Application of the CWL-M type centrifugal extractor solvent extraction method in the deep processing of tea

1. The application of solvent extraction in the quality of tea beverages. The extraction process is one of the key steps in tea beverage production. Due to the complex composition of tea leaves, various water-soluble substances dissolve into the aqueous phase to varying degrees when extracted with water. These components play a decisive role in determining the color and taste of the tea infusion, and the efficiency of extraction directly affects the subsequent production processes. Therefore, determining the extraction conditions becomes a key technology for tea beverages. The current production method mostly relies on high-temperature extraction. Although high temperatures facilitate the extraction of components contained in tea leaves, they cause the breakdown of theaflavins and thearubigins, and changes occur in the structures of carotenoids and chlorophyll, which has an adverse effect on the color of the tea liquor. Low-temperature extracted tea liquor maintains better aroma retention, but the amount of extractables is low. Therefore, the solvent extraction method using a CWL-M type centrifugal extractor is the best way to extract tea leaves. Solvent extraction not only accelerates the transfer of active components in tea into the solvent, but also facilitates the penetration of the solvent into the cells of the tea tissue, increasing the solubility of these active components in the solvent, thereby reducing the extraction time and improving the extraction efficiency. Therefore, by combining the CWL-M type centrifugal extractor with organic solvent extraction, it is possible to effectively improve the quality of tea beverages while ensuring optimal utilization of the raw materials.

2. Application of solvent extraction in the extraction of aroma compounds from tea. Tea beverages are popular among consumers due to their natural, healthy properties, as well as their ability to quench thirst and boost alertness. The loss of aroma in tea beverages during the extraction process is an important issue in the production process. Aroma is a highly important quality characteristic of tea beverages. The aroma in tea is characterized by low concentrations, ease of volatilization under normal temperature and pressure, and instability. Due to the limitations of current processing technologies, the aroma of tea is lost through significant volatilization and undergoes changes as a result of heat exposure during the production of tea beverages, which leads to problems such as weak aromas or distorted flavors in these beverages. Most tea-based beverages have to rely on the addition of flavors to compensate for their lack of aroma, which results in them lacking the natural flavor of tea and failing to exhibit the aromatic characteristics of pure tea. One reason for the weak aroma in tea-based beverages is that manufacturers often use mid-to-low-grade teas as raw materials, resulting in poor aroma quality ； On the other hand, the aroma components in tea are heat-unstable and prone to thermal oxidative degradation, which results in unpleasant odors. Tianyi Extraction can address the issue of aroma volatilization by improving the extraction process

3. The application of solvent extraction in the production of instant tea: In the process of producing instant tea, the first essential step is to extract the valuable solid components from the tea leaves. The traditional method involves extracting the tea leaves at a high temperature of 100°C for 15 minutes, and then removing the moisture from the pure tea extract through spray drying to obtain the extract. This leads to the volatilization of large amounts of aromatic substances, thereby altering the specific flavor of the tea. If solvent extraction technology is used, the purification rate of the raw material can be increased by about 20%. Solvent extraction technology not only yields better results than conventional heating methods but also takes less time; most of the substances can be extracted within 10 minutes

4. Application of solvent extraction in the extraction of tea polyphenols. The drawback of traditional solvent extraction methods is that they tend to cause oxidation and loss of tea polyphenols during the extraction process, resulting in a lower recovery rate and a darker color of the product. Moreover, these methods focus mainly on the separation of catechins, with less research being done on the extraction of tea polyphenols themselves. Tianyi Extraction uses the CWL-M type centrifugal extractor for the extraction of tea polyphenols, offering advantages such as a high recovery rate and low oxidation loss.