Method and system for tea extraction

Abstract

The present application relates to methods, systems, and compositions for food coloring. Embodiments of the present application can include methods and systems for mixing tea leaves with water to form a feed slurry; treating the feed slurry to at least partially remove tea essence from the feed slurry to obtain a tea extract containing a predetermined amount of one or more aroma or flavor; and adjusting the color of the tea extract to obtain a colorant having a predetermined color-related characteristic, wherein the colorant is added to a food product in a predetermined amount to adjust the color of the food product. Embodiments can also include a coloring composition that can include a dry tea extract, wherein the essence in the dry tea extract has been removed to a predetermined amount, and the color of the dry tea extract has been adjusted to have a predetermined color-related characteristic.

Description

[0001] Related applications

[0002] This patent application claims priority to U.S. Provisional Patent Application No. 63 / 537,994, filed September 12, 2023, and U.S. Patent Application No. 18 / 883,931, filed September 12, 2024, the entire contents of which are incorporated herein by reference. Technical Field

[0003] This application relates to methods and systems for preparing tea products. Background Technology

[0004] There are various food additives available, which, when added to food or beverages, impart different characteristics, such as color, flavor, or aroma. However, many of these food additives have a problem: they often contain harmful chemicals. Therefore, there is an urgent need for natural food additives, as well as cost-effective methods and systems for producing such food additives. Summary of the Invention

[0005] In some aspects, this application describes a food coloring method comprising mixing tea leaves with water to form a feed slurry; processing the feed slurry to at least partially remove tea essence from the feed slurry to obtain a tea extract containing a predetermined amount of one or more aromas or flavors; and adjusting the color of the tea extract to obtain a colorant having predetermined color-related characteristics; wherein the colorant is added to the food in a predetermined amount to adjust the color of the food.

[0006] In some aspects, this application describes a method that further includes adding a colorant to a food.

[0007] In some aspects, this application describes a method in which food products include: batter, beer, bread, buns, cereal products, chocolate, biscuits, pastries, throat lozenges, spirits, liqueurs, candy, coatings, custards, toppings, fillings and toppings, potato chips, dessert mixes, donuts, fish and shellfish spreads, frozen desserts, condiments, pet food, preservatives, compressed foods, gravy, ice cream, sauces and dressings, soft drinks, sweets, vinegar, soups, tea, concentrated fruit juices, crackers, or flavorings.

[0008] In some respects, this application describes a method in which tea leaves include black tea, green tea, or combinations thereof.

[0009] In some respects, this application describes a method in which the processing further includes at least one tea extraction of the feed slurry.

[0010] In some aspects, this application describes a method in which the processing further includes at least one tea stripping of the feed slurry, said at least one tea stripping comprising exposing the feed slurry to steam, air, an inert gas or a combination thereof.

[0011] In some respects, this application describes a method in which at least one tea extraction and at least one tea steam extraction are performed simultaneously.

[0012] In some respects, this application describes a method in which at least one tea extraction and at least one tea steam extraction are performed sequentially.

[0013] In some respects, this application describes a method in which at least one tea extraction comprises extracting soluble and / or volatile components from tea leaves.

[0014] In some respects, this application describes a method in which at least one tea extraction is performed using a conical column, a batch extractor, a countercurrent extractor, or a combination thereof.

[0015] In some aspects, this application describes a method in which the process includes at least one phase separation, said phase separation being performed using a decanter, filtration, centrifugation, or a combination thereof.

[0016] In some respects, this application describes a method in which at least one phase separation is performed between steps of at least one tea extraction step.

[0017] In some respects, this application describes a method in which at least one phase separation is carried out at a temperature of 40°C-90°C to increase the amount of polyphenols in a tea extract.

[0018] In some respects, this application describes a method in which at least one phase separation is carried out at a temperature of 3°C to about 40°C to reduce the amount of polyphenols in tea extract.

[0019] In some respects, this application describes a method that further includes concentrating or diluting the tea extract after at least one phase separation, such that the amount of tea solids in the tea extract is 10-20%.

[0020] In some respects, this application describes a method in which concentration is carried out using reverse osmosis, membranes, evaporators, presses, or combinations thereof.

[0021] In some respects, this application describes a method in which a dilution operation is carried out by adding water to a tea extract.

[0022] In some aspects, this application describes a method in which adjusting the color includes one or more of oxidizing a tea extract, dissolving a tea extract, and adjusting the pH of the dissolved tea extract, or a combination thereof.

[0023] In some respects, this application describes a method in which oxidation includes basic oxidation.

[0024] In some aspects, this application describes a method in which dissolution includes hydrogen peroxide (H2O2) dissolution, ozone dissolution, or a combination thereof.

[0025] In some respects, this application describes a method in which adjusting the pH involves adding an amount of acid sufficient to adjust the pH of the dissolved tea extract to between 5 and 7.

[0026] In some aspects, this application describes a method that further includes concentrating the colorant to achieve a tea solid content of about 25% to about 65% (w / w).

[0027] In some aspects, this application describes a method that further includes post-treatment of the colorant, wherein the post-treatment includes one or more or a combination of centrifugation, evaporation, and drying of the colorant.

[0028] In some aspects, this application describes a method in which drying includes one or more of spray drying, freeze drying, vacuum belt drying, and thermal spray drying, or a combination thereof.

[0029] In some aspects, this application describes a system for food coloring, comprising: a processing module configured to at least partially remove tea essence from a feed slurry to obtain a tea extract having a predetermined amount of one or more aromas or flavors, said feed slurry comprising tea leaves and water; and a reaction module configured to adjust the color of the tea extract to obtain a colorant having predetermined color-related characteristics.

[0030] In some respects, this application describes a system in which the processing module includes an extraction module.

[0031] In some respects, this application describes a system in which the processing module includes a stripping module.

[0032] In some respects, this application describes a system in which a processing module is configured to extract and strip a feed slurry.

[0033] In some respects, this application describes a system in which the tea leaves include black tea, green tea, or combinations thereof.

[0034] In some respects, this application describes a system that further includes a hopper for contacting tea leaves with water.

[0035] In some aspects, this application describes a system in which the processing module includes a conical column, a batch extractor, a countercurrent extractor, or a combination thereof.

[0036] In some aspects, this application describes a system that further includes a phase separation module located between a processing module and a reaction module; the phase separation module includes one or more of a centrifuge, a decanter, a belt filter press, and a filter, or a combination thereof.

[0037] In some aspects, this application describes a system that further includes a concentration module located between a processing module and a reaction module, the concentration module comprising one or more of an evaporator, a pump, a feed tank, a membrane system, a press, a reverse osmosis system, a stirrer, and a heat exchanger, or a combination thereof.

[0038] In some aspects, this application describes a system in which the reaction module includes a heating module, a sparging module, a heat exchanger, at least one pump, or a combination thereof.

[0039] In some aspects, this application describes a system in which the reaction module includes multiple input channels configured to receive inputs such as alkali, air, solvent, acid, or combinations thereof to oxidize, dissolve, or pH adjust a tea extract.

[0040] In some respects, this application describes a system in which the reaction module includes a bubbling submodule operatively connected to an oxygen source.

[0041] In some aspects, this application describes a system that further includes a centrifugation submodule, a concentration submodule, a drying submodule, or a combination thereof located downstream of the reaction module.

[0042] In some aspects, this application describes a system in which the drying submodule is configured for spray drying, freeze drying, vacuum belt drying, thermal spray drying, or a combination thereof.

[0043] In some respects, this application describes a system in which the reaction module includes a color measuring device.

[0044] In some aspects, this application describes a system in which a processing module includes a spiral conical column configured to extract and strip a feed slurry.

[0045] In some aspects, this application describes a coloring composition comprising a dried tea extract, wherein the color-related characteristics of the dried tea extract vary with pH adjustment, oxidation, dissolution, and solid-liquid extraction of the tea feed slurry; wherein the color-related characteristics include one or more or a combination of L value, A value, B value, and turbidity value; and wherein the tea feed slurry comprises a mixture of tea leaves and water.

[0046] In some respects, this application describes a coloring composition wherein the L value is between 5 and 28.

[0047] In some respects, this application describes a coloring composition wherein the A value is between 15 and 40.

[0048] In some respects, this application describes a coloring composition wherein the turbidity value is between 5 and 20.

[0049] In some aspects, this application describes a coloring composition comprising a dried tea extract, wherein a predetermined amount of tea essence has been removed from the dried tea extract, and the color of the dried tea extract has been adjusted to have predetermined color-related characteristics; the color-related characteristics are one or more of L value, A value, B value, turbidity value, or a combination thereof.

[0050] In some respects, this application describes a coloring composition wherein the L value is between 5 and 28.

[0051] In some respects, this application describes a coloring composition wherein the A value is between 15 and 40.

[0052] In some respects, this application describes a coloring composition wherein the turbidity value is between 5 and 20. Attached Figure Description

[0053] This application is further described in the following detailed description with reference to the plurality of accompanying drawings and through non-limiting examples of exemplary embodiments, wherein the same reference numerals denote similar parts in the various views of the various drawings, and wherein: Figure 1 An exemplary method for preparing the tea product of this application is provided; Figure 2A-2B An exemplary system is provided for implementing the tea product preparation method of this application, the system comprising a separately configured extraction module and a stripping module. Figure 2A ) or a combination of extraction and stripping modules ( Figure 2B ); Figure 3 An exemplary flowchart is provided for implementing the method of this application in a continuous and / or automated manner.

[0054] While the accompanying drawings illustrate embodiments of this application, other embodiments are contemplated as noted in the discussion. This application presents illustrative embodiments in an exemplary and not restrictive manner. Many other modifications and embodiments can be devised by those skilled in the art, all falling within the scope and spirit of the principles encompassed by the embodiments of this application. Detailed Implementation

[0055] This application provides methods and systems for preparing tea products. In some embodiments, the methods and systems of this application can adjust one or more of the color, aroma, and flavor of the tea product, thereby enhancing one or more of the color, aroma, or flavor of the food product in a cost-effective and natural manner.

[0056] In some aspects, this application provides a method for preparing a tea product. In some embodiments, the method includes mixing tea leaves with water to form a feed slurry. In some embodiments, the method includes extracting the feed slurry at least once to obtain a treated slurry containing soluble tea solids in the liquid phase. In some embodiments, the method includes performing at least one separation step on the treated slurry to obtain tea extract and undissolved tea solids. In some embodiments, the method includes one or more of concentrating and diluting the tea extract to obtain a desired amount of tea solids in the tea extract. In some embodiments, the method includes reacting the tea extract. In some embodiments, the method includes post-processing the reacted tea extract to form a tea product. In some embodiments, the reaction includes oxidizing the tea extract, followed by dissolving the oxidized tea extract. In some embodiments, the oxidized tea extract is dissolved first, followed by pH adjustment of the dissolved tea extract. In some embodiments, the post-processing is based at least on a measurement of at least one characteristic of the reacted tea extract (e.g., color and turbidity). In some embodiments, the resulting tea product is instant tea. In some embodiments, the method optionally includes performing at least one tea steam extraction operation on the treated slurry to obtain the desired level of tea essence (e.g., aroma and flavor) from the tea product.

[0057] In some aspects, this application generally relates to systems for preparing tea products. In some embodiments, the system of this application may include an extraction module for extracting the feed slurry at least once to obtain a treated slurry containing soluble tea solids. In some embodiments, the system of this application may also include a stripping module for optionally performing at least one tea stripping of the feed slurry to obtain a treated slurry and tea extract. In some embodiments, the system of this application may include separate extraction and stripping modules or a combination of extraction and stripping modules for obtaining tea extract and undissolved tea solids from the treated slurry; a concentration / dilution module for concentrating or diluting the tea extract to obtain the desired amount of tea solids in the tea extract; and a reaction module for subjecting the tea slurry to reactions such as oxidation, dissolution, and pH adjustment.

[0058] In some respects, this application provides methods and systems for adjusting one or more of the aroma, flavor, or color of tea extracts, such that the resulting product can subsequently be used to enhance these characteristics of a food.

[0059] In some aspects, this application describes a food coloring method, the method comprising mixing tea leaves with water to form a feed slurry; processing the feed slurry to remove at least part of the tea essence from the feed slurry to obtain a tea extract having a predetermined amount of one or more aromas or flavors; and adjusting the color of the tea extract to obtain a colorant having predetermined color-related characteristics; wherein the colorant is added to the food in a predetermined amount to adjust the color of the food.

[0060] In some aspects, this application describes a food coloring system comprising an extraction module configured to perform at least one tea extraction to extract non-volatile components from tea leaves in a feed slurry, thereby obtaining a tea extract having a predetermined amount of one or more aromas or flavors, the feed slurry comprising tea leaves and water; and a reaction module configured to adjust the color of the tea extract to obtain a colorant having predetermined color-related characteristics.

[0061] Figure 1 This is a flowchart of an exemplary method 100 for preparing the tea product of this application. In step 110, raw materials (e.g., tea leaves and water) may be collected for preparing a feed slurry. The preparation of raw materials may begin with the supply of tea leaves. The tea leaves may be, for example, black tea, green tea, or a combination of black and green tea. In some embodiments, a hopper or tank may be used to mix the tea leaves and water. In some embodiments, black tea and green tea may be mixed in a certain proportion to achieve the desired level of tea polyphenols in the resulting feed slurry, thereby affecting the color, flavor, chemical composition, and production cost of the tea product. In some embodiments, the tea polyphenols may include one or more of the following: catechins, theaflavins, and thearubigins. As detailed below, the tea polyphenols may further participate in an oxidation reaction to generate a darker-colored product during the reaction and be used for color adjustment. In some embodiments, black tea and green tea are mixed in a ratio of 100-0:0-100. In some embodiments, black tea and green tea are mixed in ratios of 90:10, 80:20, 70:30, 60:40, 50:50, 40:60, 30:70, 20:80, or 10:90. Water is added to the tea leaves to prepare a feed slurry.

[0062] After step 110 is completed, the feed slurry undergoes a tea extraction step in step 120a to produce a processed extract slurry. In some embodiments, tea extraction is performed in a tea extraction module. In step 120a, tea extraction includes using the tea extraction module to extract soluble and / or volatile components, such as aroma, flavor compounds, and other volatile or non-volatile components, from the tea in the feed slurry. In some embodiments, tea extraction includes liquid-liquid extraction or solid-liquid extraction. It is known in the art that non-volatile components in the feed slurry are removed during tea extraction. In some embodiments, the tea extraction module operates at a specified temperature. In some embodiments, the operating temperature of the tea extraction module is about 90-99°C, about 80-89°C, about 70-79°C, about 60-69°C, or about 50-59°C. Tea extraction can be a batch process or a continuous process. For example, contact between water and tea (e.g., from the feed slurry) can achieve the extraction of non-volatile components such as caffeine, minerals, carbohydrates, and proteins. In some embodiments, the minerals include one or more of potassium, calcium, and magnesium. Tea extraction can be performed using any type of extraction module, such as a conical column, batch extractor, countercurrent extractor, or a combination thereof. In some embodiments, raw tea leaves are mixed with water in a desired tea-to-water ratio to prepare a feed slurry. The resulting slurry is then placed in a conical column for extraction. In some embodiments, tea extraction continues until the desired amount of tea essence and extract is obtained. It should be noted that, depending on the specific temperature range of the extraction, in addition to removing non-volatile components, the extraction step can also remove some of the volatile components of the tea leaves in the feed slurry. In some embodiments, the volatile components include one or more of the following: linalool, phenylacetaldehyde, benzaldehyde, methyl salicylate, β-ionone, and trans-2-hexenal. In some embodiments, the volatile components include aroma and flavor compounds.

[0063] In some embodiments, the method may include step 120b, which includes stripping the treated slurry. In some embodiments, tea stripping is an optional step, so that tea is extracted only from the feed slurry. In the stripping step, volatile components or tea essence may be stripped. In some embodiments, tea stripping is carried out in a tea stripping module. In some embodiments, tea stripping includes gas-liquid stripping. In some embodiments, the volatile components include one or more of the following: linalool, phenylacetaldehyde, benzaldehyde, methyl salicylate, β-ionone, and trans-2-hexenal. In some embodiments, the volatile components include aromatic and flavor compounds. In some embodiments, the tea stripping module operates at a specified temperature. Tea stripping can be a batch process or a continuous process. Stripping is achieved by exposing the feed slurry to a stripping composition, which may, for example, contain steam, air, or an inert gas. The stripping composition then strips the volatile components from the feed slurry, and the stripping composition is condensed to collect the tea essence for further use. In some embodiments, after stripping volatile components, condensation of the stripping composition can be performed by passing the stripping composition through a condenser. Tea stripping can be performed using any type of stripping apparatus, such as a conical column, packed column, plate column, or a combination thereof. In some embodiments, raw tea leaves are mixed with water in a desired tea-to-water ratio to prepare a feed slurry. The resulting slurry is then placed in a conical column for stripping. In some embodiments, tea essence can be stripped by passing the stripping composition through a conical column at a selected stripping rate. In some embodiments, the tea stripping operation is continued until the desired amounts of tea essence and extract are obtained.

[0064] In some embodiments, tea extraction and tea vapor extraction can be performed in a single operating unit, such as in a conical column. In some embodiments, tea extraction can be performed simultaneously. In some embodiments, tea extraction and tea vapor extraction can be performed sequentially.

[0065] It is important to note that the optimal combination of feed slurry ratio, extraction ratio, and temperature used during extraction and optionally steam stripping ensures that the captured essence represents the characteristics of the initial tea, and that the tea solids retain the required level of aroma-active compounds, thereby guaranteeing a proper balance of color, flavor, aroma, astringency, and mouthfeel in the finished tea product. In some embodiments, the steam stripping can be adjusted to extract more or less of the captured essence, thus affecting the characteristics of the final product and preventing the essence from representing the characteristics of the initial tea. In some embodiments, the feed slurry can be adjusted to the desired amount of tea solids. In some embodiments, the optimal feed slurry ratio may result in a tea solids content of approximately 5%–10% (w / w), approximately 4%–10% (w / w), approximately 4%–12% (w / w), approximately 2%–10% (w / w), or approximately 2%–14% (w / w). In some embodiments, the steam stripping is adjusted to obtain a tea product with relatively low flavor and / or aroma. In some embodiments, the stripping temperature is approximately 25°C–120°C; in others, it is approximately 90°C–99°C. In some embodiments, the temperature can be optimized using a pressurized reactor. In others, the temperature can be optimized using a reactor under vacuum. These optimal ranges can be used to ensure high-quality tea extracts, extracts, and optimal yields of the methods described herein. In some embodiments, extraction and optional stripping can be performed in a conical column.

[0066] In step 130, the treated slurry may undergo phase separation, for example, by decanting, filtration, centrifugation, etc., to form a clarified tea extract. In some embodiments, the clarified tea extract may be liquid. Phase separation removes any undissolved tea solids from the tea extract, allowing the undissolved tea solids to be retained for further use or discarded as waste. In some embodiments, phase separation is performed between steps in a series of tea extraction steps. In some embodiments, phase separation may be performed at high temperatures to increase the amount of polyphenols in the tea slurry generated in step 130. In some embodiments, the phase separation temperature may be about 2°C to 90°C. In some embodiments, phase separation may be performed at high temperatures of about 30°C to 90°C, about 40°C to 90°C, about 45°C to 90°C, about 30°C to 99°C, about 40°C to 99°C, or about 45°C to 99°C. In some embodiments, phase separation may be performed at lower temperatures to reduce the amount of oxidation required downstream, as described below. In some embodiments, the lower temperatures may be about 0°C to about 15°C, about 3°C ​​to about 10°C, about 3°C ​​to about 40°C, about 3°C ​​to about 45°C, about 2°C to about 40°C, about 2°C to about 45°C, or about 2°C to about 50°C. Specifically, temperature can affect phase separation because there is a temperature range from low to room temperature and then to high temperatures. The temperature during the phase separation process can be used to optimize the type and quantity of components separated from the feed slurry. Therefore, temperature can be used to optimize the amount of components (such as polyphenols) that participate in the oxidation reaction and affect the color of the finished product, as will be described in detail below. In some embodiments, phase separation can be performed using a centrifuge, decanter, belt filter press, or any other tool capable of achieving phase separation.

[0067] In step 140, the clarified tea extract may be concentrated or diluted to the desired tea extract solids level for color adjustment. Concentration may be performed using a concentration module based on the amount of tea solids in the tea extract after phase separation in step 130. Concentration may be performed by any feasible method, such as reverse osmosis, membrane, evaporator, pressing, or any combination thereof. The membrane may be made of ceramic material. The evaporator may be a thermal evaporator, vacuum evaporator, single-stage evaporator, multi-stage evaporator, circulating evaporator, thermally accelerated short-time evaporator, flash evaporator, or a combination thereof. Dilution may be performed by adding an additional amount of water to the tea extract. The tea extract may then be further processed in step 140, while the tea solids may be retained for further use or discarded as waste. In some embodiments, the amount of tea solids in the tea extract may be 10-20% (w / w), 10-12% (w / w), 12-15% (w / w), 5-25% (w / w), or 2-30% (w / w).

[0068] Steps 150-170 are reactions, which may be carried out individually or together, to react the tea extract produced in step 140. The reactions may be carried out in a reaction module, such as a reaction vessel. In some embodiments, the reactions may be performed to enhance color, reduce turbidity, improve cold water stability, and improve acid stability, or one or more of these. In step 150, the tea extract is oxidized to produce a deeper color, thereby yielding an oxidized dark tea extract. In some embodiments, the oxidation includes alkaline oxidation. The alkaline oxidation of the tea extract includes several steps. First, the tea extract is heated using a heating module, for example, to approximately 75°C-85°C. A strong alkali may then be added to the tea extract. In some embodiments, the alkali includes one or more of the following: barium hydroxide (Ba(OH)₂), cesium hydroxide (CsOH), strontium hydroxide (Sr(OH)₂), calcium hydroxide (Ca(OH)₂), lithium hydroxide (LiOH), rubidium hydroxide (RbOH), potassium hydroxide (KOH), or sodium hydroxide (NaOH). An amount of alkali may be added until the pH of the tea extract reaches approximately 9-12. In some embodiments, oxidation is carried out for approximately 1-15 minutes, approximately 1-30 minutes, approximately 1-45 minutes, approximately 1-60 minutes, approximately 30-70 minutes, approximately 40-70 minutes, approximately 50-80 minutes, approximately 60-90 minutes, approximately 30-90 minutes, approximately 50-100 minutes, approximately 70-100 minutes, or approximately 90-120 minutes.

[0069] Once the target pH value is reached, the tea extract can be bubbled. In some embodiments, bubbling is performed using oxygen or an oxygen source, such as ambient air. Bubbling can be performed for the desired duration while monitoring the pH value of the tea extract. In some embodiments, bubbling is performed for approximately 1-15 minutes, approximately 1-30 minutes, approximately 1-45 minutes, approximately 1-60 minutes, approximately 30-70 minutes, approximately 40-70 minutes, approximately 50-80 minutes, approximately 60-90 minutes, approximately 30-90 minutes, approximately 50-100 minutes, approximately 70-100 minutes, or approximately 90-120 minutes. In some embodiments, bubbling is performed at a rate of approximately 100-140 cubic feet per minute (CFM).

[0070] In step 160, the oxidized tea extract is dissolved to dissolve the polymer, thereby facilitating fine-tuning of color and final turbidity. The polymer comprises polyphenols from the tea, which may have been pre-polymerized in the oxidation process of step 150. In some embodiments, dissolution includes one or more of hydrogen peroxide (H2O2) dissolution or ozone dissolution. Hydrogen peroxide (H2O2) dissolution can be carried out, for example, by pumping hydrogen peroxide into the oxidized tea extract and mixing the hydrogen peroxide with the tea to achieve the dissolution reaction. In some embodiments, the amount of hydrogen peroxide (H2O2) added may be determined based on one or more of the percentage and / or type of tea solids, pH value, and color of the oxidized tea extract. In some embodiments, dissolution is carried out for approximately 1-15 minutes, approximately 1-30 minutes, approximately 1-45 minutes, approximately 1-60 minutes, approximately 30-70 minutes, approximately 40-70 minutes, approximately 50-80 minutes, approximately 60-90 minutes, approximately 30-90 minutes, approximately 50-100 minutes, approximately 70-100 minutes, or approximately 90-120 minutes. At the end of the dissolution process, the pH value of the dissolved tea extract can be recorded.

[0071] In step 170, the pH of the dissolved tea extract may need to be adjusted to obtain the desired final product pH. In some embodiments, the pH of the tea extract after the reaction can be adjusted to 5-7. pH adjustment can be performed by adding acid to the dissolved tea extract. In some embodiments, the dissolved tea extract can be transferred (e.g., pumped) to a separate container configured for adding acid. In some embodiments, the separate container includes a mixing module, such as a stirrer. In some embodiments, the dissolved tea extract is cooled before adding acid, for example using a heat exchanger. In some embodiments, the dissolved tea extract is cooled to below 45°C. In some embodiments, the amount of acid added can be determined based on one or more of the dissolved tea extract's pH, color, clarity, flavor, and acid stability. In some embodiments, the acid is sulfuric acid, hydrochloric acid, phosphoric acid, or citric acid. After adding acid to the dissolved tea extract, the resulting mixture can be stirred or agitated while monitoring the pH; and this operation can continue until the pH is between approximately 5.5 and 6.5, thus completing the reaction.

[0072] Step 180 includes post-processing the post-reaction tea extract to form a finished tea product. Post-processing may be based at least on an evaluation of the post-reaction tea extract. Specifically, the evaluation may include measuring at least one characteristic of the post-reaction tea extract, such as its color and turbidity. In some embodiments, post-processing of the post-reaction tea extract may include one or more of centrifugation, evaporation, and drying. For example, if the turbidity is too high, the post-reaction tea slurry extract may be centrifuged to reduce the turbidity. In some embodiments, color measuring devices such as a colorimeter or spectrophotometer are used to evaluate the color and / or turbidity.

[0073] In some embodiments, the color and / or haze of a tea product can be measured using a colorimeter or spectrophotometer based on the CIELAB color scale. The CIELAB color scale includes L, A, and B values, where the L value characterizes the scale of the tea product from light to dark; the A value characterizes the scale of the tea product from red to green; and the B value characterizes the scale of the tea product from blue to yellow. An application of a tea product is used to determine the target color and turbidity of the prepared tea. Such applications include, for example, ready-to-drink tea, dry powder beverage premixes, carbonated beverages, dairy products, or baked goods. In some embodiments, the L value of the tea product is 1-5, 5-10, 10-20, 5-30, 20-30, 1-30, 1-35, 30-40, 10-35, 1-50, 40-50, 1-60, 50-60, 60-70, 70-80, 80-90, or 90-100. In some embodiments, the A value of the tea product is 1-5, 5-10, 10-20, 5-30, 20-30, 1-30, 1-35, 30-40, 10-35, 1-50, 40-50, 1-60, 50-60, 60-70, 70-80, 80-90, or 90-100. In some embodiments, the B value of the tea product is 1-5, 5-10, 10-20, 5-30, 20-30, 1-30, 1-35, 30-40, 10-35, 1-50, 40-50, 1-60, 50-60, 60-70, 70-80, 80-90, or 90-100. In some embodiments, the turbidity value of the tea product is 1-5, 5-10, 10-20, 5-30, 20-30, 1-30, 1-35, 30-40, 10-35, 1-50, 40-50, 1-60, 50-60, 60-70, 70-80, 80-90, or 90-100.

[0074] When the turbidity and color reach the desired levels, the post-reaction tea extract can be concentrated to achieve the desired total tea solids level in the tea product. In some embodiments, the L value, A value, and turbidity value can be further affected by adjusting the amount of oxidation treatment. In some embodiments, the L value, A value, and turbidity value can be further affected by adjusting the amount of dissolution performed. In some embodiments, the amount of tea solids in the post-reaction tea extract is approximately 25%-65% (w / w), approximately 35%-55% (w / w), 10%-20% (w / w), approximately 10%-12% (w / w), approximately 12%-15% (w / w), approximately 5%-25% (w / w), approximately 20%-70% (w / w), or approximately 2%-30% (w / w). In some embodiments, the resulting tea product is dried using one or more of the following methods: spray drying, freeze drying, vacuum belt drying, and thermal spray drying.

[0075] As a non-limiting implementation, Figure 2A-2B A system 200 for implementing the tea product preparation method 100 of this application is shown. Each component is divided into an input column on the left, a unit operation column in the middle (materials can be transferred between operations), and an output column on the right. Figure 2A An exemplary system is shown, which includes an extraction module for performing an extraction step, and optionally, a separate stripping module for performing an optional stripping step. Figure 2B An exemplary system is shown, comprising a combination module for extracting feed slurry and optionally stripping. It should be noted that system 200 is provided as an example only, and other unit operations may be employed in system 200.

[0076] First, tea leaves 202 and water 204 can be added to a feed slurry tank 206 to prepare a feed slurry 208, such as a mixture of tea leaves 202 and water 204. In some embodiments, the tea leaves 202 can be a single type of tea or a combination of different types of tea, such as black tea and green tea. In some embodiments, the tea leaves 202 can be mixed, for example, by a hopper, before entering the feed slurry tank 206. A hopper or tank (e.g., feed slurry tank 206) can be used to mix the tea leaves 202 and water 204 while heating to the desired extraction temperature.

[0077] After the feed slurry 208 is formed, it can be conveyed for tea extraction. For example... Figure 2AAs shown, feed slurry 208 is conveyed to extraction module 212a to produce treated slurry 216. In some embodiments, feed slurry 208 may pass through a heat exchanger before entering extraction module 212a to preheat it. Extraction module 212a extracts soluble tea solids from tea leaves 202 into water 204 via contact. In some embodiments, extraction module 212a may include a conical column, a batch extractor, a countercurrent extractor, or a combination thereof. In some embodiments, temperature may be optimized by using a pressurized or vacuum reactor. In some embodiments, depending on the temperature of extraction module 212a, some aroma components 214 containing extracted aroma and / or flavor may be separated in extraction module 212a.

[0078] After extraction, the treated feed slurry 216 can be conveyed to the stripping module 212b for tea stripping. In some embodiments, stripping is performed by applying the stripping composition together with the feed slurry 208 to the stripping module 212b. In some embodiments, the stripping composition comprises steam 210, such as... Figure 2A As shown. As an alternative to steam 210, the stripping composition may comprise steam, air, an inert gas, or a combination thereof. By applying the stripping composition together with the feed slurry 208 to the stripping module 212b, volatile aromas, flavors, or both, in the tea leaves 202 are stripped from the tea leaves 202 into the stripping composition. In some embodiments, a condenser is used to remove steam 210 containing the stripped aromas, flavors, or both from the stripping module 212b; the condenser may use cooling water to condense the steam 210 into water containing the volatile aromas and / or flavors, i.e., essence 214. In some embodiments, the stripping module 212a may comprise a conical column, a packed column, a plate column, or a combination thereof.

[0079] In some implementations, such as Figure 2B As shown, extraction and optional stripping can be performed in a single module. For example, a spiral conical column (SCC) 212 can be used for the extraction and stripping steps to produce a treated slurry 216 with the essence 214 removed. In addition to extraction, the SCC 212 can also perform tea stripping on the feed slurry 208 as needed to form the treated slurry 216. In some embodiments, stripping is performed by applying a stripping composition together with the feed slurry 208 to the SCC 212.

[0080] The processed slurry 216 can then be conveyed to a phase separation module 218 for further phase separation of the tea extract 222 from the waste discharge 220 (e.g., any undissolved tea solids). In some embodiments, the phase separation module 218 includes one or more sub-modules, such as decanters, centrifuges, filters, or combinations thereof. Each sub-module can be used to remove different types of waste constituting the waste discharge 220. Decanters remove insoluble tea solids; centrifuges remove centrifugal waste discharges containing a mixture of other insoluble solids, oil, and partially liquid tea extract; filters remove filtration waste discharges containing more insoluble solids. In some embodiments, the tea extract 222 can be recycled through the phase separation module 218 to perform multiple phase separation steps.

[0081] After passing through phase separation module 218, tea extract 222 can be conveyed to concentration / dilution module 224 for one or more of concentration or dilution to obtain the desired amount of tea solids, thereby producing concentrated / diluted tea extract 226. In some embodiments, concentration / dilution module 224 includes an evaporator, pump, feed tank, membrane system, press, reverse osmosis system, or a combination thereof. The membrane may be made of ceramic material. The evaporator may be a thermal evaporator, vacuum evaporator, single-stage evaporator, multi-stage evaporator, circulating evaporator, thermally accelerated short-time evaporator, flash evaporator, or a combination thereof. Using steam as input to heat the evaporator and promote concentration, the evaporator can be used to concentrate tea extract 222 into a thick concentrated liquid tea. The evaporator may also utilize vacuum to lower the boiling point of tea extract 222 to assist the evaporation or concentration process. The evaporator may produce condensate as a byproduct, which may contain several other volatile aromas and / or flavors. In some embodiments, a pump may be used to transfer tea extract 222 into totes for storage or transport as needed for subsequent use. In some embodiments, other tanks may be used as containers for diluting tea extract 222, for example, to achieve a tea solids content of 10-20% (w / w). Water may be added to the feed tank for dilution.

[0082] The product of the concentration / dilution module 224 is labeled as concentrated / diluted tea extract 226, which is then transferred to reaction vessel 228 for at least one reaction, such as oxidation, dissolution, and pH adjustment. In some embodiments, reaction vessel 228 includes a heating module, a bubbling module, a heat exchanger, at least one pump, or a combination thereof. In some embodiments, concentrated tea extract 226 may be processed by a heat exchanger after the dissolution reaction is complete to cool it. In some embodiments, reaction vessel 228 includes multiple input channels for receiving inputs such as alkali, air, solvent, acid, or combinations thereof to carry out each of at least one reaction. For example, an alkali may be used to oxidize concentrated tea extract 226; a solvent may be used to dissolve polymers in concentrated tea extract 226; and an acid may be used to adjust the pH of concentrated tea extract 226. In some embodiments, concentration / dilution module 224 further includes a bubbling submodule. In some embodiments, the bubbling submodule uses oxygen or an oxygen source, such as ambient air.

[0083] In some embodiments, the concentration / dilution module 224 includes a mixing module, such as a stirrer. In some embodiments, the concentration / dilution module 224 includes a heat exchanger.

[0084] After the reaction is completed, the product may optionally undergo post-processing to obtain the final tea product, namely tea product 230. In some embodiments, post-processing includes evaluating the post-reaction tea extract produced by reaction vessel 228, and subsequently transferring the post-reaction tea extract to a centrifugation submodule, a concentration submodule, a drying submodule, or a combination thereof. In some embodiments, reaction vessel 228 includes a color measuring device, such as a colorimeter or spectrophotometer. The centrifugation submodule may be used to reduce any potential turbidity as needed. The concentration submodule may be used to further concentrate the post-reaction tea extract as needed, for example, to make the amount of tea solids in the post-reaction tea extract about 25-65% (w / w), about 35-55% (w / w), 10-20% (w / w), about 10-12% (w / w), about 12-15% (w / w), about 5-25% (w / w), about 20-70%, or about 2-30% (w / w). In some embodiments, the reacted tea extract can be returned to the concentrator module 224 to concentrate the reacted tea extract as needed. In some embodiments, the drying submodule employs one or more of spray drying, freeze drying, vacuum belt drying, and thermal spray drying. The drying submodule can be used to spray dry the reacted tea extract to obtain the desired dried product.

[0085] Colorant

[0086] This application provides methods and systems for preparing food colorings or food coloring agents. In some embodiments, the methods and systems of this application can adjust one or more of the color, aroma, and flavor of the coloring agent, thereby using the adjusted coloring agent to enhance one or more of the color, aroma, or flavor of food in a cost-effective and natural manner.

[0087] In some embodiments, the system and method include mixing tea leaves with water to form a feed slurry. In some embodiments, the method includes treating the feed slurry to at least partially remove tea essence from the feed slurry, thereby obtaining a tea extract containing a predetermined amount of one or more aromas or flavors. In some embodiments, the method includes adjusting the color of the tea extract to obtain a colorant having predetermined color-related characteristics. In some embodiments, the colorant is added to a food product in a predetermined amount to adjust the color of the food product.

[0088] In some embodiments, the reagent composition comprises a dried tea extract, wherein the color-related characteristics of the dried tea extract vary with pH adjustment, oxidation, dissolution, and the amount of solid-liquid extraction of the tea feed slurry. In some embodiments, the tea feed slurry comprises a mixture of tea leaves and water.

[0089] In some embodiments, the colorant comprises dried tea extract. In some embodiments, the dried tea extract essence has been removed from the dried tea extract to a predetermined amount. In some embodiments, the color of the dried tea extract has been adjusted to have predetermined color-related characteristics. In some embodiments, the color-related characteristics include one or more or combinations of L value, A value, B value, and turbidity value.

[0090] In some embodiments, the method further includes adding a coloring agent, such as a tea extract, to the food. The coloring agent can be added to the food based on desired characteristics to impart to it. For example, in some embodiments, the desired characteristic may be a color-related feature of the coloring agent; in some embodiments, the desired characteristic may be a flavor of the coloring agent; and in some embodiments, the desired characteristic may be an aroma of the coloring agent. In some embodiments, the coloring agent can be adjusted to possess a desired combination of color-related features, flavor, and aroma, thereby imparting the desired combination of these characteristics to the food.

[0091] In some embodiments, the food includes batter, beer, bread, rolls, cereal products, chocolate, biscuits, pastries, throat lozenges, spirits, liqueurs, candy, icing, custard, toppings, fillings and toppings, potato chips, dessert mixes, donuts, fish and shellfish spreads, frozen desserts, condiments, pet food, preserved products, compressed foods, gravy, ice cream, sauces and dressings, soft drinks, sweets, vinegar, soups, tea, concentrated fruit juices, crackers, or flavorings.

[0092] In some embodiments, the desired characteristics of the colorant are influenced by a variety of factors. In some embodiments, the color-related characteristics of the colorant are affected by the ratio of black tea to green tea in the feed slurry. In some embodiments, the ratio of black tea to green tea affects the amount of tea polyphenols in the feed slurry. As described throughout this application, the higher the amount of tea polyphenols in the feed slurry, the more tea polyphenols are available for oxidation reactions, which can deepen the color of the colorant and / or affect the L value.

[0093] In some embodiments, the color-related characteristics of the colorant are affected by phase separation of the tea extract. Phase separation can be performed at high temperatures to increase polyphenols in the tea slurry; or at lower temperatures to reduce polyphenols, thereby reducing the amount of oxidation required to adjust the color of the tea extract. Specifically, the temperature during phase separation can control the amount of components (e.g., polyphenols) involved in the oxidation reaction, thus affecting the color of the finished product. In some embodiments, concentrating or diluting the tea extract to the required solids and / or polyphenol levels for color adjustment affects the color-related characteristics of the colorant.

[0094] In some embodiments, the color-related characteristics of the colorant are influenced by one or more reaction processes, which may occur individually or in combination to react the tea extract. For example, the color-related characteristics of the colorant may be affected by oxidation reactions, which can produce a deeper color. The color-related characteristics of the colorant may also be affected by the duration of the oxidation reaction. In some embodiments, the color-related characteristics of the colorant are affected by bubbling. In some embodiments, the color-related characteristics of the colorant may be affected by dissolution reactions, which dissolve the polymer and help fine-tune the color adjustment effect and the turbidity of the finished product. In some embodiments, the amount dissolved may be determined based on one or more of the following factors: the percentage and / or type of tea solids, pH value, and the color of the tea extract.

[0095] In some embodiments, the color-related characteristics of the colorant are affected by the post-processing of the tea extract. Post-processing may be based at least on an evaluation of the tea extract. For example, if the turbidity is too high, the tea extract may be centrifuged to reduce the turbidity.

[0096] In some embodiments, the flavor and / or aroma of the colorant are influenced by a variety of factors. Specifically, the flavor and / or aroma of the colorant may be affected by the amount of residual essence (i.e., tea essence) in the colorant. In some embodiments, the residual essence in the colorant may be affected by the extraction process. For example, the essence may contain soluble and / or volatile components, such as the aroma, flavor, and other volatile or non-volatile components of tea in the feed slurry. In some embodiments, the residual essence in the colorant may be affected by the tea extraction temperature. In some embodiments, extraction is continued until the desired amount of tea essence and extract is obtained. In some embodiments, the residual essence in the colorant may be affected by stripping. For example, stripping can remove other essences from the feed slurry or tea extract, which may include soluble and / or volatile components obtained from further stripping of tea leaves. The stripping composition in contact with the tea extract during the stripping process may then be condensed to collect the tea essence for further use in flavor or aroma-related applications. In some embodiments, tea stripping is continued until the desired amount of tea essence and extract is obtained.

[0097] In some embodiments, the flavor and / or aroma of the colorant is affected by concentrating the tea extract to a desired tea extract solids level. In some embodiments, the flavor and / or aroma of the colorant is affected by diluting the tea extract to a desired tea extract solids level to adjust the flavor. In some embodiments, the flavor and / or aroma of the colorant is affected by the pH value of the tea extract.

[0098] As a non-limiting example, this document describes a method for preparing a food containing the colorant of this application, wherein one or more color-related characteristics, flavor, or aroma of the food are adjusted based on the colorant. For example, in preparing iced tea, the colorant can be influenced by adjusting the degree of oxidation and solubility to obtain desired color-related characteristics, including, for example, an L value of 5-28, an A value of 15-40, and a turbidity value of 5-20. The flavor and / or aroma of the colorant are also affected by adjusting the amount of extraction and / or stripping performed on the feed slurry to remove the essence from the resulting tea extract.

[0099] In some embodiments, after the colorant is added to water along with any other additives, the flavor and / or aroma of the iced tea may be affected by the amount of essence removed from the colorant, and the color will be based on the final level of the color-related characteristics of the colorant. Different amounts of colorant may also be added to further adjust the color-related characteristics, flavor, or aroma of the iced tea. In some embodiments, iced tea can be prepared by adding removed essence to the iced tea. Different amounts of essence may be added to further adjust the flavor and / or aroma characteristics of the iced tea.

[0100] Computer implementation

[0101] Figure 3 A schematic diagram of a typical processing architecture for an automated computer system 1000 is illustrated, which can be used in conjunction with the methods and systems of this application. In some embodiments, tea characteristic data, such as pH value, temperature, etc., can be collected to monitor such characteristics at various process steps. In some embodiments, tea characteristic data can be collected online using one or more sensors, or offline, for example, by extracting a sample from a reaction vessel and detecting the sample using HPLC. The tea characteristic data can be transmitted to the computer system 1000, specifically to a processor 342, which is programmed to perform one or more steps of the methods described above. For example, the processor can be programmed to receive tea characteristic data, or when the pH value or temperature of the raw material liquid reaches a target value. The computer processing device 340 can be connected to a display 341 for graphical output. The processor 342 can be a computer processor 342 capable of executing software. Typical examples may include a computer processor (such as an Intel® or AMD® processor), an ASIC, a microprocessor, etc. The processor 342 can be linked to a memory 346, typically volatile random access memory (RAM), for storing instructions and data during execution by the processor 342. Processor 342 may also connect to storage device 348, which may be a non-volatile storage medium, such as a hard disk drive, flash drive, tape drive, DVD-ROM, or similar device. Although not shown, computer processing device 340 typically includes various forms of input and output. Input / output (I / O) may include network adapters, USB adapters, Bluetooth modules, mice, keyboards, touchpads, displays, touchscreens, LEDs, vibration devices, speakers, microphones, sensors, or any other input or output device that can be used with computer processing device 340. Processor 342 may also be coupled to other types of computer-readable media, including but not limited to electronic, optical, magnetic, or other storage or transmission devices capable of providing computer-readable instructions to a processor (such as processor 342). Various other forms of computer-readable media may transmit or carry instructions to a computer, including routers, private or public networks, and other wired and wireless transmission devices or channels. Instructions may contain code from any computer programming language, including, for example, C, C++, C#, Visual Basic, Java, Python, Perl, and JavaScript.

[0102] Program 349 may be a computer program or computer-readable code containing instructions and / or data, and may be stored in storage device 348. Instructions may include code written in any computer programming language, such as C, C++, C#, Visual Basic, Java, Python, Perl, and JavaScript. In a typical scenario, processor 342 may load some or all of the instructions and / or data of program 349 into memory 346 for execution. Program 349 may be any computer program or process, including but not limited to web browsers, browser applications, address registration processes, applications, or any other computer applications or processes. Program 349 may include various instructions and subroutines, which, when loaded into memory 346 and executed by processor 342, will cause processor 342 to perform various operations, some or all of which may implement the process management method disclosed in this application. Program 349 may be stored in any type of non-transitory computer-readable medium, such as, but not limited to, hard disk drives, removable drives, CDs, DVDs, or any other type of computer-readable medium.

[0103] Example

[0104] The following examples are for illustrative purposes only and are not intended to limit the scope of protection of this invention.

[0105] Example 1: Method for Measuring the Color of Tea Products

[0106] The purpose of this embodiment is to provide a method for measuring the color characteristics of tea products.

[0107] Because tea solids react differently with water of varying hardness, synthetic hard water was prepared for testing to standardize tap water. It is well known that higher water hardness leads to increased turbidity. Solutions of 31 g / L sodium bicarbonate, 75 g / L magnesium sulfate, and 89.5 g / L calcium chloride were prepared. 38 mL of each solution was added to 20 L of deionized (DI) water to obtain synthetic hard water.

[0108] The color of the tea products was determined using a HunterLab® Vista® spectrophotometer based on the CIELAB color scale, and the results are expressed as 'color value L'. The measurement parameters were set as turbidity percentage (index), D65 / 10 (illumination), and a 20 mm large sample cell was used.

[0109] The color measurement sample consisted of 0.175 g of tea product dissolved in 200 ml of synthetic hard water and allowed to stand for 1 minute before testing. The measurements were performed at 15°C.

[0110] In view of the foregoing description, those skilled in the art will understand the various modifications and alternative embodiments of the present invention. Accordingly, this specification should be interpreted only as illustrative, intended to teach those skilled in the art the best mode for carrying out the invention. Significant changes may be made to structural details without departing from the spirit of the invention; all modifications falling within the scope of the appended claims are reserved as proprietary rights. The description of the embodiments in this specification is intended to be clear and concise, but it should be understood that various combinations or separations of embodiments are possible without departing from the invention. The scope of protection of the present invention is limited only to the scope required by the appended claims and applicable laws and regulations.

[0111] It should also be understood that the following claims are intended to cover all the general and specific features described in this invention, as well as all expressions of the scope of the invention that can be considered, from a linguistic perspective, as falling between the features described.

Claims

1. A method for coloring food, the method comprising: Tea leaves are mixed with water to form a feed slurry; The feed slurry is processed to at least partially remove the tea essence from the feed slurry, thereby obtaining a tea extract having a predetermined amount of one or more aromas or flavors. and The color of the tea extract is adjusted to obtain a colorant with predetermined color-related characteristics; The colorant is added to the food in a predetermined amount to adjust the color of the food.

2. The method according to claim 1, further comprising adding a colorant to the food.

3. The method according to claim 2, wherein, The food products mentioned include batter, beer, bread, rolls, cereal products, chocolate, biscuits, pastries, throat lozenges, spirits, liqueurs, candy, icing, custard, toppings, fillings and toppings, potato chips, dessert mixes, donuts, fish and shellfish spreads, frozen desserts, condiments, pet food, preserved products, compressed foods, gravy, ice cream, sauces and dressings, soft drinks, sweets, vinegar, soups, tea, concentrated fruit juices, crackers, or flavorings.

4. The method according to claim 1, wherein, The tea leaves include black tea, green tea, or a combination thereof.

5. The method according to claim 1, wherein, The process includes performing at least one tea extraction on the feed slurry.

6. The method according to claim 5, wherein, The process further includes stripping the feed slurry at least once, wherein the at least one stripping includes exposing the feed slurry to steam, air, an inert gas, or a combination thereof.

7. The method according to claim 6, wherein, The at least one tea extraction and the at least one tea steam extraction are performed simultaneously.

8. The method of claim 6, wherein, The at least one tea extraction and the at least one tea steam extraction are performed sequentially.

9. The method of claim 5, wherein, The at least one tea extraction includes extracting soluble and / or volatile components from the tea leaves.

10. The method according to claim 5, wherein, The at least one tea extraction is performed using a conical column, batch extractor, countercurrent extractor, or a combination thereof.

11. The method according to claim 1, wherein, The process includes at least one phase separation, which is performed using a decanter, filtration, centrifugation, or a combination thereof.

12. The method according to claim 11, wherein, The at least one phase separation is performed between each step of at least one tea extraction step.

13. The method according to claim 11, wherein, The at least one phase separation is carried out at a temperature of 40°C-90°C to increase the amount of polyphenols in the tea extract.

14. The method of claim 11, wherein, The at least one phase separation is carried out at a temperature of 3 to about 40°C to reduce the amount of polyphenols in the tea extract.

15. The method according to claim 11, further comprising concentrating or diluting the tea extract after the at least one phase separation, so that the amount of tea solids in the tea extract is 10-20%.

16. The method according to claim 15, wherein, Concentration is achieved using reverse osmosis, membranes, evaporators, presses, or combinations thereof.

17. The method according to claim 15, wherein, The dilution was performed by adding water to the tea extract.

18. The method according to claim 1, wherein, Color adjustment includes one or more of the following: oxidizing the tea extract, dissolving the tea extract, and adjusting the pH of the dissolved tea extract, or a combination thereof.

19. The method according to claim 18, wherein, The oxidation includes basic oxidation.

20. The method according to claim 18, wherein, The dissolution includes hydrogen peroxide (H2O2) dissolution, ozone dissolution, or a combination thereof.

21. The method according to claim 18, wherein, The pH adjustment involves adding enough acid to adjust the pH of the dissolved tea extract to between 5 and 7.

22. The method of claim 1, further comprising concentrating the colorant to achieve a tea solid content of about 25%-65% (by weight).

23. The method of claim 1, further comprising post-processing the colorant, wherein the post-processing includes one or more of centrifugation, evaporation, and drying, or a combination thereof.

24. The method according to claim 23, wherein, The drying process includes one or more of spray drying, freeze drying, vacuum belt drying, and thermal spray drying, or a combination thereof.

25. A food coloring system, comprising: A processing module configured to at least partially remove tea essence from a feed slurry to obtain a tea extract having a predetermined amount of one or more aromas or flavors; and The reaction module is configured to adjust the color of the tea extract to obtain a colorant with predetermined color-related characteristics.

26. The system according to claim 25, wherein, The processing module includes an extraction module.

27. The system of claim 25, wherein, The processing module includes a stripping module.

28. The system according to claim 25, wherein, The processing module is configured to extract and strip the feed slurry.

29. The system of claim 25, wherein, The tea leaves include black tea, green tea, or a combination thereof.

30. The system of claim 25 further comprises a hopper for contacting the tea leaves with the water.

31. The system according to claim 25, wherein, The processing module includes a spiral conical column, a batch extractor, a countercurrent extractor, or a combination thereof.

32. The system of claim 25, wherein, It also includes a phase separation module between the processing module and the reaction module, the phase separation module comprising one or more of a centrifuge, decanter, belt filter press, and filter, or a combination thereof.

33. The system of claim 25 further comprises a concentrator module between the processing module and the reaction module, the concentrator module comprising one or more of an evaporator, a pump, a feed tank, a membrane system, a press, a reverse osmosis system, a stirrer, and a heat exchanger, or a combination thereof.

34. The system of claim 25, wherein, The reaction module includes a heating module, a bubbling module, a heat exchanger, at least one pump, or a combination thereof.

35. The system according to claim 25, wherein, The reaction module includes multiple input channels configured to receive inputs, such as alkali, air, solvent, acid, or combinations thereof, to oxidize, dissolve, or pH adjust the tea extract.

36. The system of claim 25, wherein, The reaction module includes a bubbling submodule that is operatively connected to an oxygen source.

37. The system of claim 25 further comprises a centrifugation submodule, a concentration submodule, a drying submodule, or a combination thereof downstream of the reaction module.

38. The system of claim 37, wherein, The drying submodule is configured for spray drying, freeze drying, vacuum belt drying, thermal spray drying, or a combination thereof.

39. The system of claim 25, wherein, The reaction module includes a color measuring device.

40. The system according to claim 25, wherein, The processing module includes a spiral conical column configured to extract and strip the feed slurry.

41. A coloring composition comprising: The color-related characteristics of the dried tea extract vary with pH adjustment, oxidation, dissolution, and the amount of solid-liquid extraction of the feed slurry; The color-related features mentioned above include one or more or combinations of L value, A value, B value, and turbidity value; and The feed slurry contains a mixture of tea leaves and water.

42. The coloring composition according to claim 41, wherein, The value of L is 5-28.

43. The coloring composition of claim 41, wherein, The value of A is 15-40.

44. The coloring composition of claim 41, wherein, The turbidity value is 5-20.

45. A coloring composition comprising: The dried tea extract has had a predetermined amount of essence removed and its color has been adjusted to have predetermined color-related characteristics, which are one or more or a combination of L value, A value, B value, and turbidity value.

46. ​​The coloring composition of claim 45, wherein, The value of L is 5-28.

47. The coloring composition of claim 45, wherein, The value of A is 15-40.

48. The coloring composition of claim 45, wherein, The turbidity value is 5-20.

49. A tea product prepared by the method of any one of claims 1-24 or the system of claims 25-39.

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