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A clarification method for tea soup

A technology for tea soup and tea liquid, applied in the field of tea beverage processing and processing, can solve problems such as being unsuitable for large-scale industrial production, affecting the color and luster quality of tea soup, difficult to control processing conditions, etc., achieving obvious clarification effect, improving overall taste, and good sweetness. Effect

Active Publication Date: 2019-11-19
NINGBO XINUOYA MARINE BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But adopt the mixed enzyme that pectinase, protease, α-amylase forms as the application number 011184493 to carry out enzymolysis clarification to tea extract, but the use of mixed enzyme makes processing condition difficult to control, and the addition of enzyme (add 0.01 %) is too much, which is not conducive to the maintenance of the taste of the tea itself, making the tea taste sour
[0005] Therefore, although the clarification technology of tea soup has been developed to a certain extent, there are still many defects, such as affecting the color quality of tea soup, incomplete removal of sediment, some process operations are complicated, the cost is high, and it is not suitable for large-scale industrial production.

Method used

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  • A clarification method for tea soup
  • A clarification method for tea soup
  • A clarification method for tea soup

Examples

Experimental program
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Effect test

Embodiment 1

[0027] (1) Tea extraction: use extraction equipment for hot water extraction, put 40g of commercially available Keemun black tea into one part, add 2000g of distilled water, and put the other part into 100g of the same Keemun black tea, add 2000g of distilled water, and extract for 50 minutes. After the extraction, Cool the water at 4-10°C to room temperature, suction filter to obtain clarified tea soup, adjust the concentration of the tea soup to 2% and 5% respectively, pack each into 4 bottles, and put it in a water bath to keep the temperature at 45°C;

[0028] (2) Tea clarification: 50 ppm of proline endonuclease was sequentially added to each portion of clarified tea soup. The enzymatic hydrolysis reaction was 6 hours, and the enzymatic hydrolysis temperature was controlled at 45°C;

[0029] (3) Sterilization: After the enzymatic hydrolysis process, pasteurization was carried out for 30 minutes using 80°C water bath equipment to prepare tea soup, and the light transmittan...

Embodiment 2

[0031] (1) Tea extraction: use extraction equipment for hot water leaching, put in 40g of tea raw materials, add 2000g of distilled water, and extract for 50min. After the extraction, cool the water at 4-10°C to room temperature, and filter to obtain clarified tea soup. Divide into 6 bottles and put in a water bath to keep the temperature at 45°C;

[0032] (2) Tea clarification: add proline endonuclease in amounts of 12.5ppm, 25ppm, and 50ppm in sequence, enzymolysis for 6 hours, and enzymolysis temperature at 45°C;

[0033] (3) Sterilization: After the enzymatic hydrolysis process, pasteurization was carried out for 30 minutes using 80°C water bath equipment to prepare tea soup, and the light transmittance was measured at a wavelength of 660nm with a spectrophotometer. The experimental data are as follows: image 3 , 4 , 5 shown.

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Abstract

The invention discloses a clarification method of tea soup. The clarification method comprises the following steps: adjusting pH of tea soup to be clarified to 4.0-6.5, adding proline endoprotease and oscillating for enzymatic hydrolysis so as to obtain tea enzymatic hydrolysate, and sterilizing the tea enzymatic hydrolysate in water bath of 65-80 DEG C for 0.5-1 h so as to obtain the clarified tea soup. Only by the use of proline endoprotease, the purposes of clarifying tea soup and effectively preventing cream down of tea soup are achieved. In addition, addition amount of enzyme is small, color quality of the tea soup is not affected, precipitate is completely removed, and cost is low. The method of the invention is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of a tea beverage processing method, in particular to a clarification method of tea soup. Background technique [0002] Tea beverage refers to the tea soup obtained by soaking tea leaves in water, and then undergoing a series of subsequent processing processes such as extraction, filtration, and clarification, and then adding different materials, such as sugar and fruit juice, to the tea soup to obtain different beverage products. However, in the process of tea beverage processing, there are still some key issues, especially technical issues such as color retention, fragrance preservation, and anti-sedimentation of tea soup, such as the phenomenon of "cold muddyness" of tea soup (which is the main reason for affecting the clarity of tea beverages. , because some proteins dissolve at high temperature and become insoluble when the temperature drops, forming a problem of cloudiness after cold). At the same time...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 田健施碧赢诸辉
Owner NINGBO XINUOYA MARINE BIOTECH CO LTD
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