A matcha product and its preparation method and application

Abstract

The present invention provides a matcha product and a production method and application thereof, wherein the production method comprises: (1) mixing dry tea leaves with ice water, and then subjecting the mixture to primary wet grinding and filtering to obtain primary tea pulp; (2) subjecting the primary tea pulp to secondary wet grinding to obtain secondary tea pulp; (3) subjecting the secondary tea pulp to defoaming and then subjecting the secondary tea pulp to ultra-high pressure supersonic nano-grinding to obtain crushed tea pulp; (4) sterilizing the crushed tea pulp by UHT process to obtain sterile matcha pulp. The production method solves the problem of microbial residues in the process of matcha production, and also improves the quality of matcha products. The matcha products produced by the production method have brighter colors, fresher and more natural flavors, and retain the natural fragrance of tea leaves.

Description

Technical Field

[0001] The invention relates to a matcha product and a preparation method and application thereof, belonging to the technical field of functional foods and processing thereof. Background Art

[0002] Tea contains many ingredients that are beneficial to the human body, such as tea polyphenols (main ingredient: catechins), theanine, tea polysaccharides, tea pigments, tea caffeine, etc. Therefore, long-term tea drinking has a significant effect on improving human immunity. Tea has always been brewed with hot water, but in recent years, matcha has become popular. Matcha has a wide range of uses, such as matcha ice cream, matcha popsicles, matcha biscuits, matcha drinks, matcha cakes, matcha chocolates, milk tea, matcha candies, matcha puddings, etc.

[0003] Currently, the matcha on the market is mainly obtained by dry crushing and grinding dry tea leaves, among which grinding is mostly achieved by ball mills or airflow mills. These methods generally have the problem of being unable to control microorganisms. The matcha produced by them can only be brewed with boiling water like tea leaves, and the temperature of boiling water is used to sterilize it before drinking. However, the use of this matcha in other foods such as solid beverages or cold drinks will have the risk of high microbial content.

[0004] Therefore, providing a new type of matcha product and its preparation method and application has become a technical problem that needs to be solved urgently in this field. Summary of the invention

[0005] In order to solve the above-mentioned shortcomings and deficiencies, an object of the present invention is to provide a method for preparing a matcha product.

[0006] Another object of the present invention is to provide a matcha product, which is prepared by the above-mentioned method for preparing the matcha product.

[0007] Another object of the present invention is to provide the use of the above-mentioned matcha product as a raw material or additive for food.

[0008] In order to achieve the above objectives, on the one hand, the present invention provides a method for preparing a matcha product, wherein the method for preparing the matcha product comprises:

[0009] (1) mixing dry tea leaves with ice water, performing primary wet grinding and filtering to obtain primary tea slurry;

[0010] (2) subjecting the primary tea pulp to secondary wet grinding to obtain secondary tea pulp;

[0011] (3) defoaming the secondary tea pulp and then subjecting it to ultra-high pressure supersonic nano-crushing to obtain crushed tea pulp;

[0012] (4) The crushed tea pulp is sterilized by UHT process to obtain sterile matcha pulp.

[0013] As a specific implementation of the above-mentioned production method of the present invention, the dry tea leaves include one or a combination of six major tea types, namely green tea, black tea, dark tea, oolong tea, yellow tea and white tea.

[0014] As a specific embodiment of the production method described above in the present invention, step (1) specifically includes: allowing dry tea leaves and ice water to enter a first-level wet grinder together in a mass ratio of 1:3-1:10 for first-level wet grinding, and then filtering the slurry liquid obtained by grinding through a sieve in the first-level wet grinder to obtain first-level tea slurry.

[0015] As a specific implementation of the above-mentioned production method of the present invention, the temperature of the ice water is 0-10°C.

[0016] As a specific implementation of the above-mentioned production method of the present invention, the mesh number of the sieve is 80 meshes.

[0017] As a specific implementation of the above-mentioned production method of the present invention, in step (2), the fineness of the secondary tea slurry is above 200 mesh.

[0018] As a specific embodiment of the above-mentioned production method of the present invention, in step (2), the temperature of the secondary tea slurry is 20-40°C.

[0019] As a specific embodiment of the above-mentioned production method of the present invention, in step (3), the vacuum degree of defoaming is -0.05 to 0.09 MPa.

[0020] As a specific embodiment of the above-mentioned production method of the present invention, in step (3), the pressure during the ultra-high pressure supersonic nano-crushing process is 130-140 MPa, and the flow rate of the secondary tea slurry is 300-1000 m / s.

[0021] In step (3), the tea slurry after defoaming is subjected to ultra-high pressure supersonic nano-crushing. During the crushing process, ultra-high pressure and a tiny valve core are used to generate a fluid with a speed several times the speed of sound and quickly pass through the narrow gaps of the dispersion unit, resulting in strong pressure release, expansion and high-speed impact crushing, wherein the valve core and the dispersion unit are both components of the supersonic nano-crusher.

[0022] As a specific embodiment of the above-mentioned production method of the present invention, step (4) further includes sterilizing the crushed tea pulp after cooling the crushed tea pulp to 20-40°C.

[0023] As a specific embodiment of the above production method of the present invention, in step (4), the sterilization temperature is 100-130°C and the time is 6-30s. The sterilization temperature and time can be adjusted according to the corresponding relationship that the higher the temperature, the shorter the time.

[0024] As a specific embodiment of the above-mentioned production method of the present invention, the production method further comprises: aseptically canning the tea slurry obtained after sterilization, and the aseptic canning bags adopt BIB aseptic bags with a filling capacity of 10-200 liters / bag.

[0025] As a specific embodiment of the above-mentioned production method of the present invention, the production method further includes: spray drying the sterile matcha slurry to obtain matcha powder; or first freezing the sterile matcha slurry with liquid nitrogen and then freeze-drying it, and then crushing the tea blocks obtained after freeze-drying to obtain matcha powder.

[0026] As a specific embodiment of the above-mentioned preparation method of the present invention, in step (5), the inlet temperature of the spray drying is 180-260°C, and the outlet temperature is 90-120°C.

[0027] As a specific embodiment of the above-mentioned production method of the present invention, in step (5), the temperature of the liquid nitrogen extreme freezing is -130°C to -140°C.

[0028] As a specific embodiment of the above-mentioned production method of the present invention, in step (5), the freeze-drying temperature is -45°C to 40°C, the vacuum degree is 20-30Pa, and the time is 24-36h.

[0029] In the present invention, the primary wet pulverizer, the secondary wet pulverizer used for the secondary wet pulverization, the physical defoamer used for defoaming, the supersonic nano pulverizer used for ultra-high pressure supersonic nano pulverization, the UHT sterilizer used in the UHT process, the aseptic canning machine used for aseptic canning, the freeze dryer used for freeze drying and the spray dryer used for spray drying are all existing conventional equipment and can be obtained commercially.

[0030] On the other hand, the present invention also provides a matcha product, which is prepared by the above-mentioned method for preparing the matcha product.

[0031] In another aspect, the present invention also provides the use of the above-mentioned matcha product as a raw material or additive for food.

[0032] As a specific implementation of the above application of the present invention, the food includes ice cream, popsicles, biscuits, beverages, cakes, chocolate, milk tea, candy, pudding, milkshake or milk powder, etc.

[0033] The method for making the matcha product provided by the present invention increases the flavor of the obtained matcha product, thereby increasing its application range. The present invention can directly use the matcha product as a raw material or additive for foods such as ice cream, popsicles, biscuits, beverages, cakes, chocolates, milk tea, candies, puddings, milk shakes or milk powder, so that the matcha product has good flavor characteristics and nutritional supplement effects.

[0034] In addition, the production method of the matcha product provided by the present invention solves the problem of microbial residues in the production process of matcha, and also improves the quality of the matcha product. The matcha product produced by the production method has brighter color, more fresh and natural flavor, and maintains the natural aroma of tea. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] 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.

[0036] Figure 1 A specific process flow chart of the method for making matcha powder provided by an embodiment of the present invention.

[0037] Figure 2 This is a physical picture of the green tea matcha powder prepared in Example 1 of the present invention.

[0038] Figure 3 This is a physical picture of the black tea matcha powder prepared in Example 2 of the present invention.

[0039] Figure 4 It is a high performance liquid chromatogram (HPLC spectrum) of the green tea matcha powder obtained in Test Example 4 of the present invention.

[0040] Figure 5 It is a high performance liquid chromatogram (HPLC spectrum) of the Huangshan Maofeng first-grade dry green tea obtained in Test Example 4 of the present invention.

[0041] Figure 6 It is a high performance liquid chromatogram (HPLC spectrum) of the black tea matcha powder obtained in Test Example 5 of the present invention.

[0042] Figure 7 It is a high performance liquid chromatogram (HPLC spectrum) of the Yunnan Dianhong CTC dry black tea obtained in Test Example 5 of the present invention. DETAILED DESCRIPTION

[0043] It should be noted that the term "comprises" and any variations thereof in the specification and claims of the present invention and the above-mentioned drawings 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 clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0044] "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.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] In the present invention, if not specifically stated, the term "two" used in this specification means "at least two".

[0049] 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.

[0050] 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.

[0051] Example 1

[0052] This embodiment provides a method for making matcha powder, and its process flow chart is as follows: Figure 1 As shown, from Figure 1 It can be seen that the production method comprises the following steps:

[0053] (a) 500 kg of Huangshan Maofeng first-grade dry green tea is selected, pre-crushed to a size of more than 40 meshes by a universal grinder, and then directly fed into a first-grade wet grinder, while adding 8° C. ice water to the first-grade wet grinder at a mass ratio of dry green tea to ice water of 1:5, wherein the rotation speed of the first-grade wet grinder is 4000 rpm, and the slurry obtained by the crushing is filtered out through an 80-mesh screen in the first-grade wet grinder to obtain first-grade tea slurry;

[0054] (b) pumping the primary tea slurry to a secondary wet pulverizer for secondary wet pulverization, wherein the rotation speed of the secondary wet pulverizer is 4500 rpm, and the slurry liquid obtained by pulverization is filtered out through a 200-mesh screen in the secondary wet pulverizer to obtain a secondary tea slurry with a volume of 2500 L, and the temperature is raised to 26° C.;

[0055] (c) pumping the secondary tea slurry to a physical defoamer for defoaming, wherein the vacuum degree of the physical defoamer is -0.08 MPa;

[0056] (d) using a gear pump to pump the defoamed tea slurry into a supersonic nano-crusher for ultra-high pressure supersonic nano-crushing. During the crushing process, ultra-high pressure and a tiny valve core are used to generate a fluid with a speed several times the speed of sound and quickly pass through the narrow gaps of the dispersion units, resulting in strong pressure release, expansion and explosion, and high-speed impact / collision crushing;

[0057] Among them, the pressure during the ultra-high pressure supersonic nano-crushing process is 140MPa, the flow rate of the secondary tea slurry is 550m / s, and the flow rate is 1000L / h;

[0058] (e) cooling the crushed tea slurry to 30° C. through a tubular heat exchanger;

[0059] (f) using a screw pump to pump the cooled tea slurry into a UHT sterilizer for high temperature short-time sterilization through a UHT process at a temperature of 127° C. for 10 seconds to obtain sterile matcha slurry;

[0060] (g) Sterile matcha slurry is loaded into stainless steel plates, each plate has 3 L, and then the stainless steel plates are placed in a liquid nitrogen freezer for rapid freezing, the freezing time is 12 minutes, and the temperature is -135°C; then the tea slurry ice cubes are transferred to a freeze dryer for freeze drying, the freeze drying temperature is -45°C to 40°C, the vacuum degree is 20-30Pa, and the time is 27 hours. The freeze-dried tea blocks are spongy, loose and brittle. The tea blocks are crushed with a universal grinder to finally obtain 480 kg of freeze-dried green tea matcha powder, as shown in the actual picture. Figure 2 The freeze-dried green tea powder prepared in this embodiment can maintain the original flavor of Huangshan Maofeng.

[0061] Example 2

[0062] This embodiment provides a method for making matcha powder, and its process flow chart is as follows: Figure 1 As shown, from Figure 1 It can be seen that the production method comprises the following steps:

[0063] (a) 1000 kg of Yunnan Dianhong CTC dry black tea is selected, and is conveyed to a loss-in-weight feeder by a vacuum feeder, and then enters a primary wet mill through a screw of the loss-in-weight feeder, and at the same time, 4° C. ice water is added to the primary wet mill in a ratio of 1:4.5 of dry black tea to ice water, wherein the rotation speed of the primary wet mill is 4200 rpm, and the slurry liquid obtained by the pulverization is filtered out through an 80-mesh screen in the primary wet mill to obtain a primary tea slurry;

[0064] (b) pumping the primary tea slurry to a secondary wet pulverizer for secondary wet pulverization, wherein the rotation speed of the secondary wet pulverizer is 4500 rpm, and the slurry liquid obtained by pulverization is filtered out through a 200-mesh screen in the secondary wet pulverizer to obtain a secondary tea slurry with a volume of 4500 L, and the temperature is raised to 20° C.;

[0065] (c) pumping the secondary tea slurry to a physical defoamer for defoaming, wherein the vacuum degree of the physical defoamer is -0.08 MPa;

[0066] (d) using a gear pump to pump the defoamed tea slurry into a supersonic nano-crusher for ultra-high pressure supersonic nano-crushing. During the crushing process, ultra-high pressure and a tiny valve core are used to generate a fluid with a speed several times the speed of sound and quickly pass through the narrow gaps of the dispersion units, resulting in strong pressure release, expansion and explosion, and high-speed impact / collision crushing;

[0067] Among them, the pressure during the ultra-high pressure supersonic nano-crushing process is 135MPa, the flow rate of the secondary tea slurry is 510m / s, and the flow rate is 1200L / h;

[0068] (e) cooling the crushed tea slurry to 28° C. through a tubular heat exchanger;

[0069] (f) using a screw pump to pump the cooled tea slurry into a UHT sterilizer for high temperature short-time sterilization through a UHT process at a temperature of 110° C. for 20 seconds to obtain sterile matcha slurry;

[0070] (g) The sterile matcha slurry is cooled to 30°C through a tubular heat exchanger to obtain 4500L of sterile matcha slurry, which is then pumped into a spray dryer for spray drying. The inlet temperature of the spray dryer is 220°C, the outlet temperature is 105°C, and the feed is fed at a flow rate of 300L per hour. Finally, 980kg of freeze-dried black tea matcha powder is obtained, as shown in the physical picture. Figure 3 shown.

[0071] The freeze-dried black tea matcha powder prepared in this embodiment can maintain the original flavor of Yunnan Dianhong.

[0072] Test Example 1

[0073] This test example refers to the "National Food Safety Standard Beverages" (GB 7101-2022) to detect the microbial content in the green tea matcha powder prepared in Example 1 of the present invention and the black tea matcha powder prepared in Example 2. The test results are shown in Table 1 below.

[0074] Table 1

[0075]

[0076] It can be seen from the experimental results in Table 1 above that the microbial content in the green tea matcha powder prepared in Example 1 of the present invention and the black tea matcha powder prepared in Example 2 is extremely low, which fully complies with the provisions of the "National Food Safety Standard Beverage" (GB 7101-2022). This shows that the preparation method of the matcha powder provided by the present invention solves the problem of microbial residues in the matcha production process.

[0077] Test Example 2

[0078] In this test example, the green tea matcha powder prepared in Example 1 of the present invention and the black tea matcha powder prepared in Example 2 were subjected to sensory evaluation, wherein the color and particles were directly judged by visually observing the green tea matcha powder and the black tea matcha powder, and the specific steps of the sensory evaluation of the soup color, aroma and taste were as follows: 3 g of the black tea matcha powder prepared in Example 1 of the present invention and the black tea matcha powder prepared in Example 2 were respectively added to 200 mL of warm water at a temperature of 70-80°C, stirred and dispersed, and the supernatant was taken for sensory evaluation after standing for 15 minutes. The obtained sensory evaluation results are shown in Table 2 below.

[0079] Table 2

[0080]

[0081] Test Example 3

[0082] In this test example, the solubility and chromaticity of the green tea matcha powder prepared in Example 1 of the present invention and the black tea matcha powder prepared in Example 2 are tested respectively, wherein the solubility test steps are: adding the green tea matcha powder and the black tea matcha powder to hot water at 70-80°C respectively, observing the wall adhesion, and then stirring as appropriate, and recording the specific time of complete dispersion;

[0083] The colorimetric test adopts the colorimetric method, and the specific steps are: 3 g of the black matcha powder prepared in Example 1 of the present invention and the black tea matcha powder prepared in Example 2 are respectively added into 200 mL of warm water at a temperature of 70-80°C, stirred and dispersed, and after standing for 15 minutes, the supernatant is taken for colorimetric comparison with the standard colorimetric solution.

[0084] The solubility and color test results are shown in Table 3 below.

[0085] Table 3

[0086]

[0087] It can be seen from the experimental results in Table 3 above that the green tea matcha powder prepared in Example 1 of the present invention and the black tea matcha powder prepared in Example 2 have excellent solubility and chromaticity.

[0088] Test Example 4

[0089] In this test example, HPLC was used to detect catechins and caffeine in the green tea powder and Huangshan Maofeng first-grade dry green tea prepared in Example 1 of the present invention. The detection process and detection conditions were as follows: 0.2 g of each sample was taken and added to a 10 mL centrifuge tube, and then 5 mL of 70 v% methanol aqueous solution was added to each sample. The centrifuge tube was then placed in a 70°C water bath, extracted for 10 min, cooled, and centrifuged at 3500 r / min for 10 min. The supernatant was transferred to a 10 mL volumetric flask, and the residue was weighed again with 5 mL of 70 v% methanol aqueous solution. Repeat the above extraction operation, combine the extracts and make the volume to 10 mL, shake well and filter with a 0.45 μm filter membrane, draw 2 mL of liquid into a 10 mL volumetric flask, add a stabilizing solution (wherein the stabilizing solution is 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, add 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 to a 500 mL volumetric flask, make the volume to the mark with water, and shake well), and then filter with a 0.45 μm filter membrane and perform HPLC test.

[0090] 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 4 below.

[0091] Table 4

[0092]

[0093]

[0094] The test results are shown in Table 5 and Figure 4-Figure 5 shown.

[0095] Table 5

[0096]

[0097] From the experimental results in Table 5 above, it can be seen that the catechin content (9.79 g / 100 g) in the green tea matcha powder prepared in Example 1 of the present invention is higher than the catechin content (9.00 g / 100 g) in traditional green tea, indicating that the catechin loss in the production process of the production method provided by the present invention is less than that of traditional green tea, and the quality of the prepared matcha product can be improved.

[0098] Test Example 5

[0099] In this test example, HPLC was used to detect catechins, caffeine and theaflavins in the black tea matcha powder and Yunnan Dianhong CTC dry black tea prepared in Example 2 of the present invention. The detection process and detection conditions were the same as those in Test Example 4. The detection results were as shown in Tables 6-7 and Figure 6-Figure 7 shown.

[0100] Table 6

[0101]

[0102] From the experimental results in Table 6 above, it can be seen that the catechin content (1.05 g / 100 g) in the black tea matcha powder prepared in Example 2 of the present invention is slightly higher than the catechin content (1.04 g / 100 g) in traditional black tea leaves, indicating that the catechin loss in the production process of the production method provided by the present invention is less than that of traditional black tea, and the quality of the prepared matcha product can be improved.

[0103] Table 7

[0104]

[0105] It can be seen from the experimental results in Table 7 above that the theaflavins content in the black tea matcha powder prepared in Example 2 of the present invention is also slightly higher than the theaflavins content in traditional black tea leaves.

[0106] In summary, the method for producing the matcha product provided in the embodiment of the present invention solves the problem of microbial residues in the matcha production process, and also improves the quality of the matcha product. The matcha product produced by the production method has brighter color, more fresh and natural flavor, and maintains the natural aroma of tea.

[0107] In addition, the method for making the matcha product provided in the embodiment of the present invention increases the flavor of the obtained matcha product, thereby increasing its scope of use. The present invention can directly use the matcha product as a raw material or additive for foods such as ice cream, popsicles, biscuits, beverages, cakes, chocolates, milk tea, candies, puddings, milk shakes or milk powder, so that it has good flavor characteristics (flavor characteristics of tea) and nutritional supplement effects.

[0108] 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 a matcha product, characterized in that: The preparation method of the matcha product comprises: (1) Dry tea leaves and ice water are fed into a primary wet pulverizer at a mass ratio of 1:3-1:10 for primary wet pulverization, and the slurry obtained by pulverization is filtered out through a sieve in the primary wet pulverizer to obtain primary tea slurry; in step (1), the mesh size of the sieve is 80 meshes; (2) subjecting the primary tea pulp to secondary wet grinding to obtain secondary tea pulp; in step (2), the fineness of the secondary tea pulp is above 200 mesh, and the temperature of the secondary tea pulp is 20-40°C; (3) Defoaming the secondary tea pulp and then subjecting it to ultra-high pressure supersonic nano-crushing to obtain crushed tea pulp; in step (3), the pressure during the ultra-high pressure supersonic nano-crushing process is 130-140 MPa, and the flow rate of the secondary tea pulp is 510-1000 m / s; (4) The crushed tea pulp is sterilized by UHT process to obtain sterile matcha pulp. In step (4), the sterilization temperature is 100-130° C. and the time is 6-30 seconds.

2. The method according to claim 1, characterized in that: The dry tea leaves include one or a combination of green tea, black tea, dark tea, oolong tea, yellow tea and white tea.

3. The production method according to claim 1 or 2, characterized in that: In step (3), the defoaming vacuum degree is 0.09 MPa.

4. The method according to claim 1 or 2, characterized in that: Step (4) further comprises sterilizing the crushed tea pulp after cooling the temperature to 20-40°C.

5. The production method according to claim 1 or 2, characterized in that: The production method further comprises: aseptically canning the tea pulp obtained after sterilization, wherein the aseptic canning bags are BIB aseptic bags, and the filling capacity is 10-200 liters / bag.

6. The method according to claim 1 or 2, characterized in that: The production method also includes: spray drying the sterile matcha slurry to obtain matcha powder; or first freezing the sterile matcha slurry with liquid nitrogen and then freeze-drying it, and then crushing the tea blocks obtained after freeze-drying to obtain matcha powder.

7. The manufacturing method according to claim 6, characterized in that: The inlet temperature of the spray drying is 180-260°C, and the outlet temperature is 90-120°C.

8. The manufacturing method according to claim 6, characterized in that: The temperature of the liquid nitrogen quick freezing is -130°C to -140°C.

9. The manufacturing method according to claim 6, characterized in that: The freeze-drying temperature is -45°C to 40°C, the vacuum degree is 20-30Pa, and the time is 24-36h.

10. A matcha product, characterized in that: The matcha product is prepared by the method for preparing the matcha product according to any one of claims 1 to 9.

11. Use of the matcha product according to claim 10 as a raw material for food.

12. The use according to claim 11, characterized in that: The food includes ice cream, popsicles, biscuits, beverages, cakes, chocolate, milk tea, candy, pudding, milk shakes or milk powder.

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