Pu'er tea active paste for effectively retaining original tea aroma and taste and preparation method of same

A Pu-erh tea aroma technology, applied in the field of Pu-erh tea active tea paste and its preparation, can solve the problems of single ingredients, distorted proportions, weak tea aroma, etc., and achieve the effect of bright red soup, convenient storage, and strong aroma

Active Publication Date: 2013-02-13
云南活草堂生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current public extraction method, the aroma volatile oil content is less than 0.01%, and the ingredients are single or the ratio is distorted, which is the reason why the current Pu-erh tea active tea paste has weak tea fragrance and light taste

Method used

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  • Pu'er tea active paste for effectively retaining original tea aroma and taste and preparation method of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0021] The aroma volatile oil component comprises 2-55% of linalool and 5-40% of linalool oxide in the mass percent.

[0022] The aroma volatile oil component comprises 1,2,3-trimethoxybenzene and / or 2-10% 1,2,4-trimethoxybenzene and / or 2-30% by mass percentage 12% of 1,2-dimethoxybenzene.

[0023] The linalool oxide comprises 1-15% of cis-pyran-linalool oxide or / and 2-28% of trans-pyran-linalool oxide or / and 1~12% cis furan type linalool oxide or / and 2~18% trans furan type linalool oxide.

[0024] like figure 1 As shown, the preparation method of the Pu-erh tea active tea extract that effectively retains the aroma and mouthfeel of the original tea described in the present invention includes tea extraction, cooling and clarification, primary concentration, secondary concentration, and drying and forming, specifically:

[0025] A. Tea extraction: Put the raw tea leaves into the extraction tank, add 30-90°C extraction water with a volume ratio of 5-15 times to extract 2-8 ti...

Embodiment 1

[0041] Take 20kg of Pu’er ripe tea to remove impurities, rinse it with cold water, put it into a dynamic countercurrent extraction tank, add 10 times the volume of deionized water for the first extraction, and extract 4 times at a temperature of 60°C, each time for 0.5h, separate The extraction liquid is obtained; the extraction water used for the 2nd, 3rd, and 4th leaching is the concentrated separation liquid of the previous leaching. Naturally cool the extract to 35°C, and filter through a filter membrane with a pore size of 1 μm to obtain clarified tea soup; concentrate and separate the clarified tea soup through a 0.001 μm reverse osmosis membrane to obtain a primary concentrate and a separation liquid; pass the primary concentrate through 0.001 Concentrate with μm reverse osmosis membrane to obtain 24.7kg of secondary concentrate with a solid content of 11.8%; the secondary concentrate is vacuum freeze-dried to a tea paste with a moisture content of 22%, and then molded, ...

Embodiment 2

[0047] Take 15kg of raw Pu-erh tea to remove impurities, crush it, rinse it with cold water, put it into a percolation extraction tank, add 5 times the volume of distilled water for the first extraction, and extract it at a temperature of 30°C for 6 times, each time for 1.5 hours, Separate and obtain the extract; cool the extract to 10°C by electric refrigeration, and filter through a filter membrane with a pore size of 5 μm to obtain clarified tea soup; concentrate and separate the clarified tea soup through a 0.0001 μm reverse osmosis membrane to obtain a primary concentrate and separation liquid; Concentrate the primary concentrated solution at low temperature and reduced pressure to obtain 8kg of secondary concentrated solution with a solid content of 30.4%; spread the secondary concentrated solution on a tray and dry it in a microwave vacuum at 45°C to obtain 2.4kg of shaped Pu-erh active tea paste.

[0048] The detection method in Example 1 was used to detect the prepare...

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Abstract

The invention discloses a pu'er tea active paste for effectively retaining original tea aroma and taste and a preparation method of same. The pu'er tea active paste comprises tea polyphenol, caffeine, tea polysaccharide, amino acids, and an aroma volatile oil component. The mass percents of the components are respectively as follows: 10-67% of tea polyphenol, 2-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acids, and 0.01-0.1% of aroma volatile oil component. The sum of mass percents of the components is not greater than 100%. 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, and active enzymes in the original tea and active flora are prevented from being damaged. The preparation method is simple, and the chronic fermenting change of the original pu'er tea continues: the older, the better. The pu'er tea active paste has a scent and is strong in aroma, pure and mild in taste, red and bright in liquor color, and convenient to store. The pu'er tea active paste after being brewed 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 active Pu'er tea cream which effectively retains the aroma and taste of original tea and a preparation method thereof. Background technique [0002] Chinese tea culture has a long history and a long history. Tang·Lu Yu's "The Classic of Tea": "The drinking of tea originated from Shennong." It is believed that tea drinking originated from Shennong. Dr. Needham, a world-renowned historian of science and technology, regarded Chinese tea as the fifth major contribution to mankind after China's four major inventions - gunpowder, papermaking, compass and printing. Tea was originally used as a medicine, and later developed into a beverage. According to traditional Chinese medicine, the upper part of the tea can clear the head, the middle part can eliminate food stagnation, and the lower part can facilitate urination. Produced in southern Yunnan, it is calle...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/22
Inventor 戴群
Owner 云南活草堂生物科技有限公司
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