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Preparation method of tea juice

A technology for tea juice and tea leaves, which is applied in the field of tea juice preparation, can solve the problems of low concentration of the extract, difficult control of the quality of the extract, unfavorable application and production of instant tea or concentrated tea juice, and the like

Active Publication Date: 2017-10-13
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

At present, tea beverages are mainly extracted by tank-type hanging basket or tank-type countercurrent extraction, which is easy to operate and has a high yield rate, but there are also problems such as low concentration of the extract and difficult control of the quality of the extract, which is not conducive to instant tea. or the application and production of tea concentrate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. Take 15 kg of green crushed tea and put it into the countercurrent extraction column. The filling volume of tea leaves is 60% of the volume of the countercurrent column.

[0020] 2. Start immersion from the bottom of the countercurrent extraction column, feed 80°C hot water at a rate of 18mL / min for the first 20 minutes, enter 60°C warm water at a rate of 14 mL / min for 20-40 minutes, and flow at a rate of 10mL / min for 40-60 minutes Enter 45 ℃ warm water.

[0021] 3. The top of the counter-current column starts to discharge the tea juice 25 minutes after the liquid is injected, and collects the tea juice after 25 minutes until the end of 60 minutes.

[0022] 4. Collect 40 L of tea juice, the concentration of which is 11.8 °Brix. The flavor quality and product yield of the tea juice of this invention are significantly better than those processed by the traditional method (extraction temperature 70°C, tea water ratio 1:20) and tea juice processed by constant temperatur...

Embodiment 2

[0026] 1. Take 15 kg of black crushed tea and put it into the countercurrent extraction column. The filling volume of tea leaves is 50% of the volume of the countercurrent column.

[0027] 2. Start immersion from the bottom of the countercurrent extraction column, feed hot water at 70°C at a rate of 21 mL / min for the first 15 minutes, feed warm water at 55°C at a rate of 12 mL / min for 15-30 minutes, and inject at a rate of 8 mL / min for 30-60 minutes Into 45 ℃ warm water, this step dissolves 0.01-0.05% w / w Vc in water.

[0028] 3. The top of the counter-current column starts to discharge the tea juice 25 minutes after the liquid is injected, and collects the tea juice after 25 minutes until the end of 60 minutes.

[0029] 4. Collect 36 L of tea juice, the concentration of which is 10.2 °Brix. The flavor quality and product yield of the tea juice of this invention are significantly better than that of the tea juice processed by the traditional method (extraction temperature 70°...

Embodiment 3

[0033] 1. Take 15 kg of crushed tea (including 5 kg of green tea, 5 kg of black tea, and 5 kg of oolong tea) and put it into the countercurrent extraction column. The filling volume of tea leaves is 75% of the volume of the countercurrent column.

[0034] 2. Start immersion from the bottom of the countercurrent extraction column, feed 75°C hot water at a rate of 20mL / min for the first 25 minutes, feed 65°C warm water at a rate of 15 mL / min for 25-50 minutes, and inject 12m L / min for 30-60 minutes Speed ​​into 40 ℃ warm water.

[0035] 3. The top of the counter-current column starts to discharge the tea juice 25 minutes after the liquid is injected, and collects the tea juice after 25 minutes until the end of 60 minutes.

[0036] 4. Collect 44 L of tea juice, the concentration of which is 12.4 °Brix. The flavor quality and product yield of the tea juice of this invention are significantly better than the tea juice processed by the traditional method (extraction temperature 70°...

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Abstract

The invention discloses a preparation method of tea juice, and belongs to the technical field of processing of tea juice. The preparation method comprises the following process steps: using a single-stage or multi-stage countercurrent column as an extraction device; filling the countercurrent column with tea, wherein a tea filling volume is 50-70% of the volume of the countercurrent column; allowing water to flow out from the bottom of the countercurrent column and tea juice to flow out from the top of the countercurrent column; using warm water at 60-90 DEG C for leaching at an initial stage of 0-30 min and at a water inlet rate of 15-25 mL / min; using warm water at 50-80 DEG C for leaching at a medium stage of 20-60 min and at a water inlet rate of 10-20 mL / min; using warm water at 30-65 DEG C for leaching at a medium stage of 30-90 min and at a water inlet rate of 5-15 mL / min; concentrating the obtained tea juice to obtain tea juice concentrate; further drying the concentrate to obtain an instant tea powder. The concentrated tea juice obtained by the method, compared with a traditional processing method, is better in flavor quality of products and high in yield of the products.

Description

technical field [0001] The invention belongs to the technical field of tea juice processing, in particular to a method for preparing tea juice. Background technique [0002] Tea beverage is a liquid beverage with tea flavor made from tea as the main raw material, after extraction and clarification, adding sugar, sour agent, food flavor, fruit juice, dairy products, etc., blending, filling, and sterilizing (Yue Pengxiang, etc. , 2008). With the deepening of the healthy and natural concept, the Chinese tea beverage market has become polarized. On the one hand, low-end tea beverages for the purpose of traditional thirst quenching and convenience still have a relatively large market share; on the other hand, the market for high-end tea beverages for the purpose of health care is increasing rapidly. Tea soup extraction technology is one of the key technologies in the deep processing of tea, which has an important impact on the product quality and product yield of tea beverages,...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18A23F3/22
CPCA23F3/16A23F3/163A23F3/18A23F3/22
Inventor 许勇泉尹军峰嵇伟彬陈建新邹纯高颖
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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