CN1080123A - Process for making pure natural canned tea water - Google Patents
Process for making pure natural canned tea water Download PDFInfo
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- CN1080123A CN1080123A CN 93102355 CN93102355A CN1080123A CN 1080123 A CN1080123 A CN 1080123A CN 93102355 CN93102355 CN 93102355 CN 93102355 A CN93102355 A CN 93102355A CN 1080123 A CN1080123 A CN 1080123A
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- tea
- refining
- filter
- pure natural
- ultrafiltration
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- Tea And Coffee (AREA)
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Abstract
A kind of process for making pure natural canned tea water soaks tealeaves with the water boil after purifying, and cold filtration obtains tea, it is characterized in that gained tea warp is made with extra care and hyperfiltration is handled.Refining is exactly to add polysaccharose substance and natural in tea, and hyperfiltration promptly is to filter with the medium of micro-pore diameter less than 2 microns, and the tea after the ultrafiltration can be canned.3～6 months tea shelf-lifves that this technology makes, during this period in, outward appearance infuses clearly, transparent, color and luster is as newly, still has during trial test with the same mouthfeel of tea that now brews.Technology of the present invention is simple, saves the energy, in, the exploitation of low-grade tea, utilize the new approach of having opened up.
Description
The present invention relates to a kind of processing method of beverage, specifically a kind of process for making pure natural canned tea water.
Tealeaves is not only relieved summer heat as a kind of beverage and is quenched one's thirst, and also has the health-care effect of disease-relieving and physique enhancing, is subjected to more and more many people at home and abroad and welcomes.But when drinking, the hot water boiling water or stop, two to now steep now thirsty.This traditional drinking method be far from suitable modern work and rhythm of life, this has just limited its scope of application greatly, and is especially extremely inconvenient concerning the people of tolerance, tourism.People are studying the method for suitability for industrialized production tea always for a long time, but tea stores back turbidity sediment problem and fails to solve always, work in-process adopts traditional high-temperature sterilization, pasteurization method and adds anticorrisive agent etc. in addition, has had a strong impact on the quality of tea.Japan Patent 86234738 and 89240145 disclosed canned tea water technologies, at last that tea is canned among the container of inert atmosphere, starvation is to prevent the oxidation deterioration of biochemical macromolecular compound in the tea.
The technology that the purpose of this invention is to provide a kind of science and advanced preparation of industrialization tea, with the tea of this explained hereafter existingly in the shelf-life infuse clearly, transparent outward appearance, have the color, smell and taste of tea natural again.
The present invention will soak, filter, cool off the tea of back gained and at room temperature make with extra care and hyperfiltration treatment, and its technical process is as follows:
At first will boil behind the drink water purifying, soak tealeaves then.Be control that makes things convenient for industrial process and the quality of unifying product, when soaking, can work out operational procedure to ratio, the temperature and time of tealeaves and water, ratio such as tealeaves and water is 1: the 100(mass ratio), 80 ℃ of temperature (preferably being not less than 80 ℃), the 15 minutes time (generally being no less than 15 minutes).Be cooled to room temperature after soak finishing, filter, waste, perhaps filter earlier, the tea of gained is cooled to room temperature.
Secondly cooled tea is made with extra care.Refining is exactly to add polysaccharose substance and natural in tea, can successively add respectively to stir, and also can add simultaneously to stir.Polysaccharide can be lactose, D-galactolipin, chitin etc., natural can be ascorbic acid or its sodium salt, more than the various nutritional labelings that are needed by human body, general polysaccharides class and natural addition separately are that every liter of tea is no less than 80 milligrams of qualities that can improve tea, and prevent tea muddiness, color burn, flavescence iso-metamorphism phenomenon when storing, since the oxidation product flocculation that polysaccharide can make pectin in the tea, water-solubility protein and produce when soaking, and antioxidant can prevent other biochemical component oxidations in the tea.
The tea that to make with extra care gained at last carries out hyperfiltration, and Here it is filters with the very little filter medium of aperture.At first carry out sand filtration greater than 0.8 micron medium such as the sand filtration rod, and then filter such as filter membrane with the medium of micro-pore diameter less than 0.65 micron with micro-pore diameter.
Tea after hyperfiltration can be directly canned.Canned can be tinned, bottled or other the packing etc.
The present invention has used up-to-date scientific and technological achievement and high-tech achievement, simplified technology, save the energy, because the end adds artificial synthetic other additives such as anticorrisive agent, antioxidant etc. in technology, and what added all is the nutritional labeling of needed by human body, so improved the quality of tea greatly, in also having improved, the grade of low-grade tea, in, the exploitation of low-grade tea, utilize and open up a new way.
By the tea that this technology makes, the shelf-life is three～six months.In the shelf-life, outward appearance infuses clearly, transparent, color and luster is as newly, still have the color of natural Normal juice during trial test, and nutritional labeling is better than natural Normal juice.Here said natural Normal juice is meant and brews the tea that forms when tradition is drunk.
Embodiment:
Now with each unit process of the present invention auspicious state as follows:
1, soaks
Get running water spent ion exchange resin purified treatment, remove wherein calcium, magnesium ion.
Get 500 milliliters in water after the purification, boil; At the built-in common green tea of 1000 ml flasks (three grades of fried green and so on) 5 grams; Soak 15 minutes (95 ℃) in the water impouring flask after will boiling.Immersion finishes and filters with cotton plate, and waste, tea are cooled to room temperature (30 ℃).
2, refining
Drop into 40 milligrams of lactose and stir being chilled in the tea of room temperature, and then add 40 milligrams vitamin C and stir.The vitamin C that also can add 40 milligrams of lactose and 40 milligrams simultaneously stirs.
3, ultrafiltration
The sand filtration rod of tea after refining with 2 millimeters of micro-pore diameters filtered, use the ultrafiltration of mixed cellulose ester filter membrane again, the filter membrane micro-pore diameter is 0.65 micron.
4, with the direct canned warehouse-in of the tea after the ultrafiltration.
Embodiment two:
Unit operations is with embodiment one,
Soak: the ratio of tealeaves and water is 1: 120, and 90 ℃ of soaking temperatures, are cooled to 20 ℃ at 20 minutes time.
Refining: getting D-galactolipin consumption is 100 mg/litre, and the ascorbic acid consumption is 120 mg/litre.
Ultrafiltration: sand filtration rod micro-pore diameter is 0.8 micron, 0.45 micron of filter membrane micro-pore diameter.
Embodiment three:
Unit operations is with embodiment one,
Soak: the ratio of tealeaves and water is 1: 150, and 85 ℃ of soaking temperatures, are cooled to 15 ℃ at 20 minutes time.
Refining: get chitin, consumption is 160 mg/litre, and SODIUM ASCORBATE, consumption are 200 mg/litre.
Ultrafiltration: sand filtration rod micro-pore diameter is 1.2 microns, 0.22 micron of filter membrane micro-pore diameter.
Embodiment four:
Unit operations is with embodiment one,
Soak: the ratio of tealeaves and water is 1: 150, and 80 ℃ of soaking temperatures, are cooled to 10 ℃ at 25 minutes time.
Refining: get lactose, consumption is 200 mg/litre, and the vitamin C consumption is 300 mg/litre.
Ultrafiltration: sand filtration rod micro-pore diameter is 1.5 microns, 0.22 micron of filter membrane micro-pore diameter.
Claims (3)
1, a kind of process for making pure natural canned tea water, by water purify, boil, soak, filter, refining and each unit operations of ultrafiltration constitutes, it is characterized in that:
(1), described refining be in tea, to add polysaccharose substance and natural stirs through soaking, filter gained, both consumptions are no less than 80 mg/litre separately;
(2), described ultrafiltration be after refining tea respectively through micro-pore diameter greater than 0.8 micron filter with the filter medium of micro-pore diameter less than 0.65 micron.
2, a kind of process for making pure natural canned tea water according to claim 1 is characterized in that: refining used polysaccharose substance is lactose, D-galactolipin, chitin, and used natural is ascorbic acid or its sodium salt.
3, a kind of process for making pure natural canned tea water according to claim 1 and 2 is characterized in that: the used filter medium of ultrafiltration is sand filtration rod and mixed cellulose ester microporous membrane.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93102355 CN1026851C (en) | 1993-03-10 | 1993-03-10 | Process for making pure natural canned tea water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 93102355 CN1026851C (en) | 1993-03-10 | 1993-03-10 | Process for making pure natural canned tea water |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1080123A true CN1080123A (en) | 1994-01-05 |
| CN1026851C CN1026851C (en) | 1994-12-07 |
Family
ID=4984074
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 93102355 Expired - Fee Related CN1026851C (en) | 1993-03-10 | 1993-03-10 | Process for making pure natural canned tea water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1026851C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056964C (en) * | 1994-12-12 | 2000-10-04 | 中国科学院上海原子核研究所 | Process for producing beverage of oolong tea |
| CN105901207A (en) * | 2016-04-15 | 2016-08-31 | 周建武 | Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration |
-
1993
- 1993-03-10 CN CN 93102355 patent/CN1026851C/en not_active Expired - Fee Related
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1056964C (en) * | 1994-12-12 | 2000-10-04 | 中国科学院上海原子核研究所 | Process for producing beverage of oolong tea |
| CN105901207A (en) * | 2016-04-15 | 2016-08-31 | 周建武 | Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1026851C (en) | 1994-12-07 |
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