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Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration

A technology of microporous filtration and microporous membrane, applied in the field of using microporous filtration to stabilize the components of tea soup and maintain the flavor of tea soup, it can solve the problems of the loss of tea soup flavor and the inability to prevent the re-aggregation of ingredients

Inactive Publication Date: 2016-08-31
ZHEJIANG GONGSHANG UNIVERSITY
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Problems solved by technology

However, these processes limit the control index to the concentration of components, while ignoring the colloid system formed by the interaction of components; the intervention from the "true solution" to the "colloid" stage prevents the phenomenon of tea cheese, but the flavor of tea soup is seriously lost; Solving in the "suspension" stage often fails to prevent the re-agglomeration of ingredients to form tea cheese

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  • Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration
  • Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration
  • Method for stabilizing tea soup composition and maintaining flavor of tea soup by utilization of millipore filtration

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Embodiment Construction

[0019] In order to make the above-mentioned features and advantages of the present invention more comprehensible, the following specific embodiments are described in detail with reference to the accompanying drawings.

[0020] like Figure 1~2 As shown, a method of using microporous filtration to stabilize the components of tea soup and maintain the flavor of tea soup, under the system pressure of not less than 0.1Mpa (such as 0.1-0.5Mpa), use a microporous filter membrane to filter the brewed tea soup, Retain the soluble colloidal particles in the tea soup.

[0021] In this embodiment, the pore diameter of the microporous membrane is preferably 0.1-1.0 μm, for example 0.6 μm. The pore size of the microporous filter membrane is determined by the following method: first utilize chromatography to separate the soluble colloidal particles in the tea soup, and then use a multi-angle laser light scattering instrument or a Malvern particle size analyzer to determine the particle siz...

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Abstract

The invention relates to a method for stabilizing tea soup composition and maintaining flavor of tea soup by the utilization of millipore filtration. Under system pressure of no less than 0.1 Mpa, millipore membrane is used to filter tea soup, and soluble colloidal particles in the tea soup are maintained. Pore diameter of the millipore membrane is preferably 0.1-1.0 micron, and filtration temperature of the tea soup is preferably 30-100 DEG C. The soluble colloidal particles in the tea soup are considered as an important component for forming the tea soup taste. On this basis, by adjusting technical parameters such as temperature and microfiltration pore diameter and the like and by the utilization of millipore filtration, two technical purposes of maintaining soluble colloidal particles as much as possible and preventing formation of insoluble tea cream are achieved.

Description

technical field [0001] The invention relates to a method for stabilizing components of tea soup and maintaining the flavor of tea soup by using microporous filtration. Background technique [0002] When tea is brewed in boiling water, various components are extracted, mainly including tea polyphenols, caffeine, amino acids, soluble sugar and protein, etc., which coordinate with each other to form the taste of tea soup. The taste of tea soup varies greatly with the type, content and proportion of these extracts. These tea extract components have distinct taste characteristics when they exist alone, such as tea polyphenols, which are mainly bitter and astringent, but also have a strong aftertaste and body fluid; caffeine is bitter; amino acids present umami (such as aspartic acid and glutamic acid), sweet (e.g. serine, glycine) and bitter (e.g. leucine, tyrosine). However, the complexity of the taste in tea soup is much higher than the simple combination of the taste of a si...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/20
CPCA23F3/20
Inventor 周建武饶平凡
Owner ZHEJIANG GONGSHANG UNIVERSITY
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