CN105230849B - A kind of black tea concentrate and preparation method thereof - Google Patents
A kind of black tea concentrate and preparation method thereof Download PDFInfo
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- CN105230849B CN105230849B CN201510753229.7A CN201510753229A CN105230849B CN 105230849 B CN105230849 B CN 105230849B CN 201510753229 A CN201510753229 A CN 201510753229A CN 105230849 B CN105230849 B CN 105230849B
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Abstract
The present invention provides a kind of black tea concentrate and preparation method thereof, and specifically, 1) preparation method of the black tea concentrate is the following steps are included: extract: taking black tea, with 60-90 DEG C of flooding of 20-40 times of quality, obtain leaching liquor；2) it digests: successively the leaching liquor of step 1) being digested using esterase, tannase, protease；3) compound emulsion stabilizer is added: the leaching liquor heat after enzymatic hydrolysis is inactivated, it is cooling, the compound emulsion stabilizer of the 0.1-0.5% of black tea quality in step 1) is added, stirs evenly；The compound emulsion stabilizer is made of sucrose fatty ester, glycerin monostearate and calgon；4) homogeneous: by leaching liquor successively through 190-210MPa first class pressure and 20-30MPa secondary pressure homogeneous at 40-50 DEG C；5) it post-processes: the leaching liquor after homogeneous being centrifuged, ultrafiltration, is concentrated to get concentrate, adjust pH value to 6-6.5, sterilized, filling obtain black tea concentrate.
Description
Technical field
The present invention relates to the processing methods of technical field tealeaves, and in particular to a kind of black tea concentrate and preparation method thereof.
Background technique
Polyphenols in tealeaves is to form the most important substance of black tea quality, and the water soluble oxidized of polyphenols
Product is mainly theaflavin, thearubigin and theabrownin.Theaflavin, thearubigin can form complex compound with caffeine.At high temperature, respectively
Self-contained free state is dissolved in hot water, but reduces with temperature, they form complex compound by the hydrogen bond association between hydroxyl and ketone group,
There is milk precipitation, making millet paste is in that yellow paste colors is muddy, and here it is " cream down " phenomenon of black tea, insoluble matter is commonly called as " tea cream ".
The formation of tea cream increases the precipitation capacity of black tea concentrate, soluble solid decline, quality decline.Inspissated juice storage
The precipitating of middle generation mainly by reversible precipitation and it is irreversible precipitating form, wherein based on reversible precipitation, mainly by tea polyphenols,
Carbohydrate, caffeine, protein and chromocor compound etc. be combined with each other generation, without reversible precipitation mainly by insoluble
Oxalates and the composition such as ellagic acid and protein.
Mainly there are ultrafiltration, PVPP, precipitating reagent, embedding medium, highly basic to turn molten etc. the clarification process of tea beverage at present.Filtering,
The physical methods effect such as ultrafiltration is low, at high cost, big to flavor effect；Using chemical precipitation agent, embedding medium, PVPP etc. to concentrate
Organoleptic quality and safety have certain influence；The molten effect of highly basic turn is not significant, and influences soup look, mouthfeel and the perfume (or spice) of concentrate
Gas.
Patent (CN103999973A) discloses a kind of method for clarifying tea juice concentrating, and this method is by being added sugar or sugar
Slurry, the refrigerated overnight under cryogenic conditions remove insoluble matter, obtain clarification tea juice concentrating, but the legal system obtains inspissated juice containing sugar
Amount is higher, is not suitable for pure tea or the raw material without tea beverage such as sugar.
Patent (CN103385325A) discloses a kind of microemulsion and the preparation method and application thereof of inhibition tea beverage precipitating,
The method, by deposited components " embedding ", plays inhibiting effect, but microemulsion system contains oily phase, lemon using the special construction of microemulsion
Lemon alkene etc. has certain influence to tea beverage soup look, flavor, especially fragrance.
Existing technology is chiefly used in the clarity of solution tea beverage rather than prophylactically reduces the generation of precipitating, and there is peace
The problems such as full property and not good enough flavor, the black tea more complicated for precipitate component is often ineffective.
Summary of the invention
To overcome the shortcomings of existing technologies, the red of black tea concentrate stability is improved the purpose of the present invention is to provide a kind of
The preparation method of tea concentrate.
To achieve the above object, the technical solution adopted in the present invention is as follows:
A kind of preparation method of black tea concentrate, comprising the following steps:
1) it extracts: taking black tea, with 60-90 DEG C of flooding of 10-40 times of quality, obtain leaching liquor；
2) it digests: successively the leaching liquor of step 1) being digested using esterase, tannase, protease；
3) compound emulsion stabilizer is added: the leaching liquor heat after enzymatic hydrolysis is inactivated, it is cooling, black tea quality in step 1) is added
0.1-0.5% compound emulsion stabilizer, stir evenly；
The compound emulsion stabilizer is made of sucrose fatty ester, glycerin monostearate and calgon, wherein
Sucrose fatty ester, glycerin monostearate, calgon mass ratio be 0.2-20:0.1-10:1；
4) homogeneous: at 40-50 DEG C, the leaching liquor by step 3) processing is successively equal through first class pressure and secondary pressure
Matter, wherein first class pressure is 190-210MPa, secondary pressure 20-30MPa；
5) it post-processes: the leaching liquor after homogeneous being centrifuged, ultrafiltration, is concentrated to get concentrate, adjusts pH value to 6-
6.5, it sterilized, filling obtain black tea concentrate.
Preferably, first being extracted using the water of 10-20 times of quality, filtered filtration residue uses 10-20 again in step 1)
The flooding of times quality merges leaching liquor.
Preferably, in step 2), esterase, tannase, protease usage amount be the 0.05- of leaching liquor quality
0.3%, hydrolysis temperature is 40-50 DEG C, and single enzymolysis time is 30-90min.
Preferably, in step 3), sucrose fatty ester, glycerin monostearate, six inclined phosphorus in compound emulsion stabilizer
The mass ratio of sour sodium is 2:1:1.
Preferably, hot inactivation temperature is 100 DEG C in step 3), hot inactivation time is 15-30s.
Preferably, successively the leaching liquor after ultrafiltration is concentrated into using reverse osmosis, centrifugal film concentration in step 5)
Brix is 15-25%.
Preferably, adjusting pH value using sodium bicarbonate in step 5).
Another object of the present invention is to provide the black tea concentrates of above-mentioned method preparation.
Relative to now with technology, the present invention has effect following prominent:
1. the present invention successively digests black tea leaching liquor using esterase, tannase, protease: being cut first with esterase
Disconnected polyphenols and its ester bond for aoxidizing polyphenol polymerizate；Tannase is reused to the substance such as tannic acid containing oxidation polyphenol
Etc. being digested；It finally is decomposed into small-molecule substance by protein-based using protease, it is reversible heavy that tea concentrate can be effectively suppressed
The formation formed sediment with irreversible precipitating；
2. the present invention is stablized using the compound emulsion containing sucrose fatty ester, monoester acid glyceride and calgon
Agent, calgon can effectively inhibit the mutual aggregation of amino acid or remaining protein in black tea concentrate, sucrose-fatty
Stable interfacial tension between solid-liquid substance in black tea concentrate can be prevented coagulating sedimentation by ester and monoester acid glyceride,
Keep the steady in a long-term of whole system；
3. the present invention can effectively inhibit system in such a way that enzymatic hydrolysis is mutually assisted with two kinds of means of compound emulsion stabilizer
The generation of middle precipitating.
Below with reference to specific embodiment, invention is further described in detail.
Specific embodiment
Embodiment 1
A kind of preparation method of black tea concentrate, comprising the following steps:
1) it extracts: taking 1kg black tea, extract 40min with 70 DEG C of hot water thermal insulatings of 15L, filter filter residue and leaching liquor, take
70 DEG C of hot water of 10L keep the temperature extraction 40min to filter residue again, merge leaching liquor；
2) digest: the leaching liquor that step 1) is obtained is cooled to 45 DEG C, and the esterase of 1g, heat preservation enzymatic hydrolysis 90min is first added；Again
It is incorporated in the tannase of 2g, heat preservation enzymatic hydrolysis 90min；Add the protease heat preservation enzymatic hydrolysis 90min of 3g；
3) compound emulsion stabilizer is added: by 100 DEG C of leaching liquor after enzymatic hydrolysis, keeping 15-30s inactivation, is cooled to room temperature,
1g compound emulsion stabilizer is added, stirs evenly；
The compound emulsion stabilizer is made of sucrose fatty ester, glycerin monostearate and calgon, wherein
Sucrose fatty ester, glycerin monostearate, calgon mass ratio be 2:1:1；
4) homogeneous: the leaching liquor for obtaining step 3) at 45 DEG C successively through first class pressure and secondary pressure homogeneous, wherein
First class pressure is 210MPa, keeps 20min, secondary pressure 30MPa, keeps 10min；
5) it post-processes: the leaching liquor after homogeneous being centrifuged, hyperfiltration treatment obtains clarified solution, clarified solution is through reverse osmosis membrane
Be concentrated into Brix be 15% after, use centrifugal film concentration 15-40s to Brix for 25% at 60 DEG C again, use sodium bicarbonate
PH value is adjusted to 6-6.5, sterilizing filling obtains black tea concentrate.
Embodiment 2
A kind of preparation method of black tea concentrate, comprising the following steps:
1) it extracts: taking 1kg black tea, extract 40min with 70 DEG C of hot water thermal insulatings of 15L, filter filter residue and leaching liquor, take
70 DEG C of hot water of 10L keep the temperature extraction 40min to filter residue again, merge leaching liquor；
2) digest: the leaching liquor that step 1) is obtained is cooled to 45 DEG C, and the esterase of 1g, heat preservation enzymatic hydrolysis 30min is first added；Again
It is incorporated in the tannase of 3g, heat preservation enzymatic hydrolysis 30min；Add the protease heat preservation enzymatic hydrolysis 30min of 1g；
3) compound emulsion stabilizer is added: by 100 DEG C of leaching liquor after enzymatic hydrolysis, keeping 15-30s inactivation, is cooled to room temperature,
5g compound emulsion stabilizer is added, stirs evenly；
The compound emulsion stabilizer is made of sucrose fatty ester, glycerin monostearate and calgon, wherein
Sucrose fatty ester, glycerin monostearate mass ratio be 2:1；
4) homogeneous: the leaching liquor for obtaining step 3) at 45 DEG C successively through first class pressure and secondary pressure homogeneous, wherein
First class pressure is 200MPa, keeps 20min, secondary pressure 25MPa, keeps 10min；
5) it post-processes: the leaching liquor after homogeneous being centrifuged, hyperfiltration treatment obtains clarified solution, clarified solution is through reverse osmosis membrane
Be concentrated into Brix be 15% after, use centrifugal film concentration 15-40s to Brix for 25% at 60 DEG C again, use sodium bicarbonate
PH value is adjusted to 6-6.5, sterilizing filling obtains black tea concentrate.
Embodiment 3
A kind of preparation method of black tea concentrate, comprising the following steps:
1) it extracts: taking 1kg black tea, extract 40min with 70 DEG C of hot water thermal insulatings of 15L, filter filter residue and leaching liquor, take
70 DEG C of hot water of 10L keep the temperature extraction 40min to filter residue again, merge leaching liquor；
2) digest: the leaching liquor that step 1) is obtained is cooled to 45 DEG C, sequentially adds 1g esterase, 3g tannase, 1g albumen
Enzyme, heat preservation enzymatic hydrolysis 60min；
3) compound emulsion stabilizer is added: by 100 DEG C of leaching liquor after enzymatic hydrolysis, keeping 15-30s inactivation, is cooled to room temperature,
2g compound emulsion stabilizer is added, stirs evenly；
The compound emulsion stabilizer is made of sucrose fatty ester, glycerin monostearate and calgon, wherein
Sucrose fatty ester, glycerin monostearate, calgon mass ratio be 2:1:1；
4) homogeneous: at 45 DEG C, the leaching liquor that step 3) is obtained is successively through first class pressure and secondary pressure homogeneous, wherein one
Stage pressure is 200MPa, keeps 20min, secondary pressure 25MPa, keeps 10min；
5) it post-processes: the leaching liquor after homogeneous being centrifuged, hyperfiltration treatment obtains clarified solution, clarified solution is through reverse osmosis membrane
Be concentrated into Brix be 15% after, use centrifugal film concentration 15-40s to Brix for 25% at 60 DEG C again, use sodium bicarbonate
PH value is adjusted to 6-6.5, sterilizing filling obtains black tea concentrate.
Comparative example 1
Different from embodiment 1, comparative example 1 does not include step 2) enzymolysis process.
Comparative example 2
Unlike the first embodiment, comparative example 2 does not include that compound stabilizer process is added in step 3).
Comparative example 3
Unlike the first embodiment, comparative example 3 does not include that compound stabilizer process is added in step 2) enzymatic hydrolysis and step 3).
Detect embodiment
By black tea concentrate made from embodiment 1-3 and comparative example 1, filling observe in 500mLPET bottle is sunk respectively
Shallow lake situation.After normal temperature storage 12 weeks, compares its precipitation capacity and analysis physical and chemical composition, the results are shown in Table 1.
1 black tea concentrate precipitation capacity of table and physical and chemical composition compare
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Exterior quality | Clarification | Basic clarification | Basic clarification | It is more muddy | It is muddy | It is muddy |
| Total precipitating (g) | 0.15 | 0.27 | 0.38 | 5.59 | 7.21 | 12.31 |
| Tea polyphenols (g/L) | 30.11 | 29.14 | 28.92 | 27.68 | 31.03 | 27.73 |
| Amino acid (g/L) | 7.09 | 6.89 | 7.41 | 6.71 | 6.26 | 5.84 |
| Non-ester catechin (g/L) | 1.26 | 1.36 | 1.09 | 0.56 | 0.98 | 0.57 |
| Ester catechin (g/L) | 0.35 | 0.53 | 0.46 | 1.33 | 0.68 | 1.23 |
| Theaflavin (g/L) | 3.13 | 4.82 | 4.68 | 4.98 | 5.32 | 6.69 |
It is successively digested, and is combined multiple using esterase, tannase, protease in black tea concentrate preparation process of the present invention
With emulsion stabilizer, phosphatic use, achieve the purpose that significantly improve black tea concentrate stability.As shown in table 1, successively
Enzymatic hydrolysis and 1 black tea concentrate appearance of the embodiment clarification that compound emulsion stabilizer is added, participate in the theaflavin content that precipitating is formed
Less, non-ester catechin content is higher, can effectively inhibit the formation of precipitating；Embodiment 2 compared with Example 1, composite emulsifying
Calgon is free of in stabilizer, then black tea concentrate amino acid content reduces, and precipitation capacity has increase, and Composite Milk is not added
Change the comparative example 2 and comparative example 3 of stabilizer, the content reduction amount of amino acid is bigger, and system precipitation capacity is more；Embodiment 3
In esterase, tannase, protease is added simultaneously, there is slight precipitating, illustrate that successively enzymatic hydrolysis, stable system are to black tea precipitating tool
There is very active influence；The ester catechin of comparative example 1-3 is obviously high relative to embodiment 1-3 content, the content of theaflavin
Height, and non-ester catechin content is few, these can also illustrate that the system of comparative example 1-3 is more prone to produce precipitating.
The above embodiment is only the preferred embodiment of the present invention, and the scope of protection of the present invention is not limited thereto,
The variation and replacement for any unsubstantiality that those skilled in the art is done on the basis of the present invention belong to institute of the present invention
Claimed range.
Claims (7)
1. a kind of preparation method of black tea concentrate, comprising the following steps:
1) it extracts: taking black tea, with 60-90 DEG C of flooding of 20-40 times of quality, obtain leaching liquor；
2) it digests: successively the leaching liquor of step 1) being digested using esterase, tannase, protease；
3) compound emulsion stabilizer is added: the leaching liquor heat after enzymatic hydrolysis is inactivated, it is cooling, black tea quality in step 1) is added
The compound emulsion stabilizer of 0.1-0.5%, stirs evenly；
The compound emulsion stabilizer is made of sucrose fatty ester, glycerin monostearate and calgon, wherein sucrose
Aliphatic ester, glycerin monostearate, calgon mass ratio be 0.2-20:0.1-10:1；
4) homogeneous: at 40-50 DEG C, by the leaching liquor by step 3) processing successively through first class pressure and secondary pressure homogeneous,
Middle first class pressure is 190-210MPa, secondary pressure 20-30MPa；
5) it post-processes: the leaching liquor after homogeneous being centrifuged, ultrafiltration, is concentrated into Brix as 15-25%, concentrate is obtained, adjusts
PH value is to 6-6.5.
2. the method as described in claim 1, which is characterized in that in step 1), first soaked using the water of 10-20 times of quality
It mentions, filtered filtration residue uses the flooding of 10-20 times of quality again, merges leaching liquor.
3. the method as described in claim 1, which is characterized in that in step 2, esterase, tannase, the usage amount of protease are equal
For the 0.05-0.3% of leaching liquor quality, hydrolysis temperature is 40-50 DEG C, and single enzymolysis time is 30-90min.
4. the method as described in claim 1, which is characterized in that in step 3), sucrose fatty ester in compound emulsion stabilizer,
Glycerin monostearate, calgon mass ratio be 2:1:1.
5. the method as described in claim 1, which is characterized in that in step 3), hot inactivation temperature is 100 DEG C, hot inactivation time
For 15-30s.
6. the method as described in claim 1, which is characterized in that in step 5), adjust pH value using sodium bicarbonate.
7. the black tea concentrate of as the method according to claim 1 to 6 preparation.
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| CN116762883A (en) * | 2023-08-23 | 2023-09-19 | 吉林农业科技学院 | Functional platycodon grandiflorum tea beverage and preparation method thereof |
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