Preparation method of clarified tea concentrate

Abstract

The invention discloses a preparation method of a clarified tea concentrate and belongs to the technical field of tea juice processing. The preparation method comprises the following steps of preparing a tea concentrate, adding sugar or syrup into the tea concentrate to obtain a sugar-containing tea concentrate, cooling the sugar-containing tea concentrate, carrying out refrigeration overnight in a low-temperature environment, clarifying the refrigerated sugar-containing tea concentrate to remove insoluble substances, carrying out disinfection on the clarified sugar-containing tea concentrate, and carrying out sealing to obtain the clarified tea concentrate. Sugar suitable for foods is added into the tea concentrate and the prepared sugar-containing tea concentrate is stored at an environmental temperature so that tea concentrate system stability and local flavor and quality stability are greatly kept, tea concentrate precipitates are avoided and a loss of effective components in tea extract is greatly reduced.

Description

Technical field [0001] The invention belongs to the technical field of tea juice processing, and specifically relates to a preparation method of clarified tea concentrated juice. Background technique [0002] The tea water extract obtained from the tea leaves is the raw material for preparing tea beverages. The water extract of tea contains polyphenols and their oxidation products, caffeine, protein, amino acid and other substances. Among them, polyphenols and their oxidation products, caffeine, protein and other substances are easy to occur after the tea extract is cooled to room temperature. Coagulation, resulting in turbidity and precipitation, has long been known in the field of tea technology. Generally, the concentration of tea beverages is about 0.3% (weight). After storage, the solution will be found to contain flocculent precipitates. When the tea water extract is concentrated, the concentration of the concentrated solution formed will reach 10% (weight) or even higher....

AI Technical Summary

Problems solved by technology

Although methods such as fine filtration and ultrafiltration are widely used, they are time-consuming, inefficient, and generally effective; although adding adsorbents, precipitants, embedding agents, etc. can improve the clarity of tea beverages, they will affect the taste. Some additives cannot be completely removed, which will cause hidden dangers to the quality and safety of tea beverages; enzyme treatment can improve the clarity and taste of tea beverages, but the treatment conditions are not easy to control, and the degree of treatment is not enough to achieve clarification and enhance the taste If the treatment time is too long or the amount of enzyme added is too much, it will affect the clarity of the tea beverage and make the taste sour

[0004] The patent (CN101518290A) discloses a method for preparing a clarified tea beverage. This method removes the insoluble precipitate in the tea extract by adding acid and salt suitable for food, and obtains a clarified tea extract. However, this method is used for tea For clarification of beverages, it is difficult to operate concentrated liquids with high concentration

[0005] Patent (CN 1118659A) discloses an enzymatic clarification method of tea extract, which uses oxidase and tannase to treat tea extract, and then separates insoluble solids from tea extract, so that tea extract or The turbidity of the tea beverage prepared from the extract is reduced when refrigerated, but the processing procedure of this method is cumbersome and difficult to control. In addition, the concentration of the tea extract treated is low, and the effect is relatively low at 4%-10% (weight). it is good