Standard quantitative-matching instant green tea and preparation method thereof

An instant green tea, standard technology, applied in tea extraction, etc., can solve the problems of increased sugar content in finished green tea, achieve the effects of improved extract purity, clear component distribution ratio, and reduced pesticide residues

Active Publication Date: 2012-02-08
贵州中科分子生物有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Thereby increasing the sugar content of finished green tea

Method used

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  • Standard quantitative-matching instant green tea and preparation method thereof
  • Standard quantitative-matching instant green tea and preparation method thereof
  • Standard quantitative-matching instant green tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] Example 1 Preparation of Longjing Instant Green Tea

[0043] Longjing tea is a kind of green tea, produced in the Xihu District of Hangzhou City.

[0044] 1. Select 1kg of first-class Longjing tea leaves as the specimen, adopt supercritical carbon dioxide, add proper amount of ethanol as entrainer at 30℃ temperature and 30MPa pressure, and obtain the extract after full extraction.

[0045] 2. Add water and use an ultrafiltration membrane with a molecular weight of 50,000 to perform ultrafiltration to remove macromolecular impurities to obtain a tea concentrate.

[0046] 4. Select a nanofiltration membrane with a molecular weight of 1000 for separation, and extract the beneficial component enrichment 1, whose main component is tea polysaccharides, including tea polyphenols, various minerals, aromatic substances and other beneficial components.

[0047] 5. Select 500 molecular weight nanofiltration membrane for separation, and extract beneficial component enrichment 2, whose main ...

Embodiment 2

[0054] Example 2 Comparison of the index of the instant black tea prepared in Example 1 and the industry standard instant tea standard for the food industry

[0055] Table 1

[0056] project Dahongpao Instant Tea Instant tea for food industry (QB / T 4067-2010) Tea polyphenols (g / 100g) ≥25-30 ≥35 Caffeine (g / 100g) ≥5-6 ≥4

Embodiment 3

[0057] Example 3 Comparison of hygiene indicators

[0058] Table 2

[0059]

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PUM

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Abstract

The invention discloses standard quantitative-matching instant green tea and a preparation method thereof. The instant green tea comprises 62 to 68 percent of tea polyphenol enrichment, 5 to 7 percent of caffeine enrichment, 22 to 26 percent of tea polysaccharide enrichment and 10 to 15 percent of other beneficial ingredients. By determining the quantity of beneficial ingredients in excellent green tea after the beneficial ingredients are separated and extracted, the proportional situation of ingredients in the excellent green tea can be obtained, and then an ordinary tealeaf raw material is separated and extracted according to the same way and is quantificationally matched according to the proportion so as to obtain the instant green tea having similar characteristics to the excellent green tea. Through the method, the ordinary green tealeaves can be prepared into the instant green tea having characteristics which are similar to that of the excellent green tea through a quantitative matching way, so the production cost can be reduced, and a high economic and practical value can be realized. The instant green tea has the advantages of standardization, fixed ingredients, low residue of heavy metal and farm chemicals and the like. The preparation method of the instant green tea is easy to realize the industrialized mass production.

Description

technical field [0001] The invention relates to the field of instant tea, in particular to a standard quantitatively blended instant green tea and a preparation method thereof. Background technique [0002] The chemical characteristics of tea, especially the chemical components contained in tea, are the material basis for determining the characteristics of tea. Tea trees, like other plants, use solar energy as their energy source. Through a series of life activities, they show a variety of physiological and biochemical characteristics and form various characteristic components, which determine the various morphological characteristics and utilization value of tea trees. . The coordination and unification of chemical components in tea determines the quality and reference value of tea. In the final analysis, the chemical composition of tea is the internal substance that determines the various characteristics of tea. [0003] There are many techniques for processing green te...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 周粤生郑镇钦肖成琰罗智雄
Owner 贵州中科分子生物有限公司
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