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Method for extracting aromatic substances and tea polyphenols from tea leaves step by step

A technology of aroma substances and tea polyphenols, which is applied in the direction of tea extraction, tea spices, etc., can solve the problems of low content of aroma components in tea and difficulty in extracting aroma substances, and achieve the effect of reducing losses

Inactive Publication Date: 2013-09-18
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the low content of tea aroma components, it is difficult to extract aroma substances. At present, there are few invention patents on the extraction method of tea aroma components.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Select 0.5Kg of black tea, pulverize the tea leaves, and screen out uniform black tea particles with a 40-mesh sieve.

[0029] Put the crushed tea leaves into a supercritical extraction kettle, set an extraction temperature of 30°C, an extraction pressure of 10Mpa, add 0.15Kg of ethanol as an entrainer, and extract 0.2Kg of tea aroma extract for 10 minutes.

[0030] The tea residues are dried in a blast drying oven at a temperature of 40°C until the moisture content is about 5%. Add 1.5Kg of ethanol solution with a volume ratio of 0% to the dried tea residues, extract 10mim at an extraction temperature of 30°C, pass the tea extract through a 20-mesh filter screen, and collect the filtrate obtained by extraction. The filtrate was centrifuged at 2500 RPM for 10 minutes, and the centrifuged tea supernatant was filtered through a ceramic membrane to obtain a tea clarified liquid. The tea clarified liquid is concentrated by vacuum distillation or reverse osmosis membrane to...

Embodiment 2

[0039] Select 1Kg of black tea, crush the tea leaves, and screen out uniform black tea particles with a 40-mesh sieve.

[0040] Put the crushed tea leaves into the supercritical extraction kettle, set the extraction temperature to 80°C, the extraction pressure to 50Mpa, add 10Kg of ethanol as an entrainer, and the extraction time is 3h to collect 0.4Kg of tea aroma extract.

[0041] The tea residues are dried in a blast drying oven at a temperature of 80°C until the moisture content is about 30%. The dried tea residues were added with 20Kg of ethanol solution with a volume ratio of 100%, and the extraction temperature was 100 °C for 3 hours. The tea extract was passed through a 500-mesh filter screen. The filtrate obtained from 3 extractions was collected. The filtrate is centrifuged at 12,000 RPM for 90 minutes, and the centrifuged tea supernatant is filtered through a ceramic membrane to obtain a tea clarified liquid. The tea clarified liquid is concentrated by vacuum dist...

Embodiment 3

[0050] Select 2Kg of black tea, crush the tea leaves, and screen out uniform black tea particles with a 40-mesh sieve.

[0051] Put the crushed tea leaves into the supercritical extraction kettle, set the extraction temperature to 60°C, the extraction pressure to 20Mpa, add 2Kg of ethanol as an entrainer, and the extraction time is 1h to collect 0.8Kg of tea aroma extract.

[0052] The tea residues are dried in a blast drying oven at a temperature of 55°C until the moisture content is about 22%. Add 20Kg of ethanol solution with a volume ratio of 20% to the dried tea residues, extract at an extraction temperature of 80°C for 1.5 hours, pass the tea extract through a 60-mesh filter screen, and filter the obtained tea residues for further extraction according to the above extraction method. , collect the filtrate obtained from two extractions. The filtrate is centrifuged at 7800 RPM, and the centrifuged tea supernatant is filtered through a ceramic membrane to obtain a tea clar...

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Abstract

The invention relates to a method for extracting aromatic substances and tea polyphenols from tea leaves step by step. Tea leaf resources are comprehensively utilized, different extraction processes are adopted according to a principle that the aromatic substances and the tea polyphenols have different chemical structures, the loss of target components is reduced as much as possible in an extraction process, the purpose of extracting the aromatic substances and the tea polyphenols step by step is well achieved, and natural states of extracts in the tea leaves are restored to obtain tea extracts with rich natural tea aroma. As the tea leaves do not belong to aromatic plants and contain a very small amount of the aromatic substances, the aroma of the aromatic substances of the tea leaves is difficultly extracted to a certain extent. An extracting agent of a supercritical fluid is CO2 and is suitable for extracting the aromatic substances, and the extracted aromatic substances are characterized in that a finished product is free from a residual solvent and a foreign odor, the original top note is kept, the aroma is often particularly fresh and heavy, rich basic note components are generated, and the aroma yield is high.

Description

technical field [0001] The invention relates to a preparation method for extracting aroma substances and tea polyphenols in tea leaves step by step and preparing tea spice and tea polyphenol-rich extract. Background technique [0002] Tea polyphenols are the general term for polyhydroxy phenols and their derivatives in tea leaves. Tea polyphenol is a new type of natural antioxidant with excellent antioxidant activity, anti-tumor, anti-aging, fat-removing and weight loss, lowering blood sugar, blood lipids and cholesterol, inhibiting AIDS (HIV virus), preventing cardiovascular disease, and inhibiting tumors. The role of cell growth; it can also remove excess free radicals in the body, prevent lipid peroxidation, improve immunity, and delay aging. At the same time, tea polyphenols are also used for food preservation and preservation, which can prolong the storage period, prevent food fading, improve the stability of cellulose, and effectively protect various nutrients in food...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/42
Inventor 陈荣荣吴燕沈国
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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