CN103704416A - Pure Tieguanyin tea beverage and preparation method thereof - Google Patents
Pure Tieguanyin tea beverage and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a pure Tieguanyin tea beverage and a preparation method thereof, belonging to the field of tea beverage processing. The preparation method comprises the following steps: at first, carrying out low-temperature rapid freezing treatment on high-quality Tieguanyin tea used as a raw material; then immediately crushing; combining a high-voltage pulsed electric field technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; carrying out an ultrafiltration technology and the like to extract tea soup at a low temperature in a whole process; and finally, blending, finely filtering, sterilizing and filling to obtain the pure tea beverage which has natural quality and flavor, pure and rich tea flavor and obvious health-care effects. The tea beverage is scientific and reasonable in formula and simple in processing process; extraneous food raw materials, essences, pigments and chemical substances are not added; only a sour agent and a sweetening agent which are the most regular in a beverage industry are used; in the whole process, a low-temperature processing technology is adopted, so that the quality and the flavor of natural Tieguanyin tea are kept to the greatest extent; the Tieguanyin pure tea beverage is the true Tieguanyin pure tea beverage.
Description
Technical field
The present invention relates to the processing of tea beverage, particularly a kind of Iron Guanyin pure tea beverages and preparation method thereof.
Background technology
Along with people's living standard improves constantly, rhythm of life is constantly accelerated, and Tea Consumption is gradually to future developments such as quick and easy, nutrition, health cares.The 1980s, canned liquid tea beverage is succeeded in developing in succession in Japan and Taiwan, and is a dark horse in beverage industry with natural, health care, the advantage such as convenient, good to eat, progressively develops in daily life mainly one of beverage.In the nineties later stage, the research of China's tea beverage process technology also makes a breakthrough.Development through two more than ten years, Processing Technology of Tea Drink constantly improves and improves, and particularly at aspects such as the preservation of the extraction of tea beverage and clarification, organoleptic quality and improvement and tea beverage sterilizing, filling and packing techniques, has larger progress.Tea beverage is after the eighties is successfully developed, for improving constantly the quality of tea beverage and local flavor to adapt to market demand, the food technologies such as counter current continuous extraction technology, enzyme engineering technology, membrane separation concentration technology, microcapsules technology, ultra-high pressure sterilization technology, hot filling technology start to be applied in tea beverage processing gradually.The progress of comprehensive fruit drink clarification technique both at home and abroad and tea beverage clarification technique, the enzyme immobilization technology enzyme membrane United Technologies that combine separated with milipore filter that the tannase of take is master will become the developing direction of tea beverage clarification technique from now on.Membrane separation technique with simmer down to object; Take microcapsules and the embedding tea essence technology fragrant and that flavouring is object of protecting; Take and improve the technology such as hot filling technology that tea beverage quality and keeping quality are object and also will become the main direction of recent tea beverage working research.
Expert's prophesy, 21 century is by the century that is tea beverage, along with consumer more and more focuses on the content of the nutritional labeling such as Tea Polyphenols in tea beverage, the liquid tea beverage of domestic and international development and production, especially pure tea beverages, health protection tea and functional tea beverage technical research have become the inexorable trend of era development, and can predict alimentary health-care function and tea smell how to take into account tea beverage will become new problem.
At present, tea beverage on market is mainly health protection tea and functional tea beverage, and it is more that relevant technical literature and patent documentation are introduced, and pure tea beverages is disclosed seldom, almost do not have, there is following defect in health protection tea and functional tea beverage: 1. tea beverage content of functional component is low, is not tea beverage truly, lost the basic effect of tea beverage; 2. fragrance is impure, not obvious, is not real tea perfume, the fragrance of other raw material that adulterated; 3., there is food security hidden danger in the introducing of additional food additives, essence and flavoring agent and process chemical substance; 4. quality and the local flavor without natural tea.
Iron Guanyin is a kind of of oolong tea, originates in Fujian Anxi County.Iron Guanyin belongs to the semi-fermented tea between green tea and black tea, and is considered to one of Chinese well-known tea.Iron Guanyin is former is tea tree breed name, and due to its suitable oolong tea processed, its oolong tea finished product is also called Iron Guanyin then.The oolong tea that so-called extra-strong tea is made with Iron Guanyin kind tea tree, Iron Guanyin is a kind of natural tea-drinking of preciousness, has again good beauty and health care function.Through analysing scientifically and facts have proved, Iron Guanyin contains higher amino acid, vitamin, mineral matter, Tea Polyphenols and alkaloid, there are multiple nutrients and effective component, there is the improving eyesight of clearing away heart-fire, bactericidal antiphlogistic, reducing weight and beautifying features and delaying senility, anti-cancer, the blood fat that disappears, reduction cholesterol, reduce the effects such as angiocardiopathy and diabetes, well-known, be well received by consumers.Not only thick aroma and good taste, be natural good to eat good drink, and health-caring function also belongs to outstanding person in tealeaves.Iron Guanyin is the superfine product of oolong tea, and its qualitative characteristics is: tea crimped, and stout and strong circle knot, heavy neat and well spaced, color and luster green emerald, global shape is like dragonfly Yan head, conveyor screw, frog leg.Brew rear soup coloured gold yellow rich and gaudy like amber, have the orchid of natural strong fragrance fragrant, flavour is mellow sweet fresh, returns sweet longly, is commonly called as " harmonious sounds ".
Develop a kind of have extra-strong tea natural quality and fragrance, the Iron Guanyin pure tea beverages of obvious health-care efficacy has wide market prospects and huge economic benefit.
Summary of the invention
Technical problem solved by the invention is the defect that overcomes existing tea beverage, first the high-quality extra-strong tea of take is processed through cryogenic quick freezing as raw material, then pulverize immediately, again with high-pressure pulse electric (Pulsed Electric Field, abbreviation PEF) technology, ultrasound assisted extraction technique, the combination of low temperature zymolysis technique, the omnidistance low temperature such as hyperfiltration technique extracts millet paste, finally allocate, smart filter, sterilizing, filling both a kind of quality and local flavor is natural, the pure tea beverages of fragrant pure strong, the obvious health-care efficacy of tea.
Iron Guanyin pure tea beverages of the present invention is prepared by the raw material of following percentage by weight:
Extra-strong tea extract 0.1-50%, extra-strong tea fragrance extract 0.5-20%, sweetener 3-7%, cycloheptaamylose 0.8-3%, citric acid: 0.04-0.08%, surplus is pure water;
Preferred Iron Guanyin pure tea beverages is prepared by the raw material of following percentage by weight:
Extra-strong tea extract 20-40%, extra-strong tea fragrance extract 2.5-15%, sweetener 4-6%, cycloheptaamylose 1-2%, citric acid: 0.05-0.07%, surplus is pure water;
Best Iron Guanyin pure tea beverages is prepared by the raw material of following percentage by weight:
Extra-strong tea extract 32%, extra-strong tea fragrance extract 12%, sweetener 5%, cycloheptaamylose 1.5%, citric acid: 0.06%, surplus is pure water;
The preparation method of described extra-strong tea extract is:
(1) rehydration: by commercially available high-quality extra-strong tea tealeaves surface uniform spraying sterile malt dextrin in aqueous solution, sealing, rehydration 1-24h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5-15;
Maltodextrin, 0.01-0.03%Vc-Na and sterilized water that described sterile malt dextrin in aqueous solution contains 0.5-1.5%;
Described spray pressure is: 0.25-0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21-25 ℃ freezing 10-100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 1-10min, degree of fragmentation reaches 80-90%, can not too slightly can not be too thin, granularity reaches 0.1-2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add tea quality 5-10 sterilized water doubly, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.0A/25w-1.2A/275w condition, is carried out ultrasonic extraction 10-15min; Then carry out high-pressure pulse electric and extract 15-20min, electric-field intensity 20-40KV/cm, burst length 450-550 μ S, pulse frequency 200-300Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 4.5-6.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 ℃ of low temperature enzymolysis 4-12h;
Described mixed enzyme forms in pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5;
(6) enzymolysis liquid step (5) being obtained is cooled to 2-4 ℃ and carries out plate compression, filter cloth aperture 5 μ m, pressure 0.1-0.15MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 40000-70000 molecular weight membrane aperture to carry out ultrafiltration, filtration temperature 0.5-2 ℃, operating pressure 0.1～0.2Mpa;
(8) sterilizing, enzyme goes out: by the ultrafiltrate of step (7) through 135 ℃ of sterilizing 4-6s both extra-strong tea extract.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance after plate-frame filtering in above-mentioned steps (6) is added to 10-20 times of deionized water of its quality, carry out means of supercritical extraction, 30～80 ℃ of extraction temperature, extracting pressure 10～50Mpa, extraction is 10～0.3 with entrainer and volume of material ratio
:1, entrainer is ethanol or water, and extraction time 10min～3h collects the tea fragrance extract that contains residual Tea Polyphenols and aroma substance.
Described sweetener comprises but is not limited to white granulated sugar, soft white sugar, sucrose, glucose, HFCS, honey, and the best is white granulated sugar, and this beverage mouthfeel is good, and sugariness is moderate.
The present invention also provides a kind of preparation method of Iron Guanyin pure tea beverages, comprises the steps:
(1) according to above-mentioned formula rate, accurately take sweetener and citric acid, add pure water and dissolve while stirring 20-30min in 80-85 ℃, be then cooled to 25-35 ℃;
(2) to the extra-strong tea extract, extra-strong tea fragrance extract and the cycloheptaamylose that add formula rate in the saccharic acid liquid in step (1), slowly stirring and dissolving 3-10min;
(3) solution in step (2) is filtered in the filter membrane essence of membrane aperture 0.45-0.55 μ m, filtered solution is through 135 ℃ of sterilizing 4-6s, and then sterile filling had both obtained Iron Guanyin pure tea beverages.
Beneficial effect:
1. the preparation of extra-strong tea extract of the present invention: then pulverize raw material tea through rehydration, freezing processing (1), not only can improve the recovery rate of tea active ingredient, the activity of the polyphenol oxidase in simultaneously can passivation tealeaves, prevent enzymatic browning and the non-enzymatic oxidation of process, effectively avoided the oxidational losses of tea active ingredient, and avoided because pulverizing high temperature and the loss of high shear force to tea active ingredient of generation.(2) by non-hot-working process---high-voltage pulse electric field technology is for tea extracts active ingredients, high-pressure pulse electric produces magnetic field, this impulse electric field and pulsed magnetic field alternating action, can effectively destroy tealeaves tissue and cell membrane, increase cell membrane, the permeability of cell membrane, impel the endogenous active ingredient of tealeaves, comprise the stripping of macromolecular substances, not only improved the leaching rate of active ingredient, and lay a good foundation for the abundant enzymolysis of postorder, high-pressure pulse electric can kill the miscellaneous bacteria in leaching process by ionization and alternating action simultaneously, effectively prevent that extract is rotten.(3) by enzyme, process and can impel in tea grounds slightly solubility component effectively to change to turn to soluble component, along with enzyme reaction deeply and the further destruction of raw tissue structure, be conducive to approaching of endogenous thing release, leaching or enzyme-to-substrate, the degree of depth that is conducive to reaction is carried out, and makes the teas extract inclusion for preparing abundanter.The effect of enzyme addition makes tealeaves institutional framework become loose, has to utilize to realize the separated of tea grounds and liquid in slurries, is conducive to improve follow-up process, as shortens the operating process times such as separation, filtration, and in technique, realizability is strong.Especially the unserviceable compositions of conventional extracting method such as cellulose, hemicellulose, pectin or crude protein in tea raw material, are converted into the low molecular weight soluble class material that can absorb effectively.(4) whole process using low temperature process technology, and by its combination of sciences, reduced the technique of high temperature water extraction, not only effectively improve the leaching rate of tea active ingredient, and avoided refining losses, retained especially to greatest extent the natural flavor of tealeaves.
2. in the preparation of extra-strong tea extract of the present invention, adopt filter at low temperature and ultrafiltration, effectively removed the cold sludge in extract, improved the non-biostability of finished iron kwan-yin tea beverage.
3. the present invention takes full advantage of tea grounds after filtering, carries out the extraction of tea smell material and part Tea Polyphenols, has improved active constituent content and the fragrance matter content of extra-strong tea beverage, has improved natural quality and the fragrance of extra-strong tea beverage.
4. the use of cycloheptaamylose in the present invention, has further reduced the process loss of extra-strong tea fragrance matter, has improved the fragrance of extra-strong tea beverage.
5. tea beverage scientific formulation of the present invention is reasonable, processing technology is simple, do not add any external raw-food material, essence, pigment and chemical substance, only used the most conventional acid and the sweetener of beverage industry, whole process using low temperature process technology, the quality and the local flavor that have kept to greatest extent natural extra-strong tea are Iron Guanyin pure tea beverages worthy of the name.
The specific embodiment
Below by specific embodiment narration the present invention.Unless stated otherwise, in the present invention, technological means used is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention are only limited by claims.To those skilled in the art, do not deviating under the prerequisite of essence of the present invention and scope various changes that the material component in these embodiments and consumption are carried out or change and also belong to protection scope of the present invention.
Embodiment 1
A kind of Iron Guanyin pure tea beverages is prepared by the raw material of following percentage by weight:
Extra-strong tea extract 32%, extra-strong tea fragrance extract 12%, white granulated sugar 5%, cycloheptaamylose 1.5%, citric acid: 0.06%, surplus is pure water;
The preparation method of described extra-strong tea extract is:
(1) rehydration: by commercially available high-quality extra-strong tea tealeaves surface uniform spraying sterile malt dextrin in aqueous solution, sealing, rehydration 12h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 10;
Described sterile malt dextrin in aqueous solution contains 1% maltodextrin, 0.02%Vc-Na and sterilized water;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-22 ℃ of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 3min, degree of fragmentation reaches 85%, can not too slightly can not be too thin, granularity reaches 2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 8 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.2A/275w condition, is carried out ultrasonic extraction 12min; Then carry out high-pressure pulse electric and extract 18min, electric-field intensity 30KV/cm, burst lengths 500 μ S, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 5.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 1%, in 40.℃ low temperature enzymolysis 8h;
Described mixed enzyme forms in pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.8: 1.2: 2.0: 1.0;
(6) enzymolysis liquid step (5) being obtained is cooled to 3 ℃ and carries out plate compression, filter cloth aperture 5 μ m, pressure 0.12MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 50000 molecular weight membrane aperture to carry out ultrafiltration, 1.5 ℃ of filtration temperatures, operating pressure 0.15Mpa;
(8) sterilizing, enzyme goes out: by the ultrafiltrate of step (7) through 135 ℃ of sterilizing 5s both extra-strong tea extract.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance after plate-frame filtering in above-mentioned steps (6) is added to 15 times of deionized waters of its quality, carry out means of supercritical extraction, 50 ℃ of extraction temperature, extracting pressure 30Mpa, extraction is 5: 1 with entrainer and volume of material ratio, entrainer is ethanol, and extraction time 2h collects the tea fragrance extract that contains residual Tea Polyphenols and aroma substance.
A preparation method for Iron Guanyin pure tea beverages, comprises the steps: accurately to take white granulated sugar and citric acid according to above-mentioned formula rate, adds pure water and dissolves while stirring 20min in 80 ℃, is then cooled to 30 ℃; Then the extra-strong tea extract, extra-strong tea fragrance extract and the cycloheptaamylose that add formula rate, slowly stirring and dissolving 5min; Finally, in the filter membrane essence filter of membrane aperture 0.5 μ m, filtered solution is through 135 ℃ of sterilizing 5s, and then sterile filling had both obtained Iron Guanyin pure tea beverages.
Embodiment 2
A kind of Iron Guanyin pure tea beverages is prepared by the raw material of following percentage by weight:
Extra-strong tea extract 40%, extra-strong tea fragrance extract 15%, sucrose 6%, cycloheptaamylose 2%, citric acid 0.07%, surplus is pure water;
The preparation method of described extra-strong tea extract is:
(1) rehydration: by commercially available high-quality extra-strong tea tealeaves surface uniform spraying sterile malt dextrin in aqueous solution, sealing, rehydration 24h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 15;
Described sterile malt dextrin in aqueous solution contains 1.5% maltodextrin, 0.03%Vc-Na and sterilized water;
Described spray pressure is: 0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-25 ℃ of freezing 30min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 10min, degree of fragmentation reaches 90%, can not too slightly can not be too thin, granularity reaches 0.1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 10 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.0A/25w condition, is carried out ultrasonic extraction 15min; Then carry out high-pressure pulse electric and extract 20min, electric-field intensity 40KV/cm, burst lengths 550 μ S, pulse frequency 300Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 6.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 1.5%, in 45 ℃ of low temperature enzymolysis 12h;
Described mixed enzyme forms in pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 1: 1.5: 2.5: 1.5;
(6) enzymolysis liquid step (5) being obtained is cooled to 4 ℃ and carries out plate compression, filter cloth aperture 5 μ m, pressure 0.15MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 70000 molecular weight membrane aperture to carry out ultrafiltration, 2 ℃ of filtration temperatures, operating pressure 0.2Mpa;
(8) sterilizing, enzyme goes out: by the ultrafiltrate of step (7) through 135 ℃ of sterilizing 6s both extra-strong tea extract.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance after plate-frame filtering in above-mentioned steps (6) is added to 20 times of deionized waters of its quality, carry out means of supercritical extraction, 80 ℃ of extraction temperature, extracting pressure 50Mpa, extraction is 10: 1 with entrainer and volume of material ratio, entrainer is ethanol, and extraction time 3h collects the tea fragrance extract that contains residual Tea Polyphenols and aroma substance.
A kind of preparation method of Iron Guanyin pure tea beverages, comprise the steps: accurately to take sweetener and citric acid according to above-mentioned formula rate, add pure water and dissolve while stirring 30min in 85 ℃, then be cooled to 35 ℃, the extra-strong tea extract, extra-strong tea fragrance extract and the cycloheptaamylose that add formula rate, slowly stirring and dissolving 10min; Finally, in the filter membrane essence filter of membrane aperture 0.55 μ m, filtered solution is through 135 ℃ of sterilizing 6s, and then sterile filling had both obtained Iron Guanyin pure tea beverages.
Embodiment 3
A kind of Iron Guanyin pure tea beverages is prepared by the raw material of following percentage by weight:
Extra-strong tea extract 20%, extra-strong tea fragrance extract 2.5%, honey 4%, cycloheptaamylose 1%, citric acid 0.05%, surplus is pure water;
The preparation method of described extra-strong tea extract is:
(1) rehydration: by commercially available high-quality extra-strong tea tealeaves surface uniform spraying sterile malt dextrin in aqueous solution, sealing, rehydration 5h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5;
Described sterile malt dextrin in aqueous solution contains 0.5% maltodextrin, 0.01%Vc-Na and sterilized water;
Described spray pressure is: 0.25MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21 ℃ of freezing 10min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, degree of fragmentation reaches 80%, can not too slightly can not be too thin, granularity reaches 2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 5 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.0A/25w condition, is carried out ultrasonic extraction 10min; Then carry out high-pressure pulse electric and extract 15min, electric-field intensity 20KV/cm, burst lengths 450 μ S, pulse frequency 200Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 4.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 0.5%, in 35 ℃ of low temperature enzymolysis 4h;
Described mixed enzyme forms in pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.5: 1: 1.8: 0.5;
(6) enzymolysis liquid step (5) being obtained is cooled to 2 ℃ and carries out plate compression, filter cloth aperture 5 μ m, pressure 0.1MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 40000 molecular weight membrane aperture to carry out ultrafiltration, 0.5 ℃ of filtration temperature, operating pressure 0.1Mpa;
(8) sterilizing, enzyme goes out: by the ultrafiltrate of step (7) through 135 ℃ of sterilizing 4s both extra-strong tea extract.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance after plate-frame filtering in above-mentioned steps (6) is added to 10 times of deionized waters of its quality, carry out means of supercritical extraction, 30 ℃ of extraction temperature, extracting pressure 10Mpa, extraction is 0.5: 1 with entrainer and volume of material ratio, entrainer is water, and extraction time 30min collects the tea fragrance extract that contains residual Tea Polyphenols and aroma substance.
A preparation method for Iron Guanyin pure tea beverages, comprises the steps: accurately to take sweetener and citric acid according to above-mentioned formula rate, adds pure water and dissolves while stirring 20min in 80 ℃, is then cooled to 25 ℃; The extra-strong tea extract, extra-strong tea fragrance extract and the cycloheptaamylose that add formula rate, slowly stirring and dissolving 3min; In the filter membrane essence filter of membrane aperture 0.45-0.55 μ m, filtered solution is through 135 ℃ of sterilizing 4s, and then sterile filling had both obtained Iron Guanyin pure tea beverages.
Claims (10)
1. an Iron Guanyin pure tea beverages, is characterized in that, by the raw material of following percentage by weight, is prepared:
Extra-strong tea extract 0.1-50%, extra-strong tea fragrance extract 0.5-20%, sweetener 3-7%, cycloheptaamylose 0.8-3%, citric acid: 0.04-0.08%, surplus is pure water;
The preparation method of described extra-strong tea extract is: the sterile malt dextrin in aqueous solution that the spraying of commercially available Tie Guanyin tea surface uniform is comprised of maltodextrin, 0.01-0.03%Vc-Na and the sterilized water of 0.5-1.5%, seals rehydration 1-24h under room temperature; Then in-21--25 ℃ freezing 10-100min; Pulverize immediately; Tealeaves after pulverizing is placed in pill tank, adds tea quality 5-10 sterilized water doubly, under room temperature, first carries out the ultrasonic extraction of 10-15min, and the high-pressure pulse electric that then carries out 15-20min extracts; By said extracted liquid, with newborn acid for adjusting pH value, be finally 4.5-6.5, add the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 ℃ of low temperature enzymolysis 4-12h; Enzymolysis liquid is cooled to 2-4 ℃ and carries out plate-frame filtering; Filtered fluid is cooled to 0.5-2 ℃ and carries out ultrafiltration in molecular cut off 40000-70000 milipore filter; Last ultrafiltrate had both obtained extra-strong tea extract through 135 ℃ of sterilizing 4-6s.
2. a kind of Iron Guanyin pure tea beverages as claimed in claim 1, it is characterized in that, prepared by the raw material by following percentage by weight: extra-strong tea extract 20-40%, extra-strong tea fragrance extract 2.5-15%, sweetener 4-6%, cycloheptaamylose 1-2%, citric acid: 0.05-0.07%, surplus is pure water.
3. a kind of Iron Guanyin pure tea beverages as claimed in claim 1, is characterized in that, is prepared: extra-strong tea extract 32% by the raw material of following percentage by weight, extra-strong tea fragrance extract 12%, sweetener 5%, cycloheptaamylose 1.5%, citric acid: 0.06%, surplus is pure water.
4. a kind of Iron Guanyin pure tea beverages as claimed in claim 1, it is characterized in that, the preparation method of described extra-strong tea fragrance extract is: the trapped substance after plate-frame filtering in above-mentioned steps is added to 10-20 times of deionized water of its quality, carry out means of supercritical extraction, 30～80 ℃ of extraction temperature, extracting pressure 10～50Mpa, extraction is 10～0.3: 1 with entrainer and volume of material ratio, entrainer is ethanol or water, extraction time 10min～3h, collect, both must contain the extra-strong tea fragrance extract of residual Tea Polyphenols and aroma substance.
5. a kind of Iron Guanyin pure tea beverages as claimed in claim 1, is characterized in that, when prepared by described extra-strong tea extract, the mass ratio of Tie Guanyin tea and sterile malt dextrin in aqueous solution is: 100: 0.5-15.
6. a kind of Iron Guanyin pure tea beverages as claimed in claim 1, is characterized in that, when prepared by described extra-strong tea extract, the current strength of ultrasonic extraction is 1.0A/25w-1.2A/275w; The parameter that high-voltage pulse extracts is: electric-field intensity 20-40KV/cm, burst length 450-550 μ S, pulse frequency 200-300Hz.
7. a kind of Iron Guanyin pure tea beverages as claimed in claim 1, is characterized in that, when prepared by described extra-strong tea extract, the mass ratio of mixed enzyme is: pectase: cellulase: tannase: protease=0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5.
8. a kind of Iron Guanyin pure tea beverages as described in as arbitrary in claim 1-7, it is characterized in that, its preparation method comprises the steps: accurately to take sweetener and citric acid according to formula rate, add pure water and dissolve while stirring 20-30min in 80-85 ℃, then be cooled to 25-35 ℃, the extra-strong tea extract, extra-strong tea fragrance extract and the cycloheptaamylose that add formula rate, slowly stirring and dissolving 3-10min; In the filter membrane essence filter of membrane aperture 0.45-0.55 μ m, filtered solution is through 135 ℃ of sterilizing 4-6s, and then sterile filling had both obtained Iron Guanyin pure tea beverages.
9. the preparation method of an Iron Guanyin pure tea beverages as claimed in claim 1, it is characterized in that, prepared by the raw material by following percentage by weight: extra-strong tea extract 0.1-50%, extra-strong tea fragrance extract 0.5-20%, sweetener 3-7%, cycloheptaamylose 0.8-3%, citric acid: 0.04-0.08%, surplus is pure water;
The preparation method of described extra-strong tea extract is:
(1) rehydration: by commercially available high-quality extra-strong tea tealeaves surface uniform spraying sterile malt dextrin in aqueous solution, sealing, rehydration 1-24h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5-15;
Maltodextrin, 0.01-0.03%Vc-Na and sterilized water that described sterile malt dextrin in aqueous solution contains 0.5-1.5%;
Described spray pressure is: 0.25-0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21--25 ℃ freezing 10-100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 1-10min, degree of fragmentation reaches 80-90%, can not too slightly can not be too thin, granularity reaches 0.1-2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add tea quality 5-10 sterilized water doubly, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.0A/25w-1.2A/275w condition, is carried out ultrasonic extraction 10-15min; Then carry out high-pressure pulse electric and extract 15-20min, electric-field intensity 20-40KV/cm, burst length 450-550 μ S, pulse frequency 200-300Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 4.5-6.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 ℃ of low temperature enzymolysis 4-12h;
Described mixed enzyme forms in pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5;
(6) enzymolysis liquid step (5) being obtained is cooled to 2-4 ℃ and carries out plate compression, filter cloth aperture 5 μ m, pressure 0.1-0.15MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 40000-70000 molecular weight membrane aperture to carry out ultrafiltration, filtration temperature 0.5-2 ℃, operating pressure 0.1～0.2Mpa;
(8) sterilizing, enzyme goes out: by the ultrafiltrate of step (7) through 135 ℃ of sterilizing 4-6s both extra-strong tea extract;
The preparation method of described extra-strong tea fragrance extract is: the trapped substance after plate-frame filtering in above-mentioned steps (6) is added to 10-20 times of deionized water of its quality, carry out means of supercritical extraction, 30～80 ℃ of extraction temperature, extracting pressure 10～50Mpa, extraction is 10～0.3: 1 with entrainer and volume of material ratio, entrainer is ethanol or water, and extraction time 10min～3h collects the tea fragrance extract that contains residual Tea Polyphenols and aroma substance;
Preparation method comprises the steps: accurately to take sweetener and citric acid according to above-mentioned formula rate, add pure water and dissolve while stirring 20-30min in 80-85 ℃, then be cooled to 25-35 ℃, the extra-strong tea extract, extra-strong tea fragrance extract and the cycloheptaamylose that add formula rate, slowly stirring and dissolving 3-10min; In the filter membrane essence filter of membrane aperture 0.45-0.55 μ m, filtered solution is through 135 ℃ of sterilizing 4-6s, and then sterile filling had both obtained Iron Guanyin pure tea beverages.
10. the preparation method of a kind of Iron Guanyin pure tea beverages as claimed in claim 9, it is characterized in that, prepared by the raw material by following percentage by weight: extra-strong tea extract 32%, extra-strong tea fragrance extract 12%, white granulated sugar 5%, cycloheptaamylose 1.5%, citric acid: 0.06%, surplus is pure water;
The preparation method of described extra-strong tea extract is:
(1) rehydration: by commercially available high-quality extra-strong tea tealeaves surface uniform spraying sterile malt dextrin in aqueous solution, sealing, rehydration 12h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 10;
Described sterile malt dextrin in aqueous solution contains 1% maltodextrin, 0.02%Vc-Na and sterilized water;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-22 ℃ of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 3min, degree of fragmentation reaches 85%, can not too slightly can not be too thin, granularity reaches 2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 8 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.2A/275w condition, is carried out ultrasonic extraction 12min; Then carry out high-pressure pulse electric and extract 18min, electric-field intensity 30KV/cm, burst lengths 500 μ S, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 5.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 1%, in 40 ℃ of low temperature enzymolysis 8h;
Described mixed enzyme is comprised of pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.8: 1.2: 2.0: 1.0;
(6) enzymolysis liquid step (5) being obtained is cooled to 3 ℃ and carries out plate compression, filter cloth aperture 5 μ m, pressure 0.12MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 50000 molecular weight membrane aperture to carry out ultrafiltration, 1.5 ℃ of filtration temperatures, operating pressure 0.15Mpa;
(8) sterilizing, enzyme goes out: by the ultrafiltrate of step (7) through 135 ℃ of sterilizing 5s both extra-strong tea extract;
The preparation method of described extra-strong tea fragrance extract is: the trapped substance after plate-frame filtering in above-mentioned steps (6) is added to 15 times of deionized waters of its quality, carry out means of supercritical extraction, 50 ℃ of extraction temperature, extracting pressure 30Mpa, extraction is 5: 1 with entrainer and volume of material ratio, entrainer is ethanol, and extraction time 2h collects the tea fragrance extract that contains residual Tea Polyphenols and aroma substance;
Preparation method comprises the steps: accurately to take white granulated sugar and citric acid according to above-mentioned formula rate, adds pure water and dissolves while stirring 20min in 80 ℃, is then cooled to 30 ℃; Then the extra-strong tea extract, extra-strong tea fragrance extract and the cycloheptaamylose that add formula rate, slowly stirring and dissolving 5min; Finally, in the filter membrane essence filter of membrane aperture 0.5 μ m, filtered solution is through 135 ℃ of sterilizing 5s, and then sterile filling had both obtained Iron Guanyin pure tea beverages.
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