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公开(公告)号：EP0162527A3
公开(公告)日：1988-06-22
申请号：EP85200790
申请日：1985-05-17
发明人： Tse, Hing-Cheung
摘要： @ The present invention comprises a process for the preparation of shelf-stable tea concentrates and tea powders wherein a tea extract is prepared, acidified, and heated; off-flavor and malodorous compounds are removed from the extract; the extract is cooled and precipitates are removed from it; and flavoring and sweetener are blended with the clarified extract. The acidification and heating steps accelerate acid-catalyzed degradation reactions that normally occur causing the development of off-flavor sulfurous compounds and precipitates. By forcing these components to react, removing the resultant volatile compounds, and separating the precipitates formed, the development of these off-flavors, off-aromas, and precipitates in the resultant tea product is prevented. The tea product is shelf stable and use of preservatives such as antioxidants or antimicrobial agents is not needed.
摘要翻译： 本发明包括制备储存稳定的茶浓缩物和茶粉的方法，其中制备，酸化和加热茶提取物; 从提取物中除去异味和恶臭化合物; 将提取物冷却，从其中除去沉淀物; 并将调味剂和甜味剂与澄清的提取物混合。 酸化和加热步骤加速通常发生的酸催化降解反应，导致异味亚硫酸化合物和沉淀物的发展。 通过强制这些组分反应，除去所得的挥发性化合物，并分离所形成的沉淀物，可以防止所得茶产品中的这些异味，脱香味和沉淀物的产生。 茶产品是稳定的，不需要使用防腐剂如抗氧化剂或抗微生物剂。
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公开(公告)号：EP0198209A3
公开(公告)日：1988-07-13
申请号：EP86103180
申请日：1986-03-10
摘要： A process for preparing a powdered tea extract characterised in that black tea leaves are extracted with hot water to give a first extract which is separated from the tea leaves, concentrated to a solids content of from 5% to 12.5%, and then cooled to a temperature from 5°C to 15°C to form an insoluble cream which is separated from the concentrated first extract and then extracted with water at a temperature of from 40°C to 70°C to give a second extract which is separated from the remaining insoluble cream, after which the first and second extracts are mixed and dried.
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公开(公告)号：EP0201000A3
公开(公告)日：1988-10-05
申请号：EP86105686
申请日：1986-04-24
IPC分类号： A23F03/16
摘要： A process for the production of a cold-water soluble instant tea which comprises extracting black tea leaves with hot water, concentrating and cooling the hot-water extract of black tea leaves to precipitate substantially all the tea cream characterised in that the concentrated, cooled extract of black tea leaves is treated with an appropriate quantity of an catechin or mixture of catechins capable of rendering the tea cream soluble in cold water at from 10 °C to 30 °C.
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公开(公告)号：EP0162526A3
公开(公告)日：1988-01-07
申请号：EP85200789
申请日：1985-05-17
发明人： Tse, Hing-Cheung
IPC分类号： A23F03/16
CPC分类号： A23F3/163
摘要： Reactive antioxidant compounds, able to stabilise organic polymers, contain in their molecule a sterically hindered phenolic group and a hydrolysable silyl function. In stabilising organic polymers. said reactive antioxidant compounds can be hydrolysed at the silyl function with the formation of silanol groups, which are made to interact in order to form complex resinous stabilising structures. These latter are added in stabilising quantities to the polymer to be stabihsea According to one particular embodiment, the hydrolysis at the silyl function and the formation of the resinous structure take place spontaneously within the polymer to be sta- bilisea According to a further embodiment, the reactive antioxidant compound is added to the polymer after being stably supposed on a sohd support by reaction with an inorganic solid having surface hydroxly groups. According to a further embodiment, the reactive antox- idant compound is made to interact with the polymer so mat the stabilising compound becomes chemically bonded to me polymer chains. In all cases, stabilised polymers are obtained contaiming the antioxidant compound in a form which is not removable from the polymer. The processes for preparing the reactive antioxidant compounds and for preparing the stabilised polymer compositions are also described.
摘要翻译： 本发明包括液体茶混合浓缩物。 液体茶混合浓缩物是稳定的并且基本上不含硫。 其特点是pH低，水分活度低，总固体含量高，茶黄素和营养素水平降低，多酚类型和分子量分布与其他液体茶混合浓缩物不同。 从浓缩物制备的茶饮料的味道和透明度是储存稳定的。 在加工过程中，通常发生在茶混合物组分之间的酸催化降解反应，导致异味和恶臭的亚硫酸化合物和沉淀物的发生。 通过除去所得到的化合物，在不使用防腐剂的情况下，防止了液体茶浓缩物中的异味，异味和沉淀物的发生。
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