阅读说明：本技术 一种咖啡红茶制备工艺 (Coffee black tea preparation process ) 是由 江正南 于 2019-09-29 设计创作，主要内容包括：本发明公开一种咖啡红茶制备工艺及其制备装置,其生产原料包括咖啡、红茶、低脂牛奶、可尔必思、蜂蜜、茉莉香蜜。生产工艺包括如下步骤：红茶制备、咖啡制备以及咖啡红茶制备。其中红茶制作包括：鲜叶分类、摊放、萎凋、揉捻、解块、发酵、一次烘干、二次烘干；咖啡制作包括：原料筛选、清洗、干燥、粗研磨、精研磨；咖啡红茶制作包括：搅拌混合、揉捻、发酵、干燥。本发明在咖啡的制作工艺中将咖啡豆清洗后干燥,增强了咖啡豆的保质时间；在红茶的烘焙工艺中采用微波烘焙,避免了红茶在烘焙过程中茶香的流失；在咖啡与红茶的混合搅拌中加入了低脂牛奶、可尔必思、蜂蜜以及茉莉香蜜,增加了咖啡红茶的营养成分,有利于人体肠道的吸收。(the invention discloses a preparation process and a preparation device of coffee black tea. The production process comprises the following steps: black tea preparation, coffee preparation and coffee black tea preparation. The black tea is prepared by the following steps: classifying fresh leaves, spreading, withering, rolling, deblocking, fermenting, primary drying and secondary drying; the coffee making comprises the following steps: screening raw materials, cleaning, drying, coarse grinding and fine grinding; the coffee black tea preparation method comprises the following steps: stirring, mixing, kneading, fermenting, and drying. According to the invention, the coffee beans are cleaned and dried in the coffee making process, so that the quality guarantee time of the coffee beans is prolonged; the baking process of the black tea adopts microwave baking, so that the loss of tea aroma of the black tea in the baking process is avoided; the low-fat milk, the colestive, the honey and the jasmine honey are added in the mixing and stirring of the coffee and the black tea, so that the nutritional ingredients of the coffee and the black tea are increased, and the absorption of the human intestinal tract is facilitated.)

1. the preparation process of the coffee black tea is characterized by comprising three steps of a black tea preparation process, a coffee preparation process and a mixed preparation process, wherein the process comprises the following raw materials in percentage by mass: 20% of coffee, 50% of black tea, 15% of low-fat milk, 7% of colestis, 3% of honey and 5% of jasmine honey;

the black tea making process comprises the following steps:

s1, fresh leaf classification: selecting high-quality black tea leaves in parts by mass;

S2, spreading: placing the mixture in a room at 18-25 ℃, and spreading for 1-3 hours for 1-3 cm;

s3, withering: uniformly spreading the black tea leaves in a withering trough, adjusting the withering temperature to be 30-35 ℃, adjusting the withering time to be 2.5-3.5 hours, arranging an infrared light source in the withering trough, and turning over the black tea leaves every 40 minutes;

S4, twisting: conveying the black tea leaves to a rolling machine for rolling, and controlling the rolling temperature to be 25-35 ℃;

s5, deblocking: conveying the rolled black tea leaves to a deblocking machine for deblocking;

s6, fermentation: conveying the deblocked black tea leaves into a fermentation chamber, controlling the temperature in the fermentation chamber to be 30-35 ℃, controlling the fermentation time to be 3-4 hours, and controlling the fermentation humidity to be 83-87%;

s7, primary drying: conveying the black tea leaves into a sealed microwave dryer, controlling the drying temperature to be 110-120 ℃, and controlling the water content of the black tea leaves to be 30-35%;

s8, secondary drying: conveying the primarily dried black tea leaves into a strong sealing microwave dryer, controlling the drying temperature to be 85-90 ℃, and controlling the water content of the black tea leaves to be less than 5%;

the coffee making process comprises the following steps:

s1, screening raw materials: selecting coffee beans in parts by mass;

s2, cleaning: putting the coffee beans in parts by mass into cleaning equipment, soaking and cleaning for 8-10 minutes, removing dust and impurities on the surface, and fishing out;

s3, drying: conveying the cleaned coffee beans to a drying furnace for drying, wherein the drying time is controlled to be 0.8-1.2 hours, and the water content is controlled to be less than 25%;

S4, coarse grinding: conveying the dried coffee beans to a coarse grinding machine, wherein the grinding time is 30-40 minutes, and the particle diameter of the coffee beans is 2-3 mm;

s5, fine grinding: conveying the coarse ground coffee bean particles into a fine grinding machine, wherein the grinding time is 30-40 minutes, and the diameter of the coffee bean particles is 0.3-0.5 mm;

the mixed manufacturing process comprises the following steps:

S1, mixing and stirring: conveying the red tea leaves subjected to secondary drying and the coffee bean particles subjected to fine grinding into a stirring device, sequentially adding low-fat milk, Colbis, honey and jasmine honey in parts by mass into the stirring device, stirring for 5-10 minutes in a forward direction, and then stirring for 5-10 minutes in a reverse direction;

S2, twisting: conveying the mixture to a rolling machine for rolling, and controlling the rolling temperature to be 25-30 ℃;

S3, fermentation: conveying the mixture kneaded into particles into a fermentation chamber, controlling the fermentation temperature to be 35-40 ℃, and controlling the fermentation time to be 48-72 hours;

S4, drying: and (3) conveying the fermented particle mixture to a drying furnace, controlling the drying time to be 50-60 minutes, and controlling the water content to be less than 10%.

2. A process according to claim 1, wherein the black tea is rolled with an infrared light source that continuously illuminates the black tea leaves.

3. A process according to claim 1, wherein the black tea is fermented by irradiating the deblocked black tea leaves with infrared light.

4. a process according to claim 1, wherein the coarse grinding of the dried coffee beans is carried out at a controlled grinding speed of 900 to 1200 rpm.

5. A process according to claim 1, wherein the coarse ground coffee bean particles are finely ground at a controlled grinding rate of 1000 to 1300 rpm.

6. a process according to claim 1, wherein the mixing speed of the black tea and coffee beans is controlled to be 1000-1200 rpm.

Technical Field

The invention belongs to the field of food processing, and particularly relates to a coffee black tea preparation process.

background

black tea belongs to the whole fermentation tea, and is refined by a series of processes such as withering, rolling and the like by taking proper fresh tea leaves of tea trees as raw materials. Black tea is famous for red tea soup and tea bottom color after being brewed by dry tea. The black tea has a chemical reaction centered on the enzymatic nutrition of tea polyphenol during the processing process, the change of chemical components in fresh tea is large, the tea polyphenol is reduced by more than 90 percent, and new components such as theaflavin, thearubigins and the like are generated. The aroma substances are obviously increased compared with fresh leaves. Therefore, the black tea has the characteristics of black tea, red soup, red leaves and mellow sweet taste. The multi-drinking black tea can help gastrointestinal digestion, promote appetite, induce diuresis, eliminate edema and strengthen heart function.

Coffee is one of three major beverages in the world, is a beverage made from roasted coffee beans, and is a main beverage popular in the world together with cocoa and tea. The coffee drink can reduce cancer risk, protect cardiovascular system, promote skin care, enhance memory, and prevent diabetes.

the coffee black tea is prepared by processing and mixing coffee and black tea according to a certain proportion, the nutrient components of the coffee and the black tea are not interfered with each other, and the coffee black tea has the mellow taste of the coffee and the characteristic of sweet and mellow taste of the black tea. The health-care tea can promote intestinal absorption and refresh the brain and the like when being drunk frequently.

at present, most of coffee black tea is produced by screening coffee beans, baking and grinding the coffee beans, and then mixing the coffee beans with black tea pieces on the market according to a certain proportion. The production process is simple, the quality of coffee and black tea cannot be guaranteed, and the produced coffee black tea cannot contain the mellow coffee and the sweet taste of the black tea. Aiming at the situations, a coffee black tea preparation process is designed, so that the mellowness and sweetness of coffee are enhanced.

disclosure of Invention

aiming at the defects of the prior art, the invention aims to provide a coffee black tea preparation process, simplify the process flow of coffee grinding and reduce the loss of original coffee substances; the loss of tea fragrance of the black tea is reduced by adopting industrialized rolling and microwave drying.

the purpose of the invention can be realized by the following technical scheme:

A coffee black tea preparation process comprises three steps of a black tea preparation process, a coffee preparation process and a mixed preparation process, wherein the process comprises the following raw materials in percentage by mass: 20% of coffee, 50% of black tea, 15% of low-fat milk, 7% of colestis, 3% of honey and 5% of jasmine honey;

The black tea making process comprises the following steps:

s1, fresh leaf classification: selecting black tea leaves in parts by mass;

s2, spreading: placing the mixture in a room at 18-25 ℃, and spreading for 1-3 hours for 1-3 cm;

s3, withering: uniformly spreading the black tea leaves in a withering trough, adjusting the withering temperature to be 30-35 ℃, adjusting the withering time to be 2.5-3.5 hours, arranging an infrared light source in the withering trough, and turning over the black tea leaves every 40 minutes;

S4, twisting: conveying the black tea leaves to a rolling machine for rolling, and controlling the rolling temperature to be 25-35 ℃;

s5, deblocking: conveying the rolled black tea leaves to a deblocking machine for deblocking;

s6, fermentation: conveying the deblocked black tea leaves into a fermentation chamber, controlling the temperature in the fermentation chamber to be 30-35 ℃, the fermentation time to be 3-4 hours, and controlling the fermentation humidity to be 83% -87%;

S7, primary drying: conveying the black tea leaves into a sealed microwave dryer, controlling the drying temperature to be 110-120 ℃, and controlling the water content of the black tea leaves to be 30% -35%;

s8, secondary drying: conveying the primarily dried black tea leaves into a strong sealing microwave dryer, controlling the drying temperature to be 85-90 ℃, and controlling the water content of the black tea leaves to be less than 5%.

the coffee making process comprises the following steps:

s1, screening raw materials: selecting coffee beans in parts by mass;

S2, cleaning: putting the coffee beans in parts by mass into cleaning equipment, soaking and cleaning for 8-10 minutes, removing dust and impurities on the surface, and fishing out;

s3, drying: conveying the cleaned coffee beans to a drying furnace for drying, wherein the drying time is controlled to be 0.8-1.2 hours, and the water content is controlled to be less than 25%;

S4, coarse grinding: conveying the dried coffee beans to a coarse grinding machine, wherein the grinding time is 30-40 minutes, and the particle diameter of the coffee beans is 2-3 mm;

s5, fine grinding: and conveying the coffee bean particles after coarse grinding into a fine grinding machine, wherein the grinding time is 30-40 minutes, and the diameter of the coffee bean particles is 0.3-0.5 mm.

the mixed manufacturing process comprises the following steps:

s1, mixing and stirring: conveying the red tea leaves subjected to secondary drying and the coffee bean particles subjected to fine grinding into a stirring device, sequentially adding low-fat milk, Colbis, honey and jasmine honey in parts by mass into the stirring device, stirring for 5-10 minutes in a forward direction, and then stirring for 5-10 minutes in a reverse direction;

S2, twisting: conveying the mixture to a rolling machine for rolling, and controlling the rolling temperature to be 25-30 ℃;

S3, fermentation: conveying the mixture kneaded into particles into a fermentation chamber, controlling the fermentation temperature to be 35-40 ℃, and controlling the fermentation time to be 48-72 hours;

S4, drying: and (3) conveying the fermented particle mixture to a drying furnace, controlling the drying time to be 50-60 minutes, and controlling the water content to be less than 10%.

When the black tea is rolled, an infrared light source for continuously irradiating the black tea is arranged in the rolling machine.

when the black tea is fermented, the deblocked black tea leaves are irradiated by infrared light.

and when the dried coffee beans are coarsely ground, controlling the grinding speed to be 900-1200 r/min.

And when the coffee bean particles after coarse grinding are subjected to fine grinding, controlling the grinding speed to be 1000-1300 r/min.

and when the black tea and the coffee beans are mixed and stirred, the stirring speed is controlled to be 1000-1200 revolutions per minute.

the invention has the beneficial effects that:

1. according to the invention, the coffee beans are cleaned and dried in the coffee making process, so that the coffee beans are prevented from swelling due to water absorption, and the quality guarantee time of the coffee beans is prolonged;

2. According to the invention, microwave baking is adopted in the baking process of the black tea, so that the loss of tea aroma of the black tea in the baking process is avoided compared with the traditional hot air drying;

3. according to the invention, the low-fat milk, the colestive, the honey and the jasmine honey are added in the mixing and stirring of the coffee and the black tea, so that the nutritional ingredients of the coffee and the black tea are increased, and the absorption of the coffee and the black tea by the intestinal tract of a human body is facilitated.

Drawings

in order to more clearly illustrate the embodiments or technical solutions in the prior art of the present invention, the drawings used in the description of the embodiments or prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained based on these drawings without creative efforts.

FIG. 1 is an overall flow diagram of an embodiment of the present invention.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

The process comprises the following raw materials in percentage by mass: 20% of coffee, 50% of black tea, 15% of low-fat milk, 7% of colestis, 3% of honey and 5% of jasmine honey.

FIG. 1 is a process flow diagram of the present invention.