Processing method for improving the aroma and reducing the bitterness of green tea and scented tea concentrate

A processing method and technology of concentrated liquid are applied in the processing field of tea leaves, which can solve the problems of incompatibility, weak tea feeling, heavy bitterness and astringency, etc., and achieve the effects of improving aroma, weak taste, and mellow, sweet, bitter, and astringent taste.

Active Publication Date: 2015-07-29
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Tea concentrate is a new type of tea raw material for industrial use. It has the characteristics of convenient and quick use and good flavor. However, in green tea and scented tea concentrates, the extracted green tea and scented tea concentrates have a weaker tea taste due to the coarser raw materials. , bitter and astringent, not suitable for the requirements of tea for industrial beverages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A processing method for improving the aroma of green tea and scented tea concentrate and reducing its bitter taste, comprising the following steps:

[0018] 1) Extraction: Weigh 20kg of green crushed tea with no impurities and mildew, first add 1.6% sodium iso-Vc to the tea leaves, then mix the tea leaves with water at a weight ratio of 1:15, and heat at 70-75°C Under the environment, the three-stage countercurrent method is used to extract for 25 minutes, and the extracted tea water is rapidly cooled to 40-45°C.

[0019] 2) Filtration: After the tea water obtained from the extraction operation is roughly filtered through a disc centrifuge at 6700 rpm, it is further filtered with a ceramic membrane with a pore size of 0.2 μ.

[0020] 3) Resin adsorption and elution: use HPD400 macroporous adsorption resin as the adsorption column, first pass the filtered tea through the adsorption column, and use the adsorption column to absorb the aroma and taste substances and bitter ...

Embodiment 2

[0025] A processing method for improving the aroma of green tea and scented tea concentrate and reducing its bitter taste, comprising the following steps:

[0026] 1) Extraction: Weigh 20kg of green crushed tea without impurities and mildew, first add 2.0% sodium iso-Vc to the tea leaves, then mix the tea leaves with water at a weight ratio of 1:20, and heat at 70-75°C Under the environment, the three-stage countercurrent method is used to extract for 40 minutes, and the extracted tea water is rapidly cooled to 40-45°C.

[0027] 2) Filtration: After the tea water obtained from the extraction operation is roughly filtered through a disc centrifuge at 6500 rpm, it is further filtered with a ceramic membrane with a pore size of 0.2 μ.

[0028] 3) Resin adsorption and elution: Use HPD400 macroporous adsorption resin as the adsorption column, first pass the filtered tea through the adsorption column, and use the adsorption column to absorb the aroma and taste substances and bitter ...

Embodiment 3

[0033] A processing method for improving the aroma of green tea and scented tea concentrate and reducing its bitter taste, comprising the following steps:

[0034] 1) Extraction: Weigh 20kg of impurity-free and mildew-free jasmine tea, first add 1.7% sodium iso-Vc to the tea leaves, then mix the tea leaves and water at a weight ratio of 1:17, and store at 70-75°C , extracted with three-stage countercurrent method for 30 minutes, and the tea water after extraction was rapidly cooled to 40-45°C.

[0035] 2) Filtration: After the tea water obtained from the extraction operation is roughly filtered through a disc centrifuge at 7000 rpm, it is further filtered with a ceramic membrane with a pore size of 0.2 μ.

[0036] 3) Resin adsorption and elution: use HPD400 macroporous adsorption resin as the adsorption column, first pass the filtered tea through the adsorption column, and use the adsorption column to absorb the aroma and taste substances and bitter and astringent taste substa...

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PUM

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Abstract

The invention discloses a processing method for increasing the aroma of a green tea and scented tea concentrated solutions and reducing the bitter taste. The processing method takes crushed green tea or scented tea as a raw material and comprises the following procedures of extracting, filtering, carrying out resin adsorption and elution, concentrating, backfilling effective materials, sterilizing and filling. The operation of carrying out the resin adsorption elution and comprises the following steps: adsorbing aroma flavoring materials and bitter taste flavoring materials in filtered tea water by passing through an adsorption column; eluting the tea leaf aroma flavoring materials adsorbed on the adsorption column by taking 96% alcohol as an eluting solution; and enabling the eluting solution with the volume which is 2-4 times as much as that the adsorption column to flow through the adsorption column each hour. According to the processing method, the resin adsorption column and an adsorption, elution and backfilling technology are adopted so as to effectively preserve the tea aroma, improve the tea feeling of the tea concentrated solutions and reduce the bitter taste. The green tea and scented tea concentrated solutions produced by adopting the processing method have a high and lasting aroma, a yellow green and bright soup color, a pure and strong taste, sweet aftertaste and a weak bitter taste, and can be used for preparing high-grade catering tea and tea for a tea beverage industry.

Description

technical field [0001] The invention relates to a processing method of tea leaves, in particular to a processing method for improving the aroma of concentrated liquid of green tea and scented tea and reducing the bitterness and astringency thereof. Background technique [0002] Tea concentrate is a new type of tea raw material for industrial use. It has the characteristics of convenient and quick use and good flavor. However, in green tea and scented tea concentrates, the extracted green tea and scented tea concentrates have a weak tea taste due to the thick and old raw materials. , bitter and astringent, not suitable for the requirements of tea for industrial beverages. Contents of the invention [0003] The object of the present invention is to provide a kind of processing method that can effectively weaken the bitter taste of tea soup, enhance the tea feeling, improve the aroma of green tea and scented tea concentrate and reduce the bitter taste. [0004] In order to a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/22
Inventor 欧阳晓江蒋艾青
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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