Preparing method of tea crystal for cell wall breaking and ultrasonic extraction

A production method and ultrasonic technology, applied in the field of tea processing, can solve the problems of loss of thermal energy perceptual components, poor purity of citrine, easy oxidation of citrine, etc., and achieve the effect of preventing oxidation

Inactive Publication Date: 2011-08-24
HANGZHOU QIANLONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention provides a method for making tea crystals extracted by cell wall breaking and ultrasonic wave. Volatile heat sensitive components, and in the drying process, tea crystals are easily oxidized, resulting in technical problems such as poor purity of tea crystals

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: the preparation method of a kind of cell wall breaking and ultrasonic extraction tea crystal of this example, its method is:

[0022] a. After crushing 300 catties of tea leaves, put them into an ultrasonic extraction tank together with water for ultrasonic treatment. The mass ratio of tea leaves to water is 1:8, and the frequency of ultrasonic waves is 20 kHz. The ultrasonic extraction tank breaks the walls of tea cells and forms crude tea liquid;

[0023] b. The crude tea liquid is subjected to dish-type centrifugal separation, and according to the concentration, the large particles of impurities are removed, and the fine tea liquid is separated;

[0024] c. The fine tea liquid is separated by membrane, and the pore size of the membrane is 0.05, so that the fine tea liquid is purified, separated, concentrated, and ultra-filtered, and the macromolecular organic matter with a molecular weight of 1,000-300,000 is separated and removed, and then reverse os...

Embodiment 2

[0026] Embodiment 2: the preparation method of a kind of cell wall breaking and ultrasonic extraction tea crystal of this example, its method is:

[0027] a. After crushing 325 catties of tea leaves, put them into an ultrasonic extraction tank together with water for ultrasonic treatment. The mass ratio of tea leaves to water is 1:10, and the frequency of ultrasonic waves is 10 MHz. The ultrasonic extraction tank breaks the cell walls of tea leaves to form crude tea liquid;

[0028] b. The crude tea liquid is subjected to dish-type centrifugal separation, and according to the concentration, the large particles of impurities are removed, and the fine tea liquid is separated;

[0029] c. The fine tea liquid is separated by membrane, and the pore size of the membrane is between 0.5cm, so that the fine tea liquid is purified, separated, concentrated, and ultrafiltered, and the macromolecular organic matter with a molecular weight of 1,000-300,000 is separated and removed, and th...

Embodiment 3

[0031] Embodiment 3: the preparation method of a kind of cell wall breaking and ultrasonic extraction tea crystal of this example, its method is:

[0032] a. After crushing 350 catties of tea leaves, put them into an ultrasonic extraction tank together with water for ultrasonic treatment. The mass ratio of tea leaves to water is 1:12, and the frequency of ultrasonic waves is 50 MHz. The ultrasonic extraction tank breaks the cell walls of tea leaves to form crude tea liquid;

[0033] b. The crude tea liquid is subjected to dish-type centrifugal separation, and according to the concentration, the large particles of impurities are removed, and the fine tea liquid is separated;

[0034] c. The fine tea liquid is separated by membrane, and the pore size of the membrane is 1cm, so that the fine tea liquid is purified, separated, concentrated, and ultra-filtered, and the macromolecular organic matter with a molecular weight of 1,000-300,000 is separated and removed, and then revers...

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Abstract

The invention relates to a processing method of a tea, and in particular relates to a manufacturing method of a tea crystal for cell wall breaking and ultrasonic extraction. The processing method mainly solves the technical problems that in the prior art, the nutritional ingredient in the tea is volatilized in the preparation process of the tea crystal, especially the volatile heat energy nastic ingredients are lost, and the tea crystal is easy to be oxidized in the drying process so as to cause poorer purity of the tea crystal and the like. In the processing method, the tea is crushed, and the tea and water are put in an ultrasonic extracting tank for ultrasonic treatment to form a coarse tea liquid; disc-type centrifugal separation is carried out on the coarse tea liquid, so as to separate a fine tea liquid; membrane separation is carried out on the fine tea liquid so as to separate a concentrated tea liquid, and the concentration is 5-15%; and the concentrated tea liquid is put in a vacuum freeze-drying machine to carry out freeze drying till the concentrated tea liquid forms a crystal shape, and finally the finished tea crystal is obtained.

Description

technical field [0001] The invention relates to a tea processing method, in particular to a method for making tea crystals obtained by cell wall breaking and ultrasonic extraction. Background technique [0002] The planting and processing of tea has a long history in my country, and drinking tea is also a traditional hobby of the Chinese people, because tea contains a variety of nutrients and trace elements. A kind of garbage that pollutes the environment, and there will be more and more such garbage. A Chinese patent discloses a tea crystal preparation process (publication number: CN101371673). The preparation steps are: (1). Take 1 catties of tea leaves, soak in softened water at 50°C for 25 minutes, and then filter to remove tea dregs; (2) .Introduce the feed liquid into a vacuum concentration pot for vacuum concentration. When concentrating, the temperature of the feed liquid is kept at 55°C. After concentration, take a sample from the discharge port and measure its Baume...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18A23F3/20A23F3/26
Inventor 沈关明
Owner HANGZHOU QIANLONG FOOD
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