CN107173483B - Ice-separated tea and method for preparing ice-separated instant extract tea beverage - Google Patents
Ice-separated tea and method for preparing ice-separated instant extract tea beverage Download PDFInfo
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- CN107173483B CN107173483B CN201710550936.5A CN201710550936A CN107173483B CN 107173483 B CN107173483 B CN 107173483B CN 201710550936 A CN201710550936 A CN 201710550936A CN 107173483 B CN107173483 B CN 107173483B
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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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- 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
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Abstract
The invention discloses an ice separating tea and a method for preparing an ice separating instant extract tea beverage, which comprises the following steps: performing green-making treatment: selecting tea varieties as raw materials, spreading the tea varieties for 2-6 hours after picking, shaking the green for 2-4 hours, and airing the green for 1-3 hours to enable the water loss rate of the tea leaves to be 15% -50%, so as to prepare green-making tea leaves; freezing treatment: processing the green tea leaves at a low temperature of-25 ℃ to-196 ℃ for 0.5 to 4 hours, primarily crushing the tea leaves to 7 to 40 meshes, and directly freezing the tea leaves after the water loss rate of the tea leaves reaches 50 to 75 percent to form iced tea; and (3) drying treatment: the water content of the tea leaves is 2 to 10 percent, and freeze-dried ice-separated tea or hot dry ice-separated tea is obtained. Wherein the iced tea, the freeze-dried iced tea or the hot dry ice iced tea can be directly used as commodity tea and raw material tea or ground tea. The invention not only can retain the taste and the aroma of the tea, and embody the full-bodied taste and low bitter and astringent taste, but also the aroma is mainly flowery odour and is lasting and stable.
Description
Technical Field
The invention belongs to the technical field of tea beverages, and particularly relates to an iced tea and a method for preparing an iced instant extract tea beverage.
Background
Tea beverages are preferred by consumers due to their natural, healthy, and greasy-feeling-relieving properties, and are becoming an indispensable component of the beverage market. The beverage raw material tea not only depends on the types and processing methods of commodity tea, but also starts to form new tea types and new processing forms, creates a fresher and more delicious tea beverage, and influences the change of tea manufacturers by utilizing more advanced concepts and processing methods in foods.
However, for tea drinks, the aroma and taste of commercial tea are thin, such as the enhanced concentration, the bitter taste is heavy, the drinking performance is obvious particularly under the condition of normal temperature or cold storage, the tea drink is more suitable for high-temperature brewing and hot drinking, the tea aroma is high and long, the taste is rich, less aroma and sweet taste added drinks meet the expectations of consumers better, how to create better aroma and taste better by combining food technology and tea processing technology better, the tea drinks are important problems, the attempts of various process improvements, fresh feeling maintenance and color and luster protection are unsatisfactory, and whether the consumers accept the tea drinks is the only answer of the attempts.
Disclosure of Invention
In order to overcome the defects, the invention provides the iced tea and the manufacturing method of the iced extracted tea beverage, which not only can greatly improve the aroma and the taste of the tea beverage, but also provide possibility for the new type of aroma of the tea beverage.
The technical scheme adopted by the invention for solving the technical problem is as follows:
an iced tea comprising the steps of:
firstly, green-making treatment: selecting tea of one of Longjing 43, Obelia longissima, Tieguanyin, Huangjingui, narcissus, Fenghuandan fir, Asam and Yunnan big leaves as a raw material, picking fresh leaves, spreading for 2-6 hours to ensure that the water loss rate of the tea reaches 7-20%, rocking the spread leaves for 2-4 hours, and airing for 1-3 hours, wherein the rocking and airing are repeated for 3-5 times to ensure that the water loss rate of the tea is 15-50%, thus preparing green-making tea;
freezing treatment: carrying out low-temperature treatment on the green tea leaves at the temperature of-25-196 ℃ below zero for 0.5-4 hours, primarily crushing the tea leaves to 7-40 meshes, and directly freezing the tea leaves after the water loss rate of the tea leaves reaches 50-75% to form iced tea;
thirdly, drying treatment: taking the iced tea out of a refrigeration house, and drying, wherein the drying adopts the following freeze drying or hot air drying:
and (3) freeze drying: placing the mixture in freeze drying equipment, setting a temperature gradient from-20 ℃ to 35 ℃, raising the temperature by 2-10 ℃ per hour, and treating the mixture for 12-24 hours to obtain a freeze-dried tea raw material, wherein the water content of the tea is 2-10% to obtain freeze-dried iced tea;
and (3) hot air drying: and (3) placing the tea in drying equipment, and drying the iced tea at 120-180 ℃ until the water content of the tea is 2% -10% to obtain the hot dry ice tea.
As a further improvement of the invention, in the green-making treatment step, the tea leaves of the lobular species mainly including Longjing 43 and Obelia are controlled to have one-leaf-to-four-leaf picking standard; picking medium and small leaf tea seeds mainly comprising Tieguanyin, golden osmanthus, narcissus and Fenghuang oolong, wherein the picking standard is controlled to be one bud with three leaves to seven leaves; the large leaf seed picking standard mainly comprising Asamum and Yunnan large leaf seed is controlled from bud to mature leaf.
As a further improvement of the invention, in the step of the green-making treatment, the spreading condition is controlled to be 20-40 ℃ and the humidity is controlled to be 50-90%.
As a further improvement of the invention, in the step of the green making treatment, the temperature of the green shaking condition is controlled to be 20-50 ℃ and the humidity is controlled to be 50-75%.
In a further improvement of the invention, in the freezing treatment step, the freezing treatment is at least one of direct freezing in a freezer at-25 ℃ to-40 ℃ and direct freezing in liquid nitrogen.
In a further improvement of the present invention, in the freeze-drying treatment step, the frozen tea material is taken out from a freezer and kept at-20 ℃ to 30 ℃.
The invention also provides an iced tea which is obtained by the preparation method.
The invention also provides a preparation method of the ice-separated instant extract beverage, which comprises the following steps:
one of the iced tea, the freeze-dried iced tea and the hot dry ice tea is adopted, and the ratio of tea to water is 1: 10-1: adding RO water 60, controlling water temperature at 15-80 deg.C, extracting for 0.2-4 hr, after extraction, solid-liquid separating, cooling, centrifuging, filtering to obtain the extracted tea juice,
secondly, blending: extracting the freshly extracted tea juice, adding the rest deionized water, adding 0.2-0.8% of food additive based on the total amount of the prepared tea beverage, adjusting the pH of the tea soup to be between 5.0 and 7.0, and adjusting the Brix (Brix) of the tea beverage to be between 0.15 and 0.45% to obtain the iced freshly extracted beverage;
packaging: and (3) sterilizing the prepared ice separation extraction-occurring beverage at high temperature, and filling the sterilized ice separation extraction-occurring beverage into a PET (polyethylene terephthalate) bottle to obtain the ice separation extraction-occurring beverage.
In the second step, the food additives are antioxidant and acidity regulator.
As a further improvement of the invention, sugar is also added into the ice-separated instant extract beverage to form a flavored tea beverage, or fruit juice is added to form a fruit juice tea beverage, or milk is added to form a milk tea beverage.
The invention has the beneficial effects that: the finished products of the iced tea and the iced instant extract tea beverage are processed by the method, so that the tea can retain the taste and aroma of the tea, and the characteristics of strong taste, low bitter and astringent taste, lasting and stable aroma mainly comprising flower fragrance are realized.
Detailed Description
The present invention is described in detail with reference to the following examples, but the scope of the present invention is not limited to the following examples, and all simple equivalent changes and modifications made by the claims and the contents of the specification of the present invention are included in the scope of the present invention.
Firstly, performing green-making treatment:
the blank and the working conditions in the examples were as described in tables 1 to 3, respectively:
table 1: examples 1-10 are Longjing 43 tea/Obelia tea for making exterior green leaves
Table 2: examples 11 to 38 are Tieguanyin tea leaves/Huangjingui tea leaves/narcissus tea leaves/Fenghuang oolong tea leaves as green tea leaves
Table 3: examples 39 to 44 leaf surface preparation of tea leaves of the Asamt tea/Yunnan Large leaf species
Performing green-making treatment, namely respectively taking 43 varieties of Longjing tea, 43 varieties of Obelia, Tieguanyin tea, golden osmanthus, narcissus, Phoenix monorchia, assam, Yunnan big leaves and the like as raw materials, picking fresh leaves, spreading for 2-6 hours, enabling the water loss rate of the tea leaves to reach 7-20%, carrying out green rocking on the spread leaves, destroying leaf marginal cells of the spread leaves by the green rocking, fully volatilizing grass gas in the tea leaves, generating enzymatic reaction, enabling leaf veins to be transparent, generating thick flower and fruit fragrance, carrying out green rocking for 2-4 hours, airing for 1-3 hours, repeating for 3-5 times, and enabling the water loss rate of the tea leaves to be 15-50%, so as to prepare water tank tea (green-making tea);
after the tea leaves of different varieties and different green making conditions are operated according to the embodiment 1-38, carrying out expert evaluation on the tea leaves in the water tank according to the evaluation requirement of the tea leaves, weighing 3g of the tea leaves, and comparing the tea water ratio with 1: 50, controlling the water temperature at 60 ℃ for 10 minutes, and respectively evaluating three factors of the aroma, the taste and the bitterness of the tea. The expert evaluation results are shown in table 4, and the results show that:
1. tea varieties have large influence on aroma of tea leaves after green making, tea leaves with different tea leaf aroma precursor components also present different tea leaf aroma after green making, the tea leaves are called that Longjing 43 has faint scent and has flower fragrance when being treated, the Obelia has clear scent, Tieguanyin has scent similar to orchid fragrance, golden osmanthus has scent similar to osmanthus fragrance, narcissus has scent similar to flower fragrance, Fenghuang has strong honey orchid, the Assam has tea leaf wheat fragrance, and Yunnan big leaf has scent similar to honey fragrance and fruit fragrance. The partial breakage of the green tea leaf margins results in the tea leaves themselves carrying enzymes which undergo enzymatic reactions with the aroma precursors.
2. Evaluation results show that the green grass flavor of the tea is also increased along with the reduction of the tenderness of the tea, the bitter taste also shows a rising trend, and the rich feeling and the fresh taste show a falling trend. The method proves that along with the reduction of the tenderness of the tea, the lignification of the fresh tea is increased, the ester-type catechins and anthocyanin which are main bitter substances are also increased, so that the fresh degree of the tea is reduced, and the bitter taste is increased.
3. The spreading time is short, the green shaking and drying time is insufficient, geraniol aldehydes in the tea cannot be completely volatilized, and the tea aroma cannot be effectively released.
TABLE 4 expert evaluation and Total flavor evaluation results
Secondly, freezing and drying treatment:
the freezing and freeze-drying processes were carried out in the next step, taking the medium and small leaf seed example 11 as an example. The freezing and drying treatments were carried out according to the following procedure of table 5:
table 5 freezing and drying treatment conditions of tea leaves examples table
Freezing treatment: the green tea of example 11 is subjected to a freezing treatment at a temperature of-25 ℃ to-196 ℃ for 0.5 to 4 hours, and the enzymatic reaction rate of the tea is temporarily stopped by the rapid freezing treatment, so that the aroma and taste substances in the tea are completely locked and preserved. The frozen tea leaves are frozen and dried, the physical attribute of the frozen tea leaves is changed from soft leaf quality to a crisp and fragile tea leaf crystal, the tea leaves are ground to 7-40 meshes, the water loss rate of the tea leaves reaches 50% -75%, the shapes of the ground tea leaves tend to be uniform, the uniformity is improved, the leaching rate of the tea leaves in the extraction process is uniform, the batch difference of quality in the tea drink production process and the waste of energy consumption are reduced, and the ground tea leaves are placed in an ice warehouse at the temperature of minus 20 ℃ to minus 40 ℃ to form the iced tea.
Drying, taking out the frozen tea raw material from a cold storage of the frozen tea raw material, directly placing the frozen tea raw material in a freeze drying device at the temperature of minus 20 ℃ to minus 40 ℃, setting the temperature gradient from minus 20 ℃ to 35 ℃, raising the temperature by 2 ℃ to 10 ℃ per hour, and treating for 12 hours to 24 hours to obtain the freeze-dried iced tea, wherein the water content of the tea is 2 percent to 10 percent. Or hot air drying the frozen tea raw material, taking out the frozen tea raw material from a refrigeration house and placing the frozen tea raw material in drying equipment, and drying the iced tea at the temperature of 120-180 ℃ until the water content of the tea is 2% -10% to obtain the hot dry ice tea. The tea leaves are dried, and the aroma and the taste substances of the tea leaves are oxidized or converted and retained.
Weighing 3g of tea leaves, wherein the tea water ratio is 1: 50, controlling the water temperature at 60 ℃ for 10 minutes, respectively evaluating the sense and the integral flavor of the tea, and the evaluation results of experts are shown in the table 6.
TABLE 6 sensory evaluation of iced tea and overall evaluation of flavor
The results show that: the tea leaves after green-making are frozen at a temperature higher than-25 deg.C, the water in tea cells gradually forms irregular crystals and expands, the cell walls are crushed by extrusion, and the enzymatic oxidation of tea leaves is intensified to generate oxidation flavor when the tea leaves are subjected to freeze drying process. Example 48 the maximum temperature of freeze drying was set too high, the appearance of tea leaves was scorched and the tea leaves were reddened, and off-flavor was easily observed.
Ice-out instant extract tea beverage
Ice-separated tea beverage was prepared by performing ice separation using ice-separated tea (ice-separated tea, freeze-dried ice-separated tea, or hot dry ice-separated tea), and the ice-separated tea beverage was prepared under the conditions of examples 21 to 26 described in Table 7
The ice-out tea is adopted, and the ratio of tea to water is 1: 20-1: adding RO water at the temperature of 10-80 ℃ for 0.2-4 hours for extraction, after the extraction is finished, carrying out solid-liquid separation, cooling, centrifuging and filtering to obtain the extracted tea juice.
Secondly, blending: extracting the extracted tea juice, adding the rest deionized water, adding 0.2-0.8% of food additive based on the total amount of the prepared tea beverage, adjusting the pH of the tea soup to be between 5.0 and 7.0, and adjusting the Brix (Brix) of the tea beverage to be between 0.15 and 0.45% to obtain the iced fresh extract beverage;
packaging: and (3) sterilizing the prepared ice separated fresh extract beverage at high temperature, and filling the sterilized ice separated fresh extract beverage into a PET (polyethylene terephthalate) bottle to obtain the ice separated fresh extract beverage.
The iced tea fully releases aroma and taste substances reserved by tea leaves into water through the existing extraction process, and the aroma of the iced tea mainly takes flower fragrance, is high and long, and has mellow taste, clear and sweet aftertaste.
The samples of examples 21 to 26 of the ice-separated fresh extract beverages were evaluated, and the acceptability of the flavor was evaluated by the beverage 7-grade method, and the flavor was good and acceptable when the beverage was 5.5 or more. The evaluation results of the experts are shown in Table 8
Table 7: and (5) an ice out fresh extract beverage processing operation condition table.
Table 8: expert evaluation result table for icing fresh extract beverage
As can be seen from the results of the flavor examination by the expert group in Table 8, the iced tea leaves are adopted to obtain the iced instant extract beverage, so that the aroma and the taste of the tea leaves are greatly improved, the possibility of providing new aroma of tea beverages is provided, and a method for maintaining the aroma and the taste of the tea leaves is provided.
Claims (8)
1. The preparation method of the iced tea is characterized by comprising the following steps of:
firstly, green-making treatment: selecting tea of one of Longjing 43, Obelia longissima, Tieguanyin, Huangjingui, narcissus, Fenghuandan fir, Asahu and Yunnan big leaf as a raw material, picking fresh leaves, spreading for 2-6 hours under the conditions of temperature 20-40 ℃ and humidity 50-90% to ensure that the water loss rate of the tea reaches 7-20%, rocking the spread leaves for 2-4 hours, airing for 1-3 hours, and returning the green rocking and the air drying for 3-5 times to ensure that the water loss rate of the tea is 15-50% to prepare green-making tea; wherein the green rocking condition is controlled at the temperature of 20-50 ℃ and the humidity of 50-75 percent;
freezing treatment: carrying out low-temperature treatment on the green tea leaves at the temperature of-25 to-196 ℃ for 0.5 to 4 hours, primarily crushing the tea leaves to 7 to 40 meshes, and directly freezing the tea leaves after the water loss rate of the tea leaves reaches 50 to 75 percent to form iced tea;
thirdly, drying treatment: taking the iced tea out of a refrigeration house, and drying, wherein the drying adopts the following freeze drying or hot air drying:
and (3) freeze drying: placing the mixture in freeze drying equipment, setting a temperature gradient from-20 ℃ to 35 ℃, raising the temperature by 2-10 ℃ per hour, and treating the mixture for 12-24 hours to obtain a freeze-dried tea raw material, wherein the water content of the tea is 2-10% to obtain freeze-dried iced tea;
and (3) hot air drying: and (3) placing the tea in drying equipment, and drying the iced tea at 120-180 ℃ until the water content of the tea is 2% -10% to obtain the hot dry ice tea.
2. A method for producing an iced tea according to claim 1, comprising: in the step of green-making treatment, the picking standards of the tea leaves of lobular species mainly comprising Longjing 43 and Obelia are controlled from one bud to four buds; picking medium and small leaf tea seeds mainly comprising Tieguanyin, golden osmanthus, narcissus and Fenghuang oolong, wherein the picking standard is controlled to be one bud with three leaves to seven leaves; the picking standard of the large leaf seeds mainly comprising Asamum and Yunnan large leaf seeds is controlled from buds to mature leaves.
3. A method for producing an iced tea according to claim 1, comprising: in the freezing treatment step, the freezing treatment is at least one of direct freezing in a cold storage at-25 ℃ to-40 ℃ and direct freezing in liquid nitrogen.
4. A method for producing an iced tea according to claim 1, comprising: in the drying step, the iced tea is taken out from a refrigeration house and kept at the temperature of-20 ℃ to-40 ℃.
5. An iced tea obtained by the production method according to any one of claims 1 to 4.
6. A method for preparing an ice-out ready-to-extract beverage is characterized by comprising the following steps:
one of the iced tea, the freeze-dried iced tea and the hot dry ice tea according to claim 1 is adopted, and the ratio of tea to water is 1: 10-1: 60 adding the first part of RO water, controlling the water temperature at 15-80 ℃, extracting for 0.2-4 hours, after the extraction is finished, carrying out solid-liquid separation, cooling, centrifuging, filtering to obtain the extracted tea juice,
secondly, blending: extracting the freshly extracted tea juice, adding a second part of RO water, adding 0.2-0.8% of food additives based on the total amount of the prepared tea beverage, adjusting the pH of the tea soup to be between 5.0 and 7.0, and adjusting the brix of the tea beverage to be between 0.15 and 0.45% to obtain a semi-finished product of the iced freshly extracted beverage;
packaging: and (3) sterilizing the semi-finished product of the ice separation extraction-occurring beverage at high temperature, and filling the sterilized semi-finished product into a PET (polyethylene terephthalate) bottle to obtain the ice separation extraction-occurring beverage.
7. The method of making an iced extraction beverage of claim 6, wherein: in the second step, the food additives are antioxidant and acidity regulator.
8. The method of making an iced extraction beverage of claim 6, wherein: sugar is also added into the ice-separated instant extract beverage to form a flavored tea beverage, or fruit juice is added to form a fruit juice tea beverage, or milk is added to form a milk tea beverage.
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| KR20150127834A (en) * | 2012-06-19 | 2015-11-18 | 한주희 | Method for manufacturing a lily mixed tea with and a lily mixed tea manufactured by the same |
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| CN105410290A (en) * | 2015-12-08 | 2016-03-23 | 云南丽都花卉发展有限公司 | Method for preparing centifolia rose scented tea by vacuum freezing and drying |
| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
| CN106615355A (en) * | 2016-11-18 | 2017-05-10 | 福建省耕山队生态有机茶叶开发有限公司 | Making technology of cold-brewed Mingqian tea |
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- 2017-07-07 CN CN201710550936.5A patent/CN107173483B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20150127834A (en) * | 2012-06-19 | 2015-11-18 | 한주희 | Method for manufacturing a lily mixed tea with and a lily mixed tea manufactured by the same |
| CN105166144A (en) * | 2015-10-29 | 2015-12-23 | 福州百年御龙茶业有限公司 | Method for preparing frozen semi-fermented tea |
| CN105410290A (en) * | 2015-12-08 | 2016-03-23 | 云南丽都花卉发展有限公司 | Method for preparing centifolia rose scented tea by vacuum freezing and drying |
| CN105532952A (en) * | 2016-02-04 | 2016-05-04 | 信阳师范学院 | Tea leaf processing method and tea leaves |
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