CN102265953B - Processing method of high catechin beverage with low biter taste - Google Patents
Processing method of high catechin beverage with low biter taste Download PDFInfo
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Abstract
The invention provides a processing method of high catechin beverage with low biter taste and belongs to the processing field of food. The processing method comprises the following steps of: 1) taking green broken tea, extracting three times continuously with water so as to obtain an extract liquid I, an extract liquid II and an extract liquid III; 2) coarsely filtering the extract liquid I, the extract liquid II and the liquid III so as to remove tea leaves; 3) respectively processing the extract liquid II and the extract liquid III by use of tannase so as to obtain the corresponding enzymolysis liquid I and enzymolysis liquid II; 4) mixing the extract liquid I, the enzymolysis liquid I and the enzymolysis liquid II to obtain a tea mixed liquid; 5) performing film separation process on the tea mixed liquid so as to obtain clarified tea water; 6) adding VcNa and cyclodextrin into the clarified tea water for mixing so as to obtain the tea beverage; and 7) filtering, sterilizing and bulking the tea beverage to obtain finished products. The tea beverage obtained by the processing method is a green-yellow tea beverage, wherein the content of catechin is more than or equal to 800mg/l; and the tea beverage belongs to a functional tea beverage with pure taste and crisp mouth feel and without obvious bitter taste.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of processing method of low bitter taste high-catechin tea beverage.
Background technology
Tea is traditional drink of China, has deep cultural deposits, and plurality of health care functions is arranged again.China's tea beverage is in Rapid development stage at present since nineties starting, and the tea beverage volume of production and marketing surpassed 5,000,000 tons in 2007, by 2009 above 8,000,000 tons.Along with the raising of people's living standard, the consumer will be more and more higher to the requirement of the aspects such as tea beverage taste, quality, safety and health care, diversification, specialize, functionalization will be the main direction of China's tea beverage future development.Tea Polyphenols is the main function composition in the tealeaves, modern medicine proof Tea Polyphenols have reducing blood lipid, anti peroxidation of lipid, antibiotic, antiviral, anti-ageing, strengthen the multiple medical health care functions such as immunity, anti-angiocardiopathy, and these pharmacology and health care mainly are by the catechin generation effect in the Tea Polyphenols.Yet catechin has stronger bitter taste, this characteristics impede acceptance level and the market prospects of the functional beverages such as high-catechin tea beverage.
Summary of the invention
For the problem that prior art exists, the object of the invention is to design the technical scheme of the processing method that a kind of low bitter taste high-catechin tea beverage is provided, the characteristics such as the high-catechin tea beverage by the method processing has low bitter taste, and flavor quality is good.
The processing method of described a kind of low bitter taste high-catechin tea beverage is characterized in that comprising following processing step:
1) get broken green tea, continuous three lixiviates of water, the leaching liquor that each lixiviate obtains is respectively leaching liquor I, leaching liquor II and leaching liquor III;
2) the leaching liquor I that step 1) is obtained, leaching liquor II and leaching liquor III coarse filtration are removed tea grounds, and be for subsequent use;
3) with step 2) the leaching liquor II that obtains and leaching liquor III process respectively corresponding enzymolysis liquid II and the enzymolysis liquid III of obtaining with tannase;
4) with step 2) the leaching liquor I that obtains and step 3) the enzymolysis liquid II and the enzymolysis liquid III that obtain mix, and obtains the tea mixed liquor;
5) the tea mixed liquor that step 4) is obtained carries out membrane separation, obtains clarifying tea;
6) adding VcNa and cyclodextrin are allocated in the clarification tea that step 5) is obtained, and obtain tea beverage;
7) tea beverage that step 6) is obtained filters, sterilization and can obtain finished product.
The processing method of described a kind of low bitter taste high-catechin tea beverage, it is characterized in that in the described step 1) by tea-water proportion being 1:5～15,40～60 ℃ of water temperatures, continuous three lixiviates, lixiviate obtained the leaching liquor I in 5～10 minutes, lixiviate obtained the leaching liquor II in 5～15 minutes again, continued lixiviate and obtained the leaching liquor III in 5～15 minutes; Being preferably by tea-water proportion is 1:8～12,45～55 ℃ of water temperatures, and continuous three lixiviates, lixiviate obtained the leaching liquor I in 6～8 minutes, and lixiviate obtained the leaching liquor II in 6～8 minutes again, continued lixiviate and obtained the leaching liquor III in 6～8 minutes.
The processing method of described a kind of low bitter taste high-catechin tea beverage is characterized in that described step 2) in leaching liquor I, leaching liquor II and leaching liquor III carry out coarse filtration by 200～400 eye mesh screens respectively.
The processing method of described a kind of low bitter taste high-catechin tea beverage, it is characterized in that adding in the leaching liquor II in the described step 3) tannase processes, the tannase addition is 0.2～5.0%(w/w) of total solid, hydrolysis temperature is 40～50 ℃, time is 15～40 minutes, obtains the enzymolysis liquid II; Add tannase in the leaching liquor III and process, addition is 0.2～5.0%(w/w) of total solid, and hydrolysis temperature is 40～50 ℃, and the time is 30～60 minutes, obtains the enzymolysis liquid III; Be preferably and add the tannase processing in the leaching liquor II, the tannase addition is 2.0～3.0%(w/w) of total solid, and hydrolysis temperature is 45～50 ℃, and the time is 20～35 minutes, obtains the enzymolysis liquid II; Add tannase in the leaching liquor III and process, addition is 2.0～3.0%(w/w) of total solid, and hydrolysis temperature is 45～50 ℃, and the time is 40～50 minutes, obtains the enzymolysis liquid III.
The processing method of described a kind of low bitter taste high-catechin tea beverage is characterized in that the organic film membrane aperture is 100,000～1,000,000 Dalton molecular weights in the described step 5), and separation temperature is 15～25 ℃; Being preferably the organic film membrane aperture is 300,000～700,000 Dalton molecular weights, and separation temperature is 18～22 ℃.
The processing method of described a kind of low bitter taste high-catechin tea beverage, it is characterized in that in the described step 6) that it is 1000～1400 mg/l that clarification tea is diluted to polyphenol content, in the tea of dilution, add again the VcNa of tea weight 0.02～0.05% and 0.02～0.05% cyclodextrin, then adopt citric acid and sodium acid carbonate that tea pH value is allocated to 4.5～5.5; Being preferably clarification tea, to be diluted to polyphenol content be 1100～1300 mg/l, in the tea of dilution, add again the VcNa of tea weight 0.03～0.04% and 0.03～0.04% cyclodextrin, then adopt citric acid and sodium acid carbonate that tea pH value is allocated to 4.7～5.3.
The processing method of described a kind of low bitter taste high-catechin tea beverage is characterized in that filtering by 500～700 eye mesh screens in the described step 7).
The processing method of described a kind of low bitter taste high-catechin tea beverage is characterized in that adopting the UHT sterilization in the described step 7), and sterilising temp is 130～140 ℃, and sterilization time is 5～60 seconds; Being preferably sterilising temp is 132～138 ℃, and sterilization time is 20～40 seconds.
The processing method of described a kind of low bitter taste high-catechin tea beverage is characterized in that adopting PET bottle hot filling in the described step 7), and the can temperature is 80～90 ℃, and PET bottle tea beverage in time was put in 15～25 ℃ of water and cools off after can was finished; Being preferably the can temperature is 82～88 ℃, and PET bottle tea beverage in time was put in 17～23 ℃ of water and cools off after can was finished.
The processing method of described a kind of low bitter taste high-catechin tea beverage is characterized in that described broken green tea is polyphenol content greater than 20% broken green tea, and the tealeaves granularity is the 16-60 order.
The processing method of above-mentioned a kind of low bitter taste high-catechin tea beverage, reasonable in design, leaching liquor II and leaching liquor III are hydrolyzed into simple catechin and gallic acid by the tannin enzymolysis processing with the ester catechin in the tea, reduce bitter taste; The tea mixed liquor separates by film, and the ester catechin that molecular weight difference is larger and simple catechin are carried out effective separation, effectively must clarify the tea mixed liquor; Add VcNa and cyclodextrin in the clarification tea, VcNa has anti-oxidant, retard deterioration texts, β-CD can carry out embedding with the catechin molecule, reduce bitter taste, delay its oxidation and decomposition, and by the pH value that citric acid and sodium acid carbonate are allocated tea, tea beverage product flavor quality in shelf life is kept better.The tea beverage that obtains by the present invention is the green-yellow tea beverage, and catechin content 〉=800 mg/l belongs to functional tea beverage, and flavour alcohol is just tasty and refreshing, without obvious bitter taste.
The specific embodiment
Further specify the present invention below in conjunction with specific embodiment.
Embodiment 1
Raw material: the large leaf broken green tea, 16-40 order, polyphenol content are 35%.(green tea materials that adopts among the present invention is polyphenol content greater than 20% broken green tea, the tealeaves granularity should be the 16-60 order, without external foreign matter, without obvious peculiar smell, the sanitary indexs such as farming is residual, heavy metal and microorganism meet State Standard of the People's Republic of China's green tea GB/T 14456 relevant regulations and get final product)
Lixiviate: adopt the 20L multi-function extractor, add 1.5 kg tealeaves, and then add 18kg, 50 ℃ of pure water, lixiviate begins water outlet in the time of 10 minutes, and this tea is the leaching liquor I; Add 15 kg, 45 ℃ of pure water after having gone out tea again, continue lixiviate and begin water outlet in the time of 15 minutes, this tea is the leaching liquor II; Gone out tea and added after the meeting 12 kg, 40 ℃ of pure water again, continued lixiviate and begin water outlet in the time of 15 minutes, this tea is the leaching liquor III.
Coarse filtration: leaching liquor I, leaching liquor II and leaching liquor III adopt respectively 300 order stainless steel mesh to carry out coarse filtration, obtain respectively the leaching liquor that three parts are comparatively clarified, and are respectively: the leaching liquor I, and weight 12 kg, soluble solid content are 1.7%; The leaching liquor II, weight 14 kg, soluble solid content are 1.5%; The leaching liquor III, weight 11 kg, soluble solid content are 0.9%.
Enzymolysis processing: leaching liquor II and leaching liquor III are carried out respectively the tannase enzymolysis processing, and the tannase that adopts Japanese Kikkoman company to produce carries out enzymolysis processing, and design parameter is as follows:
The leaching liquor II is added tannase 4.5 g, and hydrolysis temperature is 45 ℃, and the time is 25 minutes, obtains the enzymolysis liquid II;
The leaching liquor III is added tannase 3.5 g, and hydrolysis temperature is 45 ℃, and the time is 45 minutes, obtains the enzymolysis liquid III;
After enzymolysis is finished, the leaching liquor I is mixed with enzymolysis liquid II, enzymolysis liquid III, adopt the frozen water cooling, the tea mixed liquor is cooled to 18 ℃.
The film separating clarifying: will cool off good tea employing membrane aperture is that 300,000 dalton (Dalton) molecular weight rolled film carries out separating clarifying under 18 ℃, obtains clarification tea, and 36 kg, soluble solid content are 1.4%.
Allotment: adopting the polyphenol content in the ferrous tartrate colorimetric method for determining clarification tea is 7600 mg/l, then be that 1200 mg/l standards are diluted by polyphenol content, get 228 kg tea, then in the tea of dilution, add the cyclodextrin (β-CD) of 114 g VcNa and 45.6 g, adopt citric acid and sodium acid carbonate that tea pH value is allocated to 5.2, obtain the tea beverage of taste good.
Filter: adopt 600 order metallic sieves to filter deployed tea beverage, remove insoluble substance.
Sterilization and can: adopt the tea beverage employing UHT that filters well under 135 ℃, to sterilize, sterilization time is 30 seconds, adopt the PET bottle of 330 ml under 85 ℃, to carry out hot filling, in time PET bottle tea beverage is put in 20 ℃ of cold water after the can well and cools off, altogether obtain 680 bottles of tea beverage.
Catechin content is 865 mg/l in the tea beverage, and outward appearance is chlorine, and flavour alcohol is just tasty and refreshing, without obvious bitter taste.
Through detect analyzing, concrete each constituent content of catechin (mg/l of unit) is such as following table:
| Tea Polyphenols | The catechin total amount | GC | EGC | C | EGCG | EC | ECG | Caffeine |
| 1210 | 865 | 83.5 | 298.2 | 46.8 | 175.5 | 139.2 | 121.8 | 83.5 |
Embodiment 2
Raw material: middle leaflet kind broken green tea, 16-40 order, polyphenol content are 28%.
Lixiviate: adopt the 20L multi-function extractor, add 2.0 kg tealeaves, and then add 16 kg, 40 ℃ of pure water, lixiviate begins water outlet in the time of 5 minutes, and this tea is the leaching liquor I; Add 10 kg, 45 ℃ of pure water after having gone out tea again, continue lixiviate and begin water outlet in the time of 10 minutes, this tea is the leaching liquor II; Gone out tea and added after the meeting 60 ℃ of pure water of 10 kg again, continued lixiviate and begin water outlet in the time of 10 minutes, this tea is the leaching liquor III.
Coarse filtration: leaching liquor I, leaching liquor II and leaching liquor III adopt respectively 400 order stainless steel mesh to carry out coarse filtration, obtain respectively the leaching liquor that three parts are comparatively clarified, and are respectively: the leaching liquor I, and weight 10 kg, soluble solid content are 2.1%; The leaching liquor II, weight 9 kg, soluble solid content are 1.4%; The leaching liquor III, weight 11 kg, soluble solid content are 0.8%.
Enzymolysis processing: leaching liquor II and leaching liquor III are carried out respectively the tannase enzymolysis processing, and the tannase that adopts Novozymes Company to produce carries out enzymolysis processing, and design parameter is as follows:
The leaching liquor II is added tannase 3.5 g, and hydrolysis temperature is 40 ℃, and the time is 20 minutes, obtains the enzymolysis liquid II;
The leaching liquor III is added tannase 2.5 g, and hydrolysis temperature is 40 ℃, and the time is 35 minutes, obtains the enzymolysis liquid III;
After enzymolysis is finished, the leaching liquor I is mixed with enzymolysis liquid II, enzymolysis liquid III, adopt the frozen water cooling, the tea mixed liquor is cooled to 20 ℃.
Centrifugal: will cool off good tea employing membrane aperture is that 100,000 dalton (Dalton) molecular weight hollow-fibre membrane carries out separating clarifying at 20 ℃, obtains clarification tea, and 29 kg, soluble solid content are 1.4%.
Allotment: adopting the polyphenol content in the ferrous tartrate colorimetric method for determining clarification tea is 8700 mg/l, then be that 1200 mg/l standards are diluted by polyphenol content, get 210 kg tea, then in the tea of dilution, add the cyclodextrin (β-CD) of 42g VcNa and 105 g, adopt citric acid and sodium acid carbonate that tea pH value is allocated to 5.0, obtain the tea beverage of taste good.
Filter: adopt 700 order metallic sieves to filter deployed tea beverage, remove insoluble substance.
Sterilization and can: adopt the tea beverage employing UHT that filters well under 140 ℃, to sterilize, sterilization time is 5 seconds, adopt the PET bottle of 330 ml under 80 ℃, to carry out hot filling, in time PET bottle tea beverage is put in 25 ℃ of cold water after the can well and cools off, altogether obtain 620 bottles of tea beverage.
Catechin content is 852 mg/l in the tea beverage, and outward appearance is chlorine, and flavour alcohol is just tasty and refreshing, without bitter taste.
Through detect analyzing, concrete each constituent content of catechin (mg/l of unit) is such as following table:
| Tea Polyphenols | The catechin total amount | GC | EGC | C | EGCG | EC | ECG | Caffeine |
| 1223 | 852 | 86.5 | 278.2 | 52.8 | 158.5 | 134.6 | 141.4 | 89.5 |
Embodiment 3
Raw material: middle leaflet kind broken green tea, 16-60 order, polyphenol content are 30%.
Lixiviate: adopt the 20L multi-function extractor, add 2.0 kg tealeaves, and then add 15 kg, 45 ℃ of pure water, lixiviate begins water outlet in the time of 10 minutes, and this tea is the leaching liquor I; Add 10kg, 40 ℃ of pure water after having gone out tea again, continue lixiviate and begin water outlet in the time of 10 minutes, this tea is the leaching liquor II; Gone out tea and added after the meeting 12 kg, 50 ℃ of pure water again, continued lixiviate and begin water outlet in the time of 10 minutes, this tea is the leaching liquor III.
Coarse filtration: leaching liquor I, leaching liquor II and leaching liquor III adopt respectively 400 order stainless steel mesh to carry out coarse filtration, obtain respectively the leaching liquor that three parts are comparatively clarified, and are respectively: the leaching liquor I, and weight 11kg, soluble solid content are 2.1%; The leaching liquor II, weight 10 kg, soluble solid content are 1.4%; The leaching liquor III, weight 12 kg, soluble solid content are 0.8%.
Enzymolysis processing: leaching liquor II and leaching liquor III are carried out respectively the tannase enzymolysis processing, and the tannase that adopts Novozymes Company to produce carries out enzymolysis processing, and design parameter is as follows:
The leaching liquor II is added tannase 7 g, and hydrolysis temperature is 50 ℃, and the time is 15 minutes, obtains the enzymolysis liquid II;
The leaching liquor III is added tannase 4.8 g, and hydrolysis temperature is 50 ℃, and the time is 60 minutes, obtains the enzymolysis liquid III;
After enzymolysis is finished, the leaching liquor I is mixed with enzymolysis liquid II, enzymolysis liquid III, adopt the frozen water cooling, the tea mixed liquor is cooled to 15 ℃.
Centrifugal: will cool off good tea employing membrane aperture is that 1,000,000 dalton (Dalton) molecular weight hollow-fibre membrane carries out separating clarifying under 15 ℃, obtains clarification tea, and 32 kg, soluble solid content are 1.5%.
Allotment: adopting the polyphenol content in the ferrous tartrate colorimetric method for determining clarification tea is 8000 mg/l, then be that 1000 mg/l standards are diluted by polyphenol content, get 220kg tea, then in the tea of dilution, add the cyclodextrin (β-CD) of 66 g VcNa and 85 g, adopt citric acid and sodium acid carbonate that tea pH value is allocated to 4.9, obtain the tea beverage of taste good.
Filter: adopt 500 order metallic sieves to filter deployed tea beverage, remove insoluble substance.
Sterilization and can: adopt the tea beverage employing UHT that filters well under 130 ℃, to sterilize, sterilization time is 60 seconds, adopt the PET bottle of 330 ml under 90 ℃, to carry out hot filling, in time PET bottle tea beverage is put in 15 ℃ of cold water after the can well and cools off, altogether obtain 620 bottles of tea beverage.
Catechin content is 860 mg/l in the tea beverage, and outward appearance is chlorine, and flavour alcohol is just tasty and refreshing, without bitter taste.
Through detect analyzing, concrete each constituent content of catechin (mg/l of unit) is such as following table:
| Tea Polyphenols | The catechin total amount | GC | EGC | C | EGCG | EC | ECG | Caffeine |
| 1195 | 860 | 82.5 | 270 | 59 | 169 | 154.6 | 124.9 | 92.3 |
Claims (13)
1. the processing method of one kind low bitter taste high-catechin tea beverage is characterized in that comprising following processing step:
1) get broken green tea, continuous three lixiviates of water, the leaching liquor that each lixiviate obtains is respectively leaching liquor I, leaching liquor II and leaching liquor III;
2) the leaching liquor I that step 1) is obtained, leaching liquor II and leaching liquor III coarse filtration are removed tea grounds, and be for subsequent use;
3) with step 2) add tannase in the leaching liquor II that obtains and process, the tannase addition is 0.2～5.0%w/w of total solid, and hydrolysis temperature is 40～50 ℃, and the time is 15～40 minutes, obtains the enzymolysis liquid II; With step 2) add tannase in the leaching liquor III that obtains and process, addition is the 0.2-5.0% w/w of total solid, and hydrolysis temperature is 40～50 ℃, and the time is 30～60 minutes, obtains the enzymolysis liquid III;
4) with step 2) the leaching liquor I that obtains and step 3) the enzymolysis liquid II and the enzymolysis liquid III that obtain mix, and obtains the tea mixed liquor, cools off for subsequent use;
5) the tea mixed liquor that step 4) is obtained carries out membrane separation, and membrane aperture is 100,000～1,000,000 Dalton molecular weights, and separation temperature is 15～25 ℃, obtains clarifying tea;
6) it is 1000～1400 mg/l that the clarification tea that step 5) is obtained is diluted to polyphenol content, in the tea of dilution, add again the VcNa of tea weight 0.02～0.05% and 0.02～0.05% cyclodextrin, then adopt citric acid and sodium acid carbonate that tea pH value is allocated to 4.5～5.5, obtain tea beverage;
7) tea beverage that step 6) is obtained filters, sterilization and can obtain finished product.
2. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1, be 1:5～15 by tea-water proportion respectively when it is characterized in that in the described step 1) lixiviate, 40～60 ℃ of water temperatures, continuous three lixiviates, lixiviate obtained the leaching liquor I in 5～10 minutes, lixiviate obtained the leaching liquor II in 5～15 minutes again, continued lixiviate and obtained the leaching liquor III in 5～15 minutes.
3. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1, be 1:8～12 by tea-water proportion respectively when it is characterized in that in the described step 1) lixiviate, 45～55 ℃ of water temperatures, continuous three lixiviates, lixiviate obtained the leaching liquor I in 6～8 minutes, lixiviate obtained the leaching liquor II in 6～8 minutes again, continued lixiviate and obtained the leaching liquor III in 6～8 minutes.
4. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1 is characterized in that described step 2) in leaching liquor I, leaching liquor II and leaching liquor III carry out coarse filtration by 200～400 eye mesh screens respectively.
5. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1, it is characterized in that step 2) add tannase in the leaching liquor II that obtains and process, the tannase addition is 2.0～3.0% w/w of total solid, hydrolysis temperature is 45～50 ℃, time is 20～35 minutes, obtains the enzymolysis liquid II; With step 2) add tannase in the leaching liquor III that obtains and process, addition is 2.0～3.0% w/w of total solid, and hydrolysis temperature is 45～50 ℃, and the time is 40～50 minutes, obtains the enzymolysis liquid III.
6. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1 is characterized in that the tea mixed liquor is cooled to 15-20 ℃ in the described step 4).
7. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1 is characterized in that the organic film membrane aperture is 300,000～700,000 Dalton molecular weights in the described step 5), and separation temperature is 18～22 ℃.
8. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1, it is characterized in that in the described step 6) that it is 1100～1300 mg/l that clarification tea is diluted to polyphenol content, in the tea of dilution, add again the VcNa of tea weight 0.03～0.04% and 0.03～0.04% cyclodextrin, then adopt citric acid and sodium acid carbonate that tea pH value is allocated to 4.7～5.3.
9. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1 is characterized in that filtering by 500～700 eye mesh screens in the described step 7).
10. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1 is characterized in that adopting the UHT sterilization in the described step 7), and sterilising temp is 130～140 ℃, and sterilization time is 5～60 seconds.
11. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1 is characterized in that adopting the UHT sterilization in the described step 7), sterilising temp is 132～138 ℃, and sterilization time is 20～40 seconds.
12. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1, it is characterized in that adopting in the described step 7) PET bottle hot filling, the can temperature is 80～90 ℃, and PET bottle tea beverage in time was put in 15～25 ℃ of water and cools off after can was finished.
13. the processing method of a kind of low bitter taste high-catechin tea beverage as claimed in claim 1, it is characterized in that adopting in the described step 7) PET bottle hot filling, the can temperature is 82～88 ℃, and PET bottle tea beverage in time was put in 17～23 ℃ of water and cools off after can was finished.
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| CN103300185A (en) * | 2013-05-30 | 2013-09-18 | 深圳市深宝华城科技有限公司 | Preparation method of tea extract with low bitter and astringent taste |
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