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Aromatic substance in tea leaves as well as extraction method and application of aromatic substance

A technology for aromatic substances and tea leaves, which is applied in the field of extracting and separating aromatic substances, can solve the problem that tea leaves are not targeted at tea aromatic substances, and achieve the effects of low cost, simple process and cost saving

Active Publication Date: 2014-12-17
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The extraction of tea leaves in the prior art is not aimed at the aromatic substances in tea leaves. Through research, the present invention finds that the aromatic substances in tea leaves are extracted and further processed to prepare any kind of product containing tea aroma.

Method used

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  • Aromatic substance in tea leaves as well as extraction method and application of aromatic substance
  • Aromatic substance in tea leaves as well as extraction method and application of aromatic substance
  • Aromatic substance in tea leaves as well as extraction method and application of aromatic substance

Examples

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Effect test

Embodiment 1

[0048] Take 250kg of tea leaves, add 2500kg of water for extraction, heat and reflux for extraction for 1 hour, add 250mL of soybean oil to the reflux liquid, and extract aroma components. After the extraction is completed, the extract is used to prepare tea products such as tea extracts and tea beverages; the soybean oil after aroma extraction is extracted with 250 mL of absolute ethanol to obtain the aroma substances of the tea leaves.

Embodiment 2

[0050] Take 250kg of tea leaves, add 2500kg of water for extraction, heat and reflux for extraction for 1 hour, add 2500mL of soybean oil to the reflux liquid, and extract aroma components. After the extraction is completed, the extract is used to prepare tea products such as tea extracts and tea beverages; the soybean oil after aroma extraction is extracted with 500mL of 95% ethanol to obtain the aroma substances of the tea.

Embodiment 3

[0052]Take 250kg of tea leaves, add 2500kg of water for extraction, heat and reflux for extraction for 1 hour, add 50mL of soybean oil to the reflux liquid, and extract aroma components. After the extraction is completed, the extract is used to prepare tea products such as tea extracts and tea beverages; the soybean oil after aroma extraction is extracted with 100mL of absolute ethanol to obtain the aroma substances of the tea leaves.

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Abstract

The invention relates to an extraction technology of tea leaves, and in particular relates to an aromatic substance in tea leaves as well as an extraction method and an application of the aromatic substance. According to the technical scheme, the method comprises the following steps of: 1, taking the tea leaves, adding water and performing reflux extraction; 2, adding a grease substance containing hydrocarbons or hydrocarbon derivatives into the aqueous solution containing aroma components for extracting; and 3, further extracting the extracted grease substance by using low carbon alcohol, wherein the low carbon alcohol extract is the aromatic substance of the tea leaves.

Description

technical field [0001] The invention relates to tea extraction technology, in particular to a method for extracting and separating aromatic substances from tea leaves and using the aromatic substances for further processing. Background technique [0002] There are as many as 500 kinds of chemical components in tea, including more than 450 kinds of organic compounds and about 30 kinds of inorganic compounds. The chemical composition in tea can be summed up into two parts: moisture and dry matter. Among them, the aroma in tea mainly comes from aromatic substances. [0003] Aromatic substances in tea refer to the general term of volatile substances in tea. In the total content of chemical components in tea leaves, the content of aromatic substances is not much, generally 0.02% in fresh leaves, 0.005% to 0.02% in green tea, and 0.01% to 0.03% in black tea. Although the content of aromatic substances in tea is not much, its types are very complex. According to analysis, there...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/42A23F3/40A23L1/221C11B9/00C11B9/02A23L27/10
Inventor 陈庆闯刘顺航贾黎晖闫希军
Owner TIANJIN TASLY GROUP
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