CN102178012B - Method for preparing low-caffeine tea leaves - Google Patents
Method for preparing low-caffeine tea leaves Download PDFInfo
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- CN102178012B CN102178012B CN 201110082792 CN201110082792A CN102178012B CN 102178012 B CN102178012 B CN 102178012B CN 201110082792 CN201110082792 CN 201110082792 CN 201110082792 A CN201110082792 A CN 201110082792A CN 102178012 B CN102178012 B CN 102178012B
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Abstract
The invention discloses a method for preparing low-caffeine tea leaves, which is to remove caffeine from fresh tea leaves or dry tea leaves by leaching in solution of tea polyphenol or low-caffeine instant tea powder and comprises the steps of: adding water into tea polyphenol or low-caffeine instant tea powder containing less than 0.5 percent of caffeine to prepare the tea polyphenol or low-caffeine instant tea powder solution at a concentration of 2 to 20 percent; placing the fresh tea leaves or dry tea leaves into the solution of tea polyphenol or low-caffeine instant tea powder to remove caffeine by leaching, wherein the weight-volume ratio of the fresh tea leaves to the solution is 1:4 to 1:8, and the weight-volume ratio of the dry tea leaves to the solution is 1:10 to 1:20; and taking the tea leaves out, centrifugally dewatering, drying and refining to obtain low-caffeine tea. When the method is used, the removal rate of the caffeine from the tea leaves reaches 95 percent, the tea polyphenol loss is prevented, and 90 percent of other effective ingredients can be retained, and pollution is prevented in a preparation process; and the equipment used in the invention is simple and requires small investment, the operation is convenient, and industrial batch production is convenient.
Description
Technical field
The present invention relates to a kind of preparation method of low caffeine tealeaves, belong to field of deep tea processing technology.
Background technology
Tealeaves has anti-ageing, antitumor, radioresistance, antifatigue, reduction cholesterol, prevents plurality of health care functions such as artery sclerosis human body, is to be subjected to one of beverage that the consumer likes most.But owing to contain the caffeine of excited brain and cardiac stimulus simultaneously in the tealeaves, the crowd that partial nerve is languisher and pregnant woman, children and cardiac function are weak after the high tealeaves of long-term drinking caffeine content, can cause uncomfortable or other side effect.Low caffeine tealeaves both can satisfy the demand of these consumer groups to drinking tea, and can segment tea market again, improved the level that becomes more meticulous of Tea Processing, had good market prospects.
The tea beverage of at present low caffeine and instant tea powder technology are ripe, enter the suitability for industrialized production stage.But the research of low caffeine traditional tea also not deeply, does not have simple and effective production method.Existing method mainly contains following several:
1. hot water extraction.Be soluble in the character of hot water according to caffeine, remove caffeine in the primary processing of tea stage with the hot water lixiviate and finish simultaneously and complete.The manufacture method of patent CN200610097734.1 low caffeinum green tea namely is the patent about the method.Though the method is simple relatively, the removal efficiency of caffeine is not high, can only make that the removal efficiency of caffeine reaches about 65% in the tealeaves, and caffeine content is reduced to about 1% of tealeaves dry, and only is fit to produce green tea, and the wastewater treatment load is big, and is taking off
In the time of caffeine, also cause a large amount of losses of functional components such as Tea Polyphenols simultaneously.
2. the decompression sublimed method is to utilize the sublimable character of caffeine, reduces the sublimation temperature of caffeine under reduced pressure, thereby selectively remove caffeine from tealeaves.About the research of the method also seldom, and the result of existing research shows that the removal efficiency of caffeine is lower, only about 50%.
3. supercritical CO
2 extractionsMethod, the method can effectively remove the caffeine in the tealeaves, makes into that the content of caffeine is lower than 0.5% of tealeaves dry in the tea.Existing a lot of about the patent of the method, but become the tea fragrance loss serious, and present supercritical CO
2The extraction equipment costliness, treating capacity is little, is difficult in the domestic medium-sized and small enterprises to use.
Summary of the invention
The objective of the invention is at above-mentioned that several to produce finished tea caffeine removal efficiency not high, and other functional components loss serious situation of tealeaves, providing a kind of easy and simple to handle, cost is low, and is pollution-free, is easy to the preparation method of the low caffeine tea of suitability for industrialized production.
For reaching above purpose, the present invention by the following technical solutions:
The preparation method of described low caffeine tea is to remove caffeine in fresh tea passes or the stem tea with Tea Polyphenols or low caffeine instant tea powder aqueous solution extraction, and its step is as follows:
(1) Tea Polyphenols or instant tea powder solution preparation
Less than 1.0% Tea Polyphenols or instant tea powder, add water preparation mass fraction and be 2%～20% Tea Polyphenols or instant tea powder solution with caffeine content;
(2) complete and caffein-free
The bright leaf of tea or stem tea are put into above-mentioned Tea Polyphenols or instant tea powder solution, and processing requirements is: 90 ℃～100 ℃ of temperature, time 2min～15min, and the bright leaf of tea and above-mentioned solution weight volume ratio are 1: 4～1: 8, dipping completes, caffein-free; Stem tea and above-mentioned solution weight volume ratio are 1: 10～1: 20, dipping, caffein-free;
(3) dewatered drying
Take out the tealeaves after the lixiviate centrifugal or drain dehydration, oven dry, make with extra care low caffeine tea.
In the above-mentioned steps, when caffeine content is greater than 3mg/ml in Tea Polyphenols or the instant tea powder solution, recycle after removing wherein caffeine with lignocellulosic or macroporous resin chromatography.
The process conditions of dewatered drying are: vacuum for-0.08Mpa～-0.1Mpa, temperature is below 60 ℃.
Adopt the prepared low caffeine tea of the present invention, can make that the removal efficiency of caffeine reaches 95% in the tealeaves, the Tea Polyphenols free of losses, other effective ingredient can keep more than 90%, and low caffeine tealeaves still has the style of traditional tea; The more important thing is in preparation process pollution-freely, guaranteed the safety that becomes to sample tea.Device therefor of the present invention is simple, investment is little, easy to operate, applied widely, is the new method of producing low caffeine tea.
The specific embodiment
Below by specific embodiment technical scheme of the present invention and the effect that reaches thereof are further described.
Embodiment 1
1) Tea Polyphenols solution preparation: be lower than 0.5% with caffeine content, purity is greater than 98% Tea Polyphenols, is mixed with mass fraction and is 5% the Tea Polyphenols aqueous solution.
2) complete and caffein-free: the bright leaf 1Kg of tea is put into the above-mentioned Tea Polyphenols solution dipping of 8L complete treatment conditions, 95 ℃ of temperature, time 4min.Centrifugation or drain the back and take out tealeaves, solution 7.8L after the processing, the content that detects caffeine in the solution is 1.52mg/ml, add the 0.9Kg fresh tea passes again, treatment conditions, 100 ℃ of temperature, time 5min, after processing finished, the content of caffeine was 3.21mg/ml (this solution can recycle after lignocellulosic or macroporous resin chromatography are deviate from caffeine) in the solution.
3) with the tealeaves centrifugal dehydration after the above-mentioned lixiviate or drain, by traditional tea making method, knead, dry, refining become tea.
4) for the superiority of the method is described, replace Tea Polyphenols solution, the identical control treatment of doing of other condition with deionized water.Testing result sees Table 1
Each component content of table 1 tea sample (in butt)
Embodiment 2,
1) instant tea powder solution preparation: be lower than 0.5% instant tea powder with caffeine content, be mixed with mass fraction and be 15% the instant tea powder aqueous solution.
2) caffein-free: the dried green tea of 0.5Kg fried green is put into the above-mentioned instant tea powder solution of 10L, treatment conditions, 95 ℃ of temperature, time 7min, centrifugation or drain the back and take out tealeaves.Can reuse in the solution that leaches, when the content of caffeine wherein during greater than 3.0mg/ml, after lignocellulosic or macroporous resin chromatography are deviate from caffeine, can recycle.
3) with the tealeaves centrifugal dehydration after the lixiviate, at-0.98MPa, dry under 60 ℃ low caffeine tea.
4) for the superiority of the method is described, replace low caffeine instant tea powder solution, the identical control treatment of doing of other condition with deionized water.Testing result sees Table 2
Each component content of table 2 tea sample (in butt)
Embodiment 3,
1) Tea Polyphenols solution preparation: be lower than 1.0% with caffeine content, purity is mixed with the Tea Polyphenols solution of mass fraction 15% greater than 95% Tea Polyphenols.
2) the 0.5Kg roasted green tea is put into the above-mentioned instant tea powder solution of 10L, treatment conditions are 100 ℃ of temperature, time 5min.
3) with the tealeaves centrifugal dehydration after the lixiviate, at-0.98Mpa, dry under 60 ℃ low caffeine tea.
4) handle tealeaves after solution can reuse, when the content of caffeine wherein during greater than 3.0mg/ml, after lignocellulosic or macroporous resin chromatography are deviate from caffeine, can recycle.
5) solution after the processing is 9.5L, to wherein putting into the 0.45Kg roasted green tea, under 100 ℃, handles 7min.
6) take out the tealeaves centrifugal dehydration, at-0.98Mpa, dry under 60 ℃ low caffeine tea 2.Testing result sees Table 3.
Each component content of table 3 tea sample (in butt)
Claims (3)
1. the preparation method of a low caffeine tealeaves is characterized in that: this method is to remove caffeine in fresh tea passes or the stem tea with Tea Polyphenols or low caffeine instant tea powder aqueous solution extraction, and its step is as follows:
(1) Tea Polyphenols or instant tea powder solution preparation
Less than 1.0% Tea Polyphenols or instant tea powder, add water preparation mass fraction and be 2%～20% Tea Polyphenols or instant tea powder solution with caffeine content;
(2) complete and caffein-free
The bright leaf of tea or stem tea are put into above-mentioned Tea Polyphenols or instant tea powder solution, and processing requirements is: 90 ℃～100 ℃ of temperature, time 2min～15min, and the bright leaf of tea and above-mentioned solution weight volume ratio are 1: 4～1: 8, dipping completes, caffein-free; Stem tea and above-mentioned solution weight volume ratio are 1: 10～1: 20, dipping, and caffein-free, the weight in the described w/v, the unit of volume are respectively Kg, L;
(3) dewatered drying
Take out the tealeaves after the lixiviate centrifugal or drain dehydration, oven dry, make with extra care low caffeine tea.
2. the preparation method of low caffeine tealeaves according to claim 1 is characterized in that: when caffeine content is greater than 3mg/ml in Tea Polyphenols or the instant tea powder solution, recycle after removing wherein caffeine with lignocellulosic or macroporous resin chromatography.
3. the preparation method of low caffeine tealeaves according to claim 1, it is characterized in that: the process conditions of dewatered drying are: vacuum for-0.08MPa～-0.1MPa, temperature is below 60 ℃.
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Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102771614A (en) * | 2012-08-10 | 2012-11-14 | 福建农林大学 | Processing technology of black tea with low caffeine |
| GB201405488D0 (en) * | 2014-03-26 | 2014-05-07 | Infre S A | Decaffeination methods and systems |
| CN107183263A (en) * | 2017-06-26 | 2017-09-22 | 俞惠英 | A kind of green tea powder and preparation method thereof |
| CN107319079A (en) * | 2017-08-10 | 2017-11-07 | 安徽省天旭茶业有限公司 | The preparation method of the low packed pulverizing tea of caffeine fruity |
| CN107518113A (en) * | 2017-08-10 | 2017-12-29 | 安徽省天旭茶业有限公司 | The low packed pulverizing tea of caffeine fruity |
| CN110292162A (en) * | 2019-07-10 | 2019-10-01 | 江西省蚕桑茶叶研究所(江西省经济作物研究所) | A kind of low caffeine super fine tea powder jam and preparation method thereof |
| CN112956551A (en) * | 2021-03-16 | 2021-06-15 | 信阳市文新茶叶有限责任公司 | Old tea processing method |
| CN112889949A (en) * | 2021-03-16 | 2021-06-04 | 信阳市文新茶叶有限责任公司 | Manufacturing process of Xinyang Maojian tea |
| CN115428849B (en) * | 2022-10-21 | 2023-10-20 | 泉州汇乐贸易有限公司 | Tea processing method with low caffeine content |
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| JP2004222682A (en) * | 2003-01-27 | 2004-08-12 | Bio Oriented Technol Res Advancement Inst | Anti-allergic component-containing functional beverage or food obtained from low caffeine-containing tea leaf |
| CN1911061A (en) * | 2006-08-29 | 2007-02-14 | 浙江大学 | Method for producing instant tea power contg. low content of caffeine and crude caffeine product by using fresh tea tree leaves |
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