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Preparation method of high-fluorine high-chlorophyll tea leaf extract

A technology of tea extract and chlorophyll, which is applied in the field of deep processing of tea, can solve the problems of excessive organic solvent residues and low chlorophyll content, and achieve the effects of reducing production costs, rich ingredient content, and ensuring cleanliness

Active Publication Date: 2015-10-14
HANGZHOU TEA RES INST CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Considering the water solubility of fluorine, targeted measures or methods for enriching fluorine have not been adopted in the conventional processing process, and the content of chlorophyll and tea polyphenols in the obtained extract is relatively low, and there may be a potential for excessive organic solvent residues risk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Clean the fresh leaves of machine-picked summer tea in a 50L ultrasonic cleaning machine. The ultrasonic power is 500W, the ultrasonic temperature is 25°C, and the ultrasonic cleaning is 5 minutes. After cleaning, it is steamed at 100°C for 2 minutes. Put 10kg of crushed leaves in a 20L chromatography column, add 50L of 95% ethanol, percolate for 12 hours, collect the percolation liquid, put 8.1kg of tea dregs in an extraction tank, add 81L of water, set the temperature at 65°C, and extract for 75 minutes. Collect the extract, combine the extract and the percolation liquid, and concentrate in a 0.08Mpa vacuum vacuum concentration kettle until the solid content of the concentrate is 25%. The air inlet temperature of the spray dryer is set at 205°C, and the outlet air temperature is at 150°C to obtain 520.8 g of dry extract powder.

[0025] After testing, the chlorophyll in the extract is 230.1mg / kg, the fluorine content is 1961.5 mg / kg, and the tea polyphenols are 232.8g...

Embodiment 2

[0027] Clean the fresh leaves of machine-picked summer tea in a 50L ultrasonic cleaning machine. The ultrasonic power is 800W, the ultrasonic temperature is 20°C, and the ultrasonic cleaning is performed for 3 minutes. Put 10kg of crushed leaves in a 20L chromatography column, add 75L of 95% ethanol dynamically, percolate for 7.5 hours, collect the percolation liquid, put 7.5kg of tea residue in an extraction tank, add 60L of water, set the temperature at 65°C, and extract 60min, collect the leachate, combine the leachate with the percolation liquid, and concentrate in a 0.09Mpa vacuum vacuum concentration kettle until the solid content of the concentrate is 22%. The air inlet temperature of the spray dryer is set at 200°C, The wind temperature was 155°C, and 536.3 g of dry extract powder was obtained.

[0028] After testing, the chlorophyll in the extract is 281.4mg / kg, the fluorine content is 1714.7 mg / kg, and the tea polyphenols are 251.5g / kg.

Embodiment 3

[0030] Clean the fresh leaves of machine-picked autumn tea in a 50L ultrasonic cleaning machine. The ultrasonic power is 1000W, the ultrasonic temperature is 20°C, and the ultrasonic cleaning is performed for 2 minutes. Put 10kg of crushed leaves in a 20L chromatographic column, add 40L of 95% ethanol in circulation, percolate for 16 hours, collect the percolation liquid, put 8.7kg of tea residue in an extraction tank, add 44L of water, set the temperature at 80°C, and extract for 45 minutes , collect the extract, combine the extract and the percolation liquid, concentrate in a 0.1Mpa vacuum decompression concentration kettle, until the solid content of the concentrate is 18%, the air inlet temperature of the spray dryer is set at 195°C, and the outlet The wind temperature was 145°C, and 515.6 g of dry extract powder was obtained.

[0031] After testing, the chlorophyll in the extract is 265.0mg / kg, the fluorine content is 1833.2 mg / kg, and the tea polyphenols are 244.6g / kg. ...

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Abstract

The invention relates to the technical field of tea leaf deep processing. In order to efficiently utilize low-grade fresh leaves of summer and autumn tea and improve the economical value of deep processing of the fresh leaves, the invention provides a preparation method of high-fluorine high-chlorophyll tea leaf extract. The preparation method comprises the following steps: (1) cleaning; (2) de-enzyming; (3) smashing; (4) percolating; (5) extracting; (6) concentrating; and (7) drying. By taking the fresh leaves as a raw material, the high-fluorine high-chlorophyll tea leaf extract is directionally produced by enriching advantageous active ingredient groups (chlorophyll, fluorine, tea polyphenol and the like) in fresh leaves through a green combined extraction process. The extract is used as a raw material for fluorine-containing foods and household chemicals.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to a method for preparing special-purpose extracts from fresh leaves of high-maturity summer and autumn tea. Background technique [0002] Tea tree is a plant that is easy to accumulate fluorine, and the accumulated fluorine is mainly stored in the leaves. The longer the growth period of the leaves, the higher the maturity and the higher the fluorine content. [0003] Fluorine is an essential trace element for the human body. Adequate intake of fluorine is beneficial to prevent dental caries and bone deformation, but excessive intake of fluorine is harmful to health. In view of the advantages and disadvantages of fluorine on the human body, most countries have regulations on the intake of fluorine in food. The World Health Organization recommends that the allowable intake for the human body is 2.0~4.0mg / d, and the appropriate amount for children is 1~2 mg. Relevant depa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 孔俊豪杨秀芳刘珊珊谭蓉刁春华靖翠翠杨贤强
Owner HANGZHOU TEA RES INST CHINA COOP
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