CN1281143C - Method for extracting juice from tea - Google Patents
Method for extracting juice from tea Download PDFInfo
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- CN1281143C CN1281143C CN 200310108149 CN200310108149A CN1281143C CN 1281143 C CN1281143 C CN 1281143C CN 200310108149 CN200310108149 CN 200310108149 CN 200310108149 A CN200310108149 A CN 200310108149A CN 1281143 C CN1281143 C CN 1281143C
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- Prior art keywords
- tea
- extraction
- weight
- extract
- water
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 29
- 241001122767 Theaceae Species 0.000 title claims abstract 29
- 238000000605 extraction Methods 0.000 claims abstract description 34
- 239000000284 extract Substances 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 238000012545 processing Methods 0.000 claims abstract description 8
- 238000005119 centrifugation Methods 0.000 claims description 16
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 108010059892 Cellulase Proteins 0.000 claims description 5
- 101000874334 Dalbergia nigrescens Isoflavonoid 7-O-beta-apiosyl-glucoside beta-glycosidase Proteins 0.000 claims description 5
- 101000757733 Enterococcus faecalis (strain ATCC 700802 / V583) Autolysin Proteins 0.000 claims description 5
- 101000757734 Mycolicibacterium phlei 38 kDa autolysin Proteins 0.000 claims description 5
- 229940106157 cellulase Drugs 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000003434 Sesamum indicum Nutrition 0.000 claims 1
- 150000001413 amino acids Chemical class 0.000 abstract description 10
- 150000008442 polyphenolic compounds Chemical class 0.000 abstract description 10
- 235000013824 polyphenols Nutrition 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000009776 industrial production Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 238000003809 water extraction Methods 0.000 abstract 1
- 235000013616 tea Nutrition 0.000 description 67
- 244000269722 Thea sinensis Species 0.000 description 58
- 238000011084 recovery Methods 0.000 description 7
- 238000004108 freeze drying Methods 0.000 description 6
- 235000020344 instant tea Nutrition 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 2
- 235000005487 catechin Nutrition 0.000 description 2
- 229950001002 cianidanol Drugs 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 150000002148 esters Chemical class 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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- Tea And Coffee (AREA)
Abstract
The present invention relates to a method for extracting tea leaf juice, which belongs to the technical field of tea leaf processing. A water extraction technique is adopted and comprises the following technical steps and two technical parameters: 1. tea leaves used for extraction are chopped, the tea leaves and water by the ratio of 1: 10 to 17.5 are mixed, and the tea leaves are extracted for 3 to 5 minutes; the water temperature is controlled to 30 to 40 DEG C, and the tea leaves are centrifugally separated; 2. the separated tea leaves and water by the ratio of 1: 15 to 20 are mixed, the tea leaves are repeatedly extracted in water 2 to 3 times, the tea leaves are extracted for 3 to 5 minutes, and the water temperature is controlled to 30 to 40 DEG C; 3. extract liquid obtained in the steps is mixed and concentrated, and then the next processing step is carried out. The extraction method is easy to practise and can effectively satisfy the requirements of industrial production; the extraction ratio of effective substances can reach 60% to 70%, and compared with traditional technology, the yield of dry objects and main components, such as tea polyphenol, amino acid, etc. is increased by 30% to 50% under the same extraction conditions, or the extraction time is shortened by 40% to 60% under the condition of the same extraction ratio. The tea juice extracted by the method is vastly superior to the existing products in quality.
Description
Technical field
The invention belongs to the Tea Processing technical field, be specially a kind of extracting method of tea juice.
Background technology
Along with development of science and technology, the health-care effect of tea beverage is more and more received the attention of countries in the world, but is subjected to the restriction of extractive technique, and the extraction efficiency of effective ingredient and quality keep not ideal enough in the tealeaves, can not make full use of whole health-care effects of tealeaves.The factor that influences the maintenance of extraction efficiency and quality is more, mainly contains extraction mode, shape of tea and size, extraction temperature, extraction time, tea ratio and condition of water quality etc.The extracting mode of existing tea juice is mainly jar and carries, and extraction time is generally 1-2 time, adopt uniform temp, or different temperatures is carried out respectively.Once extracting temperature is 60-80 ℃, and extraction time is 20-25min; Second extraction technology: extract temperature 30-40 ℃, extraction time 15-30min for the first time; For the second time extract temperature 65-80 ℃, extraction time 1-3min.Known result of study shows that the tea juice mouthfeel that low temperature extracts is good, and clarity is low, mainly shows phenol/ammonia than low, and ester catechin/non-ester catechin is lower, and the stripping of macromolecular substances such as protein and pectin is less.But the low temperature extractive technique has its fatal weakness, and promptly its recovery rate is low, or extraction time is longer, can not adapt to the suitability for industrialized production needs.
Summary of the invention
In view of the defective that exists in the prior art, the object of the invention is to utilize rational processing step and technological parameter, and a kind of technical scheme of tea juice extracting method is provided, to overcome present existing problem and to satisfy the suitability for industrialized production requirement.
The extracting method of described a kind of tea juice adopts water to carry abstraction technique, it is characterized in that comprising following processing step and technological parameter:
The tealeaves chopping that 1) will be used to extract, in 1: the tea ratio of 10-17.5, use flooding 3-5min, water temperature is controlled at 30-40 ℃, centrifugation then;
2) with the tealeaves after the above-mentioned separation in 1: the tea ratio of 15-20, repeat with flooding 2-3 time, extraction time and water temperature are controlled same step 1);
3) extract with above-mentioned each step mixes, and concentrates, and enters down the step treatment process.
The extracting method of described a kind of tea juice is characterized in that the tealeaves that is used to extract shreds the order to 10-30.
The extracting method of described a kind of tea juice, after it is characterized in that getting secondary by described process water lixiviate, extract with biology enzyme, promptly in 1: the tea ratio of 15-20, and add the cellulase of tea volume of mixture 0.2-0.5%, the beta-glycosidase of 0.06-0.08%, water temperature is controlled at 30-40 ℃, extraction time is 20-30min, centrifugation then, the gained extract is cooled to normal temperature after being heated to the 85-95 ℃ of enzyme 3-6min that goes out, mix with preceding secondary leaching liquor, concentrate, enter down the step treatment process.
The extracting method of described a kind of tea juice is characterized in that the adding proportion of cellulase, beta-glycosidase is respectively the 0.3-0.40% of tea volume of mixture, 0.065-0.075%.
The extracting method of described a kind of tea juice is characterized in that the first step is preferably 1 with the tea ratio of flooding: 12.5-15, the tea ratio in other each step is preferably 1: 15-17.5.
This extracting method is simple, can effectively satisfy the suitability for industrialized production requirement, the recovery rate of active principle can reach 60-70%, Main Ingredients and Appearances such as dry yield and Tea Polyphenols and amino acid can improve 30-50% than the recovery rate of traditional handicraft under identical extraction conditions, perhaps under identical recovery rate situation, shorten extraction time 40-60%.And the tea juice quality of utilizing this method to extract is better than existing product greatly.
The specific embodiment
Embodiment 1: adopt the blue or green bar tea 1kg of China's tradition baking, be cut into the 10-20 order, extract temperature and remain on 40 ℃, total tea ratio is 1: 50 (being 50kg water), divides and extracts for four times.Extract 5min in 1: 10 tea ratio for the first time, then with the tea centrifugation; Extract 5min in 1: 12.5 tea ratio for the second time, then with the tea centrifugation; Extract 5min in 1: 12.5 tea ratio for the third time, then with the tea centrifugation; The tea ratio that adopted again for the 4th time 1: 15 is extracted 5min, then with the tea centrifugation.The tea juice of four extractions is mixed, about 35.5kg, freeze drying obtains instant tea 0.3151kg.After measured, total dry yield reaches: 31.5%; Tea Polyphenols is: 15.54%; Amino acid reaches: 2.48%.
Contrast test: adopt the blue or green tea of identical baking, extract 40 ℃ of temperature, time 20min, total tea ratio is extracted by 1: 50 (50kg water).With the about 36.2kg freeze drying of tea juice of extracting, obtain instant tea 0.217kg.After measured, the dry yield is 21.77%; Tea Polyphenols is: 10.5%, and amino acid reaches: 1.68%.
Therefore, after China's blue or green 10-20 order bar fannings of baking was adopted new technology, main components such as dry yield and Tea Polyphenols and amino acid can improve 40-50% than the recovery rate of traditional handicraft under identical extraction conditions.
Embodiment 2: the traditional fried green chopping of China to 30 orders are extracted raw material as tea juice.Extract 40 ℃ of temperature, total tea ratio is 1: 60, divides and carries out for four times.Extract 3min in 1: 15 tea ratio for the first time, then with the tea centrifugation; The ratio that adopted again for the second time 1: 15 is extracted 4min, then with the tea centrifugation; The ratio that adopted again for the third time 1: 15 is extracted 5min, then with the tea centrifugation; The ratio that adopted again for the 4th time 1: 15 is extracted 5min, then with the tealeaves centrifugation.The tea juice of four extractions is mixed, about 43kg, freeze drying obtains instant tea 0.3488kg.Measuring total solid content reaches: 34.88%; Tea Polyphenols is: 17.75%; Amino acid reaches 2.98%.
Contrast test: adopt identical baking green grass or young crops, extract 40 ℃ of temperature, time 60min, total tea ratio was undertaken by 1: 60.The about 42kg of tea juice that extracts carries out freeze drying with these tea juice, obtains instant tea 0.3562kg.Measuring total solid content reaches: 35.62%; Tea Polyphenols is: 18.04%; Amino acid reaches: 2.95%.
Therefore, after Chinese fried green 30 order fannings are adopted new technology, has only 1/3 of traditional handicraft in identical extraction conditions following extraction time.
Embodiment 3: adopt the blue or green 20 order bar fannings 1kg of China's tradition baking, extract temperature and remain on 40 ℃, total tea ratio is 1: 45 (being 45kg water), divides and extracts for three times.Extract 5min in the tea ratio of 1: 15 (15kg water) for the first time,, adopt the tea ratio of 1: 15 (15kg water) to extract 5min for the second time again, then with the tea centrifugation then with the tea centrifugation; Adopt the tea ratio of 1: 15 (15kg water) to add the complex enzyme extraction for the third time, wherein cellulase is pressed 3 ‰ of tea volume; Beta-glycosidase is pressed 0.7 ‰ of tea volume and is added, and extraction time is 25min, and temperature is 40 ℃, then with the tea centrifugation, this tea juice is heated to 90 ℃, is cooled to normal temperature behind the enzyme 5min that goes out.The tea juice of three extractions is mixed, and about 35.5kg carries out freeze drying, obtains instant tea 0.3351kg.After measured, total dry yield reaches: 33.51%; Tea Polyphenols is: 16.54%, and amino acid is: 2.78%.
Contrast test: adopt the blue or green bar fannings of identical baking, extract 40 ℃ of temperature, time 90min, total tea ratio is extracted by 1: 45 (45kg water), gets the about 35kg of tea juice, and tea juice is carried out freeze drying, obtains instant tea 0.3377kg.After measured, the dry yield reaches: 33.77%; Tea Polyphenols is: 17.12%; Amino acid reaches: 2.58%.
Therefore, after China's blue or green 20 order bar fannings of baking were adopted new technology, under the identical situation of other extraction conditions, dry yield that 35min extracts and polyphenol content were near the recovery rate of traditional handicraft 90min, and the amino acid recovery rate can improve 10% than traditional handicraft.And enzyme concentration is more much lower than prior art, and quality keeps better.
Claims (6)
1. the extracting method of a tea juice adopts water to carry abstraction technique, it is characterized in that comprising following processing step and technological parameter:
The tealeaves chopping that 1) will be used to extract, by 1: the tea part by weight of 10-17.5, use flooding 3-5min, water temperature is controlled at 30-40 ℃, centrifugation then;
2) tealeaves after the above-mentioned separation is pressed 1: the tea part by weight of 15-20, repeat to use flooding 2-3 time, extraction time and water temperature are controlled same step 1);
3) extract with above-mentioned each step mixes, concentrates, and enters down the step treatment process.
2. the extracting method of a kind of tea juice as claimed in claim 1 is characterized in that the tealeaves that is used to extract shreds the order to 10-30.
3. the extracting method of a kind of tea juice as claimed in claim 1 or 2 is characterized in that the first step is 1 with the tea part by weight of flooding: 12.5-15, the tea part by weight in other each step is 1: 15-17.5.
4. the extracting method of a tea juice adopts water to put forward extraction and biology enzyme extractive technique, it is characterized in that comprising following processing step and technological parameter:
The tealeaves chopping that 1) will be used to extract, by 1: the tea part by weight of 10-17.5, use flooding 3-5min, water temperature is controlled at 30-40 ℃, centrifugation then;
2) tealeaves after the above-mentioned separation is pressed 1: the tea part by weight of 15-20, use flooding, extraction time and water temperature are controlled same step 1);
3) with behind the flooding secondary, extract with biology enzyme, promptly by 1: the tea part by weight of 15-20, and add the cellulase of tea volume of mixture 0.2-0.5%, the beta-glycosidase of 0.06-0.08%, and water temperature is controlled at 30-40 ℃, and extraction time is 20-30min, centrifugation then, the gained extract is cooled to normal temperature after being heated to the 85-95 ℃ of enzyme 3-6min that goes out, and mixes with preceding secondary leaching liquor, concentrates, and enters down step processing worker sesame.
5. the extracting method of a kind of tea juice as claimed in claim 4 is characterized in that the adding proportion of cellulase, beta-glycosidase is respectively the 0.3-0.4% of tea volume of mixture, 0.065-0.075%.
6. the extracting method of a kind of tea juice as claimed in claim 4 is characterized in that the first step is 1 with the tea part by weight of flooding: 12.5-15, the tea part by weight in other each step is 1: 15-17.5.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310108149 CN1281143C (en) | 2003-10-27 | 2003-10-27 | Method for extracting juice from tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200310108149 CN1281143C (en) | 2003-10-27 | 2003-10-27 | Method for extracting juice from tea |
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| Publication Number | Publication Date |
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| CN1539305A CN1539305A (en) | 2004-10-27 |
| CN1281143C true CN1281143C (en) | 2006-10-25 |
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| CN 200310108149 Expired - Lifetime CN1281143C (en) | 2003-10-27 | 2003-10-27 | Method for extracting juice from tea |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548930A (en) * | 2018-12-04 | 2019-04-02 | 界首市万花巢生物科技有限公司 | A kind of broken tea extraction process |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20090202676A1 (en) * | 2008-02-07 | 2009-08-13 | Conopco, Inc. D/B/A Unilever | Process for manufacturing a tea product |
| WO2011033523A1 (en) * | 2009-07-29 | 2011-03-24 | Majumadar , Manindra Chandra | Water-soluble instant tea product and process of preparation thereof |
| CN102273932A (en) * | 2010-06-09 | 2011-12-14 | 胡耀忠 | Cold-brewing tea producing method and device |
| CN103719418A (en) * | 2013-12-17 | 2014-04-16 | 当涂县科辉商贸有限公司 | Sugar-free health herbal tea and preparation method thereof |
| CN104041909B (en) * | 2014-06-27 | 2016-03-02 | 福州市食品工业研究所 | A kind of low-caffeine packed washing concentrated flavor tea juice and preparation method thereof |
| TWI572291B (en) * | 2014-10-31 | 2017-03-01 | Exland Biotechnology Inc | Method of making cold tea |
| CN105613846A (en) * | 2016-01-20 | 2016-06-01 | 上海融扬生物技术有限公司 | Preparation method of coldly extracted tea concentrated liquid and coldly extracted tea concentrated liquid |
| CN106819242A (en) * | 2017-01-12 | 2017-06-13 | 康师傅饮品控股有限公司 | Oolong tea extract and its extraction process |
| CN109596700A (en) * | 2018-11-21 | 2019-04-09 | 中国计量大学 | A kind of rapidly extracting and detection tealeaves cadmium, lead, arsenic content method and application |
-
2003
- 2003-10-27 CN CN 200310108149 patent/CN1281143C/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109548930A (en) * | 2018-12-04 | 2019-04-02 | 界首市万花巢生物科技有限公司 | A kind of broken tea extraction process |
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| CN1539305A (en) | 2004-10-27 |
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Assignee: ZHEJIANG MINGHUANG NATURAL PRODUCTS DEVELOPMENT Co.,Ltd. Assignor: TEA Research Institute CHINESE ACADEMY OF AGRICULTURAL SCIENCES Contract fulfillment period: 2009.2.18 to 2014.5.5 Contract record no.: 2009330000849 Denomination of invention: Method for extracting juice from tea Granted publication date: 20061025 License type: Exclusive license Record date: 20090506 |
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Free format text: EXCLUSIVE LICENSE; TIME LIMIT OF IMPLEMENTING CONTACT: 2009.2.18 TO 2014.5.5; CHANGE OF CONTRACT Name of requester: ZHEJIANG PROV MINGHUANG NATURAL FOOD DEVELOPMENT C Effective date: 20090506 |
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Effective date of registration: 20180327 Address after: 237000 Lu'an City, Anhui Province, Jinzhai County, Modern Industrial Park Jin Ye Road Patentee after: Anhui Province three biological Limited by Share Ltd. Address before: Hangzhou City, Zhejiang province 310008 Yunqi Road No. 1 Patentee before: TEA Research Institute CHINESE ACADEMY OF AGRICULTURAL SCIENCES |
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Address after: 237000 Jinye Road, Jinzhai Modern Industrial Park, Luan City, Anhui Province Patentee after: Anhui Sanan Biotechnology Co.,Ltd. Address before: 237000 Jinye Road, Jinzhai Modern Industrial Park, Luan City, Anhui Province Patentee before: Anhui Province three biological Limited by Share Ltd. |
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