CN115720946A - Tea juice of decocted tea, preparation method and application thereof - Google Patents
Tea juice of decocted tea, preparation method and application thereof Download PDFInfo
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- CN115720946A CN115720946A CN202211572808.8A CN202211572808A CN115720946A CN 115720946 A CN115720946 A CN 115720946A CN 202211572808 A CN202211572808 A CN 202211572808A CN 115720946 A CN115720946 A CN 115720946A
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- Tea And Coffee (AREA)
Abstract
The invention provides a tea juice of decocted tea and a preparation method and application thereof, wherein the preparation method comprises the following steps: carrying out aroma-raising treatment on the tea leaves to obtain fried tea leaves; carrying out primary extraction and secondary extraction on the decocted tea leaves under an oxygen-free condition, combining extraction liquid obtained by the two extractions to obtain the decocted tea juice, wherein an extracting agent used in the primary extraction and the secondary extraction is an antioxidant aqueous solution. The decocted tea obtained by the preparation method provided by the invention has the advantages of strong aroma, mellow and rich taste, no heavy bitter taste and earthy taste, mellow and clean mouthfeel, and optimal tea juice flavor; the fried tea milk tea beverage prepared by taking the fried tea juice as the main raw material has a longer quality guarantee period under the condition of being placed at normal temperature, and meanwhile, the tea fragrance is stable and does not split, so that the excellent quality is provided for consumers.
Description
Technical Field
The invention belongs to the technical field of milk tea beverages, and particularly relates to a decocted tea juice and a preparation method and application thereof.
Background
The milk tea market has been rapidly developed in the last decade, the market scale reaches the sales volume of hundreds of billions of years, and different products need to be developed to meet the increasing demands of consumers. The green tea is divided into pan-frying, baking, steaming and sun-drying according to the preparation process; in the green tea manufacturing process, steam fixation has been applied to the green tea manufacturing process as early as the Tang Dynasty, and the steamed green tea at that time is steamed cake tea. Then, the tea making method of steam fixation is transferred to Japan, and is continuously developed into the steamed green tea of Japan, wherein the main product is the steamed and decocted tea. Since then, the boiled tea is gradually used to refer to a tea variety, i.e., green tea manufactured through a steam deactivation process. The preparation process of the steamed green tea comprises the following steps: fresh leaves and tender stems of tea trees are used as raw materials, and the tea products are prepared by the procedures of steam enzyme deactivation, rolling, drying, forming and the like. The steamed green tea is used as a raw material and processed into a blank, the steamed green tea is processed by a special infrared aroma raising device to form unique steamed fried tea, and the unique steamed fried tea and the unique fried tea are prepared into fried tea milk green beverage with unique flavor together with related dairy products, grease, sugar and the like.
The green tea-based milk tea is different from the black tea-based milk tea, has jasmine faint scent, is fresh and not sweet, is selected by more consumers, is increasingly popular with the green tea-based milk tea products, has the characteristics of mellow milk flavor, natural and fresh tea flavor and tea feeling, and brings more satisfaction of taste buds to the consumers.
CN103918791A discloses a green tea milk tea and its preparation method, the green tea milk tea has the following raw material formula: according to weight percentage, 20-30 percent of green tea juice, 1.5-3 percent of milk powder, 3-6 percent of non-dairy creamer, 5-7 percent of white granulated sugar, 0.06-0.2 percent of emulsifier, 0.02-0.06 percent of antioxidant, 0.02-0.06 percent of color fixative, 0.02-0.05 percent of acidity regulator, 0.06-0.2 percent of edible essence and the balance of RO water; wherein the green tea juice is prepared from mixed tea leaves consisting of steamed green tea leaves and jasmine tea leaves by an extraction method, the weight percentage of the steamed green tea leaves is 0.3-1.0%, the weight percentage of the jasmine tea leaves is 0.3-1.0%, and the material-water ratio of the mixed tea leaves to the RO water solvent in the extraction stage is 1-50, based on the total weight of the green tea milk tea raw materials; the green tea milk tea prepared by the method has far better color and flavor stability than the current commercial green tea milk tea under the condition of normal temperature, and has longer quality guarantee period.
In the process of manufacturing green milk tea, two problems exist in the product: 1) Tea polyphenols such as catechin in green tea leaves contain a plurality of hydroxyl groups, have strong reducibility and are easy to form oxidative polymerization with substances with strong oxidizability, so the tea polyphenols are easily oxidized to turn red under the influence of a plurality of factors such as oxygen, light, moisture, temperature and other conditions, the oxidation is more severe as the environmental temperature is higher, the system forms brown and reddish brown discoloration, and the color change of the prepared green milk tea is larger and the browning is serious in the shelf life. 2) Because the dissolution rate of the green tea is low, the flavor is low after dairy product raw materials are added, the tea feeling and the tea aroma are not easy to express, and the tea feeling is improved by increasing the extraction time and the extraction temperature in the production process, so that caffeine, tea polyphenol and colloidal substances in green tea juice are excessively dissolved out and are easy to combine with protein, and in the high-temperature sterilization stage of production, a sterilization tube of a product is easy to scale, the sterilization tube needs to be continuously stopped for cleaning, the long-time continuous production cannot be realized, and the problems of low production efficiency and the like are caused.
Therefore, the development of a tea juice preparation process capable of effectively improving the tea taste and tea aroma of milk tea and improving the efficiency of actual processing production is a research focus in the field.
Disclosure of Invention
Aiming at the defects of the prior art, the invention aims to provide a tea juice of decocted tea, a preparation method and application thereof, and a tea juice preparation process capable of effectively improving tea feeling and tea fragrance in a beverage.
In order to achieve the purpose, the invention adopts the following technical scheme:
in a first aspect, the present invention provides a method of preparing a fried tea juice, the method comprising: carrying out aroma-raising treatment on the tea leaves to obtain fried tea leaves; carrying out primary extraction and secondary extraction on the decocted tea leaves under an oxygen-free condition, and combining extraction liquid obtained by the two-time extraction to obtain the decocted tea juice;
the extracting agent used in the primary extraction and the secondary extraction is antioxidant aqueous solution.
The decocted tea juice provided by the invention is extracted in an oxygen-free environment, so that the flavor deterioration of tea fragrance and the oxidative discoloration of nutritional ingredients such as tea polyphenol are avoided, and meanwhile, the extracting agents extracted twice are antioxidant aqueous solutions, so that the oxidation of effective ingredients in tea is further avoided, and the bright color of the tea juice is kept.
Preferably, the tea leaves are green tea leaves.
Preferably, the method of aroma raising treatment comprises: subjecting the tea leaves to microwave and infrared treatment.
Preferably, the frequency of the microwave is 3000-4000MHz, such as 3200MHz, 3400MHz, 3600MHz or 3800MHz, and the like, and the time is 2-3h, such as 2.2h, 2.4h, 2.6h or 2.8h, and the like.
Preferably, the infrared has a wavelength of 50 to 100 μm, such as 60 μm,70 μm,80 μm, or 90 μm, and the like, for a period of 1 to 2 hours, such as 2.2 hours, 2.4 hours, 2.6 hours, or 2.8 hours, and the like.
Preferably, the method also comprises a step of rinsing after the aroma raising treatment.
Preferably, the rinsing agent for rinsing is an aqueous vitamin C solution.
Preferably, the solvent of the vitamin C aqueous solution is RO water.
Preferably, the mass concentration of the vitamin C in the vitamin C aqueous solution is 50-400ppm, such as 60ppm, 80ppm, 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm or 380 ppm.
Preferably, the temperature of the flushing agent is 10-60 ℃, for example, 15 ℃,20 ℃, 25 ℃,30 ℃, 35 ℃,40 ℃, 45 ℃,50 ℃ or 55 ℃ and the like.
Preferably, the mass ratio of the flushing agent to the tea leaves is (1-2): 1, and for example, the ratio can be 1.2.
Preferably, the rinsing is performed in an anaerobic environment.
The method carries out the washing step after the aroma is extracted, and can effectively remove the foreign flavor in the tea.
Other specific values in the above ranges can be selected, and are not described in detail herein.
Preferably, the pressure of the primary extraction is 1-9bar, for example 2bar, 3bar, 4bar, 5bar, 6bar, 7bar or 8bar, etc.
Preferably, the primary extraction is performed by means of infiltration.
Preferably, the time of the primary extraction is 1-20min, for example, 2min, 4min, 6min, 8min, 10min, 12min, 14min, 16min or 18min, etc.
Preferably, the extractant for the first extraction is an aqueous vitamin C solution.
Preferably, the solvent of the vitamin C aqueous solution is RO water.
Preferably, the vitamin C mass concentration in the vitamin C water solution is 50-400ppm, for example, 60ppm, 80ppm, 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm or 380ppm, etc.
Preferably, the temperature of the extractant is 45-75 ℃, for example, can be 50 ℃,60 ℃, 65 ℃ or 70 ℃.
Preferably, the mass ratio of the extracting agent to the decocted tea leaves is (10-30): 1, and can be, for example, 15.
The invention adopts a low-temperature and high-pressure mode during primary extraction, and can effectively extract the aroma and the thermolabile components in the tea.
Preferably, the secondary extraction is carried out by spraying and extraction.
Preferably, the time of the second extraction is 1-6min, for example, 2min, 3min or 5 min.
Preferably, the extractant for the second extraction is vitamin C aqueous solution.
Preferably, the solvent of the vitamin C aqueous solution is RO water.
Preferably, the mass concentration of the vitamin C in the vitamin C aqueous solution is 50-400ppm, such as 60ppm, 80ppm, 100ppm, 150ppm, 200ppm, 250ppm, 300ppm, 350ppm or 380 ppm.
Preferably, the temperature of the extractant is 75 to 90 ℃, for example 80 ℃, 85 ℃ or 88 ℃ and the like.
Preferably, the mass ratio of the extracting agent to the decocted tea leaves is (1-10) 1, and can be, for example, 2.
The invention adopts a high-temperature short-time mode for secondary extraction, and can effectively extract the components such as caffeine, fat-soluble tea polyphenol and the like in the tea.
Preferably, the step of solid-liquid separation is further included after the extraction liquid obtained by the two extractions is combined.
Preferably, the solid-liquid separation comprises a first separation and a second separation which are sequentially carried out.
Preferably, the primary separation is performed by centrifugation.
Preferably, the rotation speed of the centrifugation is 5000-8000rpm, for example 5500rpm, 6000rpm, 6500rpm, 7000rpm or 7500rpm, etc.
Preferably, the secondary separation is performed by means of filtration.
Preferably, the filter paper has a pore size of 0.5-1 μm, for example, 0.5 μm or 1.0 μm.
Preferably, the decocted tea juice is stored at 4-15 deg.C, such as 6 deg.C, 8 deg.C, 10 deg.C, 11 deg.C, 12 deg.C or 14 deg.C.
Other specific values in the above ranges can be selected, and are not described in detail herein.
Preferably, the preparation process comprises the following steps:
(1) Sequentially carrying out aroma raising and washing on the green tea leaves to obtain decocted tea leaves;
the aroma raising is to carry out microwave and infrared treatment on tea leaves, the flushing agent for flushing is a vitamin C water solution, the mass concentration of vitamin C in the vitamin C water solution is 50-400ppm, the temperature of the flushing agent is 10-60 ℃, the mass ratio of the flushing agent to the tea leaves is (1-2): 1, and the flushing is carried out in an oxygen-free environment;
(2) Performing primary extraction on the decocted tea leaves;
the primary extraction is carried out in an oxygen-free environment, the pressure of the primary extraction is 1-9bar, the primary extraction is carried out in an infiltration mode for 1-20min, an extracting agent is a vitamin C aqueous solution, the mass concentration of vitamin C in the vitamin C aqueous solution is 50-400ppm, the temperature of the extracting agent is 45-75 ℃, and the mass ratio of the extracting agent to the decocted tea is (10-30): 1;
(3) Performing secondary extraction on the decocted tea obtained in the step (2);
the secondary extraction is carried out in an oxygen-free environment, the secondary extraction is carried out in a spraying and extracting mode for 1-6min, the extracting agent is a vitamin C aqueous solution, the mass concentration of vitamin C in the vitamin C aqueous solution is 50-400ppm, the temperature of the extracting agent is 75-90 ℃, and the mass ratio of the extracting agent to the decocted tea leaves is (1-10): 1;
(4) Combining the extract liquids obtained by the primary extraction and the secondary extraction, and then carrying out solid-liquid separation to obtain the decocted tea juice;
the solid-liquid separation comprises primary separation and secondary separation, wherein the primary separation is carried out in a centrifugal mode, the rotating speed is 5000-8000rpm, the secondary separation is carried out in a filtering mode, and the aperture of the filtered filter paper is 0.5-1 mu m.
In a second aspect, the present invention provides a decocted tea juice prepared by the preparation method as described in the first aspect.
In a third aspect, the invention provides a use of the decocted tea juice according to the second aspect in beverages, dairy products and health products.
In a fourth aspect, the invention provides a decocted tea milk tea, which comprises the following components in parts by weight:
the amount of the decocted tea juice provided by the second aspect is 10 to 50 parts, for example, 15 parts, 20 parts, 25 parts, 30 parts, or 40 parts.
The protein is 0-6 parts, for example, 0 part, 2 parts, 4 parts, or 5 parts.
The amount of the oil or fat is 0 to 5 parts, for example, 0 part, 2 parts, or 4 parts.
The sugar is 0-10 parts, for example, 0 part, 2 parts, 4 parts, 6 parts or 8 parts.
The emulsifier is 0-3 parts, for example, 0 part, 1 part or 2 parts.
The buffer salt is 0.02-2 parts, for example, 0.1 part, 0.5 part, 1 part or 1.5 parts.
The stabilizer is 0 to 0.2 part, and may be 0 part, 0.1 part, 0.15 part, or the like, for example.
Other specific point values in the above numerical ranges can be selected, and are not described in detail herein.
Preferably, the protein comprises milk powder and/or milk.
Preferably, the fat comprises any one or a combination of at least two of coconut oil, palm oil or vegetable fat powder.
Preferably, the sugar comprises any one of white granulated sugar, yellow granulated sugar or frosting or a combination of at least two of them.
Preferably, the emulsifier comprises any one of monoglyceride, sodium stearoyl lactylate or sucrose ester or a combination of at least two thereof.
Preferably, the buffer salt comprises any one of sodium carbonate, sodium bicarbonate, sodium tripolyphosphate, disodium hydrogen phosphate, sodium citrate, sodium hexametaphosphate, or dipotassium hydrogen phosphate, or a combination of at least two thereof.
Preferably, the stabilizer comprises any one of carrageenan, microcrystalline cellulose, sodium carboxymethylcellulose or guar gum or a combination of at least two of them.
Preferably, the fried tea milk tea is prepared by the following method, and the method comprises the following steps: and mixing the decocted tea juice provided by the second aspect with protein, grease, sugar, an emulsifier, buffer salt and a stabilizer to obtain the decocted tea milk tea.
Compared with the prior art, the invention has the following beneficial effects:
the decocted tea juice provided by the invention is washed and extracted in an oxygen-free environment, so that the flavor change of tea fragrance and the oxidative discoloration of tea polyphenol and other nutritional ingredients are avoided, and meanwhile, the extracting agents extracted twice are antioxidant aqueous solutions, so that the oxidation of effective ingredients in tea is further avoided, and the bright color of the tea juice is kept.
The decocted tea obtained by the preparation method provided by the invention has the advantages of strong aroma, mellow and rich taste, no heavy bitter taste and soil taste, mellow and clean mouthfeel, and optimal tea juice flavor; the tea-fried milk tea beverage prepared by taking the tea-fried tea juice as the main raw material has a longer quality guarantee period under the condition of being placed at normal temperature, can ensure that the tea aroma is stable and does not crack, and provides excellent quality for consumers.
Detailed Description
The technical solution of the present invention is further described below by way of specific embodiments. It should be understood by those skilled in the art that the examples are only for the understanding of the present invention and should not be construed as the specific limitations of the present invention.
As used herein, the terms "comprises," "comprising," "includes," "including," "has," "having" or any other variation thereof, are intended to cover a non-exclusive inclusion. For example, a composition, process, method, article, or apparatus that comprises a list of elements is not necessarily limited to only those elements but may include other elements not expressly listed or inherent to such composition, process, method, article, or apparatus.
"optional" or "any" means that the subsequently described event or events may or may not occur, and that the description includes instances where the event occurs and instances where it does not.
The indefinite articles "a" and "an" preceding an element or component of the invention are used without limitation to the number requirement (i.e., the number of occurrences) of the element or component. Thus, "a" or "an" should be read to include one or at least one, and the singular form of an element or component also includes the plural unless the number clearly indicates the singular.
Reference throughout this specification to "one embodiment," "some embodiments," "exemplary," "specific examples" or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present invention. In this document, schematic representations of the above terms are not necessarily intended to refer to the same embodiment or example.
Example 1
The embodiment provides a tea juice of decocted tea, which is prepared through the following steps:
(1) Performing microwave and infrared treatment on green tea leaves according to CN103652008A, placing the tea leaves in an oxygen-free environment, and spraying and washing the tea leaves with 1.5 times of vitamin C water solution (400ppm, 30 deg.C, RO water) to obtain decocted tea leaves;
(2) Placing the decocted tea leaves obtained in the step (1) in a closed anaerobic extraction container, setting the pressure in an anaerobic environment to be 6bar, adding 20 times of vitamin C aqueous solution (400ppm, 60 ℃, RO water) to soak the decocted tea leaves, carrying out primary extraction, and obtaining tea juice A after 15 min;
(3) Performing secondary extraction on the tea leaves obtained in the step (2) in an oxygen-free environment, spraying 3 times of vitamin C aqueous solution (400ppm, 90 ℃, RO water) on the tea leaves, extracting simultaneously, and collecting tea juice B after 5 min;
(4) Mixing tea juice A and tea juice B, rapidly cooling, centrifuging at 6000rpm, collecting liquid, filtering at 0.5 μm to obtain decoction tea juice, and storing at 5 deg.C.
Example 2
The embodiment provides a tea juice of decocted tea, which is prepared through the following steps:
(1) Performing microwave and infrared treatment on green tea leaves according to CN103652008A, putting the tea leaves in an oxygen-free environment, and spraying and washing the tea leaves with 2 times of vitamin C water solution (50ppm, 30 deg.C, RO water) to obtain decocted tea leaves;
(2) Placing the decocted tea obtained in the step (1) in a closed anaerobic extraction container, setting the pressure in an anaerobic environment to be 3bar, adding 25 times of vitamin C aqueous solution (50ppm, 70 ℃, RO water) to soak the decocted tea, and performing primary extraction for 18min to obtain tea juice A;
(3) Performing secondary extraction on the tea leaves obtained in the step (2) in an oxygen-free environment, spraying 5 times of vitamin C aqueous solution (50ppm, 80 ℃, RO water) on the tea leaves, extracting simultaneously, and collecting tea juice B after 4 min;
(4) Mixing tea juice A and tea juice B, rapidly cooling, centrifuging at 7000rpm, collecting liquid, filtering at 0.5 μm to obtain decoction tea juice, and storing at 5 deg.C.
Example 3
The embodiment provides a tea juice of decocted tea, which is prepared through the following steps:
(1) Performing microwave and infrared treatment on green tea leaves according to CN103652008A, putting the tea leaves in an oxygen-free environment, and spraying and washing the tea leaves with 1 time of vitamin C aqueous solution (300ppm, 40 deg.C, RO water) to obtain decocted tea leaves;
(2) Placing the decocted tea leaves obtained in the step (1) in a closed anaerobic extraction container, setting the pressure of an anaerobic environment to be 8bar, adding 20 times of vitamin C aqueous solution (300ppm, 60 ℃, RO water) to soak the decocted tea leaves, carrying out primary extraction, and obtaining tea juice A after 13 min;
(3) Performing secondary extraction on the tea leaves obtained in the step (2) in an oxygen-free environment, spraying 2 times of vitamin C aqueous solution (350ppm, 90 ℃, RO water) on the tea leaves, simultaneously extracting, and collecting tea juice B after 5 min;
(4) Mixing tea juice A and tea juice B, rapidly cooling, centrifuging at 5000rpm, collecting liquid, filtering with 0.5 μm filter to obtain the decoction, and storing at 5 deg.C.
Example 4
The embodiment provides a tea juice of decocted tea, which is prepared through the following steps:
the difference from the embodiment 1 is only in the step (1), and the step (1) of the embodiment is:
referring to CN103652008A, green tea is subjected to microwave and infrared treatment to obtain decocted tea. Other raw materials, amounts and preparation methods were the same as those of example 1.
Example 5
The embodiment provides a tea juice of decocted tea, which is prepared through the following steps:
it differs from example 1 only in that the concentration of the aqueous vitamin C solution was replaced by 600ppm. Other raw materials, amounts and preparation methods were the same as those of example 1.
Comparative example 1
The present comparative example provides a fried tea juice prepared by the process of:
(1) Spraying and washing the green tea leaves with 1.5 times of RO water to obtain decocted tea leaves;
(2) Extracting the decocted tea leaves by using Kneada type extraction equipment at 80 ℃ by using 40 times of RO water for 20min to obtain decocted tea juice;
(3) Rapidly adding vitamin C (0.008-0.015%) and sodium erythorbate (0.02-0.04%) into the decocted tea juice, adjusting pH to 4.6-5.2, filtering with 100 mesh sieve, cooling to 15 deg.C, and centrifuging at 6000rpm to obtain the decocted tea juice.
Comparative example 2
The present comparative example provides a fried tea juice prepared by the process of:
it differs from comparative example 1 only in step (1), which is:
referring to CN103652008A, green tea leaves were subjected to microwave and infrared treatment, and then the leaves were subjected to spray rinsing with 1.5 times of RO water to obtain tea leaves. Other raw materials, amounts and preparation methods are the same as those of comparative example 1.
Comparative example 3
The present comparative example provides a fried tea juice, the preparation process of which is as follows:
it differs from example 1 only in step (1), which is the case in this comparative example:
placing the tea leaves in an oxygen-free environment, and spraying and washing the tea leaves with 2 times of vitamin C aqueous solution (50ppm, 30 ℃, RO water) to obtain the decocted tea leaves. Other raw materials, amounts and preparation methods were the same as those of example 1.
Comparative example 4
The present comparative example provides a fried tea juice, the preparation process of which is as follows:
the difference from example 1 is only that the aqueous vitamin C solution was replaced with RO water of equal mass, and other raw materials, amounts and preparation methods were the same as those of example 1.
Comparative example 5
The present comparative example provides a fried tea juice, the preparation process of which is as follows:
(1) Performing microwave and infrared treatment on green tea leaves according to CN103652008A, placing the tea leaves in an oxygen-free environment, and spraying and washing the tea leaves with 1.5 times of vitamin C water solution (400ppm, 30 deg.C, RO water) to obtain decocted tea leaves;
(2) Placing the decocted tea leaves obtained in the step (1) in a closed anaerobic extraction container, setting the pressure in an anaerobic environment to be 6bar, adding 20 times of vitamin C aqueous solution (400ppm, 60 ℃, RO water) to soak the decocted tea leaves, carrying out primary extraction, and obtaining tea juice A after 15 min;
(3) Rapidly cooling tea juice A, centrifuging at 6000rpm, collecting liquid, filtering to obtain decoction tea juice of 0.8 μm, and storing at 5 deg.C.
Comparative example 6
The present comparative example provides a fried tea juice, the preparation process of which is as follows:
(1) Performing microwave and infrared treatment on green tea leaves according to CN103652008A, then placing the tea leaves in an oxygen-free environment, and spraying and washing the tea leaves with 1.5 times of vitamin C aqueous solution (400ppm, 30 deg.C, RO water) to obtain decocted tea leaves;
(2) Placing the decocted tea obtained in the step (1) in a closed anaerobic extraction container, extracting the decocted tea in an anaerobic environment, spraying 3 times of vitamin C aqueous solution (400ppm, 90 ℃, RO water) to the tea, extracting simultaneously, and collecting tea juice B after 5 min;
(3) Rapidly cooling the tea juice B, centrifuging at 6000rpm, collecting liquid, filtering to obtain decoction, and storing at 5 deg.C.
Comparative example 7
The present comparative example provides a fried tea juice prepared by the process of:
it differs from example 1 only in that step (1), step (2) and step (3) are carried out in an aerobic environment. Other raw materials, amounts and preparation methods were the same as those of example 1.
Test example 1
Examples 1-5 the decocted tea juice prepared in comparative examples 1-7 was measured for Lab values using a color difference meter and accurate L, a, b values were obtained using a HunterLab colorimeter UltraScan PRO under D65 illuminant conditions. The Lab color model is composed of three elements of illumination (L) and a and b related to colors. L represents illuminance (luminance), corresponding to brightness, a represents a range from magenta to green, and b represents a range from yellow to blue. The value of L ranges from 0 to 100. The L value represents the brightness of the tea soup, and the higher the value is, the brighter the tea soup is; the a value represents red and green, the + a represents red, the larger the value is, the darker the red, the-a represents green, the smaller the value is, the darker the green; the b value represents yellow-blue, and + b represents a yellowish color, the larger the value, the darker the yellow color. The test results are shown in table 1.
TABLE 1
According to the table data, the decocted tea juice prepared by the preparation process provided by the invention can have stable and bright green-yellow color and excellent color. The tea leaves are not washed with an aqueous solution containing an antioxidant before extraction, and the brightness of the obtained tea juice is reduced; the traditional extraction method is used for aerobic extraction, even if an antioxidant is added, the brightness of the obtained tea juice is still reduced, the tea juice is yellow and dark, the green color is greatly reduced, and the browning of the tea juice is quicker; when the extraction is not carried out in an oxygen-free environment, the color of the tea juice turns yellow and dark even if the extracting agent contains an antioxidant.
Test example 2
The flavor evaluation and the yield calculation were performed on the decocted tea juice prepared in examples 1 to 5 and comparative examples 1 to 7 with reference to the sensory evaluation of tea leaves.
The yield = (content of tea polyphenol in tea juice × total amount of tea juice)/total amount of tea polyphenol in tea leaves, and the results are shown in table 2.
TABLE 2
According to the table data, the decocted tea juice prepared by the preparation process provided by the invention has mellow tea taste, natural tea fragrance, cleanness, no peculiar smell and high yield. Before extraction, the tea leaves are not washed by an aqueous solution containing an antioxidant, and the obtained tea juice can generate bitter and astringent feeling and has local flavor; aerobic extraction is carried out by using a traditional extraction method, and even if an antioxidant is added, the obtained tea juice has bitter and astringent feeling and unnatural tea fragrance; if the secondary extraction is not carried out, the yield of the tea polyphenol in the tea leaves can be greatly reduced, so that the amount of the raw material tea leaves can be increased, and the product cost is improved.
Application examples 1 to 5
The application example provides a fried tea milk tea, which comprises the following raw materials in parts by weight:
the preparation method comprises the following steps:
(1) Mixing the decocted tea juice prepared in examples 1-5 with sodium tripolyphosphate, and adjusting the pH value to 7.0 to obtain a mixed solution A;
(2) Adding sodium stearoyl lactylate into 40 parts of RO water (75 ℃) under the pressure of 250/50bar, dissolving for 10min, adding milk powder and coconut oil, stirring for 30min, and dissolving the components to obtain a mixed solution B;
(3) And (3) fully mixing the mixed solution A, the mixed solution B, the white granulated sugar and the sodium carboxymethylcellulose at 70 ℃ under the condition of internal pressure of 250/50bar, carrying out UHT sterilization (137-142 ℃ for 10-45 s), cooling to room temperature, and carrying out aseptic filling to obtain the decocted tea milk tea.
Comparative application examples 1 to 7
The comparative application example provides a fried tea milk tea, which comprises the following raw materials in parts by weight:
it differs from application examples 1 to 5 only in that the decocted tea juice prepared in examples 1 to 5 was replaced with the same mass of the decocted tea juice prepared in comparative examples 1 to 7.
Other raw materials, the amounts and the preparation method are the same as those of the application examples 1 to 5.
Test example 3
Referring to the sensory evaluation standards of the products, the flavor of the fried tea milk tea provided by the corresponding application examples 1-5 and the comparative application examples 1-7 is evaluated within 270 days, and the evaluation result is shown in table 3, wherein the evaluation adopts seven-point system: 1 minute-very poor; 2 min-poor; 3 min-difference; 4 min-general; 5 min-good; 6 min-better; 7 min-very good; the product has bad flavor; it is-has a more severe off-flavor; ∑ has a very severe bad flavor.
TABLE 3
| 15 days | 30 days | 60 days | 90 days | 120 days | 150 days | 180 days | 270 days | |
| Application example 1 | 7.0 | 7.0 | 7.0 | 7.0 | 6.5 | 6.5 | 6.0 | 5.0＊ |
| Application example 2 | 7.0 | 7.0 | 7.0 | 6.5 | 6.5 | 6.0 | 5.5＊ | 5.0＊ |
| Application example 3 | 7.0 | 7.0 | 7.0 | 7.0 | 6.5 | 6.5 | 6.0＊ | 5.0＊ |
| Application example 4 | 6.5 | 6.5 | 6.5 | 6.5 | 6.0 | 6.0 | 5.0☆ | 3.0★ |
| Application example 5 | 6.5 | 6.5 | 6.5 | 6.0 | 6.0 | 5.5＊ | 5.5☆ | 5.0★ |
| Comparative example 1 | 6.5 | 6.0 | 4.5＊ | 4.5＊ | 3.5☆ | 3.5★ | 3.0★ | 2.5★ |
| Comparative example 2 | 6.5 | 6.5 | 6.5 | 5.5 | 4.5 | 4.0＊ | 3.5☆ | 3.0★ |
| Comparative example 3 | 7.0 | 6.5 | 6.0 | 5.5＊ | 4.5＊ | 3.5☆ | 3.0★ | 2.5★ |
| Comparative example 4 | 7.0 | 6.5 | 6.0 | 5.5 | 4.5＊ | 4.0☆ | 3.5☆ | 3.0★ |
| Comparative example 5 | 7.0 | 7.0 | 7.0 | 7.0 | 6.5 | 6.5 | 6.0 | 5.0＊ |
| Comparative example 6 | 7.0 | 7.0 | 7.0 | 7.0 | 6.5 | 6.5 | 6.0 | 5.0＊ |
| Comparative example 7 | 6.0 | 6.0 | 6.0 | 5.5 | 5.5 | 5.0＊ | 4.5☆ | 2.5★ |
According to the table data, the flavor and the flavor effect after long-term storage of the decocted tea milk tea prepared by using the decocted tea juice prepared by the embodiment of the invention are superior to those of the comparative example, the defect that the tea aroma is easy to oxidize and crack when the tea juice is extracted at high temperature and high pressure is effectively overcome, and the phenomena of cracking and unsmooth quality of the prepared milk tea caused by increased bitter and astringent taste, unpleasant taste and foreign odor of the tea are generated. When the traditional extraction process is used and infrared aroma extraction is not carried out, the milk tea has bad flavor in 60 days, and the storage time is greatly shortened; if the amount of the antioxidant is increased, the amount of the acidity regulator for regulating the pH value is increased, and the taste and flavor of the product are seriously influenced.
Test example 4
The observation of the color and luster of the fried tea milk tea provided in the application examples 1 to 5 and the comparative application examples 1 to 7 was carried out for 270 days, and the results are shown in table 4, wherein the evaluation indexes are shown in the following table:
TABLE 4
| 15 days | 30 days | 60 days | 90 days | 120 days | 150 days | 180 days | 270 days | |
| Application example 1 | Is very good | Is very good | Is very good | Is very good | Good taste | Good taste | In general | In general |
| Application example 2 | Is very good | Is very good | Is very good | Good taste | Good taste | In general terms | In general | In general |
| Application example 3 | Is very good | Is very good | Is very good | Is very good | Good taste | Good taste | In general | In general |
| Application example 4 | Is very good | Is very good | Is very good | Is very good | Good taste | Good taste | In general | In general |
| Application example 5 | Good taste | Good taste | Good taste | In general | In general | Difference (D) | Is very poor | Is very poor |
| Comparative example 1 | Good taste | Good taste | Good taste | In general | In general | In general | Is very poor | Is very poor |
| Comparative example 2 | Is very good | Is very good | Good taste | Good taste | Good taste | In general | Difference between | A little bit worse |
| Comparative example 3 | Is very good | Is very good | Is very good | Good taste | Good taste | In general | A little bit worse | Is very poor |
| Comparative example 4 | Is very good | Good taste | Good taste | Good taste | Good taste | In general | Is very poor | Is very poor |
| Comparative example 5 | Is very good | Is very good | Is very good | Is very good | Good taste | Good taste | In general terms | In general |
| Comparative example 6 | Is very good | Is very good | Is very good | Is very good | Good taste | Good taste | In general | In general |
| Comparative example 7 | Good taste | Good taste | Good taste | In general | Difference (D) | Difference (D) | Is very poor | Is very poor |
According to the table data, the milk tea beverage prepared by taking the decocted tea juice prepared by the method as the main raw material can be sold at normal temperature, and the color and flavor of the product are stable after the decocted tea milk tea is placed for 6 months, and the color and flavor of the product for 9 months can provide better quality for consumers, so that the method has wide market benefit. When the traditional extraction process is used and infrared aroma improvement is not carried out, the milk tea can be slightly brown in 90 days, and the color stability is greatly reduced; if the antioxidant amount is increased, the dosage of the acidity regulator for regulating the pH value is increased, and the color change of the product is accelerated.
The applicant states that the preparation process of the present invention is illustrated by the above examples, but the present invention is not limited to the above examples, i.e. it does not mean that the present invention must rely on the above examples to be implemented. It should be understood by those skilled in the art that any modification of the present invention, equivalent substitutions of the raw materials of the product of the present invention, addition of auxiliary components, selection of specific modes, etc., are within the scope and disclosure of the present invention.
Claims (10)
1. A preparation method of decocted tea juice is characterized by comprising the following steps: carrying out aroma-raising treatment on the tea leaves to obtain fried tea leaves; carrying out primary extraction and secondary extraction on the decocted tea leaves under an oxygen-free condition, and combining extraction liquid obtained by the two-time extraction to obtain the decocted tea juice;
the extracting agent used in the primary extraction and the secondary extraction is antioxidant aqueous solution.
2. The method for manufacturing according to claim 1, wherein the tea leaves are green tea leaves;
preferably, the method of aroma raising treatment comprises: carrying out microwave and infrared treatment on the tea leaves;
preferably, the method also comprises the step of washing after the aroma raising treatment;
preferably, the flushing agent for flushing is an aqueous vitamin C solution;
preferably, the mass concentration of the vitamin C in the vitamin C aqueous solution is 50-400ppm;
preferably, the temperature of the flushing agent is 10-60 ℃;
preferably, the mass ratio of the flushing agent to the tea leaves is (1-2) to 1;
preferably, the rinsing is performed in an anaerobic environment.
3. The method according to claim 1 or 2, wherein the pressure of the primary extraction is 1 to 9bar;
preferably, the primary extraction is performed in a soaking manner;
preferably, the time of the primary extraction is 1-20min;
preferably, the extractant for the primary extraction is a vitamin C aqueous solution;
preferably, the mass concentration of the vitamin C in the vitamin C water solution is 50-400ppm;
preferably, the temperature of the extractant is 45 to 75 ℃;
preferably, the mass ratio of the extracting agent to the decocted tea is (10-30): 1.
4. The preparation method according to any one of claims 1 to 3, wherein the secondary extraction is performed by spraying and extraction;
preferably, the time of the secondary extraction is 1-6min;
preferably, the extractant for the secondary extraction is a vitamin C aqueous solution;
preferably, the mass concentration of the vitamin C in the vitamin C aqueous solution is 50-400ppm;
preferably, the temperature of the extractant is 75 to 90 ℃;
preferably, the mass ratio of the extracting agent to the decocted tea leaves is (1-10): 1.
5. The method according to any one of claims 1 to 4, wherein the step of combining the two extracted extracts further comprises a solid-liquid separation step;
preferably, the solid-liquid separation comprises primary separation and secondary separation;
preferably, the primary separation is performed by centrifugation;
preferably, the rotation speed of the centrifugation is 5000-8000rpm;
preferably, the secondary separation is performed by means of filtration;
preferably, the pore size of the filtered filter paper is 0.5-1 μm;
preferably, the decocted tea juice is stored at 4-15 ℃.
6. The method according to any one of claims 1 to 5, wherein the production process comprises the steps of:
(1) Sequentially carrying out aroma raising and washing on the green tea leaves to obtain decocted tea leaves;
the aroma raising is to carry out microwave and infrared treatment on the tea leaves, the flushing agent for flushing is a vitamin C water solution, the mass concentration of vitamin C in the vitamin C water solution is 50-400ppm, the temperature of the flushing agent is 10-60 ℃, the mass ratio of the flushing agent to the tea leaves is (1-2): 1, and the flushing is carried out in an oxygen-free environment;
(2) Performing primary extraction on the decocted tea leaves;
the primary extraction is carried out in an oxygen-free environment, the pressure of the primary extraction is 1-9bar, the primary extraction is carried out in an infiltration mode for 1-20min, the extracting agent is a vitamin C aqueous solution, the mass concentration of vitamin C in the vitamin C aqueous solution is 50-400ppm, the temperature of the extracting agent is 45-75 ℃, and the mass ratio of the extracting agent to the decocted tea leaves is (10-30): 1;
(3) Performing secondary extraction on the decocted tea obtained in the step (2);
the secondary extraction is carried out in an oxygen-free environment, the secondary extraction is carried out in a spraying and extracting mode for 1-6min, an extracting agent is a vitamin C aqueous solution, the mass concentration of vitamin C in the vitamin C aqueous solution is 50-400ppm, the temperature of the extracting agent is 75-90 ℃, and the mass ratio of the extracting agent to the decocted tea is (1-10): 1;
(4) Combining the extract liquids obtained by the primary extraction and the secondary extraction, and then carrying out solid-liquid separation to obtain the decocted tea juice;
the solid-liquid separation comprises primary separation and secondary separation, wherein the primary separation is carried out in a centrifugal mode, the rotating speed is 5000-8000rpm, the secondary separation is carried out in a filtering mode, and the aperture of the filtered filter paper is 0.5-1 mu m.
7. A decocted tea juice prepared by the preparation method according to any one of claims 1 to 6.
8. Use of the fried tea juice of claim 7 in beverages, dairy products, health products.
9. The tea-frying milk tea is characterized by comprising the following components in parts by weight:
preferably, the protein comprises milk powder and/or milk;
preferably, the grease comprises any one of coconut oil, palm oil or vegetable fat powder or the combination of at least two of the coconut oil, the palm oil and the vegetable fat powder;
preferably, the sugar comprises any one or a combination of at least two of white granulated sugar, yellow granulated sugar or frosting;
preferably, the emulsifier comprises any one of monoglyceride, sodium stearoyl lactylate or sucrose ester or a combination of at least two thereof;
preferably, the buffer salt comprises any one of sodium carbonate, sodium bicarbonate, sodium tripolyphosphate, disodium hydrogen phosphate, sodium citrate, sodium hexametaphosphate or dipotassium hydrogen phosphate or a combination of at least two of the above;
preferably, the stabilizer comprises any one of carrageenan, microcrystalline cellulose, sodium carboxymethylcellulose or guar gum or a combination of at least two thereof.
10. The milk tea according to claim 8 or 9, wherein the milk tea is prepared by a method comprising: mixing the decocted tea juice of any one of claims 1-6 with protein, oil, sugar, emulsifier, buffer salt, and stabilizer to obtain the decocted tea milk tea.
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