CN101912022B - Preparation method of water-soluble flavor compound of Loungjing tea - Google Patents
Preparation method of water-soluble flavor compound of Loungjing tea Download PDFInfo
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- CN101912022B CN101912022B CN2010102717896A CN201010271789A CN101912022B CN 101912022 B CN101912022 B CN 101912022B CN 2010102717896 A CN2010102717896 A CN 2010102717896A CN 201010271789 A CN201010271789 A CN 201010271789A CN 101912022 B CN101912022 B CN 101912022B
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Abstract
The invention relates to a preparation method of a water-soluble flavor compound of Loungjing tea, comprising the following steps: taking the Loungjing tea and leftovers for producing the Loungjing tea as raw materials; crushing the materials into the granularity scope of 30-60 mesh sieve based on the material-liquid ratio of the tea to water (W/V) of 1:12-1:25; micronizing, cooling, and adding an mixed enzyme preparation of cellulose and protease for enzymolysis for 15-30 minutes; and filtering, washing, ultrafiltering, concentrating the obtained filtrate, adding Beta-cyclodextrin and lyophilizing to obtain the water-soluble flavor compound of the Loungjing tea. The water-soluble flavor compound of the Loungjing tea obtained by the method has fresh and brisk and sweet taste and no other defective taste, and the compound can be directly taken as a flavor enhancer which takes the Loungjing tea as the raw material product.
Description
Technical field
The present invention relates to a kind of preparation method of water-soluble flavor compound, particularly relate to a kind of preparation method of water-soluble flavor compound of Loungjing tea.
Background technology
Aroma compound is extremely important for food, feed, cosmetics and medical industry, is the most important index of food sense organ function.Under the prerequisite that guarantees nutrition and health, can a kind of food obtain consumer's favor on market, and key just is whether this food has certain tempting special favor.
When local flavor refers to take in food, (smell, distinguish the flavor of, look, touch and listen), the consciousness of feeling comprehensive.Can induce at least four types sensation by flavor substance: 1, sense of smell, promptly the special cells of nasal cavity olfactory sensory epithelium is to the perception of volatile molecules; 2, some water soluble compound is to being positioned at the basic taste sensation that stimulation produced (salty, sweet, sour, bitter, aquatic foods) of tongue and rear portion, oral cavity taste bud; 3, the perception of institute of trigeminal neuralgia system such as heat (from capsicum), puckery (strong tea or grape wine), refrigerant chemical sensations such as (peppermints); 4, other still not mechanism fully aware of some the sensation, like tingling sensation to lingual surface and oral cavity from soda water.Aroma compound in the food includes the fragrant flavouring agent that has both of flavor, like alkaloid, phenolic compound or flavones, sweet cpd; The flavouring agent of matter structure and fragrance one and flavour enhancer.
Along with the effects such as beauty and health care of tea constantly come to light, the various products relevant with tea also become research boom, the reinforcement of its local flavor and improvement, the focus that also becomes research and pay close attention to.Tea is as one of the three big non-alcoholic drinks in the fashionable world, and its local flavor is also liked by most of people, and West Lake Dragon Well tea is the famous green tea of China, and " look green, perfume is strongly fragrant, flavor is sweet, shape beautiful " four exhausted characteristics are arranged, and occupies the hat of Chinese well-known tea; Have anti-oxidant, radioresistance, anticancer, reducing blood lipid, hypotensive, hypoglycemic, anti-bacteria and anti-virus, plurality of health care functions such as deodorizing.
The flavour composition of Longjing tea mainly contains Tea Polyphenols (bitter taste, convergence), caffeine (bitter taste), amino acid (delicate flavour), soluble sugar (sweet taste), water extraction etc.Fragrance component reaches more than 130 kinds, wherein is rich in: hydrocarbon (11 kinds), alcohols (31 kinds), ketone (15 kinds), ester class (11 kinds), nitrogen-containing compound (25 kinds) etc.Mainly contain linalool and oxide thereof, gaultherolin, geraniol, caproic acid-suitable-3-second hexene ester, cloves alkene, farnesene, nerolidol, methyl jasmonate, 6,10,14-trimethyl pentadecanone, dibutyl phthalate etc.
Because the influence of factors such as the kind of tealeaves, Production Regional (weather, soil, height above sea level), collecting season, processing technology, packaging material, holding conditions causes volatility contained in the tea and non-volatile aroma compound meeting work in-process because oxidation or cracking reaction cause very big loss, thereby influence is the flavor quality of the tea product of raw material with tealeaves.
The method for distilling of flavor substance mainly contains distillation, solvent extraction, distillation extraction, ultrafiltration, extraction, absorption method.Wherein ultrafiltration is extracted food flavor substances, under lower-cost situation, owing to removed a large amount of colloids, pigment, protein and polysaccharide macromolecular impurity, product quality is improved, and semifinished product is deliquescence not, and degree of depth purifying expense reduces.
China every year when producing high-grade tea, remaining a large amount of not high leftover bits and pieces of economic worth.As the raw material of producing tea product series, make it obtain comprehensive utilization it, can promote its use value and economic worth significantly.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of water-soluble flavor compound of Loungjing tea; The main component Tea Polyphenols of flavour composition and free amino acid recovery rate reach respectively and are higher than 91.1% and 91.2%, the extraction rate reached to 87.7% of soluble sugar in the aroma compound that in this way prepares.The fresh taste of product is sweet, does not have other bad flavour.
For realizing above-mentioned purpose, the present invention adopts following technical scheme: a kind of preparation method of water-soluble flavor compound of Loungjing tea is characterized in that; Is raw material with Longjing tea with the leftover bits and pieces of producing Longjing tea, is crushed to the tealeaves of 30～60 order particle size ranges and the solid-liquid ratio of water (W/V) 1: 12～1: 25, and 200W～600W microwave treatment is after 1～5 minute; Cooling; Add the mixing enzyme preparation (ratio of cellulose and protease is 3: 1～1: 3) of 0.2% (w/w)～0.7% (w/w) cellulase and protease, 35 ℃～50 ℃, enzymolysis is 15～30 minutes under pH4.0～6.0 conditions; After filtration, washing, the ultrafiltration; Filtrating concentrates the back and adds 0.3～1.8% (w/v) beta-schardinger dextrin-, again through freeze drying, obtains water-soluble flavor compound of Loungjing tea.
Is raw material with Longjing tea with the leftover bits and pieces of producing Longjing tea, and tea leaf powder is broken to 30～60 order particle size ranges.
The solid-liquid ratio of tealeaves and water (W/V) 1: 12～1: 25,200W～600W microwave treatment 1～5 minute.
The mixing enzyme preparation that adds 0.2% (w/w)～0.7% (w/w) cellulase and protease in the feed liquid of cooled tealeaves and water, 35 ℃～50 ℃, enzymolysis is 15～30 minutes under pH4.0～6.0 conditions.
The ratio of cellulose and protease is 3: 1～1: 3.
After feed liquid filtration behind the enzymolysis, washing, the ultrafiltration, filtrating concentrates the back and adds 0.3～1.8% (w/v) of beta-schardinger dextrin-for filtrating, obtains water-soluble flavor compound of Loungjing tea through freeze drying again.
The specific embodiment
Embodiment 1: is raw material with Longjing tea with the leftover bits and pieces of producing Longjing tea, is crushed to the tealeaves of 30 order particle size ranges and the solid-liquid ratio of water (W/V) 1: 12, and the 300W microwave treatment is after 5 minutes; Cooling; Add the mixing enzyme preparation (ratio of cellulose and protease is 3: 1) of 0.3% (w/w) cellulase and protease, 35 ℃, enzymolysis is 30 minutes under the pH6.0 condition; After filtration, washing, the ultrafiltration; Filtrating concentrates the back and adds 1.8% (w/v) of beta-schardinger dextrin-for filtrating, again through freeze drying, obtains water-soluble flavor compound of Loungjing tea.
Embodiment 2: is raw material with Longjing tea with the leftover bits and pieces of producing Longjing tea, is crushed to the tealeaves of 40 order particle size ranges and the solid-liquid ratio of water (W/V) 1: 18, and the 400W microwave treatment is after 3 minutes; Cooling; Add the mixing enzyme preparation (ratio of cellulose and protease is 1: 1) of 0.4 (w/w) cellulase and protease, 40 ℃, enzymolysis is 20 minutes under the pH5.0 condition; After filtration, washing, the ultrafiltration; Filtrating concentrates the back and adds 1.0% (w/v) of beta-schardinger dextrin-for filtrating, again through freeze drying, obtains water-soluble flavor compound of Loungjing tea.
Embodiment 3: is raw material with Longjing tea with the leftover bits and pieces of producing Longjing tea, is crushed to the tealeaves of 50 order particle size ranges and the solid-liquid ratio of water (W/V) 1: 25, and the 200W microwave treatment is after 4 minutes; Cooling; Add the mixing enzyme preparation (ratio of cellulose and protease is 1: 2) of 0.7% (w/w) cellulase and protease, 45 ℃, enzymolysis is 15 minutes under the pH4.0 condition; After filtration, washing, the ultrafiltration; Filtrating concentrates the back and adds 0.5% (w/v) of beta-schardinger dextrin-for filtrating, again through freeze drying, obtains water-soluble flavor compound of Loungjing tea.
Claims (1)
1. the preparation method of a water-soluble flavor compound of Loungjing tea is characterized in that, is raw material with Longjing tea with the leftover bits and pieces of producing Longjing tea; Be crushed to the tealeaves of 30～60 order particle size ranges and the solid-liquid ratio of water (w/v) 1: 12～1: 25,200W～600W microwave treatment was cooled off after 1～5 minute; The mixing enzyme preparation that adds 0.2% (w/w)～0.7% (w/w) cellulase and protease; The ratio of cellulase and protease is 3: 1～1: 3, and 35 ℃～50 ℃, enzymolysis is 15～30 minutes under pH4.0～6.0 conditions; After filtration, washing, the ultrafiltration; Filtrating concentrates the back and adds 0.3～1.8% (w/v) of beta-schardinger dextrin-for filtrating, again through freeze drying, obtains water-soluble flavor compound of Loungjing tea.
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| CN2010102717896A CN101912022B (en) | 2010-09-03 | 2010-09-03 | Preparation method of water-soluble flavor compound of Loungjing tea |
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| CN2010102717896A CN101912022B (en) | 2010-09-03 | 2010-09-03 | Preparation method of water-soluble flavor compound of Loungjing tea |
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| CN101912022A CN101912022A (en) | 2010-12-15 |
| CN101912022B true CN101912022B (en) | 2012-07-25 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103120200A (en) * | 2013-01-24 | 2013-05-29 | 中国林业科学研究院林产化学工业研究所 | Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products |
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|---|---|---|---|---|
| CN103704423B (en) * | 2014-01-02 | 2015-09-02 | 绿锦发展(福建)有限公司 | A kind of preparation method of tea extraction |
| CN105285926A (en) * | 2015-11-13 | 2016-02-03 | 合肥杠岗香食品有限公司 | Faint tea scent flavoring and preparation method thereof |
| CN106722838A (en) * | 2016-11-17 | 2017-05-31 | 贺州学院 | A kind of horseshoe flavor additives useful preparation method |
| CN116058420B (en) * | 2021-11-02 | 2024-03-22 | 内蒙古蒙牛乳业（集团）股份有限公司 | Tea concentrate and application thereof in preparing milk fruit tea beverage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103120200A (en) * | 2013-01-24 | 2013-05-29 | 中国林业科学研究院林产化学工业研究所 | Preparation method of water-soluble olive polyphenol with bacteriostatic and preserved activity on meat products |
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