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Processing method of vine tea beverage

A processing method and technology for rattan tea, applied in the field of rattan tea beverage processing, can solve the problems of low acceptance of consumption finger, turbidity of tea soup, poor flavor quality, etc. The effect of increasing sweetness

Active Publication Date: 2015-09-02
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

Due to the high content of flavonoids in traditional vine tea products, the taste is rough and astringent, and the tea soup is prone to turbidity, brewing and drinking directly, the flavor quality is poor, and the consumer index acceptance is low

Method used

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  • Processing method of vine tea beverage
  • Processing method of vine tea beverage
  • Processing method of vine tea beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Raw materials: 20 kg of rattan tea, 6 kg of oolong tea, 3 kg of licorice and 3 kg of wolfberry. After crushing and screening, 16-40 meshes of broken tea are obtained. The hygienic indicators such as pesticide residues, heavy metals and microorganisms meet the relevant provisions of the national standards of the People's Republic of China.

[0025] Extraction: 32 kg of crushed tea obtained was extracted by low-temperature countercurrent extraction method to extract the active ingredients in the crushed tea, the extraction tea-water ratio was 1:50, the extraction temperature was 85°C, and the extraction time was 30 min. Extract 1500 L.

[0026] Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of glucosidase added was 95g (1.1%), the amount of esterase added was 85g (1.0%), the amount of pectinase added was 53g (0.6%), and the amount of compound enzyme added The temperature was 45°C, and the enzymatic hydrolysis time wa...

Embodiment 2

[0035] Raw materials: 18 kg of vine tea, 5 kg of oolong tea, 4 kg of licorice and 3 kg of wolfberry. After crushing and screening, 16-40 meshes of broken tea are obtained. The hygienic indicators such as pesticide residues, heavy metals and microorganisms meet the relevant provisions of the national standards of the People's Republic of China.

[0036] Extraction: 30 kg of the obtained broken tea was extracted with low temperature countercurrent extraction method to extract the active ingredients in the broken tea, the extraction tea water ratio was 1:30, the extraction temperature was 75°C, the extraction time was 50 min, and the tea with better flavor was obtained by filtration. Extract 900 L.

[0037] Compound enzyme treatment: The obtained extract was subjected to compound enzyme treatment, the amount of glycosidase added was 165g (2.0%), the amount of esterase added was 66 g (0.8%), the amount of pectinase added was 90g (1.1%), and the amount of compound enzyme The treatm...

Embodiment 3

[0046] Raw materials: 15 kg of rattan tea, 7 kg of oolong tea, 6 kg of licorice and 2 kg of Chinese wolfberry. After crushing and screening, 16-40 meshes of broken tea are obtained. The hygienic indicators such as pesticide residues, heavy metals and microorganisms meet the relevant provisions of the national standards of the People's Republic of China.

[0047] Extraction: 30 kg of the obtained broken tea was extracted with low-temperature countercurrent extraction method to extract the active ingredients in the broken tea. The extraction tea-water ratio was 1:60, the extraction temperature was 65°C, and the extraction time was 40 min. Extract 1800 L.

[0048] Compound enzyme treatment: the obtained extract was subjected to compound enzyme treatment, the amount of glycosidase added was 25g (0.3%), the amount of esterase added was 180g (2.2%), the amount of pectinase added was 32g (0.4%), and the amount of compound enzyme The temperature was 50°C, and the enzymatic hydrolysis ...

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Abstract

The invention discloses a processing method of a vine tea beverage and belongs to the technical field of food processing. The processing method comprises the following steps: blending vine tea, oolong tea, liquorice and wolfberries, then grinding the materials to be 16-40-mesh; leaching by using a low-temperature countercurrent leaching manner to obtain a leaching solution; carrying out enzymolysis on the leaching solution by using complex enzymes to obtain an enzymolysis solution; centrifuging the enzymolysis solution at high speed to obtain clear tea water; diluting the clear tea water and adding VcNa and cane sugar to obtain the vine tea beverage; and filtering, sterilizing and canning the vine tea beverage to obtain a finished vine tea beverage. The vine tea beverage prepared by adopting the method is sweet and aromatic, is rich and smooth in taste, and free of obvious bitter taste, and has a plurality of healthy functions.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a processing method of rattan tea beverage. Background technique [0002] Vine tea, Vitis dentatus, belongs to the genus Vitaceae, is a medicinal and edible plant, mainly distributed in Hunan, Hubei, Yunnan, Guizhou, Guangxi and other places in my country. In recent years, studies have shown that the content of vine tea flavonoids is very high, reaching about 30%, of which the content of dihydromyricetin and its glycosides is about 20%. Lipid, liver protection, hypoglycemic, anti-inflammatory, analgesic and improve immune function. [0003] At present, the development of vine tea plant resources in my country is still mainly processed products, that is, the young and tender shoots on the plants are collected in spring and summer, and processed into vine tea products according to the traditional tea technology. Due to the high content of flavonoids in traditi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 许勇泉尹军峰汪芳陈建新邓余良袁海波
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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