CN101292691B - Method for preparing condensed juice of green tea - Google Patents
Method for preparing condensed juice of green tea Download PDFInfo
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- CN101292691B CN101292691B CN2007100742514A CN200710074251A CN101292691B CN 101292691 B CN101292691 B CN 101292691B CN 2007100742514 A CN2007100742514 A CN 2007100742514A CN 200710074251 A CN200710074251 A CN 200710074251A CN 101292691 B CN101292691 B CN 101292691B
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Abstract
The invention is applicable to producing green tea condensed juice and provides a preparation method for the green tea condensed juice. The preparation method comprises the steps that: (1) under room temperature, green tea leaves are crushed and mixed into tea slurry with water according to weight ratio of 1:5 to 10; (2) the aroma in the tea slurry is separated and condensed to obtain aroma condensate to be cooled and used; (3) after the aroma is removed, the tea slurry is carried out rough filtration and is separated into tea slag and tea juice; (4) the tea juice obtained is cooled to 5 to 10 DEG C; or the tea slag is cleaned and the mixture solution of the tea juice and the water which cleaned the tea slag is cooled to 5 to 10 DEG C; (5) the tea juice or the mixture solution of the tea juice and the tea slag cleaning water in (4) is filtered and microorganism is removed, the mixture solution is condensed to discharge with 10 to 18 percent of the content of soluble solid substance under the aseptic condition and the green tea condensed juice with 8 to 15 percent of the content of the soluble solid substance is formed by adding the aroma condensate. The green tea condensed juice can effectively maintain the original tea dipping quality of original tea.
Description
Technical field
The invention belongs to a kind of preparation method of tealeaves inspissated juice, relate in particular to a kind of preparation method of condensed juice of green tea.
Background technology
Evaporation concentration technique is adopted in the manufacturing of condensed juice of green tea at present more, as falls (liter) film evaporator, centrifugal evaporator etc.Adopt evaporating and concentrating process inspissated juice can be concentrated to higher concentration, but the organoleptic quality of product is lost owing to being heated in evaporating concentration process seriously, flat not bright refreshing, the soup look of fragrance thin even peculiar smell, flavour that have evaporation and concentration to produce is by green flavescence, and loss such as active ingredient in the green tea such as catechin is serious.In addition in order to make green tea juice unlikely rotten in storage and transportation, at present adopt ultra high temperature sterilizations tea juice to be sterilized in conjunction with the mode of sterile filling more, tea juice local flavor and active ingredient in sterilization process continue the decline that loss causes quality.
Summary of the invention
The technical problem that the embodiment of the invention will solve is to provide a kind of and can effectively keeps former tea now to steep the preparation method of the condensed juice of green tea of quality.
The embodiment of the invention is achieved in that a kind of manufacture method of condensed juice of green tea, comprises the steps:
(1) at normal temperatures, will be mixed into the tea slurry with water according to the weight ratio of 1:5～10 after the green tea fragmentation;
(2) fragrance in the described tea slurry is separated condensation and obtain fragrance condensate liquid and its refrigeration is stand-by;
(3) be separated into tea grounds and tea juice with taking off fragrant back tea slurry coarse filtration in the step (2);
(4) gained tea juice is cooled to 5～10 ℃; Or clean described tea grounds, the mixed liquor of described tea juice and tea grounds rinse water is cooled to 5～10 ℃;
(5) with tea juice described in the step (4), or the mixed liquor of tea juice and tea grounds rinse water filters and removes microorganism, be concentrated into soluble solid content and reach 10～18% dischargings under aseptic condition, described fragrance condensate liquid is gone in allotment, and to form soluble solid content be 8～15% condensed juice of green tea.
Compare with the production technology of present condensed juice of green tea, embodiment provided by the invention does not adopt evaporation and concentration and two steps of UHTS, but being separated condensation in advance, fragrance in the tea slurry under the normal temperature obtains fragrance condensate liquid and its refrigeration is stand-by, then through the coarse filtration described in the foregoing description, cooling, filtration and remove steps such as microorganism, aseptic condition concentrate down and obtain soluble solid content and reach 10～18% tea juice, allotment is gone into the fragrance condensate liquid and is obtained required condensed juice of green tea more at last.Because fragrance is separated in advance, the impossible aromatic loss of the series of steps of carrying out later on resets into the fragrance condensate liquid in the treated tea juice at last, and the gained condensed juice of green tea can effectively keep the existing bubble quality of former tea.
The specific embodiment
In order to make the technical problem to be solved in the present invention, technical scheme and beneficial effect clearer,, the present invention is further elaborated below in conjunction with specific embodiment.Should be appreciated that specific embodiment described herein only in order to explanation the present invention, and be not used in qualification the present invention.
The present invention implements in the following way, will be mixed into the tea slurry with water according to the weight ratio of 1:5～10 after the green tea fragmentation at normal temperatures.The tea slurry is warming up to 50～70 ℃ in the rotation extraction tower, discharge fragrance.Fragrance is extracted out and condensation by vacuum, 2～4 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 5～10 ℃ immediately, the cooling procedure time preferably was controlled in 2-5 minute, adopt the ceramic membrane filter in 0.2 micron in aperture then and remove microorganism, under aseptic condition, adopt NF membrane to concentrate, reach 10～18% dischargings to soluble solid content, it is 8～15% that fragrance condensate liquid to soluble solid content is gone in allotment, promptly obtains required condensed juice of green tea.With this inspissated juice sterile filling to the compound sterile bag, storage and transport under the cryogenic conditions about 5 ℃.
Raw material of the present invention is selected from roasted green tea leaf, steaming green tea leaf or baked green tea leaf.
Embodiment one:
At normal temperatures, with the fragmentation of roasted green tea leaf, be mixed into the tea slurry according to the weight ratio of 1:5 with water.Tea slurry contact high-temperature steam in the rotation extraction tower is warming up to 70 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 4 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 10 ℃ through time of 5 minutes, adopt the ceramic membrane filter in 0.2 micron in aperture then and remove microorganism, under aseptic condition, adopt NF membrane to concentrate, be concentrated into soluble solid content and reach 15% discharging, after the fragrance condensate liquid was gone in allotment, the tea juice concentration was 12%.Sterile filling promptly obtains high-quality roasted green tea inspissated juice to compound sterile bag.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, keep the existing bubble quality of former roasted green tea leaf substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 1.5% has still kept the existing bubble quality of former roasted green tea leaf.
Reference examples one:
With the roasted green tea leaf at 70 ℃ according to the weight ratio extracting in water of 1:8 20 minutes, tea grounds after the separation adds 70 ℃ hot water extracting 5 minutes according to 1:3, the time that twice tea juice was merged through 5 minutes is cooled to 5 ℃, adopt the ceramic membrane filter in 0.2 micron in aperture then, adopt NF membrane to be concentrated into soluble solid content and reach 12% discharging, to compound sterile bag, promptly obtain the roasted green tea inspissated juice through sterile filling behind 135 ℃, 15 seconds the UHTS.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, and its fragrance and flavour obviously are worse than the quality that embodiment one concentrates green tea juice; Under normal temperature condition, store after 6 months, the weight ratio thin up according to 1.5%, its fragrance and firm produced concentrated green tea juice quality differ bigger, and the soup look has lost the qualitative characteristics of roasted green tea also by green flavescence.
Embodiment two:
At normal temperatures, with the fragmentation of roasted green tea leaf, be mixed into the tea slurry according to the weight ratio of 1:10 with water.Tea slurry contact high-temperature steam in the rotation extraction tower is warming up to 50 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 2 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 5 ℃ through time of 2 minutes, adopt the ceramic membrane filter in 0.2 micron in aperture then and remove microorganism, under aseptic condition, adopt NF membrane to concentrate, be concentrated into soluble solid content and reach 15% discharging, after the fragrance condensate liquid was gone in allotment, the tea juice concentration was 12%.Sterile filling promptly obtains high-quality roasted green tea inspissated juice to compound sterile bag.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, keep the existing bubble quality of former roasted green tea leaf substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 1.5% has still kept the existing bubble quality of former roasted green tea leaf.
Reference examples two:
With the roasted green tea leaf at 50 ℃ according to the weight ratio extracting in water of 1:8 20 minutes, tea grounds after the separation adds 50 ℃ hot water extracting 5 minutes according to 1:3, the time that twice tea juice was merged through 2 minutes is cooled to 5 ℃, adopt the ceramic membrane filter in 0.2 micron in aperture then, adopt NF membrane to be concentrated into soluble solid content and reach 12% discharging, to compound sterile bag, promptly obtain the roasted green tea inspissated juice through sterile filling behind 135 ℃, 15 seconds the UHTS.This inspissated juice is tasted its local flavor according to 1.5% weight ratio thin up, and its fragrance and flavour obviously are worse than the quality that embodiment two concentrates green tea juice; Under normal temperature condition, store after 6 months, the weight ratio thin up according to 1.5%, its fragrance and firm produced concentrated green tea juice quality differ bigger, and the soup look has lost the qualitative characteristics of roasted green tea also by green flavescence.
Embodiment three:
At normal temperatures, with the fragmentation of steaming green tea leaf, be mixed into the tea slurry according to the weight ratio of 1:10 with water.Tea slurry contact high-temperature steam in the rotation extraction tower is warming up to 50 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 4 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 6 ℃ through 3 fens clock times, adopt the ceramic membrane filter in 0.2 micron in aperture then and remove microorganism, under aseptic condition, adopt NF membrane to concentrate, be concentrated into soluble solid content and reach 14% discharging, after the fragrance condensate liquid was gone in allotment, the tea juice concentration was 10%.Sterile filling promptly obtains high-quality steaming green tea inspissated juice to compound sterile bag.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, keep the existing bubble quality of former steaming green tea leaf substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 2.0% has still kept the existing bubble quality of former steaming green tea leaf.
Reference examples three:
With the steaming green tea leaf at 50 ℃ according to the weight ratio extracting in water of 1:8 20 minutes, tea grounds after the separation adds 50 ℃ hot water extracting 5 minutes according to 1:3, the time that twice tea juice was merged through 3 minutes is cooled to 5 ℃, adopt the ceramic membrane filter in 0.2 micron in aperture then, adopt NF membrane to be concentrated into soluble solid content and reach 10% discharging, to compound sterile bag, promptly obtain the steaming green tea inspissated juice through sterile filling behind 135 ℃, 15 seconds the UHTS.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, and its fragrance and flavour obviously are worse than the quality that embodiment three concentrates green tea juice; Storage is 6 months under normal temperature condition, the weight ratio thin up according to 1.5%, and its fragrance and firm produced concentrated green tea juice quality differ bigger, and the soup look has lost the qualitative characteristics of steaming green tea also by green flavescence.
Embodiment four:
At normal temperatures, with the fragmentation of steaming green tea leaf, be mixed into the tea slurry according to the weight ratio of 1:5 with water.Tea slurry contact high-temperature steam in the rotation extraction tower is warming up to 70 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 2 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 8 ℃ through time of 5 minutes, adopt the ceramic membrane filter in 0.2 micron in aperture then and remove microorganism, under aseptic condition, adopt NF membrane to concentrate, be concentrated into soluble solid content and reach 14% discharging, after the fragrance condensate liquid was gone in allotment, the tea juice concentration was 10%.Sterile filling promptly obtains high-quality steaming green tea inspissated juice to compound sterile bag.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, keep the existing bubble quality of former steaming green tea leaf substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 2.0% has still kept the existing bubble quality of former steaming green tea leaf.
Reference examples four:
With the steaming green tea leaf at 50 ℃ according to the weight ratio extracting in water of 1:8 20 minutes, tea grounds after the separation adds 70 ℃ hot water extracting 5 minutes according to 1:3, the time that twice tea juice was merged through 5 minutes is cooled to 5 ℃, adopt the ceramic membrane filter in 0.2 micron in aperture then, adopt NF membrane to be concentrated into soluble solid content and reach 10% discharging, to compound sterile bag, promptly obtain the steaming green tea inspissated juice through sterile filling behind 135 ℃, 15 seconds the UHTS.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, and its fragrance and flavour obviously are worse than the quality that embodiment four concentrates green tea juice; Storage is 6 months under normal temperature condition, the weight ratio thin up according to 1.5%, and its fragrance and firm produced concentrated green tea juice quality differ bigger, and the soup look has lost the qualitative characteristics of steaming green tea also by green flavescence.
Embodiment five:
At normal temperatures, with the fragmentation of baked green tea leaf, be mixed into the tea slurry according to the weight ratio of 1:10 with water.Tea slurry contact high-temperature steam in the rotation extraction tower is warming up to 50 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 4 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 8 ℃ through 3 fens clock times, adopt the ceramic membrane filter in 0.2 micron in aperture then and remove microorganism, under aseptic condition, adopt NF membrane to concentrate, be concentrated into soluble solid content and reach 14% discharging, after the fragrance condensate liquid was gone in allotment, the tea juice concentration was 10%.Sterile filling promptly obtains high-quality steaming green tea inspissated juice to compound sterile bag.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, keep the existing bubble quality of former baked green tea leaf substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 2.0% has still kept the existing bubble quality of former baked green tea leaf.
Reference examples five:
With the baked green tea leaf at 50 ℃ according to the weight ratio extracting in water of 1:8 20 minutes, tea grounds after the separation adds 50 ℃ hot water extracting 5 minutes according to 1:3, the time that twice tea juice was merged through 3 minutes is cooled to 5 ℃, adopt the ceramic membrane filter in 0.2 micron in aperture then, adopt NF membrane to be concentrated into soluble solid content and reach 10% discharging, to compound sterile bag, promptly obtain the steaming green tea inspissated juice through sterile filling behind 135 ℃, 15 seconds the UHTS.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, and its fragrance and flavour obviously are worse than the quality that embodiment five concentrates green tea juice; Storage is 6 months under normal temperature condition, the weight ratio thin up according to 1.5%, and its fragrance and firm produced concentrated green tea juice quality differ bigger, and the soup look has lost the qualitative characteristics of steaming green tea also by green flavescence.
Embodiment six:
At normal temperatures, with the fragmentation of baked green tea leaf, be mixed into the tea slurry according to the weight ratio of 1:5 with water.Tea slurry contact high-temperature steam in the rotation extraction tower is warming up to 70 ℃, discharges fragrance.Fragrance is extracted out and condensation by vacuum, 2 ℃ of refrigerations.Tea that fragrance is drawn out of slurry promptly takes off tea slurry behind the perfume (or spice) through coarse filtration, is separated into tea grounds and tea juice, and tea grounds is through cleaning, discarding after squeezing juice.With gained tea juice, or the mixed liquor of tea juice and tea grounds rinse water is cooled to 10 ℃ through time of 5 minutes, adopt the ceramic membrane filter in 0.2 micron in aperture then and remove microorganism, under aseptic condition, adopt NF membrane to concentrate, be concentrated into soluble solid content and reach 14% discharging, after the fragrance condensate liquid was gone in allotment, the tea juice concentration was 10%.Sterile filling promptly obtains high-quality steaming green tea inspissated juice to compound sterile bag.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, keep the existing bubble quality of former baked green tea leaf substantially; Storage is 6 months under the cryogenic conditions about 5 ℃, and the weight ratio thin up according to 2.0% has still kept the existing bubble quality of former baked green tea leaf.
Reference examples six:
With the baked green tea leaf at 50 ℃ according to the weight ratio extracting in water of 1:8 20 minutes, tea grounds after the separation adds 70 ℃ hot water extracting 5 minutes according to 1:3, the time that twice tea juice was merged through 5 minutes is cooled to 5 ℃, adopt the ceramic membrane filter in 0.2 micron in aperture then, adopt NF membrane to be concentrated into soluble solid content and reach 10% discharging, to compound sterile bag, promptly obtain the steaming green tea inspissated juice through sterile filling behind 135 ℃, 15 seconds the UHTS.This inspissated juice is tasted its local flavor according to 2.0% weight ratio thin up, and its fragrance and flavour obviously are worse than the quality that embodiment six concentrates green tea juice; Storage is 6 months under normal temperature condition, the weight ratio thin up according to 1.5%, and its fragrance and firm produced concentrated green tea juice quality differ bigger, and the soup look has lost the qualitative characteristics of steaming green tea also by green flavescence.
The above only is preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of being done within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (8)
1. the manufacture method of a condensed juice of green tea comprises the steps:
(1) at normal temperatures, will be mixed into the tea slurry with water according to the weight ratio of 1:5～10 after the green tea fragmentation;
(2) fragrance in the described tea slurry is separated condensation and obtain fragrance condensate liquid and its refrigeration is stand-by;
(3) be separated into tea grounds and tea juice with taking off fragrant back tea slurry coarse filtration in the step (2);
(4) gained tea juice is cooled to 5～10 ℃; Or clean described tea grounds, the mixed liquor of described tea juice and tea grounds rinse water is cooled to 5～10 ℃;
(5) with tea juice described in the step (4), or the mixed liquor of tea juice and tea grounds rinse water filters and removes microorganism, be concentrated into soluble solid content and reach 10～18% dischargings under aseptic condition, described fragrance condensate liquid is gone in allotment, and to form soluble solid content be 8～15% condensed juice of green tea.
2. the manufacture method of condensed juice of green tea as claimed in claim 1 is characterized in that, the fragrance separating step comprises in the described step (2): the tea slurry is placed in the rotation extraction tower is warming up to 50～70 ℃, the fragrance vacuum that discharges is extracted out.
3. the manufacture method of condensed juice of green tea as claimed in claim 1 is characterized in that, filtering and remove microbial step in the described step (5), to adopt the aperture be that 0.2 micron ceramic membrane is finished.
4. the manufacture method of condensed juice of green tea as claimed in claim 1 is characterized in that, concentration step adopts NF membrane to finish in the described step (5).
5. the manufacture method of condensed juice of green tea as claimed in claim 1 is characterized in that, the described tea juice cooling procedure time is 2～5 minutes.
6. the manufacture method of condensed juice of green tea as claimed in claim 1 is characterized in that, described fragrance condensate liquid refrigerated storage temperature is 2～4 ℃.
7. the manufacture method of condensed juice of green tea as claimed in claim 1 is characterized in that, described green tea is selected from roasted green tea leaf, steaming green tea leaf or baked green tea leaf.
8. as the manufacture method of any condensed juice of green tea of claim 1 to 7, it is characterized in that described step also comprises described condensed juice of green tea sterile filling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2007100742514A CN101292691B (en) | 2007-04-28 | 2007-04-28 | Method for preparing condensed juice of green tea |
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| CN2007100742514A CN101292691B (en) | 2007-04-28 | 2007-04-28 | Method for preparing condensed juice of green tea |
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| CN101292691A CN101292691A (en) | 2008-10-29 |
| CN101292691B true CN101292691B (en) | 2010-09-15 |
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| CN107997185B (en) * | 2017-12-20 | 2021-03-30 | 福州大学 | Method for synchronously preparing tea residue functional peptide and tea essence and application thereof |
| CN111803410B (en) * | 2020-06-03 | 2022-06-24 | 浙江农林大学 | Pure natural woody plant extract and preparation method and application thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082327A (en) * | 1993-03-01 | 1994-02-23 | 茹培凌 | Method to tealeaves comprehensive process and utilization |
| JP2002171908A (en) * | 2000-12-07 | 2002-06-18 | Eco Design Kk | Method for producing raw material for beverage |
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- 2007-04-28 CN CN2007100742514A patent/CN101292691B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082327A (en) * | 1993-03-01 | 1994-02-23 | 茹培凌 | Method to tealeaves comprehensive process and utilization |
| JP2002171908A (en) * | 2000-12-07 | 2002-06-18 | Eco Design Kk | Method for producing raw material for beverage |
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Owner name: SHENZHEN SHENBAO HUACHENG SCIENCE + TECHNOLOGY CO. Free format text: FORMER NAME: SHENZHEN SHENBAO HUACHENG FOODS CO., LTD. |
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Address after: 518115, No. 22 Jin Yuan Road, Henggang Town, Shenzhen Town, Longgang District, Guangdong, China Patentee after: Shenzhen Shenbao Huacheng Science & Technology Co., Ltd. Address before: 518115 Jin Yuan Industrial Zone, Henggang Town, Longgang District, Shenzhen, Guangdong Patentee before: Shenzhen Shenbao Huacheng Foods Co., Ltd. |