Black tea extraction compound and application thereof
Through the preparation and addition of multi-stage black tea extraction complexes to tobacco, the problems of short-term taste of black tea extract and tobacco leaf crushing are solved, the smoking effect and fragrance retention time of tobacco are improved, and the oil is suppressed in marinated bacon products are suppressed. Oxidation and harmful substance generation.
Patent Information
- Application Number
- CN202411331566.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-09-24
- Publication Date
- 2025-01-07
AI Technical Summary
In the prior art, black tea extracts tend to lose their taste after treatment, and tobacco leaves are easily crushed due to mechanical external forces during the leaf-beating and re-baking process, reducing the usability of the product.
The preparation process of multi-stage black tea extraction complexes is adopted, including picking, shaking, rolling, fermenting and drying of black tea raw materials. Extraction ingredients A and B are obtained through ultrasonic extraction, and mixed with glycerol, pomegranate seeds and white chrysanthemum to form complexes. The ingredients are added to the tobacco to improve the suction effect and fragrance retention time, and are also used to inhibit oil oxidation and harmful substance generation in marinated bacon products.
It achieves the extended fragrance retention time of black tea extract, improves the integrity and usability of tobacco leaves, enhances the suction effect of tobacco, and effectively inhibits the oxidation of oil and the generation of harmful substances in cured bacon products.
Abstract
Description
Technical Field
[0001] The invention relates to the technical field of a black tea extract compound and its application, in particular to a black tea extract compound and its application. Background Art
[0002] An important raw material for cigarette manufacturing is fully mature tobacco leaves. Fully mature tobacco leaves generally refer to the upper tobacco leaves that are fully developed and nutritious. After reaching technological maturity, they undergo further internal physiological and biochemical changes. Free nitrogen is completely degraded, soluble sugars are consumed more, and pigments are more fully converted. There are usually more "age spots" on the tobacco leaves. The appearance characteristics are loose leaves, less oil, drier leaves, wrinkled leaf surfaces, many particles, mostly orange-yellow and reddish-brown leaves, with obvious maturity spots and a prominent aroma. At present, with the improvement of production technology, the annual output of mature tobacco leaves in China accounts for 0.5%-5% of the total output. During the beating and re-roasting process, the tobacco leaves are affected by mechanical external forces and it is difficult to avoid some crushing, which becomes tobacco dust. The result of crushing reduces the availability of the product. In addition, in order to seek a better sensory experience, the effective ingredients in black tea are extracted, and the compound is obtained by a phased compounding method and added to the tobacco shreds, which has a better smoking effect. It can also be applied to the production process of cured meat products, thereby inhibiting the oxidation of fats in meat products and the formation of substances such as biogenic amines and nitrosamines.
[0003] In addition, most processed black tea leaves will lose their flavor over time and will not retain their flavor for long. If some flavor-enhancing materials such as pomegranate seeds and white chrysanthemums are added when mixing the compound after processing, the fragrance will remain longer. Summary of the invention
[0004] 1. Technical issues to be resolved
[0005] In view of the deficiencies in the prior art, the present invention provides a black tea extract compound and its application, which has the advantages of better smoking effect, high integrity and availability of tobacco leaves, longer retention of fragrance, etc., and solves the problem that the tobacco leaves lose their flavor over time, and it is difficult to avoid some crushing of tobacco leaves under the action of mechanical external forces, which becomes tobacco dust, and the crushing results in reduced product availability.
[0006] (II) Technical solution
[0007] To achieve the above object, the present invention provides the following technical solution: a black tea extract compound and its application, comprising the following steps:
[0008] 1) Black tea raw material preparation process;
[0009] 2) Preparation process of extracting component A;
[0010] 3) Preparation process of extracting component B;
[0011] 4) Compounding and mixing process;
[0012] 5) Usage process of compound materials.
[0013] Preferably, the black tea raw material preparation process is divided into the following steps:
[0014] 1) Picking and withering: Pick Yingde black tea, Sri Lankan black tea, Assam black tea, Keemun black tea, Laoshan black tea, Lapsang Souchong black tea, Darjeeling black tea, all spread on the withering trough, wither for 7 hours, until the water content of the fresh leaves is 65%, and the leaves begin to curl.
[0015] 2) Shaking: Shake the tea three times, the first time for 4 minutes, the speed is 8r / min, stop for 3 minutes, the second time for 7 minutes, the speed is 10r / min, stop for 5 minutes, the third time for 12 minutes, the speed is 18r / min, stop for 10 minutes.
[0016] 3) Rolling: Roll the tea leaves for 60 minutes at an ambient temperature of 22°C and an air humidity of not less than 85%.
[0017] 4) First fermentation: Place the rolled tea leaves on a mesh fermentation tank, cover with two layers of moist cotton gauze, and ferment at 30°C and humidity ≥ 92% for 5 hours. During the fermentation process, pay attention to monitoring the air humidity of the fermentation environment to keep it above 92%. After the fermentation time is up, take out the tea leaves and place them at 30°C for the first drying, so that the moisture content of the tea leaves on the mesh reaches 50%.
[0018] 5) Second fermentation: Take out the tea leaves after the first water loss, cover them with two layers of wet pure cotton gauze, and ferment them at 28°C and humidity ≥95% for 6 hours. During the fermentation process, pay attention to monitor the humidity of the fermentation environment. If the air humidity is lower than 95%, sprinkle water to replenish moisture to increase the humidity to above 95%. After the fermentation time is up, take out the tea leaves and place them at 30°C for a second drying so that the moisture content of the tea leaves on the sieve reaches 42%.
[0019] 6) Third fermentation: Take out the tea leaves after the second water loss, cover them with two layers of wet pure cotton gauze, and ferment them at 28°C and humidity ≥ 95%; the fermentation time lasts for 6 hours. During the fermentation process, pay attention to monitor the humidity of the fermentation environment. If the air humidity is lower than 95%, sprinkle water to replenish water to increase the humidity to above 95%. After the fermentation time is up, take out the tea leaves.
[0020] 7) Drying: After the third fermentation is completed, take out the tea leaves and put them on a screen slot with a thickness of 13 cm. Dry them with hot air under the screen slot with the hot air temperature controlled at 35°C. Turn them over every 30 minutes until the moisture content is ≤15%. Then store them in a cool place for 48 hours, and then put them in a dryer at 90°C and dry them for 10 minutes until the moisture content is 5%, to obtain the finished black tea.
[0021] Preferably, the preparation process of the extraction component A comprises first crushing the black tea raw material for standby use, mixing the crushed black tea raw material and 50-90% alcohol at a mass ratio of 1.1:14-1:5, and transferring the mixture to an ultrasonic extraction device for extraction at a temperature of 35-60°C and a frequency of 35-55KHz for 65-125 minutes to obtain the extraction component A, wherein the extraction can be performed three times in succession to achieve a relatively sufficient extraction, and the extracts are combined to obtain the extraction component A, and finally the extraction component A is concentrated by reduced pressure distillation at a temperature of 65°C, a pressure of 110mbar, and an ethanol coolant temperature of -2°C under the conditions of a relative density greater than 0.912, a refractive index greater than 1.21, and an acid value greater than or equal to 3.76 to obtain the extraction component A.
[0022] Preferably, the preparation process of the extract component B is to first mix the extract component A and water in a mass ratio of 1.5:70-2:7, and then transfer the mixture to an ultrasonic extraction device for extraction at a temperature of 30-60°C and a frequency of 35-65KHz for 60-120min to obtain the extract component B, wherein five consecutive extractions can be performed to achieve relatively sufficient extraction, and the extracts are combined to obtain the extract component B. The extract component B is concentrated by reduced pressure distillation at a temperature of 65°C and a pressure of 110mbar under the conditions of a relative density greater than 0.90, a refractive index greater than or equal to 1.50, and an acid value greater than or equal to 3.95, and finally the semi-finished extract component B is refrigerated at 4-6°C for 36-72h, and then placed in a centrifuge for high-speed centrifugation at a speed of 5000-12000r / min for 10-20min to obtain the extract component B, which can also be added to cured meat products at 0.04% to inhibit the oxidation of fats and fats in the meat products and the formation of substances such as biogenic amines and nitrosamines.
[0023] Preferably, in the compounding and mixing process, the prepared extract component A and extract component B are put into a blender with glycerin, and ground pomegranate seeds and white chrysanthemum are added to enhance the aroma, and then put into a dryer for drying at 50°C for 10 minutes to obtain a black tea extract compound.
[0024] Preferably, the usage process of the compound is to add the obtained black tea extract compound into tobacco shreds at a mass ratio of 0.1% for smoking.
[0025] Another technical problem to be solved by the present invention is to provide a black tea extract compound and its application, comprising the following steps:
[0026] 1) Black tea raw material preparation process;
[0027] 2) Preparation process of extracting component A;
[0028] 3) Preparation process of extracting component B;
[0029] 4) Compounding and mixing process;
[0030] 5) Usage process of compound materials.
[0031] (III) Beneficial effects
[0032] Compared with the prior art, the present invention provides a black tea extract compound and its application, which has the following beneficial effects:
[0033] 1. The black tea extract compound and its application are as follows: the extract component A and water are mixed in a mass ratio of 1.5:70-2:7, and then transferred to an ultrasonic extraction device for extraction at a temperature of 30-60°C and a frequency of 35-65KHz for 60-120 minutes to obtain the extract component B, wherein five consecutive extractions can be performed to achieve a relatively sufficient extraction, and the extracts are combined to obtain the extract component B. The extract component B is concentrated by reduced pressure distillation at a temperature of 65°C and a pressure of 110mbar under the conditions that the relative density is greater than 0.90, the refractive index is greater than or equal to 1.50, and the acid value is greater than or equal to 3.95, and the temperature is 65°C, the pressure is 110mbar, and the temperature of the ethanol coolant is -2°C, and finally The semi-finished product extracting component B is refrigerated at 4-6°C for 36-72 hours, and then placed in a centrifuge for high-speed centrifugation at a speed of 5000-12000 r / min for 10-20 minutes to obtain extracting component B. The two extracting components are compounded in stages to obtain a compound, which is added to shredded tobacco and has a good suction effect. In addition, it can be applied to the production process of cured meat products, thereby inhibiting the oxidation of fats in meat products and inhibiting the formation of substances such as biogenic amines and nitrosamines. It can also be added to cured meat products at 0.04% to inhibit the oxidation of fats in meat products and inhibit the formation of substances such as biogenic amines and nitrosamines.
[0034] 2. The black tea extract compound and its application are as follows: the prepared extract component A and extract component B are put into a blender with glycerin through a compounding and mixing process, and ground pomegranate seeds and white chrysanthemum are put into the blender for aroma enhancement, and then the mixture is put into a dryer for drying at 50°C for 10 minutes to obtain the black tea extract compound, which is then added into shredded tobacco at a mass ratio of 0.1% for smoking, thus having a better aroma enhancement effect, and the tobacco leaves will not be broken into pieces due to the mechanical external force, which will become tobacco dust, and the result of the breaking reduces the usability of the product. DETAILED DESCRIPTION
[0035] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.
[0036] Embodiment 1: A black tea extract compound and its application, characterized in that it comprises the following steps:
[0037] 1) Black tea raw material preparation process, the black tea raw material preparation process is divided into the following steps:
[0038] 1) Picking and withering: Pick Yingde black tea, Sri Lankan black tea, Assam black tea, Keemun black tea, Laoshan black tea, Lapsang Souchong black tea, Darjeeling black tea, all spread on the withering trough, wither for 7 hours, until the water content of the fresh leaves is 65%, and the leaves begin to curl.
[0039] 2) Shaking: Shake the tea three times, the first time for 4 minutes, the speed is 8r / min, stop for 3 minutes, the second time for 7 minutes, the speed is 10r / min, stop for 5 minutes, the third time for 12 minutes, the speed is 18r / min, stop for 10 minutes.
[0040] 3) Rolling: Roll the tea leaves for 60 minutes at an ambient temperature of 22°C and an air humidity of not less than 85%.
[0041] 4) First fermentation: Place the rolled tea leaves on a mesh fermentation tank, cover with two layers of moist cotton gauze, and ferment at 30°C and humidity ≥ 92% for 5 hours. During the fermentation process, pay attention to monitoring the air humidity of the fermentation environment to keep it above 92%. After the fermentation time is up, take out the tea leaves and place them at 30°C for the first drying, so that the moisture content of the tea leaves on the mesh reaches 50%.
[0042] 5) Second fermentation: Take out the tea leaves after the first water loss, cover them with two layers of wet pure cotton gauze, and ferment them at 28°C and humidity ≥95% for 6 hours. During the fermentation process, pay attention to monitor the humidity of the fermentation environment. If the air humidity is lower than 95%, sprinkle water to replenish moisture to increase the humidity to above 95%. After the fermentation time is up, take out the tea leaves and place them at 30°C for a second drying so that the moisture content of the tea leaves on the sieve reaches 42%.
[0043] 6) Third fermentation: Take out the tea leaves after the second water loss, cover them with two layers of wet pure cotton gauze, and ferment them at 28°C and humidity ≥ 95%; the fermentation time lasts for 6 hours. During the fermentation process, pay attention to monitor the humidity of the fermentation environment. If the air humidity is lower than 95%, sprinkle water to replenish water to increase the humidity to above 95%. After the fermentation time is up, take out the tea leaves.
[0044] 7) Drying: After the third fermentation is completed, take out the tea leaves and put them on a screen slot with a thickness of 13 cm. Dry them with hot air under the screen slot with the hot air temperature controlled at 35°C. Turn them over every 30 minutes until the moisture content is ≤15%. Then store them in a cool place for 48 hours, and then put them in a dryer at 90°C and dry them for 10 minutes until the moisture content is 5%, to obtain the finished black tea.
[0045] 2) The preparation process of the extraction component A, the preparation process of the extraction component A first grinds the black tea raw material for use, mixes the grinded black tea raw material and 50-90% alcohol at a mass ratio of 1.1:14-1:5, and then transfers it to an ultrasonic extraction device to extract at a temperature of 35-60°C and a frequency of 35-55KHz for 65-125 minutes to obtain the extraction component A, wherein the extraction can be performed three times in succession to achieve a relatively sufficient extraction, and the extracts are combined to obtain the extraction component A, and finally the extraction component A is concentrated by reduced pressure distillation at a temperature of 65°C, a pressure of 110mbar, and an ethanol coolant temperature of -2°C under the conditions that the relative density is greater than 0.912, the refractive index is greater than 1.21, and the acid value is greater than or equal to 3.76 to obtain the extraction component A.
[0046] 3) Preparation process of extract component B, the preparation process of extract component B is firstly to mix extract component A and water in a mass ratio of 1.5:70-2:7 and then transfer to an ultrasonic extraction device to extract at a temperature of 30-60°C and a frequency of 35-65KHz for 60-120min to obtain extract component B, wherein five consecutive extractions can be performed to achieve relatively sufficient extraction, and the extracts are combined to obtain extract component B. The extract component B is concentrated by reduced pressure distillation at a temperature of 65°C and a pressure of 110mbar under the conditions of relative density greater than 0.90, refractive index greater than or equal to 1.50, and acid value greater than or equal to 3.95, and finally the semi-finished extract component B is refrigerated at 4-6°C for 36-72h, and then placed in a centrifuge for high-speed centrifugation at a speed of 5000-12000r / min for 10-20min to obtain the extract component B.
[0047] 4) Compounding and mixing process, in which the prepared extract component A and extract component B and glycerin are put into a blender, and ground pomegranate seeds and white chrysanthemum are added to enhance the aroma, and then put into a dryer for drying at 50° C. for 10 minutes to obtain a black tea extract compound.
[0048] 5) The process of using the compound, wherein the obtained black tea extract compound is added to tobacco shreds at a mass ratio of 0.1% for smoking. In addition, the black tea compound can also be used in cured meat products. The method is as follows: extract tea extract by the alcohol extraction method, use cellulase and other auxiliary extraction, add the obtained extract to the cured meat products, select the concentration of the added black tea extract within 400ppm, and control the pH condition of the cured meat products between 5.0-7.5; the processing temperature is selected between room temperature 10℃-35℃, and the final product is prepared through pretreatment, curing, dehydration and storage. It can effectively inhibit the oxidation of fats and fats in meat products and inhibit the formation of harmful substances such as biogenic amines and nitrosamines.
[0049] The invention has the following beneficial effects: firstly, the extract component A and water are mixed in a mass ratio of 1.5:70-2:7, and then the mixture is transferred to an ultrasonic extraction device and extracted at a temperature of 30-60°C and a frequency of 35-65KHz for 60-120 minutes to obtain the extract component B, wherein five consecutive extractions can be performed to achieve relatively sufficient extraction, and the extract liquids are combined to obtain the extract component B, and the extract component B is concentrated by vacuum distillation at a temperature of 65°C and a pressure of 110mbar under the conditions that the relative density is greater than 0.90, the refractive index is greater than or equal to 1.50, and the acid value is greater than or equal to 3.95, and finally the semi-finished product extract component B is refrigerated at 4-6°C for 36-72 hours, and then placed in a centrifuge and centrifuged at a speed of 5000-12000r / min for 10-20 minutes to obtain the extract component B. The two extracted components A and B are compounded in stages to obtain a compound, which is added to shredded tobacco, and has a better smoking effect. In addition, it can be applied to the production process of cured meat products, and can also be added to cured meat products at 0.04% to inhibit the oxidation of fats and fats in meat products and the formation of substances such as biogenic amines and nitrosamines. Then, the prepared extracted components A and B are put into a blender with glycerol through a compounding and mixing process, and ground pomegranate seeds and white chrysanthemums are added again for flavor enhancement. The mixture is then placed in a dryer and dried at 50°C for 10 minutes to obtain a black tea extract compound, which is added to shredded tobacco at a mass ratio of 0.1% for smoking, and has a better flavor enhancement effect. In addition, it is difficult to avoid some crushing due to the mechanical external force on the tobacco leaves, which becomes tobacco dust, and the crushing reduces the availability of the product.
[0050] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.
Claims
1. A black tea extract compound and its application, characterized in that: The following steps are involved: 1) Black tea raw material preparation process; 2) Preparation process of extracting component A; 3) Preparation process of extracting component B; 4) Compounding and mixing process; 5) Usage process of compound materials.
2. A black tea extract compound and its application according to claim 1, characterized in that: The black tea raw material preparation process is divided into the following steps: 1) Picking and withering: Pick Yingde black tea, Sri Lankan black tea, Assam black tea, Keemun black tea, Laoshan black tea, Lapsang Souchong black tea, Darjeeling black tea, all spread on the withering trough, wither for 7 hours, until the water content of the fresh leaves is 65%, and the leaves begin to curl. 2) Shaking: Shake the tea three times, the first time for 4 minutes, the speed is 8r / min, stop for 3 minutes, the second time for 7 minutes, the speed is 10r / min, stop for 5 minutes, the third time for 12 minutes, the speed is 18r / min, stop for 10 minutes. 3) Rolling: Roll the tea leaves for 60 minutes at an ambient temperature of 22°C and an air humidity of not less than 85%. 4) First fermentation: Place the rolled tea leaves on a mesh fermentation tank, cover with two layers of moist cotton gauze, and ferment at 30°C and humidity ≥ 92% for 5 hours. During the fermentation process, pay attention to monitoring the air humidity of the fermentation environment to keep it above 92%. After the fermentation time is up, take out the tea leaves and place them at 30°C for the first drying, so that the moisture content of the tea leaves on the mesh reaches 50%. 5) Second fermentation: Take out the tea leaves after the first water loss, cover them with two layers of wet pure cotton gauze, and ferment them at 28°C and humidity ≥95% for 6 hours. During the fermentation process, pay attention to monitor the humidity of the fermentation environment. If the air humidity is lower than 95%, sprinkle water to replenish moisture to increase the humidity to above 95%. After the fermentation time is up, take out the tea leaves and place them at 30°C for a second drying so that the moisture content of the tea leaves on the sieve reaches 42%. 6) Third fermentation: Take out the tea leaves after the second water loss, cover them with two layers of wet pure cotton gauze, and ferment them at 28°C and humidity ≥ 95%; the fermentation time lasts for 6 hours. During the fermentation process, pay attention to monitor the humidity of the fermentation environment. If the air humidity is lower than 95%, sprinkle water to replenish water to increase the humidity to above 95%. After the fermentation time is up, take out the tea leaves. 7) Drying: After the third fermentation is completed, take out the tea leaves and put them on a screen slot with a thickness of 13 cm. Dry them with hot air under the screen slot with the hot air temperature controlled at 35°C. Turn them over every 30 minutes until the moisture content is ≤15%. Then store them in a cool place for 48 hours, and then put them in a dryer at 90°C and dry them for 10 minutes until the moisture content is 5%, to obtain the finished black tea.
3. A black tea extract compound and its application according to claim 1, characterized in that: The preparation process of the extraction component A comprises firstly crushing the black tea raw material for standby use, mixing the crushed black tea raw material and 50-90% alcohol at a mass ratio of 1.1:141:5, and transferring the mixture to an ultrasonic extraction device for extraction at a temperature of 35-60°C and a frequency of 35-55KHz for 65-125 minutes to obtain the extraction component A, wherein the extraction can be performed three times in succession to achieve a relatively sufficient extraction, combining the extracts to obtain the extraction component A, and finally concentrating the extraction component A under reduced pressure distillation at a temperature of 65°C, a pressure of 110mbar, and a temperature of 2°C of the ethanol coolant under the conditions that the relative density of the extraction component A is greater than 0.912, the refractive index is greater than 1.21, and the acid value is greater than or equal to 3.76, to obtain the extraction component A.
4. A black tea extract compound and its application according to claim 1, characterized in that: The preparation process of the extraction component B is to first mix the extraction component A and water in a mass ratio of 1.5:702:7 and then transfer the mixture to an ultrasonic extraction device to extract the extraction component B at a temperature of 30-60°C and a frequency of 35-65KHz for 60-120 minutes, wherein the extraction can be performed five times in succession to achieve a relatively sufficient extraction, and the extracts are combined to obtain the extraction component B. The extraction component B is concentrated by reduced pressure distillation at a temperature of 65°C, a pressure of 110mbar, and a temperature of 2°C for ethanol coolant under the conditions of a relative density greater than 0.90, a refractive index greater than or equal to 1.50, and an acid value greater than or equal to 3.
95. Finally, the semi-finished extraction component B is refrigerated at 4-6°C for 36-72 hours, and then placed in a centrifuge for high-speed centrifugation at a speed of 5000-12000r / min for 10-20 minutes to obtain the extraction component B.
5. A black tea extract compound and its application according to claim 1, characterized in that: In the compounding and mixing process, the prepared extract component A and extract component B are put into a blender with glycerin, and ground pomegranate seeds and white chrysanthemum are added to enhance the aroma. The mixture is then put into a dryer and dried at 50° C. for 10 minutes to obtain a black tea extract compound.
6. A black tea extract compound and its use according to claim 1, characterized in that: The usage process of the compound is to add the obtained black tea extraction compound to tobacco at a mass ratio of 0.1% for smoking, or to add it to cured meat products at a mass ratio of 0.04% to inhibit the oxidation of fats in the meat products and the generation of substances such as biogenic amines and nitrosamines.