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Tea compound aroma extract and pure tea beverage containing the extract

An extract and tea technology, applied in tea extraction, tea, food science, etc., can solve the problems of not responding well to aroma quality, different aroma types and thresholds, and difficult conditions to control, so as to achieve stable aroma and avoid unhealthy conditions. Natural and unrealistic, good effect of freshness

Active Publication Date: 2020-05-05
UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It also discloses a natural tea essence prepared from tea leaves and its preparation method, which uses tea leaves as raw materials and obtains tea aroma components through compound enzymatic hydrolysis technology. The process is complicated and the conditions are not easy to control
[0006] The analysis of tea aroma in the above-mentioned prior art is mainly based on the analysis of aroma types by GC-MS, and the aroma is not evaluated in combination with sensory evaluation. The aroma types and thresholds included are different, and the aroma quality of the extraction cannot be well reflected from the GC-MS aroma type alone

Method used

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  • Tea compound aroma extract and pure tea beverage containing the extract
  • Tea compound aroma extract and pure tea beverage containing the extract
  • Tea compound aroma extract and pure tea beverage containing the extract

Examples

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Comparison scheme
Effect test

Embodiment 1

[0042] Embodiment 1: Take 200g of granule-type gold osmanthus oolong tea, cut and pass through a sieve, 8-18 mesh. Add tea leaves and 2000mL distilled water into the round bottom flask, the temperature of the water bath is 70°C, and the pressure is 0.02MPa. The round bottom flask containing the material liquid is preheated in the water bath for 3 minutes to fully release the aroma of the tea leaves. Turn on the vacuum pump and circulate cooling water (4 DEG C), start vacuum reflux extraction, steam 10g of distillate, which is component 1-0; continue to distill, obtain 50g of distillate, which is component 1-1; continue to distill, obtain 50g of distillate The liquid is Component 1-2; continue to distill, obtain 50g of distillate as Component 1-3; continue to distill, obtain 50g of distillate as Component 1-4; continue to distill, obtain 50g of distillate It is component 1-5; continue distillation, the distillate that obtains 50g is component 1-6; Continue distillation, the dis...

Embodiment 2

[0043] Embodiment 2: Get 200g of granule-type golden osmanthus oolong tea, cut and pass through a sieve, below 18 meshes. Add tea leaves and 2000mL distilled water into the round bottom flask, the temperature of the water bath is 70°C, and the pressure is 0.02MPa. The round bottom flask containing the material liquid is preheated in the water bath for 3 minutes to fully release the aroma of the tea leaves. Turn on the vacuum pump and circulate cooling water (4 DEG C), start decompression reflux extraction, distill 10g of distillate, remove it;

Embodiment 3

[0044] Embodiment 3: Take 200g of granule-shaped golden osmanthus oolong tea, cut and pass through a sieve, with a size of more than 8 mesh. Add tea leaves and 2000mL distilled water into the round bottom flask, the temperature of the water bath is 70°C, and the pressure is 0.02MPa. The round bottom flask containing the material liquid is preheated in the water bath for 3 minutes to fully release the aroma of the tea leaves. Turn on the vacuum pump and circulate cooling water (4 DEG C), start decompression reflux extraction, distill off 10g of distillate, remove it;

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Abstract

The present invention discloses a tea leaf compound aroma extract and a pure tea drink containing the extract. A first aroma extract is extracted by a vacuum distillation method, a second aroma extract is extracted by a supercritical CO<2> extraction, and the first and second aroma extracts are mixed at a mass ratio of 1:(0.5-1.5) to obtain the tea leaf compound aroma extract. The compound extract can well integrate the characteristics that the first aroma extract is relatively high in first aroma and good in fresh feeling and the second aroma extract is enough in bottom aroma and high in persistence, and well reflects the brewing aroma of the tea leaves. In addition, the present invention discloses the pure tea drink. The pure tea drink is prepared by blending a tea blending liquid and the tea leaf compound aroma extract at a volume ratio of 1000:(0.1-5.0), free of artificially synthetic essences and spices, mellow in fragrances in drinking at room temperature and cold storage, aroma in mouth after drinking, and still stable in aroma after an insulation and being placed at room temperature for several months.

Description

technical field [0001] The present invention relates to a tea aroma extract and a tea drink containing the extract, in particular to a tea compound aroma extract extracted by vacuum distillation and supercritical extraction, and a pure tea drink containing the extract , belongs to the technical field of food and beverage processing. Background technique [0002] Flavors and fragrances can be widely used in food, beverage, cosmetics, medicine, detergent and other industries. Among them, spices are mainly divided into natural spices and synthetic spices. Natural spices refer to fragrance-containing substances extracted from flowers, fruits, leaves, stems, roots, skins or animal secretions of natural plants; Spices or chemical raw materials produced by organic synthesis. [0003] Freshly brewed tea is brewed with hot water or warm water and drunk in a hot state. The hot steam can enhance the aroma of the tea and increase the diffusion of the aroma. Therefore, you can fully fe...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 朱圣洁钱发军戴裕益沈琴
Owner UNI PRESIDENT ENTERPRISES CHINA INVESTMENT CO LTD KUNSHAN RES & DEV CENT
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