Study And Application Of Extraction Technology Of Sweet Tea

In this paper, through comparation of the traditional water extraction and microwave-assisted extraction of Sweet Tea (Rebus suavissimus S. Lee), the results showed that the latter had the advantage of high efficiency and saving energy. And then extraction of sweet tea was concentrated though ultra-filtration and reverse osmosis. In this process, the osmosis pressure and membrane were chosed. With WZN chip microcomputer control food rheological meter, rheological property for extraction of sweet tea of different concentration was measured. According to the rheological analysis, the membrane which could intercept molecular, whose molecular weight was 60,000mol, should be used; and in the process of ultra-filtration, relatively high temperature should be maintained. In the process of reverse osmosis, though pressures of 2 levels, the extraction of sweet tea was piecewise concentrated, in order to lay the foundation for further processing for extraction of sweet tea.