A kind of preparation method of efficient tea extract

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

Active Publication Date: 2014-10-22
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] 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

[0026] Weigh 4 portions of 100g tea leaves, extract them at 70°C for 10min at a ratio of 1:8 to tea water, adjust the temperature to about 50°C after extraction, add 0.2g of PVPP and 0.2g of different types of cellulase for comparison (see Table 1), stir and mix evenly and react for 6 hours. After the reaction, filter and remove the tea dregs to obtain the tea extract, quickly heat to 90°C, keep warm for 10 minutes, and quickly cool to 30°C, then centrifuge and concentrate under reduced pressure to obtain the tea extract , and the comparison results are shown in Table 1.

[0027] Table 1

[0028] serial number degradative enzyme Similar comparisons in the market Yield (%) a cellulase / 33.27 b cellulase Novozymes (Novozymes) 26.80 c cellulase Amano Enzyme (Amano) 23.03 d cellulase Amano Enzyme (Amano) 21.35

Embodiment 2

[0030] Weigh 4 portions of 100g tea leaves, extract them at 70°C for 10min at a ratio of 1:8 to tea water, adjust the temperature to about 50°C after extraction, add 0.2g of PVPP and 0.2g of different types of pectinase for comparison (see Table 2), stir and mix evenly for 6 hours, filter and remove the extract obtained from the tea dregs after the reaction, rapidly heat to 90°C and keep it for 10 minutes, then rapidly cool to 30°C, then centrifuge, and concentrate under reduced pressure to obtain the tea extract. The comparison results are shown in Table 2.

[0031] Table 2

[0032] serial number degradative enzyme Similar comparisons in the market Yield (%) a pectinase / 12.13 b pectinase Novozymes (Novozymes) 9.12 c pectinase Novozymes (Novozymes) 8.05 d pectinase Amano Enzyme (Amano) 9.47

Embodiment 3

[0034] Weigh 3 portions of 100g tea leaves, extract them at 70°C for 10min at a ratio of 1:8 to tea water, adjust the temperature to about 50°C after extraction, add 0.2g of PVPP and 0.2g of different types of cellulase and pectinase respectively Combinations were compared (see Table 3 for details), stirred and mixed evenly and reacted for 6 hours. After the reaction, the tea extract obtained by filtering and removing the tea dregs was rapidly heated to 90°C for 10 minutes and then rapidly cooled to 30°C, then centrifuged and concentrated under reduced pressure to obtain the tea extract. The comparison results are shown in Table 3.

[0035] table 3

[0036] serial number Enzyme combination used Similar comparisons in the market Yield (%) a Cellulase, Pectinase / 45.44 b Cellulase, Pectinase Novozymes (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

technical field [0001] The invention relates to a tea making process, in particular to a high-efficiency tea extract preparation method. Background technique [0002] 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. [0003] An important problem facing tea extraction at present is that the yield is low, resulting in low efficiency and large waste. According to reports, the yield of...

Claims

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Application Information

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