Extraction method of tea polyphenol original extraction liquid in tea leaves

Abstract

The invention relates to the technical field of plant extraction, and discloses a method for extracting tea polyphenol original extraction liquid in tea leaves, which comprises the following steps: 1, firstly, carrying out dust removal treatment on the tea leaves; step 2, conveying the tea leaves after dust filtration into a cooking machine for processing; 3, after the tea leaves are boiled, the raw materials are poured into a centrifugal machine, filtering operation is carried out, and it is guaranteed that impurities and water are separated; 4, after the standing tank is placed for a period of time, the original extraction liquid material is pumped into the concentration tank; 5, the concentrated original extraction liquid is subjected to high-temperature sterilization treatment, and the operation aims to play a role in killing bacteria and pathogens generated in the steps, and the normal shelf life of the tea polyphenol original extraction liquid is guaranteed; and step 6, putting the sterilized original stem liquid product into a packaging storage tank, automatically metering and packaging by a vacuum packaging machine, and naturally cooling for 12 hours in a finished product warehouse after packaging, thereby ensuring the subsequent packaging effect.

Description

Technical Field

[0001] The invention relates to the technical field of plant extraction, in particular to a method for extracting tea polyphenols original extract from tea leaves. Background Art

[0002] Tea is the second most widely consumed beverage in the world after water. In the past, people believed that drinking tea was good for health because it contained vitamins and some trace elements, but this view was not comprehensive. Modern medical research has found that tea polyphenols are a new type of natural antioxidant, which has anti-tumor, anti-aging, fat-removing and weight-loss effects, lowering blood sugar, blood lipids and cholesterol, etc.; it can also remove excess free radicals in the body, prevent lipid peroxidation, improve the body's immunity, and delay aging. Tea polyphenols, also known as tea tannins and tea tannins, is the general name for polyphenols in tea, accounting for 15% to 30% of the dry weight of tea. At the same time, tea polyphenols also have the characteristics of inhibiting bacterial growth, preventing food from spoiling, eliminating odor, and strong water solubility. Therefore, they are widely used in various production industry-related chemical fields.

[0003] For example, the application number CN201210590921.9 discloses a method for extracting tea polyphenol mother liquor, wherein the picked tea raw material leaves are subjected to high temperature-drying-crushing to prepare as raw materials, the extracting liquid is ethanol brewed from grains, tea stems, old leaves of tea trees and branches and leaves of tea trees are used as raw materials to increase the source of tea raw materials and expand the income of tea farmers; the harmful substance content is evaporated through a rapid high temperature process; the amount of tea polyphenol precipitation is increased through a drying process; the process of extracting tea polyphenol mother liquor from white wine brewed from grains has low operating costs, the extracted substances are pure and do not contain organic solvents, and the concentrated tea polyphenol mother liquor can be used as raw materials for biological, medical and food purification products, and is suitable for extracting tea polyphenols from various varieties of tea raw materials, and belongs to the field of tea and biological purification;

[0004] However, the existing tea polyphenols often need to be processed through a more complicated procedure during the extraction process, with many steps and the need to add additional additives, which greatly affects the extraction effect of tea polyphenols. In addition, the sugar and salt content of the tea polyphenols after production is high, which cannot be well adapted to different groups of people, affecting subsequent use.

[0005] In view of the above problems, a method for extracting tea polyphenols from tea leaves is proposed. Summary of the invention

[0006] The purpose of the present invention is to provide a method for extracting tea polyphenols from tea leaves. The device is used to work, thereby solving the problem that the existing tea polyphenols extraction process often needs to be processed through a relatively complicated procedure with many steps and additional additives need to be added, which greatly affects the extraction effect of the tea polyphenols. In addition, the sugar content and salt content of the tea polyphenols after production are high, which cannot be well adapted to different groups of people and affects the subsequent use.

[0007] To achieve the above object, the present invention provides the following technical solution: a method for extracting tea polyphenols from tea leaves, comprising the following steps:

[0008] Step 1: First, remove the dust from the tea leaves. Pour the selected raw green tea into a vibrating hopper and then enter a special conveyor from the hopper. During the conveying process, the dust in the tea ash is absorbed by an "industrial dust collector" to ensure that the dust is absorbed and improve the purity of the subsequent tea polyphenols.

[0009] Step 2: transport the dust-filtered tea leaves to the inside of a cooking machine for processing. First, pour pure water into the inside of the cooking machine, and then pour the tea leaves into the cooking machine, in order to increase the extraction rate of tea polyphenols.

[0010] Step 3: After the tea leaves are cooked, pour the raw materials into the centrifuge and filter them to ensure that impurities and water are separated. After filtering, input the original extract into the standing tank to remove the tea residues.

[0011] Step 4: After the static tank is placed for a period of time, the original extract material is pumped into the interior of the concentration tank. This step is to increase the concentration of tea polyphenols in the raw materials inside the original extract, so as to facilitate the subsequent extraction operation of the staff;

[0012] Step 5: subjecting the concentrated original extract to high temperature sterilization treatment, the purpose of this operation is to disinfect the bacteria and pathogens generated in the above steps, and ensure the normal shelf life of the tea polyphenols original extract;

[0013] Step 6: Place the sterilized original stem liquid product into the packaging storage tank, and automatically measure and package it through the vacuum packaging machine. After packaging, place it in the finished product warehouse to cool naturally for 12 hours to ensure the subsequent packaging effect and prevent the original liquid from overheating and causing inconvenience in packaging operations.

[0014] Preferably, the dust removal step for tea leaves in step 2 is as follows: a screening dust removal method is adopted, which is a method of automatically screening out impurities and dust in tea leaves when passing through a sieve using mechanical equipment; using sieve holes of different sizes, impurities and dust can be separated while retaining the tea leaves, and the sucked dust can be absorbed by an "industrial dust collector".

[0015] Preferably, the step of steaming tea leaves in step three comprises the following steps: heating the water temperature to 100 degrees Celsius by steam and boiling for about 60 minutes to obtain a mixture of tea leaves and water.

[0016] Preferably, the tea residue obtained after filtering in step 3 is soaked in acid solution at 85 to 90 degrees Celsius for 30 minutes to 2 hours, filtered, and the filtrates obtained from the two soakings are combined. The citric acid content in the acid solution is 0.2 to 0.4 grams.

[0017] Preferably, the step 4 of efficiently concentrating tea leaves comprises the following: pumping the original extract material in the standing tank into a "concentration tank"; concentrating the extract in the concentration tank at a high temperature of 80 to 100 degrees Celsius for 50 to 60 minutes; and adding auxiliary materials.

[0018] Preferably, the auxiliary materials include maltodextrin, sodium chloride and potassium sorbate, the added amount of maltodextrin is 7.65 grams, the added amount of sodium chloride is 2.5 grams, and the added amount of potassium sorbate is 0.25 grams.

[0019] Preferably, the step of performing high-temperature sterilization on the concentrated tea extract in step five is as follows: the tea extract to be treated is added from the concentration tank into the reactor, and steam is turned on for high-temperature sterilization for forty to fifty minutes.

[0020] Preferably, the steps of placing the original stem liquid in step six are as follows: placing the sterilized original stem liquid product into a packaging storage tank; automatically measuring and packaging it through a vacuum packaging machine; placing it in a finished product warehouse for natural cooling for twelve hours after packaging; and manually packing and sealing the boxes after passing the inspection.

[0021] Compared with the prior art, the present invention has the following beneficial effects:

[0022] 1. The present application proposes a method for extracting tea polyphenols from tea leaves, which solves the problem that the existing tea polyphenols extraction process often needs to be processed through a relatively complicated procedure with many steps, which greatly affects the extraction effect of tea polyphenols. After the tea leaves are dusted and sieved, they are directly poured into the interior of a cooking machine for processing, and after the tea leaves are fully soaked in cold water and heated, the nutrients in the tea leaves can be more efficiently separated from the interior of the tea leaves. Subsequently, the tea leaves and other mixtures can be filtered through the working effect of a centrifuge, which greatly improves the filtering effect and efficiency compared with the prior art. Before entering the concentration tank, the tea mixture can be placed The tea leaves are placed in a container for a period of time, specifically thirty minutes to two hours, to ensure the subsequent concentration effect. During the concentration process, potassium sorbate, sodium chloride and maltodextrin can be added thereto in order to enable the tea mixture to have a certain antiseptic effect and prevent deterioration during subsequent storage and transportation. Finally, the treated stock solution is sterilized and disinfected. Sterilization and disinfection by steam can significantly improve the disinfection efficiency of tea leaves. Compared with the disinfection method of boiler boiling in the prior art, it can avoid the deterioration of tea polyphenols caused by the substances in the stock solution due to excessively high temperature, thereby achieving the extraction of tea polyphenols through simple steps and facilitating the subsequent processing effect.

[0023] 2. The present application proposes a method for extracting tea polyphenols from tea leaves, which solves the problem that in the existing tea polyphenols extraction steps, a large amount of tea polyphenols still exist inside the filtered tea residues, which easily causes insufficient tea extraction. After the operation of the centrifuge, most of the tea residues can be thrown out and collected. First, an acid solution is prepared. The main ingredient inside the acid solution is citric acid, and the content is between 0.2 parts and 0.4 parts. Citric acid belongs to acids and is highly acidic. The acidic environment formed by it can inhibit the growth of bacteria, thereby preventing food from spoiling and achieving the effect of preservation. It can also prevent the tea residues from spoiling and increase the precipitation rate of tea polyphenols from the inside of the tea leaves, greatly facilitating the extraction of the tea residues. After being immersed in the acid solution at 85 to 90 degrees Celsius for 30 minutes to two hours, the tea residues are filtered and the remaining tea residues can be discarded, thereby achieving the effect of extracting the tea polyphenols inside the filtered tea residues and improving the utilization rate of the tea residues.

[0024] 3. The present application proposes a method for extracting tea polyphenols from tea leaves, which solves the problem that in the existing process of extracting tea polyphenols, too many additional chemicals need to be added, which can easily cause the tea polyphenols to deteriorate and cause physical harm to subsequent users. In the concentration step, potassium sorbate, sodium chloride and maltodextrin can be added to the concentration device. Among them, the role of potassium sorbate is to destroy the dehydrogenase system of microorganisms and effectively inhibit the growth of various bacteria such as Staphylococcus aureus and Salmonella, thereby playing a role in preservation and antiseptic treatment. The role of sodium chloride is to cooperate with potassium sorbate for antiseptic treatment and to precipitate tea polyphenols from the original solution. The role of maltodextrin is to allow tea polyphenols to aggregate with each other, improve the stability of tea polyphenols, and prevent the volatilization of volatile components, thereby achieving the goal of improving the shelf life of tea polyphenols by adding additives that will not cause damage to the human body. BRIEF DESCRIPTION OF THE DRAWINGS

[0025] Figure 1 It is a schematic diagram of the overall processing flow of the present invention;

[0026] Figure 2 Add a structural diagram for the auxiliary material of the present invention;

[0027] Figure 3 It is the auxiliary material dosage structure diagram of the present invention. DETAILED DESCRIPTION

[0028] The following will be combined with the drawings in 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.

[0029] In order to further understand the content of the present invention, the present invention is described in detail in conjunction with the accompanying drawings.

[0030] Combination Figure 1 - Figure 3 A method for extracting tea polyphenols from tea leaves comprises the following steps:

[0031] Step 1: First, remove the dust from the tea leaves. Pour the selected raw green tea into a vibrating hopper and then enter a special conveyor from the hopper. During the conveying process, the dust in the tea ash is absorbed by an "industrial dust collector" to ensure that the dust is absorbed and improve the purity of the subsequent tea polyphenols.

[0032] Step 2: transport the dust-filtered tea leaves to the inside of a cooking machine for processing. First, pour pure water into the inside of the cooking machine, and then pour the tea leaves into the cooking machine, in order to increase the extraction rate of tea polyphenols.

[0033] Step 3: After the tea leaves are cooked, pour the raw materials into the centrifuge and filter them to ensure that impurities and water are separated. After filtering, input the original extract into the standing tank to remove the tea residues.

[0034] Step 4: After the static tank is placed for a period of time, the original extract material is pumped into the interior of the concentration tank. This step is to increase the concentration of tea polyphenols in the raw materials inside the original extract, so as to facilitate the subsequent extraction operation of the staff;

[0035] Step 5: subjecting the concentrated original extract to high temperature sterilization treatment, the purpose of this operation is to disinfect the bacteria and pathogens generated in the above steps, and ensure the normal shelf life of the tea polyphenols original extract;

[0036] Step 6: Place the sterilized original stem liquid product into the packaging storage tank, and automatically measure and package it through the vacuum packaging machine. After packaging, place it in the finished product warehouse to cool naturally for 12 hours to ensure the subsequent packaging effect and prevent the original liquid from overheating and causing inconvenience in packaging operations.

[0037] Step 2: Dust removal for tea leaves is as follows: Use screening dust removal method, which is a method of using mechanical equipment to automatically screen out impurities and dust in tea leaves when they pass through a sieve; using sieve holes of different sizes, impurities and dust can be separated while retaining the tea leaves. The sucked dust can be absorbed by an "industrial dust collector".

[0038] Step 3 of steaming tea leaves includes the following steps: heating the water temperature to 100 degrees Celsius by steam and boiling for about 60 minutes to obtain a mixture of tea leaves and water.

[0039] Step 3: After filtering, the tea residue obtained is placed in an acid solution and extracted for 30 minutes to 2 hours at 85 to 90 degrees Celsius, then filtered, and the filtrates obtained from the two extractions are combined. The citric acid content in the acid solution is 0.2 to 0.4 grams.

[0040] Step 4: The steps for efficiently concentrating tea leaves include: pumping the original extract material in the standing tank into the "concentration tank"; concentrating it in the concentration tank at a high temperature of 80 to 100 degrees Celsius for 50 to 60 minutes; adding auxiliary materials.

[0041] Auxiliary materials include maltodextrin, sodium chloride and potassium sorbate. The added amount of maltodextrin is 7.65 grams, the added amount of sodium chloride is 2.5 grams, and the added amount of potassium sorbate is 0.25 grams.

[0042] Step 5: The steps of high-temperature sterilization of the concentrated tea extract are as follows: the tea extract to be treated is added from the concentration tank into the reactor, and the steam is turned on for high-temperature sterilization for forty to fifty minutes.

[0043] Step 6: The steps for placing the original stem liquid are as follows: put the sterilized original stem liquid product into the packaging storage tank; automatically measure and package it through the vacuum packaging machine; place it in the finished product warehouse for natural cooling for twelve hours after packaging; after passing the inspection, manually pack and seal the boxes.

[0044] The present invention will be further described below in conjunction with the embodiments.

[0045] Embodiment 1:

[0046] In order to solve the problem that the existing tea polyphenols extraction process often requires a relatively complicated process and has many steps, which greatly affects the extraction effect of tea polyphenols, this embodiment also discloses the following scheme, specifically: Figure 1 - Figure 3 As shown: after dust removal and sieving of tea leaves, the tea leaves are directly poured into the cooking machine for processing, and after the cold water and tea leaves are fully soaked, the temperature is increased, so that the nutrients in the tea leaves can be separated from the inside of the tea leaves more efficiently, and then the tea leaves and other mixtures can be filtered through the working effect of the centrifuge, which greatly improves the filtering effect and filtering efficiency compared with the prior art. Before entering the concentration tank, the tea mixture can be placed for a period of time, specifically thirty minutes to two hours, to ensure the subsequent concentration effect. During the concentration process, potassium sorbate, sodium chloride and maltodextrin can be added thereto, in order to enable the tea mixture to have a certain antiseptic effect and prevent deterioration during subsequent storage and transportation. Finally, the treated stock solution is sterilized and disinfected. Sterilization and disinfection by steam can significantly improve the disinfection efficiency of tea leaves. Compared with the disinfection method of boiler boiling in the prior art, it can avoid the deterioration of tea polyphenols caused by the substances in the stock solution due to excessively high temperature, and realize the extraction of tea polyphenols through simple steps, which is convenient for subsequent processing effects.

[0047] At the same time, in order to solve the problem that in the existing tea polyphenols extraction step, a large amount of tea polyphenols still exist inside the filtered tea residues, which easily causes insufficient tea extraction, the present embodiment also discloses the following scheme: after the operation of the centrifuge, most of the tea residues can be thrown out, and these tea residues can be collected, firstly, an acid solution is prepared, the main ingredient inside the acid solution is citric acid, and the content is between 0.2 parts and 0.4 parts. Citric acid belongs to acids and has strong acidity. The acidic environment formed by it can inhibit the growth of bacteria, thereby preventing food from spoiling and achieving the effect of preservation, avoiding the deterioration of tea residues, and also increasing the precipitation rate of tea polyphenols from the inside of the tea leaves, greatly facilitating the extraction effect of the tea residues, after being immersed in the acid solution at 85 to 90 degrees Celsius for 30 minutes to two hours, the tea residues are filtered, and the remaining tea residues can be discarded, so as to achieve the effect of extracting the tea polyphenols inside the filtered tea residues and improve the utilization rate of the tea residues.

[0048] At the same time, in order to solve the problem that in the existing tea polyphenols extraction process, it is often necessary to add too many additional chemical substances, which can easily cause the tea polyphenols to deteriorate and cause physical harm to subsequent users, the present embodiment also discloses the following scheme: during the concentration step, potassium sorbate, sodium chloride and maltodextrin can be added to the concentration device, wherein the function of potassium sorbate is to destroy the dehydrogenase system of microorganisms, effectively inhibit the growth of various bacteria such as Staphylococcus aureus and Salmonella, thereby playing a role in preservation and antiseptic treatment; the function of sodium chloride is to cooperate with potassium sorbate for antiseptic treatment and to precipitate tea polyphenols from the original solution; the function of maltodextrin is to allow tea polyphenols to aggregate with each other, improve the stability of tea polyphenols, and prevent the volatilization of volatile components, thereby achieving the effect of improving the shelf life of tea polyphenols by adding additives that will not cause damage to the human body.

[0049] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device.

[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 method for extracting tea polyphenols from tea leaves, characterized in that: The steps include: Step 1: First, remove the dust from the tea leaves. Pour the selected raw green tea into a vibrating hopper and then into a special conveyor. During the conveying process, the dust in the tea ash is absorbed by an "industrial dust collector" to ensure that the dust is absorbed and improve the purity of the subsequent tea polyphenols. Step 2: transport the dust-filtered tea leaves to the inside of a cooking machine for processing. First, pour pure water into the inside of the cooking machine, and then pour the tea leaves into the cooking machine, in order to increase the extraction rate of tea polyphenols. Step 3: After the tea leaves are cooked, pour the raw materials into the centrifuge and filter them to ensure that impurities and water are separated. After filtering, input the original extract into the standing tank to remove the tea residues. Step 4: After the static tank is placed for a period of time, the original extract material is pumped into the interior of the concentration tank. This step is to increase the concentration of tea polyphenols in the raw materials inside the original extract, so as to facilitate the subsequent extraction operation of the staff; Step 5: subjecting the concentrated original extract to high temperature sterilization treatment, the purpose of this operation is to disinfect the bacteria and pathogens generated in the above steps, and ensure the normal shelf life of the tea polyphenols original extract; Step 6: Place the sterilized original stem liquid product into the packaging storage tank, and automatically measure and package it through the vacuum packaging machine. After packaging, place it in the finished product warehouse to cool naturally for 12 hours to ensure the subsequent packaging effect and prevent the original liquid from overheating and causing inconvenience in packaging operations.

2. The method for extracting tea polyphenols from tea leaves according to claim 1, characterized in that: The second step of dust removal for tea leaves is as follows: screening dust removal method is adopted, and screening dust removal method is a method of automatically screening out impurities and dust in tea leaves when passing through a sieve by mechanical equipment; using sieve holes of different sizes, impurities and dust can be separated while retaining the tea leaves, and the sucked dust can be absorbed by an "industrial dust collector".

3. The method for extracting tea polyphenols from tea leaves according to claim 1, characterized in that: The step of steaming tea leaves in step 3 includes the following steps: heating the water temperature to 100 degrees Celsius by steam and boiling for about 60 minutes to obtain a mixture of tea leaves and water.

4. The method for extracting tea polyphenols from tea leaves according to claim 1, characterized in that: The tea residue obtained after filtering in step 3 is soaked in acid solution at 85 to 90 degrees Celsius for 30 minutes to 2 hours, filtered, and the filtrates obtained from the two soakings are combined. The citric acid content in the acid solution is 0.2 to 0.4 grams.

5. The method for extracting tea polyphenols from tea leaves according to claim 1, characterized in that: The step 4 of efficiently concentrating tea leaves comprises the following steps: pumping the original extract material in the standing tank into the "concentration tank"; concentrating the extract in the concentration tank at a high temperature of 80 to 100 degrees Celsius for 50 to 60 minutes; and adding auxiliary materials.

6. The method for extracting tea polyphenols from tea leaves according to claim 5, characterized in that: The auxiliary materials include maltodextrin, sodium chloride and potassium sorbate. The added amount of maltodextrin is 7.65 grams, the added amount of sodium chloride is 2.5 grams, and the added amount of potassium sorbate is 0.25 grams.

7. The method for extracting tea polyphenols from tea leaves according to claim 1, characterized in that: The steps of step five for high temperature sterilization of the concentrated tea extract are as follows: the tea extract to be treated is added from the concentration tank into the reactor, and the steam is turned on for high temperature sterilization for forty to fifty minutes.

8. The method for extracting tea polyphenols from tea leaves according to claim 1, characterized in that: The steps of placing the original stem liquid in step six are as follows: placing the sterilized original stem liquid product into a packaging storage tank; automatically measuring and packaging it through a vacuum packaging machine; placing it in a finished product warehouse for natural cooling for twelve hours after packaging; and manually packing and sealing the boxes after passing the inspection.

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