CN112136935B - Fuzhuan tea raw tea soup extraction process, raw-flavor Fuzhuan tea beverage and production process thereof - Google Patents
Fuzhuan tea raw tea soup extraction process, raw-flavor Fuzhuan tea beverage and production process thereof Download PDFInfo
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Abstract
The application relates to the technical field of tea beverages, and particularly discloses a Fuzhuan tea raw tea soup extraction process, a raw Fuzhuan tea beverage and a production process thereof. The extraction process of the original Fuzhuan tea soup comprises the following steps: step one, taking 500-600 parts of water, adding 45-55 parts of crushed Fuzhuan tea, soaking for 10-15min, and intermittently stirring to obtain a first mixture; step two, adding 1800 and 2000 parts of water with the temperature of T2 ℃ into the first mixture, wherein the temperature of the water in the step one is less than T2 and T2 is less than 83, heating to 83-87 ℃, preserving heat for 10-15min, and intermittently stirring to obtain a second mixture; and step three, filtering and draining the second mixture to obtain tea juice and tea residues, washing the tea residues with 300 parts of normal-temperature water of 200-. The extraction process has the advantage of improving the content of the tea polyphenol.
Description
Technical Field
The application relates to the technical field of tea beverages, in particular to a Fuzhuan tea raw tea soup extraction process, a raw Fuzhuan tea beverage and a production process thereof.
Background
Fuzhuan tea belongs to a special product in dark tea in six major tea, and is post-fermented tea and fully-fermented tea. It is called Fu tea because it is processed in hot days. Caffeine, vitamins, amino acids, phospholipids and the like in the Fuzhuan tea are beneficial to human body digestion and regulate fat metabolism, and the stimulation effect of the caffeine can improve the secretion of gastric juice, so that the appetite is promoted, and the digestion is facilitated. The lipolytic enzyme in the Fu tea is higher than that of any other tea, and has extremely strong functions of removing greasiness, helping digestion and the like. The Fuzhuan tea contains tea polyphenol, and can enhance the toughness of capillary vessels and prevent the rupture of capillary vessels after long-term drinking. In recent years, the living standard of people is gradually improved, the market of functional beverages is gradually expanded, and the Fu tea beverage has greater development potential.
In the related technology, the Fu tea is decocted by boiled water, nutrient substances in the Fu tea are extracted, and after filtration, the filtrate is prepared into tea beverage with the flavor of the Fu tea.
In view of the above-mentioned related art, the inventors consider that there is a defect that it is difficult to sufficiently extract tea polyphenols by the process in the related art.
Disclosure of Invention
In order to solve the problem that tea polyphenol in Fuzhuan tea is difficult to fully extract, the application provides an extraction process of Fuzhuan tea original tea soup, an original-flavor Fuzhuan tea beverage and a production process thereof.
In a first aspect, the application provides an extraction process of raw fu tea, which adopts the following technical scheme:
an extraction process of Fuzhuan raw tea soup comprises the following steps:
step one, taking 500-600 parts of water, adding 45-55 parts of crushed Fuzhuan tea, soaking for 10-15min, and intermittently stirring to obtain a first mixture;
step two, adding 1800 and 2000 parts of water with the temperature of T2 ℃ into the first mixture, wherein the temperature of the water in the step one is less than T2 and T2 is less than 83, heating to 83-87 ℃, preserving heat for 10-15min, and intermittently stirring to obtain a second mixture;
and step three, filtering and draining the second mixture to obtain tea juice and tea residues, washing the tea residues with 300 parts of normal-temperature water of 200-.
By adopting the technical scheme, firstly, the Fu tea is soaked by water in the first step, intermittent stirring is beneficial to dispersing the Fu tea, water with the temperature of T2 ℃ is added in the second step, and the mixture is mixed with the water with the lower temperature in the first step and then still keeps the higher temperature, but still does not exceed the lowest temperature of heat preservation in the second step, so that the heating time can be shortened, and the influence on the taste and the extraction of the original Fu tea soup is reduced; the temperature is kept at 83-87 ℃, so that more tea polyphenol can be extracted; the three-purpose water washing of the tea leaves at normal temperature is to fully recover tea juice adhered to the tea leaves and reduce the loss of tea polyphenol and other nutrient substances; the water and the amount of the Fuzhuan tea are controlled from the first step to the third step, so that the content of the tea polyphenol in the original Fuzhuan tea beverage is controlled, the extraction rate of the tea polyphenol can be improved, and the influence on the taste and the tea aroma can be reduced by controlling the soaking and heat preservation time. The application adopts the above process to extract the nutrient substances in the Fu tea, so that the taste can be enhanced, more nutrient substances such as tea polyphenol and the like can be extracted, and the content of the tea polyphenol is improved.
Preferably, the temperature of the water in the first step is not less than 45 ℃ and not more than 55 ℃.
By adopting the technical scheme, the temperature of the water in the step one is controlled to fully soak the Fu tea, so that the subsequent extraction of tea polyphenol is facilitated.
Preferably, in the second step, T2 is more than or equal to 75 and less than or equal to 80.
Through adopting above-mentioned technical scheme, control T2 is convenient for control the temperature of mixed back water, can shorten the time of heating, reduces the influence to former tea soup taste and fragrance, can fully extract nutrient substance such as tea polyphenol in the fu tea moreover.
Preferably, the time for heating the mixed water to 83-87 ℃ in the second step is 10-15 min.
By adopting the technical scheme, the extraction rate of the tea polyphenol can be improved by controlling the heating time, and the influence on the taste and the tea aroma can be reduced.
Preferably, the intermittent stirring in the first step and the second step means: stirring for 20-30s every 3 min.
Through adopting above-mentioned technical scheme, step one intermittent type stirring is favorable to the fu tea to disperse, fully absorbs moisture, and step two intermittent type stirs is in order to increase the area of fu tea and water contact, is favorable to fully extracting the nutrient substance in the fu tea.
In a second aspect, the application provides an original-flavor Fuzhuan tea beverage, which adopts the following technical scheme:
the original Fuzhuan tea beverage comprises Fuzhuan tea original tea soup, sodium hexametaphosphate and water, wherein the dosage of the Fuzhuan tea original tea soup and the water is according to a formula
Calculating, wherein V1 is the volume of the original Fuzhuan tea soup, V2 is the preset volume of the original Fuzhuan tea beverage, the units of V1 and V2 are liters, A1 is the soluble solid content of the original tea soup, A2 is the preset soluble solid content of the original Fuzhuan tea beverage, the units of A1 and A2 are percent, and the dosage of sodium hexametaphosphate is 0.1V2-0.14V2 g;
the raw Fuzhuan tea soup is prepared by adopting the raw Fuzhuan tea soup extraction process.
By adopting the technical scheme, because the tea polyphenol also belongs to soluble solid, the applicant finds that if the production volume and the tea polyphenol content of the original Fu tea beverage are determined, the consumption of the original tea soup is calculated after the tea polyphenol content of the original tea soup is determined, on one hand, the step of testing the tea polyphenol content is complicated, and the production efficiency is reduced; on the other hand, the influence of the test uncertainty of the tea polyphenol content is large, and the indexes of the original Fu tea beverage are easily unqualified.
Through further research, in the production process, firstly, V2 and A2 are determined according to the production volume and the soluble solid content requirement of the original Fuzhuan tea beverage, after the soluble solid content A1 of the original tea soup is determined by a refractometer method, the dosage V1 of the original tea soup is accurately obtained according to a formula, the content of tea polyphenol in the original Fuzhuan tea beverage is improved while the mouthfeel is ensured, the soluble solid content of the original tea soup is more convenient to measure compared with the content of the tea polyphenol, the testing time is shortened, and the production efficiency is improved.
In a third aspect, the application provides a production process of an original-taste Fuzhuan tea beverage, which adopts the following technical scheme:
a production process of an original Fuzhuan tea beverage comprises the following steps:
dissolving: dissolving sodium hexametaphosphate in 100-200 parts of hot water, uniformly stirring, and filtering to obtain a sodium hexametaphosphate solution;
blending and fixing the volume: adding normal temperature water into a blending container, sequentially adding the original Fuzhuan tea soup and the sodium hexametaphosphate solution, fixing the volume to V2 with the normal temperature water, uniformly stirring, detecting physical and chemical indexes, standing, and filtering to obtain a semi-finished product;
ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product at the temperature of 136 ℃ and 138 ℃ for 14-16 s;
filling: and filling the sterilized semi-finished product at the temperature of 70-75 ℃ to obtain the original Fuzhuan tea beverage.
Through adopting above-mentioned technical scheme, the colloid appears easily when sodium hexametaphosphate dissolves, so need adopt hot water to dissolve in advance to the state of showing, filter the colloid, detect the physicochemical index after the allotment constant volume, be in order to guarantee that each item index of original flavor fu tea beverage meets the requirements, the physicochemical index as follows: the turbidity is less than 15NTU, the tea polyphenol is more than or equal to 500mg/kg, the pH is 5-6, the soluble solid content is more than or equal to 0.21%, the bacteria in the original Fu tea beverage can be killed by ultrahigh temperature instantaneous sterilization, the sterilization step is to kill the bacteria on the packaging cover, the original Fu tea beverage is prepared by adopting the process, the taste and the aroma are ensured, and the content of the tea polyphenol in the original Fu tea beverage is improved.
Preferably, in the blending and volume fixing step, the raw tea soup is conveyed into a blending container through a pipeline, the blending container is kept stirring in the process of conveying the raw tea soup, the pipeline is flushed by 700 parts by weight of water after the conveying is finished, the flushing water is conveyed into the blending container, and finally the constant volume is fixed to V2 by using normal-temperature water.
Through adopting above-mentioned technical scheme, the former tea soup has partly adhesion on the pipeline inner wall when carrying, washes the pipeline in order to reduce the loss of former tea soup to reduce the loss of tea polyphenol.
In summary, the present application has the following beneficial effects:
1. the time of soaking, heating and heat preservation is controlled, so that the extraction rate of the tea polyphenol can be improved, and the influence on the taste and the tea aroma can be reduced; the step three is that the tea leaves are washed by the water at normal temperature in order to fully recover the tea juice adhered to the tea leaves and reduce the loss of nutrient substances, the step one to the step three are used for controlling the water consumption and the Fu tea consumption in order to control the tea polyphenol content in the original Fu tea beverage, and the soaking and heat preservation time is controlled, so that the extraction rate of the tea polyphenol can be improved, and the influence on the taste and the tea aroma can be reduced. The process can enhance the taste, extract more nutrients such as tea polyphenol and the like, and improve the content of the tea polyphenol.
2. In the process of producing the original Fu tea beverage, V2 and A2 are determined according to the production volume and the soluble solid content requirement of the original Fu tea beverage, the soluble solid content A1 of the original tea soup is determined by a refractometer method, the dosage V1 of the original tea soup is accurately obtained according to a formula, the content of tea polyphenol in the original Fu tea beverage is improved while the mouthfeel is guaranteed, the soluble solid content of the original tea soup is more convenient to measure than the content of the tea polyphenol, the testing time is shortened, and the production efficiency is improved.
Detailed Description
The present application will be described in further detail with reference to examples.
The Fu tea in the following preparation examples, examples and comparative examples is purchased from the same batch of tea leaves of salted Jingwei Fu tea company Limited, so as to show that the extraction process can effectively improve the extraction rate of the tea polyphenol in the Fu tea.
Preparation example of Fuzhuan raw tea soup
Preparation example 1
A Fuzhuan raw tea soup is prepared by the following processes:
step one, taking 600g of water with the temperature of 55 ℃, adding 50g of crushed Fuzhuan tea, soaking for 10min, intermittently stirring, and stirring for 30s every 3min to obtain a first mixture;
step two, adding water with the temperature of T2 ℃ into the first mixture, wherein the temperature of T2 is 75, the using amount of the water is 1900g, heating the mixture to 85 ℃ by steam, preserving the heat for 10min, heating the mixture to 85 ℃, preserving the heat for 10min, intermittently stirring the mixture, and stirring the mixture for 30s every 3min to obtain a second mixture;
and step three, filtering the second mixture through a 200-mesh vibrating screen, draining for 5min to obtain tea juice and tea residues, flushing the tea residues with 200g of normal-temperature water, combining flushing water with the tea juice, filtering through a 200-mesh screen, and centrifuging to obtain the original Fuzhuan tea soup, wherein the mesh number of a centrifugal filter screen is 12500 meshes.
Wherein, the water in the preparation example is RO water.
Preparation example 2
A Fuzhuan raw tea soup is prepared by the following processes:
step one, taking 550g of water with the temperature of 50 ℃, adding 55g of crushed Fuzhuan tea, soaking for 12min, intermittently stirring, and stirring for 25s every 3min to obtain a first mixture;
step two, adding water with the temperature of T2 ℃ into the first mixture, wherein T2 is 78, the using amount of the water is 1900g, heating the mixture to 83 ℃ by steam, keeping the temperature for 11min, heating the mixture to 83 ℃, keeping the temperature for 12min, intermittently stirring the mixture, and stirring the mixture for 25s every 3min to obtain a second mixture;
and step three, filtering the second mixture through a 200-mesh vibrating screen, draining for 5min to obtain tea juice and tea residues, washing the tea residues with 300g of normal-temperature water, combining the washing water with the tea juice, filtering through a 200-mesh screen, and centrifuging to obtain the original Fuzhuan tea soup, wherein the mesh number of a centrifugal filter screen is 12500 meshes.
Wherein, the water in the preparation example is deionized water.
Preparation example 3
A Fuzhuan raw tea soup is prepared by the following processes:
step one, adding 45g of crushed Fu tea into 500g of water with the temperature of 45 ℃, soaking for 15min, intermittently stirring, and stirring for 20s every 3min to obtain a first mixture;
step two, adding water with the temperature of T2 ℃ into the first mixture, wherein T2 is 80, the using amount of the water is 1800g, heating the mixture to 87 ℃ by steam, keeping the temperature, heating the mixture to 87 ℃ for 15min, keeping the temperature for 15min, intermittently stirring the mixture, and stirring the mixture for 20s every 3min to obtain a second mixture;
and step three, filtering the second mixture through a 200-mesh vibrating screen, draining for 5min to obtain tea juice and tea residues, flushing the tea residues with 200g of normal-temperature water, combining flushing water with the tea juice, filtering through a 200-mesh screen, and centrifuging to obtain the original Fuzhuan tea soup, wherein the mesh number of a centrifugal filter screen is 12500 meshes. Wherein, the water in the preparation example is ultrapure water.
Preparation example 4
A Fuzhuan raw tea soup is different from the preparation example 1 in that the temperature of water in the step one is 30 ℃.
Preparation example 5
A Fuzhuan raw tea soup is different from the preparation example 1 in that the temperature of water in the step one is 65 ℃.
Preparation example 6
A Fuzhuan raw tea soup is different from the preparation example 1 in that the soaking time in the step one is 8 min.
Preparation example 7
A Fuzhuan raw tea soup is different from the preparation example 1 in that the soaking time in the step one is 18 min.
Preparation example 8
The raw fu tea soup is different from the preparation example 1 in that the dosages of fu tea and water in the step one are as follows: 40g of Fu tea and 600g of water.
Preparation example 9
The raw fu tea soup is different from the preparation example 1 in that the dosages of fu tea and water in the step one are as follows: 60g of Fu tea and 600g of water.
Preparation example 10
The difference between the original Fuzhuan tea soup and the preparation example 1 is that T2 in the step two is 70.
Preparation example 11
The difference between the original Fuzhuan tea soup and the preparation example 1 is that T2 in the step two is 82.
Preparation example 12
A Fuzhuan raw tea soup is different from the preparation example 1 in that the heating time to 85 ℃ in the step two is 8 min.
Preparation example 13
A Fuzhuan raw tea soup is different from the preparation example 1 in that the heating time to 85 ℃ in the step two is 18 min.
Preparation example 14
The raw Fuzhuan tea soup is different from the preparation example 1 in that the heat preservation time in the step two is 8 min.
Preparation example 15
The raw Fuzhuan tea soup is different from the preparation example 1 in that the heat preservation time in the step two is 18 min.
Preparation example 16
The raw Fuzhuan tea soup is different from the preparation example 1 in that in the third step, washing water and tea juice are combined and then cooled to 20 ℃ through a cold plate heat exchanger.
Preparation example 17
The raw Fuzhuan tea soup is different from the preparation example 1 in that in the third step, washing water and tea juice are combined and then cooled to 15 ℃ through a cold plate heat exchanger.
Examples
Example 1
An original Fuzhuan tea beverage comprises original Fuzhuan tea soup, sodium hexametaphosphate and water, wherein the amount of the original Fuzhuan tea soup and the water is calculated according to a formula
Calculating, wherein V1 is the volume of the original Fuzhuan tea soup, V2 is the preset volume of the original Fuzhuan tea beverage, the units of V1 and V2 are liters, A1 is the soluble solid content of the original tea soup, A2 is the preset soluble solid content of the original Fuzhuan tea beverage, the units of A1 and A2 are percent, and the dosage of sodium hexametaphosphate is 0.1V2 g;
the raw fu tea soup is prepared by adopting the raw fu tea soup extraction process of the preparation example 1;
a1 is 0.48%, in this example V2 is 9L and A2 is 0.21%, from the formula V1 is 3.938L and sodium hexametaphosphate is 0.1V2g, i.e. 0.9 g.
The production process of the original Fu tea beverage comprises the following steps:
dissolving: dissolving sodium hexametaphosphate in 100g of hot water at 80 ℃, uniformly stirring, and filtering to obtain a sodium hexametaphosphate solution; blending and fixing the volume: adding 3L of normal temperature water into a blending container, wherein the blending container is a blending tank, sequentially adding the original Fuzhuan tea soup and the sodium hexametaphosphate solution, fixing the volume to 9L by using the normal temperature water, and detecting physical and chemical indexes after uniformly stirring, wherein the physical and chemical indexes are as follows: turbidity is less than 15NTU, tea polyphenol is more than or equal to 500mg/kg, pH is 5-6, soluble solid is more than or equal to 0.21%, and after physicochemical indexes are qualified, standing and filtering are carried out to obtain a semi-finished product;
ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product at 136 ℃ for 16 s;
filling: and filling the sterilized semi-finished product at the temperature of 70 ℃ to obtain the original Fuzhuan tea beverage.
Example 2
An original-flavor Fuzhuan tea beverage is different from the original-flavor Fuzhuan tea beverage in the embodiment 1 in that the original Fuzhuan tea soup is prepared by adopting the original Fuzhuan tea soup extraction process in the preparation example 2;
a1 is 0.55%, in this example, V2 is 8L, A2 is 0.21%, V1 is 3.055L, and sodium hexametaphosphate is 0.1V2g, i.e. 0.8 g.
Example 3
An original-flavor Fuzhuan tea beverage is different from the original-flavor Fuzhuan tea beverage in the embodiment 1 in that the original Fuzhuan tea soup is prepared by adopting the original Fuzhuan tea soup extraction process in the preparation example 3;
a1 is 0.62%, in this example, V2 is 7L, a2 is 0.21%, V1 is 2.371L, and sodium hexametaphosphate is 0.14V2g, i.e. 0.98g, according to the formula.
Example 4
The difference between the original fu tea beverage and the embodiment 2 is that in the first step of the fu tea original tea soup extraction process, the dosages of fu tea and water are as follows: 55kg of Fu tea and 550kg of water; the amount of water added in step two was 1900kg, and the other steps and parameters were the same as in preparation example 2.
A1 is 0.55%, in this example, V2 is 7000L, A2 is 0.21%, V1 is 2673L, and sodium hexametaphosphate is 0.1V2g, i.e. 700 g.
Example 5
The original Fuzhuan tea beverage is different from the original Fuzhuan tea beverage in the embodiment 1, and the production process of the original Fuzhuan tea beverage comprises the following steps:
dissolving: dissolving sodium hexametaphosphate in 200g of hot water at 80 ℃, uniformly stirring, and filtering to obtain a sodium hexametaphosphate solution; blending and fixing the volume: adding 3L of normal-temperature water into a blending container, wherein the blending container is a blending tank, sequentially adding the original Fuzhuan tea soup and the sodium hexametaphosphate solution, fixing the volume to V2 by using the normal-temperature water, and detecting physical and chemical indexes after uniformly stirring, wherein the physical and chemical indexes are as follows: turbidity is less than 15NTU, tea polyphenol is more than or equal to 500mg/kg, pH is 5-6, soluble solid is more than or equal to 0.21%, and after physicochemical indexes are qualified, standing and filtering are carried out to obtain a semi-finished product;
ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product at 138 ℃ for 14 s;
filling: and filling the sterilized semi-finished product at 75 ℃ to obtain the original Fuzhuan tea beverage.
Example 6
The difference between the original-flavor Fuzhuan tea beverage and the embodiment 1 is that in the step of blending and fixing the volume, original tea soup is conveyed into a blending container through a pipeline, stirring is kept in the blending container in the process of conveying the original tea soup, the pipeline is flushed by 500 parts of water after the conveying is finished, the flushing water is conveyed into the blending container, and finally the volume is fixed to V2 by normal-temperature water.
Comparative example
Comparative example 1
A Fuzhuan raw tea soup is prepared by the following processes: adding 50g of crushed Fuzhuan tea into 2700g of normal-temperature water, heating to 100 ℃ for 10min, soaking for 20min, and filtering to remove tea residues to obtain the Fuzhuan tea raw tea soup.
Comparative example 2
A Fuzhuan raw tea soup is different from the preparation example 1 in that the intermittent stirring step is not adopted in the first step and the second step.
Comparative example 3
The difference between the original Fuzhuan tea soup and the preparation example 1 is that T2 in the step two is 95 ℃.
Comparative example 4
A Fuzhuan raw tea soup is different from the preparation example 1 in that steam is heated to 80 ℃ in the step two and heat preservation is carried out.
Comparative example 5
A Fuzhuan raw tea soup is different from the preparation example 1 in that steam is heated to 90 ℃ in the step two and heat preservation is carried out.
Comparative example 6
The original Fuzhuan tea soup is different from the preparation example 1 in that the third step is as follows: and filtering and draining the second mixture to obtain the original Fuzhuan tea soup and the tea dregs, namely, the step of flushing the tea dregs is not carried out.
Comparative example 7
The raw Fuzhuan tea soup is different from the preparation example 1 in that the first step is as follows: taking 600g of water with the temperature of 55 ℃, and adding 50g of crushed Fuzhuan tea to obtain a first mixture; i.e. without the soaking and intermittent stirring steps.
Comparative example 8
The difference between the original Fuzhuan tea soup and the preparation example 1 is that the second step is as follows: heating 1900g of water to above 85 deg.C, adding the first mixture, maintaining the mixed water temperature at 85 deg.C, maintaining the temperature for 10min, intermittently stirring, and stirring every 3min for 30s to obtain a second mixture.
Comparative example 9
The difference between the original Fuzhuan tea soup and the preparation example 1 is that the second step is as follows: to the first mixture was added water at a temperature of T2 deg.C, T2 was 75, the amount of water was 1900g, steam heated to 85 deg.C for 10min to obtain a second mixture.
Type testing
The detection method comprises the following steps: the indices of examples 1-6 were examined according to the requirements of Table 1.
TABLE 1 type test requirements
Table 2 results of pattern testing of examples 1-6
And (4) checking and concluding: as can be seen by combining the tables 1-2, the items detected by the original-taste Fuzhuan tea beverage in the examples 1-6 meet the requirements of GB/T21733-2008, GB5009-2017, GB4789-2016 and IIF1070-2005 standards.
The tea polyphenol content test method comprises the following steps: the concentrations of tea polyphenols in preparation examples 1-17, examples 1-6 and comparative examples 1-9 were tested, respectively, according to the method in GB/T21733-2008 (appendix A).
TABLE 3 concentrations of tea polyphenols in preparation examples 1-17, examples 1-6 and comparative examples 1-9
Sensory evaluation method: 150mL of Fuzhuan raw tea soup is taken from preparation examples 1-17 and comparative examples 1-9, the raw tea soup is divided into five parts on average, each part is 30mL, normal-temperature RO water is added into each part, the mixture is uniformly stirred and used as a sample, sensory evaluation standards of the raw tea soup are shown in Table 4, 10 identifiers are selected, the samples are evaluated through taste, smell and color, and the average score and the total score are recorded in each sample.
TABLE 4 sensory Scoring criteria
TABLE 5 sensory evaluation results
As can be seen by combining the preparation examples 1-15, the examples 1-6 and the comparative examples 1-9 and combining the tables 3-5, the concentration of tea polyphenol of the raw Fuzhuan tea soup obtained by extraction in the preparation examples 1-3 is larger than 1450mg/kg, the concentration of tea polyphenol of the raw Fuzhuan tea beverage prepared by using the raw Fuzhuan tea soup obtained by extraction in the preparation examples 1-3 is larger than 500mg/kg, and the concentration of tea polyphenol of the preparation example 1 is 1503mg/kg, which is far higher than 756mg/kg in the comparative example 1. The extraction process can improve the extraction rate of tea polyphenol and improve the concentration of the tea polyphenol in the original Fu tea beverage.
Preparation example 4 when the temperature rise temperature in the first step is lower, the concentration of tea polyphenol in the raw fu tea soup is reduced by 10mg/kg, which indicates that the low-temperature water is not easy to fully soak fu tea, and the concentration of tea polyphenol is reduced; preparation example 5 when the temperature was raised to more than 55 ℃, the taste and flavor were deteriorated although the tea polyphenol concentration was slightly increased.
In preparation example 6, when the soaking time in the first step is less than 10min, the tea polyphenol concentration of the original fuzhuan tea soup is reduced by 14mg/kg, in preparation example 7, when the soaking time in the first step is more than 15min, the tea polyphenol concentration of the original fuzhuan tea soup is reduced by 8mg/kg, the soaking time in the first step is too short, so that the fuzhuan tea is not fully soaked, the extraction amount of tea polyphenol is reduced, and the soaking time in the first step is too long, so that the tea polyphenol is not extracted in the subsequent steps.
In preparation example 8, when the amount of the poria cocos tea in the step one is reduced, the concentration of the tea polyphenol is greatly reduced, and when the amount of the poria cocos tea in the step one is increased, the increase of the concentration of the tea polyphenol is increased but is lower than expected, which indicates that the ratio of the poria cocos tea to water influences the extraction of the tea polyphenol in the poria cocos tea.
Preparation example 10 when the temperature of water added in the second step was 70 ℃, the concentration of tea polyphenol was reduced by 8mg/kg, preparation example 11 when the temperature of water added in the second step was higher than 80 ℃, the concentration of tea polyphenol was slightly reduced, and comparative example 3 when the temperature of water added in the second step was 95 ℃, the concentration of tea polyphenol was reduced by 55mg/kg, which indicates that the temperature of water added in the second step was 75-80 ℃ and the like, and thus, the nutrients such as tea polyphenol in the Fuzhuan tea were sufficiently extracted.
In preparation example 12, when the heating time in the second step is less than 10min, the tea polyphenol concentration of the original fu tea soup is reduced by 44mg/kg, in preparation example 14, when the heat preservation time in the second step is less than 10min, the tea polyphenol concentration of the original fu tea soup is reduced by 51mg/kg, in preparation example 13, when the heating time in the second step is more than 15min, the tea polyphenol concentration is slightly increased but the taste and flavor are deteriorated, and in preparation example 15, when the heating time in the second step is more than 15min, the tea polyphenol concentration is slightly increased but the taste and flavor are deteriorated. The control of the heating and heat preservation time can improve the extraction rate of the tea polyphenol and reduce the influence on the taste and the tea aroma.
Comparative example 4 the tea polyphenol concentration of the raw fu tea soup was reduced by 82mg/kg when heated to 80 c in step two, and comparative example 5 the taste and flavor were deteriorated although the tea polyphenol concentration was slightly increased when heated to 90 c in step two. The heating to 83-87 ℃ can not only improve the extraction rate of the tea polyphenol, but also reduce the influence on the taste and the tea aroma.
Compared with the prior art, the method has the advantages that the step I and the step II of the comparative example 2 are not provided with the intermittent stirring step, so that the concentration of the tea polyphenol is reduced by 93mg/kg, and the intermittent stirring is beneficial to dispersing the Fuzhuan tea and fully extracting the tea polyphenol and other nutrient substances in the Fuzhuan tea. Comparative example 6 the tea leaves were not washed, resulting in a decrease in the concentration of tea polyphenols by 108mg/kg, indicating that washing the tea leaves can sufficiently recover tea juice adhering to the tea leaves, reducing the loss of tea polyphenols.
Comparative example 7 has no step of soaking in warm water, the concentration of tea polyphenol is reduced by 200mg/kg, and the taste and odor scores are greatly reduced, comparative example 8 has no step of adding hot water, the concentration of tea polyphenol is reduced by 185mg/kg, the taste and odor scores are also greatly reduced, comparative example 9 has no step of heat preservation extraction, the concentration of tea polyphenol is reduced by 505mg/kg, the taste and the odor scores are both greatly reduced, and the taste, the color and the odor scores of comparative example 1 are far lower than those of preparation example 1. And (3) the steps of soaking in warm water, adding hot water for extraction, preserving heat for extraction and the like in the first step and the second step are mutually matched, so that the extraction rate, the taste and the smell of the tea polyphenol are jointly improved.
Examples 1-3 and 5 after the original fu tea soup prepared in preparation examples 1-3 was prepared into the original fu tea beverage, the amount of the original fu tea soup was accurately obtained according to the formula during the preparation process, and the content of tea polyphenols in the original fu tea beverage was increased while the taste was ensured.
Example 4 after the enlarged production is performed on the basis of example 2, the content of tea polyphenols is slightly reduced, but each index of the original fu tea beverage meets the production requirement, which indicates that the extraction process of the present application can obtain fu tea raw tea soup with stable indexes.
Example 6 the pipeline for delivering the original tea soup is flushed in the production process, the flushing water is delivered into the preparation container, and the content of the tea polyphenol is increased by 6mg/kg compared with that in example 1, which shows that the pipeline is flushed to reduce the loss of the original tea soup, thereby reducing the loss of the tea polyphenol.
The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.
Claims (3)
1. The extraction process of the Fuzhuan raw tea soup is characterized by comprising the following steps of:
step one, taking 500-600 parts of water, adding 45-55 parts of crushed Fuzhuan tea, soaking for 10-15min, and intermittently stirring to obtain a first mixture;
step two, adding 1800 and 2000 parts of water with the temperature of T2 ℃ into the first mixture, wherein the temperature of the water in the step one is less than T2 and T2 is less than 83, heating to 83-87 ℃, preserving heat for 10-15min, and intermittently stirring to obtain a second mixture;
step three, filtering and draining the second mixture to obtain tea juice and tea residues, washing the tea residues with 300 parts of normal-temperature water of 200-;
the temperature of the water in the first step is not less than 45 ℃ and not more than 55 ℃, T2 is not less than 75 ℃ and not more than 80 in the second step, the time for heating the mixed water to 83-87 ℃ in the second step is 10-15min, and the intermittent stirring in the first step and the second step means that: stirring for 20-30s every 3min, and in the third step, mixing the washing water and the tea juice, and cooling to a temperature of less than or equal to 20 ℃.
2. The production process of the original Fu tea beverage is characterized by comprising the following steps of:
dissolving: dissolving sodium hexametaphosphate in 100-200 parts of hot water, uniformly stirring, and filtering to obtain a sodium hexametaphosphate solution;
blending and fixing the volume: adding normal temperature water into a blending container, sequentially adding the original Fuzhuan tea soup and the sodium hexametaphosphate solution, fixing the volume to V2 with the normal temperature water, uniformly stirring, detecting physical and chemical indexes, standing, and filtering to obtain a semi-finished product;
ultra-high temperature instantaneous sterilization: sterilizing the semi-finished product at 136-138 ℃ for 14-16 s;
filling: filling the sterilized semi-finished product at 70-75 deg.C to obtain original Fuzhuan tea beverage;
wherein, the dosage of the original Fuzhuan tea soup and water is calculated according to the formula V1= (V2 multiplied by A2)/A1, wherein V1 is the volume of the original Fuzhuan tea soup, V2 is the preset volume of the original Fuzhuan tea beverage, the unit of V1 and V2 is liter, A1 is the soluble solid content of the original Fuzhuan tea soup, A2 is the preset soluble solid content of the original Fuzhuan tea beverage, the unit of A1 and A2 is percent, and the dosage of sodium hexametaphosphate is 0.1V2-0.14V2 g;
the raw fu tea soup is prepared by the raw fu tea soup extraction process of claim 1.
3. The production process of the original Fu tea beverage as claimed in claim 2, wherein in the step of blending and fixing volume, the original tea soup is transported to the blending container through a pipeline, the blending container is kept stirring during the transportation of the original tea soup, the pipeline is flushed with 700 parts by weight of water after the transportation is finished, the flushing water is transported to the blending container, and finally the volume is fixed to V2 by normal temperature water.
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