Tea microwave and ultrasonic wave combined dynamic countercurrent extraction method and equipment

Abstract

The invention discloses tea microwave and ultrasonic wave combined dynamic countercurrent extraction method and equipment. Microwave-ultrasonic wave combination stage-by-stage time-division extraction is adopted to give full play to the characteristics and the advantages of a microwave and ultrasonic wave extraction technology. In the whole extraction process, the flow direction of an extraction solvent is opposite to that of tea, thereby realizing a dynamic countercurrent continuous extraction function, being beneficial to extracting active ingredients of the tea and maximizing the tea extraction function and the efficiency; the rear end of extraction equipment is provided with a solid-liquid separation device, so that tea dregs after extraction can be dehydrated for realizing the comprehensive utilization of the tea dregs on one hand, and on the other hand, the filtered tea liquid can be circulated and utilized, thereby reducing the loss of the active ingredients in the tea liquid;the whole extraction process is completed at lower temperature, thereby being beneficial to preventing the active ingredients in the tea from being damaged by high temperature up to the hilt, saving the usage amount of the extraction solvent, reducing pollution and lowering the cost. The invention can realize industrial large-scale extraction production.

Description

technical field [0001] The invention relates to the extraction of active ingredients in dried tea leaves, fresh tea leaves, Chinese medicinal materials and other animals and plants, in particular to a tea microwave and ultrasonic combined dynamic countercurrent extraction method and equipment. Background technique [0002] Tea is one of the three major beverages in the world. Because tea beverages are natural, healthy, and convenient to drink, people are more fond of tea beverage products. Tea is known as "National Drink" in China. Extraction is a basic and important process step in the deep processing of tea. The extraction efficiency directly affects the yield of tea quality components and product quality. At present, boiling water extraction and organic solvent extraction are mostly used to extract the active ingredients of tea leaves. The tea products obtained not only have quality problems such as weak fragrance, precipitation, and color change, but also take a long ti...

AI Technical Summary

Problems solved by technology

At present, boiling water extraction and organic solvent extraction are mostly used to extract the active ingredients of tea leaves. The tea products obtained not only have quality problems such as weak fragrance, precipitation, and color change, but also take a long time to extract, resulting in low product yield and high cost. , and the active ingredients of tea are prone to chemical changes. Now tea extraction also has methods such as enzyme, microwave, and ultrasonic assisted extraction. Chinese patents CN200610104831. 6. Several microwave and ultrasonic extraction devices and methods disclosed in CN200810064620.6, CN200720086099.7, and CN03132385.5 have their own characteristics. However, these extraction methods and equipment are only in the laboratory stage, and they are still in the industrial production. There are some problems and deficiencies. For this reason, try to extract the active ingredients of tea by means of segmental, time-sharing and online control by coupling microwave ultrasonic technology, and make full use of the advantages of microwave ultrasonic technology coupling to extract effective ingredients in tea to achieve the content of effective substances in tea. Short extraction time, less loss, continuous work, controllable operation and other industrial production purposes, aiming to provide a production basis for the development of new techniques, new methods and new equipment for the extraction of active ingredients in tea

Images