Method for synchronously preparing tea concentrated liquor and tea-aroma substances

A technology of aroma substances and concentrates, which is applied in the field of synchronous preparation of tea concentrates and tea aroma substances, can solve problems such as environmental pollution and waste of resources, and achieve the effects of reducing costs, increasing production capacity, and shortening the settlement distance

Active Publication Date: 2018-04-17
FUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Not only caused a great waste of resources, but also caused some pollution to the environment

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for synchronously preparing tea concentrate and tea aroma substances, the specific steps are as follows:

[0028] (1) Wall breaking: the tea leaves are broken by twin-screw extrusion technology;

[0029] (2) Enzymatic hydrolysis: Limited enzymatic hydrolysis of water-insoluble protein and dietary fiber is carried out at room temperature through a compound enzyme enzymatic hydrolysis process;

[0030] (3) Filtration: Disc centrifugation technology is used to filter the tea enzymatic solution, which improves the use efficiency of the ultrafiltration membrane, shortens the settling distance of solid particles (or liquid droplets), expands the settling area of ​​the drum, and improves the production capacity of the separator. , which is conducive to large-scale production;

[0031] (4) Atmospheric critical point separation and concentration: the enzymatic hydrolysis solution obtained in step (3) is separated and concentrated at normal pressure critical point to 90...

Embodiment 2

[0039] A method for synchronously preparing tea concentrate and tea aroma substances, comprising the steps of:

[0040] (1) Wall breaking: the tea leaves are broken by twin-screw extrusion technology;

[0041] (2) Enzymolysis: Limited enzymolysis of water-insoluble protein and dietary fiber is carried out at room temperature through a compound enzyme enzymolysis process;

[0042] (3) Filtration: Disc centrifugation technology is used to filter the tea enzymatic solution, which improves the use efficiency of the ultrafiltration membrane, shortens the settling distance of solid particles (or liquid droplets), expands the settling area of ​​the drum, and improves the production capacity of the separator. , which is conducive to large-scale production;

[0043] (4) Atmospheric critical point fractionation: separating and concentrating the enzymatic hydrolysis solution obtained in step (3) at normal pressure critical point to 80% of the original volume to obtain crude concentrated...

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PUM

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Abstract

The invention relates to a method for synchronously preparing tea concentrated liquor and tea-aroma substances, and belongs to the technical field of food processing. A twin-screw extruding and vacuumcritical point concentration technology is utilized to conduct high-pressure wall breaking on tea leaves and recycle the tea-aroma substances, tea polyphenol and aroma substances in the tea leaves are extracted under a normal temperature condition through a compound enzymolysis technology, and the tea concentrated liquor and natural aroma substances in the tea leaves are prepared while the high extraction rate and the special aroma of the tea are maintained. Multiple advanced technologies are combinedly applied, the dependence on heating extraction and cold-drenching cooling concentration canbe got rid of, and the cost of product production is lowered; rich non-water-soluble protein and cellulose in the tea leaves are fully utilized, and are deeply developed and comprehensively utilized,the environmental pollution can be lowered, huge social benefit and economic benefit can also be created, and the method is significant in developing the technology, the economy and food industries.

Description

technical field [0001] The invention specifically relates to a method for synchronously preparing tea concentrate and tea aroma substances, and belongs to the technical field of food processing. Background technique [0002] There are two reasons why tea drinks are popular among consumers: the antioxidant health benefits of tea polyphenols and the unique aroma of tea. As a tea concentrate, the former, that is, the content of tea polyphenols and the oxidation protection of tea polyphenols have been well resolved. However, because the aroma and smell of tea leaves are very complex and easy to volatilize, they are easily destroyed or damaged during processing. lost. Therefore, the bottleneck problem affecting the development of tea concentrates and related tea beverages is exactly how to obtain real tea flavor concentrates and keep the characteristics of the original tea leaves. Solving the key technology for the production of the current tea "strong-flavor" concentrate, and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/42
CPCA23F3/163A23F3/166A23F3/42
Inventor 汪少芸岳鹏翔陈旭蔡茜茜田永奇
Owner FUZHOU UNIV
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