CN104186810A - Tea extract processing method - Google Patents
Tea extract processing method Download PDFInfo
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- CN104186810A CN104186810A CN201410455833.7A CN201410455833A CN104186810A CN 104186810 A CN104186810 A CN 104186810A CN 201410455833 A CN201410455833 A CN 201410455833A CN 104186810 A CN104186810 A CN 104186810A
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Abstract
The invention discloses a tea extract processing method. The method comprises the following steps: extracting green tea to obtain an unfermented extract, preparing an active processing liquid by using fresh leaves, mixing the extract and the liquid, carrying out aerated fermentation under the condition of most benefiting the tea fermentation and closely monitoring the reaction degree in the whole process. When the tea extract is processed by adopting the method disclosed by the invention, the quality of the extract can be accurately controlled; and pure tea powder can be obtained through further drying the obtained refined extract and can serve as a raw material of top-grade tea drinks.
Description
Technical field
The invention belongs to processing field of tea leaves, relate in particular to a kind of tea extract processing method.
Background technology
The invention belongs to the project achievement in research of the intelligent key technology in National 863 problem tea place and equipment (2012AA10A508), project implementation people Wang Jinhe, old Peng, Liu Shun.
Popular multiple tea beverage on market, these tea beverage tastes differ, but general manufacture method is all to adopt tea powder, directly blends and forms, or further extract and obtain extract, then blend and form by extract.These tea beverage are owing to directly blending, or directly utilize extract to blend acquisition beverage products, and the quality of product is not easy to control, and class is very low, although therefore amount is very large, in fact added value is little, cause on present market drink enterprise existence difficult.
Summary of the invention
The present invention has developed a kind of tea extract processing method of novelty, and this processing method can be utilized fresh leaf, also can utilize the leftover pieces that produce in tealeaves manufacturing process.By the extract of this process processing, can be directly as the raw material of beverage, or after further dry as raw material.Adopt in this way the extract quality obtaining controlled, taste homogeneous, can promote the class of tea beverage.
Specifically, the present invention is by the following technical solutions:
A kind of tea extract processing method, is characterized in that, said method comprising the steps of:
A) non-fermented tea leaf raw material is extracted to make green-tea extract, remove by filter tea grounds, obtain non-fermented tea juice;
B) get fresh leaf and pulverize at low temperatures, add pectase preparation to destroy eucaryotic cell structure completely, add mixture of ice and water, to obtain active tea leaf extract;
C) both are converted mutually and obtain tea juice blend, temperature is risen to 45-50 DEG C, keep a period of time, and ventilate in tea juice, to promote fermented mixture;
D) detect at any time mixture, in the time that index reaches expection, boil mixed liquor with deactivation, obtain tea extract treatment fluid.
Preferably, the extraction raw material in step a) green tea extraction step comprises the residue producing in fresh leaf or producing green tea process.
Further, after obtaining extract, step d) also comprises that step e) is dried this extract, to obtain pure tea powder.
Further, drying means comprises that evaporation, spraying are dried or freeze-drying.
Preferably, the index described in step d) refers to the colourity of mixed liquor.
Further, it is characterized in that, the method that detects colourity relates to AAS or photoelectric colorimetry.
Further, detecting colourity standard items used is that the tea extract obtaining in step b) keeps deactivation after 30 minutes to obtain at 45-50 DEG C.
Beneficial effect: the present invention adopts the activity extract of tealeaves as initator, ferment as raw material using non-fermented tea leaf extract, the quality of product is controlled, and obtain extract and can further be processed into tea powder, can be as the raw material of high-grade tea beverage, also the raw material that can be used as powder beverage formula, free from foreign meter in beverage, mouthfeel is better.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment.
On market, the raw material of tea beverage is all directly from tea-leaf power, to extract substantially now, and therefore the quality of tea-leaf power can affect beverage quality.Tealeaves is processed and is substantially still relied on subjective experience now, rare accurate detection index, and therefore the quality control of tea drink raw material is a difficult problem, causes in beverage production, some indexs being also difficult to control.
The present invention is by further processing the extract from tea extraction, at plant extracorporeal treatment extract, in the process of processing, adopt analytical chemistry means accurately to detect the index of extract, instead of directly will after tea leaf fermentation, extract raw material as drink formula raw material, thereby make overall quality controlled.
Specifically, the present invention never extracts not extractive from fermentative in fermented tea raw material, as fermentation raw material.This non-fermented tea leaf raw material can be green tea, can be also the particle producing in producing green tea process.
Meanwhile, extract activity extract from fresh tea leaf in its, as the catalyst of green-tea extract fermentation.Both are mixed by a certain percentage, start fermentation.For promoting fermentation, in mixed liquor, pass into air, as oxidant, and make mixed liquor remain on 45-50 DEG C, to be conducive to fermentation, and reaching after needed degree, can be rapidly heated, make zymotic fluid inactivation, stop reaction.
Detect in real time during the fermentation, with controlled fermentation degree.Detection means can adopt colorimetric method, for example, sample with spectrophotometer detection, obtains photoelectric probe is installed in fermentation tank, detects in real time.
The control of attenuation degree can be according to the requirement of subsequent handling, and for example client need to keep higher green tea flavored, can adopt lower attenuation degree.There is client to need full fermentation, make attenuation degree complete.Having client need to be raw material manufacture oolong tea flavor beverage, deactivation when the half degree of can fermenting with this.
When the degree needing detected, be rapidly heated to boiling temperature, boil 10-15 minute, make enzymatic activity deactivation contained in solution, no longer continued the extract of reaction.
Institute's acquisition extract can be directly as beverage raw material, is blended into therein sweetener, thickener, flavouring agent etc. and makes beverage.Or can be dried, for example spraying is dry, makes pure tea powder.Prepared pure tea powder can be used as the raw material of drink enterprise and sells, or through preparation, obtains powdered beverage and sell.
In conjunction with instantiation, embodiments of the present invention are described in detail above, but the invention is not restricted to above-mentioned embodiment, in the ken possessing at affiliated technical field those of ordinary skill, can also under the prerequisite that does not depart from aim of the present invention, make a variety of changes.
Claims (7)
1. a tea extract processing method, is characterized in that, said method comprising the steps of:
A) non-fermented tea leaf raw material is extracted to make green-tea extract, remove by filter tea grounds, obtain non-fermented tea juice;
B) get fresh leaf and pulverize at low temperatures, add pectase preparation to destroy eucaryotic cell structure completely, add mixture of ice and water, to obtain active tea leaf extract;
C) both are converted mutually and obtain tea juice blend, temperature is risen to 45-50 DEG C, keep a period of time, and ventilate in tea juice, to promote fermented mixture;
D) detect at any time mixture, in the time that index reaches expection, boil mixed liquor with deactivation, obtain tea extract treatment fluid.
2. tea extract processing method as claimed in claim 1, is characterized in that, the extraction raw material in step a) green tea extraction step comprises the residue producing in fresh leaf or producing green tea process.
3. tea extract processing method as claimed in claim 1, is characterized in that, also comprises that step e) is dried this extract, to obtain pure tea powder after step d) obtains extract.
4. tea extract processing method as claimed in claim 3, is characterized in that, drying means comprises that evaporation, spraying are dried or freeze-drying.
5. the tea extract processing method as described in any one in claim 1 to 4, is characterized in that, the index described in step d) refers to the colourity of mixed liquor.
6. tea extract processing method as claimed in claim 5, is characterized in that, the method that detects colourity relates to AAS or photoelectric colorimetry.
7. tea extract processing method as claimed in claim 5, is characterized in that, detecting colourity standard items used is that the tea extract obtaining in step b) keeps deactivation after 30 minutes to obtain at 45-50 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410455833.7A CN104186810A (en) | 2014-09-10 | 2014-09-10 | Tea extract processing method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410455833.7A CN104186810A (en) | 2014-09-10 | 2014-09-10 | Tea extract processing method |
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| CN104186810A true CN104186810A (en) | 2014-12-10 |
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| CN201410455833.7A Pending CN104186810A (en) | 2014-09-10 | 2014-09-10 | Tea extract processing method |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947533A (en) * | 2006-10-20 | 2007-04-18 | 海南群力药业有限公司 | Method for prepn. beverage contg. black tea |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1947533A (en) * | 2006-10-20 | 2007-04-18 | 海南群力药业有限公司 | Method for prepn. beverage contg. black tea |
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Application publication date: 20141210 |