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Preparation method of tea leaf cell water and application of obtained tea leaf cell water

A cell and tea technology, which is applied to the preparation of tea cell water and the application field of tea cell water, can solve the problems of complicated operation, uncontrollable quality, and low extraction amount, so as to speed up the extraction efficiency and avoid the problem of excessive enzymatic hydrolysis. Scented effect

Inactive Publication Date: 2021-10-22
GUANGDONG HEJI BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method has two defects: 1. Even if the condensing system of the rotary evaporator is modified, the efficiency of recovering low boiling point components is also very low, and the aroma of the obtained rose cell liquid is insufficient; 2. The operation is complicated and the extraction amount Too little, can not get rose essential oil, not suitable for industrial production
This method has higher extraction efficiency, but has following defect: (1) adopt squeeze method, mix with the liquid that vacuum extraction method obtains after, can bring polysaccharide, pigment and stimulating smell like this, cause anticorrosion and decolouring problem; (2) ) Distilled together with other plants in the later stage of the process to solve the anti-corrosion problem, but it is easy to change the original peony flower cell water composition and smell! Late production can not control the quality

Method used

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  • Preparation method of tea leaf cell water and application of obtained tea leaf cell water
  • Preparation method of tea leaf cell water and application of obtained tea leaf cell water
  • Preparation method of tea leaf cell water and application of obtained tea leaf cell water

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Without adding solvent, 50kg of tea leaves were preliminarily extracted at 50°C and a pressure of -85kPa, the tea cell water formed steam and condensed to collect the liquid, extracted for 1.5 hours, and the initial extraction cell water and the initial extraction tea residue were obtained; Add 100g cellulase and 20g pectinase to the cell water, then add the primary cell water to the primary tea residue, extract again at 50°C and pressure -81kPa, after 6 hours of extraction, the whole process is stirred at 60 rpm , condensing temperature -8°C, 35.5kg of tea cell water was collected, the tea fragrance was strong, and the cell fluid was clear and transparent.

Embodiment 2

[0023] Example 2: Without adding solvent, 50kg of tea leaves were preliminarily extracted at 65°C and a pressure of -70kPa, the tea cell water formed steam and condensed to collect the liquid, extracted for 1.5 hours, and the initial extraction cell water and the initial extraction tea residue were obtained; Add 100g cellulase and 20g pectinase to the cell water, then add the primary cell water to the primary tea residue, extract again at 50°C and pressure -81kPa, after 6 hours of extraction, the whole process is stirred at 60 rpm , the condensation temperature is -8°C, and 35.2kg of tea cell water is collected. The tea has a strong fragrance and the cell fluid is clear and transparent.

Embodiment 3

[0024] Example 3: Without adding solvent, 50kg of tea leaves were initially extracted at 40°C and a pressure of -85kPa, the tea cell water formed steam and condensed to collect the liquid, and extracted for 1.5 hours to obtain the initial extraction cell water and the initial extraction tea residue; Add 100g cellulase and 20g pectinase to the cell water, then add the primary cell water to the primary tea residue, extract again at 50°C and pressure -81kPa, after 6 hours of extraction, the whole process is stirred at 60 rpm , condensing temperature -8°C, 34.8kg of tea cell water was collected, the tea fragrance was strong, and the cell fluid was clear and transparent.

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Abstract

The invention discloses a preparation method of tea leaf cell water, a low-temperature vacuum extraction technology and an enzymolysis technology are combined without adding any solvent, and pure natural tea leaf cell water can be obtained at a lower temperature (30-65 DEG C). The tea leaf cell water obtained by the method is high in quality, contains more than 50 volatile active ingredients, is clear and transparent, and is rich in tea fragrance. The safety to human bodies is high, and a certain antibacterial effect is achieved. The product can be used as a green and natural raw material in the fields of food, health-care products, medicines, cosmetics and the like.

Description

technical field [0001] The invention relates to the technical field of agricultural product treatment, in particular to a method for preparing tea cell water and an application of the obtained tea cell water. Background technique [0002] Tea, (scientific name: Camellia sinensis (L.) O.Ktze.), shrub or small tree, twigs glabrous. Leaves are leathery, oblong or elliptic, with blunt or sharp apex, cuneate base, shiny upper surface, glabrous or pilose at the beginning, serrated edges, petiole glabrous. Flowers white, petiole sometimes slightly longer; sepals broadly ovate to round, glabrous, persistent; petals broadly ovate, base slightly conjoined, back glabrous, sometimes pubescent; ovary densely white haired; style hairless. Capsules 3-globose or 1-2 globose, 1.1-1.5 cm high, with 1-2 seeds per bulb. The flowering period is from October to February of the following year. The wild species is widely found in the mountainous areas of the provinces south of the Yangtze River...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A61K8/9789A61Q19/00A23L33/105
CPCA61K8/9789A61Q19/00A23L33/105A61K2800/805A23V2002/00A23V2200/30A23V2250/21A23V2300/14
Inventor 伍宇飞李佩晶龙智艾艳许显张兵
Owner GUANGDONG HEJI BIOTECH CO LTD
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