Inflatable tea making water, preparation method and production equipment

Abstract

The invention discloses aerated tea making water, a preparation method and production equipment, and belongs to the technical field of drinking water production.The aerated tea making water is prepared from natural mineral water as a raw material through a pretreatment stage so as to control the total hardness of water, reduce the content of calcium and magnesium ions, basically keep the content of sodium ions, potassium ions and magnesium ions and keep the content of metasilicic acid in the water at the same time; a fixed amount of carbon dioxide and hydrogen are sequentially filled after pretreatment, so that the pH value of water is reduced from weak alkalinity to weak acidity, when tea leaves are brewed with cold water, the pH value of tea soup can be in a relatively stable interval, protein can be kept invariant, the irritation of the tea soup to the oral cavity is increased, the taste is relatively fresh and refreshing, the aftertaste is sweet and smooth, and the taste quality of the tea soup is obviously changed; the mineral water rich in hydrogen is more beneficial to body health than purified water.

Description

Technical Field

[0001] The invention relates to tea-making water, a preparation method and production equipment, in particular to bubble-filled tea water, a preparation method and production equipment, and belongs to the technical field of drinking water production. Background Art

[0002] As a traditional Chinese beverage, tea has a profound cultural heritage and a wide range of consumer groups. In traditional tea-drinking culture, people usually brew tea with hot water to enjoy the elegant fragrance of tea leaves and the unique rich flavor of tea soup. Cold brewing is a new way of brewing tea in recent years. Unlike hot brewing, cold brewing can reduce bitterness and increase the aroma of tea. This is because the substances contained in tea leaves will be released at a very slow rate at room temperature and low temperature. Sweet amino acid molecules will dissolve first, and other beneficial ingredients such as catechins and tea polyphenols are also present in cold brewing tea. In cold water, theophylline, the source of bitterness, is less likely to be released. According to research, the caffeine content is less than three-quarters of that in hot brewing, so it is less harmful to the stomach and less likely to affect sleep.

[0003] Traditionally, ordinary tap water or purified water is often used for brewing tea. If you want to brew tea with cold water, one is to boil the tap water and then cool it down, and the other is to use packaged drinking water such as purified water, natural water, natural mineral water, etc. Factors such as high hardness of tap water, excessive organic matter in the water, and excessive residual chlorine have a great impact on the sensory quality of tea soup, which will cause oxidation of tea soup, weakening of tea fragrance, bitter taste, and peculiar smell. When purified water is used to brew tea, because the metal ions it contains are almost zero, the tea soup will also lack charm and tea flavor, and the color of the tea soup will be too light. Natural mineral water is often weakly alkaline, and brewing tea directly will cause the tea soup to be too dark in color and dull in taste.

[0004] The literature "A Review of the Research on the Influence of Water Quality on the Quality of Tea Soup" and "On the Selection of Water for Brewing Tea" describe that when brewing tea with "living water" with high gas content such as carbon dioxide, the invariance of protein can be maintained, the stimulation of green tea soup to the oral cavity can be increased, and the taste is relatively fresh. Brewing tea with water containing carbon dioxide can also adjust the pH of tea soup, improve the freshness of tea soup, and significantly change the taste quality of tea soup. "Daily Main Drinking Water and Its Characteristics" describes that aerated (carbonated) natural mineral water is highly irritating and has strong salty, umami and sour tastes. However, brewing tea with overly irritating and overly acidic water may mask the mellow taste of the tea itself. Hydrogen-rich water has more hydrogen dissolved in it, and its water quality is soft and sweet, with good permeability. It can neutralize part of the irritation of carbon dioxide and increase the extraction rate of tea flavor substances. Summary of the invention

[0005] In view of this, the present invention provides bubble tea, a preparation method and a production equipment. In view of the problems of insufficient tea aroma, low tea freshness, and easy oxidation and darkening of tea soup color when brewing different teas at low temperatures using tap water, purified water and the like, natural mineral water is used as raw material, and after a pre-treatment stage, a fixed amount of carbon dioxide and hydrogen are successively filled in, so that the pH value of the natural mineral water is reduced and the water becomes "alive". The tea leaves brewed at low temperatures can also be made fresher, the tea flavor is prominent, and the tea soup is bright and clear, which is suitable for making cold-brewed tea.

[0006] In order to achieve the above object, the present invention provides a bubble tea, wherein the content of metasilicic acid is 25-75 mg / L, the total dissolved solids is 50-200 mg / L, the total gas capacity (20°C) is 2.5±0.2, and the pH is 5.0-7.0.

[0007] The present invention also provides a method for preparing the bubble tea, which comprises the following steps:

[0008] (1) Filter the raw water, sterilize it, and degas it to obtain degassed water, which is then cooled to below 5° C. for later use;

[0009] (2) adding purified carbon dioxide into the degassed water, wherein the gas capacity (20° C.) of the filled carbon dioxide is 1.3±0.2, to obtain first aerated water;

[0010] (3) Filling the second aerated water with purified hydrogen gas, wherein the gas capacity (20° C.) of the hydrogen gas is 1.2±0.2, to obtain the second aerated water;

[0011] (4) After isobaric filling of the second aerated water, secondary sterilization is performed to obtain the aerated bubble tea.

[0012] On the basis of the above technical solution, the present invention further defines the solution as follows:

[0013] Furthermore, the raw water comes from natural mineral water, preferably water from deep underground basalt pores and fissures.

[0014] Furthermore, the filtering operation in step (1) is to sequentially pass through an iron and manganese removal filter, a 5 μm precision filter, a hollow fiber ultrafiltration membrane and a nanofiltration membrane.

[0015] Furthermore, step (1) further includes performing UV sterilization before the raw water passes through the hollow fiber ultrafiltration membrane and / or after the raw water passes through the nanofiltration membrane.

[0016] Furthermore, the sterilization operation in step (1) is ozone sterilization.

[0017] Further, the vacuum degree of degassing in step (1) is 10 -3 ~10 -4 Pa.

[0018] Furthermore, the secondary sterilization operation in step (4) is ultraviolet sterilization.

[0019] The present invention also provides a production device for the above-mentioned bubble tea, comprising a filtering mechanism, a first sterilizing mechanism, a vacuum degassing tank, a cooling mechanism, a carbon dioxide mixing mechanism, a hydrogen mixing mechanism, a packaging mechanism and a second sterilizing mechanism which are arranged in sequence;

[0020] The filtration mechanism includes an iron and manganese removal filter, a 5μm precision filter, a hollow fiber ultrafiltration membrane and a nanofiltration membrane. The iron and manganese removal filter and the 5μm precision filter initially filter out impurities with larger particles such as sediment, iron and manganese in the water. The hollow fiber ultrafiltration membrane removes colloids, particles and substances with relatively high molecular weight in the water. The nanofiltration membrane removes most of the calcium and magnesium ions in the water to reduce the hardness.

[0021] The first sterilization mechanism is an ozone sterilization mechanism;

[0022] The vacuum degassing tank includes a barrel, a one-way valve on the top cover, a nozzle, a control valve, a lighting lamp, and a sight lamp. The sterilized water is sucked into the barrel through the feed port of the barrel. When the material rises to a certain position, the control valve automatically controls the material, and the vacuum pump removes the air in the tank. When the vacuum degree in the tank reaches 10 -3 ~10 -4 When the pressure drops to 0.05 Pa, the material can be drawn out from the material outlet. As long as the vacuum degree and the balance of the inlet and outlet liquids are maintained, continuous production can be achieved.

[0023] The cooling mechanism is a plate exchanger;

[0024] The carbon dioxide mixing mechanism includes a carbon dioxide mixing tank, a carbon dioxide gas tank, a carbon dioxide control system and a carbon dioxide delivery pipeline. The carbon dioxide gas tank stores liquid carbon dioxide to provide the necessary raw materials for the carbonation of water. The carbon dioxide control system is responsible for monitoring the entire mixing process to ensure that all parameters meet the preset requirements. The carbon dioxide delivery pipeline is responsible for transporting water and carbon dioxide to the next process link. Carbonation process: liquid carbon dioxide is compressed and maintained at a certain pressure in the carbon dioxide gas tank, waiting to be mixed with water. When the degassed water in the carbon dioxide mixing tank reaches the preset liquid level, the carbon dioxide control system will start the valve of the carbon dioxide gas tank to allow liquid carbon dioxide to enter the mixing tank through the carbon dioxide delivery pipeline. In the mixing tank, the liquid carbon dioxide is quickly converted into gas and fully mixed with the degassed water.

[0025] The hydrogen mixing mechanism includes a hydrogen mixing tank, a hydrogen gas tank, a hydrogen control system and a hydrogen delivery pipeline. The hydrogen gas tank stores liquid hydrogen, the hydrogen control system is responsible for monitoring the entire mixing process to ensure that all parameters meet the preset requirements, and the hydrogen delivery pipeline is responsible for delivering water and hydrogen to the next process link. The hydrogen filling process: liquid hydrogen is compressed and maintained at a certain pressure in the hydrogen gas tank, waiting to be mixed with carbonated water. When the carbonated water in the hydrogen mixing tank reaches the preset liquid level, the hydrogen control system will start the valve of the hydrogen gas tank to allow liquid hydrogen to enter the hydrogen mixing tank through the delivery pipeline. In the hydrogen mixing tank, liquid hydrogen is quickly converted into gaseous state and fully mixed with carbonated water.

[0026] The second sterilization mechanism is an ultraviolet sterilization mechanism.

[0027] On the basis of the above technical solution, the present invention further defines the solution as follows:

[0028] Furthermore, it also includes a UV sterilization mechanism, which is arranged between the 5μm precision filter and the hollow fiber ultrafiltration membrane and / or between the nanofiltration membrane and the first sterilization mechanism.

[0029] The beneficial effects of the present invention are:

[0030] Natural deep mineral water is rich in minerals, but natural mineral water has high hardness and hard water quality, which will cause the tea soup to be too dark in color, more easily oxidized, and too dull in taste. The present invention pre-treats natural mineral water to control the total hardness of the water, reduce the content of calcium and magnesium ions, and basically maintain the content of sodium ions, potassium ions and magnesium ions, while also maintaining the content of metasilicic acid therein, which is beneficial to health and can make the tea soup sweeter;

[0031] After carbon dioxide and hydrogen are added to the bubble tea of ​​the present invention, the pH value thereof is reduced from weak alkalinity to weak acidity. When brewing tea with cold water, the pH value of the tea soup can be kept in a relatively stable range, the invariance of protein can be maintained, the stimulation of the tea soup to the oral cavity is increased, the taste is relatively fresh, the aftertaste is sweet and smooth, and the taste quality of the tea soup is significantly changed. Meanwhile, the mineral water rich in hydrogen is more beneficial to health than pure water. DETAILED DESCRIPTION

[0032] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0033] Example 1

[0034] The production equipment of bubble tea includes a filtering mechanism, a first sterilizing mechanism, a vacuum degassing tank, a cooling mechanism, a carbon dioxide mixing mechanism, a hydrogen mixing mechanism, a second sterilizing mechanism and a packaging mechanism which are arranged in sequence;

[0035] The filtering mechanism includes an iron and manganese removal filter, a 5μm precision filter, a hollow fiber ultrafiltration membrane and a nanofiltration membrane. The iron and manganese removal filter and the 5μm precision filter preliminarily filter out impurities with larger particles such as sediment, iron and manganese in the water. The hollow fiber ultrafiltration membrane removes colloids, particles and substances with relatively high molecular weight in the water. The nanofiltration membrane removes most of the calcium and magnesium ions in the water to reduce the hardness. UV sterilization mechanisms are respectively arranged between the 5μm precision filter and the hollow fiber ultrafiltration membrane and between the nanofiltration membrane and the first sterilization mechanism.

[0036] The first sterilization mechanism is an ozone sterilization mechanism;

[0037] The vacuum degassing tank includes a barrel, a one-way valve on the top cover, a nozzle, a control valve, a lighting lamp, and a sight lamp. The sterilized water is sucked into the barrel through the feed port of the barrel. When the material rises to a certain position, the control valve automatically controls the material, and the vacuum pump removes the air in the tank. When the vacuum degree in the tank reaches 10 -3 ~10 -4 When the pressure drops to 0.05 Pa, the material can be drawn out from the material outlet. As long as the vacuum degree and the balance of the inlet and outlet liquids are maintained, continuous production can be achieved.

[0038] The cooling mechanism is a plate exchanger;

[0039] The carbon dioxide mixing mechanism includes a carbon dioxide mixing tank, a carbon dioxide gas tank, a carbon dioxide control system and a carbon dioxide delivery pipeline. The carbon dioxide gas tank stores liquid carbon dioxide to provide the necessary raw materials for the carbonation of water. The carbon dioxide control system is responsible for monitoring the entire mixing process to ensure that all parameters meet the preset requirements. The carbon dioxide delivery pipeline is responsible for transporting water and carbon dioxide to the next process link. Carbonation process: liquid carbon dioxide is compressed and maintained at a certain pressure in the carbon dioxide gas tank, waiting to be mixed with water. When the degassed water in the carbon dioxide mixing tank reaches the preset liquid level, the carbon dioxide control system will start the valve of the carbon dioxide gas tank to allow liquid carbon dioxide to enter the mixing tank through the carbon dioxide delivery pipeline. In the mixing tank, the liquid carbon dioxide is quickly converted into gas and fully mixed with the degassed water.

[0040] The hydrogen mixing mechanism includes a hydrogen mixing tank, a hydrogen gas tank, a hydrogen control system and a hydrogen delivery pipeline. The hydrogen gas tank stores liquid hydrogen, the hydrogen control system is responsible for monitoring the entire mixing process to ensure that all parameters meet the preset requirements, and the hydrogen delivery pipeline is responsible for delivering water and hydrogen to the next process link. The hydrogen filling process: liquid hydrogen is compressed and maintained at a certain pressure in the hydrogen gas tank, waiting to be mixed with carbonated water. When the carbonated water in the hydrogen mixing tank reaches the preset liquid level, the hydrogen control system will start the valve of the hydrogen gas tank to allow liquid hydrogen to enter the hydrogen mixing tank through the delivery pipeline. In the hydrogen mixing tank, liquid hydrogen is quickly converted into gaseous state and fully mixed with carbonated water.

[0041] The second sterilization mechanism is an ultraviolet sterilization mechanism.

[0042] Example 2

[0043] The method for preparing bubble tea is prepared by using the production equipment in Example 1, and the steps are as follows:

[0044] (1) The raw water was obtained from the underground basalt pores and fissures of the natural mineral water well in Chajian Town, Tianchang City, Anhui Province. The raw water was filtered through an iron and manganese removal filter and a 5 μm precision filter to remove large impurities such as silt, iron and manganese in the water. The raw water was sterilized by UV sterilizer. The colloids, particles and substances with relatively high molecular weight in the water were removed by hollow fiber ultrafiltration membrane. The water was then removed by nanofiltration membrane to remove most of the calcium and magnesium ions in the water and reduce the hardness. The water was then sterilized by UV sterilizer, ozone sterilization, and deoxygenation and exhaust by vacuum degassing tank. The vacuum degree of degassing was 10 -3 ~10 -4 Pa, and then cooled by plate exchanger to below 5°C;

[0045] (2) performing the first aeration, wherein the filling gas is carbon dioxide, and the gas capacity (20° C.) of the filling carbon dioxide is 1.3±0.2, thereby obtaining the first aerated water;

[0046] (3) performing a second gasification, wherein the filling gas is hydrogen, and the gas capacity (20°C) of the filling hydrogen is 1.2±0.2, to obtain the second aerated water;

[0047] (4) The second aerated water is isobaric-canned and then sterilized by ultraviolet light to obtain a bubble tea.

[0048] The prepared bubble tea was tested for content, and the test results are shown in Table 1-2 below:

[0049] Table 1 Mineral and metasilicic acid content of bubble tea

[0050]

[0051] Table 2 Physical and chemical indicators of bubble tea

[0052] Physics and Chemistry standard Test Results pH 5.0-7.0 5.79 hardness 20-50 25.43 TDS 50-200 105.27 Gas content 2.5±0.2 2.43

[0053] As can be seen from the above table, the bubble tea in this embodiment is rich in minerals and metasilicic acid, the metasilicic acid content can reach 57.06 mg / L, the total dissolved solids are 105.27 mg / L, the total gas capacity (20°C) is 2.5±0.2., the gas tastes delicate and soft, the pH is between 5.0-7.0, and is weakly acidic-neutral.

[0054] Example 3

[0055] Cold Brew White Tea, Green Tea, Oolong Tea, and Black Tea Reviews

[0056] (1) Evaluators: 5 professional tea tasters and 5 senior tea beverage R&D personnel.

[0057] (2) Evaluation method:

[0058] ① Conduct sensory evaluation of bubble tea and other water of different qualities, including freshness, sourness, astringency, dry sweetness, and density;

[0059] ② Cold brewing method: water of different water qualities is brought to room temperature (20°C), 3g of tea leaves are accurately weighed, a 200mL PET bottle with a lid is prepared, 150mL of water of each sample is poured into the bottle, and the tea leaves are soaked in 150g of water. The sample water includes boiled water (water after boiling tap water and cooling it down), the bubble tea water prepared in Example 2, natural mineral water (raw material water in Example 2), and tap water. The tea leaves include oolong tea, green tea, white tea, and black tea. Different tea leaves have different soaking times, specifically: 3 hours for oolong tea, 3 hours for green tea, 4 hours for white tea, and 4 hours for black tea;

[0060] ③ Participants scored according to the evaluation questionnaire, and the average score was taken. The evaluation items and results are shown in Table 3-8. The comprehensive score = soup color × 30% + flavor × 40% + aroma × 30%.

[0061] Table 3 Sensory evaluation scores of different water qualities and analysis of acceptability

[0062]

[0063] Table 4 Details of the evaluation and scoring of tea water (taking Baiya Qilan as an example) Table 5 Evaluation results of Baiya Qilan (oolong tea) cold brewing with different water qualities

[0064] Water samples Soup color aroma Taste (tea flavor, freshness) Comprehensive score Cold boiled water 4.3 3.4 3.6 3.75 Example 2 4.7 4.3 4.1 4.34 Natural mineral water 3.5 4.7 3.2 3.74 Tap water 2.4 2.5 2.3 2.39

[0065] Table 6 Jasmine Snow Bud (Green Tea) cold brewing evaluation results with different water qualities

[0066]

[0067]

[0068] Table 7 Evaluation results of cold brewing of Moonlight White (white tea) with different water qualities

[0069] Water samples Soup color aroma Taste (tea flavor, freshness) Comprehensive score Cold boiled water 4.5 3.3 2.6 3.38 Example 2 4.3 3.5 4.2 4.02 Natural mineral water 3.6 4.0 3.5 3.68 Tap water 3.9 2.3 1.7 2.54

[0070] Table 8 Evaluation results of cold brewing of Jin Jun Mei (black tea) with different water qualities

[0071] Water samples Soup color aroma Taste (tea flavor, freshness) Comprehensive score Cold boiled water 3.0 2.7 3.8 3.23 Example 2 4.4 3.5 4.2 4.05 Natural mineral water 4.4 4.2 3.6 4.02 Tap water 3.0 2.3 2.5 2.59

[0072] From the above evaluation results, we can know that:

[0073] 1. The sensory evaluation of water quality shows that the bubble tea prepared in Example 2 is much fresher than ordinary water, has a slightly sour taste, has a sweet aftertaste, has dense bubbles, and is highly acceptable.

[0074] 2. The results of brewing green tea, oolong tea, white tea and black tea show that the comprehensive score of the bubble tea prepared in Example 2 is at a relatively high level, because the brewed tea has a high score for freshness and taste.

[0075] 3. The bubble tea prepared in Example 2 can be used for direct drinking and brewing tea, and can also be used for cold brewing.

Claims

1. A method for preparing bubble tea, characterized in that: Here are the steps: (1) Filtering the raw water, sterilizing it, and degassing it to obtain degassed water, which is then cooled to below 5° C. for later use; (2) adding purified carbon dioxide into the degassed water, wherein the gas capacity (20° C.) of the filled carbon dioxide is 1.3±0.2, to obtain first aerated water; (3) Filling the second aerated water with purified hydrogen gas, wherein the gas capacity (20° C.) of the hydrogen gas is 1.2±0.2, to obtain the second aerated water; (4) After isobaric filling of the second aerated water, secondary sterilization is performed to obtain the aerated bubble tea.

2. The method for preparing bubble tea according to claim 1, characterized in that: The raw water is natural mineral water.

3. The method for preparing bubble tea according to claim 1, characterized in that: The filtering operation in step (1) is to sequentially pass through an iron and manganese removal filter, a 5 μm precision filter, a hollow fiber ultrafiltration membrane and a nanofiltration membrane.

4. The method for preparing bubble tea according to claim 2, characterized in that: Step (1) also includes performing UV sterilization before the raw water passes through the hollow fiber ultrafiltration membrane and / or after the raw water passes through the nanofiltration membrane.

5. The method for preparing bubble tea according to claim 1, characterized in that: The sterilization operation in step (1) is ozone sterilization.

6. The method for preparing bubble tea according to claim 1, characterized in that: The vacuum degree of degassing in step (1) is 10 -3 ~10 -4 Pa.

7. The method for preparing bubble tea according to claim 1, characterized in that: The secondary sterilization operation in step (4) is ultraviolet sterilization.

8. Bubble tea prepared by the method according to any one of claims 1 to 7, characterized in that: The bubble tea has a metasilicic acid content of 25-75 mg / L, a total dissolved solid content of 50-200 mg / L, a total gas volume (20° C.) of 2.5±0.2, and a pH of 5.0-7.

0.

9. A production device for bubble tea, characterized in that: It includes a filtering mechanism, a first sterilizing mechanism, a vacuum degassing tank, a cooling mechanism, a carbon dioxide mixing mechanism, a hydrogen mixing mechanism, a packaging mechanism and a second sterilizing mechanism which are arranged in sequence; The filtering mechanism includes an iron and manganese removal filter, a 5 μm precision filter, a hollow fiber ultrafiltration membrane and a nanofiltration membrane; The first sterilization mechanism is an ozone sterilization mechanism; The vacuum degassing tank comprises a barrel body, a top cover one-way valve, a spray pipe, a control valve, a lighting lamp, and a sight lamp; The cooling mechanism is a plate exchanger; The carbon dioxide mixing mechanism includes a carbon dioxide mixing tank, a carbon dioxide gas tank, a carbon dioxide control system and a carbon dioxide delivery pipeline; The hydrogen mixing mechanism includes a hydrogen mixing tank, a hydrogen gas tank, a hydrogen control system and a hydrogen delivery pipeline; The second sterilization mechanism is an ultraviolet sterilization mechanism.

10. The production equipment of bubble tea according to claim 9, characterized in that: It also includes a UV sterilization mechanism, which is arranged between the 5μm precision filter and the hollow fiber ultrafiltration membrane and / or between the nanofiltration membrane and the first sterilization mechanism.

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