Process for recovering aroma from tea

A technology for compounds and aroma substances, which is applied in the field of recovery of volatile aroma compounds from tea, and can solve problems such as low yield of aroma compounds

Inactive Publication Date: 2010-12-08
UNILEVER NV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method usually yields relatively low yields of aroma compounds

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] 109.8 grams of high-growth Sri Lankan tea crushed mixed tea powder with a water content of 8% was put into a round bottom flask. Add 2000 ml of water. About 20 mass of water per unit of dry mass of tea material is used to make the resulting mixture into a slurry. The slurry is heated to cause the liquid to boil at an absolute pressure of 1 bar. Before passing through the condenser, the flavor-laden vapor passes through a liquid entrainment separator. The liquid entrainment separator is a vertical column with a length of 1 meter, in which the vapor loaded with aroma substances flows upward in a vertical direction, causing the entrained small droplets (if any) to condense on the wall and flow back to the evaporator, thereby preventing The entrained liquid may reach the condenser. The steam generation rate is maintained at approximately 100 g / h. The vapor loaded with fragrance is condensed by passing through a condenser operating at 25°C with a cooling effect. After 6 ...

Embodiment 1-A

[0099] The method of Example 1-A was the same as that of Example 1, except that the condensate was collected within 15 minutes.

Embodiment 1-B

[0101] The method of Comparative Example 1-B is similar to the method of Example 1 in all respects, except that the aroma-laden vapor is directly transferred from the evaporator to the condenser, and no liquid entrainment separator is used. From the material balance, it can be determined that the flavor-loaded vapor contains more than 1% by weight of entrained liquid. The water-soluble solids in the aroma condensate were 0.15% by weight.

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PUM

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Abstract

Disclosed is a process for recovering volatile aroma compounds from a tea material. The process comprises the steps of: generating aroma-laden vapours at a pressure of from 0.5 to 1.4 bar absolute from the tea material contacted with water or water vapours,and then condensing the aroma-laden vapours to recover aroma condensate. The process is controlled such that the mass of aroma condensate generated per unit dry mass of tea material is greater than 2 and the aroma-laden vapours comprise no more than 1% by weightentrained liquid.

Description

Technical field [0001] The invention relates to the processing of tea. The invention particularly relates to the recovery of volatile aroma compounds from tea. Background of the invention [0002] Any discussion of the prior art throughout the specification should in no way be taken as an admission that such prior art is widely known or forms part of the common sense in the field. [0003] Aroma is the main sensory quality parameter of tea. The aroma of tea has a significant impact on consumers' choice of tea and commercial evaluation of tea. Therefore, the improvement of tea aroma is the subject of ongoing research. [0004] It is known that large amounts of volatile aroma compounds are lost during processing. Various methods such as steam stripping, solvent extraction, and supercritical carbon dioxide extraction have been used to recover volatile aroma compounds during tea processing, and the recovered aroma compounds are sometimes added back to tea products. [0005] The steam ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/42
CPCA23F3/426
Inventor A·拉斯托吉G·辛格
Owner UNILEVER NV
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