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A kind of preparation method of instant green tea concentrated juice

A technology for concentrated juice and green tea, applied in the direction of tea extraction, can solve the problems of poor extraction effect, short production process, low process energy consumption, etc., and achieve product characteristics with obvious flavor, short production process, and low process energy consumption. Effect

Active Publication Date: 2016-06-29
HANGZHOU TEA RES INST CHINA COOP
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of poor extraction effect and limited scale of high-boiling point aroma components in raw materials by instantaneous extraction at room temperature, and traditional high-speed high-heat extraction, it is easy to cause aroma degradation and non-enzymatic oxidation of amino acids, which has a great impact on the inherent quality and flavor of original tea. Big problem, the present invention proposes a kind of preparation method of instant green tea concentrated juice, adopts the preparation method of the present invention to have short production process, process energy consumption is low, product characteristic local flavor is obvious; The instant green tea concentrated juice produced by the present invention, cold Good solubility, free amino acid, chlorophyll or theaflavin content is better than similar raw material products, and the characteristics of fresh tea are obvious

Method used

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  • A kind of preparation method of instant green tea concentrated juice

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Put 5 kg of freshly picked summer tea leaves in a green tank at 30°C for 8 hours until the water content of the fresh tea leaves is 65%; puff them at 150°C and 0.35 MPa for 2.5 minutes, and immediately reduce the pressure; homogenate at 4°C for 60 seconds, The crushing degree is 3mm, then transfer to the extraction tank, add water to 600kg, adjust the pH to 5.5, add 50g of pectinase, stir at 200r / min, control the extraction temperature at 55°C, keep it for 90min, heat up to 95°C for 10min, and cool down rapidly , through 5000r / min butterfly centrifugation, then transported to 0.2μm ceramic membrane and 300Da concentrated membrane, the concentrated solution was sterilized by UHT to obtain instant green tea concentrated juice 1 with a solid content of 22.4%.

[0022] After testing, the amino acid in the instant green tea concentrated juice 1 is 10.7mg / mL, the chlorophyll is 2.6mg / mL, and the tea polyphenol is 58.5mg / mL. The liquid chromatogram is as follows: figure 1 show...

Embodiment 2

[0024] Put 5kg of fresh autumn tea leaves freshly harvested in a stand green tank at 25°C for 10 hours until the moisture content of the fresh tea leaves is 75%, puff them at 130°C and 0.5MPa for 2 minutes, and immediately reduce the pressure; homogenize at -10°C for 30 seconds, and crush The temperature is 1mm, then transferred to the extraction tank, add water to 600kg, adjust the pH to 5.0, add 25g of protease, stir at 300r / min, extract at 65°C, keep for 60min, heat up to 100°C for 5min, cool rapidly, and pass through 5000r / min Min Butterfly centrifugation, transported to 0.02μm ceramic membrane and 150Da concentrated membrane in turn, the concentrated solution was sterilized by UHT to obtain instant green tea concentrated juice 2 with a solid content of 23.0%.

[0025] After testing, the amino acid in the instant green tea concentrated juice 2 is 11.3mg / mL, the chlorophyll is 2.7mg / mL, and the tea polyphenol is 56.0mg / mL. The liquid chromatogram is as follows: figure 1 sho...

Embodiment 3

[0027] Put 5kg of freshly harvested summer tea leaves in a green tank at 20°C for 15 hours until the moisture content of the fresh tea leaves is 70%; puff them at 180°C and 0.2MPa for 3.5 minutes, and immediately reduce the pressure; homogenate at 10°C for 90 seconds, The crushing degree is 5mm, then transfer to the extraction tank, add water to 600kg, adjust the pH to 6.5, add 50g of cellulase and 75g of protease, stir at 100r / min, control the extraction temperature at 45°C, keep it for 150min, heat up to 90°C for 10min , rapidly cooled, and then transferred to a 0.1μm ceramic membrane and a 200Da concentrated membrane in sequence through 5000r / min butterfly centrifugation. The concentrated solution was sterilized by UHT to obtain instant green tea concentrated juice 3 with a solid content of 25.6%.

[0028] After testing, the amino acid in the instant green tea concentrated juice 3 is 11.4mg / mL, the chlorophyll is 2.7mg / mL, and the tea polyphenol is 60.1mg / mL. The liquid chro...

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Abstract

The invention relates to the technical field of deep processing of tea leaves, aims to solve problems that normal-temperature instantaneous extraction is poor in extraction effecton high-boiling-pointaromatic componentsin rawmaterialsandlimitedinscale and solve problems that the intrinsic quality and the special flavor of original tea are greatly affected due to the fact that aroma degradation and amino acid non-enzymatic oxidation are caused easily by traditional high-speed hot extraction, and provides a preparation method of instantgreen teaconcentrated juice. The method comprises the steps as follows: performing tedding treatment on fresh tea leaves; performing high-temperaturedifferential-pressurepuffing on tedded leaves; performing homogenizing and crushing treatment on puffed raw materials to obtain a homogenate; adding an enzyme for extraction after adjusting the pH of the homogenate; after extraction, performing enzyme deactivation treatment on an extracting solution; obtaining a concentrated material liquid through centrifugal impurity removal and filtering concentration, performing UHT (ultra-high temperature) sterilization, and obtaining the green teaconcentrated juice through asepticcanning. The instantgreen teaconcentrated juiceprepared with the method is better in cold dissolubility, superior to similarraw material products in free amino acid, chlorophyll or theaflavin content and obvious in fresh tea characteristic.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to a method for preparing instant concentrated tea juice from fresh tea leaves. Background technique [0002] Tea beverages have become an important support for my country's tea deep processing industry. At present, the output value of the tea beverage industry is 40 billion yuan, accounting for more than 20% of my country's beverage consumption market share, and the consumption market is growing at a rate of 30% per year. Tea beverages have become the ready-to-drink market. The category with the highest penetration rate. From the perspective of the world level in the same period, Japan converted 30% of medium and low-grade tea leaves into tea beverages and other products, and the output value of tea beverages alone reached 72.8 billion yuan. my country’s tea output is 15 times that of Japan, and tea for deep processing only accounts for 10%. About 40% of the summer and a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 孔俊豪张士康杨秀芳梁慧玲刁春华
Owner HANGZHOU TEA RES INST CHINA COOP
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