Method for preparing high amino acid, high polyphenol and high aroma instant tea powder by using low-quality tea tree old leaves

A technology of high amino acid, instant tea powder, applied in the direction of tea, application, tea extraction, etc., to achieve the effects of high uniformity, low energy consumption and simple operation

Inactive Publication Date: 2017-06-20
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the traditional way of brewing tea beverages can no longer keep up with the fast-paced life of today.

Method used

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  • Method for preparing high amino acid, high polyphenol and high aroma instant tea powder by using low-quality tea tree old leaves
  • Method for preparing high amino acid, high polyphenol and high aroma instant tea powder by using low-quality tea tree old leaves
  • Method for preparing high amino acid, high polyphenol and high aroma instant tea powder by using low-quality tea tree old leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] After the tea tree (variety: Jinxuan) was shaded with a black shading net for 14 days, the picked old leaves of the tea tree were placed in a vacuum bag for 4 hours of anaerobic treatment. The tea leaves after anaerobic treatment were wrapped in tinfoil and placed in a shaker at 20 degrees Celsius with a relative humidity of 80% for 4 hours at 100 rpm. After the treated tea leaves are pulverized by a pulverizer, they are placed in boiling water for extraction for 45 minutes, and the extract is filtered and freeze-dried to obtain instant tea powder.

Embodiment 2

[0021] After the tea tree (variety: Jinxuan) was shaded with a black shade net for 21 days, the picked old leaves of the tea tree were placed in a vacuum bag for anaerobic treatment for 5 hours. The tea leaves after anaerobic treatment were wrapped in tin foil and placed in a shaker at 15 degrees Celsius with a relative humidity of 80% for 4 hours at 100 rpm. After the treated tea leaves are pulverized with a pulverizer, they are extracted in boiling water for 45 minutes, and the extract is filtered and freeze-dried to obtain instant tea powder

Embodiment 3

[0023] After the tea tree (variety: Jinxuan) was shaded with a black shading net for 14 days, the picked old leaves of the tea tree were placed in a vacuum bag for anaerobic treatment for 5 hours. The tea leaves after anaerobic treatment were wrapped in tinfoil and placed in a shaker at 15 degrees Celsius with a relative humidity of 80% at 130 rpm for 6 hours. After the treated tea leaves are pulverized by a pulverizer, they are placed in boiling water for extraction for 45 minutes, and the extract is filtered and freeze-dried to obtain instant tea powder.

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Abstract

The invention discloses a method for preparing high amino acid, high polyphenol and high aroma instant tea powder by using low-quality tea tree old leaves. The method comprises the steps of shading tea trees by using shading nets for 14-21 days, carrying out anaerobic treatment for 4-5h on the tea tree old leaves picked after the tea trees are shaded, and then treating the tea tree old leaves for 4-6h in a shaking table at the temperature of 15-20 DEG C at the rotating speed of 100-130r/min; grinding the tea leaves treated by the shaking table by using a grinder, and then extracting by using boiling water; filtering the extract by using a filter membrane for removing residue, and then drying to obtain the instant tea powder. The method increases amino acids, polyphenols and aromatic substances in the tea tree old leaves mainly by combining shading, anaerobic treatment and shaking table treatment, and maintains the nutrient and flavor substances in the tea extract to the utmost extent by using a freeze-drying technique. A series of technologies adopted by the method are green, free from pollution and environmentally-friendly; furthermore, the method is simple to operate, low in energy consumption and high in uniformity.

Description

[0001] Technical field: [0002] The invention belongs to the technical field of food processing and tea processing, and in particular relates to a method for preparing high-amino acid, high-polyphenol and high-aroma instant tea powder from old leaves of low-quality tea trees. [0003] Background technique: [0004] Tea is one of the three major beverages in the world and a traditional drink in my country, with unique nutritional value and health care function. As a big tea planting country, my country has very rich tea resources, but the utilization rate of tea is extremely low. In my country, only one bud and one leaf and one bud and two leaves are generally adopted. A large amount of old leaves of tea trees are discarded, resulting in a great waste of resources. If the old leaves of tea trees can be well utilized, it will play an important role in improving the overall efficiency of tea production, effectively increasing the income of tea farmers, and promoting the healthy...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/08A23F3/26A23F3/30
CPCA23F3/06A23F3/08A23F3/26A23F3/30
Inventor 周瀛杨子银曾兰亭黎健龙陈义勇程思华
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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