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Method for processing double-effect-orientated-characteristic-ingredient-enriched instant tea

A technology of directional enrichment and processing method, which is applied in the field of deep processing of tea, can solve the problems of low added value in the market, single processing technology, lack of effective control of the dissolution of functional components and taste substances, etc., so as to improve the comprehensive yield of products and fresh taste Cool, high value-added effect

Pending Publication Date: 2020-12-11
ZHEJIANG MINGHUANG NATURAL PRODS DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the traditional instant tea production technology in my country has a relatively simple processing technology, and the dissolution of functional components and taste substances is not effectively controlled. Generally, it can only be used as a raw material for industrial tea beverages, and cannot directly face consumers. The added value of the market is low.

Method used

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  • Method for processing double-effect-orientated-characteristic-ingredient-enriched instant tea
  • Method for processing double-effect-orientated-characteristic-ingredient-enriched instant tea
  • Method for processing double-effect-orientated-characteristic-ingredient-enriched instant tea

Examples

Experimental program
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Effect test

Embodiment 2

[0051] An instant tea processing method for double-effect directional enrichment of characteristic components, comprising the following steps:

[0052] 1) Extraction: take green tea, use tea leaves:purified water=1:15 mass ratio, extract at 40°C for 3 hours, obtain extract I and tea dregs after solid-liquid separation, use tea leaves:purified water=1 : Add a solvent to the tea residue at a mass ratio of 6, extract the tea residue for 0.5h at a temperature of 95° C., and obtain extract II after solid-liquid separation;

[0053] 2) Filtration: Cool the extract I and II through a heat exchanger to 10°C and 25°C, respectively, and then filter with a filter membrane with a pore size of 0.3 μm to obtain the filtrate I and II,

[0054] 3) Concentration and drying: Concentrate the filtrate I and filtrate II to concentrations of 15Brix and 15Brix respectively to obtain concentrated liquid I and concentrated liquid II. After the concentrated liquid I is vacuum freeze-dried, instant tea ...

Embodiment 3

[0070] A method for processing instant tea with double-effect directional enrichment of characteristic components. This embodiment adopts the instant tea processing equipment with double-effect directional enrichment of characteristic components provided in Example 2. The specific steps are as follows:

[0071] A. Tea screening: choose Songyang white tea flakes as raw material, which has strong tea aroma, no peculiar smell, and low phenol ammonia ratio.

[0072] B, extraction 1: extraction of tea raw material and purified water for 3 hours at a temperature of 45° C. with a mass ratio of 1: 15, to obtain extraction solution I and tea residue after solid-liquid separation;

[0073] C. Extraction 2: With the mass ratio of tea leaves: purified water = 1:6, the tea dregs are extracted twice for 0.5h at a temperature of 95° C. to obtain extract II; the tea quality here refers to the first extraction The weight of the tea leaves is not the weight of the tea dregs.

[0074] D. Separa...

Embodiment 4

[0078] An instant tea processing method for double-effect directional enrichment of characteristic components, the specific steps are as follows:

[0079] A. Tea screening: choose Songyang white tea flakes as raw material, which has strong tea aroma, no peculiar smell, and low phenol ammonia ratio.

[0080] B, leaching 1: leaching 2.5h at the temperature of 40 ℃ with tea raw material and purified water with the mass ratio of 1: 15, obtain extract I and tea dregs after solid-liquid separation;

[0081] C. Extraction 2: according to the mass ratio of tea leaves: purified water = 1:6, add purified water to the tea residue, and carry out secondary extraction of the tea residue for 0.5h at a temperature of 90° C. to obtain extract II;

[0082] D. Separation and purification: Cool the extract solution I to about 10°C through a plate heat exchanger, cool the extract solution II to about 25°C through a plate heat exchanger, and then filter it with a filter membrane with a pore size of...

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Abstract

The invention provides a method for processing double-effect-orientated-characteristic-ingredient-enriched instant tea and belongs to the technical field of deep processing of tea. The method comprises the following steps: 1) lixiviating: weighing green tea leaves, carrying out lixiviating at a temperature of 35 DEG C to 45 DEG C for 2 to 4 hours in a manner that a mass ratio of the tea leaves toa solvent is 1: (10 to 20) so as to obtain a lixiviate I, subjecting tea grounds to lixiviating at a temperature of 90 DEG C to 100 DEG C for 0.5 to 1 hour, and carrying out solid-liquid separation, so as to obtain a lixiviate II; 2) filtering: subjecting the lixiviate I and the lixiviate II to cooling filtration, so as to obtain a filtrate I and a filtrate II; and 3) concentrating and drying: concentrating the filtrate I and the filtrate II separately so as to obtain a concentrate I and a concentrate II, subjecting the concentrate I to freeze-drying so as to obtain instant tea I, and subjecting the concentrate II to spray drying, thereby obtaining instant tea II. According to the method, the same raw material can be subjected to double-effect orientated lixiviating so as to obtain two kinds of instant tea with different enriched ingredients, and double-effect-orientated-characteristic-ingredient-enriched instant tea products are unique in quality and higher in added value.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing and relates to a double-effect directional enrichment instant tea processing method for characteristic components. Background technique [0002] Tea as a beverage is a major discovery of the Chinese people, and it is also a national drink of the Chinese nation. The main taste substances and functional components of tea are polyphenols and their oxidation products, amino acids, caffeine, sugars, water-soluble pectin, organic acids, etc. Among them, the refreshing taste of amino acids is an important factor for the formation of high-quality tea taste. Tea polyphenols and their oxidation products are the main functional components and taste substances of tea, and caffeine is an important substance for the bitter taste of tea soup. [0003] There are many kinds of amino acids in tea, mainly including theanine, aspartic acid, glutamic acid, arginine, serine, etc., accounting for 1% to 4% o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
CPCA23F3/30
Inventor 陈波伟周建彬叶群窦贝贝傅秀花傅竹生
Owner ZHEJIANG MINGHUANG NATURAL PRODS DEV
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