Tea beverage production process ------ leaching

Tea beverage production process----leaching

Leaching

Leaching refers to the process of transferring soluble substances in tea leaves into tea soup. The flavor and quality of tea beverages depend largely on the tea juice extraction process.

The particle size, extraction temperature, extraction time, tea ratio and extraction method (equipment) of tea raw materials directly affect the extraction rate of soluble substances in tea and the quality of tea soup, thus affecting the concentration of tea beverage and the concentration of active ingredients. . In general, the smaller the tea granules, the higher the leaching temperature, the longer the leaching time, and the higher the proportion of tea, the higher the extraction rate of tea soluble solids, but the more bitter and astringent the taste, the degree of oxide in the tea. The higher the scent freshness, the higher the cost. Concentrated tea is generally produced at a tea to water ratio of 1: (8-20) and then diluted in a subsequent step.

If high temperature and long-time leaching are used, the extraction rate of soluble substances is high, but the temperature is too high, theaflavins and thearubigins will be decomposed, and the pigment structures such as carotenoids and chlorophyll will also change, and the color of the tea extracts will be changed. There are adverse effects. Excessive temperature leaching can also cause aroma to escape. The long-term leaching is easy to cause oxidation of the tea soup ingredients. Usually, the leaching temperature is 70-100 ° C, and the time is controlled within 20 minutes. Since the leaching time exceeds 20 minutes, the leaching rate is substantially no longer increased. Tea polyphenols and *** can achieve a high extraction rate of Zui at 80 ° C, if the temperature is too low, the coloring material can not be fully leached.

In the case of leaching, a single-stage leaching tank and a large tea bag are used to extract the leaching device from above and below. Differences in conditions such as extraction temperature, time, and extraction rate will affect the aroma of the tea and the concentration of the active ingredient. The time and temperature of the extraction should be determined according to the different tea varieties and product categories.