Nothing Special   »   [go: up one dir, main page]

WO2014169755A1 - 一种茶饮料及其制造方法 - Google Patents

一种茶饮料及其制造方法 Download PDF

Info

Publication number
WO2014169755A1
WO2014169755A1 PCT/CN2014/074236 CN2014074236W WO2014169755A1 WO 2014169755 A1 WO2014169755 A1 WO 2014169755A1 CN 2014074236 W CN2014074236 W CN 2014074236W WO 2014169755 A1 WO2014169755 A1 WO 2014169755A1
Authority
WO
WIPO (PCT)
Prior art keywords
tea
extract
extraction
aroma
leaves
Prior art date
Application number
PCT/CN2014/074236
Other languages
English (en)
French (fr)
Inventor
韩正春
汪勇福
钟继平
金均
黄元
薛莲
Original Assignee
农夫山泉股份有限公司
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 农夫山泉股份有限公司 filed Critical 农夫山泉股份有限公司
Priority to JP2016507987A priority Critical patent/JP6527503B2/ja
Priority to MYPI2015703660A priority patent/MY181974A/en
Priority to SG11201508504PA priority patent/SG11201508504PA/en
Priority to CA2909539A priority patent/CA2909539C/en
Priority to KR1020157032506A priority patent/KR102263767B1/ko
Priority to AU2014256322A priority patent/AU2014256322B2/en
Priority to EP14785251.1A priority patent/EP2987411A4/en
Priority to US14/784,665 priority patent/US20160081363A1/en
Publication of WO2014169755A1 publication Critical patent/WO2014169755A1/zh
Priority to HK16102785.7A priority patent/HK1214734A1/zh

Links

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, 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
    • A23F3/18—Extraction of water soluble tea constituents
    • 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
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • 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
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • 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
    • A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
    • A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil

Definitions

  • the present invention relates to a tea beverage and a method of manufacturing the same.
  • the tea beverage produced by this method can evenly balance the quality difference of different batches of tea beverages caused by the place of production, climate, picking time and processing, and has the similarity, maintain or surpass the taste and aroma coordination of the existing tea. And pleasant product quality. Background technique
  • Tea drinks with natural, healthy, fast and convenient are increasingly becoming popular drinks in people's daily lives.
  • tea is the abbreviation of the traditional drinking method of Chinese tea.
  • a certain temperature usually >80.0 hot water (tea weight ratio is usually 1:50-100) for a short time (30 seconds -5 minutes)
  • the separated tea soup is It is a freshly brewed tea for drinking.
  • the tea that is consumed in the form of freshly brewed tea is basically dominated by famous teas in various types of tea in China.
  • Famous tea is a broad concept, including famous tea and high quality tea.
  • the grade classification of tea generally refers to tea of Grade 1 or above, and the yield is limited compared to the tea of Grade 1 or above; and as the raw material tea for tea beverage production, it is mostly produced with a relatively low yield. Tea grades of all grades and below.
  • the taste and aroma of the existing tea beverages on the market are quite different from those of the existing teas, especially the aroma fraction. Tea beverages have almost no natural tea in the tea. It contains a pleasant aroma of aroma substances. The main reasons for this phenomenon are: 1. Reasons for manufacturing the selected tea raw materials themselves
  • the ingredients that may present a taste mainly including water-soluble ingredients such as tea polyphenols, caffeines, amino acids, polysaccharides, etc.
  • the ingredients that may present a taste are rich in content, but exhibit aroma components (including alcohol, cheese, and ketone).
  • esters and oxygen-containing volatile compounds mainly composed of volatile compounds low content or poor aroma type; may also be the opposite, the aroma is better, but the taste of tea is thin or coarse.
  • a water-soluble component (a substance exhibiting the taste of a tea soup) and a volatile component (a substance exhibiting aroma of a tea soup) in a tea leaf are usually subjected to a one-step method under a certain extraction condition.
  • water is extracted into the tea soup as a solvent, and the tea soup is used to make a tea beverage. Since the water-soluble component and the volatile component in the tea differ greatly in content and chemical properties, it is difficult to simultaneously sufficiently extract the desired water-soluble component and volatile component into the aqueous tea solution solution by the same extraction conditions and methods.
  • the water-soluble ingredients in the tea soup especially the acid
  • the volatile components of the aroma are obviously missing.
  • the high-temperature extraction of green tea the amount of volatile components is There will be an increase, but under this condition, the tea soup will be bitter due to the excessive dissolution of the water-soluble ingredients of the tea polysaccharides and caffeine.
  • the tea soup needs to be clarified, blended, sterilized and filled, and the process is difficult to achieve full sealing operation, resulting in loss of volatile aroma components in the extracted tea soup during processing;
  • the process is a high temperature heat treatment process, which will further increase the loss of tea taste components.
  • the existing tea beverage manufacturing method can only improve the quality of the tea beverage to a certain extent. It is still impossible to produce a ready-to-drink tea beverage that is satisfactory in both taste and aroma quality. In addition, there is a similar method of reheating the tea to increase the aroma component content, which is also limited by the existing tea beverage extraction method, and cannot solve the problem fundamentally.
  • the aroma backfilling is usually carried out by pulverizing the raw tea leaves for extraction into tea pulp, and then using equipment such as vacuum concentrated distillation, falling film concentration or SCC.
  • the aroma components are extracted as much as possible under mild conditions and collected; the concentrated tea pulp is separated by centrifugation to obtain a clear tea broth concentrate or prepared by further concentration and spray-dried into instant tea powder.
  • the aroma components collected as described above are backfilled into the tea broth concentrate or the instant tea powder.
  • This method improves the problem of insufficient aroma in tea beverages to a certain extent, but since the tea leaves need to be pulverized to make tea pulp, after the aroma extraction process, the various components in the tea leaves are excessively dissolved in the tea pulp. It is no longer possible to selectively extract the water-soluble ingredients that present the taste according to the needs, and the subsequent problems will result in the bitterness of the taste of the tea beverage.
  • PVPP polyvinylpyrrolidone
  • An object of the present invention is to provide a method for producing a tea beverage, which comprises a tea beverage produced by the method having the taste and aroma harmony and pleasant sensory qualities of the existing tea.
  • a first aspect of the present invention provides a method of producing a tea beverage comprising:
  • the first extract and the second extract obtained in the above steps 1) and 2) are respectively adjusted to a suitable concentration and then clarified, or clarified, adjusted to a suitable concentration, and then mixed in a suitable ratio. Uniformly, obtain tea soup for tea beverage production;
  • the tea soup obtained in the step 3) is prepared, sterilized and filled according to the conventional tea beverage production process.
  • the tea leaf for extracting the first extract and the tea leaf for extracting the second extract may be tea leaves of the same kind and of the same source, or Tea of the same species but of different origin (including but not limited to the origin of tea, the picking season of tea, the tenderness of tea, the different tea leaves, etc.), or different types of tea.
  • the tea leaves may be selected from the group consisting of green tea, black tea, oolong tea, scented tea, pu-erh tea, or secondary materials (such as tea stalks, broken tea, yellow tablets, etc.) produced during the processing of the above various types of tea, or the same as above.
  • tea leaves of different varieties are selected from teas of different origins.
  • the other raw materials described in the step 2) include various edible or drinking flowers, dried flowers, herbal teas or combinations thereof, such as jasmine, roses, Chrysanthemum, honeysuckle, black rice tea, barley tea, etc.
  • the method for producing a tea beverage according to the first aspect of the present invention wherein the first extract has an extraction temperature of 40 to 95, preferably 50 to 95, 50 to 85, or
  • the preferred extraction time is lmin-lhr, and the more preferred extraction time is 5min-45min 10 min -30 min, or 10 min-20 min;
  • the weight ratio of tea leaves to water during extraction is 1:20-120, and further preferably the weight ratio of tea leaves to water is 1:30-100, 1:40-90, 1:55-70 or 1:50- 80.
  • the method for producing a tea beverage according to the first aspect of the present invention wherein the second extract extraction method may be a conventional volatile matter extraction method, such as vacuum distillation concentration method, falling film Concentration method, Spinning Cone Column (SCC method), supercritical fluid extraction method and other existing methods and equipment.
  • a conventional volatile matter extraction method such as vacuum distillation concentration method, falling film Concentration method, Spinning Cone Column (SCC method), supercritical fluid extraction method and other existing methods and equipment.
  • the method for preparing a tea beverage according to the first aspect of the present invention wherein the suitable extraction solvent or medium described in the step 2) may be water, water vapor, or a non-aqueous solvent (for example, Carbon dioxide).
  • a non-aqueous solvent for example, Carbon dioxide
  • the method for preparing a tea beverage according to the first aspect of the present invention wherein the tea leaf for extracting the extract of the first extract and the tea or other raw material for extracting the second extract are Appropriate crushing is carried out as required by the process, and then extraction is carried out.
  • the tea leaves or other raw materials are pulverized to a particle size of ⁇ lmm.
  • the preparation of the tea beverage of the first aspect of the invention includes, but is not limited to, conventional cryogenic cooling, centrifugation, membrane filtration, and the like.
  • the method for preparing a tea beverage according to the first aspect of the present invention comprises, but is not limited to, dilution of a conventional tea soup, addition of an antioxidant, an acidity adjuster, and other foods.
  • Additives, food ingredients, etc. may be vitamin C, sodium erythorbate or the like.
  • the acidity adjusting agent may be sodium hydrogencarbonate, phosphate or the like. The amount of the acidity adjusting agent is determined depending on the case, and the pH of the tea beverage is preferably adjusted to 5.5 to 6.5.
  • the method for preparing a tea beverage according to the first aspect of the present invention comprises, but is not limited to, conventional high temperature instant sterilization (abbreviated as UHT), pasteurization And other methods.
  • UHT conventional high temperature instant sterilization
  • the method for preparing a tea beverage according to the first aspect of the present invention wherein, when the tea raw material is green tea, the ratio of the first extract of the tea extract is ⁇ 8, and the FI of the second extract The value is similar to the current tea; when the tea is jasmine tea, the FI value of the second extract is higher than the FI value of the current tea; when the tea is oolong tea, the FI value of the second extract is higher than the current tea. The FI value.
  • a second aspect of the invention provides a tea beverage which is a tea beverage produced by the method for producing a tea beverage according to the first aspect of the invention.
  • the preparation method of the invention can uniformly balance the quality of different batches of tea beverages caused by the place of production, climate, picking time and processing process, compared with the conventional tea beverage manufacturing method.
  • the difference is similar to, maintains or surpasses the taste and aroma coordination and pleasant product quality of the existing tea.
  • the invention is characterized in that: the same or different varieties of tea leaves can be used, different process methods and extraction conditions can be used to separately extract the water-soluble components of the tea soup and the volatile components of the tea soup aroma, and then the two are fixed.
  • the ratio is evenly mixed, that is, the tea soup used for tea beverage production.
  • the ingredients that present the taste of the tea soup are mostly water-soluble compounds, which are high in tea and easy to dissolve; the ingredients that present the aroma of the tea are mainly volatile and have a small molecular weight and water. Compounds with low solubility are low in tea. Therefore, when extracting with water as a solvent, the extraction conditions required for the two types of compounds vary greatly.
  • the method of the invention separately extracts separately according to the optimal extraction methods and conditions of the two kinds of compounds, and can avoid the incomplete extraction of the two extracts simultaneously, or the incompleteness of the tea soup caused by the excessive extraction of one kind of substances. problem.
  • the tea soup having a high content of the characteristic taste of the tea soup or the sensory evaluation method is preferred, and the extraction condition is preferred; when the volatile component is extracted, the component having the characteristic aroma of the tea soup is high and the sensory evaluation method is used.
  • the type of aroma obtained is preferably a target, and the extraction method and conditions are preferred.
  • Another advantage of the process of the present invention is that the tea leaves, which are used as raw materials for the production of tea beverages, are more selective. Since the compound which does not require the characteristic taste of the tea soup and the compound which exhibits the characteristic aroma of the tea soup are simultaneously extracted under the same extraction conditions and the same tea leaves, the requirements for the raw tea leaves can be lowered, and the advantages of each tea leaf are preferred, and the disadvantages thereof are avoided. For example, raw tea leaves
  • A has a high content of water-soluble ingredients in a good taste, but the aroma is insufficient or the fragrance is not good, and it can be used alone as a raw material for extracting the first extract of the tea described in the present invention, and also selecting a characteristic aroma.
  • the raw tea leaf B having a high content of volatile components and a good fragrance is used to extract the second extract of the tea leaves described in the present invention.
  • the method of the present invention can also overcome the problem of product quality degradation caused by tea taste and aroma loss in the process of the prior art tea beverage manufacturing process.
  • the separately extracted tea leaf first extract and tea leaf second extract can be freely proportioned as needed.
  • the amount of water-soluble ingredients presenting the characteristic taste of the tea soup and the volatile ingredients presenting the characteristic aroma of the tea soup in the manufacturing process of the tea beverage can be known in advance through simple routine tests, and after evaluation and calculation, in the two aqueous extracts
  • the mixing ratio of the two can be adjusted according to the degree of taste and aroma of the final desired tea beverage product, so as to eliminate the influence of the loss of the flavor component caused by the production process on the quality of the tea beverage product.
  • the method for producing a tea beverage according to the present invention can easily realize the production of a large-scale tea beverage by combining the existing tea beverage production technology and the equipment technology for extracting or recovering tea aroma.
  • the first extract of the tea flavor substance can be extracted by using an existing tea extracting device, such as a commonly used closed extracting tank.
  • the upright basket-type extraction equipment can only optimize the extraction parameters based on the preferred tea leaves, such as water temperature, leaching time, stirring rate and other conventional parameters, so that the first extract of tea leaves the good taste of the tea. That is, the content of one or more water-soluble components is increased or the ratio is appropriate.
  • the ratio of the tea content and the amino acid content in the tea soup commonly used in green tea (referred to as the ratio of ⁇ ) is used to characterize the taste of green tea soup.
  • the green tea tea soup with the ammonia ratio of ⁇ 8 has the taste of fresh tea: fresh, mellow, sweet, etc. Characteristics, the same type of tea, the smaller the value of the ratio of tea to ammonia, the better the taste.
  • Table 1 below shows the green tea beverage produced by the production method of the present invention (Example 1) and the green tea beverage produced by the conventional production method (Comparative Examples 1-1, 1-2, 1-3, corresponding products 1, - 1 , product 1, 2, product 1, 3) and the measured value of the face ratio of the current tea.
  • the determination method is carried out according to the detection method of tea polysaccharide in the national standard GB/T21733-2008 of the People's Republic of China.
  • the method for determining the content of amino acid is determined according to the method for determining the total amount of free amino acids in tea according to the national standard GB/T8314-2002 of the People's Republic of China;
  • the tea used in the present tea 1 is the same type of green tea as the green tea B aroma selected in the green tea embodiment 1.
  • the extraction of the second extract can utilize the equipment used for the extraction of some conventional volatile components, such as a vacuum distillation concentrator, a falling film concentrator and a rotating carcass column.
  • Spinning Cone Column (SCC method), supercritical fluid extraction method, etc. adjust the extraction parameters on the basis of the preferred flavored tea leaves, so that the volatile components of the tea flavor characteristic tea are fully extracted;
  • the extraction parameters are such that the ratio between the obtained volatile components is suitable to exhibit a good fragrance type, such that the obtained volatile component exhibits a high aroma index to achieve the aroma quality of the existing tea.
  • the aroma index according to the present invention abbreviated as FI, which means that the high-boiling component of the aroma component is contained
  • FI The ratio of the sum of the amounts to the sum of the low boiling component contents.
  • the aroma component having a retention time before the linalool is used as a low-boiling aroma, followed by a high-boiling aroma.
  • the FI index can be used to qualitatively analyze the aroma of tea. For the same tea, the type of aroma with a higher FI value than the FI value is better.
  • Table 2 below shows the product tea products produced by the production method of the present invention (Examples 1, 2, 3, 4, corresponding green tea products 1, jasmine tea products 2, oolong tea products 3, black tea products 4) and conventional production.
  • the tea beverage products produced by the method (Comparative examples 1-1, 1-2, 1-3, 2, 3, 4, corresponding green tea products 1,-1, green tea products 1,-2, green tea products 1,- 3.
  • the tea beverage produced by the method for preparing a tea beverage of the present invention has a better aroma type than the tea beverage prepared by the conventional method.
  • the tea leaves used in Table 2 above are the premium green tea of the same type as the green tea B aroma selected in the green tea embodiment 1.
  • the tea used in the brewing tea 2 is the raw material selected from the jasmine tea in Example 2, jasmine tea A.
  • the special jasmine tea with the same aroma type is the tea used in the tea 3
  • the tea used in the brewing tea 4 is the raw material selected in the fourth embodiment of the black tea.
  • Black tea B is the same type of black tea with the same aroma type.
  • Products 1, 2, 3, 4 The tea beverage products produced by the method of the invention are respectively from Examples 1, 2, 3, 4;
  • Products 1,-1, 1,-2, 1,-3, 2,, 3 ⁇ 4 Tea beverage products produced by conventional tea beverage production methods, from Comparative Examples 1-1, 1-2, 1-3 2, 3, 4. table 3:
  • the tea of green tea A (second-grade fried green tea) tastes mellow and fresh, and the type of aroma is good, but the intensity of the aroma is obviously not enough. Therefore, 50 kg of green tea is used as the raw material for extracting the first extract of tea.
  • deionized water was used as the solvent, and the tea to water ratio was 1:70, 60 ° C, and extracted for 20 min. The resulting extract was cooled and allowed to stand and centrifuged to obtain a clarified first extract of 3.6 tons.
  • the green tea B (three-grade green tea) has a good aroma type and high aroma content, but the content of the tea soup is low and the taste is thin. Therefore, green tea B 50kg is used as the second extract of tea.
  • the raw materials for extraction are tested and subjected to aroma extraction using SCC-1000 rotary cone column equipment.
  • the extraction is as follows: Tea is pulverized to a particle size of ⁇ lmm, and the ratio of dry tea weight to 9% of the total weight of the tea pulp is added with water.
  • the top temperature of the extraction is 75 e C
  • the feed temperature is 55'C
  • the tea slurry flow rate is 360kg/hr
  • the extracted water vapor flow rate (ISR) is 4.0% of the tea slurry flow rate
  • the cooling water temperature is 10 ⁇ 2 °C.
  • Mix the two in this proportion dilute with water and dilute to 10 tons, add antioxidant vitamin C and add 0.02% (kg/kg) of the total volume.
  • the formulation was passed through UHT 137. C, 10 seconds after sterilization, aseptically filled with PET bottles to obtain a finished product of tea beverages1.
  • the green tea A and the green tea B in the above Example 1 were mixed in a ratio of 1:1, and 60 kg of the mixed tea leaves were extracted as tea leaves for tea extraction: deionized water was used as a solvent, and the ratio of tea to water was 1:60, 75 ° C, and extracted for 15 minutes. .
  • the obtained extract was cooled and allowed to stand, and then centrifuged to obtain 3.8 tons of tea soup. Add this water to a volume of 11.5 tons, then add the antioxidant vitamin C to the 0.02% (kg/kg) of the total volume and add the appropriate amount of sodium bicarbonate to adjust the pH value to 5.5-6.5.
  • This formulation was passed through UHT 137. C, 10 seconds after sterilization, aseptically filled with PET bottles to obtain finished products of tea beverages 1,-1.
  • Example 1 60 kg of the green tea A in the above Example 1 was extracted as tea leaves for tea extract extraction: deionized water was used as a solvent, and the ratio of tea to water was 1:70, 70 C, and extracted for 20 minutes. The resulting extract was cooled and allowed to stand and centrifuged to obtain 4.3 tons of clarified tea. Add this water to a volume of 12.0 tons, then add the antioxidant vitamin C to the 0.02% (kg/kg) of the total volume and adjust the pH to 5.5-6.5 by adding an appropriate amount of sodium bicarbonate. The formulated solution was sterilized by UHT at 137 ° C for 10 seconds, and then aseptically filled with PET bottles to obtain finished products of tea beverages 1,-2.
  • the green tea B in the above Example 1 is used as a raw material for tea beverage production, and the tea beverage is produced by the aroma backfilling technique: 50 kg of green tea B is taken. According to the extraction method of the second extract in the above Example 1, the SCC-1000 type is adopted.
  • the extraction parameters are: Tea pulverized to particle size ⁇ 1111111, according to the proportion of dry tea leaves 9% of the total weight of tea pulp, add water to mix into tea, the tower collar temperature is 75 ° C, the feed temperature is 55 ° C, the tea slurry flow rate is 360 kg / hr, the extraction water vapor flow rate ( ISR ) is 4.0% of the tea slurry flow rate, and the cooling water temperature is 10 ⁇ 2 t:. Extract the tea soup aroma shield: liquid 10.8kg. At the same time, the tea slurry concentrate discharged during the aroma extraction process is centrifuged to remove slag, and a clear tea soup concentrate of 600 kg is obtained.
  • tea jasmine tea A second-grade jasmine tea
  • This jasmine tea A 50kg was used as the raw material for extracting the first extract of tea.
  • deionized water was used as the solvent, and the ratio of tea to water was 1:55, 75. C, extracted for 15 min.
  • the resulting extract was chilled and centrifuged to obtain a clarified tea extract of 2.9 tons.
  • the jasmine tea A 50kg was used as the raw material for the extraction of the second extract of tea.
  • the single-effect concentrator was used to extract the aroma, and the extraction was as follows: the tea was pulverized to a particle size of ⁇ lmm, and the total weight of the dried tea leaves was taken up. The ratio of 1.5% by weight is mixed with water to form a tea slurry. The system vacuum is -0.085 MPa when extracted, the internal material temperature is 50 ° C, and the cooling water temperature is 10 ⁇ 2. C. Extracted the second extract of tea leaves 900kg.
  • Mix the two in this proportion dilute with water and dilute to 12 tons.
  • the formulated solution was passed through UHT 137. C, 10 seconds after sterilization, aseptically filled with PET bottles to obtain finished products of tea beverages 2 .
  • Comparative example 2 Jasmine tea and tea drink
  • Example 3 Oolong tea drink
  • the tea of Oolong Tea A the second-grade Luzhou Tieguanyin
  • Oolong tea A 50kg is used as the raw material for the extraction of the first extract of tea.
  • the following conditions were selected for extraction: deionized water was used as the solvent, and the ratio of tea to water was 1:60, 80'C, and extracted for 12 minutes.
  • the resulting extract was cooled and allowed to stand and centrifuged to obtain 3.1 tons of the clarified first extract.
  • the oolong tea B (four-grade Luzhou-like Tieguanyin) has a good aroma type and high aroma content, but the taste of the tea is rough. Therefore, Oolong tea B 50kg is used as the second extract of tea.
  • the aroma extraction was carried out by using the SCC-1000 rotary cone column equipment.
  • the extraction parameters were as follows: The tea was pulverized to a particle size of ⁇ lmm, and the tea was mixed into water according to the ratio of dry tea leaves to 9.5% of the total weight of the tea pulp.
  • the temperature at the top of the tower was 75.
  • the feed temperature is 74.
  • the tea slurry flow rate is 500kg/hr
  • the extracted water vapor flow rate (ISR) is 2.5% of the tea slurry flow rate
  • the cooling water temperature is 10 ⁇ 2° (.
  • the second extract is extracted 12.5kg.
  • Second extract 250 :1.
  • Mix the two in this proportion dilute with water and dilute to 10.9 tons.
  • the formulated solution is sterilized by UHT at 137 ° C for 10 seconds and then aseptically filled with a PET bottle to obtain a finished product of the tea beverage 3 .
  • Example 3 60 kg of oolong tea B in the above Example 3 was extracted as tea leaves for tea extraction: deionized water was used as a solvent, and the ratio of tea to water was 1:60, 85. C, extracted for 15 min. The resulting extract was cooled and allowed to stand and centrifuged to obtain 3.7 tons of clarified tea. Add this water to a volume of 12.5 tons, then add the antioxidant vitamin C to the 0.02% (kg/kg) of the total volume and adjust the pH to 5.5-6.5 by adding an appropriate amount of sodium bicarbonate. The formulated solution is sterilized by UHT at 137 ° C for 10 seconds, and then aseptically filled with a PET bottle to obtain a finished product of the tea beverage 3 .
  • Example 4 Black tea drink
  • the tea of black tea A (three grades of black tea) tastes strong. Strong and fresh, the type of aroma is still good, but the intensity of the aroma is obviously not enough. Therefore, the black tea A 50kg is used as the raw material for the extraction of the first extract of tea.
  • the following conditions are selected for extraction: deionized water as solvent, tea to water ratio 1:70 , 85. C, extracted for 10 min. The resulting extract was cooled and allowed to stand and centrifuged to obtain a clarified first extract of 3.6 tons.
  • the black tea B (second grade Gongcha black tea) has better aroma type and high aroma content, but the tea soup is not strong and fresh, so the black tea B 50kg is used as the second extract of tea.
  • the aroma extraction of the single-effect falling film concentrator is adopted, and the extraction is as follows: the tea is pulverized to a particle size of ⁇ lmm, and the mixture is mixed with water to form a tea pulp according to the ratio of dry tea leaves to 2% of the total weight of the tea pulp, and the temperature of the material is extracted. Is 75.
  • the system vacuum is -0.085MPa
  • the water vapor evaporation is 2 / hour
  • the tea slurry is circulated inside the system for 5 times to extract the aroma
  • the cooling water temperature is 10 ⁇ 2°C.
  • a second extract of 510 kg was collected.
  • the formulated solution was passed through UHT 137. C, 10 seconds after sterilization, aseptically filled with PET bottles to obtain finished products of tea beverages 4 .
  • the 60 kg of black tea A in the above Example 4 was extracted as tea leaves for tea extraction: deionized water was used as a solvent, and the tea to water ratio was 1:60, 85 ° C, and extracted for 15 minutes.
  • the resulting extract was cooled and allowed to stand and centrifuged to obtain 3.7 tons of clarified tea. Add this water to a volume of 12.0 tons, then add the antioxidant vitamin C to the 0.02% (kg/kg) of the total volume and adjust the pH to 5.5-6.5 by adding an appropriate amount of sodium bicarbonate.
  • the formulated solution is sterilized by UHT at 137 ° C for 10 seconds, and then aseptically filled with a PET bottle to obtain a finished product of tea beverage 4 .

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Dispersion Chemistry (AREA)
  • Tea And Coffee (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

本发明提供一种与现泡茶品质相近的茶饮料及其制造方法，其特征在于：分别以茶叶中的水溶性成分和挥发性成分为目标，通过选取相同或不同品种的茶叶，采用不同的提取工艺，分开提取得到茶叶的水溶性成分提取物（简称第一提取物）和茶叶的挥发性成分提取物（简称第二提取物），然后将二者以合适的量进行组合并混合均匀形成茶饮料生产用茶汤，按常规的茶饮料生产工艺进行调配、灭菌和灌装，即可生产出一种与现泡茶品质相近甚至超越的茶饮料产品。

Description

一种茶饮料及其制造方法 技术领域
本发明涉及一种茶饮料及其制造方法。 采用这种方法制造出的茶 饮料， 能够均匀平衡因产地， 气候， 采摘时间及加工过程导致的不同 批次茶饮料的品质差异， 具有类似、 保持或超越现泡茶所具有的滋味 和香气协调及令人愉悦的产品品质。 背景技术
具有天然、 健康、 快捷和方便的茶饮料正日益成为人们日常生活 中常用饮料。 对于茶饮料， 人们希望所饮用的茶饮料具有现泡茶的品 质， 如滋味和香气。 现泡茶是中国茶叶传统的饮用方式的简称。 取一 定量的茶叶， 用一定温度（通常是>80。0的热水（茶水重量比例通 常在 1:50-100 )短时间（ 30秒 -5分钟不等）冲泡， 分离后的茶汤即为 用于饮用的现泡茶。 以现泡茶方式消费的茶叶在中国国内基本上都是 以各类茶叶中的名优茶为主。 名优茶是个广义的概念， 包括名茶和优 质茶两个方面， 名茶是指知名度高、 质量好、 市场影响大的茶； 优质 茶是指市场影响较大， 质量较好， 卖价较高的茶。 名优茶的最关键特 征是制茶用的茶鲜叶多为初春季采摘、 m ^高、 内含物丰富， 经名 ^ 茶叶加工工艺加工后所形成的茶叶都具有水溶性成分和挥发性成分 含量高且茶汤滋味鲜爽、 醇厚、 回甘快， 香气浓度高且香型愉悦的特 点。按中国 茶叶的等级分类，质量由高到低依次将茶叶分为特级、 一级、 二级、 三级、 四级， 有些还有五级、 六级茶等， 名优茶茶叶在 茶叶的等级分类中一般都是指一级及以上等级的茶叶， 相对于一级以 上的茶叶， 产量是有限的； 而作为茶饮料生产用原料茶叶， 多为产量 多， 品质相对稍差的二级及以下的各等级茶叶。 市场上现有的茶饮料 的滋味和香气与现泡茶相比， 存在巨大的差异， 尤其是香气部分， 茶 饮料中几乎都不具有现泡茶中天然的茶叶自身内含香气物质所带来 的令人愉悦的香气。 造成此现象的原因主要有： 1、 制造 所选用茶叶原料自身的原因
作为茶饮料用的原料茶叶， 由于用量巨大， 多为等级不高的大宗 茶叶， 受采收季节、 产地环境、 加工工艺及茶叶老嫩度的影响， 很少 有茶饮料用原料茶叶在内含香气和滋味物质上都很丰富完美。 对同一 份茶叶， 可能呈现滋味的成分（主要包括茶多酚类、 咖啡碱类、 氛基 酸类、 多糖类等水溶性成分）含量丰富， 但呈现香气的成分（以含醇、 酪、 酮、 酯和含氧类具较强挥发性的小分子化合物为主的挥发性成分） 含量低或香气类型不佳； 也可能情况相反， 香气较好， 但茶汤滋味单 薄或粗老。
2、 现有的茶饮料制造方法的限制
现有的茶饮料制造方法中， 通常是在一定的提取条件下， 采用一 步法将茶叶中的水溶性成分（呈现出茶汤的滋味的物质）和挥发性成 分（呈现出茶汤的香气的物质） 同时用水为溶剂提取到茶汤中， 以此 茶汤去制造茶饮料。 由于茶叶中的水溶性成分和挥发性成分在含量和 化学性质上相差悬殊， 难以通过同一提取条件和方法将需要的水溶性 成分和挥发性成分同时充分提取到茶汤水溶液中。 如低温提取绿茶， 茶汤中的给人鲜爽感的水溶性成分尤其是 酸类会较多的被提取出 来， 但呈现香气的挥发性成分明显缺失； 若采用高温提取绿茶， 挥发 性成分提出量虽会有所增加， 但该条件下茶汤会由于茶多酴类、 咖啡 碱类水溶性成分的过多溶出而滋味苦涩， ^让人接受。
同时， 茶汤提取后需经过澄清、 调配、 杀菌和灌装等多道工序， 此过程很难做到全密闭操作， 导致提取得到的茶汤中挥发性强的香气 成分在加工过程中损失； 常规杀菌工艺为高温热处理过程， 会造成茶 滋味成分损失进一步增加。
另外， 现有^：料还有很多不是用茶叶直接提取， 而是用速溶茶 粉替代茶叶进行。速溶茶粉的制造过程中需要经历更多的热加工过程， 如茶汤浓缩、 喷雾干燥， 在这些过程中， 茶汤中原有的香气成分基本 丧失殆尽。 近些年， 针对上述茶饮料在滋味和香气品质难以两全的问题， 也 有很多的解决方法被提出并应用， 但都存在一定的不足， 例如：
针对一种原料茶叶可能在香气和滋味上的不足， 采用茶叶拼配的 方法来弥补。 对同一类茶叶， 由于产地、 采收季节、 老嫩度、 加工工 艺的不同， 所产生的茶叶滋味和香气各有特点， 可以相互取长补短， 拼配起来以得到茶汤滋味和香气都比较好的原料茶叶。 但这种拼配茶 叶受限于现有的茶饮料提取方法： 由于茶叶中呈现滋味的水溶性成分 和呈现香气的挥发性成分在化学性质上的天然差异， 难以通过同一提 中；、同时，、在多道加工工序中茶汤中的香气成分 一步损失， 所以: 即使用拼配过的原料茶叶来生产茶饮料， 以现有的茶饮料制造方法， 仅能在一定程度上提高茶饮料品质， 仍不能生产出在滋味和香气品质 上都令人满意的即饮茶饮料。 另外， 类似还有对茶叶高温复火以提高 香气成分含量的方法， 同样受限于现有的茶饮料提取方法， 不能从根 本上解决问题。
通过香气回填改善 料和速溶茶粉的香气品质。 具体来说， 因 提取得到的茶汤中初始香气成分的含量即有限， 因此， 香气回填往往 采用将提取用原料茶叶加水粉碎成茶浆后， 采用减压浓缩蒸馏、 降膜 浓缩或 SCC等设备在比较温和的条件下尽可能多的提取香气成分并收 集； 浓缩的茶浆通过离心分离得到澄清的茶汤浓缩液去制备 料或 通过进一步浓缩后喷雾干燥成速溶茶粉。 前述收集的香气成分回填到 茶汤浓缩液或速溶茶粉中。 这种方法在一定程度上改善了茶饮料中香 气不足的问题， 但由于茶叶需经粉碎后制成茶浆， 在经过香气的提取 过程后， 茶叶中的各种成分在茶浆中溶出过多， 无法再对呈现滋味的 水溶性成分有选择地根据需要进行提取， 后续会造成^ ^料中呈现滋 针对茶饮料滋味的苦涩^题, 有人提 ^采用聚乙烯吡咯烷酮 （简 称 PVPP )来吸附茶汤中的茶多盼， 以降低茶汤的苦涩感，但实际应用 中， 我们发现用 PVPP吸附处理过的茶汤， 其香气强度下降很多， 也 就是说， PVPP在茶汤中吸附茶多盼的同时，很多香气成分也同时被吸 附而导致香气损失。
料中添加香精。 现阶段市场上的茶饮料基本都是依靠添加香 精来改善香气不足或香型不佳的问题。 香精分合成香精和天然香精。 近些年， 随着人们对健康意识的加强， 越来越多的消费者开始关注食 品的安全性。 合成香精虽然在不过量使用的前提下也是安全的， 但在 消费者的意识中， 添加有这类香精的茶饮料通常都会被归类到不健康 的食品行列。 而天然的茶叶香精数量很少， 且常规提取过程中会用到 有机溶剂或经历高温浓缩过程， 其在^：料中也很难表现出现泡茶的 滋味和香气。 发明内容
本发明的目的是提供一种茶饮料的制造方法， 采用这种方法所生 产的茶饮料具有现泡茶所具有的滋味和香气协调并令人愉悦的感官品 质。
因此， 本发明的第一方面提供一种茶饮料的制造方法， 其包括：
1 ) 获取第一提取物： 以水为溶剂， 用合适的提取工艺提取茶 叶中呈现茶汤特征滋味的水溶性成分， 获得第一提取物；
2 ) 获取第二提取物： 以合适的提取溶剂或介质， 用合适的提 取工艺提取茶叶或其他原料中呈现茶汤特征香气的挥发性成分， 获 得笫二提取物；
3 ) 将上述步骤 1 )和 2)中所获得的第一提取物和第二提取物 分别调整到合适的浓度后澄清， 或者澄清后调整至合适的浓度， 然 后将二者以合适的比例混合均匀， 获得茶饮料生产用茶汤；
4 ) 将步骤 3 )获得的茶汤按常规的茶饮料生产工艺进行调配、 灭菌和灌装， 即得。
本发明第一方面所述的茶饮料的制造方法的一个实施方案中， 其中用于提取第一提取物的茶叶和用于提取第二提取物的茶叶可以 是同一种类同一来源的茶叶， 也可以是同一种类但来源不同的茶叶 (包括但不限于茶叶的产地、 茶叶的采摘季节、 茶叶的老嫩度、 茶 叶的加工制造工艺等的不同的茶叶） ， 也可以是不同种类的茶叶。 优选地， 所述的茶叶可以选自绿茶、 红茶、 乌龙茶、 花茶、 普洱茶、 或上述各类茶叶在加工过程中产生的次生料（如茶梗、 碎茶、 黄片 等） 、 或上述相同或不同品种茶叶中选取不同来源的茶叶相互拼配 而形成的原料茶叶。
上述本发明第一方面所述的茶饮料的制备方法中， 步骤 2 ) 中 所述的其他原料括各种可食用或饮用的鲜花、 花干、 中草药茶或其 组合， 如茉莉花、 玫瑰花、 杭白菊、 金银花、 玄米茶、 大麦茶等。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 造方法， 其中， 第一提取物的提取温度为 40 -95 ， 优选为 50 -95 、 50 -85Ι、 或
优选的提取时间为 lmin-lhr， 更优选的提取时间为 5min-45min 10 min -30min、 或 10min-20min;
优选地， 提取时茶叶与水的重量比为 1:20-120， 进一步优选的 茶叶与水的重量比为 1:30-100、 1:40-90、 1:55-70或 1:50-80。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 造方法， 其中， 第二提取物的提取方法可以是常规的挥发性物质提 取方法， 如减压蒸馏浓缩法、 降膜浓缩法、旋转锥体柱法（ Spinning Cone Column, 简称 SCC法） 、 超临界流体萃取法等各种现已存在 并使用的方法和设备。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 备方法， 其中步骤 2 ) 中所述的合适的提取溶剂或介廣可以为水、 水蒸气、 或非水溶剂 （例如二氧化碳） 。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 备方法， 其中用于提取笫一提取物的茶叶和用于提取第二提取物的 茶叶或其他原料在提取前， 可按工艺优选的需要， 进行适度的破碎， 然后进行提取。 优选将茶叶或其他原料粉碎至颗粒粒径 < lmm。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 造方法， 步骤 3 ) 中的澄清方法包括但不限于常规的低温冷却静置、 离心、 膜过滤等方法。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 备方法， 其中步骤 4 ) 中的调配过程包括但不限于常规的茶汤的稀 释、 加入抗氧化剂、 酸度调节剂及其他食品添加剂、 食品配料的加 入等过程。 所述的抗氧化剂可以是维生素 C、 异抗坏血酸钠等。 所 述的酸度调节剂可以是碳酸氢钠、 磷酸盐等。 酸度调节剂的用量视 情况而定， 优选将茶饮料的 pH值调节至 5.5-6.5。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 备方法， 其中步骤 4 ) 中的灭菌方法包括但不限于常规的高温瞬时 灭菌 （简称为 UHT ) 、 巴氏杀菌等方法。
在一个具体的实施方案中， 本发明第一方面所述的茶饮料的制 备的方法， 其中， 当茶叶原料为绿茶时， 其第一提取物的盼氨比<8， 第二提取物的 FI值与现泡茶相近； 当茶叶为茉莉花茶时， 其第二提 取物 FI值高于其现泡茶的 FI值； 当茶叶为乌龙茶时， 其第二提取 物 FI值高于其现泡茶的 FI值。
本发明的第二方面提供一种茶饮料，其是由本发明第一方面所述 的茶饮料的制备方法所生产的茶饮料。
本发明的制备方法与常规的茶饮料制造方法相比， 采用本发明的 制备方法制造出的^：料， 能够均匀平衡因产地， 气候， 采摘时间及 加工过程导致的不同批次茶饮料的品质差异， 具有类似、 保持或超越 现泡茶所具有的滋味和香气协调及令人愉悦的产品品质。 本发明的特 征在于： 可以采用相同或不同品种的茶叶， 采用不同的工艺方法和提 取条件， 分开提取茶叶中呈现茶汤滋味的水溶性成分和呈现茶汤香气 的挥发性成分， 然后将两者按一定的比例混合均匀， 即得用于茶饮料 生产的茶汤。 用本发明方法得到生产茶饮料用的茶汤， 可以克服前文 提到的现有茶饮料生产方法的缺陷， 具体如下：
呈现茶汤滋味的成分多为水溶性的化合物， 在茶叶中含量高， 易 于溶出； 呈现茶汤香气的成分主要是一些挥发性的分子量较小且水中 溶解度不高的化合物， 在茶叶中含量低。 所以在以水为溶剂进行提取 时， 这两类化合物所需的提取条件相差很大。 本发明方法分别以这两 类化合物各自最佳提取方法和条件分开进行提取， 可以避开同时提取 存在的二者均提取不完全， 或一类物质过量提取等造成的茶汤滋味与 香气不协调的问题。 水溶性成分提取时， 以呈现茶汤特征滋味的成分 含量高或感官评价方法得到的茶汤滋味好为目标， 优选提取条件； 挥 发性成分提取时， 以呈现茶汤特征香气的成分含量高且感官评价方法 得到的香气类型佳为目标， 优选提取方法和条件。
本发明方法的另一优点是作为茶饮料生产用的原料茶叶可选择性 更强。 由于不要求呈现茶汤特征滋味的化合物和呈现茶汤特征香气的 化合物在同一提取条件和同一份茶叶中同时提取， 所以可以降低对原 料茶叶的要求， 优选每种茶叶的优点， 避开其缺点。 例如， 原料茶叶
A 中呈现好的滋味的水溶性成分含量高， 但香气不足或香型不佳， 就 可以单独用它来作为提取本发明中所述的茶叶第一提取物的原料， 另 外挑选呈现特征香气的挥发性成分的含量较高且香型佳的原料茶叶 B 来提取本发明中所述的茶叶第二提取物。
本发明的方法还可以克服现有茶饮料制造方法过程中的茶汤滋味 和香气损失造成的产品品质下降问题。 分开提取的茶叶第一提取物和 茶叶第二提取物可以按照需要自由配比。 具体来讲， 可以预先通过简 单常规试验， 了解呈现茶汤特征滋味的水溶性成分和呈现茶汤特征香 气的挥发性成分在茶饮料制造过程中的损失量， 进行评估计算后， 在 两种水提液混合时就可以较为精确地根据最终期望的茶饮料成品中滋 味和香气的程度调整二者的混合比例， 以消除生产过程造成的风味成 分的损失对茶饮料成品品质的影响。
本发明所述茶饮料的制造方法， 通过将现有的茶饮料生产技术和 茶叶香气提取或回收的设备技术进行组合即可， 可很容易地实现大规 模的茶饮料生产。
根据本发明的茶饮料的制备方法， 呈现茶叶滋味物质的所述的第 一提取物的提取可采用现有的茶叶提取装置， 如常用的密闭式提取罐 和可翻倒的吊篮式提取设备， 仅着重在优选茶叶的基础上优化提取参 数， 如水温、 浸提时间、 搅拌速率等常规参数， 使茶叶第一提取物中 呈现该类茶叶好的滋味， 即一种或多种水溶性成分含量提高或比例合 适。 例如绿茶常用茶汤中茶多盼和氨基酸含量的比值（简称朌象比） 来表征绿茶茶汤的滋味， 一般认为盼氨比<8的绿茶茶汤具有现泡茶的 滋味： 鲜爽、 醇厚、 甘甜等特征， 同类型茶叶中， 茶汤瞼氨比值的数 值越小， 滋味越好。 以下表 1 中为采用本发明生产方法所生产绿茶茶 饮料 (实施例 1 )与常规生产方法所生产的绿茶茶饮料（对比例 1-1、 1-2、 1-3, 对应产品 1，-1 , 产品 1，-2, 产品 1，-3 ) 以及现泡茶的臉氛比 的测定值。
表 1: 绿茶的臉氨比测定值
Figure imgf000009_0001
(注： 上表中臉氛比值的计算方法： 分别测定各茶饮料中茶多酚 的含量和 ^酸的含量， 酚氨比值=茶多酚的含量 /氨基酸的含量； 其 中茶多盼的含量测定方法按中华人民共和国国家标准 GB/T21733-2008 料中茶多酴的检测方法进行， 氨基酸的含量测定方法按中华人民 共和国国家标准 GB/T8314-2002茶 游离氨基酸总量的测定方法进行； 上表中的现泡茶 1所用茶叶为与绿茶实施例 1中所选原料绿茶 B香气 类型相同的特级绿茶）
根据本发明的茶饮料的制备方法， 所述的第二提取物的提取可以利 用现在常规的一些挥发性成分提取所用的设备， 如减压蒸傭浓缩器、 降 膜浓缩器及旋转雉体柱法（Spinning Cone Column, 简称 SCC法） 、 超临界流体萃取法等， 在优选香型佳的原料茶叶的基础上调整提取参 数， 使茶叶中呈现茶汤特征香气的挥发性成分得到充分提取； 并且能优 选提取参数使所得挥发性成分之间的比例合适以呈现出好的香型，如使 所得挥发性成分呈现出香气指数高的特点从而达到现泡茶所具有的香 气品质。
本发明所述的香气指数， 简称 FI， 它表示香气成分中高沸点成分含 量的总和与低沸点成分含量的总和的比率。 在香气成分的分析中， 把保 留时间在芳樟醇之前的香气成分作为低沸点香气， 之后的为高沸点香 气。 FI指数可以用来定性的分析茶叶香气的好坏， 对同一种茶类， FI 值高的比 FI值低的香气类型更佳。
以下表 2中为采用本发明生产方法所生产各品项茶 料产品（实施 例 1、 2、 3、 4， 对应绿茶产品 1、 茉莉花茶产品 2、 乌龙茶产品 3、 红 茶产品 4 )与常规生产方法所生产各品项茶饮料产品（对比例 1-1、 1-2、 1-3、 2、 3、 4， 对应绿茶产品 1，-1， 绿茶产品 1，-2， 绿茶产品 1，-3、 茉 莉花茶产品 2，、 乌龙茶产品 3，、 红茶产品 4， )及各品项现泡茶的 FI指 数测定值。 由表 2的数据可以看出， 相对于传统方法制备的茶饮料， 本 发明的茶饮料的制备方法所生产的茶饮料的香气类型更好。
表 2:
Figure imgf000010_0001
(注： 上表中 FI指数的测定及计算方法： 采用气相色谱-质傳联用 仪分别测定各茶饮料中香气成分的种类和含量，找出质谱图中芳樟醇的 保留时间点， 然后按 FI指数的定义进行计算.）
上表 2中的现泡茶 1所用茶叶为与绿茶实施例 1中所选原料绿茶 B 香气类型相同的特级绿茶； 现泡茶 2所用茶叶为与茉莉花茶实施例 2中 所选原料茉莉花茶 A香气类型相同的特级茉莉花茶； 现泡茶 3所用茶叶 为与乌龙茶实施例 3中所选原料乌龙茶 B香气类型相同的一级乌龙茶; 现泡茶 4所用茶叶为与红茶实施例 4中所选原料红茶 B香气类型相同的 一级红茶。 ）
采用本发明所述茶饮料制造方法所制造的茶饮料产品和常规茶饮 料制造方法所制造的茶饮料产品在茶汤滋味和香气方面的差异可以从 以下表 3感官对比打分的结果中看出。 可以看出， 本发明的制备方法所 制造的茶饮料产品与现泡茶的相似度均在 9.0以上，口味更接近于现泡 茶。
产品 1、 2、 3、 4: 本发明方法所生产茶饮料产品， 分别来自实施例 1、 2、 3、 4;
产品 1，-1、 1，-2、 1，-3、 2，、 3\ 4，： 常规茶饮料生产方法所生产茶 饮料产品， 分别来自对比例 1-1、 1-2、 1-3、 2、 3、 4。 表 3:
Figure imgf000011_0001
(注： 上表中： 共有 10位品评员，每项评价指标均按 10分制进行打 分， 表中所列为去掉最高和最低分后每一组的平均分。 现泡茶均是优选 上述各实施例中所选原料茶叶的同类型茶叶的名优茶冲泡而得)。 具体实施方式
下面将结合实施例对本发明的实施方案进行详细描述， 但是本领 域技术人员将会理解， 下列实施例仅用于说明本发明， 而不应视为限 定本发明的范围。 实施例中未注明具体条件者， 按照常规条件或制造 商建议的条件进行。 所用设备未注明生产厂商者， 均为可以通过市购 获得的常规产品。 实施例 1: 绿茶茶饮料 1
在原料茶叶中经品评优选， 绿茶 A (二级炒青绿茶）的茶汤滋味醇 厚鲜爽， 香气类型尚佳， 但香气强度明显不够， 因此以绿茶 A 50kg作 为茶叶第一提取物提取用原料， 经试验， 选取如下条件进行提取： 去 离子水为溶剂， 茶水比 1:70， 60°C，提取 20min。 所得提取液经冷却静置 后离心得澄清的第一提取物 3.6吨。
同时在原料茶叶中经品评优选， 绿茶 B (三级炒青绿茶）的香气类 型佳且香气含量尚高， 但茶汤内含物含量低， 滋味单薄， 因此以绿茶 B 50kg作为茶叶第二提取物提取用原料， 经试验， 采用 SCC-1000型的旋 转锥体柱设备进行香气提取， 提取 为： 茶叶粉碎至颗粒粒径≤lmm， 按干茶叶重量占茶浆总重量的 9%的比例加水混合成茶浆， 提取时塔顶 温度为 75eC， 进料温度为 55'C， 茶浆流量为 360kg/hr， 提取用水蒸汽 流量（ISR )为茶浆流量的 4.0%， 冷却水温度为 10±2°C。 提取得到第 二提取物 10.8kg„
上述得到的第一提取物和第二提取物经配比试验， 最终确定能保持 料成品滋味和香气协调且香气强度足够的二者重量配比为： 第一提 取物： 第二提取物 =350:1。 按此比例将二者混合均匀后， 加水稀释并定 容至 10吨， 按定容总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加 入适量碳酸氢钠调节 pH值为 5.5-6.5 即得调配液。 该调配液经 UHT 137。C，10秒进行灭菌后用 PET瓶无菌灌装即得茶饮料成品产品 1。
对比例 1-1: 绿茶^：料
取上述实施例 1中的绿茶 A和绿茶 B按 1:1进行混合，混合后的茶 叶 60kg作为茶汤提取用茶叶进行提取： 去离子水为溶剂， 茶水比 1:60， 75°C，提取 15min。 所得提取液经冷却静置后离心得茶汤 3.8吨。 此茶汤 加水定容至 11.5吨， 然后按定容总量的 0.02% ( kg/kg )加入抗氧化剂 维生素 C并加入适量碳酸氢钠调节 pH值为 5.5-6.5即得调配液。 该调 配液经 UHT 137。C，10秒进行灭菌后用 PET瓶无菌灌装即得茶饮料成品 产品 1，-1。
对比例 1-2: 绿茶^：料
取上述实施例 1中的绿茶 A 60kg作为茶汤提取用茶叶进行提取： 去离子水为溶剂， 茶水比 1:70， 70 C，提取 20min。 所得提取液经冷却静 置后离心得澄清的茶汤 4.3吨。 此茶汤加水定容至 12.0吨， 然后按定容 总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加入适量碳酸氢钠调 节 pH值为 5.5-6.5即得调配液。 该调配液经 UHT 137°C,10秒进行灭菌 后用 PET瓶无菌灌装即得茶饮料成品产品 1，-2。
对比例 1-3: 绿茶^：料
取上述实施例 1 中的绿茶 B 为茶饮料生产用原料， 采用香气回填 技术进行茶饮料的生产： 取绿茶 B 50kg按上述实施例 1中第二提取物 的提取方法， 采用 SCC-1000型的旋转锥体柱设备进行香气提取， 提取 参数为： 茶叶粉碎至颗粒粒径≤1111111，按干茶叶量占茶浆总重的 9%的比 例加水混合成茶浆， 提取时塔领温度为 75°C， 进料温度为 55°C， 茶浆 流量为 360kg/hr，提取用水蒸汽流量 ( ISR )为茶浆流量的 4.0%， 冷却 水温度为 10±2t：。提取得到茶汤香气物盾:^液 10.8kg。 同时香气提取 过程中排出的茶浆浓缩液进行离心去渣， 得澄清的茶汤浓缩液 600kg。
上述所得 10.8kg茶汤香气物质^ ^液 4^回填入 600kg的茶汤浓 缩液中即得茶饮料生产用茶汤，此茶汤加水定容至 13.5 然后按定容 总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加入适量碳酸氢钠调 节 pH值为 5.5-6.5即得调配液。 该调配液经 UHT 137°C,10秒进行灭菌 后用 PET瓶无菌灌装即得茶饮料成品产品 1，-3。 实施例 2: 茉莉花茶茶饮料
在原料茶叶中经品评优选， 茉莉花茶 A (二级茉莉花茶）的茶汤滋 味醇厚较鲜爽， 香气类型佳， 但香气强度不够。 以此茉莉花茶 A 50kg 作为茶叶第一提取物提取用原料， 经试验， 选取如下条件进行提取： 去离子水为溶剂， 茶水比 1:55， 75。C，提取 15min。 所得提取液经冷却静 置后离心得澄清的茶叶第一提取物 2.9吨。
同时以此茉莉花茶 A 50kg作为茶叶第二提取物提取用原料， 经试 验，单效浓缩器进行香气提取，提取^ t为：茶叶粉碎至颗粒粒径≤lmm， 按干茶叶重量占茶浆总重量的 1.5%的比例加水混合成茶浆， 提取时系 统真空度为 -0.085MPa，内部物料温度为 50°C， 冷却水温度为 10±2。C。 提取得到茶叶第二提取物 900kg.
上述得到的第一提取物和第二提取物经配比试验， 最终确定能保持 ^^料成品滋味和香气协调且香气强度足够的二者重量配比为： 第一提 取物： 第二提取物 = 3:1。 按此比例将二者混合均匀后， 加水稀释并定容 至 12吨， 按定容总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加入 适量碳酸氢钠调节 pH值为 5.5-6.5 即得调配液。 该调配液经 UHT 137。C，10秒进行灭菌后用 PET瓶无菌灌装即得茶饮料成品产品 2。
对比例 2: 茉莉花茶茶饮料
取上述实施例 2中的茉莉花茶 A 60kg作为茶汤提取用茶叶进行提 取： 去离子水为溶剂， 茶水比 1:65， 85。C，提取 15min。 所得提取液经冷 却静置后离心得澄清的茶汤 4.0吨。 此茶汤加水定容至 13.5吨， 然后按 定容总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加入适量碳酸氢 钠调节 pH值为 5.5-6.5即得调配液。 该调配液经 UHT 137°C,10秒进行 灭菌后用 PET瓶无菌灌装即得茶饮料成品产品 2，。 实施例 3: 乌龙茶茶饮料 在原料茶叶中经品评优选， 乌龙茶 A (二级浓香型铁观音）的茶汤 滋味浓强鲜爽， 但香气类型不佳， 因此以乌龙茶 A 50kg作为茶叶第一 提取物提取用原料， 经试验， 选取如下条件进行提取： 去离子水为溶 剂， 茶水比 1:60， 80'C，提取 12min。 所得提取液经冷却静置后离心得澄 清的第一提取物 3.1吨。
同时在原料茶叶中经品评优选， 乌龙茶 B (四级浓香型铁观音）的 香气类型佳且香气含量高， 但茶汤滋味较粗涩， 因此以乌龙茶 B 50kg 作为茶叶第二提取物提取用原料， 经试验， 采用 SCC-1000型的旋转锥 体柱设备进行香气提取， 提取参数为： 茶叶粉碎至颗粒粒径≤lmm，按干 茶叶量占茶浆总重的 9.5%的比例加水混合成茶浆， 提取时塔顶温度为 75。C，进料温度为 74。C，茶浆流量为 500kg/hr，提取用水蒸汽流量（ ISR ) 为茶浆流量的 2.5% , 冷却水温度为 10±2° ( 。 提取得到第二提取物 12.5kg。
上述得到的第一提取物和第二提取物经配比试验， 最终确定能保持 料成品滋味和香气协调且香气强度足够的二者重量配比为： 第一提 取物： 第二提取物 = 250:1。 按此比例将二者混合均匀后， 加水稀释并定 容至 10.9吨， 按定容总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并 加入适量碳酸氢钠调节 pH值为 5.5-6.5即得调配液。 该调配液经 UHT 137°C,10秒进行灭菌后用 PET瓶无菌灌装即得茶饮料成品产品 3。
对比例 3: 乌龙茶茶饮料
取上述实施例 3中的乌龙茶 B 60kg作为茶汤提取用茶叶进行提取： 去离子水为溶剂， 茶水比 1:60， 85。C，提取 15min。 所得提取液经冷却静 置后离心得澄清的茶汤 3.7吨。 此茶汤加水定容至 12.5吨， 然后按定容 总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加入适量碳酸氢钠调 节 pH值为 5.5-6.5即得调配液。 该调配液经 UHT 137°C,10秒进行灭菌 后用 PET瓶无菌灌装即得茶饮料成品产品 3，。 实施例 4: 红茶茶饮料
在原料茶叶中经品评优选， 红茶 A (三级工夫红茶）的茶汤滋味浓 强鲜爽， 香气类型尚佳， 但香气强度明显不够， 因此以红茶 A 50kg作 为茶叶第一提取物提取用原料， 经试验， 选取如下条件进行提取： 去 离子水为溶剂， 茶水比 1:70， 85。C，提取 10min。 所得提取液经冷却静置 后离心得澄清的第一提取物 3.6吨。
同时在原料茶叶中经品评优选， 红茶 B (二级工夫红茶）的香气类 型较佳且香气含量尚高， 但茶汤不够浓强鲜爽， 因此以红茶 B 50kg作 为茶叶第二提取物提取用原料，经试验，采用单效降膜浓缩器香气提取， 提取 为： 茶叶粉碎至颗粒粒径≤lmm，按干茶叶量占茶浆总重的 2% 的比例加水混合成茶浆， 提取时物料温度为 75。C , 系统真空度为 -0.085MPa，水蒸汽蒸发量为 2 /小时，茶浆在系统内部循环 5次进行香 气的提取， 冷却水温度为 10±2°C。 收集得到第二提取物 510kg。
上述得到的第一提取物和第二提取物经配比试验， 最终确定能保持 料成品滋味和香气协调且香气强度足够的二者重量配比为： 第一提 取物： 第二提取物 = 5:1。 按此比例将二者混合均匀后， 加水稀释并定容 至 9.5吨，按定容总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加入 适量碳酸氢钠调节 pH值为 5.5-6.5 即得调配液。 该调配液经 UHT 137。C，10秒进行灭菌后用 PET瓶无菌灌装即得茶饮料成品产品 4。
对比例 4: 红茶茶饮料
取上述实施例 4中的红茶 A 60kg作为茶汤提取用茶叶进行提取： 去离子水为溶剂， 茶水比 1:60， 85°C，提取 15min。 所得提取液经冷却静 置后离心得澄清的茶汤 3.7吨。 此茶汤加水定容至 12.0吨， 然后按定容 总量的 0.02% ( kg/kg )加入抗氧化剂维生素 C并加入适量碳酸氢钠调 节 pH值为 5.5-6.5即得调配液。 该调配液经 UHT 137°C,10秒进行灭菌 后用 PET瓶无菌灌装即得茶饮料成品产品 4，。

Claims

权 利 要 求
1. 一种茶饮料的制造方法， 其包括：
1 ) 获取第一提取物： 以水为溶剂， 用合适的提取工艺提取茶 叶中呈现茶汤特征滋味的水溶性成分， 获得第一提取物；
2 ) 获取第二提取物： 以合适的提取溶剂或介质， 用合适的提 取工艺提取茶叶或其他原料中呈现茶汤特征香气的挥发性成分， 获 得第二提取物；
3 ) 将上述步骤 1 )和 2)中所获得的第一提取物和第二提取物 分别调整到合适的浓度后澄清， 或者澄清后调整至合适的浓度， 然 后将二者以合适的比例混合均匀， 获得茶饮料生产用茶汤；
4 ) 将步骤 3 )获得的茶汤按常规的茶饮料生产工艺进行调配、 灭菌和灌装， 即得。
2. 权利要求 1所述的茶饮料的制造方法， 其中用于提取第一提 取物的茶叶和用于提取第二提取物的茶叶可以是同一种类同一来源 的茶叶， 也可以是同一种类但来源不同的茶叶 （包括但不限于茶叶 的产地、 茶叶的采摘季节、 茶叶的老嫩度、 茶叶的加工制造工艺等 的不同的茶叶） ， 也可以是不同种类的茶叶。
3. 权利要求 1或 2所述的茶饮料的制造方法， 其中所述的茶叶 选自绿茶、 红茶、 乌龙茶、 花茶、 普洱茶、 或上述各类茶叶在加工 过程中产生的次生料（如茶梗、 碎茶、 黄片等） 、 或上述相同或不 同品种茶叶中选取不同来源的茶叶相互拼配而形成的原料茶叶。
4. 权利要求 1-3任一项的茶饮料的制造方法， 其中， 第一提取 物的提取温度为 40 -95 ，优选为 50 C -95t、 或 60υ -85 C ;
优选的提取时间为 lmin-lhr， 更优选的提取时间为 5min-45miii、 10 min -30min、 或 10min-20min;
优选地， 提取时茶叶与水的重量比为 1:20-120， 进一步优选的 茶叶与水的重量比为 1:30-100、 1:40-90、 1:55-70或 1:50-80。
5. 权利要求 1-4任一项的茶饮料的制造方法， 其中， 第二提取 物的提取方法是常规的挥发性物质提取方法， 如减压蒸馏浓缩法、 降膜浓缩法、 旋转锥体柱法、 超临界流体萃取法。
6. 权利要求 1-5任一项的茶饮料的制备方法， 其中， 步骤 2 ) 中所述的其他原料包括各种可食用或饮用的鲜花、 花干、 中草药茶 或其组合， 如茉莉花、 玫瑰花、 杭白菊、 金银花、 玄米茶、 大麦茶。
7. 权利要求 1-5任一项的茶饮料的制备方法， 其中步骤 2 ) 中 所述的合适的提取溶剂或介质为水、 水蒸气、 或非水溶剂 （例如二 氧化碳） 。
8. 权利要求 1-7任一项的茶饮料的制备方法， 用于提取第一提 取物的茶叶和用于提取第二提取物的茶叶或其他原料在提取前， 可 按工艺优选的需要， 进行适度的破碎， 然后进行提取。
9. 权利要求 1-7任一项的茶饮料的制造方法， 步骤 3 ) 中的澄 清方法为常规的低温冷却静置、 离心、 或膜过滤。
10. 权利要求 1-7任一项的茶饮料的制备方法， 其中步骤 4 )中 的调配过程包括常规的茶汤的稀释、 加入抗氧化剂、 酸度调节剂及 其他食品添加剂、 食品配料的加入。
11. 权利要求 1-7任一项的茶饮料的制备方法， 其中步骤 4 )中 的灭菌方法包括常规的高温瞬时灭菌、 巴氏杀菌。
12. 权利要求 1-7任一项的^：料的制备的方法， 其中， 当茶 叶原料为绿茶时， 其第一提取物的臉氛比<8， 第二提取物的 FI值与 现泡茶相近； 当茶叶为茉莉花茶时， 其第二提取物 FI值高于其现泡 茶的 FI值； 当茶叶为乌龙茶时， 其第二提取物 FI值高于其现泡茶 的 FI值。
13. 权利要求 1-12的茶饮料的制造方法所生产的茶饮料。
PCT/CN2014/074236 2013-04-16 2014-03-28 一种茶饮料及其制造方法 WO2014169755A1 (zh)

Priority Applications (9)

Application Number Priority Date Filing Date Title
JP2016507987A JP6527503B2 (ja) 2013-04-16 2014-03-28 茶飲料及びその製造方法
MYPI2015703660A MY181974A (en) 2013-04-16 2014-03-28 Tea Beverage and Preparation Method Therefor
SG11201508504PA SG11201508504PA (en) 2013-04-16 2014-03-28 Tea beverage and preparation method therefor
CA2909539A CA2909539C (en) 2013-04-16 2014-03-28 Tea beverage and preparation method therefor
KR1020157032506A KR102263767B1 (ko) 2013-04-16 2014-03-28 차 음료 및 그의 제조 방법
AU2014256322A AU2014256322B2 (en) 2013-04-16 2014-03-28 Tea beverage and preparation method therefor
EP14785251.1A EP2987411A4 (en) 2013-04-16 2014-03-28 PEEKING AND MANUFACTURING METHOD THEREFOR
US14/784,665 US20160081363A1 (en) 2013-04-16 2014-03-28 Tea Beverage and Preparation Method Therefor
HK16102785.7A HK1214734A1 (zh) 2013-04-16 2016-03-10 種茶飲料及其製造方法

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201310132185.7A CN104106696B (zh) 2013-04-16 2013-04-16 一种茶饮料及其制造方法
CN201310132185.7 2013-04-16

Publications (1)

Publication Number Publication Date
WO2014169755A1 true WO2014169755A1 (zh) 2014-10-23

Family

ID=51703841

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2014/074236 WO2014169755A1 (zh) 2013-04-16 2014-03-28 一种茶饮料及其制造方法

Country Status (12)

Country Link
US (1) US20160081363A1 (zh)
EP (1) EP2987411A4 (zh)
JP (2) JP6527503B2 (zh)
KR (1) KR102263767B1 (zh)
CN (1) CN104106696B (zh)
AU (1) AU2014256322B2 (zh)
CA (1) CA2909539C (zh)
HK (1) HK1214734A1 (zh)
MY (1) MY181974A (zh)
SG (1) SG11201508504PA (zh)
TW (1) TWI646899B (zh)
WO (1) WO2014169755A1 (zh)

Families Citing this family (27)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104957315A (zh) * 2015-06-17 2015-10-07 恒枫食品科技有限公司 天然茶提取物浸膏及其制备方法
CN105255590A (zh) * 2015-09-16 2016-01-20 上海应用技术学院 一种西湖龙井香气成分的浓缩方法
CN106509241A (zh) * 2016-11-03 2017-03-22 安徽新创智能科技有限公司 一种中药茶饮料
CN106982959A (zh) * 2016-12-30 2017-07-28 康师傅饮品控股有限公司 一种茶萃取液、茶饮料及其制备方法
CN106974035A (zh) * 2017-02-03 2017-07-25 康师傅饮品控股有限公司 茉莉花茶饮料及制备工艺
CN108338236A (zh) * 2018-02-07 2018-07-31 中科国思生物科技研究（广州）有限公司 一种无色助眠茶饮及其制备工艺
CN108402234A (zh) * 2018-02-07 2018-08-17 中科国思生物科技研究（广州）有限公司 一种无色茶饮品及其制备工艺
CN108850311A (zh) * 2018-08-01 2018-11-23 上海康识食品科技有限公司 一种茶叶萃取液及其制备方法以及一种茶饮料
CN108740230A (zh) * 2018-08-13 2018-11-06 浙江德馨饮料有限公司 一种菊花茶汤的制备方法
CN108850307B (zh) * 2018-09-28 2021-12-28 甘肃金桥玫瑰科技有限公司 一种玫瑰花茶的制备方法
CN111248309B (zh) * 2018-11-30 2023-04-07 内蒙古伊利实业集团股份有限公司 一种保留茶叶原风味冷泡茶饮料及其制备方法
CN109566800A (zh) * 2019-01-31 2019-04-05 文彦然 馥郁香料茶底及制备方法
CN109924537B (zh) * 2019-02-01 2023-12-15 重庆市酉阳县桑竹农业开发有限责任公司 一种茶-茉莉花组合物、制备方法及其应用
CN109965058A (zh) * 2019-04-25 2019-07-05 杨秋湖 一种咖啡果皮茶及其制备方法
US10813368B1 (en) * 2019-10-31 2020-10-27 Gregory Glancy Systems and methods for the preparation of tablets of botanical extracts including tea
CN111264651A (zh) * 2020-03-25 2020-06-12 郑刚 一种复方茶粉及其制备方法
CN111480722A (zh) * 2020-05-22 2020-08-04 佰京茶园有限公司 一种制备茉莉普洱熟茶的标准化、体系化工艺方法
CN113875853A (zh) * 2020-07-01 2022-01-04 可口可乐公司 一种萃取液及其制造方法和包含其的容器装饮料
CN114574316A (zh) * 2020-12-01 2022-06-03 广西中恒创新医药研究有限公司 一种六堡茶醋及其制备方法
CN113041186A (zh) * 2021-03-18 2021-06-29 上海承曜生物科技有限公司 一种用于美白抗皱的金萱茶提取物及其制备方法
CN113180123A (zh) * 2021-04-26 2021-07-30 福建好日子食品有限公司 蒲公英姜红茶及其制备方法
KR102430762B1 (ko) * 2021-08-30 2022-08-10 주식회사 스위트컵 열수 온침 우림 액상 녹차 및 그 제조방법
KR102405439B1 (ko) * 2021-08-31 2022-06-08 주식회사 스위트컵 열수 온침 우림 액상 우롱차 및 그 제조방법
CN114027375B (zh) * 2021-12-10 2023-08-18 广西壮族自治区茶叶科学研究所 一种六堡茶茶膏的制备方法
CN115152870A (zh) * 2022-07-26 2022-10-11 广东充能实业有限公司 一种茶味水饮料及其制备方法
CN116076599B (zh) * 2023-03-13 2024-07-02 北京协同创新食品科技有限公司 一种茶萃取方法及系统
CN116369401A (zh) * 2023-05-22 2023-07-04 中福合和(昆山)茶业有限公司 一种高香茶鲜萃液的制备方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000135059A (ja) * 1998-03-23 2000-05-16 Inabata Koryo Kk 嗜好飲料用エキスの製造方法
CN1907060A (zh) * 2006-08-02 2007-02-07 云南龙润药业有限公司 一种速溶普洱茶及其制备方法
CN101715853A (zh) * 2009-12-22 2010-06-02 云南龙润茶业集团有限公司 一种速溶红茶粉及制备方法和应用
CN101914097A (zh) * 2010-08-02 2010-12-15 张海 一种从茶叶中分步提取咖啡碱和茶多酚混合物的工艺方法
CN103300182A (zh) * 2013-04-15 2013-09-18 杭州艾菲曼普香精香料有限公司 茶叶中香气物质和茶多酚分步萃取的方法

Family Cites Families (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4130669A (en) * 1977-06-22 1978-12-19 The Procter & Gamble Company Method of making an improved tea volatiles concentrate
ES2126031T3 (es) * 1994-09-03 1999-03-16 Nestle Sa Procedimiento de preparacion de te negro instantaneo.
US6063428A (en) * 1996-02-26 2000-05-16 The Procter & Gamble Company Green tea extract subjected to cation exchange treatment and nanofiltration to improve clarity and color
JP4111414B2 (ja) * 2000-03-16 2008-07-02 キリンビバレッジ株式会社 密封容器入り緑茶飲料及びその製造方法
JP3668408B2 (ja) * 2000-04-05 2005-07-06 株式会社 伊藤園 緑茶飲料の製造方法
JP4532030B2 (ja) * 2001-07-23 2010-08-25 長谷川香料株式会社 新規フレーバー
JP3590051B1 (ja) * 2003-07-30 2004-11-17 花王株式会社 容器詰飲料
JP4568490B2 (ja) * 2003-11-06 2010-10-27 株式会社ポッカコーポレーション 揮発性成分の製造方法、揮発性成分を含む飲食品及びコーヒー飲料又は茶飲料の製造方法
US7232585B2 (en) * 2004-06-24 2007-06-19 Xel Herbaceuticals, Inc. Green tea formulations and methods of preparation
US20070077343A1 (en) * 2005-09-30 2007-04-05 Ma Sheng X Process of concentrating tea and/or herbal aroma and beverages or flavors using the resulting concentrated aroma
KR100805261B1 (ko) * 2005-10-26 2008-02-20 고려대학교 산학협력단 카페인이 제거된 녹차 분말의 제조방법 및 그 방법에 의해제조된 녹차 분말
JP4679362B2 (ja) * 2005-12-22 2011-04-27 小川香料株式会社 茶抽出物の調製方法
JP4713645B2 (ja) * 2006-01-12 2011-06-29 ユニリーバー・ナームローゼ・ベンノートシヤープ 緑茶製品の製造方法
JP4104018B2 (ja) * 2006-10-06 2008-06-18 稲畑香料株式会社 茶エキスの製造方法
WO2009150008A1 (en) * 2008-06-10 2009-12-17 Unilever Nv Process for preparing a tea beverage
CN102940074B (zh) * 2012-11-15 2014-02-19 戴群 一种有效保留原茶香气和口感的茶提取物及其制备方法与应用

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000135059A (ja) * 1998-03-23 2000-05-16 Inabata Koryo Kk 嗜好飲料用エキスの製造方法
CN1907060A (zh) * 2006-08-02 2007-02-07 云南龙润药业有限公司 一种速溶普洱茶及其制备方法
CN101715853A (zh) * 2009-12-22 2010-06-02 云南龙润茶业集团有限公司 一种速溶红茶粉及制备方法和应用
CN101914097A (zh) * 2010-08-02 2010-12-15 张海 一种从茶叶中分步提取咖啡碱和茶多酚混合物的工艺方法
CN103300182A (zh) * 2013-04-15 2013-09-18 杭州艾菲曼普香精香料有限公司 茶叶中香气物质和茶多酚分步萃取的方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
See also references of EP2987411A4 *

Also Published As

Publication number Publication date
HK1214734A1 (zh) 2016-08-05
KR102263767B1 (ko) 2021-06-10
SG11201508504PA (en) 2015-11-27
JP6527503B2 (ja) 2019-06-05
TW201440659A (zh) 2014-11-01
CN104106696A (zh) 2014-10-22
TWI646899B (zh) 2019-01-11
CA2909539A1 (en) 2014-10-23
JP2016515393A (ja) 2016-05-30
JP2018138025A (ja) 2018-09-06
EP2987411A1 (en) 2016-02-24
CA2909539C (en) 2018-08-21
CN104106696B (zh) 2019-02-12
AU2014256322A1 (en) 2015-11-12
MY181974A (en) 2021-01-15
EP2987411A4 (en) 2016-12-07
AU2014256322B2 (en) 2017-08-17
US20160081363A1 (en) 2016-03-24
KR20160020415A (ko) 2016-02-23

Similar Documents

Publication Publication Date Title
TWI646899B (zh) Tea beverage and manufacturing method thereof
TWI446876B (zh) 呈味改善劑及含有此之茶飲料
TWI850356B (zh) 具有花香的茶芳香組成物
WO2011162201A1 (ja) 緑茶エキス
TW202123821A (zh) 具有花香之固形組成物
TW201106869A (en) Tea leaves for green tea drink extraction
CN110169471B (zh) 茶类提取物
JP4679362B2 (ja) 茶抽出物の調製方法
JP6161594B2 (ja) 炭酸飲料
CN112806459B (zh) 一种咖啡饮品及其制备方法
WO2015129648A1 (ja) 容器詰めコーヒー飲料の製造方法
JP6212675B1 (ja) 茶飲料
JP2015027311A (ja) インスタント嗜好性飲料用組成物及びその製造方法
JP6713732B2 (ja) 容器詰茶飲料及びフロック発生抑制方法
JP6161342B2 (ja) コーン茶の製造方法
TWI858142B (zh) 具有青海苔香氣之固形組成物
JP7226886B2 (ja) 濃厚茶飲料
CN101301400A (zh) 茶花功能性速溶制剂及其制备方法
TW202126179A (zh) 具有青海苔香氣之固形組成物
TW202200024A (zh) 具有青海苔香之賦予茶香氣的液狀組成物
CN105876012A (zh) 一种富含Vc的天然复合型红茶膏的制备方法
JP2021132639A (ja) フルーツティー
JP2019165663A (ja) 茶類飲料用沈殿抑制剤
JP2018134069A (ja) 茶飲料
CN106720677A (zh) 一种可预防感冒的碳酸茶及其制备方法

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 14785251

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2909539

Country of ref document: CA

Ref document number: 2016507987

Country of ref document: JP

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: 14784665

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE

WWE Wipo information: entry into national phase

Ref document number: 2014785251

Country of ref document: EP

ENP Entry into the national phase

Ref document number: 2014256322

Country of ref document: AU

Date of ref document: 20140328

Kind code of ref document: A

Ref document number: 20157032506

Country of ref document: KR

Kind code of ref document: A

WWE Wipo information: entry into national phase

Ref document number: IDP00201507351

Country of ref document: ID