CN103385325B - Microemulsion that inhibits tea beverage deposition and preparation method and application thereof - Google Patents
Microemulsion that inhibits tea beverage deposition and preparation method and application thereof Download PDFInfo
- Publication number
- CN103385325B CN103385325B CN201310274130.XA CN201310274130A CN103385325B CN 103385325 B CN103385325 B CN 103385325B CN 201310274130 A CN201310274130 A CN 201310274130A CN 103385325 B CN103385325 B CN 103385325B
- Authority
- CN
- China
- Prior art keywords
- microemulsion
- tea beverage
- precipitation
- cosurfactant
- oil phase
- 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)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention belongs to the technology field of tea beverage preparation, and particularly discloses a microemulsion that inhibits tea beverage deposition and preparation method and application thereof. Based on weight percent, the microemulsion comprises 0.01-25% of nonionic surfactant, 0.025-35% of assistant surfactant, 0.005-15% of oil phase and the balance of water. The preparation of the microemulsion has features like simple technology, mild condition and low requirement to equipment, and the microemulsion can be easily used and widely promoted. The microemulsion provided by the invention has advantages of reasonable formula composition, obvious tea beverage deposition inhibition effect, little influence to tea beverage local flavor, and good reservation to local flavor substance and nutrition component in the tea beverage.
Description
Technical field
The invention belongs to tea beverage fabricating technology field, be specifically related to a kind of microemulsion suppressing tea beverage to precipitate and preparation method thereof and application.
Background technology
Easily there is turbidity and precipitation in tea beverage, has a strong impact on its commodity value.The generation of tea beverage turbidity and precipitation, except the biological haze that growth of microorganism causes, mainly due to millet paste component content as a series of change occurs in aqueous for protein, Tea Polyphenols, caffeine and catechin etc., each component is combined by intermolecular hydrogen bond, sat linkage, hydrophobic effect etc. and forms complex compound, thus causes tea beverage to occur turbidity and precipitation phenomenon.
At present, the minimizing technology that tea beverage precipitation both domestic and external is muddy mainly contains filtration and the large class of defecate and purify two.
Filtration is the technology adopting the method for machinery or physics to remove dregs in millet paste, is that to solve the millet paste formed because of solid particle and suspension muddy and precipitate most effective method.By being separated aperture classification, conventional millet paste filter method mainly comprises coarse filtration, essence filter and ultrafiltration three major types.
Purification is the technology adopting the pure physics except filtering or chemical method to carry out clear tea drink, is the method adopted when pure filter method can not realize millet paste clarification.Mainly comprise the physical methods such as centrifugal, high heat treating process, process parameter control method and turn molten process, ferment treatment, remove active ingredient, add the chemical methodes such as quality improver.
These methods are all removed even several deposited components of one before tea beverage precipitation is formed, or remove deposit after tea beverage precipitation is formed.So both destroy the flavor taste of tea beverage, additionally reduce the effective nutritional labeling in tea beverage, greatly reduce marketing quality.
Micro emulsion is thermodynamically stable, the appearance transparent or translucent high degree of dispersion system that are formed according to a certain percentage by surfactant, cosurfactant, oil phase and water.Because microemulsion has ultralow interfacial tension, make surfactant form micella in aqueous, this micella as one " micro-holder ", can by insoluble or be slightly soluble in water active ingredient solubilising dispersion " storage " in micella.The present invention utilizes the special construction of microemulsion by the deposited components " embedding " in tea beverage wherein, one or more deposited components is separated from each other, plays buffer action, reaches the object suppressing beverage precipitation.
The method that prior art studies more suppression tea beverage precipitation has filtration and defecate and purify etc.The present invention creatively selects microemulsion to suppress tea beverage precipitation, and relative to traditional common method, it is simple that it has technique, mild condition, the advantages such as equipment requirement is low.
In view of microemulsion is suppressing the advantage in tea beverage precipitation, the invention provides a kind of microemulsion and precipitating for suppressing tea beverage, more intactly retain flavor substance and the nutritional labeling of tea beverage simultaneously.
The nonionic surface active agent that microemulsion of the present invention adopts and cosurfactant are food-grade, and nontoxic, security performance is good; Microemulsion preparation technology provided by the invention is simple, mild condition, and very low to equipment requirement, easy to use, practical generalization is strong; Microemulsion formula composition provided by the invention rationally, suppresses tea beverage sedimentation effect to be given prominence to, and less to the flavor effect of tea beverage, can retain the flavor substance in tea beverage and nutritional labeling preferably.Confirm through test, use microemulsion of the present invention to suppress tea beverage precipitation, under refrigerated storage temperature, the tea beverage preserved after 90 days remains unchanged clear without precipitation, and in beverage, the retention rate of soluble protein, Tea Polyphenols, caffeine and catechin is more than 90%.
Summary of the invention
The object of the invention is the defect removing technical deficiency in order to overcome existing tea beverage precipitation, a kind of microemulsion suppressing tea beverage to precipitate is provided.This microemulsion, while effectively suppressing tea beverage precipitation to be formed, can more intactly retain tea beverage flavor substance and nutritional labeling; And the clarification process of tea beverage can be simplified, reduce equipment requirement.
Another object of the present invention is to provide a kind of preparation method of the microemulsion suppressing tea beverage to precipitate.
Another object of the present invention is to provide a kind of application in removal tea beverage precipitation of the microemulsion suppressing tea beverage to precipitate.
Object of the present invention is achieved by following technical proposals:
Suppress the microemulsion that tea beverage precipitates, percentage, microemulsion is composed of the following components:
Nonionic surface active agent 0.01 ~ 25%;
Cosurfactant 0.025 ~ 35%;
Oil phase 0.005 ~ 15%;
Water surplus.
Preferably, percentage, microemulsion is composed of the following components:
Nonionic surface active agent 0.1 ~ 19%;
Cosurfactant 0.25 ~ 20%;
Oil phase 0.02 ~ 8%;
Water surplus.
More preferably, percentage, microemulsion is composed of the following components:
Nonionic surface active agent 8.89 ~ 18.95%;
Cosurfactant 8.89 ~ 18.95%;
Oil phase 2.1 ~ 2.3%;
Water surplus.
The nonionic surface active agent adopted in microemulsion of the present invention and cosurfactant play a significant role in this system.This surfactant is distributed on oil-water interfaces, greatly reduce two alternate interfacial tensions, generally can be reduced to several mN/m, but interfacial tension low like this can only form simple emulsion.And under the existence of cosurfactant, owing to producing mixing and absorption, make the interfacial tension between water-oil phase drop to ultralow (10 further
-3~ 10
-5mN/m), so that produce instantaneous negative interfacial tension.Because negative interfacial tension can not exist, therefore system is by spontaneous expansion interface, makes more surfactant and cosurfactant be adsorbed in oil-water interfaces and its volumetric concentration is reduced, until interfacial tension return to zero or small on the occasion of.The result of the spontaneous expansion of this interface having instantaneous negative interfacial tension to cause just defines microemulsion.
Contain in above-mentioned microemulsion in many " pond " of being wrapped up by surfactant and cosurfactant, protein, Tea Polyphenols, caffeine and the catechin etc. that exist in tea beverage can easily be formed the component of turbidity and precipitation one or several " embeddings " interior by this pond, by itself and other set isolation from, reach the effect suppressing turbidity and precipitation.
Preferably, described nonionic surface active agent is one or more the mixture in polysorbas20, polysorbate40, polysorbate60 or Tween 80; Cosurfactant is one or more the mixture in absolute ethyl alcohol, glycerine, polyethylene glycol or 1,2-PD; Oil phase is one or more the mixture in ethyl acetate, ethyl butyrate, citrene, oleic acid, ethyl oleate, lauric monoglyceride, isopropyl myristate or isopropyl palmitate.
More preferably, described nonionic surface active agent is Tween-80 or polysorbate60; Cosurfactant is absolute ethyl alcohol or glycerine; Oil phase is citrene or ethyl butyrate.
The preparation method of a kind of microemulsion suppressing tea beverage to precipitate described above, comprise the steps: at ambient temperature, first nonionic surface active agent and cosurfactant are mixed by a certain percentage, then add a certain amount of oil phase wherein and be at the uniform velocity uniformly mixed, appropriate water is slowly added in the most backward mixture, and constantly at the uniform velocity stir, finally obtain a kind of solution of clear, i.e. microemulsion system.
A kind of microemulsion suppressing tea beverage to precipitate is suppressing the application in tea beverage precipitation.
Described application is specially and adds in tea beverage by the microemulsion prepared according to the addition that volume fraction is 0.1 ~ 5%, is stirred to and mixes.
Described tea beverage is black tea drinks or green tea beverage.
Compared with prior art, the present invention has following beneficial effect:
Accompanying drawing explanation
Fig. 1. through the clarity of black tea drinks after 90 days of different disposal.
Fig. 2. the content of water soluble protein in the black tea drinks after different disposal; Former black tea drinks points out the blank group black tea drinks before existing turbidity and precipitation; Black tea drinks after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group black tea drinks of micro emulsion process after 90 days.
Fig. 3. the content of Tea Polyphenols in the black tea drinks after different disposal; Former black tea drinks points out the blank group black tea drinks before existing turbidity and precipitation; Black tea drinks after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group black tea drinks of micro emulsion process after 90 days.
Fig. 4. the content of caffeine in the black tea drinks after different disposal; Former black tea drinks points out the blank group black tea drinks before existing turbidity and precipitation; Black tea drinks after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group black tea drinks of micro emulsion process after 90 days.
Fig. 5. the content of catechin in the black tea drinks after different disposal; Former black tea drinks points out the blank group black tea drinks before existing turbidity and precipitation; Black tea drinks after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group black tea drinks of micro emulsion process after 90 days.
Fig. 6. through the clarity of green tea beverage after 90 days of different disposal.
Fig. 7. the content of water soluble protein in the green tea beverage after different disposal; Former green tea beverage points out the blank group green tea beverage before existing turbidity and precipitation; Green tea beverage after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group green tea beverage of micro emulsion process after 90 days.
Fig. 8. the content of Tea Polyphenols in the green tea beverage after different disposal; Former green tea beverage points out the blank group green tea beverage before existing turbidity and precipitation; Green tea beverage after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group green tea beverage of micro emulsion process after 90 days.
Fig. 9. the content of caffeine in the green tea beverage after different disposal; Former green tea beverage points out the blank group green tea beverage before existing turbidity and precipitation; Green tea beverage after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group green tea beverage of micro emulsion process after 90 days.
Figure 10. the content of catechin in the green tea beverage after different disposal; Former green tea beverage points out the blank group green tea beverage before existing turbidity and precipitation; Green tea beverage after existing turbidity and precipitation pointed out by supernatant is through the centrifugal supernatant liquor obtained; Micro emulsion processed group refers to through the experimental group green tea beverage of micro emulsion process after 90 days.
Detailed description of the invention
Below in conjunction with the drawings and specific embodiments the present invention made and elaborating further, but embodiment does not limit in any form the present invention.
Embodiment 1
A kind of microemulsion suppressing tea beverage to precipitate and preparation method thereof:
Table 1
Fill a prescription by table 1, first Tween 80 and absolute ethyl alcohol are mixed, then add citrene wherein and be at the uniform velocity uniformly mixed, more slowly add water in mixture, and constantly at the uniform velocity stirring the solution finally obtaining a kind of clear, i.e. microemulsion.
Using method: the above-mentioned microemulsion prepared is added directly to (addition volume fraction is 1%) in black tea drinks, is stirred to and mixes.After the black tea drinks being added with microemulsion is preserved 90 days at refrigerated temperatures, measure light transmittance and the nutrient composition content of black tea drinks, described nutrient composition content is the content of protein, Tea Polyphenols, caffeine and catechin.Meanwhile, contrast with the black tea drinks without microemulsion process with after there is precipitation through the black tea drinks of conventional centrifugal method removal precipitation.Measurement result is as shown in Fig. 1 ~ 5.
Fig. 1 ~ 5 indicate and use the present embodiment microemulsion significantly to suppress black tea drinks to precipitate, preserve the black tea drinks clear after 90 days at refrigerated temperatures without precipitation, the retention rates such as protein, Tea Polyphenols, caffeine and catechin, all about 95%, more intactly remain local flavor and the nutrition of black tea drinks.And it is extremely low to preserve light transmittance after 90 days at refrigerated temperatures without the black tea drinks of microemulsion process, occurs turbidity and precipitation, and each flavor substance and nutrient component damages serious.
Embodiment 2
A kind of microemulsion suppressing tea beverage to precipitate and preparation method thereof:
Table 2
Fill a prescription by table 2, first Tween 80 and absolute ethyl alcohol are mixed, then add ethyl butyrate wherein and be at the uniform velocity uniformly mixed, more slowly add water in mixture, and constantly at the uniform velocity stirring, finally obtaining a kind of solution of clear, i.e. microemulsion.
Using method: the above-mentioned microemulsion prepared is added directly to (addition volume fraction is 1%) in green tea beverage, is stirred to and mixes.After the green tea beverage being added with microemulsion is preserved 90 days at refrigerated temperatures, measure light transmittance and the nutrient composition content of green tea beverage, described nutrient composition content is the content of protein, Tea Polyphenols, caffeine and catechin.Meanwhile, contrast with the green tea beverage without microemulsion process with after there is precipitation through the green tea beverage of conventional centrifugal method removal precipitation.Measurement result is as shown in Fig. 6 ~ 10.
Fig. 6 ~ 10 indicate and use the present embodiment microemulsion to suppress black tea drinks precipitation, preserve the black tea drinks clear after 90 days at refrigerated temperatures without precipitation, protein, Tea Polyphenols, caffeine and catechin etc. retain green all more than 90%, more intactly remain local flavor and the nutrition of green tea beverage.And it is extremely low to preserve light transmittance after 90 days at refrigerated temperatures without the green tea beverage of microemulsion process, occurs turbidity and precipitation, and each flavor substance and nutrient component damages serious.
Claims (5)
1.
oneplant microemulsion and suppressing the application in tea beverage precipitation, it is characterized in that, described microemulsion percentage is composed of the following components:
Nonionic surface active agent 8.89 ~ 18.95%;
Cosurfactant 8.89 ~ 18.95%;
Oil phase 2.1 ~ 2.3%;
Water surplus;
Described nonionic surface active agent is one or more the mixture in polysorbas20, polysorbate40, polysorbate60 or Tween 80; Cosurfactant is one or more the mixture in absolute ethyl alcohol, glycerine, polyethylene glycol or 1,2-PD; Oil phase is one or more the mixture in ethyl acetate, ethyl butyrate, citrene, oleic acid, ethyl oleate, lauric monoglyceride, isopropyl myristate or isopropyl palmitate.
2. apply according to claim 1, it is characterized in that, described nonionic surface active agent is Tween-80; Cosurfactant is absolute ethyl alcohol; Oil phase is citrene or ethyl butyrate.
3. apply according to claim 1, it is characterized in that, the preparation method of described microemulsion comprises the steps: first nonionic surface active agent and cosurfactant to be mixed, then add oil phase wherein and be at the uniform velocity uniformly mixed, water is added in the most backward mixture, continuous stirring, finally obtains a kind of solution of clear, i.e. microemulsion.
4. apply according to claim 1, it is characterized in that, described application is specially and adds in tea beverage by described microemulsion according to the addition that volume fraction is 0.1 ~ 5%, is stirred to and mixes.
5. apply according to claim 1 or 4, it is characterized in that, described tea beverage is black tea drinks or green tea beverage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310274130.XA CN103385325B (en) | 2013-07-02 | 2013-07-02 | Microemulsion that inhibits tea beverage deposition and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310274130.XA CN103385325B (en) | 2013-07-02 | 2013-07-02 | Microemulsion that inhibits tea beverage deposition and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103385325A CN103385325A (en) | 2013-11-13 |
| CN103385325B true CN103385325B (en) | 2015-01-21 |
Family
ID=49529886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310274130.XA Expired - Fee Related CN103385325B (en) | 2013-07-02 | 2013-07-02 | Microemulsion that inhibits tea beverage deposition and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103385325B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107913641A (en) * | 2017-12-01 | 2018-04-17 | 中国计量大学 | A kind of preparation method of microemulsion |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105010647B (en) * | 2015-08-13 | 2020-02-07 | 河北喜之郎食品有限公司 | Black tea solid beverage and production method thereof |
| CN107455522A (en) * | 2017-09-05 | 2017-12-12 | 安徽华健生物科技有限公司 | A kind of profound rice betel nut jasmine tea and preparation method thereof |
| CN107361177A (en) * | 2017-09-05 | 2017-11-21 | 安徽华健生物科技有限公司 | A kind of fruity betel nut jasmine tea and preparation method thereof |
| CN107439738A (en) * | 2017-09-05 | 2017-12-08 | 安徽华健生物科技有限公司 | A kind of heat-clearing and fire-reducing betel nut jasmine tea and preparation method thereof |
| CN107372939A (en) * | 2017-09-05 | 2017-11-24 | 安徽华健生物科技有限公司 | One kind is enriched blood betel nut jasmine tea and preparation method thereof |
| CN110352965B (en) * | 2019-07-16 | 2022-02-01 | 海南正业中农高科股份有限公司 | Pesticide composition containing chitosan oligosaccharide and brassinolide and application |
| CN112106859A (en) * | 2020-11-05 | 2020-12-22 | 浙江华康药业股份有限公司 | Milk tea and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004089146A (en) * | 2002-09-04 | 2004-03-25 | Asahi Soft Drinks Co Ltd | Tea beverage containing oil soluble component of tea |
| CN101360481A (en) * | 2005-11-22 | 2009-02-04 | 雀巢技术公司 | Oil-in-water emulsion and its use for the delivery of functionality |
| CN101433308A (en) * | 2008-12-25 | 2009-05-20 | 上海交通大学 | O/W type food level beta-carotene microemulsion carrier and preparation method thereof |
| CN102551056A (en) * | 2012-01-10 | 2012-07-11 | 江南大学 | O/W (Water in Oil) type microemulsion model of fat-soluble nutrient with carbon chain length of (15 and preparation method thereof |
-
2013
- 2013-07-02 CN CN201310274130.XA patent/CN103385325B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004089146A (en) * | 2002-09-04 | 2004-03-25 | Asahi Soft Drinks Co Ltd | Tea beverage containing oil soluble component of tea |
| CN101360481A (en) * | 2005-11-22 | 2009-02-04 | 雀巢技术公司 | Oil-in-water emulsion and its use for the delivery of functionality |
| CN101433308A (en) * | 2008-12-25 | 2009-05-20 | 上海交通大学 | O/W type food level beta-carotene microemulsion carrier and preparation method thereof |
| CN102551056A (en) * | 2012-01-10 | 2012-07-11 | 江南大学 | O/W (Water in Oil) type microemulsion model of fat-soluble nutrient with carbon chain length of (15 and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107913641A (en) * | 2017-12-01 | 2018-04-17 | 中国计量大学 | A kind of preparation method of microemulsion |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103385325A (en) | 2013-11-13 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103385325B (en) | Microemulsion that inhibits tea beverage deposition and preparation method and application thereof | |
| RU2639289C2 (en) | Concentrates for preparing brewed beverages, suitable for long storage, and methods for their obtaining | |
| CN101263837B (en) | Composite antistaling agent for citrus shatangju | |
| CN100527970C (en) | Clear type bitter gourd herb tea drink and its preparing method | |
| CN104082402B (en) | A kind of fruit and vegetable fresh-keeping agent and preparation method thereof | |
| CN106551061A (en) | A kind of coffee beverage and preparation method thereof | |
| CN102140406B (en) | Pure fermented tomato wine and preparation method thereof | |
| CN104144610A (en) | Beverage containing tea leaf pectins | |
| CN104095176B (en) | A kind of defecation method of honey | |
| CN101965958A (en) | Production technology of preserved beancurd juice | |
| CN106723053A (en) | A kind of water stabilization DHA microcapsules and its preparation method and application | |
| TW200926991A (en) | Inhibition of the formation of tea opacification or precipitation in tea drinks during storage | |
| CN104762135A (en) | Method of extracting essential oil from artemisia sieversiana or artemisia vestita | |
| CN102925319A (en) | Production method of selenium-rich red rice wine | |
| CN106148134A (en) | A kind of immersion fruit wine and preparation method thereof | |
| CN102160671B (en) | Manufacturing method of acid beverage or acid beverage concentrated juice containing soybean protein and product thereof | |
| Awe | Effect of clarifying agents (gelatin and kaolin) on fruit wine production | |
| JP4986375B2 (en) | Method for suppressing change in transmittance of containerized tea beverage | |
| KR102065396B1 (en) | Method for Manufacturing Drink Containing Mineral Ingredient | |
| CN105211981A (en) | A kind of improving water flood Rhizoma gastrodiae beverage and preparation method thereof | |
| JP3081203B1 (en) | Method for producing colorless and transparent liquid edible algae and colorless and transparent liquid edible algae produced by the method | |
| JP4448120B2 (en) | Method for producing extraction stock and extraction obtained by the method | |
| CN102551133B (en) | Transparent milk-flavor drink and making method thereof | |
| CN103652030A (en) | Mango milky tea powder | |
| JP5190183B2 (en) | Floc occurrence inhibitor for tea beverage |
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 |
Granted publication date: 20150121 Termination date: 20210702 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |