SU1179966A1 - Method of obtaining tea extract - Google Patents

Description

The invention relates to the tea industry, namely, to obtain tea concentrates.

The purpose of the invention is to increase the organoleptic and biochemical 5 indicators of the target product.

The essence of the method consists in extracting black long leaf tea, fresh tea leaves, and seeding or crumbing of green tea.

.. Before adding, the tea leaf is dried up to a humidity of 50-55%, then crushed, moistened to 90-95%, fermented at 40-45 ° C for 15 50-60 minutes and in the process of extracting the component components in the range of 10-15 minutes i.e. Before adding crumbs or seeding green long leaf tea, air is injected, enriched with oxygen by 15-20%. The temperature of the extraction process is 75-80 ° C.

The application of the proposed blend is due to the fact that about 10–15% of the total production of long leaf tea, which contains an extractive substance of up to 20%, accumulates annually at the tea factories of primary processing. Baby ₃ θ or green baikhov tea seeding is rich in a substance that is healing for the human body and contains about 3035% of extractive substances, but due to their non-commodity form, they are sold only in pressed (tiled tea) form, the production of which is limited. concentrates their use is limited due to the difficulty of filtration of the extract and the product has a bitter taste and a pungent smell, and there is also no consumer for green tea- ny concentrate.

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The withering of the tea leaf serves as a necessary process for improving its further grinding, and when it is moistened and further filtered at a temperature of 45-50 ° C, the fermentation process is accelerated and often. 50% extraction of extractive substances from ground tea mass with the aim of further acceleration of oxidative processes upon their contact with an extract, obtained from crumb 55 or seeding of long leaf green tea.

In the process of extraction at a temperature of 75 ~ 80 ° C in the fermented tea leaf does not occur inactivation of natural enzymes, therefore, as a result of their interaction on the green crumb extract or seeding occurs biochemical transformation with the formation of the extract with the nature of the infusion of black tea. In this process, the extract from the waste of black tea (petioles, plates) serves as an additional catalyst for obtaining high-quality black tea tea concentrate. From a biochemical point of view, this is explained as follows.

In the process of extraction, the freshly fermented leaf gives up a soluble fraction of polyphenol oxidase, capable of oxidizing the tannin-catechian complex of green tea in the presence of oxygen, for a certain period of time before their inactivation by the extract.

The proposed quantitative ratio of the extractive complex of black, green and freshly fermented tea is provided by the harmonic combinations of organoleptic and chemical indicators of the finished concentrate. As the phenolic compounds oxidize, the bitterish taste and sharp smell of crumbs and green tea seedings disappear. The result is a product that harmoniously combines high chemical and organoleptic characteristics of black and green tea and has elevated nutritional and therapeutic and physiological properties.

The extract obtained from crumb and seeding, having passed a layer of fermented leaf and waste, is filtered from suspended particles.

The extraction time and the ratio of the constituent components are due to biochemical transformations and the mechanism of extraction of extractive substances, which are established by experiment /

Pr im. Freshly harvested tea leaf is withered to a residual moisture content of 50%, then crushed in appropriate settings, then crushed tea leaf in a perforated container to bring the moisture to 95% is fermented at 45 ° C for 45 minutes.

1179966 4

The mixture extraction process is carried out in sectional extraction installations in the following sequence: the first section of the apparatus is loaded with black tea waste (petioles, plates) after 10 minutes in the corresponding sections - fermented tea leaf, and then after 5 minutes the crumb (or seed) baikho · см tea (see diagram). At the same time, the raw material and the extractant (hot water) move countercurrently to each other. The total duration of the process is 25 minutes.

Water

Black waste Fermented tea leaf R Baby or green tea seeding eleven tea ι ι t II ⁴ 1 rakt Air enriched oxygenated

Zhom

Extraction is carried out at 80 ° C. The ratio of the composite components 35:20:45.

During extraction, in zone 25 of the active interaction of crumb extract (or seeding) of green tea, air enriched with oxygen by 15–20% is injected into the fermented tea leaf to accelerate oxidative processes.

Tea extract obtained from green tea crumbs, passing a layer of fermented tea leaves, partially filtered. It is further subjected to final filtration and drying during the production of dry powder or for the production of liquid tea concentrate with the addition of sugar or other components.

Claims (3)

1. A METHOD FOR PREPARING A TEA EXTRACT, which involves grinding a fresh tea leaf, preparing a suspension by adding water, fermenting the suspension, extracting and concentrating, and, in order to increase the organoleptic and biochemical parameters of the target product, before the introduction of tea the leaf is subjected to extraction of wasted black long leaf tea, and after crumb or seeding of green long leaf tea, while fresh tea leaves are poured before grinding to a residual moisture content of 50-55%, fermented at 40-45 C for 36-40 minutes, and raw materials are taken in as follows: long leaf black tea waste, tea leaf, baby crumb, or seed of green long leaf tea, respectively 35:20:45. 2. The method of pop. 1, characterized in that the waste of black long leaf tea is extracted for 20-30 minutes, the tea leaf is 10-20 minutes, and the crumb or seeding of green tea is 8-12 minutes. 3. Method pop.2, characterized in that in the process of extraction before the introduction of crumbs or seeding of green tea, injected air enriched with oxygen by 15-20%. Water Black tea waste Fermented tea leaf ΙΠ Tiny or. green tea byte ! П 79966 Extract Air enriched with oxygen Zhom I 1179966 2