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Preparation method of natural high-concentration black tea essence

A technology of black tea essence and high concentration, which is applied in the fields of tea fragrance and food science, which can solve the problems of potential safety hazards, overall incoordination, and low product concentration, and achieve the effects of good aroma coordination, clear and transparent appearance, and simple process

Active Publication Date: 2016-12-28
SHANGHAI AIPU VEGETABLE TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, tea flavors are mainly prepared from artificially synthesized spices and tea extracts, which have impure aroma, poor softness, uncoordinated overall, and potential safety hazards; some natural tea flavors are also tea concentrates, tea leaves, etc. It is prepared from extracts, etc. The concentration of the product is low, the dosage is large, the transportation cost is high, and the aroma is incomplete

Method used

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  • Preparation method of natural high-concentration black tea essence
  • Preparation method of natural high-concentration black tea essence

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Put the impurity-free and mildew-free Dianhong tea into a closed extraction tank with a steam heating and condensing device, turn on the steam heating and condensing system, and pass in steam for distillation. The pressure of the steam is 500Kpa, and the condensate The outflow rate is 1.0L / min, the outflow temperature of the condensate is controlled at 30-40°C, and the condensate is collected to obtain black tea distillate A;

[0023] (2) When the black tea distillate A obtained in the collection step (1) reaches 4.5 times the weight of the raw material (based on the tea raw material), the collection is stopped, and it is refrigerated for later use, and the refrigerated temperature is controlled at 5-10°C;

[0024] (3) Extract the black tea distillate A obtained through steps (1) and (2) using the SCC (Spinning Cone Column) method, and set the working parameters of the SCC system. The specific parameters are: the system temperature is 100°C; the black tea distillatio...

Embodiment 2

[0026] Same as Example 1, the difference is: the present embodiment adopts Keemun black tea as raw material, and the outflow speed of condensate increases in step (1), and the Keemun black tea without impurities and mildew is dropped into a sealed belt with steam heating and In the extraction tank of the condensing device, turn on the steam heating and condensing system, feed water vapor for distillation, the pressure of the water vapor is 500Kpa, the outflow rate of the condensate is 1.5L / min, and the condensate is collected to obtain black tea distillate A. At the same time, reduce the amount of condensate collected in step (2). When it reaches 4 times the weight of raw materials (based on tea raw materials), stop collecting, refrigerate for standby, and control the temperature at 5-10°C. Increasing the outflow speed of the condensate and reducing the collection amount of the condensate can achieve the same effect, shorten the processing cycle and reduce the production cost. ...

Embodiment 3

[0028] Same as Example 2, except that the raw material used in this example is Ceylon black tea. In step (3), the feed temperature of the material is reduced and the temperature difference between the feed temperature and the temperature of the SCC system is increased, and the obtained A liquid is used in SCC (Spinning Cone Distillation Column) method for extraction, set the working parameters of the SCC system, the specific parameters are: system temperature is 100°C; feed rate is 600L / H; material temperature is 95°C; the temperature difference between the feed temperature and the system is -5°C; the external extraction rate is 2.6-2.8%, and the natural high-concentration black tea essence B is obtained. The same effect can be achieved by changing the feed temperature and the temperature difference between the feed temperature and the SCC system temperature.

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Abstract

The invention discloses a preparation method of a natural high-concentration black tea essence. The method comprises the following steps: (1) tea leaves are added into a sealed extraction tank with a steam heating and condensing device; steam is delivered in for distillation; a condensate is collected, such that black tea distillate liquid A is obtained; (2) the liquid A is collected, and when the weight of the liquid A reaches 2-6 times that the weight of the raw material (tea leaves), collection is stopped, and the liquid A is refrigerated; (3) the obtained liquid A is extracted with an SCC (spinning cone column) method; and through adjusting extraction parameters, the natural high-concentration black tea essence B is obtained. According to the invention, distillation extraction is carried out with the combination of a steam distillation method and the SCC (spinning cone column) method, such that a series of high-concentration water-soluble black tea essence can be obtained. The product is clear and transparent, and has the advantages of pure and natural aroma and true taste. The product is suitable for beverages, dairy products, and ice products. The product is an upgrade and replacement of traditional food flavors. The materials are natural, and the process is advanced, such that current consumption demands of naturalness and healthiness can be satisfied.

Description

technical field [0001] The invention relates to a method for preparing pure natural high-concentration black tea essence, in particular to a method for preparing natural high-concentration black tea essence by double steaming. Background technique [0002] Black tea is the tea with the largest production and sales volume in the world, and it is also the tea with the largest number of producing countries. The corresponding black tea flavor is widely used in the food industry and occupies an important position in the big family of food additives. And other processing industries occupy a dominant position. With the continuous improvement of people's consumption level and consumption concept, the quality requirements of food are getting higher and higher. While satisfying the taste, natural, green and healthy products will become the first choice for consumption. Mainstream, therefore, the black tea flavor that originates from nature, natural taste is more and more subject to th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/10
CPCA23F3/42
Inventor 孙建忠姚敏杨晋胡洁陶一荻钱钰梅崔丁维
Owner SHANGHAI AIPU VEGETABLE TECH
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