Processing method of high-theaflavin black tea beverage

A technology of theaflavin black tea and a processing method, which is applied in the processing field of high-theaflavin black tea beverages, can solve the problems of the final black tea beverage flavor, quality and safety, and achieves high health care value, low production cost and reasonable design. Effect

Active Publication Date: 2012-08-22
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, exogenous pH regulators are likely to affect the flavor quality and safety of the final black tea drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Example 1: Determination of the activity of polyphenol oxidase and peroxidase in fresh fruit pulp

[0024] The fresh fruit pulp that participates in the fermentation in the present invention mainly refers to the pulp obtained from the mixture of two or more raw materials in apples, pears, peaches, bananas and oranges. The pulp contains polyphenol oxidase (PPO) and peroxidase (POD). The present invention can also use other fresh fruits, fresh tea leaves or other plant materials containing polyphenol oxidase (PPO) and peroxidase (POD). Enzyme activity can be determined as follows.

[0025] Determination of polyphenol oxidase (PPO)

[0026] PPO was determined spectrophotometrically using (+)-catechin as a substrate. The assay was performed in a reaction volume of 3 mL containing 3 mM catechins in 0.1 M phosphate citrate buffer pH 5.5. Utilize a 150 µL aliquot of a freshly prepared 60 mM stock solution of catechin in a water (70% v / v)-ethanol (30% v / v) mixture to obtain...

Embodiment 2

[0029] Embodiment 2: the processing method of high theaflavin black tea beverage

[0030] Take 50 kg of dry green tea (16-40 mesh), add 1000 kg of hot water at 80°C, stir and extract in the extraction tank for 40 minutes, take out the tea soup and filter out the tea dregs, cool the tea soup to 40°C, and pump it into 2m 3 120 kg of apple juice and 80 kg of pear juice prepared in advance were added to the fermentation tank. At this time, the activity of polyphenol oxidase in the fermentation system reached 0.1 u / g min, and the activity of peroxidase reached 0.2 u / g min , after stirring for 5 minutes, adjust the temperature to 37°C, adjust the pH value to 4.5, introduce oxygen and stir for 50 minutes, and the tea juice will turn into black tea juice through oxidation reaction, with a strong fruity and tea aroma, that is, the content of theaflavins When the solid content of the fermented tea soup reaches more than 1%, the reaction is stopped, and the pomace is removed by coarse fi...

Embodiment 3

[0032] Embodiment 3: the processing method of high theaflavin black tea beverage

[0033] Take 50 kg of dry green tea (16-40 mesh), and use 60°C hot water to dynamically extract it in a dynamic countercurrent extraction equipment for 30 minutes at a flow rate of 1500 L / h. ℃, pumped into 2m 3Add 250 kg of pre-prepared apple, pear and orange mixed pulp into the fermenter. At this time, the activity of polyphenol oxidase in the fermentation system reaches 0.36 u / g min, and the activity of peroxidase reaches 0.5 u / g min , after stirring for 5 minutes, adjust the temperature to 30°C, adjust the pH value to 4.0, introduce air and stir for 90 minutes, when the tea juice becomes black tea juice through oxidation reaction, with strong fruity and tea aroma, that is, the content of theaflavins reaches When the solid content of the fermented tea soup is more than 1%, stop the reaction, coarsely filter with a 120-mesh filter to remove pomace, and then separate through a disc centrifuge at...

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PUM

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Abstract

The invention relates to a processing method of a high-theaflavin black tea beverage, and belongs to the technical field of the processing method of the black tea beverage. The processing method of the high-theaflavin black tea beverage comprises the following steps of: 1) adding hot water to dried green tea for dynamic extraction, and then filtering tea grounds to obtain a tea soup; 2) cooling the tea soup, adding a fresh fruit syrup for aerobic stirring fermentation, filtering pomace to obtain a fermented high-theaflavin black tea juice; 3) the fermented high-theaflavin black tea juice sequentially being subjected to centrifugal separation and microfiltration membrance filtering to obtain a clarified high-theaflavin black tea juice; and 4) preparing, sterilizing and canning the clarified high-theaflavin black tea juice according to the concentration ratio required by the black tea beverage to obtain the high-theaflavin black tea beverage. The total amounts of flavor chemical substances tea polyphenols and amino acids in the black tea beverage obtained from the invention are respectively up to more than 500mg / L and more than 65mg / L, the soup is red brilliant and bright, the tea aroma is full-bodied, the flavor is fruity and hi-fresh, the tea tastes fresh, brisk and good, and the tea pigment content is high, wherein the theaflavin content can reach more than 80mg / L.

Description

technical field [0001] The invention belongs to the technical field of black tea beverage processing methods, and in particular relates to a processing method of high theaflavin black tea beverages. Background technique [0002] Black tea is a fully fermented tea, made from one bud and two to three leaves, and processed through four processes: withering, rolling, oxidation, fermentation, and drying. Black tea is reddish-brown in appearance, rich in aroma, sweet and mellow in taste, has various medicinal effects and health care functions, and is welcomed by consumers all over the world. The types of tea beverages stipulated in the national standard for tea beverages GB / T 21733-2008 mainly include tea beverages (tea soup), compound (mixed) tea beverages, juice tea beverages and high theaflavin tea beverages, milk tea beverages and milk-flavored tea beverages, carbonated tea Beverages, other flavored tea beverages and tea concentrates. Common black tea beverages on the market...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 尹军峰许勇泉陈建新袁海波邓余良汪芳陈根生
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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