CN106417755A - Production method of Tibetan tea beverage - Google Patents
Production method of Tibetan tea beverage Download PDFInfo
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- CN106417755A CN106417755A CN201610851258.1A CN201610851258A CN106417755A CN 106417755 A CN106417755 A CN 106417755A CN 201610851258 A CN201610851258 A CN 201610851258A CN 106417755 A CN106417755 A CN 106417755A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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Abstract
An embodiment of the invention discloses a production method of a Tibetan tea beverage. The production method used for acquiring a clear and low-astringency Tibetan tea beverage includes: extracting an appropriate amount of crushed Tibetan tea in water according to weight to obtain Tibetan tea water, wherein the extracting includes enzyme treatment by first biological enzymes and hot extraction; filtering the Tibetan tea water to obtain Tibetan tea liquor; concentrating the Tibetan tea liquor to obtain first concentrated Tibetan tea liquor; using second biological enzymes to perform enzyme treatment on the first concentrated Tibetan tea liquor to obtain second concentrated Tibetan tea liquor; filtering the second concentrated Tibetan tea liquor to obtain third concentrated Tibetan tea liquor; sterilizing the third concentrated Tibetan tea liquor to obtain fourth concentrated Tibetan tea liquor; using purified water to dilute an appropriate amount of the fourth concentrated Tibetan tea liquor according to weight to obtain first diluted Tibetan tea water; filtering the first diluted Tibetan tea water to obtain second diluted Tibetan tea water; performing blending and volume setting on the second diluted Tibetan tea water to obtain the Tibetan tea beverage; sterilizing the Tibetan tea beverage, and filling to obtain the finished Tibetan tea beverage.
Description
Technical field
The present invention relates to tea beverage preparing technical field, more particularly to a kind of preparation method of Tibetan tea beverage.
Background technology
With the raising of development and the living standards of the people in epoch, tea beverage is healthy, quick, natural, convenient etc. by which
Feature is received more and more to be pursued, and the drinking way of tea beverage can meet the allegro requirement of people's modern life.
At present, the production Technology of tea beverage mainly carries out allotment production using instant tea and part prophyll extracting solution,
After existing its local flavor, pleasant impression is pained more, mouthfeel is not smooth enough, the tea rhythm not enough defect such as mellow, and the tea-drinking for some high sugar
Material, as sweet sense is relatively strong, must balance its sweet sense using the Folium Camelliae sinensis of more amount or tea powder, and the raising of Folium Camelliae sinensis or tea powder consumption
So that the bitter taste of tea beverage can be heavier, its mouthfeel is maintained so as to need to add more additive, cause Folium Camelliae sinensis intrinsic
Organoleptic quality is lost substantially.
In the Folium Camelliae sinensis for developing tea beverage, Tibetan tea is one of which as a kind of full fermentation tea.Tibetan tea is Tibetan
The main life beverage of one kind of compatriot, the also referred to as tea of Tibetan's people's livelihood born of the same parents, have " would rather three days no grain, can not one day
The saying of no tea " and " no tea was then stagnant on 1st, no tea then disease on the three ", Tibetan tea is a kind of very typical postfermented tea, brown color, existing
Generation research shows, Tibetan tea is rich in the inorganic matters such as the organic compound such as tea polyphenols, water-soluble fibre and mineral, to health
Highly beneficial.However, the tea beverage that existing utilization Tibetan tea is prepared into is using Tibetan tea dry product or Tibetan tea powder and other additive extractions
Take and form, belong to seasoning tea beverage, mask the intrinsic mouthfeel of Tibetan tea.Comparatively, pure tea beverages are because of its health, tea original flavor alcohol
The factors such as thickness are more subject to that consumed to welcome than seasoning tea beverage, but pure tea beverages are concentrated mainly on oolong tea, green tea and black tea etc.,
Category is less, therefore, how to prepare Tibetan tea beverage, the species of abundant pure tea beverages, is the selection that consumer brings more mouthfeels,
It is problem that those skilled in the art constantly can be innovated.
Content of the invention
A kind of preparation method of Tibetan tea beverage is embodiments provided, heavy for being dispelled using cellulase treatment technology
Form sediment, reduce astringent taste, to obtain the Tibetan tea beverage of the low astringent taste of clarification.
In view of this, first aspect present invention provides a kind of preparation method of Tibetan tea beverage, it may include：
Tibetan tea water is obtained by weight 1 part of broken Tibetan tea is carried out in 6 parts to 20 parts of water extraction, extract at using segmentation
Science and engineering skill, the first stage is the ferment treatment for being carried out at a temperature of 25 to 55 degrees Celsius using the first enzyme 20 to 150 minutes,
Second stage is that the hot dipping for carrying out 20 to 80 minutes at a temperature of 60 to 100 degrees Celsius is carried；
Filter type being preset according to first carries out being filtrated to get Tibetan tea soup by Tibetan tea water；
According to default condensing mode, Tibetan tea soup is carried out being concentrated to give that soluble solid content is 10% to 18%
One Tibetan tea concentrated solution；
At a temperature of 25 to 55 degrees Celsius, 20 to 150 minutes are carried out to the first Tibetan tea concentrated solution using the second enzyme
Ferment treatment, obtains the second Tibetan tea concentrated solution；
Filter type being preset according to second is carried out being filtrated to get the 3rd Tibetan tea concentrated solution by the second Tibetan tea concentrated solution；
Sterilization is carried out to the 3rd Tibetan tea concentrated solution using the first default sterilization mode and obtains the 4th Tibetan tea concentrated solution；
It is stirred in 10 to 80 parts of pure water obtaining the first dilution Tibetan by weight by 1 part of the 4th Tibetan tea concentrated solution
Tea, it is 5 to 20 minutes that whipping temp is 50 to 100 degrees Celsius, mixing time；
Filter type being preset according to the 3rd is carried out being filtrated to get the second dilution Tibetan tea water by the first dilution Tibetan tea water；
Second dilution Tibetan tea water is carried out allotment constant volume and obtains Tibetan tea beverage；
Fill after sterilization mode sterilizes, prepared Tibetan tea beverage finished product is preset to Tibetan tea beverage using second.
In conjunction with the embodiment of the present invention in a first aspect, the first embodiment of first aspect in the embodiment of the present invention
In, the first enzyme is cellulase, hemicellulase, one or more in pectase；
Second enzyme is cellulase, hemicellulase, pectase, tannase, one or more in protease.
In conjunction with the embodiment of the present invention in a first aspect, or the embodiment of the present invention first aspect the first embodiment,
In second embodiment of the first aspect of the embodiment of the present invention, the hot extraction temperature of second stage is Celsius for 70 to 95
Degree, hot extraction time is 40 to 70 minutes.
In conjunction with the embodiment of the present invention in a first aspect, the embodiment of the present invention first aspect the first embodiment or
Two kinds of embodiments, in the third embodiment of the first aspect of the embodiment of the present invention, are being carried out using the first enzyme
During ferment treatment, the addition of the first enzyme is the 0.0001% to 1% of the gross weight of broken Tibetan tea and water；
When ferment treatment is carried out using the second enzyme, the addition of the second enzyme is the first Tibetan tea concentrated solution weight
0.0001% to 1%.
In conjunction with the embodiment of the present invention in a first aspect, the embodiment of the present invention first aspect the first embodiment to
Any one in three kinds of embodiments, in the 4th kind of embodiment of the first aspect of the embodiment of the present invention, is adopting
One presets sterilization mode is carried out to the 3rd concentrated solution after sterilization obtains the 4th Tibetan tea concentrated solution, by weight by 1 part the 4th
Tibetan tea concentrated solution is before 10 to 80 parts of pure water is stirred obtaining the first dilution Tibetan tea water, and the method also includes：
4th Tibetan tea concentrated solution is carried out aseptic packaging.
In conjunction with the embodiment of the present invention in a first aspect, the embodiment of the present invention first aspect the first embodiment to
Any one in four kinds of embodiments, in the 5th kind of embodiment of the first aspect of the embodiment of the present invention, the method is also
Including：
Add pH adjusting agent and/or antioxidant during allotment constant volume being carried out to the second dilution Tibetan tea water.
As can be seen from the above technical solutions, the embodiment of the present invention has advantages below：
In the present embodiment, there is provided a kind of preparation method of Tibetan tea beverage, the method is mainly carried out twice using enzyme
Ferment treatment：1st, the first enzyme being added in leaching stages, Tibetan tea leaf wall is opened by the principle of enzymatic isolation method, is made in Tibetan tea leaf
Effective ingredient be fully dissolved out, so as to improve the content of solid content in the extraction yield HEZANGCHA soup of Tibetan tea leaf, such that it is able to
Increase the richness of tea beverage mouthfeel, while the high-temp extracting time in leaching stages can be reduced, it is to avoid high warm macerating for a long time
The millet paste bitter taste that belt comes；2nd, after obtaining the first Tibetan tea concentrated solution, the second enzyme is added to carry out ferment treatment, can be by millet paste
The materials such as middle soluble cellulose, pectin, protein, ester catechin are digested, and are conducive to improving clarifying effect, are reduced puckery
Taste.It follows that by way of above-mentioned ferment treatment, the precipitation for producing during preparing Tibetan tea beverage can be dispelled, it is possible to
Reduce astringent taste such that it is able to obtain the Tibetan tea beverage of the low astringent taste of clarification.
Specific embodiment
A kind of preparation method of Tibetan tea beverage is embodiments provided, heavy for being dispelled using cellulase treatment technology
Form sediment, reduce astringent taste, to obtain the Tibetan tea beverage of the low astringent taste of clarification.
In order that those skilled in the art more fully understand the present invention program, below to the technology in the embodiment of the present invention
Scheme is clearly and completely described, it is clear that described embodiment is only the embodiment of a present invention part, rather than
Whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art are not making creative work premise
Lower obtained every other embodiment, should all belong to the scope of protection of the invention.
Term " first ", " second ", " the 3rd " " the 4th " in description and claims of this specification etc. are (if deposited
) be for distinguishing similar object, without for describing specific order or precedence.It should be appreciated that so use
Data can be exchanged in the appropriate case, can be with addition to content described here so as to the embodiments described herein
Order is implemented.Additionally, term " comprising " and " having " and their any deformation, it is intended that covering is non-exclusive to be included,
For example, process, method, product or the equipment for containing series of steps or unit is not necessarily limited to those steps that clearly lists
Or unit, but may include clearly not list or for other intrinsic steps of these processes, method, product or equipment
Or unit.
For ease of understanding, below the idiographic flow in the embodiment of the present invention is described, Tibetan tea in the embodiment of the present invention
Preparation method one embodiment of beverage includes：
101st, 1 part of broken Tibetan tea is carried out in 6 parts to 20 parts of water extraction obtains Tibetan tea water by weight；
In the present embodiment, after it will press Tibetan tea using such as pulverizer is crushed, can obtain presetting degree of grinding
Broken Tibetan tea.According to weight ratio, the broken Tibetan tea that can weigh 1 part of weight is immersed in 6 parts to 20 parts of water and is extracted, with
Arrive the Tibetan tea water with Tibetan tea extract.
Specifically, the extraction can adopt segment processing technique, and wherein, the first stage can be the ferment treatment stage, you can
To carry out the ferment treatment of 20 to 150 minutes at a temperature of 25 to 55 degrees Celsius using the first enzyme, first enzyme
Consumption can be broken Tibetan tea and the 0.0001% to 1% of the gross weight of water, during the ferment treatment, constantly can be stirred
Mix, so that the first enzyme fully can be contacted with the Tibetan tea in water.Second stage is heat treatment, you can with after ferment treatment
The hot dipping for ferment treatment liquid being carried out 20 to 80 minutes using 60 to 100 degrees Celsius of temperature is carried.It is understood that due to suitable
Warm, in good time hot dipping carries and is conducive to keeping the original sense organ local flavor of Tibetan tea leaf, in carrying in the hot dipping of second stage, preferably
, hot extraction temperature can be 70 to 95 degrees Celsius, and hot extraction time can be 40 to 70 minutes.
In the present embodiment, the first enzyme can be one or more in cellulase, hemicellulase, pectase.
In actual applications, the main component of plant cell wall is cellulose, hemicellulose and pectin etc., if rightly using cellulose
Enzyme, hemicellulase, pectase etc. are processed, and can make cell wall that different degrees of change occurs, and such as softened, are expanded, collapsing etc., from
And the permeability of cell wall can be changed, cell inclusion, the such as leaching rate of protein, starch, sugar etc. is improved, and then can be carried
The extraction yield of high Tibetan tea leaf, and the high-temp extracting time when raising of extraction yield can reduce heat treatment, when effectively prevent long
Between the bitter taste that brings of high-temp extracting, be conducive to improving product quality.
In the present embodiment, during extraction, water used can include but is not limited to tap water, ion exchange water, distilled water, day
So water, natural mineral water, de aerated water, dissolution of ascorbic acid water, pH regulator water (containing buffer), are not specifically limited herein.
102nd, presetting filter type according to first carries out being filtrated to get Tibetan tea soup by Tibetan tea water；
Obtained after Tibetan tea water by carrying out extraction to broken Tibetan tea, can preset filter type according to first is carried out Tibetan tea water
It is filtrated to get Tibetan tea soup.
In the present embodiment, first presets filter type can include coarse filtration, fine straining, cooling centrifugation, ultrafiltration, ceramic membrane filter
In one or more, suitable filter type specifically can be selected according to actual needs to be filtered.
In actual applications, during being extracted broken Tibetan tea, some tea grounds can be remained in Tibetan tea water and is contained
Some solvable or insoluble macromolecular substances, in order to avoid producing the taste of unnecessary precipitation and interference product, it is right to need
Tibetan tea water is filtered, and specifically, can tentatively be filtered using such as coarse filtration, in conjunction with the mode that fine straining is filtered further,
Remove tea grounds and some macromolecular substances.It should be noted that the filtration of Tibetan tea water can also be using such as having in the present embodiment
The ceramic membrane for having respective aperture is filtered, and such as 0.2 or 0.5 micron, in the present embodiment, coarse filtration with the combination of fine straining is
Illustrate.
103rd, according to default condensing mode, Tibetan tea soup is carried out being concentrated to give soluble solid content for 10% to 18%
The first Tibetan tea concentrated solution；
In the present embodiment, Tibetan tea water is preset filter type according to first to carry out being filtrated to get after Tibetan tea soup, can be according to
Default condensing mode by Tibetan tea soup concentrated to the first Tibetan tea concentrated solution that soluble solid content is 10% to 18.
Specifically, in actual applications, it is possible to use such as reverse osmosis concentration or mode concentrated in vacuo are entered to Tibetan tea soup
Row is concentrated, it is preferred that can be in the way of using reverse osmosis concentration, it is for instance possible to use reverse-osmosis membrane element pair in the present embodiment
Tibetan tea soup after filtration is concentrated, the content of the soluble solid after concentration in the first Tibetan tea concentrated solution can be 10% to
18%.
104th, at a temperature of 25 to 55 degrees Celsius, 20 to 150 points are carried out to the first Tibetan tea concentrated solution using the second enzyme
The ferment treatment of clock, obtains the second Tibetan tea concentrated solution；
In the present embodiment, after the first Tibetan tea concentrated solution is obtained, it is possible to use the second enzyme is to the first Tibetan tea concentrated solution
Carry out ferment treatment and the second Tibetan tea concentrated solution is obtained, wherein, the addition of the second enzyme can be the first Tibetan tea concentrated solution weight
0.0001% to 1%, the temperature of ferment treatment can be 25 to 55 degrees Celsius, and the time of ferment treatment can be 20 to 150 minutes.
Specifically, the second enzyme can be included in cellulase, hemicellulase, pectase, tannase, protease
One or more.During the ferment treatment, using cellulase, hemicellulose, pectase can be further by millet paste
Soluble cellulose and pectin enzymolysis, are conducive to improving the clarifying effect of millet paste；Add tannase hydrolyze ester type catechu
Element, reduces the astringent taste that ester catechin is brought with oral cavity protein binding, it is possible to improve Formation of Tea Cream；Addition protease can
Breaks down proteins are free amino acid, the content of aminoacid in the second Tibetan tea concentrated solution is improved, especially the ammonia in fresh and sweet taste
The content of base acid, induces the delicate flavour in Tibetan tea leaf, so as to adjust the ratio of Polyphenols and aminoacid in the second Tibetan tea concentrated solution,
The fresh refreshing degree of millet paste is improved, the effect for improving that flavour weakens astringent taste is reached, simultaneously as the effect of proteases for decomposing protein, permissible
Protein settling in millet paste is prevented, improves the clarity of tea beverage.
105th, presetting filter type according to second is carried out being filtrated to get the 3rd Tibetan tea concentrated solution by the second Tibetan tea concentrated solution；
In the present embodiment, using the second enzyme, the first Tibetan tea concentrated solution is carried out ferment treatment and obtain the second Tibetan tea concentrated solution
Afterwards, can preset filter type according to second is carried out being filtrated to get the 3rd Tibetan tea concentrated solution by the second Tibetan tea concentrated solution.
Specifically, the second default filter type can also be including in coarse filtration, fine straining, cooling centrifugation, ultrafiltration, ceramic membrane filter
One or more, suitable filter type specifically can be selected according to actual needs to be filtered.
In actual applications, during ferment treatment is carried out to the first Tibetan tea concentrated solution, as zymolysis can be produced
Precipitation, in order to improve the clarity of product further, can filter to the second Tibetan tea concentrated solution, specifically, can adopt all
As coarse filtration is tentatively filtered, precipitation being removed in conjunction with the mode that fine straining is filtered further, clarifies effect to reach preferable filtration
Really.It should be noted that filtering for the second Tibetan tea concentrated solution can also be using the pottery such as with respective aperture in the present embodiment
Porcelain film is filtered, and such as 0.2 or 0.5 micron, in the present embodiment, coarse filtration is merely illustrative with the combination of fine straining.
106th, sterilization is carried out to the 3rd Tibetan tea concentrated solution using the first default sterilization mode and obtains the 4th Tibetan tea concentrated solution；
Filter type being preset according to second carries out being filtrated to get after the 3rd Tibetan tea concentrated solution by the second Tibetan tea concentrated solution, permissible
Sterilization is carried out to the 3rd Tibetan tea concentrated solution using the first default sterilization mode and obtains the 4th Tibetan tea concentrated solution.
In actual applications, the first default sterilization mode can be ultra high temperature short time sterilization.Specifically, using thermal sterilization side
Formula, in 137 degrees Celsius to 139 degree Celsius range, can adopt the equipment such as board-like sterilizer, tubular type sterilizer dense to the 3rd Tibetan tea
Contracting liquid carries out the sterilizing not less than 30 seconds, after the completion of sterilization, the 4th Tibetan tea concentrated solution is obtained.
107th, dilute by weight 1 part of the 4th Tibetan tea concentrated solution to be stirred in 10 to 80 parts of pure water obtaining first
Buddhist Canon tea, it is 5 to 20 minutes that whipping temp is 50 to 100 degrees Celsius, mixing time；
In the present embodiment, after obtaining the 4th Tibetan tea concentrated solution, can be in a reservoir by the 4th Tibetan tea concentrated solution of 1 weight portion
Mixed with the pure water of 10 to 80 weight portions to obtain the first dilution Tibetan tea water, it is possible to stirred with certain speed
Mix, can be heated in whipping process, with promote between the 4th Tibetan tea concentrated solution and pure water uniform mix, improve and produce
The local flavor of product and mouthfeel.Wherein, whipping temp can be 50 to 100 degrees Celsius, and mixing time can be 5 to 20 minutes, thermophilic,
The 4th Tibetan tea concentrated solution can be made in good time to dissolve more fully while, the funeral of the original sense organ local flavor of Tibetan tea can be reduced as far as
Lose.
108th, presetting filter type according to the 3rd is carried out being filtrated to get the second dilution Tibetan tea water by the first dilution Tibetan tea water；
In the present embodiment, after obtaining the first dilution Tibetan tea water, in order to improve the clarity of product further, it is to avoid first is dilute
Occur the impurity such as solid particle in Buddhist Canon tea, filter type can be preset according to the 3rd and first dilution Tibetan tea water is filtered
Obtain the second dilution Tibetan tea water.
Specifically, the 3rd default filter type can be in coarse filtration, fine straining, cooling centrifugation, ultrafiltration, ceramic membrane filter
Kind, suitable filter type specifically can be selected according to actual needs to be filtered.
109th, the second dilution Tibetan tea water is carried out allotment constant volume and obtains Tibetan tea beverage；
Filter type being preset according to the 3rd is carried out being filtrated to get after the second dilution Tibetan tea water by the first dilution Tibetan tea water, permissible
Second dilution Tibetan tea water is carried out allotment constant volume and obtains Tibetan tea beverage.
Specifically, in actual applications, the tune of Tibetan tea beverage can be determined using physical and chemical index, organoleptic indicator as reference
Complexion amount, to ensure the stability between batch.During to the second dilution Tibetan tea water allotment, appropriate pH can be added and adjusted
Section agent adjusts the pH value of Tibetan tea beverage, to keep the mouthfeel of Tibetan tea beverage, it is preferred that the pH adjusting agent can be sodium bicarbonate,
Can also add and appropriate solve the problems, such as that Tibetan tea beverage may be aoxidized, it is preferred that the antioxidant can be vitamin C or D-
Different bad hematic acid sodium.
110th, using second, fill after sterilization mode is sterilized to Tibetan tea beverage, prepared Tibetan tea beverage finished product are preset.
In the present embodiment, the second dilution Tibetan tea water is carried out allotment constant volume and is obtained after Tibetan tea beverage, can be pre- using second
If sterilization mode Tibetan tea beverage is sterilized after fill, prepared Tibetan tea beverage finished product.
In actual applications, second sterilization mode is preset for ultra high temperature short time sterilization.Specifically, using thermal sterilization mode,
In 137 degrees Celsius to 139 degree Celsius range, using the equipment such as board-like sterilizer, tubular type sterilizer, Tibetan tea beverage can be carried out
Sterilizing not less than 30 seconds, high temperature, keeps Tibetan tea leaf original sense organ local flavor while allow to effective sterilizing in short-term.
After sterilization terminates, Tibetan tea beverage finished product can be obtained in the way of using hot filling or cold-aseptic filling.Specifically, may be used
Be Tibetan tea beverage sterilization after be rapidly cooled to 85 to 95 degrees Celsius carry out fill, or Tibetan tea beverage sterilization after cold
But sterile filling is carried out to room temperature.Wherein, the container used by fill can include but is not limited to PET bottle, PE bottle, canister, glass
Glass tank, so as to according to specific container filling, selecting corresponding canning meanses.
It should be noted that in the present embodiment after the 4th Tibetan tea concentrated solution is obtained, discontinuously can be produced, to divide
From Tibetan tea concentrated juice factory and Tibetan tea beverage finished product factory, another embodiment of the preparation method of Tibetan tea beverage in the embodiment of the present invention
May include：
Step 201 in the present embodiment is identical to step 106 to step 206 and step 101 in above-mentioned illustrated embodiment,
Here is omitted.
207th, the 4th Tibetan tea concentrated solution is carried out aseptic packaging；
In the present embodiment, according to second preset filter type the second Tibetan tea concentrated solution is carried out being filtrated to get the 3rd Tibetan tea dense
After contracting liquid, the 4th Tibetan tea concentrated solution can be carried out aseptic packaging, the 4th Tibetan tea concentrated solution after the packaging can store 12
Month, can receive on demand to prepare Tibetan tea beverage finished product during production.
Step 208 in the present embodiment is identical to step 110 to step 211 and step 107 in above-mentioned illustrated embodiment,
Here is omitted.
In the present embodiment, as the 4th Tibetan tea concentrated juice can be individually prepared with Tibetan tea beverage finished product, then permissible
Realize the fill on the spot of Tibetan tea beverage, it is easy to the industrialization of Tibetan tea beverage finished product preparation, the big production of standardization, it is possible to effectively drop
Low production cost, increases economic efficiency.Further, since the 4th Tibetan tea concentrated juice is under conditions of additive-free, its shelf-life can
To be up to 1 year, such that it is able to shorten the production cycle, Financial cost is improved.
For the sake of becoming apparent from, on the basis of above-described embodiment, carry out from step in detail below by following embodiments
Explanation：
Embodiment 1
(1) crush：Tibetan tea will be pressed using pulverizer carries out crushing the broken Tibetan tea for obtaining 1 centimetre to 3 centimetres；
(2) extract：According to weight ratio, extracted in the distilled water that 1 part of broken Tibetan tea is immersed in 12 parts, the two of extraction
In the individual stage, the first stage adds cellulase, hemicellulase and pectase carries out ferment treatment, cellulase, hemicellulose
The total addition level of enzyme and pectase is the 0.02% of 1 part of broken Tibetan tea and 12 parts of distilled water gross weights, and wherein, ferment treatment temperature is 50
Degree Celsius, enzyme processing time is 60 minutes.After ferment treatment, the hot dipping for being carried out continuously second stage is carried, will ferment treatment liquid temperature
Degree is heated to 95 DEG C, and persistently carries out the heat treatment of 60 minutes；
(3) filter：After extraction terminates, in conjunction with coarse filtration, cooling centrifugation and ultrafiltration, the Tibetan tea water for obtaining can be carried out
Filter, obtains Tibetan tea soup；
(4) concentrate：Using reverse osmosis concentration, Tibetan tea soup is concentrated, obtain that solubility Solid content content is 12%
One Tibetan tea concentrated solution；
(5) ferment treatment：Add cellulase, hemicellulose, pectase, tannase and egg in the first Tibetan tea concentrated solution
White enzyme carries out ferment treatment, and to obtain the second Tibetan tea concentrated solution, wherein, enzyme addition is the first Tibetan tea concentrated solution weight
0.05%, 45 degrees Celsius of ferment treatment temperature, enzyme processing time 60 minutes；
(6) filter：Using 0.5 micron of filter membrane, the second Tibetan tea concentrated solution is carried out fine straining, obtain the concentration of the 3rd Tibetan tea
Liquid；
(7) sterilize：3rd Tibetan tea concentrated solution can be carried out instantaneous ultrahigh-temperature sterilization 30 seconds under 138 degrees Celsius, obtain
4th Tibetan tea concentrated solution；
(8) aseptic packaging：In order to beneficial to production, the 4th Tibetan tea concentrated solution be carried out aseptic packaging；
(9) dilute：When needing to produce further, according to weight ratio, 10 parts of pure water can be hidden to the 4th of 1 part
Tea juice concentrating is diluted, and the temperature of mixed liquor is heated to after 80 degrees Celsius, continues stirring 10 minutes so that the 4th Tibetan tea is dense
Contracting liquid fully can be diluted；
(10) filter：Cooling centrifugation is carried out to the first dilution Tibetan tea water and obtains the second dilution Tibetan tea water；
(11) constant volume is allocated：Second Tibetan tea dilution water is diluted to 40 times of the 4th concentrated solution weight again, i.e., using 30
The pure water of part is diluted again obtains Tibetan tea beverage, it is possible to add appropriate sodium bicarbonate and Wei Sheng in dilution
Plain C；
(12) terminal sterilization：Using 138 degrees Celsius, instantaneous ultrahigh-temperature sterilization is carried out 30 seconds to Tibetan tea beverage, and after sterilization
Carry out aseptic cold-penetration and obtain Tibetan tea beverage finished product.
Those skilled in the art can be understood that, in several embodiments provided herein, it should
It is understood that disclosed product and method, can be realized by another way.Above example is only in order to illustrate the present invention's
Technical scheme, rather than a limitation；Although being described in detail to the present invention with reference to the foregoing embodiments, this area common
Technical staff should be understood：Which still can be modified to the technical scheme described in foregoing embodiments, or to wherein
Some technical characteristics carry out equivalent；And these modifications or replacement, do not make the essence of appropriate technical solution depart from this
The spirit and scope of bright each embodiment technical scheme.
Claims (6)
1. a kind of preparation method of Tibetan tea beverage, it is characterised in that include：
Tibetan tea water is obtained by weight 1 part of broken Tibetan tea is carried out in 6 parts to 20 parts of water extraction, the extraction is using at segmentation
Science and engineering skill, the first stage is the ferment treatment for being carried out at a temperature of 25 to 55 degrees Celsius using the first enzyme 20 to 150 minutes,
Second stage is that the hot dipping for carrying out 20 to 80 minutes at a temperature of 60 to 100 degrees Celsius is carried；
Filter type being preset according to first is carried out being filtrated to get Tibetan tea soup by the Tibetan tea water；
According to default condensing mode, the Tibetan tea soup is carried out being concentrated to give that soluble solid content is 10% to 18%
One Tibetan tea concentrated solution；
At a temperature of 25 to 55 degrees Celsius, 20 to 150 minutes are carried out to the first Tibetan tea concentrated solution using the second enzyme
Ferment treatment, obtains the second Tibetan tea concentrated solution；
Filter type being preset according to second is carried out being filtrated to get the 3rd Tibetan tea concentrated solution by the second Tibetan tea concentrated solution；
Sterilization is carried out to the 3rd Tibetan tea concentrated solution using the first default sterilization mode and obtains the 4th Tibetan tea concentrated solution；
It is stirred in 10 to 80 parts of pure water obtaining the first dilution Tibetan by weight by 1 part of the 4th Tibetan tea concentrated solution
Tea, it is 5 to 20 minutes that whipping temp is 50 to 100 degrees Celsius, mixing time；
Filter type being preset according to the 3rd is carried out being filtrated to get the second dilution Tibetan tea water by the described first dilution Tibetan tea water；
Described second dilution Tibetan tea water is carried out allotment constant volume and obtains Tibetan tea beverage；
Fill after sterilization mode sterilizes, prepared Tibetan tea beverage finished product is preset to the Tibetan tea beverage using second.
2. Tibetan tea beverage preparation method according to claim 1, it is characterised in that first enzyme be
One or more in enzyme, hemicellulase, pectase；
Second enzyme is cellulase, hemicellulase, pectase, tannase, one or more in protease.
3. Tibetan tea beverage preparation method according to claim 1 and 2, it is characterised in that the hot dipping of the second stage is carried
Temperature is 70 to 95 degrees Celsius, and hot extraction time is 40 to 70 minutes.
4. Tibetan tea beverage preparation method according to claim 1 and 2, it is characterised in that utilizing first enzyme
When carrying out ferment treatment, the addition of first enzyme be the gross weight of the broken Tibetan tea and the water 0.0001% to
1%；
When ferment treatment is carried out using second enzyme, the addition of second enzyme is concentrated for first Tibetan tea
The 0.0001% to 1% of liquid weight.
5. Tibetan tea beverage preparation method according to claim 1 and 2, it is characterised in that default kill using first described
Bacterium mode is carried out to the 3rd concentrated solution after sterilization obtains the 4th Tibetan tea concentrated solution, described by weight by described in 1 part
4th Tibetan tea concentrated solution is before 10 to 80 parts of pure water is stirred obtaining the first dilution Tibetan tea water, and methods described is also wrapped
Include：
The 4th Tibetan tea concentrated solution is carried out aseptic packaging.
6. Tibetan tea beverage preparation method according to claim 1 and 2, it is characterised in that methods described also includes：
Add pH adjusting agent and/or antioxidant during allotment constant volume being carried out to the described second dilution Tibetan tea water.
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| CN110613033A (en) * | 2019-10-17 | 2019-12-27 | 深圳市海能达实业有限公司 | High-tea-polyphenol golden flower black tea powder extraction method and high-tea-polyphenol golden flower black tea powder |
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Application publication date: 20170222 |