CN103704416B - 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 Pure Tieguanyin tea beverage 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 the future development such as quick and easy, nutrition, health care.The 1980s, canned liquid tea beverage is succeeded in developing in succession in Japan and Taiwan, and with natural, keep healthy, the advantage such as convenient, good to eat is a dark horse in beverage industry, progressively develops into one of main beverage in daily life.In the nineties later stage, the research of China's tea beverage process technology also makes a breakthrough.Through the development of two more than ten years, Processing Technology of Tea Drink constantly improves and improves, and particularly in the preservation of the extraction of tea beverage and clarification, organoleptic quality and improvement and tea beverage sterilizing, filling and packing technique etc., 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 technique start to be applied in tea beverage processing gradually.The progress of comprehensive fruit drink clarification technique and tea beverage clarification technique both at home and abroad, the enzyme membrane United Technologies that the enzyme immobilization technology based on tannase combines with Ultra filtration membrane will become the developing direction of tea beverage clarification technique from now on.With the membrane separation technique of simmer down to object; By the microcapsules protected for the purpose of fragrant and flavouring and embed tea essence technology; Also the Main way of recent tea beverage working research will be become to improve the technology such as hot-filling technique for the purpose of tea beverage quality and keeping quality.
Expert foretells, 21 century will be the century of 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, can predict alimentary health-care function how to take into account tea beverage and tea smell 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 document are introduced, and to pure tea beverages disclose little, 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, loses basic effect of tea beverage; 2. fragrance is impure, not obvious, is not real tea perfume, is doped with the fragrance of other raw material; 3., there is food security hidden danger in the introducing of additional food additives, essence and flavoring agent and process chemical substance; 4. not there is quality and the local flavor of natural tea.
Iron Guanyin is the one 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.So-called extra-strong tea is namely with the oolong tea that Iron Guanyin kind tea tree is made, and 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 that clears away heart-fire, bactericidal antiphlogistic, reducing weight and beautifying features and delaying senility, anti-cancer, the blood fat that disappears, reduction cholesterol, reduce the effect 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, stout and strong circle knot, and 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 long, is commonly called as " harmonious sounds ".
Development one has extra-strong tea natural quality and fragrance, and the Pure Tieguanyin tea beverage 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 overcoming existing tea beverage, first with high-quality extra-strong tea for raw material is through cryogenic quick freezing process, then pulverize immediately, again with high-pressure pulse electric (Pulsed Electric Field, be called for short PEF) technology, ultrasound assisted extraction technique, low temperature enzymolysis combine with technique, the omnidistance low temperature such as hyperfiltration technique extracts millet paste, finally carries out allocating, essence filter, sterilizing, fillingly namely obtains a kind of quality and local flavor is natural, the pure tea beverages of fragrant pure strong, the obvious health-care efficacy of tea.
Pure Tieguanyin tea beverage 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 Pure Tieguanyin tea beverage 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 Pure Tieguanyin tea beverage 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;
Described sterile malt dextrin in aqueous solution contains the maltodextrin of 0.5-1.5%, 0.01-0.03%Vc-Na and sterilized water;
Described spray pressure is: 0.25-0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21-25 DEG C of freezing 10-100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 1-10min, and degree of fragmentation reaches 80-90%, can not too slightly can not too carefully, granularity reaches 0.1-2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add tea quality 5-10 sterilized water doubly, under room temperature, limit is slowly stirred limit 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 lactic acid adjust ph processed through step (4) is 4.5-6.5, adds the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 DEG C of low temperature enzymolysis 4-12h;
Described mixed enzyme forms by pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5;
(6) enzymolysis liquid that step (5) obtains is cooled to 2-4 DEG C and carries out plate compression, 5 μm, filter cloth aperture, 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 DEG C, operating pressure 0.1 ~ 0.2MPa;
(8) sterilizing, go out enzyme: the ultrafiltrate of step (7) is namely obtained extra-strong tea extract through 135 DEG C of sterilizing 4-6s.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance in above-mentioned steps (6) after plate-frame filtering is added its quality 10-20 times deionized water, carry out means of supercritical extraction, extraction temperature 30 ~ 80 DEG C, extracting pressure 10 ~ 50MPa, extraction entrainer and volume of material ratio are 10 ~ 0.3: 1, entrainer is ethanol or water, extraction time 10min ~ 3h, collects the tea fragrance extract containing residual Tea Polyphenols and aroma substance.
Described sweetener includes but 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.
Present invention also offers a kind of preparation method of Pure Tieguanyin tea beverage, comprise the steps:
(1) accurately take sweetener and citric acid according to above-mentioned formula rate, add pure water and carry out dissolving 20-30min while stirring in 80-85 DEG C, be then cooled to 25-35 DEG C;
(2) in the saccharic acid liquid in step (1), the extra-strong tea extract of formula rate, extra-strong tea fragrance extract and cycloheptaamylose is added, slow stirring and dissolving 3-10min;
(3) by the filter membrane essence filter of the solution in step (2) in membrane aperture 0.45-0.55 μm, filtered solution is through 135 DEG C of sterilizing 4-6s, and then namely sterile filling obtains Pure Tieguanyin tea beverage.
Beneficial effect:
1. the preparation of extra-strong tea extract of the present invention: then raw tea material is pulverized through rehydration, freezing processing by (1), not only can improve the recovery rate of tea active ingredient, simultaneously can the activity of polyphenol oxidase in passivation tealeaves, prevent enzymatic browning and the non-enzymatic oxidation of process, effectively prevent the oxidational losses of tea active ingredient, and the high temperature avoided because pulverizing generation and high shear force are to the loss of tea active ingredient.(2) by non-thermal technology technology---high-voltage pulse electric field technology is used 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, membrane passage, impel the endogenous active ingredient of tealeaves, comprise the stripping of macromolecular substances, not only increase the leaching rate of active ingredient, and lay a good foundation for the abundant enzymolysis of postorder, high-pressure pulse electric kills the miscellaneous bacteria in leaching process by ionization and alternating action simultaneously, effectively prevent extract from going bad.(3) slightly solubility component in tea grounds can be impelled effectively to change by ferment treatment and turn to soluble component, along with enzyme reaction deeply and the further destruction of raw tissue structure, be conducive to the release of endogenous thing, leach or enzyme-to-substrate close, the degree of depth being conducive to reacting is carried out, and makes the tea extract inclusion for preparing abundanter.The effect of enzyme addition makes tealeaves institutional framework become loose, has to utilize to realize being separated of tea grounds and liquid in slurries, and be conducive to improving follow-up process, as shortened the operating process times such as separation, filtration, in technique, realizability is strong.The unserviceable compositions of general extraction methods such as cellulose, hemicellulose, pectin or crude protein especially in tea raw material, are converted into the low molecular weight soluble class material that Absorbable rod utilizes effectively.(4) omnidistance employing low temperature processing techniques, and by its combination of sciences, decrease the technique of high temperature water extraction, not only effectively improve the leaching rate of tea active ingredient, and avoid refining losses, remain the natural flavor of tealeaves especially to greatest extent.
2. adopt filter at low temperature and ultrafiltration in the preparation of extra-strong tea extract of the present invention, effectively eliminate the cold sludge in extract, improve 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, improves active constituent content and the fragrance matter content of extra-strong tea beverage, improves natural quality and the fragrance of extra-strong tea beverage.
4. the use of cycloheptaamylose in the present invention, further reduces the process losses of extra-strong tea fragrance matter, improves 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 employ beverage industry acid the most conventional and sweetener, omnidistance employing low temperature processing techniques, maintaining quality and the local flavor of natural extra-strong tea to greatest extent, is Pure Tieguanyin tea beverage worthy of the name.
Detailed description of the invention
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention 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 only limited by claims.To those skilled in the art, under the prerequisite not deviating from essence of the present invention and scope, the various change carry out the material component in these embodiments and consumption or change also belong to protection scope of the present invention.
Embodiment 1
A kind of Pure Tieguanyin tea beverage 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 maltodextrin, 0.02%Vc-Na and the sterilized water of 1%;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-22 DEG C of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 3min, and degree of fragmentation reaches 85%, can not too slightly can not too carefully, granularity reaches 2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add the sterilized water of tea quality 8 times, under room temperature, limit is slowly stirred limit 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 length 500 μ s, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 5.5, adds the mixed enzyme of mixture quality 1%, in 40 DEG C of low temperature enzymolysis 8h;
Described mixed enzyme forms by pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.8: 1.2: 2.0: 1.0;
(6) enzymolysis liquid that step (5) obtains is cooled to 3 DEG C and carries out plate compression, 5 μm, filter cloth aperture, pressure 0.12MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 50000 molecular weight membrane aperture to carry out ultrafiltration, filtration temperature 1.5 DEG C, operating pressure 0.15MPa;
(8) sterilizing, go out enzyme: the ultrafiltrate of step (7) is namely obtained extra-strong tea extract through 135 DEG C of sterilizing 5s.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance in above-mentioned steps (6) after plate-frame filtering is added its quality 15 times of deionized waters, carry out means of supercritical extraction, extraction temperature 50 DEG C, extracting pressure 30MPa, extraction entrainer and volume of material ratio are 5: 1, entrainer is ethanol, extraction time 2h, collects the tea fragrance extract containing residual Tea Polyphenols and aroma substance.
A preparation method for Pure Tieguanyin tea beverage, comprises the steps: accurately to take white granulated sugar and citric acid according to above-mentioned formula rate, adds pure water and carry out dissolving 20min while stirring in 80 DEG C, be then cooled to 30 DEG C; Then the extra-strong tea extract of formula rate, extra-strong tea fragrance extract and cycloheptaamylose is added, slow stirring and dissolving 5min; Finally in the filter membrane essence filter of membrane aperture 0.5 μm, filtered solution is through 135 DEG C of sterilizing 5s, and then namely sterile filling obtains Pure Tieguanyin tea beverage.
Embodiment 2
A kind of Pure Tieguanyin tea beverage 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 maltodextrin, 0.03%Vc-Na and the sterilized water of 1.5%;
Described spray pressure is: 0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-25 DEG C of freezing 30min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 10min, and degree of fragmentation reaches 90%, can not too slightly can not too carefully, granularity reaches 0.1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add the sterilized water of tea quality 10 times, under room temperature, limit is slowly stirred limit 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 length 550 μ s, pulse frequency 300Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 6.5, adds the mixed enzyme of mixture quality 1.5%, in 45 DEG C of low temperature enzymolysis 12h;
Described mixed enzyme forms by pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 1: 1.5: 2.5: 1.5;
(6) enzymolysis liquid that step (5) obtains is cooled to 4 DEG C and carries out plate compression, 5 μm, filter cloth aperture, pressure 0.15MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 70000 molecular weight membrane aperture to carry out ultrafiltration, filtration temperature 2 DEG C, operating pressure 0.2MPa;
(8) sterilizing, go out enzyme: the ultrafiltrate of step (7) is namely obtained extra-strong tea extract through 135 DEG C of sterilizing 6s.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance in above-mentioned steps (6) after plate-frame filtering is added its quality 20 times of deionized waters, carry out means of supercritical extraction, extraction temperature 80 DEG C, extracting pressure 50MPa, extraction entrainer and volume of material ratio are 10: 1, entrainer is ethanol, extraction time 3h, collects the tea fragrance extract containing residual Tea Polyphenols and aroma substance.
A kind of preparation method of Pure Tieguanyin tea beverage, comprise the steps: accurately to take sweetener and citric acid according to above-mentioned formula rate, add pure water and carry out dissolving 30min while stirring in 85 DEG C, then 35 DEG C are cooled to, add the extra-strong tea extract of formula rate, extra-strong tea fragrance extract and cycloheptaamylose, slow stirring and dissolving 10min; Finally in the filter membrane essence filter of membrane aperture 0.55 μm, filtered solution is through 135 DEG C of sterilizing 6s, and then namely sterile filling obtains Pure Tieguanyin tea beverage.
Embodiment 3
A kind of Pure Tieguanyin tea beverage 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 maltodextrin, 0.01%Vc-Na and the sterilized water of 0.5%;
Described spray pressure is: 0.25MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21 DEG C of freezing 10min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, and degree of fragmentation reaches 80%, can not too slightly can not too carefully, granularity reaches 2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add the sterilized water of tea quality 5 times, under room temperature, limit is slowly stirred limit 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 length 450 μ s, pulse frequency 200Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 4.5, adds the mixed enzyme of mixture quality 0.5%, in 35 DEG C of low temperature enzymolysis 4h;
Described mixed enzyme forms by pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.5: 1: 1.8: 0.5;
(6) enzymolysis liquid that step (5) obtains is cooled to 2 DEG C and carries out plate compression, 5 μm, filter cloth aperture, pressure 0.1MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 40000 molecular weight membrane aperture to carry out ultrafiltration, filtration temperature 0.5 DEG C, operating pressure 0.1MPa;
(8) sterilizing, go out enzyme: the ultrafiltrate of step (7) is namely obtained extra-strong tea extract through 135 DEG C of sterilizing 4s.
The preparation method of described extra-strong tea fragrance extract is: the trapped substance in above-mentioned steps (6) after plate-frame filtering is added its quality 10 times of deionized waters, carry out means of supercritical extraction, extraction temperature 30 DEG C, extracting pressure 10MPa, extraction entrainer and volume of material ratio are 0.5: 1, entrainer is water, extraction time 30min, collects the tea fragrance extract containing residual Tea Polyphenols and aroma substance.
A preparation method for Pure Tieguanyin tea beverage, comprises the steps: accurately to take sweetener and citric acid according to above-mentioned formula rate, adds pure water and carry out dissolving 20min while stirring in 80 DEG C, be then cooled to 25 DEG C; Add the extra-strong tea extract of formula rate, extra-strong tea fragrance extract and cycloheptaamylose, slow stirring and dissolving 3min; In the filter membrane essence filter of membrane aperture 0.45-0.55 μm, filtered solution is through 135 DEG C of sterilizing 4s, and then namely sterile filling obtains Pure Tieguanyin tea beverage.
Claims (9)
1. a Pure Tieguanyin tea beverage, is characterized in that, 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;
The preparation method of described extra-strong tea extract is: commercially available Tie Guanyin tea surface uniform is sprayed the sterile malt dextrin in aqueous solution be made up of the maltodextrin of 0.5-1.5%, 0.01-0.03%Vc-Na and sterilized water, sealing, rehydration 1-24h under room temperature; Then DEG C freezing 10-100min in-21---25; 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 then carrying out 15-20min extracts; Be finally 4.5-6.5 by said extracted liquid lactic acid adjust ph, add the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 DEG C of low temperature enzymolysis 4-12h; Enzymolysis liquid is cooled to 2-4 DEG C and carries out plate-frame filtering; Filtered fluid is cooled to 0.5-2 DEG C and carries out ultrafiltration in molecular cut off 40000-70000 milipore filter; Namely last ultrafiltrate obtains extra-strong tea extract through 135 DEG C of sterilizing 4-6s.
2. a kind of Pure Tieguanyin tea beverage 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.
3. a kind of Pure Tieguanyin tea beverage as claimed in claim 1, it is characterized in that, the preparation method of described extra-strong tea fragrance extract is: the trapped substance in extra-strong tea extract preparation process after plate-frame filtering is added its quality 10-20 times deionized water, carry out means of supercritical extraction, extraction temperature 30 ~ 80 DEG C, extracting pressure 10 ~ 50MPa, extraction entrainer and volume of material ratio are 10 ~ 0.3: 1, entrainer is ethanol or water, extraction time 10min ~ 3h, collect, obtain the extra-strong tea fragrance extract containing residual Tea Polyphenols and aroma substance.
4. a kind of Pure Tieguanyin tea beverage as claimed in claim 1, is characterized in that, time 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.
5. a kind of Pure Tieguanyin tea beverage as claimed in claim 1, is characterized in that, time 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.
6. a kind of Pure Tieguanyin tea beverage as claimed in claim 1, is characterized in that, time 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.
7. a kind of Pure Tieguanyin tea beverage as described in as arbitrary in claim 1-6, 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 carry out dissolving 20-30min while stirring in 80-85 DEG C, then 25-35 DEG C is cooled to, add the extra-strong tea extract of formula rate, extra-strong tea fragrance extract and cycloheptaamylose, slow stirring and dissolving 3-10min; In the filter membrane essence filter of membrane aperture 0.45-0.55 μm, filtered solution is through 135 DEG C of sterilizing 4-6s, and then namely sterile filling obtains Pure Tieguanyin tea beverage.
8. the preparation method of a Pure Tieguanyin tea beverage as claimed in claim 1, it is characterized in that, 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;
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;
Described sterile malt dextrin in aqueous solution contains the maltodextrin of 0.5-1.5%, 0.01-0.03%Vc-Na and sterilized water;
Described spray pressure is: 0.25-0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21--25 DEG C of freezing 10-100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 1-10min, and 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) being pulverized is placed in pill tank, add tea quality 5-10 sterilized water doubly, under room temperature, limit is slowly stirred limit 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 lactic acid adjust ph processed through step (4) is 4.5-6.5, adds the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 DEG C of low temperature enzymolysis 4-12h;
Described mixed enzyme forms by pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5;
(6) enzymolysis liquid that step (5) obtains is cooled to 2-4 DEG C and carries out plate compression, 5 μm, filter cloth aperture, 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 DEG C, operating pressure 0.1 ~ 0.2MPa;
(8) sterilizing, go out enzyme: the ultrafiltrate of step (7) is namely obtained extra-strong tea extract through 135 DEG C of sterilizing 4-6s;
The preparation method of described extra-strong tea fragrance extract is: the trapped substance in above-mentioned steps (6) after plate-frame filtering is added its quality 10-20 times deionized water, carry out means of supercritical extraction, extraction temperature 30 ~ 80 DEG C, extracting pressure 10 ~ 50MPa, extraction entrainer and volume of material ratio are 10 ~ 0.3: 1, entrainer is ethanol or water, extraction time 10min ~ 3h, collects the tea fragrance extract containing 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 carry out dissolving 20-30min while stirring in 80-85 DEG C, then 25-35 DEG C is cooled to, add the extra-strong tea extract of formula rate, extra-strong tea fragrance extract and cycloheptaamylose, slow stirring and dissolving 3-10min; In the filter membrane essence filter of membrane aperture 0.45-0.55 μm, filtered solution is through 135 DEG C of sterilizing 4-6s, and then namely sterile filling obtains Pure Tieguanyin tea beverage.
9. the preparation method of a kind of Pure Tieguanyin tea beverage as claimed in claim 8, it is characterized in that, 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 maltodextrin, 0.02%Vc-Na and the sterilized water of 1%;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-22 DEG C of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 3min, and 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) being pulverized is placed in pill tank, add the sterilized water of tea quality 8 times, under room temperature, limit is slowly stirred limit 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 length 500 μ s, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 5.5, adds the mixed enzyme of mixture quality 1%, in 40 DEG C of low temperature enzymolysis 8h;
Described mixed enzyme is made up of pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.8: 1.2: 2.0: 1.0;
(6) enzymolysis liquid that step (5) obtains is cooled to 3 DEG C and carries out plate compression, 5 μm, filter cloth aperture, pressure 0.12MPa;
(7) ultrafiltration concentration: step (6) filtered solution adopts 50000 molecular weight membrane aperture to carry out ultrafiltration, filtration temperature 1.5 DEG C, operating pressure 0.15MPa;
(8) sterilizing, go out enzyme: the ultrafiltrate of step (7) is namely obtained extra-strong tea extract through 135 DEG C of sterilizing 5s;
The preparation method of described extra-strong tea fragrance extract is: the trapped substance in above-mentioned steps (6) after plate-frame filtering is added its quality 15 times of deionized waters, carry out means of supercritical extraction, extraction temperature 50 DEG C, extracting pressure 30MPa, extraction entrainer and volume of material ratio are 5: 1, entrainer is ethanol, extraction time 2h, collects the tea fragrance extract containing 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 carries out dissolving 20min while stirring in 80 DEG C, be then cooled to 30 DEG C; Then the extra-strong tea extract of formula rate, extra-strong tea fragrance extract and cycloheptaamylose is added, slow stirring and dissolving 5min; Finally in the filter membrane essence filter of membrane aperture 0.5 μm, filtered solution is through 135 DEG C of sterilizing 5s, and then namely sterile filling obtains Pure Tieguanyin tea beverage.
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| JPH02100632A (en) * | 1988-10-06 | 1990-04-12 | San Ei Chem Ind Ltd | Method for preventing generation of cloud and grout of tea drink |
| CN1073424C (en) * | 1996-05-28 | 2001-10-24 | 山东泉城药厂 | Preparation of tablet for preventing and curing dental diseases |
| CN101715852A (en) * | 2009-12-17 | 2010-06-02 | 山东豪利生物工程科技有限公司 | Pomegranate bud tea drink and method for preparing same |
| CN102090480B (en) * | 2010-12-08 | 2013-05-01 | 大闽食品（漳州）有限公司 | Method for processing Tie guanyin instant tea powder |
| CN102265953B (en) * | 2011-07-26 | 2013-04-03 | 中国农业科学院茶叶研究所 | Processing method of high catechin beverage with low biter taste |
| CN102302070B (en) * | 2011-08-29 | 2013-02-27 | 福建立兴食品有限公司 | Method for processing instant Tieguanyin tea powder |
| CN103053739A (en) * | 2012-12-27 | 2013-04-24 | 河北科技师范学院 | Effervescent beverage granules of mushroom and tea and preparation technology thereof |
| CN103283878B (en) * | 2013-07-07 | 2014-12-03 | 福建誉达茶业有限公司 | Processing technology of white tea drinks |
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| CN109845851A (en) * | 2019-01-12 | 2019-06-07 | 广西南亚热带农业科学研究所 | A kind of Queensland nut skin green tea and preparation method thereof |
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