CN111374193A - Dark tea beverage and preparation method thereof - Google Patents
Dark tea beverage and preparation method thereof Download PDFInfo
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- CN111374193A CN111374193A CN202010136269.8A CN202010136269A CN111374193A CN 111374193 A CN111374193 A CN 111374193A CN 202010136269 A CN202010136269 A CN 202010136269A CN 111374193 A CN111374193 A CN 111374193A
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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
The invention relates to the technical field of tea beverages, in particular to a dark tea beverage and a preparation method thereof, and the dark tea beverage comprises the following raw materials in parts by weight: 1-10 parts of dark green tea, 0.5-2 parts of spirulina protein extract, 0.01-0.05 part of chitosan quaternary ammonium salt, 1-3 parts of fructus momordicae extract, 0.5-1 part of liquorice extract and water. The black tea beverage prepared by the invention has smooth and mellow taste and no bitter feeling, can not influence human health after being drunk for a long time, has a simple preparation method and is suitable for popularization.
Description
Technical Field
The invention relates to the technical field of tea beverages, and particularly relates to a dark tea beverage and a preparation method thereof.
Background
Tea is one of the most consumed beverages, which is called three beverages in the world together with coffee and cocoa, however, with the fast pace of life and the fragmentation of time, the traditional brewing way can not meet the requirements of consumers, so that different kinds of tea beverages begin to appear on the market.
The traditional tea beverage is mostly produced by extracting tea extract, and then the tea extract is prepared by matching with other additives, because the tea extract contains substances with bitter taste such as catechin, tea polyphenol and the like, the existing tea beverage is added with sweet additives such as white granulated sugar and the like to different degrees, so that the bitter taste in the tea extract is covered, the taste of the tea beverage is not pure, and the tea beverage is not beneficial to the health.
The black tea is a special tea of China, belongs to post-fermented tea and is named because the appearance of the finished tea is black. The dark tea contains substances such as caffeine, tea polyphenol, tea pigment and the like, has the functions of stimulating appetite, clearing fat, promoting digestion, reducing high blood pressure, high blood sugar and high blood fat, resisting oxidation and the like, and therefore, a dark tea beverage is developed, the market of tea beverages can be enriched, and the diversified development of the dark tea industry can be realized.
Disclosure of Invention
In view of the above, the invention aims to provide a dark tea beverage and a preparation method thereof, the dark tea beverage prepared by the method has smooth and mellow mouthfeel, no bitter taste, no influence on human health after long-term drinking, and simple preparation method, and is suitable for popularization.
The invention solves the technical problems by the following technical means:
a dark tea beverage comprises the following raw materials in parts by weight: 1-10 parts of dark green tea, 0.5-2 parts of spirulina protein extract, 0.01-0.05 part of chitosan quaternary ammonium salt, 1-3 parts of fructus momordicae extract, 0.5-1 part of liquorice extract and water.
In the dark tea beverage, substances which have bitter and astringent taste and influence the mouthfeel of the dark tea beverage are mainly ester-type catechin which contains more free hydroxyl, so the dark tea beverage utilizes the characteristic that the spirulina protein extract is added into the raw materials, the amino on the spirulina protein is combined with the free hydroxyl in the ester-type catechin, and then the spirulina protein is precipitated, thereby reducing the content of the ester-type catechin in the dark tea beverage, leading the mouthfeel of the dark tea beverage to be better, and the non-ester-type catechin contains less free hydroxyl, so only a small part of the non-ester-type catechin is likely to react with the spirulina protein, and the content of the beneficial non-ester-type catechin is not greatly influenced. Meanwhile, the inventor researches to obtain the best addition amount of the spirulina protein extract, if the addition amount is too small, the effect of improving the taste cannot be achieved, and if the addition amount is too large, the difficulty of later clarification treatment is increased, even the black tea beverage becomes turbid, and the taste of the black tea beverage is influenced.
In addition, the chitosan quaternary ammonium salt is added into the raw materials, and has better flocculation effect on one hand, and is used together with the spirulina protein extract, so that the precipitation and separation of the spirulina protein are more facilitated, and on the other hand, the chitosan quaternary ammonium salt belongs to natural preservatives, bactericides and preservatives, and can ensure that the taste of the dark tea beverage can be kept for a long time to a certain extent; the added momordica grosvenori extract and the added licorice extract contain momordica grosvenori sweet glycosides glycyrrhizin, liquiritin and the like, have certain sweet taste, can further improve the taste of the dark tea beverage, and enable the taste to be smoother and more refreshing, and the spirulina protein extract, the chitosan quaternary ammonium salt, the momordica grosvenori extract and the licorice extract used in the invention have certain health care effect, and cannot influence human health even if the dark tea beverage is drunk for a long time.
Further, the black tea beverage comprises the following raw materials in parts by weight: 5 parts of dark green tea, 1.2 parts of spirulina protein extract, 0.03 part of chitosan quaternary ammonium salt, 1.8 parts of momordica grosvenori extract, 0.8 part of liquorice extract and water.
The invention also aims to provide a preparation method of the dark tea beverage, which comprises the following steps:
s1: dispersing black tea brick, washing with 30 deg.C warm water to remove surface impurities, adding 95-100 deg.C water according to a tea water ratio of 1:70g/ml, heating and maintaining slight boiling for 20-25min, filtering out tea soup, repeating for 4-6 times, and mixing all tea soups to obtain black tea extractive solution;
s2: adding the spirulina protein extract into the prepared dark tea extract, stirring and mixing uniformly, standing for 1-2h, then adding chitosan quaternary ammonium salt, slowly stirring and mixing uniformly, and then filtering by adopting a membrane to obtain refined tea soup;
s3: adding fructus Siraitiae Grosvenorii extract and Glycyrrhrizae radix extract into water, mixing, adding into refined tea soup, stirring, mixing, microwave sterilizing, and vacuum canning to obtain black tea beverage.
Further, the mass-volume ratio of the dark tea to the water in the extraction in the step S1 is 1:70, and the water is spring water.
The spring water is used during extraction, so that on one hand, the spring water has better water quality and is cleaner, and the tea beverage has better mouthfeel; on the other hand, the mountain spring water contains a large amount of minerals, and ester catechin can be complexed with part of the minerals, so that the ester catechin is removed in the subsequent treatment process, and the taste of the dark tea beverage is improved.
Further, the preparation method of the spirulina protein extract comprises the following steps: drying Spirulina, grinding into powder, soaking in phosphate buffer solution at room temperature for 1h, primarily extracting by ultrasonic method for 30min, cold preserving at 3 deg.C for 3h, centrifuging at 5000r/min for 45min, and collecting supernatant to obtain Spirulina protein extract.
Further, the ultrasonic power of the ultrasonic extraction is 220W, the temperature is 40 ℃, and the extraction time is 30 min.
Further, the preparation method of the momordica grosvenori extract comprises the following steps: soaking fructus Siraitiae Grosvenorii in 10 times of water for 1 hr, reflux-extracting for 3 times, reflux-extracting for 2 hr for the first time, reflux-extracting for 2 hr for the second time, reflux-extracting for 2 hr for the third time, reflux-extracting for 1 hr for the third time, mixing filtrates, and concentrating under reduced pressure to 1/2 volume in a rotary thin film evaporator to obtain fructus Siraitiae Grosvenorii extract.
Further, the preparation method of the licorice extract comprises the following steps: drying Glycyrrhrizae radix, grinding into powder, adding 10 times of 60 wt% ethanol solution, soaking for 12 hr, percolating at 3-5ml/min, collecting percolate, and distilling under reduced pressure until there is no alcohol smell to obtain Glycyrrhrizae radix extract.
Further, the temperature of the reduced pressure distillation is 70 ℃, and the pressure is-0.095 MPa.
The invention has the beneficial effects that:
the dark tea beverage of the invention abandons the traditional mode of covering the bitter taste in the tea beverage by adding a sweetening agent, improves the taste by reducing the bitter substances in the tea beverage through the interaction among the raw materials, fundamentally solves the problems, has certain health care function on the used raw materials, can not influence the health of human bodies after being drunk for a long time, has simple preparation method and is suitable for popularization.
Detailed Description
The present invention will be described in detail with reference to specific examples below:
the dark tea beverage provided by the invention comprises raw materials of a spirulina protein extract, a chitosan quaternary ammonium salt, a momordica grosvenori extract, a liquorice extract and water, wherein the chitosan quaternary ammonium salt is a food-grade chitosan quaternary ammonium salt, can be purchased from biological science and technology limited company in the morning in Henan, and specifically comprises the following components:
the preparation method of the spirulina protein extract comprises the following steps: drying spirulina, grinding into powder, adding phosphate buffer solution at room temperature, soaking for 1h, primarily extracting for 30min by ultrasonic method with ultrasonic power of 220W at 40 deg.C for 30min, cold-preserving at 3 deg.C for 3h, centrifuging at 5000r/min for 45min, and collecting supernatant to obtain spirulina protein extract.
The preparation method of the momordica grosvenori extract comprises the following steps: soaking fructus Siraitiae Grosvenorii in 10 times of water for 1 hr, reflux-extracting for 3 times, reflux-extracting for 2 hr for the first time, reflux-extracting for 2 hr for the second time, reflux-extracting for 2 hr for the third time, reflux-extracting for 1 hr for the third time, mixing filtrates, and concentrating under reduced pressure to 1/2 volume in a rotary thin film evaporator to obtain fructus Siraitiae Grosvenorii extract.
The preparation method of the licorice extract comprises the following steps: drying Glycyrrhrizae radix, grinding into powder, adding 10 times of 60 wt% ethanol solution, soaking for 12 hr, percolating at 3-5ml/min, collecting percolate, and distilling under reduced pressure at 70 deg.C and-0.095 MPa to obtain Glycyrrhrizae radix extract.
Example one
The black tea beverage of the embodiment comprises the following raw materials in parts by weight: 5 parts of dark green tea, 1.2 parts of spirulina protein extract, 0.03 part of chitosan quaternary ammonium salt, 1.8 parts of momordica grosvenori extract, 0.8 part of liquorice extract and water.
S1: dispersing black tea brick, washing with 30 deg.C warm water to remove surface impurities, adding 95-100 deg.C water according to a tea water ratio of 1:70g/ml, heating and maintaining slight boiling for 20min, filtering out tea soup, repeating for 4 times, and mixing all tea soups to obtain black tea extractive solution;
s2: adding the spirulina protein extract into the prepared dark tea extract, stirring and mixing uniformly, standing for 1-2h, then adding chitosan quaternary ammonium salt, slowly stirring and mixing uniformly, and then filtering by adopting a membrane to obtain refined tea soup;
s3: adding fructus Siraitiae Grosvenorii extract and Glycyrrhrizae radix extract into water, mixing, adding into refined tea soup, stirring, mixing, microwave sterilizing, and vacuum canning to obtain black tea beverage.
Example two
The black tea beverage of the embodiment comprises the following raw materials in parts by weight: 1 part of dark green tea, 0.5 part of spirulina protein extract, 0.01 part of chitosan quaternary ammonium salt, 3 parts of momordica grosvenori extract, 0.5 part of liquorice extract and water.
S1: dispersing black tea brick, washing with 30 deg.C warm water to remove surface impurities, adding 95-100 deg.C water according to a tea water ratio of 1:70g/ml, heating and maintaining slight boiling for 22min, filtering out tea soup, repeating for 6 times, and mixing all tea soups to obtain black tea extractive solution;
s2: adding the spirulina protein extract into the prepared dark tea extract, stirring and mixing uniformly, standing for 1-2h, then adding chitosan quaternary ammonium salt, slowly stirring and mixing uniformly, and then filtering by adopting a membrane to obtain refined tea soup;
s3: adding fructus Siraitiae Grosvenorii extract and Glycyrrhrizae radix extract into water, mixing, adding into refined tea soup, stirring, mixing, microwave sterilizing, and vacuum canning to obtain black tea beverage.
EXAMPLE III
The black tea beverage of the embodiment comprises the following raw materials in parts by weight: 10 parts of dark green tea, 2 parts of spirulina protein extract, 0.05 part of chitosan quaternary ammonium salt, 1 part of momordica grosvenori extract, 1 part of liquorice extract and water.
S1: dispersing black tea brick, washing with 30 deg.C warm water to remove surface impurities, adding 95-100 deg.C water according to a tea water ratio of 1:70g/ml, heating and maintaining slight boiling for 25min, filtering out tea soup, repeating for 6 times, and mixing all tea soups to obtain black tea extractive solution;
s2: adding the spirulina protein extract into the prepared dark tea extract, stirring and mixing uniformly, standing for 1-2h, then adding chitosan quaternary ammonium salt, slowly stirring and mixing uniformly, and then filtering by adopting a membrane to obtain refined tea soup;
s3: adding fructus Siraitiae Grosvenorii extract and Glycyrrhrizae radix extract into water, mixing, adding into refined tea soup, stirring, mixing, microwave sterilizing, and vacuum canning to obtain black tea beverage.
Comparative example 1
This example is different from the first example in that the spirulina protein extract was not added during the preparation process.
Comparative example No. two
This example is different from the first example in that the quaternary ammonium salt of chitosan is not added during the preparation process.
The dark tea beverages prepared in the first to third examples, the first comparative example and the second comparative example are tested according to the regulation of GB/T21733-2008 tea beverage, the main sensory indexes are shown in Table 1, and the main physicochemical indexes are shown in Table 2:
TABLE 1 Main sensory indices
TABLE 2 Main physicochemical indexes
| Tea polyphenols (mg/kg) | Caffeine (mg/kg) | Ester type catechin (mg/kg) | |
| National standard requirements | ≥300 | ≥40 | - |
| Example one | 1167.9 | 278.9 | 8.05 |
| Example two | 1145.0 | 269.3 | 8.12 |
| EXAMPLE III | 1153.8 | 275.6 | 8.02 |
| Comparative example 1 | 1178.9 | 315.6 | 9.34 |
| Comparative example No. two | 1176.3 | 323.4 | 8.59 |
According to the invention, the spirulina protein extract and the chitosan quaternary ammonium salt are added into the dark tea extract, so that the content of ester catechin in the dark tea beverage can be obviously reduced, the prepared dark tea beverage has appropriate aroma, smooth and mellow taste and no bitter taste, and the spirulina protein can be better precipitated and separated by adding the chitosan quaternary ammonium salt, so that the finally obtained dark tea beverage has better quality. .
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (9)
1. The dark tea beverage is characterized by comprising the following raw materials in parts by weight: 1-10 parts of dark green tea, 0.5-2 parts of spirulina protein extract, 0.01-0.05 part of chitosan quaternary ammonium salt, 1-3 parts of fructus momordicae extract, 0.5-1 part of liquorice extract and water.
2. The dark tea beverage as claimed in claim 1, wherein the dark tea beverage comprises the following raw materials in parts by weight: 5 parts of dark green tea, 1.2 parts of spirulina protein extract, 0.03 part of chitosan quaternary ammonium salt, 1.8 parts of momordica grosvenori extract, 0.8 part of liquorice extract and water.
3. The preparation method of the dark tea beverage according to claim 1 or 2, wherein the preparation method comprises the following steps:
s1: dispersing black tea brick, washing with 30 deg.C warm water to remove surface impurities, adding 95-100 deg.C water according to a tea water ratio of 1:70g/ml, heating and maintaining slight boiling for 20-25min, filtering out tea soup, repeating for 4-6 times, and mixing all tea soups to obtain black tea extractive solution;
s2: adding the spirulina protein extract into the prepared dark tea extract, stirring and mixing uniformly, standing for 1-2h, then adding chitosan quaternary ammonium salt, slowly stirring and mixing uniformly, and then filtering by adopting a membrane to obtain refined tea soup;
s3: adding fructus Siraitiae Grosvenorii extract and Glycyrrhrizae radix extract into water, mixing, adding into refined tea soup, stirring, mixing, microwave sterilizing, and vacuum canning to obtain black tea beverage.
4. The method for preparing a dark tea beverage according to claim 3, wherein the mass-to-volume ratio of the dark tea to the water extracted in the step S1 is 1:70, and the water is spring water.
5. The method for preparing the dark tea beverage according to claim 4, wherein the spirulina protein extract is prepared by the following steps: drying Spirulina, grinding into powder, soaking in phosphate buffer solution at room temperature for 1h, primarily extracting by ultrasonic method for 30min, cold preserving at 3 deg.C for 3h, centrifuging at 5000r/min for 45min, and collecting supernatant to obtain Spirulina protein extract.
6. The preparation method of the dark tea beverage according to claim 5, wherein the ultrasonic power of the ultrasonic extraction is 220W, the temperature is 40 ℃, and the extraction time is 30 min.
7. The preparation method of the dark tea beverage as claimed in claim 6, wherein the preparation method of the momordica grosvenori extract is as follows: soaking fructus Siraitiae Grosvenorii in 10 times of water for 1 hr, reflux-extracting for 3 times, reflux-extracting for 2 hr for the first time, reflux-extracting for 2 hr for the second time, reflux-extracting for 2 hr for the third time, reflux-extracting for 1 hr for the third time, mixing filtrates, and concentrating under reduced pressure to 1/2 volume in a rotary thin film evaporator to obtain fructus Siraitiae Grosvenorii extract.
8. The method for preparing the dark tea beverage according to claim 7, wherein the method for preparing the licorice extract comprises the following steps: drying Glycyrrhrizae radix, grinding into powder, adding 10 times of 60 wt% ethanol solution, soaking for 12 hr, percolating at 3-5ml/min, collecting percolate, and distilling under reduced pressure until there is no alcohol smell to obtain Glycyrrhrizae radix extract.
9. The method for preparing a dark tea beverage according to claim 8, wherein the temperature of the reduced pressure distillation is 70 ℃ and the pressure is-0.095 MPa.
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| CN202010136269.8A CN111374193A (en) | 2020-03-02 | 2020-03-02 | Dark tea beverage and preparation method thereof |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515016A (en) * | 2020-11-13 | 2021-03-19 | 湖南中医药大学 | Black tea beverage and preparation method thereof |
| CN113951346A (en) * | 2021-11-08 | 2022-01-21 | 仙居县天顶林业有限公司 | Tea beverage and preparation method thereof |
| WO2022233113A1 (en) * | 2021-05-06 | 2022-11-10 | 湖南绿蔓生物科技股份有限公司 | Low-sugar milk tea and preparation method therefor |
-
2020
- 2020-03-02 CN CN202010136269.8A patent/CN111374193A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112515016A (en) * | 2020-11-13 | 2021-03-19 | 湖南中医药大学 | Black tea beverage and preparation method thereof |
| WO2022233113A1 (en) * | 2021-05-06 | 2022-11-10 | 湖南绿蔓生物科技股份有限公司 | Low-sugar milk tea and preparation method therefor |
| CN113951346A (en) * | 2021-11-08 | 2022-01-21 | 仙居县天顶林业有限公司 | Tea beverage and preparation method thereof |
| CN113951346B (en) * | 2021-11-08 | 2024-02-13 | 彭加林 | Tea beverage and preparation method thereof |
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Application publication date: 20200707 |