CN1056041C - Processing method for pure natural liquid tea beverage - Google Patents
Processing method for pure natural liquid tea beverage Download PDFInfo
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- CN1056041C CN1056041C CN95107261A CN95107261A CN1056041C CN 1056041 C CN1056041 C CN 1056041C CN 95107261 A CN95107261 A CN 95107261A CN 95107261 A CN95107261 A CN 95107261A CN 1056041 C CN1056041 C CN 1056041C
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Abstract
The present invention provides a processing method for a pure natural liquid tea beverage. The present invention is characterized in that the processing method comprises the steps: (1). tea leaves and beta-cyclodextrin are soaked together at low temperature for a long period of time; (2). a proper amount of vitamin C is added into filter liquid when a green tea liquid beverage is processed, and however, the vitamin C is not necessarily added in other tea, such as black tea, scented tea and oolong tea; (3). the filter liquid is degasified; (4). the mixture is instantly sterilized at high temperature and packaged in vacuum. By the combined application of the four techniques, the energy is saved, the operation is simplified, and the product has a clear and bright appearance and the inner quality of the natural color, fragrance and taste of the tea leaves. In the process of storing the beverage, turbidity, deposition and brown stain can not happen easily, and the original flavor of tea leaves can be maintained to a larger extent.
Description
The invention relates to the invention of pure natural liquid tea beverage processing method.
Tealeaves is traditional beverage product, itself is proved the health drink that a kind of beneficial body is healthy and strong by modern science, but the commercial form that tealeaves is met with the consumer is " stem tea ", and people directly drink is liquid millet paste, stem tea can not quench one's thirst, and it is tea beverage interstage property commodity, needs boiling water to brew when drinking, this be far from suitable modern work and rhythm of life, and liquid tea beverage is only the terminal commodity of consumption.People are researching and producing the method for liquid tea beverage always for a long time, in the present processing method, the lixiviate operation of tealeaves, mostly adopt hot dipping, this not only will consume the more energy, and along with the growth of the increasing of extraction temperature, time, the Tang Seyi of millet paste deepens secretly, the fragrance flavour is vexed ripe, makes the quality of tealeaves leaching liquor be difficult for guaranteeing.In the sterilization operation, mostly adopt pasteurization or high-temperature sterilization (about 80 ℃～120 ℃ of temperature, 5 minutes～20 minutes time), this adverse effect to tea beverage color is bigger.The storage of liquid tea beverage is more difficult than conventional dry tea, because the oxidation of Tea Polyphenols in the millet paste, protein in its oxidation product and the millet paste, amino acid, caffeine etc. are combined into the polymer of the deep dark of indissoluble, liquid tea beverage is appeared cloudy precipitate, the brown stain of soup look, the fragrance oppressiveness, dense intensity of flavour and bright refreshing degree descend, and these all are urgent problems in the current liquid tea beverage production.There are many methods to be to use antioxidant, anticorrisive agent or the like additive in the prior art, this may improve in a certain respect, but also there are a lot of methods to ignore this comprehensive quality of mouthfeel, for example: though with the low-temperature precipitation method or add some additive and make oxidation product flocculation can remove precipitation after filtration, but because the loss of active principle makes the millet paste flavour thin; Use additive that precipitation is changeed molten or added some antioxidant and protect look, but may make the millet paste flavour impure, lose the natural flavour mountaineous of tealeaves.
The processing method of the liquid tea beverage of pure natural that the purpose of this invention is to provide a kind of not only science but also be not difficult to grasp, the pure tea of Sheng Chaning in this way, in storage process, be difficult for producing turbidity sediment, not perishable, keep the original color of tealeaves largely.
Process route of the present invention is: and the beta-schardinger dextrin-of tea (green tea, black tea, oolong tea, jasmine tea etc.) ten an amount of (the 0.05-0.59%)+an amount of drinking water that purifies (tea: water=1: 40-90) → 2-6 hour → filtrations → filtrate of lixiviate (20-35 ℃) is diluted in right amount → (0.002-0.01%) vitamin C (other teas of green tea+in right amount with the cold drinking liquid of purification, can not add as black tea, jasmine tea, oolong tea etc.) → degassing → flash-sterilization (95-120 ℃, time 15-60 second) → asepsis vacuum packing.
The present invention adopts (1) tealeaves and beta-schardinger dextrin-low temperature to soak altogether for a long time, and it is bright that extract is infused clearly, also be difficult for producing muddy and precipitation in depositing process, and the quality of millet paste simplifies the operation also than the better energy of saving of hot dipping; (2) in green tea filtrate under the prerequisite that does not influence beverage mouthfeel, add proper vitamin C and make antioxidant, stable Tea Polyphenols wherein though make green tea millet paste that the Tea Polyphenols of high level be arranged, is difficult for oxidizing brown stain; (3) leaching liquor is outgased processing, to reduce the oxygen in the liquid tea beverage, the autoxidation that makes catechin in the millet paste is because of lacking one of necessary condition of oxidation-oxygen, and is difficult for carrying out, and reaches guarantor's look fresh-keeping purpose of various teas.(4) flash-sterilization utilizes heat exchanger, and moment raises warm (95 ℃-120 ℃, time 15-60 second), about instantaneous temperature reduction to 40 ℃, make tea beverage can reach the sterilization purpose again, extremely short because of the condition of high temperature time of staying again, can keep the original color of tealeaves largely; The method that this four tops technical combinations is used, make the neat liquid tea beverage outward appearance of producing infuse bright clearly, has good endoplasm again, in storage process, be difficult for producing turbidity sediment, can keep the original local flavor of tealeaves largely, and the nutriment that beta-schardinger dextrin-that adds and vitamin C are needed by human body makes tea drink have more health-care effect.
In addition, in liquid tea beverage processing,, promptly when the tealeaves lixiviate, adopt tea and an amount of beta-schardinger dextrin-low temperature to soak altogether for a long time if adopt above-mentioned technology (1) separately, it is bright that the liquid tea beverage outward appearance is infused clearly, and also be difficult for producing turbidity sediment in the preservation process.
Following with reference to specific embodiment, invention is described further:
4 hours → suction filtration → filtrate of embodiment 1 240 milliliters of lixiviates of 0.8+20 ℃ of deionized water of broken green tea 3g+ beta-schardinger dextrin-is diluted to 400 milliliters → adding, 0.008% vitamin C with deionized water (room temperature), stir evenly → outgas → flash-sterilization (100 ℃, 30 seconds) → asepsis vacuum packing.3 hours → suction filtration → filtrate of embodiment 2 180 milliliters → 35 ℃ lixiviates of 35 ℃ of deionized waters of red fannings 3g+0.6g beta-schardinger dextrin-is diluted to the 400 milliliters → degassing → flash-sterilization (95 ℃, 45 seconds) asepsis vacuum packing with deionized water (room temperature).
Embodiment 3 broken oolong tea 3g+0.4g beta-schardinger dextrin-s+4 hours → suction filtration → filtrate of 210 milliliters → 30 ℃ lixiviates of 30 ℃ of deionized waters is diluted to the 400 milliliters → degassing → flash-sterilization (100 ℃, 40 seconds) → asepsis vacuum packing with deionized water (room temperature).
270 milliliters of embodiment 4 jasmine tea 3g+0.4g beta-schardinger dextrin-s+25 ℃ deionized waters, 3 hours → suction filtration → filtrate of → 25 ℃ of lixiviates is diluted to 400 milliliters → flash-sterilization (100 ℃, 1 minute) → asepsis vacuum packing with deionized water (room temperature).
Claims (2)
1. the processing method of a pure natural liquid tea beverage, tealeaves lixiviate in beta-schardinger dextrin-solution, lixiviate filtrate adds vitamin C after diluting, after handling, the degassing carries out flash-sterilization again, when its characteristics are lixiviate, tea: water=1: 40-90, temperature 20-35 ℃, time is 2-6 hour, and the beta-schardinger dextrin-addition is the 0.05-0.5% of beverage weight.
2. according to the processing method of the described a kind of pure natural liquid tea beverage of claim 1, when it is characterized in that the Working liquids green tea beverage, in filtrate, add the vitamin C of 0.002-0.01%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107261A CN1056041C (en) | 1995-07-08 | 1995-07-08 | Processing method for pure natural liquid tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107261A CN1056041C (en) | 1995-07-08 | 1995-07-08 | Processing method for pure natural liquid tea beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1116900A CN1116900A (en) | 1996-02-21 |
| CN1056041C true CN1056041C (en) | 2000-09-06 |
Family
ID=5076238
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95107261A Expired - Fee Related CN1056041C (en) | 1995-07-08 | 1995-07-08 | Processing method for pure natural liquid tea beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1056041C (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1726795B (en) * | 2004-07-29 | 2010-06-09 | 株式会社伊藤园 | Oolong tea beverage and its production method |
| KR101118385B1 (en) * | 2006-12-14 | 2012-03-09 | 가부시키가이샤이토엔 | Process for producing tea drink |
| CN102894120A (en) * | 2012-10-12 | 2013-01-30 | 中华全国供销合作总社杭州茶叶研究所 | Improved green tea powder and preparation method and use thereof |
| CN108634053A (en) * | 2017-10-27 | 2018-10-12 | 丘少荣 | A kind of teenager disappears fat green tea beverage and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5733545A (en) * | 1980-08-09 | 1982-02-23 | Sato Shokuhin Kogyo Kk | Preparation of instant tea |
| CN1033922A (en) * | 1988-01-05 | 1989-07-19 | 中国科学院科理高技术公司成都分公司 | A kind of manufacture method of instant tea |
| CN1079615A (en) * | 1993-04-22 | 1993-12-22 | 刘立津 | Cold tea and manufacture method thereof |
-
1995
- 1995-07-08 CN CN95107261A patent/CN1056041C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5733545A (en) * | 1980-08-09 | 1982-02-23 | Sato Shokuhin Kogyo Kk | Preparation of instant tea |
| CN1033922A (en) * | 1988-01-05 | 1989-07-19 | 中国科学院科理高技术公司成都分公司 | A kind of manufacture method of instant tea |
| CN1079615A (en) * | 1993-04-22 | 1993-12-22 | 刘立津 | Cold tea and manufacture method thereof |
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| Publication number | Publication date |
|---|---|
| CN1116900A (en) | 1996-02-21 |
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