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Recovery method for aroma components in production process for instant tea powder

A technology of aroma components and production process, which is applied in the direction of tea spices, etc., can solve the problems of high industrial production cost and high polarity, and achieve the effects of improving utilization rate, mild operating temperature and low energy consumption

Active Publication Date: 2013-11-13
NANJING UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method needs to add an entrainer when separating and extracting substances with high polarity and too large molecular weight, such as glycosides and polysaccharides, and it is carried out under high pressure, and the industrial production cost is relatively high.

Method used

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  • Recovery method for aroma components in production process for instant tea powder

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Prepare powdered tea leaves (30 mesh) and water by mechanical crushing at a mass ratio of 1:20, leaching at 90°C for 30 minutes, plate and frame filtration, ultrafiltration of the filtrate with a polypropylene hollow fiber membrane, and the filtrate at 0.1 Vacuum concentration under Mpa for 24 hours, the concentration temperature is 50°C, the concentrated solution is spray-dried to obtain tea powder, the spray drying inlet temperature is 200°C, and the outlet temperature is 80°C. The condensed water in the concentration step contains a large amount of unused aromatics. As the feed liquid of pervaporation, the operating conditions of pervaporation are temperature 20°C, pressure 500Pa, feed rate 100L / min, and time 24h. The permeability of aromatic substances is 0.46Kg / m -2 ·h The yield of aromatics measured by GC-MS is higher than 90%, while the yield of conventional processes does not exceed 70%.

Embodiment 2

[0032] The tea leaves and water made into powder (40 mesh) by mechanical crushing were prepared according to the mass ratio of 1:25, extracted at 95°C for 35 minutes, plate and frame filtered, and the filtrate was ultrafiltered with a polypropylene hollow fiber membrane at 0.1 Vacuum concentration under Mpa for 28 hours, the concentration temperature is 55°C, the concentrated solution is spray-dried to obtain tea powder, the spray-drying inlet temperature is 230°C, and the outlet temperature is 100°C. The condensed water in the concentration step contains a large amount of unused aromatics. As the feed liquid of pervaporation, the operating conditions of pervaporation are temperature 30°C, pressure 200Pa, feed rate 140L / min, and time 28h. The permeability of aromatic substances is 0.67Kg / m -2 h, the yield of aromatics measured by GC-MS is higher than 95%, while the yield of conventional processes does not exceed 70%.

Embodiment 3

[0034] Prepare powdered tea leaves (60 mesh) and water by mechanical crushing at a mass ratio of 1:30, extract at 100°C for 40 minutes, filter with a plate and frame, and ultrafilter the filtrate with a polypropylene hollow fiber membrane at 0.1 Vacuum concentration under Mpa for 32 hours, the concentration temperature is 60°C, the concentrated solution is spray-dried to obtain tea powder, the spray drying inlet temperature is 260°C, and the outlet temperature is 120°C. The condensed water in the concentration step contains a large amount of unused aromatics. As the feed liquid of pervaporation, the operating conditions of pervaporation are temperature 40°C, pressure 1000Pa, feed rate 180L / min, and time 32h. The permeability of aromatic substances is 0.33Kg / m -2 h, the yield of aromatics measured by GC-MS is higher than 85%, while the yield of conventional process is not more than 70%.

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Abstract

The invention discloses a recovery method for aroma components in a production process for instant tea powder. The recovery method comprises the following steps: crushing tea into coarse powder by using a pulverizer, mixing the obtained tea powder with water and extracting aroma components in the tea; filtering tea soup obtained after extraction by using a multilayer plate and frame type filter press; subjecting a filtrate obtained after plate and frame type filtration to ultrafiltration so as to obtain a clear filtrate and subjecting the filtrate to vacuum concentration; subjecting a concentrate obtained after concentration to spray drying so as to obtain the tea powder, wherein solid content of the concentrate is 40 to 50 wt%; and with condensed water generated in the process of vacuum concentration as a material liquid for pervaporation, carrying out pervaporation membrane separation and subjecting concentrated aromatic substances in the tea to spray drying to recover the aromatic substances to the tea powder. According to invention, most aromatic substances in the tea can be recovered, the quality of the tea powder is improved, and the utilization rate of the tea is increased; compared with a traditional extractive distillation method and the like, the recovery method for the aroma components in the tea through pervaporation membrane separation has the advantages of high separability, low energy consumption, a mild operation temperature, no additive, etc.

Description

technical field [0001] The invention belongs to the fields of plant extraction and food processing, and in particular relates to a method for recovering tea aroma in a tea powder production process, in particular to realizing the recovery of aromatics in condensed water containing tea aroma by adopting a pervaporation method. Background technique [0002] Aroma is one of the important factors that determine the quality of tea. Aroma substances refer to compounds in food that can produce aroma and have a defined chemical structure. A fragrance is composed of dozens or hundreds of fragrance substances with certain volatility. These fragrance substances work together to form a certain fragrance, and one of them often cannot express the overall fragrance alone. The absolute content of the aroma substances that make up the fragrance is often very low. For example, the content of aroma substances in fresh tea leaves is about 0.02-0.03% of the dry weight. [0003] The general pr...

Claims

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Application Information

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IPC IPC(8): A23F3/42
Inventor 姚忠朱丽婷仲兆祥孙芸
Owner NANJING UNIV OF TECH
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