CN114391585A - Method for preparing cold-brewing tea under ultrahigh pressure - Google Patents
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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
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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
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Abstract
The invention discloses a method for preparing cold-brewing tea under ultrahigh pressure, and relates to the technical field of beverage processing methods. The invention relates to a method for preparing cold-brewing tea under ultrahigh pressure, which is characterized in that the fresh tea is subjected to ultrahigh pressure treatment before deactivation of enzymes, and specifically comprises the following steps: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying an auxiliary preparation while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press for ultrahigh pressure treatment. According to the method for preparing the cold-brewing tea under the ultrahigh pressure, the ultrahigh pressure treatment is combined with the auxiliary preparation, so that the decomposition of protein in the tea can be promoted, the utilization rate of the protein in the tea is improved, and the nutrition and the taste of the tea are improved.
Description
Technical Field
The invention relates to the technical field of beverage processing methods, in particular to a method for preparing cold-brewing tea under ultrahigh pressure.
Background
The cold-brewing tea is a novel tea beverage, and is brewed by cold water directly when being drunk, and is gradually popular due to the advantages of convenience and quickness. Because the temperature of the cold-brewing tea is low, substances such as tea polysaccharide in the tea can be effectively protected, the content reduction caused by heating is avoided, meanwhile, the content of components influencing the taste of the tea, such as caffeine and theophylline in the tea can be reduced, and therefore the sweet and sweet taste of the tea soup is increased to a certain extent.
However, the cold-brewed tea prepared by the traditional method needs to be soaked for a long time when being drunk, and some cold-brewed tea can achieve the corresponding taste only by soaking for more than 8 hours, so that the existing cold-brewed tea is mostly dedicated to research on improving the leaching rate of nutrient substances in the tea and reducing the soaking time in the preparation process, the research on improving the utilization rate of the nutrient substances in the tea is relatively less, and the research on the utilization of protein in the tea is more rarely reported.
The protein in the tea is one of the components forming the flavor of the tea soup, and researches show that the content of the protein in the tea accounts for about 22% of the dry matter content of the tea, but in the traditional tea processing process, the protein can be combined with tea polyphenol, can be dissolved in less than 2% of water, and has a low utilization rate, so if the utilization rate of the protein in the tea can be increased, the nutrition and the taste of the cold-brewing tea can be further improved.
Disclosure of Invention
In view of the above problems, the present invention aims to disclose a method for preparing a cold-brewing tea under ultra-high pressure, which utilizes ultra-high pressure treatment in combination with an auxiliary preparation to promote the decomposition of proteins in tea leaves, thereby improving the utilization rate of the proteins in the tea leaves and also being beneficial to improving the nutrition and taste of the tea leaves.
Specifically, the method for preparing the cold-brewing tea under the ultrahigh pressure further performs ultrahigh pressure treatment before the green removing of the fresh tea leaves, and specifically comprises the following steps: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying an auxiliary preparation while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press for ultrahigh pressure treatment.
According to the method for preparing the cold-brewing tea under the ultrahigh pressure, the cell membranes of the fresh tea leaves are broken through the ultrahigh pressure treatment, so that the dissolution rate of nutrient substances in tea leaf cells can be increased, the utilization rate of the nutrient substances of the tea leaves is improved, and the contact of the substances in the tea leaves with auxiliary preparations and various hydrolytic enzymes can be accelerated, so that the preparation period of the cold-brewing tea is shortened, and the drinking taste is improved.
Further, the pressure of the ultrahigh pressure treatment is 650-800MPa, and the treatment time is 12-15 min.
Furthermore, the auxiliary preparation is a suspended aqueous solution containing auxiliary particles, and the auxiliary particles are in a core-shell structure with a protease solution as a core and sodium alginate/modified starch as a shell.
Further, the modified starch is prepared from acrylic acid and glutamic acid composite modified corn starch.
According to the auxiliary particles, a protease solution is used as a core, sodium alginate/modified starch is used as a skin, the sodium alginate has good film forming property, and is compounded with the modified starch, on one hand, the corn starch is modified by introduced acrylic acid and glutamic acid, the acrylic acid and the glutamic acid are polar molecules, and molecular chains have good flexibility, so that the wettability and the adhesion property of the modified starch can be improved by introducing the acrylic acid and the glutamic acid, on the other hand, the flowability of the modified starch can be improved under an ultrahigh pressure condition, and when the auxiliary particles are used, the contact between the protease solution and tea leaves can be facilitated in an ultrahigh pressure treatment process.
In the in-process of using, earlier make auxiliary particle into suspension, under the effect of moisture, the surface of auxiliary particle wets, modified starch absorbs water, improve its adhesive capacity, in-process adhesion to tealeaves surface at the spraying, then in the in-process of superhigh pressure processing, tealeaves cell membrane destroys, inside nutrient substance flows out, the cortex of auxiliary particle breaks simultaneously, inside protease solution flows out, under the superhigh pressure condition, protein in the tealeaves is quaternary structure and tertiary structure suffer destruction under the superhigh pressure condition, the catalytic activity of protease improves simultaneously, under the protease effect, decompose the protein in the tealeaves, make it dissolve in water in the in-process of follow-up drinking, improve the utilization ratio of protein in the tealeaves.
Further, the preparation method of the auxiliary particle specifically comprises the following steps: uniformly stirring and mixing modified starch and sodium alginate, dissolving in deionized water, adding epoxidized soybean oil and citric acid ester, heating to 80 ℃, keeping the temperature, stirring and mixing for 7-8h to obtain a mixed solution, adding a protease suspension into the mixed solution, dripping an emulsifier into the mixed solution, stirring and uniformly mixing, dripping glutaraldehyde into the mixed solution, standing for 24h, filtering, washing and drying to obtain auxiliary particles.
Further, the preparation method of the modified starch comprises the following steps: adding corn starch into water, stirring and heating to 70-80 ℃ for gelatinization, cooling to 50-60 ℃, adding ammonium persulfate, stirring for 30min, dropwise adding acrylic acid at the speed of 1-2d/s, introducing nitrogen after dropwise adding, carrying out heat preservation reaction for 3-5h under the nitrogen atmosphere, standing for 10-12h after reaction is finished, adjusting the pH of a reaction solution to 4-5, adding glutamic acid, heating to 40-45 ℃, carrying out heat preservation reaction for 6h, precipitating with absolute ethyl alcohol after reaction is finished, filtering, washing a filter cake to be neutral with absolute ethyl alcohol, drying and crushing to obtain modified starch.
Further, the method specifically comprises the following steps:
s1: adding the auxiliary particles into deionized water according to a solid-to-liquid ratio of 1:10, stirring, placing into a shaking table, and shaking at constant temperature of 25-35 deg.C for 20-30min to obtain auxiliary preparation;
s2: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying an auxiliary preparation while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press for ultrahigh pressure treatment;
s3: standing the tea subjected to ultrahigh pressure treatment at room temperature for 4-6h, treating at 0-2 ℃ for 10-15min, taking out, performing ultrasonic treatment, performing shaking screening to remove impurities in the tea, obtaining clean tea, and performing subsequent tea making process to prepare the cold-brewed tea.
After the ultrahigh pressure treatment, as the auxiliary particles take the sodium alginate/modified starch as the skin, the adhesion is greatly reduced after the drying, the auxiliary particles are easy to separate from the surface of the tea under the action of ultrasound, and then the auxiliary particles can be separated by shaking.
Further, in the step S3, the ultrasonic treatment is performed in an intermittent ultrasonic treatment mode, wherein the intermittent time is 2-4min, the ultrasonic time is 20-30S, and the ultrasonic frequency is 20 kHz.
The invention has the beneficial effects that:
the invention discloses a method for preparing a cold-brewing tea under ultrahigh pressure, which utilizes ultrahigh pressure combined with an auxiliary preparation, can destroy tea cells, promote the reaction of the contents of the tea cells and enzyme, and simultaneously can decompose protein in the tea under the action of the auxiliary preparation, improve the metabolic rate of free amino acid, caffeine and nucleic acid in the tea, thereby improving the content of intermediate products and products in the metabolic process and being beneficial to improving the taste and aroma of the cold-brewing tea.
Detailed Description
The present invention will be described in detail with reference to specific examples below:
example one
Preparation of modified starch
Adding corn starch into equal mass of water, stirring and heating to 80 ℃ for gelatinization, cooling to 60 ℃, adding ammonium persulfate, stirring for 30min, dropwise adding acrylic acid at the speed of 1-2d/s, wherein the mass ratio of ammonium persulfate to acrylic acid to corn starch is 0.1:0.9:2, introducing nitrogen after dropwise adding is completed, carrying out heat preservation reaction for 3h under the nitrogen atmosphere, standing for 10h after reaction is completed, then regulating the pH of the reaction solution to 4-5 by using 0.1mol/L hydrochloric acid solution, adding 1/2 times of glutamic acid by mass of the corn starch, heating to 40 ℃, carrying out heat preservation reaction for 6h, precipitating by using absolute ethyl alcohol after reaction is completed, filtering, washing a filter cake to be neutral by using the absolute ethyl alcohol, drying and crushing to obtain the modified starch.
Preparation of the auxiliary particles
Stirring and mixing modified starch and sodium alginate uniformly according to the mass ratio of 1:3, dissolving in deionized water, adding epoxidized soybean oil and citrate, wherein the mass ratio of the epoxidized soybean oil to the citrate to the modified starch is 0.001:0.005:1, heating to 80 ℃, keeping the temperature, stirring and mixing for 7 hours to obtain a mixed solution, adding 15mg/100ml of protease suspension into the mixed solution, then dripping an emulsifier span-80, stirring and mixing uniformly, and then dripping glutaraldehyde, wherein the mass ratio of the protease to the emulsifier to the glutaraldehyde to the modified starch is 1:1:0.015:0.001, standing for 24 hours, filtering, washing and drying to obtain auxiliary particles.
In this embodiment, after the fresh tea leaves are processed under ultra-high pressure, the fresh tea leaves are processed according to the existing preparation process of green tea, and the specific steps are as follows:
s1: adding the auxiliary particles into deionized water according to a solid-to-liquid ratio of 1:10, stirring, placing into a shaking table, and shaking at constant temperature of 25-35 deg.C for 20min to obtain auxiliary preparation;
s2: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying and adding an auxiliary preparation according to the amount of spraying 100ml of the auxiliary preparation per kilogram of the tea leaves while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press under the condition that the pressure is 650MPa, and carrying out ultrahigh pressure treatment for 15 min;
s3: standing the tea subjected to ultrahigh pressure treatment at room temperature for 4h, treating at 0 ℃ for 15min, taking out, performing ultrasonic treatment at the use frequency of 20kHz for 30s, performing intermittent treatment for 4min, performing ultrasonic treatment for 30s, repeating the ultrasonic treatment for 2 times, shaking and screening to remove impurities in the tea to obtain clean tea, and preparing through a subsequent tea making process to obtain the cold-brewed tea.
Example two
Preparation of modified starch
Adding corn starch into equal mass of water, stirring and heating to 70 ℃ for gelatinization, cooling to 55 ℃, adding ammonium persulfate, stirring for 30min, dropwise adding acrylic acid at the speed of 1-2d/s, wherein the mass ratio of ammonium persulfate to acrylic acid to corn starch is 0.1:0.9:2, introducing nitrogen after dropwise adding is completed, carrying out heat preservation reaction for 5h under the nitrogen atmosphere, standing for 11h after reaction is completed, then regulating the pH of the reaction solution to 4-5 by using 0.1mol/L hydrochloric acid solution, adding 1/2 times of glutamic acid in mass of the corn starch, heating to 45 ℃, carrying out heat preservation reaction for 6h, precipitating by using absolute ethyl alcohol after reaction is completed, filtering, washing a filter cake to be neutral by using the absolute ethyl alcohol, drying and crushing to obtain the modified starch.
Preparation of the auxiliary particles
Stirring and mixing modified starch and sodium alginate uniformly according to the mass ratio of 1:3, dissolving in deionized water, adding epoxidized soybean oil and citrate, wherein the mass ratio of the epoxidized soybean oil to the citrate to the modified starch is 0.001:0.005:1, heating to 80 ℃, keeping the temperature, stirring and mixing for 8 hours to obtain a mixed solution, adding 15mg/100ml of protease suspension into the mixed solution, then dripping an emulsifier span-80, stirring and mixing uniformly, and then dripping glutaraldehyde, wherein the mass ratio of the protease to the emulsifier to the glutaraldehyde to the modified starch is 1:1:0.015:0.001, standing for 24 hours, filtering, washing and drying to obtain auxiliary particles.
In this embodiment, after the fresh tea leaves are processed under ultrahigh pressure, the fresh tea leaves are processed according to the existing black tea preparation process, and the specific steps are as follows:
s1: adding the auxiliary particles into deionized water according to a solid-to-liquid ratio of 1:10, stirring, placing into a shaking table, and shaking at constant temperature of 25-35 deg.C for 30min to obtain an auxiliary preparation;
s2: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying and adding an auxiliary preparation according to the amount of 80ml of the auxiliary preparation sprayed to each kilogram of the tea leaves while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press to carry out ultrahigh pressure treatment for 15min under the condition that the pressure is 700 MPa;
s3: standing the tea subjected to ultrahigh pressure treatment at room temperature for 5h, treating at 2 ℃ for 12min, taking out, performing ultrasonic treatment with the use frequency of 20kHz for 25s, performing intermittent treatment for 2min, performing ultrasonic treatment for 25s, repeating the ultrasonic treatment for 3 times, shaking and screening to remove impurities in the tea to obtain clean tea, and preparing through a subsequent tea making process to obtain the cold-brewing tea.
EXAMPLE III
Preparation of modified starch
Adding corn starch into water with equal mass, stirring and heating to 75 ℃ for gelatinization, cooling to 50 ℃, adding ammonium persulfate, stirring for 30min, dropwise adding acrylic acid at the speed of 1-2d/s, wherein the mass ratio of ammonium persulfate to acrylic acid to corn starch is 0.1:0.9:2, introducing nitrogen after dropwise adding is completed, carrying out heat preservation reaction for 4h under the nitrogen atmosphere, standing for 12h after reaction is completed, then regulating the pH of the reaction solution to 4-5 by using 0.1mol/L hydrochloric acid solution, adding 1/2 times of glutamic acid with the mass of the corn starch, heating to 45 ℃, carrying out heat preservation reaction for 6h, precipitating by using absolute ethyl alcohol after the reaction is completed, filtering, washing a filter cake to be neutral by using the absolute ethyl alcohol, drying and crushing to obtain the modified starch.
Preparation of the auxiliary particles
Stirring and mixing modified starch and sodium alginate uniformly according to the mass ratio of 1:3, dissolving in deionized water, adding epoxidized soybean oil and citrate, wherein the mass ratio of the epoxidized soybean oil to the citrate to the modified starch is 0.001:0.005:1, heating to 80 ℃, keeping the temperature, stirring and mixing for 8 hours to obtain a mixed solution, adding 15mg/100ml of protease suspension into the mixed solution, then dripping an emulsifier span-80, stirring and mixing uniformly, and then dripping glutaraldehyde, wherein the mass ratio of the protease to the emulsifier to the glutaraldehyde to the modified starch is 1:1:0.015:0.001, standing for 24 hours, filtering, washing and drying to obtain auxiliary particles.
In this embodiment, after the fresh tea leaves are processed under ultrahigh pressure, the fresh tea leaves are processed according to the existing preparation process of dark tea, and the specific steps are as follows:
s1: adding the auxiliary particles into deionized water according to a solid-to-liquid ratio of 1:10, stirring, placing into a shaking table, and shaking at constant temperature of 25-35 deg.C for 25min to obtain auxiliary preparation;
s2: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying and adding an auxiliary preparation according to the amount of 120ml of the auxiliary preparation sprayed to each kilogram of the tea leaves while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press under the condition that the pressure is 800MPa, and carrying out ultrahigh pressure treatment for 12 min;
s3: standing the tea subjected to ultrahigh pressure treatment at room temperature for 6h, treating at 1 ℃ for 15min, taking out, performing ultrasonic treatment with the use frequency of 20kHz for 20s, performing intermittent treatment for 3min, performing ultrasonic treatment for 20s, repeating the ultrasonic treatment for 3 times, shaking and screening to remove impurities in the tea to obtain clean tea, and preparing through a subsequent tea making process to obtain the cold-brewing tea.
Comparative example
The difference between this comparative example and the first example is that this comparative example directly subjects freshly plucked tea leaves to ultra high pressure treatment.
The fresh tea leaves used in the examples and the comparative examples are the same tea leaves, the fresh tea leaves, the clean tea leaves obtained after the step S3 in the example and the tea leaves obtained after the ultrahigh pressure treatment in the comparative examples are respectively put into beakers, 80ml of boiling water is added, the beakers are covered, shaken up and soaked for 2 hours, then the tea leaves are respectively filtered, the obtained filtrate is subjected to constant volume of 100ml, and the protein content is detected according to the existing method. The results are shown in table 1:
TABLE 1
| Fresh tea | Example one | Comparative example | |
| Protein content (mg/100g) | 0.93 | 0.36 | 1.54 |
It can be seen from the comparison of fresh tea leaves with the comparative example that the tea leaves cells are destroyed and the contents of the tea leaves are more easily leached out by the ultra-high pressure treatment, whereas the protein content in example one is lower because the protein is decomposed by the auxiliary particles, thus resulting in a lower content.
Weighing 3g of fresh tea leaves and the cold-brewed tea prepared in the first embodiment and the comparative example respectively, placing the fresh tea leaves and the cold-brewed tea in a 250mL conical flask, adding 150mL of normal-temperature distilled water respectively, soaking for 30min, shaking the flask once every 10min, filtering, washing residues for 2-3 times by using a small amount of distilled water, combining filtrates, cooling to a constant volume, and detecting the total amount of tea polyphenol (GB8313-87), the total amount of free amino acids (GB8314-87), and the content of catechin and caffeine (by an HPLC method), wherein the detection results are shown in Table 2.
TABLE 2 test results
As can be seen from the data in Table 2, under the condition that the auxiliary preparation and ultrahigh pressure are combined for use, the content of free amino acid in the tea is obviously improved, the leaching amount of other contents is also improved, and the nutrition and the taste of the tea are favorably improved.
Although the present invention has been described in detail with reference to the preferred embodiments, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims. The techniques, shapes, and configurations not described in detail in the present invention are all known techniques.
Claims (8)
1. The method for preparing the cold-brewing tea under the ultrahigh pressure is characterized in that the method is also used for performing ultrahigh pressure treatment before green removing of fresh tea leaves, and specifically comprises the following steps: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying an auxiliary preparation while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press for ultrahigh pressure treatment.
2. The method for preparing a cold-brewing tea under ultrahigh pressure as claimed in claim 1, wherein the pressure of the ultrahigh pressure treatment is 650-800MPa, and the treatment time is 12-15 min.
3. The method for preparing the cold-brewing tea under the ultrahigh pressure as claimed in claim 2, wherein the auxiliary preparation is a suspended aqueous solution containing auxiliary particles, the auxiliary particles are core-shell structures with a protease solution as a core and sodium alginate/modified starch as a shell.
4. The method for preparing the cold-brewing tea under the ultrahigh pressure as claimed in claim 3, wherein the modified starch is prepared from acrylic acid and glutamic acid compound modified corn starch.
5. The method for preparing a cold-brewing tea under ultrahigh pressure according to claim 4, wherein the preparation method of the auxiliary particles comprises the following specific steps: uniformly stirring and mixing modified starch and sodium alginate, dissolving in deionized water, adding epoxidized soybean oil and citric acid ester, heating to 80 ℃, keeping the temperature, stirring and mixing for 7-8h to obtain a mixed solution, adding a protease suspension into the mixed solution, dripping an emulsifier into the mixed solution, stirring and uniformly mixing, dripping glutaraldehyde into the mixed solution, standing for 24h, filtering, washing and drying to obtain auxiliary particles.
6. The method for preparing the cold-brewing tea under the ultrahigh pressure according to claim 5, wherein the preparation method of the modified starch is as follows: adding corn starch into water, stirring and heating to 70-80 ℃ for gelatinization, cooling to 50-60 ℃, adding ammonium persulfate, stirring for 30min, dropwise adding acrylic acid at the speed of 1-2d/s, introducing nitrogen after dropwise adding, carrying out heat preservation reaction for 3-5h under the nitrogen atmosphere, standing for 10-12h after reaction is finished, adjusting the pH of a reaction solution to 4-5, adding glutamic acid, heating to 40-45 ℃, carrying out heat preservation reaction for 6h, precipitating with absolute ethyl alcohol after reaction is finished, filtering, washing a filter cake to be neutral with absolute ethyl alcohol, drying and crushing to obtain modified starch.
7. The method for preparing a cold-brewed tea under ultra-high pressure according to any one of claims 1 to 6, wherein the method comprises the following steps:
s1: adding the auxiliary particles into deionized water according to a solid-to-liquid ratio of 1:10, stirring, placing into a shaking table, and shaking at constant temperature of 25-35 deg.C for 20-30min to obtain auxiliary preparation;
s2: taking fresh picked tea leaves, naturally airing until the surfaces of the tea leaves are dry, spraying an auxiliary preparation while stirring, uniformly mixing, carrying out vacuum packaging, and placing in an ultrahigh cold isostatic press for ultrahigh pressure treatment;
s3: standing the tea subjected to ultrahigh pressure treatment at room temperature for 4-6h, treating at 0-2 ℃ for 10-15min, taking out, performing ultrasonic treatment, performing shaking screening to remove impurities in the tea, obtaining clean tea, and performing subsequent tea making process to prepare the cold-brewed tea.
8. The method for preparing a cold-brewing tea under ultrahigh pressure as claimed in claim 7, wherein in the step S3, the ultrasonic treatment is performed by intermittent ultrasonic treatment, the intermittent time is 2-4min, the ultrasonic time is 20-30S, and the ultrasonic frequency is 20 kHz.
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| CN110876416A (en) * | 2019-12-16 | 2020-03-13 | 西华大学 | Processing method of cold-brewing tea |
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