CN102125132A - Complex enzyme for extracting green tea and solution thereof - Google Patents
Complex enzyme for extracting green tea and solution thereof Download PDFInfo
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- CN102125132A CN102125132A CN 201010600927 CN201010600927A CN102125132A CN 102125132 A CN102125132 A CN 102125132A CN 201010600927 CN201010600927 CN 201010600927 CN 201010600927 A CN201010600927 A CN 201010600927A CN 102125132 A CN102125132 A CN 102125132A
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Abstract
The invention belongs to the technical field of green tea enzymolysis methods. Complex enzyme for extracting green tea consists of beta-glycosidase, prolease or sucrase and vitamin C or citric acid, wherein the weight ratio of the beta-glycosidase to the prolease or the sucrase is 1:3-3:1. In the invention, various conventional enzyme products are selected, repeated experiment study shows that: the beta-glycosidase and the prolease or the sucrase are compounded in suitable proportion and concentration to form the aqueous solution of the complex enzyme, the aqueous solution is used for performing enzymolysis on the green tea, effective aroma components in green tea leaves can be more effectively extracted and utilized, and the products have the effect of obviously improving tea aroma and flower aroma. A green tea extract which is extracted by complex enzyme solution can be directly used as green tea spices, has fragrance and mouthfeel of natural green tea, is effectively distinguished from the conventional blended green tea essence in the market and has a wide application prospect.
Description
Technical field
The invention belongs to green tea enzyme solution technical field.
Background technology
The technology of using enzyme processing green tea mainly concentrates on low temperature short time high efficiency extraction useful component from tealeaves, make no bitter taste, do not generate the green tea extractive liquor of precipitation, specifically disclose and when extracting, used cellulase, hemicellulase, pectase etc. to carry out the enzyme decomposition, extract and handle, improved the extracting method (spy opens the 2003-210110 communique) of soluble solid.
The spy opens clear 51-115999 communique and has openly opened following manufacture method, carry out tannase for the green tea leave of gathering and handle, by dry tealeaves is made in its baking or from this drying tealeaves, extract, instant tea powder that drying obtains.
Present disclosed patent concentrates on the method that promotes extraction, available cold water extraction, raising extraction efficiency mostly, and method, the effect research of using enzyme to handle are less, and green tea extractive liquor also mainly is directly used in the drink manufacturing aspect.Still do not handle the green tea method to improve the enzyme that green tea is fragrant, taste compound content is purpose.
Summary of the invention
Purpose of the present invention just provides a kind of enzymatic compositions, using this complex enzyme to extract green tea can make green tea extractive liquor contain a large amount of band fragrance matter compositions, thereby make good, the pure taste of green-tea extract fragrance, directly apply to the production of green tea spices or green tea essence.
The price of existing green tea extractive liquor is higher, and adopt the alcoholic solution distillation preparation of water, variable concentrations mostly, the fragrance of this type of extract a little less than, the taste bitterness, can not be widely used in green tea essence research, produce.The inventor of this patent finally finds two kinds of rational composite enzyme preparations combinations through repeatedly experiment repeatedly, and cost-effective and tealeaves reaction have produced that a kind of fragrance is good, pure taste, can be widely used in the green-tea extract that essence is produced.Quality, the composition of applying composite enzyme solution improvement green tea of the present invention can maximizedly utilize tealeaves, make extract have the good flavor that is and are fragrant characteristics.
For reaching above-mentioned purpose, the technical scheme that the present invention takes is as follows:
A kind of extraction green tea complex enzyme, it is made up of the beta-glycosidase aqueous solution, protease or invertase, vitamin C or citric acid, and the weight ratio of beta-glycosidase and protease or invertase is 1: 3-3: 1.
Above-mentioned extraction green tea complex enzyme, preferred scheme is: this complex enzyme is made up of beta-glycosidase, protease and citric acid.
A kind of extraction green tea complex enzyme aqueous solution, the promptly above-mentioned extraction green tea aqueous solution of complex enzyme, and the aqueous solution mass concentration of beta-glycosidase+protease or invertase is 0.5%～1.5%.
The above-mentioned extraction green tea complex enzyme aqueous solution, preferred scheme is: the amount ratio of beta-glycosidase+protease or the invertase aqueous solution, vitamin C or citric acid is 1-5: 0.01-0.03.
During use, earlier the beta-glycosidase aqueous solution, aqueous solution of protease or the invertase aqueous solution, vitamin C or citric acid are added in the green tea, then the green tea behind the enzymolysis is put into ethanol water, sediment separate out promptly gets the green tea enzymatic hydrolyzed extract.
Use green-tea extract behind the composite enzyme solution enzymolysis of the present invention to contain abundant green tea and be fragrant, taste compound, can be applied to the green tea flavor of raw material or directly as green tea spices.
Indication green tea of the present invention is meant takes the tea tree young leaves, without fermentation, or typical process such as, drying stubborn through completing, rubbing and the tealeaves or the tealeaves manufactured goods of the green homophony of having preserved fresh tea passes made morely.
Beneficial effect of the present invention: the present invention chooses existing various enzyme product, through experimental studies have found that repeatedly, with beta-glycosidase, protease or invertase by the suitable ratio and the composite complex enzyme aqueous solution that forms of concentration together, be used for enzymolysis green tea, can more effectively effectively be fragrant composition in the extraction and application green tea, have obvious raising tea perfume (or spice), fragrance of a flower effect; The green-tea extract that uses composite enzyme solution of the present invention to propose can directly be used as green tea spices, has the body note and the mouthfeel of natural green tea, has effectively distinguished the mediation class green tea essence on the existing market, has broad application prospects.
The specific embodiment
Following examples are in order to clearly demonstrate more and to be convenient to understand technical scheme of the present invention, and the concrete technical parameter of related each is not the restriction to this patent technical scheme required for protection.
In theory so long as allow the enzyme of use can be used for testing on the food hygiene law, but in the practical application because different enzymes, the complicated component of extract after its enzymolysis tealeaves, the active ingredient and the content of last tea extract also have nothing in common with each other, and therefore present different tastes.The present inventor has tried out earlier various enzymes separately in a large number from improving the angle of green tea feature fragrance, as polyphenol oxidase (Laccase Daiwa, Y120), beta-glycosidase, protease, invertase (Sumizyme), pectase etc.Independent using method, effect for various enzymes are tried out the characteristics that sum up different enzymolysis green-tea extracts, carry out the test of complex enzyme then according to various objectives.
Embodiment 1-12
Substrate: commercially available common large green tea, pulverize the back by 20 eye mesh screens
Tealeaves 10g, enzyme solutions are the mixed solution of beta-glycosidase and protease or the mixed solution of beta-glycosidase and invertase, and buffer is tested with 300mgVc or Cit (anhydrous citric acid).Beta-glycosidase, protease, invertase is earlier water-soluble, and the enzyme solutions after compound fully mixes be not advisable there to be obvious moisture to separate out (can reduce production costs, reach hydrolysis result) again with tealeaves.
1: each 100mg of beta-glycosidase and protease (concentration is 0.5g/100g)+300mgVc
2: each 200mg of beta-glycosidase and protease (concentration is 1.0g/100g)+300mgVc
3: each 300mg of beta-glycosidase and protease (concentration is 1.5g/100g)+300mgVc
4: each 100mg of beta-glycosidase and invertase (concentration is 0.5g/100g)+300mgCit
5: each 200mg of beta-glycosidase and invertase (concentration is 0.5g/100g)+300mgCit
6: each 300mg of beta-glycosidase and invertase (concentration is 0.5g/100g)+300mgCit
7: beta-glycosidase 100mg and protease 200mg (concentration is 1.0g/100g)+300mgCit
8: beta-glycosidase 100mg and protease 3 00mg (concentration is 1.0g/100g)+300mgCit
9: beta-glycosidase 200mg and protease 100mg (concentration is 1.0g/100g)+300mgCit
10: beta-glycosidase 200mg and protease 3 00mg (concentration is 1.0g/100g)+300mgCit
11: beta-glycosidase 300mg and protease 100mg (concentration is 1.0g/100g)+300mgCit
12: beta-glycosidase 300mg and protease 200mg (concentration is 1.0g/100g)+300mgVc
According to above experimental example, behind 50 ℃ of following enzyme digestion reaction 4hr, with 50% ethanol water of the tealeaves behind the enzymolysis and 5 times of tealeaves amounts put into together can condensing reflux reactor, generally need add about hot reflux 10-60 minute, be cooled to room temperature, 200 mesh filter screens filter, and promptly get enzymolysis green-tea extract (can directly use as green tea spices).
Last enzymolysis green-tea extract process expert teacher subjective appreciation, conclusion:
The basic indifference of the effect of buffer Vc and Cit, but comprehensively think and use Cit benefit higher (cost+effect).
Embodiment 1-12 has all reached the object of the invention, and the green-tea extract tea perfume (or spice) that obtains, the fragrance of flowers is strong, and flavor strength is big, and mouthfeel is dense.Especially the result of embodiment 8 and embodiment 11 is the most outstanding, and embodiment 8 mouthfeels are dense, and tea is fragrant obviously to be increased, and has especially strengthened the perfume (or spice) that bakes of green tea.Embodiment 11 fragrance obviously strengthen, tea perfume (or spice), the fragrance of a flower in conjunction with fine, especially the fragrance of a flower is outstanding, the bright alcohol of taste, no bitterness sense.
Claims (6)
1. one kind is extracted the green tea complex enzyme, and it is made up of beta-glycosidase, protease or invertase, vitamin C or citric acid, and the weight ratio of beta-glycosidase and protease or invertase is 1: 3-3: 1.
2. extraction green tea complex enzyme as claimed in claim 1, it is characterized in that: this complex enzyme is made up of beta-glycosidase, protease and citric acid.
3. one kind is extracted the green tea complex enzyme aqueous solution, be the aqueous solution of the said extraction green tea of claim 1 with complex enzyme, and the aqueous solution mass concentration of beta-glycosidase+protease or invertase is 0.5%～1.5%.
4. one kind is extracted the green tea complex enzyme aqueous solution, be the aqueous solution of the said extraction green tea of claim 2 with complex enzyme, and the aqueous solution mass concentration of beta-glycosidase and protease is 0.5%～1.5%.
5. the extraction green tea complex enzyme aqueous solution as claimed in claim 3 is characterized in that: the weight ratio of beta-glycosidase+protease or the invertase aqueous solution, vitamin C or citric acid is 1-5: 0.01-0.03.
6. the described arbitrary extraction green tea of claim 1-5 application in extracting green tea spices with complex enzyme or its aqueous solution.
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| CN 201010600927 CN102125132A (en) | 2010-12-22 | 2010-12-22 | Complex enzyme for extracting green tea and solution thereof |
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| CN 201010600927 CN102125132A (en) | 2010-12-22 | 2010-12-22 | Complex enzyme for extracting green tea and solution thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749799A (en) * | 2014-01-21 | 2014-04-30 | 中国农业科学院茶叶研究所 | Processing method of alcohol taste tea concentrated solution |
| CN104431091A (en) * | 2014-12-24 | 2015-03-25 | 大闽食品（漳州）有限公司 | Prepration method of concentrated green tea liquid capable of reducing tea soup bitter taste employing complex enzyme |
| CN107333937A (en) * | 2016-04-29 | 2017-11-10 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of complex enzyme and its application for thease solution Titian |
| CN109757590A (en) * | 2019-03-19 | 2019-05-17 | 浙江亚林生物科技股份有限公司 | A kind of preparation method of natural tea essence |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101466271A (en) * | 2006-06-30 | 2009-06-24 | 麒麟饮料株式会社 | Method of enzymatically treating green tea leaves |
-
2010
- 2010-12-22 CN CN 201010600927 patent/CN102125132A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101466271A (en) * | 2006-06-30 | 2009-06-24 | 麒麟饮料株式会社 | Method of enzymatically treating green tea leaves |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103749799A (en) * | 2014-01-21 | 2014-04-30 | 中国农业科学院茶叶研究所 | Processing method of alcohol taste tea concentrated solution |
| CN103749799B (en) * | 2014-01-21 | 2015-07-22 | 中国农业科学院茶叶研究所 | Processing method of alcohol taste tea concentrated solution |
| CN104431091A (en) * | 2014-12-24 | 2015-03-25 | 大闽食品（漳州）有限公司 | Prepration method of concentrated green tea liquid capable of reducing tea soup bitter taste employing complex enzyme |
| CN107333937A (en) * | 2016-04-29 | 2017-11-10 | 云南天士力帝泊洱生物茶集团有限公司 | A kind of complex enzyme and its application for thease solution Titian |
| CN109757590A (en) * | 2019-03-19 | 2019-05-17 | 浙江亚林生物科技股份有限公司 | A kind of preparation method of natural tea essence |
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Application publication date: 20110720 |