Preparation method of natural high-concentration black tea essence

• Main Authors: SUN JIANZHONG, TAO YIDI, QIAN YUMEI, CUI DINGWEI, YANG JIN, HU JIE, YAO MIN
• Format: Patent
• Language: English
• Published: 11.02.2015
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a preparation method of a natural high-concentration black tea essence. The method comprises the following steps: (1) tea leaves are added into a sealed extraction tank with a steam heating and condensing device; steam is delivered in for distillation; a condensate is collected, such that black tea distillate liquid A is obtained; (2) the liquid A is collected, and when the weight of the liquid A reaches 2-6 times that the weight of the raw material (tea leaves), collection is stopped, and the liquid A is refrigerated; (3) the obtained liquid A is extracted with an SCC (spinning cone column) method; and through adjusting extraction parameters, the natural high-concentration black tea essence B is obtained. According to the invention, distillation extraction is carried out with the combination of a steam distillation method and the SCC (spinning cone column) method, such that a series of high-concentration water-soluble black tea essence can be obtained. The product is clear and transparent, and has the advantages of pure and natural aroma and true taste. The product is suitable for beverages, dairy products, and ice products. The product is an upgrade and replacement of traditional food flavors. The materials are natural, and the process is advanced, such that current consumption demands of naturalness and healthiness can be satisfied.