Method for producing sugar-free tea beverage by using high voltage pulsation electric-field sterilizing technology

Abstract

The invention discloses a sugar-free tea beverage production method using a high-voltage pulse electric field sterilization technology, which belongs to the technical field of food engineering. In the invention, the tea leaves are extracted in hot water, the tea soup is filtered through a sieve, cooled rapidly, and centrifuged to remove precipitation; the tea soup is further filtered through a microfiltration membrane, and then sterilized by a high-voltage pulse electric field. The content of tea polyphenols, the content of flavor substances and the color difference in the treated tea beverage have no obvious changes, and the safety and sensory quality are still good after being stored at low temperature for 9 months. The invention has the advantages of advanced sterilization technology, better retention of heat-sensitive and oxygen-sensitive substances in tea beverages, natural and healthy products, simple process, and large-scale industrial production.

Description

technical field [0001] A method for producing sugar-free tea beverages using high-voltage pulse electric field sterilization technology. The invention relates to a production process for tea beverages, in particular to color protection, clarification and cold sterilization technologies for tea beverages, and belongs to the technical field of food engineering. Background technique [0002] According to different processing methods, tea can be divided into three categories: black tea, oolong tea, and green tea. Black tea is fully processed or fully fermented, oolong tea is semi-fermented tea, and green tea is non-fermented tea. [0003] There are many nutrients in tea: mainly amino acids, vitamins, minerals, carbohydrates, proteins, fats, etc. Tea also contains dozens of mineral elements. Among them, the content of potassium is the highest, which is equivalent to the content level of laver and kelp. Potassium is the main cation in cells and plays an important role in cell me...

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Problems solved by technology

Traditionally used chemical methods, centrifugal sedimentation and mechanical filtration methods have major defects in effect and operation, and cannot completely solve the problem of turbidity and precipitation. Turbidity still occurs during

With the development and improvement of membrane technology, some researchers and manufacturers have tried membrane technology. Studies have shown that ultrafiltration membranes can effectively remove turbidity from tea juice. However, due to the small pores of ultrafiltration membranes, the molecular mass cut-off Usually between thousands to tens of thousands of daltons, while removing mechanical impurities, it also has a high interception effect on the active ingredients in tea juice. Ultrafiltration technology is not ideal for tea juice clarification

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