CN106857938A - Jasmine tea extract and its low-temperature extraction method - Google Patents
Jasmine tea extract and its low-temperature extraction method Download PDFInfo
- Publication number
- CN106857938A CN106857938A CN201710020996.6A CN201710020996A CN106857938A CN 106857938 A CN106857938 A CN 106857938A CN 201710020996 A CN201710020996 A CN 201710020996A CN 106857938 A CN106857938 A CN 106857938A
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- Prior art keywords
- jasmine tea
- tea
- jasmine
- low
- extraction method
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention provides a kind of jasmine tea extract and low-temperature extraction method, and extracting process at least includes：Jasmine tea is placed in 0 DEG C ~ 4 DEG C of water and is extracted 2 ~ 4 hours, tea mass ratio is 1g：20g~70g.Time needed for greatly shortening cold bubble extraction process using preparation method of the present invention, improve production efficiency, the extract excellent taste of preparation.
Description
Technical field
The present invention relates to a kind of jasmine tea extract and its low-temperature extraction method.
Background technology
Tea, is the national drink of the Chinese nation.Nowadays, wide row is drunk tea in generation, and tealeaves has turned into consumes most, prevalence most extensively, most
A kind of worldwide health beverage for getting consumer reception.Recently, with the quickening of people's rhythm of life and in order to cater to young man
Consumption market, tea in the market occurs in that a kind of new mode of making tea, i.e. cold brew tea.Traditional cold brew tea, is that tealeaves is put into
7-8 hour of middle immersion in 5-10 DEG C of cold water.
Studies have found that, prolonged extraction, the production equipment of manufacturer cannot often meet, and cause production efficiency
Lowly, it is impossible to accomplish scale production；Research simultaneously is it has also been found that prolonged extracting process is also easy to cause various microorganisms
Grow, threatened to food security.
Jasmine tea (Jasmine Tea), is called jasmine scented tea, belongs to jasmine tea, existing more than 1000 years history.World jasmine
Jasmine tea cradle is Fujian Foochow, and the interaction of its tea perfume and jasmin is merged, and has that " basement obtains jasmine without the most delicious, arranges and makees the human world first
The good reputation of perfume ".Its fragrance is fresh persistently, mellow fresh yellowish green bright, the tender even softness in leaf bottom of refreshing, soup look of flavour.By a series of works
The jasmine tea of skill flow scenting, with depression of calming the nerves, solve, invigorating the spleen qi-regulating, anti-aging radiation proof, raising immunity of organisms
Effect, be a kind of health drink.
The content of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of jasmine tea extract and its
Low-temperature extraction method, for solving deficiency of the prior art.
In order to achieve the above objects and other related objects, on the one hand the present invention is provided there is provided a kind of jasmine tea low temperature extraction
Method is taken, the extracting process at least includes：Jasmine tea is placed in 0 DEG C~4 DEG C of water and is extracted 2~4 hours, tea-water proportion is
1g：20g~70g.
The jasmine tea refers to (to take mountain using the flower and tealeaves of plant jasmine (Jasminum sambac (L.) Ait)
Theaceae Camellia Plants tea Camellia sinensis O Ktunze [Thea sinensis L.] young leaves or bud, without hair
Ferment, the drink made through techniques such as de-enzyme, shaping, drying) spell and, scenting, tealeaves is absorbed the fragrance of a flower and the tea for preparing
Leaf, can also be mixed with Jasmine in the tealeaves.
The tea-water proportion is 1g：20g~70g refers to that the tea of every 1g is extracted using the water of 20g~70g.Preferred scheme
Can be extracted using the water of 35g~50g using the tea per 1g.
Preferably, the water uses mineral water.For example, Changbai Mountain mineral water can be selected.
Preferably, the time of the extraction is 2.5~3.5 hours.
Another aspect provides jasmine tea extract prepared by above-mentioned jasmine tea low-temperature extraction method.
It is used to prepare the purposes of jasmine tea another aspect provides above-mentioned jasmine tea extract.
Another aspect provides a kind of jasmine tea beverage, comprising above-mentioned jasmine tea extract.
The preparation method of jasmine tea beverage, can use prior art, add appropriate water, additive for example anti-oxidant
The components such as agent, stabilizer, sugar, obtain by sterilized, filling.
Preferably, jasmine tea beverage described in every 500ml includes 120~420ml jasmine tea extracts.
As described above, jasmine tea extract of the invention and its low-temperature extraction method, have the advantages that：
Relative to the time that traditional cold bubble technique greatly reduces extraction, the efficiency of production is improve, while the short time
Extracting process kept away the growth of microorganism.Simultaneously using the jasmine tea extract sweet mouthfeel of offer of the invention, local flavor
It is splendid.
Specific embodiment
Embodiments of the present invention are illustrated below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands other advantages of the invention and effect easily.The present invention can also be by specific realities different in addition
The mode of applying is embodied or practiced, the various details in this specification can also based on different viewpoints with application, without departing from
Various modifications or alterations are carried out under spirit of the invention.It should be clear that the not specific process equipment or device for indicating in the following example
Use conventional equipment or device in the art.In addition, it is to be understood that one or more method and steps mentioned in the present invention are simultaneously
Not repelling before and after the combination step can also have other method step or may be used also between the step of these are specifically mentioned
To insert other method step, unless otherwise indicated；It should also be understood that one or more the equipment/devices mentioned in the present invention it
Between combination annexation do not repel and can also there is other equipment/device before and after the unit equipment/device or at this
Other equipment/device can also be inserted between a little two equipment/devices for specifically mentioning, unless otherwise indicated.And, unless separately
It is described, the numbering of various method steps is only the convenient tool for differentiating various method steps, rather than to limit the row of various method steps
Row order limits enforceable scope of the invention, being altered or modified for its relativeness, and technology contents are being changed without essence
In the case of, when being also considered as enforceable category of the invention.
Extracting process：Jasmine tea is added to the water, is extracted, obtain jasmine tea extract.
Specific implementation 1~5 and comparative example use the above method, set different extraction times, temperature and tea ratio,
The quality of O＆A extract.Professional is engaged to identify the quality of extract.
Jasmine tea extract quality prepared by the embodiment 1~5 of table 1
Above-mentioned experiment shows that the jasmine tea extract extracted using this method, fragrance is fresh persistently, and flavour is mellow fresh
Refreshing, taste is good.
To Tea Polyphenols and the content of amino acid in above-described embodiment 1~5, the quality of jasmine tea is further evaluated.
The content of Tea Polyphenols and amino acid in extract prepared by 2 embodiment of table 1~5
| Tea Polyphenols | Amino acid | Phenol ammonia ratio | |
| Embodiment 1 | 960 | 210.3 | 4.56 |
| Embodiment 2 | 1060 | 199.8 | 5.31 |
| Embodiment 3 | 1040 | 228.5 | 4.55 |
| Embodiment 4 | 1150 | 238 | 4.75 |
| Embodiment 5 | 1240 | 229.2 | 5.41 |
Tea Polyphenols is tea Ye Zhongyi class main chemical compositions, including catechin compounds, anthocyan, anthoxanthins
(flavones, flavonols and its derivative), phenolic acid class (contracting acid and depside), are the main body functional components of tea beverage, with antioxygen
The multiple biological activities such as change, anti-cancer, anticancer.Polyphenol content and its composition are very close with the quality relation of tea beverage, and tea is more
Phenol content is higher, and tea sense is heavier, while astringent sense is also heavier.Amino acid is material of the class based on delicate flavour, is tea beverage flavour
One of important composition of fresh refreshing and alcohol sum.Contain 12 kinds of amino acid compositions in tea beverage, main in fresh refreshing taste has theanine, paddy
Propylhomoserin, aspartic acid etc., multinomial research show it with green tea green tea significant positive correlation.Amino acid is not only tea
The main source of soup fresh taste, and some amino acid also participate in the formation of tea aroma.Meanwhile, amino acid has except itself
Delicate flavour outside, can also to the original local flavor of product have supplement and humidification.Polyphenol content is usually used in tea-drinking industry
With the ratio (i.e. phenol ammonia ratio) of amino acid content as millet paste flavour alcoholic degree index (i.e. delicious index), when Tea Polyphenols, amino
The sour content of the two is all high and during low ratio, sense of taste is dense and fresh refreshing.
Can be extracted in the case of low temperature by determining the jasmine tea for finding to prepare using method of the present invention
The shorter time can just obtain the Tea Polyphenols and amino acid of higher concentration, and be provided simultaneously with the phenol ammonia ratio compared with low ratio, therefore obtain
The extract sense of taste for obtaining is mellow and fresh refreshing, excellent taste.
The jasmine tea extract that a kind of jasmine tea beverage of embodiment 6 prepares above-described embodiment 1~5 is by adding pH
The conditioning agents such as conditioning agent, sugar, jasmine tea beverage is obtained by sterilized, filling.
Jasmine tea beverage prepared by the extract prepared in the embodiment 1~5 of table 3
Jasmine tea visible by above-described embodiment 6~10, being prepared using jasmine tea extract of the present invention
Fragrance is fresh, and flavour is mellow and fresh refreshing.
Embodiment above is, in order to illustrate embodiment disclosed by the invention, can not to be interpreted as to limit of the invention
System.Additionally, method, the change of composition in various modifications listed herein and invention, are not departing from the scope of the present invention
Be obvious for those skilled in the art on the premise of spirit.Although having combined of the invention various specific
Preferred embodiment has carried out specific description to the present invention, it is to be understood that, the present invention should not be limited only to these specific embodiments.
In fact, various modifications obvious for those skilled in the art as described above should all include obtaining invention
Within the scope of the invention.
Claims (7)
1. a kind of jasmine tea low-temperature extraction method, it is characterised in that the extracting process at least includes：Jasmine tea is placed in
Extracted 2~4 hours in 0 DEG C~4 DEG C of water, tea mass ratio is 1g：20g~70g.
2. jasmine tea low-temperature extraction method according to claim 1, it is characterised in that：The water uses mineral water.
3. jasmine tea low-temperature extraction method according to claim 1, it is characterised in that：The time of the extraction is 2.5
~3.5 hours.
4. the jasmine tea extraction that prepared by a kind of jasmine tea low-temperature extraction method as described in claims 1 to 3 any one
Liquid.
5. a kind of jasmine tea extract as claimed in claim 4 is used to prepare the purposes of jasmine tea beverage.
6. a kind of jasmine tea beverage, it is characterised in that comprising jasmine tea extract as claimed in claim 4.
7. jasmine tea beverage according to claim 6, it is characterised in that jasmine tea beverage described in per 500ml is included
120~420ml jasmine tea extracts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710020996.6A CN106857938A (en) | 2017-01-12 | 2017-01-12 | Jasmine tea extract and its low-temperature extraction method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710020996.6A CN106857938A (en) | 2017-01-12 | 2017-01-12 | Jasmine tea extract and its low-temperature extraction method |
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| CN106857938A true CN106857938A (en) | 2017-06-20 |
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| CN201710020996.6A Pending CN106857938A (en) | 2017-01-12 | 2017-01-12 | Jasmine tea extract and its low-temperature extraction method |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077150A (en) * | 2018-05-30 | 2018-12-25 | 统企业(中国)投资有限公司昆山研究开发中心 | The production method of rapid cooling extract liquor and tea beverage |
| CN112655792A (en) * | 2020-12-16 | 2021-04-16 | 邸杰 | Sugar-free osmanthus flower and jasmine flower tea beverage and preparation method thereof |
| CN114246234A (en) * | 2020-09-24 | 2022-03-29 | 汕尾市鼎丰生态农业有限公司 | Green tea with oil and jasmine |
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| CN1338899A (en) * | 1999-02-08 | 2002-03-06 | 荷兰联合利华有限公司 | Cold water infusing leaf tea |
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| CN101035553A (en) * | 2004-10-01 | 2007-09-12 | 荷兰联合利华有限公司 | Process for making tea extracts |
| WO2008082258A1 (en) * | 2007-01-03 | 2008-07-10 | Gy Young Beak | Composition of tea with sodium silicate |
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2017
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| CN1338899A (en) * | 1999-02-08 | 2002-03-06 | 荷兰联合利华有限公司 | Cold water infusing leaf tea |
| CN1451285A (en) * | 2003-04-22 | 2003-10-29 | 谈乃生 | Cold tea, making method and apparatus thereof |
| CN101035553A (en) * | 2004-10-01 | 2007-09-12 | 荷兰联合利华有限公司 | Process for making tea extracts |
| WO2008082258A1 (en) * | 2007-01-03 | 2008-07-10 | Gy Young Beak | Composition of tea with sodium silicate |
| CN102805164A (en) * | 2012-08-22 | 2012-12-05 | 韩瑞玲 | Cold-making tea making method |
| CN105724652A (en) * | 2016-04-12 | 2016-07-06 | 上海海洋大学 | Method for fast making tea with cold water |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109077150A (en) * | 2018-05-30 | 2018-12-25 | 统企业(中国)投资有限公司昆山研究开发中心 | The production method of rapid cooling extract liquor and tea beverage |
| CN109077150B (en) * | 2018-05-30 | 2022-07-01 | 统一企业(中国)投资有限公司昆山研究开发中心 | Method for preparing rapidly-cooled extract liquid and tea beverage |
| CN114246234A (en) * | 2020-09-24 | 2022-03-29 | 汕尾市鼎丰生态农业有限公司 | Green tea with oil and jasmine |
| CN112655792A (en) * | 2020-12-16 | 2021-04-16 | 邸杰 | Sugar-free osmanthus flower and jasmine flower tea beverage and preparation method thereof |
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Application publication date: 20170620 |