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Preparation process of tea extract

A tea extract and preparation process technology, applied in the field of tea extract preparation, can solve the problems of loss of aroma components, low extraction efficiency, slow solvent reflux, etc., and achieve the effects of mild extraction process, bright color and easy batch amplification

Pending Publication Date: 2020-02-21
CHINA TOBACCO HUNAN INDAL CORP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem solved by the present invention is that the condensation of the solvent in the decompression (low pressure) Soxhlet extraction is difficult, the solvent reflux is slow, the extraction efficiency is low, and there is a loss of aroma components.

Method used

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  • Preparation process of tea extract
  • Preparation process of tea extract

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Experimental program
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Effect test

Embodiment 1

[0033] The present embodiment provides a kind of decompression Soxhlet extractor, and its structure schematic diagram is as follows figure 1 As shown, it includes a flask 1 for containing the extraction solvent, an extraction tube 2 and a condenser 3, the flask 1, the extraction tube 2 and the condenser 3 are connected in sequence, and the condenser 3 includes a shell 31 and a double-layer serpentine in the shell 31 The cooling liquid inlet and the cooling liquid outlet of the condensing coil 32 and the serpentine condensing coil 32 are located outside the shell; a vacuum pipe 33 is arranged inside the shell 31 and extends to the outside of the shell for connecting with a vacuum pump ( figure 2 ), the opening 331 of the vacuum pipe 33 inside the housing is located inside the serpentine condensing coil 32 . Vacuumizing pipeline 33 is an L-shaped pipeline ( figure 2 ), the vertical part of the L-shaped pipe is located inside the serpentine condensing coil. The L-shaped pipe ...

Embodiment 2

[0036] Weigh 15g of green tea powder, measure 300mL of 95% ethanol aqueous solution and 10ml of propylene glycol, stir and mix the three and soak for 4 hours, extract according to the decompression Soxhlet device designed in this patent, the extraction temperature is 50°C, and the cooling liquid temperature is set to -10℃~-15℃, the round-bottomed flask connected to the extractor is not stirred first, after the temperature, vacuum and condensation have reached and stabilized, the solvent begins to evaporate and be condensed, observe the dripping speed of the solvent after cooling, and then turn on the magnetic force Stir, the magnet rotates in the round-bottom flask, and then observe the drop rate of the solvent after cooling. The experiment shows that the drop rate of the solvent is obviously accelerated when the solvent is stirred. It shows that adding a stirring device to the round-bottomed flask, other conditions remain unchanged, can improve the solvent evaporation rate ver...

Embodiment 3

[0038] Weigh 15g of green tea powder, measure 300 mL of 95% ethanol aqueous solution and 10ml of propylene glycol, stir and mix the three and soak for 4 hours, extract according to the decompression Soxhlet device designed in this patent, extract for 1 hour, the extraction temperature is 50°C, and the cooling liquid temperature Set at -10°C to -15°C until the tea bag soaking liquid becomes light and almost colorless, take out the tea bag, put 15g of fresh tea bags into it and continue to extract for 1 hour until the tea bag soaking liquid becomes light and close to colorless. When the extract is collected, the color is green and bright, and it has a very pure green tea aroma, and the tea leaves have an obvious fragrance.

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Abstract

The invention discloses a preparation process of a tea extract. The preparation process comprises the steps: adopting tea leaves, tea powder and / or tea dust as raw materials, adopting ethanol or an aqueous solution of ethanol as an extracting solvent, performing Soxhlet extraction under reduced pressure, and keeping the extraction temperature not higher than 65 DEG C until the concentration of thetea extract meets the use requirements. According to the process, mild extraction at a temperature not higher than 65 DEG C is performed, multiple times of extraction and enrichment are performed without concentration, the entire extraction process is mild, and has high efficiency, easy operation and easy large-scale production, the obtained tea extract product has bright color and pure tea flavor, and the original taste is maintained.

Description

technical field [0001] The invention relates to a preparation process of a tea extract, in particular to a process for preparing the tea extract by a reduced-pressure Soxhlet extraction method. Background technique [0002] Tea (finished product) is mainly brewed in hot water. Generally, the sensory experience of tea leaves can be subdivided and described as tea aroma and tea taste. Although tea extraction research is not a new technical field, it is necessary to obtain rich, pure and It is actually a challenging job to obtain tea extracts that fully maintain the original taste of tea leaves. There are roughly two reasons. One is that the aroma and taste of the tea itself are relatively light, that is, the concentration of the aroma components is not high; in addition, the conventional tea extraction process often involves a long-term heating process, and the aroma components in the tea will be produced. Chemical changes lead to changes in aroma quality or style, and it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18
CPCA23F3/18
Inventor 黎艳玲魏维伟杨华武傅见山邓昌健刘金云李亚白谭新良刘建福
Owner CHINA TOBACCO HUNAN INDAL CORP
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