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Pu'er raw tea extract for effectively retaining quality of original tea and preparation method and application of same

A Pu-erh raw tea and extract technology, which is applied in tea extraction, food preparation, application, etc., can solve problems such as single ingredients, black soup color, and proportional distortion, and achieve the effects of ensuring extraction efficiency, reducing losses, and improving efficiency

Active Publication Date: 2013-02-13
SPACE AQUA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The currently published methods for extracting raw Pu’er tea, the aroma volatile oil content of the extract is less than 0.01%, and the ingredients are single or the ratio is distorted, which is the reason why the current Pu’er raw tea extract has weak tea aroma, light taste, and black soup color

Method used

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  • Pu'er raw tea extract for effectively retaining quality of original tea and preparation method and application of same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0022] The aroma component comprises 10-58% of linalool and 2-19% of linalool oxide in the mass percentage.

[0023] The linalool oxides include 1-8% cis-pyran-linalool oxides or / and 2-10% trans-pyran-linalool oxides or / and 1~8% cis-furan linalool oxide or / and 2~10% trans-furan linalool oxide.

[0024] The aroma components include 1.5-10% of phenylethyl alcohol and / or 5-18% of α-terpineol and / or 3-20% of geraniol by mass percentage.

[0025] Such as figure 1 As shown, the preparation method of the Pu-erh raw tea extract that effectively retains the quality of the original tea described in the present invention includes tea extraction, cooling and clarification, primary concentration, secondary concentration, and low-temperature drying, specifically:

[0026] A. Tea extraction: Put the raw tea leaves into the extraction tank, add extraction water at 25-85°C with a volume ratio of 5-15 times, and circulate the extraction for 0.1-3 hours to obtain the extraction solution;

[0...

Embodiment 1

[0042] Take 30kg of Pu'er raw tea to remove impurities and put it into a microwave extraction tank, add 15 times the volume of distilled water to extract at a temperature of 75°C for 0.5h, separate the tea soup to obtain an extract; cool the extract to At 25°C, the clarified tea soup is obtained by filtering through a microfiltration membrane with a pore size of 1 μm; the clarified tea soup is concentrated and separated through a nanofiltration membrane with a pore size of 0.001 μm to obtain a primary concentrate and a separation liquid; the primary concentrate is concentrated through a 0.001 μm reverse osmosis membrane to obtain 32.8kg of the secondary concentrated solution with a solid content of 16.6%; the secondary concentrated solution was sent to a vacuum freeze-drying device for drying to obtain 5.4kg of Pu'er raw tea freeze-dried extract.

[0043] Determination test: take the Pu'er raw tea extract prepared in Example 1, and measure its aroma components. Gas chromatogra...

Embodiment 2

[0048] Remove impurities from 15kg of Pu’er raw tea, put it into an ultrasonic extraction tank after rinsing, add 5 times the volume of deionized water and extract it at a temperature of 25°C for 3 hours, separate the tea soup to obtain the extract; the extract is cooled by electric refrigeration The heat exchanger was cooled to 10°C, and the clarified tea soup was obtained by centrifugation; the clarified tea soup was concentrated and separated through a 0.0005 μm reverse osmosis membrane to obtain a primary concentrate and a separation liquid; the primary concentrate was concentrated through a membrane with a pore size of 0.05 μm to obtain 14.6 kg of the secondary concentrated solution with a solid content of 21.4%; the secondary concentrated solution was sent to a belt-type vacuum drying device for drying to obtain 2.85 kg of Pu'er raw tea extract.

[0049] Using the detection method in Example 1, the obtained Pu'er raw tea extract was tested, and the result was: the mass pe...

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Abstract

The invention discloses a pu'er raw tea extract for effectively retaining quality of original tea and a preparation method and an application of same. The pu'er raw tea extract comprises tea polyphenol, caffeine, tea polysaccharide, amino acids, and an aroma component. The mass percents of the components are respectively as follows: 25-69% of tea polyphenol, 8-20% of caffeine, 10-30% of tea polysaccharide, 5-23% of amino acids, and 0.01-0.1% of aroma component. The sum of mass percents of the component is not greater than 100%. The preparation method comprises the steps of: tea digestion, cooling and clarification, primary concentration, second concentration and low temperature drying. The pu'er tea extract is applied to instant tea beverages, tobacco or foods. Oxidation and loss of main thermosensitive substances such as aroma and taste are reduced by middle- and low-temperature digestion, constant temperature film concentration and low temperature drying technologies and the like. The preparation method is simple, and the aqueous solution of the extract has a scent and is strong in aroma, smooth to drink, sweet and liquid-engendering, and red and bright in liquor color. The pu'er raw tea extract is similar to the original pu'er tea in tea liquid scent, taste and liquor color.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to an extract of raw Pu-erh tea which effectively retains the quality of original tea, a preparation method and application thereof. Background technique [0002] Tea culture has a long history in our country and has a long history. Tea is not only a daily drink, it can quench your thirst and has health benefits. Traditional Chinese medicine believes that the upper part of tea can clear the head, the middle part can eliminate food stagnation, and the lower part can facilitate urination. It is a natural health drink and has become an indispensable and must-have product in people's life. [0003] Pu'er tea belongs to dark tea, and it got its name because the place of origin used to belong to Pu'er Prefecture, Yunnan Province (now Pu'er City). The post-fermentation is raw tea, and the raw tea needs more than one year of fermentation before it can remove the bi...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18A23F3/22A23L1/30
Inventor 戴群
Owner SPACE AQUA TECH
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