CN1290423C - Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing tech. - Google Patents
Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing tech. Download PDFInfo
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- CN1290423C CN1290423C CN 200510041039 CN200510041039A CN1290423C CN 1290423 C CN1290423 C CN 1290423C CN 200510041039 CN200510041039 CN 200510041039 CN 200510041039 A CN200510041039 A CN 200510041039A CN 1290423 C CN1290423 C CN 1290423C
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Abstract
The present invention relates to a preparation method for a sugarless tea beverage by sterilization technology by a high-pressure pulse electric field, which belongs to the technical field of food engineering. In the present invention, tea leaves are extracted in hot water, and after being filtered by a screen stencil, tea soup is quickly cooled; the tea soup is centrifugated for removing precipitates; after being further filtered by a micro-filtration membrane, the tea soup is sterilized by a high-pressure pulse electric field. The processed tea beverage is not obvious changed in tea polyphenol content, flavor substance content and color difference, and after being stored at low temperature for 9 months, the tea beverage still has the characteristics of good safety and good sense quality. The preparation method has the advantages of advanced sterilization technology, natural and healthy product, simple technique, large-scale industrial production, etc., and heat-sensitive substances, oxygen-sensitive substances, etc. in the tea beverage can be better reserved.
Description
Technical field
A kind of method for producing sugar-free tea beverage that adopts high voltage pulsation electric-field sterilizing tech the present invention relates to the production technology of tea beverage, and what be specifically related to tea beverage protects look, clarification and cold sterilization technology, belongs to the Food Engineering Development field.
Background technology
Tealeaves can be divided into black tea, oolong tea, green tea three classes according to its processing method difference, and black tea is to handle through processing or complete fermentation fully to form, and oolong tea is a semi-fermented tea, and green tea is azymic tea.
The nutritional labeling of tealeaves is numerous: mainly contain amino acid, vitamin, mineral matter, carbohydrate, protein, fat etc.Also contain tens kinds of mineral matter elements in the tea.Wherein the content of potassium is the highest, is equivalent to the contents level of laver and sea-tangle.Potassium is the main cation in the cell, and the metabolism of pair cell has important function.The content of the selenium in the green tea is also higher, and energy immune stimulatory albumen and production of antibodies strengthen the resistance of human body to disease, and effective to treatment coronary heart disease, can also suppress the generation and the development of cancer cell.
Contain a large amount of Tea Polyphenols in the tea, Tea Polyphenols claims tea tannin, tea tannin again, is the general name of polyhydroxyl compounds contained in the tealeaves, accounts for the 10-30% of dry weight of tea leaves.Its main component is flavanol compound, flavonoids, flavonols, anthocyan, phenolic acid, depside and polymerization phenols etc.Functions such as that Tea Polyphenols has is anti-oxidant (directly remove active oxygen radical, suppress peroxidatic reaction of lipid, the huge legendary turtle alloy belongs to anti-oxidative defense system in ion, the active cell), antitumor, antibiotic, antiviral and delay senility.
Abovely delay senility, antifatigue, fat reducing, radioresistance, anticancerly remove health-care efficacy such as blood fat and favored deeply because tealeaves has.With the quickening pace of modern life, traditional brewing and the method for drink of the thin product of drink can not adapt to the modern life slowly needs, development makes things convenient for, healthy tea beverage is trend of the times.Tea beverage will become the international market and increase soon, one of beverage products that development potentiality is big.
Tea beverage came across the U.S. the earliest in 1972, fashionable in recent years in Japan and China Taiwan, with the eighties in 20th century Japan successfully to have developed canned oolong tea be sign, the tea beverage industry is stepped into fast-developing track, Japan is present tea beverage largest production state.Oolong tea beverage began to popularize in Japan in 1981; 1994, the sales volume of Japanese canned oolong tea, black tea, green tea beverage reached 5,500 hundred million yen, and the occupation rate of market of teas beverage reaches 19%, is only second to coffee beverage and soda; Nineteen ninety-five, tea beverage output surpassed soda first, and liquid tea beverage sales volume was 3,794 ten thousand tons in 1997,7,400 hundred million yen of sales volumes; The first half of the year in 2000, Japanese soft drink market has gone up 2% than the same period in 1999, and black tea and soda slightly descend.In recent years, the japanese consumers advocates health diet, and as the representative of the healthy soft drink of Sugarless type, oolong tea sales momentum in the Japanese market is powerful day by day; But simultaneously, sugar-free, development good for health, that drink green tea beverage easily are also very swift and violent.Calendar year 2001 green tea beverage growth reaches 20%～30%, has vast potential for future development.The U.S. has just begun to develop instant tea as far back as the 1950's, the development of liquid tea beverage also relatively early.The tea beverage of the U.S. comprises two classes: a class is not add the pure tea of any auxiliary material; Another kind of is iced tea, is matrix with tea, transfer again with flavor substances such as sweet, acid formulated, an and class tea beverage of drinking in the cold drink mode.1998, the sales volume of iced tea was about 4,300,000,000 dollars, had increased by 53% than 1997, and growth rate increased by 8%, 2000 year production of tea drinks amount than 1998 and reaches 4,200,000 tons than the high twice of soft drink in 1999.With regard to international beverage development, pure tea beverages also is a main direction of tea beverage development, and it will more become natural, pol reduces, the essence consumption reduces and use better tealeaves to process.
The development of the tea beverage of China is started late, and 1986～1998 years is the introduction period of tea beverage development, and beginning to come into the market with the plastic bottle tea-cola of Zhejiang Hangzhou is sign, and major product has tea carbonated drink, tea-cola, cold tea, fruit tea etc.During this time, along with to the deep processing of tealeaves and going deep into of new product development, various tea beverage developed products go out mutually then, tea-cola, the lemon tea in Guangdong, milk tea as tealeaves research institute of the Chinese Academy of Agricultural Sciences, the oolong tea inspissated juice in Fujian, the haw tea in Hunan, Kiwi berry tea or the like, but all do not have scale, do not form benefit.Up to the mid-90 in 20th century, rising sun group in Hebei has released iced tea and warm tea to the whole nation, and consumers in general have been familiar with the rising sun and have risen iced tea, also really begins to accept and like tea beverage.Till 1998, China has emerged more than 40 kind of tea beverage, wherein transfers drink formula tea beverage to account for about 75%, drinks the formula tea beverage clearly and accounts for about 25%.After 1999, it is the growth stage of China's tea beverage development.1999, the tea beverage of China had more than 20 tame manufacturing enterprises, more than 30 production line, and output has reached 800,000 tons; Calendar year 2001 has reached 3,000,000 tons.
Be that the natural tea beverage made of raw material is still rare with tealeaves and water in the market.This is mainly due to solving fully as yet the technical problem of tea beverage, and tea beverage is being made, deposited and very easily occur problems such as brown stain, muddiness, flavor variations in the process.Therefore, also do not have at present the canned pure natural tea-drinking product of longer shelf life on the domestic and international market, and that so-called tea beverage is that a small amount of tea juice adds tea essence and water and other additives is formulated.
High-pressure pulse electric (Pulsed electric fields, be called for short PEF) be the non-thermal sterilization technology that a kind of newly-developed gets up, it can overcome the traditional hot sterilization can cause shortcomings such as thermal sensitivity nutriment (protein of vitamin, biologically active function and pigment etc.) destruction, volatile flavor substance loss, natural colored and the change of matter structure in sterilization process, therefore become the domestic and international research focus.
At present domestic and international many researchers are at simulated system with in actual food product systems such as cider, bananas juice, pineapple juice, orange juice, orange juice, peach juice, milk, egg white solution, have studied PEF to the killing effect of pathogenic bacteria such as yeast, Gram-negative bacteria, gram-positive bacteria, bacterial spore and non-pathogenic bacteria and to the influence of flavour of food products etc.Result of study shows, fungistatic effect can reach 4～6 logarithm levels and more than, and after treatment the aesthetic quality of food is not impacted, its shelf life generally all can prolong for 4～6 weeks, even longer.The tangible impulse electric field strength of the testimony of a witnesies such as Qin is 12～40kV/cm, and the burst length is under 18 μ s～20 μ s conditions, can sterilize to food effectively, and the most effective with the double square ripple.Deng Yuanxiu etc. utilize high voltage pulse to kill yeast and Escherichia coli, obtain good experimental result, and the test solution temperature rise is less than 2 ℃, thereby nutritional labeling and the natural feature that can effectively preserve food.Human low energy impulse electric fields such as Hodins are handled cider, the result shows the electric field with 80kV/cm, pulse 20 times, pH=3～5,44 ℃ are added the 100U/ml lacticin and can be reduced microorganism 106cfu/ml, vitamin C keeps 97.5%, the activity of pectinesterase reduces 92.1%, and the shelf life of orange juice obtains prolonging, and gas-chromatography shows aromatic substance no marked difference before and after pulse.Similar conclusion when handling bananas juice, people such as Mingyu is also arranged.PEF handles the not influence of organoleptic attribute to unfiltered cider, pineapple juice that pulp content is high, orange juice, aspartame liquid.Vit C contents in the orange juice does not change, and the cider of handling is better than fresh cider taste.Experimental results show that through Ohio State University, significantly better than the thermally-sterilized product of traditional employing, preservation at normal temperatures still has the quality that approaches new fruit drink after 3 months by quality index such as the color and luster of products such as the orange juice of PEF processing, cider, sour milk, local flavor, nutrition.
Both at home and abroad the application study in food preservation focuses mostly on acid Juice to PEF, about PEF the application of green tea beverage sterilization aspect be there is no report both at home and abroad.
In the production process of tea beverage, the filtering technique of tea juice is to have influence on production of tea drinks and the key factor of clarity between storage period.All there are big defective in chemical method of Cai Yonging and centrifugal sedimentation and mechanical filter method in effect and operation traditionally, can't thoroughly solve the turbidity and precipitation problem, behind 2 import centrifugation apparatus processing of domestic certain producer's employing tea juice, tea beverage still produces turbid phenomenon during storage.Development and perfection along with membrane technology, some research workers and manufacturer attempt with membrane technology, studies show that, milipore filter is to the effectively turbidity removal of tea juice, still, because the milipore filter micropore is little, trapped molecular weight is usually between several thousand to several ten thousand dalton, when removing mechanicalness impurity, the active ingredient in the tea juice also there is higher crown_interception, it is unsatisfactory that hyperfiltration technique is used for the clarification of tea juice.
The micro-filtration technology is to be the filtering technique of separative element with the micro-filtration membrane module, and its micropore size is between ultrafiltration and smart filter, and pore size is several to about several microns at zero point, and membrane material is based on polypropylene, polyethylene and Kynoar.Along with improving of micro-filtration membrane manufacturing technology and constantly widening of application, the micro porous filtration technology has become a kind of comparatively desirable solution turbidity removal, degerming new technology.
Summary of the invention
The object of the invention provides a kind of method that adopts the high-pressure pulse electric technology to produce sugar-free tea beverage, and traditional thermally-sterilized production of tea drinks method is improved.
Technical solution of the present invention: described a kind of method that adopts the high-pressure pulse electric technology to produce sugar-free tea beverage, be specifically related to utilize the micro-filtration technology that millet paste is filtered, with the high-voltage pulse processor it is carried out cold sterilization again.With commercially available tealeaves is raw material, and lixiviate is 15～30 minutes in 30～60 ℃ of hot water that add color stabilizer.The millet paste of lixiviate through screen filtration, is removed tea leaf residual, be cooled to rapidly below 10 ℃ then.With cooled millet paste more than centrifugal 15min more than the 3000r/min, suction filtration.Millet paste is filtered through 0.2～0.5 μ m micropore filter element, obtain the millet paste of clear.Millet paste through OSU-4L high-voltage pulse processor sterilization treatment, is handled back millet paste sterile filling, promptly get product.The green tea beverage product that obtains is natural, healthy, safe.
The present invention has adopted membrane filtration technique, and used is micropore filter element.Adopt the high-pressure pulse electric cold sterilization technology, pulse polarity is bipolar or unipolar pulse, rectangle or sawtooth or the pulse of exponential damping type, electric-field intensity 15～40kV/cm, processing times 40～160 microsecond.
PEF is the non-thermal sterilization technology that a kind of newly-developed gets up, it can overcome the traditional hot sterilization can cause shortcomings such as thermal sensitivity nutriment (protein of vitamin, biologically active function and pigment etc.) destruction, volatile flavor substance loss, natural colored and the change of matter structure in sterilization process, therefore become the domestic and international research focus.The OSU-4L high-voltage pulse processor that the present invention adopts Ohio State University to produce, its performance is in rank first.
The mensuration of Tea Polyphenols: tartaric acid iron colorimetric method
The mensuration of free amino acid: ninhydrin colorimetry
The mensuration of aberration: adopt the WSC-S colour examining colour-difference-metre to measure
Beneficial effect of the present invention: utilize the micro-filtration membrane isolation technics to remove part and make tea beverage produce big molecule such as muddy albumen and pectin in storage, make the millet paste clear, the sense organ acceptance improves.The micro-filtration membrane technology can effectively keep the active ingredient in the tea juice in the tea beverage clarification process, turbidity removal effect is good, membrane flux recovery rate height; Be more suitable in the tea beverage clarification process than milipore filter, turbid phenomenon does not appear in the bottled tea drinks behind the micro-filtration in the shelf-life.This method has that treating capacity is big, separation condition is gentle, flow process simply reaches advantages such as energy consumption is lower, is that a kind of the filtration efficiently removed purifying method, can realize suitability for industrialized production.
Adopt the high-pressure pulse electric technology to produce tea beverage, though traditional high temperature sterilization is simple, convenient, its shortcoming is that heat-sensitive ingredients such as Tea Polyphenols, flavor substance loss are bigger, easily causes brown stain and muddiness.The high-pressure pulse electric technology belongs to one of cold sterilization technology that is rising, and operating parameter is variable, is applicable to the sterilization processing of various liquid materials; Green tea product not only reaches hygienic requirements after making sterilization, and the heat-sensitive substance content in the product and character no change almost, can keep its original quality.Product can reach and detect aseptic level after the high-voltage pulse sterilization, and storage life can reach more than 9 months.Obvious variation does not take place in the main component and the organoleptic quality of product before and after the high-voltage pulse sterilization, can keep its natural color and luster, mouthfeel and local flavor to greatest extent on the basis that guarantees bactericidal effect, have a extensive future, and be a kind of very desirable method for disinfection.
Description of drawings
Different electric-field intensity of Fig. 1 and different disposal under the time to the bactericidal effect of green tea beverage
Fig. 2 different disposal condition is to the influence of Tea Polyphenols concentration in the green tea beverage
The specific embodiment
The preparation of embodiment 1 sugar-free green tea beverage
Because the production technology of green tea, black tea and oolong tea is closely similar, and green tea beverage in preparation the easiest generation brown stain and produce muddy, so be example in this production with green tea beverage.
With commercially available roasted green tea leaf is raw material, in adding 5ppm mouth-cyclodextrin and 5ppm ZnCl
2Lixiviate is 20 minutes in 50 ℃ of hot water of color stabilizer.The millet paste of lixiviate is filtered through 200 eye mesh screens, be cooled to rapidly below 10 ℃ then.With cooled millet paste centrifugal 15min under 3000r/min, suction filtration.Millet paste is filtered through 05 μ m micropore filter element, obtain the millet paste of clear.Part millet paste inoculation Escherichia coli, bacteria concentration reaches 106 ranks, is used for sterilization research.To inoculate and do not inoculate millet paste through OSU-4L high-voltage pulse processor sterilization treatment, sterile filling.
Fig. 1 has shown that electric-field intensity is 20,30,40kV/cm, and the processing time is (pulse width is 2 μ s, and pulse frequency is 667pps) when being 40,80,120,160 μ s, and PEF is to the influence of total clump count in the inoculation green tea beverage.Generally speaking, there are remarkable influence in electric-field intensity and processing time to bactericidal effect, and along with the increase in electric-field intensity and processing time, bactericidal effect is become better and better.
(the same Fig. 1 of operating condition) compares with former state as seen from Figure 2, and the polyphenol content that PEF handles the back sample is no change almost, also indifference almost of polyphenol content in the sample under the different disposal condition.Therefore, the PEF processing does not have influence to the polyphenol substance content in the green tea beverage as can be known.
Table 1 is the influences of different sterilization modes to amino acid concentration in the green tea, and the sample amino acid content obviously descended after data can be found out the heat kill bacterium, and the amino acid content of PEF processing sample slightly increases.
Table 1
| Title | Total amino acid content (μ g/ml) |
| Former state | 306.65±0.60 |
| PEF handles sample (40kV, 160 μ s) | 310.45±0.54 |
| Heat kill bacterium sample (121 ℃, 10min) | 274.59±0.78 |
(α＝0.05)
Table 2 is the influences of different sterilization modes to the green tea color and luster.The heat kill bacterium has caused the color and luster of green tea to red, yellow transformation, and comparatively serious brown stain has taken place in heat-sterilization process green tea, and the interior existing partly precipitated of millet paste occurs after being observed visually sterilization.The sample that table 2 demonstration PEF handles is compared with former state, and L value, a value and b value be no change almost, and millet paste is as clear as crystal, has still kept the original color and luster of green tea beverage.
Table 2
| Title | L | a | b |
| Former state | 49.53±0.65 | -3.88±0.76 | 10.44±0.43 |
| PEF handles sample (40kV, 160 μ s) | 48.79±0.47 | -3.86±0.36 | 10.31±0.51 |
| Heat kill bacterium sample (121 ℃, 10min) | 44.50±0.59 | 2.02±0.52 | 26.30±0.92 |
According to the concrete operations effect, selection electric-field intensity is 40kV/cm, processing time to be 120 μ s.
Claims (3)
1. a method that adopts the high-pressure pulse electric technology to produce sugar-free tea beverage is characterized in that adopting the high-pressure pulse electric technology that tea beverage is carried out sterilization, and step is:
1) with tealeaves be raw material, lixiviate is 15～30 minutes in 30～60 ℃ of hot water that add color stabilizer;
2) with the millet paste of lixiviate through screen filtration, remove tea leaf residual, be cooled to below 10 ℃ then rapidly;
3) with cooled millet paste more than centrifugal 15min more than the 3000r/min, suction filtration;
4) millet paste behind the suction filtration is filtered through 0.2～0.5 μ m micropore filter element;
5) with the millet paste behind the micro-filtration through OSU-4L high-voltage pulse processor sterilization treatment;
6) with millet paste sterile filling after the sterilization treatment, promptly get product.
2. a kind of method that adopts the high-pressure pulse electric technology to produce sugar-free tea beverage as claimed in claim 1 is characterized in that having adopted membrane filtration technique, and used is micropore filter element.
3. a kind of method that adopts the high-pressure pulse electric technology to produce sugar-free tea beverage as claimed in claim 1, it is characterized in that adopting the high-pressure pulse electric cold sterilization technology, pulse polarity is bipolar or unipolar pulse, rectangle or sawtooth or the pulse of exponential damping type, electric-field intensity 15～40kV/cm, processing times 40～160 microsecond.
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| CN101978908B (en) * | 2010-09-10 | 2012-10-24 | 北京林业大学 | High-voltage pulse treatment method for reducing loss amount of apple polyphenol in storage process |
| CN101971902A (en) * | 2010-10-20 | 2011-02-16 | 陈锦权 | Method for producing concentrated tea juice/powder by applying freezing and concentrating technology |
| CN103271176A (en) * | 2013-06-26 | 2013-09-04 | 云南农业大学 | Method for reducing content of caffeine in tea |
| CA2927733A1 (en) * | 2013-11-06 | 2015-05-14 | Arc Aroma Pure Ab | Method comprising separation and high voltage pulse treatment before digestion or further purification |
| CN103653126A (en) * | 2013-11-25 | 2014-03-26 | 南京飞马食品有限公司 | Method for producing strawberry juice through HPEF (high intensity pulsed electric field) sterilization |
| CN103653125B (en) * | 2013-11-25 | 2015-09-23 | 南京飞马食品有限公司 | A kind of production method of natural active chrysanthemum nankingense drink |
| CN107373599A (en) * | 2017-07-21 | 2017-11-24 | 阜阳九珍食品有限公司 | A kind of processing method of the cold sterilization chicken essence flavouring material of milk chicken bone and flesh |
| CN109699869B (en) * | 2017-10-26 | 2022-06-07 | 浙江都美电气技术股份有限公司 | Food sterilization and preservation system and method |
| WO2019231426A1 (en) | 2018-05-31 | 2019-12-05 | Yeditepe Universitesi | Method of pulsed electric field in black tea processing |
| CN108850361B (en) * | 2018-07-27 | 2021-12-21 | 贵州省普定县黔龙茶业有限公司 | Preparation method of mint instant tea |
| CN110169468A (en) * | 2019-07-03 | 2019-08-27 | 江苏丘陵地区镇江农业科学研究所 | A method of it is handled using high voltage electric field and improves green tea quality |
| CN113940399B (en) * | 2021-11-26 | 2023-11-17 | 焦作市米奇食品饮料有限公司 | Preparation method of haw fermented beverage with high flavone content |
| CN114403255B (en) * | 2022-02-21 | 2023-08-08 | 山西农业大学 | Tea processing method for improving tea extract content |
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