Method for preparing instant tea through extraction by using supercritical carbon dioxide and separation by using multilayer membrane

A carbon dioxide, supercritical technology, applied in tea, application, tea extraction, etc., can solve the problems of inability to remove unhelpful substances, low extraction efficiency, etc., to reduce pesticide residues and heavy metal content, overcome selective dissolution, and improve extraction efficiency. Effect

Active Publication Date: 2013-08-21
深圳市正源分子生物科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Through this method, although the purpose of "fully extracting the beneficial components in tea leaves and ensuring their integrity" can be basically met, the extraction efficiency is not high, and the useless substances in the extract cannot be removed, such as protein, and effective Reduce harmful substances, such as pesticide residues

Method used

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  • Method for preparing instant tea through extraction by using supercritical carbon dioxide and separation by using multilayer membrane
  • Method for preparing instant tea through extraction by using supercritical carbon dioxide and separation by using multilayer membrane
  • Method for preparing instant tea through extraction by using supercritical carbon dioxide and separation by using multilayer membrane

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Embodiment 1 The preparation of Luzhou-flavor Tieguanyin instant tea

[0041] Luzhou-flavor Tieguanyin is a kind of oolong tea, mainly produced in Anxi. Tea should be made according to the unique traditional processing technology, with the quality characteristics of Tieguanyin. Luzhou-flavor Tieguanyin sensory indicators are divided into five grades.

[0042] 1. Select Luzhou-flavor Tieguanyin super-grade tea 1KG as a specimen, use supercritical carbon dioxide, add an appropriate amount of ethanol as an entrainer at a temperature of 30°C and a pressure of 30MPa, humidify with carbon dioxide, and extract fully to obtain an extract.

[0043] 2. Add water, carry out ultrafiltration with a 50,000 molecular weight ultrafiltration membrane, remove macromolecular impurities, and obtain a tea concentrate. The molecular weight of most germs is above 50,000, so the ultrafiltration process can remove germs.

[0044] 3. Use a nanofiltration membrane with a molecular weight of ...

Embodiment 2

[0051] Sensory evaluation results

[0052] Randomly select 100 people, drink the fragrance type instant green tea that this patent application method makes, after calculating the average, draw the following table 1:

[0053]

Embodiment 3

[0055] The physical and chemical indexes of the instant Pu'er tea that this patent application method makes are as shown in table 2:

[0056] Table 2

[0057]

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Abstract

The invention discloses a method for preparing instant tea through extraction by using supercritical carbon dioxide and separation by using a multilayer membrane. The method comprises the steps that, after tea leaves are subject to conventional processing, extraction by using the supercritical carbon dioxide and filtration by using an ultrafiltration membrane and a nanofiltration membrane, usefultea components are obtained and the instant tea is obtained after drying. The method disclosed by the invention has the advantages that the harmful germs, useless components and residual pesticide inthe tea leaves can be removed, the content of heavy metals such as lead and the like can be obviously reduced and the quality and the hygienic indexes of tea leaf products can be improved.

Description

technical field [0001] The invention relates to the field of instant tea preparation technology, in particular to a method for preparing instant tea by means of supercritical carbon dioxide extraction and multilayer membrane separation. Background technique [0002] The standard for instant tea used in the food industry specifies that instant tea is divided into pure instant tea and prepared instant tea. Pure instant tea is made by extracting tea leaves or fresh tea leaves with water, or squeezing fresh tea leaves, and processing them. Except for antioxidants and stabilizers, no other additives are added during the production process. Powdered / flaky or granular solids with the characteristic flavor of raw tea without tea dregs. [0003] The Chinese invention patent application with application number 201010199935.9 discloses a preparation method of instant tea, which includes three steps of extraction, concentration and drying. Wherein, water is used as a solvent to extra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/18A23F3/20
Inventor 周粤生郑镇钦肖成琰罗智雄
Owner 深圳市正源分子生物科技有限公司
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