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Puer tea extract, preparation method and application

A Pu-erh tea and extract technology, applied in the field of Pu-erh tea extract, can solve the problems of product cost, negative impact on clarity, low types and yield of active ingredients, filtration operation efficiency and unstable effect, etc., and achieve stable quality Controllable, low cost, and reduced workload

Active Publication Date: 2011-02-02
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] It can be seen that the preparation process is medium and low temperature extraction, and then the extract is filtered, the filtrate is concentrated under reduced pressure, and spray dried or dried under reduced pressure. In order to reduce the difficulty of filtration, these process routes basically carry out medium and low temperature extraction. The types of active ingredients in the product The yield and yield are relatively low, there is a "musty" smell of Pu'er tea fermented tea, and the filtration operation efficiency and effect are relatively unstable, which will have a negative impact on the cost, clarity and other indicators of the product

Method used

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  • Puer tea extract, preparation method and application
  • Puer tea extract, preparation method and application
  • Puer tea extract, preparation method and application

Examples

Experimental program
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Effect test

Embodiment 1

[0127] Pu’er tea, add water to vigorously boil and decoct to extract 3 times, the decoction time is 4 hours, the total multiple of adding water is 26 times, the first time is 10 times, the second time is 8 times, the third time is 8 times, the extract is filtered at 80 mesh, and the temperature of the filtrate is Concentrate under reduced pressure at ≤70°C to tea leaves (weight): concentrate (volume) = 1:2-1:3, the concentrate is centrifuged in a three-legged centrifuge, the primary centrifuge is centrifuged twice with a tubular centrifuge, and the secondary centrifuge Concentrate under reduced pressure at a temperature of ≤70°C to a specific gravity of 1.13-1.15 / 55-65°C, and microwave the concentrated paste to obtain the Pu-erh tea extract. The yield of the extract is 26%. Through content determination, the Pu'er tea extract contains 49.95% tea polyphenols, 24.87% theabrownin, 9.80% caffeine, 15.21% tea polysaccharide and 0.17% theaflavin.

Embodiment 2

[0129] For Pu’er tea, add water to vigorously boil and decoct to extract once, decocting time is 0.5 hours, add water to a total multiple of 5 times, filter the extract with 60 mesh, and concentrate the filtrate under reduced pressure until the temperature of the filtrate is less than or equal to 70°C. Tea leaves (weight): concentrate (volume) = 1:0.5, the concentrated liquid is centrifuged in a three-legged centrifuge, the primary centrifuged liquid is centrifuged in a tubular centrifuge for the second time, the temperature of the secondary centrifuged liquid is ≤70°C, concentrated under reduced pressure to a specific gravity of 1.01 / 55-°C, and the concentrated paste is spray-dried to obtain Pu’er Tea extract, wherein the extract yield is 12%. After content determination, the Pu'er tea extract contains 54.59% tea polyphenols, 12.05% theabrownin, 5.5% caffeine, 24.48% tea polysaccharides, 0.05% theaflavins, and 3.33% impurities such as protein pectin.

Embodiment 3

[0131] Pu’er tea, add water to vigorously boil and decoct for 5 times, decoct for 5 hours, add water to a total multiple of 30 times, add 6 times of water each time, filter the extract with 300 mesh, and concentrate the filtrate under reduced pressure to tea (weight) at a temperature of ≤70°C : concentrated solution (volume)=1:10, the concentrated solution is centrifuged in a three-legged centrifuge, the primary centrifuged solution is centrifuged with a tubular centrifuge for the second time, and the secondary centrifuged solution is concentrated under reduced pressure at a temperature of ≤70°C to a specific gravity of 1.4 / 65-°C. The concentrated paste is vacuum-belt-dried to obtain the Pu-erh tea extract, wherein the yield of the extract is 28%. After content determination, the Pu'er tea extract contains 35.46% tea polyphenols, 16.51% theabrownin, 6.79% caffeine, 18% tea polysaccharide and 0.05% theaflavin. , protein and pectin impurities etc. 23.19%.

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Abstract

The invention relates to a Puer tea extract, a preparation method and application. The Puer tea extract contains effective ingredients of tea polyphenol, tea Polysaccharide, theabrownine, caffeine and the like the content of which are high, and can obviously lower blood sugar. The preparation method can effectively convert and dissolve out the effective ingredients. The process route can assure clarity after the cold water of a finished product is dissolved, lowers the late centrifugation workload, has low cost and stable and controllable quality and is industrial.

Description

technical field [0001] The invention relates to a tea product, in particular to a Pu'er tea extract capable of lowering blood sugar. Background technique [0002] In recent years, due to changes in people's production, living and environmental conditions, on the one hand, overall resources have been destroyed, air and water quality have been polluted to varying degrees, pesticides remain in some vegetables and fruits, and feed hormones in some meats have not been completely decomposed. , which greatly increases the working pressure of the pancreas, the detoxification organ of the human body. Often, this leads to insufficient insulin production in the body; Physical labor reduces physical exertion and increases the accumulated calories in the body, leading to an increase in insulin consumption. As a result of the combined effects of the two aspects, the incidence of diabetes, fatty liver and other diseases has increased significantly. At present, diabetes has become the thir...

Claims

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Application Information

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IPC IPC(8): A23F3/18A61P3/10A23L1/29A61K36/82A23L33/00
Inventor 闫希军刘顺航范开马继忠黄松
Owner TIANJIN TASLY GROUP
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