Synonyms | Black tea extract |
Appearance | Powder |
Storage Condition | Room Temprature |
Overview | black tea extract aroma is produced by fermentation of fresh tea leaves resulting in significant changes in aroma precursors in tea leaves. The aroma precursors of black tea extract mainly include polyesters, carotenoids, unsaturated fatty acids and other pyrolytic components. Black tea extract after wilting, rolling, fermentation and a series of processes to produce a large number of Violet ketones related substances and ketones, alcohols and other substances very similar to tobacco aroma components. |
preparation | 100g of fresh tea leaves are crushed through an 80 mesh sieve with a pulverizer; G of tea polyphenols are placed in a fermenter, after adding the crushed fresh tea leaves, mixed evenly, fermented at 26 ℃ for 6.5H, the content of each component was monitored by HPLC every 15min, and the content of theaflavin was 23.1%, the fermentation was stopped, and the fermentation time was 7H to obtain black tea extract. The black tea extract was extracted with a ten-fold amount of water, and the two extracts were combined, concentrated under reduced pressure, and dried to obtain a black tea extract powder. The black tea extract of this process contains 23.1% theaflavins, 46.5% catechins, and 30.4% of other fermented black tea substances (the main components include theabronin, thearubiquinone, tannic acid, and gallic acid). The content of each component in theaflavin was 6.9% for TF1, 11.1% for TF2A and TF2B, and 5.1% for tf3. The content of each component in catechins was 0.6% for C, 3.9% for EGC, 27.2% for EGCG, and 8.0% for ECG. The above percentages are the mass percentages of each substance in the black tea extract. |