飲料茶澄清技術之研究
Other Title
The Technical Research for the Tea Soft Drink to Have Clear Appearance
Journal
農特產品加工研討會專刊
Part Of
農業試驗所特刊第56號
Pages
92-99
ISBN
957-00-6655-5
Date Issued
1995-12
Date
1995-12
Author(s)
鄭正宏
Cheng-Hung Cheng
Abstract
製作飲料茶時茶葉原料及水質，是兩個最重要的影響因素；根據試驗成果，首先茶葉應該以溫度90℃，時問四小時以上焙火，然後以75℃之純水來恆溫萃取八分鐘，以預濾膜過濾茶渣後，於萃取之茶湯中添加維生素C等，隨即以平板式對流熱交換器將其急速冷卻至5℃後，再以預濾膜除去茶湯中之沈澱物，裝瓶封罐後以高壓釜於121℃殺菌10 分鐘。以此方式製成之飲料茶澄清透明，沈澱物已微乎其微。
The tea and water quality are the most important factors that will effect the manufacture of tea soft drink. At the beginning, the raw material of tea should roast in the electric circulating oven at 90℃ for at least four hours.
Using the roasted tea as the material, extract with pure water at constant temperature of 75℃ for eights minutes, then filtrate with Millipore prefilter and add Vitamin C, other ingredients to the tea extract immediately.
The tea extract then pump through the countercurrent plate heat exchanger to cool it down to 5℃ instantly. Then, filtrate the precipitate with prefilter again, bottling or canning the filtrate, and use autoclave to sterilize the tea extract at 121℃ for 10 minutes.
By using this procedure to make tea Soft drink, the appearance of the drink will be clear and transparency. The precipitate will be minimam.
Event(s)
農特產品加工研討會
Proceeding of A Symposium on Processing of Agricultural Products
Subjects
茶
飲料茶
混濁
沈澱
澄清
Tea
Tea soft drink
cloudiness
precipitation
clear
Publisher
農業試驗所
Type
conference paper
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