CN107912565B - Method for synchronously preparing tea concentrated solution and tea fragrant substances - Google Patents
Method for synchronously preparing tea concentrated solution and tea fragrant substances Download PDFInfo
- Publication number
- CN107912565B CN107912565B CN201711383260.1A CN201711383260A CN107912565B CN 107912565 B CN107912565 B CN 107912565B CN 201711383260 A CN201711383260 A CN 201711383260A CN 107912565 B CN107912565 B CN 107912565B
- Authority
- CN
- China
- Prior art keywords
- tea
- concentrated solution
- enzymolysis
- boiling
- critical point
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Dispersion Chemistry (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a method for synchronously preparing a tea concentrated solution and tea aroma substances, which belongs to the technical field of food processing. The invention combines a plurality of advanced technologies, can change the dependence on heating extraction and cold shower cooling concentration, and reduces the production cost of products; and the abundant water-insoluble protein and cellulose in the tea are fully utilized, the tea protein and cellulose are deeply developed and comprehensively utilized, so that the environmental pollution is reduced, huge social benefit and economic benefit can be created, and the tea protein and cellulose deep development and comprehensive utilization method has profound significance for the development of science and technology, economy and food industry.
Description
Technical Field
The invention particularly relates to a method for synchronously preparing a tea concentrated solution and a tea aroma substance, and belongs to the technical field of food processing.
Background
Two reasons why tea drinks are deeply loved by consumers are: the tea polyphenol has the effects of antioxidation and health care and the unique aromatic smell of the tea. The problems of the former concentrated tea liquid, namely the content of tea polyphenol, the oxidation protection of the tea polyphenol and the like are well solved, but the tea is easy to volatilize and easy to damage or lose in the processing process due to the very complicated aromatic smell of the tea. Therefore, the bottleneck problem influencing the development of the tea concentrated solution and the related tea beverage at present is how to obtain the real tea-fragrance concentrated solution and keep the characteristics of the original tea. The method solves the key production technology of the tea leaf concentrated solution with strong fragrance, and has profound significance for sustainable development of tea industry in our province and tea culture industry in China by researching, developing and applying the tea leaf concentrated solution with strong fragrance.
In addition, with the continuous development of the tea beverage industry, a large amount of waste tea leaves of water-extracted tea leaves appear in our lives. Not only causes great waste of resources, but also causes certain pollution to the environment. How to reasonably treat the waste tea leaves to change the waste tea leaves into valuables is beneficial to protecting the environment and improving the reutilization rate of resources, and has attracted attention and attention of all social circles. The tea contains more proteins, the content of which accounts for 15% -30% of the dry weight of the tea, wherein most of the proteins are water-insoluble proteins, mainly comprising gluten, prolamin, albumin and globulin. The method for extracting the water-insoluble tea residue protein by using the alkali and acid precipitation method is used for extracting the water-insoluble tea residue protein, the in-vitro antioxidant activity of the tea residue protein polypeptide compound is researched after the enzymatic hydrolysis, and compared with the antioxidant effect of the traditional synthetic antioxidants Vc and BHT, a novel, green and natural antioxidant can be developed by using the waste tea residue, and the tea residue is applied to company series beverages, so that the tea residue has high economic value and social value.
The dietary fiber is the total of edible plant components, carbohydrates and similar substances which can inhibit the digestion and absorption of the small intestine of a human body and can be partially or completely fermented in the large intestine of the human body. Mainly comprising polysaccharides, oligosaccharides, lignin and related plant substances. Dietary fiber can be divided into water-soluble dietary fiber and water-insoluble dietary fiber according to the solubility. The water-insoluble dietary fiber (mainly comprising cellulose, hemicellulose, lignin and the like) has better water absorption and expansibility, and can promote the small intestine to peristalsis, thereby achieving the effect of preventing constipation and intestinal diseases; in addition, the water-insoluble dietary fiber can also increase satiety and achieve the purpose of preventing obesity; and the water-insoluble dietary fiber can adsorb the enterotoxin and then promote the enterotoxin to be discharged out of the body. The water-insoluble dietary fiber is one of the main components of the water extraction waste tea leaves. The waste tea leaves after water extraction are processed into fine powder which is used as a food additive and added into company series beverages, so that the utilization of the waste tea leaves after water extraction is widened, and the method has important significance.
Disclosure of Invention
The invention provides a method for synchronously preparing tea concentrated solution and tea aroma substances, which is characterized in that double-screw extrusion and vacuum critical point concentration technologies are adopted to carry out high-pressure wall breaking on tea and recover the tea aroma substances, tea polyphenol and aroma substances in the tea are extracted at normal temperature through a composite enzymolysis process, the high extraction rate and the maintenance of special tea aroma are realized, and meanwhile, the tea concentrated solution and the natural aroma substances in the tea are prepared.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for synchronously preparing tea concentrated solution and tea fragrant substances comprises the following steps:
(1) wall breaking: adopting a double-screw extrusion technology to carry out wall breaking treatment on the tea;
(2) enzymolysis: carrying out limited enzymolysis on water-insoluble protein and dietary fiber at normal temperature by a complex enzyme enzymolysis process;
(3) and (3) filtering: the tea enzymolysis liquid is filtered by adopting a disc centrifugation technology, so that the use efficiency of an ultrafiltration membrane is improved, the settling distance of solid particles (or liquid drops) is shortened, the settling area of a rotary drum is enlarged, and the production capacity of a separator is improved, thereby being beneficial to large-scale production;
(4) normal pressure critical point fractionation: separating and concentrating the enzymatic hydrolysate obtained in the step (3) to 80-90% of the original volume at a normal pressure critical point to obtain a crude concentrated solution 1 and a low-boiling-point distillate;
(5) vacuum critical point fractionation: carrying out vacuum critical point separation and concentration on the crude concentrated solution 1 obtained in the step (4) to 50-60% of the original volume, and obtaining a concentrated solution 2 and a high-boiling-point distillate of tea;
(6) collecting tea aroma components: condensing and refluxing the low-boiling-point distillate obtained in the step (4) and the vacuum critical-point distillate obtained in the step (5), and then performing resin adsorption and alcohol elution to obtain tea aroma components;
(7) and (3) sterilization: and (5) performing irradiation sterilization on the tea concentrated solution 2 obtained in the step (5) to obtain a finished product of the tea concentrated solution.
The double-screw rotary extrusion technology adopted in the step (1) has the wall breaking parameters as follows: the tea leaf moisture content is 10-20%, the barrel temperature is 150-200 ℃, the screw rotation speed is 100-130 r/min, and the feeding speed is 80-100 kg/h.
The enzymolysis method adopted in the step (2) is composite enzymolysis, the mass-to-volume ratio of tea water is 1: 20-1: 50g/mL, the enzyme is the synergistic effect of pectinase, cellulase and acid protease, wherein the activity of the pectinase is 1-3 ten thousand U/g, and the addition amount is 0.1-0.5%; the cellulase activity is 1-2 million U/g, and the addition amount is 0.05-0.1%; the activity of the acidic protease is 2000-8000U/g, and the addition amount is 0.5-5.5%. Carrying out enzymolysis for 3-5 hours at the temperature of 50-60 ℃ and the pH of 3-6, inactivating enzyme in a boiling water bath for 10-20 min, and centrifuging at 6000-10000 rpm for 10-15 min to obtain tea enzymolysis liquid.
The filtration adopted in the step (3) adopts a disc centrifugation technology, and the centrifugation temperature is 50-60 ℃.
And (4) carrying out primary concentration on the filtrate by adopting normal-pressure critical point fractionation.
And (5) carrying out secondary concentration on the filtrate by adopting vacuum critical point fractionation.
And (6) collecting aroma components, condensing and refluxing to obtain condensate, and adsorbing the condensate by resin and eluting by alcohol to obtain the natural aroma substances of the tea.
And (7) adopting an irradiation sterilization technology for sterilization.
The invention has the following remarkable advantages:
(1) the tea double-screw extrusion wall breaking technology, the tea powder composite enzymolysis technology, the tea filtrate ultrafiltration and membrane concentration technology, the tea leaching liquid vacuum critical point separation concentration technology and other advanced technologies are combined for application for the first time, through the whole application design of the project, the dependence on heating extraction, cold leaching and cooling concentration can be changed, the product production cost is reduced, and the enterprise competitiveness is increased.
(2) The water-extracted tea waste tea residue rich in tea protein and cellulose is fully utilized, the water-extracted tea waste tea residue is used as a raw material, and the tea protein and the cellulose are deeply developed and comprehensively utilized, so that the environmental pollution is reduced, huge social benefits and economic benefits can be created, and the water-extracted tea waste tea residue has profound significance for the development of science, technology, economy and food industry.
(3) The normal temperature extraction, vacuum critical point concentration and irradiation sterilization technologies adopted by the invention furthest avoid the damage and aroma loss of the tea soup caused by heat treatment.
Detailed Description
Example 1
A method for synchronously preparing a tea concentrated solution and a tea fragrant substance comprises the following specific steps:
(1) wall breaking: adopting a double-screw extrusion technology to carry out wall breaking treatment on the tea;
(2) enzymolysis: carrying out limited enzymolysis on water-insoluble protein and dietary fiber at normal temperature by a complex enzyme enzymolysis process;
(3) and (3) filtering: the tea enzymolysis liquid is filtered by adopting a disc centrifugation technology, so that the use efficiency of an ultrafiltration membrane is improved, the settling distance of solid particles (or liquid drops) is shortened, the settling area of a rotary drum is enlarged, and the production capacity of a separator is improved, thereby being beneficial to large-scale production;
(4) separating and concentrating at a normal pressure critical point: separating and concentrating the enzymolysis liquid obtained in the step (3) to 90% of the original volume at a normal pressure critical point to obtain a crude concentrated liquid 1 and a low boiling point fractionation liquid;
(5) vacuum critical point fractionation: carrying out vacuum critical point separation and concentration on the crude concentrated solution 1 obtained in the step (4) to 60% of the original volume to obtain a concentrated solution 2 and a high-boiling point distillate of tea;
(6) collecting tea aroma components: condensing and refluxing the low-boiling-point distillate obtained in the step (4) and the vacuum critical-point distillate obtained in the step (5), and then performing resin adsorption and alcohol elution to obtain tea aroma components; the recovery rate of tea aroma components is 2.0 percent;
(7) and (3) sterilization: and (5) performing irradiation sterilization on the tea concentrated solution 2 obtained in the step (5) to obtain a finished product of the tea concentrated solution.
The double-screw rotary extrusion technology adopted in the step (1) has the wall breaking parameters as follows: the water content of the tea is 10 percent, the temperature of a machine barrel is 150 ℃, the rotating speed of a screw is 100 r/min, and the feeding speed is 80 kg/h.
The enzymolysis method adopted in the step (2) is complex enzyme enzymolysis, the tea water ratio is 1:20g/mL, the used enzymes are 1 ten thousand U/g of pectinase, 1 ten thousand U/g of cellulase and 2000U/g of acid protease, the enzyme addition amounts are 0.1%, 0.05% and 0.5%, the temperature is 50 ℃, the pH value is 5, the enzymolysis is carried out for 3 hours, the enzyme is inactivated in a boiling water bath for 10 minutes, and the centrifugation is carried out for 10 minutes at 6000rpm, so that the tea residue hydrolysate is obtained.
The filtration adopted in the step (3) adopts a disc centrifugation technology, and the centrifugation temperature is 50 ℃.
Example 2
A method for synchronously preparing tea concentrated solution and tea fragrant substances comprises the following steps:
(1) wall breaking: adopting a double-screw extrusion technology to carry out wall breaking treatment on the tea;
(2) enzymolysis: carrying out limited enzymolysis on water-insoluble protein and dietary fiber at normal temperature by a complex enzyme enzymolysis process;
(3) and (3) filtering: the tea enzymolysis liquid is filtered by adopting a disc centrifugation technology, so that the use efficiency of an ultrafiltration membrane is improved, the settling distance of solid particles (or liquid drops) is shortened, the settling area of a rotary drum is enlarged, and the production capacity of a separator is improved, thereby being beneficial to large-scale production;
(4) normal pressure critical point fractionation: separating and concentrating the enzymolysis liquid obtained in the step (3) to 80% of the original volume at a normal pressure critical point to obtain a crude concentrated liquid 1 and a low boiling point fractionation liquid;
(5) vacuum critical point fractionation: carrying out vacuum critical point separation and concentration on the crude concentrated solution 1 obtained in the step (4) to 50% of the original volume to obtain a concentrated solution 2 and a high-boiling point distillate of tea;
(6) collecting tea aroma components: condensing and refluxing the low-boiling-point distillate obtained in the step (4) and the vacuum critical-point distillate obtained in the step (5), and then performing resin adsorption and alcohol elution to obtain tea aroma components; the recovery rate of tea aroma components is 2.2 percent;
(7) and (3) sterilization: and (5) performing irradiation sterilization on the tea concentrated solution 2 obtained in the step (5) to obtain a finished product of the tea concentrated solution.
The double-screw rotary extrusion technology adopted in the step (1) has the wall breaking parameters as follows: the tea water content is 20%, the cylinder temperature is 200 ℃, the screw rotation speed is 130 r/min, and the feeding speed is 100 kg/h.
The enzymolysis method adopted in the step (2) is complex enzyme enzymolysis, the tea water ratio is 1:50g/mL, the used enzymes are pectinase with 3 ten thousand U/g, cellulase with 2 ten thousand U/g and acid protease with 8000U/g, the addition amounts of the enzymes are 0.5%, 0.1% and 0.5%, the enzymolysis is carried out for 5 hours at the temperature of 60 ℃ and the pH value of 6, the enzymes are inactivated in boiling water bath for 15min, and the tea residue hydrolysate is obtained after centrifugation is carried out for 15min at 8000 rpm.
The filtration adopted in the step (3) adopts a disc centrifugation technology, and the centrifugation temperature is 60 ℃.
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 covered by the present invention.
Claims (2)
1. A method for synchronously preparing a tea concentrated solution and a tea fragrant substance is characterized by comprising the following steps:
(1) wall breaking: adopting a double-screw extrusion technology to carry out wall breaking treatment on the tea;
(2) enzymolysis: carrying out limited enzymolysis on water-insoluble protein and dietary fiber by a complex enzyme enzymolysis process;
(3) and (3) filtering: adopting a disc to centrifugally filter the tea enzymolysis liquid;
(4) separating and concentrating at a normal pressure critical point: separating and concentrating the enzymatic hydrolysate obtained in the step (3) to 80-90% of the original volume at a normal pressure critical point to obtain a crude concentrated solution 1 and a low-boiling-point distillate;
(5) vacuum critical point separation and concentration: carrying out vacuum critical point separation and concentration on the crude concentrated solution 1 obtained in the step (4) to 50-60% of the original volume, and obtaining a concentrated solution 2 and a high-boiling-point distillate of tea;
(6) collecting tea aroma components: recovering the low-boiling-point distillate obtained in the step (4) and the high-boiling-point distillate obtained in the step (5) through condensation reflux, and then performing resin adsorption and alcohol elution to obtain tea aroma substances;
(7) and (3) sterilization: performing irradiation sterilization on the tea concentrated solution 2 obtained in the step (5) to obtain a finished product of the tea concentrated solution;
the double-screw rotary extrusion technology adopted in the step (1) has the wall breaking parameters as follows: the tea leaf moisture content is 10-20%, the barrel temperature is 150-200 ℃, the screw rotation speed is 100-130 r/min, and the feeding speed is 80-100 kg/h;
the enzymolysis method adopted in the step (2) is composite enzymolysis, the mass-to-volume ratio of tea water is 1: 20-1: 50g/mL, the enzyme is the synergistic effect of pectinase, cellulase and acid protease, wherein the activity of the pectinase is 1-3 ten thousand U/g, and the addition amount is 0.1-0.5%; the cellulase activity is 1-2 million U/g, and the addition amount is 0.05-0.1%; the activity of the acidic protease is 2000-8000U/g, and the addition amount is 0.5-5.5%; carrying out enzymolysis for 3-5 hours at the temperature of 50-60 ℃ and the pH of 3-6, inactivating enzyme in a boiling water bath for 10-20 min, and centrifuging at 6000-10000 rpm for 10-15 min to obtain tea enzymolysis liquid.
2. The method of claim 1, wherein the tea concentrate and the tea aroma are simultaneously prepared by: the filtration in the step (3) adopts a disc centrifugation technology, and the centrifugation temperature is 50-60 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711383260.1A CN107912565B (en) | 2017-12-20 | 2017-12-20 | Method for synchronously preparing tea concentrated solution and tea fragrant substances |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711383260.1A CN107912565B (en) | 2017-12-20 | 2017-12-20 | Method for synchronously preparing tea concentrated solution and tea fragrant substances |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN107912565A CN107912565A (en) | 2018-04-17 |
| CN107912565B true CN107912565B (en) | 2021-04-27 |
Family
ID=61893774
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711383260.1A Active CN107912565B (en) | 2017-12-20 | 2017-12-20 | Method for synchronously preparing tea concentrated solution and tea fragrant substances |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107912565B (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111587976B (en) * | 2020-05-19 | 2022-05-27 | 王中华 | Method for extracting bioactive functional components from selenium-rich tea and application thereof |
Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1175378A (en) * | 1996-08-30 | 1998-03-11 | 广州市天河穗兴保健食品厂 | Cold tea particle contg. 24 components and producing method thereof |
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
| CN102293281A (en) * | 2011-06-30 | 2011-12-28 | 云南益康生物科技有限公司 | Preparation method of fresh tea foodstuff and instant fresh tea crystal |
| CN102429060A (en) * | 2011-12-27 | 2012-05-02 | 深圳市深宝华城科技有限公司 | Making method of high-aroma instant black tea powder |
| CN102488042A (en) * | 2011-12-12 | 2012-06-13 | 大闽食品（漳州）有限公司 | Method for catching tea aroma in instant tea powder production process |
| CN103300182A (en) * | 2013-04-15 | 2013-09-18 | 杭州艾菲曼普香精香料有限公司 | Method for extracting aromatic substances and tea polyphenols from tea leaves step by step |
| CN103749799A (en) * | 2014-01-21 | 2014-04-30 | 中国农业科学院茶叶研究所 | Processing method of alcohol taste tea concentrated solution |
| CN104186873A (en) * | 2014-09-05 | 2014-12-10 | 大闽食品（漳州）有限公司 | Method for extracting tea aroma substance and instant powder from tea stems |
| CN105250351A (en) * | 2015-10-10 | 2016-01-20 | 合肥工业大学 | Extruding wall-breaking enzymatic extraction technology of fiveleaf gynostemma herb extracting solution |
| CN105494761A (en) * | 2016-01-12 | 2016-04-20 | 康师傅饮品投资（中国）有限公司 | Preparing method of oolong tea concentrated solution |
| CN106962508A (en) * | 2017-01-25 | 2017-07-21 | 康师傅饮品控股有限公司 | A kind of green tea concentrated liquid and preparation method thereof |
-
2017
- 2017-12-20 CN CN201711383260.1A patent/CN107912565B/en active Active
Patent Citations (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1175378A (en) * | 1996-08-30 | 1998-03-11 | 广州市天河穗兴保健食品厂 | Cold tea particle contg. 24 components and producing method thereof |
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
| CN102293281A (en) * | 2011-06-30 | 2011-12-28 | 云南益康生物科技有限公司 | Preparation method of fresh tea foodstuff and instant fresh tea crystal |
| CN102488042A (en) * | 2011-12-12 | 2012-06-13 | 大闽食品（漳州）有限公司 | Method for catching tea aroma in instant tea powder production process |
| CN102429060A (en) * | 2011-12-27 | 2012-05-02 | 深圳市深宝华城科技有限公司 | Making method of high-aroma instant black tea powder |
| CN103300182A (en) * | 2013-04-15 | 2013-09-18 | 杭州艾菲曼普香精香料有限公司 | Method for extracting aromatic substances and tea polyphenols from tea leaves step by step |
| CN103749799A (en) * | 2014-01-21 | 2014-04-30 | 中国农业科学院茶叶研究所 | Processing method of alcohol taste tea concentrated solution |
| CN104186873A (en) * | 2014-09-05 | 2014-12-10 | 大闽食品（漳州）有限公司 | Method for extracting tea aroma substance and instant powder from tea stems |
| CN105250351A (en) * | 2015-10-10 | 2016-01-20 | 合肥工业大学 | Extruding wall-breaking enzymatic extraction technology of fiveleaf gynostemma herb extracting solution |
| CN105494761A (en) * | 2016-01-12 | 2016-04-20 | 康师傅饮品投资（中国）有限公司 | Preparing method of oolong tea concentrated solution |
| CN106962508A (en) * | 2017-01-25 | 2017-07-21 | 康师傅饮品控股有限公司 | A kind of green tea concentrated liquid and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 醇香酶解绿茶浓缩液工艺研究;周绍迁等;《饮料工业》;20120828(第08期);第6-12页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN107912565A (en) | 2018-04-17 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100564373C (en) | From tea tree, extract the complete processing of tea-polyphenol | |
| CN105949163B (en) | The method for extraction and purification of anthocyanidin in a kind of Black Box Tracing pomace | |
| CN102060936B (en) | Method for extracting rice bran polysaccharide from sub-critical water | |
| CN102993328B (en) | Method for comprehensively extracting polysaccharides, polyphenol and saponin from camellia oleifera abel defatted cakes | |
| CN103013936A (en) | Method for extracting anthocyanidin by using compound enzyme, and compound enzyme preparation thereof | |
| CN111528334A (en) | Method for extracting whole protein from peas | |
| CN104961839B (en) | The preparation method of one species specificity pachymaran granule | |
| CN105238551A (en) | Method for supercritical CO2 extraction and purification of camellia seed oil | |
| CN104311676A (en) | Method for extracting edible starch from oak seeds and obtaining byproduct tannin | |
| CN102977380B (en) | Method for extracting high-purity gutta-percha from cortex eucommiae key fruit | |
| CN113244657A (en) | Echelon extraction method of functional components of purple highland barley bran | |
| CN107912565B (en) | Method for synchronously preparing tea concentrated solution and tea fragrant substances | |
| CN101455291B (en) | Fructose and oligo-fructose production method using garlic fructosan hydrolase | |
| CN104531822B (en) | A kind of purple sweet potato cyanidin efficiently synthesizes extracting method | |
| AU2017416080B2 (en) | Method for preparing betanin | |
| CN103695152B (en) | Enzyme method and supercritical CO2 extraction combined method for extracting sea buckthorn fruit oil | |
| CN102492051B (en) | Polygonatum odoratum deep processing and comprehensive utilization process | |
| CN111700279B (en) | Preparation method of wheat bran dietary fiber | |
| CN107857825A (en) | A kind of extracting method of radix tetrastigme polysaccharide | |
| CN102127128A (en) | New process for extracting stevioside by utilizing enzyme coupling membrane separation technology | |
| CN104313086A (en) | Method for extracting soybean polysaccharose from soybean meal through biological enzyme method | |
| CN112844170B (en) | Tea leaf and tea stalk multi-component modularized synchronous extraction production line | |
| CN112442136A (en) | Method for extracting functional components from tremella | |
| CN103789092B (en) | Essential oil separating and purifying method of oat bran | |
| CN107156864B (en) | Method for preparing water-soluble fiber from pueraria lobata waste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |