Pu'er raw tea extract for effectively retaining quality of original tea and preparation method and application of same

A Pu-erh raw tea and extract technology, which is applied in tea extraction, food preparation, application, etc., can solve problems such as single ingredients, black soup color, and proportional distortion, and achieve the effects of ensuring extraction efficiency, reducing losses, and improving efficiency

Active Publication Date: 2013-02-13
SPACE AQUA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The currently published methods for extracting raw Pu’er tea, the aroma volatile oil content of the extract is less than 0.01%, and the ingredients

Method used

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  • Pu'er raw tea extract for effectively retaining quality of original tea and preparation method and application of same

Examples

Experimental program
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Effect test

Example Embodiment

[0021] As a preferred embodiment:

[0022] The aroma components include 10 to 58% of linalool and 2 to 19% of linalool oxide.

[0023] The linalool oxide includes 1 to 8% of cis-pyran-type linalool oxide or / and 2 to 10% of trans-pyran-type linalool oxide or / and 1~8% cis-furan linalool oxide or / and 2~10% trans-furan linalool oxide.

[0024] The aroma components include 1.5-10% phenethyl alcohol and / or 5-18% alpha-terpineol and / or 3-20% geraniol.

[0025] Such as figure 1 As shown, the method for preparing raw Pu'er tea extract that effectively retains the quality of the original tea of ​​the present invention includes tea extraction, cooling and clarification, primary concentration, secondary concentration, and low-temperature drying, specifically:

[0026] A. Tea extraction: send the raw tea leaves into the extraction tank, add 25~85℃, 5~15 times the volume of extraction water, and circulate extraction for 0.1~3h to obtain the extract;

[0027] B. Cooling and clarification: The extract...

Example Embodiment

[0041] Example 1

[0042] Take 30kg of Pu'er raw tea to remove impurities and put it into a microwave extraction tank, add 15 times the volume of distilled water and extract for 0.5h at a temperature of 75℃, and separate the tea soup to obtain the extract; the extract is cooled to At 25°C, clarified tea soup is obtained by filtering through a microfiltration membrane with a pore size of 1 μm; the clarified tea soup is concentrated and separated by a nanofiltration membrane with a pore size of 0.001 μm to obtain a first-level concentrated solution and a separated solution; the first-level concentrated solution is concentrated on a 0.001 μm reverse osmosis membrane to obtain 32.8kg of the secondary concentrate with 16.6% solid content; send the secondary concentrate to a vacuum freeze-drying device for drying to obtain 5.4kg of lyophilized Puer tea extract.

[0043] Measurement test: Take the raw Pu'er tea extract prepared in Example 1 and measure its aroma components. The analysis ...

Example Embodiment

[0047] Example 2

[0048] Remove 15 kg of raw Pu'er tea from impurities, rinse it and put it into an ultrasonic extraction tank, add 5 times the volume of deionized water and circulate extraction for 3 hours at a temperature of 25°C, and separate the tea soup to obtain the extract; the extract is electrically cooled The heat exchanger was cooled to 10°C and centrifuged to obtain a clear tea soup; the clear tea soup was concentrated and separated by a 0.0005μm reverse osmosis membrane to obtain a first-level concentrate and a separated solution; the first-level concentrate was concentrated by distillation through a membrane with a pore size of 0.05μm to obtain 14.6 kg of secondary concentrated liquid with a solid content of 21.4%; the secondary concentrated liquid is sent to a belt-type vacuum drying device for drying to obtain 2.85kg of Pu'er raw tea extract.

[0049] Using the detection method in Example 1, the prepared Pu'er tea extract was tested, and the results were as follows...

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Abstract

The invention discloses a pu'er raw tea extract for effectively retaining quality of original tea and a preparation method and an application of same. The pu'er raw tea extract comprises tea polyphenol, caffeine, tea polysaccharide, amino acids, and an aroma component. The mass percents of the components are respectively as follows: 25-69% of tea polyphenol, 8-20% of caffeine, 10-30% of tea polysaccharide, 5-23% of amino acids, and 0.01-0.1% of aroma component. The sum of mass percents of the component is not greater than 100%. The preparation method comprises the steps of: tea digestion, cooling and clarification, primary concentration, second concentration and low temperature drying. The pu'er tea extract is applied to instant tea beverages, tobacco or foods. Oxidation and loss of main thermosensitive substances such as aroma and taste are reduced by middle- and low-temperature digestion, constant temperature film concentration and low temperature drying technologies and the like. The preparation method is simple, and the aqueous solution of the extract has a scent and is strong in aroma, smooth to drink, sweet and liquid-engendering, and red and bright in liquor color. The pu'er raw tea extract is similar to the original pu'er tea in tea liquid scent, taste and liquor color.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to an extract of raw Pu-erh tea which effectively retains the quality of original tea, a preparation method and application thereof. Background technique [0002] Tea culture has a long history in our country and has a long history. Tea is not only a daily drink, it can quench your thirst and has health benefits. Traditional Chinese medicine believes that the upper part of tea can clear the head, the middle part can eliminate food stagnation, and the lower part can facilitate urination. It is a natural health drink and has become an indispensable and must-have product in people's life. [0003] Pu'er tea belongs to dark tea, and it got its name because the place of origin used to belong to Pu'er Prefecture, Yunnan Province (now Pu'er City). The post-fermentation is raw tea, and the raw tea needs more than one year of fermentation before it can remove the bi...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18A23F3/22A23L1/30
Inventor 戴群
Owner SPACE AQUA TECH
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