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High-theaflavin instant black tea powder as well as in-vitro oxidation preparation method and application thereof

A technology for theaflavin and black tea powder, applied in the field of high-theaflavin instant black tea powder and its in vitro oxidation preparation, can solve the problems of rapid formation of unfavorable theaflavin, difficult process control, unstable enzyme activity and the like, and achieves perfection Nutritional structure of food, prolongation of food shelf life, and the effect of high theaflavin content

Pending Publication Date: 2022-03-25
湖北安琪采花茶品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has the following problems: the process is relatively complicated, and it is an unconventional preparation method. In addition, fresh tea leaves are added to the green tea soup, and the enzyme system in the fresh leaves is greatly diluted by the tea soup, which is not conducive to the production of theaflavins. Rapid formation, difficult process control
However, the exogenous enzyme added by this method is pear serum, and its enzyme activity is unstable.

Method used

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  • High-theaflavin instant black tea powder as well as in-vitro oxidation preparation method and application thereof
  • High-theaflavin instant black tea powder as well as in-vitro oxidation preparation method and application thereof
  • High-theaflavin instant black tea powder as well as in-vitro oxidation preparation method and application thereof

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preparation example Construction

[0035] The present invention also provides a method for in vitro oxidation preparation of the above-mentioned high theaflavin instant black tea, comprising the following steps:

[0036] (1) centrifuging the summer and autumn tea with hot water to obtain the tea extraction liquid;

[0037] (2) adding polyphenol oxidase and tannase to the tea extraction liquid in step (1) to ferment;

[0038] (3) separating the fermented liquid in step (2) through solid-liquid separation to obtain the liquid after the separation of the filtrate;

[0039] (4) drying the separated liquid in step (3) to obtain high theaflavin instant black tea powder.

[0040] In a preferred embodiment of the present invention, the temperature of the hot water extraction is 80-100°C, preferably, the solid-liquid ratio is 1:10-30, and more preferably, the hot water extraction time is 30-90min, more preferably, the conductivity of the leaching water is below 10 μS / cm.

[0041]In yet another preferred embodiment of...

Embodiment 1

[0053] The production steps of high theaflavin instant black tea powder are as follows:

[0054] (1) Tap water is purified through sand filter, carbon filter and reverse osmosis membrane in sequence, and the conductivity is monitored in real time to ensure that the conductivity of pure water is <10μS / cm;

[0055] (2) Take 10 kg of summer and autumn tea, extract with hot water according to the material-to-liquid ratio of 1:25, the extraction method is countercurrent extraction, and the extraction condition is extraction at 90°C for 60 minutes;

[0056] (3) The hot water extraction liquid is cooled and centrifuged to remove impurities to obtain a tea extraction liquid;

[0057] (4) Extracting and filtering the tea extraction liquid, adding polyphenol oxidase and tannase, and introducing sufficient air for in vitro fermentation. The amount of tannase added is 0.1% of the tea quality; the amount of polyphenol oxidase added is 0.5% of the tea quality; the fermentation temperature ...

Embodiment 2

[0061] The production steps of high theaflavin instant black tea powder are as follows:

[0062] (1) Tap water is purified through sand filter, carbon filter and reverse osmosis membrane in sequence, and the conductivity is monitored in real time to ensure that the conductivity of pure water is <10μS / cm;

[0063] (2) Take 15 kg of summer and autumn tea, extract with hot water according to the material-to-liquid ratio of 1:30, the extraction method is countercurrent extraction, and the extraction condition is to extract at 80°C for 90 minutes;

[0064] (3) The hot water extraction liquid is cooled and centrifuged to remove impurities to obtain a tea extraction liquid;

[0065] (4) Extracting and filtering the tea extraction liquid, adding polyphenol oxidase and tannase, and introducing sufficient air for in vitro fermentation. The amount of tannase added is 0.15% of the tea quality; the amount of polyphenol oxidase added is 0.55% of the tea quality, the fermentation temperatur...

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Abstract

The invention relates to the field of deep processing of tea leaves, in particular to high-theaflavin instant black tea powder as well as an in-vitro oxidation preparation method and application thereof. The content of theaflavin in the high-theaflavin instant black tea powder disclosed by the invention is 4.5% or above. The in-vitro oxidation preparation method comprises the following steps: (1) extracting summer and autumn tea with hot water, and centrifuging to obtain tea extract liquid; (2) adding polyphenol oxidase and tannase into the tea extraction liquid obtained in the step (1) for fermentation; (3) filtering the fermentation liquor in the step (2) to obtain filtrate; and (4) drying the filtrate obtained in the step (3) to obtain the high-theaflavin instant black tea powder. A traditional black tea processing technology of tea leaves is modified, exogenous enzyme is added, conversion from tea polyphenol to theaflavin is enhanced, the content of theaflavin in the black tea is increased, and the quality of the black tea is remarkably improved; the prepared instant black tea can be directly used as a tea beverage, and has the characteristics of good water solubility, orange red color of tea soup, exposed gold rings, sweet and mellow taste, high theaflavin content and the like.

Description

technical field [0001] The invention relates to the field of tea deep processing, in particular to a high-theaflavin instant black tea powder and its in vitro oxidation preparation method and application. Background technique [0002] The development of instant tea began in the 1940s. It is a solid beverage made of fresh tea leaves or finished tea as raw materials, and the quality components in the tea are processed through extraction, filtration, concentration, drying and other processes. At present, the types of instant tea mainly include instant black tea and instant green tea. Because the major component of black tea, theaflavin, has good pharmacological effects such as anti-oxidation, anti-aging, and scavenging free radicals, black tea occupies a large proportion in the international tea market. As high as more than 70%, favored by the market. [0003] China has abundant tea resources, but since the 1980s, along with the development of famous and high-quality teas, tea...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18A23F3/22A23L33/105A23L3/3472
CPCA23F3/166A23F3/18A23F3/22A23F3/225A23L33/105A23L3/3472A23V2002/00A23V2200/02A23V2200/30A23V2250/214
Inventor 李啸李建华杜维力刘金鑫李晓洁
Owner 湖北安琪采花茶品科技有限公司