Black tea concentrated solution and preparation method thereof

Abstract

The invention provides a black tea concentrated solution and a preparation method thereof. Specially, the preparation method of the black tea concentrated solution comprises the following steps: (1) leaching: taking a black tea and leaching the taken black tea with water which is 20-40 times as much as the black tea so as to obtain a leaching solution, wherein the water temperature is 60-90 DEG C; (2), performing enzymatic hydrolysis: sequentially adopting esterases for performing enzymatic hydrolysis on the leaching solution obtained in the step (1), adopting tannase for performing enzymatic hydrolysis on the leaching solution on which enzymatic hydrolysis is performed with the esterases, and adopting protease for performing enzymatic hydrolysis on the leaching solution on which enzymatic hydrolysis is performed with the tannase; (3) adding a compounded emulsifying stabilizing agent: performing heat inactivation on the leaching solution on which enzymatic hydrolysis is performed, cooling the leaching solution on which heat inactivation is performed, and adding the compounded emulsifying stabilizing agent which is 0.1-0.5% as many as the weight of the black tea obtained in the step (1), and uniformly stirring the leaching solution and the compounded emulsifying stabilizing agent, wherein the compounded emulsifying stabilizing agent consists of cane sugar fatty acid ester, glyceryl monostearate and sodium hexametaphosphate; (4) homogenizing: sequentially homogenizing the leaching solution at the temperature of 40-50 DEG C and the first-class pressure of 190-210MPa, and then homogenizing the homogenized leaching solution at the temperature of 40-50 DEG C and the second-class pressure of 20-30MPa; and (5) post-treating: centrifuging the homogenized leaching solution, performing ultrafiltration and concentrating the ultra-filtered leaching solution so as to obtain the concentrated solution, regulating the pH value to be 6-6.5, performing sterilization, and filling so as to obtain the black tea concentrated solution.

Description

technical field [0001] The invention relates to a tea processing method in the technical field, in particular to a black tea concentrate and a preparation method thereof. Background technique [0002] The polyphenols in tea are the most important substances to form the quality of black tea, and the water-soluble oxidation products of polyphenols are mainly theaflavins, thearubigins and theabrownins. Theaflavins and thearubigins can form complexes with caffeine. At high temperature, each is in a free state and is soluble in hot water, but as the temperature decreases, they form a complex through the hydrogen bond association between the hydroxyl group and the ketone group, and milky matter is precipitated, making the tea soup yellow and turbid. It is the "cold muddy" phenomenon of black tea, and the insoluble matter is commonly known as "tea cheese". The formation of tea cheese increases the precipitation of black tea concentrate, reduces the soluble solids, and reduces the...

AI Technical Summary

Problems solved by technology

Physical methods such as filtration and ultrafiltration have low efficiency and high cost, and have a great impact on flavor; the use of chemical precipitants, embedding agents, PVPP, etc. has a certain impact on the sensory quality and safety of the concentrate; the effect of strong alkali transfer is not significant , and affect the soup color, taste and aroma of the concentrate

[0004] Patent (CN103999973A) discloses a method for clarifying concentrated tea juice. The method is to add sugar or syrup and refrigerate overnight under low temperature conditions to remove insoluble matter and obtain concentrated tea juice. However, the sugar content of the concentrated juice obtained by this method is relatively high High, not suitable for raw materials of pure tea or tea beverages without sugar

[0005] The patent (CN103385325A) discloses a microemulsion that inhibits the precipitation of tea beverages and its preparation method and application. This method utilizes the special structure of the microemulsion to "embed" the precipitated components to play an inhibitory role, but the microemulsion system contains oil phase, limonene, etc., have a certain impact on the color, flavor, and especially the aroma of tea beverages

[0006] The existing technology is mostly used to solve the clarity of tea beverages rather than preventively reduce the precipitation, and there are problems such as safety and poor flavor, and the effect is often not good for black tea with more complex sediment components