CN1718030A - Green tea beverage, and its prepn. method - Google Patents
Green tea beverage, and its prepn. method Download PDFInfo
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- CN1718030A CN1718030A CN 200510010938 CN200510010938A CN1718030A CN 1718030 A CN1718030 A CN 1718030A CN 200510010938 CN200510010938 CN 200510010938 CN 200510010938 A CN200510010938 A CN 200510010938A CN 1718030 A CN1718030 A CN 1718030A
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- tea
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- tea beverage
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Abstract
A green tea beverage is prepared from the fresh organic green tea leaves through breaking, squeezing to obtain tea juice, filtering, fine filtering by membrane, mixing it with water in ratio of 1:(15-25),membrane filtering for removing bacteria, and aseptic canning. Its advantages are unique fragrance and high nutritive value.
Description
Technical field
The present invention relates to the deep process technology field of tealeaves, specifically is a kind of green tea beverage and preparation method thereof.
Background technology
In recent years, have natural, healthy, fast and easily tea beverage is at home and abroad increased fast, becomes most active and drinks potentiality.Tradition green tea is that to adopt young tender shoots, the leaf of tea tree be raw material, through completing, knead and process such as drying processing.Have the various active active principle in the bright leaf of tea, behind Tea Processing Cheng Gancha, all destroyed and reduction of the activity of many active principles.Therefore adopting the bright leaf of tea is that beverage that raw material directly is processed into has mouthfeel different with the conventional tea beverage and health benefit preferably.And present tea beverage all is that the employing finished tea is a raw material, form through extraction, clarification, allotment, sterilization, canned and packing, processing technology adopts single jar or counter-flow extraction, centrifugal or membrane filtration clarification, high-temperature sterilization or UHT sterilization, hot canning or aseptic cold canned technology more.And adopt present extracting mode, clarification mode and sterilization technology is the key of the technology of processing tea fresh juice beverage.Had a few studies person also once to carry out this class research work, the identical people of Ru Zhangtang once adopted the bright leaf of tea directly to process instant tea in the past, because above-mentioned several key technology existing problems, product quality is relatively poor.
Summary of the invention
The purpose of this invention is to provide a kind of is raw material with the bright leaf of tea, processing green tea beverage and its preparation method.
The present invention works out best process and technical parameter, develops the bright juice tea beverage that adopts bright leaf processing of tea and conventional tea beverage that obvious difference is arranged.Green tea beverage of the present invention is to prepare by the following method and get:
1) is raw material with the bright leaf of (large leaf) organic green-tea, adopts the method for broken juice to extract tea juice, and clarify by 100 μ m filter just and the smart filter of 0.1 μ m film;
2) water of tea subsider juice employing 1: 15～25 is blent, and added antistaling agent;
3) will blend back tea juice and promptly get green tea beverage with film degerming (0.1～0.45 μ m film degerming equipment of employing is sterilized) and aseptic cold canned the packing.
Above-described broken juice is to carry out under the hypoxia condition of＜16 ℃ low temperature and＜1%.
Blend and adopt aseptic deoxygenated water, the oxygen concentration＜3ml/m of deoxygenated water
3
β-the CD (cycloheptaamylose) of total amount 0.04～0.07% and 0.015～0.03% D-VcNa (sodium isoascorbate) after described antistaling agent adopts and blends.
The present invention compared with prior art has the following advantages:
1. tealeaves adopts tea water-removing leaves hypoxemia and low pressure condition to press down press for extracting juice and forms the advantage that has nutrition reservation height and reduce cost.
2. adopt film degerming and aseptic cold canned United Technologies, the flavor quality of tealeaves keeps better.
3. a whole set of technology is lower than 30 ℃ except that the operating temperature that completes, and tea juice quality changes little.
Preparation method of the present invention is the best approach that draws through experimental summary repeatedly, and the green tea beverage mouthfeel alcohol that the present invention produced is refreshing, has special blue or green fragrant breeze flavor, and its nutritive value and mouthfeel are all much superior than existing tea beverage.
The specific embodiment
Embodiment 1:
Adopt large leaf tea bright leaf 1000kg in Lincang Prefecture, Yunnan to prepare according to the following steps:
1) the bright leaf of tea is handled through completing after, extract tea juice 550kg with professional press apparatus down at hypoxemia and＜15.4 ℃ of cryogenic conditions of＜1%, and filter by 100 μ m filter just and 0.1 μ m film essence and to clarify;
2) the tea subsider juice is placed blend tank, be＜3ml/m with oxygen concentration
3Deoxygenated water in the tea subsider juice: the ratio of deoxygenated water=1: 15 is blent (being modulated to 8250kg);
3) add antistaling agent β-CD5.4kg and D-VcNa2.16kg, fully stir;
4) employing 0.1～0.45 μ m film degerming equipment is sterilized and is adopted KHS aseptic canning equipment to carry out can.Through after the assay was approved, be packaged into finished product.After measured, total dry yield reaches 3905.5mg/L; Tea Polyphenols is 1588.7mg/L; Amino acid reaches 324.6mg/L; Caffeine 247.5mg/L.Mouthfeel is dense refreshing, has special blue or green fragrant breeze flavor.
Embodiment 2: adopt the bright leaf 900kg of Lincang Prefecture, Yunnan Province large leaf tea.
1) the bright leaf of tea is handled through completing after, extract tea juice 450kg with professional press apparatus down at hypoxemia and＜16 ℃ of cryogenic conditions of＜1%, and filter by 100 μ m filter just and 0.1 μ m film essence and to clarify;
2) the tea subsider juice is placed blend tank, be＜3ml/m with oxygen concentration
3Deoxygenated water in the tea subsider juice: the ratio of deoxygenated water=1: 25 is blent (being modulated to 11250kg);
3) add antistaling agent β-CD4.6kg and D-VcNa1.84kg, fully stir;
4) employing 0.1～0.45 μ m film degerming equipment is sterilized and is adopted KHS aseptic canning equipment to carry out can.Through after the assay was approved, be packaged into finished product.After measured, total dry yield reaches 2747.4mg/L; Tea Polyphenols is 1105.4mg/L; Amino acid reaches 262.8mg/L; Caffeine 424.5mg/L.Mouthfeel alcohol is refreshing, has special blue or green fragrant breeze flavor.
Claims (6)
1. green tea beverage is characterized in that being prepared from by following method:
1) is raw material with the bright leaf of organic green-tea, adopts the method for broken juice to extract tea juice, and clarify by 100 μ m filter just and the smart filter of 0.1 μ m film;
2) water of tea subsider juice employing 1: 15～25 is blent;
3) will blend back tea juice adopts film degerming and aseptic cold canned packing promptly to get green tea beverage.
2. the preparation method of green tea beverage as claimed in claim 1 is characterized in that carrying out according to the following steps:
1) adopts the method for squeezing the juice to extract tea juice on the bright leaf of organic green-tea, and clarify by 100 μ m filter just and the smart filter of 0.1 μ m film;
2) water of tea subsider juice employing 1: 15～25 is blent, and added antistaling agent;
3) adopt film degerming and aseptic cold canned tea juice is packed to get final product.
3. the preparation method of green tea beverage according to claim 1 is characterized in that broken juice carries out under the hypoxia condition of＜16 ℃ low temperature and＜1%.
4. the preparation method of green tea beverage according to claim 1 is characterized in that blending the aseptic deoxygenated water of employing, the oxygen concentration＜3ml/m of deoxygenated water
3
5. the preparation method of green tea beverage according to claim 1 is characterized in that antistaling agent adopts the β-CD that blends back total amount 0.04～0.07% and 0.015～0.03% D-VcNa.
6. the preparation method of green tea beverage according to claim 1 is characterized in that adopting 0.1～0.45 μ m film degerming equipment to sterilize.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100109382A CN100350849C (en) | 2005-07-27 | 2005-07-27 | Green tea beverage, and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100109382A CN100350849C (en) | 2005-07-27 | 2005-07-27 | Green tea beverage, and its prepn. method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1718030A true CN1718030A (en) | 2006-01-11 |
| CN100350849C CN100350849C (en) | 2007-11-28 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNB2005100109382A Expired - Fee Related CN100350849C (en) | 2005-07-27 | 2005-07-27 | Green tea beverage, and its prepn. method |
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| CN (1) | CN100350849C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8088424B2 (en) | 2007-11-05 | 2012-01-03 | Conopco, Inc., | Process for manufacturing tea products |
| WO2012069261A1 (en) * | 2010-11-26 | 2012-05-31 | Unilever Plc | Method for storing a packaged liquid tea product |
| WO2012069452A1 (en) * | 2010-11-26 | 2012-05-31 | Unilever Plc | Packaged liquid tea product |
| WO2012069298A1 (en) | 2010-11-26 | 2012-05-31 | Unilever Nv | Process for preparing tea products |
| WO2012079876A1 (en) * | 2010-12-16 | 2012-06-21 | Unilever Plc | Tea-based beverage |
| WO2012079916A1 (en) | 2010-12-16 | 2012-06-21 | Unilever Nv | Process for manufacturing a tea product |
| US8273395B2 (en) | 2007-11-05 | 2012-09-25 | Conopco, Inc. | Process for manufacturing tea products |
| WO2012146134A1 (en) * | 2011-04-29 | 2012-11-01 | 农夫山泉股份有限公司 | Tea beverage and production method therefor |
| WO2013160131A1 (en) * | 2012-04-24 | 2013-10-31 | Unilever N.V. | A process for aroma recovery from tea |
| US9078455B2 (en) | 2010-03-25 | 2015-07-14 | Conopco, Inc. | Process for manufacturing tea products |
| CN106879780A (en) * | 2017-05-03 | 2017-06-23 | 上海沐华贸易有限公司 | A kind of food and beverage extraction dew and preparation method thereof |
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| CN1011759B (en) * | 1989-08-25 | 1991-02-27 | 毛克翕 | Preparation method of eucommia bark tea mixed with cephalotaxus fortunei |
| CN1098860A (en) * | 1993-11-19 | 1995-02-22 | 安徽合肥金龙科技发展公司 | The manufacture method of green tea beverage |
| JPH08228684A (en) * | 1995-03-01 | 1996-09-10 | Yakult Honsha Co Ltd | Production of green tea beverage |
| CN1157104A (en) * | 1995-12-22 | 1997-08-20 | 芜湖亿水饮品有限公司 | Method for preparing clear tea drink |
| CN1164961A (en) * | 1996-05-11 | 1997-11-19 | 鲁兴福 | Finely ground tea powder paste and its use |
| JP3583410B2 (en) * | 2001-11-29 | 2004-11-04 | 明治乳業株式会社 | Method for extracting and / or squeezing edible food and drink |
| KR100441425B1 (en) * | 2001-12-20 | 2004-07-23 | 박연례 | A manufacturing method of green-tea jelly using a green-tea powder and A green-tea jelly by it's manufacturing method |
| KR100422064B1 (en) * | 2002-03-04 | 2004-03-11 | 김동현 | A manufacturing method of green tea extracts |
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2005
- 2005-07-27 CN CNB2005100109382A patent/CN100350849C/en not_active Expired - Fee Related
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US8088424B2 (en) | 2007-11-05 | 2012-01-03 | Conopco, Inc., | Process for manufacturing tea products |
| US8273395B2 (en) | 2007-11-05 | 2012-09-25 | Conopco, Inc. | Process for manufacturing tea products |
| US9078455B2 (en) | 2010-03-25 | 2015-07-14 | Conopco, Inc. | Process for manufacturing tea products |
| WO2012069298A1 (en) | 2010-11-26 | 2012-05-31 | Unilever Nv | Process for preparing tea products |
| WO2012069452A1 (en) * | 2010-11-26 | 2012-05-31 | Unilever Plc | Packaged liquid tea product |
| WO2012069261A1 (en) * | 2010-11-26 | 2012-05-31 | Unilever Plc | Method for storing a packaged liquid tea product |
| EA029401B1 (en) * | 2010-11-26 | 2018-03-30 | Унилевер Н.В. | Packaged liquid tea product |
| WO2012079876A1 (en) * | 2010-12-16 | 2012-06-21 | Unilever Plc | Tea-based beverage |
| WO2012079916A1 (en) | 2010-12-16 | 2012-06-21 | Unilever Nv | Process for manufacturing a tea product |
| EA025286B1 (en) * | 2010-12-16 | 2016-12-30 | Унилевер Н.В. | Tea-based beverage |
| WO2012146134A1 (en) * | 2011-04-29 | 2012-11-01 | 农夫山泉股份有限公司 | Tea beverage and production method therefor |
| JP2014512191A (en) * | 2011-04-29 | 2014-05-22 | 農夫山泉股▲分▼有限公司 | Tea drink and production method thereof |
| US9781943B2 (en) | 2011-04-29 | 2017-10-10 | Nongfu Spring Co., Ltd. | Tea beverage and method for producing the same |
| WO2013160131A1 (en) * | 2012-04-24 | 2013-10-31 | Unilever N.V. | A process for aroma recovery from tea |
| CN106879780A (en) * | 2017-05-03 | 2017-06-23 | 上海沐华贸易有限公司 | A kind of food and beverage extraction dew and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100350849C (en) | 2007-11-28 |
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