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Black tea extract for effectively retaining original tea aroma and taste and preparation method

A black tea extract and aroma technology, which is applied in the field of tea deep processing, can solve the problems of proportion distortion, single ingredient, weak tea aroma, etc., and achieve the effect of reducing loss, strong taste, and bright red soup color

Active Publication Date: 2014-02-26
SPACE AQUA TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the current public extraction method, the aroma volatile oil content is less than 0.01%, and the ingredients are single or the proportion is distorted, which is the reason why the current black tea extract has weak tea aroma and light taste

Method used

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  • Black tea extract for effectively retaining original tea aroma and taste and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment approach

[0023] The aroma volatile oil component comprises 10-45% of linalool and 10-35% of linalool oxide, accounting for 10-45% by mass of the aroma volatile oil component.

[0024] The linalool oxides include 1-15% cis-pyran-linalool oxides or / and 5-20% trans-pyran-linalool oxides or / and 2~10% cis furan type linalool oxide or / and 2~20% trans furan type linalool oxide.

[0025] The aroma volatile oil component comprises 0.5-5% methyl salicylate and / or 2-11% geraniol and / or 8-28% phenylacetaldehyde, accounting for the mass percentage of the aroma volatile oil component.

[0026] Such as figure 1 As shown, the preparation method of the black tea extract that effectively retains the aroma and taste of the original tea described in the present invention includes tea extraction, cooling and clarification, primary concentration, secondary concentration, and low-temperature drying, specifically:

[0027] A. Tea extraction: Put the raw tea leaves into the extraction tank, add extraction w...

Embodiment 1

[0042] Take 15kg of black tea to remove impurities, put it into an ultrasonic-assisted percolation extraction tank after rinsing, add 15 times the volume of distilled water and extract at a temperature of 65°C for 1.3 hours, separate the tea soup to obtain an extract; naturally cool the extract to 30°C , and filtered through a microfiltration membrane with a pore size of 0.5 μm to obtain clarified tea soup; the clarified tea soup was concentrated and separated through a 0.001 μm reverse osmosis membrane to obtain a primary concentrate and separation liquid; the primary concentrate was concentrated and separated through a nanofiltration membrane with a pore size of 0.5 μm, Obtain 18.4kg of the secondary concentrate with a solid content of 14.7%. The secondary concentrate is sent to a vacuum freeze-drying device for drying to obtain 2.7kg of freeze-dried black tea extract.

[0043] Determination test: take the black tea extract prepared in Example 1, and measure its aroma compone...

Embodiment 2

[0048] Take 20kg of black tea to remove impurities and put it into an electromagnetic wave extraction tank, add 10 times the volume of demineralized water and extract at a temperature of 45°C for 2 hours, separate the tea soup to obtain an extract; cool the extract to 10°C by electric refrigeration, and pass through The clarified tea infusion is obtained by filtration through a fine filter membrane with a pore size of 5 μm; the clarified tea infusion is concentrated and separated by a 0.0001 μm reverse osmosis membrane to obtain a primary concentrate and separation liquid; the primary concentrate is distilled and concentrated through a membrane with a pore size of 0.1 μm to obtain a solid content of 16.8 kg 21.6% secondary concentrate; the secondary concentrate is sent to a microwave vacuum drying device for drying to obtain 3.6kg black tea extract.

[0049] Using the detection method in Example 1, the prepared black tea extract was tested, and the result was: the mass percenta...

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Abstract

The invention discloses a black tea extract for effectively retaining original tea aroma and taste and a preparation method and an application of same. The black tea extract comprises an aroma volatile oil component, tea polyphenol, caffeine, tea polysaccharide, and amino acids. The mass percents of the components are respectively as follows: 0.01-0.1% of aroma volatile oil component, 10-45% of tea polyphenol, 2-12% of caffeine, 6-30% of tea polysaccharide and 3-15% of amino acids. The sum of mass percents of the components 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 black tea extract is applied to instant black tea beverages, black tea foods or tobacco. 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 technology. The preparation method is simple, and the extract is fragrant in aroma, strong in taste, and red in liquor color. The black tea extract after being brewede is similar to original black tea in tea liquor color, aroma, taste and liquor color, and even the taste of the original tea is enhanced.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a black tea extract which effectively retains the aroma and taste of original tea and a preparation method thereof. Background technique [0002] Chinese tea culture has a long history and a long history. It is said that tea "was originated in Shennong, heard about Duke Zhou of Lu, flourished in Tang Dynasty and prospered in Song Dynasty". Dr. Needham, a world-renowned historian of science and technology, regarded Chinese tea as the fifth major contribution to mankind after China's four major inventions (gunpowder, papermaking, compass and printing). Tea was originally used as a medicine, and later developed into a beverage. 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 care drink and has become an indi...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16A23F3/18A23F3/22A24B15/24
Inventor 戴群
Owner SPACE AQUA TECH
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