CN106857936A - A kind of preparation technology of tea beverage - Google Patents
A kind of preparation technology of tea beverage Download PDFInfo
- Publication number
- CN106857936A CN106857936A CN201710079161.8A CN201710079161A CN106857936A CN 106857936 A CN106857936 A CN 106857936A CN 201710079161 A CN201710079161 A CN 201710079161A CN 106857936 A CN106857936 A CN 106857936A
- Authority
- CN
- China
- Prior art keywords
- tea beverage
- liquid
- tea
- refined filtration
- coarse filtration
- 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.)
- Pending
Links
- 235000013616 tea Nutrition 0.000 title claims abstract description 67
- 238000005516 engineering process Methods 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000001914 filtration Methods 0.000 claims abstract description 50
- 239000007788 liquid Substances 0.000 claims abstract description 39
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Natural products OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000008367 deionised water Substances 0.000 claims abstract description 13
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 238000000605 extraction Methods 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 3
- 241001122767 Theaceae Species 0.000 claims abstract 2
- 238000002386 leaching Methods 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000005265 energy consumption Methods 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- PXRKCOCTEMYUEG-UHFFFAOYSA-N 5-aminoisoindole-1,3-dione Chemical compound NC1=CC=C2C(=O)NC(=O)C2=C1 PXRKCOCTEMYUEG-UHFFFAOYSA-N 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 27
- 239000006071 cream Substances 0.000 description 12
- 238000000034 method Methods 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000013049 sediment Substances 0.000 description 3
- 235000000173 Camellia sinensis var sinensis Nutrition 0.000 description 2
- 235000013361 beverage Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000005352 clarification Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000007306 functionalization reaction Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels or liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/20—Removing unwanted substances
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
This application discloses a kind of preparation technology of tea beverage, comprise the following steps：Step one, extraction：Fresh tea passes and pectase are put into deionized water together, in 2.1 ~ 2.5MPa, 15min are extracted at 85 DEG C；Step 2, coarse filtration：Step 3, clarifying treatment：Citric acid is added in coarse filtration liquid, after stirring, 10min is stood；Step 4, allotment：Step 5, refined filtration：Liquid to be deployed carries out refined filtration treatment when naturally cooling to 75 DEG C；Step 6, sterilization：Refined filtration liquid is warming up into 90 DEG C carries out sterilization treatment, obtains tea beverage finished product；Step 7：Filling and capping.The application is carried out by natural cooling is needed in refined filtration, only, without additionally rapidly cooling down, therefore can significantly reduce energy consumption, reduces the production cost of enterprise.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of preparation technology of tea beverage.
Background technology
Tea is traditional drink of China, with deep cultural deposits, there is plurality of health care functions again.China's tea beverage is from 90
Age starts starting, is currently in Rapid development stage, and tea beverage volume of production and marketing in 2007 surpassed more than 5,000,000 tons by 2009
Cross 8,000,000 tons.With the improvement of people ' s living standards, consumer wants to aspects such as tea beverage taste, quality, safety and health cares
Ask more and more higher, diversification, specialize, functionalization will be China's tea beverage future development Main way.
The preparation technology of traditional tea beverage is：Tealeaves --- --- --- adjust coarse filtration for extraction by cooling --- refined filtration ---
Match somebody with somebody --- high temperature sterilization --- filling and capping, extraction stabilizes to 85 DEG C, and, it is necessary to tea liquid is cooled into 5 before refined filtration is carried out
DEG C, then filtered, because tea liquid has cream down phenomenon, this is the main cause for influenceing tea beverage clarity, forms tea liquid
In the principal element of cream down phenomenon be tea cream, it dissolves in high temperature, is changed into insoluble during temperature reduction, formed it is cold after
It is muddy.We are daily when drinking tea, and such as tea cools a period of time, can all find this phenomenon.It is more notable particularly in black tea.Pass
System technique uses the method for filtering tea liquid after the cooling period to process cream down.The clarification of tea liquid can so be effectively improved
Degree, and then the quality of tea beverage is improved, but at high temperature cooled down tea liquid rapidly, substantial amounts of energy consumption can be consumed, according to system
Meter, in traditional production of tea drinks technique, the most of energy consumption for being consumed be in order to carry out the clarifying treatment of tea beverage, i.e., it is high
Temperature cools down this link.
The content of the invention
The invention is intended to provide a kind of preparation technology of tea beverage, during with the clarifying treatment for solving current tea beverage, use
High-temperature cooling can consume the problem of a large amount of energy consumptions.
A kind of preparation technology of the tea beverage in this programme, comprises the following steps：
Step one, extraction：Fresh tea passes and pectase are put into deionized water together, in 2.1 ~ .2.5MPa, are extracted at 85 DEG C
15min, the mass ratio of tealeaves, pectase and deionized water is 1：0.08：9, the pH value of deionized water is 6.7 ~ 7.2；
Step 2, coarse filtration：Coarse filtration is carried out after the temperature of leaching liquor is adjusted into 80 DEG C, coarse filtration liquid is obtained；
Step 3, clarifying treatment：1 gram of citric acid powder is added in every 6 milliliters of coarse filtration liquid, after stirring, 10min is stood；
Step 4, allotment：The taste of tea beverage is allocated, seasoning liquid is obtained；
Step 5, refined filtration：Seasoning liquid natural cooling and less than refined filtration treatment is carried out after 75 DEG C, obtains refined filtration liquid；
Step 6, sterilization：Refined filtration liquid is heated into 90 DEG C carries out sterilization treatment, obtains tea beverage finished product；
Step 7：Filling and capping.
The operation principle and its advantage of this programme：The application difference maximum with traditional tea beverage manufacture craft
It is that before refined filtration, without tealeaves is rapidly cooled down, its principle is that the application has special extracting technology, in extraction
When, the application employs deionized water and carries out the extraction of tealeaves first, the ion concentration reduction dissociated in deionized water, effectively drop
The formation of turbidity and precipitation in low tea beverage, and the pH of deionized water between 6.7 ~ 7.2, need to can reduce the life of sediment
Into.Secondly, the application is also added into pectase in extraction, and pectase can cut off the chemical bond between different tea creams, reduces
The forming amount of tea cream.Finally, extraction is carried out under being maintained at the high pressure of 2.1 ~ .2.5MPa, under high pressure, the solubility drop of tea cream
It is low so that wherein to there is the part tea cream to form sediment, so in coarse filtration below, just can directly filter.By the leaching
Extracting method, can not only effectively reduce the formation of tea cream, and the tea cream part removal that will can be formed, very convenient to have
Effect.After coarse filtration, the application also carries out clarifying treatment by adding citric acid, and citric acid can promote the dissolving of tea cream, increases
The concentration of tea liquid, can reduce the deposited phenomenon in tea liquid so that tea liquid is limpider, reach more preferable clarifying effect.By upper
Extraction and the cooperation of clarification process are stated, in coarse filtration, the tea cream in tea liquid has dissolved fewer in fact, remaining portion
Point, all it is to be deposited in tea liquid, by coarse filtration, this partly precipitated can again be removed.The tea beverage for finally giving, clear
Degree is high, clear state stabilization, and does not influence the mouthfeel and color and luster of tea beverage at all.And most of all, the application is in essence
During filter, need to can only be operated by natural cooling, without additionally rapidly being cooled down, be reduced substantial amounts of energy consumption.
Further, in the step of clarifying treatment, during coarse filtration liquid and citric acid added into centrifuge together, centrifuge speed
It is 600 ~ 800r/min, after centrifugation 2min, then stands 10min.The mode of centrifugation can allow sediment to separate more thorough, favorably
In follow-up filtering.
Further, the time of sterilizing is 1 ~ 1.5min, the overlong time of sterilizing can influence nutritional ingredient in tea beverage and
Mouthfeel, and it is too short, good sterilization effect can not be played, cause sterilizing not thorough, applicant obtains 1 ~ 1.5min by experiment
Sterilization time, this time can thoroughly kill bacterium, and not influence the nutritional ingredient and mouthfeel of tea beverage.
Further, in the step of refined filtration, mesh is used to be filtered for the double-layer leaching net of 250 mesh, double-layer leaching net can enter
Row twofold filter, filters more thorough, so as to get tea liquid is limpider.
Specific embodiment
Below by specific embodiment, the present invention is further detailed explanation：
Embodiment 1
This application provides a kind of preparation technology of tea beverage, comprise the following steps：
Step one, extraction：Fresh tea passes and pectase are put into deionized water together, in 2.1 ~ .2.5MPa, are extracted at 85 DEG C
15min, the mass ratio of tealeaves, pectase and deionized water is 1：0.08：9, the pH value of deionized water is 6.7 ~ 7.2.
Step 2, coarse filtration：Coarse filtration is carried out after the temperature of leaching liquor is adjusted into 80 DEG C, coarse filtration liquid is obtained.
Step 3, clarifying treatment：1 gram of citric acid powder is added in every 6 milliliters of coarse filtration liquid, together in addition centrifuge,
Centrifuge speed is 700r/min, after centrifugation 2min, then stands 10min.
Step 4, allotment：The taste of tea beverage is allocated, seasoning liquid is obtained.
Step 5, refined filtration：Seasoning liquid natural cooling and less than after 75 DEG C, essence is carried out with the double-layer leaching net that mesh is 250 mesh
Filter is processed, and obtains refined filtration liquid.
Step 6, sterilization：Refined filtration liquid is heated to 90 DEG C of sterilizing 1.2min, tea beverage finished product is obtained.
Step 7：Filling and capping：Sold by after carrying out filling and capping with the plastic bottle of 500ml.
Embodiment 2
Using traditional tea beverage preparation technology, comprise the following steps；
Step one, extraction：Tealeaves and water are pressed 1:10 mass ratio is mixed, and 20min is extracted at 85 DEG C；
Step 2, coarse filtration：Leaching liquor is carried out into coarse filtration, coarse filtration liquid is obtained；
Step 3, cooling：Coarse filtration liquid is cooled to 5 DEG C；
Step 4, refined filtration：Coarse filtration liquid after cooling is carried out into refined filtration again；
Step 5, allotment：The taste of tea beverage is allocated in ratio set in advance, seasoning liquid is obtained；
Step 6, sterilizing：Sterilize 2min at 100 DEG C；
Step 7, filling and capping：Sold by after carrying out filling and capping with the plastic bottle of 500ml.
Experiment：
Tea beverage as obtained by embodiment 1 and embodiment 2, contrasts to clarity therein and energy consumption, obtains data such as
Under：
Table 1
Note：It refers to the tea beverage that obtains when placing 1 ~ 3 day that clear state is unstable, it may appear that muddy phenomenon；Energy consumption refers to
The energy that production 1L tea beverage is consumed.
From the data in table 1, the tea beverage prepared by the application, not only clear degree is high, and the shape clarified
State is highly stable, is not in by the limpid phenomenon for becoming cloudy.And when same amount of tea beverage is produced, the energy consumption for being consumed
It is also much smaller compared with traditional handicraft, the production cost of enterprise can be effectively reduced, with good market prospects.
Above-described is only embodiments of the invention, it is noted that for a person skilled in the art, is not being taken off
On the premise of present inventive concept, some deformations and improvement can also be made, these should also be considered as protection scope of the present invention,
These effects and practical applicability for implementing all without the influence present invention.This application claims protection domain should be with its right
It is required that content be defined, specific embodiment in specification etc. record can be used for explain claim content.
Claims (4)
1. a kind of preparation technology of tea beverage, it is characterised in that：Comprise the following steps：
Step one, extraction：Fresh tea passes and pectase are put into deionized water together, in 2.1 ~ .2.5MPa, are extracted at 85 DEG C
15min, the mass ratio of tealeaves, pectase and deionized water is 1：0.08：9, the pH value of deionized water is 6.7 ~ 7.2；
Step 2, coarse filtration：Coarse filtration is carried out after the temperature of leaching liquor is adjusted into 80 DEG C, coarse filtration liquid is obtained；
Step 3, clarifying treatment：1 gram of citric acid powder is added in every 6 milliliters of coarse filtration liquid, after stirring, 10min is stood；
Step 4, allotment：The taste of tea beverage is allocated, seasoning liquid is obtained；
Step 5, refined filtration：Seasoning liquid natural cooling and less than refined filtration treatment is carried out after 75 DEG C, obtains refined filtration liquid；
Step 6, sterilization：Refined filtration liquid is heated into 90 DEG C carries out sterilization treatment, obtains tea beverage finished product；
Step 7：Filling and capping.
2. the preparation technology of a kind of tea beverage according to claim 1, it is characterised in that：In the step of clarifying treatment,
During coarse filtration liquid and citric acid added into centrifuge together, centrifuge speed is 600 ~ 800r/min, after centrifugation 2min, then is stood
10min。
3. the preparation technology of a kind of tea beverage according to claim 2, it is characterised in that：The time of sterilizing be 1 ~
1.5min。
4. the preparation technology of a kind of tea beverage according to claim 3, the step of the refined filtration in, use mesh for
The double-layer leaching net of 250 mesh is filtered.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710079161.8A CN106857936A (en) | 2017-02-14 | 2017-02-14 | A kind of preparation technology of tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710079161.8A CN106857936A (en) | 2017-02-14 | 2017-02-14 | A kind of preparation technology of tea beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106857936A true CN106857936A (en) | 2017-06-20 |
Family
ID=59167077
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710079161.8A Pending CN106857936A (en) | 2017-02-14 | 2017-02-14 | A kind of preparation technology of tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106857936A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87103320A (en) * | 1986-05-06 | 1988-04-27 | 协和发酵工业株式会社 | The method for making of tea drink |
| CN1608524A (en) * | 2003-10-20 | 2005-04-27 | 田亮 | Production process of glossy ganoderma-green tea beverage |
| CN101518290A (en) * | 2008-02-29 | 2009-09-02 | 可口可乐(中国)饮料有限公司 | Settled tea drinks and preparation method thereof |
| CN102415458A (en) * | 2011-12-14 | 2012-04-18 | 菏泽巨鑫源食品有限公司 | Asparagus green tea beverage and preparation method thereof |
| CN104522216A (en) * | 2014-12-26 | 2015-04-22 | 邓小健 | Sugar-free broadleaf holly leaf drink and production method thereof |
-
2017
- 2017-02-14 CN CN201710079161.8A patent/CN106857936A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87103320A (en) * | 1986-05-06 | 1988-04-27 | 协和发酵工业株式会社 | The method for making of tea drink |
| CN1608524A (en) * | 2003-10-20 | 2005-04-27 | 田亮 | Production process of glossy ganoderma-green tea beverage |
| CN101518290A (en) * | 2008-02-29 | 2009-09-02 | 可口可乐(中国)饮料有限公司 | Settled tea drinks and preparation method thereof |
| CN102415458A (en) * | 2011-12-14 | 2012-04-18 | 菏泽巨鑫源食品有限公司 | Asparagus green tea beverage and preparation method thereof |
| CN104522216A (en) * | 2014-12-26 | 2015-04-22 | 邓小健 | Sugar-free broadleaf holly leaf drink and production method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170620 |
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| RJ01 | Rejection of invention patent application after publication |