CN101385491B - Production technique of fermented black tea beverage - Google Patents
Production technique of fermented black tea beverage Download PDFInfo
- Publication number
- CN101385491B CN101385491B CN2008101218319A CN200810121831A CN101385491B CN 101385491 B CN101385491 B CN 101385491B CN 2008101218319 A CN2008101218319 A CN 2008101218319A CN 200810121831 A CN200810121831 A CN 200810121831A CN 101385491 B CN101385491 B CN 101385491B
- Authority
- CN
- China
- Prior art keywords
- black tea
- juice
- tea
- fermentation
- mixed liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Tea And Coffee (AREA)
Abstract
The invention relates to a production technique of fermented black tea beverage, which belongs to the technical field of beverage manufacture. The production method of the invention comprises the following steps that the withering process and the pulping or juice extracting process for fresh tea leaves are carried out; the mixed liquor of tea juice or juice dregs are fermented; the black tea juice is obtained by high-temperature enzyme killing; and finally, the black tea juice is manufactured into the black tea beverage after the steps of clarifying, preparing, sterilizing and canning. The invention adopts a method that the fresh tea leaves are firstly extracted into juice and the novel liquid fermentation is then carried out to directly prepare the black tea juice, therefore, the obtained black tea beverage keeps the proper clear cerulean taste of the fresh tea leaves and is pleasant to the palate, preserves the nutrient contents in the fresh tea leaves and prevents the loss of the nutrient contents; in addition, the invention not only reduces the processing steps and the production cost and greatly improves the economic benefit, but also is beneficial to industrial automation control.
Description
Technical field
The present invention relates to a kind of manufacture technology field of beverage, specifically design a kind of production technique of fermented black tea.
Background technology
Mainly contain active ingredients such as Tea Polyphenols class, Tea Pigment, tea polysaccharide, tea albumen and theanine in the tealeaves.So far, mainly contained by the medical treatment of the tea that modern science confirmed, health-care efficacy: antitumor, anti-sudden change, anti-ageing, antifatigue, radioresistance, anti-carious tooth, eliminate that heavy metallic poison, metabolism adjusting and physiology are regulated, beauty treatment, suppress harmful microorganism, enhance memory and improve cerebral function etc.China's black tea drinks mode of production mainly contains two kinds at present: the one, and adopt the black tea of traditional zymotic directly to extract, allocate then and process; The 2nd, directly adopt black tea inspissated juice or instant black tea powder to allocate and process, the black tea drinks mode of production is main with the latter at present.Black tea drinks tradition processing mode; With traditional zymotic black tea is raw material; Processing cost is high, the production cycle is long, processing technology is loaded down with trivial details, quality is unstable, yield is low, equipment has high input, energy consumption is high, and production technology and product standard are wayward, have seriously hindered tea beverage industrial expansion process.
Summary of the invention
The problems referred to above that the present invention exists prior art, design provides the production technique of fermented black tea that technology is simple, processing cost is low.
Content of the present invention is:
Described a kind of production technique of fermented black tea is characterized in that comprising following processing step:
(1) the bright leaf of tea is carried out hierarchical processing, removes non-tea impurity, processings of withering then, to tea aquatic foods leaf moisture content be 60%-70%;
(2) through processings of squeezing the juice of the bright leaf of the tea of step (1), gained juice slag mixed liquor or obtain fresh tea juice and be used for descending step process through separating;
(3) the fresh tea juice of step (2) gained or juice slag mixed liquor carry out aerobic fermentation, and oxygen-supply quantity is 0.5-10L/min, fermentation while stirring under 28-39 ℃ of temperature conditions, and fermentation time is 60-150min;
(4) enzyme that goes out after fermentation is accomplished is handled, and stops the enzymatic reaction of tea juice or juice slag mixed liquor;
(5) tea juice or the juice slag mixed liquor through step (4) carries out the coarse filtration clarification with filter cloth, adopts micro-filtrate membrane filtration or high speed centrifugation to make further clarifying treatment then;
(6) with the clarification tea juice of step (5), become black tea drinks through allotment, sterilization and can.
Described a kind of production technique of fermented black tea is characterized in that the method that squeezing is adopted in processing, spiral is squeezed the juice or pull an oar at a high speed of squeezing the juice in the step (2).
Described a kind of production technique of fermented black tea is characterized in that oxygen-supply quantity is 1-9L/min in the step (3), and fermentation temperature is 28-37 ℃, and fermentation time is 60-120min.
Described a kind of production technique of fermented black tea is characterized in that oxygen-supply quantity is 2-8L/min in the step (3), and fermentation temperature is 30-36 ℃, and fermentation time is 60-110min.
Described a kind of production technique of fermented black tea is characterized in that oxygen-supply quantity is 31-35 ℃ for the 3-7L/min fermentation temperature in the step (3), and fermentation time is 70-100min.
Described a kind of production technique of fermented black tea, the method for enzymatically treating that it is characterized in that going out in the step (4) is: with the heating of tea juice or juice slag mixed liquor, make its central temperature reach 85-95 ℃ after, keep 5-15min.
Described a kind of production technique of fermented black tea, the method for enzymatically treating that it is characterized in that going out in the step (4) is: with the heating of tea juice or juice slag mixed liquor, make its central temperature reach 87-92 ℃ after, keep 6-13min.
Described a kind of production technique of fermented black tea, the method for enzymatically treating that it is characterized in that going out in the step (4) is: with the heating of tea juice or juice slag mixed liquor, make its central temperature reach 89-91 ℃ after, keep 8-12min.
Described a kind of production technique of fermented black tea; It is characterized in that clarification black tea juice with step (5) gained; Adopt reverse osmosis membrane or vacuum film evaporimeter to carry out concentration, make solid content be increased to 20%-40%, become the black tea inspissated juice through sterilization, can.
Described a kind of production technique of fermented black tea; It is characterized in that clarification black tea juice with step (5) gained; Adopt reverse osmosis membrane or vacuum film evaporimeter to carry out concentration; Make solid content be increased to 20%-40%, the concentrated tea juice of gained adopts freeze drying equipment or spray drying device to carry out dried, obtains black tea powder after the packing.
Above-mentioned a kind of production technique of fermented black tea; Adopt the fresh tea leaf in its mode of carrying out novel liquid state fermentation again of squeezing the juice earlier directly to prepare black tea juice; Resulting black tea drinks has kept the distinctive bright blue or green flavor of fresh tea leaf in its; Bright alcohol is tasty and refreshing, and has kept the nutriment in the fresh tea leaf in its, has prevented loss of nutrient substances; The present invention has not only reduced processing step in addition, reduces production costs, and has improved economic benefit greatly, more helps industrial automation control simultaneously.
The specific embodiment
Embodiment 1
The raw material of liquid state fermentation black tea drinks is: be master's 6 kilograms on the bright leaf of tea with a bud three leaves, four leaves.
Production technology is:
(1) the bright leaf of tea is carried out hierarchical processing, remove Lao Ye, the thing of stalk and non-tea always, be placed on the bamboo plaque by 1.5cm thickness stand then, the 12h that withers, until the bright leaf moisture content about 65% of tea, withering leaf is soft;
(2) prepare 50 kilograms of pure water, the withering leaf that adopts the high speed beater that step (1) was handled processings of pulling an oar, the separation of employing pressing method gets fresh tea juice;
(3) get tea juice, adopt fermentation tank, lead under the oxygen condition with 1.2L/min at 28 ℃, fermentation process is fermented after the 60min completion while stirring, and zymotic fluid has the black tea characteristic;
(4) zymotic fluid of step (3) being handled heats the enzyme that goes out and stops fermentation, makes the central temperature of tea juice reach 87 ℃ through heating, and keeps 12min, gets black tea juice after the enzyme that goes out is accomplished;
(5) black tea juice adopts 300 order filter cloth double medium filtrations, then gained filtrating is clarified with tube centrifuge 16000 commentaries on classics/min high speed centrifugations, must clarify black tea juice;
(6) will clarify black tea juice and allocate, add behind certain auxiliary material with pure water 3 times of former black tea juice dilutions;
(7) adopt the method for high temperature sterilization to carry out can then, get 200 liters of liquid black tea drinks, concentration 0.3%, this black tea drinks soup look bright red is gorgeous;
Embodiment 2:
In the liquid state fermentation black tea drinks production technology; Adopt the method for making beating at a high speed to obtain juice slag mixed liquor in the step (2); Get juice slag mixed liquor then and ferment, other processing steps are identical with embodiment 1 with condition, also can obtain the black tea drinks with embodiment 1 same effect at last.
Embodiment 3:
In the liquid state fermentation black tea drinks production technology, during fermentation, the employing oxygen-supply quantity is 3.5L/min; Temperature is 30 ℃, and fermentation time is 80min, when the enzyme that goes out is handled; Heating makes the central temperature of tea juice reach 88 ℃; And keeping 10min, other processing steps are identical with embodiment 1 with condition, also can obtain the black tea drinks with embodiment 1 same effect at last.
Embodiment 4:
In the liquid state fermentation black tea drinks production technology, during fermentation, the employing oxygen-supply quantity is 5L/min; Temperature is 32 ℃, and fermentation time is 100 minutes, when the enzyme that goes out is handled; Heating makes the central temperature of tea juice reach 89 ℃; And keeping 8min, other processing steps are identical with embodiment 1 with condition, also can obtain the black tea drinks with embodiment 1 same effect at last.
Embodiment 5:
The raw material of liquid state fermentation black tea drinks is: be master's 30 kilograms on the bright leaf of tea with a bud three leaves, four leaves.
Production technology is:
(1) the bright leaf of tea is carried out hierarchical processing, remove Lao Ye, the thing of stalk and non-tea always, be placed on the bamboo plaque by 1.5cm thickness stand then, the 12h that withers, until the bright leaf moisture content about 65% of tea, withering leaf is soft;
(2) prepare 50 kilograms of pure water, the withering leaf making beating fragmentation of adopting the high speed beater that step (1) was handled gets juice slag mixed liquor;
(3) be fermentation raw material with juice slag mixed liquor, adopt fermentation tank 37 ℃ with 10L/min under, fermentation process while stirring, after fermentation 150min accomplished, zymotic fluid had the black tea characteristic.
(4) zymotic fluid of step (3) being handled heats the enzyme that goes out and stops fermentation, makes the central temperature of tea juice or juice slag mixed liquor reach 90 ℃ through heating, and keeps 10min, and mixed liquor must ferment after the enzyme that goes out is accomplished.
(5) the fermentation mixed liquor adopts 300 order filter cloth double medium filtrations, then gained filtrating is clarified with tube centrifuge 16000 commentaries on classics/min high speed centrifugations, must clarify black tea juice;
(6) the black tea juice with step (5) gained concentrates with reverse osmosis membrane, reaches about 30 Brix until concentrate concentration, gets 12 liters of concentrates;
(7) carry out drying with spray drying device, pack 3.3 kilograms of instant black tea powders, the gained black tea powder is thin shape or Powdered, outward appearance is pale brown look.
Embodiment 6:
In the liquid state fermentation black tea drinks production technology, during fermentation, the employing oxygen-supply quantity is 8L/min; Temperature is 35 ℃, and fermentation time is 100min, the dry freeze-drying that adopts; Other processing steps are identical with embodiment 5 with condition, also can obtain the black tea powder with embodiment 5 same effect at last.
Embodiment 7:
In the liquid state fermentation black tea drinks production technology, when the enzyme that goes out was handled, heating made the central temperature of tea juice reach 90 ℃, and kept 5min, and other processing steps are identical with embodiment 5 with condition, also can obtain the black tea powder with embodiment 5 same effect at last.
Claims (2)
1. production technique of fermented black tea is characterized in that comprising following processing step:
The raw material of fermented black tea beverage is: be master's 30 kilograms on the bright leaf of tea with a bud three leaves, four leaves;
(1) the bright leaf of tea is carried out hierarchical processing, remove Lao Ye, the thing of stalk and non-tea always, be placed on the bamboo plaque by 1.5cm thickness stand then, the 12h that withers is 65% until the bright leaf moisture content of tea, and withering leaf is soft;
(2) prepare 50 kilograms of pure water, the withering leaf making beating fragmentation of adopting the high speed beater that step (1) was handled gets juice slag mixed liquor;
(3) be fermentation raw material with juice slag mixed liquor, adopt fermentation tank under the condition of 37 ℃ of temperature and oxygen-supply quantity 10L/min, fermentation process is fermented after the 150min completion while stirring, and zymotic fluid has the black tea characteristic;
(4) zymotic fluid of step (3) being handled heats the enzyme that goes out and stops fermentation, makes the central temperature of juice slag mixed liquor reach 90 ℃ through heating, and keeps 10min, and mixed liquor must ferment after the enzyme that goes out is accomplished;
(5) the fermentation mixed liquor of step (4) being handled adopts 300 order filter cloth double medium filtrations, then gained filtrating is clarified with tube centrifuge 16000 commentaries on classics/min high speed centrifugations, must clarify black tea juice;
(6) the black tea juice with step (5) gained concentrates with reverse osmosis membrane, reaches 30 Brix until concentrate concentration, obtains 12 liters of concentrates;
(7) carry out drying with spray drying device, pack 3.3 kilograms of instant black tea powders, the gained black tea powder is graininess or Powdered, outward appearance is pale brown look.
2. a kind of production technique of fermented black tea as claimed in claim 1 is characterized in that 37 ℃ of the fermentation temperatures in claim 1 step (3) are replaced with 35 ℃, oxygen-supply quantity 10L/min replaces with 8L/min,, fermentation time 150min replaces with 100min; With carrying out drying with spray drying device and replace with and adopt freeze-drying to carry out drying in the step (7).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101218319A CN101385491B (en) | 2008-10-30 | 2008-10-30 | Production technique of fermented black tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2008101218319A CN101385491B (en) | 2008-10-30 | 2008-10-30 | Production technique of fermented black tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101385491A CN101385491A (en) | 2009-03-18 |
| CN101385491B true CN101385491B (en) | 2012-02-01 |
Family
ID=40475327
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2008101218319A Expired - Fee Related CN101385491B (en) | 2008-10-30 | 2008-10-30 | Production technique of fermented black tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101385491B (en) |
Families Citing this family (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2207431B1 (en) | 2007-11-05 | 2011-03-30 | Unilever Plc, A Company Registered In England And Wales under company no. 41424 of Unilever House | Process for manufacturing tea products and products obtainable thereby |
| PL2211630T3 (en) | 2007-11-05 | 2012-12-31 | Unilever Nv | Process for manufacturing tea products |
| CN102067920B (en) * | 2009-11-19 | 2013-04-03 | 深圳市深宝华城科技有限公司 | Method for processing special low-coffeine beverage black tea and product |
| EP2549880B1 (en) | 2010-03-25 | 2014-09-10 | Unilever PLC | Process for manufacturing tea products |
| CN101828611B (en) * | 2010-03-31 | 2012-07-25 | 华中农业大学 | Manufacture method of fresh tea tree leaf liquid fermented beverage |
| CN102687778A (en) * | 2011-03-24 | 2012-09-26 | 湖北太阳峰生物科技有限公司 | Preparation method of eucommia black tea powder |
| CN102204599A (en) * | 2011-05-10 | 2011-10-05 | 贵州湄潭百道茶业有限公司 | Self-control oxygen-charging fermentation method for black tea |
| JP6088544B2 (en) * | 2012-01-19 | 2017-03-01 | ユニリーバー・ナームローゼ・ベンノートシヤープ | How to make tea products |
| CN102640824B (en) * | 2012-03-05 | 2014-04-30 | 中国农业科学院茶叶研究所 | Processing method of high-theaflavin black tea beverage |
| CN102907524A (en) * | 2012-10-31 | 2013-02-06 | 深圳市深宝华城科技有限公司 | Preparation method for instant black tea powder with high theaflavin content |
| CN103173320B (en) * | 2013-04-18 | 2015-03-04 | 李伟铭 | Grain-free brewed tea wine and manufacturing process thereof |
| CN103392863B (en) * | 2013-07-23 | 2014-12-31 | 中国农业科学院茶叶研究所 | Processing method of floral black tea beverage |
| CN103564075B (en) * | 2013-08-28 | 2015-01-07 | 中华全国供销合作总社杭州茶叶研究所 | Preparation process for high-quality instant red tea |
| CN104171091B (en) * | 2014-07-11 | 2016-08-17 | 颜昌松 | A kind of already ferment and protect the method for preparing tea of enzymatic activity in tea products |
| CN106106910B (en) * | 2016-07-15 | 2020-04-10 | 恒枫食品科技有限公司 | Preparation method of tea concentrated solution |
| CN106819190A (en) * | 2017-03-20 | 2017-06-13 | 山东省药学科学院 | The preparation method of one plant tea underflow |
| CN107047858A (en) * | 2017-06-20 | 2017-08-18 | 安徽省天山茶业有限公司 | A kind of preparation method of black tea drinks |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271529A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing black tea |
| CN1525821A (en) * | 2001-03-05 | 2004-09-01 | Black tea manufacture | |
| CN1809280A (en) * | 2003-03-21 | 2006-07-26 | 荷兰联合利华有限公司 | Tea manufacture |
-
2008
- 2008-10-30 CN CN2008101218319A patent/CN101385491B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1271529A (en) * | 2000-05-16 | 2000-11-01 | 李金弟 | Process for preparing black tea |
| CN1525821A (en) * | 2001-03-05 | 2004-09-01 | Black tea manufacture | |
| CN1809280A (en) * | 2003-03-21 | 2006-07-26 | 荷兰联合利华有限公司 | Tea manufacture |
Non-Patent Citations (5)
| Title |
|---|
| V.R.Sinija et al.Process technology for production of soluble tea powder.《Journal of Food Engineering》.2007,第82卷(第3期),276-283. * |
| 夏涛等.茶鲜叶处理方法对悬浮发酵红茶品质的影响.《安徽农业大学学报(自然科学版)》.1999,第26卷(第01期), * |
| 安徽农学院主编.萎凋.《全国高等农业学院教材 制茶学》.农业出版社,1989,(第二版), * |
| 尹军峰.茶饮料加工中的主要过滤澄清技术.《中国茶叶》.2006,(第2期), * |
| 张家年等.采用茶鲜叶制造速溶红茶工艺研究.《2001年中国国际农业科技年会论文集》.2001, * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101385491A (en) | 2009-03-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101385491B (en) | Production technique of fermented black tea beverage | |
| KR101980477B1 (en) | Method for producing Makgeolli using silver skin of coffee | |
| CN105273934B (en) | A kind of fermented type Opuntia ficus wine and its production method | |
| CN102640824B (en) | Processing method of high-theaflavin black tea beverage | |
| CN1947533A (en) | Method for prepn. beverage contg. black tea | |
| CN101381671B (en) | Tea vinegar and brewing method | |
| CN104593219A (en) | Fermented kiwi fruit vinegar and brewing method thereof | |
| CN103232915B (en) | Radix codonopsis lanceolatae-containing tea rice wine and preparation method thereof | |
| CN104531498A (en) | Fruit vinegar prepared by fermentation of kiwi fruit peel and residue and brewing method of fruit vinegar | |
| CN111134217A (en) | Processing method of cold-extracted fresh leaf instant tea concentrated solution | |
| CN106566762A (en) | Tea wine brewing process | |
| CN113796529A (en) | Highland barley enzyme and preparation method thereof | |
| CN111690483A (en) | Preparation method of sealwort cherry beer | |
| CN103224860B (en) | Tea rice wine containing naseberries and preparation method thereof | |
| CN113729217A (en) | Highland barley enzyme and preparation method thereof | |
| CN104804935A (en) | Blueberry flavored rice wine and preparation method thereof | |
| CN104962418B (en) | Chaenomeles speciosa and glutinous rice wine and production technology thereof | |
| CN110122717A (en) | The preparation method of Rosa roxburghii Tratt composite beverage | |
| CN1085603A (en) | The manufacture method of water chestnut wine | |
| CN101381664A (en) | Honeymead and honey vinegar brewed by natural plant spice and preparation method thereof | |
| JP2008194040A (en) | Method for producing alcoholic beverage using cultured root of mountain ginseng | |
| CN107853423A (en) | A kind of pawpaw white tea beverage | |
| CN205409475U (en) | Solid sugarcane juice processingequipment is strained to multistage mixed membrane | |
| CN102511593B (en) | Method for making rosemary black tea beverage | |
| CN103805385A (en) | Watermelon beer and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120201 Termination date: 20171030 |