CN117598377A - Oolong tea concentrated solution with high fragrance and mellow taste and preparation method thereof - Google Patents
Oolong tea concentrated solution with high fragrance and mellow taste and preparation method thereof Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/22—Drying or concentrating tea extract
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- 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
- A23F3/20—Removing unwanted substances
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of beverage processing, in particular to an oolong tea concentrated solution with high fragrance and mellow taste and a preparation method thereof, wherein the preparation method comprises the following steps: (1) Taking oolong tea raw materials, and carrying out variable temperature and radio frequency treatment; (2) adding water and complex enzyme, and carrying out enzymolysis extraction; (3) filtering and separating tea residues to obtain tea soup; (4) Concentrating by a reverse osmosis concentration device to obtain tea concentrated solution; (5) And (3) aseptic filling of the tea concentrated solution, and ultra-high pressure sterilization to obtain the oolong tea concentrated solution with high fragrance and mellow taste. According to the invention, the temperature-changing radio frequency technology is used for carrying out aroma extraction treatment on the oolong tea raw materials, improving the alcohol degree, increasing the alcohol thickness and enhancing the flavor by combining the enzymolysis technology, and then the low-temperature film concentration technology and the ultrahigh-pressure cold sterilization technology are matched, so that the loss of aroma and the damage of flavor of the product are effectively reduced, and finally the high-quality oolong tea concentrated solution with high aroma and mellow flavor is prepared.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to an oolong tea concentrated solution with high fragrance and mellow taste and a preparation method thereof.
Background
Oolong Tea (Oolong teas) belongs to green Tea and semi-fermented Tea, has more varieties and is a Tea variety with unique and distinct characteristics in China. Oolong tea is tea with excellent quality, which is prepared by the procedures of picking, withering, rocking, stir-frying, rolling, baking and the like. Oolong tea is developed from Song Daigong tea dragon ball and phoenix cake, and is prepared before and after 1725 years (Qing Yong Zheng Zhong Ji). After tasting, the teeth and cheeks are kept fragrant, and the aftertaste is sweet and fresh. The pharmacological action of oolong tea is remarkable in decomposing fat, losing weight and building body. Mainly produced in Fujian Minbei, minnan and Guangdong and Taiwan provinces. There are also small amounts of production in Sichuan and Hunan provinces. The oolong tea contains more than four hundred fifty organic chemical components and more than forty inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea contain a plurality of nutritional components and medicinal components. The organic chemical components mainly comprise: tea polyphenols, plant alkali, proteins, amino acids, vitamins, pectic substances, organic acids, lipopolysaccharide, saccharide, enzymes, pigments, etc. The oolong tea is taken as Chinese special famous tea, has the health care functions of refreshing, relieving fatigue, promoting the production of body fluid, promoting urination, relieving fever, preventing heatstroke, sterilizing, diminishing inflammation, dispelling cold, dispelling alcohol, detoxifying, preventing diseases, promoting digestion, removing greasiness, losing weight, building body and the like, and has the special effects of preventing cancers, reducing blood fat, resisting aging and the like:
in recent years, with the consumer upgrading of the oolong tea market, the flavor requirements of consumers on products are also becoming more stringent. The oolong tea concentrate is one of important raw materials for preparing oolong tea beverages, and is usually prepared by raw material screening, extraction, filtration, concentration and sterilization, and the quality of aroma and taste of the oolong tea concentrate more directly determines the market acceptance of finished tea beverages. However, current oolong tea concentrates are often not accepted by consumers due to low aroma and bitter and thin taste. The main reasons for this problem are: (1) The production process design of the oolong tea concentrated solution is unreasonable, and the tea aroma and taste are not sufficiently extracted or the extraction degree is too high to be bitter; (2) The unavoidable loss of aroma and taste during processing of tea concentrates eventually results in reduced product quality.
Disclosure of Invention
In order to solve the problems, the invention provides the oolong tea concentrated solution with high fragrance and mellow taste and the preparation method thereof based on the existing preparation method of the oolong tea concentrated solution.
In one aspect, the invention provides a preparation method of oolong tea concentrate with high fragrance and mellow taste, which comprises the following steps:
(1) Taking oolong tea raw materials, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, and cooling to room temperature after finishing; the temperature change comprises the following steps: heating the raw materials to 60-100 ℃ for 20-360 min; and (3) two-stage heating: heating the raw materials to 100-200 ℃, and preserving heat for 3-60 min; the space between the radio frequency polar plates of the radio frequency is 120-180 mm, and the radio frequency is selected from one of 13.5, 27.12 and 40.68MHz;
(2) Adding water complex enzyme into the product obtained in the step (1) for enzymolysis and extraction treatment; the complex enzyme comprises pectase, protease, tannase and glucosidase, wherein the mass ratio of the pectase to the protease to the tannase to the glucosidase is (0.3-1.5): (0.1-0.5): (0.2-1): (0.2-1);
(3) Filtering, separating tea residue to obtain tea soup, and rapidly cooling to room temperature, namely about 25deg.C;
(4) Concentrating the filtered tea soup by a reverse osmosis concentration device to obtain tea concentrate;
(5) And (3) filling the tea concentrated solution into sterile packages, and performing ultra-high pressure sterilization to obtain the oolong tea concentrated solution with high fragrance and mellow taste.
Further, the temperature change in the step (1) comprises the following steps: heating the raw materials to 70-90 ℃ for one-stage heating, and preserving heat for 120-240 min; and (3) two-stage heating: heating the raw materials to 90-180 ℃ and preserving heat for 10-40 min.
Further, the distance between the radio frequency polar plates of the radio frequency in the step (1) is 130-170 mm.
Further, the temperature of the added water in the step (2) is 35-60 ℃, the added amount is 15-40 times of the tea quality, and the extraction time is 0.5-4 h; and/or the adding amount of the compound enzyme in the step (2) is 1-2% of the mass of the tea.
Further, the enzymolysis and extraction time in the step (2) is 0.5-4 h.
Further, the filtering in the step (3) is performed through a filter screen with 100-200 meshes.
Further, the concentration treatment in the step (4) is low-temperature membrane concentration, the concentration process is continuously cooled, so that the concentration temperature is 20-35 ℃, and the concentration treatment is carried out until the soluble solid content in the tea concentrated solution is 10-20 Brix.
Further, the step (5) of super-high pressure sterilization is to perform low-temperature sterilization under the water pressure of 450-600 MPa, and the sterilization temperature is 20-40 ℃.
Further, the super-high pressure sterilization time in the step (5) is 0.5-10 min.
On the other hand, the invention also provides an oolong tea concentrated solution with high fragrance and mellow taste, which is prepared by adopting the preparation method.
Compared with the prior art, the invention has the beneficial effects that:
1. the preparation method of the oolong tea concentrated solution with high fragrance and mellow taste provided by the invention removes the miscellaneous taste in the dry tea by utilizing the radiation of electromagnetic waves with high-frequency alternating current, and simultaneously converts serial substances such as tea polyphenol, theanine and the like into soft and mellow components from the components with stimulation and acerbity. Simultaneously, by combining the characteristics of the dried oolong tea, two sections of gradient heating are designed, the raw materials are firstly heated to 60-100 ℃, then heated to 100-200 ℃, and the fragrance, the alcohol degree and the stability of the dried oolong tea are greatly stimulated by adopting more proper fragrance raising temperature and gradient temperature changing range. According to the physical and chemical properties of the oolong tea, the multi-element compound enzyme system can efficiently decompose oolong tea leaves and release flavor substances macromolecules according to the physical and chemical properties of the oolong tea, and the tea leaves subjected to radio frequency aroma extraction and alcohol enhancement are subjected to enzymolysis by a plurality of compound enzymes such as pectinase, protease, tannase and glucosidase, so that the integral alcohol degree and delicate flavor of the oolong tea can be improved through synergistic effect of decomposed proteins, the taste and alcohol thickness of the oolong tea concentrated solution product can be greatly improved, and the aroma and the taste of the oolong tea concentrated solution product can be improved.
2. The preparation method of the oolong tea concentrated solution with high fragrance and mellow taste, provided by the invention, is matched with a low-temperature film concentration technology and an ultrahigh-pressure cold sterilization technology, so that peculiar smell generated by heat treatment after enzymolysis can be eliminated, the loss of fragrance and the damage of taste of the product can be effectively reduced, fragrance and alcohol degree excited after a variable-temperature radio-frequency combined enzymolysis process are retained to the greatest extent, and finally the high-quality oolong tea concentrated solution with high fragrance and mellow taste is prepared.
Detailed Description
The technical solutions of the present invention will be clearly and completely described below in conjunction with specific embodiments, and it is apparent that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to fall within the scope of the invention.
Example 1
The embodiment provides oolong tea concentrated solution with high fragrance and mellow taste and a preparation method thereof, and the specific preparation steps are as follows:
(1) Rf fragrance improving: taking oolong She Ganshe raw material, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, wherein the distance between radio frequency polar plates is 150mm, and the frequency is 27.12MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 80 ℃, and preserving heat for 150min; the temperature of the second section rises when in radio frequency: heating the raw materials to 140 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 2 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature at about 28 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa under ultrahigh pressure at 30deg.C for 8min to obtain oolong tea concentrate with high fragrance and mellow taste.
The sensory evaluation results of the oolong tea concentrate with high aroma and mellow taste prepared in this example are shown in table 1.
Example 2
This example provides an oolong tea concentrate with high aroma and mellow taste and a preparation method thereof, which is different from example 1 in terms of technological parameters. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw materials, and carrying out variable temperature and radio frequency treatment under the radiation of high-frequency alternating current variable electromagnetic waves, wherein the distance between radio frequency polar plates is 140mm, and the frequency is 40.68MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 60 ℃, and preserving heat for 300min; the temperature of the second section rises when in radio frequency: heating the raw materials to 100 ℃, preserving heat for 60min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding 35 ℃ warm water into the oolong tea leaves obtained by treatment for extraction, wherein the addition amount of the warm water is 40 times of the quality of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 2% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1.5:0.5:0.2:0.9, the enzymolysis extraction treatment time is 3 hours;
(3) Filtering and cooling: filtering with 100 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature around 20 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 20Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 450MPa under ultrahigh pressure at 20deg.C for 10min to obtain oolong tea concentrate with high fragrance and mellow taste.
The sensory evaluation results of the oolong tea concentrate with high aroma and mellow taste prepared in this example are shown in table 1.
Example 3
This example provides an oolong tea concentrate with high aroma and mellow taste and a preparation method thereof, which is different from example 1 in terms of technological parameters. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw material, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, wherein the distance between radio frequency polar plates is 170mm, and the frequency is 13.5MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 100deg.C, and maintaining the temperature for 20min; the temperature of the second section rises when in radio frequency: heating the raw materials to 200 ℃, preserving heat for 10min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 60 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 15 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 0.3:0.1:0.2:0.2, the enzymolysis extraction treatment time is 1.5h;
(3) Filtering and cooling: filtering with 200 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature around 35 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 15Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 600MPa under ultrahigh pressure at 40deg.C for 1min to obtain oolong tea concentrate with high fragrance and mellow taste.
The sensory evaluation results of the oolong tea concentrate with high aroma and mellow taste prepared in this example are shown in table 1.
Example 4
This example provides an oolong tea concentrate with high aroma and mellow taste and a preparation method thereof, which is different from example 1 in terms of technological parameters. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw materials, and carrying out variable temperature and radio frequency treatment under the radiation of high-frequency alternating current variable electromagnetic waves, wherein the distance between radio frequency polar plates is 180mm, and the frequency is 13.5MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 80 ℃, and preserving heat for 150min; the temperature of the second section rises when in radio frequency: heating the raw materials to 140 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 0.5h;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature around 22 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa under ultrahigh pressure at 25deg.C for 8min to obtain oolong tea concentrate with high fragrance and mellow taste.
The sensory evaluation results of the oolong tea concentrate with high aroma and mellow taste prepared in this example are shown in table 1.
Example 5
This example provides an oolong tea concentrate with high aroma and mellow taste and a preparation method thereof, which is different from example 1 in terms of technological parameters. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw materials, and carrying out variable temperature and radio frequency treatment under the radiation of high-frequency alternating current variable electromagnetic waves, wherein the distance between radio frequency polar plates is 120mm, and the frequency is 40.68MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 80 ℃, and preserving heat for 150min; the temperature of the second section rises when in radio frequency: heating the raw materials to 140 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 4 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature at about 28 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa under ultrahigh pressure at about 35deg.C for 8min to obtain oolong tea concentrate with high fragrance and mellow taste.
The sensory evaluation results of the oolong tea concentrate with high aroma and mellow taste prepared in this example are shown in table 1.
Example 6
This example provides an oolong tea concentrate with high aroma and mellow taste and a preparation method thereof, which is different from example 1 in terms of technological parameters. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw material, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, wherein the distance between radio frequency polar plates is 150mm, and the frequency is 27.12MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 80 ℃, and preserving heat for 150min; the temperature of the second section rises when in radio frequency: heating the raw materials to 140 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 2 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: carrying out reverse osmosis concentration treatment on the filtered tea soup through membrane concentration, and continuously concentrating until a tea concentrated solution with the soluble solid content of 10Brix is obtained without cooling treatment in the concentration process;
(5) Ultrahigh pressure sterilization: filling the tea concentrate into 20kg of aseptic BIB package, and sterilizing under 500MPa for 8min to obtain oolong tea concentrate with high fragrance and mellow taste.
The sensory evaluation results of the oolong tea concentrate with high aroma and mellow taste prepared in this example are shown in table 1.
Comparative example 1
The comparative example provides an oolong tea concentrate and a preparation method thereof, which are different from example 1 in that the preparation process of the example is only common heating, and does not comprise radio frequency aroma enhancement. The preparation method comprises the following specific steps:
(1) Variable temperature fragrance improving: taking oolong She Ganshe raw materials, heating the raw materials to 80 ℃ in an oven, and preserving heat for 150min; heating the raw materials to 140 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 2 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup at 28deg.C by low temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature at about 25deg.C, and continuously concentrating until tea concentrate with soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa under ultrahigh pressure at 30deg.C for 8min to obtain oolong tea concentrate.
The sensory evaluation results of the oolong tea concentrates prepared in this comparative example are shown in table 1.
Comparative example 2
The comparative example provides an oolong tea concentrate and a preparation method thereof, which are different from example 1 in that the preparation process is constant temperature radio frequency. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw material, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, wherein the distance between radio frequency polar plates is 150mm, and the frequency is 27.12MHz; heating the raw materials to 80 ℃ at radio frequency, and preserving heat for 150min;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 2 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature at about 28 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa at about 30deg.C for 8min to obtain oolong tea concentrate.
The sensory evaluation results of the oolong tea concentrates prepared in this comparative example are shown in table 1.
Comparative example 3
The comparison example provides an oolong tea concentrated solution and a preparation method thereof, and the difference between the oolong tea concentrated solution and the preparation method of the embodiment 1 is that the temperature of the first section of temperature changing and radio frequency aroma improving step in the preparation process of the embodiment is too low in temperature rise, and the temperature of the second section is too high. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw material, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, wherein the distance between radio frequency polar plates is 150mm, and the frequency is 27.12MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 40 ℃, and preserving heat for 150min; the temperature of the second section rises when in radio frequency: heating the raw materials to 250 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining pectase, protease, tannase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 2 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature at about 28 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa at 30deg.C for 8min to obtain oolong tea concentrate with high fragrance and taste.
The sensory evaluation results of the oolong tea concentrates prepared in this example are shown in table 1.
Comparative example 4
This comparative example provides an oolong tea concentrate and a method for preparing the same, which is different from example 1 in that the preparation process of this example does not include an enzymolysis step. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw material, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, wherein the distance between radio frequency polar plates is 150mm, and the frequency is 27.12MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 80 ℃, and preserving heat for 150min; the temperature of the second section rises when in radio frequency: heating the raw materials to 140 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) Hot water extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; the hot water extraction treatment time is 2 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature at about 28 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa under ultrahigh pressure at 30deg.C for 8min to obtain oolong tea concentrate.
The sensory evaluation results of the oolong tea concentrates prepared in this comparative example are shown in table 1.
Comparative example 5
The comparative example provides an oolong tea concentrate and a preparation method thereof, which are different from example 1 in that the kind of complex enzyme in the enzymolysis step in the preparation process of the example is changed. The preparation method comprises the following specific steps:
(1) Rf fragrance improving: taking oolong She Ganshe raw material, carrying out temperature change and radio frequency treatment under high-frequency alternating current changing electromagnetic wave radiation, wherein the distance between radio frequency polar plates is 150mm, and the frequency is 27.12MHz; the temperature of the first section rises when in radio frequency: heating the raw materials to 80 ℃, and preserving heat for 150min; the temperature of the second section rises when in radio frequency: heating the raw materials to 140 ℃, preserving heat for 20min, and cooling to room temperature after finishing;
(2) And (3) enzymolysis extraction: adding warm water with the temperature of 50 ℃ into the oolong tea leaves obtained by treatment for extraction, wherein the adding amount of the warm water is 25 times of the mass of the tea leaves; meanwhile, complex enzyme is added for enzymolysis, the addition amount of the complex enzyme is 1.5% of the mass of the tea, the complex enzyme is formed by combining amylase, protease, lipase and glucosidase, and the mass ratio is 1:0.2:0.5:0.5, the enzymolysis extraction treatment time is 2 hours;
(3) Filtering and cooling: filtering with 150 mesh filter screen, separating tea residue to obtain tea soup, and rapidly cooling to room temperature;
(4) Reverse osmosis concentration: concentrating the filtered tea soup by a low-temperature membrane to perform reverse osmosis concentration treatment, and continuously cooling the concentration process to keep the temperature at about 28 ℃ and continuously concentrating until a tea concentrate with a soluble solid content of 10Brix is obtained;
(5) Ultrahigh pressure sterilization: packaging the tea concentrate into 20kg sterile BIB package, and sterilizing under 500MPa under ultrahigh pressure at 30deg.C for 8min to obtain oolong tea concentrate.
The sensory evaluation results of the oolong tea concentrates prepared in this comparative example are shown in table 1.
Table 1 results of sensory evaluation of oolong tea concentrates
As can be seen from Table 1, the temperature-changing and radio frequency aroma-improving technology of the invention combines gradient temperature changing to remove the miscellaneous flavor in the dry tea, and simultaneously enables the tea polyphenol, theanine and other substances to be converted under the action of temperature, so as to change the composition of chemical components of the tea, change the components of stimulation and astringency into soft and mellow components, and effectively improve the aroma of the raw materials and the alcohol degree of the raw materials; the enzymolysis extraction technology can effectively reduce the bitter and astringent degree of the product, further decompose bitter substances such as tea polyphenol, tannic acid and the like in the tea, and decompose protein to improve the overall alcohol degree and delicate flavor, and compared with the traditional hot water leaching, the enzymolysis extraction technology can effectively reduce the bitter and astringent degree of the product, and the enzymolysis extraction technology and the temperature-changing radio frequency technology cooperate to greatly improve the taste and alcohol thickness of the oolong tea concentrated solution product and improve the fragrance and taste of the product; the low-temperature reverse osmosis concentration technology effectively avoids flavor loss caused by thermal concentration, and has high efficiency and low energy consumption; the ultrahigh pressure cold sterilization technology avoids the generation of peculiar smell in tea soup by heat in the heat sterilization process, furthest retains the aroma and alcohol degree excited after the temperature-changing radio frequency combined enzymolysis process, and finally prepares the high-quality oolong tea concentrate with high aroma and mellow taste.
The invention has been further described with reference to specific embodiments, but it should be understood that the detailed description is not to be construed as limiting the spirit and scope of the invention, but rather as providing those skilled in the art with the benefit of this disclosure with the benefit of their various modifications to the described embodiments.
Claims (10)
1. The preparation method of the oolong tea concentrated solution with high fragrance and mellow taste is characterized by comprising the following steps of:
(1) Taking oolong She Ganshe raw materials, carrying out temperature change and radio frequency treatment under high-frequency alternating-current changing electromagnetic wave radiation, and cooling to room temperature after finishing; the temperature change comprises: heating the raw materials to 60-100 ℃ for 20-360 min; and (3) two-stage heating: heating the raw materials to 100-200 ℃, and preserving heat for 3-60 min; the distance between the radio frequency polar plates of the radio frequency is 120-180 mm, and the radio frequency is selected from one of 13.5, 27.12 and 40.68MHz;
(2) Adding water and complex enzyme into the product obtained in the step (1) for enzymolysis and extraction treatment; the complex enzyme comprises pectase, protease, tannase and glucosidase, wherein the mass ratio of the pectase to the protease to the tannase to the glucosidase is (0.3-1.5): (0.1-0.5): (0.2-1): (0.2-1);
(3) Filtering, separating tea residue to obtain tea soup, and rapidly cooling to normal temperature;
(4) Concentrating the filtered tea soup by a reverse osmosis concentration device to obtain tea concentrate;
(5) And (3) filling the tea concentrated solution into sterile packages, and performing ultra-high pressure sterilization to obtain the oolong tea concentrated solution with high fragrance and mellow taste.
2. The method for preparing a high aroma, mellow oolong tea concentrate of claim 1, wherein the varying the temperature of step (1) comprises:
heating the raw materials to 70-90 ℃ for one-stage heating, and preserving heat for 120-240 min;
and (3) two-stage heating: heating the raw materials to 90-180 ℃ and preserving heat for 10-40 min.
3. The method for preparing the oolong tea concentrate with high fragrance and mellow taste according to claim 1, wherein the distance between the radio frequency plates in the step (1) is 130-170 mm.
4. The method for preparing the oolong tea concentrate with high fragrance and mellow taste according to claim 1, wherein the temperature of the added water in the step (2) is 35-60 ℃, and the added amount is 15-40 times of the mass of the tea; and/or the adding amount of the complex enzyme in the step (2) is 1-2% of the mass of the tea.
5. The method for preparing the oolong tea concentrate with high fragrance and mellow taste according to claim 1, wherein the enzymolysis and extraction time in the step (2) is 0.5-4 h.
6. The method for preparing a high-aroma and mellow oolong tea concentrate according to claim 1, wherein the filtering in the step (3) is performed through a filter screen of 100-200 meshes.
7. The method for preparing a high-aroma and mellow oolong tea concentrate according to claim 1, wherein the concentration treatment in the step (4) is low-temperature membrane concentration, the concentration process is continuously cooled to a concentration temperature of 20-35 ℃, and the concentration treatment is carried out until the soluble solid content in the tea concentrate is 10-20 Brix.
8. The method for preparing a fragrant and sweet oolong tea concentrate according to claim 1, wherein the ultra-high pressure sterilization in the step (5) is carried out at a low temperature of 20-40 ℃ under a water pressure of 450-600 MPa.
9. The method for preparing a high-aroma and mellow oolong tea concentrate according to claim 8, wherein the ultra-high pressure sterilization time in the step (5) is 0.5-10 min.
10. An oolong tea concentrate with high aroma and mellow taste, which is characterized by being prepared by the preparation method according to any one of claims 1-9.
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