Process for processing instant tea with high content of ester-type catechin

A processing technology and instant tea ester technology, which is applied in the field of processing technology to increase the content of instant tea ester catechins, can solve the problems of improving instant tea ester catechins.

Inactive Publication Date: 2012-11-07
FUJIAN AGRI & FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no literature report on the processing technology of increasing the content of instant tea ester catechins

Method used

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  • Process for processing instant tea with high content of ester-type catechin
  • Process for processing instant tea with high content of ester-type catechin
  • Process for processing instant tea with high content of ester-type catechin

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Processing raw materials: finished oolong tea (Dan Cong).

[0044] Process:

[0045] (1) Water treatment: The treated water is ≤1 deg, colorless, odorless and free of visible impurities, and the pH value is controlled at 6.5-7.5.

[0046] (2) Crushing treatment: crush the oolong tea raw material and pass through a 60-mesh sieve.

[0047] (3) Countercurrent extraction: raw material 500kg / batch, the first extraction temperature is 20°C or 40°C, the extraction time is 15min, the ratio of tea to water is 1:8, the tea residue is retained after filtration, and the tea residue is extracted for the second time (three-stage Countercurrent extraction), using a countercurrent extraction processor, the second extraction temperature is 90°C, the extraction time is 30 minutes, and the tea water ratio is 1:13; three-stage countercurrent extraction is used to obtain the extract.

[0048] (4) Conveyor belt filtration: pass through a 160-mesh filter.

[0049] (5) Plate heat exchange: ...

Embodiment 2

[0063] Processing raw materials: finished black tea (Fuding Dabai tea).

[0064] Process:

[0065] (1) Water treatment: The treated water is ≤1 deg, colorless, odorless and free of visible impurities, and the pH value is controlled at 6.5-7.5.

[0066] (2) Crushing treatment: crush the black tea raw material and pass through a 60-mesh sieve.

[0067] (3) Countercurrent extraction: raw material 500kg / batch, the first extraction temperature is 20°C or 40°C, the extraction time is 15min, the ratio of tea to water is 1:8, the tea residue is retained after filtration, and the tea residue is extracted for the second time (three-stage Countercurrent extraction), the second extraction temperature is 90-95°C, the extraction time is 30 minutes, and the tea-to-water ratio is 1:13; the third-stage countercurrent extraction is used to obtain the extract.

[0068] (4) Conveyor belt filtration: pass through a 160-mesh filter.

[0069] (5) Plate heat exchange: the temperature after heat ex...

Embodiment 3

[0083] Processing raw materials: finished green tea (Mei Zhan).

[0084] Process:

[0085] (1) Water treatment: The treated water is ≤1 deg, colorless, odorless and free of visible impurities, and the pH value is controlled at 6.5-7.5.

[0086] (2) Crushing treatment: crush the black tea raw material and pass through a 60-mesh sieve.

[0087] (3) Countercurrent extraction: raw material 500kg / batch, the first extraction temperature is 20°C or 40°C, the extraction time is 15min, the ratio of tea to water is 1:8, the tea residue is retained after filtration, and the tea residue is extracted for the second time (three-stage Countercurrent extraction), the second extraction temperature is 70-75°C, the extraction time is 30 minutes, and the tea-to-water ratio is 1:13; the third-stage countercurrent extraction is used to obtain the extract.

[0088] (4) Conveyor belt filtration: pass through a 160-mesh filter.

[0089] (5) Plate heat exchange: the temperature after heat exchange i...

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Abstract

The invention relates to a process for processing the instant tea with high content of ester-type catechin, comprising the following steps: treating water, extracting, filtering, concentrating and drying. The extracting step comprises extraction pretreatment and three-level countercurrent extraction; the extraction pretreatment condition is as follows: the extraction temperature is 20-40 DEG C, the extraction time lasts for 15 minutes, and the ratio of tea and water is (1:8) to (1:12). The tea leaves left after filtering are kept and are subjected to three-level countercurrent extraction to obtain an extract. The instant tea has high content of ester-type catechin and EGCG (epigallocatechin gallate), strong taste and a strong healthcare effect and can be widely applied to the fields of food and aquatic products. The instant tea can dissolve instantly, has strong effects of resisting cancer, oxidation, radiation, mutation, hyperlipidemia, platelet aggregation, diabetes, allergy and virus, decreasing blood pressure, deodorizing and sterilizing and can be widely applied to the fields of cold food, candy, dairy products, baked foods, fried foods, meat products and aquatic products.

Description

technical field [0001] The invention relates to a processing technology for increasing the content of instant tea ester type catechins. Background technique [0002] Instant tea is a solid beverage tea that can be quickly dissolved in water. Using finished tea, semi-finished tea, tea by-products or fresh leaves as raw materials, through extraction, filtration, concentration, drying and other processes, it is processed into a granular, powdery or small flake beverage that is easy to dissolve in water without tea dregs , has the advantages of easy portability for brewed drinks, and no pesticide residues. Divided into two categories: pure tea and seasoning blended tea. Common pure teas include instant black tea, instant oolong tea, instant jasmine tea, etc. Added and blended teas include sugary black tea, green tea, oolong tea, lemon black tea, milk tea, and various fruity instant teas. Among them, ester catechin is one of the most critical bioactive substances and quality c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 林金科郑金贵金心怡邹双全赵文净杨志坚涂良剑陈云海蔡森源李婧陈华强许明黄志伟陈祖锌吴亮宇郝志龙张明泽孙平林艺端
Owner FUJIAN AGRI & FORESTRY UNIV
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