A processing method for improving the aftertaste of tea drinks

A processing method and tea beverage technology, which can be applied in tea extraction, tea alkali content reduction, etc., can solve the problems of less research

Active Publication Date: 2017-01-25
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, there are few relevant studies on the aftertaste of tea beverages, and the related technologies for improving the aftertaste of tea beverages have been paid more and more attention by tea beverage technical staff and manufacturers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Raw materials: green tea, crushed and screened to obtain 16-80 meshes of green crushed tea, pesticide residues, heavy metals and microorganisms and other hygienic indicators comply with the relevant provisions of the national standards of the People's Republic of China.

[0022] Extraction: 12 kg of crushed tea obtained is extracted with an extraction tank with stirring to extract the active ingredients in the tea leaves, the extraction tea water ratio is 1:30, the extraction temperature is 45°C, and the extraction time is 30 min, and the tea with better flavor is obtained by filtration Extract 380 L.

[0023] Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of tannase added was 0.05 g / L, the amount of esterase added was 2 g / L, the amount of glucosidase added was 1.5 g / L, and the temperature of compound enzyme treatment was 45 ℃, until the content ratio of ester catechin, caffeine, and simple catechin reached 1:2.5:1...

Embodiment 2

[0033] Raw materials: green tea, oolong tea, crushed and sieved to obtain 16-80 meshes of broken tea, pesticide residues, heavy metals and microorganisms and other hygienic indicators in line with the relevant provisions of the national standards of the People's Republic of China.

[0034] Extraction: 15 kg of crushed tea obtained was extracted with an extraction tank with stirring to extract the active ingredients in the tea leaves, the extraction tea water ratio was 1:40, the extraction temperature was 40°C, and the extraction time was 40 min, and the tea with better flavor was obtained by filtration Extract 560 L.

[0035] Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of tannase added was 1 g / L, the amount of esterase added was 0.5 g / L, the amount of glucosidase added was 1 g / L, and the temperature of compound enzyme treatment was 50 ℃, until the content ratio of ester catechin, caffeine, and simple catechin reaches 1...

Embodiment 3

[0045] Raw material: Oolong tea, crushed and screened to obtain 16-80 meshes of broken tea, pesticide residues, heavy metals and microorganisms and other hygienic indicators comply with the relevant provisions of the national standards of the People's Republic of China.

[0046] Extraction: Extract 20 kg of crushed tea with a stirred extraction tank to extract the active ingredients in the tea leaves, the extraction tea water ratio is 1:50, the extraction temperature is 55°C, and the extraction time is 20 minutes, and the tea extraction with better flavor is obtained by filtration Liquid 960 L.

[0047] Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of tannase added was 2 g / L, the amount of esterase added was 0.05 g / L, the amount of glucosidase added was 2 g / L, and the temperature of compound enzyme treatment was 40 ℃, until the content ratio of ester catechin, caffeine, and simple catechin reaches 1:2.5:10 (ester catechi...

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PUM

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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 in particular relates to a processing method for improving the aftertaste of tea beverages. Background technique [0002] In recent years, my country's tea beverages are 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 have higher and higher requirements for the quality, safety and flavor quality of tea beverages. Tea beverages with high quality or specific flavor are becoming more and more popular among consumers. Aftertaste is a natural sensory effect that people often have when drinking tea and a positive evaluation of the taste of high-quality tea, and it has gradually become an important evaluation index for the quality of pure tea beverages. However, there are few relevant studies...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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