CN112616960B - Black tea original drink and preparation method thereof - Google Patents
Black tea original drink and preparation method thereof Download PDFInfo
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- CN112616960B CN112616960B CN202011419323.6A CN202011419323A CN112616960B CN 112616960 B CN112616960 B CN 112616960B CN 202011419323 A CN202011419323 A CN 202011419323A CN 112616960 B CN112616960 B CN 112616960B
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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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- 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
- A23F3/08—Oxidation; Fermentation
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Abstract
The invention relates to the technical field of black tea beverage, in particular to a black tea raw beverage and a preparation method thereof, wherein fresh green tea is directly crushed into slurry, green tea juice is filtered, a liquid fermentation technology is utilized to inoculate black tea fungus to prepare the black tea raw beverage, and the technical defects that the process flow is long, the production period of the black tea beverage is long, the cost is high, the taste of the obtained black tea beverage is poor, the tea polyphenol content is high, and the bitter and astringent taste is serious due to the fact that the steps of withering, fixation, rolling, fermentation, drying, aroma extraction and the like are required to prepare the black tea beverage when the black tea beverage is prepared by soaking or leaching dry black tea in the prior art are avoided; the black tea primary drink is prepared by directly inoculating tea green juice into black tea fungus, sealing, fermenting and culturing, wherein the content of caffeine is more than or equal to 2.3mg/ml, the content of tea polyphenol is less than or equal to 10mg/ml, and the ratio of theaflavin to thearubigin is low, so that the black tea primary drink has orange soup color and is sweet in taste.
Description
Technical Field
The invention relates to the technical field of black tea beverages, in particular to a black tea original beverage and a preparation method thereof.
Background
The black tea is prepared by refining fresh leaves through the technological processes of withering, twisting, fermenting, drying and the like, and has the effects of promoting urination, diminishing inflammation, sterilizing, detoxifying, refreshing, relieving fatigue, promoting the production of body fluid, clearing heat, invigorating stomach, promoting digestion, delaying aging, reducing blood sugar and blood pressure, reducing blood fat, resisting cancer and the like. The black tea beverage is prepared by directly soaking finished black tea in the processing technology, and the amount of active ingredients in the finished black tea beverage is completely dependent on the dissolution rate of the active ingredients in the finished black tea, so that the finished black tea is often crushed, leached and filtered in the self-processing process, and then added with white granulated sugar and the like to be stirred and dissolved to prepare the black tea beverage, for example: the processing method of the black tea fungus solid beverage with the patent number of 201410080136.8 discloses the preparation of tea soup: crushing black tea to 30-80 meshes, adding the black tea after boiling purified water, leaching for 10-15min, adding white granulated sugar into filtrate after removing tea residues, stirring until the white granulated sugar is dissolved, then pasteurizing, sealing with gauze, and cooling to below 40 ℃, wherein beneficial components in the prepared black tea beverage are limited, the taste of the prepared black tea beverage depends on the black tea finished product, the preparation process flow is longer, the nutrition in the black tea beverage is more unfavorable, the taste of the black tea beverage is improved, the prepared black tea beverage is only a beverage for quenching thirst, and the better health care effect of the beverage is difficult to realize, and especially after the black tea beverage is drunk, the bitter taste in oral cavity is serious.
Disclosure of Invention
In order to solve the technical problems in the prior art, the invention provides a black tea original drink and a preparation method thereof.
The method is realized by the following technical scheme:
the invention provides a preparation method of a black tea original drink, which comprises the following steps:
(1) Picking fresh tea leaves, crushing the fresh tea leaves, and filtering to obtain tea leaves residues and tea leaves juice;
(2) Inoculating black tea fungus into the green tea juice, sealing, fermenting at 30deg.C for 15-20d, pasteurizing, and cooling to a temperature of 35deg.C or less.
Preferably, the tea leaves are returned to be mixed with the picked fresh tea leaves for crushing after being stacked for at least 5 days by inoculating black tea fungus.
Preferably, the inoculation amount of the black tea fungus is 1-10% by mass.
Preferably, the mixing and crushing are carried out, wherein the mass percentage of the picked fresh tea leaves is 30-70%.
Preferably, the crushing is to grind the picked fresh tea leaves into slurry in a grinder.
The second purpose of the invention is to provide the black tea original drink prepared by the method.
The invention also aims to provide the black tea original drink prepared by the method, which is applied to the preparation of the black tea fungus solid drink.
Preferably, the preparation method of the black tea fungus solid beverage comprises the steps of taking a material after fermentation culture, centrifuging and filtering to obtain supernatant and lower dreg slurry; concentrating the supernatant to one third, pasteurizing, and spray drying.
Compared with the prior art, the invention has the technical effects that:
the fresh tea leaves are directly crushed into slurry, the tea leaf juice is filtered, the liquid fermentation technology is utilized, and the black tea fungus is inoculated to prepare the original black tea drink, so that the technical defects of long process flow, long production period and high cost of the black tea drink caused by the steps of withering, deactivating enzymes, twisting, fermenting, drying, aroma raising and the like are required to prepare the black tea drink when the traditional black tea drink is prepared by soaking or leaching dry black tea leaves are avoided, and the obtained black tea drink is poor in taste, high in tea polyphenol content and serious in bitter and astringent taste; the black tea primary drink is prepared by directly inoculating tea green juice into black tea fungus, sealing, fermenting and culturing, wherein the content of caffeine is more than or equal to 2.3mg/ml, the content of tea polyphenol is less than or equal to 10mg/ml, and the ratio of theaflavin to thearubigin is low, so that the black tea primary drink has orange soup color and is sweet in taste.
The invention has simple process, easy operation and low preparation cost.
Detailed Description
The technical scheme of the present invention is further defined below in conjunction with the specific embodiments, but the scope of the claimed invention is not limited to the description.
Before picking, 15d of the tea leaves adopts sunshade net shading treatment with shading degree of more than 85 percent, and 10kg of sodium glutamate solution with concentration of 100ppm is sprayed per mu. The tea tree variety is Qian tea No. 1. Picking is folium Camelliae sinensis from one bud to one leaf. The black tea fungus used in the invention is prepared according to a conventional method.
Test 1: research on original black tea drink process
Example 1
The preparation method of the black tea original drink comprises the following steps:
(1) Picking fresh tea leaves, measuring the water content of the fresh tea leaves to be 85%, feeding the fresh tea leaves into a grinder, crushing the fresh tea leaves into slurry, and filtering the slurry to obtain tea leaves residues and tea leaves juice;
(2) Inoculating black tea fungus into the green tea juice, sealing, inoculating black tea fungus with the inoculum size accounting for 1% of the green tea juice mass, sealing, fermenting and culturing at 30deg.C for 20d, pasteurizing, and cooling to a temperature of no more than 35deg.C.
Example 2
The preparation method of the black tea original drink comprises the following steps:
(1) Picking fresh tea leaves, measuring the water content of the fresh tea leaves to be 90%, feeding the fresh tea leaves into a grinder, crushing the fresh tea leaves into slurry, and filtering the slurry to obtain tea leaves residues and tea leaves juice;
(2) Inoculating black tea fungus into the green tea juice, sealing, inoculating black tea fungus with the inoculum size accounting for 10% of the green tea juice mass, sealing, fermenting and culturing at 30deg.C for 15d, pasteurizing, and cooling to a temperature of no more than 35deg.C.
Example 3
The preparation method of the black tea original drink comprises the following steps:
(1) Picking fresh tea leaves, measuring the water content of the fresh tea leaves to be 80%, feeding the fresh tea leaves into a grinder, crushing the fresh tea leaves into slurry, and filtering the slurry to obtain tea leaves residues and tea leaves juice;
(2) Inoculating black tea fungus into the green tea juice, sealing, inoculating black tea fungus with the inoculum size accounting for 8% of the green tea juice mass, sealing, fermenting and culturing at 30deg.C for 18d, pasteurizing, and cooling to a temperature of no more than 35deg.C.
Example 4
On the basis of example 1, 10% of black tea fungus is inoculated into tea green residue, after stacking treatment for 5d, the black tea fungus is returned to be mixed with picked fresh tea green according to the mass ratio of 1:1, and then crushed, and the black tea is prepared according to the preparation method of the original drink of example 1.
Example 5
On the basis of example 1, black tea fungus 8% was inoculated into the tea green residue, and after stacking treatment for 5d, it was returned to be mixed with picked fresh tea green in a mass ratio of 1:2, and then pulverized, and prepared according to the method for preparing a raw black tea beverage of example 1.
Example 6
On the basis of example 1, 5% of black tea fungus is inoculated into tea green residue, after stacking treatment for 5d, the black tea fungus is returned to be mixed with picked fresh tea green according to the mass ratio of 2:1, and then crushed, and the black tea is prepared according to the preparation method of the original drink of example 1.
And (3) quality detection:
the content of caffeine (mg/ml), tea polyphenols (mg/ml), thearubigin (%), theaflavin (%), amino acid+protein (%) in the raw black tea beverage prepared in examples 1 to 6 was measured, and the measurement results thereof are shown in Table 1:
TABLE 1
| Caffeine and caffeine | Tea polyphenols | Thearubigins | Theaflavin | Amino acid + protein | |
| Example 1 | 2.37 | 9.82 | 9.24 | 4.08 | 81.15 |
| Example 2 | 2.46 | 9.67 | 9.86 | 3.72 | 79.83 |
| Example 3 | 2.38 | 9.71 | 9.67 | 5.01 | 80.24 |
| Example 4 | 2.71 | 9.03 | 10.03 | 4.87 | 82.31 |
| Example 5 | 2.69 | 8.98 | 10.26 | 4.69 | 81.57 |
| Example 6 | 2.70 | 9.02 | 10.39 | 4.53 | 82.14 |
As can be seen from Table 1, the original black tea drink is prepared by crushing the tea leaves into slurry, inoculating the tea fungus with the tea leaf juice, and directly fermenting, so that the tea polyphenol content in the original black tea drink is reduced to be lower than 10mg/ml, the loss rate of caffeine is lower, the content of caffeine reaches more than 2.3mg/ml, the bitter taste of the original black tea drink is greatly reduced, and the original black tea drink is sweet after entering the mouth, and meanwhile, the refreshing effect of the original black tea drink is ensured. In addition, in the obtained black tea original drink, the ratio of theaflavin to thearubigin is low, so that the black tea original drink is orange-red and bright in soup color, the total content of amino acid and protein is higher than 79%, the content of active ingredients in the black tea drink is improved, and the health care effect of the black tea original drink is enhanced.
As is well known to those skilled in the art: when the content of tea polyphenol is high, the tea polyphenol has great irritation to intestines and stomach, so that the intestines and stomach of a drinker are uncomfortable, and the tea polyphenol is excessive, so that the bitter taste of the tea soup is easily serious, the taste of the drinker is influenced, the content of the tea polyphenol is reduced, and the drinking taste of the tea soup is improved; the color and luster of the tea soup are mainly dependent on the relative content of theaflavin, thearubigin, leaf green and other components, and for black tea, the thearubigin content is higher than the theaflavin content, so that the tea soup presents orange red and red orange in color and luster, therefore, the relative content of the theaflavin and the thearubigin in the original black tea drink is detected, the fermentation degree can be fully evaluated, and the manufacturing quality of the black tea is guaranteed.
Sensory evaluation:
the present investigator scored the black tea base drinks prepared in examples 1-6 for volunteers, wherein the volunteers were 5 men and women each, aged between 20 and 50 years, and the evaluation index was bitter, astringent, taste concentration, entry glycol, and scoring from inferior to preferably 0-10, removing a highest score and removing a lowest score, taking an average, and the evaluation criteria were substantially no 0-1 score, light 1-4 score, light to medium 4-7 score, heavy 7-9 score, and very heavy 9-10 score, with scoring results as shown in table 2 below:
TABLE 2
| Bitter taste | Astringency of the tea | Taste concentration | Degree of inlet glycol | |
| Example 1 | 1.8 | 1.5 | 8.9 | 9.1 |
| Example 2 | 2.1 | 1.9 | 8.8 | 8.8 |
| Example 3 | 2.0 | 1.6 | 9.1 | 9.5 |
| Example 4 | 1.1 | 1.5 | 9.3 | 9.3 |
| Example 5 | 0.9 | 1.3 | 9.2 | 8.7 |
| Example 6 | 1.2 | 1.7 | 8.8 | 8.9 |
As can be seen from Table 2, the black tea drink is prepared by directly crushing the green tea, inoculating the green tea juice with the black tea fungus, and fermenting, so that the preparation process of the black tea drink is shortened, the taste of the black tea drink is fully improved, the bitter taste is greatly reduced, the taste is mellow, and the comfort of drinkers after drinking is improved.
Test 2: research on black tea solid beverage technology
Example 7
On the basis of the embodiment 1, feeding the fermentation mixed liquor obtained after the fermentation culture of the embodiment 1 into a centrifugal machine for centrifugal treatment for 8min, wherein the rotation speed of the centrifugal machine is 2000r/min, and filtering out lower-layer slag slurry to obtain centrifugal clear liquid; concentrating the centrifugal clear liquid to one third, pasteurizing, and spray drying to obtain black tea solid beverage.
Example 8
On the basis of the embodiment 5, feeding the fermentation mixed liquor obtained after the fermentation culture of the embodiment 5 into a centrifugal machine for centrifugal treatment for 8min, wherein the rotation speed of the centrifugal machine is 2000r/min, and filtering out lower-layer slag slurry to obtain centrifugal clear liquid; concentrating the centrifugal clear liquid to one third, pasteurizing, and spray drying to obtain black tea solid beverage.
Example 9
The lower layer slurry obtained in example 7 was returned to be mixed with the slurry obtained by pulverizing fresh theaflavin, and then prepared into a black tea solid beverage according to the preparation method of example 7.
The content of caffeine (mg/ml), tea polyphenols (mg/ml), thearubigin (%), theaflavin (%) in the raw black tea beverage prepared in examples 7 to 9 was measured, and the measurement results are shown in Table 3:
TABLE 3 Table 3
| Caffeine and caffeine | Tea polyphenols | Thearubigins | Theaflavin | |
| Example 7 | 2.15 | 8.86 | 9.03 | 3.97 |
| Example 8 | 2.13 | 8.91 | 9.17 | 3.81 |
| Example 9 | 2.22 | 8.87 | 9.24 | 4.89 |
As can be seen from Table 3, after the black tea solid beverage is prepared by centrifugation, filtration, concentration, spray drying and other processes, the contents of caffeine, tea polyphenol and the like are reduced, and the contents of thearubigins and theaflavins are also reduced, but the reduction rate does not influence the flavor of the black tea solid beverage, and the color and taste of the black tea solid beverage after being soaked into tea soup with purified water are fully ensured.
The invention may be implemented by reference to the prior art or by common general knowledge or conventional technical means of those skilled in the art.
The foregoing is only a preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art, who is within the scope of the present invention, should make equivalent substitutions or modifications according to the technical scheme of the present invention and the inventive concept thereof, and should be covered by the scope of the present invention.
Claims (4)
1. The preparation method of the black tea original drink is characterized by comprising the following steps:
(1) Picking fresh tea leaves, crushing the fresh tea leaves, and filtering to obtain tea leaves residues and tea leaves juice;
(2) Inoculating black tea fungus into the green tea juice, sealing, fermenting at 30deg.C for 20d, pasteurizing, and cooling to a temperature of 35deg.C or less;
the inoculation amount of the black tea fungus is 1-10% by mass;
inoculating 10% of black tea fungus to the tea green residues, stacking for 5d, returning the tea green residues to be mixed with picked fresh tea green according to the mass ratio of 1:1, crushing, and preparing according to the preparation method of the original black tea beverage;
the crushing is to put the picked fresh tea leaves into a grinder to be ground into slurry.
2. A black tea beverage as prepared by the process of claim 1.
3. Use of a black tea beverage as defined in claim 1 for the preparation of a solid beverage of black tea fungus.
4. The use according to claim 3, wherein the preparation method of the black tea fungus solid beverage is that the material after fermentation culture is taken, and the supernatant and the lower dreg slurry are obtained by centrifugation and filtration; concentrating the supernatant to one third, pasteurizing, and spray drying.
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