CN113273622A - Zero-component tea and preparation process thereof - Google Patents
Zero-component tea and preparation process thereof Download PDFInfo
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- CN113273622A CN113273622A CN202110504942.3A CN202110504942A CN113273622A CN 113273622 A CN113273622 A CN 113273622A CN 202110504942 A CN202110504942 A CN 202110504942A CN 113273622 A CN113273622 A CN 113273622A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 122
- 235000013616 tea Nutrition 0.000 claims abstract description 78
- 235000009569 green tea Nutrition 0.000 claims abstract description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 17
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 13
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 6
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims abstract description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 6
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 6
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 6
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 6
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 6
- 229960004998 acesulfame potassium Drugs 0.000 claims abstract description 6
- 235000010358 acesulfame potassium Nutrition 0.000 claims abstract description 6
- 239000000619 acesulfame-K Substances 0.000 claims abstract description 6
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 6
- 239000001630 malic acid Substances 0.000 claims abstract description 6
- 235000011090 malic acid Nutrition 0.000 claims abstract description 6
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 6
- 239000011718 vitamin C Substances 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims abstract description 5
- 240000005385 Jasminum sambac Species 0.000 claims abstract 4
- 238000005086 pumping Methods 0.000 claims description 50
- 238000002156 mixing Methods 0.000 claims description 45
- 238000010008 shearing Methods 0.000 claims description 30
- 238000001816 cooling Methods 0.000 claims description 26
- 238000001914 filtration Methods 0.000 claims description 19
- 238000004321 preservation Methods 0.000 claims description 19
- 239000000463 material Substances 0.000 claims description 18
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 15
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000002386 leaching Methods 0.000 claims description 14
- 238000004090 dissolution Methods 0.000 claims description 10
- 239000011812 mixed powder Substances 0.000 claims description 10
- 239000007787 solid Substances 0.000 claims description 10
- 238000005507 spraying Methods 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- XUIMIQQOPSSXEZ-UHFFFAOYSA-N Silicon Chemical compound [Si] XUIMIQQOPSSXEZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000005119 centrifugation Methods 0.000 claims description 5
- 238000007599 discharging Methods 0.000 claims description 5
- 239000012676 herbal extract Substances 0.000 claims description 5
- 239000004615 ingredient Substances 0.000 claims description 5
- 238000002372 labelling Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 229910052710 silicon Inorganic materials 0.000 claims description 5
- 239000010703 silicon Substances 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 238000001514 detection method Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 235000019225 fermented tea Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 abstract description 3
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 abstract description 3
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 3
- 235000013824 polyphenols Nutrition 0.000 abstract description 3
- 235000014620 theaflavin Nutrition 0.000 abstract description 3
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 abstract description 3
- 229940026509 theaflavin Drugs 0.000 abstract description 3
- 235000008118 thearubigins Nutrition 0.000 abstract description 3
- 235000019659 mouth feeling Nutrition 0.000 abstract description 2
- 241000207840 Jasminum Species 0.000 description 13
- 239000000686 essence Substances 0.000 description 9
- 241000723353 Chrysanthemum Species 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000008216 herbs Nutrition 0.000 description 2
- 241001523681 Dendrobium Species 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000005720 sucrose 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses zero-component tea and a preparation process thereof, wherein the zero-component tea is prepared by processing the following raw materials in parts by weight: 60-80 parts of grape pulp, 2-10 parts of jasmine tea, 2-10 parts of green tea, 10-20 parts of green tea fermentation liquor, 10-20 parts of black tea fermentation liquor, 10-20 parts of fruit juice, 10-20 parts of herb extract, 0.5-1.5 parts of citric acid, 0.2-0.4 part of malic acid, 0.1-0.3 part of acesulfame potassium, 0.1-0.3 part of vitamin C, and 1000 parts of essence and water; the preparation process ensures that the components of tea polyphenol, theaflavin and thearubigin are stable, the fruit juice is mixed to generate flavor substances, the health-care effect can be realized while the mouth feeling of the fruit juice is achieved, and the quality of the fermented tea drink is ensured and the fermented tea drink is convenient to store for a long time by adopting the aseptic cold tank filling technology.
Description
Technical Field
The invention relates to the technical field of beverage production, and particularly relates to zero-component tea and a preparation process thereof.
Background
The zero-zero tea is prepared by taking tea and herbs as raw materials, selecting original leaves of ten kinds of Chinese famous tea for cold extraction, extracting and fusing the original leaves with 6 kinds of herb essences such as dendrobium macrolephanense, lily, dried orange peel, chrysanthemum, lotus leaves and the like, 0 sucrose and 0 fat, removing dryness and greasiness, and being light, zero and sub-healthy, and having three flavors of light black tea, jasmine light tea and original green tea, so that the zero-zero tea is a functional health tea initiated in the great-difference mountain villi. The zero-component tea in the market at present is prepared from herbs and tea, has single taste and poor mouthfeel, and is difficult to compete with tea beverages with rich taste in the market.
Disclosure of Invention
The invention mainly aims to provide zero-component tea and a preparation process thereof, which can effectively solve the problems in the background technology.
In order to achieve the purpose, the invention adopts the technical scheme that: the zero-component tea is processed by the following raw materials in parts by weight: 60-80 parts of grape pulp, 2-10 parts of jasmine tea, 2-10 parts of green tea, 10-20 parts of green tea fermentation liquor, 10-20 parts of black tea fermentation liquor, 10-20 parts of fruit juice, 10-20 parts of herb extract, 0.5-1.5 parts of citric acid, 0.2-0.4 part of malic acid, 0.1-0.3 part of acesulfame potassium, 0.1-0.3 part of vitamin C, and 1000 parts of essence and water.
Preferably, the jasmine tea leaves and the green tea leaves are powdery and uniformly mixed in equal amount.
Preferably, the herbal extract is mixed powder of lotus leaves and chrysanthemum according to a ratio of 1: 1.
A preparation process of zero-component tea comprises the following steps:
step one, dissolving high fructose corn syrup in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at high speed for 5-8 minutes until the high fructose corn syrup is completely dissolved, and pumping the high fructose corn syrup into a sugar heat preservation tank I after passing through a 200-mesh filter screen;
step two, dissolving the mixed powder of jasmine tea and green tea in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at a high speed for 5-8 minutes, standing at a constant temperature for 10-15 minutes, then filtering through a 200-mesh filter screen, and pumping into a sugar heat-preserving tank II;
step three, pumping the solution in the sugar heat-preservation tank I into a blending tank after cooling through a 5um filter plate, and pumping the solution in the sugar heat-preservation tank II into the blending tank after cooling through the 5um filter plate after filtering through silicon dredged soil;
dissolving the fruit juice in pure water at 55-65 ℃ in a small material shearing tank, shearing at a high speed for 4-8 minutes, and after complete dissolution, passing through a 80-mesh filter screen, cooling by a plate sheet and pumping into a blending tank;
step five, pumping the qualified green tea leaching liquor into a blending tank;
dissolving other ingredients in the raw materials in pure water at 40-50 ℃ in a small material shearing tank, shearing at a high speed for 3-5 minutes, cooling by a plate sheet after complete dissolution, and pumping into a blending tank;
seventhly, when the materials are pumped into the blending tank, the blending tank keeps stirring, after the physical and chemical indexes are detected, the volume is determined to reach the required tonnage, weighed essence is added into the blending tank after the volume is determined, stirring is carried out for 5-8 minutes, and the physical and chemical indexes are detected again;
step eight, performing UHT sterilization on the prepared feed liquid after passing through a 0.5-micron filter, wherein the sterilization time is 15s, and the sterilization temperature is 124-;
step nine, pumping the sterilized feed liquid into an aseptic heat-preserving tank, controlling the temperature to be 20-30 ℃, filling, discharging, detecting solid matters and taste, and filling after the solid matters and the taste are qualified;
step ten, spraying codes on the filled drinks, labeling, packaging, spraying codes in a box, and warehousing finished products.
Preferably, the temperature of the solution in the third step, the fourth step and the sixth step is reduced to below 30 ℃ through a plate.
Preferably, the temperature of the blending tank in the third step, the fourth step and the sixth step is kept between 20 and 25 ℃.
Preferably, the physicochemical indexes in the seventh step include Brix and pH, and field detection is adopted.
Preferably, the preparation process of the green tea leach liquor in the fifth step comprises the following steps:
s1, immersing green tea in water at 80-90 ℃ for 20-30 minutes according to the weight ratio of tea to water of 1: 50;
s2, filtering the tea leaching turbid liquid through a 80-mesh barrel type filter screen, cooling to below 25 ℃ through a plate, and putting into a turbid tea tank;
s3, filtering the cooled turbid tea in a 200-mesh barrel type, pumping the filtered turbid tea into a centrifuge for centrifugation, and pumping the centrifuged turbid tea into a clear tea tank for temporary storage.
Compared with the prior art, the invention has the following beneficial effects: the preparation process ensures that the components of tea polyphenol, theaflavin and thearubigin are stable, the fruit juice is mixed to generate flavor substances, the taste of the fruit juice is realized, the health-care effect can be realized, and the quality of the fermented tea beverage is ensured by adopting an aseptic cold tank filling technology, so that the fermented tea beverage is convenient to store for a long time.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
Example 1
The zero-component tea is processed by the following raw materials in parts by weight: 60 parts of grape pulp, 2 parts of jasmine tea, 2 parts of green tea, 10 parts of green tea fermentation liquor, 10 parts of black tea fermentation liquor, 10 parts of fruit juice, 10 parts of herb extract material, 0.5 part of citric acid, 0.2 part of malic acid, 0.1 part of acesulfame potassium, 0.1 part of vitamin C, 1000 parts of essence and water.
In this embodiment, the jasmine tea leaves and the green tea leaves are powdered and uniformly mixed in equal amounts.
In this example, the herbal extract is a mixed powder of lotus leaf and chrysanthemum in a ratio of 1: 1.
A preparation process of zero-component tea comprises the following steps:
step one, dissolving high fructose corn syrup in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at high speed for 5 minutes until the high fructose corn syrup is completely dissolved, and pumping the high fructose corn syrup into a sugar heat preservation tank I after passing through a 200-mesh filter screen;
step two, dissolving the mixed powder of jasmine tea and green tea in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at a high speed for 5 minutes, standing at a constant temperature for 10-15 minutes, filtering through a 200-mesh filter screen, and pumping into a sugar heat preservation tank II;
step three, pumping the solution in the sugar heat-preservation tank I into a blending tank after cooling through a 5um filter plate, and pumping the solution in the sugar heat-preservation tank II into the blending tank after cooling through the 5um filter plate after filtering through silicon dredged soil;
dissolving the fruit juice in pure water at 55-65 ℃ in a small material shearing tank, shearing at a high speed for 4 minutes, and after complete dissolution, passing through a 80-mesh filter screen, cooling by a plate sheet and pumping into a blending tank;
step five, pumping the qualified green tea leaching liquor into a blending tank;
dissolving other ingredients in the raw materials in pure water at the temperature of 40-50 ℃ in a small material shearing tank, shearing at a high speed for 3 minutes, cooling by a plate sheet after complete dissolution, and pumping into a blending tank;
seventhly, when the materials are pumped into the blending tank, the blending tank keeps stirring, after the physical and chemical indexes are detected, the volume is determined to reach the required tonnage, weighed essence is added into the blending tank after the volume is determined, stirring is carried out for 5-8 minutes, and the physical and chemical indexes are detected again;
step eight, performing UHT sterilization on the prepared feed liquid after passing through a 0.5-micron filter, wherein the sterilization time is 15s, and the sterilization temperature is 124-;
step nine, pumping the sterilized feed liquid into an aseptic heat-preserving tank, controlling the temperature to be 20-30 ℃, filling, discharging, detecting solid matters and taste, and filling after the solid matters and the taste are qualified;
step ten, spraying codes on the filled drinks, labeling, packaging, spraying codes in a box, and warehousing finished products.
In this embodiment, the temperature of the solution in the third step, the fourth step and the sixth step is reduced to below 30 ℃ by the plate.
In this embodiment, the temperature of the blending tank in the third step, the fourth step and the sixth step is maintained at 20 to 25 ℃.
In this example, the physicochemical indexes in step seven include Brix and pH, and field test was used.
In this embodiment, the green tea leaching liquor in the fifth step is prepared by the following steps:
s1, immersing green tea in water at 80-90 ℃ for 20-30 minutes according to the weight ratio of tea to water of 1: 50;
s2, filtering the tea leaching turbid liquid through a 80-mesh barrel type filter screen, cooling to below 25 ℃ through a plate, and putting into a turbid tea tank;
s3, filtering the cooled turbid tea in a 200-mesh barrel type, pumping the filtered turbid tea into a centrifuge for centrifugation, and pumping the centrifuged turbid tea into a clear tea tank for temporary storage.
Example 2
The zero-component tea is processed by the following raw materials in parts by weight: 70 parts of fruit grape pulp, 6 parts of jasmine tea, 6 parts of green tea, 15 parts of green tea fermentation liquor, 15 parts of black tea fermentation liquor, 15 parts of fruit juice, 15 parts of herb extract material, 1 part of citric acid, 0.3 part of malic acid, 0.2 part of acesulfame potassium, 0.2 part of vitamin C, 1000 parts of essence and water.
In this embodiment, the jasmine tea leaves and the green tea leaves are powdered and uniformly mixed in equal amounts.
In this example, the herbal extract is a mixed powder of lotus leaf and chrysanthemum in a ratio of 1: 1.
A preparation process of zero-component tea comprises the following steps:
step one, dissolving high fructose corn syrup in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at high speed for 6 minutes until the high fructose corn syrup is completely dissolved, and pumping the high fructose corn syrup into a sugar heat preservation tank I after passing through a 200-mesh filter screen;
step two, dissolving the mixed powder of jasmine tea and green tea in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at a high speed for 6 minutes, standing at a constant temperature for 10-15 minutes, filtering through a 200-mesh filter screen, and pumping into a sugar heat preservation tank II;
step three, pumping the solution in the sugar heat-preservation tank I into a blending tank after cooling through a 5um filter plate, and pumping the solution in the sugar heat-preservation tank II into the blending tank after cooling through the 5um filter plate after filtering through silicon dredged soil;
dissolving the fruit juice in pure water at 55-65 ℃ in a small material shearing tank, shearing at a high speed for 6 minutes, and after complete dissolution, passing through a 80-mesh filter screen, cooling by a plate sheet and pumping into a blending tank;
step five, pumping the qualified green tea leaching liquor into a blending tank;
dissolving other ingredients in the raw materials in pure water at the temperature of 40-50 ℃ in a small material shearing tank, shearing at a high speed for 4 minutes, cooling by a plate sheet after complete dissolution, and pumping into a blending tank;
seventhly, when the materials are pumped into the blending tank, the blending tank keeps stirring, after the physical and chemical indexes are detected, the volume is determined to reach the required tonnage, weighed essence is added into the blending tank after the volume is determined, stirring is carried out for 5-8 minutes, and the physical and chemical indexes are detected again;
step eight, performing UHT sterilization on the prepared feed liquid after passing through a 0.5-micron filter, wherein the sterilization time is 15s, and the sterilization temperature is 124-;
step nine, pumping the sterilized feed liquid into an aseptic heat-preserving tank, controlling the temperature to be 20-30 ℃, filling, discharging, detecting solid matters and taste, and filling after the solid matters and the taste are qualified;
step ten, spraying codes on the filled drinks, labeling, packaging, spraying codes in a box, and warehousing finished products.
In this embodiment, the temperature of the solution in the third step, the fourth step and the sixth step is reduced to below 30 ℃ by the plate.
In this embodiment, the temperature of the blending tank in the third step, the fourth step and the sixth step is maintained at 20 to 25 ℃.
In this example, the physicochemical indexes in step seven include Brix and pH, and field test was used.
In this embodiment, the green tea leaching liquor in the fifth step is prepared by the following steps:
s1, immersing green tea in water at 80-90 ℃ for 20-30 minutes according to the weight ratio of tea to water of 1: 50;
s2, filtering the tea leaching turbid liquid through a 80-mesh barrel type filter screen, cooling to below 25 ℃ through a plate, and putting into a turbid tea tank;
s3, filtering the cooled turbid tea in a 200-mesh barrel type, pumping the filtered turbid tea into a centrifuge for centrifugation, and pumping the centrifuged turbid tea into a clear tea tank for temporary storage.
Example 3
The zero-component tea is processed by the following raw materials in parts by weight: 80 parts of fruit grape pulp, 10 parts of jasmine tea, 10 parts of green tea, 20 parts of green tea fermentation liquor, 20 parts of black tea fermentation liquor, 20 parts of fruit juice, 20 parts of herbal extraction material, 1.5 parts of citric acid, 0.4 part of malic acid, 0.3 part of acesulfame potassium, 0.3 part of vitamin C, 1000 parts of essence and water.
In this embodiment, the jasmine tea leaves and the green tea leaves are powdered and uniformly mixed in equal amounts.
In this example, the herbal extract is a mixed powder of lotus leaf and chrysanthemum in a ratio of 1: 1.
A preparation process of zero-component tea comprises the following steps:
step one, dissolving high fructose corn syrup in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at a high speed for 8 minutes until the high fructose corn syrup is completely dissolved, and pumping the high fructose corn syrup into a sugar heat preservation tank I after passing through a 200-mesh filter screen;
step two, dissolving the mixed powder of jasmine tea and green tea in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at a high speed for 8 minutes, standing at a constant temperature for 10-15 minutes, filtering through a 200-mesh filter screen, and pumping into a sugar heat preservation tank II;
step three, pumping the solution in the sugar heat-preservation tank I into a blending tank after cooling through a 5um filter plate, and pumping the solution in the sugar heat-preservation tank II into the blending tank after cooling through the 5um filter plate after filtering through silicon dredged soil;
dissolving the fruit juice in pure water at 55-65 ℃ in a small material shearing tank, shearing at a high speed for 8 minutes, and after complete dissolution, passing through a 80-mesh filter screen, cooling by a plate sheet and pumping into a blending tank;
step five, pumping the qualified green tea leaching liquor into a blending tank;
dissolving other ingredients in the raw materials in pure water at the temperature of 40-50 ℃ in a small material shearing tank, shearing at a high speed for 5 minutes, cooling by a plate sheet after complete dissolution, and pumping into a blending tank;
seventhly, when the materials are pumped into the blending tank, the blending tank keeps stirring, after the physical and chemical indexes are detected, the volume is determined to reach the required tonnage, weighed essence is added into the blending tank after the volume is determined, stirring is carried out for 8 minutes, and the physical and chemical indexes are detected again;
step eight, performing UHT sterilization on the prepared feed liquid after passing through a 0.5-micron filter, wherein the sterilization time is 15s, and the sterilization temperature is 124-;
step nine, pumping the sterilized feed liquid into an aseptic heat-preserving tank, controlling the temperature to be 20-30 ℃, filling, discharging, detecting solid matters and taste, and filling after the solid matters and the taste are qualified;
step ten, spraying codes on the filled drinks, labeling, packaging, spraying codes in a box, and warehousing finished products.
In this embodiment, the temperature of the solution in the third step, the fourth step and the sixth step is reduced to below 30 ℃ by the plate.
In this embodiment, the temperature of the blending tank in the third step, the fourth step and the sixth step is maintained at 20 to 25 ℃.
In this example, the physicochemical indexes in step seven include Brix and pH, and field test was used.
In this embodiment, the green tea leaching liquor in the fifth step is prepared by the following steps:
s1, immersing green tea in water at 80-90 ℃ for 20-30 minutes according to the weight ratio of tea to water of 1: 50;
s2, filtering the tea leaching turbid liquid through a 80-mesh barrel type filter screen, cooling to below 25 ℃ through a plate, and putting into a turbid tea tank;
s3, filtering the cooled turbid tea in a 200-mesh barrel type, pumping the filtered turbid tea into a centrifuge for centrifugation, and pumping the centrifuged turbid tea into a clear tea tank for temporary storage.
The preparation process ensures that the components of tea polyphenol, theaflavin and thearubigin are stable, the fruit juice is mixed to generate flavor substances, the mouth feeling of the fruit juice is realized, the health-care effect can be realized, and the quality of the fermented tea beverage is ensured by adopting the aseptic cold-can filling technology, so that the fermented tea beverage is convenient to store for a long time.
While certain exemplary embodiments of the present invention have been described above by way of illustration only, it will be apparent to those of ordinary skill in the art that the described embodiments may be modified in various different ways without departing from the spirit and scope of the invention. Accordingly, the foregoing description is illustrative in nature and is not to be construed as limiting the scope of the invention as claimed.
Claims (8)
1. The zero-component tea is characterized by being processed from the following raw materials in parts by weight: 60-80 parts of grape pulp, 2-10 parts of jasmine tea, 2-10 parts of green tea, 10-20 parts of green tea fermentation liquor, 10-20 parts of black tea fermentation liquor, 10-20 parts of fruit juice, 10-20 parts of herb extract, 0.5-1.5 parts of citric acid, 0.2-0.4 part of malic acid, 0.1-0.3 part of acesulfame potassium, 0.1-0.3 part of vitamin C, and 1000 parts of essence and water.
2. The zero-tea of claim 1, wherein: the jasmine tea and the green tea are in powder form and are uniformly mixed in equal amount.
3. The zero-tea of claim 1, wherein: the herbal extract is mixed powder of lotus leaves and chrysanthemum according to a ratio of 1: 1.
4. A process for preparing zero-gravity tea as claimed in claims 1 to 3, comprising the steps of:
step one, dissolving high fructose corn syrup in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at high speed for 5-8 minutes until the high fructose corn syrup is completely dissolved, and pumping the high fructose corn syrup into a sugar heat preservation tank I after passing through a 200-mesh filter screen;
step two, dissolving the mixed powder of jasmine tea and green tea in pure water at the temperature of 80-90 ℃ in a sugar dissolving tank, shearing at a high speed for 5-8 minutes, standing at a constant temperature for 10-15 minutes, and pumping into a sugar heat preservation tank II after passing through a 200-mesh filter screen;
step three, pumping the solution in the sugar heat-preservation tank I into a blending tank after cooling through a 5um filter plate, and pumping the solution in the sugar heat-preservation tank II into the blending tank after cooling through the 5um filter plate after filtering through silicon dredged soil;
dissolving the fruit juice in pure water at 55-65 ℃ in a small material shearing tank, shearing at a high speed for 4-8 minutes, and after complete dissolution, passing through a 80-mesh filter screen, cooling by a plate sheet and pumping into a blending tank;
step five, pumping the qualified green tea leaching liquor into a blending tank;
dissolving other ingredients in the raw materials in pure water at the temperature of 40-50 ℃ in a small material shearing tank, shearing at a high speed for 3-5 minutes, cooling by a plate sheet after complete dissolution, and pumping into a blending tank;
seventhly, when the materials are pumped into the blending tank, the blending tank keeps stirring, after the physical and chemical indexes are detected, the constant volume is determined to reach the required tonnage, weighed essence is added into the blending tank after the constant volume is determined, stirring is carried out for 5-8 minutes, and the physical and chemical indexes are detected again;
step eight, performing UHT sterilization on the prepared feed liquid after passing through a 0.5-micron filter, wherein the sterilization time is 15s, and the sterilization temperature is 124-;
step nine, pumping the sterilized feed liquid into an aseptic heat-preserving tank, controlling the temperature to be 20-30 ℃, filling, discharging, detecting solid matters and taste, and filling after the solid matters and the taste are qualified;
step ten, spraying codes on the filled drinks, labeling, packaging, spraying codes in a box, and warehousing finished products.
5. The process of claim 4, wherein the zero-tea is prepared by the following steps: and cooling the solution in the third step, the fourth step and the sixth step to below 30 ℃ through a plate.
6. The process of claim 4, wherein the zero-tea is prepared by the following steps: and the temperature of the blending tank in the third step, the fourth step and the sixth step is kept at 20-25 ℃.
7. The process of claim 4, wherein the zero-tea is prepared by the following steps: and the physicochemical indexes in the seventh step comprise Brix and pH, and field detection is adopted.
8. The process of claim 4, wherein the zero-tea is prepared by the following steps: the preparation process of the green tea leaching liquor in the fifth step comprises the following steps:
s1, immersing green tea in water at 80-90 ℃ for 20-30 minutes according to the weight ratio of tea to water of 1: 50;
s2, filtering the tea leaching turbid liquid through a 80-mesh barrel type filter screen, cooling to below 25 ℃ through a plate, and putting into a turbid tea tank;
s3, filtering the cooled turbid tea in a 200-mesh barrel type, pumping the filtered turbid tea into a centrifuge for centrifugation, and pumping the centrifuged turbid tea into a clear tea tank for temporary storage.
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Application publication date: 20210820 |