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Preparation method for tea extract

A technology for tea extract and tea leaves, applied in the field of preparation of tea extract, can solve the problems of hindering the application and development of tea active ingredients, low extraction rate of tea active ingredients, large loss in the extraction process, etc., and achieves strong technical achievability. , rich in inclusions, improve the effect of processing

Inactive Publication Date: 2014-04-09
LVJIN DEV FUJIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are still shortcomings in the tea compound extraction process: the yield of each component of the compound extraction is lower than that of a single component; the separation of tea polyphenols and caffeine uses toxic reagents such as dichloromethane, and the product safety is poor.
[0008] To sum up, no matter the traditional or new extraction methods, there are serious problems of low extraction rate of tea active ingredients and large loss in the extraction process, which ultimately hinders the application and development of tea active ingredients in other fields. The extraction rate of active ingredients in tea and the extraction methods to reduce the loss of active ingredients are still the needs of this industry, especially for Tieguanyin tea, which is less studied at present and is more important

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of tea extract, comprising the steps of:

[0033] (1) Rehydration: evenly spray the surface of commercially available high-quality Tieguanyin tea leaves with a sterile maltodextrin aqueous solution with a mass percentage concentration of 1%, seal it, and rehydrate at room temperature for 12 hours;

[0034] The mass ratio of the tea leaves to the maltodextrin aqueous solution is: 100:5;

[0035] The spraying pressure is: 0.30MPa;

[0036] (2) Freezing: Freeze the rehydrated tea leaves at -23°C for 20 minutes in step (1);

[0037] (3) Pulverization: the tealeaves after step (2) freezing is pulverized rapidly, time 2min, degree of fragmentation reaches 85%, can not be too thick nor too fine, granularity reaches 1mm;

[0038] (4) Ultrasonic and PEF extraction: place the pulverized tea leaves in step (3) in the batching tank, add sterile water with 8 times the quality of the tea leaves, and stir slowly at room temperature with a probe-type ultrasonic e...

Embodiment 2

[0044] A preparation method of tea extract, comprising the steps of:

[0045] (1) Rehydration: evenly spray the surface of commercially available high-quality green tea leaves with a sterile maltodextrin aqueous solution with a mass percentage concentration of 0.5%, seal it, and rehydrate at room temperature for 2 hours;

[0046] The mass ratio of the tea leaves to the maltodextrin aqueous solution is: 100:0.5;

[0047] The spraying pressure is: 0.25MPa;

[0048] (2) Freezing: Freeze the rehydrated tea leaves at -21°C for 10 minutes in step (1);

[0049] (3) Pulverization: the tealeaves after step (2) freezing is pulverized rapidly, and the time is 2min, and the degree of fragmentation reaches 80%, neither too thick nor too fine, and the particle size reaches 0.1mm;

[0050] (4) Ultrasonic and PEF extraction: put the pulverized tea leaves in step (3) in the batching tank, add sterile water with 5 times the quality of the tea leaves, and at room temperature, stir slowly while...

Embodiment 3

[0056] A preparation method of tea extract, comprising the steps of:

[0057] (1) Rehydration: evenly spray the surface of commercially available high-quality black tea leaves with a sterile maltodextrin aqueous solution with a mass percentage concentration of 1.5%, seal it, and rehydrate at room temperature for 24 hours;

[0058] The mass ratio of the tea leaves to the maltodextrin aqueous solution is: 100:15;

[0059] The spraying pressure is: 0.35MPa;

[0060] (2) Freezing: Freeze the rehydrated tea leaves at -25°C for 100 min in step (1);

[0061] (3) Pulverization: the tealeaves after step (2) freezing is pulverized rapidly, and the time is 10min, and the degree of fragmentation reaches 90%, neither too thick nor too fine, and the particle size reaches 2mm;

[0062] (4) Ultrasonic and PEF extraction: put the pulverized tea leaves in step (3) in the batching tank, add sterile water with 10 times the quality of the tea leaves, and at room temperature, stir slowly while us...

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Abstract

The invention discloses a preparation method for a tea extract, belonging to the technical field of extraction of effective components of tea leaves. The preparation method comprises the following steps: firstly, carrying out low-temperature rapid freezing treatment on high-quality commercial tea leaves; then immediately crushing; then combining a high-voltage pulsed electric field (PEF for short) technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; and carrying out low-temperature extraction in a whole process. According to the preparation method for the tea extract, the loss of effective components, caused by high-temperature processing, is avoided, and the extraction rate of the effective components of the tea leaves is also improved. The process is simple and low in cost; the introduction amount of extraneous food additives, processing auxiliary agents and chemical substances is reduced; the natural nutritional ingredient and the flavor of the tea leaves are kept to the greatest extent, the low-carbon production is realized and the environment is protected.

Description

technical field [0001] The invention relates to the extraction of effective components of tea, in particular to a preparation method of tea extract. Background technique [0002] Tea is the largest beverage in the world except water. Tea contains a variety of biologically active substances, such as tea polyphenols, theanine and caffeine. A large number of studies have shown that tea polyphenols have biological activities and pharmacological effects such as anti-oxidation, scavenging free radicals, lowering blood pressure, lowering blood fat, anti-radiation, anti-cancer and anti-cancer. Caffeine has the functions of stimulating the cerebral cortex, enhancing the immune function of the body, strengthening the heart and diuresis, etc., while tea polysaccharide has pharmacological effects such as lowering blood fat, lowering blood pressure, lowering blood sugar and enhancing immune function. Therefore, it is safe and effective from tea. Extracting and separating tea polyphenols...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18
Inventor 陈锦华
Owner LVJIN DEV FUJIAN
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