CN102919425A - Pu'er tea active paste for effectively retaining original tea aroma and taste and preparation method of same - Google Patents
Pu'er tea active paste for effectively retaining original tea aroma and taste and preparation method of same Download PDFInfo
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Abstract
The invention discloses a pu'er tea active paste for effectively retaining original tea aroma and taste and a preparation method of same. The pu'er tea active paste comprises tea polyphenol, caffeine, tea polysaccharide, amino acids, and an aroma volatile oil component. The mass percents of the components are respectively as follows: 10-67% of tea polyphenol, 2-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acids, and 0.01-0.1% of aroma volatile oil component. The sum of mass percents of the components is not greater than 100%. Oxidation and loss of main thermosensitive substances such as aroma and taste are reduced by middle- and low-temperature digestion, constant temperature film concentration and low temperature drying technologies and the like, and active enzymes in the original tea and active flora are prevented from being damaged. The preparation method is simple, and the chronic fermenting change of the original pu'er tea continues: the older, the better. The pu'er tea active paste has a scent and is strong in aroma, pure and mild in taste, red and bright in liquor color, and convenient to store. The pu'er tea active paste after being brewed is similar to the original pu'er tea in tea liquid scent, taste and liquor color.
Description
Technical field
The invention belongs to field of deep tea processing technology, be specifically related to Pu'er tea active tea cream of the former tea fragrance of a kind of effective reservation and mouthfeel and preparation method thereof.
Background technology
The Chinese tea cultural and historical is long, and is of long standing and well established.Tang Luyu " tea through ": " tea be drink, send out Shen Nongshi." think to drink tea and originate from the legendary god of farming.World-renowned scientific and technological historian's Needham, Noel Joseph Terence Montgomery doctor, with Chinese tea as Chinese four inventions---after gunpowder, papermaking, compass and the art of printing, to the mankind's the 5th major contribution.Tea is as medicinal at first, develops into afterwards beverage.The traditional Chinese medical science is thought, but refresh oneself on the tealeaves, but in promoting digestion to eliminate stagnation, but lower diuresis.Originate in the southern regions of the Yunnan Province person and say Pu'er tea, the then double merit that helps digestion, wards off miasma, ends dysentery is natural health beverages.Modern science studies confirm that in a large number, tealeaves contains and the closely-related biochemical of health really, tealeaves not only has to refresh oneself and clears away heart-fire, clearing away summerheat, eliminates indigestion and phlegm, goes greasy fat-reducing, the relieving restlessness that clears away heart-fire, detoxifcation to sober up, promote the production of body fluid to quench thirst, fall that fire makes eye bright, the only pharmacological action such as dysentery dehumidifying, also to modern disease, such as diseases such as Radiation sickness, cardiovascular and cerebrovascular diseases, cancers, certain pharmacological effect is arranged.
Pu'er tea belongs to black tea, because the place of production old genus Yunnan Pu Erfu (modern Puer City) gains the name, is that distinctive large leaf solar dried green tea is raw material take Yunnan, loose tea and compressed tea that the process after fermentation is processed into.What compacting formed behind the process artificial fermentation is ripe tea, the tea of making a living of first steam pressure after fermentation.Give birth to tea tea stronger, stimulate, ripe tea tea warm in nature and, the tea silk sliding submissive, sweet-smelling is strong, all is fit to permanent the storage, makes it that mouthfeel is submissiveer, fragrance is mellow.Pu'er cooked tea is the Pu'er tea that the artificial pile-fermentation method of Yunnan in 1974 and the invention of Guangdong tealeaves company is made.The Pu'er tea of indication generally is Pu'er raw tea in history, and the Pu'er tea of indication generally refers to Pu'er cooked tea now, and Pu'er tea of the present invention is the general reference Pu'er cooked tea and gives birth to tea.Pu'er tea is with a long history, and is bright. thank start system " Yunnan is slightly. volume three " carry: " soil is multitudinous used, and all general tea also.That steams is agglomerating." this is that " general tea " one is seen in literal first; Clearly. Zhao Xuemin supplementary Amplifications of the Compendium of Materia Medica cloud: " Pu'er tea bitter quarter, separate greasy cattle and sheep poison, bitterness, by the phlegm therapeutic method to keep the adverse qi flowing downward, sharp intestines are logical to rush down." to have Appearance color brown red for Pu'er tea, endoplasm soup look red is dense bright, the unique Chen Xiang of fragrance, and mellow time sweet characteristics of flavour have the reputation of " cosmetic tea "." more Chen Yuexiang " is acknowledged as the maximum characteristics that Pu'er tea is distinguished other teas, because Pu'er cooked tea and living tea have unique organized enzyme and active flora, in the preservation process, can continue chronic fermentation and change, make that tea aroma is stronger, flavour is pureer and milder." the blue gas of fragrant old nine land measure of 30 mus virtue, product are Pu'er feelings in thousand to the greatest extent.", Pu'er tea is " but antique of entrance ".
Along with the raising of people's living standard, people have higher requirement with method to tea-drinking.Conventional bag is made tea owing to finally still there is discarded object to exist, and brews inconvenience; Super fine tea powder technique is owing to adopt the method for physics ultramicro grinding, the existence of tea grounds is arranged after brewing and affects and drinks, mostly as food additives.Drink at present tea cream production technology easily and generally adopt the method for organic solvent extraction and water boiling lixiviate and centrifugal concentrating or distillation and concentration, because the active component in the tealeaves is complicated, single or simple several organic solvents can't extract the active component in the tealeaves fully, and the part active component can occur to interact with organic solvent and generate new material, thereby affect the mouthfeel of final instant tea, and the organic solvent extraction process costs is high, and the part organic solvent also has toxic and side effect; Water boiling lixiviate and distillation and concentration technique are because temperature is higher, time is longer, make the part active component generation oxidation in the tealeaves, and the aroma substance extraction rate is lower, cause tea fragrance to change, tea fragrance is lighter and millet paste darkens, blackening, especially the soup look impact on type tealeaves such as green tea is larger; Although single middle water at low temperature extracting technology temperature reduces the oxidation that has reduced active component, but because the later stage is concentrated and drying process adopts high-temperature technology in distillation and concentration, vacuum drying or the spray-drying etc., make the thermal sensitivity composition of extract rotten, cause that the instant tea fragrance that obtains is light, a little less than the flavour.The employing supercritical CO is also arranged now
2Fluid extraction Tea Polyphenols modulation instant tea technique, but mostly be in the single component such as extraction Tea Polyphenols then later stage allotment taste form the scheme of instant tea, it is higher to be difficult to reach the fragrance of former tea and mouthfeel and production cost.
According to great many of experiments and detection, guarantee the fragrance of extract, Pu'er tea active tea cream volatile aroma oil ingredient content must be more than 0.01%, and content ratio is close with former tea between each component, could keep the tea fragrance of former tea, and undistorted.Present disclosed extracting method, volatile aroma oil content＜0.01%, and composition is single or the ratio distortion, is to cause the reason that present Pu'er tea active tea cream tea perfume (or spice) is weak, flavour is light.
If can develop the former tea fragrance of a kind of effective reservation Pu'er tea and mouthfeel, organized enzyme and the active flora that can keep again Pu'er tea, and can continue Pu'er tea active tea cream of the chronic fermentation change procedure of the former tea of Pu'er tea and preparation method thereof, will have widely market prospects.
Summary of the invention
The first purpose of the present invention is to provide a kind of Pu'er tea active tea cream that can effectively keep former tea fragrance and mouthfeel, and the second purpose is to provide the preparation method of described tea cream.
The first purpose of the present invention is to realize like this, the Pu'er tea active tea cream of the former tea fragrance of described effective reservation and mouthfeel comprises Tea Polyphenols, caffeine, tea polysaccharide, amino acid and volatile aroma oil ingredient, the shared mass percent of each component is respectively: Tea Polyphenols 10 ~ 67%, caffeine 2 ~ 20%, tea polysaccharide 10 ~ 45%, amino acid 3 ~ 23%, volatile aroma oil ingredient 0.01 ~ 0.1%, each constituent mass percentage sum is not more than 100%.
Aroma component of the present invention is the volatile aroma oil component, and described active component comprises that the Tea Polyphenols among the present invention, caffeine, tea polysaccharide, amino acid and aroma component are active component to the influential material that fragrance is improved that reaches of mouthfeel.
The second purpose of the present invention is achieved in that described preparation method comprises tealeaves lixiviate, cooling clarification, one-level is concentrated, secondary is concentrated, dry forming, is specially:
A, tealeaves lixiviate: raw material tealeaves is sent in the pot for solvent extraction, added extraction water 30 ~ 90 ℃, 5 ~ 15 times of volume ratios and extract 2 ~ 8 times, each lixiviate 0.2 ~ 1.5h separates obtaining leaching liquor;
B, cooling are clarified: send into clarifier after leaching liquor is cooled to 10 ~ 40 ℃ and carry out clarifying treatment;
C, one-level are concentrated: will cool off leaching liquor after clarifying and send in the membrane separation concentrated compression apparatus of one-level and concentrate, and obtain one-level concentrate and parting liquid, the aperture of the diffusion barrier in the membrane separation concentrated compression apparatus≤0.001 μ m;
D, secondary concentrate: the one-level concentrate is sent into concentrated secondary concentrate and the parting liquid of obtaining in the secondary enrichment facility;
E, dry forming: the secondary concentrate is sent into low temperature drying device, at≤45 ℃ of lower low temperature dry formings, obtain the Pu'er tea active tea cream of the former tea fragrance of described effective reservation and mouthfeel.
Low temperature lixiviate during preparation method of the present invention adopts, normal temperature film concentrate and the low temperature drying technology; greatly reduce oxidation and the loss of the main heat-sensitive substance such as fragrance and flavour; guarantee again extracting efficiency, and can also protect to greatest extent the organized enzyme of the former tea of Pu'er tea and active flora not to be damaged.By the concentrated pre-concentration of carrying out of one-level film, then the one-level concentrate being carried out secondary concentrates, can guarantee that the volatile oil component that fragrance and Tea Polyphenols, polysaccharide compound, caffeine, amino acid etc. affect tea fragrance, flavour is kept to greatest extent, improve again the film thickening efficiency.Extract the cycle that temperature, pressure, time and circulation are extracted, concentrated by accurate control, not only help to keep fragrance and the quality of former tea, can also improve recovery rate and the production efficiency of active component, volatile aroma oil ingredient.The secondary concentration parting liquid has reduced the loss that remains fragrance component and beneficiating ingredient in the parting liquid as the recycling of lixiviate water.Pu'er tea active tea cream of the present invention has effectively kept fragrance and the mouthfeel of former tea, and the organized enzyme and the active flora that have kept the former tea of Pu'er tea, the chronic fermentation that makes the active tea cream of preparation can continue the former tea of Pu'er tea changes---i.e. and Chen Yuxiang more has after tea cream brews that Chen Xiang is strong, flavour is pure and mild, the soup look red dense easily characteristics that become clear, preserve.
Description of drawings
Fig. 1 is Pu'er tea active tea cream preparation technology schematic flow sheet of the present invention.
The specific embodiment
The present invention is further illustrated below in conjunction with drawings and Examples, but never in any form the present invention is limited, and any change or improvement based on training centre of the present invention is done all belong to protection scope of the present invention.
The Pu'er tea active tea cream of the former tea fragrance of effective reservation of the present invention and mouthfeel, comprise Tea Polyphenols, caffeine, tea polysaccharide, amino acid and volatile aroma oil ingredient, the shared mass percent of each component is respectively: Tea Polyphenols 10 ~ 67%, caffeine 2 ~ 20%, tea polysaccharide 10 ~ 45%, amino acid 3 ~ 23%, volatile aroma oil ingredient 0.01 ~ 0.1%, each constituent mass percentage sum is not more than 100%.
As preferred embodiment:
Described volatile aroma oil ingredient comprises the linalool that accounts for its mass percent 2 ~ 55% and 5 ~ 40% linalool oxide.
Described volatile aroma oil ingredient comprises and accounts for 1,2 of its mass percent 8 ~ 30%, the 3-trimethoxy-benzene and/or 2 ~ 10% 1,2, the 4-trimethoxy-benzene and/or 2 ~ 12% 1, the 2-dimethoxy benzene.
Described linalool oxide bag account for volatile aroma oil ingredient mass percent 1 ~ 15% cis pyranoid form linalool oxide or/and 2 ~ 28% trans pyranoid form linalool oxide or/and 1 ~ 12% cis furan type linalool oxide or/and 2 ~ 18% trans furan type linalool oxide.
As shown in Figure 1, the preparation method of the Pu'er tea active tea cream of the former tea fragrance of effective reservation of the present invention and mouthfeel comprises that tealeaves lixiviate, cooling clarification, one-level concentrate, secondary is concentrated, dry forming, is specially:
A, tealeaves lixiviate: raw material tealeaves is sent in the pot for solvent extraction, added extraction water 30 ~ 90 ℃, 5 ~ 15 times of volume ratios and extract 2 ~ 8 times, each lixiviate 0.2 ~ 1.5h separates obtaining leaching liquor;
B, cooling are clarified: send into clarifier after leaching liquor is cooled to 10 ~ 40 ℃ and carry out clarifying treatment;
C, one-level are concentrated: will cool off leaching liquor after clarifying and send in the membrane separation concentrated compression apparatus of one-level and concentrate, and obtain one-level concentrate and parting liquid, the aperture of the diffusion barrier in the membrane separation concentrated compression apparatus≤0.001 μ m;
D, secondary concentrate: the one-level concentrate is sent into concentrated secondary concentrate and the parting liquid of obtaining in the secondary enrichment facility;
E, dry forming: the secondary concentrate is sent into low temperature drying device, at≤45 ℃ of lower low temperature dry formings, obtain the Pu'er tea active tea cream of the former tea fragrance of described effective reservation and mouthfeel.
As preferred embodiment:
During concrete production, usually can reject the preliminary treatment such as impurity, pulverizing or rinsing to raw material tealeaves, also can not process.
Described dry forming be with the secondary concentrate after a low temperature drying, moisture content to 10 ~ 30%, then die forming or shop dish is shaped, and carries out the secondary low temperature drying after the shaping again, obtains described Pu'er tea active tea cream; Perhaps with behind the secondary concentrate shop dish, through a low temperature drying until obtain described Pu'er tea active tea cream.
Described pot for solvent extraction is the dynamic or countercurrent leaching tank of common pot for solvent extraction, diacolation type pot for solvent extraction, or the auxiliary pot for solvent extraction of ultrasonic wave, electromagnetic wave or microwave is arranged; Described cooling is adopted nature cooling, the cooling of electricity refrigeration, the cooling of cool cycles hydrothermal exchange or is extracted the hydrothermal exchange cooling; Described extraction water is distilled water, deionized water or demineralized water, and the parting liquid that obtains when perhaps concentrating with distilled water, deionized water or demineralized water and two-stage is used in combination.
Lixiviate normally loops, and after the lixiviate of the first round was finished, the extraction water of round lixiviate can directly use after the parting liquid that obtains after concentrated for twice can be used as, and perhaps extracted water with routine and mixed use.
Described extraction is cooled to self-exchange formula cools down with hydrothermal exchange, and namely one tunnel thermal medium directly for the cold medium on another road provides heat, raises the temperature of cold medium; Otherwise namely one tunnel the cold medium heat that directly absorbs another road thermal medium lowers the temperature of thermal medium.
Described clarifier perhaps filters the clarifier that clarification combines with centrifugal clarification for filtering clarification or centrifugal clarification device, and described filtration clarification is smart filter, micro-filtration or ultra filtering clarifying.
Described secondary enrichment facility is membrane separation concentration, membrane distillation concentration or low-temperature reduced-pressure enrichment facility, and the membrane aperture in the described membrane separation concentration is≤0.001 μ m, and the membrane aperture in the described membrane distillation concentration is 0.01 ~ 0.5 μ m.
Film in the described membrane separation concentrated compression apparatus is a kind of or any combination in hollow-fibre membrane, tubular membrane, rolled film, Flat Membrane, the butterfly tubular membrane.Film in the described membrane separation concentrated compression apparatus is organic film, ceramic membrane or stainless steel membrane.
Described low temperature drying device is that belt vacuum drying, micro-wave vacuum, vacuum freeze drying, microwave freeze-drying, cryospray are dry, a kind of or any both interlock in the normal temperature dehumidifying drier is used in combination.
Embodiment 1
Get the 20kg Pu'er cooked tea and reject impurity, drop into after the cold rinse in the dynamic countercurrent pot for solvent extraction, for the first time lixiviate adds the deionized water of 10 times of volumes extracts 4 times under 60 ℃ temperature, and each lixiviate 0.5h separates obtaining leaching liquor; 2nd, the extraction water of 3,4 lixiviates is the concentrating and separating liquid of last lixiviate.Leaching liquor is naturally cooled to 35 ℃, and the membrane filtration of via hole diameter 1 μ m obtains clarifying millet paste; Millet paste be will clarify and one-level concentrate and parting liquid obtained through 0.001 μ m reverse osmosis membrane concentrating and separating; The one-level concentrate is concentrated through 0.001 μ m anti-seepage membrane again, obtain the secondary concentrate of 24.7kg solid content 11.8%; Through the tea cream of vacuum freeze drying to moisture content 22%, then die forming again through 25 ℃ constant temperature dehumidifier oven dried, obtains the shaping Pu'er tea active tea cream of 2.9kg after the shaping with the secondary concentrate.
Determination test: get the shaping Pu'er tea active tea cream of embodiment 1 preparation, its fragrance component is measured.Adopt the analytical method of chromatography of gases (GC) and gas chromatography mass spectrometry (GC-MS), the experimental condition that chromatography of gases (GC) is analyzed is as follows:
Instrument: the U.S. HP5890 of Agilent Technologies company II GC; Pillar: the HP-5 quartz capillary column (25m * 0.20mm); Carrier gas: N
2Column temperature: 60 ℃ → 200 ℃ (2min); Heating rate: 3 ℃/min; Split ratio: 50:1; Detect: FID; Sample size: 1 μ L;
The detection of Tea Polyphenols is pressed the ferrous tartrate method of GB/T8313-2008 and is measured; The detection of caffeine is pressed GB/T8312-2002 and is measured; Amino acid whose detection is pressed GB/T8314-2002 and is measured; Sulfuric acid-anthrone method is adopted in the detection of tea polysaccharide.
After the analysis, the mass percent that each component accounts for Pu'er tea active tea cream is: Tea Polyphenols 36.18%, caffeine 8.53%, tea polysaccharide 19.36%, amino acid 23.02%, volatile aroma oil ingredient 0.037%.Wherein, the volatile aroma oil ingredient contain the linalool that accounts for its quality 12.69%, 18.93% linalool oxide, 25.16% 1,2, the 3-trimethoxy-benzene, 9.97% 1,2, the 4-trimethoxy-benzene, 5.79% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for volatile aroma oil ingredient quality 15.04%, 1.97% trans pyranoid form linalool oxide.
Embodiment 2
Get the 15kg Pu'er raw tea and reject impurity, pulverize and drop into after cold rinse in the diacolation pot for solvent extraction, the distilled water that for the first time lixiviate adds 5 times of volumes extracts 6 times under 30 ℃ temperature, and each lixiviate 1.5h separates obtaining leaching liquor; Leaching liquor is cooled to 10 ℃ through electricity, and the membrane filtration of via hole diameter 5 μ m obtains clarifying millet paste; Millet paste be will clarify and one-level concentrate and parting liquid obtained through 0.0001 μ m reverse osmosis membrane concentrating and separating; The one-level concentrate is concentrated through low-temperature reduced-pressure again, obtain the secondary concentrate of 8kg solid content 30.4%; With secondary concentrate shop dish, through 45 ℃ micro-wave vacuum, obtain the shaping Pu'er tea active tea cream of 2.4kg.
Adopt the detection method among the embodiment 1, the Pu'er tea active tea cream that makes is detected, and its result is: the mass percent that each component accounts for Pu'er tea active tea cream is: Tea Polyphenols 58.53%, caffeine 1.98%, tea polysaccharide 13.65%, amino acid/11 2.63%, volatile aroma oil ingredient 0.054%.Wherein, the volatile aroma oil ingredient contain the linalool that accounts for its quality 46.15%, 36.58% linalool oxide, 2.01% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for volatile aroma oil ingredient quality 8.62%, 5.37% cis pyranoid form linalool oxide, 4.58% cis furan type linalool oxide, 18.01% trans furan type linalool oxide.
Embodiment 3
Get the 30kg Pu'er cooked tea and reject impurity, drop into after the rinsing in the ultrasonic-leaching tank, the demineralized water that for the first time lixiviate adds 8 times of volumes extracts 3 times under 70 ℃ temperature, and each lixiviate 1h separates obtaining leaching liquor; 2nd, the extraction water of 3 lixiviates is the secondary concentration parting liquid of last leaching liquor, and leaching liquor via hole diameter 10 μ m strainer filterings and centrifugation are obtained clarifying millet paste, and through leaching liquor cools down to 30 ℃; Millet paste be will clarify and one-level concentrate and parting liquid obtained through 0.0005 μ m reverse osmosis membrane concentrating and separating; With the membrane distillation concentration of one-level concentrate via hole diameter 0.01 μ m, obtain the secondary concentrate of 21.8kg solid content 21.4%; Under 30 ℃, to moisture content 15%, then the shop dish is shaped, and again through low-temperature vacuum drying, obtains the shaping Pu'er tea active tea cream of 4.6kg after the shaping through the belt vacuum drying with the secondary concentrate.
Adopt the detection method among the embodiment 1, the Pu'er tea active tea cream that makes is detected, and its result is: the mass percent that each component accounts for Pu'er tea active tea cream is: Tea Polyphenols 10.02%, caffeine 19.98%, tea polysaccharide 44.97%, amino acid 9.82%, volatile aroma oil ingredient 0.098%.Wherein, the volatile aroma oil ingredient contain the linalool that accounts for its quality 30.05%, 25.17% linalool oxide, 12.89% 1,2, the 3-trimethoxy-benzene, 10.17% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the trans pyranoid form linalool oxide that accounts for volatile aroma oil ingredient quality 9.68%, 12.03% cis furan type linalool oxide, 1.98% trans furan type linalool oxide.
Embodiment 4
Get the old tea in 10kg Pu'er and reject impurity, pulverize and sieve through 60 eye mesh screens, then cold rinse drops in the microwave pot for solvent extraction, and the demineralized water that for the first time lixiviate adds 15 times of volumes extracts 2 times under 50 ℃ temperature, each lixiviate 0.2h, and separation obtaining leaching liquor; The membrane filtration of leaching liquor via hole diameter 0.01 μ m is obtained clarifying millet paste, and through cooling circulating water cools down to 20 ℃; Cooled clarification millet paste is obtained one-level concentrate and parting liquid through 0.001 μ m reverse osmosis membrane concentrating and separating; With the membrane distillation concentration of one-level concentrate via hole diameter 0.5 μ m, obtain the secondary concentrate of 8.5kg solid content 18.1%; With the secondary concentrate through 45 ℃ of micro-wave vacuums to moisture content 30%, then die forming again through 20 ℃ of micro-wave vacuums, obtains the shaping Pu'er tea active tea cream of 1.5kg after the shaping.
Adopt the detection method among the embodiment 1, the Pu'er tea active tea cream that makes is detected, and its result is: the mass percent that each component accounts for Pu'er tea active tea cream is: Tea Polyphenols 24.82%, caffeine 14.81%, tea polysaccharide 31.47%, amino acid/11 6.38%, volatile aroma oil ingredient 0.024%.Wherein, the volatile aroma oil ingredient contain the linalool that accounts for its quality 2.03%, 32.41% linalool oxide, 29.99% 1,2, the 3-trimethoxy-benzene, 4.82% 1,2, the 4-trimethoxy-benzene, 8.52% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the trans pyranoid form linalool oxide that accounts for volatile aroma oil ingredient quality 27.96%, 3.16% trans furan type linalool oxide.
Embodiment 5
Get and drop in the auxiliary diacolation type pot for solvent extraction of electromagnetic wave after the 25kg Pu'er raw tea is rejected impurity, the distilled water that for the first time lixiviate adds 7 times of volumes extracts 5 times under 90 ℃ temperature, and each lixiviate 0.3h separates obtaining leaching liquor; The extraction water of the 2nd ~ 5 lixiviate is the concentrating and separating liquid of last lixiviate; Leaching liquor is obtained clarifying millet paste through centrifugation, and naturally cool to 40 ℃; The NF membrane concentrating and separating of cooled clarification millet paste via hole diameter 0.001 μ m is obtained one-level concentrate and parting liquid; With the membrane distillation concentration of one-level concentrate via hole diameter 0.1 μ m, obtain the secondary concentrate of 13.6kg solid content 25.3%; With secondary concentrate shop dish, through 20 ℃ belt vacuum drying, obtain the shaping Pu'er tea active tea cream of 3.4kg.
Adopt the detection method among the embodiment 1, the Pu'er tea active tea cream that makes is detected, and its result is: the mass percent that each component accounts for Pu'er tea active tea cream is: Tea Polyphenols 66.93%, caffeine 5.12%, tea polysaccharide 10.04%, amino acid 2.98%, volatile aroma oil ingredient 0.073%.Wherein, the volatile aroma oil ingredient contain the linalool that accounts for its quality 55.08%, 5.03% linalool oxide, 18.63% 1,2, the 3-trimethoxy-benzene, 1.97% 1,2, the 4-trimethoxy-benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for volatile aroma oil ingredient quality 3.35%, 1.02% cis furan type linalool oxide.
Embodiment 6
Get the 30kg Pu'er cooked tea and reject impurity, pulverize and sieve through 100 eye mesh screens, drop into after cold rinse in the common pot for solvent extraction, extract 8 times under 40 ℃ temperature, for the first time lixiviate adds the deionized water of 12 times of volumes, and each lixiviate 0.5h separates obtaining leaching liquor; The extraction water of the 2nd ~ 8 lixiviate is the concentrating and separating liquid of last lixiviate; Through leaching liquor cools down to 25 ℃, and via hole diameter 0.3 μ m membrane filtration obtains clarifying millet paste with leaching liquor; Cooled clarification millet paste is obtained one-level concentrate and parting liquid through 0.001 μ m reverse osmosis membrane concentrating and separating; The one-level concentrate is concentrated through low-temperature reduced-pressure again, obtain the secondary concentrate of 18.1kg solid content 27.7%; The secondary concentrate is dried to moisture content 18% through the normal temperature dehumidifier, and then die forming again through natural drying, obtains the shaping Pu'er tea active tea cream of 4.8kg after the shaping.
Adopt the detection method among the embodiment 1, the Pu'er tea active tea cream that makes is detected, and its result is: the mass percent that each component accounts for Pu'er tea active tea cream is: Tea Polyphenols 42.6%, caffeine 6.97%, tea polysaccharide 24.73%, amino acid 5.82%, volatile aroma oil ingredient 0.011%.Wherein, the volatile aroma oil ingredient contain the linalool that accounts for its quality 8.57%, 39.96% linalool oxide, 7.97% 1,2, the 3-trimethoxy-benzene, 6.63% 1,2, the 4-trimethoxy-benzene, 12.03% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the trans pyranoid form linalool oxide that accounts for volatile aroma oil ingredient quality 19.82%, 7.28% cis furan type linalool oxide, 12.66% trans furan type linalool oxide.
Claims (10)
1. Pu'er tea active tea cream that effectively keeps former tea fragrance and mouthfeel, comprise Tea Polyphenols, caffeine, tea polysaccharide, amino acid and volatile aroma oil ingredient, it is characterized in that the shared mass percent of each component is respectively: Tea Polyphenols 10 ~ 67%, caffeine 2 ~ 20%, tea polysaccharide 10 ~ 45%, amino acid 3 ~ 23%, volatile aroma oil ingredient 0.01 ~ 0.1%, each constituent mass percentage sum is not more than 100%.
2. the Pu'er tea active tea cream of the former tea fragrance of effective reservation according to claim 1 and mouthfeel is characterized in that: described volatile aroma oil ingredient comprises the linalool that accounts for its mass percent 2 ~ 55% and 5 ~ 40% linalool oxide.
3. the Pu'er tea active tea cream of the former tea fragrance of effective reservation according to claim 2 and mouthfeel is characterized in that: described linalool oxide comprise the cis pyranoid form linalool oxide that accounts for volatile aroma oil ingredient mass percent 1 ~ 15% or/and 2 ~ 28% trans pyranoid form linalool oxide or/and 1 ~ 12% cis furan type linalool oxide or/and 2 ~ 18% trans furan type linalool oxide.
4. the Pu'er tea active tea cream of the former tea fragrance of effective reservation according to claim 1 and 2 and mouthfeel, it is characterized in that: described volatile aroma oil ingredient comprises and accounts for 1 of its mass percent 8 ~ 30%, 2, the 3-trimethoxy-benzene and/or 2 ~ 10% 1,2, the 4-trimethoxy-benzene and/or 2 ~ 12% 1, the 2-dimethoxy benzene.
5. the preparation method of the Pu'er tea active tea cream of a claim 1, the former tea fragrance of 2,3 or 4 described effective reservations and mouthfeel is characterized in that comprising that tealeaves lixiviate, cooling clarification, one-level concentrate, secondary is concentrated, dry forming, is specially:
A, tealeaves lixiviate: raw material tealeaves is sent in the pot for solvent extraction, added extraction water 30 ~ 90 ℃, 5 ~ 15 times of volume ratios and extract 2 ~ 8 times, each lixiviate 0.2 ~ 1.5h separates obtaining leaching liquor;
B, cooling are clarified: send into clarifier after leaching liquor is cooled to 10 ~ 40 ℃ and carry out clarifying treatment;
C, one-level are concentrated: will cool off leaching liquor after clarifying and send in the membrane separation concentrated compression apparatus of one-level and concentrate, and obtain one-level concentrate and parting liquid, the aperture of the diffusion barrier in the membrane separation concentrated compression apparatus≤0.001 μ m;
D, secondary concentrate: the one-level concentrate is sent into concentrated secondary concentrate and the parting liquid of obtaining in the secondary enrichment facility;
E, dry forming: the secondary concentrate is sent into low temperature drying device, at≤45 ℃ of lower low temperature dry formings, obtain the Pu'er tea active tea cream of the former tea fragrance of described effective reservation and mouthfeel.
6. preparation method according to claim 5, it is characterized in that: described dry forming be with the secondary concentrate after a low temperature drying, moisture content to 10 ~ 30%, then die forming or shop dish is shaped, carry out again the secondary low temperature drying after the shaping, obtain described Pu'er tea active tea cream; Perhaps with behind the secondary concentrate shop dish, through a low temperature drying until obtain described Pu'er tea active tea cream.
7. preparation method according to claim 5 is characterized in that: described pot for solvent extraction be common pot for solvent extraction, diacolation type pot for solvent extraction dynamically or the countercurrent leaching tank, or the auxiliary pot for solvent extraction of ultrasonic wave, electromagnetic wave or microwave is arranged; Described cooling is adopted nature cooling, the cooling of electricity refrigeration, the cooling of cool cycles hydrothermal exchange or is extracted the hydrothermal exchange cooling; Described extraction water is distilled water, deionized water or demineralized water, and the parting liquid that obtains when perhaps concentrating with distilled water, deionized water or demineralized water and two-stage is used in combination.
8. preparation method according to claim 5 is characterized in that: described clarifier perhaps filters the clarifier that clarification combines with centrifugal clarification for filtering clarification or centrifugal clarification device, and described filtration clarification is smart filter, micro-filtration or ultra filtering clarifying.
9. preparation method according to claim 5, it is characterized in that: described secondary enrichment facility is membrane separation concentration, membrane distillation concentration or low-temperature reduced-pressure enrichment facility, membrane aperture in the described membrane separation concentration is≤0.001 μ m, and the membrane aperture in the described membrane distillation concentration is 0.01 ~ 0.5 μ m.
10. preparation method according to claim 5 is characterized in that: described low temperature drying device is that belt vacuum drying, micro-wave vacuum, vacuum freeze drying, microwave freeze-drying, cryospray are dry, a kind of or any both interlock in the normal temperature dehumidifying drier is used in combination.
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