CN103960400B - A kind of preparation method of instant type condensed juice of green tea - Google Patents
A kind of preparation method of instant type condensed juice of green tea Download PDFInfo
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- CN103960400B CN103960400B CN201410062265.4A CN201410062265A CN103960400B CN 103960400 B CN103960400 B CN 103960400B CN 201410062265 A CN201410062265 A CN 201410062265A CN 103960400 B CN103960400 B CN 103960400B
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Abstract
The present invention relates to field of deep tea processing technology; for solving the instantaneous extraction of room temperature to the problem that in raw material, high boiling point aroma component extracting effect is not good and scale is limited; carry with the tradition high hot dipping of speed and easily cause fragrance degraded and aminoacid non-enzymatic oxidation; the great problem of impact on former tea built-in quality local flavor; the preparation method that the present invention proposes a kind of instant type condensed juice of green tea, spreads out blue or green process to tea fresh leaves；Stand Folium Isatidis is carried out high temperature pressure-difference and puffing；To the raw material after expanded, carry out homogenate break process, obtain homogenate；Add enzyme after regulating homogenate pH to extract；After extraction, extracting solution is carried out enzyme denaturing process；Remove impurity by centrifugation, filtering and concentrating, obtain concentration feed liquid, and UHT sterilizing, aseptic canning obtains condensed juice of green tea.The present invention produce instant green tea concentrated juice, cold soluble better, free amino acid, chlorophyll or theaflavin content are better than Similar types of materials product, and fresh tea feature is obvious.
Description
Technical field
The present invention relates to field of deep tea processing technology, relate in particular to a kind of method that tea fresh leaves prepares instant type concentrated tea juice.
Background technology
Tea beverage has become the important support of China's tea comprehensive processing industry, at present, the tea beverage industry output value 40,000,000,000 yuan, occupy China's beverage consumption market share more than 20%, and consumption market is with the speed increment of annual 30%, tea beverage has become as the category that namely beverage market permeability is the highest.From the world standard same period, Japan is converted into tea beverage and other goods with the low and middle-grade tea Folium Camelliae sinensis of 30%, only the tea beverage output value just reaches 72,800,000,000 yuan, China's tea yield is 15 times of Japan, deep processing tea only accounts for about 10%, Summer-autumn tea more than 40% is not used effectively, and gap is it is clear that although it also means that huge industry development space.
Domestic instant tea enterprise with instant green tea, instant black tea be produced as main, due to material quality and technological reason, easily precipitation, the shortcoming such as flavour is light, fragrance loss is serious, become the technology short slab of most enterprise, international trade market be in competitive disadvantages.Conventional instant tea produces with dry tea for raw material, and the process-cycle is long, and heat tracing reaction and high temperature action cause fragrance degraded and aminoacid non-enzymatic oxidation, and the impact of former tea built-in quality local flavor is very big.
Application number be 201010585628.4 Chinese patent disclose a kind of instant green tea powder and preparation method thereof,
This invention is with bud green Folium Camelliae sinensis for raw material, through spreading out green grass or young crops, complete, making with water extraction, filtration, extracting solution concentration and drying process, but owing to Folium Camelliae sinensis density is little, receptacle size affects, inventory is limited, for the processing of bulk raw material, homogenate extraction Output Scale is limited, is unfavorable for technological industrialization.And long temperature extraction time is short, it is unfavorable for the abundant leaching of aroma component, is likely to have a certain impact to product quality local flavor.
Summary of the invention
For solving the instantaneous extraction of room temperature to the problem that in raw material, high boiling point aroma component extracting effect is not good and scale is limited; carry with the tradition high hot dipping of speed and easily cause fragrance degraded and aminoacid non-enzymatic oxidation; the great problem of impact on former tea built-in quality local flavor; the preparation method that the present invention proposes a kind of instant type condensed juice of green tea, the preparation method production procedure of the employing present invention is short, process energy consumption is low, product characteristic flavor on basis is obvious；The present invention produce instant green tea concentrated juice, cold soluble better, free amino acid, chlorophyll or theaflavin content are better than Similar types of materials product, and fresh tea feature is obvious.
The present invention is achieved by the following technical solutions: the preparation method of a kind of instant type condensed juice of green tea comprises the following steps:
(1) tea fresh leaves is spread out blue or green process；The blue or green treatment conditions in stand are: be placed in controlled atmosphere groove by tea fresh leaves 20 DEG C ~ 30 DEG C, and the blue or green 6h ~ 15h in stand makes tea fresh leaves weight-loss ratio reach 25 ~ 35%, organizes as preferably, and tea fresh leaves is blue or green selected from the Summer-autumn tea newly adopted.
(2) stand Folium Isatidis is carried out high temperature pressure-difference and puffing；Swelling temperature 130 DEG C ~ 180 DEG C, bulking pressure 0.2MPa ~ 0.5MPa, dwell time 1.5min ~ 3.5min.
(3) to the raw material after expanded, carry out homogenate break process, obtain homogenate；Homogenate break process condition is breaking temperature-10 DEG C ~ 10 DEG C, broken time 30sec ~ 90sec, degree of fragmentation 1mm ~ 5mm.
(4) add enzyme after regulating homogenate pH to extract；One or more in pectase, protease, cellulase, compound carbohydrase of described enzyme.System pH is adjusted between 5.0 ~ 6.5, and the consumption of enzyme is the 0.5 ~ 2.5% of tea fresh leaves weight, and extraction conditions is: temperature 45 C ~ 65 DEG C, and speed of agitator is 100r/min ~ 300r/min, response time 60min ~ 150min.
(5), after extracting, extracting solution is carried out enzyme denaturing process；Enzyme denaturing condition is: temperature 85 DEG C ~ 100 DEG C, it is preferred to 95 DEG C ~ 100 DEG C, time 5min ~ 15min.
(6) remove impurity by centrifugation, filtering and concentrating, obtain concentration feed liquid, and UHT sterilizing, aseptic canning obtains condensed juice of green tea.The ceramic membrane specification filtered is: 0.02 μm ~ 0.2 μm, and concentration retaining molecular weight is: 150Da ~ 300Da, UHT sterilising conditions is: 135 DEG C ~ 140 DEG C, 5 ~ 10 seconds, and concentrated solution solid content is 15% ~ 30%.
The present invention is in conjunction with physics wall breaking technology with one, utilize microbial enzyme method to prepare the production method of the former instant tea juice of tea local flavor simultaneously, tea fresh leaves first expanded breaking cellular wall enzyme process again is made to extract, it it is a kind of quick microwave leaching technology of Folium Camelliae sinensis, traditional handicraft and modern abstraction technique is adopted to organically combine, the technical method of low hot preparation instant tea juice.
Compared with prior art, the invention has the beneficial effects as follows:
(1) with fresh leaf of Camelliae sinensis for raw material, adopting expanded wall breaking technology and enzymolysis to help the technology of carrying to carry out the preparation of the former instant tea juice of tea local flavor, production procedure is short, process energy consumption is low, product characteristic flavor on basis is obvious；
(2) the instant type condensed juice of green tea of the present invention is cold soluble better, and free amino acid, chlorophyll or theaflavin content are better than Similar types of materials product, and fresh tea feature is obvious.
Accompanying drawing explanation
Fig. 1 is the liquid chromatogram of product of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but protection scope of the present invention is not limited to this.
Embodiment 1
Being placed on by the summer-heat tea fresh leaves 5kg newly gathered and processed and processing 8h in 30 DEG C of blue or green grooves in stand is 65% to tea fresh leaves moisture content；150 DEG C, 0.35MPa expanding treatment 2.5min, instantaneous controlled pressure drop；4 DEG C of homogenate broken 60sec, degree of fragmentation 3mm, then proceed to extraction pot, add water to 600kg, adjust pH to 5.5, add pectase 50g, speed of agitator 200r/min, controls Extracting temperature 55 DEG C, keeps 90min, it is warming up to temperature 95 DEG C and processes 10min, cool down rapidly, through 5000r/min butterfly centrifugal, it is fed sequentially into 0.2 μm of ceramic membrane and 300Da concentrates film, concentrated solution sterilizes through UHT, obtains instant type condensed juice of green tea 1, solid content 22.4%.
After testing, amino acid/11 0.7mg/mL in instant type condensed juice of green tea 1, chlorophyll 2.6mg/mL, tea polyphenols 58.5mg/mL, liquid chromatogram is as shown in Figure 1.
Embodiment 2
It is placed on that to process 10h in 25 DEG C of blue or green grooves in stand be 75% to tea fresh leaves moisture content by newly gathering and processing autumn tea fresh leaves 5kg, 130 DEG C, 0.5MPa expanding treatment 2min, instantaneous controlled pressure drop；-10 DEG C of homogenate broken 30sec, degree of fragmentation 1mm, then proceed to extraction pot, add water to 600kg, adjust pH to 5.0, add protease 25g, speed of agitator 300r/min, Extracting temperature 65 DEG C, keep 60min, it is warming up to temperature 100 DEG C and processes 5min, cool down rapidly, process through 5000r/min butterfly centrifugal, it is fed sequentially into 0.02 μm of ceramic membrane and 150Da concentrates film, concentrated solution sterilizes through UHT, obtains instant type condensed juice of green tea 2, solid content 23.0%.
After testing, amino acid/11 1.3mg/mL in instant type condensed juice of green tea 2, chlorophyll 2.7mg/mL, tea polyphenols 56.0mg/mL, liquid chromatogram is as shown in Figure 1.
Embodiment 3
Being placed on by the summer tea fresh leaves 5kg newly gathered and processed and processing 15h in 20 DEG C of blue or green grooves in stand is 70% to tea fresh leaves moisture content；180 DEG C, 0.2MPa expanding treatment 3.5min, instantaneous controlled pressure drop；10 DEG C of homogenate broken 90sec, degree of fragmentation 5mm, then proceed to extraction pot, add water to 600kg, adjust pH to 6.5, add cellulase 50g, protease 75g, speed of agitator 100r/min, controls Extracting temperature 45 DEG C, keeps 150min, it is warming up to temperature 90 DEG C and processes 10min, cool down rapidly, through 5000r/min butterfly centrifugal, it is fed sequentially into 0.1 μm of ceramic membrane and 200Da concentrates film, concentrated solution sterilizes through UHT, obtains instant type condensed juice of green tea 3, solid content 25.6%.
After testing, amino acid/11 1.4mg/mL in instant type condensed juice of green tea 3, chlorophyll 2.7mg/mL, tea polyphenols 60.1mg/mL, liquid chromatogram is as shown in Figure 1.
Embodiment 4
Being placed on by the summer tea fresh leaves 5kg newly gathered and processed and processing 6h in 30 DEG C of blue or green grooves in stand is 65% to tea fresh leaves moisture content；160 DEG C, 0.35MPa expanding treatment 1.5min, instantaneous controlled pressure drop；0 DEG C of homogenate broken 45sec, degree of fragmentation 2mm, then proceed to extraction pot, add water to 600kg, adjust pH to 6.0, add pectase 50g, cellulase 25g, speed of agitator 200r/min, controls Extracting temperature 60 DEG C, keeps 100min, it is warming up to temperature 85 DEG C and processes 15min, cool down rapidly, through 5000r/min butterfly centrifugal, it is fed sequentially into 0.2 μm of ceramic membrane and 300Da concentrates film, concentrated solution sterilizes through UHT, obtains instant type condensed juice of green tea 4, solid content 26.2%.
After testing, amino acid/11 0.4mg/mL in instant type condensed juice of green tea 4, chlorophyll 2.4mg/mL, tea polyphenols 59.7mg/mL, liquid chromatogram is as shown in Figure 1.
Protection scope of the present invention is also not limited solely to above example; those skilled in the art all can change its technological parameter; carry out the production of this product, therefore all with the technology path of the present invention, the identical or equivalent content of scheme each fall within protection scope of the present invention.
Claims (1)
1. the preparation method of an instant type condensed juice of green tea, it is characterised in that described preparation method comprises the following steps:
(1) tea fresh leaves spreading out blue or green process, the blue or green treatment conditions in stand are: be placed in controlled atmosphere groove by tea fresh leaves 20 DEG C ~ 30 DEG C, and the blue or green 6h ~ 15h in stand makes tea fresh leaves weight-loss ratio reach 25 ~ 35%；
(2) stand Folium Isatidis is carried out high temperature pressure-difference and puffing: swelling temperature 130 DEG C ~ 180 DEG C, bulking pressure 0.2MPa ~ 0.5MPa, dwell time 1.5min ~ 3.5min；
(3) to the raw material after expanded, carrying out homogenate break process, obtain homogenate, homogenate break process condition is breaking temperature-10 DEG C ~ 10 DEG C, broken time 30sec ~ 90sec, degree of fragmentation 1mm ~ 5mm；
(4) regulate addition enzyme after between homogenate pH5.0 ~ 6.5 to extract, one or more in pectase, protease, cellulase, compound carbohydrase of enzyme；The consumption of enzyme is the 0.5 ~ 2.5% of tea fresh leaves weight, and extraction conditions is: temperature 45 C ~ 65 DEG C, and speed of agitator is 100r/min ~ 300r/min, response time 60min ~ 150min；
(5) after extracting, extracting solution carrying out enzyme denaturing process, enzyme denaturing condition is: temperature 85 DEG C ~ 100 DEG C, time 5min ~ 15min；
(6) remove impurity by centrifugation, filtering and concentrating, obtain concentration feed liquid, UHT sterilizing, aseptic canning obtains condensed juice of green tea, the ceramic membrane specification filtered is: 0.02 μm ~ 0.2 μm, and concentration retaining molecular weight is: 150Da ~ 300Da, UHT sterilising conditions is: 135 DEG C ~ 140 DEG C, 5 ~ 10 seconds, concentrated solution solid content was 15% ~ 30%.
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| US20090118360A1 (en) * | 2007-11-05 | 2009-05-07 | Conopco, Inc. D/B/A Unilever | Process for manufacturing leaf tea |
| CN101695326A (en) * | 2009-10-29 | 2010-04-21 | 天津农学院 | Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences |
| CN102696812A (en) * | 2012-05-08 | 2012-10-03 | 安徽天方茶业（集团）有限公司 | Preparation technology of instant green tea powder |
| CN103450366A (en) * | 2012-07-20 | 2013-12-18 | 陈小强 | Method for comprehensively preparing water-soluble and alkali-solution tea polysaccharide composite |
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Patent Citations (4)
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|---|---|---|---|---|
| US20090118360A1 (en) * | 2007-11-05 | 2009-05-07 | Conopco, Inc. D/B/A Unilever | Process for manufacturing leaf tea |
| CN101695326A (en) * | 2009-10-29 | 2010-04-21 | 天津农学院 | Method for preparing cold-brewing tea by puffing at variable temperature and pressure differences |
| CN102696812A (en) * | 2012-05-08 | 2012-10-03 | 安徽天方茶业（集团）有限公司 | Preparation technology of instant green tea powder |
| CN103450366A (en) * | 2012-07-20 | 2013-12-18 | 陈小强 | Method for comprehensively preparing water-soluble and alkali-solution tea polysaccharide composite |
Non-Patent Citations (3)
| Title |
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| 徐平.瞬时压差技术在绿茶加工中的应用研究.《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》.2011,(第 02 期),第B024-51页. * |
| 绿茶鲜汁饮料主要加工工艺参数研究;梅玉;《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》;20071015(第 04 期);第B024-46页 * |
| 蒋文莉.绿茶鲜汁加工工艺及品质研究.《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》.2004,(第 03 期),第B024-160页. * |
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