CN115777815A - High-concentration fresh scent type oolong fresh extract and preparation method thereof - Google Patents
High-concentration fresh scent type oolong fresh extract and preparation method thereof Download PDFInfo
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Abstract
The invention provides a preparation method of fresh extract of oolong tea, which comprises the following steps: selecting raw materials: dividing the tea raw material into a flavor-extracting raw material and a flavor raw material; (2) Crushing the flavor type raw materials, adding the crushed flavor type raw materials into a barrel-type extraction tank, and then adding water with the temperature of more than 93 ℃ for first spray extraction; (3) Crushing the aroma-improving type raw material, and adding the crushed aroma-improving type raw material into the first extraction liquid to obtain a first extraction liquid; (4) Adding water with the temperature of 95-100 ℃ into the barrel-type extraction tank for secondary spray extraction; adding the second extract into the first extract, uniformly mixing, and extracting at 50-70 ℃ for 15-20 min to obtain a second extract; (5) Cooling the second extracting solution, filtering, centrifuging the filtrate, and taking supernatant; (6) adding a fragrance-maintaining stabilizer into the supernatant; and (7) sterilizing the product. The preparation method has high production yield and high concentration, can well retain the components of faint scent and fresh taste in the tea, shortens the production time and reduces the production cost.
Description
Technical Field
The invention relates to the field of preparation of tea product extract, in particular to high-concentration fen-flavor oolong fresh extract and a preparation method thereof.
Background
The oolong fresh extract is prepared from oolong tea leaves as raw materials by the processes of extraction, centrifugation, blending for aroma improvement, aroma protection and color protection, sterilization and filling. The style characteristics of the tea are the basis of product quality formation, and the processes of extracting, blending, improving aroma, protecting aroma and protecting color are the key of product flavor formation.
At present, after high-concentration oolong tea extract is extracted by hot water, concentration is generally improved by adopting a concentration method, heating and vacuum environment concentration are commonly adopted, the obtained tea soup by the method is thick, but the loss of aroma and taste of the product is great, so that the product has poor aroma and bitter and astringent taste; in addition, the components of the aroma and the taste substances can be completely reserved by concentrating through the biomembrane, but the production cost is high and the environmental pollution is large.
Regarding the aspect of product aroma protection and taste, usually, simple treatment is carried out by using an antioxidant, a pullulan embedding agent, an acidity regulator and the like, and after the product is subjected to high-temperature extraction, long-time material waiting and high-temperature sterilization, aroma substances and taste substances are seriously changed, so that the product has heavy aroma and bitter taste.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of fresh extract of oolong tea, which can well retain the components of faint scent and fresh taste in tea leaves and improve the production yield and the product stability.
In order to realize the purpose, the invention adopts the following technical scheme:
a preparation method of fresh oolong tea extract comprises the following steps:
(1) Selecting raw materials: dividing tea raw materials into aroma-improving raw materials and flavor raw materials; the aroma-improving raw material is selected from at least one of Qujichun, daphne and Baisuixiang Jinguanyin; the taste type raw material is selected from at least one of hairy crabs, iron goddess tea and yellow egg; the weight ratio of the aroma-improving raw materials to the taste-improving raw materials is (1-4): (6-9);
(2) Crushing the flavor type raw materials, adding the crushed flavor type raw materials into a barrel-type extraction tank, then adding water with the temperature of more than 93 ℃ for first spraying extraction, and filtering to obtain first extraction liquid;
(3) Crushing the aroma-improving raw materials, adding the crushed aroma-improving raw materials into the first extract, uniformly mixing the crushed aroma-improving raw materials and the first extract, and extracting the mixture for 20 to 40min at a temperature of between 50 and 70 ℃ to obtain a first extract;
(4) Adding water with the temperature of 95-100 ℃ into the barrel-type extraction tank for secondary spray extraction, and filtering to obtain a second extraction liquid; adding the second extract into the first extract, uniformly mixing, and extracting at 50-70 ℃ for 15-20 min to obtain a second extract;
(5) Cooling the second extracting solution, filtering, centrifuging the filtrate, and taking supernatant;
(6) Adding sodium erythorbate, sodium bicarbonate, sodium hexametaphosphate, beta-cyclodextrin and EGCG medium chain fatty acid ester extracts into the supernatant to ensure that the mass percentages of the components in the supernatant are respectively as follows: sodium erythorbate 0.03% -0.05%, sodium bicarbonate 0.01% -0.03%, sodium hexametaphosphate 0.1-0.3%, beta-cyclodextrin 0.02% -0.04%, and EGCG medium chain fatty acid ester extract 0.02-0.05%;
(7) And (4) sterilizing the product obtained in the step (6) to obtain the fresh oolong tea extract.
In some embodiments, the column diameter ratio of the barrel extraction tank in the step (2) is 1.8, the inner diameter is 1m, and the inner column height is 6m.
In some embodiments, the material of the barrel extraction tank in step (2) is 304 stainless steel.
In some embodiments, the barrel extraction tank in step (2) adopts a sandwich steam heating mode.
In some embodiments, the ratio of the flavor-type raw material tea leaves to water in step (2) is 1: (8-10) adding water with the temperature of more than 93 ℃.
In some embodiments, sodium erythorbate is also added to the barrel extraction tank prior to extraction in step (2); the weight of the sodium erythorbate is 0.5-1% of the weight of the taste type raw material tea.
In some embodiments, the weight ratio of the flavor type raw tea leaves to water in the barrel extraction tank in step (4) is 1: (4-6) adding water with the temperature of 95-100 ℃.
In some embodiments, step (5) cools the second extract to 20 ℃ to 25 ℃.
In some embodiments, the sterilization method in step (6) is: treating at 115-117 deg.c for 12-25 sec.
The invention also provides the fresh extract of the oolong tea prepared by the method.
The method not only well retains the components of faint scent and fresh taste in the tea, but also can improve the concentration and production yield of the product, shorten the production time, omit the process link of concentration and reduce the production cost, so that the obtained high-concentration fresh scent type oolong extract has the original mellow and fresh taste of the oolong, has higher fragrance and stable product, and is very favorable for popularization and sale of the product.
The invention has the remarkable advantages that:
(1) The method breaks through the limitation of the traditional oolong extract liquor raw material, adopts fresh frozen fresh leaves as an aroma-extracting type raw material, adopts a process of classified sectional processing to keep the aroma and fresh components of the extract liquor to obtain high-concentration extract liquor, and overcomes the defects that the product is bitter and has no aroma or only caramel aroma/Jiao Guxiang and is not fresh enough and the like caused by the conventional concentration process, and the problems that the treatment efficiency is low, the cost is high, the market is difficult to accept and the like by adopting the technologies of freeze drying, membrane concentration and filtration and the like;
(2) The invention adopts a sectional barrel type extraction method to obtain a high-concentration product, avoids the loss of aroma and fresh components caused by the traditional technologies of heating concentration, membrane concentration, freeze drying and the like, can reduce the production energy consumption, reduce the production cost, improve the product yield and is beneficial to the market popularization and competition of the product;
(3) The invention optimizes and obtains the aroma-keeping stabilizer, can better protect the aroma and the liquor color of the extracting solution, enables the extracting solution to be more stable, and prolongs the shelf life of products.
Detailed Description
Experimental procedures for the invention not specifically indicated in the following examples are generally carried out under conventional conditions, or as recommended by the manufacturer. The various chemicals used in the examples are commercially available.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
The terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusions. For example, a process, method, apparatus, article, or device that comprises a list of steps is not limited to only those steps or modules listed, but may alternatively include other steps not listed or inherent to such process, method, article, or device.
The "plurality" referred to in the present invention means two or more. "and/or" describes the association relationship of the associated object, indicating that there may be three relationships, for example, a and/or B, which may indicate: a exists alone, A and B exist simultaneously, and B exists alone. The character "/" generally indicates that the former and latter associated objects are in an "or" relationship.
In order to make the present invention more comprehensible, the technical solutions of the present invention are further described below with reference to specific embodiments, but the present invention is not limited thereto.
Example 1
The embodiment provides a high-concentration fresh extraction liquid of fen-flavor oolong, and the preparation method comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, fragrant type raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor type raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the fragrance and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, full and smooth, and the matching proportion of the two raw materials is the fragrant type raw materials: flavor type raw material =20%:80 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of taste type raw materials according to a blending proportion, cutting the raw materials by using a tooth cutter with the tooth pitch of 1.8mm, putting the raw materials into a barrel-type extraction tank, paving the raw materials, properly pressing the surface of the raw materials, putting a sodium erythorbate protective agent which is 1% of the weight of dry tea, and adding hot water with the temperature of 93 ℃ according to the tea water proportion of 1; after the water pumping is finished, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquid, conveying the hot extract liquid to a blending tank, and keeping the temperature at 60 ℃;
(3) Extracting fragrance from the extract liquor: weighing 37.5kg of the fresh tea leaf raw material for aroma extraction according to the blending proportion, micronizing the fresh tea leaf raw material to 20-mesh sieve, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and then preserving heat and extracting aroma for 30min at 60 ℃;
(4) The raw materials in the barrel-type extraction tank are pumped with hot water of 100 ℃ according to the proportion of the tea water of 1:5 for second spray extraction; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquid, sending the hot extract liquid to a blending tank, mixing with the first extract liquid, keeping the temperature at 60 ℃, and continuously extracting fragrance;
(5) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(6) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(7) Protecting fragrance and color: mixing an aroma protective agent and a soup color stabilizer, adding into a blending tank, wherein the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant, a stabilizer, cyclodextrin and tea extract EGCG, and specifically adding: 0.05% of D-sodium erythorbate, 0.03% of sodium bicarbonate, 0.3% of sodium hexametaphosphate, 0.04% of beta-cyclodextrin and 0.05% of EGCG medium-chain fatty acid ester extract; pre-dissolving with tea soup, and circularly stirring for 10min;
(8) Sterilizing and subpackaging: and (4) sterilizing the extract obtained in the step (7) for 15s at the UHT temperature of 115-117 ℃, and then performing aseptic low-temperature subpackaging to obtain the finished product of the faint scent oolong tea with the concentration.
Example 2
The embodiment provides a high-concentration fresh extraction liquid of fen-flavor oolong, and the preparation method comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, aroma-improving raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor-improving raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable blending, the aroma and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, refreshing and smooth, and the blending proportion of two base materials is the aroma-improving raw materials: flavor type raw material =30%:70 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of flavor type raw materials according to the blending proportion, cutting the flavor type raw materials by using a tooth cutter with the tooth pitch of 1.8mm, putting the raw materials into a barrel-type extraction tank (the column diameter ratio is 1.8), paving the raw materials, properly pressing the surfaces of the raw materials, putting a processing protective agent (sodium erythorbate accounting for 1 percent of the weight of dry tea), and spraying and extracting the raw materials by using hot water at 95 ℃ according to the tea water proportion of 1:8; after the water pumping is finished, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquid, conveying the hot extract liquid to a blending tank, and keeping the temperature at 60 ℃;
(3) Extracting fragrance from the extract: weighing 64.3kg of the fresh tea leaf raw material for aroma extraction according to the blending proportion, micronizing the fresh tea leaf raw material to 20-mesh sieve, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and then preserving heat and extracting aroma for 30min at 60 ℃;
(4) The raw materials in the barrel-type extraction tank (the column diameter ratio is 1.8; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquid, sending the hot extract liquid to a blending tank, mixing with the first extract liquid, keeping the temperature at 60 ℃, and continuously extracting fragrance;
(5) And (3) rapidly cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(6) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by adopting two layers of filter screens of 100 meshes and 500 meshes to perform double-layer filtration; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(7) Protecting fragrance and color: the aroma protective agent and the soup color stabilizer are combined by antioxidant, stabilizer, cyclodextrin and tea extract EGCG, and are specifically added as follows: sodium erythorbate 0.04%, sodium bicarbonate 0.03%, sodium hexametaphosphate 0.2%, beta-cyclodextrin 0.04%, and EGCG medium chain fatty acid ester extract 0.04%, pre-dissolving with tea soup, adding into blending tank, and stirring for 10min;
(8) Sterilizing and subpackaging: and (4) sterilizing the extract obtained in the step (7) for 15s at the UHT temperature of 115-117 ℃, and then performing aseptic low-temperature subpackaging to obtain the faint scent oolong tea with the concentration.
Example 3
The embodiment provides a high-concentration fresh extraction liquid of fen-flavor oolong, and the preparation method comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, aroma-improving raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor-improving raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the aroma and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, refreshing and smooth, and the matching proportion of the two raw materials is the aroma-improving raw materials: flavor type raw material =10%:90 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of flavor type raw materials according to a blending proportion, cutting the flavor type raw materials by using a tooth cutter with a tooth pitch of 1.8mm, putting the raw materials into a barrel-type extraction tank, paving the raw materials, properly pressing the surface of the raw materials, putting a sodium erythorbate protective agent which is 1 percent of the weight of dry tea, and spraying and extracting the raw materials by adding hot water with the temperature of 98 ℃ according to the tea water proportion of 1:9; after water pumping, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquor, conveying the hot extract liquor to a blending tank, and preserving heat for 60 ℃;
(3) Extracting fragrance from the extract liquor: weighing 16.7kg of the flavor-extracting fresh tea leaf raw material according to the blending proportion, micronizing the raw material to 20 meshes, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and preserving heat and extracting flavor at 60 ℃ for 30min;
(4) The raw materials in the barrel-type extraction tank are pumped with hot water of 100 ℃ according to the proportion of the tea water of 1:4 for second spray extraction; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquid, sending the hot extract liquid to a blending tank, mixing with the first extract liquid, keeping the temperature at 60 ℃, and continuously extracting fragrance;
(5) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(6) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(7) Protecting fragrance and color: mixing an aroma protective agent and a soup color stabilizer, adding into a blending tank, wherein the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant, a stabilizer, cyclodextrin and tea extract EGCG, and specifically adding: sodium erythorbate 0.02%, sodium bicarbonate 0.03%, sodium hexametaphosphate 0.15%, beta-cyclodextrin 0.04%, and EGCG medium chain fatty acid ester extract 0.04%; pre-dissolving with tea soup, and circularly stirring for 10min;
(8) And (4) sterilizing and subpackaging the extract obtained in the step (7) for 15s at the UHT temperature of 115-117 ℃, and then performing aseptic low-temperature subpackaging to obtain the finished product of the faint scent oolong tea with the concentration.
Comparative example 1
The comparison example provides a fresh extract of high-concentration fen-flavor oolong tea, which is mainly different from the fresh extract of example 1 in different extraction methods, and specifically comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, fragrant type raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor type raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the fragrance and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, full and smooth, and the matching proportion of the two raw materials is the fragrant type raw materials: flavor type raw material =20%:80 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of flavor type raw materials according to a blending ratio, cutting the flavor type raw materials by using a tooth cutter with a tooth pitch of 1.8mm, putting the raw materials into a conventional extraction pot (with thin tea thickness and large surface area), paving the raw materials, properly pressing the surface of the raw materials, adding a sodium erythorbate protective agent with the weight 1% of dry tea, and adding hot water with the temperature of 93 ℃ according to the tea water ratio of 1; after the water pumping is finished, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquid, conveying the hot extract liquid to a blending tank, and keeping the temperature at 60 ℃;
(3) Extracting fragrance from the extract liquor: weighing 37.5kg of the fresh tea leaf raw material for aroma extraction according to the blending proportion, micronizing the fresh tea leaf raw material to 20-mesh sieve, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and then preserving heat and extracting aroma for 30min at 60 ℃;
(4) The raw materials in the conventional extraction pot (the tea is thin in thickness and large in surface area) are sprayed with hot water of 100 ℃ according to the tea water proportion of 1:5 for second spray extraction; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquid, sending the hot extract liquid to a blending tank, mixing with the first extract liquid, keeping the temperature at 60 ℃, and continuously extracting fragrance;
(5) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(6) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(7) Concentration: since the concentration is lower than that in example 1, the extract is sent to a concentration tank while the extract is hot, and vacuum concentration is carried out at 90-95 ℃ and the vacuum degree of 0.4-0.7MPa until the concentration of the concentrated solution reaches that in example 1, and about 5 percent of water is concentrated;
(8) Protecting fragrance and color: mixing an aroma protective agent and a soup color stabilizer, adding into a blending tank, wherein the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant, a stabilizer, cyclodextrin and tea extract EGCG, and specifically adding: sodium erythorbate 0.05%, sodium bicarbonate 0.03%, sodium hexametaphosphate 0.3%, beta-cyclodextrin 0.04%, and EGCG medium chain fatty acid ester extract 0.05%, pre-dissolving with tea soup, and stirring for 10min;
(9) Sterilizing and subpackaging: and (3) sterilizing the extract obtained in the step (8) for 15s at the UHT temperature of 115-117 ℃, and then performing aseptic low-temperature subpackaging to obtain the finished product comparative example 1 of the faint scent type oolong tea with the concentration.
Comparative example 2
The present comparative example provides a fresh extraction solution of high-concentration fen-flavor oolong tea, which is different from the extraction solution of example 1 mainly in different extraction methods, and specifically comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, fragrant type raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor type raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the fragrance and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, full and smooth, and the matching proportion of the two raw materials is the fragrant type raw materials: flavor type raw material =20%:80 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of flavor type raw materials according to a blending ratio, cutting the flavor type raw materials by using a tooth cutter with a tooth pitch of 1.8mm, putting the raw materials into a conventional extraction pot (the tea leaves are thin in thickness and large in surface area), paving the raw materials, properly pressing the surface of the raw materials, putting a sodium erythorbate protective agent which is 1% of the weight of dry tea, and adding hot water with the temperature of 93 ℃ according to the tea water ratio of 1; after water pumping, covering a cover, extracting for 33 minutes, quickly discharging, coarsely filtering the extract liquor, conveying the hot extract liquor to a blending tank, and preserving heat for 60 ℃;
(3) Extracting fragrance from the extract: weighing 37.5kg of flavor-extracting fresh tea leaf raw material according to a blending proportion, micronizing the raw material to 20 meshes, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and preserving heat and extracting flavor at 60 ℃ for 30min;
(4) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(5) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(6) Concentration: since the concentration is lower than that in example 1, the hot extract is sent to a concentration tank, and vacuum concentration is carried out at 90-95 ℃ and the vacuum degree of 0.4-0.7MPa until the concentration of the concentrated solution reaches that in example 1, and about 8 percent of water is concentrated;
(7) Protecting fragrance and color: mixing an aroma protective agent and a soup color stabilizer, adding into a blending tank, wherein the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant, a stabilizer, cyclodextrin and tea extract EGCG, and specifically adding: sodium erythorbate 0.05%, sodium bicarbonate 0.03%, sodium hexametaphosphate 0.3%, beta-cyclodextrin 0.04%, and EGCG medium chain fatty acid ester extract 0.05%, pre-dissolving with tea soup, and stirring for 10min;
(8) Sterilizing and subpackaging: and (5) sterilizing the extract liquid obtained in the step (7) for 15s at the UHT temperature of 115-117 ℃, and then subpackaging at a sterile low temperature to obtain the finished product of the faint scent oolong tea.
Comparative example 3
The comparison example provides a fresh extract of high-concentration fen-flavor oolong tea, which is mainly different from the fresh extract of example 1 in different extraction methods, and specifically comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, fragrant type raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor type raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the fragrance and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, full and smooth, and the matching proportion of the two raw materials is the fragrant type raw materials: flavor type raw material =20%:80 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of taste type raw materials according to a blending proportion, cutting the raw materials by using a tooth cutter with the tooth pitch of 1.8mm, putting the raw materials into a barrel-type extraction tank, paving the raw materials, properly pressing the surface of the raw materials, putting a sodium erythorbate protective agent which is 1% of the weight of dry tea, and adding hot water with the temperature of 93 ℃ according to the tea water proportion of 1; after the water pumping is finished, covering a cover, extracting for 33 minutes, quickly discharging, coarsely filtering the extract liquid, conveying the hot extract liquid to a blending tank, and preserving the heat at 60 ℃;
(3) Extracting fragrance from the extract liquor: weighing 37.5kg of the fresh tea leaf raw material for aroma extraction according to the blending proportion, micronizing the fresh tea leaf raw material to 20-mesh sieve, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and then preserving heat and extracting aroma for 30min at 60 ℃;
(4) And (3) rapidly cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(5) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(6) Concentration: since the concentration is lower than that in example 1, the extract is sent to a concentration tank while the extract is hot, and vacuum concentration is carried out at 90-95 ℃ and the vacuum degree of 0.4-0.7MPa until the concentration of the concentrated solution reaches that in example 1, and about 8 percent of water is concentrated;
(7) Protecting fragrance and color: mixing an aroma protective agent and a soup color stabilizer, adding into a blending tank, wherein the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant, a stabilizer, cyclodextrin and tea extract EGCG, and specifically adding: sodium erythorbate 0.05%, sodium bicarbonate 0.03%, sodium hexametaphosphate 0.3%, beta-cyclodextrin 0.04%, and EGCG medium chain fatty acid ester extract 0.05%, pre-dissolving with tea soup, adding into blending tank, and stirring for 10min;
(8) Sterilizing and subpackaging: and (4) sterilizing the extract obtained in the step (6) for 15s at the UHT temperature of 115-117 ℃, and then performing aseptic low-temperature subpackaging to obtain the finished product of the faint scent oolong tea with the concentration.
Comparative example 4
The embodiment provides a high-concentration fresh scent type oolong tea extract, and a preparation method of the high-concentration fresh scent type oolong tea extract comprises the following steps of:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, a faint scent type aroma-improving type raw material (four seasons spring, one bud, three leaves) and a flavor type raw material (Tieguanyin, the stem content index is 50%) are screened out, through reasonable blending, the matching of the aroma and the flavor is coordinated, the faint scent is elegant and high, the flavor is mellow and smooth, and the blending proportion of the two raw materials is the aroma-improving type raw material: flavor type raw material =20%:80 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of taste type raw materials and 37.5kg of flavor-improved fresh tea leaf raw materials according to a blending ratio, cutting the raw materials by using a tooth cutter with the tooth pitch of 1.8mm, putting the cut raw materials into a barrel-type extraction tank, paving the raw materials, properly pressing the surface of the raw materials, adding sodium erythorbate protective agent accounting for 1% of the weight of dry tea, and pumping hot water with the temperature of 93 ℃ according to the tea water ratio of 1; after water pumping, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquor, conveying the hot extract liquor to a blending tank, and preserving heat for 60 ℃;
(3) Pumping hot water of 100 ℃ into the tea residue in the barrel type extraction tank according to the tea water proportion of 1:5 for second spray extraction; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquid, sending the hot extract liquid to a blending tank, mixing with the first extract liquid, keeping the temperature at 60 ℃, and continuously extracting fragrance;
(4) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(5) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(6) Protecting fragrance and color: mixing an aroma protective agent and a soup color stabilizer, adding into a blending tank, wherein the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant, a stabilizer, cyclodextrin and tea extract EGCG, and specifically adding: 0.05% of D-sodium erythorbate, 0.03% of sodium bicarbonate, 0.3% of sodium hexametaphosphate, 0.04% of beta-cyclodextrin and 0.05% of EGCG medium-chain fatty acid ester extract; pre-dissolving with tea soup, and circularly stirring in tank for 10min;
(7) Sterilizing and subpackaging: and (4) sterilizing the extract obtained in the step (6) for 15s at the UHT temperature of 115-117 ℃, and then performing aseptic low-temperature subpackaging to obtain the finished product of the faint scent oolong tea with the concentration.
Adding water to dilute the finished oolong tea prepared in the above examples and comparative examples according to the mass ratio of 1:
randomly selecting 30 judges, and evaluating the liquor color, aroma and taste of the tea diluent according to GB/T23776-2018 tea sensory evaluation method. Because the tea extract provided by the invention is more focused on aroma and taste, the national standard evaluation method is adaptively modified, the types of the evaluation coefficients and the scores of the evaluation coefficients are adjusted, and the specific evaluation coefficients are 10 scores of liquor color, 50 scores of aroma, 40 scores of taste and 100 total scores.
The sensory evaluation results are shown in table 1:
TABLE 1 sensory evaluation results
From the above results, it can be seen that in examples 1 to 3 (of the present invention), a classified and segmented "barrel extraction" method is employed to directly obtain a high-concentration extract, thereby avoiding a re-thermal concentration process, maintaining the aroma and fresh components of the extract, giving a fragrant and high-quality aroma, and having a smooth and mellow taste and a hierarchical feeling.
The oolong tea products obtained in the above examples and comparative examples were subjected to concentration and production yield tests, and the results are shown in table 2:
TABLE 2 results of concentration and production yield measurements
From the above results, in examples 1 to 3 (the present application), a classified and segmented "barrel extraction" method is adopted, so that a high-concentration extraction liquid can be directly obtained, a secondary thermal concentration process is avoided, the processing yield is improved on the premise of ensuring the flavor characteristics of the product, and the high energy consumption caused by thermal concentration is reduced.
Comparative example 5
The comparison example provides a fresh extract of high-concentration fen-flavor oolong tea, which is different from the fresh extract of example 1 mainly in that the fresh extract of high-concentration fen-flavor oolong tea mainly comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, fragrant type raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor type raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the fragrance and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, full and smooth, and the matching proportion of the two raw materials is the fragrant type raw materials: flavor type raw material =20%:80 percent;
(2) Preparing a high-concentration extraction liquid: weighing 150kg of taste type raw materials according to a blending proportion, cutting the raw materials by using a tooth cutter with the tooth pitch of 1.8mm, putting the raw materials into a barrel-type extraction tank, paving the raw materials, properly pressing the surface of the raw materials, putting a sodium erythorbate protective agent which is 1% of the weight of dry tea, and adding hot water with the temperature of 93 ℃ according to the tea water proportion of 1; after the water pumping is finished, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquid, conveying the hot extract liquid to a blending tank, and keeping the temperature at 60 ℃;
(3) Extracting fragrance from the extract liquor: weighing 37.5kg of the fresh tea leaf raw material for aroma extraction according to the blending proportion, micronizing the fresh tea leaf raw material to 20-mesh sieve, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and then preserving heat and extracting aroma for 30min at 60 ℃;
(4) The raw materials in the barrel-type extraction tank are pumped with hot water of 100 ℃ according to the proportion of the tea water of 1:5 for second spray extraction; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquid, sending the hot extract liquid to a blending tank, mixing with the first extract liquid, keeping the temperature at 60 ℃, and continuously extracting fragrance;
(5) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(6) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(7) Protecting fragrance and color: mixing and adding the aroma protective agent and the soup color stabilizer into a blending tank, wherein the aroma protective agent and the soup color stabilizer consist of antioxidants, and the following components are added in detail: 0.05% of calcium ascorbate, 0.03% of sodium bicarbonate, 0.3% of sodium hexametaphosphate, 0.04% of beta-cyclodextrin and 0.05% of EGCG medium-chain fatty acid ester extract; pre-dissolving with tea soup, and circularly stirring for 10min;
(8) Sterilizing and subpackaging: and (5) sterilizing the extract liquid obtained in the step (7) for 15s at the UHT temperature of 115-117 ℃, and then subpackaging at a sterile low temperature to obtain the finished product of the faint scent oolong tea.
Comparative example 6
The present comparative example provides a fresh extraction solution of high-concentration fen-flavor oolong tea, which is mainly different from example 2 in the aroma protective agent and the soup color stabilizer, and specifically comprises the following steps:
(1) And (3) sensory evaluation and matching: through multiple rounds of sensory evaluation, fragrant type raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor type raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the fragrance and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, full and smooth, and the matching proportion of the two raw materials is the fragrant type raw materials: flavor type raw material =20%:80 percent;
(2) Preparing high-concentration extraction liquid: weighing 150kg of flavor type raw materials according to a blending proportion, cutting the flavor type raw materials by using a tooth cutter with a tooth pitch of 1.8mm, putting the raw materials into a barrel-type extraction tank, paving the raw materials, properly pressing the surface of the raw materials, putting a sodium erythorbate protective agent which is 1% of the weight of dry tea, and adding hot water with the temperature of more than 93 ℃ according to the tea water proportion of 1; after the water pumping is finished, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquid, conveying the hot extract liquid to a blending tank, and keeping the temperature at 60 ℃;
(3) Extracting fragrance from the extract liquor: weighing 37.5kg of the fresh tea leaf raw material for aroma extraction according to the blending proportion, micronizing the fresh tea leaf raw material to 20-mesh sieve, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and then preserving heat and extracting aroma for 30min at 60 ℃;
(4) The raw materials in the barrel-type extraction tank are pumped with hot water of 100 ℃ according to the tea water proportion of 1:5 for second spray extraction; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquid, sending the hot extract liquid to a blending tank, mixing with the first extract liquid, keeping the temperature at 60 ℃, and continuously extracting fragrance;
(5) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(6) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then, a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(7) Protecting fragrance and color: the aroma protective agent and the soup color stabilizer are mixed and added into a blending tank, the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant and a stabilizer, and the following components are added in detail: sodium erythorbate 0.05%, sodium bicarbonate 0.05%, sodium hexametaphosphate 0.3%, beta-cyclodextrin 0.04%, and EGCG medium chain fatty acid ester extract 0.05%, pre-dissolving with tea soup, and stirring for 10min;
(8) Sterilizing and subpackaging: and (5) sterilizing the extract liquid obtained in the step (7) for 15s at the UHT temperature of 115-117 ℃, and then subpackaging at a sterile low temperature to obtain the finished product of the faint scent oolong tea.
Comparative example 7
The comparison example provides a fresh extract of high-concentration fen-flavor oolong tea, which is mainly different from the fresh extract of example 2 in that the fresh extract of high-concentration fen-flavor oolong tea mainly comprises the following steps:
(1) And (3) sensory evaluation and blending: through multiple rounds of sensory evaluation, fragrant type raw materials (four seasons spring, one bud, three leaves and four leaves) and flavor type raw materials (Tieguanyin, stem content index is 50%) are screened out, through reasonable matching, the fragrance and the flavor are matched and coordinated, the fragrance is elegant and high, the flavor is mellow, full and smooth, and the matching proportion of the two raw materials is the fragrant type raw materials: flavor type raw material =20%:80 percent;
(2) Preparing high-concentration extract, namely weighing 150kg of flavor type raw materials according to a blending proportion, cutting the raw materials by using a tooth cutter with the tooth pitch of 1.8mm, putting the raw materials into a barrel-type extraction tank, paving the raw materials, properly pressing the surface of the raw materials, putting a sodium erythorbate protective agent with the weight 1% of dry tea, and adding hot water with the temperature of more than 93 ℃ according to the tea water proportion of 1; after water pumping, covering a cover, extracting for 15 minutes, quickly discharging, coarsely filtering the extract liquor, conveying the hot extract liquor to a blending tank, and preserving heat for 60 ℃;
(3) Extracting fragrance from the extract liquor: weighing 37.5kg of the fresh tea leaf raw material for aroma extraction according to the blending proportion, micronizing the fresh tea leaf raw material to 20-mesh sieve, adding the superfine powder into the extract obtained in the step (2) while the powder is hot, stirring uniformly, and then preserving heat and extracting aroma for 30min at 60 ℃;
(4) The raw materials in the barrel-type extraction tank are pumped with hot water of 100 ℃ according to the proportion of the tea water of 1:5 for second spray extraction; after the water pumping is finished, covering a cover, extracting for 18 minutes, quickly discharging, coarsely filtering the extract liquor, sending the hot extract liquor to a blending tank to be mixed with the first extract liquor, preserving the heat at 60 ℃, and continuously extracting the fragrance;
(5) And (3) cooling: rapidly cooling the mixed solution after the aroma raising treatment to 25 ℃, and circulating in a cooling tank for 1h for later use;
(6) Filtering and centrifuging: performing coarse filtration on the cooled mixed solution, wherein the coarse filtration is performed by performing double-layer filtration by adopting two layers of filter screens of 80 meshes and 200 meshes; then a butterfly centrifuge is adopted for centrifugal treatment, and the centrifugal conditions are as follows: the slag discharge period is 150 s/time, and the flow rate is 2.0 tons/hr;
(7) Protecting fragrance and color: mixing and adding an aroma protective agent and a soup color stabilizer into a blending tank, wherein the aroma protective agent and the soup color stabilizer are formed by combining an antioxidant, a stabilizer and cyclodextrin, and are specifically added: sodium erythorbate 0.05%, sodium bicarbonate 0.03%, sodium hexametaphosphate 0.3%, beta-cyclodextrin 0.04%, pre-dissolving with tea soup, and stirring for 10min;
(8) Sterilizing and subpackaging: and (4) sterilizing the extract obtained in the step (7) for 15s at the UHT temperature of 115-117 ℃, and then performing aseptic low-temperature subpackaging to obtain the finished product of the faint scent oolong tea with the concentration.
The finished product of the aroma type oolong tea with the concentration obtained in the above examples and comparative examples is subjected to unified environment retention observation for 30 days, and then the finished product is diluted by adding water according to the mass ratio of 1:
randomly selecting 30 judges, and evaluating the liquor color, aroma and taste of the tea diluent according to GB/T23776-2018 tea sensory evaluation method. Because the tea extract provided by the invention is more focused on aroma and stability, the national standard evaluation method is adaptively modified, the types of the evaluation coefficients and the scores of the evaluation coefficients are adjusted, and the specific evaluation coefficients are 20 scores of liquor color, 30 scores of aroma and 20 scores of taste, 30 scores of less precipitation and 100 scores of total score. The results are shown in table 3 below:
TABLE 3 aroma and stability evaluation results
From the above results, it can be seen that the aroma and stability of the product can be better protected by using the aroma protective agent and the soup color stabilizer with specific formulations in examples 1 to 3 (the invention), the aroma is better fragrant, the precipitation amount is less, and the soup color is better and transparent.
The use of calcium ascorbate in comparative example 5 in place of sodium erythorbate in the formulation of the present invention results in a decrease in product aroma and stability compared to example 1.
Compared with example 1, the use amount of sodium bicarbonate in comparative example 6 is too high, so that the proportioning relation of the components in the formula is changed, and the fragrance and the stability of the product are reduced.
The lack of extraction of EGCG medium chain fatty acid ester in comparative example 7, compared to example 1, resulted in a decrease in product aroma and stability.
In conclusion, the method of the invention not only can well retain the faint scent and fresh taste components in the tea, but also can improve the concentration and production yield of the product, shorten the production time, omit the process link of concentration and reduce the production cost, so that the obtained high-concentration faint scent type oolong extract has the original mellow and fresh taste of the oolong, has higher fragrance and stable product, and is very beneficial to the popularization and sale of the product.
The above description is only a preferred embodiment of the present invention, and all equivalent changes and modifications made in the claims of the present invention should be considered as the protection scope of the present invention.
Claims (10)
1. The preparation method of the fresh oolong tea extract is characterized by comprising the following steps of:
(1) Selecting raw materials: dividing the tea raw material into a flavor-extracting raw material and a flavor raw material; the aroma-extracting raw material is selected from at least one of Quinchun, daphne and Baisuixiangjinguanyin; the taste type raw material is selected from at least one of hairy crab, tieguanyin and Huangdan; the weight ratio of the aroma-improving type raw materials to the taste type raw materials is (1-4): (6-9);
(2) Crushing the flavor type raw materials, adding the crushed flavor type raw materials into a barrel-type extraction tank, then adding water with the temperature of more than 93 ℃ for first spraying extraction, and filtering to obtain first extraction liquid;
(3) Cutting the aroma-improving type raw material, adding the cut aroma-improving type raw material into the first extract, uniformly mixing, and extracting at 50-70 ℃ for 20-40 min to obtain a first extract;
(4) Adding water with the temperature of 95-100 ℃ into the barrel-type extraction tank for secondary spray extraction, and filtering to obtain a second extraction liquid; adding the second extract into the first extract, uniformly mixing, and extracting at 50-70 ℃ for 15-20 min to obtain a second extract;
(5) Cooling the second extracting solution, filtering, centrifuging the filtrate, and taking supernatant;
(6) Adding sodium erythorbate, sodium bicarbonate, sodium hexametaphosphate, beta-cyclodextrin and EGCG medium chain fatty acid ester extract into the supernatant to ensure that the mass percentages of the components in the supernatant are respectively as follows: sodium erythorbate 0.03% -0.05%, sodium bicarbonate 0.01% -0.03%, sodium hexametaphosphate 0.1-0.3%, beta-cyclodextrin 0.02% -0.04%, and EGCG medium chain fatty acid ester extract 0.02-0.05%;
(7) And (4) sterilizing the product obtained in the step (6) to obtain the fresh oolong tea extract.
2. The method of claim 1, wherein the diameter ratio of the barrel extraction tank in step (2) is 1.8.
3. The method of claim 1, wherein the barrel extraction pot of step (2) is made of 304 stainless steel.
4. The method of claim 1, wherein the barrel extraction pot of step (2) is steam heated with steam.
5. The method of claim 1, wherein the weight ratio of the flavor type raw material tea leaves to water in step (2) is 1: (8-10) adding water with the temperature of more than 93 ℃.
6. The process of claim 1 wherein sodium isoascorbate is added to the barrel extraction tank prior to the extraction in step (2); the weight of the sodium erythorbate is 0.5-1% of the weight of the taste type raw material tea.
7. The method of claim 1, wherein the weight ratio of the flavor type raw material tea leaves to water in the barrel extraction pot in step (4) is 1: (4-6) adding water with the temperature of 95-100 ℃.
8. The method of claim 1, wherein the step (5) comprises cooling the second extract to a temperature of 20 ℃ to 25 ℃.
9. The process for preparing fresh extract of oolong tea as claimed in claim 1, wherein the sterilization method in the step (6) is UHT ultra high temperature instant sterilization: and (4) preserving heat for 12-25 s at the temperature of 115-117 ℃.
10. A fresh extract of oolong tea prepared by the method of any one of claims 1 to 9.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
| CN105884738A (en) * | 2015-10-20 | 2016-08-24 | 江南大学 | Microwave-assisted synthesis method for EGCG fatty acid ester |
| CN108157551A (en) * | 2016-12-07 | 2018-06-15 | 康师傅饮品控股有限公司 | It is a kind of to use tea extract liquor, tea beverage and preparation method thereof made from ice extraction technology |
| CN108850310A (en) * | 2018-07-27 | 2018-11-23 | 吴成建 | A kind of high-perfume type concentration oolong tea and its processing method |
| CN111529490A (en) * | 2020-05-13 | 2020-08-14 | 浙江工业大学 | Epigallocatechin gallate fatty acid ester nasal spray and preparation method thereof |
| CN112741179A (en) * | 2019-10-31 | 2021-05-04 | 内蒙古伊利实业集团股份有限公司 | Hot extract foaming milk tea and preparation method thereof |
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2022
- 2022-11-21 CN CN202211473142.0A patent/CN115777815A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103098922A (en) * | 2013-02-04 | 2013-05-15 | 萧氏饮品有限公司 | Preparation method of original flavor red tea drink |
| CN105884738A (en) * | 2015-10-20 | 2016-08-24 | 江南大学 | Microwave-assisted synthesis method for EGCG fatty acid ester |
| CN108157551A (en) * | 2016-12-07 | 2018-06-15 | 康师傅饮品控股有限公司 | It is a kind of to use tea extract liquor, tea beverage and preparation method thereof made from ice extraction technology |
| CN108850310A (en) * | 2018-07-27 | 2018-11-23 | 吴成建 | A kind of high-perfume type concentration oolong tea and its processing method |
| CN112741179A (en) * | 2019-10-31 | 2021-05-04 | 内蒙古伊利实业集团股份有限公司 | Hot extract foaming milk tea and preparation method thereof |
| CN111529490A (en) * | 2020-05-13 | 2020-08-14 | 浙江工业大学 | Epigallocatechin gallate fatty acid ester nasal spray and preparation method thereof |
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