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Method for preparing four-season spring tea aroma extracting solution

A technology for extracting liquid and aroma, applied in the field of preparing the aroma extracting liquid of Four Seasons Spring tea, can solve the problems of high aroma loss, high energy consumption, low efficiency and the like, and achieve the effects of reducing loss and malignant transformation, low energy consumption and high efficiency

Pending Publication Date: 2020-03-27
HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional tea aroma extraction methods mainly include distillation, headspace analysis, and supercritical extraction. However, these methods generally have disadvantages such as low efficiency, high energy consumption, and high aroma loss.

Method used

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  • Method for preparing four-season spring tea aroma extracting solution

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A method for preparing the aroma extract of Four Seasons Spring Tea applied to herbal tea beverage described in this embodiment, the specific steps are as follows:

[0023] a. Raw material pulverization: take 5 kg of Sijichun tea leaves and pulverize them, and pass through a 300-mesh sieve after pulverization.

[0024] b. Enzymolysis: Add 50 kg of RO water to the crushed raw material, adjust the pH of the feed solution to 5.0 with dilute hydrochloric acid, heat the feed solution to 40°C, and the total activity of β-glucosidase in each kg of the feed solution is 2* 10 4 U Add corresponding enzymes to enzymatically hydrolyze the feed liquid, and the enzymolysis time is 30min.

[0025] c. Extraction: After enzymolysis, add 11 kg of ethanol to the enzymolysis feed liquid for mixing, heat to 80°C, and inject the feed liquid into the cone at a speed of 500 L / H through the feed liquid inlet at the top of the rotating cone column In the body column, steam is introduced from t...

Embodiment 2

[0046] A method for preparing the Four Seasons Spring tea Xiangqi extract that is applied to the herbal tea beverage described in this embodiment, the specific steps are:

[0047] a. Raw material pulverization: take 5 kg of Sijichun tea leaves and pulverize them, and pass through a 500-mesh sieve after pulverization.

[0048] b. Enzymolysis: Add 75 kg of RO water to the crushed raw materials, adjust the pH of the feed solution to 4.5 with dilute hydrochloric acid, heat the feed solution to 35°C, and calculate the total activity of β-glucosidase per kg of feed solution at 3* 10 4 U Add corresponding enzymes to enzymatically hydrolyze the feed liquid, and the enzymolysis time is 60min.

[0049] c. Extraction: Add 24 kg of ethanol to the enzymatic hydrolysis feed solution and mix it evenly. After heating to 85°C, it is injected into the cone column at a speed of 500 L / H through the feed liquid inlet at the top of the rotating cone column. Steam is introduced from the bottom of ...

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Abstract

The invention discloses a method for preparing a four-season spring tea aroma extracting solution. The specific method comprises the following steps: selecting fresh four-season spring tea leaves andcrushing; mixing the crushed tea leaves with RO water; carrying out enzymolysis by using beta-glucosidase under a proper condition; adding ethanol into a tea soup obtained through enzymolysis; after stirring and uniform mixing, pumping an obtained product into a rotary cone extraction column through a feeding hole in the top of the rotary cone extraction column; introducing steam through the bottom of a rotating cone; carrying out volatile aroma components in the product out of the rotary cone extraction column through the top with water vapor rising; and collecting four-season spring tea aroma using a condensing system to obtain four-season spring tea volatile components. According to the present invention, with the method, the formation of the four-season spring aroma substances is promoted, the whole aroma of the four-season spring extract is enhanced, and the cooking odor in the four-season spring volatile aroma is reduced.

Description

technical field [0001] The invention relates to a method for preparing four season spring tea aroma extract. Background technique [0002] Sijichun tea is a kind of oolong tea, which is native to Taoyuan, Miaoli and other places in Taiwan. It has both the flavor of oolong tea and the aroma of green tea, and is suitable for drinking in four seasons. Its tea tastes like the fragrance of flowers, full of fragrance, mellow taste, and extremely peculiar. The content of volatile aroma components in Sijichun is high, comparable to that of flowers. Tea aroma is the characteristic of tea flavor and an important indicator to determine the value of tea. Today, people are increasingly pursuing health and nature. Four seasons spring aroma extracts can be used in high-end food, cigarettes and cosmetics industries, and have broad market prospects. However, in the process of deep processing of tea, various chemical reactions will occur, which are prone to aroma mixing, loss and malignant ...

Claims

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Application Information

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IPC IPC(8): C11B9/00
CPCC11B9/0003
Inventor 叶田周洋崔帅沈国赵华杰武晓丹扈晓佳
Owner HANGZHOU EVER MAPLE FLAVOR & FRAGRANCE
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