CN105494761A - Preparing method of oolong tea concentrated solution - Google Patents
Preparing method of oolong tea concentrated solution Download PDFInfo
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- CN105494761A CN105494761A CN201610016154.9A CN201610016154A CN105494761A CN 105494761 A CN105494761 A CN 105494761A CN 201610016154 A CN201610016154 A CN 201610016154A CN 105494761 A CN105494761 A CN 105494761A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/18—Extraction of water soluble tea constituents
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Abstract
The invention relates to a preparing method of an oolong tea concentrated solution. The preparing method comprises the following steps that firstly, oolong tea leaves are subjected to first-stage charging and extracting; secondly, enzymolysis is carried out, wherein a tea leaf extract solution is subjected to enzymolysis treatment, and wall-breaking enzyme, tannase and protease are used as an enzyme preparation; thirdly, the oolong tea leaves are subjected to second-stage charging and extracting; fourthly, separating and filtering are carried out; fifthly, concentration is carried out, wherein a tea extract solution is concentrated; sixthly, a finished product is sterilized, and thus the finished oolong tea concentrated solution is obtained. According to the method, by means of the synthetic effect of wall-breaking enzyme, tannase and protease with the combination of the tea two-stage charging method, the product yield and production efficiency within the same time can be increased; meanwhile, the oolong tea concentrated solution prepared though the method has high amino acid content with partial ester catechins reserved, and is full in tea sense and mellow in taste, the fresh and mellow sense and the tea sense of oolong tea are intensified, much feature flavor of the oolong tea is reserved, the taste of the oolong tea concentrated solution is upgraded, and diversity of the oolong tea concentrated solution varieties is improved.
Description
Technical field
The invention belongs to food processing technology field, especially a kind of preparation method of Oolong Tea Extract.
Background technology
Oolong Tea Extract forms by oolong tea extract is concentrated.Tea concentrate is defined as with tealeaves or tea fresh leaves as primary raw material by QB/T4068-2010 " food industry tea concentrate ", get through water extraction or adopt tea fresh leaves to squeeze the juice, food additives and food processing aid can be added in process of production, Physical is adopted to remove a certain proportion of moisture, through what be processed into, as the liquid form product of the supplementary material such as food, beverage.
Tea beverage is a kind of drink of green health, with the tea beverage that tealeaves is obtained, the composition of local flavor mainly comes from tea sense that tealeaves provides after extraction, end rhythm and fragrant three parts of head, after the many existence of its local flavor of the tea beverage that Vehicles Collected from Market sells, pleasant impression is pained, the defects such as mouthfeel is smooth not, and tea rhythm is mellow not.For the tea beverage of some high sugar, because sweet sense is comparatively strong, the tealeaves of more amount or tea powder must be used to balance its sweet soapy feeling, and tealeaves or tea powder consumption improve the bitter taste produced can be heavier, and the interpolation of tea concentrate that tea beverage is drunk is more smooth, reach the effect improving mouthfeel.For sugar-free tea, owing to not having sugar-modified rear pleasant impression, the interpolation of tea concentrate more can strengthen its tea rhythm and return sweet.
The main taste compound of tea beverage is Tea Polyphenols, amino acid, caffeine etc., in order to promote the quality of tea beverage, so just have certain requirement to the composition of Tea Polyphenols in Oolong Tea Extract and total amount, amino acid whose composition and total amount, caffeine, these taste compounds because of the content in millet paste, ratio, flavor characteristic difference, thus have different flavour features.The tea concentrate flavour composition prepared through zymolysis technique is abundanter, is the natural plant extracts of high added value.In addition, through tea concentrate prepared by zymolysis technique, be added in tea beverage, defect that current large tea raw material and tea powder do not overcome can be made up (as rear pleasant impression is pained, tea sense is smooth not, and tea rhythm is mellow not), the mouthfeel of improving product, increase tea rhythm, make mouthfeel more smooth-going.
Tea concentrate has through zymolysis technique process, also has without zymolysis technique process.Tea concentrate bitterness without zymolysis technique process is highly seasoned, and consumer is difficult to accept; Through the existing tea concentrate of zymolysis technique process, the character flavor compound of tea retains less, and tea flavour, plumpness are weak, returns sweet deficiency.
Current tea concentrate is on the market based on green tea concentrated liquid, the category of tea concentrate is comparatively single, and oolong tea is warm in nature and do not tremble with fear, taste alcohol, and due to its all outstanding physiological function, as step-down, fat-reducing, the health care such as hypoglycemic, more and more by the favor of consumer, visible oolong tea beverage market potential is large, and existing tea concentrate can not meet the demand of people completely, need a kind of new tea concentrate badly, increase the kind of tea concentrate, enrich the diversity of tea concentrate.
By retrieval, find following several sections with the patent publication us of patent application of the present invention:
1, the preparation method (CN102548424A) of tea extract, described method comprises interpolation protease, tannase and there is the enzyme preparation of polygalacturonase activity of more than 20000U/g and extraction process teas raw material, according to method of the present invention, can extract and do not decomposed completely by existing enzyme extraction process, the cell wall constituent from tealeaves extracted, and further extractible breaks down proteins can be become amino acid along with the decomposition of cell wall constituent, its result can obtain with high yield and is rich in aminoacid ingredient and is imbued with sweet taste, thick taste and delicious tea extract.
2, the preparation method (CN102573507A) of tea extract, the method comprises carries out extraction process by the interpolation of teas raw material protease, tannase and the cellulase from long shoot wood mould (Trichodermalongibrachiatum) or trichoderma reesei (Trichodermareesei).According to method of the present invention, can extract during tea enzyme process is in the past extracted and fail to decompose or fail to extract most cell wall constituent, and with the decomposition of cell wall constituent, extractible protein can be decomposed into amino acid further, as a result, can high yield obtain be rich in aminoacid ingredient, be rich in sweet taste, the tea extract of thick taste and fragrance.
By contrast, there are the different of essence in patent application of the present invention and above-mentioned patent publication us, distinguishes as follows:
1, the difference of the present invention and foregoing invention is that overall process adopts cold bubble technique, low-temperature extraction, low temperature enzymolysis, and low temperature concentrates.The high-temperature extraction of the many employings of current frozen fresh oolong tea more than 80 DEG C, frozen fresh oolong tea of the present invention adopts low-temperature extraction, extraction temperature controls at 40 DEG C ~ 50 DEG C, the stripping of ester catechin especially EGCG is controlled, thus reduce the bitter taste of millet paste, the hydrolysis temperature of whole production process controls at 40 DEG C ~ 50 DEG C simultaneously, and concentrator adopts centrifugal-film evaporator, due to centrifugal action, the thermo-contact time of feed liquid and machine can be reduced, thus the heat damage reduced Oolong Tea Extract, centrifugal-film evaporator can concentrate by lower temperature simultaneously, thickening temperature controls at 40 DEG C ~ 50 DEG C, the flavor substance of Oolong Tea Extract is damaged minimum.
2, the difference of the present invention and foregoing invention is to adopt tealeaves two-part to feed intake, after tea extraction completes, feed intake enzyme preparation, after enzyme preparation has fed intake and has acted on a period of time, increase input other a part of tealeaves, the inventory of second segment tealeaves is that first paragraph tealeaves feeds intake 50% of quality, by increasing tealeaves inventory again, improve batch output and production efficiency, and then increase production capacity.
3, the difference of the present invention and foregoing invention is to add tannase, protease (endo protease and exoproteinase), wall breaking enzyme (cellulase, pectase, hemicellulase) three fermentoids in oolong tea simultaneously, this three classes enzyme require acts synergistically, improve tealeaves mobility, and can product yield be significantly improved, oolong tea extract is concentrated into Brix40%, and product yield can up to more than 120%.
The difference of the present invention and foregoing invention is that protease divides two sections to add, protease is divided into endo protease and exoproteinase according to the mode of action, endo protease added at the initial stage of enzyme digestion reaction, exoproteinase added in the later stage of enzyme digestion reaction, be excellent to drop into exoproteinase again after 4 hours ~ 8 hours that drop into endo protease, by controlling the hydrolysis degree of protein, thus control polypeptide and amino acid whose proportion of composing, increasing millet paste returns sweet, and millet paste flavour is abundant, full, smooth.
4, the difference of the present invention and foregoing invention is local flavor, the tea extraction bitter taste that foregoing invention is obtained and astringent taste few, the present invention feeds intake by adopting tealeaves two-part, when after enzyme preparation effect a period of time, to increase input again second segment tealeaves, the inventory of second segment tealeaves is that first paragraph tealeaves feeds intake 50% of quality, tealeaves two-part feeding method enhances fresh alcohol sense and the tea sense of oolong tea, and remain more oolong tea characteristic flavor on basis, the taste of upgrading Oolong Tea Extract, has enriched the category of Oolong Tea Extract.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art part, provide a kind of preparation method of Oolong Tea Extract, the method technique is simple, by tannase, protease, wall breaking enzyme three fermentoid synergy, improve product yield, improve the mobility of tealeaves simultaneously, tealeaves two-part is adopted to feed intake, after enzyme preparation has fed intake and has reacted 1 hour ~ 2 hours, more other a part of tealeaves of increasing input, reach the product yield in the increase same time and production efficiency.Owing to adopting tealeaves two-part to feed intake, more oolong tea characteristic flavor on basis can be retained, enhance fresh alcohol sense and the tea sense of oolong tea; In the beverage, add this Oolong Tea Extract, healthy requirement can be reached, the tea sense of beverage can be made again to strengthen, and the taste of beverage becomes more mellow, and again can not be too high because of polyphenol content, tea bitterness is highly seasoned, and consumer is difficult to accept, and has good effect to the charm promoting tea beverage.
The technical scheme that the present invention realizes object is:
A preparation method for Oolong Tea Extract, step is as follows:
(1) frozen fresh oolong tea first paragraph feeds intake extraction: get a part of frozen fresh oolong tea and water, extract is obtained by after frozen fresh oolong tea and water mixing, the addition of water is the water yield enabling tealeaves be in flow regime, adopt batch low temperature lixiviate mode or adopt continuous low-temperature lixiviate mode to extract, extraction temperature controls at 40 DEG C ~ 50 DEG C, extract 0.5 hour ~ 3.0 hours, obtain tea extraction liquid;
(2) enzymolysis: enzymolysis processing is carried out to tea extraction liquid, enzymolysis processing by adding enzyme preparation to carry out in tea extraction liquid, enzyme preparation compound use wall breaking enzyme, tannase and protease three class enzyme preparation, synergy, hydrolysis temperature controls at 40 DEG C ~ 50 DEG C, 6 hours ~ 16 hours enzymolysis total time, the total addition of described wall breaking enzyme is 0.2% ~ 2% of frozen fresh oolong tea gross mass, described tannase additive capacity is 0.01% ~ 1% of frozen fresh oolong tea gross mass, and described protease is 3% ~ 5% of frozen fresh oolong tea gross mass;
(3) frozen fresh oolong tea second segment feeds intake extraction: after enzyme preparation has fed intake and reacted 1 hour ~ 2 hours, to increase input again other a part of tealeaves, the inventory of second segment tealeaves is that first paragraph tealeaves feeds intake 50% of quality, second segment tealeaves has fed intake and after stirring 20 minutes ~ 60 minutes, has left standstill and continue enzyme digestion reaction 5 hours ~ 14 hours;
(4) separating and filtering: after enzymolysis terminates, filters to obtain millet paste by enzymolysis liquid, removing tea grounds and solid particle polluter, and the millet paste enzyme that goes out under hot conditions is lived, and 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, obtain oolong tea extract;
(5) concentrate: concentrated by tea extract, be concentrated into the Oolong Tea Extract that Brix is 20% ~ 50%, thickening temperature controls at 40 DEG C ~ 50 DEG C;
(6) finished product sterilization: described Oolong Tea Extract adopts thermal sterilization mode to carry out sterilization, sterilization conditions adopts pasteurize or ultra high temperature short time sterilization, then be cooled to rapidly 60 DEG C ~ 70 DEG C filling, or be cooled to normal temperature sterile filling, or product is filling complete after by the mode of sterilizing kettle in sterilization, obtained Oolong Tea Extract finished product.
And described step (1) middle batch low temperature lixiviate mode comprises basket-hanging extraction, closed extraction or convertible extraction; Or described continuous low-temperature lixiviate mode comprises the lixiviate of employing one-level counterflow extraction apparatus, adopts secondary counterflow extraction apparatus lixiviate or adopt the lixiviate of multi-stage countercurrent extraction equipment; Or described step (1) middle frozen fresh oolong tea is shred to granularity 1mm ~ 3mm, or the mass ratio of described tea raw material and water is 1:10 ~ 1:20; Or described step (1) middle frozen fresh oolong tea is delicate fragrance type Iron Guanyin, strong flavor Tieguanyin tea, aged odor type Iron Guanyin, gold osmanthus, narcissus, Chinese cassia tree, Dan Cong, Buddha's hand or clovershrub.
And, described step (2) described in wall breaking enzyme be one in pectase, cellulase, hemicellulase or mixture of more than two kinds;
Or described protease is endo protease and exoproteinase, endo protease and exoproteinase are divided into two sections to add, and endo protease added at the initial stage of enzyme digestion reaction, and exoproteinase added in the later stage of enzyme digestion reaction.
And described pectase additive capacity is 1.0% ~ 1.5% of frozen fresh oolong tea gross mass, the additive capacity of described cellulase and hemicellulase is 0.25% ~ 0.5% of frozen fresh oolong tea gross mass;
Or the additive capacity of described tannase is 0.01% ~ 1% of frozen fresh oolong tea gross mass;
Or, after dropping into 4 hours ~ 8 hours of endo protease, drop into exoproteinase again.
And, described step (4) described in remove tea grounds for adopt drum centrifuge, filter press or horizontal spiral centrifuge carry out, or, described enzyme work of going out is the board-like sterilizer of employing, tubular type sterilizer carries out enzyme work of going out, or, described oolong tea extract carries out secondary filter, obtains secondary filter liquid, and secondary filter liquid is again through high-temperature sterilization; Adopt disk plate centrifuge, both surface filtration device or deep bed filter during secondary filter, secondary filter liquid carries out high-temperature sterilization through tubular type sterilizer again, 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds.
And described both surface filtration device is bag filter, or described deep bed filter is candle filter.
And, described step (5) in concentrated time adopt concentrator to concentrate, described concentrator is centrifugal-film evaporator.
And, described step (6) in product is filling complete after by the mode of sterilizing kettle in sterilization, described sterilization kettle is board-like sterilizer or tubular type sterilizer.
And concrete steps are as follows:
(1) first paragraph tea extraction: get frozen fresh oolong tea and water, adopts closed extraction equipment low temperature lixiviate tealeaves, drops into tealeaves 1000kg, add the RO pure water 10000kg ~ 15000kg of 40 DEG C ~ 50 DEG C, extract 0.5 hour ~ 3.0 hours;
(2) enzyme digestion reaction is in conjunction with tealeaves two sections of feeding methods: add tannase 1.2kg, pectase 15kg, cellulase 7.5kg, add protease 60kg, enzyme digestion reaction 1 hour ~ 2 hours, add 500kg tealeaves again, stir after 30 minutes, leave standstill and continue enzyme digestion reaction 4 hours ~ 5 hours, finally add aminopeptidase 3kg, continue enzyme digestion reaction 2 hours ~ 8 hours;
(3) separating and filtering: after enzyme digestion reaction terminates, filter press is adopted once to filter, carry out tea grounds separation, millet paste is lived through the tubular type sterilizer high temperature enzyme that goes out, and 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, then adopt disk plate centrifuge, both surface filtration device or deep bed filter to carry out secondary filter, obtain secondary filter liquid, secondary filter liquid carries out high-temperature sterilization through tubular type sterilizer again, and 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, obtain oolong tea extract;
(4) concentrate: oolong tea extract centrifugal-film evaporator concentrates under 40 DEG C ~ 50 DEG C conditions, is adjusted to 40 ± 2% according to specification requirement Brix;
(5) finished product sterilization: Oolong Tea Extract adopts thermal sterilization mode, 95 DEG C of sterilizations 5 minutes, filling in 60 DEG C ~ 70 DEG C, be cooled to normal temperature rapidly, obtained Oolong Tea Extract finished product.
Advantage of the present invention and beneficial effect are:
1, this method is by wall breaking enzyme, tannase, protease three major types enzyme preparation synergy, and in conjunction with tealeaves two-part feeding method, the product yield in the same time can be increased and enhance productivity, simultaneously, the amino acid content of the Oolong Tea Extract that the method obtains is higher, and remain part ester catechin, tea sense is full, flavour is mellow, enhance fresh alcohol sense and the tea sense of oolong tea, and remaining the characteristic flavor on basis of more oolong tea, the taste of Oolong Tea Extract of having upgraded, has enriched the diversity of Oolong Tea Extract category.
2, this method take oolong as raw material, and whole production process solvent is water, adopts unique zymolysis technique, wall breaking enzyme, tannase, protease three major types enzyme preparation act synergistically, improve tealeaves mobility, improve product yield, make the active ingredient of flavour become abundanter.Wall breaking enzyme (pectase, cellulase, hemicellulase) is utilized to destroy plant cell wall, increase soluble solid content in millet paste, improve tea concentrate product yield, thus the cost of making thinner on unit product, discharge the flavour composition such as aroma substance and sugar be wrapped in wherein simultaneously; Utilize tannase to improve Formation of Tea Cream, and weaken millet paste bitter taste; Utilize the soluble protein in the strength decomposition tealeaves of protease (endo protease and exoproteinase), become free amino acid, thus amino acid whose content in raising Oolong Tea Extract, especially the amino acid whose content in fresh and sweet taste, induce the delicate flavour in tealeaves, thus Polyphenols and amino acid whose ratio in adjustment millet paste, promote the overall mouthfeel of millet paste, increase alcohol taste.
3, this method adopts tealeaves two-part feeding method, after enzyme preparation has fed intake and has reacted 1 hour ~ 2 hours, to increase input again other a part of tealeaves, the inventory of second segment tealeaves is that first paragraph tealeaves feeds intake 50% of quality, tea concentrate local flavor can be adjusted, the strengthening tea sense of oolong tea and the characteristic flavor on basis of oolong tea, do not bring bitter taste again simultaneously, the characteristic flavor on basis of oolong tea retains more, Oolong Tea Extract obtained for this method is added in the beverage, the addition of Oolong Tea Extract is 0.01% ~ 0.1% of beverage gross mass, healthy requirement can be reached, the tea sense of beverage can be made again to strengthen, the taste of beverage becomes more mellow, and can not be too high because of polyphenol content, tea bitterness is highly seasoned, consumer is difficult to accept, good effect is had to the charm promoting tea beverage, for the natural plant extracts of high added value.
4, the protease of this method divides two sections to add, exoproteinase added in the enzyme digestion reaction later stage, by controlling joining day and the additive capacity of exoproteinase, thus control the hydrolysis degree of protein, reach adjustment polypeptide and amino acid whose ratio, increasing millet paste returns sweet, makes millet paste flavour abundant, full, smooth.
Accompanying drawing explanation
Fig. 1 is that amino acid composition of the present invention is containing spirogram;
Fig. 2 is that catechin composition of the present invention is containing spirogram.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not determinate, can not limit protection scope of the present invention with this.
The method used in the present invention, if no special instructions, is the conventional method of this area; The reagent used in the present invention, if no special instructions, is the conventional reagent of this area.
Embodiment 1:
A preparation method for Oolong Tea Extract, step is as follows:
(1) first paragraph tea extraction: get part frozen fresh oolong tea and water, adopts closed extraction equipment low temperature lixiviate tealeaves, drops into tealeaves 1000kg, add the RO pure water 10000kg ~ 15000kg of 40 DEG C ~ 50 DEG C, extract 0.5 hour ~ 3.0 hours.
(2) enzyme digestion reaction is in conjunction with tealeaves two sections of feeding methods: add tannase Tannase-KT05 (kikkoman) 1.2kg, pectase RAPIDASETF (DSM) 15kg, cellulase CellulaseA " Amano " 3 (it is wild) 7.5kg, add protease P roteaseM " Amano " SD (it is wild) 60kg, enzyme digestion reaction 1 hour ~ 2 hours, add 500kg tealeaves again, stir after 30 minutes, leave standstill and continue enzyme digestion reaction 4 hours ~ 5 hours, finally add aminopeptidase Flavourzyme1000L (Novi's letter) 3kg, continue enzyme digestion reaction 2 hours ~ 8 hours.Wherein RAPIDASETF (DSM) is a kind of pectinase and hemicellulase.
(3) separating and filtering: after enzyme digestion reaction terminates, filter press is adopted once to filter, carry out tea grounds separation, millet paste through tubular type sterilizer high temperature go out enzyme live, 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, disk plate centrifuge, both surface filtration device such as bag filter or deep bed filter such as candle filter can be adopted to carry out secondary filter according to practical condition, filtrate clarity is higher, secondary filter liquid carries out high-temperature sterilization through tubular type sterilizer again, 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, obtain oolong tea extract.
(4) concentrated: Oolong Tea Extract centrifugal-film evaporator concentrates under 40 DEG C ~ 50 DEG C conditions, is adjusted to 40 ± 2% according to specification requirement Brix.
(5) finished product sterilization: Oolong Tea Extract adopts thermal sterilization mode, 95 DEG C of sterilizations 5 minutes, filling in 60 DEG C ~ 70 DEG C, be cooled to normal temperature rapidly, obtained Oolong Tea Extract product of the present invention.
Embodiment 2
A preparation method for Oolong Tea Extract, step is as follows:
(1) frozen fresh oolong tea first paragraph feeds intake extraction: frozen fresh oolong tea adopts batch low temperature lixiviate mode, extraction temperature controls at 40 DEG C ~ 50 DEG C, according to extraction equipment form, comprise basket-hanging extraction, closed extracts, convertible extraction, also can adopt continuous low-temperature lixiviate mode, extraction temperature controls, at 40 DEG C ~ 50 DEG C, to comprise one-level counterflow extraction apparatus, secondary counterflow extraction apparatus, multi-stage countercurrent extraction equipment etc.Frozen fresh oolong tea can carry out suitably chopping according to demand and, to granularity 1mm ~ 3mm, be mixed and made into extract with water, and enable tealeaves be in the water yield of flow regime just passable, the preferred proportion of tea raw material and water can adopt 1:10 ~ 1:20;
The tea raw material used, be applicable to leaf, bud and the tender tip of Camellia sinensis tea tree [Camelliasinensis (Linnaeus) O.kuntze], wither through appropriateness successively, do green grass or young crops, complete, knead (rolling), the unique procedures such as dry processes, there is the oolong tea of quality, such as: comprise delicate fragrance type Iron Guanyin, strong flavor Tieguanyin tea, aged odor type Iron Guanyin, gold osmanthus, narcissus, Chinese cassia tree, Dan Cong, Buddha's hand, clovershrub etc.
(2) enzymolysis: enzymolysis processing is carried out to tea extraction liquid.Ferment treatment adds enzyme preparation to carry out in the mixture of Cha Heshui.Enzyme preparation compound use wall breaking enzyme, tannase, protease three class enzyme preparation, synergy, enzyme digestion reaction is carried out under the temperature conditions that three class enzyme preparations are all suitable for, general hydrolysis temperature controls at 40 DEG C ~ 50 DEG C, 6 hours ~ 16 hours enzymolysis total time, the concrete effect that also can reach according to the kind of concrete tealeaves and hope is optimized.
Wall breaking enzyme is the general designation of cellulase, pectase, hemicellulase, destroys plant cell wall, improves yield, promotes the release of aromatic substance simultaneously.The main component of cell membrane is cellulose, hemicellulose and pectin etc.Utilize cellulase, pectinase treatment rightly, cell membrane generation change in various degree can be made, as softening, expansion, collapse etc., change the permeability of cell membrane, improve the leaching rate of cell inclusion (as protein, starch, sugar etc.), improve product quality.
Cellulase is a kind of multicomponent complex enzyme, is energy degraded cellulose, makes it the enzyme general name becoming cell-oligosaccharide, cellobiose and glucose.Mainly contain three kinds and play synergistic enzyme: endo cellulase, exocellulase, beta-glucosidase.Cellulosic molecule finally to be degraded into glucose, only just can complete under the acting in conjunction of three kinds of enzymes.The mechanism of action more complicated of cellulase.First, Cellulase Molecules is adsorbed onto cellulose surface, and the random inscribe Isosorbide-5-Nitrae-glycosidic bond of restriction endonuclease (ENDO), is cut into some small fragments by cellulose macromolecule chain, then cuts a disaccharide by excision enzyme (EXO) from reducing end under neutral and get off.Inscribe and circumscribed compound action, can be cut into some polysaccharide, oligosaccharides and monose by cellulose macromolecule chain.Cellobiose is then hydrolyzed into glucose by beta-glucosidase.
The cellulase used has Celluclast1.5L (Novi's letter), AromaseH2 (it is wild), CellulaseA " Amano " 3 (it is wild), CellulaseT " Amano " 4 (it is wild), Hemicellulase " Amano " 90 (it is wild), ROHAMENTCL (German AB), ROHALASEBXL (German AB), ROHALASESEP (German AB), ValidaseTRL (DSM), BIOCELLULASEACONC (Kai Airui), BIOBAKETR (Kai Airui), LaminexBG2 (Du Pont), the cellulase of the present embodiment is commercially available product, individually or can be combined two or more use, additive capacity is 0.2% ~ 2% (based on tealeaves weight), be 0.25% ~ 0.5% of tealeaves gross mass for excellent with addition, but concrete additive capacity should be active with enzyme preparation, local tea variety, the place of production, technique is closely related, can according to expection flavor effect, desired product yield adjusts additive capacity.
Pectase refers to can the general name of multiple enzyme of decompose pectin material, and major function is the glycosidic bond cut off by cracking or β-eliminating effect in pectic substance, makes pectic substance be cracked into polygalacturonase.According to the difference of enzyme to substrate-function mode, pectase can be divided into polygalacturonase (PG), pectin lyase (PL) and pectinesterase (PE).Polygalacturonase PG, can cut off the α-Isosorbide-5-Nitrae glycosidic bond of pectic acid, promotes the hydrolysis of galacturonic acid chain, is to find comparatively morning, research the most a kind of pectase; Pectin lyase PL, by β-eliminative reaction decompose pectin condensate; Pectinesterase PE, can excise the methoxyl group (-OCH in water soluble pectin molecule at random
3) and galacturonic acid between ester bond, produce methyl alcohol and free carboxy.Pectin molecule structure is very complicated, it is a kind of heteroglycan macromolecular compound, D-galacturonic acid (or D-galacturonic acid of part esterification) is by α-1,4 glycosidic bonds are linked to be main chain, in main chain, normal some α-L-rhamnopyranosyloxyhy saccharide residue, araban, galactan, arabogalactan, wood sugar, trehalose, apioses etc. of inserting form side chain, pectin molecule and protein, hemicellulose and cellulose are connected together, therefore want thorough decompose pectin structure, must multiple enzymatic activity be contained.Usual pectinesterase PE, polygalacturonase PG and pectin lyase PL decompose galacturonic acid trunk, arabanase Arabanase decomposes araban, poly-rhamnose galacturonic acid enzyme Rhamnogalacturonase decomposes sandlwood polygalacturonic acid, arabogalactan enzyme Arabinogalactanase decomposes arabogalactan, arabinofuranosidase Arabinofuranosidase degrades Arabic residue, under the acting in conjunction of these enzymes, cracking plant cell wall, discharges more content.The composition determining pectase according to application purpose is needed during embody rule.
The pectase used has PectinexUF (Novi's letter), PectinexUltraAFP (Novi's letter), PECTINEXXXL (Novi's letter), PectinexUltraClear (Novi's letter), PECTINEXSMASHXXL (Novi's letter), RAPIDASEADEX-D (DSM), RAPIDASEPRESSL (DSM), PectinaseAR4MG (DSM), RAPIDASETF (DSM), PectinasePL " Amano " (it is wild), ROHAPECTB1L (German AB), BiopectinaseCT (Kai Airui), BiopectinaseTN (Kai Airui).The pectase of the present embodiment is commercially available product, individually or can be combined two or more use, additive capacity is 0.2% ~ 2% (based on tealeaves weight), be 1.0% ~ 1.5% of tealeaves gross mass for excellent with addition, but concrete additive capacity should be closely related with enzyme preparation activity, local tea variety, the place of production, technique etc., can adjust additive capacity according to expection flavor effect, desired product yield.
In addition, current business-like pectase or cellulase are mostly the complex enzyme of cellulase, pectase, hemicellulase, most pectase contains the vigor of cellulase, if pectase ROHAPECTB1L (German AB) is containing cellulase, hemicellulase, pectase, mannonase beta-glucosidase.RAPIDASETF (DSM) is a kind of pectinase and hemicellulase, because the enzyme of nominal is lived according to Major Enzymes life name, so will consider application background when embody rule.
The ester catechin of tannase hydrolyzable bitter taste, discharge gallic acid, gallic acid after dissociating and caffeine effect, form the hydrotrope of molecular weight, thus reduce the formation of precipitation, make millet paste keep clear state, simultaneously because the ester catechin contained in millet paste is reduced, thus weaken the astringent taste of millet paste.The present invention reaches the effect of millet paste clarification by the consumption adjusting tannase, simultaneously also can gratifying bitter taste and the astringent taste belonging to the characteristic flavor of tea of reserve part.
The tannase used has SumizymeTAN (newly Japan), Tannase-KTFH (kikkoman), Tannase-KT05 (kikkoman), Tannase-KT50 (kikkoman), the tannase of the present embodiment is commercially available product, individually or can be combined two or more use, additive capacity is 0.01% ~ 1% (based on tealeaves weight), for oolong, additive capacity is 0.06 ~ 0.08% of oolong tea leaf quality is excellent, but concrete additive capacity should be active with enzyme preparation, local tea variety, the place of production, technique is closely related, can according to expection flavor effect, desired product yield adjusts additive capacity.
Protease is the general name of decomposing protein peptide bond class of enzymes, different according to action site, can be divided into restriction endonuclease (endopeptidase) and excision enzyme (peptide ending enzyme) two class.Restriction endonuclease can cut off the inner peptide bond of protein molecule, and catabolite is micromolecular polypeptide.Excision enzyme is divided into carboxypeptidase and aminopeptidase two kinds.Carboxypeptidase to break peptide bond from free carboxy end-grain cutting, and aminopeptidase then to break peptide bond from free amine group end-grain cutting.In addition also have a kind of dipeptidase, it decomposes dipeptides is amino acid.The protease of usual theory refers to restriction endonuclease more, and carboxypeptidase, aminopeptidase and dipeptidase are generically and collectively referred to as peptase or peptide ending enzyme.Endo protease cuts off the peptide bond of polypeptide inside, and form short-chain peptide, thus the hydrophobic amino acid of peptide chain end may come out, thus produces bad local flavor, as bitter taste, astringent taste, tart flavour etc., can be modified by exoproteinase.Exoproteinase cuts off release amino acid from the end of polypeptide chain each time, thus bitter peptide is degraded to amino acid, strengthens and improve the local flavor of millet paste.The debitterizing method of current employing excision enzyme is the most common, but this method improper use also can cause amino acid ratio in product too high, and tea concentrate tart flavour is excessively strong, and flavour is thin, also needs to control degree of hydrolysis when therefore using.Current business-like protease has the activity of restriction endonuclease and excision enzyme mostly simultaneously.
The protease used is divided into two sections to add, endo protease added at the initial stage of enzyme digestion reaction, exoproteinase added in the later stage of enzyme digestion reaction, be excellent to drop into exoproteinase again after 4 hours ~ 8 hours that drop into endo protease, can increase millet paste returns sweet, and millet paste flavour is abundant, full, smooth.
The protease used has Flavourzyme1000L (Novi's letter), Flavourzyme500MG (Novi's letter), Alcalase2.4LFG (Novi's letter), Alcalase2.5L (Novi's letter), Neutrase0.8L (Novi's letter), PROTAMEX (Novi's letter), COROLASE7089 (German AB), COROLASELAP (German AB), ROHAPECTVR-L (German AB), SumizymeFP (newly Japan), ValidaseFP500 (DSM), ProteAX (it is wild), ProteaseM " Amano " SD (it is wild), ProteaseP " Amano " 6SD-K (it is wild), ProteaseA " Amano " 2SD (it is wild), MaxiproCPP (DSM), MaxiproNPU (DSM), MaxiproFPCon (DSM), AlphalaseFP2 (Du Pont).The protease of the present embodiment is commercially available product, individually or can be combined two or more use, total additive capacity of protease is 3% ~ 5% (based on tealeaves weight), wherein Flavourzyme1000L (Novi's letter), Flavourzyme500MG (Novi's letter), COROLASELAP (German AB) are a kind of protease of circumscribed-type, additive capacity is 0.1% ~ 0.5% (based on tealeaves weight), adds in the enzyme digestion reaction later stage.The addition of protease total addition level and exoproteinase and making time and enzyme preparation activity, local tea variety, the place of production, technique are closely related, and need adjust additive capacity in conjunction with expection flavor effect, desired product yield.
(3) frozen fresh oolong tea second segment feeds intake extraction: after enzyme preparation has fed intake and acted on 1 hour ~ 2 hours, to increase input again other a part of tealeaves, the inventory of second segment tealeaves is that first paragraph tealeaves feeds intake 50% of quality, second segment tealeaves has fed intake and after stirring 20 minutes ~ 60 minutes, has left standstill and continue enzyme digestion reaction 5 hours ~ 14 hours.
(4) separating and filtering: after enzymolysis terminates, above-mentioned enzymolysis liquid is filtered, removing tea grounds, obtain oolong tea extract, the equipment such as drum centrifuge, filter press, horizontal spiral centrifuge can be adopted to be separated with water by tea grounds, the enzyme that goes out under hot conditions is lived, and can adopt board-like sterilizer, tubular type sterilizer.Also can carry out secondary filter as required, disk plate centrifuge, both surface filtration device can be adopted if bag filter, deep bed filter are as candle filter, remove solid particle polluter in tea extract, play and better filter clarifying effect.
(5) concentrated: tea extract to be concentrated, the Oolong Tea Extract that Brix is 20% ~ 50% can be concentrated into as required.Concentrator adopts centrifugal-film evaporator, and thickening temperature controls at 40 DEG C ~ 50 DEG C.
(6) finished product sterilization: this Oolong Tea Extract adopts thermal sterilization mode, 95 DEG C of sterilizations 5 minutes, the equipment such as board-like sterilizer, tubular type sterilizer can be adopted, sterilization conditions can adopt pasteurize or ultra high temperature short time sterilization, then be cooled to rapidly 60 DEG C ~ 70 DEG C filling, or be cooled to normal temperature sterile filling, or product is filling complete after by the mode of sterilizing kettle in sterilization, obtained Oolong Tea Extract of the present invention.
Embodiment 3
A preparation method for Oolong Tea Extract, step is as follows:
(1) frozen fresh oolong tea first paragraph feeds intake extraction: get a part of frozen fresh oolong tea and water, extract is obtained by after frozen fresh oolong tea and water mixing, the addition of water is the water yield enabling tealeaves be in flow regime, adopt batch low temperature lixiviate mode or adopt continuous low-temperature lixiviate mode to extract, extraction temperature controls at 40 DEG C ~ 50 DEG C, extract 0.5 hour ~ 3.0 hours, obtain tea extraction liquid;
(2) enzymolysis: enzymolysis processing is carried out to tea extraction liquid, enzymolysis processing by adding enzyme preparation to carry out in tea extraction liquid, enzyme preparation compound use wall breaking enzyme, tannase and protease three class enzyme preparation, synergy, hydrolysis temperature controls at 40 DEG C ~ 50 DEG C, 6 hours ~ 16 hours enzymolysis total time, the total addition of described wall breaking enzyme is 0.2% ~ 2% of frozen fresh oolong tea gross mass, described tannase addition is 0.01% ~ 1% of frozen fresh oolong tea gross mass, and described protease addition is 3% ~ 5% of frozen fresh oolong tea gross mass;
(3) frozen fresh oolong tea second segment feeds intake extraction: after enzyme preparation has fed intake and reacted 1 hour ~ 2 hours, to increase input again other a part of tealeaves, the inventory of second segment tealeaves is that first paragraph tealeaves feeds intake 50% of quality, second segment tealeaves has fed intake and after stirring 20 minutes ~ 60 minutes, leave standstill and continue enzyme digestion reaction, enzymolysis 5 ~ 14 hours;
(4) separating and filtering: after enzymolysis terminates, filters to obtain millet paste by enzymolysis liquid, removing tea grounds and solid particle polluter, and the millet paste enzyme that goes out under hot conditions is lived, and 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, obtain oolong tea extract;
(5) concentrate: concentrated by tea extract, be concentrated into the Oolong Tea Extract that Brix is 20% ~ 50%, thickening temperature controls at 40 DEG C ~ 50 DEG C;
(6) finished product sterilization: described Oolong Tea Extract adopts thermal sterilization mode to carry out sterilization, sterilization conditions adopts pasteurize or ultra high temperature short time sterilization, then be cooled to rapidly 60 DEG C ~ 70 DEG C filling, or be cooled to normal temperature sterile filling, or product is filling complete after by the mode of sterilizing kettle in sterilization, obtained Oolong Tea Extract finished product;
Wherein, described step (1) in batch low temperature lixiviate mode comprise basket-hanging extraction, closed extraction or convertible extraction; Or described continuous low-temperature lixiviate mode comprises the lixiviate of employing one-level counterflow extraction apparatus, adopts secondary counterflow extraction apparatus lixiviate or adopt the lixiviate of multi-stage countercurrent extraction equipment; Or (1) middle frozen fresh oolong tea is for chopping is to granularity 1mm ~ 3mm for described step, and the mass ratio of described tea raw material and water is 1:10 ~ 1:20; Or described step (1) middle frozen fresh oolong tea is delicate fragrance type Iron Guanyin, strong flavor Tieguanyin tea, aged odor type Iron Guanyin, gold osmanthus, narcissus, Chinese cassia tree, Dan Cong, Buddha's hand or clovershrub;
Wherein, described step (2) described in wall breaking enzyme be one in pectase, cellulase, hemicellulase or mixture of more than two kinds, be frozen fresh oolong tea gross mass with pectase addition 1.0% ~ 1.5% is excellent, and the addition of cellulase and hemicellulase is 0.25% ~ 0.5% of frozen fresh oolong tea gross mass is excellent.
Or described tannase, additive capacity is 0.01% ~ 1% of tealeaves gross mass, and for oolong, addition is 0.06% ~ 0.08% of frozen fresh oolong tea gross mass is excellent, effectively can improve the bitter taste of oolong tea, and improve the clarity of millet paste.Or, described endo protease and exoproteinase are divided into two sections to add, endo protease added at the initial stage of enzyme digestion reaction, and exoproteinase added in the later stage of enzyme digestion reaction, was excellent to drop into exoproteinase again after 4 hours ~ 8 hours that drop into endo protease;
Wherein, described step (4) described in remove tea grounds for adopt drum centrifuge, filter press or horizontal spiral centrifuge carry out, or, described enzyme work of going out is the board-like sterilizer of employing, tubular type sterilizer carries out enzyme work of going out, or described oolong tea extract carries out secondary filter, obtains secondary filter liquid; Adopt disk plate centrifuge, both surface filtration device or deep bed filter during secondary filter, secondary filter liquid carries out high-temperature sterilization through tubular type sterilizer again, 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds;
Wherein, described both surface filtration device is bag filter, or described deep bed filter is candle filter;
Wherein, described step (5) in concentrated time adopt concentrator to concentrate, described concentrator is centrifugal-film evaporator;
Wherein, described step (6) in rapidly cooling is filling filling for carrying out after being cooled to 60 DEG C ~ 70 DEG C rapidly, or, be cooled to normal temperature sterile filling, or described sterilization kettle is board-like sterilizer or tubular type sterilizer.
Comparative example 1
(1) tea extraction: adopt closed extraction equipment lixiviate tealeaves, drop into tealeaves 1000kg, add the RO pure water 10000kg ~ 15000kg of 70 DEG C ~ 95 DEG C, extract 0.5 hour ~ 3.0 hours, be cooled to 40 DEG C ~ 50 DEG C after extraction terminates.
(2) enzyme digestion reaction: add tannase Tannase-KT05 (kikkoman) 0.8kg, add protease P roteaseM " Amano " SD (it is wild) 30kg, aminopeptidase Flavourzyme1000L (Novi's letter) 2kg, enzyme digestion reaction 6 hours ~ 16 hours, wherein protease P roteaseM " Amano " SD (it is wild) and aminopeptidase Flavourzyme1000L (Novi's letter) adds together.
(3) separating and filtering: after enzyme digestion reaction terminates, filter press is adopted once to filter, carry out tea grounds separation, millet paste through tubular type sterilizer high temperature go out enzyme live, 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, disk plate centrifuge, both surface filtration device such as bag filter, deep bed filter such as candle filter can be adopted to carry out secondary filter according to practical condition, filtrate clarity is higher, secondary filter liquid carries out high-temperature sterilization through tubular type sterilizer again, 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, obtain oolong tea extract.
(4) concentrated: Oolong Tea Extract centrifugal-film evaporator concentrates under 40 DEG C ~ 50 DEG C conditions, is adjusted to 40 ± 2% according to specification requirement Brix.
(5) finished product sterilization: Oolong Tea Extract adopts thermal sterilization mode, 95 DEG C of sterilizations 5 minutes, filling in 60 ~ 70 DEG C, be cooled to normal temperature rapidly, the obtained Oolong Tea Extract comparing product 1.
Comparative example 2
Except in comparative example 1, aminopeptidase Flavourzyme1000L (Novi's letter) 2kg drops into after 4 hours ~ 6 hours at enzyme digestion reaction, stir after 30 minutes, leave standstill, continue enzymolysis 2 hours ~ 10 hours, terminate enzyme digestion reaction, all the other carry out operation identical with comparative example 1, obtain and compare product 2.
The related test results of the Oolong Tea Extract that the inventive method obtains:
1, physical and chemical composition analysis
Tea Polyphenols total amount adopts GB/T8313-2008 second method to detect, and free amino acid adopts GB/T8314-2013 to detect, and caffeine adopts GB/T8313-2008 to detect, and the basic physicochemical data of embodiment 1, comparative example 1 and comparative example 2 is in table 1.Tea Polyphenols is the main matter of millet paste concentration, and the content of Tea Polyphenols is higher, and tea flavour is heavier, and bitter taste is also heavier simultaneously.Tea Polyphenols total amount: comparative example 1 > comparative example 2 > embodiment 1, embodiment 1 Tea Polyphenols total amount is about low by 6% relative to comparative example 1, about low by 4% relative to comparative example 2, show that comparative example 1 bitter taste is the strongest, embodiment 1 bitter taste is the most weak, and comparative example 2 bitter taste is placed in the middle.Amino acid is the main matter of millet paste freshness, total amino acid content and fresh, to be sweetly proportionate.Total amino acid content: embodiment 1 > comparative example 2 > comparative example 1, the amino acid content of embodiment 1 can increase by 22% relative to comparative example 1, can 16% be increased relative to comparative example 2, show that the fresh refreshing sense of embodiment 1 is best.Caffeine is bitter taste, content of caffeine: comparative example 1 > comparative example 2 > embodiment 1, embodiment 1 is low by 39% relative to comparative example 1 content of caffeine, low by 25% relative to comparative example 2 content, show that embodiment 1 bitter taste is the most weak, comparative example 1 bitter taste is the strongest.The ratio of general polyphenol content and amino acid content (i.e. phenol ammonia than) is as the alcoholic degree index of millet paste flavour, when the content of Tea Polyphenols, amino acid is all high and ratio is low, sense of taste is dense and fresh refreshing, millet paste quality is more excellent, phenol ammonia compares: comparative example 1 > comparative example 2 > embodiment 1, embodiment 1 phenol ammonia ratio is minimum, shows that the millet paste flavour alcoholic degree of embodiment 1 is best.Product yield: embodiment 1 > comparative example 2 > comparative example 1.Because embodiment 1 is relative to comparative example 1 and comparative example 2, add wall breaking enzyme, the total addition level of wall breaking enzyme is relative to 1.5% of tea quality, and the consumption of protease adds 1%, tealeaves adopts two sections of feeding modes simultaneously, the substrate that enzyme preparation can act on-tealeaves consumption too increases 50%, so embodiment 1 adds 15% relative to comparative example 1 product yield, adds 10% relative to comparative example 2.Although the tealeaves consumption of a production batch and enzyme preparation consumption increase, cost of material improves, and product yield is corresponding raising also, and the cost of material that can reduce with final products is cancelled out each other.And the output of 1 batch, embodiment 1 is 1.7 times of comparative example 1,1.6 times of comparative example 2, adopts the production method of embodiment 1, can shorten the production time, enhance productivity, thus reduces manufacturing cost.
The basic physicochemical data table of table 1
Amino acid is the main matter of the fresh refreshing taste of tealeaves, and Fig. 1 shows, each amino acid composition content embodiment 1 > comparative example 2 > comparative example 1.Aminopeptidase Flavourzyme1000L (Novi's letter) added in the enzymolysis later stage, compared with the enzymolysis initial stage adds, by controlling the hydrolysis degree of protein, reaching adjustment polypeptide and amino acid whose ratio, to make in comparative example 2 amino acid whose content higher than comparative example 1.Embodiment 1 is relative to comparative example 1 and comparative example 2, and enzyme digestion reaction adds wall breaking enzyme, utilizes wall breaking enzyme (pectase, cellulase, hemicellulase) to destroy plant cell wall, changes the permeability of cell membrane, improves the leaching rate of cellular content.Adopt tealeaves two-part feeding method, the substrate that enzyme preparation can act on---tealeaves consumption adds 50%, and the consumption of protease too increases 1%, utilize the soluble protein in the strength of protease decomposition tealeaves, become free amino acid, thus improve amino acid whose content in Oolong Tea Extract, the amino acid whose content especially in fresh and sweet taste, induce the delicate flavour in tealeaves, thus in embodiment 1 each amino acid composition content higher than comparative example 1 and comparative example 2.
Catechin is the main substance of Tea Polyphenols, accounts for about 70%.Ester catechin has stronger bitter taste and convergence, and threshold value is low, and in millet paste, content is higher, is the main body taste composition of millet paste.Simple catechin bitter taste is weak, and aftertaste is sweet, makes us tasty and refreshing.As can be seen from Figure 2, embodiment 1, nutgall catechin GC in comparative example 1 and comparative example 2, epigallocatechin EGC, Epigallo-catechin gallate (EGCG) EGCG content is higher, content is followed successively by EGC > EGCG > GC, in three kinds of Oolong Tea Extracts, non-ester catechin ratio is all higher, based on EGC and GC, and three kinds of Oolong Tea Extracts all remain certain ester catechin, wherein EGCG content is higher, in comparative example 1, EGCG content is the highest, secondly be comparative example 2, embodiment 1 is minimum, because manufacture process whole in embodiment 1 adopts low temperature cold bubble technology, extraction temperature controls at 40 DEG C ~ 50 DEG C, the stripping of ester catechin especially EGCG is controlled, and adopt tealeaves two-part feeding method, add the tealeaves inventory of 50%, by controlling the ratio of ester catechin, remain the gratifying characteristic flavor belonging to tea, there is tea sense but not pained.
2, sensory evaluation
The local flavor of the Oolong Tea Extract obtained in comparing embodiment 1 and comparative example 1 ~ 2.The Brix of each extract is diluted to 0.3%, by through 10 testers training up, to bitter taste, sweet taste, tea flavour, returns sweet, plumpness and evaluate, record its average mark.Each benchmark is as follows:
Very 10 points; 8 points; Slightly 6 points; Slightly differ from 4 points; Differ from 2 points; Non-constant 0 point
Table 2 Oolong Tea Extract preference degree Analyses Methods for Sensory Evaluation Results table
Claims (9)
1. a preparation method for Oolong Tea Extract, is characterized in that: step is as follows:
(1) frozen fresh oolong tea first paragraph feeds intake extraction: get a part of frozen fresh oolong tea and water, extract is obtained by after frozen fresh oolong tea and water mixing, the addition of water is the water yield enabling tealeaves be in flow regime, adopt batch low temperature lixiviate mode or adopt continuous low-temperature lixiviate mode to extract, extraction temperature controls at 40 DEG C ~ 50 DEG C, extract 0.5 hour ~ 3.0 hours, obtain tea extraction liquid;
(2) enzymolysis: enzymolysis processing is carried out to tea extraction liquid, enzymolysis processing by adding enzyme preparation to carry out in tea extraction liquid, enzyme preparation compound use wall breaking enzyme, tannase and protease three class enzyme preparation, synergy, hydrolysis temperature controls at 40 DEG C ~ 50 DEG C, 6 hours ~ 16 hours enzymolysis total time, the total addition of described wall breaking enzyme is 0.2% ~ 2% of frozen fresh oolong tea gross mass, described tannase addition is 0.01% ~ 1% of frozen fresh oolong tea gross mass, and described protease is 3% ~ 5% of frozen fresh oolong tea gross mass;
(3) frozen fresh oolong tea second segment feeds intake extraction: after enzyme preparation has fed intake and reacted 1 hour ~ 2 hours, to increase input again other a part of tealeaves, the inventory of second segment tealeaves is that first paragraph tealeaves feeds intake 50% of quality, second segment tealeaves has fed intake and after stirring 20 minutes ~ 60 minutes, has left standstill and continue enzyme digestion reaction 5 hours ~ 14 hours;
(4) separating and filtering: after enzymolysis terminates, filters to obtain millet paste by enzymolysis liquid, removing tea grounds and solid particle polluter, and the millet paste enzyme that goes out under hot conditions is lived, and 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, obtain oolong tea extract;
(5) concentrate: concentrated by tea extract, be concentrated into the Oolong Tea Extract that Brix is 20% ~ 50%, thickening temperature controls at 40 DEG C ~ 50 DEG C;
(6) finished product sterilization: described Oolong Tea Extract adopts thermal sterilization mode to carry out sterilization, sterilization conditions adopts pasteurize or ultra high temperature short time sterilization, then be cooled to rapidly 60 DEG C ~ 70 DEG C filling, or be cooled to normal temperature sterile filling, or product is filling complete after the mode of employing sterilizing kettle in sterilization, obtained Oolong Tea Extract finished product.
2. the preparation method of Oolong Tea Extract according to claim 1, is characterized in that: described step (1) middle batch low temperature lixiviate mode comprises basket-hanging extraction, closed extraction or convertible extraction; Or described continuous low-temperature lixiviate mode comprises the lixiviate of employing one-level counterflow extraction apparatus, adopts secondary counterflow extraction apparatus lixiviate or adopt the lixiviate of multi-stage countercurrent extraction equipment; Or described step (1) middle frozen fresh oolong tea is shred to granularity 1mm ~ 3mm, or the mass ratio of described tea raw material and water is 1:10 ~ 1:20; Or described step (1) middle frozen fresh oolong tea is delicate fragrance type Iron Guanyin, strong flavor Tieguanyin tea, aged odor type Iron Guanyin, gold osmanthus, narcissus, Chinese cassia tree, Dan Cong, Buddha's hand or clovershrub.
3. the preparation method of Oolong Tea Extract according to claim 1, is characterized in that: described step (2) described in wall breaking enzyme be one in pectase, cellulase, hemicellulase or mixture of more than two kinds;
Or described protease is the mixture of endo protease and exoproteinase, restriction endonuclease and excision enzyme are divided into two sections to add, and endo protease added at the initial stage of enzyme digestion reaction, and exoproteinase added in the later stage of enzyme digestion reaction.
4. the preparation method of Oolong Tea Extract according to claim 3, it is characterized in that: described pectase addition is 1.0% ~ 1.5% of frozen fresh oolong tea gross mass, the addition of described cellulase and hemicellulase is 0.25% ~ 0.5% of frozen fresh oolong tea gross mass;
Or the addition of described tannase is 0.01% ~ 1% of frozen fresh oolong tea gross mass;
Or, after dropping into 4 hours ~ 8 hours of endo protease, drop into exoproteinase again.
5. the preparation method of Oolong Tea Extract according to claim 1, it is characterized in that: described step (4) described in remove tea grounds for adopt drum centrifuge, filter press or horizontal spiral centrifuge carry out, or, described enzyme work of going out is the board-like sterilizer of employing, tubular type sterilizer carries out enzyme work of going out, or, described oolong tea extract carries out secondary filter, obtains secondary filter liquid; Adopt disk plate centrifuge, both surface filtration device or deep bed filter during secondary filter, secondary filter liquid carries out high-temperature sterilization through tubular type sterilizer again, 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds.
6. the preparation method of Oolong Tea Extract according to claim 5, is characterized in that: described both surface filtration device is bag filter, or described deep bed filter is candle filter.
7. the preparation method of Oolong Tea Extract according to claim 1, is characterized in that: described step (5) in concentrated time adopt concentrator to concentrate, described concentrator is centrifugal-film evaporator.
8. the preparation method of Oolong Tea Extract according to claim 1, is characterized in that: described step (6) in product is filling complete after the mode of employing sterilizing kettle in sterilization, described sterilization kettle is board-like sterilizer or tubular type sterilizer.
9. the preparation method of Oolong Tea Extract according to claim 1, is characterized in that: concrete steps are as follows:
(1) first paragraph tea extraction: get frozen fresh oolong tea and water, adopts closed extraction equipment low temperature lixiviate tealeaves, drops into tealeaves 1000kg, add the RO pure water 10000kg ~ 15000kg of 40 DEG C ~ 50 DEG C, extract 0.5 hour ~ 3.0 hours;
(2) enzyme digestion reaction is in conjunction with tealeaves two sections of feeding methods: add tannase 1.2kg, pectase 15kg, cellulase 7.5kg, add protease 60kg, enzyme digestion reaction 1 hour ~ 2 hours, add 500kg tealeaves again, stir after 30 minutes, leave standstill and continue enzyme digestion reaction 4 hours ~ 5 hours, finally add aminopeptidase 3kg, continue enzyme digestion reaction 2 hours ~ 8 hours;
(3) separating and filtering: after enzyme digestion reaction terminates, filter press is adopted once to filter, carry out tea grounds separation, millet paste is lived through the tubular type sterilizer high temperature enzyme that goes out, and 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, then adopt disk plate centrifuge, both surface filtration device or deep bed filter to carry out secondary filter, obtain secondary filter liquid, secondary filter liquid carries out high-temperature sterilization through tubular type sterilizer again, and 90 DEG C ~ 95 DEG C sterilizings 15 seconds ~ 60 seconds, obtain oolong tea extract;
(4) concentrate: oolong tea extract centrifugal-film evaporator concentrates under 40 DEG C ~ 50 DEG C conditions, is adjusted to 40 ± 2% according to specification requirement Brix;
(5) finished product sterilization: Oolong Tea Extract adopts thermal sterilization mode, 95 DEG C of sterilizations 5 minutes, filling in 60 DEG C ~ 70 DEG C, or, be cooled to normal temperature sterile filling, or product is filling complete after the mode of employing sterilizing kettle in sterilization, obtained Oolong Tea Extract finished product.
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| CN106106910B (en) * | 2016-07-15 | 2020-04-10 | 恒枫食品科技有限公司 | Preparation method of tea concentrated solution |
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| CN106260248A (en) * | 2016-08-10 | 2017-01-04 | 仲恺农业工程学院 | A kind of tea extract and preparation method thereof |
| CN106417755A (en) * | 2016-09-26 | 2017-02-22 | 深圳东方高柏科技股份有限公司 | Production method of Tibetan tea beverage |
| CN106819242A (en) * | 2017-01-12 | 2017-06-13 | 康师傅饮品控股有限公司 | Oolong tea extract and its extraction process |
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| CN108992542A (en) * | 2018-08-20 | 2018-12-14 | 江苏恒瑞泽朗生物工程有限公司 | A kind of plant extraction process |
| CN111248309A (en) * | 2018-11-30 | 2020-06-09 | 内蒙古伊利实业集团股份有限公司 | Cold-brewed tea beverage with original tea flavor retained and preparation method thereof |
| CN109984234A (en) * | 2019-03-27 | 2019-07-09 | 福建省农业科学院农业生态研究所 | A kind of preparation method of clarification type tea concentrate |
| CN111096375A (en) * | 2019-12-16 | 2020-05-05 | 浙江德馨饮料有限公司 | Preparation method of clovershrub-flavored tea soup |
| CN114568561A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Method for improving flavor of tea soup and tea extract |
| CN112858604A (en) * | 2021-01-06 | 2021-05-28 | 华润怡宝饮料（中国）有限公司 | Evaluation method of tea extraction end point |
| CN113180124A (en) * | 2021-06-04 | 2021-07-30 | 杭州浙大百川生物食品技术有限公司 | High-stability concentrated tea extract and extraction method |
| CN113180124B (en) * | 2021-06-04 | 2024-03-01 | 杭州浙大百川生物食品技术有限公司 | High-stability concentrated tea extract and extraction method |
| CN114208912A (en) * | 2021-12-16 | 2022-03-22 | 山东省农业科学院 | Extraction method and application of active ingredients in dark tea |
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