CN107333937A - A kind of complex enzyme and its application for thease solution Titian - Google Patents
A kind of complex enzyme and its application for thease solution Titian Download PDFInfo
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- C12N9/00—Enzymes; Proenzymes; Compositions thereof; Processes for preparing, activating, inhibiting, separating or purifying enzymes
- C12N9/14—Hydrolases (3)
- C12N9/24—Hydrolases (3) acting on glycosyl compounds (3.2)
- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
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- C12N9/2402—Hydrolases (3) acting on glycosyl compounds (3.2) hydrolysing O- and S- glycosyl compounds (3.2.1)
- C12N9/2405—Glucanases
- C12N9/2434—Glucanases acting on beta-1,4-glucosidic bonds
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- C12N9/50—Proteinases, e.g. Endopeptidases (3.4.21-3.4.25)
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- C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
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- C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
- C12Y304/22—Cysteine endopeptidases (3.4.22)
- C12Y304/22002—Papain (3.4.22.2)
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Abstract
The invention discloses a kind of complex enzyme for thease solution Titian and its application, belong to tea processing field.The present invention is using papain and beta glucan enzyme or the various combination composition of proportions complex enzyme formulation of flavor glycosidase, the application of complex enzyme formulation is using tea as raw material, prepare tea concentrate, complex enzyme formulation is added in tea concentrate, carry out enzymolysis Titian, the enzymolysis Titian tea powder for adding complex enzyme formulation by the method for the present invention digests Titian tea powder fragrance total amount and greatly improved, the fragrance of a flower is obvious compared with blank control tea powder.
Description
Technical field：
The invention discloses a kind of complex enzyme for thease solution Titian and its application, belong to tea processing field.This hair
It is bright using papain and 1,4 beta-glucanase or the various combination composition of proportions complex enzyme formulation of flavor glycosidase.Complex enzyme system
The application of agent prepares tea concentrate using tea as raw material, and complex enzyme formulation is added in tea concentrate, carries out enzymolysis Titian.Pass through
The method of the present invention adds the enzymolysis Titian tea powder of complex enzyme formulation compared with blank control tea powder, digests Titian tea powder fragrance
Total amount greatly improves, and the fragrance of a flower is obvious.
Background technology
Tea concentrate is usually using sample tea as raw material, is made through the process such as high-temp extracting, filtering or centrifugation, concentration, can
So that former tea concentrate is made through sterilization and the process such as filling again, production of tea drinks is directly used in as magma or host；Also again may be used
Instant tea powder is made with the process such as spray-dried.Tea concentrate has easy to use as a kind of infant industry tea raw material
The characteristics of quick.But above-mentioned processing mode, due to high-temperature process be present, and lack the measure of being effectively protected, cause to produce
The tea concentrate aroma substance loss come is more, and insufficient using the tea beverage and instant tea powder generally existing fragrance of its making
Feature.
Numerous studies confirm that many tea aroma substances are mainly combined with non-volatile fragrance premise with sugar in tealeaves ---
Glycoside forms are present, and existing a variety of Glycosides materials are separated identification at present, they mainly with glucopyranoside,
Primrose glucosides, prunasin, celery glycosyl glucoside, the form of common vetch glucosides are present, therefore glycosidase is in tea aroma shape
Into with flavouring in terms of application study it is more and more.
Had been reported at present in document using complex enzymes such as beta-glucosidases, the green tea enzyme in by extraction process
Solution and then the process program that green tea concentrated liquid is prepared by reverse osmosis concentration.Although the step that this scheme passes through enzymolysis and extraction
Suddenly, solve the problems, such as that fragrance is light in concentrate to a certain extent, but because follow-up reverse osmosis concentration complex process is held high
Expensive, Parameter Conditions requirement is strict, is difficult to realize large-scale industrial production.Simultaneously as complex enzyme formulation is in extraction
During add, the enzymolysis concentration of substrate acted on is small, and moisture is larger so that reaction often do not reach it is effective and sufficient
Degree.And temperature change when extracting is also very big to its influential effect, with the continuous rise of temperature, complex enzyme activity is progressively
Weaken to inactivating, cause a certain degree of waste.The complex enzyme formulation cost of its selected addition is also higher, and economy is poor,
There is particular/special requirement for the pH value in reaction.
For above technical problem, the present invention attempts to have found out a kind of may be directly applied in tea concentrate more
Efficient and simple NEW TYPE OF COMPOSITE enzyme preparation.And solve and directly add glycosidase in concentrate under normal circumstances, may
It can be combined with the polyphenol in tea concentrate, tannin, form insoluble colloid or precipitation, the problem of increasing turbidity.Realize
Complex enzyme can be directly appended to carry out enzymolysis Titian in tea concentrate, be digested, entered for tea aroma precursor
And make course of reaction more quick and sufficient purpose.Present invention eliminates extraction process for enzymolysis process and the limit of condition
System, it is not the extract of tea raw material or effective content of tea or limiting to for concentrate by the substrate applied to enzymolysis Titian,
Using nature pH value, it is possibility to have the solution of effect is in instant tea preparation process, the common process such as high temperature extracts and is concentrated under reduced pressure
The caused light problem of tea concentrate fragrance, technique is simpler, and exploitativeness is stronger.Complex enzyme formulation cost after optimization
It is also more cheap, it is well suited for industrial extensive use.
The content of the invention
The invention provides a kind of complex enzyme for thease solution Titian, and it is combined by papain and other enzymes
Complex enzyme, wherein other described enzymes are selected from：1,4 beta-glucanase, flavor glycosidase；The weight of the papain and other enzymes
Amount ratio is：Papain：Other enzyme=0.4-2.4:0.1-6.0.Complex enzyme of the present invention, it is preferable described compound
Enzyme is combined by papain and 1,4 beta-glucanase, flavor glycosidase, and the part by weight between them is papain：
1,4 beta-glucanase：Flavor glycosidase=0.4-2.4:0.1-6.0:0.1-1.0.
Complex enzyme of the present invention, preferred described complex enzyme, the part by weight of various enzymes is in the enzyme：Wood
Melon protease：1,4 beta-glucanase：Flavor glycosidase=0.4-1.0:1.0-2.5:0.1-0.3.
Complex enzyme of the present invention, most preferably described complex enzyme, the part by weight of various enzymes is in the enzyme：Wood
Melon protease：1,4 beta-glucanase：Flavor glycosidase=0.5-0.8:1.5-2.0:0.15-0.2.
Complex enzyme of the present invention, the step of preparation method includes mixing papain and other enzymes.The present invention
Also include the application method of described complex enzyme, methods described includes step complex enzyme being added in tea concentrate；It is described
Tea is selected from：Solar dried green tea, Pu'er raw tea, Yunnan black tea tea or the mixing with arbitrary proportion, or certain ratio is mixed with Pu'er cooked tea
The solar dried green tea of example, the complex tea of Pu'er raw tea or Yunnan black tea tea.
Preferably, the ratio that solar dried green tea, Pu'er raw tea or Yunnan black tea tea are added in the complex tea is more than 30%.This hair
The application method of bright described complex enzyme, methods described include：Digested after adding complex enzyme in tea concentrate, then through height
Warm enzyme deactivation is lived, and obtains the tea concentrate by enzymolysis.
The present invention also provides a kind of tea concentrate by enzymolysis, and preparation method is as follows, and complex enzyme is added in tea concentrate
Digested, then through high temperature enzyme deactivation, obtain the tea concentrate by enzymolysis.
Tea concentrate of the present invention by enzymolysis, the tea concentrate is by extraction, filtering or centrifugation, concentration etc.
Step is processed into.
Tea concentrate of the present invention by enzymolysis, the content of soluble solid is 10- in the tea concentrate
45% (w/w), more preferably 20-35% (w/w), most preferably 25-30% (w/w).
Tea concentrate of the present invention by enzymolysis, the preferable preparation method step are as follows：At 20-65 DEG C
Under natural pH, complex enzyme is added into tea concentrate, average rate stirs and digests 0.5-2.5h under 30-100r/min；The height
It is that tea concentrate is warming up into 70-100 DEG C that warm enzyme deactivation, which is lived, inactivates 5-40min, wherein, complex enzyme is added into tea concentrate
Measure the 0.2-5% for its weight.
Tea concentrate of the present invention by enzymolysis, the preferred preparation method step are as follows：At 40-60 DEG C
Natural pH under, add complex enzyme into tea concentrate, average rate stirs and digests 1.0-2.0h under 40-80r/min；The height
It is that tea concentrate is warming up into 80-90 DEG C that warm enzyme deactivation, which is lived, inactivates 15-35min, wherein, complex enzyme is added into tea concentrate
Measure the 1.5-3.5% for its weight.Tea concentrate of the present invention by enzymolysis, the most preferred preparation method step
It is as follows：Under 50-60 DEG C of natural pH, complex enzyme is added into tea concentrate, average rate is stirred and digested under 50-60r/min
1.5-2.0h；It is that tea concentrate is warming up into 80-85 DEG C that the high temperature enzyme deactivation, which is lived, inactivates 20-30min, wherein, to tea concentrate
The amount of middle addition complex enzyme is the 2.0-3.0% of its weight.Complex enzyme of the present invention, wherein, 1,4 beta-glucanase and flavor
Glucosides enzyme mechanism is all hydrolyzing glucosidic bonds, discharges aroma-producing substance.Beta glucan zymolyte is single-minded poor, to beta glucan shape
Into latent aromatic substance, can work, beta glucan enzyme effect is more preferable in actual applications.1,4 beta-glucanase and flavor glycosidase
It can select to add, can also all add.Papain enzyme effect is to prevent muddy generation, when above two enzyme concentration is higher
When, easily combined with the polyphenol in tea concentrate, tannin, form insoluble colloid or precipitation, increase turbidity.Papain is used
In preventing muddy generation, it is required for adding.
The percentage by weight that various enzyme additions account for tea concentrate respectively in complex enzyme of the present invention is：Papain
Enzyme 0.20-1.20%, 1,4 beta-glucanase 0.50-3.00%, flavor glycosidase 0.05-0.50%.It is it is furthermore preferred that of the present invention
Complex enzyme in the various enzyme additions percentage by weight that accounts for tea concentrate respectively be：Papain 0.40-1.00%, β-Portugal
Dextranase 1.00-2.50%, flavor glycosidase 0.10-0.30%.
Most preferably, various enzyme additions account for the percentage by weight of tea concentrate respectively in complex enzyme of the present invention
For：Papain 0.50-0.80%, 1,4 beta-glucanase 1.50-2.00%, flavor glycosidase 0.15-0.20%.
Tea of the present invention is solar dried green tea, Pu'er raw tea, Yunnan black tea tea or the mixing with arbitrary proportion, or in Pu'er cooked tea
In be mixed with the complex tea of a certain proportion of solar dried green tea, Pu'er raw tea or Yunnan black tea tea.
Preferably, in the complex tea, the ratio of solar dried green tea, Pu'er raw tea or Yunnan black tea tea is more than 30%.The tea
Concentrate, it using above-mentioned tea is raw material through extracting, filtering or centrifuge, concentrating the tea concentrate being process to be.
The content of soluble solid is 10-45% (w/w), more preferably 20-35% (w/w) in the tea concentrate,
Most preferably 25-30% (w/w).
The preparation of the tea concentrate comprises the following steps；Tea is extracted, filters or centrifuges, is concentrated.
Specifically, the tea concentrated product by enzymolysis is prepared using complex enzyme of the present invention, can still not
It is limited to, including following processing step：
1) using tea as raw material, tea concentrate is prepared；
2) complex enzyme formulation is added in tea concentrate, carries out enzymolysis Titian；
3) tea concentrate carries out high temperature enzyme deactivation work after digesting；
4) the filling as Titian tea concentrate of tea concentrate sterilization after inactivating is (also referred to as：Concentrated by the tea of enzymolysis
Liquid), or be spray-dried and Titian instant tea powder is made.
Preferably, by tea with the 6-10 times of water measured low temperature or high-temp extracting 1-3 times, hour extraction time 1-3, with dish-style from
Scheming rotating speed is 5000-8000r/min, and according to 1500-3000L/h flow centrifugal, 60-80 DEG C of centrifugate is concentrated under reduced pressure into ratio
Weight 1.0-1.2.
Further preferably, tea hour extraction time 1-2, is used into dish with the 8-10 times of water measured low temperature or high-temp extracting 2-3 times
Formula centrifuge speed is 6000-7000r/min, and according to 2000-2500L/h flow centrifugal, 65-75 DEG C of centrifugate is concentrated under reduced pressure
To proportion 1.03-1.10.
The low temperature extraction is 50-79 DEG C, and high-temp extracting is 80-100 DEG C.
The enzymolysis Titian is that the tea concentrate that will be obtained is cooled to 20-65 DEG C, under natural pH, is added in concentrate multiple
Synthase preparation, 30-100r/min average rates stirring, digests 0.5-2.5h.
" natural pH " refers to term, and acid need not be additionally added in reaction system or pH is adjusted in alkali.The enzymolysis
It is that the tea concentrate that will be obtained is cooled to 40-60 DEG C that Titian, which is preferably, and under natural pH, complex enzyme formulation is added in concentrate,
40-80r/min average rates stir, and digest 1.0-2.0h.
It is that the tea concentrate that will be obtained is cooled to 50-60 DEG C that the enzymolysis Titian, which is most preferably, under natural pH, is being concentrated
Complex enzyme formulation is added in liquid, the stirring of 50-60r/min average rates, digests 1.5-2.0h.
It is that tea concentrate is warming up into 70-100 DEG C that the high temperature enzyme deactivation, which is lived, inactivation time 5-40min.Preferably, rise
Warm to 80-90 DEG C, inactivation time 15-35min；Most preferably, 80-85 DEG C is warming up to, inactivation time 20-30min.
The sterilization is filling after to be the tea concentrate that will obtain sterilize 10-15s at a temperature of 130-135 DEG C, and use is sterile
Filling bag carries out filling.
It is described spray drying be by tea concentrate inlet temperature be 175-210 DEG C, discharging opening temperature be 60-90 DEG C at
Carry out spray drying and instant tea powder is made.
Described Titian tea concentrate can be used for the making of instant tea powder, tea beverage and cakes and sweetmeats product.
Described Titian instant tea powder can be used for the making of tea beverage and cakes and sweetmeats product.
Beneficial effects of the present invention are further illustrated below by way of experimental data.
First, the present invention carries out investigation screening to different enzyme preparations, and mixed by analyzing and testing solution tea concentrate enzymolysis
Turbid problem, specific method and result are as follows：
1) enzyme preparation is screened
With reference to pertinent literature and patent, 1,4 beta-glucanase, acid protease, neutral proteinase, flavor sugar have been investigated respectively
Glycosides enzyme, tannase and various combination, to tea concentrate (Pu'er raw tea and Pu'er cooked tea ratio 1:1 extraction, centrifugation and concentration obtain
, 1.10/65 DEG C of proportion, soluble solid content 26.5%) influence of organoleptic quality after enzymolysis.Experimental method is to take
Tea concentrate, adds different enzyme preparations by weight respectively, after 50 DEG C of enzyme digestion reaction 2h, 85 DEG C of inactivation 20min；Then 2ml is taken
Sample is handled, 200ml boiling water is poured into and rushes molten, observation state is simultaneously sensory review.Enzyme addition is tea concentrate weight
0.5%, ratio is respectively 1 when enzyme combination is added:1 and 1:1:1, experimental result such as following table：
Assessment result after 1 different enzymes of table and combinations thereof enzymolysis
Note：Organoleptic evaluation method be take 2ml handle after concentrate, pour into 200ml boiling water, rush it is molten after evaluate.
It was found from upper table digests result, in terms of soup look, it is little that all experiment set products evaluate rear difference；In terms of flavour except
After " flavor glycosidase+acid protease " and " flavor glycosidase+neutral proteinase " enzyme combination enzymolysis, beyond mouthfeel is not smooth,
Other experimental group difference are little.Having in part document and patent and report, protease can decompose high molecular weight protein in extract solution, so as to
Improve the fresh refreshing degree of millet paste；Tannase can hydrolyze ester catechin, so as to reduce millet paste bitterness degree.And this experimental result is therewith not
It coincide,
Protease and tannase digest the taste-improving effect and unobvious to millet paste.
As can be seen that 1,4 beta-glucanase and flavor glycosidase are clearly demarcated to the fragrance improvement ten of product in terms of fragrance
Aobvious, the product fragrance of a flower protrudes.Many aroma substances are mainly combined with non-volatile Aroma precursor with sugar in tealeaves --- glucosides shape
Formula is present, and (hydrolysis is or not addition 1,4 beta-glucanase (hydrolysis beta glucan and the araboxylan of non-starch) or flavor glycosidase
With structure glycosidic bond), its energy hydrolyzing glucosidic bonds, aroma-producing substance is discharged, enriches fragrance composition, therefore add 1,4 beta-glucanase or wind
The experimental group of taste glycosidase, fragrance are more preferable.
2) analysis of tea concentrate enzymolysis research of chaotic phenomenon and processing
It can be seen from the results above that tea concentrate passes through 1,4 beta-glucanase or flavor glycosidase, flavouring essence quality after enzymolysis
Significantly improve.Using 1,4 beta-glucanase as experimental subjects, carry out Different adding amount enzymolysis experiment and investigate, experimental result see the table below 2.From
As a result understanding, the fragrance level after tea concentrate enzymolysis strengthens with the increase of addition, but when enzyme addition increases to tea
Concentrate weight more than 1.5% when, rush it is molten after millet paste have obvious research of chaotic phenomenon such as Fig. 1-3.
The enzymolysis experiment of the Different adding amount tea concentrate of table 2
Fig. 1 tea concentrate digests research of chaotic phenomenon
In order to solve the problem, first by high speed centrifugation, the sediment to form muddiness is have collected, and it is carried out infrared
Spectrum analysis, as a result below figure 2.
Fig. 2 precipitates results of IR
Infrared detection analysis result shows that its main component should be a kind of protein, it may be possible to which collagen is similar
The protein substance of gelatin.Upper interpretation of result according to this, it may be considered that solve the problems, such as muddiness using protease.
We have investigated disposition of the variety classes protease to research of chaotic phenomenon respectively, by taking turns experiment more,
Finally it is determined solve the problem, experimental result below figure 3 using papain.Experimental method is to take respectively
Purified water or tea concentrate, different amounts of different enzyme preparations are added by weight, after 50 DEG C are reacted 2h, 85 DEG C of inactivation 20min；So
After take 2ml handle sample, pour into 200ml boiling water and rush molten, observation state.
Fig. 3 research of chaotic phenomenon digests experimental result
It is can be seen that from Fig. 3-A1, A2 with the increase of 1,4 beta-glucanase addition, when reaching 2.0%, purified water produces
Muddiness, precipitation can be generated after illustrating enzyme itself denaturation, therefore speculate that the muddiness in Fig. 1-3 is probably to be caused by enzyme itself.But
Fig. 3-B1 and Fig. 3-B2 contrasts are as can be seen that addition papain can be with muddy caused by catabolic enzyme itself in purified water；Phase
Instead, it was found from Fig. 3-C2 and Fig. 3-D2 contrasts, after enzyme preparation generation muddiness is added in tea concentrate, then Papain is added
Enzyme, muddiness can not decompose.It is not simply to be caused by enzyme itself to illustrate the dregs, and be probably with it is more in tea concentrate
Phenol, tannin combine, and form insoluble colloid or precipitation, add turbidity.Fig. 3-D1 are in tea concentrate while added
2.0% 1,4 beta-glucanase and 0.5% papain are entered, after complex enzyme hydrolysis, it is approximate with Fig. 3-C1 to rush molten state, without mixed
Turbid phenomenon.Therefore, it is presumed that the material for causing muddiness is probably to be slowly formed during the course of the reaction, when being deposited in system simultaneously
In papain, it can prevent the generation of the material, therefore complex enzyme needs to add simultaneously, and research of chaotic phenomenon can just solve
Certainly.Separately it was found from assessment result, complex enzyme adds the tea concentrate of acquisition simultaneously, its have with individually addition 1,4 beta-glucanase or
Identical peculiar fragrance after flavor glycosidase enzymolysis.
In summary, it is determined that with papain respectively with one or both of 1,4 beta-glucanase, flavor glycosidase
Compounding, compound addition enzymolysis, to improve the flavouring essence quality of tea concentrate.
2nd, the present invention will add complex enzyme formulation and not add the tea concentrate of complex enzyme formulation, and tea powder is made and carries out
Control, specific method and result are as follows：
(1) contrast experiment using the complex tea of Pu'er cooked tea and solar dried green tea as raw material
1. tea powder preparation method
(1) it is raw material (solar dried green tea accounting example be 50%) to take the complex tea 30.0kg of Pu'er cooked tea and solar dried green tea, 94
The extraction of DEG C high temperature three times, for the first time plus 10 times of amounts of tealeaves water, second and third time respectively plus 8 times of amounts of tealeaves water, during each extraction
Between be 1h；100 mesh filter-cloth filterings of extract solution；Filtered fluid is concentrated under reduced pressure into proportion as 1.028/65 DEG C, and soluble solid contains
Measure as 12.5%；Again through disk centrifugal, rotating speed 6000rpm；Centrifugate is further concentrated to 1.120/70 DEG C of proportion, obtains soluble solid
Shape thing content is 25.0% tea concentrate 23.5kg.
(2) tea concentrate is cooled to 55 DEG C, takes 20.0kg tea concentrates, and be divided into two parts, a tea concentrate A
(10.0kg) does space management, another tea concentrate B (10.0kg) enzymolysis Titians.
(3) complex enzyme formulation is added in tea concentrate B, each enzyme weight ratio is papain in complex enzyme formulation：β-
Dextranase=0.4：1.0, addition is the 1.50% of concentrate weight, i.e., adds 30g papain (concentrate weights respectively
Amount 0.30%), 120g 1,4 beta-glucanase (the 1.20% of concentrate weight), 50rpm average rates stirring, digest 2.0h.
(4) the tea concentrate after enzymolysis Titian is warming up to 85 DEG C, maintains 30min, carry out enzyme-deactivating.
(5) it is 200 DEG C in inlet temperature by tea concentrate A and tea concentrate B, outlet temperature is under 90 DEG C of technological parameter
It is spray-dried, blank control tea powder and enzymolysis Titian tea powder is made, normal temperature is kept in dark place.
2. blank control tea powder and the result control of enzymolysis Titian tea powder
(1) take blank control tea powder and enzymolysis each 0.5g of Titian tea powder, with 200ml boiling water rush it is molten after carry out sensory review；
And according to national standard《The detection method of GBT 8313-2008 Tea Polyphenols in Tea and catechin content》With《GBT 8312-2013
Tea caffeine determines》The content of regulation detection Tea Polyphenols and caffeine, concrete outcome are as shown in table 1 below：
The blank control tea powder of table 1 and enzymolysis Titian tea powder sensory review and physical and chemical index control
(2) by carrying out analysis of aroma components to blank control tea powder and enzymolysis Titian tea powder, method is as follows.Fragrance extracts
Condition：Tea powder 6g is weighed, is put into 100mL ml headspace bottles, adds 4g potassium chloride, 18mL water and rotor, the sealing of PTFA films.By head space
Bottle is put into 70 DEG C of water-baths, and magnetic stirring apparatus rotating speed is 400rpm, insertion extracting head (75 μm of CAR-PDMS) extraction 60min, extraction
Take end is rapid to extract, be inserted into GC injection ports, desorption 3.5min, while start GC-MS acquisition systems.Gas-chromatography (GC) bar
Part：Chromatographic column is HP-5 quartz capillary columns (30m × 0.25mm × 0.25 μm)；Carrier gas be high-purity helium (>99.999%), flow
Fast 1.0mL/min；250 DEG C of injector temperature；Input mode is manual Splitless injecting-Sample.Chromatographic column heating schedule：Initial temperature
60 DEG C, 180 DEG C are risen to 2 DEG C/min, rises to 250 DEG C with 10 DEG C/min, run time 70min.
Mass Spectrometry Conditions：Ionization mode EI sources, ionizing energy 70eV；230 DEG C of ion source temperature, 150 DEG C of quadrupole rod temperature；Pass
Defeated 280 DEG C of line temperature；Mass scanning m/z 35-500.
Aroma analysis the results are shown in Table 2, as a result show, the main contributions fragrance component content of enzymolysis Titian tea powder significantly increases
Add, wherein linalool oxide (strong the fragrance of a flower, the banksia rose) content is 5.3 times of blank control tea powder, a- terpineols (fragrance of a flower,
It is fragrant and sweet) content is 5.7 times of blank control tea powder, geraniol (Rose Essentielle) content is 3.9 times of blank control tea powder；In addition
The species showed increased of tea aroma component, such as geranyl acetone (banksia rose, fruity), spiceleaf yl acetate.
The main contributions fragrance component content of the different process tea powder of table 2
3. conclusion
The physical and chemical index of blank control tea powder and enzymolysis Titian tea powder is basically identical, and compared to blank control tea powder, enzymolysis carries
The contributing fragrance component content of scented tea powder greatly improves, and tea perfume component increases, and the fragrance of a flower is obvious.Numerous studies show, in tealeaves
Key odorant include linalool and its oxide, geraniol, phenmethylol, benzyl carbinol, (suitable) -3- hexenols etc., these are main
Fragrance component it is more exist with nonvolatile monoglycosides or double glycoside forms, i.e. latent aromatic substance.Using 1,4 beta-glucanase or wind
Taste glycosidase is handled tea concentrate, and 1,4 beta-glucanase can hydrolyze beta glucan and the araboxylan of non-starch,
, therefore, can be by non-volatile state by the addition of two kinds of enzyme preparations and flavor glycosidase can hydrolyze the glycosidic bond of different structure
Latent aromatic substance hydrolysis, become volatile fragrance component, discharge aroma-producing substance, enrich fragrance composition, improve so as to reach
The purpose of concentrate flavor.
(2) contrast experiment using solar dried green tea and Pu'er raw tea as raw material
1. tea powder preparation method
(1) it is raw material to take solar dried green tea 10.0kg and Pu'er raw tea 10.0kg, and 50-55 DEG C of low temperature extracts three times, for the first time
Add the water of 10 times of amounts of tealeaves, second and third time respectively adds the water of 8 times of amounts of tealeaves, and each extraction time is 1h；100 mesh of extract solution
Filter-cloth filtering；It is 1.035/68 DEG C that filtered fluid, which is concentrated under reduced pressure into proportion, soluble solid content 10.5%；Again through dish-style from
The heart, rotating speed 6000rpm；Centrifugate is further concentrated to 1.120/65 DEG C of proportion, obtains the tea that soluble solid content is 26.5%
Concentrate 16.3kg.
(2) tea concentrate is cooled to 55 DEG C, and is divided into two parts, a tea concentrate A (8.0kg) does blank space
Reason, another tea concentrate B (8.0kg) enzymolysis Titians.
(3) complex enzyme formulation is added in tea concentrate B, each enzyme weight ratio is papain in complex enzyme formulation：β-
Dextranase：Flavor glycosidase=0.5：2.0：0.1, addition is the 1.30% of concentrate weight, i.e., adds 20g pawpaws respectively
1,4 beta-glucanase (the 1.00% of concentrate weight), the 4.0g flavor glycosidases of protease (the 0.25% of concentrate weight), 80g
(the 0.05% of concentrate weight), the stirring of 50rpm/min average rates, digests 1.5h.
(4) the tea concentrate after enzymolysis Titian is warming up to 85 DEG C, maintains 20min, carry out enzyme-deactivating.
(5) it is 200 DEG C in inlet temperature by tea concentrate A and tea concentrate B, outlet temperature is under 90 DEG C of technological parameter
It is spray-dried, blank control tea powder and enzymolysis Titian tea powder is made, normal temperature is kept in dark place.
2. blank control tea powder and the result control of enzymolysis Titian tea powder
(1) take blank control tea powder and enzymolysis each 0.5g of Titian tea powder, with 200ml boiling water rush it is molten after carry out sensory review；
And according to national standard《The detection method of GBT 8313-2008 Tea Polyphenols in Tea and catechin content》With《GBT 8312-2013
Tea caffeine determines》The content of regulation detection Tea Polyphenols and caffeine, concrete outcome are as shown in table 3 below：
The blank control tea powder of table 3 and enzymolysis Titian tea powder sensory review and physical and chemical index control
(2) by carrying out analysis of aroma components to blank control tea powder and enzymolysis Titian tea powder, method is as follows.Fragrance extracts
Condition：Tea powder 6g is weighed, is put into 100mL ml headspace bottles, adds 4g potassium chloride, 18mL water and rotor, the sealing of PTFA films.By head space
Bottle is put into 70 DEG C of water-baths, and magnetic stirring apparatus rotating speed is 400rpm, insertion extracting head (75 μm of CAR-PDMS) extraction 60min, extraction
Take end is rapid to extract, be inserted into GC injection ports, desorption 3.5min, while start GC-MS acquisition systems.Gas-chromatography (GC) bar
Part：Chromatographic column is HP-5 quartz capillary columns (30m × 0.25mm × 0.25 μm)；Carrier gas be high-purity helium (>99.999%), flow
Fast 1.0mL/min；250 DEG C of injector temperature；Input mode is manual Splitless injecting-Sample.Chromatographic column heating schedule：Initial temperature
60 DEG C, 180 DEG C are risen to 2 DEG C/min, rises to 250 DEG C with 10 DEG C/min, run time 70min.
Mass Spectrometry Conditions：Ionization mode EI sources, ionizing energy 70eV；230 DEG C of ion source temperature, 150 DEG C of quadrupole rod temperature；Pass
Defeated 280 DEG C of line temperature；Mass scanning m/z 35-500.
Aroma analysis the results are shown in Table 4, as a result show, the main contributions fragrance component content of enzymolysis Titian tea powder significantly increases
Add, wherein linalool (intense floral odor) content is 1.2 times of blank control tea powder, and a- terpineols (fragrance of a flower, fragrant and sweet) content is empty
1.7 times of white control tea powder, geraniol (Rose Essentielle) content is 2.6 times of blank control tea powder；In addition tea aroma component
Species showed increased, such as dehydrolinalool.
The main contributions fragrance component content of the different process tea powder of table 4
3. conclusion
The physical and chemical index of blank control tea powder and enzymolysis Titian tea powder is basically identical, and compared to blank control tea powder, enzymolysis carries
Scented tea powder fragrance protrudes, and contributing fragrance component content significantly improves, and tea perfume component increases, and the fragrance of a flower is obvious.
(3) contrast experiment using Yunnan black tea tea as raw material
1. tea powder preparation method
(1) it is raw material to take Yunnan black tea tea 60.0kg, the water of addition 16 times of amounts of tealeaves, continuous dosing, and 70-80 DEG C of cryogenic piping is inverse
Stream extraction, extraction total time is 3h；100 mesh filter-cloth filterings of extract solution；Filtered fluid is concentrated under reduced pressure into proportion as 1.030/70 DEG C,
Soluble solid content is 15.3%；Again through disk centrifugal, rotating speed 6000rpm；Centrifugate is further concentrated to proportion 1.130/65
DEG C, obtain the tea concentrate 46.0kg that soluble solid content is 29.4%.
(2) tea concentrate is cooled to 55 DEG C, and is divided into two parts, a tea concentrate A (10.0kg) does blank space
Reason, another tea concentrate B (10.0kg) enzymolysis Titians.
(3) complex enzyme formulation is added in tea concentrate B, each enzyme weight ratio is papain in complex enzyme formulation：β-
Dextranase=0.5：2.25, addition is the 2.75% of concentrate weight, i.e., adds 50g papain (concentrates respectively
Weight 0.5%), 225g 1,4 beta-glucanase (the 2.25% of concentrate weight), 50rpm average rates stirring, digest 2.0h.
(4) the tea concentrate after enzymolysis Titian is warming up to 85 DEG C, maintains 20min, carry out enzyme-deactivating.
(5) it is 200 DEG C in inlet temperature by tea concentrate A and tea concentrate B, outlet temperature is under 90 DEG C of technological parameter
It is spray-dried, blank control tea powder and enzymolysis Titian tea powder is made, normal temperature is kept in dark place.
2. blank control tea powder and the result control of enzymolysis Titian tea powder
(1) take blank control tea powder and enzymolysis each 0.5g of Titian tea powder, with 200ml boiling water rush it is molten after carry out sensory review；
And according to national standard《The detection method of GBT 8313-2008 Tea Polyphenols in Tea and catechin content》With《GBT 8312-2013
Tea caffeine determines》The content of regulation detection Tea Polyphenols and caffeine, concrete outcome are as shown in table 5 below：
The blank control tea powder of table 5 and enzymolysis Titian tea powder sensory review and physical and chemical index control
(2) by carrying out analysis of aroma components to blank control tea powder and enzymolysis Titian tea powder, method is as follows.Fragrance extracts
Condition：Tea powder 6g is weighed, is put into 100mL ml headspace bottles, adds 4g potassium chloride, 18mL water and rotor, the sealing of PTFA films.By head space
Bottle is put into 70 DEG C of water-baths, and magnetic stirring apparatus rotating speed is 400rpm, insertion extracting head (75 μm of CAR-PDMS) extraction 60min, extraction
Take end is rapid to extract, be inserted into GC injection ports, desorption 3.5min, while start GC-MS acquisition systems.Gas-chromatography (GC) bar
Part：Chromatographic column is HP-5 quartz capillary columns (30m × 0.25mm × 0.25 μm)；Carrier gas be high-purity helium (>99.999%), flow
Fast 1.0mL/min；250 DEG C of injector temperature；Input mode is manual Splitless injecting-Sample.Chromatographic column heating schedule：Initial temperature
60 DEG C, 180 DEG C are risen to 2 DEG C/min, rises to 250 DEG C with 10 DEG C/min, run time 70min.
Mass Spectrometry Conditions：Ionization mode EI sources, ionizing energy 70eV；230 DEG C of ion source temperature, 150 DEG C of quadrupole rod temperature；Pass
Defeated 280 DEG C of line temperature；Mass scanning m/z 35-500.
Aroma analysis the results are shown in Table 6, as a result show, the main contributions fragrance component content of enzymolysis Titian tea powder significantly increases
Add, wherein linalool (intense floral odor) content is 1.5 times of blank control tea powder, and dehydrolinalool content is blank control tea powder
1.7 times, a- terpineols (fragrance of a flower, fragrant and sweet) content is 1.8 times of blank control tea powder, and geraniol (Rose Essentielle) content is empty
2.4 times of white control tea powder；In addition the species showed increased of tea aroma component, such as trans-irisone, nerol oxide
Deng.
The main contributions fragrance component content of the different process tea powder of table 6
3. conclusion
The physical and chemical index of blank control tea powder and enzymolysis Titian tea powder is basically identical, and compared to blank control tea powder, enzymolysis carries
Scented tea powder fragrance protrudes, and contributing fragrance component content significantly improves, and tea perfume component increases, and the fragrance of a flower is obvious.
Beneficial effects of the present invention include the following aspects：
1st, it is of the invention by complex enzyme zymohydrolysis tea concentrate to solve the problems, such as conventional tea concentrate fragrance deficiency, effectively
It is in fragrant composition to discharge therein, enriches aroma substance composition, has the effect for significantly improving tea perfume, producing the specific fragrance of a flower, carries
Tea concentrate after perfume (or spice), can be widely applied in the making of other cakes and sweetmeats product such as instant tea powder, tea beverage.
2nd, the research in terms of improving instant tea fragrance currently with zymolysis technique, it is concentrated mainly on the enzymolysis and extraction mistake of tealeaves
Journey, enzymolysis substrate are tealeaves.Although the raising instant tea flavouring essence quality that this mode can be to a certain extent, due to low
Temperature enzymolysis, finished product yield are very low；And enzymolysis dosage is larger.It is and the present invention is directed to the precursor of tea aroma, complex enzyme is direct
Applied in concentrate, enzyme-to-substrate contact is abundant, and fragrance component content is multiplied, and effect protrudes, and the present invention also overcomes
Tea concentrate directly digests the product haze problem brought.
3rd, for prior art, by taking " mellowness enzymolysis green tea concentrated liquid technical study " text as an example (Zhou Shaoqian etc.,
Mellowness enzymolysis green tea concentrated liquid technical study, researchonthe technology, 2012, volume 15, the 08th phase, 6-12 pages) (abbreviation document 1),
The distinctive points of the present invention are as follows：
1) application study that complex enzyme is used for green tea extraction process is disclosed in document 1；Complex enzyme of the present invention is direct
Applied in tea concentrate, digested for tea aroma precursor, reaction is more quick, abundant, is ensureing product yield
In the case of, it is greatly enhanced flavouring essence quality.
2) green tea concentrated liquid disclosed in document 1 is made up of extraction tea juice reverse osmosis concentration, is not evaporated in vacuo
Concentration research, therefore can not evaluate the extraction tea juice be concentrated in vacuo after, impact effect of the complex enzyme to product.Although compared to true
Sky is concentrated by evaporation, and counter-infiltration can preferably retain tea aroma composition, but its production cost is high, and equipment investment is big, it is difficult to uses
In industrialized production.And the complex enzyme of the present invention can be applied to the tea concentrate in various concentration technology sources, effectively solves vacuum
The fragrance loss problem that concentration process is brought to product.
3) disclosed in document 1 complex enzyme for tannase, cellulase, flavor protease and beta-glucosidase according to 1：
1：1：1 ratio composition, tannase, cellulase, flavor protease etc. mainly makes moderate progress to millet paste mouthfeel, can improve it
In active ingredient, and the application of beta-glucosidase mainly for green tea extract in improve fragrance；It is and of the present invention compound
Enzyme is the combination of papain and following one or two kinds of compositions：1,4 beta-glucanase, flavor glycosidase, for fragrance problem,
The high beta-glucosidase of the cheap 1,4 beta-glucanase of applied cost of the present invention (200 yuan/kilogram) fictitious hosts (2000 yuan/
Kilogram), cost is substantially reduced, and effect protrudes, and the application of papain, solves concentrate and directly digests, enzymolysis amount
The haze problem brought during increase to product.
4) complex enzyme disclosed in document 1 need to adjust system pH to 5.0 in application, and this needs volume in industrial applications
Outer addition cushioning liquid, it is thus possible to had a negative impact to product quality；And the present invention is digested in natural pH, operation
It is easier, quick.
5) present invention has found by above-mentioned screening process, and the technology products obtained therefrom of embodiment 1 has best-of-breed technology effect.
Brief description of the drawings
Fig. 1 tea concentrate digests research of chaotic phenomenon
1st, tea concentrate；2nd, the 1,4 beta-glucanase of tea concentrate+0.5%；3rd, the 1,4 beta-glucanase of tea concentrate+2.0%
Fig. 2 precipitates results of IR
Wherein, upper figure is the tea precipitation of test；Figure below is the spectrogram in spectrum library.
Fig. 3 research of chaotic phenomenon digests experimental result, and the group in Fig. 3 is as follows
Fig. 4 digests Titian process chart,
Embodiment
The present invention is further illustrated by the following examples.
Embodiment 1
(1) it is raw material to take solar dried green tea 10.0kg and Pu'er raw tea 10.0kg, and 50-55 DEG C of low temperature extracts three times, for the first time
Add the water of 10 times of amounts of tealeaves, second and third time respectively adds the water of 8 times of amounts of tealeaves, and each extraction time is 1h；100 mesh of extract solution
Filter-cloth filtering；It is 1.035/68 DEG C that filtered fluid, which is concentrated under reduced pressure into proportion, soluble solid content 10.5%；Again through dish-style from
The heart, rotating speed 6000rpm；Centrifugate is further concentrated to 1.120/65 DEG C of proportion, obtains the tea that soluble solid content is 26.5%
Concentrate 16.3kg.
(2) tea concentrate is cooled to 55 DEG C, takes the above-mentioned tea concentrates of 8.0kg, complex enzyme formulation is added in tea concentrate,
Each enzyme weight ratio is papain in complex enzyme formulation：1,4 beta-glucanase：Flavor glycosidase=0.5：2.0：0.1, addition
For the 1.30% of concentrate weight, i.e., add 20g papains (the 0.25% of concentrate weight) respectively, 80g β-Portugal gathers
Carbohydrase (the 1.00% of concentrate weight), 4.0g flavors glycosidase (the 0.05% of concentrate weight), 50rpm/min average rates are stirred
Mix, digest 1.5h.
(3) the tea concentrate after enzymolysis Titian is warming up to 85 DEG C, maintains 20min, carry out enzyme-deactivating.
(4) it is 200 DEG C in inlet temperature by the tea concentrate after enzymolysis Titian, outlet temperature is under 90 DEG C of technological parameter
It is spray-dried, enzymolysis Titian tea powder is made, normal temperature is kept in dark place.
Embodiment 2
(1) it is raw material to take Yunnan black tea tea 60.0kg, the water of addition 16 times of amounts of tealeaves, continuous dosing, and 70-80 DEG C of cryogenic piping is inverse
Stream extraction, extraction total time is 3h；100 mesh filter-cloth filterings of extract solution；Filtered fluid is concentrated under reduced pressure into proportion as 1.030/70 DEG C,
Soluble solid content is 15.3%；Again through disk centrifugal, rotating speed 6000rpm；Centrifugate is further concentrated to proportion 1.130/65
DEG C, obtain the tea concentrate 46.0kg that soluble solid content is 29.4%.
(2) the above-mentioned tea concentrates of 10.0kg are taken, tea concentrate is cooled to 55 DEG C, complex enzyme system is added in tea concentrate
Agent, each enzyme weight ratio is papain in complex enzyme formulation：1,4 beta-glucanase=0.5：2.25, addition is concentrate weight
The 2.75% of amount, i.e., 50g papains (the 0.5% of concentrate weight), 225g 1,4 beta-glucanase (concentrate are added respectively
Weight 2.25%), after stirring, digest 2.0h.
(3) the tea concentrate after enzymolysis Titian is warming up to 85 DEG C, maintains 20min, carry out enzyme-deactivating.
(4) it is 200 DEG C in inlet temperature by the tea concentrate after enzymolysis Titian, outlet temperature is under 90 DEG C of technological parameter
It is spray-dried, enzymolysis Titian tea powder is made, normal temperature is kept in dark place.
Embodiment 3
(1) it is raw material (solar dried green tea accounting example be 50%) to take the complex tea 30.0kg of Pu'er cooked tea and solar dried green tea, 94
The extraction of DEG C high temperature three times, for the first time plus 10 times of amounts of tealeaves water, second and third time respectively plus 8 times of amounts of tealeaves water, during each extraction
Between be 1h；100 mesh filter-cloth filterings of extract solution；Filtered fluid is concentrated under reduced pressure into proportion as 1.028/65 DEG C, and soluble solid contains
Measure as 12.5%；Again through disk centrifugal, rotating speed 6000rpm；Centrifugate is further concentrated to 1.120/70 DEG C of proportion, obtains soluble solid
Shape thing content is 25.0% tea concentrate 23.5kg.
(2) tea concentrate is cooled to 55 DEG C, takes 10.0kg tea concentrates, complex enzyme formulation is added in tea concentrate,
Each enzyme weight ratio is papain in complex enzyme formulation：1,4 beta-glucanase=0.4：1.0, addition is concentrate weight
1.50%, i.e., 30g papains (the 0.30% of concentrate weight), 120g 1,4 beta-glucanase (concentrate weight are added respectively
Amount 1.20%), after stirring, digest 2.0h.
(3) the tea concentrate after enzymolysis Titian is warming up to 85 DEG C, maintains 30min, carry out enzyme-deactivating.
(4) it is 200 DEG C in inlet temperature by the tea concentrate after enzymolysis Titian, outlet temperature is under 90 DEG C of technological parameter
It is spray-dried, enzymolysis Titian tea powder is made, normal temperature is kept in dark place.
Embodiment 4
(1) it is raw material (solar dried green tea accounting example be 30%) to take the complex tea 20.0kg of Pu'er cooked tea and solar dried green tea, 94
The extraction of DEG C high temperature three times, for the first time plus 10 times of amounts of tealeaves water, second and third time respectively plus 8 times of amounts of tealeaves water, during each extraction
Between be 1h；100 mesh filter-cloth filterings of extract solution；Filtered fluid is concentrated under reduced pressure into proportion as 1.020/65 DEG C, and soluble solid contains
Measure as 11.5%；Again through disk centrifugal, rotating speed 6000rpm；Centrifugate is further concentrated to 1.110/70 DEG C of proportion, obtains soluble solid
Shape thing content is 25.0% tea concentrate 18.0kg.
(2) tea concentrate is cooled to 55 DEG C, takes 10.0kg tea concentrates, complex enzyme formulation is added in tea concentrate,
Each enzyme weight ratio is papain in complex enzyme formulation：Flavor glycosidase=0.4：0.1, addition is concentrate weight
0.5%, i.e., respectively add 50g papains (the 0.4% of concentrate weight), 10g flavor glycosidase (concentrate weight
0.1%) after, stirring, 2.0h is digested.
(3) the tea concentrate after enzymolysis Titian is warming up to 85 DEG C, maintains 20min, carry out enzyme-deactivating.
(4) it is 200 DEG C in inlet temperature by the tea concentrate after enzymolysis Titian, outlet temperature is under 90 DEG C of technological parameter
It is spray-dried, enzymolysis Titian tea powder is made, normal temperature is kept in dark place.
Embodiment 5
Method and embodiment 4 are identical, and the complex enzyme formulation weight ratio that difference is to use is papain：Wind
Taste glycosidase=2.4:1.0, addition is the 3.4% of concentrate weight.
Embodiment 6
Method and embodiment 4 are identical, and the complex enzyme formulation weight ratio that difference is to use is papain：β-
Dextranase=0.4:0.1, addition is the 0.5% of concentrate weight.
Embodiment 7
Method and embodiment 1 are identical, and the complex enzyme formulation that difference is to use is：Papain and beta glucan
Enzyme；Papain：1,4 beta-glucanase=2.4:6.0.
Embodiment 8
Method and embodiment 1 are identical, and the complex enzyme formulation that difference is to use is：The complex enzyme is by Papain
Enzyme and 1,4 beta-glucanase, flavor glycosidase combine, and the part by weight between them is papain：1,4 beta-glucanase：
Flavor glycosidase=0.4:0.1:0.1.
Embodiment 9
Method and embodiment 1 are identical, and the complex enzyme formulation that difference is to use is：The complex enzyme is by Papain
Enzyme and 1,4 beta-glucanase, flavor glycosidase combine, and the part by weight between them is papain：1,4 beta-glucanase：
Flavor glycosidase=2.4:6.0:1.0.
Embodiment 10
Method and embodiment 1 are identical, and difference is in the part by weight of the various enzymes in the complex enzyme formulation used：Wood
Melon protease：1,4 beta-glucanase：Flavor glycosidase=0.4:1.0:0.1.
Embodiment 11
Method and embodiment 1 are identical, and difference is in the part by weight of the various enzymes in the complex enzyme formulation used：Wood
Melon protease：1,4 beta-glucanase：Flavor glycosidase=1.0:2.5:0.3.
Embodiment 12
Method and embodiment 1 are identical, and difference is in the part by weight of the various enzymes in the complex enzyme formulation used：Wood
Melon protease：1,4 beta-glucanase：Flavor glycosidase=0.5:1.5:0.15.
Embodiment 13
Method and embodiment 1 are identical, and difference is in the part by weight of the various enzymes in the complex enzyme formulation used：Wood
Melon protease：1,4 beta-glucanase：Flavor glycosidase=0.8:2.0:0.2.
Claims (10)
1. a kind of complex enzyme for thease solution Titian, it is characterised in that answered by what papain and other enzymes combined
Synthase, wherein other described enzymes are selected from：1,4 beta-glucanase, flavor glycosidase；The weight ratio of the papain and other enzymes
Example be：Papain：Other enzyme=0.4-2.4:0.1-6.0.
2. complex enzyme as claimed in claim 1, it is characterised in that the complex enzyme by papain and 1,4 beta-glucanase,
Flavor glycosidase combines, and the part by weight between them is papain：1,4 beta-glucanase：Flavor glycosidase=0.4-
2.4:0.1-6.0:0.1-1.0。
3. complex enzyme as claimed in claim 2, it is characterised in that the part by weight of various enzymes is in the enzyme：Papain
Enzyme：1,4 beta-glucanase：Flavor glycosidase=0.4-1.0:1.0-2.5:0.1-0.3.
4. complex enzyme as claimed in claim 3, it is characterised in that the part by weight of various enzymes is in the enzyme：Papain
Enzyme：1,4 beta-glucanase：Flavor glycosidase=0.5-0.8:1.5-2.0:0.15-0.2.
5. a kind of application method of complex enzyme as claimed in claim 1, it is characterised in that methods described includes adding complex enzyme
Enter to the step in tea concentrate；The tea is selected from：Solar dried green tea, Pu'er raw tea, Yunnan black tea tea or the mixing with arbitrary proportion, or
The complex tea of a certain proportion of solar dried green tea, Pu'er raw tea or Yunnan black tea tea is mixed with Pu'er cooked tea.
6. application method according to claim 5, it is characterised in that solar dried green tea, Pu'er life are added in the complex tea
The ratio of tea or Yunnan black tea tea is more than 30%.
7. a kind of tea concentrate by enzymolysis, it is characterised in that preparation method is as follows, and claim 1 is added in tea concentrate
Described complex enzyme is digested, then is lived through high temperature enzyme deactivation, obtains the tea concentrate by enzymolysis.
8. the tea concentrate of process enzymolysis according to claim 7, it is characterised in that the tea concentrate process extraction,
The step such as filtering or centrifugation, concentration is processed into；The content of soluble solid is 10-45% (w/w) in the tea concentrate.
9. the tea concentrate according to claim 7 by enzymolysis, it is characterised in that the preparation method step is as follows：
Under 20-65 DEG C of natural pH, complex enzyme is added into tea concentrate, average rate stirs and digests 0.5- under 30-100r/min
2.5h；It is that tea concentrate is warming up into 70-100 DEG C that the high temperature enzyme deactivation, which is lived, inactivates 5-40min, wherein, add into tea concentrate
The amount for adding complex enzyme is the 0.2-5% of its weight.
10. the tea concentrate according to claim 9 by enzymolysis, it is characterised in that the preparation method step is as follows：
Under 40-60 DEG C of natural pH, complex enzyme is added into tea concentrate, average rate stirs and digests 1.0- under 40-80r/min
2.0h；It is that tea concentrate is warming up into 80-90 DEG C that the high temperature enzyme deactivation, which is lived, inactivates 15-35min, wherein, add into tea concentrate
The amount for adding complex enzyme is the 1.5-3.5% of its weight.
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| CN113025594A (en) * | 2021-03-04 | 2021-06-25 | 安徽农业大学 | Polypeptide, nucleic acid and application of polypeptide and nucleic acid in synthesis of geraniol |
| CN114747642A (en) * | 2022-03-15 | 2022-07-15 | 中国农业科学院茶叶研究所 | Method for improving quality of black tea juice by using complex enzyme |
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| CN113025594A (en) * | 2021-03-04 | 2021-06-25 | 安徽农业大学 | Polypeptide, nucleic acid and application of polypeptide and nucleic acid in synthesis of geraniol |
| CN113025594B (en) * | 2021-03-04 | 2022-05-31 | 安徽农业大学 | Polypeptide, nucleic acid and application of polypeptide and nucleic acid in synthesis of geraniol |
| CN114747642A (en) * | 2022-03-15 | 2022-07-15 | 中国农业科学院茶叶研究所 | Method for improving quality of black tea juice by using complex enzyme |
| CN114747642B (en) * | 2022-03-15 | 2024-04-02 | 中国农业科学院茶叶研究所 | Method for improving quality of black tea juice by using complex enzyme |
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Application publication date: 20171110 |