingredients in the capsule cup from being oxidized, thereby maintaining its freshness.

[0059] 3) In addition, the present invention adds a defoaming agent to the tea soup when preparing the capsule tea, so that when the capsule tea is subsequently brewed and drunk using a conventional coffee capsule brewing machine on the market, the resulting tea soup does not have a large amount of foam, and the flavor of the tea is consistent with the original tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0060] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0061] Figure 1 The present invention provides a specific process flow chart of the method for preparing capsule tea according to an embodiment of the present invention.

[0062] Figure 2 a in the figure is the tea soup obtained after brewing test sample 1 in test example 2, and b is the tea soup obtained after brewing reference sample 1 in test example 2.

[0063] Figure 3 a in the figure is the tea soup obtained after brewing test sample 2 in test example 2, and b is the tea soup obtained after brewing reference sample 2 in test example 2.

[0064] Figure 4 a in the figure is the tea soup obtained after brewing test sample 3 in test example 2, and b is the tea soup obtained after brewing reference sample 3 in test example 2.

[0065] Figure 5 This is the HPLC spectrum of the tea soup obtained after brewing test sample 1 in test example 3 of the present invention.

[0066] Figure 6 This is the HPLC spectrum of the tea soup obtained after brewing reference sample 1 in Test Example 3 of the present invention.

[0067] Figure 7 This is the HPLC spectrum of the tea soup obtained after brewing test sample 2 in test example 3 of the present invention.

[0068] Figure 8 This is the HPLC spectrum of the tea soup obtained after brewing reference sample 2 in Test Example 3 of the present invention.

[0069] Fig. 9 This is the HPLC spectrum of the tea soup obtained after brewing test sample 3 in test example 3 of the present invention.

[0070] Fig.10 This is the HPLC spectrum of the tea soup obtained after brewing reference sample 3 in test example 3 of the present invention. DETAILED DESCRIPTION

[0071] It should be noted that the term "comprises" and any variations thereof in the specification and claims of the present invention are intended to cover non-exclusive inclusions. For example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units that are not explicitly listed or inherent to these processes, methods, products or devices.

[0072] "Scope" disclosed in the present invention is given in the form of lower limit and upper limit. It can be one or more lower limits, and one or more upper limits respectively. A given range is defined by selecting a lower limit and an upper limit. The selected lower limit and upper limit define the boundaries of a particular range. All ranges defined in this way are combinable, i.e. any lower limit can be combined with any upper limit to form a range. For example, for a specific parameter, a range of 60-120 and 80-110 is listed, and it is understood that a range of 60-110 and 80-120 is also expected. In addition, if the minimum range values ​​listed are 1 and 2, and the maximum range values ​​listed are 3, 4 and 5, then the following ranges can all be expected: 1-3, 1-4, 1-5, 2-3, 2-4 and 2-5.

[0073] In the present invention, unless otherwise specified, the numerical range "ab" represents an abbreviation of any real number combination between a and b, where a and b are real numbers. For example, the numerical range "0-5" means that all real numbers between "0-5" have been listed in the present invention, and "0-5" is just an abbreviation of these numerical combinations.

[0074] In the present invention, unless otherwise specified, all embodiments and preferred embodiments mentioned in the present invention can be combined with each other to form a new technical solution.

[0075] In the present invention, unless otherwise specified, all technical features and preferred features mentioned in the present invention can be combined with each other to form a new technical solution.

[0076] In the present invention, if not specifically stated, the term "two" used in this specification means "at least two".

[0077] In the present invention, unless otherwise specified, all steps mentioned herein may be performed sequentially or randomly, but are preferably performed sequentially. For example, the method includes steps (a) and (b), which means that the method may include steps (a) and (b) performed sequentially, or may include steps (b) and (a) performed sequentially. For example, the method may further include step (c), which means that step (c) may be added to the method in any order, for example, the method may include steps (a), (b) and (c), or may include steps (a), (c) and (b), or may include steps (c), (a) and (b), etc.

[0078] In order to make the purpose, technical scheme and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with the attached table, drawings and examples. The following described embodiments are some embodiments of the present invention, rather than all embodiments, and are only used to illustrate the present invention, and should not be regarded as limiting the scope of the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present invention. If the specific conditions are not specified in the embodiments, they are carried out according to the normal conditions or the conditions recommended by the manufacturer. If the manufacturer is not specified in the reagents or instruments used, they are all conventional products that can be purchased commercially.

[0079] Example 1

[0080] This embodiment provides a capsule tea, and the process flow chart of its preparation method is as follows Figure 1 As shown, from Figure 1 It can be seen that the capsule tea is prepared by a production method comprising the following specific steps:

[0081] (a) 300 kg of first-grade Huangshan Maofeng green tea was selected, crushed by a hammer mill, and then screened by 40-mesh and 60-mesh vibrating screens. The tea on the 20-mesh screen, i.e., the tea with a mesh size less than 20 mesh, was further crushed and screened to obtain 267 kg of granular tea between 20 mesh and 60 mesh for later use; 31 kg of fine tea powder under the 60-mesh screen, i.e., the tea with a mesh size greater than 60 mesh, was collected and placed in a 500 L extraction tank, and 180 L of hot water at a temperature of 60° C. was added to the extraction tank for stirring and extraction. The extraction time was 30 minutes. After the extraction was completed, the tea soup was filtered out through a 100-mesh filter at the bottom of the extraction tank, and the tea soup after preliminary filtration was filtered and separated by a ceramic membrane with a pore size of 0.2 micrometer to obtain 140 L of tea soup with high clarity, which was placed in a temperature environment of 4-10° C. for later use.

[0082] (b) adding a food-grade defoaming agent, such as polydimethylsiloxane, to the tea soup obtained in step (a) at a mass ratio of 0.001%, stirring the mixture evenly, and then sterilizing the mixture through a UHT process at a temperature of 127° C. for 6 seconds. The sterilized tea soup is then set aside.

[0083] (c) Step (c) and step (d) are performed at 3m 3The method is carried out by using a stainless steel sandwich insulation tank, wherein the stainless steel sandwich insulation tank comprises a tank body with a cover, a tank container, a stirring paddle, a nozzle and a circulation pump, the tank container is arranged in the tank body with a cover and there is a gap between the tank body with a cover to form an interlayer; a filter net for holding granular tea is arranged in the tank container, and the stirring paddle is used to stir the granular tea so that pure steam can fully penetrate into the tea leaves; a plurality of nozzles are arranged on the top of the tank body with a cover, so as to spray the sterilized tea soup uniformly on the sterilized granular tea from top to bottom through the plurality of nozzles; the bottom outlet of the tank container is connected with the plurality of nozzles through an outlet pipe via the circulation pump;

[0084] First, place the granular tea obtained in step (a) on an 80-mesh stainless steel filter, then cover the tank with a lid to seal the tank, and then introduce pure steam into the tank to make the pressure / steam pressure in the tank reach 1kgf / cm 2 , so that the temperature in the tank gradually rises to 110℃ and maintains it for 10 minutes. At the same time, start the stirring paddle to stir the granular tea so that the pure steam can fully penetrate into the tea leaves, thereby using the temperature of the steam to kill the microorganisms in the tea leaves; after the sterilization is completed, stop injecting pure steam, and pass normal temperature water into the interlayer to cool the granular tea. During the cooling process, stir for 30 seconds every minute to increase the cooling speed. After 40 minutes, the temperature in the tank drops to room temperature and the lid is opened to discharge the material.

[0085] (d) The tea soup sterilized by UHT process is pumped into the plurality of nozzles, and the sterilized tea soup is evenly sprayed on the sterilized granular tea from top to bottom through the nozzles. After the sterilized tea soup is evenly sprayed on the sterilized granular tea, the outlet valve at the bottom of the tank is opened, and the tea soup not absorbed by the tea leaves is extracted from the outlet pipe through the circulation pump and pumped into the nozzles to continue to be evenly sprayed on the sterilized granular tea from top to bottom. After 6 hours of circulation spraying, the water content of the tea leaves reaches 52%, the tea soup is fully absorbed by the tea leaves, and the volume of the tea leaves expands to one time due to the water absorption, so as to obtain saturated granular tea.

[0086] (e) opening the large cover at the bottom of the tank to release the saturated granular tea, spreading it on a stainless steel tray to a thickness of 2-5 cm, and then placing the stainless steel tray in a liquid nitrogen extreme freezing box for liquid nitrogen extreme rapid freezing, wherein the temperature of the liquid nitrogen used in the liquid nitrogen extreme rapid freezing is -145°C, and the temperature is maintained for 15 minutes, so that the tea leaves are fully frozen into an ice state;

[0087] The stainless steel tray containing the granular tea that was extremely quickly frozen by liquid nitrogen was transferred to a freeze dryer for vacuum freeze drying. The freeze drying temperature was between -45°C and 50°C, the time was 2010 minutes, and the vacuum degree was 50-100 Pa. The specific freeze drying curve is shown in Table 1 below.

[0088] Table 1

[0089]

[0090]

[0091] (f) A capsule canning and sealing machine (purchased from Jiangsu Shenyi Machinery Co., Ltd.) is used to can the freeze-dried granular tea into a capsule cup, wherein the canning head of the capsule canning and sealing machine is a closed cavity. Before pouring the freeze-dried granular tea into the capsule cup, a piece of filter paper is placed at the bottom of the capsule cup to prevent the tea from overflowing during brewing. The freeze-dried granular tea is then canned into the capsule cup, with 3 grams of tea in each cup. A sealing film (aluminum film) is then placed into the top cover of the capsule cup and a mechanical device (the mechanical device is made of a stainless steel tube, the diameter of the stainless steel tube is the same as the diameter of the sealing film, and three protrusions are evenly arranged at the bottom of the stainless steel tube to press the three points of the sealing film. The upper end of the stainless steel tube is driven by a cylinder) is used to press the three points of the sealing film to fix the position of the sealing film, and nitrogen is then injected into the capsule cup to make the air pressure in the capsule cup reach 0.12 kgf / cm 2 Then press the heat sealing head down to heat seal the sealing film. The heat sealing temperature is 190℃ and the time is 1s. After heat sealing, the pressure is released to keep the pressure in the capsule cup at 0.01kgf / cm 2 , and obtain capsule tea, marked as test sample 1.

[0092] The capsule tea provided in this embodiment can be brewed and drunk using a conventional coffee capsule brewing machine on the market, and a cup of excellent Huangshan Maofeng green tea soup can be obtained after brewing.

[0093] Example 2

[0094] This embodiment provides a capsule tea, and the preparation method thereof is different from that of embodiment 1 only in that:

[0095] The raw material tea in this embodiment is 300 kg of jasmine green tea raw material. Considering that jasmine green tea is basically the same as the first-grade Huangshan Maofeng green tea raw material provided in Example 1, except that the jasmine aroma is obtained by pickling jasmine flowers, the jasmine aroma is easily lost due to high temperature; therefore, in this embodiment, the extraction temperature is adjusted to 30°C. In addition, the temperature of steam sterilization in step (c) is adjusted to 105°C and maintained for 10 minutes. The temperature of tea soup UHT process sterilization is 110°C and the time is 8 seconds.

[0096] The capsule tea provided in this embodiment is marked as test sample 2, which can be brewed and drunk using a conventional coffee capsule brewing machine on the market. After brewing, a cup of excellent jasmine green tea soup can be obtained.

[0097] Example 3

[0098] This embodiment provides a capsule tea, and the process flow chart of its preparation method is as follows Figure 1 As shown, from Figure 1 It can be seen that the capsule tea is prepared by a production method comprising the following specific steps:

[0099] (a) 300 kg of raw material of cooked fragrant oolong tea pieces are selected, and sieved by vibrating screens of 20 mesh and 60 mesh. The tea on the 20 mesh screen, i.e., the tea with mesh number less than 20 mesh, is crushed by a pulverizer. 260.2 kg of granular tea between 20 mesh and 60 mesh is obtained after sieving for use, and 38.5 kg of tea fine powder under the 60 mesh screen, i.e., the tea with mesh number greater than 60 mesh, is obtained at the same time; the tea fine powder is collected and placed in a 500 L extraction tank, and 200 L of pure water is added to the extraction tank, heated to 95° C. and stirred for extraction for 40 minutes. After the extraction, the tea soup is filtered out through a 100 mesh filter screen at the bottom of the extraction tank, and then the tea soup after preliminary filtration is filtered and separated by a ceramic membrane with a pore size of 0.5 micrometer to obtain 150 L of tea soup with high clarity, which is placed in a temperature environment of 4-10° C. for use.

[0100] (b) adding a food-grade defoaming agent, such as polydimethylsiloxane, to the tea soup obtained in step (a) at a mass ratio of 0.001%, stirring the mixture evenly, and then sterilizing the mixture through a UHT process at a temperature of 127° C. for 6 seconds. The sterilized tea soup is then set aside.

[0101] (c) Step (c) and step (d) are performed at 3m 3 The method is carried out by using a stainless steel sandwich insulation tank, wherein the stainless steel sandwich insulation tank comprises a tank body with a cover, a tank container, a stirring paddle, a nozzle and a circulation pump, the tank container is arranged in the tank body with a cover and there is a gap between the tank body with a cover to form an interlayer; a filter net for holding granular tea is arranged in the tank container, and the stirring paddle is used to stir the granular tea so that pure steam can fully penetrate into the tea leaves; a plurality of nozzles are arranged on the top of the tank body with a cover, so as to spray the sterilized tea soup uniformly on the sterilized granular tea from top to bottom through the plurality of nozzles; the bottom outlet of the tank container is connected with the plurality of nozzles through an outlet pipe via the circulation pump;

[0102] First, place the granular tea obtained in step (a) on an 80-mesh stainless steel filter, then cover the tank with a lid to seal the tank, and then introduce pure steam into the tank to make the pressure / steam pressure in the tank reach 1.5 kgf / cm 2, so that the temperature in the tank gradually rises to 115℃ and maintains it for 8 minutes. At the same time, start the stirring paddle to stir the granular tea so that the pure steam can fully penetrate into the tea leaves, thereby using the temperature of the steam to kill the microorganisms in the tea leaves; after the sterilization is completed, stop injecting pure steam, and pass normal temperature water into the interlayer to cool the granular tea. During the cooling process, stir for 30 seconds every minute to increase the cooling speed. After 50 minutes, the temperature in the tank drops to room temperature and the lid is opened to discharge the material.

[0103] (d) The tea soup sterilized by UHT process is pumped into a plurality of the nozzles, and the sterilized tea soup is evenly sprayed on the sterilized granular tea from top to bottom through the nozzles. After the sterilized tea soup is evenly sprayed on the sterilized granular tea, the outlet valve at the bottom of the tank is opened, and the tea soup that is not absorbed by the tea leaves is extracted from the outlet pipe through a circulation pump and pumped into the nozzles to continue to be evenly sprayed on the sterilized granular tea from top to bottom. After 5 hours of circulating spraying, the water content of the tea leaves reaches 53%, the tea soup is fully absorbed by the tea leaves, and the volume of the tea leaves also expands to one time due to the water absorption, so as to obtain saturated granular tea.

[0104] (e) opening the large cover at the bottom of the tank to release the saturated granular tea, spreading it on a stainless steel tray to a thickness of 2-5 cm, and then placing the stainless steel tray in a liquid nitrogen extreme freezing box for liquid nitrogen extreme rapid freezing, wherein the temperature of the liquid nitrogen used in the liquid nitrogen extreme rapid freezing is -145°C, and the temperature is maintained for 15 minutes, so that the tea leaves are fully frozen into an ice state;

[0105] The stainless steel tray containing the granular tea that was extremely quickly frozen by liquid nitrogen was transferred to a freeze dryer for vacuum freeze drying. The freeze drying temperature was between -45°C and 50°C, the time was 2130 minutes, and the vacuum degree was 50-100 Pa. The specific freeze drying curve is shown in Table 2 below.

[0106] Table 2

[0107] Temperature / ℃ Time / min Vacuum degree / Pa -45 0 / -45 360 / -20 25 50-100 -20 120 50-100 0 20 50-100 0 120 50-100 40 40 50-100 40 1300 50-100 50 5 50-100 50 140 50-100 total 2130

[0108] (f) A capsule canning and sealing machine (purchased from Jiangsu Shenyi Machinery Co., Ltd.) is used to can the freeze-dried granular tea into a capsule cup, wherein the canning head of the capsule canning and sealing machine is a closed cavity. Before pouring the freeze-dried granular tea into the capsule cup, a piece of filter paper is placed at the bottom of the capsule cup to prevent the tea from overflowing during brewing. The freeze-dried granular tea is then canned into the capsule cup, with 3 grams of tea in each cup. A sealing film (aluminum film) is then placed into the top cover of the capsule cup and a mechanical device (the mechanical device is made of a stainless steel tube, the diameter of the stainless steel tube is the same as the diameter of the sealing film, and three protrusions are evenly arranged at the bottom of the stainless steel tube to press the three points of the sealing film. The upper end of the stainless steel tube is driven by a cylinder) is used to press the three points of the sealing film to fix the position of the sealing film, and nitrogen is then injected into the capsule cup to make the air pressure in the capsule cup reach 0.12 kgf / cm 2 Then press the heat sealing head down to heat seal the sealing film. The heat sealing temperature is 180℃ and the time is 380ms. After heat sealing, the pressure is released to keep the pressure in the capsule cup at 0.01kgf / cm 2 , and obtain capsule tea, marked as test sample 3.

[0109] The capsule tea provided in this embodiment can be brewed by adding milk using a conventional coffee capsule brewing machine on the market, such as a coffee latte capsule brewing machine, and a cup of good oolong tea soup can be obtained after brewing.

[0110] Comparative Example 1

[0111] This comparative example provides a capsule tea, which is prepared using the first-grade Huangshan Maofeng green tea in Example 1 as a raw material and using a conventional capsule tea preparation method in the art, and the preparation method comprises the following steps:

[0112] A tea drying machine is used to dry the first-grade Huangshan Maofeng green tea, and the obtained dry tea leaves are then crushed and sieved in sequence to obtain tea leaves of 20-60 meshes. The tea leaves are directly canned into capsule cups with a filling amount of 3 grams of tea leaves per cup, and then sealed to obtain capsule tea.

[0113] The capsule tea prepared in this comparative example is marked as reference sample 1.

[0114] Comparative Example 2

[0115] This comparative example provides a capsule tea, which is prepared by using the jasmine green tea in Example 2 as a raw material and adopting a conventional capsule tea preparation method in the art, and the preparation method comprises the following steps:

[0116] The jasmine green tea is dried by a tea drying machine, and the obtained dry tea leaves are crushed and sieved in sequence to obtain tea leaves of 20-60 meshes, and the tea leaves are directly canned into capsule cups with a filling amount of 3 grams of tea leaves per cup, and then sealed to obtain capsule tea.

[0117] The capsule tea prepared in this comparative example is marked as reference sample 2.

[0118] Comparative Example 3

[0119] This comparative example provides a capsule tea, which is prepared using the cooked fragrant oolong tea pieces in Example 3 as raw materials and using a conventional capsule tea preparation method in the art, and the preparation method comprises the following steps:

[0120] A tea drying machine is used to dry the broken tea leaves of the cooked fragrant oolong tea, and the obtained dry tea leaves are then crushed and sieved in sequence to obtain tea leaves of 20-60 meshes, and the tea leaves are directly canned into capsule cups with a filling amount of 3 grams of tea leaves per cup, and then sealed to obtain capsule tea.

[0121] The capsule tea prepared in this comparative example is marked as reference sample 3.

[0122] Test Example 1

[0123] This test example uses an existing conventional coffee capsule brewing machine, such as the Original capsule coffee machine of Nestlé Nespresso, to brew test samples 1 to test samples 3 and reference samples 1 to reference samples 3, and records their brewing speed;

[0124] Among them, the brewing conditions include:

[0125] Dosage of test sample 1-test sample 3 and reference sample 1-reference sample 3: 3g / capsule, brewing water volume: 150mL, water temperature: 60℃;

[0126] The specific steps of brewing include: first open the capsule cover of the coffee capsule brewing machine, then put the capsule tea into the capsule compartment and cover the cover. During the process of covering the cover, the hot water injection needle in the coffee capsule brewing machine pierces the bottom of the capsule tea, and the triangular blade at the other end pierces the sealing film. The water injection needle at the bottom injects hot water at a temperature of 60°C into the pump and pumps it into the capsule tea through the drive of the pump. After being filled with hot water, the capsule tea is poured at 5kgf / cm 2 Under the action of the pressure, hot water and tea leaves are fully extracted, and the extracted tea soup flows out from the sealing film with the punctured holes.

[0127] The soup dispensing speed data of test samples 1 to test samples 3 and reference samples 1 to reference samples 3 obtained in this test example are shown in Table 3 below.

[0128] Table 3

[0129]

[0130] It can be seen from the experimental data in Table 3 above that compared with the capsule teas prepared in Comparative Examples 1 to 3 respectively using the same raw materials as in Examples 1 to 3 but using the conventional capsule tea preparation method in the art, the capsule tea prepared in the embodiment of the present invention has a faster soup output speed and a larger soup output and a larger total soup output in the same time, indicating that the capsule tea provided by the embodiment of the present invention is easier to brew. This is because: in Comparative Examples 1 to 3, tea leaves are dried using a tea drying machine, and the volume of tea leaves dried using the drying method is reduced, so that the leaf cell tissues are relatively compact, and the tea leaves are easier to brew when brewing. During the brewing process, the tea expands when it encounters water, resulting in poor circulation of the tea soup, making it difficult to brew the tea soup using a coffee capsule brewing machine. The content of the extracted tea soup is also relatively low, and the experience during use is poor. However, for the capsule tea prepared in Examples 1 to 3 of the present invention, the tea leaf cell tissue is loose, and the internal structure of the tea leaves is spongy, which is not easy to expand when it encounters water and block the circulation of the tea soup. Therefore, when brewing using a coffee capsule brewing machine, the water permeability is relatively good, the contents are easily extracted by hot water, and the content of the tea soup is also relatively high. The effect of brewing using the coffee capsule brewing machine currently on the market is relatively ideal.

[0131] Test Example 2

[0132] In this test example, a conventional coffee capsule brewing machine, such as the Original capsule coffee machine of Nespresso, was used to brew test samples 1 to 3 and reference samples 1 to 3, and the obtained tea soups, i.e., the solid concentration of the total tea soup in Table 1 above, in terms of Brix and color, were measured respectively, and the foam of the obtained tea soup was observed;

[0133] Among them, the brewing conditions include:

[0134] Dosage of test sample 1-test sample 3 and reference sample 1-reference sample 3: 3g / capsule, brewing water volume: 150mL, water temperature: 60℃;

[0135] The specific steps of brewing include: first open the capsule cover of the coffee capsule brewing machine, then put the capsule tea into the capsule compartment and cover the cover. During the process of covering the cover, the hot water injection needle in the coffee capsule brewing machine pierces the bottom of the capsule tea, and the triangular blade at the other end pierces the sealing film. The water injection needle at the bottom injects hot water at a temperature of 60°C into the pump and pumps it into the capsule tea through the drive of the pump. After being filled with hot water, the capsule tea is poured at 5kgf / cm 2 Under the action of the pressure, hot water and tea leaves are fully extracted, and the extracted tea soup flows out from the sealing film with the punctured holes.

[0136] The steps of the colorimetric test are as follows: the obtained tea soup is allowed to stand for 15 minutes, and then the supernatant is taken for colorimetric comparison with the standard colorimetric solution to obtain colorimetric data.

[0137] The solid concentration data and chromaticity data of test samples 1 to test samples 3 and reference samples 1 to reference samples 3 obtained in this test example are shown in Table 4 below, and the foam conditions are shown in Tables 5 and Figure 2-Figure 4 shown.

[0138] Table 4

[0139] Test sample 1 Reference Sample 1 Test sample 2 Reference Sample 2 Test sample 3 Reference Sample 3 Brxi (wt%) 0.40 0.10 0.70 0.10 0.40 0.10 Soup color chromaticity (degrees) 375 50 1500 200 1750 500

[0140] It can be seen from the experimental data in Table 4 above that compared with the capsule teas prepared in Comparative Examples 1 to Comparative Examples 3 respectively using the same raw materials as in Examples 1 to 3 but using the conventional capsule tea preparation method in the art, the solid concentration in the tea soup obtained by the capsule tea prepared in the embodiment of the present invention is higher and the chromaticity is darker, which indicates that since the tea leaves in the embodiment of the present invention are subjected to front-end treatment when preparing the capsule tea, the cell structure of the tea leaves becomes sponge-like. During the brewing process, hot water can easily penetrate into the tea leaves cells to fully dissolve the water-soluble components. In particular, during the front-end treatment, the tea powder with a mesh size greater than 60 is first extracted with water and filtered to obtain tea soup, and then the tea soup is evenly sprayed on the sterilized granular tea, and the part of the tea soup extracted with water in advance is easier to brew.

[0141] Table 5

[0142]

[0143] From Table 5 and Figure 2-Figure 4 It can be seen that compared with the capsule teas prepared in Comparative Examples 1 to 3 respectively using the same raw materials as in Examples 1 to 3 but using the conventional capsule tea preparation method in the art, the tea soup obtained by the capsule tea prepared in the embodiment of the present invention has only a small amount of foam, which meets the requirements for brewing and drinking.

[0144] Test Example 3

[0145] This test example uses high performance liquid chromatography to detect catechins and caffeine in the tea soup obtained after brewing test samples 1 to test samples 3 and reference samples 1 to reference samples 3. The brewing conditions, detection process and detection conditions are as follows:

[0146] The brewing operation steps and conditions are the same as those in Test Example 1;

[0147] The tea soup obtained after brewing was diluted to 10 mL, and after shaking, it was filtered through a 0.45 μm filter membrane, 2 mL of liquid was drawn into a 10 mL volumetric flask, and the tea soup was diluted to the scale with a stabilizing solution (wherein the stabilizing solution is obtained by adding 25 mL of 10 mg / mL EDTA-2Na solution, 25 mL of 10 mg / mL ascorbic acid solution and 50 mL of chromatographic pure acetonitrile into a 500 mL volumetric flask, diluting to the scale with water, and shaking), and then filtered through a 0.45 μm filter membrane and tested by HPLC;

[0148] Wherein, mobile phase A: 9% volume acetonitrile, 2% volume acetic acid, 20 μg / mL EDTA-2Na, the preparation method of mobile phase A includes adding 90 mL of chromatographically pure acetonitrile, 20 mL of chromatographically pure acetic acid and 2 mL of EDTA-2Na solution with a concentration of 10 mg / mL into a 1000 mL volumetric flask, diluting to the mark with water, shaking well, and then filtering through a 0.45 μm filter membrane; mobile phase B: 80% volume acetonitrile, 2% volume acetic acid, 20 μg / mL EDTA-2Na, the preparation method of mobile phase B includes adding 800 mL of chromatographically pure acetonitrile, 20 mL of chromatographically pure acetic acid and 2 mL of EDTA-2Na solution with a concentration of 10 mg / mL into a 1000 mL volumetric flask, diluting to the mark with water, shaking well, and then filtering through a 0.45 μm filter membrane; the flow rate is 1.0 mL, and the chromatographic column is Phenomenex Luna 5 μm Phenyl-Hexyl 250mm×4.6mm, column temperature is 35℃, detector wavelength is 278nm, gradient elution is adopted, and the elution conditions are shown in Table 6 below.

[0149] Table 6

[0150] Time (min) Mobile phase A Mobile phase B Change curve 0.00 100％ 0％ - 10.00 100％ 0％ Linear 25.00 68％ 32％ Linear 35.00 68％ 32％ Linear 35.01 100％ 0％ Linear 45.00 100％ 0％ Linear

[0151] The test results are shown in Table 7 and Figure 5-Figure 10 shown.

[0152] Table 7

[0153]

[0154]

[0155] Note: 7TC in Table 7 refers to the sum of the concentrations of GC, EGC, C, EC, EGCG, GCG and ECG.

[0156] It can be seen from the experimental results in Table 7 above that compared with the capsule teas prepared in Comparative Examples 1 to Comparative Examples 3 respectively using the same raw materials as in Examples 1 to 3 but using the conventional capsule tea preparation method in the art, the concentrations of catechins and caffeine in the tea soup obtained by the capsule tea prepared in the embodiment of the present invention are significantly higher, which indicates that the capsule tea provided in the embodiment of the present invention dissolves more fully when brewed and has a better brewing effect, that is, the capsule tea preparation method provided in the embodiment of the present invention improves the quality of the obtained capsule tea.

[0157] Compared with the prior art, the beneficial technical effects achieved by the embodiments of the present invention include:

[0158] 1) Since the embodiment of the present invention performs front-end processing on the tea leaves when making capsule tea, the cell structure of the tea leaves becomes sponge-like. In the subsequent brewing process, hot water can easily penetrate into the tea leaves cells to fully dissolve the water-soluble components. In particular, during the front-end processing, the fine tea powder with a mesh size greater than 60 is first extracted with water and then filtered to obtain tea soup, which is then evenly sprayed on the sterilized granular tea. The part of the tea soup extracted with water in advance is easier to brew. Therefore, even if the conventional coffee capsule brewing machine currently on the market is used to brew the capsule tea for drinking, the effect of producing tea soup faster can be achieved.

[0159] 2) In the embodiment of the present invention, nitrogen is injected into the capsule cup when making capsule tea. Due to the positive pressure of the nitrogen, the sealing film of the capsule tea bulges outward and is easily punctured by the pinhole of the coffee capsule brewing machine. At the same time, the injected nitrogen can also prevent the tea ingredients in the capsule cup from being oxidized, thereby maintaining its freshness.

[0160] 3) In addition, in the embodiment of the present invention, a defoaming agent is added to the tea soup when preparing the capsule tea, so that when the capsule tea is subsequently brewed and drunk using a conventional coffee capsule brewing machine on the market, the resulting tea soup does not have a large amount of foam, and the flavor of the tea is consistent with the original tea.

[0161] The above is only a specific embodiment of the present invention, and cannot be used to limit the scope of the invention. Therefore, the replacement of equivalent components, or equivalent changes and modifications made according to the protection scope of the patent of the present invention, should still fall within the scope of this patent. In addition, the technical features of the present invention can be freely combined with each other, with each other and with each other, and with each other.

Claims

1. A method for preparing capsule tea, characterized in that: The preparation method of the capsule tea comprises: (1) crushing the pre-prepared dry tea leaves and screening them with a 20-mesh and 60-mesh vibrating screen, taking out the granular tea leaves with a mesh size between 20 and 60 for later use, extracting the tea fine powder with a mesh size greater than 60 with water and filtering to obtain tea soup; (2) adding a defoaming agent to the tea soup and mixing them evenly, and then sterilizing the resulting mixed solution by UHT process to obtain sterilized tea soup; the amount of the defoaming agent used is 0.001-0.01% of the mass of the tea soup; (3) Under sealed conditions, allowing the pure steam to contact the granulated tea and fully penetrate into the tea leaves to sterilize the tea leaves, thereby obtaining sterilized granulated tea; (4) Spray the sterilized tea soup evenly on the sterilized tea granules for a total spraying time of 30-600 min. After the tea granules fully absorb the tea soup, their volume increases by 0.5-1 times, thereby obtaining saturated tea granules. (5) The saturated tea granules are sequentially subjected to liquid nitrogen rapid freezing and vacuum freeze drying; (6) pouring the freeze-dried granular tea into a capsule cup to obtain capsule tea; In step (5), the temperature of liquid nitrogen used in the liquid nitrogen extreme freezing is -135°C to -150°C, and the time is 10-20 minutes; The vacuum freeze drying is carried out at a temperature of -45°C to 50°C, a vacuum degree of 50-100 Pa, and a time of 20-40h; The moisture content of freeze-dried granular tea is 2-5wt%; Step (6) specifically comprises: firstly placing a piece of filter paper or nylon mesh at the bottom of the capsule cup, then pouring the freeze-dried granular tea into the capsule cup, then placing a sealing film into the top cover of the capsule cup and pressing the sealing film to fix its position, then injecting nitrogen into the capsule cup, then heat-sealing the sealing film, and then releasing the pressure after heat-sealing to obtain capsule tea.

2. The method according to claim 1, characterized in that: In step (1), during the extraction process, the mass ratio of the fine tea powder to water is 1:3-1:

10.

3. The production method according to claim 1 or 2, characterized in that: The temperature of the water is 5-100° C., and the extraction time is 20 min-12 h.

4. The method according to claim 1 or 2, characterized in that: The filtration is to filter the tea soup obtained after extraction using a ceramic membrane with a pore size of 0.2-0.8 μm.

5. The production method according to claim 1 or 2, characterized in that: In step (1), the tea soup obtained after filtering is placed in a temperature environment of 4-10° C. and stored for later use.

6. The method according to claim 1, characterized in that: In step (2), the sterilization temperature is 100-127°C and the time is 6-12s.

7. The manufacturing method according to claim 1, characterized in that: Step (3) and step (4) are performed in a stainless steel sandwich insulation tank, wherein the stainless steel sandwich insulation tank comprises a tank body with a cover, a tank container, a stirring paddle, a nozzle and a circulation pump, the tank container is arranged in the tank body with a cover and there is a gap between the tank body with a cover to form an interlayer; a filter screen for holding granular tea is arranged in the tank container, and the stirring paddle is used to stir the granular tea so that pure steam can fully penetrate into the tea leaves; a plurality of nozzles are arranged on the top of the tank body with a cover so as to evenly spray the sterilized tea soup on the sterilized granular tea from top to bottom through the plurality of nozzles; the bottom outlet of the tank container is connected to the plurality of nozzles through an outlet pipe via the circulation pump; Step (3) and step (4) specifically include: First, place the tea granules on the filter net, then cover the tank with the lid to seal the tank, then introduce pure steam into the tank to make the pressure inside the tank reach 0.5-2kgf / cm², gradually increase the temperature to 100-120℃ and maintain for 5-20 minutes, and start the stirring paddle to stir the tea granules so that the pure steam can fully penetrate into the tea leaves, thereby killing the microorganisms in the tea leaves; after the sterilization is completed, stop injecting pure steam, introduce cold water into the interlayer to cool the tea granules, and at the same time relieve the pressure of the tank to normal pressure and room temperature; The sterilized tea soup is pumped into the plurality of nozzles, and the sterilized tea soup is evenly sprayed on the sterilized tea granules from top to bottom through the nozzles, so that the tea granules fully absorb the tea soup to saturation, thereby obtaining saturated tea granules.

8. The method according to claim 7, characterized in that: Step (4) also includes: extracting the tea soup that is not absorbed by the tea leaves from the outlet pipe through a circulation pump and pumping it into the spray head to continue spraying it evenly from top to bottom on the sterilized granular tea.

9. The manufacturing method according to claim 1, characterized in that: In step (6), the amount of freeze-dried granular tea added is 2-4 g / cup.

10. The production method according to claim 1 or 9, characterized in that: Inject nitrogen into the capsule cup to make the air pressure inside the capsule cup reach 0.05-0.2kgf / cm².

11. The production method according to claim 1 or 9, characterized in that: The heat sealing temperature is 160-200°C and the time is 300ms-1s.

12. The production method according to claim 1 or 9, characterized in that: After decompression, the pressure in the capsule cup is 0.01-0.05kgf / cm².

13. The production method according to any one of claims 1-2, 6-9, characterized in that: The dry tea leaves are black tea, green tea, dark tea, yellow tea, oolong tea or white tea.

14. A capsule tea, characterized in that: The capsule tea is prepared by the method for preparing capsule tea according to any one of claims 1 to 13, and comprises a capsule cup, wherein a filter paper or a nylon mesh is arranged at the bottom of the capsule cup, freeze-dried granular tea is contained inside and infused with nitrogen, a top cover is sealed with a sealing film, and a positive pressure state is maintained inside the sealed capsule, and the sealing film of the capsule bulges outward.

15. The method for brewing capsule tea according to claim 14, characterized in that: The method comprises brewing the capsule tea for drinking by using a coffee capsule brewing machine.

16. The brewing method according to claim 15, characterized in that: The capsule tea is brewed with hot water at a temperature of 70-90° C., and the pressure is controlled to be 0.5-20 kgf / cm² after adding the hot water.

Images