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Preparation method for simultaneously obtaining tea hydrolat and primary tea

A technology for tea and pure dew, which is applied in the field of preparation of tea pure dew and first tea at the same time, can solve the problems of oxidation and degradation of tea aroma substances, tea can no longer be used, and the actual tea aroma does not match, so as to achieve a light and refreshing taste. Sweet, avoid pollution problems, the effect of the soup color is yellow-green and clear

Inactive Publication Date: 2019-12-06
方红霞 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The extraction process generally requires the addition of a large amount of water or solvents; except for supercritical extraction, the extraction temperature is generally high, which can easily lead to chemical reactions such as oxidation and degradation of tea aroma substances, resulting in tea aromas that are inconsistent with reality, and tea leaves generally cannot be regenerated after extraction. Continuing to use, causing a lot of residue and waste

Method used

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  • Preparation method for simultaneously obtaining tea hydrolat and primary tea
  • Preparation method for simultaneously obtaining tea hydrolat and primary tea
  • Preparation method for simultaneously obtaining tea hydrolat and primary tea

Examples

Experimental program
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Effect test

Embodiment 1A

[0038] A preparation method for simultaneously obtaining tea hydrosol and green tea, comprising the following steps:

[0039] (1) Use the fresh tea leaves of green tea as raw materials, stir under anhydrous conditions, distill the fresh tea leaves under reduced pressure at 70°C and -0.8MPa for 3 hours, collect the distillate, and obtain transparent and colorless tea leaves pure dew;

[0040] (2) When the above process is carried out until no tea dew drips out, green tea is obtained.

Embodiment 1B

[0042] A preparation method for simultaneously obtaining tea pure dew and white tea, comprising the following steps:

[0043] (1) Take the fresh tea leaves of white tea as raw materials, stir them under anhydrous conditions, distill the fresh tea leaves under reduced pressure at -1 MPa at 40°C for 5 hours, collect the distillate, and obtain transparent and colorless tea leaves. dew;

[0044] (2) When the above process is carried out until no tea dew drips out, the first tea of ​​white tea is obtained.

Embodiment 1C

[0046] A preparation method for simultaneously obtaining tea hydrosol and green tea, comprising the following steps:

[0047] (1) Use the fresh tea leaves of green tea as raw materials, stir under anhydrous conditions, distill the fresh tea leaves under reduced pressure at 95°C and a vacuum of -0.6MPa for 2 hours, collect the distillate, and obtain transparent and colorless Tea Hydrosol;

[0048] (2) When the above process is carried out until no tea dew drips out, green tea is obtained.

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Abstract

The invention belongs to the technical field of tea processing, and particularly relates to a preparation method for simultaneously obtaining tea hydrolat and primary tea. The preparation method includes the following steps that (1) fresh leaves of tea are used as raw materials, stirred or rotatably steamed at the absence of water or solvents, pressure is reduced or the fresh leaves of the tea aredistilled under gas protection, distillate is collected, and the tea hydrolat is obtained; and (2) when the process is carried out until no tea hydrolat drops, the primary tea is obtained. Accordingto the preparation method, the fresh tea is used as raw materials, two products of the tea hydrolat and the primary tea are simultaneously obtained, any additional component is avoided, the products are made in a negative pressure or gas protected environment, and the products are pollution-free; water contained in the tea hydrolat fully comes from the natural fresh tea, the tea hydrolat is rich in aromatic substances, aromatic substances in the fresh leaves are retained, and fragrance of tea and strong potpourri, costusroot and fruity are achieved; and meanwhile the obtained primary tea has the quality characteristics that bud tomenta are complete, the full body is covered with the tomenta, the tomentum fragrance is clean and fresh, the liquor color is yellow and green and limpid, and thetaste is light and sweet after taste.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a preparation method for simultaneously obtaining tea hydrosol and early tea. Background technique [0002] In the traditional tea-making industry, the tea-making process generally adopts multiple processes such as greening, rolling, withering, and drying. The original aroma components in fresh leaves are seriously lost, the quality of tea products is difficult to control, and the production environment is noisy, dusty, and lossy. And other problems that restrict the development of the industry, and in order to obtain tea with unique flavor, a lot of time and energy are invested in the later stage of tea making, and the product quality is difficult to control. [0003] On the other hand, as far as the research on the volatile components of tea is concerned, the extraction and separation methods generally used at present mainly include: atmospheric pressure stea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 方红霞徐峻
Owner 方红霞
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