A clarification method for tea soup

Abstract

The invention discloses a clarification method of tea soup. The clarification method comprises the following steps: adjusting pH of tea soup to be clarified to 4.0-6.5, adding proline endoprotease and oscillating for enzymatic hydrolysis so as to obtain tea enzymatic hydrolysate, and sterilizing the tea enzymatic hydrolysate in water bath of 65-80 DEG C for 0.5-1 h so as to obtain the clarified tea soup. Only by the use of proline endoprotease, the purposes of clarifying tea soup and effectively preventing cream down of tea soup are achieved. In addition, addition amount of enzyme is small, color quality of the tea soup is not affected, precipitate is completely removed, and cost is low. The method of the invention is suitable for industrial production.

Description

technical field [0001] The invention relates to the technical field of a tea beverage processing method, in particular to a clarification method of tea soup. Background technique [0002] Tea beverage refers to the tea soup obtained by soaking tea leaves in water, and then undergoing a series of subsequent processing processes such as extraction, filtration, and clarification, and then adding different materials, such as sugar and fruit juice, to the tea soup to obtain different beverage products. However, in the process of tea beverage processing, there are still some key issues, especially technical issues such as color retention, fragrance preservation, and anti-sedimentation of tea soup, such as the phenomenon of "cold muddyness" of tea soup (which is the main reason for affecting the clarity of tea beverages. , because some proteins dissolve at high temperature and become insoluble when the temperature drops, forming a problem of cloudiness after cold). At the same time...

AI Technical Summary

Problems solved by technology

But adopt the mixed enzyme that pectinase, protease, α-amylase forms as the application number 011184493 to carry out enzymolysis clarification to tea extract, but the use of mixed enzyme makes processing condition difficult to control, and the addition of enzyme (add 0.01 %) is too much, which is not conducive to the maintenance of the taste of the tea itself, making the tea taste sour

[0005] Therefore, although the clarification technology of tea soup has been developed to a certain extent, there are still many defects, such as affecting the color quality of tea soup, incomplete removal of sediment, some process operations are complicated, the cost is high, and it is not suitable for large-scale industrial production.

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