Clarification method of tea soup

• Main Authors: ZHU HUI, TIAN JIAN, SHI BIYING
• Format: Patent
• Language: Chinese; English
• Published: 18.01.2017
• Subjects: COFFEE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF; TEA; THEIR SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a clarification method of tea soup. The clarification method comprises the following steps: adjusting pH of tea soup to be clarified to 4.0-6.5, adding proline endoprotease and oscillating for enzymatic hydrolysis so as to obtain tea enzymatic hydrolysate, and sterilizing the tea enzymatic hydrolysate in water bath of 65-80 DEG C for 0.5-1 h so as to obtain the clarified tea soup. Only by the use of proline endoprotease, the purposes of clarifying tea soup and effectively preventing cream down of tea soup are achieved. In addition, addition amount of enzyme is small, color quality of the tea soup is not affected, precipitate is completely removed, and cost is low. The method of the invention is suitable for industrial production. 本发明公开了种茶汤的澄清方法，该澄清方法包括以下步骤：调节待澄清的茶汤pH为4.0-6.5，添加脯氨酸内切酶，振荡酶解，得酶解茶液，再将酶解茶液在65-80℃水浴灭菌0.5-1h，即得澄清的茶汤，该方法只使用脯氨酸内切酶达到澄清茶汤和有效预防茶汤"冷后浑"的目的，而且酶添加量少、不影响茶汤色泽品质、沉淀去除完全、成本低，适合工业化生产。