CN102138596A - Preparation method of instant tea powder with high scent and low bitter - Google Patents
Preparation method of instant tea powder with high scent and low bitter Download PDFInfo
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Abstract
The invention relates to a preparation method of instant tea powder, in particular to the preparation method of the instant tea powder with high scent and low bitter by adopting enzymatical modification, and provides the preparation method for producing instant tea through an enzymatic method which can improve the bitter of the instant tea and the scent of the product, and needs low processing cost. The method comprises the following steps of: firstly extracting tea leaves for 30-60min through deionized water or pure water at the temperature of 25-80 DEG C; adding glucose or glucose syrup 1/2 to 1/8 the weight of the tea leaves and 10-60U of glucosyltransferase per glucose into the extract; reacting 2-8 hours at the temperature of 40-70 DEG C; and finally preparing the enzymatic reaction liquid into a powder-shaped product through steps of centrifugation, filtering, clarification, concentration, drying and the like. In the invention, the glucose serves as a donor; novel instant tea is produced by using a glucosyltransferase biological process; and the prepared product has the characteristics of having high scent, no bitter and good cold dissolubility.
Description
Technical field
The present invention relates to a kind of preparation method of instant tea powder, particularly a kind of preparation method who adopts enzyme modification to prepare the high-quality slender joss stick low bitter taste instant tea powder of instant tea.
Background technology
Instant tea is to be that the primary raw material water extracts or adopts the bright leaf of tea to squeeze the juice with the bright leaf of tealeaves, tea, has the tea peculiar taste, can be dissolved in the solid product of water fast through what be processed into.Over past ten years, along with liquid tea beverage popular in the whole world, instant tea has been widely used as the raw material of tea beverage.The instant tea competitiveness in the international market of China's production at present is strong not enough, mainly contain the reason of two aspects, be that the research of China aspect instant tea is started late on the one hand, be that China's tealeaves and instant tea process technology and equipment fall behind on the other hand, for example, the processing of traditional instant tea is to adopt hot water lixiviate, vacuum to concentrate and high temperature such as spray-drying is handled, thereby cause bad change of active ingredient or over oxidation, fragrance to scatter and disappear, the instant tea of producing easily produces muddy and precipitation, and instant capacity is poor, fragrance is lower, flavour is pained.Therefore, the quality of the present instant tea product of China and external comparing mainly exist shortcomings such as muddiness, precipitation, cold cut are poor, mouthfeel bitterness.Improve the method that normally adopts physics or chemistry of the quality of instant tea product, the physics method mainly is will extract the particle that produces or form macromolecule polyalcohol with centrifuge or film to remove, and complexing produces muddy and precipitation between the tea component but be difficult to overcome; Chemical method is to adopt to add highly basic and change molten, be to utilize highly basic to cut off the hydrogen bond that forms between macromolecular ester bond in the extract or the big molecule, thereby solve black tea muddiness and precipitation, improve its dissolubility, active ingredient is destroyed, product has shortcomings such as obvious alkali flavor but also exist in the tea, particularly alkali changes molten other teas such as green tea that is not suitable for handling, and causes significantly reddening of Tang Se and pink colour because alkali changes molten meeting.To change molten research report more though with tannase instant tea is carried out bioanalysis, because of the kind and the chemical composition more complicated of tealeaves, has still that cold cut is poor, millet paste is clarified inadequately, easily produces muddy and problems such as precipitation, the control of technology difficulty, mouthfeel bitterness.Therefore, how to use exogenous enzymes and improve the quality of instant tea, make instant tea to be dissolved in frozen water fully, overcome the muddiness and the precipitation of instant tea, and to reduce production costs, reduce problem such as environmental pollution be one of focus in China's tealeaves deep processing research and difficult point.
Along with biotechnology and the development of tea-manufacturing technology and interpenetrating of each science and technology, about the existing more report of the application of enzyme engineering technology in instant tea processing.Existing abroad Cold water extractable tea leaf and process (Pub.No.:US4051264), A Process for the preparation of instant tea (Pub.No.:WO2008065675), Enzyme extraction process for tea (Pub.No.:US5919500), Instant red tea powder and its production process (Pub.No.:CN1318308), Preparation of instant tea (Pub.No:JP59034849), Instant tea powder patents such as (Pub.No.:GB1385434) is about adding tannase in the instant tea processing, pectase, enzyme preparation such as papain and cellulase improves the open source literature of the cold cut of instant tea and reports.
Have the leaf tea (publication number: CN1338899) of cold water infusion at home, a kind of clear type bitter gourd herb tea drink and preparation method thereof (publication number: CN1899063), preparation (the publication number: CN1155385) of tea extract, improve the production method (publication number: CN101084772) of summer green tea quality, (publication number: CN1622757), (publication number: CN1166340) grade is about the open report of the relevant patent of the application of enzyme in instant tea to prevent and treat odontopathy tablet method of manufacturing technology for the manufacture method of tea beverage and tea beverage; My department has had a kind of processing method (publication number: CN101189998) of cold soluble type instant tea, a kind of processing method (publication number: CN101189990) of instant tea powder, a kind of processing method of instant tea (publication number: CN101164424) wait enzymes such as tannase, pectase, papain and cellulase to be used for the instant tea process, improve the open report of the cold cut patent of instant tea.Be applied to aspects such as instant tea lixiviate at tannase, (P﹠amp such as Coggon Philip, Tsai; G company) improved the cold cut of tealeaves with tannase respectively and patented; U.S. Abbortsford iced tea company research thinks, tannase and cellulase help to improve the system rate of the raw material of instant black tea, increase solable matter content, and can also alleviate some bitter tastes, increase tea aroma, and can improve the stability of instant product; Procter and Gamble Co handles black tea with tannase and pectase, and the instant tea that obtains is dissolved in cold water fully, and flavour is good, and simultaneously, tannase can make the cream down substance dissolves that occurs in the millet paste; The Yan is kept and is thought, the main effect that tannase is applied to instant tea is a hydrolysis tea curdling thing, strengthens sense of taste, and the hydrolysis nutgall catechin reduces bitter taste, and improves extraction rate, increases water extraction content.Immobilization work at tannase is finished, and New York development company has begun to produce in batches tannase now; Tealeaves research institute of the Chinese Academy of Agricultural Sciences has done the immobilization of tannase and the application study in the catechin hydrolysis.Application facet at other enzyme, Copper research is pointed out, handling also at low temperatures through papain, (0～2 ℃) filters millet paste, place at low temperatures and turbidity sediment can not take place for a long time, and add the muddy phenomenon that citric acid, lemon or dish essential oil produced in the millet paste and also can disappear with the papain processing and the filter at low temperature that use; Researchs such as Gao Bisui point out that papain is handled oolong millet paste, and millet paste is more muddy more than centrifugal treating, and millet paste is darker; Tan Shuyi adopts cellulase, pectase and protease to extract red fannings and green tea, and the water extraction recovery rate all increases, and simultaneously, can obviously improve the fragrance of extract, Tang Se and clarity.
Summary of the invention
Technical problem to be solved by this invention provides a kind of quality that exogenous enzymes is improved instant tea of using, make instant tea can be dissolved in frozen water fully, overcome the muddiness and the precipitation of instant tea, and make the instant tea mouthfeel that is obtained pure and fresh, do not have obvious bitter taste and have the preparation method of the high-quality slender joss stick low bitter taste instant tea powder of certain fragrance.
For solving the problems of the technologies described above, the present invention realizes as follows: the preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder of the present invention utilizes the catechin molecular structure in glucosyl group-transferase modification instant tea, thereby improves cold cut, the fragrance of instant tea and reduce its bitter taste.
Processing step of the present invention:
1, with deionized water or pure water by 1: 3 to 1: 10 material-water ratio lixiviate tealeaves 30-60 minute under 25 ℃ to 80 ℃ temperature;
2, take by weighing 1/2nd of above-mentioned tealeaves weight simultaneously and add the said extracted liquid systems to eighth glucose or dextrose syrup, while adds the said extracted liquid system in the ratio of 10-60U glucosyltransferase/gram glucose with glucosyltransferase again, reacts 2-8 hour down at 40-70 ℃;
3, the mode of said extracted liquid being utilized centrifugation, filter cloth filtration, plate-frame filtering or reciprocating sieve filter realizes that slag liquid separates;
4, utilize vacuum to concentrate the concentration that above-mentioned clarified solution is concentrated into 20-25%;
5, with the tea of above-mentioned centrifugal gained again the ceramic membrane of via hole diameter 0.2-0.5u filter clarification, utilize spray-drying or freezing vacuum method that separating obtained solution is made pulverulent product again.
Good effect of the present invention:
The preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder of the present invention is a donor by using with glucose, utilize the glucosyltransferase bioanalysis to produce instant tea, make instant tea can be dissolved in frozen water fully, overcome the muddiness and the precipitation of instant tea, and make the instant tea mouthfeel that is obtained pure and fresh, do not have an obvious bitter taste and have certain fragrance; Because the moisture of instant tea powder is low, better prolongs storage period, reduce expenses such as storage, transportation, packing.
The specific embodiment
As specific embodiment of the present invention:
Embodiment one:
1) take by weighing 3000 gram deionized waters, as solvent 30 ℃ and continue to stir under extracted 1000 gram tealeaves 30 minutes (tealeaves be one or several of black tea, green tea, blue or green tea, yellow tea, white tea and black tea mix all can, tea raw material need be crushed to about 10 orders);
2) after 30 minutes, under agitation add 500 gram glucose and 5000U glucosyltransferases, under 40 ℃ and lasting stirring condition, reacted again 2 hours to above-mentioned extract system;
3) with the centrifugation under 4000-7000 rev/min condition of said extracted liquid;
4) tea with above-mentioned centrifugal gained carries out clarification filtration after the ceramic membrane of aperture 0.2u;
5) above-mentioned clarified solution is carried out high-temperature sterilization (UHT), sterilization conditions is temperature: 126-130 ℃, time 4-6 second;
6) utilize at last with spray drying process solution spray is done, obtain powdery product.
Embodiment two:
1) takes by weighing 10000 gram deionized waters, as solvent 80 ℃ and continue to stir under extracted 1000 gram tealeaves 60 minutes (tealeaves be one or several of black tea, green tea, blue or green tea, yellow tea, white tea and black tea mix all can, tea raw material need be crushed to about 10 orders);
2) after 60 minutes, under agitation add 250 gram glucose and 5000U glucosyltransferases, at 50 ℃ and continue to react again 3 hours under the stirring to above-mentioned extract system;
3) with the centrifugation under 4000-7000 rev/min condition of said extracted liquid;
4) be that the ceramic membrane of 0.5u filters clarification with the tea of above-mentioned centrifugal gained after the aperture;
5) utilize vacuum to concentrate the concentration that above-mentioned clarified solution is concentrated into 20-25%;
6) above-mentioned concentrate is carried out high-temperature sterilization (UHT), sterilization conditions is temperature: 126-130 ℃, time 4-6 second;
7) utilize at last with spray drying process solution spray is done, obtain powdery product.
Embodiment three:
1) take by weighing 8000 gram deionized waters, as solvent 60 ℃ and continue to stir under extracted 1000 gram tealeaves 45 minutes (tealeaves be one or several of black tea, green tea, blue or green tea, yellow tea, white tea and black tea mix all can, tea raw material need be crushed to about 10 orders);
2) after 45 minutes, under agitation add 125 gram glucose and 7500U glucosyltransferases, under 45 ℃ and lasting stirring condition, reacted again 8 hours to above-mentioned extract system;
3) with the centrifugation under 4000-7000 rev/min condition of said extracted liquid;
4) with the tea of above-mentioned centrifugal gained again via hole diameter be that the ceramic membrane of 0.2u filters clarification;
5) utilize vacuum to concentrate the concentration that above-mentioned clarified solution is concentrated into 20-25%;
6) above-mentioned concentrate is carried out high-temperature sterilization (UHT), sterilization conditions is temperature: 126-130 ℃, time 4-6 second;
7) utilize vacuum freeze with the solution drying at last, obtain crystalline powder-product.
Embodiment four:
1) take by weighing 6000 gram deionized waters, as solvent 50 ℃ and continue to stir under extracted 1000 gram tealeaves 60 minutes (tealeaves be one or several of black tea, green tea, blue or green tea, yellow tea, white tea and black tea mix all can, tea raw material need be crushed to about 10 orders);
2) after 60 minutes, under agitation add 250 gram glucose and 10000U glucosyltransferases, under 45 ℃ and lasting stirring condition, reacted again 2 hours to above-mentioned extract system;
3) with the centrifugation under 4000-7000 rev/min condition of said extracted liquid;
4) tea with above-mentioned centrifugal gained carries out clarification filtration after the ceramic membrane of aperture 0.2u;
5) utilize vacuum to concentrate the concentration that above-mentioned clarified solution is concentrated into 20-25%;
6) above-mentioned clarified solution is carried out high-temperature sterilization (UHT), sterilization conditions is temperature: 126-130 ℃, time 4-6 second;
7) utilize vacuum freeze-drying method with the solution drying at last, obtain crystalline powder-product.
The course of work of the present invention is:
The preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder of the present invention extracted under 25-80 ℃ temperature tealeaves 30-60 minute with deionized water or pure water earlier, / 2nd the glucosyltransferases/gram glucose that in said extracted liquid, adds tealeaves weight again to eighth glucose or glucose syrup and 10-60U, reacted 2-8 hour under 40-70 ℃ condition, last extract is prepared into powdery product through centrifugal, filtration, clarification, the concentrated drying and other steps that reaches with enzyme reaction solution.
Claims (7)
1. the preparation method of a high-quality slender joss stick low bitter taste instant tea powder is characterized in that: utilize the catechin molecular structure in glucosyl group-transferase modification instant tea, thereby improve cold cut, the fragrance of instant tea and reduce its bitter taste.
The concrete technical scheme of the present invention:
Its processing step of a kind of preparation method of high-quality slender joss stick low bitter taste instant tea powder is as follows:
1) with deionized water or pure water by 1: 3 to 1: 10 material-water ratio lixiviate tealeaves 30-60 minute under 25 ℃ to 80 ℃ temperature;
2) take by weighing 1/2nd of above-mentioned tealeaves weight simultaneously and add the said extracted liquid systems to eighth glucose or dextrose syrup, while adds the said extracted liquid system in the ratio of 10-60U glucosyltransferase/gram glucose with glucosyltransferase again, reacts 2-8 hour down at 40-70 ℃;
3) mode of said extracted liquid being utilized centrifugation, filter cloth filtration, plate-frame filtering or reciprocating sieve filter realizes that slag liquid separates;
4) utilize vacuum to concentrate the concentration that above-mentioned clarified solution is concentrated into 20-25%;
5) with the tea of above-mentioned centrifugal gained again the ceramic membrane of via hole diameter 0.2-0.5u filter clarification, utilize spray-drying or freezing vacuum method that separating obtained solution is made pulverulent product again.
2. the preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder according to claim 1 is characterized in that: the optimal proportion of the material-water ratio of described tealeaves and water is 1: 6.
3. the preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder according to claim 1 is characterized in that: the optimum amount of described glucose or dextrose syrup is 1/3rd of a tealeaves consumption.
4. the preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder according to claim 1 is characterized in that: the best enzyme dosage of described glucosyltransferase is 20U glucosyltransferase/gram glucose.
5. the preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder according to claim 1 is characterized in that: the optimal reaction temperature of described enzyme is 45-50 ℃, and optimum reacting time is 3 hours.
6. the preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder according to claim 1 is characterized in that: the optimum aperture of ceramic membrane is 0.2u in the described clarification process.
7. the preparation method of a kind of high-quality slender joss stick low bitter taste instant tea powder according to claim 1 is characterized in that: described concentration technology is that vacuum concentrates.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103907716A (en) * | 2014-04-17 | 2014-07-09 | 大闽食品（漳州）有限公司 | Processing method for increasing aroma of green tea and scented tea concentrated solutions and reducing bitter taste |
| CN105145964A (en) * | 2015-09-29 | 2015-12-16 | 华南师范大学 | High-aroma instant tea and preparation method thereof |
| CN114747642A (en) * | 2022-03-15 | 2022-07-15 | 中国农业科学院茶叶研究所 | Method for improving quality of black tea juice by using complex enzyme |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907716A (en) * | 2014-04-17 | 2014-07-09 | 大闽食品（漳州）有限公司 | Processing method for increasing aroma of green tea and scented tea concentrated solutions and reducing bitter taste |
| CN105145964A (en) * | 2015-09-29 | 2015-12-16 | 华南师范大学 | High-aroma instant tea and preparation method thereof |
| CN114747642A (en) * | 2022-03-15 | 2022-07-15 | 中国农业科学院茶叶研究所 | Method for improving quality of black tea juice by using complex enzyme |
| CN114747642B (en) * | 2022-03-15 | 2024-04-02 | 中国农业科学院茶叶研究所 | Method for improving quality of black tea juice by using complex enzyme |
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Application publication date: 20110803 |