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Prediction method of the concentration of taste characteristic components in tea soup and the number of times tea can be brewed

A technology of tea soup and concentration, applied in color/spectral characteristic measurement, tea extraction, analysis of materials, etc., can solve the standard requirements for tea foam resistance, lack of scientific basis for judgment, no standard for tea foam resistance, etc. question

Active Publication Date: 2020-03-03
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some tea products on the market often use brewing resistance as their product characteristics in their promotion, but there are different opinions on how long the tea can be brewed, and there is no scientific basis for judgment
The existing national and industry standards do not set normative requirements on the foam resistance of tea, so there is no standard to rely on when judging the foam resistance of tea

Method used

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  • Prediction method of the concentration of taste characteristic components in tea soup and the number of times tea can be brewed
  • Prediction method of the concentration of taste characteristic components in tea soup and the number of times tea can be brewed
  • Prediction method of the concentration of taste characteristic components in tea soup and the number of times tea can be brewed

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] Establish a prediction model for roasted green tea:

[0056] Stir-fried green sample A1 is selected as fragrant tea

[0057] (1) Extracted tea soup

[0058] (a) Take 3g of tea samples and add 150ml of distilled water at 100°C, shake well, leaching for 5 minutes, and then quickly filter with absorbent cotton. After the filtrate is cooled, distill it to 200ml with distilled water, and mark it as the first tea soup.

[0059] (b) Repeat step (a) for secondary leaching of the leaf bottom obtained during filtration to obtain the second tea soup, and repeat step (a) several times to obtain the third to fourth tea soups respectively.

[0060] (2) Quantitatively analyze the tea soup with different extraction times obtained in step ⑴, and analyze the concentration of 7 kinds of taste characteristic components contained therein; 7 kinds of taste characteristic components are caffeine (Caf), gallic acid (GA), catechin (C ), epigallocatechin gallate (EGCG), epicatechin gallate (EC...

Embodiment 2

[0085] The specific steps are as follows to predict the concentration of the characteristic components of the tea soup in the xth brew of a random fried green tea sample (blind sample):

[0086] (1) Randomly select 3g of a stir-fried green tea sample and place it in a triangular flask, add 150ml of 100°C distilled water and shake well, extract for 5 minutes and quickly filter with absorbent cotton, after cooling, dilute to 200ml with distilled water, and mark the tea soup as the first brew.

[0087] (2) Quantitative analysis of the taste characteristic components in the first tea soup. The concentration of caffeine was determined by high performance liquid chromatography (GB / T8312-2013), and the concentration of gallic acid, catechin, epigallocatechin gallate and epigallocatechin gallate was determined by high performance liquid chromatography (GB / T 8313-2013). For the concentration of catechin gallate, the total amount of tea polyphenols was determined by the folin phenol met...

Embodiment 3

[0094] For the prediction of foam resistance characteristics of randomly selected samples (blind samples), the specific steps are as follows:

[0095] (1) Randomly select 3g of a stir-fried green tea sample and place it in a triangular flask, add 150ml of 100°C distilled water and shake well, extract for 5 minutes and quickly filter with absorbent cotton, after cooling, dilute to 200ml with distilled water, and mark the tea soup as the first brew.

[0096] (2) Quantitative analysis of the taste characteristic components in the first tea soup. The concentration of caffeine was determined by high performance liquid chromatography (GB / T8312-2013), and the concentration of gallic acid, catechin, epigallocatechin gallate and epigallocatechin gallate was determined by high performance liquid chromatography (GB / T 8313-2013). For the concentration of catechin gallate, the total amount of tea polyphenols was determined by the folin phenol method (GB / T8313-2013), and the total amount of...

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Abstract

The invention provides a method for predicting taste characteristic component concentration in tea and tea making frequency. The method comprises the following steps: performing multitime extraction on a tea sample, and performing quantitative analysis on 7 taste characteristic components in the tea obtained for each extraction time; by aiming at 7 taste characteristic components, respectively establishing the corresponding concentration change linear equations, extracting correction functions from the linear equations, and establishing the corresponding prediction models for the taste characteristic component concentration of the tea obtained by multitime making. For the tea sample drawn at random, through quantitative determination of the taste characteristic component concentration of the primary tea of the sample, the taste characteristic component concentration of the x courses of tea (x is a natural number greater than 1) can be predicted. The method has the characteristics of low cost, high efficiency and accurate prediction, the average prediction accuracy can reach as high as 92.0%, the long-making characteristic of the random sample can be predicted, and the method has important application value and guidance meaning for taste visualization analysis of multitime making of original tea.

Description

technical field [0001] The invention relates to a method for predicting the concentration of taste characteristic components in tea soup and the number of times tea can be brewed. Background technique [0002] Tea is a traditional beverage in our country and is suitable for drinking in the form of brewing. The traditional habit of drinking tea is to brew repeatedly. With the increase of the number of brewing, the concentration and proportion of the characteristic taste components in the tea soup are constantly changing. The taste type and strength of tea soup are determined by several main characteristic components. For example, the taste characteristic components of green tea are mainly bitter caffeine and astringent ester catechin. [0003] There are many types of tea in the market. Affected by variety, picking tenderness, processing technology and shape, there are great differences in the brewing resistance characteristics (number of times of brewing) of tea. Some tea ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N21/25G01N21/31G01N21/78A23F3/18
CPCA23F3/18G01N21/251G01N21/31G01N21/78G01N30/02
Inventor 谭俊峰蔺志远林智邵晨阳戴伟东吕海鹏郭丽朱荫张悦彭群华
Owner TEA RES INST CHINESE ACAD OF AGRI SCI