CN102763743B - Process for processing instant tea with high content of ester-type catechin - Google Patents
Process for processing instant tea with high content of ester-type catechin Download PDFInfo
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Abstract
The invention relates to a process for processing the instant tea with high content of ester-type catechin, comprising the following steps: treating water, extracting, filtering, concentrating and drying. The extracting step comprises extraction pretreatment and three-level countercurrent extraction; the extraction pretreatment condition is as follows: the extraction temperature is 20-40 DEG C, the extraction time lasts for 15 minutes, and the ratio of tea and water is (1:8) to (1:12). The tea leaves left after filtering are kept and are subjected to three-level countercurrent extraction to obtain an extract. The instant tea has high content of ester-type catechin and EGCG (epigallocatechin gallate), strong taste and a strong healthcare effect and can be widely applied to the fields of food and aquatic products. The instant tea can dissolve instantly, has strong effects of resisting cancer, oxidation, radiation, mutation, hyperlipidemia, platelet aggregation, diabetes, allergy and virus, decreasing blood pressure, deodorizing and sterilizing and can be widely applied to the fields of cold food, candy, dairy products, baked foods, fried foods, meat products and aquatic products.
Description
Technical field
The present invention relates to a kind of processing technology that improves instant tea ester catechin content.
Background technology
Instant tea is a kind of solid beverage tea that can be dissolved in rapidly water.Take to become to sample tea, semi-finished product tea, tealeaves byproduct or fresh leaf be raw material, by technical process such as extracting, filter, be concentrated, dry, be processed into and a kind ofly easily dissolve in water and without graininess, powdery or the scutellate beverage of tea grounds, there are Instant Drinks easy to carry, containing advantages such as residues of pesticides.Be divided into pure tea and condiment allotment tea two classes, pure tea common are instant black tea, instant oolong tea, instant jasmine tea etc.Filling allotment tea has sugary black tea, green tea, oolong tea and lemon black tea, milk tea, various fruity instant tea.Wherein ester catechin is one of the bioactivator of instant tea most critical and quality component.
Ester catechin (Ester type catechins) also claims " complicated catechu rope ".Mainly contain (-)-EGCG and (-)-ECG.More in conjunction with 1～2 galloyl than simple catechu rope (non-ester catechin) in its molecular structure.Content accounts for 60%～75% of catechin total amount, 12%～15% of dry weight of tea leaves.Having stronger bitter taste and convergence, is the main body taste composition of millet paste.Ester catechin is the anticancer important component of tealeaves, research shows: ester catechin can be grown by inhibition cancer cell, inducing cancer cell differentiation and apoptosis, there is very strong antitumaous effect, and there is the effects such as very strong anti-oxidant, radioresistance, anti-sudden change, lipidemia, step-down, anti-platelet aggregation, anti-diabetic, antiallergy and deodorizing, sterilization, inhibition virus, be the key component that Tea Polyphenols has physiologically active and wide purposes.Therefore, the height of ester catechin content has determined the selling price of Tea Polyphenols, catechin sterling.Ester catechin is also one of key factor determining tea drink quality quality.
Not yet be improved at present the processing technology bibliographical information of instant tea ester catechin content.
Summary of the invention
The object of the present invention is to provide a kind of processing technology that improves instant tea ester catechin content.
The technical scheme that the present invention takes is as follows:
A kind of processing technology that improves instant tea ester catechin content of the present invention, comprises water treatment, lixiviate, filtration, concentrated, dry, and wherein said lixiviate comprises that lixiviate pretreatment and three stage countercurrents extract; The pretreated condition of lixiviate is: extraction temperature 20-40 ℃, extraction time 15min, tea-water proportion 1:8-1:12; After filtering, retain tea grounds, tea grounds carries out three stage countercurrent extractions, obtains extract.
Preferably, the pretreated condition of described lixiviate is: 20 ℃ of extraction temperatures or 40 ℃, extraction time 15min, tea-water proportion 1:8.
The condition that described three stage countercurrents extract is: extraction time 30 minutes, tea-water proportion 1:13-1:15.
More preferably, the condition that described three stage countercurrents extract is: extraction time 30 minutes, tea-water proportion 1:13.
The extraction temperature that described three stage countercurrents extract is adjusted according to raw material difference, 90 ℃, oolong tea, 70～75 ℃ of green tea, 90～95 ℃ of black tea.
In order to solve the problem of ester catechin low content in current instant tea, the invention provides a kind of production of instant tea technique that improves ester catechin content, the content of ester catechin and EGCG in the instant tea that the present invention produces and common instant tea, entrusts tea quality supervision and inspection center of the Ministry of Agriculture to detect.Testing result shows: in the instant tea that application the present invention produces, ester catechin total amount is compared with common instant tea, instant oolong tea improves 11.17～23.96% relatively, instant black tea improves 7.83～9.57% relatively, and instant green tea improves 29.60～50.99% relatively; In the instant tea that the present invention produces, EGCG content is compared with common instant tea, and instant oolong tea improves 11.42～29.39% relatively, and instant black tea improves 16.67% relatively, and instant green tea improves 26.64～52.82% relatively.
Accompanying drawing explanation
The technology for processing instant tea flow process of the high ester catechin of Fig. 1 and EGCG content.
The common technology for processing instant tea flow process of Fig. 2.
The specific embodiment
The instant tea processing main technique of high ester catechin is, before countercurrent leaching, tealeaves is carried out to experimental pretreatment (as shown in Figure 1), and pretreating process technical parameter is in Table 1.
Concrete technical scheme is as follows:
(1) water treatment: the German degree in water≤1 after processing, colorless and odorless is without the visible impurity of naked eyes, and pH value is controlled at 6.5～7.5.
(2) grating is processed: by raw material grating, cross 60 mesh sieves.
(3) counter-flow extraction: raw material 500kg/ criticizes, 20 ℃-40 ℃ of extraction temperatures, extraction time 15min, tea-water proportion 1:8-1:12 for the first time, after filtering, retain tea grounds, tea grounds is lixiviate for the second time, extraction temperature is 90 ℃, oolong tea, 70～75 ℃ of green tea, 90～95 ℃ of black tea for the second time, extraction time 30 minutes, tea-water proportion 1:13-1:15; Three stage countercurrents extract, and obtain extract.
(4) conveyer belt filters: cross 160 mesh filter screens.
(5) plate-type heat-exchange: temperature≤45 ℃ after heat exchange.
(6) dish formula is separated: operator's palpus per hour self check first separation effect, and alkali cleaning in every 8 hours is once; Tea buffer barrel before and after dish formula requires clean once for every 8 hours.
(7) refrigeration: refrigeration is to 20 ± 3 ℃ of temperature.
(8) essence filter: film precision 5 μ m.When being greater than 3kg, pressure need to change cleaning.
(9) ceramic membrane filter: ceramic membrane precision 0.2 μ m, temperature≤45 ℃ of feed liquid in ceramic membrane.
(10) counter-infiltration: concentrate concentration >=15%; Reverse osmosis concentration feed temperature≤45 ℃; Before reverse osmosis concentration, need RO film to clean; After concentrator alkali cleaning, require pickling and be washed to pH value >=6.0.
(11) refrigeration: need freeze to 20 ± 3 ℃ of temperature if trapping phenomena appears in concentrate.
(12) UHT sterilization: 122～130 ℃ of temperature, 4～6 seconds time, go out liquid temp≤45 ℃; Having crossed tea after UHT is controlled in one hour and has sprayed; UHT storage bucket has been crossed a collection of tea, clean with hot water injection, within every 4 hours, changes a liquid in-out pipe, and every 8 hours to system sterilizing once.
(13) essence filter: film precision 1 μ m; When being greater than 3kg, pressure need to change cleaning.
(14) freeze drying: the freezer precoolings of-35 ℃～-40 ℃ at least two hours, carry out freeze drying at vacuum freeze drier afterwards.
(15) packing detects: temperature≤25 ℃ of pack environment, humidity≤45%; Semi finished package is interior individual layer PE, outer packed in cases.
(16) warehouse-in is stored: temperature≤30 ℃, warehouse, and humidity≤65%, shady and cool ventilation, the shelf-life of product is 24 months.
(17) the strict temperature of controlling each operation in process, make tea, concentrate etc. at goods everywhere in low-temperature condition, except counter-flow extraction, UHT sterilization, temperature is controlled≤45 ℃.
Contrast technique (T-CK): produce (as Fig. 2) according to common technology for processing instant tea.
The technology for processing instant tea 1(T-20 of high ester catechin and EGCG content): 20 ℃ of extraction temperatures, extraction time 15min, tea-water proportion 1:8, after filtering, retain tea grounds, tea grounds lixiviate for the second time (three stage countercurrent lixiviates), other operations are identical with contrast technique.
The technology for processing instant tea 2(T-40 of high ester catechin and EGCG content): 40 ℃ of extraction temperatures, extraction time 15min, tea-water proportion 1:8, after filtering, retain tea grounds, tea grounds lixiviate for the second time (three stage countercurrent lixiviates), other operations are identical with contrast technique.
Table 1 pretreating process technical parameter
Testing result shows: in the instant tea that application the present invention produces, ester catechin total amount is compared with common instant tea, instant oolong tea improves 11.17～23.96% relatively, instant black tea improves 7.83～9.57% relatively, and instant green tea improves 29.60～50.99% relatively; In the instant tea that the present invention produces, EGCG content is compared with common instant tea, and instant oolong tea improves 11.42～29.39% relatively, and instant black tea improves 16.67% relatively, and instant green tea improves 26.64～52.82% relatively.
With the comparison of common instant tea process technology, the present invention has the following advantages: in the instant tea that the present invention produces, ester catechin and EGCG content are higher, and flavour is dense, has stronger health-care effect, can be applied to widely the fields such as food, aquatic products.Instant tea instant capacity is good, flavour is dense, has the effects such as stronger anticancer, anti-oxidant, radioresistance, anti-sudden change, lipidemia, step-down, anti-platelet aggregation, anti-diabetic, antiallergy and deodorizing, sterilization, inhibition virus and can be applied to widely the fields such as cold food, candy, dairy products, bakery product, fried food, meat products, aquatic products.
For making object of the present invention, meaning, technical scheme and advantage clearer, below in conjunction with example, content of the present invention is elaborated.
embodiment 1:
Process raw material: finished product oolong tea (single fir).
Process:
(1) water treatment: the German degree in water≤1 after processing, colorless and odorless is without the visible impurity of naked eyes, and pH value is controlled at 6.5～7.5.
(2) grating is processed: by the grating of oolong tea raw material, cross 60 mesh sieves.
(3) counter-flow extraction: raw material 500kg/ criticizes, 20 ℃ of extraction temperatures or 40 ℃, extraction time 15min, tea-water proportion 1:8 for the first time, after filtering, retain tea grounds, tea grounds lixiviate for the second time (three stage countercurrents extract), adopt counter-flow extraction processor, extraction temperature is 90 ℃ for the second time, extraction time 30 minutes, tea-water proportion 1:13; Three stage countercurrents extract, and obtain extract.
(4) conveyer belt filters: cross 160 mesh filter screens.
(5) plate-type heat-exchange: temperature≤45 ℃ after heat exchange.
6) dish formula is separated: operator's palpus per hour self check first separation effect, and alkali cleaning in every 8 hours is once; Tea buffer barrel before and after dish formula requires clean once for every 8 hours.
(7) refrigeration: refrigeration is to 20 ± 3 ℃ of temperature.
(8) essence filter: film precision 5 μ m.When being greater than 3kg, pressure need to change cleaning.
(9) ceramic membrane filter: ceramic membrane precision 0.2 μ m, temperature≤45 ℃ of feed liquid in ceramic membrane.
(10) counter-infiltration: concentrate concentration >=15%; Reverse osmosis concentration feed temperature≤45 ℃; Before reverse osmosis concentration, need RO film to clean; After concentrator alkali cleaning, require pickling and be washed to pH value >=6.0.
(11) refrigeration: if appearring in concentrate, trapping phenomena need freeze to 20 ± 3 ℃ of temperature,
(12) UHT sterilization: 122～130 ℃ of temperature, 4～6 seconds time, go out liquid temp≤45 ℃; Having crossed tea after UHT is controlled in one hour and has sprayed; UHT storage bucket has been crossed a collection of tea, clean with hot water injection, within every 4 hours, changes a liquid in-out pipe, and every 8 hours to system sterilizing once.
(13) essence filter: film precision 1 μ m; When being greater than 3kg, pressure need to change cleaning.
(14) freeze drying: the freezer precoolings of-35 ℃～-40 ℃ at least two hours, carry out freeze drying at vacuum freeze drier afterwards.
(15) packing detects: temperature≤25 ℃ of pack environment, humidity≤45%; Semi finished package is interior individual layer PE, outer packed in cases.
(16) warehouse-in is stored: temperature≤30 ℃, warehouse, humidity≤65%, shady and cool ventilation.
(17) the strict temperature of controlling each operation in process, make tea, concentrate etc. at goods everywhere in low-temperature condition, except counter-flow extraction, UHT sterilization, temperature is controlled≤45 ℃.
embodiment 2:
Process raw material: finished product black tea (Fuding white tea).
Process:
(1) water treatment: the German degree in water≤1 after processing, colorless and odorless is without the visible impurity of naked eyes, and pH value is controlled at 6.5～7.5.
(2) grating is processed: by the grating of black tea raw material, cross 60 mesh sieves.
(3) counter-flow extraction: raw material 500kg/ criticizes, 20 ℃ of extraction temperatures or 40 ℃, extraction time 15min, tea-water proportion 1:8, retain tea grounds after filtering for the first time, tea grounds lixiviate for the second time (three stage countercurrents extract), extraction temperature is 90～95 ℃ for the second time, extraction time 30 minutes, tea-water proportion 1:13; Three stage countercurrents extract, and obtain extract.
(4) conveyer belt filters: cross 160 mesh filter screens.
(5) plate-type heat-exchange: temperature≤45 ℃ after heat exchange.
6) dish formula is separated: operator's palpus per hour self check first separation effect, and alkali cleaning in every 8 hours is once; Tea buffer barrel before and after dish formula requires clean once for every 8 hours.
(7) refrigeration: refrigeration is to 20 ± 3 ℃ of temperature.
(8) essence filter: film precision 5 μ m.When being greater than 3kg, pressure need to change cleaning.
(9) ceramic membrane filter: ceramic membrane precision 0.2 μ m, temperature≤45 ℃ of feed liquid in ceramic membrane.
(10) counter-infiltration: concentrate concentration >=15%; Reverse osmosis concentration feed temperature≤45 ℃; Before reverse osmosis concentration, need RO film to clean; After concentrator alkali cleaning, require pickling and be washed to pH value >=6.0.
(11) refrigeration: if appearring in concentrate, trapping phenomena need freeze to 20 ± 3 ℃ of temperature,
(12) UHT sterilization: 122～130 ℃ of temperature, 4～6 seconds time, go out liquid temp≤45 ℃; Having crossed tea after UHT is controlled in one hour and has sprayed; UHT storage bucket has been crossed a collection of tea, clean with hot water injection, within every 4 hours, changes a liquid in-out pipe, and every 8 hours to system sterilizing once.
(13) essence filter: film precision 1 μ m; When being greater than 3kg, pressure need to change cleaning.
(14) freeze drying: the freezer precoolings of-35 ℃～-40 ℃ at least two hours, carry out freeze drying at vacuum freeze drier afterwards.
(15) packing detects: temperature≤25 ℃ of pack environment, humidity≤45%; Semi finished package is interior individual layer PE, outer packed in cases.
(16) warehouse-in is stored: temperature≤30 ℃, warehouse, humidity≤65%, shady and cool ventilation.
(17) the strict temperature of controlling each operation in process, make tea, concentrate etc. at goods everywhere in low-temperature condition, except counter-flow extraction, UHT sterilization, temperature is controlled≤45 ℃.
embodiment 3:
Process raw material: finished product green tea (plum accounts for).
Process:
(1) water treatment: the German degree in water≤1 after processing, colorless and odorless is without the visible impurity of naked eyes, and pH value is controlled at 6.5～7.5.
(2) grating is processed: by the grating of black tea raw material, cross 60 mesh sieves.
(3) counter-flow extraction: raw material 500kg/ criticizes, 20 ℃ of extraction temperatures or 40 ℃, extraction time 15min, tea-water proportion 1:8, retain tea grounds after filtering for the first time, tea grounds lixiviate for the second time (three stage countercurrents extract), extraction temperature is 70～75 ℃ for the second time, extraction time 30 minutes, tea-water proportion 1:13; Three stage countercurrents extract, and obtain extract.
(4) conveyer belt filters: cross 160 mesh filter screens.
(5) plate-type heat-exchange: temperature≤45 ℃ after heat exchange.
6) dish formula is separated: operator's palpus per hour self check first separation effect, and alkali cleaning in every 8 hours is once; Tea buffer barrel before and after dish formula requires clean once for every 8 hours.
(7) refrigeration: refrigeration is to 20 ± 3 ℃ of temperature.
(8) essence filter: film precision 5 μ m.When being greater than 3kg, pressure need to change cleaning.
(9) ceramic membrane filter: ceramic membrane precision 0.2 μ m, temperature≤45 ℃ of feed liquid in ceramic membrane.
(10) counter-infiltration: concentrate concentration >=15%; Reverse osmosis concentration feed temperature≤45 ℃; Before reverse osmosis concentration, need RO film to clean; After concentrator alkali cleaning, require pickling and be washed to pH value >=6.0.
(11) refrigeration: if appearring in concentrate, trapping phenomena need freeze to 20 ± 3 ℃ of temperature,
(12) UHT sterilization: 122～130 ℃ of temperature, 4～6 seconds time, go out liquid temp≤45 ℃; Having crossed tea after UHT is controlled in one hour and has sprayed; UHT storage bucket has been crossed a collection of tea, clean with hot water injection, within every 4 hours, changes a liquid in-out pipe, and every 8 hours to system sterilizing once.
(13) essence filter: film precision 1 μ m; When being greater than 3kg, pressure need to change cleaning.
(14) freeze drying: the freezer precoolings of-35 ℃～-40 ℃ at least two hours, carry out freeze drying at vacuum freeze drier afterwards.
(15) packing detects: temperature≤25 ℃ of pack environment, humidity≤45%; Semi finished package is interior individual layer PE, outer packed in cases.
(16) warehouse-in is stored: temperature≤30 ℃, warehouse, humidity≤65%, shady and cool ventilation.
(17) the strict temperature of controlling each operation in process, make tea, concentrate etc. at goods everywhere in low-temperature condition, except counter-flow extraction, UHT sterilization, temperature is controlled≤45 ℃.
embodiment 4: performance test
ester catechin and EGCG content detection in instant tea
The content of ester catechin and EGCG in the instant tea that the present invention produces and common instant tea, entrusts tea quality supervision and inspection center of the Ministry of Agriculture to detect.
Utilize HPLC to detect the content of ester catechin and EGCG in instant tea that the present invention produces and common instant tea, testing result shows: in the instant tea that application the present invention produces, ester catechin total amount is compared with common instant tea, instant oolong tea improves 11.17～23.96% relatively, instant black tea improves 7.83～9.57% relatively, and instant green tea improves 29.60～50.99% relatively; In the instant tea that the present invention produces, EGCG content is compared with common instant tea, and instant oolong tea improves 11.42～29.39% relatively, and instant black tea improves 16.67% relatively, and instant green tea improves 26.64～52.82% relatively.Its concrete data are as shown in table 2, table 3, table 4:
The content of ester catechin and EGCG in table 2 instant oolong tea (single fir)
Note: in table, T-CK represents to apply common production of instant tea technique, it is 20 ℃ that T-20 represents to apply the extraction temperature for the first time of counter-flow extraction operation in the present invention, it is 40 ℃ that T-40 represents to apply the extraction temperature for the first time of counter-flow extraction operation in the present invention; RC
erepresent compared with the control the percentage that ester catechin content improves; RC
eGCGrepresent compared with the control the percentage that EGCG content improves; RC=(processing-CK) * 100/CK.Ester-catechin is ester catechin, and EGCG is Epigallo-catechin gallate (EGCG).Lower same.
The content of ester catechin and EGCG in table 3 instant black tea (Fuding great Bai black tea)
The content of ester catechin and EGCG in table 4 instant green tea (plum accounts for)
instant tea sensory review result
The instant oolong tea (single fir) that the present invention is produced carries out sense organ comparison (table 5) with common instant oolong tea (single fir), and three kinds of instant oolong tea product designs, fragrance and dissolubilities are suitable; And the instant oolong tea product flavour of application T-CK processing is mellow; Dense, the micro-hardship of instant oolong tea product flavour of application T-20 processing; The instant oolong tea product flavour of application T-40 processes is dense by force, slightly pained.
Table 5 instant oolong tea (single fir) sensory review's result
The black tea (Fuding white tea) of take is raw material, the instant black tea product that application the present invention produces, carries out sensory review's (table 6) to it, and the instant black tea product design that application T-CK, T-20 and T-40 processes are produced is all brownish red, Powdered, have longan fragrant, dissolubility is better; The instant black tea product flavour of application T-CK processing is slightly thin, fresh alcohol still, and the fresh alcohol of instant black tea product flavour that application T-20 and T-40 processes are produced, dense.
Table 6 instant black tea (Fuding white tea) sensory review result
The green tea (plum accounts for) of take is raw material, apply the instant green tea that explained hereafter of the present invention goes out, it is carried out to sensory review's (table 7), the profile of the instant green tea product of application T-CK, T-20 and T-40 processes is all Powdered, and good dispersion, has kind fragrant; By sensory review, the instant green tea product flavour alcohol of application T-CK processes and, and the instant green tea product flavour of application T-20 and T-40 processes be respectively mellow be with puckery, dense micro-puckery.
Table 7 instant green tea (plum accounts for) sensory review result
Subordinate list:
The common instant oolong tea of examining report 1(and T-20, the ester catechin content of T-40 technique instant oolong tea)
。
The common instant black tea of examining report 2(and T-20, the ester catechin content of T-40 technique instant black tea)
.
The common instant green tea of examining report 3(and T-20, the ester catechin content of T-40 technique instant green tea)
.
Claims (2)
1. improve a processing technology for instant tea ester catechin content, comprise water treatment, lixiviate, filtration, concentrated, dry, it is characterized in that: described lixiviate comprises that lixiviate pretreatment and three stage countercurrents extract; The pretreated condition of lixiviate is: extraction temperature 20-40 ℃, extraction time 15min, tea-water proportion 1:8-1:12; After filtering, retain tea grounds, tea grounds carries out three stage countercurrent extractions, obtains extract.
2. the processing technology of raising instant tea ester catechin content according to claim 1, is characterized in that: the pretreated condition of described lixiviate is: 20 ℃ of extraction temperatures or 40 ℃, extraction time 15min, tea-water proportion 1:8.
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| CN109497218A (en) * | 2019-01-15 | 2019-03-22 | 福建仙洋洋生物科技有限公司 | A kind of technique of production energy-saving high-quality tea concentrate |
| CN111296711A (en) * | 2020-03-31 | 2020-06-19 | 广州纽缤乐营养科技股份有限公司 | Probiotic solid beverage and preparation method thereof |
| CN112056432A (en) * | 2020-09-10 | 2020-12-11 | 浙江茗皇天然食品开发股份有限公司 | Processing method of instant tea with characteristic components directionally enriched in double effects |
| CN114009546A (en) * | 2021-11-12 | 2022-02-08 | 中国农业科学院茶叶研究所 | Processing method of cold-soluble instant black tea rich in polyester catechin |
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