CN101385491B - A kind of production technology of fermented black tea beverage - Google Patents

Abstract

The invention discloses a production process of fermented black tea beverage, which belongs to the technical field of beverage production. Its production method includes withering the fresh tea leaves, beating or squeezing the juice, then fermenting the tea juice or juice residue mixture, and then deactivating enzymes at high temperature to obtain black tea juice, and finally the black tea juice is clarified, blended, sterilized, and filled. into a black tea drink. In this invention, black tea juice is directly prepared by fresh tea leaves being squeezed and then subjected to new-type liquid fermentation. The obtained black tea drink maintains the unique fresh green taste of fresh tea leaves, is mellow and refreshing, and maintains the nutrients in fresh tea leaves to prevent The loss of nutrients is reduced; in addition, the present invention not only reduces process steps, reduces production costs, greatly improves economic benefits, but also is more conducive to industrial automation control.

Description

A kind of production technology of fermented black tea beverage

technical field

The invention relates to the technical field of beverage production, and specifically designs a production process of fermented black tea beverage.

Background technique

Tea mainly contains effective ingredients such as tea polyphenols, tea pigments, tea polysaccharides, tea protein and theanine. So far, the medical and health functions of tea that have been confirmed by modern science mainly include: anti-tumor, anti-mutation, anti-aging, anti-fatigue, anti-radiation, anti-caries, elimination of heavy metal poisoning, metabolic regulation and physiological regulation, beauty, inhibition of harmful Microorganisms, enhance memory and improve brain function, etc. At present, there are two main production methods of black tea beverages in my country: one is to directly extract traditionally fermented black tea, and then blend and process it; the other is to directly use black tea concentrated juice or instant black tea powder for blending and processing. Mainly. The traditional processing method of black tea beverage, using traditional fermented black tea as raw material, has high processing cost, long production cycle, cumbersome processing technology, unstable quality, low yield, large equipment investment, high energy consumption, difficult control of production technology and product standards, serious Hindered the development process of tea beverage industry.

Contents of the invention

The present invention solves the above-mentioned problems existing in the prior art, and designs and provides a production process of fermented black tea beverage with simple process and low processing cost.

Content of the present invention is:

The production technology of described a kind of fermented black tea beverage is characterized in that comprising the following processing steps:

(1) classifying the fresh tea leaves, removing non-tea impurities, and then withering until the moisture content of the fresh tea leaves is 60%-70%;

(2) The fresh tea leaves of step (1) are subjected to juice extraction, and the obtained juice dregs mixed liquid or fresh tea juice obtained through separation are used for the next step of the process;

(3) The fresh tea juice or juice residue mixture obtained in step (2) is subjected to aerobic fermentation, the oxygen flow rate is 0.5-10L/min, and it is fermented while stirring at a temperature of 28-39°C, and the fermentation time is 60-150min ;

(4) Enzyme-killing treatment is carried out after the fermentation is completed to terminate the enzymatic reaction of the tea juice or the juice residue mixture;

(5) The tea juice or juice dregs mixed solution of step (4) is clarified by coarse filtration with a filter cloth, and then further clarified by microfiltration membrane filtration or high-speed centrifugation;

(6) The clarified tea juice in step (5) is prepared, sterilized and filled into black tea beverage.

The production process of a fermented black tea beverage is characterized in that the juicing process in step (2) adopts pressing, screw juicing or high-speed beating.

The production process of a fermented black tea beverage is characterized in that the oxygen flow rate in step (3) is 1-9L/min, the fermentation temperature is 28-37°C, and the fermentation time is 60-120min.

The production process of a fermented black tea beverage is characterized in that the oxygen flow rate in step (3) is 2-8L/min, the fermentation temperature is 30-36°C, and the fermentation time is 60-110min.

The production process of a fermented black tea beverage is characterized in that in step (3), the oxygen flow rate is 3-7L/min, the fermentation temperature is 31-35°C, and the fermentation time is 70-100min.

The production process of a fermented black tea beverage is characterized in that the enzyme-inactivating treatment method in step (4) is as follows: heating the tea juice or juice dregs mixed liquid to make its center temperature reach 85-95°C, and then keep 5- 15min.

The production process of a fermented black tea beverage is characterized in that the enzyme-inactivating treatment method in step (4) is as follows: heating the tea juice or juice dregs mixed solution to make the central temperature reach 87-92°C, and then keep 6- 13min.

The production process of a fermented black tea beverage is characterized in that the enzyme-inactivating treatment method in step (4) is as follows: heating the tea juice or juice dregs mixture to make its center temperature reach 89-91°C, and then keep it for 8- 12min.

The production process of a fermented black tea beverage is characterized in that the clarified black tea juice obtained in step (5) is concentrated using a reverse osmosis membrane or a vacuum thin film evaporator to increase the solid content to 20%-40% , sterilized and filled into concentrated black tea juice.

The production process of a fermented black tea beverage is characterized in that the clarified black tea juice obtained in step (5) is concentrated using a reverse osmosis membrane or a vacuum thin film evaporator to increase the solid content to 20%-40% The obtained concentrated tea juice is dried by freeze-drying equipment or spray-drying equipment, and black tea powder is obtained after packaging.

The production process of the above-mentioned fermented black tea beverage adopts the method of squeezing fresh tea leaves first and then carrying out new-type liquid fermentation to directly prepare black tea juice. Nutrients in fresh tea leaves prevent the loss of nutrients; in addition, the invention not only reduces process steps, reduces production costs, greatly improves economic benefits, but also is more conducive to industrial automation control.

Detailed ways

Example 1

The raw material of the liquid fermented black tea beverage is: 6 kilograms of fresh tea leaves mainly consisting of one bud with three leaves and four leaves.

The production process is:

(1) Classify the fresh tea leaves, remove old leaves, old stalks and non-tea objects, then spread them on a bamboo plaque with a thickness of 1.5 cm, and wither for 12 hours until the moisture content of the fresh tea leaves is about 65%. Soft to the touch;

(2) prepare 50 kilograms of purified water, adopt the high-speed beating machine to carry out beating treatment with the withered leaves that step (1) has been processed, adopt the squeezing method to separate, get fresh tea juice;

(3) Take the tea juice, use a fermenter, under the conditions of 28°C and 1.2L/min oxygen flow, ferment while stirring, after 60 minutes of fermentation, the fermented liquid has the characteristics of black tea;

(4) Heating the fermented liquid treated in step (3) to kill enzymes to terminate fermentation, heat the center temperature of the tea juice to 87° C., and keep it for 12 minutes, and obtain black tea juice after the enzyme elimination is completed;

(5) the black tea juice adopts 300 mesh filter cloth double-layer filtration, then the gained filtrate is clarified by 16000 rpm/min high-speed centrifugation of a tubular centrifuge to obtain clarified black tea juice;

(6) The clarified black tea juice is prepared, and after adding certain auxiliary materials, the former black tea juice is diluted 3 times with pure water;

(7) Then adopt the method of high-temperature sterilization to carry out filling, obtain 200 liters of liquid black tea beverages, concentration 0.3%, this black tea beverage soup color is bright red;

Example 2:

In the production process of liquid fermented black tea beverage, the method of high-speed beating is adopted in step (2) to obtain the mixed solution of juice residue, and then the mixed solution of juice residue is taken for fermentation. The black tea beverage of example 1 same effect.

Example 3:

In the production process of liquid fermented black tea beverage, during fermentation, the oxygen flow rate is 3.5L/min, the temperature is 30°C, and the fermentation time is 80min. When the enzyme is eliminated, heat the center temperature of the tea juice to 88°C and keep it for 10min. , other processing steps and conditions are identical with embodiment 1, also can obtain the black tea beverage with the same effect as embodiment 1 at last.

Example 4:

In the production process of liquid fermented black tea beverage, during fermentation, the oxygen flow rate is 5L/min, the temperature is 32°C, and the fermentation time is 100 minutes. When the enzyme is eliminated, heat the center temperature of the tea juice to 89°C and keep it for 8 minutes. , other processing steps and conditions are identical with embodiment 1, also can obtain the black tea beverage with the same effect as embodiment 1 at last.

Example 5:

The raw material of the liquid fermented black tea beverage is: 30 kilograms of fresh tea leaves mainly consisting of one bud with three leaves and four leaves.

The production process is:

(1) Classify the fresh tea leaves, remove old leaves, old stalks and non-tea objects, then spread them on a bamboo plaque with a thickness of 1.5 cm, and wither for 12 hours until the moisture content of the fresh tea leaves is about 65%. Soft to the touch;

(2) prepare 50 kilograms of purified water, adopt the high-speed beater to beat and break the withered leaves that step (1) has processed, and obtain the juice slag mixed liquor;

(3) Use the juice residue mixture as the raw material for fermentation, and use a fermenter at 37° C. and 10 L/min to ferment while stirring. After 150 minutes of fermentation, the fermented liquid has the characteristics of black tea.

(4) Heat the fermented liquid treated in step (3) to kill enzymes to terminate fermentation, heat the center temperature of the tea juice or juice dregs mixture to 90° C., and keep it for 10 minutes to obtain a fermented mixed liquid after enzyme elimination is completed.

(5) The fermented mixed solution is double-layer filtered with 300 mesh filter cloths, and then the gained filtrate is clarified by high-speed centrifugation at 16000 rpm in a tubular centrifuge to obtain clarified black tea juice;

(6) Concentrate the black tea juice obtained in step (5) with a reverse osmosis membrane until the concentrated solution concentration reaches about 30 Brix to obtain 12 liters of concentrated solution;

(7) carry out drying with spray drying equipment, pack 3.3 kilograms of instant black tea powders, and the gained black tea powders are fine granular or powdery, and outward appearance is brownish-yellow.

Embodiment 6:

In the production process of liquid fermented black tea beverage, during fermentation, the oxygen flow rate is 8L/min, the temperature is 35°C, the fermentation time is 100min, and the drying method is freeze-drying. Other process steps and conditions are the same as in Example 5, and finally Obtain the black tea powder of effect identical with embodiment 5.

Embodiment 7:

In the production process of liquid fermented black tea beverage, during the enzyme-inactivating treatment, heat the center temperature of the tea juice to 90°C and keep it for 5 minutes. The other process steps and conditions are the same as in Example 5, and finally the same effect as in Example 5 can be obtained. black tea powder.

Claims (2)

1. a production technology of fermented black tea beverage, it is characterized in that comprising following processing steps: The raw material of the fermented black tea beverage is: 30 kg of fresh tea leaves mainly consisting of one bud, three leaves and four leaves; (1) Classify the fresh tea leaves, remove old leaves, old stalks and non-tea objects, spread them on bamboo plaques with a thickness of 1.5 cm, and wither for 12 hours until the moisture content of the fresh tea leaves is 65%. Soft to the touch; (2) prepare 50 kilograms of purified water, adopt the high-speed beater to beat and break the withered leaves that step (1) has processed, and obtain the juice slag mixed liquor; (3) Using the juice residue mixture as the raw material for fermentation, using a fermenter at a temperature of 37° C. and an oxygen flow rate of 10 L/min, to ferment while stirring. After 150 minutes of fermentation, the fermented liquid has the characteristics of black tea; (4) Heating the fermented liquid treated in step (3) to kill enzymes to terminate fermentation, heat the center temperature of the juice-slag mixture to 90° C., and keep it for 10 minutes to obtain a fermentation mixture; (5) the fermented mixed liquor that step (4) has been processed adopts double-layer filtration of 300 mesh filter cloths, and then the gained filtrate is clarified by 16000 rev/min high-speed centrifugation of a tubular centrifuge to obtain clarified black tea juice; (6) Concentrate the black tea juice obtained in step (5) with a reverse osmosis membrane until the concentrated solution concentration reaches 30 Brix to obtain 12 liters of concentrated solution; (7) Dry with spray drying equipment, pack 3.3 kilograms of instant black tea powder, and the gained black tea powder is granular or powdery, and the appearance is brownish yellow. 2. The production process of a fermented black tea beverage as claimed in claim 1, characterized in that the fermentation temperature in step (3) of claim 1 is replaced by 35 °C, and the oxygen flow rate of 10 L/min is replaced by 8 L/min. min, the fermentation time of 150min is replaced by 100min; the drying with spray drying equipment in step (7) is replaced by freeze-drying.