Tea perfume oil extraction technique

Abstract

The invention relates to a technique to extract effective constituents form tea leaves. The process is capable to achieve high extraction rate and the quality of extracted aromatic oil is high, the processing technique is simple, the cost is low, and can be applied to massive production easily. In terms of the technical proposal, the aromatic oil is extracted from tea leaves through the following process: A. fresh tea leaves are evenly spread in the sun and dried to green; B. the fresh leaves dried to green are moved into a curing room equipped with natural ventilating facilities and maintained for 6-15 hours under normal temperature; C. the leaves are put into a steamer for distillation. Tea greenness deleting machine is adopted to delete greenness for 2-3 passes during the curing process. The fresh tea leaves undergone curing under normal temperature are processed into dry tea leaves after nzyme deactivation and drying, and then put into the steamer for distillation again; D. the nzyme deactivation process adopts traditional technique; E. intermediate thermal-wind is adopted for drying; F. the distillation duration increases 30-60 minutes compared with distillation of fresh leaves. When the dried tea leaves are distilled in the steamer, the tea dusts, tea stalks and pruned leaves are mixed and distilled.

Description

technical field [0001] The invention relates to a tea processing technology, in particular to an extraction technology of effective components in tea. Background technique [0002] Scientific research has proved that there are many chemical components in tea, mainly including: tea polyphenols, caffeine, aromatic oils, water, minerals, pigments, carbohydrates, proteins, amino acids, lipids, vitamins, etc. These components have obvious changes with the variety of tea trees, the natural environment of growth, the management of tea gardens, and the conditions of tea picking. Among these components, tea polyphenols, caffeine, and aromatic oil are most closely related to the quality of tea and the efficacy of drinking tea. [0003] Aromatic oil is a general term for a variety of volatile compounds (also known as essential oils and essential oils) present in tea, and is the most important component that gives tea aroma, including alcohols, aldehydes, ketones, garlic, esters, pheno...

AI Technical Summary

Problems solved by technology

However, the existing extraction process is to directly extract the picked tea leaves by steam distillation, and the yield of aromatic oil is low, only about one-third of the theoretical content