CN107397007A - A kind of preparation technology of function tea beverage - Google Patents
A kind of preparation technology of function tea beverage Download PDFInfo
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- CN107397007A CN107397007A CN201710660285.5A CN201710660285A CN107397007A CN 107397007 A CN107397007 A CN 107397007A CN 201710660285 A CN201710660285 A CN 201710660285A CN 107397007 A CN107397007 A CN 107397007A
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- tea
- preparation technology
- longan
- tea beverage
- extraction
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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
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
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- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention relates to a kind of preparation technology of function tea beverage, the green tea beverage processing technology reduces the content of the tannic acid in green tea, and improve the content of peptide and amino acid in green tea, so that child, anaemia and crowd with stomach trouble can drinks green tea beverages, then beverage products bottled or canned prepared by filtered, sterilization, filling process for a long time.The beverage of the present invention also has enhancing consumer's Immunoresistance, the effect for improving and improving tolerance of the human body under anaerobic condition and under intensive work, regaining one's strength of body, has wide market prospects.
Description
Technical field
The invention belongs to field of beverage, it is more particularly related to a kind of preparation technology of function tea beverage.
Background technology
The active ingredients such as tea polyphenols, Tea Pigment, tea polysaccharide, tea albumen and theanine are mainly contained in tealeaves.So far,
The medical treatment of the tea confirmed by modern science, health-care efficacy mainly have：Antitumor, anti-mutation, anti-aging, antifatigue, radioresistance,
Anti-caries tooth, heavy metallic poison, Metabolism regulation and Physiological effect, beauty are eliminated, suppresses harmful microorganism, enhancing memory and improves big
Brain function etc..Green tea beverage is broadly divided into liquid green tea beverage and solid green tea beverage.The production technology master of liquid green tea beverage
Have two kinds, a kind of is that conventional green tea is allocated after extraction and is process, also one kind be directly using instant green tea powder or
Condensed juice of green tea carries out what allotment was process.Solid green tea beverage, also known as instant green tea powder, traditional processing method are with green
Tea dry tea is raw material, and leaching is caught in the hot water according to a certain percentage, dries what is formed after then clarified, concentration.Traditional solid
For tea beverage using green tea dry tea as raw material, processing technology is cumbersome, and cost is high, and energy consumption is big, and can not retain having for tealeaves to greatest extent
Imitate composition.
The existing tea beverage in China is to quench one's thirst mostly, for the purpose of fall fire, single varieties, lacks the beverage product with temperature compensation effect
Kind, single effect, without enhancing consumer's Immunoresistance, improve and improve human body under anaerobic condition and high intensity
The effect of tolerance under work.
The content of the invention
Problem to be solved by this invention is to provide a kind of preparation technology of function tea beverage.
To achieve these goals, the technical scheme taken of the present invention is：
A kind of preparation technology of function tea beverage, comprises the following steps：
(1) wither
Tea fresh leaves are subjected to classification processing, the thing of old leaf, old stalk and non-tea is removed, is then spread by 1.5cm thickness in bamboo
On plaque, 2~4h, until tea fresh leaves moisture content is 65%；
(2) tea is starched
Withering leaf is poured into slurry bucket, adds 1：1 pure water, and withering leaf is beaten with beater and crushed；
(3) ferment treatment
Extraction tea solution after centrifugation adds tannase, control extraction tea solution ph 4.0~7.0, temperature is 30~
70 DEG C, addition tannin enzyme amount is 0.5~1.5U/kg, and is kept stirring for 5~7 hours；
(4) pulp
Matrimony vine is cleaned, fresh longan and jujube remove seed after be put into slurry bucket, the weight of the fresh longan of the matrimony vine and jujube
Amount is than being 1:1:1.2, after mashing, and 0.08~0.1% pectase for adding matrimony vine and longan gross weight carries out enzyme decomposition, institute
State 40~46 DEG C of hydrolysis temperature, 20~30min；
(5) extract
Pulp is poured into above-mentioned tea slurry, is placed in ultrasonic extraction tank, in proportion 1：8~10 add water, Ran Houjin
Row extraction, Extracting temperature are 75~85 DEG C；
(6) ultrafiltration
Mixed serum is pumped into pottery membrane microfiltration device and carries out ultrafiltration by institute, obtains ultrafiltrate, and ceramic membrane aperture is 0.01~
0.03um, 0.2~0.4MPa of pressure；
(7) sterilize
Ultrafiltrate is sterilized, 110~120 DEG C of sterilising temp, 15~20 seconds time；
(8) it is filling
Sterilized solution is inputted into aseptic filler, carries out aseptic canning, for filling temperature control between 65~75 DEG C, use is easy-to-draw
Tank carries out filling.
Preferably, protease is added in the step (3), the albumen enzyme amount is 0.5U/kg.
Preferably, step (4) matrimony vine and longan can be dry longan and dry wolfberry.
Preferably, poured into the step (4) by after dry longan and dry wolfberry cleaning in slurry bucket, and add 1：1 weight group
The hot water divided, soak mashing processing after 20min, time 10min.
Preferably, twice, each extraction time is 60min, merges extract solution for step (5) extraction.
Preferably, the step (6) before ultrafiltration, pulp is added in centrifuge, 600~800r/ of centrifuge speed
Min, after centrifuging 2min, then stand 10min.
Preferably, add the citric acid of extract solution 1~3% after step (6) ultrafiltration and 6~8% honey, mixing are stirred
Mix.
Beneficial effect：The present invention relates to a kind of preparation technology of function tea beverage, the green tea beverage processing technology reduces
The content of tannic acid in green tea, and improve the content of peptide and amino acid in green tea so that child, anaemia and with stomach
The crowd of disease can drinks green tea beverage, then beverage bottled or canned prepared by filtered, sterilization, filling process for a long time
Product.The present invention beverage also have enhancing consumer's Immunoresistance, improve and improve human body under anaerobic condition and
Tolerance under intensive work, the effect to regain one's strength of body, have wide market prospects.
Embodiment
Embodiment 1：
A kind of preparation technology of function tea beverage, comprises the following steps：
(1) wither
Tea fresh leaves are subjected to classification processing, the thing of old leaf, old stalk and non-tea is removed, is then spread by 1.5cm thickness in bamboo
On plaque, 2h, until tea fresh leaves moisture content is 65%；
(2) tea is starched
Withering leaf is poured into slurry bucket, adds 1：1 pure water, and withering leaf is beaten with beater and crushed；
(3) ferment treatment
Extraction tea solution after centrifugation adds tannase and protease, and control extraction tea solution ph is 4.0, temperature 30
DEG C, addition tannin enzyme amount is 0.5/kg, the albumen enzyme amount is 0.5U/kg, and is kept stirring for 5 hours；
(4) pulp
Matrimony vine is cleaned, fresh longan and jujube remove seed after be put into slurry bucket, the weight of the fresh longan of the matrimony vine and jujube
Amount is than being 1:1:1.2, after mashing, and 0.08% pectase for adding matrimony vine and longan gross weight carries out enzyme decomposition, the enzyme
40 DEG C, 20min of temperature is solved, matrimony vine and longan can be dry longan and dry wolfberry, after dry longan and dry wolfberry cleaning, pour into slurry bucket
In, and add 1：The hot water of 1 components by weight percent, soak mashing processing after 20min, time 10min；
(5) extract
Pulp is poured into above-mentioned tea slurry, is placed in ultrasonic extraction tank, in proportion 1：8 add water, are then carried
Take, Extracting temperature is 75 DEG C, and twice, each extraction time is 60min for extraction, merges extract solution；
(6) ultrafiltration
By mixed serum add centrifuge in, centrifuge speed 600r/min, centrifuge 2min after, then stand 10min incite somebody to action
Mixed serum is pumped into pottery membrane microfiltration device and carries out ultrafiltration, obtains ultrafiltrate, and ceramic membrane aperture is 0.01um, and pressure 0.2~
0.4Mpa, the citric acid and 6% honey of extract solution 1% are added after ultrafiltration, mixed；
(7) sterilize
Ultrafiltrate is sterilized, 110 DEG C of sterilising temp, 15 seconds time；
(8) it is filling
Sterilized solution is inputted into aseptic filler, carries out aseptic canning, filling temperature control is entered between 65 DEG C with pop can
Row is filling.
Embodiment 2：
A kind of preparation technology of function tea beverage, comprises the following steps：
(1) wither
Tea fresh leaves are subjected to classification processing, the thing of old leaf, old stalk and non-tea is removed, is then spread by 1.5cm thickness in bamboo
On plaque, 3h, until tea fresh leaves moisture content is 65%；
(2) tea is starched
Withering leaf is poured into slurry bucket, adds 1：1 pure water, and withering leaf is beaten with beater and crushed；
(3) ferment treatment
Extraction tea solution after centrifugation adds tannase and protease, and control extraction tea solution ph is 5.5, temperature 50
DEG C, addition tannin enzyme amount is 1U/kg, the albumen enzyme amount is 0.5U/kg, and is kept stirring for 6 hours；
(4) pulp
Matrimony vine is cleaned, fresh longan and jujube remove seed after be put into slurry bucket, the weight of the fresh longan of the matrimony vine and jujube
Amount is than being 1:1:1.2, after mashing, and 0.09% pectase for adding matrimony vine and longan gross weight carries out enzyme decomposition, the enzyme
43 DEG C, 25min of temperature is solved, matrimony vine and longan can be dry longan and dry wolfberry, after dry longan and dry wolfberry cleaning, pour into slurry bucket
In, and add 1：The hot water of 1 components by weight percent, soak mashing processing after 20min, time 10min；
(5) extract
Pulp is poured into above-mentioned tea slurry, is placed in ultrasonic extraction tank, in proportion 1：9 add water, are then carried
Take, Extracting temperature is 80 DEG C, and twice, each extraction time is 60min for extraction, merges extract solution；
(6) ultrafiltration
By mixed serum add centrifuge in, centrifuge speed 700r/min, centrifuge 2min after, then stand 10min incite somebody to action
Mixed serum is pumped into pottery membrane microfiltration device and carries out ultrafiltration, obtains ultrafiltrate, and ceramic membrane aperture is 0.02um, pressure 0.3Mpa,
The citric acid and 7% honey of extract solution 2% are added after ultrafiltration, is mixed；
(7) sterilize
Ultrafiltrate is sterilized, 115 DEG C of sterilising temp, 17.5 seconds time；
(8) it is filling
Sterilized solution is inputted into aseptic filler, carries out aseptic canning, filling temperature control is entered between 70 DEG C with pop can
Row is filling.
Embodiment 3：
A kind of preparation technology of function tea beverage, comprises the following steps：
(1) wither
Tea fresh leaves are subjected to classification processing, the thing of old leaf, old stalk and non-tea is removed, is then spread by 1.5cm thickness in bamboo
On plaque, 4h, until tea fresh leaves moisture content is 65%；
(2) tea is starched
Withering leaf is poured into slurry bucket, adds 1：1 pure water, and withering leaf is beaten with beater and crushed；
(3) ferment treatment
Extraction tea solution after centrifugation adds tannase and protease, and control extraction tea solution ph is 7.0, temperature 70
DEG C, addition tannin enzyme amount is 1.5U/kg, the albumen enzyme amount is 0.5U/kg, and is kept stirring for 7 hours；
(4) pulp
Matrimony vine is cleaned, fresh longan and jujube remove seed after be put into slurry bucket, the weight of the fresh longan of the matrimony vine and jujube
Amount is than being 1:1:1.2, after mashing, and 0.1% pectase for adding matrimony vine and longan gross weight carries out enzyme decomposition, the enzymolysis
46 DEG C, 30min of temperature, matrimony vine and longan can be dry longan and dry wolfberry, after dry longan and dry wolfberry cleaning, pour into slurry bucket
In, and add 1：The hot water of 1 components by weight percent, soak mashing processing after 20min, time 10min；
(5) extract
Pulp is poured into above-mentioned tea slurry, is placed in ultrasonic extraction tank, in proportion 1：10 add water, are then carried
Take, Extracting temperature is 85 DEG C, and twice, each extraction time is 60min for extraction, merges extract solution；
(6) ultrafiltration
By mixed serum add centrifuge in, centrifuge speed 800r/min, centrifuge 2min after, then stand 10min incite somebody to action
Mixed serum is pumped into pottery membrane microfiltration device and carries out ultrafiltration, obtains ultrafiltrate, and ceramic membrane aperture is 0.03um, pressure 0.4Mpa,
The citric acid and 8% honey of extract solution 3% are added after ultrafiltration, is mixed；
(7) sterilize
Ultrafiltrate is sterilized, 120 DEG C of sterilising temp, 20 seconds time；
(8) it is filling
Sterilized solution is inputted into aseptic filler, carries out aseptic canning, filling temperature control is entered between 75 DEG C with pop can
Row is filling.
By the function tea beverage prepared after process above, sample is taken out respectively, and measurement result is as follows：
It can be drawn according to above table data, tannic acid contains in the function tea beverage obtained when 2 parameter of embodiment
Measure low, and improve amino acid content therein, the beverage produced using the production technology is nourishing liver and kidney, nourishing blood and tranquilization effect
Fruit is also better than state of the art, i.e. this condition is more beneficial for the manufacture of function tea beverage.
The green tea beverage processing technology reduces the content of the tannic acid in green tea, and improves peptide and amino in green tea
The content of acid so that child, anaemia and crowd with stomach trouble can drinks green tea beverage for a long time, then it is filtered, sterilize,
Prepared by filling process bottled or canned beverage products.The beverage of the present invention also has enhancing consumer's Immunoresistance,
The effect for improving and improving tolerance of the human body under anaerobic condition and under intensive work, regaining one's strength of body, have wide
Wealthy market prospects.
Above-described is only the preferred embodiment of the present invention, it is noted that for one of ordinary skill in the art
For, without departing from the concept of the premise of the invention, various modifications and improvements can be made, these belong to the present invention
Protection domain.
Claims (7)
- A kind of 1. preparation technology of function tea beverage, it is characterised in that：Comprise the following steps：(1) witherTea fresh leaves are subjected to classification processing, the thing of old leaf, old stalk and non-tea is removed, is then spread by 1.5cm thickness in bamboo plaque, 2~4h, until tea fresh leaves moisture content is 65%；(2) tea is starchedWithering leaf is poured into slurry bucket, adds 1：1 pure water, and withering leaf is beaten with beater and crushed；(3) ferment treatmentExtraction tea solution after centrifugation adds tannase, and for control extraction tea solution ph 4.0~7.0, temperature is 30~70 DEG C, It is 0.5~1.5U/kg to add tannin enzyme amount, and is kept stirring for 5~7 hours；(4) pulpMatrimony vine is cleaned, fresh longan and jujube remove seed after be put into slurry bucket, the weight ratio of the fresh longan of the matrimony vine and jujube For 1:1:1.2, after mashing, and 0.08~0.1% pectase for adding matrimony vine and longan gross weight carries out enzyme decomposition, the enzyme Solve 40~46 DEG C of temperature, 20~30min；(5) extractPulp is poured into above-mentioned tea slurry, is placed in ultrasonic extraction tank, in proportion 1：8~10 add water, are then carried Take, Extracting temperature is 75~85 DEG C；(6) ultrafiltrationMixed serum is pumped into pottery membrane microfiltration device and carries out ultrafiltration by institute, obtains ultrafiltrate, and ceramic membrane aperture is 0.01~ 0.03um, 0.2~0.4MPa of pressure；(7) sterilizeUltrafiltrate is sterilized, 110~120 DEG C of sterilising temp, 15~20 seconds time；(8) it is fillingSterilized solution is inputted into aseptic filler, carries out aseptic canning, filling temperature control is entered between 65~75 DEG C with pop can Row is filling.
- 2. according to a kind of preparation technology of function tea beverage described in claim 1, it is characterised in that：Add in the step (3) Enter protease, the albumen enzyme amount is 0.5U/kg.
- 3. according to a kind of preparation technology of function tea beverage described in claim 1, it is characterised in that：Step (4) matrimony vine Can be dry longan and dry wolfberry with longan.
- 4. according to a kind of preparation technology of function tea beverage described in claim 3, it is characterised in that：Will in the step (4) After dry longan and dry wolfberry cleaning, pour into slurry bucket, and add 1：The hot water of 1 components by weight percent, mashing processing after 20min is soaked, Time is 10min.
- 5. according to a kind of preparation technology of function tea beverage described in claim 1, it is characterised in that：Step (5) extraction Twice, each extraction time is 60min, merges extract solution.
- 6. according to a kind of preparation technology of function tea beverage described in claim 4, it is characterised in that：The step (6) is super Before filter, pulp is added in centrifuge, 600~800r/min of centrifuge speed, after centrifuging 2min, then stand 10min.
- 7. according to a kind of preparation technology of function tea beverage described in claim 1, it is characterised in that：Step (6) ultrafiltration The citric acid and 6~8% honey of extract solution 1~3% are added afterwards, are mixed.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788319A (en) * | 2017-11-30 | 2018-03-13 | 重庆藏天露生物科技有限公司 | A kind of solid beverage for being adapted to anaerobic environment exercise induced fatigue |
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| CN1957731A (en) * | 2006-10-23 | 2007-05-09 | 黄山市新安源有机茶开发有限公司 | Fast dissolving fruit powder, and preparation method |
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| CN106106922A (en) * | 2016-06-25 | 2016-11-16 | 聂超 | A kind of processing technique of beverage " honeysuckle tea " |
| CN106472758A (en) * | 2016-09-30 | 2017-03-08 | 正安县黔蕊茶业有限公司 | A kind of processing technique of green tea beverage |
| CN106720752A (en) * | 2016-12-05 | 2017-05-31 | 东兴鑫宇实业有限公司 | Camellia chrysantha beverage and preparation method thereof |
| CN106974028A (en) * | 2016-12-30 | 2017-07-25 | 康师傅饮品控股有限公司 | A kind of tea beverage and preparation method thereof |
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2017
- 2017-08-04 CN CN201710660285.5A patent/CN107397007A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138418A (en) * | 1995-06-20 | 1996-12-25 | 张珩 | Mushroom tea with milk beverage and its prepn. tech. |
| CN1957731A (en) * | 2006-10-23 | 2007-05-09 | 黄山市新安源有机茶开发有限公司 | Fast dissolving fruit powder, and preparation method |
| CN103315081A (en) * | 2013-05-21 | 2013-09-25 | 杭州艾菲曼普香精香料有限公司 | Healthcare tea beverage making method and healthcare tea beverage obtained therethrough |
| CN104336256A (en) * | 2014-10-28 | 2015-02-11 | 青岛正能量食品有限公司 | Fruit juice tea beverage and preparation method thereof |
| CN106106922A (en) * | 2016-06-25 | 2016-11-16 | 聂超 | A kind of processing technique of beverage " honeysuckle tea " |
| CN106472758A (en) * | 2016-09-30 | 2017-03-08 | 正安县黔蕊茶业有限公司 | A kind of processing technique of green tea beverage |
| CN106720752A (en) * | 2016-12-05 | 2017-05-31 | 东兴鑫宇实业有限公司 | Camellia chrysantha beverage and preparation method thereof |
| CN106974028A (en) * | 2016-12-30 | 2017-07-25 | 康师傅饮品控股有限公司 | A kind of tea beverage and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107788319A (en) * | 2017-11-30 | 2018-03-13 | 重庆藏天露生物科技有限公司 | A kind of solid beverage for being adapted to anaerobic environment exercise induced fatigue |
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Application publication date: 20171128 |