CN102626158B - Green tea beverage and preparation method thereof - Google Patents
Green tea beverage and preparation method thereof Download PDFInfo
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- CN102626158B CN102626158B CN201210097410.3A CN201210097410A CN102626158B CN 102626158 B CN102626158 B CN 102626158B CN 201210097410 A CN201210097410 A CN 201210097410A CN 102626158 B CN102626158 B CN 102626158B
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Abstract
The invention relates to a green tea beverage and a preparation method thereof. The green tea beverage comprises 3%-4% of tea leaves, 0.02%-0.04% of vitamin C, 0.01%-0.03% of honey, 0.02%-0.05% of aminoacetic acid, 0.03%-0.05% of sodium hexametaphosphate, 2%-3% of edible sugar and the balance water. The green tea beverage is prepared by the steps of smashing, extracting and filtering tea leaves, mixing the tea leaves with auxiliary materials and performing high-temperature instantaneous sterilization, hot-filling and the like. The green tea beverage is simple in processing technology, low in production cost and low in energy consumption, special extraction technology is adopted to improve concentration, color and luster, fresh and bright degree and dissolubility of green tea products, the taste of Pu'er tea is reserved to the most extend, and market promotion is facilitated.
Description
Technical field
The present invention relates to a kind of beverage preparation, be specifically related to a kind of green tea beverage and preparation method thereof.
Background technology
Tea promotes the production of body fluid to quench thirst except having, refrigerant solution is affixed one's name to, sobered up and calm the nerves, help digestion the effects such as diuresis, improving eyesight cardiac stimulant, defaecation removing toxic substances, also there is the plurality of health care functions such as reducing blood lipid, anti-oxidant, radioresistance, in addition Hui Tian in the hardship of tea, be with the aromatic feature such as strongly fragrant of puckery, tea in sweet, make tea in all age always as Chinese main drink.
Traditional tea-drinking is all to brew with boiling water, though color tool is complete, is not easy to carry, and more can not put for a long time, and for this reason, some producers develop the tea beverage that is easy to carry and stores.The processing method of existing tea beverage adopts extraction → filtration, purification → sterilization → packaging and other steps mostly, in processing procedure, for reducing production costs, increase mouthfeel, add some artificial synthetic sweeteners, for the fresh-keeping anticorrisive agent that adds, for increasing color and luster, add pigment etc., the interpolation of these materials has destroyed the nutritional labeling in tealeaves.
Summary of the invention
The object of the present invention is to provide a kind of artificial synthetic pigment that do not add, anticorrisive agent, aromatic flavour, lovely luster, has green tea beverage of health care and preparation method thereof.
Technical scheme of the present invention: a kind of green tea beverage, the tealeaves leaching liquor that comprises 3%-4%, the vitamin C of 0.02%-0.04%, the honey of 0.01%-0.03%, the amion acetic acid of 0.02%-0.05%, the table sugar of calgon 2%-3% of 0.03%-0.05% and the water of surplus; The optional tippy tea of described tealeaves, described table sugar is a kind of in fructose, glucose, sucrose.
Tealeaves of the present invention is selected green tea, green tea is azymic tea, due to its characteristic natural materials in fresh leaf that determined reservation that it is more, wherein Tea Polyphenols, caffeine retain more than 85%, and chlorophyll retains 50% left and right, vitamin loss is also less, thereby formed the feature of green tea " clear soup greenery, flavour convergence is strong ", the natural materials composition retaining in green tea, anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc. are all had to special-effect, for fermentation class tea etc. can't be obtained.
Calgon of the present invention is food stage, and white crystalline powder is soluble in water, for fruit beverage, cold drink, can improve crushing juice rate, increases viscosity, suppresses vitamin C and decomposes.
Amion acetic acid of the present invention is food stage, white crystalline powder, soluble in water, be used as flavor enhancement, sweetener, the sweet taste that it is unique, can relax acid, alkali taste, cover and in food, add the bitter taste of asccharin and strengthen sweet taste, as in food processing, vitamin C is stablized, be can be used as anticorrisive agent, play important antisepsis.
The preparation method of green tea beverage, follows these steps to processing:
(1) tea leaf powder is broken into 85-95 object tea powder;
(2) by tea-water proportion, carry out lixiviate for the first time at 1: 30, the tea juice of lixiviate is through cooling, coarse filtration, essence filter, standby;
(3) tea grounds after lixiviate is for the first time carried out to lixiviate for the second time by the program of step (2), through cooling, coarse filtration, essence filter, standby equally;
(4) blend step (2), (3) gained essence filtrate, add following auxiliary material: Vc, honey, amion acetic acid, calgon, table sugar, water;
(5) by soda acid, allocate, make tea liquid pH value reach 5.8～6.2;
(6) high-temperature short-time sterilization, cooling, hot filling is to bottle.
In step (2), (3), extraction temperature is 80 ℃～85 ℃, extraction time 15-20 minute; Chilling temperature controls to 10 ℃～15 ℃, and cool time, requirement was in 3 minutes.
118 ℃ of high-temperature instantaneous sterilization temperature, 5 seconds time in step (6).
Technique effect of the present invention: adopt special leach extraction method at utmost to keep concentration, color and luster, fresh refreshing degree and the dissolubility of green tea product in the situation that not adding artificial synthetic additive.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
The specific embodiment
Embodiment 1
(1) get 100 kilograms of tippy teas, be ground into 85 object tea powder;
(2) by tea-water proportion, carry out lixiviate for the first time at 1: 30,80 ℃ of temperature, 15 minutes extraction times;
(3) the tea juice of extraction was cooled to 10 ℃ in 3 minutes, coarse filtration, essence filter;
(4) tea grounds after lixiviate is for the first time carried out to lixiviate for the second time by the program of step (2), obtain equally smart filtrate;
(5) mix the smart filtrate of twice gained, by quality proportioning: add 0.02% Vc, 0.01% honey, 0.02% amion acetic acid, 0.03% calgon, 2% table sugar;
(6) by soda acid, allocate, make tea liquid pH value reach 5.8;
(7) high-temperature short-time sterilization, 118 ℃ of temperature, 5 seconds time;
(8) be cooled to 70 ℃, hot filling is to bottle.
Embodiment 2
(1) get 100 kilograms of tippy teas, be ground into 90 object tea powder;
(2) by tea-water proportion, carry out lixiviate for the first time at 1: 30,82 ℃ of temperature, 18 minutes extraction times;
(3) the tea juice of extraction was cooled to 12 ℃ in 3 minutes, coarse filtration, essence filter;
(4) tea grounds after lixiviate is for the first time carried out to lixiviate for the second time by the program of step (2), obtain equally smart filtrate;
(5) mix the smart filtrate of twice gained, by quality proportioning: add 0.03% Vc, 0.02% honey, 0.03% amion acetic acid, 0.04% calgon, 3% table sugar;
(6) by soda acid, allocate, make tea liquid pH value reach 6.0;
(7) high-temperature short-time sterilization, 118 ℃ of temperature, 5 seconds time;
(8) be cooled to 75 ℃, hot filling is to bottle.
Embodiment 3
(1) get 100 kilograms of tippy teas, be ground into 95 object tea powder;
(2) by tea-water proportion, carry out lixiviate for the first time at 1: 30,85 ℃ of temperature, 20 minutes extraction times;
(3) the tea juice of extraction was cooled to 15 ℃ in 3 minutes, coarse filtration, essence filter;
(4) tea grounds after lixiviate is for the first time carried out to lixiviate for the second time by the program of step (2), obtain equally smart filtrate;
(5) mix the smart filtrate of twice gained, by quality proportioning: add 0.04 Vc, 0.03% honey, 0.04% amion acetic acid, 0.05% calgon, 3% table sugar;
(6) by soda acid, allocate, make tea liquid pH value reach 6.2;
(7) high-temperature short-time sterilization, 118 ℃ of temperature, 5 seconds time;
(8) be cooled to 80 ℃, hot filling is to bottle.
Product of the present invention is deposited 10 months by sampling inspection, Interventions Requested meet GB/T21733-2008 < < tea beverage > >, GB19296-2003 < < tea beverage sanitary standard > >, GB2760-2007 < < food additives are used sanitary standard > >, detect data as follows:
| Test item | Measurement unit | Standard-required | Testing result | Individual event is judged |
| Plumbous (in Pb) | mg/L | ≤0.3 | ＜0.005 | Qualified |
| Total arsenic (in As) | mg/L | ≤0.2 | ＜0.01 | Qualified |
| Copper | mg/L | ≤5 | ＜1 | Qualified |
| Benzoic acid | g/kg | ≤1.0 | Do not detect | Qualified |
| Sorbic acid | g/kg | ≤0.5 | Do not detect | Qualified |
| Saccharin sodium | g/kg | ≤0.15 | Do not detect | Qualified |
| Honey element | g/kg | ≤0.65 | Do not detect | Qualified |
| Acesulfame potassium | g/kg | ≤0.3 | Do not detect | Qualified |
| Tea Polyphenols | mg/kg | ≥150 | 628 | Qualified |
| Caffeine | mg/kg | ≥25 | 84 | Qualified |
| Total plate count | cfu/ml | ≤100 | ＜1 | Qualified |
| Coliform | MPN/100ml | ≤6 | ＜3 | Qualified |
| Mould | cfu/ml | ≤10 | ＜1 | Qualified |
| Yeast | cfu/ml | ≤10 | ＜1 | Qualified |
| Salmonella | ------ | Must not detect | Do not detect | Qualified |
| Shigella | ------ | Must not detect | Do not detect | Qualified |
Claims (5)
1. a preparation method for green tea beverage, is characterized in that: follow these steps to processing:
(1) tea leaf powder is broken into 85-95 object tea powder;
(2) by tea-water proportion, carry out lixiviate for the first time at 1: 30, the tea juice of lixiviate is through cooling, coarse filtration, essence filter, standby;
(3) tea grounds after lixiviate is for the first time carried out to lixiviate for the second time by the program of step (2), through cooling, coarse filtration, essence filter, standby equally;
(4) blend step (2), (3) gained essence filtrate, obtain tealeaves leaching liquor, get the tealeaves leaching liquor of 3%-4%, the Vc that adds following auxiliary material: 0.02%-0.04%, the honey of 0.01%-0.03%, the amion acetic acid of 0.02%-0.05%, the water of the hexa metaphosphoric acid of 0.03%-0.05%, the table sugar of 2%-3% and surplus;
(5) by soda acid, allocate, make tea liquid pH value reach 5.8～6.2;
(6) high-temperature short-time sterilization, cooling, hot filling is to bottle.
2. the preparation method of green tea beverage according to claim 1, is characterized in that: in step (2), (3), extraction temperature is 80 ℃～85 ℃, extraction time 15-20 minute; Chilling temperature controls to 10 ℃～15 ℃, and cool time, requirement was in 3 minutes.
3. the preparation method of green tea beverage according to claim 1, is characterized in that: 118 ℃ of high-temperature instantaneous sterilization temperature, 5 seconds time in step (6).
4. the preparation method of green tea beverage according to claim 1, is characterized in that: described tealeaves is tippy tea.
5. the preparation method of green tea beverage according to claim 1, is characterized in that: described table sugar is a kind of in fructose, glucose, sucrose.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210097410.3A CN102626158B (en) | 2012-03-31 | 2012-03-31 | Green tea beverage and preparation method thereof |
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| CN201210097410.3A CN102626158B (en) | 2012-03-31 | 2012-03-31 | Green tea beverage and preparation method thereof |
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| CN102626158B true CN102626158B (en) | 2014-03-19 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103652077A (en) * | 2013-11-19 | 2014-03-26 | 江南大学 | Formula containing enzymatically modified stevia sugar for cool green tea beverage |
| CN103749615A (en) * | 2014-02-01 | 2014-04-30 | 徐静 | Method for making cereal tea juice bread |
| JP7139575B2 (en) * | 2017-03-30 | 2022-09-21 | キリンホールディングス株式会社 | Beverage containing condensed phosphate |
| CN107047860A (en) * | 2017-04-20 | 2017-08-18 | 徐濛 | It is a kind of to extract the method that tealeaves makes beverage |
| CN106976603A (en) * | 2017-04-26 | 2017-07-25 | 无锡正乾生物科技有限公司 | Polyethylene terephtalate bottle inflated with nitrogen hot filling production technology |
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| CN1098860A (en) * | 1993-11-19 | 1995-02-22 | 安徽合肥金龙科技发展公司 | The manufacture method of green tea beverage |
| CN1322820C (en) * | 2005-08-30 | 2007-06-27 | 云南映象生态饮品有限公司 | Method for preparing Pu'er tea beverage |
| WO2008082576A1 (en) * | 2006-12-30 | 2008-07-10 | The Coca-Cola Company | Inhibition of the formation of tea opacification or precipitation in tea drinks during storage |
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