Method for solving creaming down of green-tea concentrated solution by utilizing compound-enzyme preparation

The technology of green tea concentrate and compound enzyme preparation is applied in the field of tea processing, which can solve the problems of poor solubility of tea concentrate, decrease of soluble solid content and quality, etc., so as to achieve good retention of tea aroma and color and reduce Bitter and astringent taste, the effect of improving the extraction rate

Inactive Publication Date: 2015-04-08
DAMIN FOODSTUFF ZHANGZHOU CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The formation of tea cheese leads to turbid precipitation in the tea concentrate, a decrease in the content of soluble solids, a decrease in the solubility of the tea concentrate, and a decline in quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A kind of method utilizing compound enzyme preparation to solve the method for green tea concentrated liquid after cooling muddiness, comprises the following steps:

[0023] 1) Extraction: Weigh green tea free of impurities and mildew, add 1.6% of green tea weight sodium isovitamin C into the green tea and place it in the extraction tank, then add water at 78°C in the extraction tank, mix well, and the The weight ratio of green tea to water is 1:18, the extraction temperature is 75°C, and the extraction time is 40 minutes;

[0024] 2) Primary filtration: filter the extracted green tea extract through a 180-mesh filter into an enzymolysis tank;

[0025] 3) Enzymolysis: Cool the green tea extract obtained by primary filtration to 40°C, adjust the pH of the green tea extract to 5.0; °C, the weight ratio of the enzyme preparation and its addition amount to the soluble solids content of the green tea extract is: 0.1% tannase, 4.0% acid protease, 1.7% pectinase, 0.4% beta gl...

Embodiment 2

[0039] A kind of method utilizing compound enzyme preparation to solve the method for green tea concentrated liquid after cooling muddiness, comprises the following steps:

[0040] 1) Extraction: Weigh green tea without impurities and mildew, add 1.8% of green tea weight sodium isovitamin C into the green tea and place it in the extraction tank, then add water at 75°C in the extraction tank, mix well, and the The weight ratio of green tea to water is 1:20, the extraction temperature is 70°C, and the extraction time is 25 minutes;

[0041] 2) Primary filtration: filter the extracted green tea extract through a 200-mesh filter into an enzymolysis tank;

[0042] 3) Enzymolysis: Cool the green tea extract obtained by primary filtration to 42°C, adjust the pH of the green tea extract to 4.5; ℃, the weight ratio of the enzyme preparation and its addition amount to the soluble solids content of the green tea extract is: tannase 0.25%, acid protease 0.8%, pectinase 3.0%, β-glucanase ...

Embodiment 3

[0056] A kind of method utilizing compound enzyme preparation to solve the method for green tea concentrated liquid after cooling muddiness, comprises the following steps:

[0057] 1) Extraction: Weigh green tea without impurities and mildew, add 2.0% of green tea weight sodium isovitamin C into the green tea and place it in the extraction tank, then add water at 80°C in the extraction tank, mix well, and the The weight ratio of green tea to water is 1:15, the extraction temperature is 78°C, and the extraction time is 32 minutes;

[0058] 2) Primary filtration: filter the extracted green tea extract through a 220-mesh filter into an enzymolysis tank;

[0059] 3) Enzymolysis: Cool the green tea extract obtained by primary filtration to 45°C, adjust the pH of the green tea extract to 4.8; then add a compound enzyme preparation to the above green tea extract, enzymatically hydrolyze for 50 minutes, and cool the enzymatic solution to 13 ℃, the weight ratio of the enzyme preparati...

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PUM

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Abstract

The invention discloses a method for solving creaming down of green-tea concentrated solution by utilizing a compound-enzyme preparation. The method comprises the procedures of: by adopting green tea as a raw material, extracting, carrying out primary filtration, enzymolysis, refined filtration, concentrating, sterilizing and canning, wherein the enzymolysis comprises the following steps: cooling green-tea extracting solution obtained by primary filtration to be 40-45 DEG C, and adjusting pH of the extracting solution to be 4.5-5.0; adding the compound-enzyme preparation into the extracting solution, carrying out enzymolysis for 50-70 minutes, then cooling enzymatic hydrolysate to be 10-15 DEG C; and the weight percent of the enzyme preparation, the added amount and the content of soluble solids of the green-tea extracting solution is as follows: 0.1-0.4% of tannase, 0.8-4.0% of acid proteinase, 0.5-3.0% of pectinase and 0.4-2.0% of beta-dextranase. The method disclosed by the invention has the advantages that the content of the substances such as tea polyphenol, macromolecular protein, pectin and polysaccharide is reduced by utilizing a compound-enzyme enzymolysis technology so as to inhibit the generation of creaming down of the green-tea concentrated solution.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a method for solving the cloudiness of green tea concentrate after cooling by using a compound enzyme preparation. Background technique [0002] Tea is a healthy drink with various pharmacological effects and health care functions, and has always been popular among consumers. Green tea concentrate is concentrated from green tea extract. It is a new type of tea raw material for industrial use. It has the characteristics of convenient and quick use and good flavor. However, after the general tea concentrate is cooled or stored at room temperature for a period of time, cheese-like insoluble matter will appear. This insoluble matter is commonly known as "tea cream" or "creamdown". As the name suggests, cold haze is formed at a lower temperature. It is insoluble in cold water, but cold haze is soluble in hot water at a certain temperature. The formation of tea cheese leads to turbid precip...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/10
Inventor 张晓辉陈宏坤蒋艾青
Owner DAMIN FOODSTUFF ZHANGZHOU CO LTD
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