Method for extracting effective content of tea
A technology of active ingredients and extraction methods, which is applied in the field of extracting active ingredients of tea leaves by ultrasonic vibration, can solve the problems of flavor deterioration of extracts, loss of active ingredients, and low extraction efficiency, and achieve good flavor, fast dissolution, and high extraction efficiency. Effect
Inactive Publication Date: 2005-11-16
ZHEJIANG UNIV
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Problems solved by technology
[0003] Under normal circumstances, the high-temperature water extraction method at or above 90°C can yield high yields and fast speeds of active ingredients in tea, but active ingredients in tea are prone to chemical reactions such as oxidative polymerization, cracking, and configuration conversion under high-heat and high-humidity conditions , resulting in the loss and destruction of active ingredients, and it is also easy to cause the flavor of the extract to deteriorate
Using water extraction at a low temperature of 50°C or below can effectively maintain the original flavor of tea and reduce the loss and damage of tea components during the extraction process, but the extraction efficiency is relatively low
Method used
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Embodiment
[0008] Taking conventional low temperature 50°C and conventional high temperature 90°C extraction methods as reference, the combined extraction effect of low temperature 50°C and ultrasonic was evaluated.
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A process for extracting the active components from tea leaf features that the tea leaves are immersed in medium at 45-50 deg.C while the ultrasonic waves at 40 KH2 act on them. Its advantages are short extracting time decreased by one time, and no influence to tea taste.
Description
technical field [0001] The invention belongs to tea processing technology, relates to extraction of effective components of tea, and is a technology for extracting effective components of tea by ultrasonic vibration under low temperature conditions. Background technique [0002] At present, the methods for extracting the effective components of tea mainly include water extraction, organic solvent extraction and supercritical CO extraction. 2 Extraction method etc. Supercritical CO 2 The extraction method is only suitable for the separation of a few components such as caffeine, and the process cost is high; although the organic solvent extraction method has high production efficiency, it is often difficult to completely remove the organic solvent from the final product, and it is easy to form organic solvent pollution. Therefore, water extraction is still the most commonly used method for preparing active ingredients of tea. [0003] Under normal circumstances, the high-te...
Claims
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IPC IPC(8): A23F3/16
Inventor 梁月荣陆建良
Owner ZHEJIANG UNIV