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New hibiscus sabdariffa black tea

A technology of roselle and eggplant black tea, applied in the field of tea processing, can solve the problems of monotony and single flavor of black tea products, and achieve the effects of expanding the scope of use, sweet and refreshing taste, and bright red soup color

Inactive Publication Date: 2016-09-21
姚蓉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In view of the above problems, the present invention utilizes modern essence extraction technology to solve the problem of traditional black tea products such as monotony and monotonous flavor, and provides a new roselle black tea product that can improve the quality of soup color, is convenient for brewing, and is natural and healthy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Embodiment 1: the extraction method of roselle aroma

[0029] After crushing 500.00g of roselle calyx, put it in a 2L barrel, put it into an extraction kettle, install a pressure ring and a sealing ring, tighten the plug, then turn on the freezer, and put the extraction kettle, separation kettle I, The temperature controller of the separation kettle II is adjusted to the required temperature respectively; when the temperature of the refrigerator drops to about 0 °C, the extraction kettle and the separation kettle I reach 55 °C, and the temperature of the separation kettle II reaches 40 °C, open the gas bottle, open the Valve 2 (CO 2 Liquefaction in the cold cycle), then turn on the high-pressure pump to pressurize, when the extraction pressure of the extraction kettle reaches 20MPa, adjust the shut-off valve to balance the pressure of the extraction kettle, and then adjust the valve to control the pressure of the extraction kettle separation kettle I and separation kett...

Embodiment 2

[0030] Embodiment 2: the preparation method of roselle black tea

[0031] After crushing 10Kg of roselle calyx, use conventional supercritical CO 2Fluid extraction method to obtain the volatile substance of Roselle-Roselle Concentrate, for later use; Take 10Kg black tea powder as raw material, add 0.2Kg of β-cyclodextrin, mix with 150Kg water, place at 80°C, stir and soak Extract for 60 minutes, filter through 2 layers of gauze, remove the tea residue, obtain the extract, and spray dry it. The inlet air temperature is 165°C-185°C, and the outlet air temperature is 65°C-85°C; the speed of the sampling pump is 450-700 rpm / min, the injection pressure ranges from 1 to 2 MPa, and instant black tea powder is obtained for later use; take 10Kg black tea and place it on the upper layer of an airtight container, spread it evenly, spray 0.2L roselle concentrate evenly in the black tea, and stir the black tea for 2~ 5 times, spray while turning, and then dry in a closed container under ...

Embodiment 1

[0033] According to the Chinese patent publication number CN104336200A, a preparation method of gardenia black tea is described in detail, the steps are as follows: (1) the picked gardenias with strong fragrance are placed in pre-freeze at -50°C for 8 hours, until the gardenia is frozen and hardened; then at a temperature of -30°C and a vacuum of 80pa, the pre-frozen gardenia is freeze-dried for 10 hours to obtain dried gardenia with a moisture content of 5%. Reserve for later use; (2) uniformly mix the above-mentioned part of the dried gardenia flowers and the black tea base in a ratio of 1:5 by weight, carry out the first scenting system, and store in sealed storage at 0°C for 48 hours. Separating the black tea base from the dried gardenia flowers, and sifting out the first-time scented gardenia black tea; (3) the part of the unused dried gardenia flowers prepared in step (1) and the first-time scented gardenia black tea Mix evenly at a ratio of 1:10, carry out the second sc...

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PUM

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Abstract

The present invention relates to new hibiscus sabdariffa black tea. The hibiscus sabdariffa black tea is prepared by the steps of hibiscus sabdariffa concentrate extracting, instant black tea powder preparing, tea fragrance enhancing, mixing, packaging, etc. The method can make full use of the advantages of the combination of traditional tea and instant tea, especially improve the dissolution rate of a first tea brewing and improve the quality of teabags. The method of spraying the hibiscus sabdariffa concentrate can improve the utilization rate of the hibiscus sabdariffa and is more beneficial for the absorption of the hibiscus sabdariffa aroma for the black tea.

Description

Technical field: [0001] The invention belongs to the field of tea processing, relates to a production process of a new type of black tea, and more specifically relates to a process method for extracting roselle spice, black tea and its extract. Background technique [0002] With the continuous improvement of people's living standards, tea has become an important choice for more and more people who pursue quality of life. Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. During the fermentation process of black tea, the chemical reaction of polyphenols makes the chemical composition of fresh leaves change greatly, which will produce theaflavin, thearubigin and other components, and its aroma is significantly higher than that of fresh leaves, which makes black tea have the characteristics of black tea and red soup. , red leaves and sweet and mel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/40A23F3/18
CPCA23F3/18A23F3/30A23F3/40
Inventor 姚蓉
Owner 姚蓉
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