Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing instant tea through quantificationally matching

A quantitative blending and instant tea technology, which is applied in tea extraction and other directions, can solve the problems of non-standardized production of instant tea and poor batch consistency, and achieve the effect of improving product quality and batch consistency

Active Publication Date: 2012-02-08
GUANGDONG AUTHENTEA BIOTECH INC
View PDF3 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0018] These problems come together, that is, instant tea cannot be produced in a standardized manner, and the batch consistency is poor

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Method for preparing instant tea through quantificationally matching
  • Method for preparing instant tea through quantificationally matching
  • Method for preparing instant tea through quantificationally matching

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] The preparation of embodiment 1 Luzhou-flavor type Tieguanyin instant tea

[0051] Luzhou-flavor Tieguanyin is a kind of oolong tea, mainly produced in Anxi. Tea should be made according to the unique traditional processing technology, with the quality characteristics of Tieguanyin. Luzhou-flavor Tieguanyin sensory indicators are divided into five grades.

[0052] 1. Select Luzhou-flavor Tieguanyin super-grade tea 1KG as a sample, use supercritical carbon dioxide, at a temperature of 30°C and a pressure of 30MPa, add an appropriate amount of ethanol as an entrainer, and extract fully to obtain the extract.

[0053] 2. Add water, and perform ultrafiltration with a 100,000 molecular weight ultrafiltration membrane to remove macromolecular impurities to obtain a tea concentrate.

[0054] 3. Use a nanofiltration membrane with a molecular weight of 1000 for separation, and extract the beneficial component enrichment 1, whose main component is tea polysaccharide, and also...

Embodiment 2

[0063] The preparation of embodiment 2 fragrance type Tieguanyin instant tea

[0064] Fen-flavor Tieguanyin is a kind of oolong tea, mainly produced in Anxi. Tea should be made according to the unique traditional processing technology, with the quality characteristics of Tieguanyin. The sensory indicators of Fen-fragrance Tieguanyin are divided into four grades.

[0065] 1. Select 1KG of Fen-flavor Tieguanyin super-grade tea as a sample, extract with water, and obtain a tea concentrate after sufficient extraction.

[0066] 2. Filter the tea concentrate through a microfiltration membrane with a pore size of 0.1 μm to remove particle impurities;

[0067] 3. Use an ultrafiltration membrane with a molecular weight of 100,000 to carry out ultrafiltration to remove macromolecular impurities and obtain a tea concentrate.

[0068] 4. Use a nanofiltration membrane with a molecular weight of 1000 for separation, and extract the beneficial component enrichment 1, whose main componen...

Embodiment 3

[0076] The preparation of embodiment 3 Longjing instant green tea

[0077] Longjing tea is a kind of green tea, produced in Xihu District, Hangzhou City.

[0078] 1. Select 1KG of first-grade Longjing tea as a sample, use supercritical carbon dioxide, add an appropriate amount of ethanol as an entrainer at a temperature of 30°C and a pressure of 30MPa, and extract fully to obtain the extract.

[0079] 2. Add water, carry out ultrafiltration with a 50,000 molecular weight ultrafiltration membrane, remove macromolecular impurities, and obtain a tea concentrate.

[0080] 4. Use a nanofiltration membrane with a molecular weight of 1000 for separation, and extract the beneficial component enrichment 1, whose main component is tea polysaccharide, and also includes tea polyphenols, various minerals, aromatic substances and other beneficial components.

[0081] 5. A nanofiltration membrane with a molecular weight of 500 is selected for separation, and the beneficial component enric...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing instant tea through quantificationally matching, which is characterized in that: after a variety of tealeaf ingredient enrichments are obtained by separating and extracting tealeaf raw materials, tealeaves of a target variety are selected as samples, the samples are extracted according to the same separation and extraction technique to determine the content ratio of each ingredient in the sample tealeaves, and the tealeaf ingredient enrichments are matched according to the content ratio, so the instant tea having the characteristics correspondingto that of the target variety. The instant tea with different flavors can be matched and prepared through the method, and the quality and the sensory evaluation of the instant tea can be remarkably improved, so the quality of the prepared instant tea is united, and the problem that the quality is different can be solved.

Description

technical field [0001] The invention relates to the technical field of instant tea processing technology, in particular to a method for preparing instant tea through quantitative blending. Background technique [0002] The standard for instant tea used in the food industry specifies that instant tea is divided into pure instant tea and prepared instant tea. Pure instant tea is made by extracting tea leaves or fresh tea leaves with water, or squeezing fresh tea leaves, and processing them. Except for antioxidants and stabilizers, no other additives are added during the production process. Powdered / flaky or granular solids with the characteristic flavor of raw tea without tea dregs. [0003] The chemical characteristics of tea, especially the chemical components contained in tea, are the material basis for determining the characteristics of tea. Tea trees, like other plants, use solar energy as their energy source. Through a series of life activities, they show a variety of ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23F3/30
Inventor 周粤生郑镇钦肖成琰罗智雄
Owner GUANGDONG AUTHENTEA BIOTECH INC
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com