CN105613847A - Green tea juice clarification method - Google Patents
Green tea juice clarification method Download PDFInfo
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- CN105613847A CN105613847A CN201410603367.2A CN201410603367A CN105613847A CN 105613847 A CN105613847 A CN 105613847A CN 201410603367 A CN201410603367 A CN 201410603367A CN 105613847 A CN105613847 A CN 105613847A
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Abstract
The present invention relates to a green tea juice clarification method and belongs to the processing field of drink and especially green tea drink. The green tea juice clarification method comprises the following steps: green tea leaves are taken and cleaned, deionized water of 10-12 times of the weight of the tea leaves at a temperature of 95 DEG C is added, the tea leaves are subjected to temperature constant water bath at a constant temperature of 90 DEG C for 15 min, then the treated tea leaves are filtered using a 200 mesh filtering cloth, the filtrate is cooled to obtain a tea juice, then at room temperature, a clarifying agent is added into the tea juice, and the mixture is stirred and filtered after 60 min to obtain clarified green tea juice. The prepared green tea juice by the green tea juice clarification method is good in clarification effects and the light transmission is more than 97.6%. Besides, the green tea juice has no big differences in tastes and fragrance compared to the control. The main ingredients of the prepared green tea are less in changes and the soup color is more clarified and translucent.
Description
Technical field
The present invention relates to a kind of method for green tea juice clarification, belong to beverage especially green tea beverage manufacture field.
Background technology
China is the country utilizing Folium Camelliae sinensis in the world the earliest, but can drinking of tea, it being originated in legend and the mythology of the legendary god of farming, Shennong's Herbal carries: " tea is drink, sends out the legendary god of farming ", the wind drunk tea after Qin Han spreads gradually. Folium Camelliae sinensis, owing to having abundant nutritional labeling, also has the several functions compositions such as tea polyphenols, caffeine, flavone, is just increasingly praised highly by common people, more come to be favored by common people as beverage with Folium Camelliae sinensis or tea comprehensive processing product. Tea beverage, since the seventies occurs, has just seized beverage market with powerful growth momentum, and domestic production of tea drinks yet square act does not end, and produces very active with research and development.
In the production of tea beverage, tea clarification of juice is the key produced, although the research and development through decades, significant progress is achieved in production technology, but owing to by the different impact changing the factors such as complexity with tea juice composition of composition in tea kinds, being well solved not yet in tea juice clarification.
Therefore, study a kind of simplicity, quick, the safe and healthy method that green tea juice is effectively clarified has certain economic and social profit.
Summary of the invention
It is desirable to provide a kind of simplicity, quick, the safe and healthy method that green tea juice is effectively clarified.
Method for green tea juice clarification of the present invention, comprises the following steps:
Take green tea tablet, wash quiet, add Folium Camelliae sinensis weight 10-12 times 95 DEG C of deionized waters, and in water bath with thermostatic control 90 DEG C of 15min of constant temperature, then with the filter-cloth filtering of 200 orders, cool down to obtain tea juice, then at room temperature, in tea juice, add clarifier, stirring, filters after 60min, obtains the green tea juice after clarification.
Preferably, clarifier of the present invention is the chitosan solution becoming concentration to be 50% by 1% acetic acid solutions regulating PH to 4.5 with sodium hydroxide.
It is furthermore preferred that clarifier consumption of the present invention is volume ratio tea juice: clarifier=100:1.
Chitosan is the straight-chained polysaccharide of glucosamine, can be prepared by chitin deacetylase base, and chitosan is natural cationic flocculant; there is excellent flocculating effect; as the organism product of chitin, there is good biocompatibility, fitness and safety. Chemically structure is seen, chitosan is linear polymer, and in molecular structure, amino is equidistant is arranged on strand, namely becomes positively charged polyelectrolyte with proton after combining, can with microgranule effects such as electronegative protein, celluloses, it is shown that excellent flocculation. Saccharide residue additionally, due to chitosan has amino on C2, has hydroxyl on C3, is all equatorial bond, and this special construction makes a kind of natural ion chelating, can form complex with protein, it is possible to obtain cancellated insoluble matter by cross-linking reaction.
The complex such as the muddiness of green tea juice is the macromolecular substances such as electronegative pectin, protein and starch and solubility with temperature reduces and sharply reduces caffeine-polyphenol or caffeine-aminoacid can stably cause in tea juice dispersedly owing to electric charge is identical or granule is small. Research shows, participating in being formed the main flavor (tea polyphenols, caffeine etc.) of tea juice in the component that tea juice precipitates the formation effect of precipitation is less, precipitation is then formed with bigger effect by the macromolecular substances (starch, protein, pectin etc.) unrelated with tea juice local flavor. Chitosan can form the positively charged polymer that absorbability is very strong in green tea juice, the macromole effects such as the protein muddy with causing green tea juice, pectin and starch, play the dispersion stabilization destroying muddy granule, so as to be polymerized agglomerating and flocculate, thus reaching the purpose of clarification. Chitosan enhances transmittance and the stability of tea juice after green tea juice processing, and is a kind of good clarifier, has that consumption is few, effective, cost is low and the feature such as safety, be worth of widely use during for green tea juice clarifying treatment.
Method for green tea juice clarification of the present invention, prepared green tea juice clarifying effect is good, and transmittance reaches more than 97.6%, and the flavour of green tea juice, fragrance are compared with comparison and is more or less the same, in green tea method, main component change is seldom, and soup color is more clarified bright.
Detailed description of the invention
Embodiment one:
Take green tea tablet 1000g, add 95 DEG C of deionized waters of 10L, and in water bath with thermostatic control 90 DEG C of 15min of constant temperature, then with the filter-cloth filtering of 200 orders, tea juice is cooled down to obtain, then at room temperature, in tea juice, interpolation sodium hydroxide adjustment PH's to 4.5 is configured to, with 1% acetic acid is molten, the chitosan solution 100mL that concentration is 50%, stirring, filters after 60min, obtains the green tea juice after clarification and be about 10L.
Embodiment two: clarifier is on the clarification of green tea juice and impact
As it can be seen from table 1 the method for green tea juice clarification of the present invention, prepared green tea juice clarifying effect is good, transmittance reaches more than 97.6%, and the flavour of green tea juice, fragrance are compared with comparison and is more or less the same, in green tea method, main component change is seldom, and soup color is more clarified bright.
Claims (3)
1., for the method for green tea juice clarification, comprise the following steps:
Take green tea tablet, wash quiet, add Folium Camelliae sinensis weight 10-12 times 95 DEG C of deionized waters, and in water bath with thermostatic control 90 DEG C of 15min of constant temperature, then with the filter-cloth filtering of 200 orders, cool down to obtain tea juice, then at room temperature, in tea juice, add clarifier, stirring, filters after 60min, obtains the green tea juice after clarification.
2. the method for green tea juice clarification as claimed in claim 1, it is characterised in that described clarifier is the chitosan solution becoming concentration to be 50% by 1% acetic acid solutions regulating PH to 4.5 with sodium hydroxide.
3. the method for green tea juice clarification as claimed in claim 1 or 2, it is characterised in that described clarifier consumption is volume ratio tea juice: clarifier=100:1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410603367.2A CN105613847A (en) | 2014-10-31 | 2014-10-31 | Green tea juice clarification method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410603367.2A CN105613847A (en) | 2014-10-31 | 2014-10-31 | Green tea juice clarification method |
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| Publication Number | Publication Date |
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| CN105613847A true CN105613847A (en) | 2016-06-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410603367.2A Pending CN105613847A (en) | 2014-10-31 | 2014-10-31 | Green tea juice clarification method |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865147A (en) * | 2017-12-07 | 2018-04-03 | 铜陵市和平姜业有限责任公司 | A kind of preparation method of ginger juice health-care green tea |
| CN114009547A (en) * | 2021-11-19 | 2022-02-08 | 四川大观梁生态农业科技有限公司 | Composite clarification process for tea beverage processing |
-
2014
- 2014-10-31 CN CN201410603367.2A patent/CN105613847A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107865147A (en) * | 2017-12-07 | 2018-04-03 | 铜陵市和平姜业有限责任公司 | A kind of preparation method of ginger juice health-care green tea |
| CN114009547A (en) * | 2021-11-19 | 2022-02-08 | 四川大观梁生态农业科技有限公司 | Composite clarification process for tea beverage processing |
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Application publication date: 20160601 |