CN105707322A - Preparation method of tea-flavor substance - Google Patents
Preparation method of tea-flavor substance Download PDFInfo
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- CN105707322A CN105707322A CN201610044360.0A CN201610044360A CN105707322A CN 105707322 A CN105707322 A CN 105707322A CN 201610044360 A CN201610044360 A CN 201610044360A CN 105707322 A CN105707322 A CN 105707322A
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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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Abstract
The invention provides a preparation method of a tea-flavor substance. The preparation method of the tea-flavor substance comprises the following steps: a) performing preliminary crushing on raw material tea, so that a tea material after a first crushing is obtained; b) performing ultrafine crushing on the tea material after the first crushing, so that a tea material after a second crushing is obtained; c) performing low-temperature extraction on the tea material after the second crushing, and adding complex enzymes into the extract so as to carry out an enzymatic hydrolysis reaction; d) performing a solid-liquid separation process on the extracted mixture so as to obtain a liquid; and e) performing low-temperature reduced-pressure distillation on the liquid, and collecting and concentrating the distillates, so that the tea-flavor substance is prepared. The preparation method of the tea-flavor substance has the following advantages: disadvantages of prior distillation recovery technology are overcome, so that the prepared substance has the flavor of tea, and is good in taste as well as colorless and transparent in appearance; moreover, the stability of the tea-flavor substance is improved and aroma of the tea beverage is effectively improved. Thus, the tea-flavor substance has typical aroma characteristics of famous teas, and no any influence on color, luster and stability of the beverage.
Description
Technical field
The present invention relates to tea local flavor field, the preparation method particularly relating to a kind of tea flavor substance.
Background technology
Tea beverage is the product of the modern life, its fast and easily drinking way revolutionize tea drinking habit and the pattern that people follow over the past thousands of years, be very easy to the people that drinks tea, expand the when and where drunk tea.
China is the cradle of tea, has long kind tea, tea making and history of drinking tea, the rarity of accumulation in the Famous High-quality Tea tea development history especially of China.But Famous High-quality Tea is developed into and there is the flavour characteristic tea beverage of typical Famous High-quality Tea receives the lot of challenges such as local flavor, mouthfeel, stability.With Folium Camelliae sinensis for raw material, by fragrance and mouthfeel extracting substances out, Hui Tian to promote the fragrance of tea beverage to tea beverage, improves fresh refreshing degree and the plumpness of tea beverage, and improves the shelf stabilities of tea beverage.
At present, the recovery that tea is fragrant has the methods such as the way of distillation, the rotating cone scapus way of distillation (SCC), supercritical carbon dioxide, but there is the problem such as fragrance loss and deterioration in thermal distillation method, although the problem that SCC and supercritical carbon dioxide extraction method solve fragrance deterioration well, but operating cost is higher, and the product reclaimed only gives tea beverage fragrance, the mouthfeel of beverage is improved not contribution.Improve the mode of mouthfeel mainly by complex enzyme zymohydrolysis Folium Camelliae sinensis, the delicious amino acid in tea egg white matter is discharged, to improve the plumpness of tea beverage and fresh refreshing degree.This type of zymolyte product clarity and stability are not as, and with the deeper color of former tea, add the color and luster and stability that can affect tea beverage in beverage to.
Summary of the invention
The technical problem to be solved is, the preparation method that a kind of tea flavor substance is provided, its shortcoming that can overcome existing Distillation recovery technology, the tea obtained is fragrant and mouthfeel material is colourless, transparent, stability is effectively improved, and effectively promotes the fragrance of tea beverage, there is the exemplary fragrance feature of Famous High-quality Tea, and the color and luster and stability on beverage does not have any impact.
In order to solve the problems referred to above, the preparation method that the invention provides a kind of tea flavor substance, comprise the steps: a) tea raw material to be carried out preliminary pulverization process, once pulverized tea material；B) described tea material of once pulverizing is carried out micronizing process, obtain separating twice tea material；C) described separating twice tea material is carried out low-temperature extraction process, and add compound enzyme and carry out enzyme digestion reaction；D) mixture after extraction is carried out solid-liquid separation process, obtain liquid；E) described liquid is carried out low-temperature reduced-pressure distillation, collect and concentrate distillation, obtain tea Flavor Concentrate.
Further, in step b), after described micronizing processes, the particle diameter of described separating twice tea material is less than 60 orders.
Further, in step c), the step that described low-temperature extraction processes is: adopting the water of 30 degrees Celsius～70 degrees Celsius that described separating twice tea material carries out extraction and process 10 minutes～30 minutes, the mass ratio of described separating twice tea material and water is 1:15～50.
Further, in step c), described compound enzyme is one or more combination of amylase, cellulase, tannase, protease and glycosidase.
Further, in step c), the consumption of described compound enzyme is the 0.1%～2% of separating twice tea material quality.
Further, in step e), the temperature 40 DEG C～60 DEG C of described low-temperature reduced-pressure distillation, pressure is 30-60mm mercury column.
Further, in step e), condensing mode is adopted to collect described distillation.
Further, after step e), farther include a step f), tea Flavor Concentrate is diluted, obtains tea flavor substance.
Further, in step d), described solid-liquid separation processes one or both combinations that can adopt in centrifugation or membrance separation.
Further, in step e), described concentration adopts the mode that membrance concentration and vacuum rotating thin film concentration combine to carry out.
It is an advantage of the current invention that, start just to overcome existing Distillation recovery technology from extracting, need the defect of higher extracted temperature, in conjunction with biological enzyme digestion method, according to the difference of heterogeneity heat sensitivity and solution temperature in Folium Camelliae sinensis, adopt low-temperature extraction in conjunction with complex enzyme hydrolysis technology, by fragrant for tea and the small-molecule substance that mouthfeel contribution degree is big is discharged under relatively low temperature conditions, low temperature distillation technology is adopted to efficiently separate with the polyphenol in tea, caffeine etc., it is ensured that tea is fragrant not by the destruction of high temperature.Redistillation after millet paste extraction, can ensure that tea is fragrant rationally to extract unduly, avoid long-time excessive extraction to take unjoyful abnormal smells from the patient out of, distill after millet paste enzymolysis, it is thus achieved that tea fragrant and mouthfeel material is colourless, transparent, stability is effectively improved, and has the exemplary fragrance feature of Famous High-quality Tea, it is thus achieved that tea is fragrant and mouthfeel material can effectively promote the fragrance of tea beverage, mouthfeel plumpness and fresh refreshing degree, and the color and luster and stability on beverage do not have any impact.Fragrant and the mouthfeel material with Famous High-quality Tea for raw material production tea, makes the famous-brand and high-quality instant tea of production and has the tea beverage of Famous High-quality Tea typical characteristic and be possibly realized, and effectively delays a difficult problem for deterioration during i.e. tea drink shelf.
Detailed description of the invention
Below the detailed description of the invention of the preparation method of a kind of tea flavor substance provided by the invention is elaborated.
The preparation method of a kind of tea flavor substance of the present invention, comprises the steps:
A) tea raw material is carried out preliminary pulverization process, once pulverized tea material.Described tea raw material selects China and the commodity green tea of various grades all over the world, oolong tea, black tea, Ramulus et Folium Mussaendae Pubescentis and scented tea etc., it is desirable to tea raw material has the typical characteristic of selected tea.The once pulverizing tea material particle diameter obtained after described preliminary pulverizing is 10～20 orders.
B) described tea material of once pulverizing is carried out micronizing process, obtain separating twice tea material.After described micronizing processes, the particle diameter of described separating twice tea material is less than 60 orders.Those skilled in the art can obtain the method that micronizing processes from prior art.
C) described separating twice tea material is carried out low-temperature extraction process, and add compound enzyme and carry out enzyme digestion reaction.
In described low-temperature extraction processes, the mass ratio of separating twice tea material and water is 1:15～50, for instance 1:15,1:16,1:17,1:18,1:19,1:20,1:21,1:22,1:23,1:24,1:25,1:26,1:27,1:28,1:29,1:30,1:31,1:32,1:33,1:34,1:35,1:36,1:37,1:38,1:39,1:40,1:41,1:42,1:43,1:44,1:45,1:46,1:47,1:48,1:49,1:50.In this embodiment, adopting the water of 30 degrees Celsius～70 degrees Celsius that separating twice tea material is extracted 10 minutes～30 minutes, the temperature of described water is such as 30 degrees Celsius, 31 degrees Celsius, 32 degrees Celsius, 33 degrees Celsius, 34 degrees Celsius, 35 degrees Celsius, 36 degrees Celsius, 37 degrees Celsius, 38 degrees Celsius, 39 degrees Celsius, 40 degrees Celsius, 41 degrees Celsius, 42 degrees Celsius, 43 degrees Celsius, 44 degrees Celsius, 45 degrees Celsius, 46 degrees Celsius, 47 degrees Celsius, 48 degrees Celsius, 49 degrees Celsius, 50 degrees Celsius, 51 degrees Celsius, 52 degrees Celsius, 53 degrees Celsius, 54 degrees Celsius, 55 degrees Celsius, 56 degrees Celsius, 57 degrees Celsius, 58 degrees Celsius, 59 degrees Celsius, 60 degrees Celsius, 61 degrees Celsius, 62 degrees Celsius, 63 degrees Celsius, 64 degrees Celsius, 65 degrees Celsius, 66 degrees Celsius, 67 degrees Celsius, 68 degrees Celsius, 69 degrees Celsius, 70 degrees Celsius, described extraction time such as 10 minutes, 11 minutes, 12 minutes, 13 minutes, 14 minutes, 15 minutes, 16 minutes, 17 minutes, 18 minutes, 19 minutes, 20 minutes, 21 minutes, 22 minutes, 23 minutes, 24 minutes, 25 minutes, 26 minutes, 27 minutes, 28 minutes, 29 minutes, 30 minutes etc., described water can adopt softening water.
Cryoextraction procedure adds compound enzyme process, the fragrance in Folium Camelliae sinensis and little molecule mouthfeel material to be fully released in millet paste, avoid extraction temperature to cross the high deterioration to tea fragrance simultaneously.Described compound enzyme is one or more combination of amylase, cellulase, tannase, protease and glycosidase, the consumption of described compound enzyme is the 0.1%～2% of separating twice tea material quality, such as, 0.1%, 0.2%, 0.3%, 0.4%, 0.5%, 0.6%, 0.7%, 0.8%, 0.9%, 1.0%, 1.1%, 1.2%, 1.3%, 1.4%, 1.5%, 1.6%, 1.7%, 1.8%, 1.9%, 2%.
D) mixture after extraction is carried out solid-liquid separation process, obtain liquid.Described solid-liquid separation processes one or both combinations that can adopt in centrifugation or membrance separation.For example, it is possible to only with centrifugation, or only with membrance separation, or adopt membrance separation again after employing centrifugation.
E) described liquid is carried out low-temperature reduced-pressure distillation, collect and concentrate distillation, obtain tea Flavor Concentrate.
The parameter of described low-temperature reduced-pressure distillation is as follows: temperature 40 DEG C～60 DEG C, pressure is 30～60mm mercury column.Described temperature is such as 40 DEG C, 41 DEG C, 42 DEG C, 43 DEG C, 44 DEG C, 45 DEG C, 46 DEG C, 47 DEG C, 48 DEG C, 49 DEG C, 50 DEG C, 51 DEG C, 52 DEG C, 53 DEG C, 54 DEG C, 55 DEG C, 56 DEG C, 57 DEG C, 58 DEG C, 59 DEG C, 60 DEG C.Described pressure is such as 30mm, 31mm, 32mm, 33mm, 34mm, 35mm, 36mm, 37mm, 38mm, 39mm, 40mm, 41mm, 42mm, 43mm, 44mm, 45mm, 46mm, 47mm, 48mm, 49mm, 50mm, 51mm, 52mm, 53mm, 54mm, 55mm, 56mm, 57mm, 58mm, 59mm, 60mm mercury column.
Distillation carries out Fraction collection with condensing mode, and described distillation contains fragrance and taste compound.Collecting liquid adopts the mode that membrance concentration and vacuum rotating thin film concentration combine to concentrate.
Farther include a step f), tea Flavor Concentrate is diluted, obtains tea flavor substance.It is for instance possible to use drinking water is diluted.
Low-temperature extraction is combined by the preparation method of a kind of tea flavor substance of the present invention with low temperature distillation technology, which reduces the loss of tea fragrance and heat-sensitive substance.Owing to the method for the present invention just overcomes existing Distillation recovery technology from extracting beginning, need the defect of higher extracted temperature, in conjunction with biological enzyme digestion method, release tea is fragrant at a lower temperature, and the proteolysis in tea is discharged the flavor substances such as aminoacid, distill at a lower temperature, it is ensured that tea is fragrant not by the destruction of high temperature, and the tea of gained extracts perfume and has the exemplary fragrance feature of Famous High-quality Tea simultaneously.Redistillation after millet paste extraction, it can be ensured that tea is fragrant rationally to be extracted unduly, it is to avoid long-time excessive extraction takes unjoyful abnormal smells from the patient out of.Distill after millet paste enzymolysis, it is thus achieved that tea fragrance and mouthfeel material water white transparency, add to and instant tea or tea beverage can not only promote tea perfume (or spice), increase mouthfeel plumpness and fresh refreshing degree, and the color and luster of instant tea or tea beverage is not had any impact.
The present invention several embodiment is set forth below, with the preparation method further describing a kind of tea flavor substance of the present invention.
Embodiment 1
The preparation method of the tea flavor substance of the present embodiment, comprises the following steps:
(1) green tea (Dragon Well tea) 1 kilogram is selected；
(2) after preliminary pulverizing (10～20 order), then through micronizing (raw material particle size is below 60 orders)；
(3) adopting softening water low-temperature extraction, extraction parameters is as follows: amount of water 30 kilograms, adds compound enzyme 5 grams simultaneously, extracts 60 minutes under 40 DEG C of conditions；
(4) after extraction millet paste separates with tea grounds, millet paste being carried out low-temperature reduced-pressure distillation, parameter is as follows: temperature 45 C, and pressure is 35mmHg；Distillation component is collected with condensing mode and concentrates.
The concentrate obtained has the Longjing green tea feature that typical case is strong, it is possible to strengthen local flavor and the flavour of green tea beverage.
Embodiment 2
The preparation method of the tea flavor substance of the present embodiment, comprises the following steps:
(1) keemun black tea 1 kilogram is selected；
(2) after preliminary pulverizing (10～20 order), then through micronizing (raw material particle size is below 60 orders)；
(3) adopting softening water low-temperature extraction, extraction parameters is as follows: amount of water 20 kilograms, adds compound enzyme 6 grams simultaneously, extracts 40 minutes under 50 DEG C of conditions；
(4) after extraction millet paste separates with tea grounds, millet paste being carried out low-temperature reduced-pressure distillation, parameter is as follows: temperature 40 DEG C, and pressure is 45mmHg；Distillation component is collected with condensing mode and concentrates.
The concentrate obtained has strong keemun black tea feature, it is possible to strengthen local flavor and the flavour of black tea beverage.
Embodiment 3
The preparation method of the tea flavor substance of the present embodiment, comprises the following steps:
(1) Radix Campylotropis Hirtella (Herba Myrsines Africanae) 1 kilogram is selected；
(2) after preliminary pulverizing (10～20 order), then through micronizing (raw material particle size is below 60 orders)；
(3) adopting softening water low-temperature extraction, extraction parameters is as follows: amount of water 40 kilograms, adds compound enzyme 4 grams simultaneously, extracts 30 minutes under 60 DEG C of conditions；
(4) after extraction millet paste separates with tea grounds, millet paste being carried out low-temperature reduced-pressure distillation, parameter is as follows: temperature 40 DEG C, and pressure is 40mmHg；Distillation component is collected with condensing mode and concentrates.
The concentrate obtained has typical Radix Campylotropis Hirtella (Herba Myrsines Africanae) feature, it is possible to strengthen local flavor and the flavour of oolong tea drink.
Embodiment 4
The preparation method of the tea flavor substance of the present embodiment, comprises the following steps:
(1) Fuding white tea 1 kilogram is selected；
(2) after preliminary pulverizing (10～20 order), then through micronizing (raw material particle size is below 60 orders)；
(3) adopting softening water low-temperature extraction, extraction parameters is as follows: amount of water 35 kilograms, adds compound enzyme 2 grams simultaneously, extracts 45 minutes under 55 DEG C of conditions；
(4) after extraction millet paste separates with tea grounds, millet paste being carried out low-temperature reduced-pressure distillation, parameter is as follows: temperature 50 C, and pressure is 45mmHg；Distillation component is collected with condensing mode and concentrates.
The concentrate obtained has typical Fuding white tea feature, it is possible to strengthen local flavor and the flavour of Ramulus et Folium Mussaendae Pubescentis beverage.
Embodiment 5
The preparation method of the tea flavor substance of the present embodiment, comprises the following steps:
(1) Jasmine tea 1 kilogram is selected；
(2) after preliminary pulverizing (10～20 order), then through micronizing (raw material particle size is below 60 orders)；
(3) adopting softening water low-temperature extraction, extraction parameters is as follows: amount of water 35 kilograms, adds compound enzyme 9 grams simultaneously, extracts 40 minutes under 55 DEG C of conditions；
(4) after extraction millet paste separates with tea grounds, millet paste being carried out low-temperature reduced-pressure distillation, parameter is as follows: temperature 48 DEG C, and pressure is 50mmHg；Distillation component is collected with condensing mode and concentrates.
The concentrate obtained has the Jasmine tea feature that typical case is strong, it is possible to strengthen local flavor and the flavour of Jasmine tea beverage.
Embodiment 6
The preparation method of the tea flavor substance of the present embodiment, comprises the following steps:
(1) Ceylon's black tea 1 kilogram is selected；
(2) after preliminary pulverizing (10～20 order), then through micronizing (raw material particle size is below 60 orders)；
(3) adopting softening water low-temperature extraction, extraction parameters is as follows: amount of water 35 kilograms, adds compound enzyme 10 grams simultaneously, extracts 55 minutes under 40 DEG C of conditions；
(4) after extraction millet paste separates with tea grounds, millet paste being carried out low-temperature reduced-pressure distillation, parameter is as follows: temperature 40 DEG C, and pressure is 45mmHg；Distillation component is collected with condensing mode and concentrates.
The concentrate obtained has Ceylon's black tea feature that typical case is strong, it is possible to strengthen local flavor and the flavour of Ceylon's black tea beverage.
The above is only the preferred embodiment of the present invention; it should be pointed out that, for those skilled in the art, under the premise without departing from the principles of the invention; can also making some improvements and modifications, these improvements and modifications also should be regarded as protection scope of the present invention.
Claims (10)
1. the preparation method of a tea flavor substance, it is characterised in that comprise the steps:
A) tea raw material is carried out preliminary pulverization process, once pulverized tea material；
B) described tea material of once pulverizing is carried out micronizing process, obtain separating twice tea material；
C) described separating twice tea material is carried out low-temperature extraction process, and add compound enzyme and carry out enzyme digestion reaction；
D) mixture after extraction is carried out solid-liquid separation process, obtain liquid；
E) described liquid is carried out low-temperature reduced-pressure distillation, collect and concentrate distillation, obtain tea Flavor Concentrate.
2. the preparation method of tea flavor substance according to claim 1, it is characterised in that in step b), after described micronizing processes, the particle diameter of described separating twice tea material is less than 60 orders.
3. the preparation method of tea flavor substance according to claim 1, it is characterized in that, in step c), the step that described low-temperature extraction processes is: adopting the water of 30 degrees Celsius～70 degrees Celsius that described separating twice tea material carries out extraction and process 10 minutes～30 minutes, the mass ratio of described separating twice tea material and water is 1:15～50.
4. the preparation method of tea flavor substance according to claim 1, it is characterised in that in step c), described compound enzyme is one or more combination of amylase, cellulase, tannase, protease and glycosidase.
5. the preparation method of tea flavor substance according to claim 1, it is characterised in that in step c), the consumption of described compound enzyme is the 0.1%～2% of separating twice tea material quality.
6. the preparation method of tea flavor substance according to claim 1, it is characterised in that in step e), the temperature 40 DEG C～60 DEG C of described low-temperature reduced-pressure distillation, pressure is 30-60mm mercury column.
7. the preparation method of tea flavor substance according to claim 1, it is characterised in that in step e), adopts condensing mode to collect described distillation.
8. the preparation method of tea flavor substance according to claim 1, it is characterised in that after step e), farther includes a step f), is diluted by tea Flavor Concentrate, obtains tea flavor substance.
9. the preparation method of tea flavor substance according to claim 1, it is characterised in that in step d), described solid-liquid separation processes one or both combinations that can adopt in centrifugation or membrance separation.
10. the preparation method of tea flavor substance according to claim 1, it is characterised in that in step e), described concentration adopts the mode that membrance concentration and vacuum rotating thin film concentration combine to carry out.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372889A (en) * | 2017-08-25 | 2017-11-24 | 福建座右茗生物科技有限公司 | A kind of Ramulus et Folium Mussaendae Pubescentis extract manufacture craft with high inhibition MMPs vigor |
| 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 |
| CN116941764A (en) * | 2023-07-26 | 2023-10-27 | 泸州品创科技有限公司 | Sichuan safflower tea extract and preparation method thereof |
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| CN1927015A (en) * | 2004-09-10 | 2007-03-14 | 长谷川香料株式会社 | Method of preparing tea extract and tea flavor |
| CN101928639A (en) * | 2010-08-20 | 2010-12-29 | 遵义陆圣康源科技开发有限责任公司 | Natural tea essence prepared by using tea and preparation method thereof |
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- 2016-01-22 CN CN201610044360.0A patent/CN105707322A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1927015A (en) * | 2004-09-10 | 2007-03-14 | 长谷川香料株式会社 | Method of preparing tea extract and tea flavor |
| CN101928639A (en) * | 2010-08-20 | 2010-12-29 | 遵义陆圣康源科技开发有限责任公司 | Natural tea essence prepared by using tea and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107372889A (en) * | 2017-08-25 | 2017-11-24 | 福建座右茗生物科技有限公司 | A kind of Ramulus et Folium Mussaendae Pubescentis extract manufacture craft with high inhibition MMPs vigor |
| 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 |
| CN111248309B (en) * | 2018-11-30 | 2023-04-07 | 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 |
| CN116941764A (en) * | 2023-07-26 | 2023-10-27 | 泸州品创科技有限公司 | Sichuan safflower tea extract and preparation method thereof |
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Application publication date: 20160629 |