Preparation method of efficient tea extract

The technology of tea extract and tea extract liquid is applied in the field of preparation of tea extract, which can solve the problems of large waste, low efficiency, low yield and the like, and achieve the effects of reducing waste discharge, improving processing process and improving utilization.

Active Publication Date: 2013-09-18
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] An important problem facing tea extraction at present is the low yield, resulting in low efficiency and large waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Weigh 4 parts of 100g tea leaves and extract them at a ratio of 1:8 tea to water at 70°C for 10min. After the extraction, adjust the temperature to about 50°C, and add 0.2g of PVPP and 0.2g of different types of cellulase for comparison (for details, see Table 1), stir and mix uniformly and react for 6 hours. After the reaction, filter and remove the tea residue to obtain a tea extract, which is rapidly heated to 90 ° C, kept for 10 minutes, and then rapidly cooled to 30 ° C, and then centrifuged and concentrated under reduced pressure to obtain tea extract. , and the comparison results are shown in Table 1.

[0031] Table 1

[0032] Numbering degrading enzymes Similar comparison in the market Yield (%) a Cellulase / 33.27 b Cellulase Novozymes 26.80 c Cellulase Amano Enzyme (Amano) 23.03 d Cellulase Amano Enzyme (Amano) 21.35

Embodiment 2

[0034] Weigh 4 parts of 100g tea leaves, extract them at a ratio of 1:8 tea to 70°C for 10min, adjust the temperature to about 50°C after the extraction, and add 0.2g of PVPP and 0.2g of different types of pectinase for comparison (for details, see Table 2), stir and mix evenly for 6 hours, filter and remove the extract obtained from the tea residues after the reaction, quickly heat to 90°C for 10 minutes, then cool to 30°C rapidly, then centrifuge and concentrate under reduced pressure to obtain the tea extract. The comparison results are shown in Table 2.

[0035] Table 2

[0036] Numbering degrading enzymes Similar comparison in the market Yield (%) a pectinase / 12.13 b pectinase Novozymes 9.12 c pectinase Novozymes 8.05 d pectinase Amano Enzyme (Amano) 9.47

Embodiment 3

[0038] Weigh 3 portions of 100g tea leaves, extract them at a ratio of 1:8 tea to water at 70°C for 10 minutes, adjust the temperature to about 50°C after the extraction, and add 0.2g of PVPP and 0.2g of different types of cellulase and pectinase. The combination is compared (see Table 3 for details), and the reaction is uniformly stirred and mixed for 6hr. After the reaction, the tea extract obtained by filtering and removing the tea residues was quickly heated to 90° C. for 10 minutes, then rapidly cooled to 30° C., and then centrifuged and concentrated under reduced pressure to obtain the tea extract. The comparison results are shown in Table 3.

[0039] table 3

[0040] Numbering Enzyme combination used Similar comparison in the market Yield (%) a Cellulase, pectinase / 45.44 b Cellulase, pectinase Novozymes 32.07 c Cellulase, pectinase Amano Enzyme (Amano) 33.41

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PUM

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Abstract

The invention discloses a preparation method of an efficient tea extract. The preparation method of the efficient tea extract comprises the following steps of: grinding tea materials, leaching the ground materials with water at 60-90 DEG C for 5-30 minutes, then cooling to be 45-55 DEG C after the leaching is ended, regulating the pH value to be 4-6, adding degrading enzyme and reacting for 3-12 hours, rising the temperature to be 80-90 DEG C after reaction, carrying out thermal insulation at 80-90 DEG C for 10-15 minutes, and separating the degraded materials from water to obtain the tea extract. According to the preparation method, the material use ratio is increased, the production cost is reduced, the value of middle-and-low-grade tea materials is added by manufacture, and high-level utilization of tea resources is realized.

Description

[0001] technical field [0002] The invention relates to a tea making process, in particular to a high-efficiency tea extract preparation method. [0003] Background technique [0004] Tea is a traditional drink in China with profound cultural heritage and multiple health functions. my country's tea beverages started in the 1990s and are currently in a stage of rapid development. The rapid rise and development of tea beverages is based on the advantages of tea itself. With the improvement of people's living standards, consumers have higher requirements for the taste, quality, safety and health care of tea beverages. Consumers have higher psychological requirements for the nutritional content of tea and whether it is natural, healthy, green and fashionable. attention, the expectations for tea will also be higher and higher. [0005] An important problem facing tea extraction at present is that the yield is low, resulting in low efficiency and large waste. According to re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18
Inventor 刘晓辉吕雪峰罗龙新周伟和陈楚鹏
Owner SHENZHEN SHENBAO HUACHENG TECH
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