Preparation Of Ultra-Tea Powder And Development Of Tea Beverages

Green tea is a traditional health drinks, green tea contains a variety of nutritional and functional components of tea polyphenols and tea polysaccharides, Theanine has antioxidant, anti-cancer, antibacterial, a variety of effects. With the improvement of people’s living standard and health awareness increases, the use of the functional components of tea research and development of new tea food is a major trend in the food industry development. Advanced Micro tea powder modern ultrafine grinding technology to the tea leaves are crushed into micron or nanoparticles ultrafine, effective use of nutrition and health functions of the tea to improve its bioavailability. The main subject of the summer tea as raw materials, processing technology to unifine tea powder, optimized crank up steam, microwave drying and ultra-fine powder processing parameters to obtain the particle size more uniform superfine green tea powder, and to study the processing technology of unifine tea powder, tea powder production process of the development of pearl milk tea beverage products. The main research results are as follows:1. Research on processing technology of ultrafine powder using summer tea or autumn tea as raw materials.Research on the processing technology using the summer tea or autumn tea fresh tea leaves, and optimize the process parameters by the steam fixation and microwave drying technology. Orthogonal test for the tea steam fixation process parameters:steam speed of250r min-1,1100r min-1of the dehydration rate, the fixing temperature is120℃, and optimization of microwave drying optimum parameters are:the cast leaves the amount of700grams, the transmission speed of400r min-1, microwave power850w. Tea biochemical composition of the test results show that the use of steam fixation of green tea and vitamin C, polyphenol content was significantly higher than the fixing roller of green tea. Compared with the fried green tea with pot, green tea microwave drying technology for processing vitamin C content has increased, the soup is reduced, polyphenols and chlorophyll content no significant difference compared with the fried green tea with pot.30B universal grinder first dry tea leaves early crush, then QLM-100KA jet mill, a second smash, you can get the particle size of less than10μm superfine green tea powder. Through the study of unifine processing, tea powder processing machinery equipment and processing technology, to obtain the chlorophyll retention rate, the smaller particle size (2to3μm) and more uniform ultra-fine tea powder products. Use the Mastersizer Microplus particle size analysis instrument prepared by unifine processing, the green tea powder particle size were detected, the average particle diameter of3.4um. Its shape was irregular small fragments observed by transmission electron microscopy.2. Research on tea beverage processing using ultrafine tea powderResearch pearl powder round the preparation process and product formulations using ultrafine tea powder, tapioca optimal preparation parameters obtained by screening the starch type, unifine processing, tea powder and water, add the amount of cooking time, as well as white sugar and other raw materials ratio. The results show that the round pearl powder preparation of cassava starch with better sensory score relative to other starchy product formulations to unifine processing, tea powder, water, sugar and cassava starch to1:17:20:40use in the fights in the agitation, tapioca cooking time to cook for15minutes is appropriate. Pearl tapioca after aging, stew steaming, cold and then add the milk can be obtained the new pearl tea with the unique appearance and tastes delicious.