Why membrane separation technology can be applied in the clarification process of green tea juice?

Why membrane separation technology can be applied in the clarification process of green tea juice?

Drinking green tea is very beneficial to the human body, green tea has become an indispensable drink in people's life. With the improvement of the quality of life, the nutrition and taste of green tea is required to be improved. The application of membrane separation technology in the clarification of green tea juice can improve the quality of green tea drink. The quality of tea beverage refers to the tea taste, tea flavor, tea color, hygiene and clarity and so on. Clarity is an important part of it. If the clarity of a tea beverage product is high, it will appear very good quality in the eyes of consumers and dealers.

At present, the main packaging mode of tea beverage is transparent PET bottled. As transparent packaging, tea beverage has higher requirement for muddy precipitation. Due to the difference between green tea and black tea and oolong tea in cold post-muddy and precipitation mechanism, chemical treatment and mechanical filtration are traditionally used, the effect is not good, and the product quality is poor. Membrane separation technology has many advantages, such as no phase change, no chemical material, simple operation, low energy consumption, and good product quality. In recent years, the application of membrane separation technology in clarification of low-grade wine, fruit and vegetable juice has made some progress, and the separation and clarification technology of tea beverage membrane has been studied. Less, and more piecemeal.

In the traditional green tea beverage production process, most of the energy consumption is for the clarification of the tea beverage. The main reason that affects the clarity of tea beverage is the muddy phenomenon of tea liquid after cold. The main reason for the formation of cold post-muddy phenomenon in tea liquid is tea cheese, which is dissolved at high temperature and becomes insoluble at lower temperature. When we drink tea, such as tea for a period of time, we will find this phenomenon.

In this paper, the concentration of tea juice, membrane pore diameter, separation temperature and operating pressure on the separation effect, production efficiency and the influence of chemical composition of tea juice on the separation process of green tea beverage membrane were studied comprehensively and systematically by using the simplest plate ultrafiltration membrane system. The detailed research results are obtained, which provide a comprehensive technical parameter and basis for the feasibility and reliability of the separation and clarification process of green tea beverage membrane.

The sensory quality of green tea juice was improved obviously after ultrafiltration with suitable technological parameters. The original pure aroma and mellow taste quality were maintained, while the color of the soup was clear and transparent, and the ability of anti-precipitation was greatly improved, which basically eliminated the occurrence of precipitation. The effect of ultrafiltration on the acidity and alkalinity of green tea juice was not significant after selecting suitable membrane materials. After ultrafiltration of green tea juice, the composition of tea polyphenols and catechins, amino acids, caffeine, soluble sugar and other quality components were largely retained, while most of the macromolecular substances, such as protein and pectin, were retained.

The application of membrane separation technology in the clarification process of green tea juice can ensure the high retention rate of effective flavor components in green tea juice under appropriate technological parameters, and can intercept most of the macromolecule substances which are easy to precipitate, and the sensory quality is good. Help enterprises to enhance the market competitiveness of tea drinks, bring higher economic benefits to enterprises.