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Tea aroma substance enrichment method and tea aroma substance prepared thereby

A technology of aroma substances and tea, which is applied in food science, application, food ingredients, etc., to achieve the effects of convenient operation, mild extraction conditions, and reduced production costs

Inactive Publication Date: 2019-01-15
SHENZHEN SHENBAO HUACHENG TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN 103385338 A discloses a method for recovering aroma components in the production process of instant tea powder, in which the extracted tea liquid is filtered and ultra-filtered and then vacuum-concentrated, and the condensed water generated during the vacuum-concentrated process is used as the material for pervaporation The liquid is separated by pervaporation membrane, and the concentrated tea aroma obtained is recovered into tea powder by spray drying. It can be seen that this patent does not directly separate the tea liquid by using the pervaporation membrane.

Method used

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  • Tea aroma substance enrichment method and tea aroma substance prepared thereby
  • Tea aroma substance enrichment method and tea aroma substance prepared thereby

Examples

Experimental program
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Effect test

Embodiment 1

[0040] Mechanically pulverize Fenghuang Dancong tea flakes into 10-mesh tea powder, mix with 10% ethanol aqueous solution at a mass ratio of 1:20, extract at a constant temperature at 4°C for 5 hours, filter out tea residue, and obtain extract 1. Continue to add an aqueous ethanol solution with a volume concentration of 10% to the tea dregs at a mass ratio of 1:5, extract at a constant temperature at 20° C. for 2 h, filter out the tea dregs, and obtain extract 2. Add 10% ethanol aqueous solution with a volume concentration of 10% to the tea dregs again according to the mass ratio of 1:5, heat up to 40° C. and extract at a constant temperature for 30 min, filter out the tea dregs, and obtain extract 3. The extracts 1, 2 and 3 were cooled to room temperature and mixed, and then connected to the laboratory circulating vacuum pervaporation system (manufactured by Hangzhou Rena Membrane Engineering Co., Ltd.), and the aroma substances were enriched in circulation at 20°C at low temp...

Embodiment 2

[0044] Luzhou-flavor Tieguanyin tea leaves were mechanically crushed into 10-mesh tea powder, mixed with 20% ethanol aqueous solution at a mass ratio of 1:20, extracted at a constant temperature of 10°C for 6 hours, and the tea residue was filtered to obtain extract 1. Continue to add an aqueous ethanol solution with a volume concentration of 20% to the tea dregs at a mass ratio of 1:10, extract at a constant temperature at 25° C. for 6 h, filter out the tea dregs, and obtain extract 2. Add 20% ethanol aqueous solution to the tea dregs at a mass ratio of 1:5 again, heat up to 40° C. and extract at a constant temperature for 1 h, filter out the tea dregs, and obtain extract 3. Cool the extracts 1, 2 and 3 to room temperature and mix them, and then connect them to the laboratory circulating vacuum pervaporation system (manufactured by Hangzhou Rena Membrane Engineering Co., Ltd.). Concentrate solution 1; then heat up to 60°C to enrich high-boiling point aroma substances, and col...

Embodiment 3

[0048] Mechanically pulverize yellow tea into 20-mesh tea powder, mix it with 30% ethanol aqueous solution at a mass ratio of 1:15, extract at a constant temperature of 10°C for 4 hours, filter out the tea leaves, and obtain extract 1. Continue to add an aqueous ethanol solution with a volume concentration of 30% to the tea leaves at a mass ratio of 1:10, extract at a constant temperature at 30°C for 6 hours, filter out the tea leaves, and obtain an extract 2. Add 30% ethanol aqueous solution to the tea dregs at a mass ratio of 1:5 again, heat up to 60° C. and extract at a constant temperature for 1 h, filter out the tea dregs, and obtain extract 3. Cool the extracts 1, 2 and 3 to room temperature and mix them, and then connect them to the laboratory circulating vacuum pervaporation system (manufactured by Hangzhou Rena Membrane Engineering Co., Ltd.). Enrich liquid 1; then raise the temperature to 60°C to enrich high-boiling point aroma substances, and collect enriched liquid...

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Abstract

The invention relates to a tea aroma substance enrichment method. The tea aroma substance enrichment method comprises the following steps: carrying out extraction by using an aqueous organic solvent solution, namely performing multi-stage extraction on tea leaves by using an aqueous organic solvent solution at different temperatures so as to obtain an organic-solvent tea extract; and then, carrying out pervaporation, namely performing multi-stage pervaporation on the organic-solvent tea extract by using a pervaporation membrane at different temperatures so as to obtain an organic-solvent tea aroma substance extract. The tea aroma substance enrichment method disclosed by the invention is simple in processes, convenient to operate, mild in operation conditions and low in production cost. Theprepared tea aroma substance mixture can be used in the fields of foods such as tea beverages, tea-flavor pastry, milk tea products and the like.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a method for enriching tea aroma substances and the prepared tea aroma substances. Background technique [0002] my country is not only a big tea producing country, but also a big tea consumption country. Tea products have expanded from the original tea leaves to processed products such as matcha, tea powder, and tea concentrates, and are applied to beverages, foods, baked foods, etc., and the requirements for the quality of tea aroma are getting higher and higher. Most of the currently commercially available tea aroma substances are blended in proportion to some fragrant chemical synthetic substances, and their safety can no longer meet people's requirements for food safety and health. The natural tea aroma extract extracted from tea leaves is more and more popular. [0003] The composition of aroma substances in tea is complex, mainly including alcohols, es...

Claims

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Application Information

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IPC IPC(8): A23L27/10
CPCA23L27/11A23V2002/00A23V2250/214
Inventor 吴函殷刘晓辉龙丹罗龙新
Owner SHENZHEN SHENBAO HUACHENG TECH
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