CN1218651C - 一种石榴茶饮品及制备方法 - Google Patents
一种石榴茶饮品及制备方法 Download PDFInfo
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Abstract
本发明公开了一种石榴茶饮品及制备方法，以石榴叶为原料制成的茶饮品，还可包括蜂蜜、辅料，可按常规制茶方法制备成绿茶、红茶、花茶、保健茶、绿茶饮料、红茶饮料、保健茶饮料、速溶茶。本发明提供人们方便饮用、营养丰富的茶饮品。
Description
技术领域
本发明涉及一种茶饮品，尤其涉及一种石榴茶饮品及制备方法。
背景技术
石榴来自西域、药用价值甚广。石榴学名punica granatum，原产于俄罗斯、伊朗、阿富汗、士耳其一带，在纪元前向西传到了地中海沿岸国家，向东传到了印度、中国。根据晋代张华的《博物志》，可以知道在汉代出使西域的张骞，从安石国带回了安石榴，经由新疆、甘肃、陕西而传到了内地。《西京维记》中也记载着，汉武帝在长安修建上林苑之际，郡臣百官所奉献的奇花珍果之中包含石榴。
石榴分布于亚热带及温带地区，石榴为落叶灌木或乔木，枝顶常成尖锐尖长刺，幼枝有棱角，无毛，老枝近圆柱形。叶对生或簇生，叶柄短，叶片长圆状披针形，纸质，先端尖或微凹，基部渐狭，全缘，上面光亮；侧脉稍细密。据《本草拾遗》记载，石榴叶采收加工宜为夏、秋季采收，洗净，鲜用或晒干。叶的化学成分主要含熊果酸、白桦脂酸、β-谷甾醇、甘露醇等。叶能从胆甾醇合成娠烯醇酮。栽培品种的叶中不同程度地含无机元素氮、磷、钾、钙、镁等【Yamdagni R，et al.CA，1988，109：226755f】。
据《雷公炮炙论》：“若使石榴叶用浆水浸一宿，方可用。″石榴叶具有收敛止泻，解毒杀虫之功能；主治泄泻，痘风疮，癞疮，跌打损伤等。据《滇南本草》：“治跌打损伤，敷患处。”。据《滇南本草图说》：“煎洗痘风疮及一切风癞最良。”。据《全国中草药汇编》：“治急性肠炎。”，石榴叶内服煎汤，外用适量煎水洗或捣敷；石榴叶附方治急性肠炎，水泻不止。
上述化学成分和药理作用提示石榴叶有消食化食、保健、医药等方面的作用。
中国专利申请89106872.4公开了名称为“石榴叶饮料的原料加工方法”的专利，但该专利有以下缺点：1)茶原料分三次杀青处理，且杀青时间过长，温度过高，易造成香气的损失和炒茶变焦，这种方法也不适宜炒绿茶；2)本申请为传统饮用方法，需要泡饮，饮用不方便，口味苦涩，不适合所有人群饮用。
发明内容
本发明的目的是提供一种茶饮品，尤其提供一种石榴茶饮品及制备方法，克服了石榴叶茶制作的缺点，填补了石榴叶制备茶饮料的空白。
本发明的目的通过以下技术方案来实现的：
一种石榴茶饮品，主要以石榴叶为原料制成的茶饮品；所述原料还可包括花料或香精；
所述石榴叶可在夏、秋季采收，尤为在春天采收，最好是剪枝后的春天萌生的嫩芽，其香气最佳，可作为上等茶饮的原料；
所述花料可为常用制茶花料，如茉莉花、兰花、玫瑰花、桂花等；还可为石榴花；
所述香精可为常用香精，如茉莉花香精、兰花香精、玫瑰花香精；水果香精，如天然石榴香精、柠檬香精、草莓香精、苹果香精、葡萄香精、橙子香精；植物草本香精，如香草香精；
所述保健茶还包括常用蜂蜜，如槐花蜜、桂花蜜等，还可为石榴花蜜；
所述茶饮品可为任何常用茶饮品，优选绿茶、红茶、花茶、保健茶及其绿茶饮料、红茶饮料、保健茶饮料、速溶茶；最好为绿茶、绿茶饮料、速溶茶；
所述茶饮料还可包括常用茶饮料辅料添加剂：天然矫味剂，如：富马酸、柠檬酸、酒石酸、苹果酸、蔗糖、低聚糖、甜叶菊苷、甘草甜素；抗氧剂，如：维生素E、维生素C、超强双歧因子；增鲜剂，如：能电离的L-谷氨酸及其钠盐、琥珀酸及其钠盐；增稠剂，如：动、植物、微生物增稠剂、酶处理生成胶，如明胶、果胶、肠细菌胶等；
所述石榴茶饮品可为以下重量份组分：石榴叶2-100；花料2-30；蜂蜜1-30；香精0.05-5；茶饮料辅料添加剂0.05-5；优选重量份组分：石榴叶50-100；花料6-10；蜂蜜10-20；香精0.1-2；茶饮料辅料添加剂0.1-2；
所述组分含量是根据不同的茶饮品剂型而定。
本发明所述茶饮品包括固体茶泡剂、茶提取物及其制备的饮料；
一种石榴绿茶的制备方法，包括以下步骤：取鲜叶按常规制茶方法作杀青前期处理；采用两次杀青一次揉捻；一青快速升温为62℃-75℃，尤其65-70℃，先加盖焖杀1-3分钟，尤其2分钟，后揭盖扬抖，温度40-65℃，尤其温度43-46℃，扬抖至水分为55-65％，尤其水分为60％结束，杀青至手捏成团，稍有弹性，嫩梗不易折断，色泽墨绿，叶面失去光泽；所述揉捻可在揉捻机中进行，嫩叶宜冷揉，以“轻—重—轻”掌握揉捻力度；所述二青温度为65℃-80℃，尤其70℃，时间10-25分钟，尤其15-20分钟，至水分为30-45％，尤其35-40％结束；上述温度指茶温；
所述制茶方法还包括：解块分筛、烘二青、炒干、过筛、包装、匀堆，筛选，分级得等级石榴绿茶；
一种石榴红茶的制备方法，包括以下步骤：取鲜叶作杀青前期处理，先阴凉处凉25-48小时；在按红茶制备方法制取红茶。
一种石榴花茶的制备方法，包括以下步骤：取石榴汁或石榴皮，加水，70-100℃或蒸馏提取，或加入45-90％乙醇提取，石榴酚类、脂类及醛类化合物溶入乙醇而提取，回收乙醇，进一步浓缩成饱和溶液，制得石榴香精；
加热蒸发香料饱和溶液，匀压熏蒸石榴叶，使香气吸附于石榴叶中；
常温常压下密封窨和3-6小时，尤其4-5小时，使香气在茶叶中充分吸附渗透；
按常规方法用烘干机把熏制的茶叶烘干制成石榴花茶。
所述一种石榴花茶的制备方法，也可用石榴叶为原料，加入花料，按常规花茶窨制。
一种石榴绿茶饮料的制备方法，包括以下步骤：
取石榴叶的成品绿茶、或半成品绿茶，如凉晒或杀青的绿茶、或鲜叶，按常规茶叶或中药提取法，如：渗漉法、水提、水醇提、蒸馏法、浸渍法提取；由于石榴叶绿茶有效成分受热易分解，最好用渗漉法提取；提取液冷却后加入适量的抗氧化剂，作用是防止绿茶浸提液褐化变色；再过滤除渣；调制PH值至中性，如：加入碳酸氢钠等调制，备用；或者将绿茶提取液原液用纯化水稀释至饮用浓度后调配；调配时添加食用辅料如矫味剂、增鲜剂、增稠剂、抗氧剂混匀后，经灭菌可制得石榴茶饮料。
一种石榴红茶饮料的制备方法，同石榴绿茶饮料的制备方法，原料为石榴叶的成品红茶、或半成品红茶、或鲜叶。
一种石榴速溶茶的制备方法，包括以下步骤：
取石榴叶的成品茶、或半成品茶，如凉晒或杀青的茶、或鲜叶，按常规茶叶或中药提取法，如：渗漉法、水提、水醇提、蒸馏法、浸渍法提取；由于石榴叶茶有效成分受热易分解，最好用渗漉法提取；过滤，浓缩，干燥即得石榴速溶茶；所述浓缩为常规茶叶或中药浓缩法，如蒸发浓缩法、溶剂回收法等，尤其为真空浓缩法、冷冻浓缩法、膜浓缩法，考虑到成本和效益，最好为真空浓缩法、膜浓缩法；所述干燥为真空冷冻干燥、喷雾干燥、喷雾冻凝法；考虑到成本和效益，最好为喷雾干燥；由于石榴叶中可溶物质在高温下长期受热时，易破坏、变性、氧化等，所以浓缩时最好“低温短时低压”；
所述石榴速溶茶为颗粒、粉状、小片状。
一种石榴保健茶饮料，原料为成品绿茶2Kg，石榴花蜜30，石榴香精2Kg，维生素C2Kg，柠檬酸5Kg，半乳糖1Kg，水适量。
制备方法，包括以下步骤：制取石榴香精；制取石榴提取液；提取液冷却后加入抗氧化剂，作用是防止绿茶浸提液褐化变色；再过滤除渣；调制PH值，将绿茶提取液原液用纯化水稀释至饮用浓度后加入石榴蜜，辅料，混匀后，经灭菌可制得保健石榴茶饮料。
本发明具有以下优点：
1、提供了一种新型石榴叶茶及其饮料，提供给人们方便地饮用石榴叶茶及其饮料，补充给人们多种营养成分。
2、克服了目前石榴叶茶制作的缺点，填补了石榴叶制备茶饮料的空白。
具体实施方式
实施例1
一种石榴绿茶，原料为鲜石榴叶100Kg。
制备方法，包括以下步骤：取春天萌生的嫩芽，先阴凉处凉18小时；锅式杀青；一青快速升温为65℃，先加盖焖杀2分钟，后揭盖扬抖，温度46℃，扬抖至水分为60％结束杀青；在揉捻机中冷揉30分钟，以“轻—重—轻”掌握揉捻力度，顺序为5分钟空压、24分钟加压、1分钟松压；二青，温度其70℃，时间20分钟，至水分为40％结束；上述温度指茶温；解块分筛去末、烘二青、炒干、过筛、包装、匀堆，得等级石榴绿茶。
实施例2
一种石榴红茶，原料为鲜石榴叶100Kg。
制备方法，包括以下步骤：取嫩叶，用萎凋槽萎凋，凉青2小时，摇青2小时，摊青3小时，细胞破碎率15-20％，揉切30分钟，使茶尾比例在10％左右，室温25℃发酵，相对湿度95％，发酵后石榴叶为橙黄色，青气消失；干燥两次，毛火温度为100℃、足火温度为120℃，筛分、风选、出杂，得精制石榴红茶。
实施例3
一种石榴花茶，原料为鲜石榴叶100Kg，石榴香精5Kg。
制备方法，包括以下步骤：取石榴汁，加水蒸馏提取，进一步浓缩成饱和溶液，制得石榴香精；加热蒸发香料饱和溶液，匀压熏蒸石榴叶，使香气吸附于石榴叶中；常温常压下密封窨和5小时，使香气在茶叶中充分吸附渗透；用烘干机把熏制的茶叶烘干制成石榴花茶。
实施例4
一种石榴绿茶饮料，原料为成品绿茶100Kg，石榴香精0.05Kg，维生素C2Kg，柠檬酸5Kg，蔗糖2Kg，水适量。
制备方法，包括以下步骤：取石榴叶的成品绿茶，按渗漉法法90％乙醇提取；提取液冷却后加入维生素C0.05Kg抗氧化剂，作用是防止绿茶浸提液褐化变色；再过滤除渣；加碳酸氢钠调制PH值至中性，将绿茶提取液原液用纯化水稀释至饮用浓度后加入余料混匀后，经灭菌可制得。
实施例5
一种石榴红茶饮料，原料为成品红茶50Kg，石榴香精0.05Kg，维生素E2Kg，柠檬酸4Kg，甜叶菊苷4Kg，水适量。
制备方法，同实施例3石榴绿茶饮料的制备方法，不同为原料为石榴叶鲜叶，用3倍水加热提取。
实施例6
一种石榴速溶茶，原料为成品红茶50Kg，石榴香精0.05Kg，维生素E2Kg、超强双歧因子0.01Kg，柠檬酸4Kg，甜叶菊苷4Kg，水适量。
制备方法，包括以下步骤：取石榴叶半成品茶，即杀青的茶，65％乙醇提取；过滤，浓缩，干燥即得石榴速溶茶；所述浓缩真空浓缩法；所述干燥为喷雾干燥；由于石榴叶中可溶物质在高温下长期受热时，易破坏、变性、氧化等，所以浓缩时，温度2℃，时间15分钟，3Pa；制得颗粒状石榴速溶茶。
实施例7
一种石榴保健茶饮料，原料为成品绿茶2Kg，石榴花蜜30，石榴香精2Kg，维生素C2Kg，柠檬酸5Kg，半乳糖1Kg，水适量。
制备方法，包括以下步骤：另取石榴汁，加水，蒸馏提取，制得石榴香精，进一步浓缩成饱和溶液，得石榴香精。取石榴叶的成品绿茶，按渗漉法70％乙醇提取；提取液冷却后加入维生素C0.05Kg抗氧化剂，作用是防止绿茶浸提液褐化变色；再过滤除渣；加碳酸氢钠调制PH值至中性，将绿茶提取液原液用纯化水稀释至饮用浓度后加入余料混匀后，经灭菌可制得保健石榴茶饮料。
Claims (4)
1、一种石榴茶饮品的制备方法，包括以下步骤：
1)取石榴鲜叶，按常规制茶方法作杀青前期处理；采用两次杀青一次揉捻；一青快速升温为62℃-75℃，先加盖焖杀1-3分钟，后揭盖扬抖，温度40-65℃，扬抖至水分为55-65％，杀青至手捏成团，稍有弹性，嫩梗不易折断，色泽墨绿，叶面失去光泽；所述揉捻以“轻—重—轻”掌握揉捻力度；所述二青温度为65℃-80℃，时间10-25分钟，至水分为30-45％；上述温度指茶温，
2)取步骤1)所制备的石榴叶的成品绿茶、半成品绿茶或鲜叶，采用渗漉法、水提、水醇提、蒸馏法或浸渍法制备绿茶水提取液，
3)提取液冷却后加入抗氧化剂，再过滤除渣，将滤液pH值调至中性后调配；或者将水提取液原液用纯化水稀释至饮用浓度后调配；调配时添加食用辅料混匀后，经灭菌可制得石榴绿茶饮料。
2、按照权利要求1的制备方法，其特征是：步骤1)中一青快速升温为65-70℃，先加盖焖杀2分钟，后揭盖扬抖，温度43-46℃，扬抖至水分为60％结束，杀青至手捏成团，稍有弹性，嫩梗不易折断，色泽墨绿，叶面失去光泽；所述二青温度为70℃，时间15-20分钟，至水分为35-40％结束。
3、按照权利要求1的制备方法，其特征是：步骤2)中采用渗漉法制备绿茶水提取液。
4、按照权利要求1的制备方法，其特征是：步骤3)中所添加的食用辅料为矫味剂、增鲜剂、增稠剂和抗氧化剂。
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