Making method of green tea flavored syrup

A production method and flavor technology, applied in the direction of tea, tea extraction, tea treatment before extraction, etc., can solve the problems of thin taste, dull aroma and taste of cooked soup, time-consuming and labor-intensive, etc., to achieve convenient transportation and storage, bright yellow-green color , The effect of simple process

Inactive Publication Date: 2016-01-06
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The technical problem to be solved by the present invention is that most of the current green teas are related to the design of beverage formulas, and they are directly processed into finished beverage products for drinking, which has the disadvantages of yellowish color, thin mouthfeel, bitter taste, dull aroma and taste of cooked soup. In today's fast-paced life environment, it is time-consuming and labor-intensive to make high-quality seasoned green tea from green tea. In view of the deficiencies in the prior art, the purpose of the present invention is to provide a method for making green tea-flavored syrup. Select high-quality green tea, add sodium erythorbate as an antioxidant during the extraction process, add β-glucosidase to improve the aroma of tea soup, add compound phosphate to preserve the color effect, and control the extraction temperature and extraction time so that the extract can Better maintain the original aroma and soup color of green tea, and choose the best proportion of ingredients in the later blending process to achieve the best combination of aroma, soup color and taste

Method used

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  • Making method of green tea flavored syrup

Examples

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Effect test

Embodiment 1

[0041] A preparation method of green tea flavor syrup, comprising the steps of:

[0042] 1) Extraction: Select high-quality green tea, add pure water, water temperature 40°C, add pure water and 2% sodium erythorbate of the weight of the tea leaves for extraction, the ratio of solid to liquid is 1:6g / L, the extraction time is 35min, and it is obtained after filtration Extraction solution;

[0043] 2) Enzymolysis: Add sodium bicarbonate solution to the extract obtained in step (1) to adjust the pH of the extract to 5.5, then add β-glucosidase to carry out an enzymolysis, the β-glucosidase in the first enzymolysis The amount of enzyme added is 10 mg / kg feed liquid, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 2 hours. After one enzymolysis, filter, add 4 times pure water to the filtered tea dregs, and use sodium bicarbonate solution to dissolve Adjust the pH of the filter residue to 5.0, then add pectinase and cellulase for secondary enzymolysis, the amoun...

Embodiment 2

[0048] A preparation method of green tea flavor syrup, comprising the steps of:

[0049] 1) Extraction: Select high-quality green tea, add pure water, water temperature 40°C, add pure water and 2% sodium erythorbate of the weight of the tea leaves for extraction, the ratio of solid to liquid is 1:7g / L, the extraction time is 35min, and it is obtained after filtration Extraction solution;

[0050] 2) Enzymolysis: Add sodium bicarbonate solution to the extract obtained in step (1) to adjust the pH of the extract to 5.5, then add β-glucosidase to carry out an enzymolysis, the β-glucosidase in the first enzymolysis The amount of enzyme added is 35 mg / kg feed liquid, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 2 hours. After one enzymolysis, filter, add 4 times of pure water to the filtered tea dregs, and use sodium bicarbonate solution to dissolve Adjust the pH of the filter residue to 5.0, then add pectinase and cellulase for secondary enzymolysis, the am...

Embodiment 3

[0055] A preparation method of green tea flavor syrup, comprising the steps of:

[0056] 1) Extraction: Select high-quality green tea, add pure water, water temperature 45°C, add pure water and 2% sodium erythorbate of the weight of the tea leaves for extraction, the ratio of solid to liquid is 1:9g / L, the extraction time is 35min, and obtained after filtration Extraction solution;

[0057] 2) Enzymolysis: Add sodium bicarbonate solution to the extract obtained in step (1) to adjust the pH of the extract to 5.5, then add β-glucosidase to carry out an enzymolysis, the β-glucosidase in the first enzymolysis The amount of enzyme added is 50 mg / kg feed solution, the enzymolysis temperature is 45-55°C, and the enzymolysis time is 2 hours. After one enzymolysis, filter, add 4 times of pure water to the filtered tea dregs, and use sodium bicarbonate solution to dissolve Adjust the pH of the filter residue to 5.0, then add pectinase and cellulase for secondary enzymolysis, the amount...

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Abstract

The invention discloses a making method of a green tea flavored syrup. The method comprises the following steps of digestion, enzymolysis, concentration, blending, filtering, sterilization and filling to obtain the green tea flavored syrup. The high-quality green tea is selected as raw materials, sodium erythorbate is added into the digestion process to be used as an antioxidant, beta-glucosidase is added for enzymolysis for improving the fragrance of tea soup, composite phosphate is added to achieve the color preserving effect, an extracting solution can better keep the original fragrance and the color of the soup by controlling the extracting temperature and time, and the best ingredient composition proportion is selected in the later-blending process so as to achieve the best combination of fragrance, soup color and taste.

Description

technical field [0001] The invention relates to the technical field of food processing, and more specifically, relates to a preparation method of green tea flavor syrup. Background technique [0002] Beverage refers to the tea soup made by soaking tea leaves in water, extracting, filtering, clarifying, etc. finished products. At present, the green tea drinks sold in the market are usually processed directly from green tea or instant green tea powder, which has the disadvantages of yellowish color, poor taste and flavor, and its taste and flavor have been solidified, so consumers cannot adjust it according to their own taste. . Contents of the invention [0003] The technical problem to be solved by the present invention is that most of the current green teas are related to the design of beverage formulas, and they are directly processed into finished beverage products for drinking, which has the disadvantages of yellowish color, thin mouthfeel, bitter taste, dull aroma a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18A23F3/22
Inventor 李静易晓霆刘娥罗龙新
Owner SHENZHEN SHENBAO HUACHENG TECH
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