High-aroma instant tea and preparation method thereof

Abstract

The invention discloses a preparation method of high-aroma instant tea. The method includes the following steps that (1) tea leaf raw materials are processed into tea leaf powder; (2) the tea leaf powder and a first extracted liquid formed by petroleum ether and ethyl alcohol are mixed and then stands still in a chromatographic column to be dissolved; (3) after dissolving, the first extracted liquid and a second extracted liquid composed of ethyl alcohol and water are sequentially used for gradient elution of the chromatographic column, and the eluted first extracted liquid and the second extracted liquid are collected and mixed to form elution liquid; (4) after the elution liquid stands still and layers, a petroleum ether phase on the upper layer and an alcohol aqueous phase on the lower layer are separated; (5) the separated petroleum ether phase and the alcohol aqueous phase are respectively concentrated and dried, and low-polarity aroma components and mediate-and-high-polarity components of tea leaves are obtained respectively; (6) the low-polarity aroma components and the mediate-and-high-polarity components are mixed according to the proportion, and the high-aroma instant tea is obtained.

Description

technical field [0001] The invention relates to the development and preparation of a tea product, in particular to a high-fragrance instant tea and a preparation method of the high-fragrance instant tea. Background technique [0002] In recent years, the production capacity of my country's tea seed industry has been severely overcapacitated, and a large number of tea leaves have been unsalable, resulting in the destruction of large areas of tea gardens and heavy losses for tea farmers. Due to the difficulty in sales, many places only pick Spring Festival tea, and summer and autumn tea has a bitter taste due to too much caffeine content, so many places no longer pick tea. In the tea processing process, about 30% of the tea leaves become waste and defective tea due to problems such as shape and color. In addition, a large amount of tea resources are also wasted in the pruning of tea gardens. These discarded tea leaves contain the same or higher functional components such as ...

AI Technical Summary

Problems solved by technology

Normal temperature water extraction takes a long time and the extraction rate of active ingredients is low; boiling water extraction consumes a lot of energy, which will cause the oxidation of tea polyphenols and the degradation of tea polysaccharides, the amount of solvent used is large, the extraction solution is difficult to concentrate, and the production cost is high; while organic solvent extraction The amount of solvent used in the method is large, and the same solvent cannot extract all the required components

Although microwave, ultrasonic or bio-enzyme-assisted solvent extraction can shorten the time of solvent extraction and improve extraction efficiency, there are still defects such as large amount of solvent used, increased energy consumption, increased equipment investment and production costs, and industrial applications are limited.

[0004] In the traditional instant tea preparation process, on the one hand, the aroma components in the tea leaves are not fully extracted when extracted with water or polar solvents; on the other hand, the extract is concentrated at high temperature, causing a large amount of aroma components to be lost

Therefore, the prepared concentrated tea and instant tea lack tea aroma

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