Method for extracting tea beverage production line

The production process of liquid tea beverages at home and abroad varies according to different products (such as pure tea beverage, fruity milk tea, tea soda, etc.) and different packaging methods. However, the preparation process of the tea leaching solution using tea as a raw material is basically the same.

Extraction process: The concentration of tea extract extracted from tea leaves varies according to raw materials, process equipment and products produced. The ratio of water to tea is generally from 1 to 15:100. If the concentration is large, it is easy to produce a white precipitate. In order to reduce the cost and avoid turbidity during the sale of the finished product, it is generally extracted with 1% tea leaves, the extraction temperature is 70-95 ° C, the extraction time is 5-30 minutes, and the residue is filtered and filtered with 250 mesh nylon cloth. The extraction form has three representative forms—the sandwich pot type, the basket cage type, and the coffee extractor type. During the extraction of the sandwich pot, the hot water is placed in a pot with a stirrer and heated to a predetermined temperature to be put into the tea leaves. After stirring for a certain period of time, the layered pot is turned over and the tea extract is poured out for filtration. The characteristic of this form is that the temperature time is easy to control, the stirring and discharging are convenient, and the extraction is sufficient. The basket-cage extraction is to extract the basket cage containing the tea in the hot water tank by means of equipment lifting and stirring to extract. The disadvantage is that the extraction is incomplete, the tea residue is inconvenient to be taken out, and the tea leaves are easy to produce astringency. The coffee extractor type extraction method is a spray type. The tea leaves are placed on the net and sprayed with hot water of a predetermined temperature from the top. After the tea leaves are fully impregnated, the tea soup is obtained from the bottom, which has the advantage of being easy to drain, but not stirring. The extraction end point is not easy to discriminate.

Japan and China's Taiwan and other places use tea as a raw material to directly extract the soluble part of tea. In Europe and the United States, more instant tea is used as raw material, and diluted with purified water as a tea beverage. The manufacturer of instant tea in China is Fujian Yinzhou Dayu Food Co., Ltd., which uses membrane concentration technology and vacuum drying technology to reduce the loss of aroma and taste and solve the problem of sedimentation and turbidity. The tea beverage produced in this way has less investment, quick effect, easy to implement, good technical indicators, and guaranteed product quality.

The main factors affecting the quality of tea beverages are: 1. Water quality. Water is a major component of tea beverages, and its quality has a great impact on tea beverages. Generally speaking, the calcium, magnesium, iron, chlorine and other ions in the water affect the color and taste of the tea soup, which causes the tea beverage to turbid and form tea milk. When the iron ion content in the water is greater than 5 pp m (5 parts per million), the tea soup will be black with a bitter taste; when the chloride ion content is high, the tea soup will be rancid. The plant enamel in tea can react with a variety of metal ions and can produce a variety of colors. Therefore, tap water cannot be used directly to produce tea drinks. For the production of better quality tea beverages, pure water with ion removal must be used. The pH value is between 6.7 and 7.2, the iron ion is less than 2 ppm, and the chemical content of permanent hardness is less than 3 ppm.

2. Raw materials. Tea can be divided into six categories: green flower, black tea, oolong tea, black tea, white tea and yellow tea. All kinds of tea have different flavors. The finished teas have different flavors due to their different quality of tea green, different origins, tea making techniques, and good storage and quality, and their soluble components are also different. The quality of tea green has a great relationship with tea varieties, soils in growing areas, sunshine, fertilizers, cultivation methods, collection season, and tea bud moisture. The quality of the tea is determined by the processing technology on the basis of tea green. Such as the thickness of tea green, the timing of fermentation, baking temperature and moisture control. A good finished tea will cause a decline in the quality of the tea beverage product if it is improperly stored or caused by moisture or mildew.

3. Extraction. The factors directly affecting the extraction rate of soluble substances and the quality of extracts in tea are water temperature, extraction time, raw material particle size, ratio of tea to water and extraction method. The higher the water temperature, the longer the time, the smaller the raw material particles, the larger the proportion of tea, the higher the extraction rate, the more bitter the taste of the tea soup, the higher the cost, the freshness of the flavor, and whether the extraction adopts a multi-stage method. Affect the quality of tea soup.

The key technology for the production of tea beverages is to avoid and eliminate turbidity and precipitation in tea beverages. The tea extract is cooled to produce white tea milk precipitate, which is formed by the combination of tea polyphenols and oxidative decomposition products in tea and coffee chrome. The industry experts call it “tea cheese”. Protein, pectin, and starch macromolecules are also prone to precipitation, and ions in water are the primary cause of turbidity and precipitation.

There are several ways to solve the chaos of tea beverages. At present, the physical method is generally adopted—the tea soup is cooled and then removed by a high-speed centrifuge or filtered by ultrafiltration to improve the clarity of the tea soup. Several major tea beverage manufacturers in China, such as Suntory and Master Kong, use Japanese or Taiwanese equipment and methods to produce tea beverages. In addition, the enzyme preparation is added to the tea soup to degrade the macromolecule in the tea beverage to achieve the purpose of removing the mixture, and the colloidal substance is added to the tea soup to separate the macromolecule from the liquid to reduce the chromium formation.