Tea beverage capable of inhibiting browning and preparation method of tea beverage

Abstract

According to the browning-inhibiting tea beverage and the preparation method thereof, the finally obtained product can inhibit browning of tea soup and improve the smell of the tea beverage, so that the problem that the tea soup is easy to browning in the background art is solved; the method comprises the following steps: adding pure water into tea leaves, feeding the tea leaves into a tea boiling tank, performing low-temperature extraction, filtering tea soup after extraction, performing freezing filtration, performing centrifugation, performing membrane filtration after centrifugation, feeding the obtained tea soup into a blending tank, and performing blending, primary sterilization, filling and secondary sterilization to obtain the tea beverage. The tea leaves are subjected to low-temperature extraction, freezing, filtering and centrifuging, the browning condition of tea soup prepared from the tea leaves is effectively improved, the tea soup is more stable, the smell is more fragrant and depressed, the taste is mellow and mild, and the tea taste is reduced.

Description

Technical Field

[0001] The present invention relates to the technical field of beverages, and in particular to a browning inhibited tea beverage and a preparation method thereof. Background Art

[0002] Chinese tea culture has a long history. Tea drinks are increasingly popular among consumers for their unique taste and rich nutritional value. The tea soup of tea drinks contains rich nutrients, such as tea polyphenols, amino acids, flavonoids, chlorophyll, catechins, vitamins and other beneficial ingredients. These ingredients have significant health benefits for human health. The flavonoids, chlorophyll, catechins and other material components in the tea soup are easily affected by factors such as oxygen, temperature, light and environment. As the shelf life increases, certain physical and chemical changes will occur and the color will become darker. Summary of the invention

[0003] The purpose of the present invention is to provide a tea beverage that inhibits browning and a preparation method thereof. The final product obtained by the present invention can inhibit the browning of tea soup and enhance the flavor of the tea beverage, so as to solve the problem that tea soup is prone to browning mentioned in the above background technology.

[0004] To achieve the above purpose, the present invention is implemented by the following technical means:

[0005] According to a first aspect of the present invention, the present invention provides a method for preparing a browning-inhibiting tea beverage, the method comprising:

[0006] Add tea leaves to pure water and put them into a tea-brewing pot for low-temperature extraction. After extraction, the tea soup is filtered and freeze-filtered before centrifugation. After centrifugation, it is filtered through a membrane and the obtained tea soup is put into a preparation tank, followed by preparation, the first sterilization, filling, and the second sterilization to obtain a tea beverage.

[0007] Furthermore, the tea leaves are green tea and fermented tea, the green tea is Lu'an Guapian, and the fermented tea is Keemun black tea, wherein the Keemun black tea is composed of special black tea and first-grade black tea, and the ratio of special black tea to first-grade black tea is 2:1.

[0008] Furthermore, the ratio of tea leaves to pure water is 1:12-50.

[0009] Furthermore, the processing conditions of the low-temperature extraction are: temperature of 30-40°C or 60-70°C, time of 2-3h, and the specific process is as follows: if the processed tea is Lu'an Guapian, the tea is extracted at 30-40°C, and the extraction time is 2-3h; if the processed tea is Keemun black tea, the tea is extracted at 60-70°C, and the extraction time is 2-3h.

[0010] Furthermore, the freezing filtration process is as follows: the filtrate obtained by low-temperature extraction is sent to a chiller and cooled to below 5°C within 1-2 minutes, and then sent to a centrifuge through a 300-mesh filter for centrifugation for 10-20 minutes to obtain the original tea solution.

[0011] Furthermore, the membrane filtration adopts reverse osmosis membrane filtration.

[0012] Furthermore, the first sterilization is performed using a tubular sterilizer at a temperature of 103-107°C for 10-15 seconds, and the second sterilization is performed using a water bath sterilizer at a temperature of 110-115°C for 15-20 minutes.

[0013] According to a second aspect of the present invention, the present invention provides a browning inhibiting tea beverage, which is prepared by the above-mentioned method for preparing the browning inhibiting tea beverage.

[0014] Compared with the prior art, the present invention has the following beneficial effects:

[0015] The invention performs low-temperature extraction and freeze-filtration centrifugation on tea leaves, thereby effectively improving the browning of tea soup prepared from tea leaves, making the tea soup more stable, more fragrant, mellow in taste, and reducing tea taste.

[0016] Instruction manual attached:

[0017] Figure 1 : is a comparison diagram between the control example and the embodiment; wherein A is a tea beverage prepared in Example 1 of the present invention, and B is a diagram of a tea beverage prepared in Comparative Example 1 of the present invention. DETAILED DESCRIPTION

[0018] In this embodiment, according to the first aspect of the present invention, the present invention provides a method for preparing a browning-inhibiting tea beverage, the method comprising:

[0019] Add tea leaves to pure water and put them into a tea-brewing pot for low-temperature extraction. After extraction, the tea soup is filtered and freeze-filtered before centrifugation. After centrifugation, it is filtered through a membrane and the obtained tea soup is put into a preparation tank, followed by preparation, the first sterilization, filling, and the second sterilization to obtain a tea beverage.

[0020] Furthermore, the tea leaves are green tea and fermented tea, the green tea is Lu'an Guapian, and the fermented tea is Keemun black tea, wherein the Keemun black tea is composed of special black tea and first-grade black tea, and the ratio of special black tea to first-grade black tea is 2:1.

[0021] Furthermore, the ratio of tea leaves to pure water is 1:12-50.

[0022] Furthermore, the processing conditions of the low-temperature extraction are: temperature of 30-40°C or 60-70°C, time of 2-3h, and the specific process is as follows: if the processed tea is Lu'an Guapian, the tea is extracted at 30-40°C, and the extraction time is 2-3h; if the processed tea is Keemun black tea, the tea is extracted at 60-70°C, and the extraction time is 2-3h.

[0023] Furthermore, the freezing filtration process is as follows: the filtrate obtained by low-temperature extraction is sent to a chiller and cooled to below 5°C within 1-2 minutes, and then sent to a centrifuge through a 300-mesh filter for centrifugation for 10-20 minutes to obtain the original tea solution.

[0024] Furthermore, the membrane filtration adopts reverse osmosis membrane filtration.

[0025] Furthermore, the first sterilization is performed using a tubular sterilizer at a temperature of 103-107°C for a sterilization time of 10-15s, and the second sterilization is performed using a water bath sterilizer at a temperature of 110-115°C for a sterilization time of 15-20min.

[0026] According to a second aspect of the present invention, the present invention provides a browning inhibiting tea beverage, which is prepared by the above-mentioned method for preparing the browning inhibiting tea beverage.

[0027] Example 1

[0028] The present invention provides a method for preparing a tea puree beverage, the method comprising:

[0029] Add Lu'an Guapian tea leaves into pure water and send it into a tea-boiling pot, the ratio of tea leaves to pure water is 1:40, the tea leaves are extracted at 30-40°C for 2 hours, the filtrate obtained by low-temperature extraction is sent to a chiller and cooled to below 5°C within 1-2 minutes, and then sent to a centrifuge through a 300-mesh filter for centrifugation for 15 minutes to obtain the original tea solution, which is filtered through a reverse osmosis membrane after centrifugation, and the obtained tea soup is sent to a mixing tank and then mixed. The first sterilization is carried out using a tubular sterilizer at a temperature of 105°C for 15 seconds, and then filled. The second sterilization is carried out using a water bath sterilizer at a temperature of 110°C for 15 minutes to obtain a tea beverage.

[0030] Comparative Example 1

[0031] Add Lu'an Guapian tea leaves to pure water and send it into a tea brewing pot, the ratio of tea leaves to pure water is 1:40, the tea leaves are extracted at 90±5℃, the extraction time is 1.5h, and the original tea solution is obtained. After centrifugation, it is filtered through a reverse osmosis membrane, and the obtained tea soup is sent to a preparation tank and then prepared. The first sterilization is carried out in a tubular sterilizer at a temperature of 105℃ and a sterilization time of 15s, and then filled. The second sterilization is carried out in a water bath sterilizer at a temperature of 110℃ and a sterilization time of 15min to obtain a tea beverage.

[0032] The tea beverages prepared in Example 1 and Comparative Example 1 are compared, and the results are shown in the following table:

[0033] Table 1 is a comparison of the turbidity and taste of tea soup between Example 1 and Comparative Example 1.

[0034]

[0035] Example 2

[0036] Keemun black tea is mixed with pure water according to the ratio of tea leaves and sent to a tea-brewing pot, the ratio of tea leaves to pure water is 1:40, the tea leaves are extracted at 60-70°C for 3 hours, the filtrate obtained by low-temperature extraction is sent to a chiller and cooled to below 5°C within 1 minute, and then sent to a centrifuge through a 300-mesh filter for centrifugation for 15 minutes to obtain the original tea solution, which is filtered through a reverse osmosis membrane after centrifugation, and the obtained tea soup is sent to a preparation tank and then prepared. The first sterilization is carried out using a tubular sterilizer at a sterilization temperature of 105°C for 15 seconds, and then filling is carried out. The second sterilization is carried out using a water bath sterilizer at a sterilization temperature of 110°C for 15 minutes to obtain a tea beverage.

[0037] Comparative Example 2

[0038] The Keemun black tea leaves are mixed in a ratio of 1:1, and pure water is added into a tea-brewing pot, the ratio of tea leaves to pure water is 1:40, the tea leaves are extracted at 70-90°C, the extraction time is 2.5 hours, the filtrate obtained by extraction is filtered and sent to a centrifuge for centrifugation for 15 minutes to obtain the original tea solution, and after centrifugation, it is filtered through a reverse osmosis membrane, and the obtained tea soup is sent to a preparation tank and then prepared. The first sterilization is carried out in a tubular sterilizer at a sterilization temperature of 105°C and a sterilization time of 15 seconds, and then filling is carried out. The second sterilization is carried out in a water bath sterilizer at a sterilization temperature of 110°C and a sterilization time of 15 minutes to obtain a tea beverage.

[0039] The tea beverages prepared in Example 2 and Comparative Example 2 are compared, and the results are shown in the following table:

[0040] Table 2 is a comparison of the turbidity and taste of the tea soup between Example 2 and Comparative Example 2.

[0041]

[0042] From the above description, it can be seen that the present invention effectively improves the browning of tea leaves in preparing tea soup by low-temperature extraction and freeze-filtration centrifugation of tea leaves, making the tea soup more stable, more fragrant, mellow in taste, and reducing tea taste.

[0043] The specific embodiments disclosed in the present invention fall within the protection scope of the claims of the present invention, and are the specific lower-level implementation scope of the characteristic part of the present invention. The protection content of the specific embodiments is merely an explanation of the protection scope of the claims of the present invention. The protection scope of the present invention is not limited to the protection content of the specific embodiments, and the protection content of the specific embodiments should not be understood as a limitation on the protection scope of the claims of the present invention.

[0044] The above description is only by way of illustration of certain exemplary embodiments of the present invention. It is undoubted that the described embodiments may be modified in various ways by a person skilled in the art without departing from the scope of the present invention. Therefore, the above description is illustrative in nature and should not be construed as limiting the scope of protection of the claims of the present invention.

[0045] Unless otherwise defined, all academic and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs.

[0046] In case of conflict, the definitions in this specification shall prevail.

[0047] Unless otherwise indicated, all percentages, parts, ratios, etc. are by weight.

[0048] When giving a numerical value or a numerical range, a preferred range or a series of lower preferred values ​​and upper preferred values, it should be understood that it specifically discloses any range formed by any pair of numerical values ​​of any smaller range limit or preferred value and any larger range limit or preferred value, regardless of whether the range is disclosed separately. Unless otherwise stated, where the numerical range is described in this specification, the range is intended to include all integers and fractions within the range end value and range.

[0049] When the term "about" or "around" is used to describe a value or an end-point of a range, the disclosure should include the specific value or end-point referred to.

[0050] The use of "a" and "an / kind" to describe elements of the present invention is used only for convenience and to give a general description of the present invention. Unless otherwise clearly stated, the description should be understood to include one / kind or at least one / kind.

Claims

1. A method for preparing a browning-inhibiting tea beverage, the method comprising: Add tea leaves to pure water and put them into a tea-brewing pot for low-temperature extraction. After extraction, the tea soup is filtered and freeze-filtered before centrifugation. After centrifugation, it is filtered through a membrane and the obtained tea soup is put into a preparation tank, followed by preparation, the first sterilization, filling, and the second sterilization to obtain a tea beverage.

2. The method for preparing a browning-inhibiting tea beverage according to claim 1, characterized in that: The tea leaves include green tea and fermented tea, the green tea is Lu'an Guapian, and the fermented tea is Keemun black tea, wherein the Keemun black tea is composed of special-grade black tea and first-grade black tea, and the ratio of special-grade black tea to first-grade black tea is 2:

1.

3. The method for preparing a browning-inhibiting tea beverage according to claim 1, characterized in that: The ratio of tea leaves to pure water is 1:12-50.

4. The method for preparing a browning-inhibiting tea beverage according to claim 1, characterized in that: The high temperature extraction process is as follows: the obtained Huoshan Dendrobium pulp is heated to above 80° C., and after 2-2.5 hours, hot filtration is performed using a 300-mesh filter.

5. The method for preparing a browning-inhibiting tea beverage according to claim 1, characterized in that: The process of the freeze filtration is as follows: the processing conditions of the low-temperature extraction are: temperature of 30-40°C or 60-70°C, time of 2-3h, and the specific process is as follows: if the processed tea is Lu'an Guapian, the tea is extracted at 30-40°C, and the extraction time is 2-3h; if the processed tea is Keemun black tea, the tea is extracted at 60-70°C, and the extraction time is 2-3h.

6. The method for preparing a browning-inhibiting tea beverage according to claim 1, characterized in that: The freezing filtration process is as follows: the filtrate obtained by low-temperature extraction is sent to a chiller and cooled to below 5°C within 1-2 minutes, and then sent to a centrifuge through a 300-mesh filter for centrifugation for 10-20 minutes to obtain the original tea solution.

7. The method for preparing a browning-inhibiting tea beverage according to claim 1, characterized in that: The membrane filtration adopts reverse osmosis membrane filtration.

8. The method for preparing a browning-inhibiting tea beverage according to claim 1, characterized in that: The first sterilization is performed using a tubular sterilizer at a temperature of 103-107° C. for 10-15 seconds, and the second sterilization is performed using a water bath sterilizer at a temperature of 110-115° C. for 15-20 minutes.

9. A tea beverage for inhibiting browning, characterized in that: The tea beverage is prepared by the method for preparing a browning inhibiting tea beverage according to any one of claims 1 to 9.

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