CN103609782A - Process for preparing instant drinks with rich tea polyphenols and process for preparing instant tea powder with rich tea polyphenols - Google Patents
Process for preparing instant drinks with rich tea polyphenols and process for preparing instant tea powder with rich tea polyphenols Download PDFInfo
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Abstract
The invention discloses a process for preparing instant tea powder with rich tea polyphenols. The process sequentially comprises the following steps of (1) preparing materials: supplying water and broken tea which are in the liquid-solid ratio of 8-10; (2) preparing a tea polyphenol extract: adding the water into the broken tea according to the liquid-solid ratio, and carrying out constant-temperature heating, thereby preparing the tea polyphenol extract, wherein the temperature for constant-temperature heating is 60-80 DEG C, and the time for constant-temperature heating is 15-25 minutes; (3) preparing tea powder: conventionally extracting and drying the tea polyphenol extract, thereby preparing the tea powder. The invention further discloses a process for preparing instant drinks with rich tea polyphenols by adopting the technical scheme. According to the process, the broken tea is extracted by a solvent, and then, the tea polyphenol extract is obtained, so that the tea polyphenol extraction ratio is relatively high; the used extracting liquid is water which is non-toxic and cheap and is easy to obtain, and specific extraction equipment is not required, so that industrialization is easy to realize. According to the tea powder prepared by the process, the tea polyphenols serve as a natural extract and have a variety of pharmacological functions, and meanwhile, the broken tea can be utilized sufficiently, so that the cost is very low while the added value is very high.
Description
Technical field
The present invention relates to a kind of instant tea powder that is rich in Tea Polyphenols, particularly a kind of instant drink preparation technology who is rich in Tea Polyphenols.
Background technology
Tea processing factory, in tea making process, can produce the fannings of many filtrations, it is reported and approximately produce 12% fannings in Yongchun Buddha's hand tea is produced, and pick up 12% tea stalk, end product tea accounts for 76%.One of percentage that although the not enough one-tenth of the price of fannings is sampled tea on the market at present, fannings, with becoming to sample tea, contains multiple bioactive material equally.Such as theanine, caffeine, tea polysaccharide and Tea Polyphenols etc.Wherein, theanine have hypertensive tranquilizing, antitumor, promote the medical functions such as nerve growth, caffeine has excited cerebral cortex, the effects such as cardiac stimulant diuresis and enhanced machine body immunity function, and that tea polysaccharide has is hypotensive, reducing blood lipid, hypoglycemic and strengthen the pharmacological actions such as immunologic function.
And as " Tea Polyphenols " that tealeaves has one of most important material of health care have anti-oxidant, reducing blood lipid, hypotensive, remove biologically active and the pharmacological actions such as free radical, radioresistance, cancer-resisting.Tea Polyphenols is the general name of Polyphenols of Tea, wherein comprises flavanol compound, hydroxyl-(4)-flavanol compound (hydroxyl-4-flavanol compound, the chemical name of leucoanthocyanidin), anthocyanin class, flavonoids, flavonols and phenolic acid class etc.In Tea Polyphenols each component, take flavanol compound as main, and flavanol compound be take again catechin as main.Tea Polyphenols because of its stability and oxidation resistance extremely strong, have no side effect, free from extraneous odour, there is the health-care treatment such as anticancer, prevention and cure of cardiovascular disease and the comprehensive immunocompetence effect of raising and anti-ageing, beauty treatment, thereby be widely used among varieties of food items, Medicines and Health Product, daily cosmetics.
Along with scientific and technological progress and living standards of the people day by day improve, from natural biological resource, extract its active ingredient and also more and more receive people's concern.With regard to the present Research of current Tea Polyphenols, Tea Polyphenols mainly contains following three kinds of extracting methods: thereby 1, ion precipitation method is to utilize Tea Polyphenols and ion to produce complex-precipitation to react the method that Tea Polyphenols is separated, but this method has been introduced heavy metallic salt, affect Product Safety and precipitating reagent is expensive, cost is higher.2, Microwave Extraction method is after clasmatosis, to make wherein active ingredient flow out in solution, more therefrom extracts the method for Tea Polyphenols, and this method is not suitable for large-scale production Tea Polyphenols.3, the condition of this Tea Polyphenols isolation technics of supercritical extraction is difficult to reach, and cost is high.
Therefore, be necessary to develop a kind of Tea Polyphenols that can effectively extract and can reduce costs again, make full use of the technique of fannings.
Summary of the invention
In view of this, the object of the present invention is to provide and a kind ofly can improve the instant tea powder preparation technology who is rich in Tea Polyphenols that Tea Polyphenols recovery rate can reduce costs again.
The present invention also provides a kind of can improve the instant drink preparation technology who is rich in Tea Polyphenols that Tea Polyphenols recovery rate can reduce costs again.
In order to reach above-mentioned purpose, solution of the present invention is:
An instant tea powder preparation technology who is rich in Tea Polyphenols, realizes by following steps: 1) get the raw materials ready: by the liquid-solid ratio of 8-10, provide water and fannings successively; 2) prepare Tea Polyphenols leaching liquor: the water of described liquid-solid ratio is added in fannings and carries out heated at constant temperature, and heated at constant temperature temperature is 60-80 ℃, and the heated at constant temperature time is 15-25min, thereby makes Tea Polyphenols leaching liquor; 3) prepare tea powder: described Tea Polyphenols leaching liquor can be made to tea powder through conventional extraction and drying steps.
Described heated at constant temperature temperature is 60-70 ℃.
Described heated at constant temperature temperature is 60 ℃.
The described heated at constant temperature time is 25min.
Described liquid-solid ratio is 9.
Described preparation in tea powder step, described Tea Polyphenols leaching liquor passes through coarse filtration, micro-filtration and film concentration step successively, improves the purity of Tea Polyphenols, then through spraying is dry, can obtain described tea powder.
Described fannings adopts Buddha's hand tea, or adopts the Buddha's hand tea in Yongchun; Or described fannings is through being dried successively, grinding and sieve pretreatment.
An instant drink preparation technology who is rich in Tea Polyphenols, realizes by following steps: 1) get the raw materials ready: by the liquid-solid ratio of 8-10, provide water and fannings successively; 2) prepare Tea Polyphenols leaching liquor: the water of described liquid-solid ratio is added in fannings and carries out heated at constant temperature, and heated at constant temperature temperature is 60-80 ℃, and the heated at constant temperature time is 15-25min, thereby makes Tea Polyphenols leaching liquor; 3) prepare tea powder: described Tea Polyphenols leaching liquor can be obtained to tea powder through conventional extraction and drying steps; 4) prepare drink: brew described tea powder.
Described heated at constant temperature temperature is 60 ℃.
The described heated at constant temperature time is 25min, and described liquid-solid ratio is 9.
Adopt after technique scheme, the instant tea powder preparation technology who is rich in Tea Polyphenols of the present invention has following beneficial effect: the instant tea powder of Tea Polyphenols is rich in the present invention's preparation under the real ideal conditions that extracts Tea Polyphenols, and this tea powder contains amino acid, soluble sugar, caffeine etc. simultaneously.This Novel tea polyphenol isolation technics existing extracting method of comparing, solvent extraction method recovery rate is higher, and the leaching liquor using is water, not only nontoxic but also cheap and easy to get, this method is simple to operate and not high to equipment requirement, do not need specific extraction equipment, operating process can, for intermittence or production and reliable and stable continuously, easily realize industrialization.And the Tea Polyphenols in the prepared tea powder of the present invention is as natural extract, has again multiple pharmacological function, also can make full use of fannings simultaneously, cost is extremely low, and added value is high.
Adopt after technique scheme, the instant drink preparation technology who is rich in Tea Polyphenols of the present invention has following beneficial effect: the present invention makes full use of fannings, extracts its active ingredient, is prepared into instant drink, instant-drink, can not only hot extrusion Tea Polyphenols recovery rate, and extraction cost is low, greatly improves the added value of fannings, the instant drink of this instant-drink can adapt to the urban life of high rhythm, it is simplified, and randomization, can also reduce the plastics empty bottle rubbish that bottled tea drinks bring.
Accompanying drawing explanation
Fig. 1 is the affect experimental result of different concentration ethanol solution of the present invention on Tea Polyphenols extraction;
Fig. 2 is the experimental result that affects of the time Tea Polyphenols being extracted;
Fig. 3 is the affect experimental result of temperature on Tea Polyphenols extraction;
Fig. 4 is the affect experimental result of liquid-solid ratio on Tea Polyphenols extraction.
The specific embodiment
In order further to explain technical scheme of the present invention, below by specific embodiment, the present invention will be described in detail.
The instant drink preparation technology who is rich in Tea Polyphenols of the present invention is as follows:
One, set-up procedure
1, raw material
Raw material adopts oolong tea, Yongchun Buddha's hand tea, Yongchun Buddha's hand tea fannings.Yongchun Buddha's hand tea is one of famous and precious kind in oolong tea, and the Fujian Province college of traditional Chinese medicine in 2003 studies have shown that Yongchun Buddha's hand tea has significant therapeutic effect to colitis; The oolong tea sample that adopts Anxi, alchlor colorimetric method ，Dui Fujian Province, Yongchun, Jian'ou and camellia district, Wuyi to produce has carried out the total quantitative determination of flavone compound, and the flavonoid content of Yongchun Buddha's hand tea is the highest.Therefore,, in conjunction with cost consideration, the present invention preferably adopts Yongchun Buddha's hand tea fannings.
2, main reagent and instrument in experiment below
Reagent: absolute ethyl alcohol, ferrous tartrate, sodium potassium tartrate tetrahydrate, sodium hydrogen phosphate, potassium dihydrogen phosphate, agents useful for same is GB and analyzes pure.
Instrument: electronic balance, electric-heated thermostatic water bath, circulating water type vavuum pump, visible spectrophotometer, Buchner funnel.
Electronic balance: accurate weighing during analysis, can be accurate to 0.001g.
Electric-heated thermostatic water bath: the water bath with thermostatic control during for experiments such as single factors.
Circulating water type vavuum pump: specially join rotary evaporator, vacuum drying chamber, vacuumfilter, filtering flask, rotary film evaporator and vacuum film inspissator etc., bear step etc. for decompress filter below.
Visible spectrophotometer: for the mensuration of polyphenol content.
Buchner funnel: for the porcelain filter of filtered off with suction, Buchner funnel and bottle,suction support the use.
3, solution
The preparation of ferrous tartrate solution: take 0.1g ferrous sulfate (FeSO
47H
2o) and 0.5g sodium potassium tartrate tetrahydrate (C
14h
4o
6kNa4H
2o), water dissolves and is settled to 100ml and places refrigerator cold-storage and preserve.
The preparation of the phosphate buffer of PH=7.5:
Sodium hydrogen phosphate: take disodium hydrogen phosphate (Na
2hPO
412H
2o) 23.87g, is dissolved in water and is settled to 1L;
Potassium dihydrogen phosphate: take the potassium dihydrogen phosphate (KH of drying 2h through 110 ℃
2pO
4) 9.08g, be dissolved in water and be settled to 1L;
Getting above-mentioned sodium hydrogen phosphate 85ml and potassium dihydrogen phosphate 15ml mixes.
Two, preparation process
Be rich in the instant tea powder preparation technology of Tea Polyphenols, be first by fannings after solvent carries out lixiviate, obtain Tea Polyphenols extract, concrete steps are as follows.
(1), tea raw material pretreatment
By Yongchun Buddha's hand tea fannings successively dry, grinding and sieving for standby.
(2), ethanolic solution gradient concentration extracts Tea Polyphenols
Accurately take the fannings 10.00g of above-mentioned pretreatment place in 150ml round-bottomed flask, and add two zeolites, measuring respectively concentration and be 0,10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% ethanolic solution 100ml pours in flask, connect reflux, the water-bath that is placed in temperature and is 70 ℃ adds hot reflux 30min, decompress filter, by five times of the filtrate dilutions after filtering, carries out measurement and calculation according to following polyphenol content mensuration, computational methods while hot.
(3) experiment of single factor that, polyphenol extracts
1, the impact of time on Tea Polyphenols extraction: accurately take the fannings 10.00g of above-mentioned pretreatment place in beaker, add 100ml distilled water to be placed in the electric-heated thermostatic water bath of 70 ℃, heat respectively 10min, 15min, 20min, 25min, 30min, filtration under diminished pressure while hot, by five times of the filtrate dilutions after filtering, according to following polyphenol content mensuration, computational methods, carry out measurement and calculation.
2, the impact that temperature is extracted Tea Polyphenols: accurately take the fannings 10.00g of above-mentioned pretreatment place in beaker, add 100ml distilled water to be placed in respectively 40 ℃, 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃ water-bath heated at constant temperature 20min, filtration under diminished pressure while hot, by five times of the filtrate dilutions after filtering, according to following polyphenol content mensuration, computational methods, carry out measurement and calculation.
3, the impact that liquid-solid ratio is extracted Tea Polyphenols: accurately take the fannings 10.00g of above-mentioned pretreatment place in beaker, add respectively 80ml, 90ml, 100ml, 110ml, 120ml distilled water to be placed in 70 ℃ of water-baths and heat 20min, filtration under diminished pressure while hot, by five times of the filtrate dilutions after filtering, according to following polyphenol content mensuration, computational methods, carry out measurement and calculation.
(4), Tea Polyphenols extracts Three factors-levels orthogonal experiment
Accurately take respectively nine parts of fannings 10.00g of above-mentioned pretreatment place in beaker, carry out mark, according to following orthogonal table, add required distilled water, according to filtration under diminished pressure while hot after temperature required heating required time, by five times of the filtrate dilutions after filtering, according to following polyphenol content mensuration, computational methods, carry out measurement and calculation.
Table 1 orthogonal experiment factor level table
| Level | Extraction time A, the min of unit | Extract temperature B, unit ℃ | Liquid-solid ratio C |
| 1 | 15 | 60 | 8 |
| 2 | 20 | 70 | 9 |
| 3 | 25 | 80 | 10 |
Orthogonal experiment results checking: accurately take the fannings 10.00g of above-mentioned pretreatment place in beaker, the optimum condition drawing according to orthogonal experiment adds needed distilled water, be placed in temperature required water-bath heated at constant temperature required time, filtration under diminished pressure while hot, by five times of the filtrate dilutions after filtering, according to following polyphenol content mensuration, computational methods, carry out measurement and calculation.
(5), Content Determination Method of Green Tea Polyphenol
Accurately draw millet paste 1ml in 25ml volumetric flask, add water 4ml and ferrous tartrate solution 5ml, mix, with the phosphate buffer of PH=7.5, be settled to scale, use 10mm cuvette, at wavelength 540nm place, with blank reagent solution, do reference, measure absorbance A
1.
Accurately draw equivalent millet paste 1ml simultaneously in 25ml volumetric flask, add water 4ml, with the phosphate buffer of PH=7.5, be settled to scale, under condition same as described above, with blank reagent solution, do reference, measure absorbance A
2.
The recovery rate of Tea Polyphenols, in millet paste, the cubage formula of Tea Polyphenols is as follows:
In formula:
X---the % content of Tea Polyphenols in sample, also referred to as the recovery rate of Tea Polyphenols;
A
1---absorbance after sample colour developing;
A
2---sample background color absorbance;
L
1---the total amount of test solution, unit is ml;
L
2---fluid volume during mensuration, unit is ml;
M---the quality of tea powder, unit is g;
1.957---use 10mm cuvette, when absorbance is 0.50, in every milligram of millet paste, containing Tea Polyphenols, be equivalent to 1.957mg.
(6), results and analysis
1, the impact that different concentration ethanol solution extracts Tea Polyphenols: by variable concentrations gradient ethanolic solution, for example 0,10%, 20%, 30%, 40%, 50%, 60%, 70%, 80%, 90%, 100% ethanolic solution 100ml adds in the fannings of above-mentioned pretreatment place of 10.00g, and heated at constant temperature 30min extracts Tea Polyphenols on 70 ℃ of water-baths, Tea Polyphenols recovery rate result of calculation is shown in Fig. 1.
As shown in Figure 1, Tea Polyphenols recovery rate changes along with ethanolic solution change in concentration.When concentration increases since 0, recovery rate also increases.But when concentration increases to a certain degree, along with concentration of alcohol is increasing, recovery rate no longer rises and declines on the contrary.When concentration of alcohol is 20%, Tea Polyphenols recovery rate is maximum.Because concentration of alcohol is 0 and concentration of alcohol while being 20%, Tea Polyphenols recovery rate is more or less the same, and therefore, for reducing the use of organic solvent and easy and simple to handle, determines that it is 0 that Tea Polyphenols extracts concentration of alcohol, i.e. Aqua pure extract Tea Polyphenols is all used in following experiment.
2, the experiment of single factor that Tea Polyphenols extracts
(1), the impact of time on Tea Polyphenols extraction: 100ml water is added in the fannings of above-mentioned pretreatment place of 10.00g, and in 70 ℃ of water-baths heated at constant temperature, heat respectively 10min, 15min, 20min, 25min, 30min carries out the extraction of Tea Polyphenols, Tea Polyphenols recovery rate result of calculation is shown in Fig. 2.
As shown in Figure 2, increase the increase of Tea Polyphenols recovery rate, but when the heat time is greater than 20min, recovery rate declines on the contrary along with Tea Polyphenols extracts the heat time, this causes because partial oxidation occurs Tea Polyphenols after heating.Therefore, determine that heated at constant temperature time range is 15-25min, the best constant temperature heat time is 20min, and the following experiment of single factor heated at constant temperature time is 20min.
(2) impact that, temperature is extracted Tea Polyphenols: 100ml water is added in the 10.00g fannings of above-mentioned pretreatment place, respectively at heated at constant temperature 20min in 40 ℃, 50 ℃, 60 ℃, 70 ℃, 80 ℃, 90 ℃ water-baths, carry out the extraction of Tea Polyphenols, Tea Polyphenols recovery rate result of calculation is shown in Fig. 3.
As shown in Figure 3, when heating-up temperature is lower, the amount that Tea Polyphenols extracts is also less, along with heating-up temperature rising Tea Polyphenols recovery rate increases, but when heating-up temperature is greater than 70 ℃, Tea Polyphenols recovery rate starts to decline, and this causes because partial oxidation occurs Tea Polyphenols after being heated to higher temperature, and when temperature is 60 ℃ and 70 ℃, Tea Polyphenols recovery rate is more or less the same.Therefore, determine that heated at constant temperature temperature range is 60 ℃-80 ℃, best constant temperature heating-up temperature is 70 ℃, and following experiment of single factor heated at constant temperature temperature is 70 ℃.
(3) impact that, liquid-solid ratio is extracted Tea Polyphenols: respectively 80ml, 90ml, 100ml, 110ml, 120ml water are added in the 10.00g fannings of above-mentioned pretreatment place, and heated at constant temperature 20min carries out the extraction of Tea Polyphenols in 70 ℃ of water-baths, Tea Polyphenols recovery rate result of calculation is shown in Fig. 4.
As shown in Figure 4, Tea Polyphenols recovery rate is along with liquid-solid ratio increases and increases, when liquid-solid ratio hour, Tea Polyphenols recovery rate obviously increases, but after liquid-solid ratio is greater than 9, Tea Polyphenols recovery rate increasing degree slows down greatly.Therefore, determine that liquid-solid ratio extraction scope is 8-10, best liquid-solid ratio is 9.
3, Tea Polyphenols extracts quadrature: accurately take respectively the fannings 10.00g of nine parts of above-mentioned pretreatment place in beaker, carry out mark, according to following orthogonal table 2, add required distilled water, according to the recovery rate of temperature required heating required time, in Table 2 last hurdles, the computing formula of recovery rate as previously mentioned.
Table 2 Tea Polyphenols extracts Three factors-levels Orthogonal experiment results
| Experiment number | Time min | Temperature ℃ | Liquid-solid ratio | Recovery rate % |
| 1 | 15 | 60 | 8 | 10.67 |
| 2 | 15 | 70 | 9 | 9.53 |
| 3 | 15 | 80 | 10 | 8.42 |
| 4 | 20 | 60 | 10 | 11.98 |
| 5 | 20 | 70 | 8 | 11.69 |
| 6 | 20 | 80 | 9 | 10.24 |
| 7 | 25 | 60 | 9 | 13.76 |
| 8 | 25 | 70 | 10 | 12.34 |
| 9 | 25 | 80 | 8 | 9.73 |
| K1 | 9.540 | 12.137 | 11.083 | ? |
| K2 | 11.303 | 11.187 | 10.413 | ? |
| K3 | 11.943 | 9.463 | 11.290 | ? |
| R | 2.403 | 2.674 | 0.877 | ? |
As shown in Table 2, to the order of Tea Polyphenols recovery rate influence factor, be: temperature > time > liquid-solid ratio.Optimum extraction condition is: extracting temperature and be 60 ℃, extraction time is 25min, if excess Temperature or heat time are long, Tea Polyphenols is easily oxidized, thereby causes Tea Polyphenols recovery rate to decline and purity reduces; Liquid-solid ratio is 9, if the distilled water adding is too much, recovery rate increases seldom, causes the wasting of resources.
Orthogonal experiment results checking: 90ml water is added in the fannings of above-mentioned pretreatment place of 10.00g, and on 60 ℃ of water-baths heated at constant temperature 25min, extract, the recovery rate of final Tea Polyphenols is 14.01%, the experiment of single factor result that the recovery rate of this Tea Polyphenols extracts apparently higher than the Tea Polyphenols shown in above-mentioned Fig. 1 to Fig. 4.
(7), instant tea powder extracts
According to above-mentioned Orthogonal experiment results, utilizing Buddha's hand tea fannings is raw material, extracts in a large number instant tea powder.The present invention chooses Yongchun Buddha's hand tea broken tea or some aged tea leafs as raw material, and raw material is shattered to rear lixiviate, utilizes spray dryer to be dried leaching liquor, obtain tea powder, ratio between this tea powder and raw material is to obtain powder rate, obtains powder rate and is about 8.1%, 8.2%, 8.3% etc., even higher.
As a preferred embodiment of the present invention, on the basis of extracting at Tea Polyphenols, through steps such as coarse filtration, micro-filtration and film concentrate, the material that some tunicles can be stopped filters out successively, thereby improve the purity of Tea Polyphenols, finally by crossing the dry instant tea powder that can obtain being rich in Tea Polyphenols of spraying.
(8), the assay of instant tea powder composition
The present invention adopts Yongchun Buddha's hand tea to make tea powder, and total amount of compound in tea powder is analyzed, and analysis result is as follows: Tea Polyphenols is 75.44%, and wherein catechin is 25.96%, Flavonoid substances is 3.56%; Amino acid is 5.49%, and soluble sugar is 7.75%, and caffeine is 4.06%.
(9), the dissolubility of instant tea powder
By the water of the normal temperature of 100ml, 60 ℃, 70 ℃, 80 ℃, 90 ℃ degree, add respectively in above-mentioned 3 grams of instant tea powders that utilize Buddha's hand tea fannings to extract and measure dissolubility, tea powder under these dry powder all dissolved within one minute, all demonstrate good water-solublely, tea powder prepared by visible the present invention all can reach comparatively desirable instant effect under the water temperatures such as normal temperature.
(10), instant drink allotment
In the water of 100 mass parts, with the tea powder instant-drink of 0.2 mass parts or by above-mentioned tea powder proportionally, according to mouthfeel needs separately, add the tealeaves companions such as some vegetable fat powders, after mixing well, make and a kind ofly drink tea.Also can add in the ratio in table 3 vegetable fat powder modulation instant drink.
The allotment ratio of table 3 tea powder and vegetable fat powder
| Tea powder addition (part) | Vegetable fat powder (part) | Outward appearance | Mouthfeel |
| 0.1 | 3 | Pale, light color is light | Partially light |
| 0.2 | 5 | Milky white, printing opacity is clear and glistening | Mouthfeel is good |
| 0.3 | 8 | Milky white, printing opacity is poor | Tea flavour is too dense |
Result demonstration, in the water of 100 parts, adds respectively the tea powder of 0.2 part, and the vegetable fat powder of 5 parts, just can modulate the good tea milk beverage of a kind of mouthfeel, all-ages.
Tea Polyphenols, as natural extract, has again multiple pharmacological function, meanwhile, also can make full use of fannings, and cost is extremely low, and added value is high.The instant drink that the present invention is prepared, instant-drink, can adapt to the urban life of high rhythm, simplifies, and randomization, can not only, as natural food additive, can also reduce the plastics empty bottle rubbish that bottled tea drinks bring.
The present invention can prepare the instant tea powder that is rich in Tea Polyphenols, extracts Tea Polyphenols before this, to determine optimum extraction concentration with the ethanolic solution of various concentration; Then determine time, temperature and the impact of three factors of liquid-solid ratio on Tea Polyphenols recovery rate, with orthogonal experiment, determine desirable extraction conditions, the desirable extraction conditions of determining is verified, final definite actual optimum condition of extracting Tea Polyphenols.
The present invention is applicable to batch production, adopt supercritical extraction to prepare Tea Polyphenols extract, this Novel tea polyphenol isolation technics existing extracting method of comparing, solvent extraction method recovery rate is higher, and the reagent using is nontoxic, cheap and easy to get, this method is simple to operate and not high to equipment requirement, do not need specific extraction equipment, operating process can, for intermittence or production and reliable and stable continuously, easily realize industrialization.The Tea Polyphenols that adopts the present invention to extract passes through coarse filtration again, after the Multi-channel filtering such as micro-filtration and ultrafiltration operation, some larger biomolecule can be retained down, thereby the Tea Polyphenols purity obtaining is improved, finally spraying to be dried to obtain the instant tea powder that is rich in Tea Polyphenols again.
The present invention makes full use of fannings, improves its added value.Be about to carry out lixiviate after the pretreatment of Buddha's hand tea fannings, the dry tea powder that obtains of rear spraying, by tea powder proportionally, according to mouthfeel needs separately, adds the tealeaves companions such as some vegetable fat powders, makes a kind ofly to drink tea after mixing well.Take Yongchun County as example, 4.4 ten thousand mu, existing Buddha's hand tea place, 5000 tons of annual productions, are Yong Chunqiang county rich people's Important Agricultural industries.Produce 600 tons of fannings per year, 2 to 3 yuan per jin of price, one of not enough percentage that becomes to sample tea of price of fannings.The present invention utilizes fannings, extracts its active ingredient, is applied to produce and real daily life, improves its added value.
Above-described embodiment and accompanying drawing non-limiting product form of the present invention and style, suitable variation or modification that any person of an ordinary skill in the technical field does it, all should be considered as not departing from patent category of the present invention.
Claims (10)
1. an instant tea powder preparation technology who is rich in Tea Polyphenols, is characterized in that, realizes successively by following steps:
1) get the raw materials ready: by the liquid-solid ratio of 8-10, provide water and fannings;
2) prepare Tea Polyphenols leaching liquor: the water of described liquid-solid ratio is added in fannings and carries out heated at constant temperature, and heated at constant temperature temperature is 60-80 ℃, and the heated at constant temperature time is 15-25min, thereby makes Tea Polyphenols leaching liquor;
3) prepare tea powder: described Tea Polyphenols leaching liquor can be made to tea powder through conventional extraction and drying steps.
2. the instant tea powder preparation technology who is rich in Tea Polyphenols as claimed in claim 1, is characterized in that: described heated at constant temperature temperature is 60-70 ℃.
3. the instant tea powder preparation technology who is rich in Tea Polyphenols as claimed in claim 1, is characterized in that: described heated at constant temperature temperature is 60 ℃.
4. the instant tea powder preparation technology who is rich in Tea Polyphenols as claimed in claim 1, is characterized in that: the described heated at constant temperature time is 25min.
5. the instant tea powder preparation technology who is rich in Tea Polyphenols as claimed in claim 1, is characterized in that: described liquid-solid ratio is 9.
6. the instant tea powder preparation technology who is rich in Tea Polyphenols as claimed in claim 1, it is characterized in that: described preparation in tea powder step, described Tea Polyphenols leaching liquor passes through coarse filtration, micro-filtration and film concentration step successively, improves the purity of Tea Polyphenols, then through spraying is dry, can obtain described tea powder.
7. the instant tea powder preparation technology who is rich in Tea Polyphenols as described in any one claim in claim 1 to 6, is characterized in that: described fannings adopts Buddha's hand tea, or adopts the Buddha's hand tea in Yongchun; Or described fannings is through being dried successively, grinding and sieve pretreatment.
8. an instant drink preparation technology who is rich in Tea Polyphenols, is characterized in that, realizes successively by following steps:
1) get the raw materials ready: by the liquid-solid ratio of 8-10, provide water and fannings;
2) prepare Tea Polyphenols leaching liquor: the water of described liquid-solid ratio is added in fannings and carries out heated at constant temperature, and heated at constant temperature temperature is 60-80 ℃, and the heated at constant temperature time is 15-25min, thereby makes Tea Polyphenols leaching liquor;
3) prepare tea powder: described Tea Polyphenols leaching liquor can be obtained to tea powder through conventional extraction and drying steps;
4) prepare drink: brew described tea powder.
9. the instant drink preparation technology who is rich in Tea Polyphenols as claimed in claim 8, is characterized in that: described heated at constant temperature temperature is 60 ℃.
10. the instant drink preparation technology who is rich in Tea Polyphenols as claimed in claim 8, is characterized in that: the described heated at constant temperature time is 25min, and described liquid-solid ratio is 9.
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Cited By (2)
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| CN104206576A (en) * | 2014-08-14 | 2014-12-17 | 中国农业科学院茶叶研究所 | Preparation method of tea polyphenol-rich instant tea powder |
| CN107279369A (en) * | 2017-06-07 | 2017-10-24 | 安徽农业大学 | A kind of preparation method of hypoglycemic yellow tea |
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