CN115517305B - Preparation method of black tea beverage with excellent color, smell and taste and no sediment based on blending of multiple tea leaves - Google Patents
Preparation method of black tea beverage with excellent color, smell and taste and no sediment based on blending of multiple tea leaves Download PDFInfo
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 234
- 235000013616 tea Nutrition 0.000 title claims abstract description 169
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 90
- 235000020279 black tea Nutrition 0.000 title claims abstract description 90
- 235000013361 beverage Nutrition 0.000 title claims abstract description 64
- 235000019640 taste Nutrition 0.000 title claims abstract description 47
- 238000002156 mixing Methods 0.000 title claims abstract description 41
- 239000013049 sediment Substances 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 84
- 235000014620 theaflavin Nutrition 0.000 claims abstract description 48
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 claims abstract description 46
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 claims abstract description 46
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 claims abstract description 46
- 229940026509 theaflavin Drugs 0.000 claims abstract description 46
- 150000004676 glycans Chemical class 0.000 claims abstract description 43
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 43
- 239000005017 polysaccharide Substances 0.000 claims abstract description 43
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 42
- 229960001948 caffeine Drugs 0.000 claims abstract description 42
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 42
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 38
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 38
- 235000005487 catechin Nutrition 0.000 claims abstract description 38
- 229950001002 cianidanol Drugs 0.000 claims abstract description 38
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims abstract description 32
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims abstract description 32
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 30
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000019634 flavors Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000002386 leaching Methods 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 15
- 235000013824 polyphenols Nutrition 0.000 claims description 15
- 238000007865 diluting Methods 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 5
- YVNQAIFQFWTPLQ-UHFFFAOYSA-O [4-[[4-(4-ethoxyanilino)phenyl]-[4-[ethyl-[(3-sulfophenyl)methyl]amino]-2-methylphenyl]methylidene]-3-methylcyclohexa-2,5-dien-1-ylidene]-ethyl-[(3-sulfophenyl)methyl]azanium Chemical compound C1=CC(OCC)=CC=C1NC1=CC=C(C(=C2C(=CC(C=C2)=[N+](CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=2C(=CC(=CC=2)N(CC)CC=2C=C(C=CC=2)S(O)(=O)=O)C)C=C1 YVNQAIFQFWTPLQ-UHFFFAOYSA-O 0.000 claims description 3
- RJGDLRCDCYRQOQ-UHFFFAOYSA-N anthrone Chemical compound C1=CC=C2C(=O)C3=CC=CC=C3CC2=C1 RJGDLRCDCYRQOQ-UHFFFAOYSA-N 0.000 claims description 3
- 238000004587 chromatography analysis Methods 0.000 claims description 3
- 238000004737 colorimetric analysis Methods 0.000 claims description 3
- 239000000243 solution Substances 0.000 claims description 3
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- 238000010790 dilution Methods 0.000 claims description 2
- 239000012895 dilution Substances 0.000 claims description 2
- 101001065501 Escherichia phage MS2 Lysis protein Proteins 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 16
- 238000001556 precipitation Methods 0.000 abstract description 13
- 239000003205 fragrance Substances 0.000 abstract description 6
- 230000036541 health Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 6
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- 230000000052 comparative effect Effects 0.000 description 57
- 239000002994 raw material Substances 0.000 description 13
- 239000000047 product Substances 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 239000000706 filtrate Substances 0.000 description 8
- 239000002244 precipitate Substances 0.000 description 6
- 230000001953 sensory effect Effects 0.000 description 5
- 235000019658 bitter taste Nutrition 0.000 description 4
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- 150000001413 amino acids Chemical class 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 230000009967 tasteless effect Effects 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000012512 characterization method Methods 0.000 description 1
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- 238000007405 data analysis Methods 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
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- 230000007794 irritation Effects 0.000 description 1
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Classifications
-
- 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 or liquid extracts in solid capsules
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- Chemical & Material Sciences (AREA)
- Dispersion Chemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to the technical field of beverage processing, and discloses a preparation method of a black tea beverage with excellent color, smell and taste and no sediment based on the blending of multiple tea leaves. According to the invention, the contents of EGCG, catechin, theaflavin, caffeine, protein and polysaccharide in the tea leaching solution are in a specific range by blending a plurality of tea leaves, so that precipitation is prevented from being generated, the tea beverage is kept bright, the tea beverage has the characteristics of pure fragrance, pure flavor and good stability, no extra production auxiliary agent is required to be introduced, the safety is good, and the problems of changing the appearance and taste of the tea beverage and reducing the health care value caused by adding other exogenous substances in the prior art are solved. Meanwhile, the black tea beverage with good color, smell and taste and no sediment is produced without introducing extra process, and the production cost is low.
Description
Technical Field
The invention relates to the technical field of beverage processing, in particular to a preparation method of a black tea beverage with excellent color, smell and taste and no sediment based on the blending of multiple tea leaves.
Background
In recent years, tea beverages characterized by "health" have become new pets in the beverage community, and their consumption has become one of the fastest growing beverages.
The generation of sediment during processing of tea beverages tends to result in reduced flavor quality and product yield, and the generation of sediment in tea beverages or concentrates during storage can affect the appearance and flavor quality of the product. The generation of turbid sediment of tea beverage is mainly caused by a series of changes of the components contained in tea soup, such as protein, tea polyphenol, caffeine, catechin and the like, in aqueous solution except biological turbidity caused by microbial growth, such as: the components are combined to form a complex through intermolecular hydrogen bonds, salt bonds, hydrophobic interaction and the like, so that the tea beverage is turbid and precipitated.
At present, the problem of tea beverage precipitation is mainly solved by a beverage production enterprise through physical removal, chemical dissolution or biological enzyme method. For example, chinese patent application publication No. CN108576312a provides a method for preventing precipitation of green tea beverage, which comprises removing a part of substances easy to precipitate in tea soup under acidic condition during tea beverage production, and adding exogenous additive to inhibit precipitation of the substances easy to precipitate, thereby achieving the purpose of preventing precipitation of tea beverage. However, this method for preventing precipitation of tea beverages has the following problems: (1) Under the acidic condition, the functional components of the tea, such as protein and the like, are lost, so that the health care value of the tea is reduced; (2) The addition of exogenous substances can cause the change of the appearance quality and the internal flavor of the tea soup.
Therefore, the method for preventing the tea beverage from precipitating and maintaining the appearance quality, the internal flavor and the health care value is provided, and the tea beverage product is endowed with excellent performance and special style so as to improve the added value of the tea beverage, thereby having great practical significance.
Disclosure of Invention
In order to solve the technical problems, the invention provides a preparation method of a black tea beverage with excellent color, smell and taste and no sediment based on the blending of various tea leaves. According to the invention, the EGCG, catechin, theaflavin, caffeine, protein and polysaccharide components in the tea soup are mixed by a plurality of tea leaves to form specific contents and proportions, so that precipitation is prevented from being generated, the tea beverage is kept bright, the tea beverage has the characteristics of pure fragrance, pure flavor and good stability, and the problems of changing the appearance and taste and reducing the health care value of the tea beverage caused by adding other exogenous substances in the prior art are solved.
The specific technical scheme of the invention is as follows:
a preparation method of a black tea beverage with excellent color, smell and taste and no sediment based on the blending of a plurality of tea leaves comprises the following steps:
(1) Mixing CTC broken black tea, piece tea and broken tea to obtain mixed tea;
(2) Leaching the mixed tea, and filtering to obtain leaching liquor;
(3) Diluting the leaching solution to obtain tea soup; the content of EGCG in the tea soup is 40-70 mg/L, the content of catechin is 60-110 mg/L, the content of theaflavin is 10-15 mg/L, the content of caffeine is 50-90 mg/L, the content of protein is 50-60 mg/L, the content of polysaccharide is 100-150 mg/L, and meanwhile, the content ratio of theaflavin, polysaccharide and protein in the tea soup is 0.7-1.6:8.1-13.0:5;
(4) Heating the tea soup to 80-90 ℃ and preserving heat for 5-7 min, then filling the tea soup into a PET sterile bottle, and cooling in a water bath after standing to obtain the sediment-free black tea beverage with good color, smell and taste.
According to the tea blending method provided by the invention, raw materials CTC broken black tea, piece tea and broken tea are blended according to different mass ratios to obtain the raw material tea, so that the black tea beverage prepared based on the tea soup has no sediment, and meanwhile, the black tea beverage has bright appearance, pure fragrance, pure flavor and good stability, and contains 40-70 mg/L of EGCG, 60-110 mg/L of catechin, 10-15 mg/L of theaflavin, 50-90 mg/L of caffeine, 50-60 mg/L of protein and 100-150 mg/L of polysaccharide. According to the invention, the black tea beverage with good color, smell and taste and no sediment is prepared, catechin, theaflavin, caffeine, polysaccharide and protein in the tea soup are adjusted to be in a specific range through tea blending, so that the black tea beverage is ensured not to be sediment, the mellow taste, pure fragrance and stability of the product are ensured, and if any component index is out of range, the sediment or the flavor imbalance of the product can be caused.
Regarding theaflavins, theaflavins are important indicators characterizing the quality of black tea. In the present invention, the theaflavin content is limited to 10-15 mg/L. Theaflavin is a main component for determining the brightness and the gorgeousness of tea soup, and is also an important component for increasing the soup flavor intensity and the freshness of black tea soup. The content of theaflavin is too high, and hydroxyl groups in theaflavin molecules easily generate hydrogen bonds with caffeine to form a complex and precipitate. The content of theaflavin is too low, the soup color of the black tea is not bright enough, the soup color of the tea is reddish brown, the fragrance is pure, and the taste is light.
The color, smell and taste of the EGCG and catechin are closely related to those of the black tea beverage. EGCG and catechin content are positively correlated with bitter taste and astringent taste of tea soup, and can ensure mellow taste of black tea beverage product within specific range. In the invention, the EGCG content is limited to 40-70 mg/L, and the catechin content is limited to 60-110 mg/L. For example, the content of EGCG and catechin is too low, so that the bitter taste of the tea is reduced, the irritation is weakened, the taste is thin and not mellow enough, and the quality and the nutritional value of the tea beverage are greatly reduced. For example, EGCG and catechin content are too high, and caffeine and other substances are easily combined slowly to generate precipitation.
With respect to caffeine, caffeine determines the bitter taste and freshness of the mouthfeel of black tea beverages, but at the same time, caffeine is a major substance that induces precipitation. In the present invention, the caffeine content is limited to 50-90 mg/L. Too high a caffeine concentration increases the risk of precipitation of the product and causes a bitter taste of the product; if the concentration of caffeine is too low, the taste and flavor of the product are light.
Regarding polysaccharides, heat-shrinkable products of polysaccharides and amino acids are of positive significance for enhancing the sweetness and sweetness of black tea beverages, but too much polysaccharides complex with proteins and polyphenols to produce precipitates. Therefore, the polysaccharide must be controlled to a specific range. In the present invention, the polysaccharide content is limited to 100-150 mg/L.
For proteins, proteins have a positive effect on the taste of tea soup, but are easily complexed with other substances in black tea beverage to produce precipitation. In the present invention, the protein content is limited to 50-60 mg/L. When the protein content is too low, the tea beverage has thinner consistency and the flavor of the tea is insufficient. If the protein content is too high, the substances such as polysaccharide, theaflavin and the like are easy to complex to generate precipitation.
The look, feel and smell of the black tea beverage are obtained by combining all the components in the black tea beverage together. The astringent substances in black tea beverage are mainly catechin, the bitter substances are mainly caffeine, and the fresh substances are mainly complexes of theaflavin and caffeine and amino acids. The polysaccharide provides fresh and sweet taste for black tea beverage, and the protein maintains the thick and sweet taste of black tea beverage. The content ratio of theaflavin, polysaccharide and protein in the raw tea is preferably 0.7-1.6:8.1-13.0:5, so that the components can exert the maximum effect, and the black tea beverage has good color, smell and taste.
Specifically, the leaching method in step (2) is as follows: the mixed tea leaves are soaked in water at the temperature of 80-90 ℃ for 35-45 min according to the tea water mass ratio of 1:45-1:55.
Preferably, the blending mass ratio of the CTC broken black tea, the piece tea and the broken black tea in the mixed tea is 5-6:2-3:1-2. The CTC broken black tea is Yunnan big-leaf seed tea, the piece tea is kungfu black tea, and the broken black tea is kungfu black tea.
Specifically, the content of tea polyphenols is determined by ultraviolet spectrophotometry, and the content of EGCG, catechin, theaflavin and caffeine is determined by chromatography; the protein content is determined by adopting a Coomassie brilliant blue G250 staining method; the polysaccharide content is determined by anthrone colorimetry.
Preferably, the dilution in the step (3) is performed so that the tea polyphenol concentration of the tea soup is 340 to 450mg/L.
Preferably, in the step (4), the standing time is 8-10 min, and the temperature of the water bath is 15-25 ℃.
Compared with the prior art, the invention has the following technical effects:
(1) According to the invention, through adjusting the content of EGCG, catechin, theaflavin, caffeine, protein and polysaccharide in the raw material tea, precipitation is prevented from being generated, so that the tea beverage is kept bright, and has the characteristics of pure fragrance, pure flavor and good stability, and no extra production auxiliary agent is required to be introduced, so that the safety is good.
(2) The black tea beverage with good color, smell and taste and no sediment can solve the problem of sediment of the black tea beverage without adding other exogenous substances, and solves the problem that the appearance and taste of the tea beverage are changed and the health care value is reduced because sediment can be prevented only by adding other exogenous substances in the prior art.
(3) The black tea beverage provided by the invention is produced without introducing an additional process, and is low in production cost.
Detailed Description
The invention is further described below with reference to examples.
Example 1
Tea blending:
(1) Selecting CTC broken black tea, piece tea and broken tea, and mixing to obtain mixed tea;
(2) Soaking the mixed tea obtained in the step (1) in water at the temperature of 80 ℃ for 40min according to the mass ratio of tea to water of 1:50, filtering, diluting the filtrate to obtain tea soup, and measuring the contents of tea polyphenol, EGCG, catechin, theaflavin, caffeine, protein and polysaccharide in the tea soup;
(3) According to the measurement result of the content in the step (2), the content of EGCG is 60mg/L, the total content of catechin is 90mg/L, the content of theaflavin is 12mg/L, the content of caffeine is 70mg/L, the content of protein is 59mg/L, and the content of polysaccharide is 126mg/L. Wherein the content ratio of theaflavin, polysaccharide and protein is 1.0:10.7:5.0. The blending mass ratio of the CTC broken black tea to the piece tea to the broken black tea is 5:3:2.
Preparation of a black tea beverage without sediment:
(a) Weighing CTC broken black tea, piece tea and broken tea according to the blending mass ratio of 5:3:2, mixing to obtain raw material tea, leaching the obtained raw material tea in water at 80 ℃ for 40min according to the tea water mass ratio of 1:50, filtering, and diluting filtrate until the tea polyphenol concentration is 340mg/L to obtain tea soup;
(b) Heating tea soup to 90deg.C, maintaining the temperature for 5min, filling into PET sterile bottle, and cooling with 15deg.C water bath after 8min to obtain black tea beverage without precipitate.
Example 2
Tea blending:
(1) Selecting CTC broken black tea, piece tea and broken tea, and mixing to obtain mixed tea;
(2) Soaking the mixed tea obtained in the step (1) in water at a tea water mass ratio of 1:45 for 35min, filtering, diluting the filtrate to obtain tea soup, and measuring the contents of tea polyphenol, EGCG, catechin, theaflavin, caffeine, protein and polysaccharide in the tea soup;
(3) According to the measurement result of the content in the step (2), the content of EGCG is 40mg/L, the total content of catechin is 60mg/L, the content of theaflavin is 10mg/L, the content of caffeine is 50mg/L, the content of protein is 50mg/L, and the content of polysaccharide is 100mg/L. Wherein the content ratio of theaflavin, polysaccharide and protein is 1.0:10.0:5. The blending mass ratio of the CTC broken black tea to the piece tea to the broken black tea is 5:2:1.
Preparation of a black tea beverage without sediment:
(a) Weighing CTC broken black tea, piece tea and broken tea according to the blending mass ratio of 5:2:1, mixing to obtain raw material tea, soaking the obtained raw material tea in water at 90 ℃ for 35min according to the tea water mass ratio of 1:45, filtering, and diluting filtrate until the tea polyphenol concentration is 400mg/L to obtain tea soup;
(b) Heating tea soup to 90deg.C, maintaining the temperature for 6min, filling into PET sterile bottle, and cooling with 25deg.C water bath after 9min to obtain black tea beverage without precipitate.
Example 3
Tea blending:
(1) Selecting CTC broken black tea, piece tea and broken tea, and mixing to obtain mixed tea;
(2) Leaching the mixed tea obtained in the step (1) in water at a temperature of 85 ℃ for 45min according to a tea mass ratio of 1:55, filtering, diluting the filtrate to obtain tea soup, and measuring the contents of tea polyphenol, EGCG, catechin, theaflavin, caffeine, protein and polysaccharide in the tea soup;
(3) According to the measurement result of the content in the step (2), the content of EGCG is 70mg/L, the total content of catechin is 110mg/L, the content of theaflavin is 15mg/L, the content of caffeine is 90mg/L, the content of protein is 60mg/L, and the content of polysaccharide is 150mg/L. Wherein the content ratio of theaflavin, polysaccharide and protein is 1.3:12.5:5. The blending mass ratio of the CTC broken black tea to the piece tea to the broken black tea is 5:3:1.
Preparation of a black tea beverage without sediment:
(a) Weighing CTC broken black tea, piece tea and broken tea according to the blending mass ratio of 5:3:1, mixing to obtain raw material tea, leaching the obtained raw material tea in water at 85 ℃ for 45min according to the tea water mass ratio of 1:55, filtering, and diluting filtrate until the tea polyphenol concentration is 450mg/L to obtain tea soup;
(b) Heating tea soup to 85deg.C, maintaining the temperature for 7min, filling into PET sterile bottle, and cooling in 20deg.C water bath for 10min to obtain black tea beverage without precipitate.
Example 4
Tea blending:
(1) Selecting CTC broken black tea, piece tea and broken tea, and mixing to obtain mixed tea;
(2) Soaking the mixed tea obtained in the step (1) in water at the temperature of 80 ℃ for 40min according to the mass ratio of tea to water of 1:50, filtering, diluting the filtrate to obtain tea soup, and measuring the contents of tea polyphenol, EGCG, catechin, theaflavin, caffeine, protein and polysaccharide in the tea soup;
(3) According to the measurement result of the content in the step (2), the content of EGCG is 60mg/L, the total content of catechin is 87mg/L, the content of theaflavin is 12mg/L, the content of caffeine is 70mg/L, the content of protein is 56mg/L, and the content of polysaccharide is 125mg/L. Wherein the content ratio of theaflavin, polysaccharide and protein is 1.1:11.2:5. The blending mass ratio of the CTC broken black tea to the piece tea to the broken black tea is 6:2:1.
Preparation of a black tea beverage without sediment:
(a) Weighing CTC broken black tea, piece tea and broken tea according to the blending mass ratio of 6:2:1, mixing to obtain raw material tea, leaching the obtained raw material tea in water at 80 ℃ for 40min according to the tea water mass ratio of 1:50, filtering, and diluting filtrate until the tea polyphenol concentration is 410mg/L to obtain tea soup;
(b) Heating tea soup to 80deg.C, maintaining the temperature for 7min, filling into PET sterile bottle, and cooling with 15 deg.C water bath for 10min to obtain black tea beverage without precipitate.
Comparative example
The data of EGCG content, catechin content, theaflavin content, caffeine content, protein content, polysaccharide content, ratio 1 and ratio 2 in comparative examples 1 to 15 and step (3) of example 1 are shown in Table 1. The ratio 1 is the content ratio of theaflavin, polysaccharide and protein.
Comparative examples 1 to 12 differ from example 1 in that in step (3) one of the EGCG, catechin, theaflavin, caffeine, protein and polysaccharide contents were different, and other parameters and operations were the same as in example 1, with the following specific differences:
the main difference between comparative example 1 and example 1 is that the EGCG content is greater than 70mg/L;
the main difference between comparative example 2 and example 1 is that the EGCG content is less than 40mg/L;
the main difference between comparative example 3 and example 1 is that the catechin content is greater than 110mg/L;
the main difference between comparative example 4 and example 1 is that the catechin content is less than 60mg/L;
the main difference between comparative example 5 and example 1 is that the theaflavin content is less than 10mg/L;
the main difference between comparative example 6 and example 1 is that the theaflavin content is greater than 15mg/L;
the main difference between comparative example 7 and example 1 is that the caffeine content is greater than 90mg/L;
the main difference between comparative example 8 and example 1 is that the caffeine content is less than 50mg/L;
the main difference between comparative example 9 and example 1 is that the protein content is greater than 60mg/L;
the main difference between comparative example 10 and example 1 is that the protein content is less than 50mg/L;
the main difference between comparative example 11 and example 1 is that the polysaccharide content is greater than 150mg/L;
the main difference between comparative example 12 and example 1 is that the polysaccharide content is less than 100mg/L.
The comparative examples 13 to 14 were not in the range of 0.7 to 1.6:8.1 to 13.0:5 in proportion to 1.6:8.1 to 13.0:5, and were identical in EGCG content in the range of 40 to 70mg/L, catechin content in the range of 60 to 110mg/L, theaflavin content in the range of 10 to 15mg/L, caffeine content in the range of 50 to 90mg/L, protein content in the range of 50 to 60mg/L, polysaccharide content in the range of 100 to 150mg/L, and other parameters and operations were identical to those of example 1.
TABLE 1
Characterization and evaluation
The black tea beverages prepared in each example and comparative example were stored at 4 ℃ and 37 ℃ for 90 days, and then absorbance measurement and sensory evaluation were performed, respectively. The sensory evaluation method comprises the following specific steps: the evaluation was performed by 6 persons qualified by tea panelists, and a comment was given to reflect the sensory quality characteristics thereof, wherein the soup color was 40%, the aroma was 30%, the taste was 30%, the scores were averaged, rounded off, the whole numbers were retained, and the evaluation criteria were as shown in table 2. The absorbance measurements and sensory evaluation results of each example and comparative example are shown in Table 3.
Table 2 evaluation criteria
TABLE 3 absorbance measurement and sensory evaluation results
Data analysis and discussion
(1) Comparative example 1 is inferior in clarity to example 1, and comparative example 1 is different from example 1 in that the EGCG content of comparative example 1 is more than 70mg/L, indicating that too high EGCG content affects clarity of black tea beverage, deteriorating clarity.
(2) Comparative example 2 was slightly less tasty than example 1, and comparative example 2 was different from example 1 in that the EGCG content of comparative example 2 was less than 40mg/L, indicating that too low an EGCG content would affect the taste of the black tea beverage, making the taste lighter.
(3) Comparative example 3 is inferior in clarity to example 1, and comparative example 3 is different from example 1 in that the catechin content of comparative example 3 is greater than 110mg/L, indicating that too high catechin content may affect the clarity of black tea beverage, deteriorating the clarity.
(4) Comparative example 4 was slightly less tasty than example 1, and comparative example 4 was different from example 1 in that the catechin content of comparative example 4 was less than 60mg/L, indicating that too low catechin content would affect the taste of black tea beverage and make the taste thin.
(5) Comparative example 5 is inferior in clarity and cloudy throughout compared to example 1, and comparative example 5 is different from example 1 in that the theaflavin content of comparative example 5 is less than 10mg/L, indicating that too low theaflavin content affects clarity of black tea beverage, deteriorates clarity and increases turbidity.
(6) Compared with example 1, the soup color of comparative example 6 is not bright enough, the taste is light, the comparative example 6 is different from example 1 in that the theaflavin content of comparative example 6 is more than 15mg/L, which means that too high theaflavin content can affect the look and feel and taste of the black tea beverage, so that the brightness of the soup color is poor, and the taste is light.
(7) Comparative example 7 was poor in clarity and cloudy throughout, and comparative example 7 was different from example 1 in that the caffeine content of comparative example 7 was greater than 90mg/L, indicating that too high a caffeine content would have an effect on the clarity of the black tea beverage, deteriorating the clarity and increasing the turbidity.
(8) Comparative example 8 is slightly tasteless compared to example 1, and comparative example 8 is different from example 1 in that the caffeine content of comparative example 8 is less than 50mg/L, indicating that too low a caffeine content affects the taste of black tea beverage and is slightly tasteless.
(9) Comparative example 9 was inferior in clarity and cloudy compared to example 1, and comparative example 9 was different from example 1 in that the protein content of comparative example 9 was more than 60mg/L, indicating that too high a protein content would affect the clarity of black tea beverage, worsening clarity and increasing turbidity.
(10) Compared with example 1, comparative example 10 has insufficient flavor and insufficient taste, and comparative example 10 differs from example 1 in that the protein content of comparative example 10 is less than 50mg/L, which means that too low protein content affects the taste of black tea beverage and makes the taste insufficient.
(11) Comparative example 11 was inferior in clarity and cloudy compared to example 1, and comparative example 11 was different from example 1 in that the polysaccharide content of comparative example 11 was more than 150mg/L, indicating that too high a polysaccharide content would have an effect on the clarity of black tea beverage, deteriorating the clarity and increasing the turbidity.
(12) Compared with example 1, the taste of comparative example 12 is not mellow enough, and the comparative example 12 is different from example 1 in that the polysaccharide content of comparative example 12 is less than 100mg/L, which means that too low a polysaccharide content affects the taste of the black tea beverage, so that the taste is not mellow enough and the taste is reduced.
(13) The content ratio of catechin, theaflavin and caffeine in comparative example 13 and comparative example 14 is not in the range of 1.1-1.6:9-10:5, but EGCG content is in the range of 40-70 mg/L, catechin content is in the range of 60-110 mg/L, theaflavin content is in the range of 10-15 mg/L, caffeine content is in the range of 50-90 mg/L, protein content is in the range of 50-60 mg/L, and polysaccharide content is in the range of 100-150 mg/L, but comparative example 14 is poor in clarity and relatively turbid, which means that the content ratio of catechin, theaflavin and caffeine can affect the clarity of black tea beverage, and if the content ratio of catechin, theaflavin and caffeine is not in the range of 9-12:1:3.7-6, clarity is poor and turbidity becomes high.
The content of tea polyphenol is measured by adopting an ultraviolet spectrophotometry, the content of EGCG, catechin, theaflavin and caffeine is measured by adopting a chromatographic method, the content of protein is measured by adopting a Coomassie brilliant blue G250 staining method, and the content of polysaccharide is measured by adopting an anthrone colorimetric method;
the raw materials and equipment used in the invention are common raw materials and equipment in the field unless specified otherwise; the methods used in the present invention are conventional in the art unless otherwise specified.
The foregoing description is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and any simple modification, variation and equivalent transformation of the above embodiment according to the technical substance of the present invention still fall within the scope of the technical solution of the present invention.
Claims (9)
1. A preparation method of a black tea beverage with excellent color, smell and taste and no sediment based on the blending of a plurality of tea leaves is characterized by comprising the following steps: the method comprises the following steps:
(1) Mixing CTC broken black tea, piece tea and broken tea according to a mass ratio of 5-6:2-3:1-2 to obtain mixed tea;
(2) Leaching the mixed tea, and filtering to obtain leaching liquor;
(3) Diluting the leaching solution to obtain tea soup;
the tea soup contains 40-70 percent mg/L EGCG, 60-110 percent mg/L catechin, 10-15 percent mg/L theaflavin, 50-90 percent mg/L caffeine, 50-60 percent mg/L protein and 100-150 percent mg/L polysaccharide;
the content ratio of theaflavin, polysaccharide and protein in the tea soup is 0.7-1.6:8.1-13.0:5;
(4) Heating the tea soup, filling in a sterile bottle, standing, and cooling in a water bath to obtain the black tea beverage with good color, smell and taste and no sediment.
2. A method for preparing a black tea beverage with no sediment and excellent color, flavor and taste based on the blending of a plurality of tea leaves as claimed in claim 1, wherein: the leaching method comprises the following steps: and soaking the mixed tea leaves in water at the temperature of 80-90 ℃ for 35-45 min according to the tea water mass ratio of 1:45-1:55.
3. A method for preparing a black tea beverage without sediment based on multiple tea blending of good color, flavor and taste as claimed in claim 1 or 2, which is characterized by comprising the following steps: the CTC broken black tea is Yunnan big-leaf seed tea, the piece tea is congou black tea, and the broken black tea is congou black tea.
4. A method for preparing a black tea beverage with no sediment and excellent color, flavor and taste based on the blending of a plurality of tea leaves as claimed in claim 1, wherein: in the step (3), the concentration of tea polyphenol in the tea soup is 340-450 mg/L through dilution.
5. A method for preparing a black tea beverage with no sediment and excellent color, flavor and taste based on the blending of a plurality of tea leaves as claimed in claim 1, wherein: in the step (4), the target temperature for heating is 80-90 ℃.
6. A method for preparing a black tea beverage without sediment based on multiple tea blending of color, flavor and taste as claimed in claim 1 or 5, wherein: in the step (4), the temperature is kept for 5-7 min after heating.
7. A method for preparing a black tea beverage with no sediment and excellent color, flavor and taste based on the blending of a plurality of tea leaves as claimed in claim 1, wherein: in the step (4), the standing time is 8-10 min.
8. A method for preparing a black tea beverage with no sediment and excellent color, flavor and taste based on the blending of a plurality of tea leaves as claimed in claim 1, wherein: in the step (4), the temperature of the water bath is 15-25 ℃.
9. A method for preparing a black tea beverage with no sediment and excellent color, flavor and taste based on the blending of a plurality of tea leaves as claimed in claim 4, wherein: the content of the tea polyphenol is determined by adopting an ultraviolet spectrophotometry, and the content of the EGCG, the catechin, the theaflavin and the caffeine is determined by adopting a chromatographic method; the protein content is determined by adopting a Coomassie brilliant blue G250 staining method; the content of the polysaccharide is determined by adopting an anthrone colorimetric method.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235517A (en) * | 1996-11-29 | 1999-11-17 | 尤尼利弗公司 | Black leaf tea |
| CN1656911A (en) * | 2004-02-19 | 2005-08-24 | 株式会社伊藤园 | Method for producing containerized green tea beverage |
| CN102265953A (en) * | 2011-07-26 | 2011-12-07 | 中国农业科学院茶叶研究所 | Processing method of high catechin beverage with low biter taste |
| WO2017188337A1 (en) * | 2016-04-27 | 2017-11-02 | キリン株式会社 | Composition for improving skin texture which contains black tea extract as active ingredient |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1235517A (en) * | 1996-11-29 | 1999-11-17 | 尤尼利弗公司 | Black leaf tea |
| US6036991A (en) * | 1996-11-29 | 2000-03-14 | Lipton, Division Of Conopco, Inc. | Black leaf tea |
| CN1656911A (en) * | 2004-02-19 | 2005-08-24 | 株式会社伊藤园 | Method for producing containerized green tea beverage |
| CN102265953A (en) * | 2011-07-26 | 2011-12-07 | 中国农业科学院茶叶研究所 | Processing method of high catechin beverage with low biter taste |
| WO2017188337A1 (en) * | 2016-04-27 | 2017-11-02 | キリン株式会社 | Composition for improving skin texture which contains black tea extract as active ingredient |
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| 茶饮料冷后浑机理研究进展;杨红等;《福建茶业》(第1期);12-15 * |
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