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Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof

A technology of tea extract and aroma, which is applied in the field of tea extract and its preparation that effectively retains the aroma and taste of original tea, can solve the problems of insufficient aroma volatile oil content, distorted proportion, single component, etc., to achieve strong aroma and reduce Effects on energy consumption, improved extraction rate and production efficiency

Active Publication Date: 2013-02-27
SPACE AQUA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current public tea extraction methods, the aroma volatile oil content does not meet the above standards, and the ingredients are single or the ratio is distorted, which is the reason why the current tea extracts have weak tea aroma and taste

Method used

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  • Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0034] During specific production, the raw tea leaves are usually pretreated to remove impurities, crushed or rinsed, or not.

[0035] The raw tea is semi-fermented or slightly fermented oolong tea, white tea or scented tea with strong aroma, and the content of aroma volatile oil in the extract is 0.03-0.25% by mass. The scented tea includes mixed tea or pure scented tea blended with dried flowers and green tea, including blended teas such as jasmine tea, honeysuckle tea, chrysanthemum tea, rose tea, osmanthus tea, and pure flower snow chrysanthemum tea and honeysuckle tea. Alternatively, the raw tea is green tea, and the content of aroma volatile oil in its extract is 0.01-0.08% by mass.

[0036] The extraction tank is an ordinary extraction tank, a percolation type extraction tank or a dynamic countercurrent extraction tank, or an extraction tank assisted by ultrasonic waves, electromagnetic waves or microwaves; the cooling adopts natural cooling, electric refrigeration cool...

Embodiment 1

[0044] Take 15kg of oolong tea to remove impurities, rinse and crush it, put it into an ultrasonic extraction tank, add 5 times the volume of demineralized water and extract at a temperature of 60°C for 1 hour, separate the tea soup to obtain an extract; naturally cool the extract to 40°C, Filter through a microfiltration membrane with a pore size of 1 μm to obtain clarified tea soup; the clarified tea soup is concentrated and separated by a 0.001 μm reverse osmosis membrane to obtain a primary concentrate and separation liquid; the primary concentrate is then concentrated through a 0.0001 μm reverse osmosis membrane to obtain 12.7kg The secondary concentrated solution with a solid content of 13.6%; the secondary concentrated solution is sent to a vacuum freeze-drying device for drying to obtain 1.7kg of oolong tea extract.

[0045] Determination test: take the oolong tea extract prepared in Example 1, and measure its aroma components. Gas chromatography (GC) and gas chromatog...

Embodiment 2

[0050] Take 10kg of Tieguanyin tea to remove impurities, put it into a percolation extraction tank after rinsing, add 8 times the volume of deionized water to extract at a temperature of 80°C for 0.5h, and separate the tea soup to obtain an extract; the extract is subjected to electric refrigeration Cool the heat exchanger to 10°C, and filter through a fine filter membrane with a pore size of 5 μm to obtain clarified tea soup; the clarified tea soup with a diameter of 0.0001 μm is concentrated and separated by a reverse osmosis membrane to obtain a primary concentrate and separation liquid; the primary concentrate is filtered through a pore size of 0.001 μm Concentrate the film to obtain 8.5kg of secondary concentrate with a solid content of 20.3%; send the secondary concentrate to a microwave vacuum drying device for drying to obtain 1.2kg of Tieguanyin tea extract.

[0051] Using the detection method in Example 1, the obtained Tieguanyin tea extract was tested, and the result...

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Abstract

The invention discloses a tea extract for effectively retaining aroma and taste of original tea and a preparation method and an application thereof. The tea extract comprises the following components in percentage by weight: 15-72% of tea polyphenol, 3-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acid and 0.01-0.25% of aroma volatile oil, and the total percentage by weight of the components is not larger than 100%. The preparation method comprises the steps of tea extraction, cooling clarification, primary concentration, secondary concentration and low-temperature drying. The tea extract for effectively retaining the aroma and the taste of the original tea is applied to instant tea drinks, tobacco or food. The technologies such as medium and low temperature extraction, normal temperature membrane concentration, and low temperature drying are adopted, and the oxidization and the effusion of main thermosensitive substances such as aroma and taste are reduced. The preparation method is simple, the production efficiency and the extraction rate are high, the extract has strong aroma after being brewed, and the tea water is green or orange, and is close to the original tea water in aroma, taste and color.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a tea extract which effectively retains the aroma and taste of original tea, a preparation method and application thereof. Background technique [0002] China is the hometown of tea. Tea trees first appeared in the Yunnan-Guizhou Plateau and Xishuangbanna area of ​​our country. Tea making and drinking have a history of thousands of years. There are many famous products. The main varieties are green tea, black tea, oolong tea, flower tea, white tea, yellow tea, black Tea. According to the historical records of our country, before drinking tea, "the ancients drank water in summer and soup in winter", and always quenched their thirst with warm soup and raw water; drinking tea changed people's bad habit of drinking raw water and greatly improved people's health. fitness level. Dr. Needham, a world-renowned historian of science and technology, regarded Chines...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18A23F3/22A23L1/30
Inventor 戴群
Owner SPACE AQUA TECH
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