CN104186812A - Method for processing tea polyphenol extracting raw material - Google Patents
Method for processing tea polyphenol extracting raw material Download PDFInfo
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- CN104186812A CN104186812A CN201410455341.8A CN201410455341A CN104186812A CN 104186812 A CN104186812 A CN 104186812A CN 201410455341 A CN201410455341 A CN 201410455341A CN 104186812 A CN104186812 A CN 104186812A
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- tea polyphenols
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Abstract
The invention discloses a method for processing a tea polyphenol extracting raw material. The method comprises the steps of picking, spreading for airing to remove surface moisture of tea leaves, performing fixation by use of microwave, carrying out quick freezing and unfreezing a plurality of times in a circulating manner, crushing, extracting and the like. The method for processing the tea polyphenol extracting raw material has the advantages that tea leaf cells are completely crushed, soluble materials in the tea leaves can be dissolved in extract liquid well, and therefore, the tea polyphenol yield of the raw material per unit can be increased.
Description
Technical field
The invention belongs to tealeaves post processing field, relate in particular to the processing method that a kind of Tea Polyphenols extracts raw material.
Background technology
The invention belongs to the project achievement in research of the intelligent key technology in National 863 problem tea place and equipment (2012AA10A508), fixed, the old Peng of project implementation people Wang Jinhe, Zhu Zhong.
Tea Polyphenols is widely used in health products, medicine and other fields.The extraction of Tea Polyphenols is current the several different methods such as solvent method, the precipitation method, supercritical fluid extraction, and these methods are all based on first Tea Polyphenols contained in tealeaves being leached, then separated principle.Current prior art is all to pay close attention to the recovery rate of Tea Polyphenols from leaching liquor, and rare people pays close attention to the residual rate in tea raw material.
Summary of the invention
Method of the present invention, by improving the percentage of damage of tealeaves cell, has improved the leaching rate of cell inclusion, thereby has improved the output of Tea Polyphenols.
What specifically, the present invention adopted is following technical scheme:
Tea Polyphenols extracts a processing method for raw material, it is characterized in that, said method comprising the steps of:
A) pluck after fresh tea leaf in its, airing a period of time, wait for the moisture drying on tealeaves surface;
B) completing under microwave dry tack free;
C) by the fresh leaf quick-frozen after microwave de-enzyming, after complete adfreezing, use again microwave thawing, and then quick-frozen, so circulate one to three time;
D) the fresh leaf after thawing is pulverized in pulverizer, produced tea powder, then by the lixiviate in hot water of tea powder;
E) above-mentioned leaching liquor is used for to follow-up Tea Polyphenols extraction step to obtain Tea Polyphenols product.
Preferably, the pulverizing of tealeaves is taked is that ultrasonic wave is pulverized, thereby reduces tea powder to the adhering to of chamber wall, and is beneficial to the cleaning of container and the yield of tea powder.
Beneficial effect: by adopting method of the present invention, cell inclusion leaching rate improves, thereby the output of unit raw material is improved.
The specific embodiment
The conventional beverage of Cha Shi China, although have different drinking way at different times, is all the mode that adopts bubble effective component extracting from water.In different tea, the content of various compositions is not quite similar, but kind is basic identical.Raising along with analytical technology in modern age, people have found multiple compounds from the extract of tealeaves, with main active component, are wherein comprise the multiple organic compound of tea polyphenolic compounds and comprise phosphorus, potassium, sulphur, magnesium etc. in interior various trace elements.
Tea Polyphenols has multiple physiologically active, particularly antioxidation, can remove free radical, thereby plays effects such as regulating cardiovascular system, radioresistance.The medicine that contains Tea Polyphenols and health products have obtained increasing concern.
The extraction of Tea Polyphenols generally all relates to the extraction of fresh tea leaf lixiviate and Tea Polyphenols, and wherein the processing of fresh leaf is very crucial.In tealeaves, contain natural polyphenol oxidase, the destruction of cell can cause disengaging of polyphenol oxidase, thereby affects the yield and quality of Tea Polyphenols product, therefore before cytoclasis, needs the activity of first destructive enzyme.Thereby can how to make cytoclasis completely cell inclusion be discharged be completely a key that obtain high yield, wherein freeze thawing circulation is a good method.Freezingly make to form in cell crystallization, thereby and quick-frozen enough can avoid forming the structure and activity of active material in crystallization Cell protection.Quick-frozen is by ICW snap frozen is expanded, then thaws, and after circulation, eucaryotic cell structure destroyed completely for several times, intracellular micro-structural particularly, thus inclusion in cell is discharged completely.And the existing heating mode of completing makes fresh leaf dry, moisture reduces, and the effect of freeze thawing circulation can not get showing.Therefore need to guarantee that blade still contains a certain amount of moisture in freeze thawing circulation.
An example of the process that the fresh leaf of the present invention is processed is as follows:
First pluck fresh tea leaf in its, airing a period of time, make the moisture drying on tealeaves surface.The existence of surface moisture can affect the operation of freeze thawing circulation, makes to form ice at blade surface.On the one hand this part to freeze be invalid, improved energy cost.On the other hand, this part water has formed protection to blade, is unfavorable for inner microwave de-enzyming.
After dry, under microwave, complete.Microwave energy acts on the moisture of fresh interlobar part, fresh interlobar part is heated up rapidly, thereby make protein denaturation inactivation, makes polyphenol oxidase enzyme deactivation, can retain like this activity of Tea Polyphenols after cytoclasis.The thickness that the time of microwave processing can spread according to tealeaves changes, and too shortly inside can not be heated to sufficient temp, can not make enzyme complete deactivation, and the oversize moisture that can make is again lost in a large number.For example, in the situation that tealeaves spreads thickness at 2-5 centimetre, the microwave of 2kw can be processed 10-15 minute.
Fresh leaf after microwave de-enzyming carries out quick-frozen, until every leaf is all used microwave thawing after adfreezing completely again, and then quick-frozen, so circulate one to three time.So, after circulation, leaf cells structure is destroyed, then the fresh leaf after thawing is pulverized in pulverizer, produces tea powder.The pulverizer of tea making powder can adopt the conventional pulverizer in this field, as long as can reach the result of pulverizing.But the consideration for post-processed and the raising tea powder rate of recovery, preferably adopts ultrasonic wave to pulverize.Although hyperacoustic crushing effect may not be fine, more abundant due to what eucaryotic cell structure has been destroyed above, thus be also acceptable, but hyperacoustic advantage is that other method institute is inaccessiable.
Then by the lixiviate in hot water of tea powder, the leaching liquor of acquisition is used for follow-up Tea Polyphenols extraction step to obtain Tea Polyphenols product.
We by the tea grounds reclaiming in two batches, the amount of the Tea Polyphenols that a collection of employing metric measurement is residual, another batch be the residual quantity of the solvable composition of water-soluble measurement again, a collection of Tea Polyphenols residual rate no more than 10% before result, then a collection of solvable composition is almost molten most, solution and front a collection of solution phase ratio after molten again, no matter color and luster still wherein the testing result of composition compare, all light negligible.
In conjunction with instantiation, embodiments of the present invention are described in detail above, but the invention is not restricted to above-mentioned embodiment, in the ken possessing at affiliated technical field those of ordinary skill, can also under the prerequisite that does not depart from aim of the present invention, make a variety of changes.
Claims (2)
1. Tea Polyphenols extracts a processing method for raw material, it is characterized in that, said method comprising the steps of:
A) pluck after fresh tea leaf in its, airing a period of time, wait for the moisture drying on tealeaves surface;
B) completing under microwave dry tack free;
C) by the fresh leaf quick-frozen after microwave de-enzyming, after complete adfreezing, use again microwave thawing, and then quick-frozen, so circulate one to three time;
D) the fresh leaf after thawing is pulverized in pulverizer, produced tea powder, then by the lixiviate in hot water of tea powder;
E) above-mentioned leaching liquor is used for to follow-up Tea Polyphenols extraction step to obtain Tea Polyphenols product.
2. Tea Polyphenols as claimed in claim 1 extracts the processing method of raw material, it is characterized in that, what the pulverizing of tealeaves was taked is that ultrasonic wave is pulverized.
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| CN201410455341.8A CN104186812A (en) | 2014-09-10 | 2014-09-10 | Method for processing tea polyphenol extracting raw material |
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Citations (7)
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| JP2012165753A (en) * | 2012-05-01 | 2012-09-06 | Mitsui Norin Co Ltd | Tea beverage enhanced in deliciousness and reduced in bitterness and astringency |
| CN102907519A (en) * | 2012-09-27 | 2013-02-06 | 朱敏 | Lentinus edodes tea and manufacturing method thereof |
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Patent Citations (7)
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| CN101099523A (en) * | 2007-07-28 | 2008-01-09 | 舒阿庆 | Method for extracting tea polyphenol from Litsea coreana |
| CN101475606A (en) * | 2009-01-15 | 2009-07-08 | 浙江大学 | Process for extracting tea polyphenol in tea |
| CN102178003A (en) * | 2011-03-30 | 2011-09-14 | 浙江永金茶业有限公司 | Process for extracting tea polyphenol |
| JP2012165753A (en) * | 2012-05-01 | 2012-09-06 | Mitsui Norin Co Ltd | Tea beverage enhanced in deliciousness and reduced in bitterness and astringency |
| CN102907519A (en) * | 2012-09-27 | 2013-02-06 | 朱敏 | Lentinus edodes tea and manufacturing method thereof |
| CN102972536A (en) * | 2012-11-15 | 2013-03-20 | 安徽国润茶业有限公司 | Manufacturing technique of keemun black tea |
| CN103992359A (en) * | 2014-05-08 | 2014-08-20 | 梁树钦 | Preparation process for extracting green tea polyphenols from tea |
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| 农业部人事劳动司: "《茶叶加工工》", 31 March 2008, 中国农业出版社 * |
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Application publication date: 20141210 |