CN115433637A - Preparation method of green tea spice - Google Patents
Preparation method of green tea spice Download PDFInfo
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- CN115433637A CN115433637A CN202211201811.9A CN202211201811A CN115433637A CN 115433637 A CN115433637 A CN 115433637A CN 202211201811 A CN202211201811 A CN 202211201811A CN 115433637 A CN115433637 A CN 115433637A
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- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
- C11B9/02—Recovery or refining of essential oils from raw materials
- C11B9/025—Recovery by solvent extraction
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Abstract
The invention belongs to the field of natural perfume preparation methods, relates to a preparation method of a green tea perfume, and particularly relates to a preparation method of a green tea perfume obtained by extracting dry and hot green tea through solvent steam. The invention provides a method for dropwise adding, extracting and evaporating green tea raw materials in dry heat by using a solvent and finally recovering and enriching aroma substances by using a secondary condensation and recovery system, aiming at overcoming the defects of the prior production technology and enriching the flavor system of the prior green tea spice. The method has the advantages of simple equipment, clear and convenient steps, is a brand-new extraction method of the green tea flavor, and can enrich the application opportunities of the natural green tea flavor.
Description
Technical Field
The invention relates to the field of natural perfume extraction preparation, in particular to a preparation method of green tea perfume, and especially relates to a preparation method of dry and hot green tea aroma substances by solvent steam extraction.
Background
Green tea, one of the main tea types in china, is generally subjected to three steps of deactivation of enzymes, rolling and drying. The green tea adopts fresh tender shoots as raw materials, the oxidation of polyphenol substances is prevented by utilizing the activity of enzymes in high-temperature enzyme deactivation and passivation materials, then the faint scent style of the tea is kept by drying by distillation, drying by baking or drying in the sun after or without twisting according to different green tea varieties, and meanwhile, the fragrance concentration and freshness of different green teas are distinguished.
The extraction of the green tea flavor or fragrance substances comprises common water vapor extraction, solvent extraction, supercritical carbon dioxide extraction, solid phase extraction, solvent-assisted flavor evaporation, rotating cone distillation column extraction and other modes. Although a large amount of natural green tea flavor is often extracted by solvent extraction or supercritical carbon dioxide extraction, these methods can extract a certain amount of aroma substances, but in view of the fact that the methods focus on extraction of tea polyphenols or extraction of taste and flavor substances, attention to aroma substances is less likely to be paid to the distortion of aroma and flavor in such extraction methods. However, the methods such as solid phase extraction method, solvent-assisted flavor evaporation method and the like are limited by the cost or the equipment, so that the extraction amount is often still in the gram or milligram level, and the method is rarely advanced to the pilot plant test or the production direction. In recent years, rotary cone distillation tower (SCC) equipment is utilized to obtain more natural tea volatile aroma components for producing better-quality tea extracts and natural tea spices, however, the fixed investment of the rotary cone distillation tower is huge, and the rotary cone distillation tower is more suitable for large project production and use of large-scale food enterprises.
The invention is expected to utilize the solvent to perform dropwise extraction and evaporation on the heated green tea raw material, and finally utilize the condensing unit to recover and enrich the aroma substances.
Disclosure of Invention
In order to solve the problems, the invention provides a method for dropwise extracting and evaporating green tea raw materials in dry heat by using a solvent and finally recovering and enriching aroma substances by using a secondary condensation recovery system.
In order to achieve the purpose, the invention adopts the following technical scheme that the preparation method of the green tea spice comprises the following steps:
the method comprises the following steps: carrying out dry heat treatment on the green tea raw material: heating green tea raw materials in a container, maintaining the first temperature for 30-120 min when the heated temperature of the green tea raw materials reaches the first temperature, and keeping the green tea raw materials in an open state from the beginning of heating to the first temperature;
step two: solvent vapor extraction: putting the green tea raw material subjected to dry heat treatment in a low vacuum or micro vacuum environment, dropwise adding an extraction solvent into the dry heat green tea raw material to obtain an extract, and simultaneously evaporating the extract;
step three: fraction collection: collecting the extract fraction by secondary condensation recovery system to obtain the aroma rich in green tea aroma substances.
Preferably, in the first step, while the green tea material is continuously heated and maintained at the first temperature, the volatile substances of the green tea material are subjected to condensation reflux treatment.
The invention has the beneficial effects that: different from the traditional extraction process, the green tea raw material is subjected to dry heat treatment before extraction to enable the green tea raw material to be in a dehydrated state, green miscellaneous gas substances with low boiling points in the green tea raw material are volatilized in an open state, artificial effect substances are avoided, tea flower and fruit fragrance components such as substances with orchid and flower and fruit fragrance are reserved, an extraction solvent is used for dropwise extraction and evaporation on the green tea raw material in the dry heat, volatile fragrance components containing tea can be obtained by simultaneous extraction and evaporation, and finally a secondary condensation recovery system is used for recovery and enrichment of the fragrance components, alcohol components are better enriched, and the green tea perfume is obtained 2 The traditional extraction processes such as the fluid extraction method and the like require simpler equipment, and compared with the solvent-assisted flavor evaporation method, the operation requirement is easy to realize, so that the method is a brand-new extraction method of the green tea flavor, and can enrich the application opportunities of the natural green tea flavor.
Drawings
FIG. 1 is a schematic diagram of the process of the present invention.
FIG. 2 is a structural diagram of equipment required for the process of the present invention.
Detailed Description
Referring to fig. 1-2, the present invention relates to a method for preparing green tea flavor for tobacco tar production, which comprises the steps of performing drop-wise extraction and evaporation of green tea raw material in dry heat by using a solvent, and finally performing recovery and enrichment of aroma substances by using a secondary condensation recovery system, wherein the green tea flavor is prepared by using a secondary condensation recovery system, and the method comprises the following steps:
the method comprises the following steps: carrying out dry heat treatment on the green tea raw material: placing a green tea raw material into a container and then placing the green tea raw material into heating equipment without adding other extraction solvents, uniformly heating green tea by a stirring mode, wherein the stirring mode can adopt a stirring paddle or a stirring barrel, the green tea raw material is stirred by the stirring paddle at a rotating speed of 30rpm while being heated, the 30rpm represents that the stirring paddle can rotate 30 circles per minute, when the temperature of the heated green tea raw material reaches a first temperature, the green tea raw material is in an open state, the first temperature is maintained for 30 to 120 minutes, after the first temperature is reached, a condensation reflux device is started, the green tea raw material is continuously heated, so that the green tea raw material is in a dry heat state, low-boiling green miscellaneous gas substances are volatilized in the open state before a condensation reflux device is not started, and after the condensation reflux device is started, tea flower and fruit fragrance components are continuously purified in the dry heat state;
step two: solvent vapor extraction: sealing the heating equipment, starting a secondary condensation recovery system and vacuum equipment, dropwise adding an extraction solvent into the green tea raw material at a certain speed by the vacuum equipment under the vacuum condition of the container and the secondary condensation recovery system to obtain a tea aroma extract, wherein the extraction solvent is ethyl acetate or ethanol or water, the dosage of the solvent is 10-100% of the mass of the green tea raw material, the extraction time is controlled within 30-60 minutes, and the tea aroma extract is evaporated while the extraction solvent is dropwise added;
step three: and (3) fraction collection: collecting the extract fraction by secondary condensation recovery system to obtain perfume rich in green tea aroma.
The invention utilizes the steam after the solvent evaporation to combine with the green tea raw material or the compound volatilized from the green tea raw material for extraction, the extraction mode and the efficiency are richer and more complex, on the other hand, less solvent is used, the aroma substances can be enriched, and the post-treatment work of the raw material is reduced or eliminated. Meanwhile, the solvent needs enough space for releasing after evaporation and expansion, and the excessive solvent brings safety risk, so that the safe implementation of the experimental process can be ensured by properly reducing the using amount of the solvent. As can be seen from tables 1 to 3, in order to achieve a balance between maximum extraction yield and minimum amount of extraction solvent, and to maximize the final extract concentration, it is preferable that the extraction solvent is 30 to 50% by mass of the green tea raw material.
TABLE 1
TABLE 2
| Green tea raw material | Extraction solvent [ water ]] | Extraction rate | Concentration of extract |
| 100g | 10g | 5.3％ | 15％ |
| 100g | 30g | 9.4％ | 15％ |
| 100g | 40g | 9.7％ | 15％ |
| 100g | 50g | 10.1％ | 15％ |
| 100g | 60g | 10.1％ | 15％ |
TABLE 3
The green tea raw material in the invention can be roasted green tea, such as West lake Longjing tea or Biluochun tea, and can also be roasted green tea, such as Huangshan Maofeng tea. The green tea material may be in the form of a green tea that has not been dried after rolling in the green tea making step, or may be a finished tea that has been dried.
In one embodiment, the green tea is 500g of finished tea leaves of West lake Longjing tea, and the internal temperature of the heating reaction kettle is set to 110-deg.C, while in another embodiment, 500g of fresh Biluochun crude tea after de-enzyming and rolling is used, and the heating temperature is set to 90-deg.C.
The selection of the green tea raw material state and the green tea raw material variety only affects different flavors of the final product and does not affect the final purpose of the invention, so green tea semi-finished products and finished products with different manufacturing processes and different raw materials are all applicable to the invention.
The dry heating in the invention refers to directly placing tea leaves in heating equipment for heating treatment, wherein the heating equipment only needs to be suitable for a container which can be closed and needs to be provided with stirring equipment, and is not limited to a certain reaction kettle.
Generally, dry heat treatment will be understood as dry distillation technology for the first time, but in practice the dry heat of the present invention is substantially different from dry distillation technology: 1. the heating principle is different, the dry heat treatment of the invention only enables the material to be in the dehydration and low boiling point compound volatilization stage, and the dry distillation has more reactions such as pyrolysis, thermal condensation, coking, carbonization and the like. 2. The method for collecting the aromatic substances in the raw materials is different from the method for collecting the aromatic substances in the raw materials by using solvent steam, and the distillate after the reaction is collected by dry distillation. 3. The aim is different, the dry heat of the invention is used for collecting the raw material fragrant substances, and the dry distillation is used for collecting the reaction substances after coking. Therefore, there is a substantial difference between them.
The tea leaves are slowly stirred by the stirring paddle to be uniformly heated, so that raw materials are prevented from being burnt, the stirring mode is to slowly stir by the double-layer stirring paddle at the speed of 30rpm, the stirring speed is not limited to a specific rotating speed in practical application, the stirring speed can be changed according to the actual requirements of the site, and a certain low-speed uniform treatment mode is generally ensured.
Also, the stirring should be, but not limited to, stirring with a stirring paddle, and all the ways that can ensure the raw material is heated uniformly should be included, including stirring with a stirring paddle, equipment rolling stirring, and the like.
In the present invention, the container is in an open state at the start of heating, and the condensing reflux treatment is performed after 5 to 20 minutes after the temperature of the apparatus reaches a predetermined temperature, preferably, after 10 to 15 minutes after the temperature of the apparatus reaches the predetermined temperature. The purpose of the earlier opening is to remove the more volatile green miscellaneous gas substances which can be volatilized at lower temperature and can not be captured by the secondary condensation recovery system, and to make the whole spice in a uniform heating state by virtue of the process.
The extraction solvent in the invention is ethyl acetate, ethanol and water, and the preferred extraction solvent is ethanol or water in view of the consideration that green tea may generate new substances in the slow heating process and the practical requirement of the safety of the reaction process. However, depending on the practical requirements of the application and the differences in the aroma substances extracted by the different extraction solvents, ethyl acetate may also be used in some cases.
The dry heating temperature of the tea raw material in the invention is 60-130 ℃, and the setting of the heating temperature is usually selected according to the volatility and the evaporation condition of the solvent. Preferably, when the extraction solvent is ethyl acetate, the first temperature is set to 60-65 ℃; also preferably, when the extraction solvent is ethanol, the first temperature setting is selected to be from 80-C to 100-C, more preferably from 90-C to 100-C; also preferably, when the extraction solvent is water, the first temperature setting is selected to be between 100-C and 130-C, more preferably 110-C to 120-C.
In a preferred embodiment, the extraction solvent is ethyl acetate and the first temperature is set at 65-deg.C; in another embodiment, the extraction solvent is 95% ethanol and the first temperature is set at 90-deg.C; in a third embodiment, the extraction solvent is water and the first temperature is set at 110-C.
The heating time of the raw materials of the invention is calculated from the start of the device after condensation and reflux, and preferably, the heating time is between 30 minutes and 120 minutes. A typical heating time is set between 30 minutes and 90 minutes when the extraction solvent is ethyl acetate, between 60 minutes and 90 minutes when the extraction solvent is ethanol, and between 60 minutes and 120 minutes when the extraction solvent is water.
The amount of the extraction solvent used in the present invention is generally 10 to 100% by mass of the raw material, and preferably 30 to 50% by mass of the raw material. The amount of the solvent is much less than that of the raw material with the mass which is 5 to 10 times that of the common solvent for extracting the aromatic substances, on one hand, the extraction method and the extraction efficiency are richer and more complicated because more steam after the solvent is evaporated is used for extracting with the raw material or the compound volatilized from the raw material, on the other hand, the less solvent is used for enriching the aromatic substances, and the post-treatment work of the raw material is reduced or eliminated. Meanwhile, the solvent needs enough space for releasing after evaporation and expansion, and the excessive solvent brings safety risk, so that the safe operation of the experimental process can be ensured by properly reducing the solvent consumption.
The extraction time of the invention is adjusted according to the dropping speed of the solvent and the recovery speed of the condenser, and the temperature of the heating equipment is kept unchanged in the extraction process. Preferably, the extraction time is between 30 minutes and 60 minutes. When the extraction solvent used is ethyl acetate, the extraction time is generally controlled to be between 30 minutes and 40 minutes, while when the extraction solvent is ethanol, the extraction time may be controlled to be between 30 and 50 minutes, and when the extraction solvent is water, the maximum extraction time may be controlled to be within 60 minutes.
In a preferred embodiment, the extraction solvent ethyl acetate is used at 30% of the starting material and the extraction time takes 33 minutes.
In another preferred scheme, the dosage of the extraction solvent ethanol is 40 percent of the mass of the raw materials, and the extraction time is 41 minutes.
In the third scheme, the dosage of the extraction solvent water is 50 percent of the mass of the raw materials, and the extraction time is 52 minutes.
The secondary condensation recovery system in the invention is a more important part, the secondary condensation recovery system is divided into two stages, one stage is a refrigeration recovery device with the temperature of-10 to DEG C, the rear part of the secondary condensation recovery system is connected with the other stage of condensation recovery device for mixing dry ice and ethanol, and distillate of the secondary condensation recovery system is mixed to obtain the green tea spice. The secondary condensation recovery system is arranged for recovering high-volatility green tea aroma compounds and reducing green tea aroma distortion. According to the requirement, the fraction collection of the second step can adopt a higher-level condensation recovery system, such as a three-level, four-level or two-level condensation recovery system with better effect such as liquid nitrogen refrigeration and the like.
The two-stage condensate recovery system of the present invention is configured to meet the requirement of condensation, and if the two-stage condensate recovery system with more levels or lower temperatures is used for fraction recovery, there is no error, so the two-stage condensate recovery system configuration should be taken to mean that a refrigeration system with sufficient low temperature is set to collect the distillate, and is not limited to the two-stage condensate recovery system, and should necessarily include the lower temperature or more condensation recovery systems.
The invention needs to start a vacuum system for more efficient extraction and fraction collection in the extraction solvent recovery stage, and the preferred vacuum degree is between more than 900mbar and normal pressure, and more preferably between 970mar and normal pressure.
The purpose of the vacuum system is only to bring the volatile solvent and substances in the equipment into the secondary condensation recovery system by using vacuum pulling force, so that the whole experiment process and speed are accelerated, and the stability of the internal heat of the whole heating system is maintained.
Example one
A preparation method of green tea flavor comprises the following steps:
the method comprises the following steps: dry heat treatment of green tea raw material
The green tea raw material is finished tea of a West lake Longjing tea, 500g of finished tea of the West lake Longjing tea is placed in a 5L glass reaction kettle, the glass reaction kettle is placed in an oil bath heating system, the oil bath heating system provides a heat source for the glass reaction kettle, the oil bath heating system is the prior art, a stirring device is arranged in the glass reaction kettle, the stirring device can adopt a double-layer stirring paddle, the oil bath heating system and the stirring device are started, the heating temperature (first temperature) of the oil bath heating system is set to be 110-DEG C, the stirring speed is 30rpm, the glass reaction kettle is in an open normal pressure state before the temperature reaches 110-DEG C during the operation, namely the green tea raw material in the glass reaction kettle is always in contact with the outside air, the green tea raw material is in a consistent heating state, the equipment temperature is increased to 110-DEG C after 7 minutes, the glass reaction kettle is closed so that the tea raw material is not in contact with the outside, a condensation reflux device is started after 5 minutes, the tea raw material is subjected to dry heat treatment in the glass reaction kettle, the dry heat reflux device is used for capturing the dry aroma of the tea raw material, and secondary aroma recovery process is formed by the dry heat recovery system;
step two: solvent vapor extraction
After the dry heating time is 60 minutes, starting a secondary condensation recovery system and vacuum equipment, sequentially connecting a glass reaction kettle, the secondary condensation recovery system and the vacuum equipment, communicating the glass reaction kettle with the secondary condensation recovery system, setting the vacuum degree to 980mabr by the vacuum equipment under the vacuum condition, dropwise adding an extraction solvent into the glass reaction kettle by using 250g of pure water through a feeding funnel, enabling a pipe at an inlet of the feeding funnel to be close to a tea raw material part, enabling the initial dropping speed to be high, maintaining the stability in the later period, enabling the average speed to be 1.6 drops per second, enabling the dropping speed to be too fast for incomplete extraction, enabling the extraction time to be too slow on one hand, enabling the extraction time to be lengthened to affect the efficiency and simultaneously enabling the extraction time to be lengthened to affect the quality of the extract, completing dropping of the extraction solvent after 52 minutes, and simultaneously evaporating the aroma of the tea extract during solvent extraction;
step three: fraction collection
Collecting the fraction of the tea aroma extract by a secondary condensation recovery system under 980mabr vacuum degree to obtain the aroma rich in green tea aroma substances, and collecting 215.5g of tea aroma by the secondary condensation recovery system;
step four: purification of Green tea flavor
And repeating the first step and the second step for 2 times to obtain 431g of tea perfume, wherein the 431g of tea perfume is adsorbed by macroporous resin XAD4 and is desorbed and concentrated by 99% ethanol to finally obtain 56g of green tea perfume, and the detection result shows that the green tea perfume has high faint scent, lingering fragrance, tender fragrance and mild orchid smell.
Example two
A preparation method of green tea flavor comprises the following steps:
the method comprises the following steps: dry heat treatment of green tea raw material
The green tea raw material is finished tea of the West lake Longjing tea, 500g of the finished tea of the West lake Longjing tea is placed in a 5L glass reaction kettle, the heating temperature is set to be 90-DEG C, the stirring speed is 30rpm, the equipment is in an open normal pressure state during the operation, the temperature of the equipment is increased to be 90-DEG C after 7 minutes, a condensation reflux device is started after 10 minutes, the raw material of the equipment is subjected to dry heating in the equipment, and the time of the dry heating is set to be 60 minutes.
Step two: solvent vapor extraction
After the dry heating time is 60 minutes, the equipment is closed, 200g of 95% ethanol is extracted by using a feeding funnel under the vacuum degree of 980mabr, the solvent extraction is started, the pipe at the inlet of the feeding funnel is close to the raw material part, the initial dropping speed is faster than that of the raw material, the stability is maintained in the later period, the average speed is 1.6 drops per second, the dropping of the solvent is completed after 41 minutes, and the tea aroma extract is evaporated while the solvent extraction is carried out;
step three: fraction collection
Collecting the fraction of the tea aroma extract by a secondary condensation recovery system under 980mabr vacuum degree to obtain the aroma rich in green tea aroma substances, and collecting 124g of tea aroma by the secondary condensation recovery system;
step four: refining and application of green tea flavor
After 124g of tea perfume is diluted to 2480g by pure water, the tea perfume is adsorbed by macroporous resin XAD4 and desorbed and concentrated by 99% ethanol to obtain 33g of final green tea perfume, and the detection result shows that the green tea perfume has good faint scent, outstanding fragrance, bright orchid smell and weak cooking smell.
EXAMPLE III
A preparation method of green tea flavor comprises the following steps:
the method comprises the following steps: dry heat treatment of green tea raw material
The green tea raw material is crude Biluochun tea which is not dried after de-enzyming and rolling, 500g of the crude Biluochun tea is placed in a 5L glass reaction kettle, the heating temperature is set to be 65-DEG C, the stirring speed is 30rpm, the equipment is in an open normal pressure state during the operation, the temperature of the equipment is increased to be specified 65-DEG C after 5 minutes, a condensation reflux device is started after 20 minutes, the raw materials of the equipment are dried and heated in the equipment, and the drying and heating time is set to be 90 minutes.
Step two: solvent vapor extraction
After the dry heating time is 90 minutes, the equipment is closed, 150g of ethyl acetate is subjected to solvent extraction by using an addition funnel under the vacuum degree of 1000mabr, the tea aroma extract is obtained, a pipe at the inlet of the addition funnel is close to the raw material part, the initial dropping speed is faster than that of a block, the later period is kept stable, the average speed is 1.5 drops per second, the dropwise addition of the solvent is completed after 33 minutes, and the tea aroma extract is evaporated while the solvent is extracted;
step three: fraction collection
Collecting the fraction of the tea aroma extract by a secondary condensation recovery system under 1000mabr vacuum degree to obtain the aroma rich in green tea aroma substances, and collecting 157g of tea aroma by the secondary condensation recovery system;
step four: refining and application of green tea flavor
The detection result shows that 157g of tea perfume has strong whole faint scent, is fragrant and elegant, and has weak flower and fruit fragrance at the same time, wherein the fraction obtained after excessive water is removed by a separating funnel and anhydrous sodium sulfate is 127g, and an ethyl acetate solvent is removed by a rotary evaporator at the temperature of 40-DEG C and under the vacuum degree to finally obtain 11g of green tea perfume.
The invention belongs to the field of natural perfume preparation methods, relates to a preparation method of green tea perfume, and particularly relates to a preparation method of green tea perfume obtained by performing solvent steam extraction on dry and hot green tea, wherein the solvent steam extraction is to combine two steps of solvent extraction and evaporation of an extract. The method has the advantages of simple equipment, clear and convenient steps, is a brand-new extraction method of the green tea flavor, and can enrich the application opportunities of the natural green tea flavor.
The above embodiments are merely illustrative of the preferred embodiments of the present invention, and not restrictive, and various changes and modifications to the technical solutions of the present invention may be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are intended to fall within the scope of the present invention defined by the appended claims.
Claims (7)
1. A preparation method of a green tea flavor is characterized by comprising the following steps: the method comprises the following steps:
the method comprises the following steps: carrying out dry heat treatment on the green tea raw material: heating green tea raw materials in a container, maintaining the first temperature for 30-120 min when the heated temperature of the green tea raw materials reaches the first temperature, and opening the green tea raw materials from the beginning to the first temperature;
step two: solvent steam extraction: allowing the green tea raw material subjected to dry heat treatment to be in a low vacuum or micro vacuum environment, dropwise adding an extraction solvent into the dry heat green tea raw material to obtain an extract, and simultaneously evaporating the extract;
step three: and (3) fraction collection: collecting the extract fraction by secondary condensation recovery system to obtain perfume rich in green tea aroma.
2. The method for preparing a green tea flavor according to claim 1, wherein: in the second step, the extraction solvent is ethyl acetate or ethanol or water, the dosage of the extraction solvent is 10 to 100 percent of the mass of the green tea raw material, and the solvent steam extraction time is controlled between 30 to 60 minutes.
3. The method for preparing a green tea flavor according to claim 2, wherein: in the first step, the first temperature is related to the extraction solvent selected in the second step, and when the extraction solvent is ethyl acetate, the first temperature is 60-65-DEG C; the first temperature is between 80-deg.C to 100-deg.C when the extraction solvent is selected to be ethanol, between 100-deg.C to 130-deg.C when the extraction solvent is selected to be water, and more preferably between 110-deg.C to 120-deg.C.
4. The method for preparing a green tea flavor according to claim 2, wherein: in the second step, the extraction time of the solvent vapor extraction is related to the selection of the extraction solvent, and when the extraction solvent used is ethyl acetate, the extraction time is generally controlled to be between 30 minutes and 40 minutes, when the extraction solvent used is ethanol, the extraction time can be controlled to be between 30 minutes and 50 minutes, and when the extraction solvent used is water, the longest extraction time can be controlled to be within 60 minutes.
5. The method for preparing a green tea flavor according to claim 1, wherein: the second-stage condensation recovery system in the third step is a two-stage system, the first stage is a refrigeration recovery device at minus 10-DEG C, and the rear part is connected with a condensation recovery device for mixing dry ice and ethanol.
6. The method for preparing a green tea flavor according to claim 1, wherein: and in the second step, the vacuum environment is realized through vacuum equipment, and the container, the secondary condensation recovery system and the vacuum equipment are sequentially connected, so that the vacuum degree of the container and the secondary condensation recovery system is between more than 900mbar and normal pressure under the vacuum condition.
7. The method for preparing a green tea flavor according to claim 1, wherein: in the first step, during the process of continuously heating the green tea raw material and maintaining the first temperature, the volatile substances of the green tea raw material are subjected to condensation reflux treatment.
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