Ultramicro fresh tea pulp and preparation method thereof

Abstract

The invention provides ultramicro fresh tea pulp and a preparation method thereof, and relates to the technical field of food processing. The preparation method of the ultramicro fresh tea pulp comprises the following steps: selecting fresh tea leaves which are fresh, free of pollution and free of peculiar smell as raw materials, removing dust and impurities on the surfaces by ultrasonic cleaning, and dehydrating to remove excessive moisture; green tea pulp is subjected to fixation treatment, and red tea pulp is subjected to fermentation treatment. And crushing the treated tea leaves into fine particles to obtain tea pulp, and carrying out superfine grinding treatment to obtain superfine tea pulp. And sterilizing the ultramicro tea pulp, filling the ultramicro tea pulp into a container while the ultramicro tea pulp is hot, inverting for a period of time, and then sealing. According to the preparation method, natural substances and nutritional ingredients in the tea leaves are reserved, the original color, fragrance and flavor of the tea leaves are kept, and the prepared tea pulp is fine and smooth in taste, rich in nutrition, unique in flavor, high in dispersity, capable of being rapidly dissolved in water and capable of being used as a raw material of food and drinks.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to an ultra-fine fresh tea pulp and a preparation method thereof. Background Art

[0002] With the popularization of healthy eating concepts, tea is becoming more and more popular among consumers for its rich nutritional value and unique flavor. Tea contains a variety of ingredients that are beneficial to the human body, such as tea polyphenols, amino acids, vitamins and minerals. These ingredients not only have multiple biological activities such as antioxidant, anti-inflammatory and antibacterial, but also help regulate blood lipids and blood sugar, promote digestion and enhance immunity. However, traditional ways of drinking tea, such as brewing, bagging and boiling, can only use the water-soluble components of tea leaves, while about 20% of cellulose, 20% to 25% of protein and a large number of trace elements in tea leaves are lost during the brewing, bagging and boiling process because they are insoluble in water or have poor solubility. Ultimately, they cannot be absorbed and utilized by the human body, resulting in a significant reduction in the nutritional value of tea leaves.

[0003] In order to better utilize all the nutrients in tea, some new tea processing methods have emerged in recent years. Ultrafine tea powder is a method of crushing all tea leaves into powders with a mesh size of more than 200, so that all tea ingredients can be utilized. Through this method, water-insoluble ingredients such as cellulose and protein in tea can also be prevented from being lost during consumption.

[0004] For example, the Chinese patent with the publication (announcement) number CN116831197A discloses a method for preparing ultrafine tea powder by irradiation and low-temperature microwave treatment and its application, which belongs to the technical field of ultrafine tea powder preparation method. This technology uses 60Coγ-ray irradiation and low-temperature microwave treatment of tea leaves, prepares ultrafine tea powder by ultrafine grinding, and applies ultrafine tea powder to food processing, which provides a new way for the development of new tea powder and is of great significance for improving the processing technology of tea powder and developing innovative products.

[0005] The Chinese patent with the publication (announcement) number CN106937689A discloses a method for producing ultrafine tea powder, which solves the problems of the existing tea powder preparation methods, such as low content of beneficial substances such as tea polyphenols, and containing more tannins in tea leaves, short shelf life, and difficulty in industrial production.

[0006] However, since ultrafine tea powder usually requires the tea leaves to be dried to a low moisture content (generally 5%) before subsequent operations such as crushing can be performed, there are common problems such as high energy consumption, low efficacy, long dry grinding time, high temperature rise, easy agglomeration of powder, and poor dispersibility in water, resulting in high cost of ultrafine tea powder, large loss of aroma, and inconvenient use.

[0007] Therefore, how to provide a new product that is efficient, low-cost, unique in flavor, highly dispersible, and can be quickly dissolved in water while fully retaining the nutrients and flavor of tea, so as to achieve the transformation from "drinking tea" to "eating tea" is one of the current research directions of the tea-related industry. Summary of the invention

[0008] In order to solve the above problems, the present invention provides an ultrafine fresh tea pulp and a preparation method thereof. The method uses fresh tea leaves as raw materials, undergoes appropriate pre-treatment, and is combined with specific withering, pulping, and ultrafine grinding processes to retain the natural substances and trace elements in the tea leaves, and maintains the original color, aroma, and flavor of the tea leaves, thereby obtaining a high-quality tea pulp product with strong dispersibility and the ability to dissolve rapidly in water.

[0009] The method for preparing the ultrafine fresh tea pulp of the present invention comprises the following steps:

[0010] S1. Raw material preparation: Select fresh, pollution-free and odor-free tea leaves as raw materials;

[0011] S2, ultrasonic cleaning: using ultrasonic waves to remove dust and impurities on the surface of fresh tea leaves;

[0012] S3, dehydration: remove excess water from fresh tea leaves;

[0013] S4, killing or fermenting: when preparing green tea pulp, the fresh tea leaves are killed; when preparing red tea pulp, the fresh tea leaves are fermented;

[0014] S5, beating: crushing the tea leaves after withering or fermentation into fine particles to obtain tea pulp;

[0015] S6, ultrafine grinding: ultrafine grinding the tea pulp to obtain ultrafine tea pulp;

[0016] S8, sterilization: sterilizing the ultrafine tea pulp;

[0017] S9, filling: filling the sterilized tea pulp into a container while it is still hot and inverting it for a period of time, and then sealing it to obtain the ultrafine fresh tea pulp.

[0018] Furthermore, the fresh tea leaves are one bud and two or three leaves, the pesticide residues of which meet the national standards.

[0019] Furthermore, the ultrasonic power is 300-600W, and the cleaning time is 5-10min.

[0020] Furthermore, the dehydration is spin drying or hot air drying.

[0021] Furthermore, the drying only removes moisture from the surface of the leaves.

[0022] Furthermore, the treatment temperature of the hot air drying is 25° C. to 30° C., and the moisture content of the leaves after treatment is 60% to 65%.

[0023] Furthermore, the method of killing green leaves is steaming, microwave killing or frying.

[0024] Furthermore, the steam pressure of the steaming is 0.2-0.7 MPa, and the processing time is 60-100 s.

[0025] Furthermore, the microwave power of the microwave killing is 600-800W, the processing temperature is 100°C, and the processing time is 2-3min.

[0026] Furthermore, the stir-frying temperature is 120° C. to 220° C., and the processing time is 5 to 10 minutes.

[0027] Furthermore, the fermentation is aerated fermentation, the fermentation temperature is 30°C to 40°C, the air humidity during the fermentation process is greater than 90%, and the fermentation time is 40 to 60 minutes.

[0028] Furthermore, the particle size of the ultrafine tea slurry is less than 100 μm.

[0029] Furthermore, the sterilization is high temperature sterilization or ultra-high temperature instantaneous sterilization.

[0030] Furthermore, the high temperature sterilization temperature is 100° C. and the processing time is 2 to 3 minutes.

[0031] Furthermore, the ultra-high temperature instantaneous sterilization temperature is ≥110°C, and the processing time is 3 to 5 seconds.

[0032] Furthermore, the filling temperature is 80°C to 90°C.

[0033] Furthermore, the inversion time is 5 to 8 minutes.

[0034] The present invention also provides an ultra-fine fresh tea pulp prepared according to the method.

[0035] Furthermore, the ultrafine fresh tea pulp is green ultrafine fresh tea pulp or red ultrafine fresh tea pulp.

[0036] Compared with the prior art, the beneficial technical effects of the present invention are:

[0037] The preparation method of the invention can selectively retain effective components such as natural substances and trace elements in tea leaves, while maintaining the original color, aroma and flavor of the tea leaves.

[0038] The tea slurry of the invention has fine taste, rich nutrition, unique flavor and strong dispersibility, can be quickly dissolved in water, and can be used as a raw material for food and beverage. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] The present invention will be further described below in conjunction with the accompanying drawings.

[0040] Figure 1 The present invention is a process flow chart for preparing the ultrafine fresh tea pulp. DETAILED DESCRIPTION

[0041] The present invention provides a method for preparing ultrafine fresh tea pulp, which specifically comprises the following steps:

[0042] S1. Raw material preparation: Select fresh, pollution-free and odor-free tea leaves as raw materials;

[0043] S2, ultrasonic cleaning: using ultrasonic waves to remove dust and impurities on the surface of fresh tea leaves;

[0044] S3, dehydration: remove excess water from fresh tea leaves;

[0045] S4, killing or fermenting: when preparing green tea pulp, the fresh tea leaves are killed; when preparing red tea pulp, the fresh tea leaves are fermented;

[0046] S5, beating: crushing the tea leaves after withering or fermentation into fine particles to obtain tea pulp;

[0047] S6, ultrafine grinding: ultrafine grinding the tea pulp to obtain ultrafine tea pulp;

[0048] S8, sterilization: sterilizing the ultrafine tea pulp;

[0049] S9, filling: filling the sterilized tea pulp into a container while it is still hot and inverting it for a period of time, and then sealing it to obtain the ultrafine fresh tea pulp.

[0050] In one embodiment, the fresh tea leaves are one bud, two leaves or three leaves with pesticide residues meeting national standards. The present invention is not strictly limited to specific tea raw materials. However, the selection of one bud, two leaves or three leaves can further improve the comprehensive quality of the tea pulp of the present invention compared with other raw materials.

[0051] "One bud and two or three leaves" refers to a bud on the new shoots of the tea tree and two to three tender leaves below. This picking standard can improve the quality of the tea pulp of the present invention. First, one bud and two or three leaves are relatively tender, rich in tea polyphenols, amino acids and aromatic substances, and can produce high-quality tea pulp with a strong aroma and fresh taste. Secondly, the nutrients in the tender leaves are richer, including vitamins, minerals and antioxidants, which help to improve the nutritional value of tea. In addition, the tea pulp made from tender leaves has a softer, fresher taste and less bitterness. Finally, one bud and two or three leaves are moderately tender, not easily damaged in the subsequent processing process, and can maintain the shape and color of the cost tea pulp. These characteristics make one bud and two or three leaves an ideal raw material for making the tea pulp of the present invention.

[0052] In one embodiment, the ultrasonic power is 300-600W, and the cleaning time is 5-10 minutes.

[0053] In one embodiment, the dehydration is spin drying or hot air drying.

[0054] In one embodiment, the drying only removes moisture from the surface of the leaves.

[0055] In one embodiment, the hot air drying treatment temperature is 25° C. to 30° C., and the moisture content of the leaves after treatment is 60% to 65%.

[0056] In the preparation process of the present invention, spin drying is suitable for the preparation of green ultrafine fresh tea pulp, and hot air drying is suitable for the preparation of red ultrafine fresh tea pulp.

[0057] Drying can maintain the natural color of tea leaves, prevent excessive dehydration, reduce the loss of nutrients, and improve processing efficiency. Hot air drying helps promote fermentation, maintain the aroma of tea leaves, dehydrate evenly, and improve processing efficiency. Therefore, the present invention adopts different drying methods for different types of ultrafine fresh tea pulp, thereby improving the production efficiency of ultrafine fresh tea pulp and improving the comprehensive quality of ultrafine fresh tea pulp.

[0058] In one embodiment, the method of killing green leaves is steaming, microwave killing or frying.

[0059] Steaming, microwave sterilization and stir-frying are three different sterilization methods in the tea pulp processing process of the present invention. Steaming uses steam high temperature to quickly destroy the enzyme activity in the tea leaves, maintain the green color and fresh taste of the tea pulp, and can retain the natural color and aroma of the tea pulp. Microwave sterilization uses microwaves to heat the tea leaves, quickly and evenly destroys the enzyme activity, maintains the color and aroma of the tea pulp, and has the characteristics of high efficiency and energy saving. Stir-frying destroys the enzyme activity by frying the tea leaves at high temperature, giving the tea pulp a unique stir-frying aroma, which can increase the aroma and taste of the tea pulp.

[0060] In the actual production and application process, the appropriate withering method can be selected according to the type of tea, processing equipment and actual product needs to obtain the highest quality tea pulp products.

[0061] In one embodiment, the steam pressure of the steaming is 0.2-0.7 MPa, and the processing time is 60-100 s.

[0062] The present invention strictly limits the process parameters of steaming tea leaves to ensure that the tea leaves can achieve the best effect during the withering process. Specifically, appropriate steam pressure and processing time can quickly destroy the enzyme activity in the tea leaves, prevent the tea leaves from oxidizing and changing color, and maintain the green color of the tea leaves; within this pressure and time range, it can ensure that the tea leaves are evenly heated, avoid local overheating or insufficient temperature, ensure consistent withering effect, better retain the color, aroma and taste of the tea leaves, and ensure the quality of the final tea pulp. If the steam pressure is too high or the processing time is too long, the tea leaves will be over-processed, affecting the taste and nutritional components of the tea leaves, and further affecting the quality of the tea pulp.

[0063] In one embodiment, the microwave power of the microwave sterilization is 600-800W, the treatment temperature is 100°C, and the treatment time is 2-3 minutes.

[0064] The present invention strictly limits the microwave power and treatment time of microwave sterilization to ensure that the tea leaves can achieve the best effect during the sterilization process. Appropriate microwave power and treatment time can quickly and evenly destroy the enzyme activity in the tea leaves, prevent the tea leaves from oxidizing and changing color, and maintain the color and aroma of the tea pulp. If the microwave power is too high or the treatment time is too long, the tea leaves may be over-treated, affecting the taste and nutritional components of the tea pulp; and if the microwave power is too low or the treatment time is too short, the enzyme activity may not be effectively destroyed, resulting in a poor sterilization effect. Therefore, by limiting the microwave power and treatment time, the present invention can ensure that the tea leaves are evenly heated during the sterilization process, maintain the quality and nutritional components of the tea pulp, and improve the processing efficiency.

[0065] In one embodiment, the stir-frying temperature is 120° C. to 220° C., and the processing time is 5 to 10 minutes.

[0066] The present invention strictly limits the temperature and processing time of stir-frying to ensure that the tea leaves can achieve the best effect during the withering process. Appropriate temperature and processing time can quickly destroy the enzyme activity in the tea leaves, prevent the tea leaves from oxidative discoloration, and give the tea leaves a unique stir-frying aroma. If the temperature is too high or the processing time is too long, the tea leaves may be over-processed, affecting the taste and nutritional components of the tea pulp; if the temperature is too low or the processing time is too short, the enzyme activity may not be effectively destroyed, resulting in a poor withering effect. Therefore, by limiting the temperature and processing time of stir-frying, it can be ensured that the tea leaves are evenly heated during the withering process, the quality and aroma of the tea pulp are maintained, and the processing efficiency is improved.

[0067] In one embodiment, the fermentation is aeration fermentation, the fermentation temperature is 30° C. to 40° C., the air humidity during the fermentation process is greater than 90%, and the fermentation time is 40 to 60 minutes.

[0068] In one embodiment, the particle size of the ultrafine tea slurry is less than 100 μm.

[0069] The present invention strictly limits the particle size of the ultrafine tea pulp to less than 100 μm to ensure the uniformity and fineness of the tea pulp. A smaller particle size can make the tea pulp more uniform, smoother in taste, and avoid the appearance of granularity. At the same time, a smaller particle size helps the nutrients in the tea to be more easily absorbed by the human body, thereby improving the nutritional value of the tea pulp. In addition, a smaller particle size can also improve the stability of the tea pulp, prevent the occurrence of stratification and precipitation, and enable it to be quickly dissolved in conventional solvents such as water.

[0070] In one embodiment, the sterilization is high temperature sterilization or ultra-high temperature instantaneous sterilization.

[0071] In one embodiment, the high temperature sterilization temperature is 100° C. and the treatment time is 2 to 3 minutes.

[0072] In one embodiment, the ultra-high temperature instantaneous sterilization temperature is ≥110°C, and the processing time is 3 to 5 seconds.

[0073] High temperature sterilization and ultra-high temperature instantaneous sterilization are two different sterilization methods provided by the present invention, each of which has its own characteristics and scope of application. High temperature sterilization can effectively kill microorganisms in tea pulp, extend the shelf life of the product, and maintain the flavor and nutritional components of the tea pulp. Ultra-high temperature instantaneous sterilization can kill microorganisms in a very short time, retain the flavor and nutritional components of the tea pulp to the maximum extent, and improve processing efficiency.

[0074] In the actual production process, producers can choose a reasonable sterilization method based on actual needs, product characteristics, processing efficiency, equipment conditions, etc., to achieve the best sterilization effect and product quality.

[0075] In one embodiment, the filling temperature is 80°C to 90°C.

[0076] In one embodiment, the inversion time is 5 to 8 minutes.

[0077] First, the present invention utilizes the higher temperature during the hot filling process to kill the microorganisms on the inner wall of the container and the lid, thereby preventing the tea pulp from being contaminated again during the filling process. In addition, the inversion after filling can make the hot tea pulp contact the container lid, and the heat can be used to expand and discharge the air in the lid, thereby forming a vacuum seal, preventing the outside air from entering, and extending the shelf life of the tea pulp. Therefore, the process of inversion after hot filling can improve the product quality and safety and extend its storage time. The present invention also provides an ultra-fine fresh tea pulp prepared according to the above method.

[0078] In one embodiment, the ultrafine fresh tea pulp is green ultrafine fresh tea pulp or red ultrafine fresh tea pulp.

[0079] The technical solution provided by the present invention is further described below in conjunction with embodiments.

[0080] Example 1

[0081] A method for preparing ultrafine green tea pulp, comprising the following steps:

[0082] S1. Select fresh, odorless, pesticide-free Fuxuan No. 9 tea leaves with one bud, two or three leaves that meet the relevant national standards;

[0083] S2, put the fresh tea leaves into water, wash them for 7 minutes under ultrasonic power of 4500W, and remove dust and impurities on the surface of the fresh tea leaves;

[0084] S3, putting the washed fresh tea leaves into a centrifugal drying machine to remove surface moisture;

[0085] S4, placing the fresh tea leaves above 0.5MPa steam for 80s to inactivate the enzyme protein in the fresh tea leaves and prevent the production of red stems and red leaves;

[0086] S5, crushing the tea leaves after withering into fine particles by a soybean milk machine, thereby achieving the purpose of preliminarily destroying the leaf cells and obtaining tea pulp;

[0087] S6, transfer the beaten tea slurry into a colloid mill, adjust the grinding tooth gap to 15 μm, grind for 8 minutes until the particle diameter is less than 100 μm, and obtain ultrafine tea slurry;

[0088] S8, sterilizing the ultrafine tea slurry at an ultra-high temperature of 110°C for 4 seconds;

[0089] S9. Cool the sterilized tea slurry to 85°C, fill it into a container while it is hot, invert it for 6 minutes, and cool it to room temperature to obtain ultrafine green fresh tea slurry.

[0090] Example 2

[0091] A method for preparing ultrafine red tea pulp, comprising the following steps:

[0092] S1. Select fresh, odorless, pesticide-free Fuxuan No. 9 tea leaves with one bud, two or three leaves that meet the relevant national standards;

[0093] S2, put the fresh tea leaves into water, wash them for 8 minutes under an ultrasonic power of 500W, and remove dust and impurities on the surface of the fresh tea leaves;

[0094] S3, draining the fresh tea leaves after ultrasonic cleaning, and dehydrating them with hot air at 27°C to a moisture content of 60-65%;

[0095] S4, cutting the dehydrated fresh tea leaves into granules, and fermenting them with ventilation for 50 minutes at a temperature of 35° C. and an air humidity of 92% until the fresh leaves turn brown-red;

[0096] S5, crushing the fermented tea leaves into fine particles by a soybean milk machine, thereby achieving the purpose of preliminarily destroying the leaf cells and obtaining tea pulp;

[0097] S6, transfer the beaten tea slurry into a colloid mill, adjust the grinding tooth gap to 15 μm, grind for 7 minutes until the particle diameter is less than 100 μm, and obtain ultrafine tea slurry;

[0098] S8, sterilizing the ultrafine tea pulp at an ultra-high temperature of 110°C for 3s;

[0099] S9. Cool the sterilized tea slurry to 85°C, fill it into a container while it is hot, invert it for 7 minutes, and cool it to room temperature to obtain ultra-fine red fresh tea slurry.

[0100] Comparative Example 1

[0101] Same as Example 1, except that no ultrafine grinding was performed.

[0102] Comparative Example 2

[0103] Same as Example 2, except that no ultrafine grinding was performed.

[0104] Comparative Example 3

[0105] A method for preparing ultrafine green tea pulp, comprising the following steps:

[0106] S1. Select fresh, odorless, pesticide-free Fuxuan No. 9 tea leaves with one bud, two or three leaves that meet the relevant national standards;

[0107] S2, put the fresh tea leaves into water, wash them for 7 minutes under ultrasonic power of 450W, and remove dust and impurities on the surface of the fresh tea leaves;

[0108] S3, putting the washed fresh tea leaves into a centrifugal drying machine to remove surface moisture;

[0109] S4, placing the fresh tea leaves above 0.5MPa steam for 80s to inactivate the enzyme protein in the fresh tea leaves and prevent the production of red stems and red leaves;

[0110] S5, drying the tea leaves after withering at 80°C;

[0111] S6. Transfer the dry tea into the colloid mill, adjust the grinding tooth gap to 15 μm, and grind for 10 minutes until the diameter of the tea powder particles is less than 100 μm to obtain ultrafine green tea powder.

[0112] Comparative Example 4

[0113] A method for preparing ultrafine red tea pulp, comprising the following steps:

[0114] S1. Select fresh, odorless, pesticide-free Fuxuan No. 9 tea leaves with one bud, two or three leaves that meet the relevant national standards;

[0115] S2, put the fresh tea leaves into water, wash them for 8 minutes under an ultrasonic power of 500W, and remove dust and impurities on the surface of the fresh tea leaves;

[0116] S3, draining the fresh tea leaves after ultrasonic cleaning, and dehydrating them with hot air at 27°C to a moisture content of 60-65%;

[0117] S4, cutting the dehydrated fresh tea leaves into granules, and fermenting them with ventilation for 50 minutes at a temperature of 35° C. and an air humidity of 92% until the fresh leaves turn brown-red;

[0118] S5, drying the tea leaves after withering at 80°C;

[0119] S6. Transfer the dry tea into the colloid mill, adjust the grinding tooth gap to 15 μm, and grind for 10 minutes until the particle diameter is less than 100 μm to obtain ultrafine black tea powder.

[0120] Test Example 1

[0121] 30 relevant practitioners aged 18 to 65 or persons with relevant working experience were selected and divided into 18 to 25 years old group, 26 to 35 years old group, 36 to 45 years old group, 46 to 55 years old group and 56 to 65 years old group, with 6 persons in each group, to conduct sensory evaluation on the tea slurries of Examples 1 to 2 and Comparative Examples 1 to 4.

[0122] Sample preparation:

[0123] Take 2g of tea slurry (by dry weight) or tea powder, add 100mL of 70℃ hot water respectively, and stir evenly with a tea spoon.

[0124] The evaluation criteria and scores (averages) are shown in Table 1.

[0125] Table 1 Sensory evaluation scoring indicators

[0126]

[0127] Test Example 2

[0128] The contents of water extract, tea polyphenols, free amino acids, caffeine, soluble sugar and vitamin C of the products of the embodiments and comparative examples were tested, and the results are shown in Table 2.

[0129] Table 2 Component test results of Example 1, Comparative Example 1 and Comparative Example 3

[0130]

[0131]

[0132] Test Example 3

[0133] The contents of water extract, tea polyphenols, free amino acids, caffeine, soluble sugar and tea pigment of Example 2, Comparative Example 2 and Control Group 2 were tested. The results are shown in Table 3.

[0134] Table 3 Component test results of Example 2, Comparative Example 2 and Comparative Example 4

[0135]

[0136] The principles and implementation methods of the present invention are described in this article using specific examples. The description of the above embodiments is only used to help understand the method and core idea of ​​the present invention. At the same time, for those skilled in the art, according to the idea of ​​the present invention, there will be changes in the specific implementation methods and application scope. In summary, the content of this specification should not be understood as limiting the present invention.

Claims

1. A method for preparing ultrafine fresh tea pulp, characterized in that: The following steps are involved: S1. Raw material preparation: Select fresh, pollution-free and odor-free tea leaves as raw materials; S2, ultrasonic cleaning: using ultrasonic waves to remove dust and impurities on the surface of fresh tea leaves; S3, dehydration: remove excess water from fresh tea leaves; S4, killing or fermenting: when preparing green tea pulp, the fresh tea leaves are killed; when preparing red tea pulp, the fresh tea leaves are fermented; S5, beating: crushing the tea leaves after withering or fermentation into fine particles to obtain tea pulp; S6, ultrafine grinding: ultrafine grinding the tea pulp to obtain ultrafine tea pulp; S8, sterilization: sterilizing the ultrafine tea pulp; S9, filling: filling the sterilized tea pulp into a container while it is still hot and inverting it for a period of time, and then sealing it to obtain the ultrafine fresh tea pulp.

2. The preparation method according to claim 1, characterized in that: In step S1, the fresh tea leaves contain one bud and two or three leaves, and the pesticide residues thereof meet the national standards.

3. The preparation method according to claim 1, characterized in that: In step S2, the ultrasonic power is 300-600W, and the cleaning time is 5-10 minutes.

4. The preparation method according to claim 1, characterized in that: The dehydration in step S3 is spin drying or hot air drying.

5. The preparation method according to claim 1, characterized in that: The method of killing green leaves in step S4 is steaming, microwave killing or frying.

6. The preparation method according to claim 1, characterized in that: The particle size of the ultrafine tea slurry in step S6 is less than 100 μm.

7. The preparation method according to claim 1, characterized in that: The sterilization in step S8 is high temperature sterilization or ultra-high temperature instantaneous sterilization.

8. The preparation method according to claim 1, characterized in that: The filling temperature in step S9 is 80° C. to 90° C.

9. A superfine fresh tea pulp, characterized in that: Prepared by the method according to any one of claims 1 to 8.

10. The ultra-fine fresh tea slurry according to claim 9, characterized in that: The superfine fresh tea pulp is green superfine fresh tea pulp or red superfine fresh tea pulp.

Images