CN1729818A

CN1729818A - Method for preparing Pu'er tea beverage

Info

Publication number: CN1729818A
Application number: CN 200510010986
Authority: CN
Inventors: 程春生; 杨庆勇; 包正康
Original assignee: DYNAMIC YUNNAN ECO-BEVERAGE FOOD Co Ltd
Current assignee: DYNAMIC YUNNAN ECO-BEVERAGE FOOD Co Ltd
Priority date: 2005-08-30
Filing date: 2005-08-30
Publication date: 2006-02-08
Anticipated expiration: 2025-08-30
Also published as: CN1322820C

Abstract

The invention provides a process for producing Pu'er tea beverage which comprises, removing part of the caffeine in the Pu'er tea before extraction, carrying out hot water circulation extraction at 75-95 deg C, cooling the extraction tea juice to 10-15 deg C within 2 minutes, removing tea milk cheese through filtration by centrifugal machine, adjusting the pH of the tea liquid to 5.8-6.5, carrying out instantaneous sterilization at super high temperature, cooling down to 75-85 deg C, finally loading into bottles.

Description

The manufacture method of Pu'er beverage

Technical field

The present invention is a food technology field, particularly a kind ofly quenches one's thirst, nutritious drink---the manufacture method of Pu'er beverage.

Technical background

Pu'er tea is the traditional characteristic historical famous tea in Yunnan, and production technology and product feature have particularity, and it is a raw material with the big-leaf species in yunnan solar dried green tea in certain zone, Yunnan Province, loose tea and compressed tea that the process after fermentation is processed into.Tea profile color and luster is brown red, and endoplasm soup look red is dense bright, the unique Chen Xiang of fragrance, and mellow time of flavour is sweet, and is brown red at the bottom of the leaf.In recent years there are some researches show that Pu'er tea has warm stomach, fat-reducing, lipopenicillinase, prevents artery sclerosis, prevents coronary heart disease, hypotensive, anti-ageing, anticancer, effect in reducing blood glucose, normal drink is extremely useful to health, the most obvious with lipid-lowering effect especially.

At present, the existing and disclosed patented technology of Pu'er beverage mostly is use the tea powder, the low temperature lixiviate, leaves standstill clarification for a long time, or concentrated with extract, adds operation manufacturing such as water and additive modulation and makes.Disclose a kind of Pu'er beverage as ZL03117108.7 in the Chinese patent literature, its technical scheme exists following problem in suitability for industrialized production: make beverage again after tea leaf powder is broken into the tea powder, this can make fragrance component loss, and makes and be easy to generate precipitation in the beverage; It squirts, wet stewing, stand at low temperature precipitation operation has increased process time (30 hours to 73 hours consuming time), has also just increased the chance of microbial contamination, and has increased production cost; Its stand at low temperature process temperature is lower, need expend more energy; Because tea liquid is rich in amino acid, be easy to go bad, long processing time also lacks effective sterilization mode, makes it should not large-scale industrial production; After tealeaves is pulverized, caffeine is easier to be come out by lixiviate, the bitter taste mouthfeel that Pu'er beverage is easy to generate further increases, groups of people can not be adapted to, so can only improve mouthfeel by doping, this has influenced the peculiar fragrance of Pu'er tea again, and caffeine too much leaches precipitation is increased in addition, has influenced the exterior quality of finished product.

Summary of the invention

Technical problem to be solved by this invention provides a kind of manufacture method of Pu'er beverage, and its technology is simple, and process time is short, and production cost is low, and power consumption is few, and mouthfeel is good, can at utmost keep the fragrance of Pu'er tea, reduces precipitation again, suitable suitability for industrialized production.

Solving the scheme that technical problem of the present invention adopts is:

(1) the part caffeine in the Pu'er tea is removed by elder generation;

(2) under 75 ℃～95 ℃ temperature, Pu'er tea is carried out hot water circuit and extract 10 minutes～30 minutes extraction time;

(3) will extract tea juice and in 2 minutes, be cooled to 10 ℃～15 ℃, and filter with centrifuge tea cream is removed;

(4) by the soda acid allotment, make tea liquid pH value reach 5.8～6.5;

(5) modulate tea liquid through ultra high temperature short time sterilization, kill microorganism in the tea-drinking;

(6) be cooled to 75 ℃～85 ℃, hot filling is to bottle.

The present invention has also taked following technical scheme: the caffeine in the Pu'er tea adopts the slightly acidic solution lixiviate of pH value 4.5～5.5; When filtering tea juice, the rotating speed that centrifuge filters tea cream is 3000rpm～7500rpm; The ultra high temperature short time sterilization time to tea liquid is 3～15 seconds, and temperature is 125 ℃～148 ℃.In order to keep the fragrance of Pu'er tea, reduce precipitation and bitter taste, the caffeine removal amount in the Pu'er tea is controlled at 20%～38%, filters extract with 200 sieves when hot water circuit is extracted.Behind the tea liquid hot filling, fall bottle, naturally cool to again below 38 ℃ and store, the storage life of bottled drink is prolonged the bottleneck sterilization.

Technique effect of the present invention:

(1) directly use the lixiviate of finished product Pu'er tea, do not pulverize, its fragrance component loses few in process, and sediment is not easy stripping, has guaranteed the fragrance of Pu'er beverage;

(2) remove part caffeine in the Pu'er tea, reduced the precipitation of tea beverage, removed the bitter taste thing of Pu'er tea simultaneously, kept the intrinsic fragrance of Pu'er tea again, suitable most of people's mouthfeel, the exterior quality of beverage also is improved;

(3) stewing, stand at low temperature precipitation operation need not squirt, wet, make whole production 2～3 hours times spent only, thereby reduced the chance of processing environment, farthest kept the flavor substance and the fragrance component of Pu'er tea, reduced production cost the microbial contamination of Pu'er beverage.Improved processing benefit;

(4) utilize the method for centrifugal filtration, make that macromolecular substances quickens cohesion in the tea-drinking, and remove, removal amount what can control during the course with centrifugal principle;

(5) adopt ultra high temperature short time sterilization, the bottle sterilization technology that falls at utmost to keep the flavor components of Pu'er tea, and killed the bacterium in the beverage, make the shelf-life of tea beverage reach requirement.

The specific embodiment

Embodiment 1

The Pu'er tea finished product of selecting for use conventional method to be processed into is adjusted to 4.5 slightly acidic solution lixiviate with pH value, removes the caffeine in the Pu'er tea, and removal amount is controlled at 20%; Under the temperature of 75 ℃ of constant temperature, Pu'er tea is extracted, 15 minutes～30 minutes extraction time, filter extract with 200 sieves again with the hot water circuit of 100 times of tea weight; The tea juice that extracts was cooled to 10 ℃ in 2 minutes, under 3000rpm, the tea cream more than 95% in the tea juice is removed with centrifuge; Add small amounts of sugars and batching,, make its pH value reach 5.8 the allotment of tea liquid soda acid; In 3 seconds, 148 ℃ of temperature are carried out ultra high temperature short time sterilization to the tea liquid that modulates; Tea liquid is cooled to 75 ℃, and can while hot is to bottle, and capping is inverted, and to bottleneck and lid sterilization, naturally cools to below 38 ℃ decals, vanning, warehouse-in, storage again.Tea liquid color and luster takes on a red color, limpid, transparent, not muddy, leaving standstill did not have precipitation in 300 days, the shelf-life can reach 18 months, total number of bacteria is no more than 15/ml, 2-3 hour whole production time spent.

Embodiment 2

The Pu'er tea finished product of selecting for use conventional method to be processed into is adjusted to 4.7 slightly acidic solution lixiviate with pH value, removes the caffeine in the Pu'er tea, and removal amount is controlled at 30%; Under the temperature of 80 ℃ of constant temperature, Pu'er tea is extracted, 15 minutes～30 minutes extraction time, filter extract with 200 sieves again with the hot water circuit of 120 times of tea weight; The tea juice that extracts was cooled to 12 ℃ in 2 minutes, under 4500rpm, the tea cream more than 95% in the tea juice is removed with centrifuge; Add small amounts of sugars and batching,, make its pH value reach 6.1 the allotment of tea liquid soda acid; In 6 seconds, 135 ℃ of temperature are carried out ultra high temperature short time sterilization to the tea liquid that modulates; Tea liquid is cooled to 80 ℃, and hot filling is to bottle while hot, and capping is inverted, and to bottleneck and lid sterilization, naturally cools to below 38 ℃ decals, vanning, warehouse-in, storage again.Tea liquid color and luster takes on a red color, limpid, transparent, not muddy, leaving standstill did not have precipitation in 300 days, the shelf-life can reach 18 months, total number of bacteria is no more than 20/ml, 2-3 hour whole production time spent.

Embodiment 3

The Pu'er tea finished product of selecting for use conventional method to be processed into is adjusted to 5.0 slightly acidic solution lixiviate with pH value, removes the caffeine in the Pu'er tea, and removal amount is controlled at 38%; Under the temperature of 95 ℃ of constant temperature, Pu'er tea is extracted, 15 minutes～30 minutes extraction time, filter extract with 200 sieves again with the hot water circuit of 110 times of tea weight; The tea juice that extracts was cooled to 15 ℃ in 2 minutes, under 6800rpm, the tea cream more than 95% in the tea juice is removed with centrifuge; Add small amounts of sugars and batching,, make its pH value reach 6.5 the allotment of tea liquid soda acid; In 10 seconds, 125 ℃ of temperature are carried out ultra high temperature short time sterilization to the tea liquid that modulates; Tea liquid is cooled to 85 ℃, and hot filling is to bottle while hot, and capping is inverted, and to bottleneck and lid sterilization, naturally cools to decals, vanning, warehouse-in, storage below 38 ℃ again.Tea liquid color and luster takes on a red color, limpid, transparent, not muddy, leaving standstill did not have precipitation in 280 days, the shelf-life can reach 18 months, total number of bacteria is no more than 20/ml, 2-3 hour whole production time spent.

Claims

1, a kind of manufacture method of Pu'er beverage is characterized in that:

(1) before extraction, removes part caffeine in the Pu'er tea earlier;

Under (2) 75 ℃～95 ℃ temperature Pu'er tea is carried out hot water circuit and extract 10 minutes～30 minutes extraction time;

(3) the tea juice that extracts was cooled to 10 ℃～15 ℃ in 2 minutes, filters with centrifuge tea cream is removed;

(4) by the soda acid allotment, make tea liquid pH value reach 5.8～6.5;

(5) the tea liquid that modulates is killed microorganism in the tea beverage through ultra high temperature short time sterilization;

(6) be cooled to 75 ℃～85 ℃, can while hot is to bottle.

2, by the manufacture method of the described Pu'er beverage of claim 1, it is characterized in that:

(1) caffeine in the Pu'er tea is the slightly acidic solution lixiviate of adopting pH value 4.5～5.5;

(2) rotating speed of centrifuge filtration tea cream is 3000rpm～7500rpm;

(3) time of ultra high temperature short time sterilization is 3～15 seconds, and temperature is 125 ℃～148 ℃.

3, press the manufacture method of the described Pu'er beverage of claim 1, it is characterized in that: the caffeine removal amount in the Pu'er tea is controlled at 20%～38%, when hot water circuit is extracted after 200 sieves filter extracts, behind the tea liquid hot filling, fall bottle to the bottleneck sterilization, naturally cool to again below 38 ℃ and store.