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Tea seed essence with sweet osmanthus fragrance and preparation method of tea seed essence

A tea seed and aroma type technology is applied to the field of sweet-scented osmanthus-flavored tea seed essential oil and its preparation, which can solve the problems of damage to the antioxidant components of oil, low yield of tea seed essential oil, and high pressing temperature, and achieves a small degree of denaturation and is easy to use. The effect of large-scale production and low processing temperature

Inactive Publication Date: 2016-05-25
童广清
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] In order to overcome the high pressing temperature in the production process of the existing tea seed essential oil, which will cause certain damage to the antioxidant components in the oil, and make the polyunsaturated fatty acids prone to automatic oxidation and deterioration; the second is to extract the tea seed oil fatty acid by organic solvent extraction DHA with highly active physiological effects could not be detected, and it contained residual organic solvents that are toxic to the human body; third, the tea seed kernel and tea shell were not separated during the production process, and the tea shell in the final product tea cake absorbed more Tea seed oil has defects such as low yield of tea seed essential oil in the production process. The invention provides a kind of sweet-scented osmanthus-flavored tea seed essential oil and its preparation method

Method used

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  • Tea seed essence with sweet osmanthus fragrance and preparation method of tea seed essence

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Experimental program
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Effect test

Embodiment 1

[0026] (1) Broken shell: select tea seeds with good quality, no deterioration and mildew, and break the tea seeds so that the tea seed kernels are separated from the tea shells to obtain a mixture containing tea seed kernels and tea shells;

[0027] (2) Wind husk removal: Pour the mixed material into the windmill, and use the vertical gravity and horizontal wind to separate the tea seed kernel and tea husk;

[0028] (3) Drying treatment: drying the obtained tea seed kernels in the sun until the water content of the tea seed kernels is 5%, to obtain dry tea seed kernels;

[0029] (4) Steam: Pour the dry tea seed kernels into a superfine pulverizer, pulverize them to 70 mesh and sieve them, then perform 10min steam pretreatment at 0.15MPa;

[0030] (5) Ultrasonic treatment: ultrasonicate the pretreated mixture again at a temperature of 50°C at a frequency of 30kHz for 10 minutes, and cool it down to obtain a tea mixture;

[0031] (6) Superfine crushing: select good quality and ...

Embodiment 2

[0035] (1) Broken shell: select tea seeds with good quality, no deterioration and mildew, and break the tea seeds so that the tea seed kernels are separated from the tea shells to obtain a mixture containing tea seed kernels and tea shells;

[0036] (2) Wind husk removal: Pour the mixed material into the windmill, and use the vertical gravity and horizontal wind to separate the tea seed kernel and tea husk;

[0037] (3) Drying treatment: drying the obtained tea seed kernels in the sun until the water content of the tea seed kernels is 6%, to obtain dry tea seed kernels;

[0038] (4) Crushing and steaming: Pour the dried tea seeds into a superfine pulverizer, superfine pulverize to 80 mesh and sieve, then perform 20min steam pretreatment at 0.18MPa;

[0039] (5) Ultrasonic treatment: Ultrasonicate the pretreated mixture for 20 minutes at a frequency of 45 kHz at a temperature of 60° C., and cool it to obtain a tea mixture;

[0040] (6) Grinding: select good-quality and non-rot...

Embodiment 3

[0044] (1) Broken shell: select tea seeds with good quality, no deterioration and mildew, and break the tea seeds so that the tea seed kernels are separated from the tea shells to obtain a mixture containing tea seed kernels and tea shells;

[0045] (2) Wind husk removal: Pour the mixed material into the windmill, and use the vertical gravity and horizontal wind to separate the tea seed kernel and tea husk;

[0046] (3) Drying treatment: drying the obtained tea seed kernels in the sun until the water content of the tea seed kernels is 7%, to obtain dry tea seed kernels;

[0047] (4) Crushing and steaming: Pour the dried tea seeds into an ultra-fine pulverizer, ultra-fine pulverize to 90 mesh and sieve, then perform steam pretreatment at 0.20 MPa for 30 minutes;

[0048] (5) Ultrasonic treatment: ultrasonicate the pretreated mixture for 30 minutes at a frequency of 60 kHz at a temperature of 70° C., and then cool it to obtain a tea mixture;

[0049] (6) Ultra-fine crushing: sele...

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Abstract

The invention discloses a preparation method of tea seed essence with sweet osmanthus fragrance. The preparation method includes the steps of firstly, shelling with wind power; secondly, drying; thirdly, processing with steam; fourthly, processing with ultrasonic; fifthly, allowing for enzyme reaction; sixthly, extracting. The invention further discloses the tea seed essence prepared by the method. The preparation method has the advantages that sweet osmanthus is added into the tea seed essence to allow the same to be fragrant and rich in smell (sweet osmanthus essence is capable of relieving headache and fatigue, capable of well elevating the mood and capable of allowing the skin to be fine and tender and delaying aging); an aqueous enzymatic method for essence extraction is mild in enzymolysis condition and low in processing temperature, water is used as the extraction solvent to allow the obtained essence to be good in quality and small in protein denaturation degree, the comprehensive utilization of raw materials is benefited, and the preparation method is simple in process and easy in large-scale production.

Description

technical field [0001] The invention belongs to the technical field of extracting essential oils, and in particular relates to an osmanthus-flavored tea seed essential oil and a preparation method thereof. Background technique [0002] Sweet osmanthus has another name called sweet-scented osmanthus, rock osmanthus, chain timbers Rhinocerotidae evergreen shrubs or dungarunga, and the hard skin of matter is thin, and leaf oblong face end point, to life, does not wither through the winter. Among the peanut leaves, the corolla is small and small in shape. Its varieties include Jingui, Yingui, Dangui, Laurel and so on. Osmanthus fragrans is clear and dust-free, and dense and far-flung, it can be called a must. Especially in the mid-autumn season, when the osmanthus clusters are in full bloom, and when the night is quiet and round, you can enjoy the osmanthus with wine, and the fragrance is fragrant, refreshing. In ancient Chinese poems chanting flowers, the number of chanting o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B9/02
CPCC11B9/02C11B9/025
Inventor 童衍棋童衍龙黄少钰黄伟麟黄伟雄
Owner 童广清
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