CN112273498A - Processing method of natural purple tea extract - Google Patents
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- CN112273498A CN112273498A CN202011270601.6A CN202011270601A CN112273498A CN 112273498 A CN112273498 A CN 112273498A CN 202011270601 A CN202011270601 A CN 202011270601A CN 112273498 A CN112273498 A CN 112273498A
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- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 132
- 235000013616 tea Nutrition 0.000 claims abstract description 114
- 238000000855 fermentation Methods 0.000 claims abstract description 32
- 230000004151 fermentation Effects 0.000 claims abstract description 32
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 22
- 239000004410 anthocyanin Substances 0.000 claims abstract description 22
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 22
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 22
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 17
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 16
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 16
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 16
- 235000009569 green tea Nutrition 0.000 claims abstract description 15
- 235000020344 instant tea Nutrition 0.000 claims abstract description 15
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 14
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 10
- 238000005286 illumination Methods 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 239000006228 supernatant Substances 0.000 claims abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 5
- 238000009924 canning Methods 0.000 claims abstract description 3
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000007710 freezing Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 5
- 238000001694 spray drying Methods 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 3
- 239000005457 ice water Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 241000196324 Embryophyta Species 0.000 abstract description 3
- 239000012530 fluid Substances 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- KZMACGJDUUWFCH-UHFFFAOYSA-O malvidin Chemical compound COC1=C(O)C(OC)=CC(C=2C(=CC=3C(O)=CC(O)=CC=3[O+]=2)O)=C1 KZMACGJDUUWFCH-UHFFFAOYSA-O 0.000 description 4
- 101001018064 Homo sapiens Lysosomal-trafficking regulator Proteins 0.000 description 3
- 102100033472 Lysosomal-trafficking regulator Human genes 0.000 description 3
- 244000038561 Modiola caroliniana Species 0.000 description 3
- 235000010703 Modiola caroliniana Nutrition 0.000 description 3
- 235000020279 black tea Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 235000019225 fermented tea Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 239000008213 purified water Substances 0.000 description 3
- 230000005855 radiation Effects 0.000 description 3
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 235000009584 malvidin Nutrition 0.000 description 2
- -1 ordinary tea leaves Chemical class 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- 206010042496 Sunburn Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
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- 229920001864 tannin Polymers 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- 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
Abstract
The invention discloses a processing method of a natural purple tea extract, which comprises the steps of selecting Kenyan purple tea tree tea leaves, carrying out low-temperature high-speed crushing and homogenate, centrifuging, taking supernatant fluid to prepare purple tea juice, subsequently adding the purple tea juice into pre-prepared green tea or oolong tea concentrated solution, simulating low-temperature and high-ultraviolet light illumination intensity in a Kenyan purple tea production environment to carry out natural fermentation so as to generate anthocyanin in the concentrated solution, drying or carrying out aseptic canning after UHT to prepare purple tea instant tea or purple tea instant tea concentrated solution. The method solves the problem that the tea raw materials are not well obtained due to the fact that the purple tea is harsh to the growth environment and difficult to plant and popularize on a large scale, and the processing method does not add exogenous enzymes, has the characteristics of low production cost, simple process and convenience in control, and provides possibility for large-area popularization of the purple tea instant tea.
Description
Technical Field
The invention relates to the field of food processing, in particular to a processing method of a natural purple tea extract.
Background
The purple tea is a rare variety in tea, belongs to a variant tea, and has the same planting mode and processing mode (can be fermented or not) as common green tea and black tea. Besides possessing polyphenols like ordinary tea leaves, such as EGCG, ECG, the purple tea is unique in that it also contains abundant anthocyanins, and its raw tea thus presents a purple color. The anthocyanin in the common tea only accounts for about 0.01 percent of dry matter, and the anthocyanin in the purple tea can reach 0.5 to 1.0 percent, wherein the important components are malvidin and glucoside (malvidin) thereof.
Purple Tea was first discovered in the assam region of india and was later gifted to the Kenya Tea Research Foundation (Tea Research Foundation of Kenya, TRFK). TRFK developed a study on the cultivation of black tea in the early 1980 s and introduced a variety of black tea suitable for commercial planting in around 2011. Currently, kenya is the largest country in which tea is grown.
Purple tea enjoys a relatively cold environment in equatorial regions and grows in the Nandi mountains of kenya at elevations of 4500 and 7500 feet. There is a significant amount of solar ultraviolet radiation in its growth environment (equator + high altitude). The thin atmosphere in high altitude areas means that tea plants are poorly protected from the sun's ultraviolet radiation, and thus purple tea trees need to produce large amounts of anthocyanins against the ultraviolet radiation. The purple tea tree also has abundant tea polyphenol to resist plant sunburn.
The purple tea has the senses of low caffeine (low bitterness), low tannin (low astringency), wood flavor, light sweetness and slightly purple color, has high oxidation resistance, anticancer property, immunity improvement and brain aging resistance, has a certain positive effect on senile dementia and Parkinson, has the physiological effects of improving skin and hair, resisting arteriosclerosis, reducing fat, nourishing and protecting the stomach and the like. However, the purple tea has harsh growth environment and special requirements, so that large-scale planting and popularization are difficult to carry out, the raw material price is high, the cost problem of the deep processing industry is greatly challenged, and the problem can be solved by the method.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a processing method of a natural purple tea extract.
In order to achieve the purpose, the invention adopts the following technical scheme:
a processing method of a natural purple tea extract comprises the following steps:
1) crushing and homogenizing kenya tea leaves at a low temperature and a high speed, centrifuging and taking supernatant fluid to prepare tea juice;
2) adding a tea concentrated solution prepared in advance into the purple tea juice, and simulating the low-temperature and high-ultraviolet illumination intensity in the production environment of Kenya purple tea to carry out natural fermentation so as to generate anthocyanin in the concentrated solution;
3) the purple tea instant tea or the concentrated purple tea instant tea solution is prepared by UHT sterilization and drying or aseptic canning.
Further, the preparation method of the purple tea juice in the step 1) comprises the following specific steps: selecting a tea tree bud with higher anthocyanin content and a tea tree leaf with a deeper mauve appearance (the deeper the mauve appearance of the tea leaves shows, the more enzyme activity units needed by the contained anthocyanin and the anthocyanin are converted), quickly freezing at the temperature of below 18 ℃ below zero for 2 to 5 hours, adding the quick-frozen tea tree bud with the mauve leaf into ice water at the temperature of between 0 and 5 ℃ according to the mass ratio of 1:0.9 to 1.1, crushing at the temperature of between 0 and 5 ℃ to below 1500 meshes at a high speed, centrifuging at the centrifugation speed of 10000 plus materials 12000 r/min for 10 to 15 minutes, taking supernatant fluid which is the tea juice, and quickly freezing for later use. The process is carried out at a low temperature of 0-5 ℃, the specific enzyme activity of the purple tea can be maintained to the maximum extent, and the crushing and centrifugation are particularly used for obtaining as many enzyme activity units as possible.
Further, the concentrated tea liquid in the step 2) is a concentrated green tea or oolong tea liquid, and the concentrated green tea or oolong tea liquid is a concentrated tea liquid of 20-30Birx prepared by extracting green tea or oolong tea with water according to a material-liquid ratio of 1:15-1:20 at the extraction temperature of 80-95 ℃ for 30-60 min, and then filtering and concentrating.
Further, the mass ratio of the purple tea juice and the concentrated tea liquid in the step 2) is 1:8-1: 10.
Further, in the natural fermentation process in the step 2), the fermentation temperature is set to be the average temperature most suitable for the growth of the purple tea in the kenya area, namely 15-25 ℃; the ultraviolet light intensity is set to be the ultraviolet light intensity which is most suitable for the purple tea production in the Kenya region, namely 250 and 350 milliwatts/square meter; the natural fermentation time is 8-16 hours.
Further, the top end of the fermentation equipment used in the natural fermentation in the step 2) is provided with a spraying system, an ultraviolet emitting device is arranged in the fermentation equipment to achieve the purpose of fully contacting the materials with ultraviolet, and the fermentation equipment is provided with a temperature control system and can automatically set and adjust the temperature and time.
Further, the sterilization temperature of the UHT sterilization in the step 3) is 122-130 ℃, the sterilization time is 4-6 seconds, and the drying is spray drying or freeze drying.
The instant tea is prepared by selecting one bud and one leaf of the Kenya purple tea tree, wherein the bud and one leaf are rich in specific effective activity units in the anthocyanin conversion process, crushing, extracting, adding a pre-prepared green tea or oolong tea concentrated solution, and naturally fermenting for 8-16 hours, wherein the low temperature and the high ultraviolet ray pre-illumination intensity in the most suitable growth environment of the Kenya purple tea are simulated in the fermentation process, and the time of natural fermentation can be shortened by further improving the specific effective activity units in the anthocyanin conversion, so that the process is further improved. The method solves the problem that the tea raw materials are not well obtained due to the fact that the purple tea is harsh to the growth environment and difficult to plant and popularize on a large scale, and the processing method does not add exogenous enzymes, has the characteristics of low production cost, simple process and convenience in control, and provides possibility for large-area popularization of the purple tea instant tea.
Detailed Description
Example 1
Taking 20 kilograms of tea leaves of the Kenya tea tree, quickly freezing the tea leaves for 3 hours in a quick freezing warehouse at the temperature of-35 ℃, adding 20 kilograms of purified water at the temperature of 3 ℃ according to the mass ratio of 1:1, crushing the tea leaves to 1700 meshes by using a high-speed crusher, keeping the crushing temperature at 3 ℃, centrifuging the tea leaves for 10 minutes by using a centrifuge at 10000 r/min, taking supernate to prepare tea juice of the Kenya tea tree, and refrigerating the tea juice for later use;
extracting green tea leaves at 85 deg.C for 30min at a material-to-liquid ratio of 1:15, filtering, and concentrating to obtain 25Birx green tea concentrated solution;
mixing the purple tea juice and the green tea concentrated solution according to the mass ratio of 1:8, performing circulating natural fermentation in a fermentation tank, wherein the fermentation temperature is 20 +/-3 ℃, the ultraviolet illumination intensity is 300 milliwatts per square meter, and performing natural fermentation for 10 hours; increasing the anthocyanin content of the fermented tea concentrated solution, presenting light purple, and slightly sweet flavor, and finally performing UHT sterilization (sterilization temperature is 124 ℃, time is 5S) and spray drying to obtain the purple tea instant tea.
TABLE 1 anthocyanin content before and after processing of raw materials
| Serial number | Articles and the like | Anthocyanin content (% on dry matter) |
| 1 | Green tea (China) | 0.012 |
| 2 | Purple tea (Kenya) | 0.83 |
| 3 | Purple tea instant tea | 3.37 |
Example 2
Taking 20 kilograms of tea leaves of the Kenya tea tree, quickly freezing the tea leaves for 5 hours in a quick freezing warehouse at the temperature of-18 ℃, adding 20 kilograms of purified water at the temperature of 0 ℃ according to the mass ratio of 1:0.9, crushing the tea leaves to 1500 meshes by using a high-speed crusher, keeping the crushing temperature at 0 ℃, centrifuging the crushed tea leaves for 15 minutes by using a centrifugal machine at 12000 r/min, taking supernatant to prepare tea juice of the Kenya tea tree, and refrigerating the tea juice for later use;
extracting oolong tea leaves according to the material-liquid ratio of 1:20 at 80 deg.C for 60min, filtering, and concentrating to obtain 20Birx oolong tea concentrated solution;
mixing the purple tea juice and the oolong tea concentrated solution according to the mass ratio of 1:10, performing circulating natural fermentation in a fermentation tank, wherein the fermentation temperature is 18 +/-3 ℃, the ultraviolet illumination intensity is 350 milliwatts per square meter, and performing natural fermentation for 8 hours; increasing the anthocyanin content of the fermented tea concentrated solution, presenting light purple, and slightly sweet flavor, and finally performing UHT sterilization (the sterilization temperature is 122 ℃ and the sterilization time is 6S) and spray drying to prepare the purple tea instant tea.
TABLE 2 anthocyanin content before and after processing of raw materials
| Serial number | Articles and the like | Anthocyanin content (% on dry matter) |
| 1 | Oolong tea (China) | 0.015 |
| 2 | Purple tea (Kenya) | 0.83 |
| 3 | Purple tea instant tea | 3.41 |
Example 3
Taking 20 kilograms of tea leaves of the Kenya tea tree, quickly freezing the tea leaves for 2 hours in a quick freezing warehouse at the temperature of minus 25 ℃, adding 20 kilograms of purified water at the temperature of 5 ℃ according to the mass ratio of 1:1, crushing the tea leaves to 1800 meshes by using a high-speed crusher, keeping the crushing temperature at 5 ℃, centrifuging the tea leaves for 10 minutes by using a centrifuge at 10000 r/min, taking supernate to prepare tea juice of the Kenya tea tree, and refrigerating the tea juice for later use;
extracting green tea leaves at 95 ℃ for 30min according to a material-liquid ratio of 1:18, and then filtering and concentrating to prepare a 30Birx green tea concentrated solution;
mixing the purple tea juice and the green tea concentrated solution according to the mass ratio of 1:8, performing circulating natural fermentation in a fermentation tank, wherein the fermentation temperature is 22 +/-3 ℃, the ultraviolet illumination intensity is 350 milliwatts per square meter, and performing natural fermentation for 16 hours; increasing the anthocyanin content of the fermented tea concentrated solution, presenting light purple, and slightly sweet flavor, and finally performing UHT sterilization (the sterilization temperature is 130 ℃ and the sterilization time is 4S) and spray drying to prepare the purple tea instant tea.
TABLE 3 anthocyanin content before and after processing of raw materials
| Serial number | Articles and the like | Anthocyanin content (% on dry matter) |
| 1 | Green tea (China) | 0.012 |
| 2 | Purple tea (Kenya) | 0.83 |
| 3 | Purple tea instant tea | 3.43 |
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (10)
1. A processing method of a natural purple tea extract is characterized by comprising the following steps: which comprises the following steps:
1) crushing and homogenizing kenya tea leaves, centrifuging and taking supernatant to prepare tea juice of the kenya tea leaves;
2) adding a tea concentrated solution prepared in advance into the purple tea juice, and simulating the low-temperature and high-ultraviolet illumination intensity in the production environment of Kenya purple tea to carry out natural fermentation so as to generate anthocyanin in the concentrated solution;
3) the purple tea instant tea or the concentrated purple tea instant tea solution is prepared by UHT sterilization and drying or aseptic canning.
2. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: the preparation method of the purple tea juice in the step 1) comprises the following specific steps: selecting purple tea tree with high anthocyanin content, quickly freezing at-18 deg.C for 2-5 hr, adding the quick-frozen purple tea tree into ice water of 0-5 deg.C, crushing at 0-5 deg.C to below 1500 meshes at high speed, centrifuging, collecting supernatant to obtain purple tea juice, and quickly freezing.
3. The method for processing the natural purple tea extract as claimed in claim 2, wherein the natural purple tea extract is prepared by the following steps: the mass ratio of the quick-frozen purple tea tree bud and leaf to ice water is 1:0.9-1.1, the centrifugation speed is 10000-12000 r/min, and the centrifugation time is 10-15 min.
4. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: and 2) extracting the concentrated tea liquid in the step 2) by using green tea or oolong tea and water according to a material-liquid ratio of 1:15-1:20, wherein the extraction temperature is 80-95 ℃, the extraction time is 30-60 min, and then filtering and concentrating to prepare the concentrated tea liquid of 20-30 Birx.
5. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: the mass ratio of the purple tea juice to the concentrated tea liquid in the step 2) is 1:8-1: 10.
6. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: in the natural fermentation process of the step 2), the fermentation temperature is set to be the average temperature which is most suitable for the growth of the purple tea in the kenya area, namely 15-25 ℃.
7. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: and 2) in the natural fermentation process, setting the ultraviolet illumination intensity to be the ultraviolet illumination intensity most suitable for purple tea production in the Kenya region, namely 250-350 milliwatts/square meter.
8. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: the natural fermentation time in the step 2) is 8-16 hours.
9. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: and 2) a spraying system is arranged at the top end of the fermentation equipment for natural fermentation, an ultraviolet emitting device is arranged in the fermentation equipment to achieve the purpose of fully contacting the materials with ultraviolet rays, and the fermentation equipment is provided with a temperature control system and can automatically set and adjust the temperature and time.
10. The method for processing the natural purple tea extract as claimed in claim 1, wherein the natural purple tea extract is prepared by the following steps: and 3) sterilizing the UHT for 4-6 seconds at the sterilizing temperature of 122-130 ℃, wherein the drying is spray drying or freeze drying.
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|---|---|---|---|---|
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