CN101267742A - Improved process for tea manufacture - Google Patents
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- CN101267742A CN101267742A CNA2006800343912A CN200680034391A CN101267742A CN 101267742 A CN101267742 A CN 101267742A CN A2006800343912 A CNA2006800343912 A CN A2006800343912A CN 200680034391 A CN200680034391 A CN 200680034391A CN 101267742 A CN101267742 A CN 101267742A
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Abstract
The present invention provides a process for manufacturing a leaf tea product. The process comprises the steps of providing fresh tea leaf, recovering aroma from the fresh tea leaf, and drying the fresh tea leaf to form the leaf tea product. The aroma is recovered whilst at least partially drying the fresh leaf in a low-convection dryer.
Description
Technical field
The present invention relates to the production technology of tea products.The technology that The present invention be more particularly directed to during Tea Production, reclaim the tea aroma thing and can not reduce the tea leaf quality of producing.
Background of invention
The production of tea products generally includes drying steps at least one time.
The green tea tealeaves by the fresh harvesting of heat treatment (for example by steam or training is fried) usually carries out tealeaves a series of drying and kneads step preparing with the inhibitory enzyme effect then.
Producing usually of black tea accepted a series of processing conditions by the tealeaves that makes fresh harvesting, comprise withering (withering) and resolving (macerating) fresh tea leaf in its, and subsequent fermenting, this mainly is to give the distinctive color of black tea, taste and fragrance.At high temperature dry with the inhibitory enzyme effect and moisture is dropped to low-level after the tealeaves fermentation.
The fragrance of tealeaves is one of most important factor of decision tea leaf quality.The odor type of final tea products depends on the processing conditions of production period to a great extent.Especially, some aromatics the drying steps of heat treatment step-for example-during produce.Therefore, when the odor type of the tea products of seeking to improve batch process (for example instant tea powder and concentrate), it is known adding the aromatic substance that is reclaimed by " one-tenth is sampled tea " (being that tea has passed through drying steps).A kind of such technology is at WO 2003/101215 (Goodricke, description is arranged 2003), it discloses a kind of method of the hot water solubility's of production instant tea, comprise step: (a) form extract by handling black tea with the hard warm water in 60 to 105 ℃ of temperature ranges (hard warm water), (b) tea extraction is passed through flash vessel under parital vacuum, wherein the time of staying is about 30 seconds to 360 seconds, to remove the fragrant volatile matter of extract, (c) extract is repeated clarification and refining, thereby the insoluble tea solid that separates about at least 12 weight % from extract obtains clarifying concentrate, (d) the solubility tea solid of separation 6-10% from the clarification concentrate, (e) add food acids and regulate the pH of concentrate to neutral, (f) in concentrate, add the fragrant volatile matter that obtains in the step (b), (g) obtain substantially anhydrous tea powder, it can restore in hot water and be instant tea, essentially no muddiness and haze.
US 4,880, and 656 (SKW Troatberg Aktiengesellschaft) also disclose with GB 1333362 (HAG Aktiengesellschaft) and reclaim aromatic substance from become to sample tea.
The inventor has determined that the aromatic substance that loses almost is the twice that is retained on the tealeaves between conventional tealeaves dry period.Therefore, we have recognized that the aromatic substance that loses between dry period can reclaim and can not reduce final quality of tea leaves.In addition, we have recognized that the aromatic substance of such generation can be used for improving the armaticity of tea products, even this aromatic substance is by the middle recovery but not one-tenth is sampled tea in the fresh tea leaf in its.
U.S. Pat 5,182,926 (Nestec S.A., 1993) disclose the technology of collecting and reclaim aromatic cream during beverage such as coffee, tea or production of cocoa powder a kind of gas that produces.Aroma gases can be that any step produces in the Coffee Production, produces during the grinding of for example baking of green coffee, roasting back coffee bean and the dipping.Yet US 5,182, the 926 not open aromatic substances that reclaim from fresh tea leaf in its.
U.S. Pat 3,477,854 (Affico S.A., 1969) disclose the technology of being produced tea extraction (being instant tea) by fresh tea leaf in its.This fresh tea leaf in its can grind and remove before extraction to the small part aromatic substance.Yet US 3,477, and 854 openly are not used to produce the technology of tea products.
BP GB 1097661 (Marshall ' s Tea Machinery Company Ltd) discloses and has concentrated at least partially in the heating vapour that fermented tea discharged in the tea-leaf withering machine, from condensate, be separated to the main finish of small part, the main finish that separates with near small part is incorporated in the tea, and the latter heats in same or another tea-leaf withering machine.Yet GB 1097661 is not disclosed in dry tealeaves in the low comvection dryer.
Japanese patent application JP 2002/330698 (Kojima Makoto) discloses by heat exchanger and has made exhaust leave the heat drying machine comprises aroma constituent with collection the aqueous solution.This component can join in the green tea beverage.Yet JP 2002/330698 is not disclosed in dry tealeaves in the low comvection dryer yet.
Therefore the object of the present invention is to provide at the tea production period and reclaim the tea aroma compound and guarantee that the tealeaves of producing has the economic technology of traditional all qualities that become to sample tea.
In addition, we find to adopt fresh tea leaf in its to originate as aromatic substance, and combine with low convective drying, can produce unique aromatic substance.
Summary of the invention
Therefore, first aspect the invention provides the technology of producing tea products, and this technology comprises step:
(c) provide fresh tea leaf in its;
(d) from fresh tea leaf in its, reclaim aromatic substance; With
(e) dry fresh tea leaf in its to be to make tea products, and wherein aromatic substance reclaims during to the dry fresh tea leaf in its of small part in low comvection dryer in step (b).
The present invention reclaims the aromatic substance of losing between dry period.The aromatic substance of Hui Shouing can join in the tea products to improve or to improve its taste/fragrance again like this.Optionally, this aromatic substance can be used in the production of instant and/or the product of promptly drinking tea.
Fresh tea leaf in its but not become the application sample tea that unique aroma profile is provided, because fresh tea leaf in its is not through producing required the baking and banking up with earth of sampling tea, aromatic substance can be lost concurrent biochemical variation in baking and banking up with earth.
Aromatic substance reclaims during to the dry fresh tea leaf in its of small part in low comvection dryer.We can simple and economical mode collect and concentrate aromatic substance when finding in low comvection dryer dry tealeaves.This is because aromatic substance can not diluted by the needed a large amount of gas of conventional drying device.In addition, low comvection dryer (when especially operating under vacuum) is usually directed to the temperature lower than the conventional drying device, and aromatic substance can chemical change not take place because of dry run like this.In addition, the low comvection dryer of utilization has been avoided the necessity of utilization costliness, danger and/or environmentally harmful reagent such as carbon dioxide and/or utilization refrigeration process.
In a particularly preferred specific embodiments, this technology can be to reclaim the technology of aromatic substance during producing black tea, comprising:
I. dry by the fermentate that obtains in the tealeaves, wherein the drying to small part is to carry out in low comvection dryer, wherein every evaporation 1 kg of water, and the incoagulable gas amount that enters this low comvection dryer is less than 5kg; With
Ii. cool off the gas of discharging is rich in aromatic substance with preparation condensate from described low comvection dryer.
According to another aspect of the present invention, provide and be selected from tea products and promptly drink tea and have the tea product that strengthens fragrance.This tea product comprises the tea aromatic substance that is reclaimed by technology of the present invention.
Detailed Description Of The Invention
Tea
Be used for " tea " of the present invention and mean material from Camellia sinensis var.sinensis or Camellia sinensis var.assamica.It also comprises Lu Yibaosi (rooibos) tea that is obtained by Aspalathuslinearis." tea " also comprises the product mix of two or more these materials.
Be used for the tea product that " tealeaves " of the present invention means the tea raw material that comprises one or more non-steeped forms.
" fresh tea leaf in its " refers to not make water content be lower than 30 weight %, the tealeaves that has 35 to 90% water content usually through super-dry.
" tea products " refer to make water content be lower than 30 weight % through super-dry, has the tealeaves (sample tea) of 1 to 10 weight % water content usually.Tea products of the present invention is the beverage precursor that is suitable for directly preparing beverage, for example by with tea products and aqueous medium boiling water contact preparation for example.Tea products of the present invention preferably through the packing.Tea products can be packaged in and brew in the bag in (for example tea bag) and/or the airtight package for example Foilpac.Preferred tea products does not have decaffeinated.
Tea products of the present invention can comprise fermented tea (being black tea), semi-fermented tea (being oolong tea) and/or basic non-fermented tea (being green tea)." fermentation " refer to tealeaves some endogenous enzyme and substrate in conjunction with the time experience oxidation and hydrolytic process, the cell of mechanical damage tealeaves for example by resolving (maceration) tealeaves.Colourless catechin during this technology in the tealeaves is converted into yellow and orange compound to black-brown polyphenolic substance.
" promptly drink tea " and refer to comprise the beverage of tea solid.Promptly drinking tea has at least 80% water content usually, best at 85 to 99.9 weight %.Promptly drink tea for example can be packaged in the gas-tight container jar or bottle in.The tea solids content of promptly drinking tea is usually at 0.001 to 5 weight %, preferably at 0.01 to 3 weight % and 0.1 to 1 weight % most preferably.
Produce the technology of tea products
The technology of producing tea products comprises step:
(a) provide fresh tea leaf in its;
(b) from fresh tea leaf in its, reclaim aromatic substance; With
(c) dry fresh tea leaf in its is with the preparation tea products.
Fresh tea leaf in its is provided
As simple form, fresh tea leaf in its provides with the form of fresh harvesting, promptly without any further processing.Fresh tea leaf in its preferably comprises leaf and stem.Most preferred fresh tea leaf in its comprises the bud of growing, and for example starts two or three leaves with the bud (so-called " two leaf buds " and/or " three leaf buds " material) that does not germinate.
Fresh tea leaf in its can be preceding the withering of step (b).Tealeaves withered about 12 to 36 hours usually.Wither and produce some chemistry and biochemical variation and make the water content of tealeaves reduce to about 35 to 70%.The yield that biochemistry that takes place during withering and/or chemical change can increase volatile aromatic compound in the tea.
Fresh tea leaf in its can be resolved in step (b) in addition or alternatively before.Parsing comprises damage tealeaves, for example by kneading and/or punching press, promptly destroys organization structure of the plant.But this can effectively discharge fermentation substrate and fermenting enzyme in plant cell and tissue in black tea manufacture.Resolve and preferably fresh tea leaf in its is finished by cutter.Therefore for purposes of the present invention, fresh tea leaf in its can be resolved by the parsing technology of using CTC, Luo Tuofan (rotorvane), ball mill or grinding machine or hammer-mill or Lawri tea processing machine or Legg cutter or utilization to be used for the tea roller of conventional Tea Processing.Can also adopt these to resolve the combination of technology.
For black tea and oolong tea, its technology comprises other the step to small part fermentation fresh tea leaf in its.This fermentation step can carry out so that the distinctive aromatic of black tea reclaims in step (b) before in step (b).Tea can be in addition or alternatively in step (b) after fermentation.
For green tea, usually by making endogenous fermenting enzyme inactivation prevent fermentation in step (b) pre-treatment fresh tea leaf in its (for example heating).Such conventional process is by steaming and/or training stir-fry (pan frying) tealeaves and finish.
Aroma recovery
Aromatic substance reclaims to small part drying fresh tea leaf in its time.
The low comvection dryer of utilization reclaims aromatic substance." low comvection dryer " used herein refers to every evaporation 1 kg of water, and the incoagulable gas that enters is less than the drier of 20kg, preferably is less than 5kg, more preferably less than 1.0kg, and again more preferably less than 0.5kg, and most preferably between 0.001 to 0.05kg.Term " incoagulable gas " refers to that boiling point is lower than-10 ℃ under those atmospheric pressure, preferably is lower than-20 ℃ and most preferably be lower than-35 ℃ material.Incoagulable gas is air normally.
Be applicable to that multiple drier of the present invention includes but not limited to one or more intermittences and continuous mode drier, for example vacuum desiccator, rotary vacuum dryer, the board-like drier of vacuum, superheat steam drying device, empty screw thread evaporimeter or interlayer spiral evaporator.In this class drier of great majority, heat transmits by dryer surface.The heat-transfer area temperature of preferred low comvection dryer is between 40 to 150 ℃, more preferably between 90 to 140 ℃.When drying in low comvection dryer, fresh tea leaf in its had better not be heated to above 70 ℃ and also preferably be heated between 30 to 55 ℃.
Drying in low comvection dryer is preferably carried out under vacuum.Preferred vacuum range is that pressure is lower than 0.3 absolute atmosphere, more preferably 0.01 to 0.15 absolute atmosphere, most preferably 0.05 to 0.15 absolute atmosphere.
Be used for being less than 8 hours usually from the time (for example by in the drying one or more low comvection dryers) of fresh tea leaf in its recovery aromatic substance, more preferably less than 5 hours, and then preferably between 5 minutes to 5 hours.The recovery used time of aromatic substance is depended on the kind and the size of used drier.When adopting the drier of batch type, the aroma recovery time is preferably at 1 to 5 hour.When adopting the continuous drying unit, tealeaves stops in one or more driers and just can fully reclaim aromatic substance in 5 to 30 minutes.
Aromatic substance preferably reclaims with condensate.For example, the gas of discharging from drier is introduced in the condenser, and utilization is lower than 50 ℃ condenser temperature with the aromatic water condensation, and preferred condenser temperature is lower than 30 ℃, and then preferably between-5 to 30 ℃.
The condensate that obtains can concentrate by any known method.For example, aromatic substance can concentrate by counter-infiltration, distillation, low temperature, freeze drying and/or classification/partial condensation be with preparation tea aroma concentrate.Especially preferably adopt distil process to concentrate.The tea aromatic substance preferably is concentrated to aromatics content and is at least 25mg/l, more preferably 1000mg/l at least, more preferably 5000mg/l again, and most preferably aromatics content at 10000mg/l between the pure aromatic oil concentrate (for example 900g/l).
Optionally, condensate can be adsorbed onto on one or more adsorbents that are selected from active carbon, resin, zeolite and tealeaves (for example black tea).Adsorbent can use heat treatment, organic solvent or supercritical CO then to be loaded in post or the fluid bed
2Desorption discharges aromatised fraction.When discharging gas absorption to tealeaves originally on one's body the time, then unnecessaryly further take off absorption.
Dry
Technology of the present invention comprises the step of dry fresh tea leaf in its with the preparation tea products.
For black tea and oolong tea, drying steps generally includes bakes and banks up with earth (firing).Bake and bank up with earth and comprise that heating and dry fermented tea are to destroy fermenting enzyme and to suppress fermentation with this.
Drying steps of the present invention should cause " bone dry "." bone dry " means that the water content of tea reduces to and is lower than 30%, more preferably 1 to 10% and best at about 5 weight %.The dry variation that may cause further chemical oxidation of tealeaves and tea aromatic substance.
Conventional drying comprises tealeaves is exposed in the heated drying air stream of high comvection dryer.In this processing step, when tealeaves in so high comvection dryer at about 120 ℃ when down dry, a large amount of aromatic substances that produce are along with discharging gas loss.In addition, even aromatic substance is collected from so high comvection dryer, the use of large volume gas can cause the aromatic substance that dilutes very much, needs a large amount of concentrating.In addition, the high temperature of use can make aromatic substance generation chemical change, for example because the generation of plum rad (Maillard) compound.
Therefore according to the present invention, drying steps (c) is by finishing during at least partially in step (b) to the dry fresh tea leaf in its of small part in low comvection dryer.In fact, might be when reclaiming aromatic substance according to the present invention the bone dry fresh tea leaf in its.For example, the fresh tea leaf in its form of fermented material (for example with) can be in low comvection dryer bone dry.Perhaps, fresh tea leaf in its can partly dry earlier when reclaiming aromatic substance (for example in low comvection dryer), bone dry in the conventional drying device subsequently.Another possibility is fresh tea leaf in its part drying in the conventional drying device earlier, bone dry in low comvection dryer then.Those skilled in the art it is also contemplated that how such selection.Be not wishing to be bound by theory, it is believed that reclaiming aromatic substance in higher moisture produces the aromatic substance that has more " green tea feature " and reclaim the aromatic substance that the fragrance generation has more " black tea feature " in than low water content.Therefore the kind that depends on the aromatic that hope obtains, the recovery of aromatic substance can be carried out in selected water content ranges.
" conventional drying device " refers to the drier of those utilization mass air flows, and promptly every evaporation 1 kg of water needs more than 5 kg of air per kg of water evaporated, usually more than 20 kg of air per kg of water evaporated.No matter intermittently or continuous fluidized bed dryer and tray dryer, all are such conventional drying devices.Dry in fluidized bed dryer, inlet air temp is at 90-140 ℃ usually, and outlet air temperature is lower than 90 ℃, and bed tempertaure is between 45 to 90 ℃.
Strengthen the tea product of fragrance
The present invention also provides the tea product that strengthens fragrance, and it comprises the aromatic substance that reclaims in the processing step of the present invention (b).The preferred fragrance thing is that the form with concentrate exists.Tea product is tea products or promptly drinks tea.Tea products can be black tea, green tea or oolong tea.Based on the weight of tea products, the preferred addition of fragrant concentrate is less than 10%.Promptly drink tea when middle when tea fragrance concentrate adds, based on the tea solid constituent weight in promptly drinking tea, it can join maximum 500%.The quantity that preferably joins the middle aromatic substance of promptly drinking tea can provide 10ppmTOC (being that the 10mg total organic carbon is arranged in every liter of beverage) at least, and more preferably the aromatic substance quantity of Jia Ruing is 50 to 2000ppm, more preferably 75 to 750ppm and most preferably 100 arrives 500ppm.
Preferred tea product is a decaffeination not.
Embodiment
Embodiment 1
Present embodiment has described the analysis by the tea fragrance condensate of explained hereafter of the present invention in detail.
From the tealeaves of Daverashola (South India) through routine wither, parsing and fermentation step and drying in rotary vacuum dryer (RVD) subsequently, the ratio of wherein going into air quantity and evaporated water is at about 0.05kg/kg, and its water content drops to 5% by 71.6.Be used in 5 ℃ of condensers of operating down and collect fragrant condensate.(HSGC) analyzes fragrant condensate with headspace gas chromatography, and step is as follows.
The HSGC condition:
Adopt Perkin-Elmer
TMXL gas chromatograph (GC) and head space Turbomatrix
TM40 analyze volatile organic matter.Headroom maintains 95 ℃ of circulations 50 minutes.Gas from headroom is introduced into the CP-Sil of equipment from Varian
TMAmong the GC of 8CB analytical column.The helium of utilization 17psi (1.2bar) also uses the FID wave detector 220 ℃ of detection molecules.
Data show that condensate comprises the compound that is shown as required tea aromatic substance strongly.Observe following three groups of main tea aromatics: (1) fatty acid degradation products: 1-amylene-3-alcohol, hexanal, cis-3-hexenol, trans-the 2-hexenoic aldehyde, enanthaldehyde, octanal, cis-3-pentenol; (2) terpenes: linalool, geraniol, nerol, linalool oxide and (3) aromatic: phenylacetaldehyde, benzaldehyde, phenmethylol, benzyl carbinol and gaultherolin.
Embodiment 2
This embodiment has confirmed the high-quality of black tea produced according to the invention.
Carry out two groups of tests (sample 1 and 2) according to technology of the present invention.Tea leaf withering, parsing, fermentation, dry in 500 liters of rotary vacuum dryers (RVD) then, its ratio of going into air quantity and evaporated water is lower than 0.05kg/kg.RVD operates at 110 ℃ heat-transfer area, and under vacuum, promptly under the pressure of 0.15 absolute atmosphere.Tealeaves is dried to 50% water content by 70% original water content, and to be dried to final water content in conventional drying device (fluidized bed dryer, the ratio of wherein going into air quantity and evaporated water is at 40kg/kg) be 5wt% to tealeaves subsequently.
Conventional method (sample A and B) is adopted in two groups of tests.Tea leaf withering, parsing, fermentation, dry in fluidized bed dryer then, the ratio of wherein going into air quantity and evaporated water is at 40kg/kg.It is 5wt% that tealeaves is dried to final water content by original 70wt% water content.Air enter temperature maintenance 120 ℃ and delivery temperature at 80 to 90 ℃.
By sample 1 and 2 and the black tea hot water preserved material that produces of comparative sample A and B evaluate liquid quality (Q), liquid lightness (B), liquid color (C) and liquid mouthfeel (M) by the tea taster, with 1 to 10 scoring, average score is summarised as table 1, preferably high value.
Table 1
| Sample | Q | B | C | M |
| 1 | 4.2 | 5.0 | 5.4 | 4.4 |
| 2 | 4.2 | 5.0 | 5.4 | 4.4 |
| A | 4.0 | 4.8 | 4.8 | 4.2 |
| B | 4.0 | 5.0 | 5.0 | 4.2 |
Data in the table 1 show that the tea product that the quality of tea product prepared in accordance with the present invention and conventional method are produced is suitable.Sample 1 and sample A utilization headspace gas chromatography instrument (HSGC) are analyzed volatile organic matter.Data show that the aromatics content of the aromatics content of the black tea of explained hereafter according to the present invention and the black tea that conventional method is produced is suitable.
Embodiment 3
Present embodiment has confirmed that the aromatic substance that adds increases the purposes of tea smell.
In RVD, utilize the condenser of under 20 to 30 ℃ of chilling temperatures, operating to obtain the tea aromatic substance at the sample 1 of embodiment 2 and 2 production periods.From 90kg tealeaves, obtain the tea aromatic substance of about 35kg.In addition, the total organic carbon of tea aroma condensate (TOC)-this is the indication-utilization CO of tea fragrance intensity
2Analyzer is measured, and the utilization platinum electrode is oxidized to carbon dioxide with all carbon compounds.Every liter of about 300mg of tea aroma condensate of the mean value of TOC.
Adding for the black tea fragrance condensate that uses technology preparation of the present invention is tested, relatively products therefrom and control sample.Give 45 everyone two cups of tea of member.One glass contains making tea by the black tea preparation.Another glass contains making tea of same black tea preparation and adds 2ml tea fragrance condensate.The member is required to evaluate with 7 minutes best result the armaticity of these two cups of tea.Mark is added and is and average.Find that the tea set that adds fragrant condensate has significantly higher mark 4.64, and independent black tea has only 3.62.
Embodiment 4
This embodiment has confirmed the effect of the kinds of processes parameter of recovery aromatic substance technology of the present invention.
The tea base of the water content 66 weight % of 90 kilograms of amounts was the surface temperature drying of the vacuum (0.65atm) of 140 minutes fermentation back utilization 500mm Hg in rotary vacuum dryer of experience and 120 ℃ 91 minutes.It is 45% that this tea base is dried to water content.Condensate is collected with 5 liters of batches (" cut (cuts) "), and the productivity ratio of fragrant condensate is summed up in the following Table 2 between dry period.
Table 2
| Condensate volume (liter) | Drying time (minute) |
| 5 | 15 |
| 10 | 25 |
| 15 | 38 |
| 20 | 47 |
| 25 | 60 |
| 35 | 91 |
The total content of organic carbon of measuring each cut is that about 680mg/ is raised to about 90mg/ liter, the about 260mg/ liter of average out to.
Utilization HSGC analyzes the aromatic compound that multiple cut exists separately, as described in example 1 above, and utilization SPME (SPME) headspace gas chromatography instrument.HSGC is used to measure the aromatic of a large amount of generations and SPME-HSGC is used to measure a small amount of compound, and it is because strong smell is still very important.
The SPME-HSGC condition:
In the method, the volatile compound in the sample in sealed vial with the headroom balance and subsequently adsorbing and extracting to the fused silica fibre of polymer coated.Make analyte take off absorption by the GC injection port that directly is exposed to heating with heating means from fiber.
Sample was cultivated 5 minutes at 65 ℃ before headroom utilization SPME fiber was taken a sample 20 minutes.This is that utilization is contained in Agilent
TMCombiPal on 6890 gas chromatographs
TMAutosampler.GC has CP-Wax
TM52CB or suitable BP-20 Carbowax
TMAnalytical column, with helium as carrier gas.Compound utilization FID detection system detects at 260 ℃.
Analyzing data by the HSGC of the sample of embodiment 4 and SPME HSGC shows and has following compound: hexanal, trans-the 2-hexenoic aldehyde, 1-amylene-3-alcohol, Z-2-amylene-1-ol, 1-hexanol, Z-3-hexen-1-ol, linalool, acetaldehyde, 2 methyl propanal, 2 methyl butyraldehyde, 3-methyl butyraldehyde, linalool oxide (trans), phenylacetaldehyde and gaultherolin.These compounds all obviously help the armaticity of the uniqueness of tea.
Claims (26)
1, a kind of technology of producing tea products, this technology comprises step:
(a) provide fresh tea leaf in its;
(b) from fresh tea leaf in its, reclaim aromatic substance; With
(c) dry fresh tea leaf in its to be to make tea products, it is characterized in that aromatic substance reclaims during dry fresh tea leaf in its in low comvection dryer in step (b) at least in part.
2, according to the technology of claim 1, wherein low comvection dryer is board-like drier of vacuum desiccator, rotary vacuum dryer, intermittence or continous vacuum or superheat steam drying device.
3, according to the technology of claim 1 or 2, wherein every evaporation 1 kg of water, the amount that enters the incoagulable gas of described low comvection dryer is less than 5 kilograms.
4, according to the technology of claim 3, wherein said incoagulable gas is an air.
5, according to the technology of aforementioned any one claim, wherein the gas of discharging from described low comvection dryer is cooled and is rich in the condensate of aromatic substance with preparation.
6, according to the technology of aforementioned any one claim, wherein the temperature of tea in low comvection dryer is lower than 70 ℃.
7, according to the technology of aforementioned any one claim, carrying out in a vacuum to the small part drying in the step (b) wherein.
8, according to the technology of claim 7, the pressure of 0.01 to 0.15 absolute atmosphere of wherein said vacuum correspondence.
9, according to the technology of aforementioned any one claim, wherein the gas of discharging from low comvection dryer is cooled under-5 ℃ to+35 ℃ condenser temperature.
10, according to the technology of aforementioned any one claim, wherein aromatic substance is recovered as condensate.
11, according to the technology of claim 10, wherein condensate is concentrated to prepare fragrant concentrate.
12, according to the technology of claim 11, wherein the aromatics content of fragrant concentrate is that 5000mg/l is to 900g/l.
13, according to the technology of aforementioned any one claim, wherein fresh tea leaf in its is withered before in step (b).
14, according to the technology of aforementioned any one claim, wherein fresh tea leaf in its is resolved before in step (b).
15, according to the technology of aforementioned any one claim, wherein fresh tea leaf in its processed with the enzyme in the deactivation fresh tea leaf in its to prevent fermentation.
16, according to the technology of claim 15, wherein tea products is a green tea.
17, according to each technology of claim 1-14, wherein this technology comprises the other step to small part fermentation fresh tea leaf in its.
18, according to the technology of claim 17, wherein should carry out before in step (b) to the small part fermentation.
19, according to the technology of claim 18, in step (b) afterwards, this technology comprises the step of other further fermentation fresh tea leaf in its.
20, according to each technology of claim 17 to 19, wherein tea product is a black tea.
21, according to the technology of aforementioned any one claim, wherein this technology comprises the other step that will combine with the tea products of being produced by drying steps (c) at least partially in the aromatic substance of recovery in the step (b).
22, according to the technology of aforementioned any one claim, wherein this technology comprises the step of other packing tea products.
23, according to the technology of claim 22, wherein tea products is packaged in and brews in the packing.
24, from according to reclaiming the step (b) of aforementioned any one claim technology or callable fragrant composition.
25, the tea products that strengthens of fragrance or promptly drink tea wherein comprises the aromatic substance that reclaims by in the step (b) of each technology of claim 1 to 23.
26, according to the tea product of claim 25, wherein aromatic substance is the form of fragrant concentrate, and the addition of fragrant concentrate is less than 10 weight % of tea products or based on maximum 500% of tea solid in promptly drinking tea.
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| IN1130MU2005 | 2005-09-19 | ||
| IN1130/MUM/2005 | 2005-09-19 | ||
| EP06250152.3 | 2006-01-12 |
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| CN101267742A true CN101267742A (en) | 2008-09-17 |
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| CN102090480A (en) * | 2010-12-08 | 2011-06-15 | 大闽食品（漳州）有限公司 | Method for processing Tie guanyin instant tea powder |
| CN103228150A (en) * | 2010-11-26 | 2013-07-31 | 荷兰联合利华有限公司 | Process for preparing tea products |
| CN104320976A (en) * | 2012-04-24 | 2015-01-28 | 荷兰联合利华有限公司 | A process for aroma recovery from tea |
| CN107432358A (en) * | 2017-09-28 | 2017-12-05 | 广西宜州市宜源桑杆菌业有限公司 | A kind of manufacture craft of Mulberry-leaf Tea |
| CN111683538A (en) * | 2018-02-08 | 2020-09-18 | 荷兰联合利华有限公司 | Low caffeine beverage precursor |
| CN113163786A (en) * | 2018-11-27 | 2021-07-23 | 联合利华知识产权控股有限公司 | Method for recovering aromatic from tea |
| CN114727618A (en) * | 2019-11-21 | 2022-07-08 | 联合利华知识产权控股有限公司 | Black leaf tea product |
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2006
- 2006-08-17 CN CNA2006800343912A patent/CN101267742A/en active Pending
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| CN103228150A (en) * | 2010-11-26 | 2013-07-31 | 荷兰联合利华有限公司 | Process for preparing tea products |
| CN103228150B (en) * | 2010-11-26 | 2015-11-25 | 荷兰联合利华有限公司 | Prepare the method for tea product |
| CN102090480A (en) * | 2010-12-08 | 2011-06-15 | 大闽食品（漳州）有限公司 | Method for processing Tie guanyin instant tea powder |
| CN102090480B (en) * | 2010-12-08 | 2013-05-01 | 大闽食品（漳州）有限公司 | Method for processing Tie guanyin instant tea powder |
| CN104320976A (en) * | 2012-04-24 | 2015-01-28 | 荷兰联合利华有限公司 | A process for aroma recovery from tea |
| CN104320976B (en) * | 2012-04-24 | 2017-01-18 | 荷兰联合利华有限公司 | A process for aroma recovery from tea |
| CN107432358A (en) * | 2017-09-28 | 2017-12-05 | 广西宜州市宜源桑杆菌业有限公司 | A kind of manufacture craft of Mulberry-leaf Tea |
| CN111683538A (en) * | 2018-02-08 | 2020-09-18 | 荷兰联合利华有限公司 | Low caffeine beverage precursor |
| CN111683538B (en) * | 2018-02-08 | 2023-07-25 | 埃卡特拉研究与开发英国有限公司 | Low caffeine beverage precursor |
| CN113163786A (en) * | 2018-11-27 | 2021-07-23 | 联合利华知识产权控股有限公司 | Method for recovering aromatic from tea |
| CN114727618A (en) * | 2019-11-21 | 2022-07-08 | 联合利华知识产权控股有限公司 | Black leaf tea product |
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Application publication date: 20080917 |