Processing method for improving aftertaste sweet of tea drink

A processing method and technology for tea beverages, which can be applied in the directions of tea extraction and the reduction of theophylline content, and can solve the problems of less research and other issues.

Active Publication Date: 2015-02-18
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, there are few relevant studies on the aftertaste of tea beverages, and the related technologies for improvi...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Raw material: green tea, crushed and sieved to obtain broken green tea of ​​16-80 mesh. The sanitary indicators such as pesticide residues, heavy metals and microorganisms meet the relevant regulations of the National Standards of the People's Republic of China.

[0022] Extraction: Use a stirred extraction tank to extract the active ingredients from the tea leaves with 12 kg of crushed tea. The tea-water ratio is 1:30, the extraction temperature is 45°C, and the extraction time is 30 minutes. The tea with better flavor is obtained by filtration. 380 L of extract.

[0023] Compound enzyme treatment: the obtained extract is subjected to compound enzyme treatment, the addition amount of tanninase is 0.05 g / L, the addition amount of esterase is 2 g / L, the addition amount of glycosidase is 1.5 g / L, and the temperature of the complex enzyme treatment is 45 ℃, treatment until the content ratio of ester catechin, caffeine and simple catechin reaches 1:2.5:10 (ester catechin: caffei...

Embodiment 2

[0034] Raw materials: green tea, oolong tea, crushed and sieved to obtain broken tea of ​​16-80 mesh. The sanitary indicators such as pesticide residues, heavy metals and microorganisms conform to the relevant regulations of the national standards of the People's Republic of China.

[0035] Extraction: Use a stirred extraction tank to extract the effective ingredients from the tea leaves with 15 kg of crushed tea. The tea-water ratio is 1:40, the extraction temperature is 40℃, and the extraction time is 40 min. The tea with better flavor is obtained by filtration. Extract 560 L.

[0036] Compound enzyme treatment: the obtained extract is subjected to compound enzyme treatment, the addition amount of tanninase is 1 g / L, the addition amount of esterase is 0.5 g / L, the amount of glycosidase is 1 g / L, and the temperature of the complex enzyme treatment is 50 ℃, until the content ratio of ester catechin, caffeine, and simple catechin reaches 1:2.5:10 (ester catechin: caffeine: simple ca...

Embodiment 3

[0047] Raw material: Oolong tea, crushed and sieved to obtain broken tea of ​​16-80 mesh. The sanitary indicators such as pesticide residues, heavy metals and microorganisms meet the relevant regulations of the National Standards of the People's Republic of China.

[0048] Extraction: Use a stirred extraction tank to extract the effective components from the tea leaves with 20 kg of broken tea. The tea-water ratio is 1:50, the extraction temperature is 55°C, and the extraction time is 20 min. The tea with better flavor is obtained by filtration. Liquid 960 L.

[0049] Compound enzyme treatment: the obtained extract is subjected to compound enzyme treatment, the addition amount of tannase is 2 g / L, the addition amount of esterase is 0.05 g / L, the amount of glycosidase is 2 g / L, and the temperature of the complex enzyme treatment is 40 ℃, treatment until the content ratio of ester catechin, caffeine and simple catechin reaches 1:2.5:10 (ester catechin: caffeine: simple catechin) to o...

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Abstract

A processing method for improving the aftertaste sweet of a tea drink belongs to the technical field of processing methods of tea drinks. The method comprises the following processing steps: tea breaking, extraction, filtering, enzymolysis treatment, ultrasonic treatment, clearing, blending, sterilization and filling. According to the method, extraction is conducted for a short time at a low temperature, and then an extract is subjected to treatment with a compound enzyme consisting of tannase, esterase and glycosidase and ultrasonic treatment; the tea drink processed by the method has the characteristics of fresh, mellow and refreshing taste, good aftertaste sweet and the like.

Description

Technical field [0001] The invention belongs to the technical field of tea beverage processing methods, and particularly relates to a processing method for improving the sweetness of tea beverages. Background technique [0002] In recent years, my country's tea beverages have been in a stage of rapid development, with an average annual growth rate of more than 20%. In 2013, the production and sales volume reached 15 million tons. However, with the continuous improvement of national living standards, consumers are increasingly demanding the quality, safety and flavor quality of tea beverages. Tea beverages with high quality or specific flavor are becoming more and more popular with consumers. Huigan is a natural sensory effect that people often have when drinking tea and a positive evaluation of the taste of good tea, and has gradually become an important evaluation index for the quality of pure tea beverages. However, there are few related researches on the sweetness of tea bev...

Claims

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Application Information

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IPC IPC(8): A23F3/18A23F3/38
Inventor 许勇泉尹军峰江用文陈建新袁海波邓余良汪芳
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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