Tea perfume oil extraction technique

An extraction process and technology for aromatic oil, applied in the directions of essential oils/spice, fat production, etc., can solve the problems of low yield of aromatic oil, etc., and achieve the effects of simple extraction process, good quality and low cost

Inactive Publication Date: 2008-02-13
唐妙火 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the existing extraction process is to directly extract the picked tea leaves by steam di

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: adopt the method for direct distillation extraction of fresh tea leaves

[0035] Picked fresh tea leaves are first sun-dried and cured at room temperature; when the fresh leaves are sun-dried, they are dried at 25-27°C for 30 minutes; when cured at room temperature: the temperature in the curing room is 16-18°C, and the humidity is 80-85% , curing for 6 hours; in the middle, use a green shaker to shake the green twice, each time for 20 minutes, and the interval between shaking green is 2 hours.

[0036] Put 90kg of raw material leaves that have been cured and have flower fragrance revealed into the distillation pot, and carry out water-proof distillation; the water temperature of the upper part of the condensed water is maintained at 65-70°C, and the temperature of the oil outlet is 30-35°C; after heating, it starts to flow out in about 40 minutes. Oil, after 1.5 hours of distillation, the water at the oil outlet has been clarified, which is the end of dis...

Embodiment 2

[0037] Embodiment 2: adopt the method for direct distillation extraction of fresh tea leaves

[0038] Picked fresh tea leaves are first sun-dried and cured at room temperature; when the fresh leaves are sun-dried, they are dried at 36-38°C for 10 minutes; when cured at room temperature: the temperature in the curing room is 32-36°C, and the humidity is 60-63% , and maintained for 15 hours; in the middle, a green shaker was used to shake the green 3 times, each time for 20 minutes, and the interval between shaking the green was 2-3 hours.

[0039] Put 120kg of raw material leaves that have been cured and have flower fragrance revealed into the distillation pot, and carry out water-proof distillation; the water temperature of the upper part of the condensed water is kept at 60-65°C, and the temperature of the oil outlet is 40-45°C; about 35 minutes after heating, the Oil, after 2 hours of distillation time, the water at the oil outlet has been clarified, and the distillation is ...

Embodiment 3

[0040] Embodiment 3: adopt the method for distilling and extracting dry tea leaves

[0041] Picked fresh tea leaves are first sun-dried and cured at room temperature; when the fresh leaves are sun-dried, they are dried at 30-32°C for 20 minutes; when cured at room temperature: cured in the curing room for 8 hours; keep the temperature at 22-24°C, The humidity is 62-65%; in the middle, a green shaker is used to shake the green 2 times, each time for 25 minutes, and the interval between shaking the green is 3 hours.

[0042]Drying is then carried out; the temperature of the hot air is 60° C., and the flow rate of the hot air is 200 cubic meters per hour; until the moisture content of the tea leaves is less than 6%.

[0043] Put 40kg of dry tea leaves treated by the above process into the distillation pot, add 65kg of water to carry out water-proof distillation; the water temperature in the upper part of the condensed water is kept at 70°C, and the temperature of the oil outlet i...

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PUM

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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...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 唐妙火
Owner 唐妙火
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