CN102919426A - Pu'er tea extract for effectively retaining original tea aroma and taste and preparation method and application of same - Google Patents
Pu'er tea extract for effectively retaining original tea aroma and taste and preparation method and application of same Download PDFInfo
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Abstract
The invention discloses a pu'er tea extract for effectively retaining original tea aroma and taste and a preparation method and an application of same. The pu'er tea extract comprises tea polyphenol, caffeine, tea polysaccharide, amino acids, and an aroma component. The mass percents of the components are respectively as follows: 20-50% of tea polyphenol, 3-13% of caffeine, 8-45% of tea polysaccharide, 3-15% of amino acids, and 0.01-0.1% of aroma component. The sum of mass percents of the components is not greater than 100%. The preparation method comprises the steps of: tea digestion, cooling and clarification, primary concentration, second concentration and low temperature drying. The pu'er tea extract is applied to instant tea beverages, tobacco or foods. 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. The preparation method is simple, and the extract after being brewed has a scent and is strong in aroma, pure and mild in taste, and red and bright in liquor color. Compared with original pu'er tea, the extract is similar to the original pu'er tea in tea liquid aroma, taste and liquid color, and even the taste of original pu'er tea is improved.
Description
Technical field
The invention belongs to field of deep tea processing technology, be specifically related to the Pu'er tea and preparation method thereof and application of the former tea quality of a kind of effective reservation (fragrance and mouthfeel).
Background technology
The Chinese tea cultural and historical is long, has recorded and narrated the legend of " shennong went into the mountains collecting, tasting and testing different kinds of herbs to be used as medicine, day meets 72 poison, get the bitter edible plant and separate it " in " legendary god of farming book on Chinese herbal medicine " of the Eastern Han Dynasty, and according to textual criticism: the bitter edible plant here refers to the tea in ancient times.As far back as the period of Three Kingdoms (220 ~ 280 years Christian eras) China just relevant for the record of finding wild giant tea tree in the southwest.World-renowned scientific and technological historian's Needham, Noel Joseph Terence Montgomery doctor, with Chinese tea as Chinese four inventions (gunpowder, papermaking, compass and the art of printing) afterwards, 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 is natural health beverages, more and more becomes indispensable indispensable good merchantable brand in people's life.
Pu'er tea belongs to black tea, because the place of production old genus Yunnan Pu Erfu (modern Puer City) gains the name, that the distinctive large leaf solar dried green tea in Yunnan is raw material, suppress afterwards by fermentation the ripe tea that is that forms, the tea of making a living of elder generation's steam pressure after fermentation, giving birth to tea need to be through just going out bitterness behind the sweat more than a year, and hair tonic goes out strong tea fragrance.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 refers to Pu'er cooked tea." Pu'er tea is with a long history, 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.It is brown red that Pu'er tea has Appearance color, and 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, " 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 to the tealeaves drinking method, particularly wish how better, more active ingredient in the tealeaves absorbed by human body and have higher requirement.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 instant tea technique easily and generally adopt the method for organic solvent extraction, 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 part active component and aroma 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, especially the soup look impact on type tealeaves such as green tea is larger; Although single middle water at low temperature extracting technology extraction temperature reduces, reduced the oxidation of 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.
Show according to lot of experiments and detection, guarantee the fragrance of tea extract, Pu'er tea volatile aroma oil content must be more than 0.01%, and content ratio is close with former tea between each component, could keep the tea fragrance, undistorted of former tea.Present disclosed tealeaves extracting method, extract volatile aroma oil content＜0.01%, and also composition is single or the ratio distortion, is to cause the reason that present Pu'er raw tea extract tea perfume (or spice) is weak, flavour is light.
Extract and fully and not to change former tea smell quality if can develop the former tea fragrance of a kind of Pu'er tea and taste substance, can fully extract again former tea to Pu'er tea of human body beneficial's composition and preparation method thereof, will have widely market prospects.
Summary of the invention
The first purpose of the present invention is to provide the Pu'er tea of the former tea quality of a kind of effective reservation, and the second purpose is to provide the preparation method of this extract, and the 3rd purpose is to provide the application of this extract.
The first purpose of the present invention is to realize like this, the Pu'er tea of the former tea quality of described effective reservation comprises Tea Polyphenols, caffeine, tea polysaccharide, amino acid and aroma component, it is characterized in that the shared mass percent of each component is respectively: Tea Polyphenols 20 ~ 50%, caffeine 3 ~ 13%, tea polysaccharide 8 ~ 45%, amino acid 3 ~ 15%, aroma component 0.01 ~ 0.1%, the mass percent sum of each component 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 and comprises that tealeaves lixiviate, cooling clarification, one-level concentrate, secondary is concentrated, low temperature drying, is specially:
A, tealeaves lixiviate: raw material tealeaves is sent in the pot for solvent extraction, added extraction water 60 ~ 90 ℃, 5 ~ 12 times of volume ratios, circulation lixiviate 0.5 ~ 3h obtains 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 the clarification and send into and carry out one-level in the membrane separation concentrated compression apparatus 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 in the secondary enrichment facility, obtained secondary concentrate and parting liquid;
E, low temperature drying: the secondary concentrate is sent into drying in the low temperature drying device, effectively kept the Pu'er tea of former tea quality.
The 3rd purpose of the present invention is achieved in that the application of Pu'er tea in instant tea beverage, tobacco or food of the former tea quality of effective reservation.
Low temperature lixiviate during the present invention adopts, the normal temperature film is concentrated and the technology such as low temperature drying, greatly reduces oxidation and the loss of the main heat-sensitive substance such as fragrance and flavour, and has reduced energy resource consumption.By the concentrated pre-concentration of carrying out of one-level film, then further secondary is concentrated, can guarantee that the composition that aroma component and Tea Polyphenols, polysaccharide compound, caffeine, amino acid etc. affect tea fragrance, flavour is kept to greatest extent, can improve again the concentrated efficient of film.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, aroma component.Adopt and extract the hydrothermal exchange cooling technology, utilize the waste heat energy after the extraction water that refluxes fully reclaims lixiviate, replenish the consumption of extracting water heat energy, significantly energy savings.The parting liquid that twice enrichment process obtains is as the recycling of extracting water, reduced the loss of residue fragrance component and beneficiating ingredient in the parting liquid.
Description of drawings
Fig. 1 is Pu'er tea process flow diagram 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 of the former tea quality of effective reservation of the present invention, comprise Tea Polyphenols, caffeine, tea polysaccharide, amino acid and aroma component, it is characterized in that the shared mass percent of each component is respectively: Tea Polyphenols 20 ~ 50%, caffeine 3 ~ 13%, tea polysaccharide 8 ~ 45%, amino acid 3 ~ 15%, aroma component 0.01 ~ 0.1%, the mass percent sum of each component is not more than 100%.
As preferred embodiment:
Described aroma component comprises the linalool that accounts for aroma component mass percent 1 ~ 28% and 5 ~ 35% linalool oxide.
Described linalool oxide comprise the cis pyranoid form linalool oxide that accounts for aroma component mass percent 2 ~ 12% or/and 5 ~ 25% trans pyranoid form linalool oxide or/and 3 ~ 12% cis furan type linalool oxide or/and 3 ~ 18% trans furan type linalool oxide.
Described aroma component comprises and accounts for 1,2 of aroma component mass percent 10 ~ 30%, the 3-trimethoxy-benzene and/or 2 ~ 10% 1,2, the 4-trimethoxy-benzene and/or 2 ~ 10% 1, the 2-dimethoxy benzene.
As shown in Figure 1, the preparation method of the Pu'er tea of the former tea quality of effective reservation of the present invention comprises that tealeaves lixiviate, cooling clarification, one-level concentrate, secondary is concentrated, low temperature drying, is specially:
A, tealeaves lixiviate: raw material tealeaves is sent in the pot for solvent extraction, added extraction water 60 ~ 90 ℃, 5 ~ 12 times of volume ratios, circulation lixiviate 0.5 ~ 3h obtains 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 the clarification and send into and carry out one-level in the membrane separation concentrated compression apparatus 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 in the secondary enrichment facility, obtained secondary concentrate and parting liquid;
E, low temperature drying: the secondary concentrate is sent into drying in the low temperature drying device, effectively kept the Pu'er tea of former tea quality.
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 pot for solvent extraction is common pot for solvent extraction, dynamic countercurrent pot for solvent extraction or 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.
Described extraction hydrothermal exchange is cooled to self-exchange formula cools down, 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 aperture of diffusion barrier is≤0.001 μ m in the described membrane separation concentration, and the aperture of the diffusion barrier in the membrane distillation concentration is 0.01 ~ 0.5 μ m.
Described membrane separation concentration comprises that NF membrane is concentrated or reverse osmosis membrane is concentrated.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.
The application of Pu'er tea in instant tea beverage, tobacco or food of the former tea quality of effective reservation of the present invention.
Embodiment 1
Get the 50kg Pu'er cooked tea and reject impurity, drop in the common pot for solvent extraction after the rinsing, the distilled water that adds 12 times of volumes extracts 3h under 60 ℃ temperature, separates millet paste and obtains leaching liquor; Leaching liquor is cooled to 25 ℃ through extracting hydrothermal exchange, and the micro-filtrate membrane filtration of via hole diameter 1 μ m obtains clarifying millet paste; The NF membrane concentrating and separating of clarification millet paste via hole diameter 0.0005 μ m obtains one-level concentrate and parting liquid; The one-level concentrate is concentrated through 0.001 μ m reverse osmosis membrane, obtain the secondary concentrate of 64.8kg solid content 14.1%; The secondary concentrate is sent into drying in the microwave vacuum drying device, obtain the 9.1kg Pu'er tea.
Determination test: get the Pu'er tea 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 is: Tea Polyphenols 19.98%, caffeine 13.03%, tea polysaccharide 44.96%, amino acid 3.02%, aroma component 0.039%.Wherein, aroma component contain the linalool that accounts for its quality 22%, 5.03% linalool oxide, 30.1% 1,2, the 3-trimethoxy-benzene, 8.91% 1,2, the 4-trimethoxy-benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for aroma component quality 1.98% and 2.99% trans furan type linalool oxide.
Embodiment 2
Get and drop in the auxiliary common pot for solvent extraction of electromagnetic wave after the 20kg Pu'er cooked tea is rejected impurity, the deionized water that adds 5 times of volumes is extracted 1h under 80 ℃ temperature, separate millet paste and obtain leaching liquor; Extract is cooled to 10 ℃ through electricity refrigeration heat, and the smart membrane filtration of via hole diameter 5 μ m obtains clarifying millet paste; Clarification millet paste obtains 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 0.01 μ m, obtain the secondary concentrate of 20.1kg solid content 17.2%; The secondary concentrate is sent into drying in the microwave freeze-drying device, obtain 3.4kg freeze-drying Pu'er tea.
Adopt the detection method among the embodiment 1, to the Pu'er tea test that makes, its result is:
The mass percent that each component accounts for Pu'er tea is: Tea Polyphenols 50.03%, caffeine 2.98%, tea polysaccharide 8.05%, amino acid/11 0.45%, aroma component 0.018%.Wherein, aroma component contain the linalool that accounts for its quality 28.1%, 18.93% linalool oxide, 14.7% 1,2, the 3-trimethoxy-benzene, 4.15% 1,2, the 4-trimethoxy-benzene, 2.02% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for aroma component quality 4.27%, 5.01% trans pyranoid form linalool oxide, 4.9% cis furan type linalool oxide and 4.75% trans furan type linalool oxide.
Embodiment 3
Get 25kg Pu'er cooked tea impurities removing, drop into after the rinsing in the auxiliary diacolation pot for solvent extraction of ultrasonic wave, add the demineralized water of 10 times of volumes and parting liquid that the two-stage enrichment process obtains and under 90 ℃ temperature, extract 0.5h, separate millet paste and obtain leaching liquor; Leaching liquor is cooled to 30 ℃ through extracting water heat exchanger, and obtains clarifying millet paste through centrifugation; Clarification millet paste obtains one-level concentrate and parting liquid through the reverse osmosis membrane concentrating and separating of 0.0005 μ m; The secondary concentrate is concentrated through low-temperature reduced-pressure, obtain the secondary concentrate of 16.3kg solid content 34.8%; The secondary concentrate is sent into drying in the vacuum freezing drying device, obtain 4.6kg freeze-drying Pu'er tea.
Adopt the detection method among the embodiment 1, to the Pu'er tea test that makes, its result is:
The mass percent that each component accounts for Pu'er tea is: Tea Polyphenols 35.19%, caffeine 11.05%, tea polysaccharide 16.82%, amino acid 9.91%, aroma component 0.011%.Wherein, aroma component contain the linalool that accounts for its quality 3.28%, 35.04% linalool oxide, 10.03% 1,2, the 3-trimethoxy-benzene, 9.96% 1,2, the 4-trimethoxy-benzene, 9.98% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for aroma component quality 3.57%, 10.48% trans pyranoid form linalool oxide, 3.02% cis furan type linalool oxide and 17.97% trans furan type linalool oxide.
Embodiment 4
Get 30kg Pu'er cooked tea impurities removing, rinsing and pulverize after drop in the microwave pot for solvent extraction, add the deionized water of 8 times of volumes and parting liquid that the two-stage enrichment process obtains and under 75 ℃ temperature, extract 1.5h, separate millet paste and obtain leaching liquor; Through naturally cooling to 40 ℃, and the ultrafiltration membrance filter of via hole diameter 0.01 μ m obtains clarifying millet paste with leaching liquor; Clarification millet paste obtains one-level concentrate and parting liquid through 0.0005 μ m reverse osmosis membrane concentrating and separating; With the membrane distillation concentration of one-level concentrate via hole diameter 0.1 μ m, obtain the secondary concentrate of 19.4kg solid content 39%; The secondary concentrate is sent into drying in the belt Minton dryer, obtain the 5.65kg Pu'er tea.
Adopt the detection method among the embodiment 1, to the Pu'er tea test that makes, its result is:
The mass percent that each component accounts for Pu'er tea is: Tea Polyphenols 41.89%, caffeine 3.82%, tea polysaccharide 33.07%, amino acid 5.95%, aroma component 0.098%.Wherein, aroma component contain the linalool that accounts for its quality 8.09%, 25.71% linalool oxide, 25.14% 1,2, the 3-trimethoxy-benzene, 6.73% 1,2, the 4-trimethoxy-benzene, 5.86% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for aroma component quality 6.14%, 13.25% trans pyranoid form linalool oxide and 5.62% trans furan type linalool oxide.
Embodiment 5
Get behind the 20kg Pu'er cooked tea impurities removing and drop in the diacolation pot for solvent extraction, add the demineralized water of 9 times of volumes and parting liquid that the two-stage enrichment process obtains and under 65 ℃ temperature, extract 2.5h, separate millet paste and obtain leaching liquor; Leaching liquor is cooled to 15 ℃ through electric refrigeration heat converter, and the essence of via hole diameter 10 μ m is filtered and centrifugation obtains clarifying millet paste; Clarification millet paste obtains one-level concentrate and parting liquid through 0.0001 μ m reverse osmosis membrane concentrating and separating; With the NF membrane concentrating and separating of one-level concentrate via hole diameter 0.001 μ m, obtain the secondary concentrate of 30.4kg solid content 15.6%; The secondary concentrate is sent into drying in the cryospray drying device, obtain 3.7kg freeze-drying Pu'er tea.
Adopt the detection method among the embodiment 1, to the Pu'er tea test that makes, its result is:
The mass percent that each component accounts for Pu'er tea is: Tea Polyphenols 27.68%, caffeine 7.17%, tea polysaccharide 24.93%, amino acid/11 4.97%, aroma component 0.032%.Wherein, aroma component contain the linalool that accounts for its quality 15.73%, 29.68% linalool oxide, 18.74% 1,2, the 3-trimethoxy-benzene, 5.72% 1,2, the 4-trimethoxy-benzene.Linalool oxide wherein contains the cis pyranoid form linalool oxide that accounts for aroma component quality 12.01%, 11.97% cis furan type linalool oxide and 4.2% trans pyranoid form linalool oxide.
Embodiment 6
Get 22kg Pu'er cooked tea impurities removing, drop into after the rinsing in the dynamic countercurrent pot for solvent extraction, add the distilled water of 7 times of volumes and parting liquid that the two-stage enrichment process obtains and under 70 ℃ temperature, extract 2h, separate millet paste and obtain leaching liquor; Leaching liquor is cooled to 35 ℃ through the cool cycles hydrothermal exchange, and the micro-filtrate membrane filtration of via hole diameter 0.2 μ m obtains clarifying millet paste; The NF membrane one-level concentrating and separating of clarification millet paste via hole diameter 0.001 μ m obtains one-level concentrate and parting liquid; The one-level concentrate through reverse osmosis membrane secondary concentrating and separating, is obtained the secondary concentrate of 19.7kg solid content 21%; The secondary concentrate is sent into interlock drying in normal temperature dehumidifying drier and the microwave vacuum drying device, obtain the 4.1kg Pu'er tea.
Adopt the detection method among the embodiment 1, to the Pu'er tea test that makes, its result is:
The mass percent that each component accounts for Pu'er tea is: Tea Polyphenols 21.81%, caffeine 9.89%, tea polysaccharide 38.18%, amino acid/11 3.29%, aroma component 0.061%.Wherein, aroma component contain the linalool that accounts for its quality 0.99%, 32.74% linalool oxide, 26.74% 1,2, the 3-trimethoxy-benzene, 2.02% 1,2, the 4-trimethoxy-benzene and 7.86% 1, the 2-dimethoxy benzene.Linalool oxide wherein contains the trans pyranoid form linalool oxide that accounts for aroma component quality 25.03% and 7.17% trans furan type linalool oxide.
Embodiment 7
Get the instant Pu'er tea bought in Pu'er cooked tea extract that embodiment 4 makes and market as a comparison, random choose 50 people taste and carry out sensory evaluation, result such as following table 1:
Table 1 Pu'er tea and commercially available instant tea sensory evaluation contrast (n=50)
Embodiment 8
Get the instant Pu'er tea bought in Pu'er cooked tea extract that embodiment 2 makes and market, extract the former tea of ripe tea and carry out the contrast of key odorant composition, result such as following table 2:
Table 2 Pu'er (ripe tea) instant tea key odorant composition contrast table (%)
Conclusion:
1, by finding out in the contrast table, Pu'er tea instant powder of the present invention and the contrast of former tea, not only keep and enrichment the key odorant component, and each component ratio instant tea compares with former tea and approaches and even, this is the principal element that Pu'er tea of the present invention keeps former tea fragrance.
2, have research to think: 1,2-dimethoxy benzene has typical storehouse flavor and Chen Xiang, and 1,2,3-trimethoxy-benzene is the peculiar agalloch eaglewood fragrance component that forms in the wet heap process of Pu'er tea; Alpha, beta-lonone and linalool oxide (trans furans) are the key odorant components that the Chen Xiang Pu'er tea is different from other teas.
Claims (10)
1. Pu'er tea that effectively keeps former tea quality, comprise Tea Polyphenols, caffeine, tea polysaccharide, amino acid and aroma component, it is characterized in that the shared mass percent of each component is respectively: Tea Polyphenols 20 ~ 50%, caffeine 3 ~ 13%, tea polysaccharide 8 ~ 45%, amino acid 3 ~ 15%, aroma component 0.01 ~ 0.1%, the mass percent sum of each component is not more than 100%.
2. the Pu'er tea of the former tea quality of effective reservation according to claim 1 is characterized in that: described aroma component comprises the linalool that accounts for aroma component mass percent 1 ~ 28% and 5 ~ 35% linalool oxide.
3. the Pu'er tea of the former tea quality of effective reservation according to claim 2 is characterized in that: described linalool oxide comprise the cis pyranoid form linalool oxide that accounts for aroma component mass percent 2 ~ 12% or/and 5 ~ 25% trans pyranoid form linalool oxide or/and 3 ~ 12% cis furan type linalool oxide or/and 3 ~ 18% trans furan type linalool oxide.
4. the Pu'er tea of the former tea quality of effective reservation according to claim 1 and 2, it is characterized in that: described aroma component comprises and accounts for 1 of aroma component mass percent 10 ~ 30%, 2, the 3-trimethoxy-benzene and/or 2 ~ 10% 1,2, the 4-trimethoxy-benzene and/or 2 ~ 10% 1, the 2-dimethoxy benzene.
5. the preparation method of the Pu'er tea of a claim 1, the former tea quality of 2,3 or 4 described effective reservations is characterized in that comprising tealeaves lixiviate, cooling clarification, one-level is concentrated, secondary is concentrated, low temperature drying, is specially:
A, tealeaves lixiviate: raw material tealeaves is sent in the pot for solvent extraction, added extraction water 60 ~ 90 ℃, 5 ~ 12 times of volume ratios, circulation lixiviate 0.5 ~ 3h obtains 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 the clarification and send into and carry out one-level in the membrane separation concentrated compression apparatus 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 in the secondary enrichment facility, obtained secondary concentrate and parting liquid;
E, low temperature drying: the secondary concentrate is sent into drying in the low temperature drying device, effectively kept the Pu'er tea of former tea quality.
6. preparation method according to claim 5, it is characterized in that: described pot for solvent extraction is common pot for solvent extraction, dynamic countercurrent pot for solvent extraction or 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.
7. 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; Described filtration clarification is smart filter, micro-filtration or ultra filtering clarifying.
8. 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.
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, the aperture of diffusion barrier is≤0.001 μ m in the described membrane separation concentration, and the aperture of the diffusion barrier in the membrane distillation concentration is 0.01 ~ 0.5 μ m.
10. the application of Pu'er tea in instant tea beverage, tobacco or food of the former tea quality of the described effective reservation of claim 1 ~ 4 any one.
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| CN114716080A (en) * | 2022-04-20 | 2022-07-08 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wave tea making water, preparation method thereof and tea extract liquid prepared from wave tea making water |
| CN114716080B (en) * | 2022-04-20 | 2024-03-05 | 统一企业(中国)投资有限公司昆山研究开发中心 | Wave tea, its preparation method and tea extract prepared from the same |
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