CN106819306A - A kind of Titian technique of tea beverage - Google Patents
A kind of Titian technique of tea beverage Download PDFInfo
- Publication number
- CN106819306A CN106819306A CN201710079162.2A CN201710079162A CN106819306A CN 106819306 A CN106819306 A CN 106819306A CN 201710079162 A CN201710079162 A CN 201710079162A CN 106819306 A CN106819306 A CN 106819306A
- Authority
- CN
- China
- Prior art keywords
- tea
- tea beverage
- tealeaves
- finished product
- distillate
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/426—Isolation or recuperation of tea flavour or tea oil by distillation, e.g. stripping leaves; Recovering volatile gases
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Tea And Coffee (AREA)
Abstract
This application discloses a kind of Titian technique of tea beverage of tea beverage processing technique field, finished tea is soaked using 12~16 DEG C of clear water, 1~1.5h, the distillate that collection is distillated, sealing preserve are then distilled at 150~200 DEG C；Tea and tealeaves decoct by pressure cooker extract again, after filtering squeezing, tea beverage semi-finished product are concentrated using reverse osmosis membrane, and the volume ratio for making tea beverage semi-finished product before and after concentration is 2：1~1.5；Under 3~8 DEG C of environment, distillate prepared by step 2 is added in the tea beverage semi-finished product after concentration, is well mixed, and is packed and is both obtained finished product tea beverage.The present invention program significantly reduces the loss of fragrance ingredient, hence it is evident that improve the fragrance of tea beverage, overcomes the technical problem of prior art presence.
Description
Technical field
The present invention relates to tea beverage processing technique field, and in particular to a kind of Titian technique of tea beverage.
Background technology
Tea and tea beverage are the universal beverages in the world, the fragrance of tea be constitute tea beverage flavor quality key factor it
One.Different types of tealeaves has its distinctive fragrance, and fresh tea passes carry out industrial processes and form green tea, black tea, white tea, black tea etc.
The finished tea that can directly brew, typically contains various aromatic substances such as alcohols, phenols, aldehydes, ketone in finished tea, these
Aromatic substance joint effect the fragrance of sample tea and tea beverage.
Tea beverage mainly uses sample tea as raw material, extracted through superheated water, filtered, stored, allocated, bactericide it is filling
It is obtained etc. operation, by extraction and sterilized high temperature action, the loss of its fragrance component or destruction are more serious, lead for particularly tea
The fragrance of tea beverage is caused to can not show a candle to the aromatic flavour now made tea, insufficient fragrance when drinking so that the quality reduction of tea beverage.
The content of the invention
The present invention is intended to provide a kind of Titian technique of tea beverage, to solve the tea beverage fragrance that existing preparation technology is obtained
The serious technical problem of component damages.
In order to solve the above-mentioned technical problem, the present invention provides following basic technology scheme：A kind of Titian technique of tea beverage,
Comprise the following steps：
Step one, infiltration：Prepare smell it is fresh, without mouldy finished tea, prepare clear water of the temperature at 12~16 DEG C, by tealeaves
It is put into 2~3h of immersion in clear water；
Step 2, distillation：Tealeaves and clear water are put into boiler, 1~1.5h are distilled at 150~200 DEG C, collect distillate,
And distillate is carried out into sealing preserve；
Step 3, decoction：Tea and tealeaves in boiler is transferred in the lump after decocting 0.5~0.8h in decoction pot, in room
10~12h of the lower natural cooling of temperature；
Step 4, filtering, squeezing：Tea and tealeaves in step 3 is separated by filtration, tea is collected；Then tealeaves is pressed
Squeeze and separate, the clear water of 20~25 DEG C of temperature in use pours pouring tealeaves, at least expression separation three times in expression separation；Then by squeezing point
Mix with tea from the tea juice for obtaining and be filtrated to get tea beverage semi-finished product again；
Step 5, concentration：Tea beverage semi-finished product are concentrated using reverse osmosis membrane, makes the volume ratio of the tea beverage semi-finished product before and after concentration
Example is 2：1~1.5；
Step 6, reinforcing fragrance：Under 3~8 DEG C of environment, distillate prepared by step 2 add the tea beverage half after concentration into
In product, it is well mixed, packs and both obtain finished product tea beverage.
Beneficial effects of the present invention are：1. this programme elder generation 12~16 DEG C of temperature in use clear water by finished tea soak 2~
3h, tealeaves spread apart was caused before distillation by this operation, and inside clear water immersion tealeaves, experiment is proved in 12~16 DEG C, phase
Than the clear water higher than 16 DEG C, it is possible to reduce active ingredient and fragrance ingredient dissolution in tealeaves, and then reduce active ingredient and virtue
The amount being oxidized in fragrant composition exposure air；Compared to the clear water less than 12 DEG C, can accelerate clear water using 12~16 DEG C and be impregnated with into
Sample tea the speed of leaf, reduce the time of immersion, also reach reduce the exposure of tealeaves long period be oxidized in atmosphere it is rotten
May；2. distill 1~1.5h by 150~200 DEG C, efficiently can distillate the fragrance ingredient in tealeaves, it is various it is fragrant into
Separating/enriching obtains distillate, by distillate sealing preserve, it is to avoid composition oxidation deterioration and distribute；3. extracted, filtering and squeezing,
Substantial amounts of each constituents extraction by tealeaves out, improves the utilization rate of tealeaves, reduces the wasting of resources；20~25 DEG C of temperature in use
Clear water pour pouring tealeaves, the sufficient dissolution of composition in tealeaves can be made, also avoid temperature it is too high cause residual fragrance ingredient dissipate
Lose；4. the present invention concentrates tea beverage semi-finished product using reverse osmosis membrane, compared with concentration is heated, it is to avoid long-time high-temperature heating makes portion
It is divided into a point heat damage, and then reduces the loss of fragrance in tea, the fragrance of tea is retained as far as possible, improves the agreeable to the taste of tea beverage
Property.
To sum up, the present invention proposed fragrance ingredient by distillation before decoction to obtain distillate, effectively avoided follow-up
The possibility that fragrance ingredient is largely lost in processing, in the step of strengthening fragrance, by distillate and tea under 3~8 DEG C of environment
Packed after the mixing of beverage semi-finished product, under 3~8 DEG C of environment, distillate and tea beverage semi-finished product can on the one hand be sufficiently mixed uniformly,
On the other hand, it is to avoid temperature it is too high and cause distillate volatilization.Therefore pass through this processing technology, effectively avoid the stream of distillate
Lose, largely remain the fragrance ingredient of tealeaves, it is to avoid be rotten, and then improve the tea aromatic odor of tea beverage.
The following is the optimization to basic technology scheme：
Prioritization scheme one：Vapo(u)rizing temperature is 180 DEG C in step 2.The leaching temperature of this vapo(u)rizing temperature distillate preferably, improves
The speed and degree of distillation.
Prioritization scheme two, based on prioritization scheme one：The temperature of clear water is 20 DEG C in step 4.On the one hand this temperature is beneficial to tea
The sufficient dissolution of composition in leaf, on the other hand, largely avoids the too high fragrance ingredient for causing residual of temperature from scattering and disappearing.
Prioritization scheme three, based on prioritization scheme two：In step 6, the weight ratio of distillate and tea beverage semi-finished product is：3~
5：350~450.The tea beverage obtained under this usage ratio, tea smell is moderate, is unlikely to mouth that is excessively strong and covering tea beverage
Taste, also will not excessively light and quality that influence tea beverage.
Specific embodiment
Technical solution of the present invention is described further with reference to embodiment：
Embodiment 1：A kind of Titian technique of tea beverage, comprises the following steps：
Step one, infiltration：Prepare smell it is fresh, without mouldy finished tea, prepare temperature in 16 DEG C of clear water, tealeaves is put into
2h is soaked in clear water；
Step 2, distillation：The tealeaves of step one is pulled out from clear water, and tealeaves is put into refrigerating chamber after freezing icing, put
Enter in boiler, be passed through 180 DEG C of steam distillation 1h, collect distillate, and distillate is fitted into lighttight sealing container,
Sealing preserve is carried out at room temperature with standby；
Step 3, decoction：After distillating distillate, the tea and tealeaves in boiler are transferred in the lump 0.5h is decocted in decoction pot
Afterwards, heating is stopped, then natural cooling 12h at room temperature；
Step 4, filtering, squeezing：The tea and tealeaves in step 3 are separated by filtration using filter screen, collect tea；Then to tea
Leaf carries out expression separation, and the clear water of 20 DEG C of temperature in use pours pouring tealeaves, expression separation three times in expression separation；Then by three pressures
Isolated tea juice is squeezed to mix with tea and be filtrated to get tea beverage semi-finished product again；
Step 5, concentration：Tea beverage semi-finished product are concentrated using reverse osmosis membrane, makes the volume ratio of tea beverage semi-finished product before and after concentration
It is 2：1~1.5；
Step 6, reinforcing fragrance：Under 5 DEG C of environment, distillate prepared by step 2 adds the tea beverage semi-finished product after concentration
In, it is well mixed, pack and both obtain finished product tea beverage；Distillate, the weight ratio of tea beverage semi-finished product are 5：450.
Tealeaves after immersion is put into redistillation after refrigerating chamber freezes, and be passed directly into 180 DEG C by this programme in step 2
High-temperature vapour distilled, high-temperature steam with freeze after tealeaves contact, the ice on tealeaves surface rapidly melts, and makes tealeaves moment
Stimulated by low temperature and high temperature, its cell membrane and broken, so can help to fragrant ingredient leached from tealeaves and with
Steam is distillated, therefore substantial amounts of fragrance ingredient is subject to the time of high temperature action to shorten, and fragrance ingredient extracts more thorough and bigger
Remaining for limit, further reduces loss.
Embodiment 2：A kind of Titian technique of tea beverage, comprises the following steps：
Step one, infiltration：Prepare smell it is fresh, without mouldy finished tea, prepare temperature in 14 DEG C of clear water, tealeaves is put into
3h is soaked in clear water；
Step 2, distillation：Tealeaves and clear water are put into boiler, 1.5h is distilled at 200 DEG C, collect distillate, and will distillation
Liquid is fitted into lighttight sealing container, and sealing preserve is carried out at room temperature with standby；
Step 3, decoction：Tea and tealeaves in boiler is transferred in the lump after decocting 0.6h in decoction pot, stops heating,
Then natural cooling 12h at room temperature；
Step 4, filtering, squeezing：The tea and tealeaves in step 3 are separated by filtration using filter screen, collect tea；Then to tea
Leaf carries out expression separation, and the clear water of 20 DEG C of temperature in use pours pouring tealeaves, expression separation four times in expression separation；Then by four pressures
Isolated tea juice is squeezed to mix with tea and be filtrated to get tea beverage semi-finished product again；
Step 5, concentration：Tea beverage semi-finished product are concentrated using reverse osmosis membrane, makes the volume ratio of tea beverage semi-finished product before and after concentration
It is 2：1~1.5；
Step 6, reinforcing fragrance：Under 3 DEG C of environment, distillate prepared by step 2 adds the tea beverage semi-finished product after concentration
In, it is well mixed, pack and both obtain finished product tea beverage；Distillate, the weight ratio of tea beverage semi-finished product are 3：400.
Embodiment 3：A kind of Titian technique of tea beverage, comprises the following steps：
Step one, infiltration：Prepare smell it is fresh, without mouldy finished tea, prepare temperature in 12 DEG C of clear water, tealeaves is put into
3h is soaked in clear water；
Step 2, distillation：Tealeaves and clear water are put into boiler, 1.5h is distilled at 150 DEG C, collect distillate, and will distillation
Liquid is fitted into lighttight sealing container, and sealing preserve is carried out at room temperature with standby；
Step 3, decoction：Tea and tealeaves in boiler is transferred in the lump after decocting 0.8h in decoction pot, stops heating,
Then natural cooling 12h at room temperature；
Step 4, filtering, squeezing：The tea and tealeaves in step 3 are separated by filtration using filter screen, collect tea；Then to tea
Leaf carries out expression separation, and the clear water of 25 DEG C of temperature in use pours pouring tealeaves, expression separation five times in expression separation；Then by five pressures
Isolated tea juice is squeezed to mix with tea and be filtrated to get tea beverage semi-finished product again；
Step 5, concentration：Tea beverage semi-finished product are concentrated using reverse osmosis membrane, makes the volume ratio of tea beverage semi-finished product before and after concentration
It is 2：1~1.5；
Step 6, reinforcing fragrance：Under 8 DEG C of environment, distillate prepared by step 2 adds the tea beverage semi-finished product after concentration
In, it is well mixed, pack and both obtain finished product tea beverage；Distillate, the weight ratio of tea beverage semi-finished product are 4：350.
Comparative example：Finished tea merges each extract solution by heating extraction three times, and fragrance conditioning agent is added after cooling
Both.
Detection：Using alcohol in more than ultraviolet spectrophotometry detection three groups of embodiments and tea beverage obtained in prior art
The content of class, phenols, aldehydes and ketone, the results are shown in Table 1.
Table 1：
By the data of table 1, in the tea beverage by three embodiments acquisition of the present invention program, fragrant constituents alcohols,
The content of phenols, aldehydes and ketone is above the content of corresponding composition in comparative example, and the formal ability at present of the scheme of comparative example
The technology commonly used in domain, it can be seen that, the present invention program significantly reduces the loss of fragrance ingredient, hence it is evident that improve tea beverage
Fragrance, overcomes the technical problem of prior art presence.
Claims (4)
1. the Titian technique of a kind of tea beverage, it is characterised in that comprise the following steps：
Step one, infiltration：Prepare smell it is fresh, without mouldy finished tea, prepare clear water of the temperature at 12~16 DEG C, by tealeaves
It is put into 2~3h of immersion in clear water；
Step 2, distillation：Tealeaves and clear water are put into boiler, 1~1.5h are distilled at 150~200 DEG C, collect distillate,
And distillate is carried out into sealing preserve；
Step 3, decoction：Tea and tealeaves in boiler is transferred in the lump after decocting 0.5~0.8h in decoction pot, in room
10~12h of the lower natural cooling of temperature；
Step 4, filtering, squeezing：Tea and tealeaves in step 3 is separated by filtration, tea is collected；Then tealeaves is pressed
Squeeze and separate, the clear water of 20~25 DEG C of temperature in use pours pouring tealeaves, at least expression separation three times in expression separation；Then by squeezing point
Mix with tea from the tea juice for obtaining and be filtrated to get tea beverage semi-finished product again；
Step 5, concentration：Tea beverage semi-finished product are concentrated using reverse osmosis membrane, makes the volume ratio of the tea beverage semi-finished product before and after concentration
Example is 2：1~1.5；
Step 6, reinforcing fragrance：Under 3~8 DEG C of environment, distillate prepared by step 2 add the tea beverage half after concentration into
In product, it is well mixed, packs and both obtain finished product tea beverage.
2. the Titian technique of tea beverage as claimed in claim 1, it is characterised in that：Vapo(u)rizing temperature is 180 DEG C in step 2.
3. the Titian technique of tea beverage as claimed in claim 2, it is characterised in that：The temperature of clear water is 20 DEG C in step 4.
4. the Titian technique of tea beverage as claimed in claim 3, it is characterised in that：In step 6, distillate and tea beverage are partly
The weight ratio of finished product is：3~5：350~450.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710079162.2A CN106819306A (en) | 2017-02-14 | 2017-02-14 | A kind of Titian technique of tea beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710079162.2A CN106819306A (en) | 2017-02-14 | 2017-02-14 | A kind of Titian technique of tea beverage |
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| CN106819306A true CN106819306A (en) | 2017-06-13 |
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| CN201710079162.2A Pending CN106819306A (en) | 2017-02-14 | 2017-02-14 | A kind of Titian technique of tea beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568563A (en) * | 2022-02-22 | 2022-06-03 | 山西振东五和医养堂股份有限公司 | Instant tea rich in aroma components and preparation method thereof |
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| CN103380838A (en) * | 2013-06-26 | 2013-11-06 | 句容市同心生态农业专业合作社 | Golden tea drink and preparation method thereof |
| CN104186873A (en) * | 2014-09-05 | 2014-12-10 | 大闽食品（漳州）有限公司 | Method for extracting tea aroma substance and instant powder from tea stems |
| CN105076579A (en) * | 2015-08-05 | 2015-11-25 | 常州市鼎日环保科技有限公司 | Method for preparing clovershrub tea leaf instant powder |
| CN105124056A (en) * | 2015-09-22 | 2015-12-09 | 南陵县石斛产业协会 | Method for preparing dwarf lilyturf turber compounded caffeine |
| CN106135526A (en) * | 2016-07-06 | 2016-11-23 | 田春元 | A kind of cold water teabag drink and preparation method thereof to diabetes with treatment and health-care effect |
-
2017
- 2017-02-14 CN CN201710079162.2A patent/CN106819306A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103380838A (en) * | 2013-06-26 | 2013-11-06 | 句容市同心生态农业专业合作社 | Golden tea drink and preparation method thereof |
| CN104186873A (en) * | 2014-09-05 | 2014-12-10 | 大闽食品（漳州）有限公司 | Method for extracting tea aroma substance and instant powder from tea stems |
| CN105076579A (en) * | 2015-08-05 | 2015-11-25 | 常州市鼎日环保科技有限公司 | Method for preparing clovershrub tea leaf instant powder |
| CN105124056A (en) * | 2015-09-22 | 2015-12-09 | 南陵县石斛产业协会 | Method for preparing dwarf lilyturf turber compounded caffeine |
| CN106135526A (en) * | 2016-07-06 | 2016-11-23 | 田春元 | A kind of cold water teabag drink and preparation method thereof to diabetes with treatment and health-care effect |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114568563A (en) * | 2022-02-22 | 2022-06-03 | 山西振东五和医养堂股份有限公司 | Instant tea rich in aroma components and preparation method thereof |
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Application publication date: 20170613 |
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