CN110037143A - The preparation method of colourless tea-drinking - Google Patents
The preparation method of colourless tea-drinking Download PDFInfo
- Publication number
- CN110037143A CN110037143A CN201910356033.2A CN201910356033A CN110037143A CN 110037143 A CN110037143 A CN 110037143A CN 201910356033 A CN201910356033 A CN 201910356033A CN 110037143 A CN110037143 A CN 110037143A
- Authority
- CN
- China
- Prior art keywords
- tea
- colourless
- drinking
- tealeaves
- aroma substance
- 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
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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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23F3/20—Removing unwanted substances
-
- 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
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
- A23F3/38—Reducing or removing alkaloid content from tea extract
- A23F3/385—Reducing or removing alkaloid content from tea extract using flocculating, precipitating, adsorbing or complex-forming agents, or ion-exchangers
-
- 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
Abstract
The present invention provides a kind of preparation methods of colourless tea-drinking, by obtaining tealeaves leaching liquor, carry out decoloration to tealeaves leaching liquor and remove perfume (or spice), backfill again after extraction aroma substance and colourless tea-drinking is made in millet paste.The present invention solves that presently commercially available tea-drinking tea stain color is deeper, and easy cleaning, does not drink excessively and be also possible to the problem of causing body to be overexcited.
Description
Technical field
The present invention relates to production of tea drinks technical fields, and in particular to a kind of preparation method of colourless tea-drinking.
Background technique
After tea beverage refers to the processes processing such as preprocessed tealeaves, extraction, clarification, allotment, sterilizing, filling, manufactured tool
There is the product of millet paste flavor.Also contain in tealeaves there are many amino acid and vitamin, there is one to be set for diuresis, enhancing nervous excitation
With.Meanwhile the substances such as the fluorine in tealeaves and tea polyphenols, also there is certain effect at pre- anti-caries, anti-oxidant aspect.
Presently commercially available tea-drinking contains the substances such as more tea polyphenols, caffeine, and long-term drinking will lead to tooth jaundice hair
It is black, it drinks and excessively is also possible to that body is caused to be overexcited.Meanwhile tea stain color is deeper, not easy cleaning.For beauty of following the fashion
It sees, while again for the consumer of natural health, existing product is through being difficult to meet the needs of consumer is multi-level.
Summary of the invention
To overcome the defects of present in the prior art, a kind of preparation method of colourless tea-drinking is provided, now to solve current city
Sell that tea-drinking tea stain color is deeper, and easy cleaning, does not drink excessively and be also possible to the problem of causing body to be overexcited.
To achieve the above object, a kind of preparation method of colourless tea-drinking is provided, comprising:
Tealeaves and water are provided, by the infusion of tea in the water after the isolated tealeaves of tealeaves after immersion is extracted
Liquid；
Decolorization is carried out to the tealeaves leaching liquor and obtains discoloration millet paste；
Resin column is provided, the discoloration millet paste is obtained into colourless no scented tea soup by the resin column, the resin column is cut
Stay the aroma substance in the discoloration millet paste；
Eluent is provided, the resin column that eluent flushing has retained the aroma substance is obtained into aroma substance
Recovered liquid；
Distillation is carried out to the aroma substance recovered liquid and extracts aroma substance；
The aroma substance of recycling is backfilled, colourless tea-drinking is made in the colourless no scented tea soup.
Further, it is described by the infusion of tea in the water after the isolated tealeaves of tealeaves after immersion is extracted
The step of liquid includes:
The tealeaves of 1 part~10 parts parts by weight is added in the water of 10 parts~50 parts parts by weight and obtains tealeaves mixing
Liquid；
The tealeaves mixed liquor is kept the temperature to extraction in 75 DEG C~100 DEG C of water-bath；
Tealeaves leaching liquor is obtained by filtration in tealeaves mixed liquor after extraction.
Further, the time of the heat preservation extraction is 30min~180min.
Further, the decolorization includes providing activated-charcoal column, by the tealeaves leaching liquor in 20 DEG C~70 DEG C, with
The speed of 5BV/h~20BV/h obtains the discoloration millet paste by the activated-charcoal column.
Further, the quantity of the resin column is two, described to obtain the discoloration millet paste by the resin column
The step of colourless no scented tea soup includes that the discoloration millet paste is passed sequentially through to two resin columns to obtain colourless no scented tea soup.
Further, the discoloration millet paste passes through the resin column in 20 DEG C~70 DEG C with the speed of 5BV/h~15BV/h
Obtain the colourless no scented tea soup.
Further, it is 4%~8%NaOH solution that the eluent, which is concentration,.
Further, described the step of carrying out distillation extraction aroma substance to the aroma substance recovered liquid includes: by institute
Aroma substance recovered liquid is stated to be revolved at 40 revs/min~70 revs/min, 0~0.1MPa of vacuum degree, 20 DEG C~70 DEG C of bath temperature
Turn evaporation extraction and obtains the aroma substance.
Further, it is backfilled in the aroma substance by recycling and colourless tea is made in the colourless no scented tea soup
Before the step of drink, diatomite is provided, by the colourless no scented tea soup by the diatomite to remove the colourless no scented tea soup
In impurity.
Further, the aroma substance by recycling, which is backfilled, is made colourless tea-drinking in the colourless no scented tea soup
The step of include:
The aroma substance of recycling is backfilled in the colourless no scented tea soup；
The colourless no scented tea soup for being backfilled with the aroma substance is concentrated to get the tea concentrate that Brix is 3~10；
The tea concentrate sterilization processing is obtained into the colourless tea-drinking.
The beneficial effects of the present invention are the preparation method of colourless tea-drinking of the invention is by passing through initial filter for coloured tea liquid
It decolourizes the tea juice that achromaticity and clarification is made, the aroma substance (i.e. Aromatic substances) in former tea liquid is separated by backwash, then by recycling
Aroma substance adds in the tea juice of achromaticity and clarification, so that the tea perfume of tea juice is more abundant lasting.
Specific embodiment
Illustrate embodiments of the present invention below by way of specific specific example, those skilled in the art can be by this specification
Other advantages and efficacy of the present invention can be easily understood for disclosed content.The present invention can also pass through in addition different specific realities
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints and application, without departing from
Various modifications or alterations are carried out under spirit of the invention.
The present invention provides a kind of preparation methods of colourless tea-drinking, comprising the following steps:
S1: 1 part~10 parts of tealeaves and 10 parts~50 water are provided.By infusion of tea in water after by the tealeaves after immersion
Isolated tealeaves leaching liquor.In the present embodiment, water is deionized water.
It is specific the following steps are included:
S11, the tealeaves of 1 part~10 parts parts by weight is added in the water of 10 parts~50 parts parts by weight, is obtained after mixing well
Tealeaves mixed liquor.
S12, tealeaves mixed liquor is kept the temperature to extraction in 75 DEG C~100 DEG C of water-bath.Heat preservation extraction time be 30min~
180min。
S13, tealeaves leaching liquor is obtained by filtration in the tealeaves mixed liquor after extraction.Specifically, the tealeaves mixed liquor after extraction
It is filtered through 60 mesh~300 mesh nylon leaching net, tea grounds is separated to obtain tealeaves leaching liquor.
S2: decolorization is carried out to tealeaves leaching liquor and obtains discoloration millet paste.
Specifically, activated-charcoal column is provided, by tealeaves leaching liquor in 20 DEG C~70 DEG C, with the speed stream of 5BV/h~20BV/h
It tentatively decolourizes to obtain discoloration millet paste through activated-charcoal column.
S3: resin column is provided.Discoloration millet paste is flowed through into resin column and obtains colourless no scented tea soup.Resin column retains discoloration millet paste
In aroma substance.
In this embodiment, the quantity of resin column is two.Specifically, discoloration millet paste is obtained followed by two resin columns
Colourless no scented tea soup.Discoloration millet paste is in the case where 20 DEG C~70 DEG C water-baths are kept the temperature, with the speed of 5BV/h~15BV/h followed by twice
Resin column obtains colourless no scented tea soup.Adequately the aroma substance of discoloration millet paste is retained down using twice resin column.
S4: eluent is provided.Aroma substance recycling is obtained with the resin column that eluent repeated flushing has retained aroma substance
Liquid.
Specifically, it is 4%~8%NaOH solution that eluent, which is concentration,.The NaOH solution for being 4%~8% with concentration, with
The speed of 4BV/h~8BV/h rinses twice resin column and obtains perfume (or spice) until the color of twice resin column is reverted to original state
Gas substance recovered liquid.
S5: distillation is carried out to aroma substance recovered liquid and extracts aroma substance.
Specifically, by aroma substance recovered liquid with 40 revs/min~70 revs/min, 0~0.1MPa of vacuum degree, in bath temperature
Rotary evaporation is carried out at 20 DEG C~70 DEG C to extract to obtain aroma substance.
S6: diatomite is provided, colourless no scented tea soup is flowed through into the diatomite with a thickness of 3~5cm to remove colourless no scented tea
Impurity in soup.
S7: the aroma substance backfill of recycling is added in colourless no scented tea soup, colourless tea-drinking is made.
S71, the aroma substance backfill of recycling is inserted in colourless no scented tea soup.
S72, the colourless no scented tea soup for being backfilled with aroma substance is concentrated to get to the tea concentrate that Brix is 3~10.Specifically
, reverse osmosis membrane is provided, it is 3 that the colourless no scented tea soup for being backfilled with aroma substance, which is concentrated to give Brix by reverse osmosis membrane,
~10 clarification tea concentrate, the temperature for being backfilled with the colourless no scented tea soup of aroma substance are controlled at 10 DEG C~40 DEG C.Brix refers to
The content of soluble solid in product, is called Brix degree.
S73, tea concentrate sterilization processing is obtained into colourless tea-drinking.Specifically, will clarification tea concentrate be heated to 95 DEG C~
135 DEG C, heat preservation 15~30s sterilization.
The preparation method of colourless tea-drinking of the invention resin column extract fragrance during also by millet paste tea polyphenols,
The coloring matters section such as caffeine stays, and after eluent (NaOH) elution, aroma substance is mixed with coloring matter, by true
The mode of sky evaporation, the different aroma substance of boiling point and coloring matter can be efficiently separated and be come, fragrance object after separation
Matter for backfilling colourless no scented tea soup so that obtained colourless tea-drinking can remain the original fragrance of tealeaves and it is fresh refreshing and
The coloring matters such as most tea polyphenols and caffeine are eliminated to guarantee the clear of millet paste, have been greatly reduced tea-drinking
Bitterness sense.
The preparation method of colourless tea-drinking of the invention is by the way that coloured tea liquid by initial filter, fine decoloration and removal of impurities, to be made
The tea juice of achromaticity and clarification.The aroma substance (i.e. Aromatic substances) in former tea liquid is separated by backwash, then by the aroma substance of recycling
In the tea juice for adding achromaticity and clarification, so that the tea perfume of tea juice is more abundant lasting.Further, dense by low temperature reverse osmosis membrane
Contracting, so that tea juice is stronger, fragrant strongly fragrant.
In the present invention, related component or raw material are conventional commercial product, or can pass through the ordinary skill in the art
Means obtain.In the present invention, " part " refers to parts by weight.
In order to more clearly illustrate the preparation method of colourless tea-drinking of the invention, by following embodiment and comparative example into
One step explanation.
Embodiment one (preparation of the colourless tea-drinking of jasmine tea)
The preparation of the colourless tea-drinking of jasmine tea the following steps are included:
It configures tealeaves leaching liquor: 1 part of parts by weight of jasmine tea is added to 20 parts of parts by weight of RO water, after mixing well,
Heat preservation extraction 40min, the millet paste after extraction filter through 200 mesh nylon leaching nets, tea grounds are separated to obtain in 80 DEG C of water-baths
Tealeaves leaching liquor.
Active carbon tentatively decolourizes: by tealeaves leaching liquor with 50 DEG C, the speed of 15BV/h is tentatively taken off by activated-charcoal column
The discoloration millet paste of color.
Twice resin removes perfume (or spice): by discoloration millet paste with 40 DEG C, the speed of 10BV/h obtains colourless no perfume (or spice) by twice resin column
Millet paste.
Diatomite removal of impurities: colourless no scented tea soup is removed by the diatomite with a thickness of 5cm in colourless no scented tea soup
Impurity.
Aroma substance elution: the NaOH solution for being 6% with concentration backwashes twice resin column with 6BV/h speed, until
The color of resin column is reverted into original state, obtains aroma substance recovered liquid.
Aroma substance is extracted in distillation: aroma substance recovered liquid is at 60 revs/min, vacuum degree 0.08MPa, 60 DEG C of bath temperature
Rotary evaporation is carried out, by aroma substance separation, recycling.
Fragrance backfill: the aroma substance being recovered to backfill is added in colourless no scented tea soup, its fragrance is increased.
Concentration: the colourless no scented tea soup for backfilling aroma substance is concentrated using reverse osmosis membrane, backfills aroma substance
The temperature of colourless no scented tea soup controls and obtains the concentrate that Brix is 4.0 at 30 DEG C.
Sterilization: by concentrate through 137 DEG C of UHT, 15s enzyme deactivation.
Solid content, tea polyphenols and content of caffeine measurement are carried out to colourless tea-drinking obtained, the results are shown in Table 1.
Sensory evaluation is carried out to colourless tea-drinking obtained: having pure soup look, soft aroma and flavor naturally, without bitter wind
Taste.
Comparative example one (preparation of jasmine tea tea-drinking)
The preparation of jasmine tea tea-drinking includes the following steps:
It configures tealeaves leaching liquor: 20 parts of RO water is added in 1 portion of jasmine tea, after mixing well, 80 DEG C of water-bath heat preservation extractions
40min, the millet paste after extraction filter through 200 mesh nylon leaching nets, tea grounds are separated, tealeaves leaching liquor is obtained.
Concentration: tealeaves leaching liquor is concentrated using reverse osmosis membrane, and the temperature of tealeaves leaching liquor is controlled at 30 DEG C, is obtained
The concentrate that Brix is 4.0.
Sterilization: concentrate is through 137 DEG C of UHT, 15s enzyme deactivation.
Comparative example one and the difference of embodiment one are:
Tealeaves leaching liquor is without decoloration, direct concentrated sterilization after having extracted.
Carry out sensory evaluation to jasmine tea tea-drinking made from comparative example one: dark brown deep yellow, fragrance is preferable, bitter highly seasoned.
The index of correlation testing result table of tea-drinking made from table 1, embodiment one and comparative example one
Solid content, tea polyphenols and caffeine is carried out to tea-drinking (before concentration) made from embodiment one and comparative example one respectively to contain
The detection of amount and color value, the results are shown in Table 1.Color value detection is detected using CM-5 spectral photometric colour measuring meter, and L represents shading value, a generation
Table red green, b represent champac color.
As known from Table 1, the solid content in the tea-drinking of the embodiment of the present invention one, tea polyphenols and content of caffeine are lower, color
Close to pure water, transparency is higher, and the solid content, tea polyphenols and content of caffeine in the tea-drinking of comparative example one are relatively done, color compared with
It is obscure.
It can be seen that the preparation method of colourless tea-drinking of the invention reduces coffee in tea juice to the transparency for improving tea juice
Cause and tea polyphenols play a role.
Finally, it should be noted that obviously, above-described embodiment is only intended to clearly illustrate the application example, and simultaneously
The non-restriction to embodiment.For those of ordinary skill in the art, it can also do on the basis of the above description
Other various forms of variations or variation out.There is no necessity and possibility to exhaust all the enbodiments.And thus drawn
Shen go out obvious changes or variations still in the protection scope of the application type among.
Claims (10)
1. a kind of preparation method of colourless tea-drinking, which comprises the following steps:
Tealeaves and water are provided, by the infusion of tea in the water after by the isolated tealeaves leaching liquor of tealeaves after immersion；
Decolorization is carried out to the tealeaves leaching liquor and obtains discoloration millet paste；
Resin column is provided, the discoloration millet paste is obtained into colourless no scented tea soup by the resin column, the resin column retains institute
State the aroma substance in discoloration millet paste；
Eluent is provided, the resin column that eluent flushing has retained the aroma substance is obtained into aroma substance recycling
Liquid；
Distillation is carried out to the aroma substance recovered liquid and extracts aroma substance；
The aroma substance of recycling is backfilled, colourless tea-drinking is made in the colourless no scented tea soup.
2. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that it is described by the infusion of tea in institute
The step of tealeaves leaching liquor that tealeaves after immersion is isolated, includes: after stating in water
The tealeaves of 1 part~10 parts parts by weight is added in the water of 10 parts~50 parts parts by weight and obtains tealeaves mixed liquor；
The tealeaves mixed liquor is kept the temperature to extraction in 75 DEG C~100 DEG C of water-bath；
Tealeaves leaching liquor is obtained by filtration in tealeaves mixed liquor after extraction.
3. the preparation method of colourless tea-drinking according to claim 2, which is characterized in that it is described heat preservation extraction time be
30min~180min.
4. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that the decolorization includes providing work
Property charcoal post is obtained with the speed of 5BV/h~20BV/h by the activated-charcoal column by the tealeaves leaching liquor in 20 DEG C~70 DEG C
The discoloration millet paste.
5. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that the quantity of the resin column is two
Root, the described the step of discoloration millet paste is obtained into colourless no scented tea soup by the resin column include by the discoloration millet paste according to
It is secondary to pass through two resin columns and obtain colourless no scented tea soup.
6. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that the discoloration millet paste is in 20 DEG C~70
DEG C, the colourless no scented tea soup is obtained by the resin column with the speed of 5BV/h~15BV/h.
7. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that the eluent is that concentration is 4%
~8%NaOH solution.
8. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that described to be recycled to the aroma substance
It includes: by the aroma substance recovered liquid with 40 revs/min~70 revs/min that liquid, which carries out the step of aroma substance is extracted in distillation, vacuum
0~0.1MPa is spent, rotary evaporation is carried out at 20 DEG C~70 DEG C of bath temperature and extracts to obtain the aroma substance.
9. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that in the fragrance by recycling
Before the step of colourless tea-drinking is made in the colourless no scented tea soup in substance backfill, diatomite is provided, by the colourless no scented tea
Soup is by the diatomite to remove the impurity in the colourless no scented tea soup.
10. the preparation method of colourless tea-drinking according to claim 1, which is characterized in that the fragrance by recycling
Substance backfill the step of colourless tea-drinking is made in the colourless no scented tea soup includes:
The aroma substance of recycling is backfilled in the colourless no scented tea soup；
The colourless no scented tea soup for being backfilled with the aroma substance is concentrated to get the tea concentrate that Brix is 3~10；
The tea concentrate sterilization processing is obtained into the colourless tea-drinking.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111109409A (en) * | 2020-02-26 | 2020-05-08 | 深圳市深宝华城科技有限公司 | Preparation method of near-water tea beverage and beverage |
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