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Preparation method of Fu tea extract with high light transmittance

A technology of high light transmittance and fucha, applied in tea, food science, application, etc., can solve the problems of increased production cost, non-reusable, high cost of enzyme preparation, etc., and achieve the effect of simple technology, easy operation and high concentration

Inactive Publication Date: 2017-02-15
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The Fu tea concentrate / extract prepared by the traditional water extraction process has a serious phenomenon of cloudiness after cooling. After reduction, it cannot meet the light transmittance standard of clean tea soup for tea beverages. It needs to undergo multiple filtration and clarification treatments to meet the requirements of clean tea soup for production. , which will inevitably increase the production cost of beverage enterprises and reduce production efficiency
[0003] In the invention patent application with the publication number CN102696811A "A Preparation Method for Instant Black Tea", it is disclosed that there are currently domestic examples of using compound enzyme technology to solve the problem of turbidity after cold black tea, but due to the high cost of enzyme preparations and Cannot be reused, thus limiting its industrial application

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] The preparation method of a kind of high-transparency water-extracted Fucha extract described in this embodiment, the specific steps are:

[0019] Take 500g of Fucha tea, add 5kg of water, extract at 90°C for 15 minutes, filter with a 200-mesh filter cloth to obtain Fucha tea extract, temporarily store it in a 4°C cold storage for 4h, then centrifuge (4500r / min; 20min) and filter to obtain For the clarified Fu tea extract, the above extract was concentrated by rotary evaporation until the quality of the concentrate was 1 kg, and 666.7 g of edible alcohol was added to the above concentrate, temporarily stored in a 4°C freezer for 4 hours, and then centrifuged (4500r / min ; 20min) to filter to obtain the Fucha alcohol-precipitated concentrated solution, and the obtained Fucha alcohol-precipitated concentrated solution was concentrated to dryness through rotary evaporation to obtain the Fucha extract. The yield of the obtained Fucha extract was 23.8% (w:w), and the concentra...

Embodiment 2

[0021] The preparation method of a kind of high-transparency water-extracted Fucha extract described in this embodiment, the specific steps are:

[0022] Take 500g of Fucha tea, add 7.5kg of water, extract at 90°C for 15 minutes, filter with a 200-mesh filter cloth to obtain the Fucha tea extract, temporarily store it in a 4°C freezer for 4 hours, and then centrifuge (4500r / min; 20min) to filter. Obtain the clarified Fu tea extract, concentrate the above extract through rotary evaporation until the quality of the concentrate is 1kg, add 666.7g of edible alcohol to the above concentrate, temporarily store it in a 4°C freezer for 4h, and then centrifuge (4500r / min; 20min) to filter to obtain the Fucha alcohol-precipitated concentrated solution, and the obtained Fucha alcohol-precipitated concentrated solution was concentrated to dryness by rotary evaporation to obtain Fucha extract. The yield of the obtained Fucha extract was 24.3% (w:w), and the concentration was 65°Brix, the ...

Embodiment 3

[0024] The preparation method of a kind of high-transparency water-extracted Fucha extract described in this embodiment, the specific steps are:

[0025] Take 500g of Fucha tea, add 7.5kg of water, extract at 90°C for 15 minutes, filter with a 200-mesh filter cloth to obtain the Fucha tea extract, temporarily store it in a 4°C freezer for 4 hours, and then centrifuge (4500r / min; 20min) to filter. Obtain the clarified Fu tea extract, concentrate the above extract by rotary evaporation until the quality of the concentrate is 1 kg, add 1 kg of edible alcohol to the above concentrate, temporarily store it in a cold storage at 4°C for 4 hours, and then centrifuge (4500r / min ; 20min) to filter to obtain the Fucha alcohol-precipitated concentrated solution, and the gained Fucha alcohol-precipitated concentrated solution is concentrated to dryness through rotary evaporation to obtain the Fucha extract, and the yield of the gained Fucha extract is 21.2% (w:w), and the concentration is ...

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Abstract

The invention discloses a preparation method of a Fu tea water extract with high light transmittance. The preparation method comprises the following steps: preparing Fu tea, adding water, carrying out extraction, performing solid-liquid separation, storing the extract at a low temperature, then carrying out centrifugation to obtain a liquid Fu tea extract; condensing the liquid extract to obtain a concentrate; adding edible alcohol into the concentrate, storing the solution at a low temperature, then subjecting the solution to centrifugation to obtain an alcohol precipitation concentrate, and subjecting the alcohol precipitation concentrate to vacuum concentration to obtain the Fu tea extract. The Fu tea extract prepared through an alcohol precipitation method does not contain any alcohol, and can be directly used as a raw material or an auxiliary material of tea beverages. The light transmittance of the tea soup can reach the requirements of beverage enterprises. The Fu tea extract can be stored for a long time without any high temperature sterilization treatment. The Fu tea extract is safe, convenient and efficient, and can be widely used in the tea beverage industry.

Description

technical field [0001] The invention relates to a method for preparing high-transparency water-extracted Fucha extract, in particular to a method for preparing high-transparency water-extracted Fucha extract by using Fucha as a raw material. Background technique [0002] Fu tea is a kind of black tea, which has various health functions such as weight loss, digestion aid, anti-cancer, lipid-lowering and blood sugar reduction, gastrointestinal conditioning and anti-diarrhea. Therefore, Fu tea beverage has become a key tea drink developed by major beverage companies in recent years. Traditional water-extracted tea concentrates / extracts are generally made by extracting tea leaves with water, filtering or centrifuging, and concentrating. It is a paste-like product without tea dregs and maintains the unique flavor of tea leaves. It can be directly used as raw materials for tea beverages. The Fu tea concentrate / extract prepared by the traditional water extraction process has a seri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/22
CPCA23F3/22
Inventor 叶田文伟黄伟陈荣荣曹少军
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE