Deep extraction process for matcha-derived bioactive component

A technology for deep extraction of biologically active components, applied in the field of deep extraction of matcha-derived biologically active components, can solve problems such as the retention of tea residues, and achieve the effects of increasing the transmittance, ensuring the use effect and improving the efficiency.

Inactive Publication Date: 2020-08-14
ZHEJIANG CAMEL JIUYU ORGANIC FOOD CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

But, so far, the utilization of tea dregs generally stays in poultry feed

Method used

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  • Deep extraction process for matcha-derived bioactive component
  • Deep extraction process for matcha-derived bioactive component
  • Deep extraction process for matcha-derived bioactive component

Examples

Experimental program
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Embodiment Construction

[0039] A process for the integrated extraction of multiple bioactive components in tea, comprising the following steps:

[0040] The tea leaves are dried, crushed, passed through a 60-mesh sieve, and filtered to obtain tea powder.

[0041] Take 10kg of tea powder, add it to the processing barrel, add pure water to 100L, heat to 80°C-90°C, keep stirring and extracting for 30min during the heating process, and then perform solid-liquid separation to obtain the first solid-phase separation and the first liquid phase separation.

[0042] The first liquid phase separation is filtered, concentrated by evaporation and dried to obtain concentrated instant tea. Specifically, the plate and frame filter press is used to separate the liquid phase and the solid phase first, and an appropriate amount of pure water is used for top pouring, and the pouring liquid is merged into the liquid phase. After that, the liquid phase passes through a ceramic membrane with a pore size of 50 μm to obtai...

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Abstract

The invention discloses a deep extraction process for a matcha-derived bioactive component. The process comprises the following steps: a, weighing tea leaves, and drying, crushing and screening the tea leaves successively to obtain tea leaf powder; b, putting pure water accounting for 8-15 times of the weight of the tea leaf powder and the tea leaf powder into a treatment barrel, carrying out mixing, then conducting heating to 80-90 DEG C, carrying out stirring for 30-60 minutes, and performing solid-liquid separation to obtain a first solid-phase isolate and a first liquid-phase isolate; c, filtering, evaporating, concentrating and drying the first liquid-phase isolate to obtain concentrated instant tea; d, performing primary enzymolysis, alkaline extraction and secondary enzymolysis on the solid-phase isolate generated in the step b to obtain an enzymolysis product; and e, carrying out solid-liquid separation on the enzymolysis product obtained in the step d to obtain solid residuesand a second liquid-phase isolate, and filtering, evaporating, concentrating and drying the second liquid-phase isolate to obtain the bioactive component.

Description

technical field [0001] The invention belongs to the technical field of biochemical enzymolysis extraction, and in particular relates to a deep extraction process of bioactive components derived from matcha. Background technique [0002] Matcha, also known as end tea, originated in the Sui and Tang Dynasties of China. The method is to collect tender tea leaves in spring, steam them, and make them into cake tea (that is, group tea) for preservation. When it’s time to eat, put the cake tea on the fire to bake and dry it, then grind it into powder with a natural stone mill, then pour it into a tea bowl and pour boiling water into it, stir the tea water in the bowl with a tea whisk to make it foamy, and then drink it . [0003] In the mass production of matcha, a large amount of waste tea residues are produced. According to related reports, 200,000-300,000 tons of tea residues are produced every year. During the processing of instant tea, the tea leaves are used as soluble comp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/22A23F3/28A23F3/30A23F3/20A23F3/16A23J1/00A23J3/34B01D11/02
CPCA23F3/166A23F3/18A23F3/20A23F3/225A23F3/28A23F3/30A23J1/005A23J3/346B01D11/0288
Inventor 董俊杰王琼琼刘锦华陈奕仰高静
Owner ZHEJIANG CAMEL JIUYU ORGANIC FOOD CO LTD
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