A kind of processing method of tea drink with low bitterness and astringency and high catechin

A processing method and technology for tea beverages, applied in the directions of tea extraction, theophylline reduction, etc., can solve the problems of hindering acceptance and market prospects, strong bitterness and astringency, etc., and achieve reasonable design, reduce bitterness, and delay oxidation and decomposition. Effect

Active Publication Date: 2011-12-07
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, catechins have a strong bitter taste, which hinders the acceptance and market prospects of functional beverages such as high-catechin tea beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Raw materials: large-leaf green crushed tea, 16-40 mesh, with a tea polyphenol content of 35%. (The raw material of green tea used in the present invention is green crushed tea with a tea polyphenol content greater than 20%, the particle size of the tea leaves should be 16-60 mesh, no foreign matter, no obvious peculiar smell, and the hygienic indicators such as pesticide residues, heavy metals and microorganisms meet the standards of China People's Republic of China national standard green tea GB / T 14456 relevant provisions)

[0025] Extraction: Use a 20L multi-functional extraction tank, add 1.5 kg of tea leaves, and then add 18 kg of pure water at 50°C. After 10 minutes of extraction, the water starts to flow out. This tea water is the extraction solution Ⅰ; 45 ℃ pure water, continue to leaching for 15 minutes, the water starts to flow out, the tea is the extraction liquid II; after the tea is finished, add 12 kg of 40 ℃ pure water, continue to leaching for 15 minute...

Embodiment 2

[0039] Raw materials: small and medium leaf green crushed tea, 16-40 mesh, tea polyphenol content is 28%.

[0040]Extraction: use a 20L multi-functional extraction tank, add 2.0 kg of tea leaves, and then add 16 kg of pure water at 40°C. After 5 minutes of extraction, the water starts to flow out. This tea is the extraction solution Ⅰ; , pure water at 45°C, water will start to flow out when the extraction is continued for 10 minutes, and this tea water is the extraction solution II; after the tea is finished, add 10 kg of pure water at 60°C, and the water will start to flow out after continued extraction for 10 minutes, this tea water is the extraction liquid Extract III.

[0041] Coarse filtration: extract solution Ⅰ, extract solution Ⅱ and extract solution Ⅲ were subjected to coarse filtration with 400-mesh stainless steel sieve to obtain three parts of relatively clear extract solutions, namely: extract solution Ⅰ, weighing 10 kg , with a soluble solid content of 2.1%; ext...

Embodiment 3

[0054] Raw materials: small and medium leaf green crushed tea, 16-60 mesh, 30% tea polyphenols.

[0055] Extraction: use a 20L multi-functional extraction tank, add 2.0 kg of tea leaves, and then add 15 kg of pure water at 45°C. After 10 minutes of extraction, the water will come out. This tea is the extraction solution Ⅰ; 40 ℃ pure water, continue to leaching for 10 minutes, start to produce water, this tea is the extraction liquid II; add 12 kg of 50 ℃ pure water after leaching, continue to leaching for 10 minutes, start to produce water, this tea is leaching Extract III.

[0056] Coarse filtration: extract solution Ⅰ, extract solution Ⅱ and extract solution Ⅲ were subjected to coarse filtration with 400-mesh stainless steel screen respectively, and three parts of relatively clear extract solutions were obtained respectively: extract solution Ⅰ, weighing 11kg, The soluble solid content is 2.1%; the extract II weighs 10 kg and has a soluble solid content of 1.4%; the extract...

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PUM

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Abstract

The invention provides a processing method of high catechin beverage with low biter taste and belongs to the processing field of food. The processing method comprises the following steps of: 1) taking green broken tea, extracting three times continuously with water so as to obtain an extract liquid I, an extract liquid II and an extract liquid III; 2) coarsely filtering the extract liquid I, the extract liquid II and the liquid III so as to remove tea leaves; 3) respectively processing the extract liquid II and the extract liquid III by use of tannase so as to obtain the corresponding enzymolysis liquid I and enzymolysis liquid II; 4) mixing the extract liquid I, the enzymolysis liquid I and the enzymolysis liquid II to obtain a tea mixed liquid; 5) performing film separation process on the tea mixed liquid so as to obtain clarified tea water; 6) adding VcNa and cyclodextrin into the clarified tea water for mixing so as to obtain the tea beverage; and 7) filtering, sterilizing and bulking the tea beverage to obtain finished products. The tea beverage obtained by the processing method is a green-yellow tea beverage, wherein the content of catechin is more than or equal to 800mg / l; and the tea beverage belongs to a functional tea beverage with pure taste and crisp mouth feel and without obvious bitter taste.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of a low-bitterness and high-catechin tea beverage. Background technique [0002] Tea is a traditional drink in China with profound cultural heritage and multiple health functions. my country's tea beverages started in the 1990s and are currently in a stage of rapid development. In 2007, the production and sales of tea beverages exceeded 5 million tons, and by 2009 they had exceeded 8 million tons. With the improvement of people's living standards, consumers will have higher and higher requirements on the taste, quality, safety and health care of tea beverages. Diversification, specialization and functionalization will be the main direction of the future development of tea beverages in my country. Tea polyphenols are the main functional components in tea. Modern medicine has proved that tea polyphenols have various health care functions such as lowe...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/38
Inventor 许勇泉尹军峰袁海波陈建新邓余良
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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