CN106173026B - method for extracting catechin and beverage containing catechin - Google Patents
method for extracting catechin and beverage containing catechin Download PDFInfo
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- CN106173026B CN106173026B CN201510228838.0A CN201510228838A CN106173026B CN 106173026 B CN106173026 B CN 106173026B CN 201510228838 A CN201510228838 A CN 201510228838A CN 106173026 B CN106173026 B CN 106173026B
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- cyanines
- catechin
- extracting process
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- 229950001002 cianidanol Drugs 0.000 title claims abstract description 57
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 title claims abstract description 56
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 title claims abstract description 56
- 235000005487 catechin Nutrition 0.000 title claims abstract description 56
- 238000000034 method Methods 0.000 title claims abstract description 28
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- 235000013616 tea Nutrition 0.000 claims abstract description 127
- 238000000855 fermentation Methods 0.000 claims abstract description 28
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- 239000007788 liquid Substances 0.000 claims abstract description 23
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- 230000008569 process Effects 0.000 claims description 21
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Abstract
The invention discloses a catechin extraction method and a beverage containing catechin. The method comprises the following steps: freezing the tea green at a first preset temperature; cutting frozen green tea; mixing the minced tea leaves with suitable water to obtain a tea liquor; adjusting the pH value of the tea liquid to a preset pH value range; placing the disintegrating enzyme into the tea liquid with the adjusted pH value, and performing fermentation treatment at a second preset temperature; the extract is obtained by filtering the tea liquid after the fermentation treatment.
Description
Technical field
A kind of extracting process of the present invention about catechin and the beverage containing catechin contain catechin especially with regard to obtaining
Green tea extract a kind of catechin extracting process and beverage containing catechin.
Background technique
In tealeaves to it is main in the effective ingredient of human body be catechin, catechin is also referred to as catechuic acid, belongs to flavane -3-
The derivative of alcohols is most important one kind in tea polyphenols, accounts for about the 65% to about 80% of polyphenol content.Catechin is dissolved in first
Alcohol, ethyl alcohol, acetone and n-hexane equal solvent do not dissolve in benzene, chloroform and petroleum ether.Catechin mainly include epicatechin (EC),
Epigallocatechin (EGC), L-Epicatechin gallate (ECG) and Epigallo-catechin gallate (EGCG) (EGCG) four
Kind, chemical structure is as follows.Wherein, in tea cyanines, the mole number of the epi-nutgall type bitter edible plant plain (EGC and EGCG) is phenotype
About 3 to 4 times of the youngster bitter edible plant plain (EC and ECG).
A large number of studies show that catechin, which has, removes the anti-mutation of free radical, anti-oxidant, antibacterial anti-inflammatory, antiviral, anticancer, strong
Change capilary activity, the internal vitamin intake of enhancement, reduction Blood Cholesterol and low-density lipoprotein content and adjusting is exempted from
The effects of epidemic disease system.Especially ester catechin EGCG and ECG, existing correlative study show that EGCG can effectively antagonize alzheimer '
The development for disease of writing from memory, inhibits cancer of pancreas (PANC-1) cell to increase matter, and EGCG and ECG at induction liver cancer cells (BEI-7402) apoptosis
It can be inhibited with blood coagulation inhibiting effect, to the viral ribonucleic acid synthesis in mdck cell, be had to reverse transcription acid
There is strong inhibiting effect, while also there is high inhibition effect to archaeal dna polymerase a and p.
Catechin is widely present in the food such as dark chocolate bar, Cranberry, apple, cherry, black grape and tealeaves, wherein
Again using the EGCG content in tealeaves as highest.Tealeaves can generally be classified as the red of full fermentation tea according to the attenuation degree of tea cyanines
The green tea of tea, the oolong tea of semi-fermented tea and azymic tea.Wherein, the tea making program of full fermentation tea and semi-fermented tea compares azymic
The more wilting steps of the tea making program of tea.And during wilting step, the moisture in tea cyanines cell largely scatters and disappears, thus further
The polyphenol activated in tea cyanines cell aoxidizes ferment, makes the catechin in tea cyanines under the catalysis of polyphenol oxidation ferment, generates
Oxidation polymerization effect, and generate orange-red theaflavin and dun thearubigin.That is, the fermentation of wilting step can drop
The content of catechin in low tea cyanines, and attenuation degree is higher, the catechin content in tea cyanines is lower.In contrast, azymic tea
Green tea directly carry out killing cyanines because it is without wilting step, with high temperature enzyme activity, thus further suppress tea cyanines after
Supervention ferment, and remain with most catechins.
However, largely, if can not be cooked immediately to tea cyanines, kill the step of cyanines, plucking the tea cyanines meeting adopted after harvesting tea cyanines
Continuing fermentation and so that the further oxidation polymerization of the catechin in tea cyanines is generated thearubigin, theabrownin, and then influence the flavor of tea cyanines
And quality, and lose in tea cyanines to the effective catechin of human body.
It is broken using step is rubbed traditionally in tea cyanines after killing cyanines program further to obtain the catechin in tealeaves
Bad tea cell oozes out the juice in tea cell, can get more catechin in brewed in hot water tealeaves to utilize.
Summary of the invention
In view of above-mentioned problem of the prior art, it is an object of the invention to provide a kind of fermentation for reducing tea cyanines,
And without the use of organic solvent, without high equipment requirement and low cost catechin extracting process and containing the beverage of catechin.
Purpose proposes a kind of extracting process of catechin according to the present invention, can comprise the following steps that in the first predetermined temperature
Degree is lower to freeze tea cyanines；Shred the tea cyanines freezed；The tea cyanines of chopping are mixed with water to obtain tea liquid；Adjust the pH value of tea liquid extremely
Predesigned pH value range；Merging disintegration ferment carries out fermentation process in the tea liquid adjusted through pH value under the second predetermined temperature；With
And the tea liquid that filtering fermentation process is crossed is to obtain extract liquor.
Preferably, the first predetermined temperature can be about -18 DEG C.
Preferably, shredding chilled tea cyanines can be carried out at about 2500rpm to the revolving speed of about 3500rpm using shredding machine
Comminution step about 3 minutes to about 5 minutes.
Preferably, the size of the tea cyanines shredded can be about 1mm2To about 10mm2。
Preferably, the second predetermined temperature can be about 30 DEG C to about 60 DEG C, and predesigned pH value may range from about PH 7.0 to about
PH 9.0。
Preferably, the disintegration ferment power valence for being disintegrated ferment can be about 400,000u/g to about 800,000u/g, and its amount accounts for
The about 0.2 weight % to about 3 weight % of tea cyanines weight.
Preferably, fermentation time can be about 1 hour to about 3 hours.
Another object according to the present invention proposes a kind of beverage containing catechin, wherein the beverage is by that will pass through
Above method extract liquor obtained is added tea beverage and is made.
From the above, the extracting process of catechin provided by the invention and the beverage containing catechin have the advantage that
(1) catechin retention rate can be improved in method of the invention.
(2) method of the invention can be extended by freezen protective tea cyanines collected tea cyanines can the activity duration, thus
The limit of mass production can be improved.
(3) present invention can provide the beverage containing high-catechin by the catechin extracting process of improvement.
Detailed description of the invention
Above and other feature and advantage of the invention will be described in detail by referring to accompanying drawing, in which:
The flow chart of Fig. 1 catechin extracting process of embodiment to illustrate the invention.
Description of symbols
101-111: step
Specific embodiment
In order to make after above-mentioned purpose, technical characteristic and actual implementation it is incremental become apparent understandable, hereinafter will
Relevant attached drawing is corresponded to preferably to implement example to be described in detail.
Term " tea cyanines " used herein refers to without killing the tea making program such as cyanines, the tea free directly won from tea tree
Piece, and " tealeaves " refers to and is killed the processed tea leaf of cyanines.
Referring to Fig. 1, Fig. 1 is the flow chart of catechin extracting process of the invention.
As shown in Figure 1, the catechin extracting process of the embodiment of the present invention includes: freezing tea cyanines (step 101)；Shred tea cyanines
(step 103)；Water is mixed with the tea cyanines of chopping to obtain tea liquid (step 105)；Adjust the pH value (step 107) of tea liquid；It sets
Enter to be disintegrated ferment to carry out fermentation process (step 109)；And the tea liquid that filtering fermentation process is crossed is to obtain extract liquor (step
111)。
Tea cyanines used in the extracting process of the embodiment of the present invention can be the tea cyanines of any kind, including but not limited to platform
Tea 27 (Jin Xuan), platform tea No. 29 (emerald), Iron Guanyin, ligustrum malongenses etc..
In a step 101, with the first predetermined temperature by tea cyanines freezen protective.In embodiment, the first predetermined temperature be about-
18℃.The freezing of tea cyanines is referred in the case of tea cyanines moisture content is high, the moisture in tea cyanines is solidified by reducing temperature, is passed through
This step, tea cyanines inside can form biggish ice crystal, so that cell is swollen and rupture and achieve the effect that destroy cell wall, and same with this
When, can inhibit the fermentation of tea cyanines, thus extend tea cyanines can the activity duration, and freeze after tea cyanines be also beneficial to step 103
Progress.
In step 103, the tea cyanines obtained from step 101 are shredded, in embodiment, chopping is using shredding machine about
It is carried out comminution step about 3 minutes to about 5 minutes under the revolving speed of 2500rpm to about 3500rpm, the tea cyanines freezed is cut into about
1mm2To about 10mm2Size.In this step, since tea cyanines have first carried out supercooling jelly processing in a step 101, so when
Cell wall in tea cyanines can be destroyed easily further to discharge catechin, while compared with not chilled tea cyanines, freezing
Later tea cyanines can be chopped more uniform.
In step 105, the tea cyanines of chopping are mixed with water appropriate can get tea liquid, and the tea cyanines of chopping are mixed with water
Catechin can be made more easily soluble in water in favor of catechin extraction.
In step 107, the pH value of tea liquid is adjusted to predesigned pH value range, wherein the pH value of adjustment tea liquid is to reinforce
The activity of the disintegration ferment of subsequent addition, therefore most suitable pH value changes with the type for the disintegration ferment being added.In reality
It applies in example, predesigned pH value range is PH 7.2 to about PH 8.0.
In step 109, ferment will be disintegrated and be added in the tea liquid adjusted through pH value, and sent out under the second predetermined temperature
Ferment processing.Depending on wherein the second predetermined temperature is according to used disintegration ferment.In embodiment, the second predetermined temperature is about 30
DEG C to about 60 DEG C.In embodiment, the disintegration ferment power valence for being disintegrated ferment is about 400,000u/g to about 800,000u/g.Herein
Indicated using ferment power valence enzyme activity height, used in ferment power valence definition be Unit Weight under ferment decompose fruit
The ability of glue.The time of fermentation process can determine according to ferment residual rate, in embodiment, fermentation time be about 1 hour extremely
About 3 hours.The fermentation process is different from the fermentation process in traditional tea making program, and the fermentation process is to discharge more youngsters
Theine and the step of further decompose cell wall.
Finally in step 111, it 101 will be removed through the above steps to step 109 tea liquid obtained with sieve sieving
Tea cyanines can be obtained extract liquor according to an embodiment of the present invention.In embodiment, the extracting process of catechin can further comprise
The step of handling extract liquor obtained from step 111 with the shatter machine of cell, further to release catechin contained therein.
The present invention also provides a kind of beverage containing catechin, the beverage will be obtained using above-mentioned steps 101 to step 111
The extract liquor obtained is added in tea beverage and is made, and wherein tea beverage include, but are not limited to green tea, oolong tea, simmer tea.Except this it
Outside, extract liquor can also be added into the general beverage of non-tea beverage, seem fruit juice, mineral water etc., or can be made into pastille or capsule shape
Product.
The embodiment of the present invention is described in further detail hereinafter with reference to example and comparative example, following instance is only to explain
The purpose of embodiment is without limiting the present invention.
Example
In this example, the tea cyanines raw material used is is provided by local tea grower.The tea cyanines raw material is taken in growth period
Between forbid using pesticide, and the annual kind for tea raw material detection pesticide residue is the tea tree of ligustrum malongense.The wherein tea
The catechin content of cyanines raw material is 150mg/g.
By 4.5kg tea cyanines with -18 DEG C freeze one month it is above after, tea cyanines and water after freezing are mixed with the weight ratio of 1:4
It closes, chops up machine followed by tea cyanines and shredded tea cyanines about 3 to about 5 minutes with the revolving speed of 3000rpm, tea cyanines are switched to about 1mm2To about
10mm2Size after, the tea cyanines of chopping are washed in fermenter using the water of 18kg, then fill into the water of 4.5kg, Jiang Shui and tea
The weight ratio of cyanines is adjusted to 1:9, even if after tea cyanines account for the 10% of mixed solution gross weight, carrying out subsequent fermentation.
Fermentation temperature within the barrel is set as 30 DEG C and the pH of tea liquid is adjusted to 7.8 with NaOH.Thereafter it adds by poly- gala
Glycuronide enzyme and pectin methylesterase composition ferment power valence be 500,000u/g to about 700,000u/g disintegration ferment into
Row fermentation in 2 hours, wherein the amount of the disintegration ferment added accounts for about 1 weight % of tea cyanines weight.Fermentation process herein is different
The fermentation process carried out by ferment is aoxidized with polyphenol in traditional tea making program, therefore the catechin in tea cyanines does not generate oxidation polymerization
Reaction.
Tea liquid resulting after fermentation is sieved with 300mesh vibration screen to remove tea cyanines, can be obtained new with green tea
The unicellular green tea extract of fresh flavor and fragrance.
The pH value of resulting unicellular green tea extract is 6.4 ± 0.4, and kirschner pol (Brix) is 1.9 ± 0.4 in cloth,
Precipitating index is to be precipitated as 0.3cm/10cm under 2500rpm.
The catechin content in unicellular green tea extract is measured, measured catechin content is 3.14mg/ml, wherein
In this example, the 10% of the total extract liquor of tea cyanines Zhan, calculated catechin retention rate is 20.9% (3.14mg/ml/ accordingly
0.1g/ml/150mg/g=0.209).
And as will be further handled 10 minutes according to the unicellular green tea extract of this example with the shatter machine of cell, survey
Catechin content increase as 8.87mg/ml, catechin retention rate is 59.1% (8.87mg/ml/0.1g/ml/150mg/g
=0.591).
Comparative example
Height first by the source 4kg tea cyanines raw material identical with tea cyanines raw material used in example at about 160 DEG C to about 180 DEG C
The step of stir-fry cyanines are carried out under temperature makes the ferment in tea cyanines lose activity using high temperature, stops the fermentation of tea cyanines to obtain tea
Leaf.Then, to make the ingredient in tealeaves be easily soluble in hot water, rub to tea liquid the step of, utilizes the pressure rubbed
The juice in tealeaves is set to ooze out and be attached on tealeaves.After rubbing step, initial drying step is carried out to remove about 60% in tealeaves
Moisture.Then to enable tea liquid evenly drying, carried out after deblocking step drying steps can be obtained 1kg stir-fry cyanines it is green
Tea.
With brewed in hot water from after the resulting stir-fry cyanines green tea of comparative example, measured catechin content is 100mg/g, because being
The stir-fry cyanines green tea of 1kg is made with the tea cyanines raw material of 4kg, calculated catechin retention rate is 16.7% (100mg/g/ accordingly
(4kg/1kg)/150mg/g=0.167).
The interpretation of result of example and comparative example
The catechin retention results as measured by above example and comparative example it can be seen that, youngster according to an embodiment of the present invention
Theine extracting process can extract significantly higher catechin, and can extend tea cyanines can activity duration and needed for further decreasing
Cost.
Although the present invention has referred to exemplary embodiments and has been specifically illustrated in and describes, the skill of the technical field of the invention
Art personnel can make the various changes of form and details without departing from protection of the invention according to understanding to the embodiment of the present invention
Range.
Claims (9)
1. a kind of extracting process of catechin, which comprises the following steps:
Tea cyanines are freezed under the first predetermined temperature；
Shred the chilled tea cyanines；
The tea cyanines of chopping are mixed with water to obtain tea liquid；
In the range of the pH value to PH 7.2 to about PH 8.0 for adjusting the tea liquid；
Merging disintegration ferment carries out fermentation process in the tea liquid adjusted through pH value under the second predetermined temperature；And
The tea liquid that the fermentation process is crossed is filtered to obtain extract liquor.
2. extracting process as described in claim 1, which is characterized in that first predetermined temperature is -18 DEG C.
3. extracting process as described in claim 1, which is characterized in that using shredding machine 2500rpm to 3500rpm revolving speed
The lower progress comminution step 3 minutes to 5 minutes.
4. extracting process as claimed in claim 3, which is characterized in that the size through the tea cyanines shredded is 1mm2Extremely
10mm2。
5. extracting process as described in claim 1, which is characterized in that the time of the fermentation process is 1 hour to 3 hours.
6. extracting process as described in claim 1, which is characterized in that the disintegration ferment power valence of the disintegration ferment is 400,
000u/g to 800,000u/g.
7. extracting process as claimed in claim 6, which is characterized in that the amount of the disintegration ferment accounts for the tea cyanines weight
0.2 weight % to 3 weight %.
8. extracting process as described in claim 1, which is characterized in that second predetermined temperature is 30 DEG C to 60 DEG C.
9. a kind of beverage containing catechin, which is characterized in that the beverage is will be as described in any one of claim 1 to 8
The method extract liquor obtained tea beverage is added and is made.
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| TW104109952A TWI569729B (en) | 2015-03-27 | 2015-03-27 | Method for extraction of? catechins |
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| CN101669553A (en) * | 2008-09-08 | 2010-03-17 | 苏少宁 | Process method for preparing cold brewing tea by ice crystallization cell wall breaking |
| CN102325462A (en) * | 2009-01-29 | 2012-01-18 | 高砂香料工业株式会社 | Tea extract and method for producing same |
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| CN102702163B (en) * | 2012-06-01 | 2014-07-09 | 广西济康生物科技有限公司 | Method for preparing high-purity monomer epigallocatechin gallate from processed leftovers of tea leaves |
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| CN101669553A (en) * | 2008-09-08 | 2010-03-17 | 苏少宁 | Process method for preparing cold brewing tea by ice crystallization cell wall breaking |
| CN102325462A (en) * | 2009-01-29 | 2012-01-18 | 高砂香料工业株式会社 | Tea extract and method for producing same |
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