CN114711304A - Low-pressure cold-brewing tea and preparation method thereof - Google Patents
Low-pressure cold-brewing tea and preparation method thereof Download PDFInfo
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- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
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- 229930003268 Vitamin C Natural products 0.000 description 1
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- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/10—Fermentation with addition of microorganisms or enzymes
-
- 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
- A23F3/12—Rolling or shredding tea leaves
-
- 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
Abstract
The invention provides a low-pressure cold-brewing tea and a preparation method thereof, belonging to the technical field of tea, and comprising the following steps: s1, cleaning and drying fresh tea leaves A, and then carrying out withering treatment and enzyme deactivation treatment; s2, crushing tea leaves, grinding, sieving, and kneading to obtain tea powder; s3, adding the tea powder into the extracting solution, soaking, filtering, drying, adding into drinking water, adding compound enzyme for enzymolysis, inactivating enzyme, filtering, concentrating the filtrate, and freeze-drying to obtain an enzymolysis product; s4, adding filter residues into drinking water, heating and extracting under reduced pressure, cooling to room temperature, filtering, concentrating the filtrate, and freeze-drying to obtain a low-pressure water extract; and S5, uniformly mixing the enzymolysis product with the low-pressure water extract, adding tea B powder, uniformly mixing, and packaging to obtain the low-pressure cold-brewing tea. The low-pressure cold-brewing tea prepared by the invention can dissolve and release flavor substances, aroma substances and nutrient components, release different flavors in a staged manner, and has mellow taste, rich aroma and natural flavor.
Description
Technical Field
The invention relates to the technical field of tea, in particular to a low-pressure cold-brewing tea and a preparation method thereof.
Background
China is a tea beverage and tea culture origin, and six kinds of tea in the existing system have various characteristics and have different fragrance and taste. With the diversified development of tea product utilization, single tea drink is more and more difficult to meet the requirements of people, especially in the aspect of aroma. Therefore, research aiming at improving or changing the original aroma of tea leaves is continuously carried out.
At present, the tea is brewed by hot water, most of beneficial ingredients in the tea can be quickly released by the method, but the tea needs to be boiled in water during brewing, and can be drunk after being cooled to below 45 ℃ after being soaked, so that the process is complex, and the time and labor are consumed. Meanwhile, the heat-unstable beneficial substances in the tea leaves, such as vitamin C, tea polysaccharide, chlorophyll and the like, can be damaged by high-temperature brewing. In addition, the tea color of the tea is easily deepened by the oxidation of tea polyphenol and the like when the tea is brewed by hot water, the taste is easily stuffy, and the aroma is easily cooked and dull.
The cold-brewing tea does not need to be brewed by using boiling water when being brewed and drunk, and cold water or even ice water is directly used for brewing, so that the problems can be effectively solved in the soaking process, but the problem of quick leaching of the existing cold-brewing tea at low temperature in the market is still not well solved, the leaching amount of the contained components is low, and the requirement of quick cold-brewing cannot be met.
Chinese patent CN201410405470.6 discloses a processing method of cold-brewing tea, which is characterized in that dry tea is rehydrated in cold water until the water content reaches 50-60%, then the tea is frozen, naturally unfrozen and rehydrated, and finally the tea is subjected to microwave puffing treatment until the tea is dried.
Chinese patent CN201410485838.4 discloses a method for preparing compound fragrance type instant tea, which comprises packaging tea A into tea bags, adding into tea B, mixing uniformly, heating in a roller to extract fragrance, cooling to 40-90 deg.C by air cooling, storing in a sealed container for 0.5-3 hr, cooling to 20-45 deg.C by air cooling, removing tea bag, taking tea B with tea A fragrance, adding water for extraction, separating solid and liquid, filtering, concentrating, sterilizing, and drying to obtain compound fragrance type instant tea.
Chinese patent CN201410152216.X discloses a processing technology of flower fragrance green tea, which is characterized in that concentrated solution prepared from jasmine, honeysuckle, cleistocalyx operculatus, common bombax flower and the like is sprayed on tea leaves, then rolling is carried out, and freeze drying is carried out.
Disclosure of Invention
The invention aims to provide a low-pressure cold-brewing tea and a preparation method thereof, which can prevent nutrient substances in tea leaves from being damaged, can dissolve out a large amount of phenolic substances (tea polyphenol), flavonoid substances, saponin substances, organic acid substances and the like, mixes the taste and flavor of two kinds of tea leaves, harmoniously fuses the taste and flavor, releases the flavors of different tea leaves in a staged manner, has mellow taste, rich flavor, natural flavor, increased soaking resistance and persistence and wide application prospect.
The technical scheme of the invention is realized as follows:
the invention provides a preparation method of a low-pressure cold-brewing tea, which comprises the following steps:
s1, cleaning and drying fresh tea leaves A, and sequentially carrying out withering treatment and fixation treatment;
s2, crushing the tea leaves obtained in the step S1, grinding, sieving, and kneading to obtain tea powder;
s3, adding the tea powder obtained in the step S2 into the extracting solution, soaking, filtering, drying, then adding into drinking water, adding compound enzyme for enzymolysis, inactivating enzyme after the enzymolysis is finished, filtering, concentrating the filtrate, and freeze-drying to obtain an enzymolysis product;
s4, adding the filter residue obtained in the step S3 into drinking water, heating and extracting under reduced pressure, cooling to room temperature after the extraction is finished, filtering, concentrating the filtrate, and freeze-drying to obtain a low-pressure water extract;
s5, uniformly mixing the enzymolysis product obtained in the step S3 with the low-pressure water extract obtained in the step S4, adding tea B powder, uniformly mixing, and wrapping the mixture in non-woven fabric to obtain the low-pressure cold-brewing tea.
As a further improvement of the invention, the withering treatment time in the step S1 is 17-20 h; the water-removing treatment temperature is 100-120 ℃, and the time is 30-60 min.
As a further improvement of the invention, the mesh number of the sieving step in the step S2 is 1000-1500 meshes; the tea-rolling time is 1-1.5 h.
As a further improvement of the invention, the extracting solution in the step S3 contains 70-120mmol/L of Na2CO3And 30-50mmol/L aqueous solution of disodium EDTA; the compound enzyme is selected from at least one of pectinase, cellulase and protease; the protease is selected from at least one of papain, ficin and bromelain.
As a further improvement of the invention, the complex enzyme is a compound mixture of pectinase and papain, and the mass ratio is (5-7): 2.
as a further improvement of the invention, the reduced pressure heating extraction in the step S4 is carried out under the condition of 0.05-0.1MPa and the extraction time is 2-5h and the temperature is 50-70 ℃.
As a further improvement of the invention, the mass ratio of the enzymolysis product to the low-pressure water extract in the step S5 is (3-5): 10.
as a further improvement of the invention, the tea leaves A and B are selected from one or a combination of more of green tea, black tea, scented tea, white tea, dark tea, oolong tea and yellow tea, and the tea leaves A and B are different.
As a further improvement of the invention, the concentration step employs organic membrane concentration.
The invention further protects the low-pressure cold-brewing tea prepared by the preparation method.
The invention has the following beneficial effects: the tea leaves A are picked and then placed in a withering trough, because newly picked tea leaves are full of moisture, are prevented from being crushed and spread and dried, the moisture is run out through tea picking gaps, and are not broken after being placed like green vegetables for a plurality of days to be called withering, the tea leaves are killed after being withered, the internal dansheng of the tea leaves is broken and is not fermented, then the tea leaves are crushed and are sieved until the particle size is below 1000-1500 meshes, and the tea leaves are kneaded, and the surface protection film of the tea leaves is kneaded (the traditional tea leaves are kneaded for 20min, and the damage degree is only ground for 20-30 percent), the tea kneading step time is 1-1.5 hours, so that more than 90 percent of the surface protection film of the tea leaves can be damaged, and after the tea leaves meet water, flavor substances, aroma substances and nutritional ingredients can be released and dissolved, and the aroma and taste can be obviously improved;
the invention adopts compound enzyme enzymolysis, including pectinase and papain, to carry out enzymolysis on pectin in the tea leaves to obtain micromolecular oligosaccharide and monosaccharide, and papain carries out enzymolysis on protein substances to obtain short peptide, amino acid and the like, thereby obviously improving the nutritional ingredients of the tea leaves; further extracting the residue under reduced pressure by heating at 50-70 deg.C to avoid destruction of nutrients in tea, and dissolve out a large amount of phenols (tea polyphenols), flavonoids, saponins, and organic acids to obtain low pressure water extract; the low-pressure water extract and the enzymolysis products are freeze-dried to ensure that the nutrient substances are not damaged, and the low-pressure water extract and the enzymolysis products are added into the tea B to mix the taste and the flavor of the two kinds of tea, so that the taste and the flavor are harmoniously fused, the tastes of different tea varieties are released in a staged manner, the taste is mellow, the flavor is rich, the flavor is natural, the soaking resistance and the persistence are improved, and the application prospect is wide.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of a low-pressure cold-brewing tea comprises the following steps:
s1, cleaning and drying fresh Biluochun tea leaves, and sequentially carrying out withering treatment and fixation treatment, wherein the withering treatment time is 17 hours; the enzyme deactivating treatment temperature is 100 deg.C, and the time is 30 min;
s2, crushing the tea leaves in the step S1, grinding, sieving by a 1000-mesh sieve, and then kneading for 1h to obtain tea powder;
s3, adding the tea powder obtained in the step S2 into an extracting solution for soaking, wherein the extracting solution contains 70mmol/L of Na2CO3And 30mmol/L aqueous solution of EDTA disodium, filtering, drying, adding into drinking water, adding complex enzyme for enzymolysis, inactivating enzyme, filtering, concentrating the filtrate with organic membrane, and lyophilizing to obtain enzymolysis product; the compound enzyme is a compound mixture of pectinase and papain, and the mass ratio is 5: 2;
s4, adding the filter residue obtained in the step S3 into drinking water, heating to 50 ℃ under the condition of 0.05MPa, extracting for 2 hours, cooling to room temperature after the extraction is finished, filtering, concentrating the filtrate by adopting an organic membrane, and freeze-drying to obtain a low-pressure water extract;
s5, uniformly mixing the enzymolysis product obtained in the step S3 with the low-pressure water extract obtained in the step S4, wherein the mass ratio of the enzymolysis product to the low-pressure water extract is 3: 10, adding black tea powder, mixing uniformly, and packaging into non-woven fabrics to obtain the low-pressure cold-brewing tea.
Example 2
A preparation method of a low-pressure cold-brewing tea comprises the following steps:
s1, cleaning and drying fresh Biluochun tea leaves, and sequentially carrying out withering treatment and fixation treatment, wherein the withering treatment time is 20 hours; the enzyme deactivating treatment temperature is 120 ℃, and the time is 60 min;
s2, crushing the tea leaves obtained in the step S1, grinding, sieving by a 1500-mesh sieve, and then kneading for 1.5 hours to obtain tea powder;
s3, adding the tea powder obtained in the step S2 into an extracting solution for soaking, wherein the extracting solution contains 120mmol/L Na2CO3And 50mmol/L EDTA disodium water solution, filtering, drying, adding into drinking water, adding complex enzyme for enzymolysis, inactivating enzyme, filtering, concentrating the filtrate with organic membrane, and freeze drying to obtain enzymolysis product; the compound enzyme is a compound mixture of pectinase and papain, and the mass ratio is 7: 2;
s4, adding the filter residue obtained in the step S3 into drinking water, heating to 70 ℃ under the condition of 0.1MPa, extracting for 5 hours, cooling to room temperature after the extraction is finished, filtering, concentrating the filtrate by adopting an organic membrane, and freeze-drying to obtain a low-pressure water extract;
s5, uniformly mixing the enzymolysis product obtained in the step S3 with the low-pressure water extract obtained in the step S4, wherein the mass ratio of the enzymolysis product to the low-pressure water extract is 5: 10, adding white tea powder, mixing uniformly, and packaging into non-woven fabrics to obtain the low-pressure cold-brewing tea.
Example 3
A preparation method of a low-pressure cold-brewing tea comprises the following steps:
s1, cleaning and drying fresh Biluochun tea leaves, and sequentially carrying out withering treatment and fixation treatment, wherein the withering treatment time is 18 h; the water-removing treatment temperature is 110 ℃, and the time is 45 min;
s2, crushing the tea leaves in the step S1, grinding, sieving with a 1200-mesh sieve, and kneading for 1.5 hours to obtain tea powder;
s3, adding the tea powder obtained in the step S2 into an extracting solution for soaking, wherein the extracting solution contains 90mmol/L Na2CO3And 40mmol/L EDTA disodium water solution, filtering, drying, adding into drinking water, adding complex enzyme for enzymolysis, inactivating enzyme, filtering, concentrating the filtrate with organic membrane, and freeze drying to obtain enzymolysis product; the compound enzyme is a compound mixture of pectinase and papain, and the mass ratio is 6: 2;
s4, adding the filter residue obtained in the step S3 into drinking water, heating to 60 ℃ under the condition of 0.07MPa, extracting for 3.5 hours, cooling to room temperature after the extraction is finished, filtering, concentrating the filtrate by adopting an organic membrane, and freeze-drying to obtain a low-pressure water extract;
s5, uniformly mixing the enzymolysis product obtained in the step S3 with the low-pressure water extract obtained in the step S4, wherein the mass ratio of the enzymolysis product to the low-pressure water extract is 4: 10, adding oolong tea powder, mixing uniformly, and wrapping in non-woven fabric to obtain the low-pressure cold-brewing tea.
Example 4
Compared with the example 3, the tea-rolling treatment time in the step S2 was 30min, and other conditions were not changed.
Example 5
Compared with the example 3, the compound enzyme in the step S3 is single pectinase, and other conditions are not changed.
Example 6
Compared with the embodiment 3, the compound enzyme in the step S3 is single papain, and other conditions are not changed.
Comparative example 1
Compared with the embodiment 3, the compound enzyme enzymolysis is not carried out in the step S3, and other conditions are not changed.
Comparative example 2
Compared with the example 3, the step S4 adopts normal pressure heating treatment, the heating is carried out to 60 ℃, and other conditions are not changed.
Comparative example 3
Compared with the example 3, the step S4 adopts normal pressure heating treatment, the heating is carried out to 100 ℃, and other conditions are not changed.
Test example 1
The low-pressure cold-brewing tea prepared in the embodiments 1-6 and the comparative examples 1-3 is added into cold water at 30 ℃ according to the solid-to-liquid ratio of 1:5g/mL, and after soaking for 2 hours, tea leaves are filtered out, and the content of the tea soup is measured, and the result is shown in table 1.
TABLE 1
As can be seen from the table above, the tea soup prepared by the low-pressure cold-brewing tea prepared by the method contains rich nutrient substances, and is obviously superior to the common oolong tea.
Test example 2 foam resistance test
3g of the low-pressure cold-brewing tea prepared in the examples 1-6 and the comparative examples 1-3 of the invention is taken, 200mL of purified water with the room temperature of 30 ℃ is added under the same condition, the first brewing time is 2min, the second brewing time is 5min, the third brewing time is 15min, the fourth brewing time is 30min, and the fifth brewing time is 90min, and the brix of each brewing tea soup is respectively measured, and the results are shown in Table 2.
TABLE 2
As can be seen from the table above, the low-pressure cold-brewing tea prepared by the invention has better bubble resistance.
Example 4 compared with example 3, the tea rolling treatment time in step S2 is 30min, the nutritional ingredients are greatly reduced, the tea soaking resistance is reduced, the surface protective film of tea leaves is removed in the tea rolling step of the present invention (the damage degree is only ground by 20-30% in the traditional tea rolling process of 20 min), the tea rolling step time is 1-1.5h, the surface protective film of tea leaves can be damaged by more than 90%, and therefore, after the tea powder meets water, flavor substances, aroma substances and nutritional ingredients can be released and dissolved, and the aroma and taste can be obviously improved.
Compared with the example 3, in the examples 5 and 6, the compound enzyme in the step S3 is single pectinase or papain, the amino acid components and theanine components in the example 5 are obviously reduced, the organic acid, tea polyphenol and other components in the example 6 are reduced, and compared with the example 3 in the comparative example 1, the compound enzyme enzymolysis is not carried out in the step S3, various nutrient components are obviously reduced, and the foam resistance is reduced. The invention adopts compound enzyme enzymolysis, including pectinase and papain, to carry out enzymolysis on pectin in tea leaves to obtain micromolecular oligosaccharide and monosaccharide, and papain carries out enzymolysis on protein substances to obtain short peptide, amino acid and the like, thereby obviously improving the nutritional ingredients of the tea leaves.
In comparison with example 3, in step S4, the nutrient content was significantly reduced by heating to 60 ℃ using the atmospheric heating process in comparative example 2. The invention adopts low pressure treatment, can reduce the boiling point of the tea soup, thereby greatly improving the extraction rate of nutrient substances.
Comparative example 3 compared with example 3, the normal pressure heating treatment was adopted in step S4, the heating was carried out to 100 ℃, and the nutrients such as amino acid and theanine were decreased. The invention carries out reduced pressure heating extraction on the filter residue, can avoid the destruction of nutrient substances in the tea leaves at a lower extraction temperature (50-70 ℃), and can simultaneously dissolve out a large amount of phenolic substances (tea polyphenol), flavonoid substances, saponin substances, organic acid substances and the like to obtain a low-pressure water extract.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents, improvements and the like that fall within the spirit and principle of the present invention are intended to be included therein.
Claims (10)
1. The preparation method of the low-pressure cold-brewing tea is characterized by comprising the following steps of:
s1, cleaning and drying fresh tea leaves A, and sequentially carrying out withering treatment and fixation treatment;
s2, crushing the tea leaves obtained in the step S1, grinding, sieving, and kneading to obtain tea powder;
s3, adding the tea powder obtained in the step S2 into the extracting solution, soaking, filtering, drying, then adding into drinking water, adding compound enzyme for enzymolysis, inactivating enzyme after the enzymolysis is finished, filtering, concentrating the filtrate, and freeze-drying to obtain an enzymolysis product;
s4, adding the filter residue obtained in the step S3 into drinking water, heating and extracting under reduced pressure, cooling to room temperature after the extraction is finished, filtering, concentrating the filtrate, and freeze-drying to obtain a low-pressure water extract;
s5, uniformly mixing the enzymolysis product obtained in the step S3 with the low-pressure water extract obtained in the step S4, adding tea B powder, uniformly mixing, and wrapping the mixture in non-woven fabric to obtain the low-pressure cold-brewing tea.
2. The method for preparing a low-pressure cold-brewed tea according to claim 1, wherein the withering treatment time in step S1 is 17-20 h; the water-removing treatment temperature is 100-120 ℃, and the time is 30-60 min.
3. The method for preparing a low-pressure cold-brewing tea as claimed in claim 1, wherein the mesh number of the sieving step in step S2 is 1000-1500 meshes; the tea-rolling time is 1-1.5 h.
4. The method for preparing the low-pressure cold-brewing tea as claimed in claim 1, wherein the extracting solution in step S3 contains 70-120mmol/L Na2CO3And 30-50mmol/L aqueous solution of disodium EDTA; the compound enzyme is selected from at least one of pectinase, cellulase and protease; the protease is selected from papain, ficin,At least one of bromelain.
5. The preparation method of the low-pressure cold-brewing tea as claimed in claim 4, wherein the complex enzyme is a compound mixture of pectinase and papain, and the mass ratio of the compound enzyme to the papain is (5-7): 2.
6. the method for preparing the low-pressure cold-brewing tea as claimed in claim 1, wherein the condition of the reduced-pressure heating extraction in step S4 is to heat the tea to 50-70 ℃ under 0.05-0.1MPa, and the extraction time is 2-5 h.
7. The method for preparing the low-pressure cold-brewing tea as claimed in claim 1, wherein the mass ratio of the enzymatic hydrolysate to the low-pressure water extract in step S5 is (3-5): 10.
8. the method for preparing the low-pressure cold-brewing tea as claimed in claim 1, wherein the tea leaves A and B are selected from one or more of green tea, black tea, scented tea, white tea, black tea, oolong tea and yellow tea, and the tea leaves A and B are different.
9. The method for preparing a low-pressure cold-brewed tea according to claim 1, wherein the concentration step is performed by organic membrane concentration.
10. A low pressure cold-brewed tea made by the method of any of claims 1-9.
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