CN1056041C - Processing method of pure natural liquid tea beverage - Google Patents
Processing method of pure natural liquid tea beverage Download PDFInfo
- Publication number
- CN1056041C CN1056041C CN95107261A CN95107261A CN1056041C CN 1056041 C CN1056041 C CN 1056041C CN 95107261 A CN95107261 A CN 95107261A CN 95107261 A CN95107261 A CN 95107261A CN 1056041 C CN1056041 C CN 1056041C
- Authority
- CN
- China
- Prior art keywords
- tea
- processing method
- tea beverage
- pure natural
- filtrate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013616 tea Nutrition 0.000 title claims abstract description 41
- 239000007788 liquid Substances 0.000 title claims abstract description 20
- 238000003672 processing method Methods 0.000 title claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 claims abstract description 28
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 235000013361 beverage Nutrition 0.000 claims abstract description 5
- 238000007872 degassing Methods 0.000 claims abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000007865 diluting Methods 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 11
- 235000006468 Thea sinensis Nutrition 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000009461 vacuum packaging Methods 0.000 abstract description 6
- 238000001556 precipitation Methods 0.000 abstract description 5
- 239000000047 product Substances 0.000 abstract description 5
- 235000020333 oolong tea Nutrition 0.000 abstract description 4
- 230000001954 sterilising effect Effects 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 235000020279 black tea Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 229920000858 Cyclodextrin Polymers 0.000 abstract 1
- 239000001116 FEMA 4028 Substances 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000011175 beta-cyclodextrine Nutrition 0.000 abstract 1
- 229960004853 betadex Drugs 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 244000062793 Sorghum vulgare Species 0.000 description 9
- 235000019713 millet Nutrition 0.000 description 9
- 238000004500 asepsis Methods 0.000 description 5
- 239000008367 deionised water Substances 0.000 description 5
- 229910021641 deionized water Inorganic materials 0.000 description 5
- 238000000967 suction filtration Methods 0.000 description 4
- 241000207840 Jasminum Species 0.000 description 3
- 235000010254 Jasminum officinale Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000003963 antioxidant agent Substances 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 235000006708 antioxidants Nutrition 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 239000013049 sediment Substances 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention provides a processing method of a pure natural liquid tea drink, which is characterized by comprising the following steps: (1) co-soaking tea and beta-cyclodextrin at low temperature for a long time; (2) adding appropriate amount of vitamin C into the filtrate during processing green tea liquid beverage (or adding other tea such as black tea, scented tea, and oolong tea); (3) degassing the filtrate; (4) instantly sterilizing at high temperature, and vacuum packaging. The four technologies are combined and applied, so that the energy is saved, the operation is simplified, the appearance of the product is clear and bright, and the product has the inherent quality of the natural color, aroma and taste of the tea. During the storage process, turbid precipitation and browning are not easy to occur, and the original flavor of the tea can be maintained to a greater extent.
Description
The invention relates to the invention of pure natural liquid tea beverage processing method.
Tealeaves is traditional beverage product, itself is proved the health drink that a kind of beneficial body is healthy and strong by modern science, but the commercial form that tealeaves is met with the consumer is " stem tea ", and people directly drink is liquid millet paste, stem tea can not quench one's thirst, and it is tea beverage interstage property commodity, needs boiling water to brew when drinking, this be far from suitable modern work and rhythm of life, and liquid tea beverage is only the terminal commodity of consumption.People are researching and producing the method for liquid tea beverage always for a long time, in the present processing method, the lixiviate operation of tealeaves, mostly adopt hot dipping, this not only will consume the more energy, and along with the growth of the increasing of extraction temperature, time, the Tang Seyi of millet paste deepens secretly, the fragrance flavour is vexed ripe, makes the quality of tealeaves leaching liquor be difficult for guaranteeing.In the sterilization operation, mostly adopt pasteurization or high-temperature sterilization (about 80 ℃～120 ℃ of temperature, 5 minutes～20 minutes time), this adverse effect to tea beverage color is bigger.The storage of liquid tea beverage is more difficult than conventional dry tea, because the oxidation of Tea Polyphenols in the millet paste, protein in its oxidation product and the millet paste, amino acid, caffeine etc. are combined into the polymer of the deep dark of indissoluble, liquid tea beverage is appeared cloudy precipitate, the brown stain of soup look, the fragrance oppressiveness, dense intensity of flavour and bright refreshing degree descend, and these all are urgent problems in the current liquid tea beverage production.There are many methods to be to use antioxidant, anticorrisive agent or the like additive in the prior art, this may improve in a certain respect, but also there are a lot of methods to ignore this comprehensive quality of mouthfeel, for example: though with the low-temperature precipitation method or add some additive and make oxidation product flocculation can remove precipitation after filtration, but because the loss of active principle makes the millet paste flavour thin; Use additive that precipitation is changeed molten or added some antioxidant and protect look, but may make the millet paste flavour impure, lose the natural flavour mountaineous of tealeaves.
The processing method of the liquid tea beverage of pure natural that the purpose of this invention is to provide a kind of not only science but also be not difficult to grasp, the pure tea of Sheng Chaning in this way, in storage process, be difficult for producing turbidity sediment, not perishable, keep the original color of tealeaves largely.
Process route of the present invention is: and the beta-schardinger dextrin-of tea (green tea, black tea, oolong tea, jasmine tea etc.) ten an amount of (the 0.05-0.59%)+an amount of drinking water that purifies (tea: water=1: 40-90) → 2-6 hour → filtrations → filtrate of lixiviate (20-35 ℃) is diluted in right amount → (0.002-0.01%) vitamin C (other teas of green tea+in right amount with the cold drinking liquid of purification, can not add as black tea, jasmine tea, oolong tea etc.) → degassing → flash-sterilization (95-120 ℃, time 15-60 second) → asepsis vacuum packing.
The present invention adopts (1) tealeaves and beta-schardinger dextrin-low temperature to soak altogether for a long time, and it is bright that extract is infused clearly, also be difficult for producing muddy and precipitation in depositing process, and the quality of millet paste simplifies the operation also than the better energy of saving of hot dipping; (2) in green tea filtrate under the prerequisite that does not influence beverage mouthfeel, add proper vitamin C and make antioxidant, stable Tea Polyphenols wherein though make green tea millet paste that the Tea Polyphenols of high level be arranged, is difficult for oxidizing brown stain; (3) leaching liquor is outgased processing, to reduce the oxygen in the liquid tea beverage, the autoxidation that makes catechin in the millet paste is because of lacking one of necessary condition of oxidation-oxygen, and is difficult for carrying out, and reaches guarantor's look fresh-keeping purpose of various teas.(4) flash-sterilization utilizes heat exchanger, and moment raises warm (95 ℃-120 ℃, time 15-60 second), about instantaneous temperature reduction to 40 ℃, make tea beverage can reach the sterilization purpose again, extremely short because of the condition of high temperature time of staying again, can keep the original color of tealeaves largely; The method that this four tops technical combinations is used, make the neat liquid tea beverage outward appearance of producing infuse bright clearly, has good endoplasm again, in storage process, be difficult for producing turbidity sediment, can keep the original local flavor of tealeaves largely, and the nutriment that beta-schardinger dextrin-that adds and vitamin C are needed by human body makes tea drink have more health-care effect.
In addition, in liquid tea beverage processing,, promptly when the tealeaves lixiviate, adopt tea and an amount of beta-schardinger dextrin-low temperature to soak altogether for a long time if adopt above-mentioned technology (1) separately, it is bright that the liquid tea beverage outward appearance is infused clearly, and also be difficult for producing turbidity sediment in the preservation process.
Following with reference to specific embodiment, invention is described further:
4 hours → suction filtration → filtrate of embodiment 1 240 milliliters of lixiviates of 0.8+20 ℃ of deionized water of broken green tea 3g+ beta-schardinger dextrin-is diluted to 400 milliliters → adding, 0.008% vitamin C with deionized water (room temperature), stir evenly → outgas → flash-sterilization (100 ℃, 30 seconds) → asepsis vacuum packing.3 hours → suction filtration → filtrate of embodiment 2 180 milliliters → 35 ℃ lixiviates of 35 ℃ of deionized waters of red fannings 3g+0.6g beta-schardinger dextrin-is diluted to the 400 milliliters → degassing → flash-sterilization (95 ℃, 45 seconds) asepsis vacuum packing with deionized water (room temperature).
Embodiment 3 broken oolong tea 3g+0.4g beta-schardinger dextrin-s+4 hours → suction filtration → filtrate of 210 milliliters → 30 ℃ lixiviates of 30 ℃ of deionized waters is diluted to the 400 milliliters → degassing → flash-sterilization (100 ℃, 40 seconds) → asepsis vacuum packing with deionized water (room temperature).
270 milliliters of embodiment 4 jasmine tea 3g+0.4g beta-schardinger dextrin-s+25 ℃ deionized waters, 3 hours → suction filtration → filtrate of → 25 ℃ of lixiviates is diluted to 400 milliliters → flash-sterilization (100 ℃, 1 minute) → asepsis vacuum packing with deionized water (room temperature).
Claims (2)
1. the processing method of a pure natural liquid tea beverage, tealeaves lixiviate in beta-schardinger dextrin-solution, lixiviate filtrate adds vitamin C after diluting, after handling, the degassing carries out flash-sterilization again, when its characteristics are lixiviate, tea: water=1: 40-90, temperature 20-35 ℃, time is 2-6 hour, and the beta-schardinger dextrin-addition is the 0.05-0.5% of beverage weight.
2. according to the processing method of the described a kind of pure natural liquid tea beverage of claim 1, when it is characterized in that the Working liquids green tea beverage, in filtrate, add the vitamin C of 0.002-0.01%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107261A CN1056041C (en) | 1995-07-08 | 1995-07-08 | Processing method of pure natural liquid tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107261A CN1056041C (en) | 1995-07-08 | 1995-07-08 | Processing method of pure natural liquid tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1116900A CN1116900A (en) | 1996-02-21 |
| CN1056041C true CN1056041C (en) | 2000-09-06 |
Family
ID=5076238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95107261A Expired - Fee Related CN1056041C (en) | 1995-07-08 | 1995-07-08 | Processing method of pure natural liquid tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056041C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726795B (en) * | 2004-07-29 | 2010-06-09 | 株式会社伊藤园 | Oolong tea beverage and its production method |
| WO2008072359A1 (en) * | 2006-12-14 | 2008-06-19 | Ito En, Ltd. | Process for producing tea drink |
| CN102894120A (en) * | 2012-10-12 | 2013-01-30 | 中华全国供销合作总社杭州茶叶研究所 | Improved green tea powder and preparation method and use thereof |
| CN108634053A (en) * | 2017-10-27 | 2018-10-12 | 丘少荣 | A kind of teenager disappears fat green tea beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5733545A (en) * | 1980-08-09 | 1982-02-23 | Sato Shokuhin Kogyo Kk | Preparation of instant tea |
| CN1033922A (en) * | 1988-01-05 | 1989-07-19 | 中国科学院科理高技术公司成都分公司 | A kind of manufacture method of instant tea |
| CN1079615A (en) * | 1993-04-22 | 1993-12-22 | 刘立津 | Cold tea and manufacture method thereof |
-
1995
- 1995-07-08 CN CN95107261A patent/CN1056041C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5733545A (en) * | 1980-08-09 | 1982-02-23 | Sato Shokuhin Kogyo Kk | Preparation of instant tea |
| CN1033922A (en) * | 1988-01-05 | 1989-07-19 | 中国科学院科理高技术公司成都分公司 | A kind of manufacture method of instant tea |
| CN1079615A (en) * | 1993-04-22 | 1993-12-22 | 刘立津 | Cold tea and manufacture method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1116900A (en) | 1996-02-21 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104711139B (en) | A kind of preparation method of Cloudy tea beer | |
| JP4653052B2 (en) | Food and drink containing plant polyphenols and collagen in which turbidity and precipitation are prevented, and method for preventing turbidity and precipitation in food and drink | |
| WO2006083775A2 (en) | Stable beverage compositions containing tea polyphenols, flavonoids or catechins and methods | |
| KR20140029448A (en) | Tea beverage and method for producing the same | |
| CN103960384A (en) | Preparation method of ultrahigh-pressure strong tea capable of being brewed by cold water | |
| CN101348755A (en) | Tea beer and brewing method thereof | |
| CN104543142A (en) | Preparation method of black tea drink | |
| CN1158355A (en) | Tea liquor | |
| TW201029580A (en) | Extract of tea stuff and method | |
| CN109699775A (en) | A kind of sugar-free golden flower black tea drink and preparation method thereof using electrolysis water extraction tea | |
| CN103999973A (en) | Preparation method of clarified tea concentrate | |
| CN106954710B (en) | High-quality low-temperature instant black tea powder and preparation process thereof | |
| JPH04311348A (en) | Preparation of green tea drink | |
| CN1056041C (en) | Processing method of pure natural liquid tea beverage | |
| CN106819190A (en) | The preparation method of one plant tea underflow | |
| CN1161785A (en) | Technology for processing tea drink without muddy liquid | |
| JPH10313784A (en) | Manufacture of tea improved in quality | |
| CN107397013A (en) | The processing technology of low-sugar white tea drink | |
| CN110272798A (en) | A kind of preparation method of Pu-erh tea fermentation wine | |
| RU2432088C2 (en) | Tea extract production method and tea extract | |
| WO2019044474A1 (en) | Decolored tea extract, and method for producing same | |
| JP2007195479A (en) | Method for producing green tea extract | |
| JP2002209519A (en) | Concentrated liquid for tea-based drink, and tea-based alcoholic beverage obtained by diluting the same | |
| JPH0213348A (en) | Production of green tea beverage | |
| CN1109277A (en) | Method for producing mineral wulong tea drink |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |