Preparation method and application of tea aroma extract
A technology for extracting liquid and tea fragrance, applied in the field of preparation of tea fragrance extracting liquid, can solve the problems of unfavorable product storage, circulation and application, low yield of tea fragrance extracting liquid, turbidity and deterioration, etc. rate, aroma effect
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Embodiment 1
[0022] (1) Enzymolysis: Grind black tea raw materials through a 40-mesh sieve, spray compound enzyme solution (β-glucosidase 10U / L, cellulase 500U / L) according to 50% of the tea quality, mix well, Solution 1h;
[0023] (2) Distillation: successively add distilled water of 5 times the quality of tea leaves and 42 ° Luzhou-flavor liquor (calculated in 10% of the quality of tea leaves) to the material that the above-mentioned enzymolysis has completed, then add sodium chloride of 2 times the quality of tea leaves, 40 After stirring and mixing at ℃, the tea aroma extract was collected by distillation under reduced pressure. The distillation temperature was 50°C. When the alcohol content of the extract was 5°, the distillation was terminated to obtain the black tea aroma extract.
[0024] The tea fragrance extract prepared in this example, compared with the enzyme treatment group when the tea leaves were extracted (tea water ratio 1:5), the yield of black tea aroma substances incre...
Embodiment 2
[0027] (1) Enzymolysis: Grind green tea raw materials through a 40-mesh sieve, spray compound enzyme solution (β-glucosidase 30U / L, cellulase 600U / L) according to 80% of the tea quality, mix well, and enzymatically Solution 2h;
[0028] (2) Distillation: successively add distilled water of 10 times the quality of tea leaves and 52 ° Luzhou-flavor liquor (20% of the quality of tea leaves) to the above-mentioned enzymolysis finished material, then add sodium chloride tea soup of 5 times the quality of tea leaves to dry After stirring and mixing at 50°C, the tea aroma extract was collected by distillation under reduced pressure at a distillation temperature of 60°C. When the alcohol content of the extract was 10°, the distillation was terminated to obtain a green tea aroma extract.
[0029] Compared with the tea extract (tea-water ratio 1:10) and enzyme treatment group, the yield of green tea aroma substances was increased by 18.72% in the tea fragrance extract prepared in this e...
Embodiment 3
[0032] (1) Enzymolysis: Grind oolong tea raw materials through a 40-mesh sieve, spray compound enzyme solution (β-glucosidase 50U / L, cellulase 750U / L) according to 100% of the tea quality, mix well, Solution 3h;
[0033] (2) Distillation: Add 15 times of tea quality distilled water and 60° Luzhou-flavor liquor (calculated as 30% of the tea quality) to the above-mentioned enzymolysis finished material, then add 8 times of tea quality sodium chloride tea soup to dry The mixture was stirred and mixed, and the tea aroma extract was collected by distillation under reduced pressure. The distillation temperature was 70°C. When the alcohol content of the extract was 15°, the distillation was terminated to obtain the oolong tea aroma extract.
[0034] The tea aroma extract prepared in this example, compared with the enzyme treatment group when the tea leaves were extracted (tea water ratio 1:15), the yield of oolong tea aroma substances increased by 18.92%, of which linalool oxide I, l...
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