CN105010647B - Black tea solid beverage and production method thereof - Google Patents
Black tea solid beverage and production method thereof Download PDFInfo
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- CN105010647B CN105010647B CN201510492980.6A CN201510492980A CN105010647B CN 105010647 B CN105010647 B CN 105010647B CN 201510492980 A CN201510492980 A CN 201510492980A CN 105010647 B CN105010647 B CN 105010647B
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Abstract
The invention discloses a black tea solid beverage and a production method thereof. The process can increase the nutrient contents of amino acid, vitamin, tea polysaccharide and the like in the tea soup, shorten the time for converting black tea, and ensure that the tea soup color is more red and bright than that of the tea soup only using alkali conversion, and the tea soup has no alkali taste and better flavor.
Description
Technical Field
The invention relates to the field of tea production, in particular to a black tea solid beverage and a production method thereof.
Background
The black tea has the effects of reducing blood pressure, reducing blood sugar, resisting cancer, resisting aging and the like, and becomes a popular beverage in the whole world, the black tea generates a chemical reaction taking tea polyphenol enzymatic oxidation as a center in the processing process, the chemical components in fresh leaves change greatly, the tea polyphenol is reduced by more than 90 percent, and new components such as theaflavin, thearubigins and the like are generated. The aroma substances are obviously increased compared with fresh leaves. Therefore, the black tea has the characteristics of black tea, red soup, red leaves and mellow sweet taste. The black tea is easy to have the phenomenon of muddy after cooling, and turbid precipitates are formed by the interaction among substances such as tea polyphenol, caffeine, protein, a small amount of polysaccharide, hydrophobic lipid, chlorophyll, metal ions and the like in the tea soup; the common black tea can generate flocculent precipitate after being prepared into tea drinks, and the quality of the product is influenced.
Chinese patent application No. 01118460.4 discloses an acid-resistant instant black tea powder soluble in cold water and its preparation method, which comprises adding NaOH or KOH into concentrated black tea juice to dissolve non-acid-resistant components in the concentrated black tea juice to obtain concentrated alkaline tea juice; and adjusting the concentrated tea juice to be slightly acidic by adopting citric acid, and then carrying out spray drying or freeze drying. Although the alkali liquor adding process method can break hydrogen bonds of complexation between tea polyphenol and caffeine, and generate stable and strong water-soluble salt with tea polyphenol and oxide thereof to avoid generation of precipitates, the process has longer dissolving time and is not beneficial to production, and the color of black tea powder is dull, and alkali liquor is adopted for dissolving so as to leave alkali flavor. Chinese patent CN101518291A discloses a method for reducing the generation of macromolecular substances in instant tea effectively by adding alkali for alkalization and introducing oxygen for oxidation, which is beneficial to the tea liquid not to generate turbidity and precipitation easily.
Tea polysaccharide is another important bioactive component after relaying tea polyphenol in tea, and the oxidation resistance of black tea mainly comes from tea polysaccharide. Modern medical research shows that the tea polysaccharide has various living activities of reducing blood sugar, reducing blood fat, resisting snow coagulation and the like. However, by using the existing technology for preparing soluble black tea powder, tea polysaccharide, vitamins, amino acids and the like are difficult to release from cells, the content of tea polysaccharide in the product is low, and turbidity and precipitation are easy to generate.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a black tea solid beverage and a production method thereof, the production method can accelerate the dissolution speed of black tea, increase the content of tea polysaccharide in the black tea beverage, and the tea soup is clear without leaving alkaline taste.
In order to achieve the purpose, the invention provides the following technical scheme: a production method of a black tea solid beverage comprises the following steps:
1) mixing the crushed black tea leaves according to the proportion of 1: adding water at a ratio of 12-20 into deionized water at 80-90 deg.C, weighing nicotinamide 0.3-1.0% of tea weight, soaking for 50-80min, and filtering to obtain leaching solution;
2) adding warm water of 40 ℃ into the filter residue in the step 1) according to the weight ratio of 1:12-20, adjusting the pH value to 5-6.5 by using citric acid, and adding pectinase and cellulase according to 0.5-1% of the weight of the filter residue, wherein the weight ratio of the pectinase to the cellulase is 1: 1-1: 2, reacting for 3 hours at 40 ℃, filtering, and combining the obtained filtrate with the leaching liquor obtained in the step 1) to obtain a combined solution;
3) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
4) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
5) 50ml of propylene glycol, 25mg of a 0.1wt.% aqueous sodium tripolyphosphate solution and 3 to 5g of cyclodextrin were mixed to prepare 1L of an aqueous solution.
6) Dissolving, adding 10ml/100g of the aqueous solution prepared in step 5) into the concentrated solution, and keeping the temperature at 85-100 ℃ for 20-40 min. KOH accounting for 1 to 5 percent of the weight of the tea leaves, continuously introducing ozone into the concentrated solution, and then cooling to 30 to 40 ℃;
7) adding citric acid into the concentrated solution after the conversion to adjust the pH value to 6-7, standing for 15-25min, and performing centrifugal separation to obtain a centrifugal solution; spray drying and removing ozone, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder.
In one embodiment of the present invention, the method comprises the following steps:
1) mixing the crushed black tea leaves according to the proportion of 1:13-15 adding deionized water at 80-90 deg.C, weighing nicotinamide 0.5-0.8% of tea weight, soaking for 50-80min, and filtering to obtain leaching solution;
2) adding warm water of 40 ℃ into the filter residue in the step 1) according to a ratio of 1:13-15, adjusting the pH value to 5-6 by using citric acid, and adding pectinase and cellulase according to 0.5-1% of the weight of the filter residue, wherein the weight ratio of the pectinase to the cellulase is 1: 2, reacting for 3 hours at 40 ℃, filtering, and combining the obtained filtrate with the leaching liquor obtained in the step 1) to obtain a combined solution;
3) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
4) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
5) 50ml of propylene glycol, 25mg of a 0.1wt.% aqueous sodium tripolyphosphate solution and 3 to 5g of cyclodextrin were mixed to prepare 1L of an aqueous solution.
6) Dissolving, adding 10ml/100g of the aqueous solution prepared in step 5) into the concentrated solution, and keeping the temperature at 85-100 ℃ for 20-40 min. KOH accounting for 1 to 5 percent of the weight of the tea leaves, continuously introducing ozone into the concentrated solution, and then cooling to 30 to 40 ℃;
7) adding citric acid into the concentrated solution after the conversion to adjust the pH value to 6-7, standing for 15-25min, and performing centrifugal separation to obtain a centrifugal solution; spray drying and removing ozone, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder.
In a preferred embodiment of the present invention, the method comprises the following steps:
1) mixing the crushed black tea leaves according to the proportion of 1:12, adding deionized water at the temperature of 80-90 ℃, weighing nicotinamide which is 0.5 percent of the weight of the tea, soaking for 50-80min, and filtering to obtain a leaching solution;
2) adding warm water of 40 ℃ into the filter residue obtained in the step 1) according to a ratio of 1:15, adjusting the pH value to 5.5 by using citric acid, and adding pectinase and cellulase according to 1% of the weight of the filter residue, wherein the weight ratio of the pectinase to the cellulase is 1: 2, reacting for 3 hours at 40 ℃, filtering, and combining the obtained filtrate with the leaching liquor obtained in the step 1) to obtain a combined solution;
3) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
4) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
5) 50ml of propylene glycol and 25mg of a 0.1wt.% aqueous sodium tripolyphosphate solution and 4.5g of cyclodextrin were taken and mixed to prepare a 1L aqueous solution.
6) Dissolving, adding 10ml/100g of the aqueous solution prepared in step 5) into the concentrated solution, and keeping the temperature at 85-100 ℃ for 20-40 min. 3.5 percent of KOH by weight of the tea, continuously introducing ozone into the concentrated solution, and then cooling to 30-40 ℃;
7) adding citric acid into the concentrated solution after the conversion to adjust the pH value to 6-7, standing for 15-25min, and performing centrifugal separation to obtain a centrifugal solution; spray drying and removing ozone, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder.
In a preferred embodiment of the invention, step 5) is further configured to introduce ozone into the concentrate via an ozone generator.
In the production process, the nicotinamide is added to increase the solubility of vitamins such as riboflavin and amino acid, and a large amount of tea polysaccharide contained in the black tea can be extracted by adding an enzymolysis process, so that the antioxidant health-care effect of the black tea is improved; the stability of vitamins, amino acid and tea polysaccharide can be improved by adding the combination of propylene glycol, sodium tripolyphosphate and cyclodextrin, and on the other hand, the tea soup is clear and transparent and has red and bright color due to the synergistic effect of the propylene glycol, the sodium tripolyphosphate and the cyclodextrin; in addition, the introduced ozone has strong decomposition capability, and can disinfect the composition and remove pesticides in the tea. Ozone can be completely decomposed in the production process, no residue is generated, ozone is utilized for carrying out transfer dissolution, and the 'alkaline taste' left by the original transfer dissolution through alkali liquor can be removed, so that the tea is more suitable for drinking.
Detailed Description
The black tea solid beverage and the production method thereof according to the embodiment of the present invention are further described below.
Example one
A production method of a black tea solid beverage comprises the following steps:
1) 10kg of pulverized black tea leaves were mixed in a ratio of 1:12, adding deionized water at 80 ℃, weighing 50g of nicotinamide, soaking for 80min, and filtering to obtain a leaching solution;
2) adding warm water of 40 ℃ into the filter residue obtained in the step 1) according to a ratio of 1:15, adjusting the pH value to 5.5 by using citric acid, and adding pectinase and cellulase according to 1% of the weight of the filter residue, wherein the weight ratio of the pectinase to the cellulase is 1: 2, reacting for 3 hours at 40 ℃, filtering, and combining the obtained filtrate with the leaching liquor obtained in the step 1) to obtain a combined solution;
3) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
4) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
5) 50ml of propylene glycol and 25mg of a 0.1wt.% aqueous sodium tripolyphosphate solution and 4.5g of cyclodextrin were taken and mixed to prepare a 1L aqueous solution.
6) And (3) transferring and dissolving, adding the aqueous solution prepared in the step 5) according to the proportion of 10ml/1kg of dry tea leaves into the concentrated solution, and keeping the temperature at 85 ℃ for 20 min. Adding 350g of KOH, continuously introducing ozone into the concentrated solution at the same time, and then cooling to 30 ℃;
7) adding citric acid into the concentrated solution after the conversion to adjust the pH value to 6, standing for 25min, and then performing centrifugal separation to obtain a centrifugal solution; spray drying and removing ozone, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder 2.4 kg.
Example two
A production method of a black tea solid beverage comprises the following steps:
1) 10kg of pulverized black tea leaves were mixed in a ratio of 1:15, adding deionized water at 90 ℃, weighing 80g of nicotinamide, soaking for 50min, and filtering to obtain a leaching solution;
2) adding warm water at 40 ℃ into the filter residue obtained in the step 1) according to a weight ratio of 1:15, adjusting the pH value to 6 by using citric acid, adding pectinase and cellulase according to 0.5 percent of the weight of the filter residue, reacting for 3 hours at 40 ℃ according to a weight ratio of 1:1, filtering, and combining the obtained filtrate with the leaching liquor obtained in the step 1) to obtain a combined solution;
3) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
4) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
5) 50ml of propylene glycol, 25mg of a 0.1wt.% aqueous sodium tripolyphosphate solution and 3g of cyclodextrin were added to prepare a 1-liter aqueous solution.
6) And (3) transferring and dissolving, namely adding 10ml/1kg of the aqueous solution prepared in the step 5) into the concentrated solution, and keeping the temperature at 85 ℃ for 40 min. Adding 100g of KOH, continuously introducing ozone into the concentrated solution at the same time, and then cooling to 35 ℃;
7) adding citric acid into the concentrated solution after the conversion to adjust the pH value to 7, standing for 25min, and performing centrifugal separation to obtain a centrifugal solution; spray drying and removing ozone, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder 2.23 kg.
Comparative examples
1) Mixing the crushed black tea leaves according to the proportion of 1:15, adding deionized water at 90 ℃, soaking for 50min, and filtering to obtain a leaching solution;
2) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
3) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
4) adding into the concentrated solution, and keeping the temperature at 85 deg.C for 40 min. KOH at 1% by weight of tea, then cooled to 35 ℃;
5) adding citric acid into the concentrated solution after the conversion to adjust the pH value to 7, standing for 25min, and performing centrifugal separation to obtain a centrifugal solution; spray drying, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder.
The black tea solid beverages prepared in example one, example two and comparative example were taken and dissolved in 200ml of water at 5g each, and the obtained tea soups were compared as follows to obtain the following table:
TABLE 1 color and clarity contrast of tea soup
| Example one | Example two | Comparative example | |
| Alkaline taste | Is free of | Is free of | Is provided with |
| Color and luster | Red colour | Red colour | Darkness and lightness |
| Clarity of the product | Clarification | Clarification | With precipitation |
Measuring the contents of tea polysaccharide and riboflavin in the tea soup to obtain the following table:
TABLE 2 comparison of tea polysaccharide and Riboflavin content
| Example one | Example two | Comparative example | |
| Riboflavin | 0.0035mg | 0.0047mg | 0.0011mg |
| Tea polysaccharide | 0.168g | 0.127g | 0.077g |
According to the table above, the black tea beverage prepared by the process of the present invention contains riboflavin and tea polysaccharide higher than those of the control group, and the clarity of the tea soup is better than that of the control group. The eating shows that the product prepared by the process has mellow taste of the black tea, does not have the alkaline taste of the black tea produced by the original process, and has more bright red color than the original process.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (4)
1. The production method of the black tea solid beverage is characterized by comprising the following steps:
1) mixing the crushed black tea leaves according to the proportion of 1:13-15 adding deionized water at 80-90 deg.C, weighing nicotinamide 0.5-0.8% of tea weight, soaking for 50-80min, and filtering to obtain leaching solution;
2) adding warm water of 40 ℃ into the filter residue in the step 1) according to a ratio of 1:13-15, adjusting the pH value to 5-6 by using citric acid, and adding pectinase and cellulase according to 0.5-1% of the weight of the filter residue, wherein the weight ratio of the pectinase to the cellulase is 1: 2, reacting for 3 hours at 40 ℃, filtering, and combining the obtained filtrate with the leaching liquor obtained in the step 1) to obtain a combined solution;
3) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
4) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
5) preparing 1L of water solution by taking 50ml of propylene glycol, 25mg of 0.1wt.% sodium tripolyphosphate water solution and 3-5g of cyclodextrin;
6) dissolving, adding 10ml/100g of the aqueous solution prepared in the step 5) into the concentrated solution, and keeping the temperature at 85-100 ℃ for 20-40 min; KOH accounting for 1 to 5 percent of the weight of the tea leaves, continuously introducing ozone into the concentrated solution, and then cooling to 30 to 40 ℃;
7) adding citric acid into the concentrated solution after the conversion to adjust the pH value to 6-7, standing for 15-25min, and performing centrifugal separation to obtain a centrifugal solution; spray drying and removing ozone, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder.
2. The production method of the black tea solid beverage is characterized by comprising the following steps:
1) mixing the crushed black tea leaves according to the proportion of 1:12, adding deionized water at the temperature of 80-90 ℃, weighing nicotinamide which is 0.5 percent of the weight of the tea, soaking for 50-80min, and filtering to obtain a leaching solution;
2) adding warm water of 40 ℃ into the filter residue obtained in the step 1) according to a ratio of 1:15, adjusting the pH value to 5.5 by using citric acid, and adding pectinase and cellulase according to 1% of the weight of the filter residue, wherein the weight ratio of the pectinase to the cellulase is 1: 2, reacting for 3 hours at 40 ℃, filtering, and combining the obtained filtrate with the leaching liquor obtained in the step 1) to obtain a combined solution;
3) centrifuging and filtering the cooled combined solution through a centrifugal machine to obtain a clarified solution;
4) concentrating the clear solution to prepare a concentrated solution with the solid content of 15-25%;
5) preparing 1L of aqueous solution from 50ml of propylene glycol, 25mg of 0.1wt.% aqueous solution of sodium tripolyphosphate and 4.5g of cyclodextrin;
6) dissolving, adding 10ml/100g of the aqueous solution prepared in the step 5) into the concentrated solution, and keeping the temperature at 85-100 ℃ for 20-40 min; 3.5 percent of KOH by weight of the tea, continuously introducing ozone into the concentrated solution, and then cooling to 30-40 ℃;
7) performing centrifugal separation, namely adding citric acid into the concentrated solution after the solution is dissolved to adjust the pH value to 6-7, standing for 15-25min, and performing centrifugal separation to obtain a centrifugal solution; spray drying and removing ozone, UHT sterilizing the centrifugate, spray drying to obtain instant black tea powder.
3. A method of manufacturing a black tea solid beverage according to any one of claims 1 to 2, wherein: and (3) introducing ozone into the concentrated solution through an ozone generator in the step 6).
4. A black tea solid beverage prepared by a process as claimed in any one of claims 1 to 2.
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| CN106490251A (en) * | 2016-10-16 | 2017-03-15 | 陕西理工大学 | A kind of preparation method of high-quality slender joss stick instant purple bud black tea |
| CN113142346A (en) * | 2021-05-17 | 2021-07-23 | 钦州市检验检测院 | Method for preparing orange common tea beverage |
| CN113632861B (en) * | 2021-08-17 | 2024-02-13 | 四川农业大学 | Instant Tibetan tea powder and preparation method thereof |
| CN116250579A (en) * | 2023-02-15 | 2023-06-13 | 无锡橙宝食品有限公司 | Sterilization method of tea beverage |
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| EP0481262A2 (en) * | 1990-10-15 | 1992-04-22 | Societe Des Produits Nestle S.A. | Treatment of black tea |
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| EP2911523B1 (en) * | 2012-10-24 | 2016-07-06 | Unilever N.V. | A process for producing a tea product |
| CN103385325B (en) * | 2013-07-02 | 2015-01-21 | 华南农业大学 | Microemulsion that inhibits tea beverage deposition and preparation method and application thereof |
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| CN103564075B (en) * | 2013-08-28 | 2015-01-07 | 中华全国供销合作总社杭州茶叶研究所 | Preparation process for high-quality instant red tea |
| CN104686729A (en) * | 2015-04-09 | 2015-06-10 | 宁德市畲家金闽红茶叶有限公司 | Kidney strengthening black tea and making process thereof |
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