CN103704423B - A kind of preparation method of tea extraction - Google Patents
A kind of preparation method of tea extraction Download PDFInfo
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Abstract
The invention discloses a kind of preparation method of tea extraction, belong to effective content of tea extractive technique field.First commercially available for high-quality tea is carried out cryogenic quick freezing process, then pulverize immediately, again with high-pressure pulse electric (Pulsed Electric Field, be called for short PEF) technology, ultrasound assisted extraction technique, low temperature enzymolysis combine with technique, omnidistance low temperature extracts, both avoid the loss of the active ingredient that high temperature process is brought, turn improve the recovery rate of tea active ingredient.Present invention process is simple, and cost is low, decreases the introducing of external food additives, processing aid and chemical substance, remains natural nutrient component and the local flavor of tealeaves to greatest extent, achieves low-carbon (LC) and produces, protect environment.
Description
Technical field
The present invention relates to the extraction of effective content of tea, particularly a kind of preparation method of tea extraction.
Background technology
Tealeaves is the first beverage in the world than water, has bioactive material, as Tea Polyphenols, theanine and caffeine etc. in tealeaves containing multiple.Large quantifier elimination shows, Tea Polyphenols has anti-oxidant, scavenging free radicals, hypotensive, reducing blood lipid, radioresistance, the biologically actives such as cancer-resisting and pharmacological action, theanine has antitumor, hypertensive tranquilizing, promote the medical functions such as nerve growth, caffeine has excited cerebral cortex, the effects such as enhanced machine body immunity function and cardiac stimulant diuresis, and tea polysaccharide has reducing blood lipid, hypotensive, hypoglycemic and strengthen the pharmacological action such as immunologic function, therefore, Extraction and separation Tea Polyphenols from tealeaves safely and effectively, theanine, caffeine and tea polysaccharide have important practical significance.
China is one of main Chan Cha state in the world, is also the country finding and utilize tealeaves at first.Universal along with health of people consumption idea, as the favor of the tealeaves extremely consumer of one of the large alcohol-free drink in the world three.Large quantifier elimination also confirms, Tea Polyphenols (TeaPolyphenols is rich in tealeaves, be called for short TP), caffeine (Caffeine), tea polysaccharide (Teapolysaccharids, be called for short TPS) etc. multiple active skull cap components, therefore there is the pyrolysis heat that disappears, diuresis removing toxic substances, benefit thought to refresh oneself, hard tooth preventing decayed tooth, develop immunitypty, in advance anti-aging, sterilizing and anti-virus, lowering blood-fat and reducing weight, hypotensive, angiocardiopathy preventing, smelly eliminating, Antiradiation injury, antiallergy, the health care such as anticancer anti-sudden change.
Iron Guanyin is the one of oolong tea, originates in Fujian Anxi County.Iron Guanyin is the semi-fermented tea between green tea and black tea, is one of Chinese well-known tea.Iron Guanyin is former is tea tree breed name, and due to its suitable oolong tea processed, its oolong tea finished product is also called Iron Guanyin then.So-called extra-strong tea is namely with the oolong tea that Iron Guanyin kind tea tree is made, and Iron Guanyin is a kind of natural tea-drinking of preciousness, has again good beauty and health care function.Through analysing scientifically and facts have proved, Iron Guanyin contains higher amino acid, vitamin, mineral matter, Tea Polyphenols and alkaloid, containing multiple nutrients and effective component, there is the improving eyesight that clears away heart-fire, bactericidal antiphlogistic, reducing weight and beautifying features and delaying senility, anti-cancer, the blood fat that disappears, reduction cholesterol, reduce the effect such as angiocardiopathy and diabetes, well-known, be well received by consumers.Not only thick aroma and good taste be natural good to eat good drink, and health-caring function also belongs to outstanding person in tealeaves.Iron Guanyin is the superfine product in oolong tea, and its qualitative characteristics is: tea crimped, stout and strong circle knot, and heavy neat and well spaced, color and luster green emerald, global shape is like dragonfly Yan head, conveyor screw, frog leg.Brew rear soup coloured gold yellow rich and gaudy like amber, have the orchid of natural strong fragrance fragrant, flavour is mellow sweet fresh, returns sweet long, is commonly called as " harmonious sounds ".
In recent years, more to the compound collecting technical research of effective content of tea, it has once to feed intake and obtains multiple product, makes full use of tea resources; Cost is low, high efficiency; The advantages such as discarded object is few, pollution is few.A Youmei etc., Zhu Dongxue etc. report the technical study simultaneously extracting caffeine and Tea Polyphenols.Cao Dong etc., Wu Mingguang etc. adopt multistage fractional extraction technology to prepare Tea Polyphenols, caffeine and chlorophyll.Chen Rongyi etc. adopt ZJL macroporous ion exchange resin and ZJX macroporous absorbent resin from tealeaves, extract theanine, caffeine, Tea Polyphenols and tea polysaccharide 4 kinds of products, and its recovery rate is respectively 0.94%, 1.9%, 12.35%, 1.1%.The compound resin of XDA load P A film enveloping solid such as Cao Li, Gou little Feng extracts Tea Polyphenols, caffeine in tea extract, and achieves good effect.
The extraction of its one-component of compound collecting technical substitution of effective content of tea has become the heat subject of deep tea processing technology research.Current, tealeaves composite extracting technique remains and in weak point is: each component yield of compound collecting is all lower than the extraction of single component; Tea Polyphenols is separated the toxic reagents such as employing carrene, Product Safety difference etc. with caffeine.In addition, extract in preparation at effective content of tea, tealeaves often adopts boiling water or organic solvent lixiviate.But comparatively flooding cost is high for Solvent Extract methods, and Product Safety is low; Traditional boiling water lixiviate length consuming time, temperature is high, has a strong impact on the composition of catechin in Tea Polyphenols goods, causes its biologically active to reduce.In order to make full use of tea resources, improve the extraction yield of principle active component, the use of the toxic solvent such as carrene when avoiding separating tea multi-phenol and caffeine, improve its biologically active, in recent years there is several novel extractive technique, mainly contain Ultrasonic Wave-Assisted Extraction method, microwave-aided synthesis method and low temperature zymohydrolysis extracting method.(1) Ultrasonic Wave-Assisted Extraction method utilizes hyperacoustic Mechanical Crushing and cavitation, accelerates the extracts such as Tea Polyphenols from tealeaves to the diffusion rate solvent, shorten extraction time.According to relevant report, this method can shorten extraction time greatly, and the oxidation of the Tea Polyphenols avoiding long-time high-temperature process to cause.(2) microwave-aided synthesis method is a kind of new method just having started to carry out laboratory research recent years, general principle is in microwave field, the polar substances of cell, especially hydrone produces amount of heat after absorbing microwave energy, make temperature in born of the same parents increase rapidly, cell membrane and cell membrane break through by the pressure that moisture vaporization produces, and form small hole and crackle, the outer solvent of born of the same parents is easily entered in cell, dissolves and discharge intracellular organic matter.The advantages such as the method has in short-term, efficient and energy-conservation, but the impact of microwave field on the structure of active principle in cell and activity also exist strive more greatly different.(3) cold-adapted enzyme solution cracks cell membrane, the cytoplasm of tealeaves, impels thing rapid diffusion in the born of the same parents such as Tea Polyphenols, reaches the method improving effective component extraction rate.
Chinese patent CN1695473A discloses a kind of method utilizing ultrasonic vibration to extract tea active ingredient under cryogenic, described temperature 45-50 DEG C, and supersonic frequency is 40kHz; Chinese patent CN 102548424A disclose a kind of add protease, tannase and have more than 20000U/g polygalacturonase activity enzyme preparation and extract the method for tea active ingredient, and limit the cellulase that interpolation is derived from long stalk wood mould (Trichodermalongibrachiatum) or trichoderma reesei (Trichodermareesei) further and carry out enzymolysis and extraction; Chinese patent CN 103300185A discloses a kind of method of the extraction tea active ingredient adopting water extraction and enzymolysis to combine, and described digestive enzyme is that one or more in cellulase, hemicellulase, pectase or protease are with arbitrarily than mixing; The consumption of digestive enzyme accounts for the 0.2-2% of tealeaves weight.
In sum, no matter be traditional or novel extracting method, all there is the low and leaching process of tea effective component extraction rate and lose large Tough questions, finally hinder the application and development of tea active ingredient in other field, explore the needs that a kind of extracting method improving the loss of effective content of tea recovery rate and reduction active ingredient is still the industry, especially concerning extra-strong tea, research is less at present, seems even more important.
Summary of the invention
Technical problem solved by the invention is the defect overcoming existing extraction tea active ingredient, first commercially available for high-quality tea is carried out cryogenic quick freezing process, then pulverize immediately, again with high-pressure pulse electric (Pulsed Electric Field, be called for short PEF) technology, ultrasound assisted extraction technique, low temperature enzymolysis combine with technique, omnidistance low temperature extracts, and has both avoided the loss of the active ingredient that high temperature process is brought, and has turn improved the recovery rate of tea active ingredient.
In order to achieve the above object, the present invention is by the following technical solutions:
Primary and foremost purpose of the present invention is to provide a kind of preparation method of tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality tea surface uniform coating quality percent concentration 0.5-1.5%, sealing, rehydration 1-24h under room temperature;
Described high-quality tea is the commercially available tealeaves such as oolong tea, green tea, black tea, white tea, black tea, yellow tea;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5-15;
Described spray pressure is: 0.25-0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21--25 DEG C of freezing 10-100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 1-10min, and degree of fragmentation reaches 80-90%, can not too slightly can not too carefully, granularity reaches 0.1-2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add tea quality 5-10 sterilized water doubly, under room temperature, limit is slowly stirred limit probe type ultrasonic extraction apparatus under current strength 1.0A/25W-1.2A/275W condition, is carried out ultrasonic extraction 10-15min; Then carry out high-pressure pulse electric and extract 15-20min, electric-field intensity 20-40kV/cm, burst length 450-550 μ s, pulse frequency 200-300Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 4.5-6.5, adds the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 DEG C of low temperature enzymolysis 4-12h;
Described mixed enzyme is made up of pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5;
(6) namely enzymolysis liquid filtration step (5) obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out obtain tea extraction.
Another object of the present invention is the application of tea extraction prepared by said method: can, directly as raw produce, the conventional processes in this area also can be utilized to become instant powder or concentrate.
Beneficial effect:
1. then raw tea material is pulverized through rehydration, freezing processing by tea extraction preparation method of the present invention, not only can improve the recovery rate of tea active ingredient, simultaneously can the activity of polyphenol oxidase in passivation tealeaves, prevent enzymatic browning and the non-enzymatic oxidation of process, effectively prevent the oxidational losses of tea active ingredient, and the high temperature avoided because pulverizing generation and high shear force are to the loss of tea active ingredient.
2. the present invention is by non-thermal technology technology---and high-voltage pulse electric field technology is used for tea extracts active ingredients, high-pressure pulse electric produces magnetic field, this impulse electric field and pulsed magnetic field alternating action, can effectively destroy tealeaves tissue and cell membrane, increase cell membrane, membrane passage, impel the endogenous active ingredient of tealeaves, comprise the stripping of macromolecular substances, not only increase the leaching rate of active ingredient, and lay a good foundation for the abundant enzymolysis of postorder, high-pressure pulse electric kills the miscellaneous bacteria in leaching process by ionization and alternating action simultaneously, effectively prevent extract from going bad.
3. the present invention can impel slightly solubility component in tea grounds effectively to change by ferment treatment to turn to soluble component, along with enzyme reaction deeply and the further destruction of raw tissue structure, be conducive to the release of endogenous thing, leach or enzyme-to-substrate close, the degree of depth being conducive to reacting is carried out, and makes the tea extract inclusion for preparing abundanter.The effect of enzyme addition makes tealeaves institutional framework become loose, and be conducive to realizing being separated of tea grounds and liquid in slurries, be conducive to improving follow-up process, as shortened the operating process times such as separation, filtration, in technique, realizability is strong.The unserviceable compositions of general extraction methods such as cellulose, hemicellulose, pectin or crude protein especially in tea raw material, are converted into the low molecular weight soluble class material that Absorbable rod utilizes effectively.
4. the present invention's whole process adopts low temperature processing techniques, and by its combination of sciences, decreases the technique of high temperature water extraction, not only effectively improves the leaching rate of tea active ingredient, and avoids refining losses, remain the natural flavor of tealeaves especially to greatest extent.
5. present invention process is simple, and cost is low, decreases the introducing of external food additives, processing aid and chemical substance, maintains natural nutrient component and the local flavor of tealeaves to greatest extent, achieves low-carbon (LC) and produces, protect environment.
Detailed description of the invention
The present invention is described below by specific embodiment.Unless stated otherwise, technological means used in the present invention is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention only limited by claims.To those skilled in the art, under the prerequisite not deviating from essence of the present invention and scope, the various change carry out the material component in these embodiments and consumption or change also belong to protection scope of the present invention.
Embodiment 1
A preparation method for tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality Tie Guanyin tea surface uniform coating quality percent concentration 1%, sealing, rehydration 12h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 5;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-23 DEG C of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, and degree of fragmentation reaches 85%, can not too slightly can not too carefully, granularity reaches 1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add the sterilized water of tea quality 8 times, under room temperature, limit is slowly stirred limit probe type ultrasonic extraction apparatus under current strength 1.2A/275W condition, is carried out ultrasonic extraction 12min; Then carry out high-pressure pulse electric and extract 18min, electric-field intensity 30kV/cm, burst length 500 μ s, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 5.5, adds the mixed enzyme of mixture quality 1%, in 40 DEG C of low temperature enzymolysis 8h;
Described mixed enzyme is made up of pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.8: 1.2: 2.0: 1.0;
(6) namely enzymolysis liquid filtration step (5) obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out obtain extra-strong tea extract.
Embodiment 2
A preparation method for tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available excellent green tea leaf surface even application mass percent concentration 0.5%, sealing, rehydration 2h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5;
Described spray pressure is: 0.25MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21 DEG C of freezing 10min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, and degree of fragmentation reaches 80%, can not too slightly can not too carefully, granularity reaches 0.1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add the sterilized water of tea quality 5 times, under room temperature, limit is slowly stirred limit probe type ultrasonic extraction apparatus under current strength 1.0A/25W condition, is carried out ultrasonic extraction 10min; Then carry out high-pressure pulse electric and extract 15min, electric-field intensity 20kV/cm, burst length 450 μ s, pulse frequency 200Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 4.5, adds the mixed enzyme of mixture quality 0.5%, in 35 DEG C of low temperature enzymolysis 4h;
Described mixed enzyme is made up of pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 0.5: 1: 1.8: 0.5;
(6) namely enzymolysis liquid filtration step (5) obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out obtain green-tea extract.
Embodiment 3
A preparation method for tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality black tea surface uniform coating quality percent concentration 1.5%, sealing, rehydration 24h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 15;
Described spray pressure is: 0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-25 DEG C of freezing 100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 10min, and degree of fragmentation reaches 90%, can not too slightly can not too carefully, granularity reaches 2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add the sterilized water of tea quality 10 times, under room temperature, limit is slowly stirred limit probe type ultrasonic extraction apparatus under current strength 1.2A/275W condition, is carried out ultrasonic extraction 15min; Then carry out high-pressure pulse electric and extract 20min, electric-field intensity 40kV/em, burst length 550 μ s, pulse frequency 300Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 6.5, adds the mixed enzyme of mixture quality 1.5%, in 45 DEG C of low temperature enzymolysis 12h;
Described mixed enzyme forms by pectase, cellulase, tannase, protease;
The mass ratio of described pectase, cellulase, tannase and protease mixing is 1: 1.5: 2.5: 1.5;
(6) namely enzymolysis liquid filtration step (5) obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out obtain black tea extract.
The content of embodiment 4 tea extraction active ingredient
With the green-tea extract described in embodiment 2 for detected object, adopt the content of the Tea Polyphenols of spectrophotometry raw tea material and extract, catechin, caffeine and tea polysaccharide (Thick many candies), result is as table 1:
Table 1
| Catechin content (%) in Tea Polyphenols | Tea Polyphenols (%) | Caffeine (%) | Tea polysaccharide (%) | |
| Raw green tea | 78 | 23.55 | 4.55 | 2.78 |
| Green-tea extract | 74 | 23.15 | 4.24 | (16.88 Thick many candies) |
| Recovery rate (%) | 94.87 | 98.32 | 93.28 | 11.28 |
Above result shows: preparation method of the present invention can significantly improve the leaching rate of tea active ingredient, wherein the leaching rate of Tea Polyphenols is 93.32%, the leaching rate of caffeine is 93.28%, the leaching rate of tea Thick many candies is 11.28%, all high than existing extracting method recovery rate, functional components particularly in Tea Polyphenols---catechin recovery rate is up to 94.87% relative to prior art, and this is also the purpose of preparation method of the present invention.
Under embodiment 5 similarity condition, the recovery rate of Different Extraction Method tea active ingredient is as table 2
Table 2
| Tea Polyphenols | Catechin content in Tea Polyphenols | Caffeine | Thick many candies | |
| Embodiment 2 extract | 98.32 | 94.87 | 93.28 | 11.28 |
| Enzymatic isolation method | 97 | 83.33 | 88.52 | 7.83 |
| Water extraction | 84 | 70.51 | 87.22 | 3.25 |
Above result shows: under similarity condition, adopts preparation method of the present invention than the active ingredient better effects if in existing enzymatic isolation method, water extraction extraction tealeaves: tea polyphenol extract rate improves 1.32-14.32%; Functionality active component catechin recovery rate in Tea Polyphenols improves 11.54-24.36%; Caffeine recovery rate improves 4.76-6.06%; Coarse polysaccharide extractive rate improves 3.45-6.06%.
Claims (3)
1. a preparation method for tea extraction, is characterized in that, in turn includes the following steps: by the sterile malt dextrin in aqueous solution of commercially available tealeaves surface uniform coating quality percent concentration 0.5-1.5%, sealing, rehydration 1-24h under room temperature; Then in-21--25 DEG C of freezing 10-100min; Pulverize immediately; Tealeaves after pulverizing is placed in pill tank, adds tea quality 5-10 sterilized water doubly, under room temperature, first carries out the ultrasonic extraction of 10-15min, and the high-pressure pulse electric then carrying out 15-20min extracts; Be finally 4.5-6.5 by said extracted liquid lactic acid adjust ph, add the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 DEG C of low temperature enzymolysis 4-12h; Namely enzymolysis liquid filtration, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out obtain tea extraction;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5-15;
Described spray pressure is: 0.25-0.35MPa;
The degree of fragmentation that described tealeaves is pulverized is 80-90%, and granularity is 0.1-2mm;
The current strength 1.0A/25W-1.2A/275W of described ultrasonic extraction;
The parameter that described high-pressure pulse electric extracts is: electric-field intensity 20-40kV/cm, burst length 450-550 μ s, pulse frequency 200-300Hz;
Described mixed enzyme is by 0.5-1: 1-1.5: 1.8-2.5: the 0.5-1.5 mixing in mass ratio of pectase, cellulase, tannase, protease.
2. the preparation method of a kind of tea extraction as claimed in claim 1, is characterized in that, comprise the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality Tie Guanyin tea surface uniform coating quality percent concentration 1%, sealing, rehydration 12h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 5;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-23 DEG C of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, and degree of fragmentation is 85%, and granularity reaches 1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) being pulverized is placed in pill tank, add the sterilized water of tea quality 8 times, under room temperature, limit is slowly stirred limit probe type ultrasonic extraction apparatus under current strength 1.2A/275W condition, is carried out ultrasonic extraction 12min; Then carry out high-pressure pulse electric and extract 18min, electric-field intensity 30kV/cm, burst length 500 μ s, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract lactic acid adjust ph processed through step (4) is 5.5, adds the mixed enzyme of mixture quality 1%, in 40 DEG C of low temperature enzymolysis 8h;
The mass ratio of described mixed enzyme composition is: pectase: cellulase: tannase: protease=0.8: 1.2: 2.0: 1.0;
(6) namely enzymolysis liquid filtration step (5) obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out obtain extra-strong tea extract.
3. the tea extraction that as claimed in claim 1 prepared by preparation method is preparing the application in instant powder or concentrate.
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| CN114208912A (en) * | 2021-12-16 | 2022-03-22 | 山东省农业科学院 | Extraction method and application of active ingredients in dark tea |
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| CN1166340A (en) * | 1996-05-28 | 1997-12-03 | 中国人民解放军九五三三工厂 | Preparation of tablet for preventing and curing dental diseases |
| CN101912022A (en) * | 2010-09-03 | 2010-12-15 | 河南工业大学 | Preparation method of water-soluble flavor compound of Loungjing tea |
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| JPH08103220A (en) * | 1995-04-06 | 1996-04-23 | Fukujiyuen:Kk | Method for extracting teas with cooled water by irradiation of ultrasonic wave |
| JP2011050271A (en) * | 2009-08-31 | 2011-03-17 | Mitsubishi-Kagaku Foods Corp | Method for producing tea leaf extract, tea leaf extract, and tea drink |
| JP5144638B2 (en) * | 2009-12-25 | 2013-02-13 | キリンビバレッジ株式会社 | Fresh tea leaf extract with flavor balance and ease of drinking, and method for producing the same |
| FR2966700B1 (en) * | 2010-10-29 | 2013-01-11 | Bernard Mompon | PROCESS FOR THE PRODUCTION OF PLANT-ORIGIN ARTICLES IMPREGNATED WITH PLANT LIQUID SUBSTANCE |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1166340A (en) * | 1996-05-28 | 1997-12-03 | 中国人民解放军九五三三工厂 | Preparation of tablet for preventing and curing dental diseases |
| CN101912022A (en) * | 2010-09-03 | 2010-12-15 | 河南工业大学 | Preparation method of water-soluble flavor compound of Loungjing tea |
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| Impact of ultrasonic-assisted extraction on the chemical and sensory quality of tea infusion;Tao Xia,et.al;《Journal of food engineering》;20061231;第74卷;第557-560页 * |
| 殷涌光,等.茶叶中茶多糖 茶多酚 茶咖啡碱的高压脉冲电场快速提取.《食品与机械》.2007,第23卷(第2期),第12-14、22页. * |
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