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Processing method of alcohol taste tea concentrated solution

A processing method and technology of tea concentrate, which is applied in the field of processing mellow tea concentrate, can solve the problem of paying less attention to the taste and quality of tea leaves or tea soup

Active Publication Date: 2014-04-30
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

Existing patents (such as the invention patent with publication number CN1622757A) use glycosidase mainly to improve the aroma quality of tea or tea soup, and pay less attention to the taste quality of tea or tea soup

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Raw materials: green tea, crushed and sieved to obtain 16-60 meshes of green broken tea, pesticide residues, heavy metals and microbes and other hygienic indicators comply with the relevant provisions of the national standard of the People's Republic of China for green tea GB / T 14456.

[0027] Extraction: Use countercurrent extraction column for extraction, put 15 kg of tea into the extraction column, then enter pure water from the bottom of the column, the water temperature is 40°C, after 23 minutes, the liquid will come out from the top of the extraction column, and the timing will start from the liquid out , The extraction solution obtained in the first 10 minutes is extraction solution A, the solid content concentration is 11Brix, a total of 18L; the extraction solution obtained from 10 minutes to 28 minutes is extraction solution B, the solid content concentration is 5.6Brix, a total of 35L.

[0028] Centrifugation: extract A and extract B were separated by a high-s...

Embodiment 2

[0037] Raw materials: black tea, crushed and sieved to obtain 16-60 mesh black tea, pesticide residues, heavy metals and microorganisms and other hygienic indicators comply with the relevant provisions of the national standard of the People's Republic of China for green tea GB / T 13738-2008.

[0038] Extraction: using a countercurrent extraction column for extraction, put 18 kg of tea leaves in the extraction column, then enter pure water from the bottom of the column, the water temperature is 75°C, after 25 minutes, the liquid will come out from the top of the extraction column, and the timing will start from the liquid out , the extraction solution obtained in the first 8 minutes is extraction solution A, the solid content concentration is 12Brix, a total of 15 L; the extraction solution obtained from 8 minutes to 32 minutes is extraction solution B, the solid content concentration is 4.5Brix, a total of 60 L .

[0039]Centrifugation: extract A and extract B were separated by...

Embodiment 3

[0048] Raw materials: Pu'er tea, crushed and sieved to obtain 16-60 meshes of Pu'er crushed tea, pesticide residues, heavy metals and microorganisms and other hygienic indicators comply with the relevant provisions of the national standard of the People's Republic of China for green tea GB / T 22111-2008.

[0049] Extraction: Use countercurrent extraction column for extraction, put 16 kg of tea into the extraction column, then enter pure water from the bottom of the column, the water temperature is 90°C, after 28 minutes, the liquid will come out from the top of the extraction column, and the timing will start from the liquid out , the extraction solution obtained in the first 12 minutes is extraction solution A, the solid content concentration is 9.5Brix, a total of 18 L; the extraction solution obtained from 12 minutes to 35 minutes is extraction solution B, the solid content concentration is 4.2Brix, a total of 64 L L.

[0050] Centrifugation: extract A and extract B were sep...

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Abstract

The invention discloses a processing method of an alcohol taste tea concentrated solution. The processing method comprises the following steps: 1), crushing and screening tea; 2), extracting effective components in the tea by using a countercurrent extraction column to obtain extract liquid A and extract liquid B; 3), centrifuging the extract liquid A and the extract liquid B at high speeds to obtain supernatant liquid A and supernatant liquid B; 4), concentrating the supernatant liquid B through a reverse osmosis membrane to obtain concentrated liquid B; 5), hydrolyzing the concentrated liquid B by using complex enzyme to obtain an enzymatic hydrolysate B; 6), mixing the enzymatic hydrolysate B with the supernatant liquid A, and seasoning to obtain tea concentrated liquid; 7), sterilizing and filling the tea concentrated liquid to obtain alcohol taste tea concentrated liquid or further spray drying or freeze drying the tea concentrated liquid to obtain instant tea powder. The tea concentrated liquid processed by the method has the characteristics of fresh and mellow taste, light in bitter taste and good flavor quality.

Description

technical field [0001] The invention belongs to the technical field of tea beverage processing methods, and in particular relates to a processing method of mellow tea concentrate. Background technique [0002] Tea is a healthy drink with various pharmacological effects and health care functions, and has always been popular among consumers. In the past two decades, my country's tea beverages have been in a stage of rapid development, with an average annual growth rate of more than 20%. In 2012, the production and sales volume exceeded 12 million tons. However, with the continuous improvement of national living standards, consumers have higher and higher requirements for the quality, safety and flavor quality of tea beverages. Tea extracts such as tea concentrates and instant tea powders were originally mainly used as intermediate raw materials for the production of liquid tea beverages or other tea foods, and have relatively low requirements for flavor quality. However, tea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/22A23F3/30
Inventor 许勇泉陈建新尹军峰袁海波邓余良汪芳陈根生
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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