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Pu'er tea extract, composition thereof, preparation method and product containing same

An extract and technology of Pu'er tea, applied in the field of Pu'er tea extract, can solve the problems of easy loss of aroma components, unstable aroma components, and difficult storage of Pu'er tea, so as to improve the characteristic aroma, good solubility and good taste Effect

Active Publication Date: 2013-10-02
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the aromatic components of Pu-erh tea are easily lost during processing, and its aroma components are unstable and difficult to store, which brings inconvenience to related industries.

Method used

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  • Pu'er tea extract, composition thereof, preparation method and product containing same
  • Pu'er tea extract, composition thereof, preparation method and product containing same
  • Pu'er tea extract, composition thereof, preparation method and product containing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Example 1 Take 50g of Pu'er tea, add 15 times the amount of water to heat and distill, start to collect after boiling for 10 minutes, the collection time is about 5 hours, collect 1 bottle every 20 minutes, and collect the distillate in sections. The maximum absorption wavelength and absorbance measured in each time period are as follows: figure 1 and figure 2 Shown (each time period is expressed as 1, 2, 3... in the axis of abscissa respectively, represents each cut that collects in 5 hours respectively).

[0042] Combine distillates of 260-290 nm to obtain 110 ml of Pu'er tea extract, add 1.1 g of maltodextrin, and ultrasonically clathrate for 2 hours. The sonicated fluid was freeze-dried. To obtain 1.05 g of clathrate, add 4.0 mg of malic acid and mix thoroughly to obtain the composition. The composition is added to the instant tea drink, and the aromatic smell of Pu'er tea can be dispersed immediately after adding water.

Embodiment 2

[0043]Example 2 Take 500g of Pu'er tea, add 8 times the amount of water to heat and distill, and start collecting after boiling for 10 minutes. The collection time is about 5.5 hours, and 1 bottle is collected every 5 minutes, and the distillate is collected in sections. The maximum ultraviolet absorption of each section was measured under the ultraviolet spectrophotometer, and the distillates at 260-290nm were combined to obtain 800ml of Pu'er tea extract, 30g of α-cyclodextrin was added, and ultrasonic inclusion was carried out for 6 hours. The ultrasonic liquid is concentrated by reverse osmosis, and the concentrated liquid is freeze-dried. To obtain 28.5 g of clathrate, add 7.1 g of citric acid and mix thoroughly to obtain the composition.

Embodiment 3

[0044] Example 3 Take 500g of Pu'er tea, add 12 times the amount of water to heat and distill, and start to collect after boiling for 10 minutes. The collection time is about 10 hours, and 1 bottle is collected every 40 minutes, and the distillate is collected in sections. Measure the maximum ultraviolet absorption of each section under the ultraviolet spectrophotometer, combine the 260-290nm distillates to obtain 2800ml of Pu'er tea extract, add 233g of modified starch, keep stirring at 60°C for 7 hours, and freeze-dry. To obtain 218g of clathrate, add 1.75g ​​of sodium carbonate and mix thoroughly to obtain the composition. After the composition is added with pharmaceutical auxiliary materials, it is compressed into tablets, so that orally disintegrating tablets, effervescent tablets and the like can have the aromatic smell of Pu'er tea when taken.

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PUM

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Abstract

A Puer tea extract, its composition, preparing method and products containing the extract and composition. The extract is prepared by method comprising steps of : adding water to Puer tea in ratio of 6-15:1, distilling, collecting extract for 0.2-10hrs at intervals, combining the extract having maximal absorption wavelength of 260-290nm. The composition is consisted of inclusion complex containing the extract, and acidity regulator in ration of (wt.parts) (80-140): (0.3-20). The composition is prepared by steps of : preparing water solution of the inclusion complex, freeze drying or spray drying, blending with the acidity regulator fully.

Description

technical field [0001] The invention relates to a Pu'er tea extract, its composition, preparation method and products containing them. Background technique [0002] Pu'er tea belongs to the dark tea category, produced in Xishuangbanna, Simao, Lincang and other places in Yunnan Province. It is named after it has been distributed in Pu'er since ancient times. Pu'er tea is a unique geographical indication product in Yunnan. It is a post-fermented tea made from Yunnan big-leaf sun-dried green tea that meets the environmental conditions of the Pu'er tea production area, after shaping, aging, stacking, blending, and sterilization. The natural aging process continues after the finished product, which has the unique quality of getting better and better with age. Due to the new chemical substances produced in the post-fermentation process, Puer tea has unique health care functions compared with other teas, such as reducing fat, reducing sugar, reducing blood pressure, and anti-aging...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/18
CPCA23F3/30A23F3/18
Inventor 张兰兰李瑞明王玉周水平朱永宏闫希军
Owner TIANJIN TASLY GROUP
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