阅读说明：本技术 一种冷泡茶加工方法 (Processing method of cold-brewing tea ) 是由 毕秀芳 王晓琼 周敏 周忠雨 于 2019-12-16 设计创作，主要内容包括：本发明公开了一种冷泡茶加工方法,涉及茶加工技术领域,本发明包括以下步骤:挑选茶叶及水,均匀混合,制成茶叶及水的混合液;将所述茶叶及水的混合液放入低温环境中的超声波清洗机进行辅助浸提;对经过所述低温环境中的超声波清洗机辅助浸提的茶叶及水的混合液进行过滤分装,制成分装液;对所述分装液进行超高压杀菌处理,制得冷泡茶成品,具有使冷泡茶产品质量安全更具有保障,为工业化生产提供了便利条件的优点。(The invention discloses a cold-brewing tea processing method, which relates to the technical field of tea processing and comprises the following steps of selecting tea leaves and water, uniformly mixing the tea leaves and the water to prepare a mixed liquid of the tea leaves and the water, putting the mixed liquid of the tea leaves and the water into an ultrasonic cleaning machine in a low-temperature environment for auxiliary extraction, filtering and subpackaging the mixed liquid of the tea leaves and the water subjected to the auxiliary extraction of the ultrasonic cleaning machine in the low-temperature environment to prepare a subpackaging liquid, and performing ultrahigh-pressure sterilization treatment on the subpackaging liquid to prepare a cold-brewing tea finished product.)

1. A processing method of cold-brewing tea is characterized by comprising the following steps:

selecting tea leaves and water, and uniformly mixing to prepare a mixed solution of the tea leaves and the water;

putting the mixed solution of the tea and the water into an ultrasonic cleaner in a low-temperature environment for auxiliary extraction;

filtering and subpackaging the mixed solution of the tea leaves and the water which are subjected to the auxiliary leaching by the ultrasonic cleaner in the low-temperature environment to prepare a component packaged solution;

and carrying out ultrahigh pressure sterilization treatment on the subpackaged liquid to prepare a finished cold-brewing tea product.

2. The processing method of cold-brewing tea as claimed in claim 1, wherein: in the mixed liquid of the tea and the water, the mass ratio of the tea to the water is 1: 90-1: 200, and the water temperature is 4-25 ℃.

3. The processing method of the cold-brewing tea as claimed in claim 1, wherein in the step of placing the mixed solution of tea leaves and water into the ultrasonic cleaning machine in the low temperature environment for auxiliary leaching, the auxiliary leaching conditions are as follows:

the temperature is 0-10 ℃, the energy of the ultrasonic cleaning machine is 50-600W, and the treatment time is 5-300 min.

4. The processing method of the cold-brewing tea as claimed in claim 1, wherein the conditions of the ultra-high pressure sterilization treatment are as follows:

the temperature is 5-25 ℃, the pressure is 100-600 MPa, and the treatment time is 1-30 min.

5. The processing method of cold-brewing tea as claimed in claim 1, wherein: in the step of filtering and subpackaging the mixed liquid of the tea leaves and the water which are subjected to the auxiliary leaching of the ultrasonic cleaner in the low-temperature environment, the filtering is performed by adopting 4 layers of gauze.

6. The processing method of cold-brewing tea as claimed in claim 1, wherein: the tea is Tie Guanyin tea, and the water is mineral water.

7. The processing method of cold-brewing tea as claimed in claim 6, wherein: before the Tie Guanyin tea is selected, the method further comprises a coarse screening operation, wherein the coarse screening operation is to remove the Tie Guanyin tea which is mildewed and discolored.

8. A method of processing cold-brewed tea according to any of claims 1 to 7, wherein: also comprises the step of carrying out low-temperature storage treatment on the finished cold-brewing tea.

9. The processing method of cold-brewing tea as claimed in claim 8, wherein: the low-temperature storage treatment temperature is 0-4 ℃.

Technical Field

The invention belongs to the technical field of tea processing, and particularly relates to a processing method of a cold-brewing tea.

Background

Tea is the second largest beverage with the second consumption to water in the world, and is popular among consumers because of good taste and rich functional components such as tea polyphenol, caffeine, amino acid and the like. The drinking method of the tea leaves is changed along with the process, the shape and the like of the tea products, and the tea products are subjected to the development and change processes of a tea boiling method, a tea decocting method, a tea ordering method and a tea making method, and the drinking method of the tea leaves is preferably advocated to be brewed with boiled water at present and drunk at present from the Ming Dynasty. In recent years, some researchers have focused on cold-brewing methods, i.e., brewing tea with normal-temperature water or even ice water, due to inconvenience in preparation and taking of boiled water.

Cold-brewing tea, generally selecting mineral water or purified water to brew tea leaves, the water temperature is lower, the brewing time is longer, and the delicate fragrance of the tea leaves can be kept to the maximum extent in the manufacturing process; the caffeine content is lower than that of the tea brewed by hot water, so that the tea water is not too bitter. In addition, the cold-brewed tea can avoid the defects of color change, vitamin damage, taste passivation and the like of the tea caused by the thermal oxidation of water under the high-temperature condition.

The cold-brewed tea has the advantages of convenience and quickness as a novel tea beverage, and an appropriate extraction method is selected to improve the commercial value of the product. The traditional preparation method is that tea leaves and low-temperature cold water are mixed according to a certain proportion, and then the mixture is placed for about 10 hours, so that substances such as tea polyphenol, catechin, caffeine and the like in the tea leaves can be effectively leached out. The method has too long production time and is not suitable for industrial production. And existing products are not normally sterilized and may present a safety risk. Therefore, the production process needs to be optimized by combining modern novel technology auxiliary leaching, so that the cold-making tea can be manufactured in a short time.

Disclosure of Invention

The invention aims to: aiming at the problems that the processing technology of the cold-brewing tea in the prior art is too long in time and is not suitable for industrial production, the processing method of the cold-brewing tea is provided.

The technical scheme adopted by the invention is as follows:

a processing method of cold-brewing tea comprises the following steps:

selecting tea leaves and water, and uniformly mixing to prepare a mixed solution of the tea leaves and the water;

putting the mixed solution of the tea and the water into an ultrasonic cleaner in a low-temperature environment for auxiliary extraction;

filtering and subpackaging the mixed solution of the tea leaves subjected to auxiliary leaching by the low-temperature ultrasonic cleaner and water to prepare a component packaged solution;

and carrying out ultrahigh pressure sterilization treatment on the subpackaged liquid to prepare a finished cold-brewing tea product.

Preferably, in the mixed liquid of tea leaves and water, the mass ratio of the tea leaves to the water is 1: 90-1: 200, and the water temperature is 4-35 ℃.

Preferably, in the step of performing the auxiliary extraction by the ultrasonic cleaning machine which puts the mixed solution of tea leaves and water into a low-temperature environment, the auxiliary extraction conditions are as follows:

the temperature is 0-10 ℃, the energy of the ultrasonic cleaning machine is 50-600W, and the treatment time is 5-300 min.

Preferably, the conditions of the ultra-high pressure sterilization treatment are as follows:

the temperature is 5-25 ℃, the pressure is 100-600 MPa, and the treatment time is 1-30 min.

Preferably, the filtration is performed using 4 layers of gauze.

Preferably, the tea leaves are Tie Guanyin tea, and the water is mineral water.

Preferably, before the Tieguanyin tea is selected, the method further comprises a coarse screening operation, wherein the coarse screening operation is to remove mildewed and color-changed Tieguanyin tea.

Preferably, the method further comprises the step of performing low-temperature storage treatment on the cold-brewing tea finished product.

Preferably, the low-temperature storage treatment temperature is 0 to 4 ℃.

In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:

1. because the processing time of the cold-brewing tea in the prior art is too long and is not suitable for industrial production, the invention adopts ultrasonic extraction, thereby greatly shortening the extraction time, leading the effective components in the tea to rapidly enter water and better keeping the delicate fragrance of the tea; and the caffeine content in the cold-making tea is lower than that in hot water, the tea has better taste, and is not too bitter, thereby providing convenience for industrial production. In addition, the ultrasonic cleaning instrument is a leaching method which is simple to operate, short in time consumption and high in efficiency.

2. The ultrahigh pressure treatment used in the invention can effectively sterilize, maintain the nutritional quality of the cold-brewing tea, ensure the quality safety of the cold-brewing tea product and provide convenience for industrial production.

Drawings

In order to more clearly illustrate the technical solutions of the embodiments of the present invention, the drawings needed to be used in the embodiments will be briefly described below, it should be understood that the following drawings only illustrate some embodiments of the present invention and therefore should not be considered as limiting the scope, and for those skilled in the art, other related drawings can be obtained according to the drawings without inventive efforts.

FIG. 1 is a schematic flow chart of the steps of the method of the present invention;

the labels in the figure are: S1-S4 indicate each step.

Detailed Description

In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. The components of embodiments of the present invention generally described and illustrated in the figures herein may be arranged and designed in a wide variety of different configurations.

Thus, the following detailed description of the embodiments of the present invention, presented in the figures, is not intended to limit the scope of the invention, as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It should be noted that: reference numerals and letters in the following figures denote similar items, and thus, once an item is defined in one figure, it need not be further defined and explained in subsequent figures.

In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc. indicate orientations or positional relationships based on the orientations or positional relationships shown in the drawings or the orientations or positional relationships that the products of the present invention usually place when in use, and are simply used for simplifying the description of the present invention, but do not indicate or imply that the devices or elements indicated must have a specific orientation, be constructed in a specific orientation, and be operated, and thus should not be construed as limiting the present invention. Furthermore, the terms "first," "second," "third," and the like are used solely to distinguish one from another and are not to be construed as indicating or implying relative importance.

Furthermore, the terms "horizontal", "vertical" and the like do not imply that the components are required to be absolutely horizontal or pendant, but rather may be slightly inclined. For example, "horizontal" merely means that the direction is more horizontal than "vertical" and does not mean that the structure must be perfectly horizontal, but may be slightly inclined.

In the description of the present invention, it should also be noted that, unless otherwise explicitly specified or limited, the terms "disposed," "mounted," "connected," and "connected" are to be construed broadly, e.g., as meaning either a fixed connection, a removable connection, or an integral connection; can be mechanically or electrically connected; the two original pieces can be directly connected or indirectly connected through an intermediate medium, or the two original pieces can be communicated with each other. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.

A processing method of cold-brewing tea comprises the following steps:

s1, selecting tea leaves and water, and uniformly mixing to prepare a mixed solution of the tea leaves and the water;

s2, putting the mixed solution of the tea leaves and the water into an ultrasonic cleaning machine in a low-temperature environment for auxiliary extraction;

s3, filtering and subpackaging the mixed solution of the tea leaves subjected to the auxiliary leaching by the low-temperature ultrasonic cleaner and water, and preparing a component and packaging solution;

and S4, carrying out ultrahigh pressure sterilization treatment on the subpackaged liquid to obtain a finished cold-brewing tea product.

The features and properties of the present invention are described in further detail below with reference to examples.