CN108713614B - Production process of high-aroma high-theanine Biluochun instant tea - Google Patents
Production process of high-aroma high-theanine Biluochun instant tea Download PDFInfo
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Abstract
The invention discloses a production process of high-aroma high-theanine Biluochun instant tea, which comprises the steps of picking, spreading, deactivating enzymes, rolling and microwave drying to prepare Biluochun tea in summer and autumn, crushing raw materials, carrying out enzymolysis pretreatment, carrying out countercurrent extraction, carrying out butterfly separation, carrying out low-temperature vacuum rapid concentration, carrying out vacuum freeze drying, crushing and sieving to prepare high-aroma high-theanine Biluochun instant tea powder; the invention fully utilizes and develops the population seed tea leaves of the Suzhou Dongting mountain in summer and autumn, and the prepared finished tea has the unique flower and fruit fragrance of the Suzhou Biluochun tea, has long duration of the flower fragrance and strong fragrance, has high theanine content, can be sold as green tea in summer and autumn, and can also be used for processing high-theanine Biluochun instant tea; the prepared instant tea is convenient to drink, bright in liquor color and strong in instant solubility, has the peculiar flower and fruit fragrance of the Biluochun tea, has the characteristics of fresh and cool taste due to high theanine content, has a good health-care function, has a large consumer market, and increases the income of local farmers.
Description
Technical Field
The invention belongs to the technical field of tea processing, and particularly relates to a production process of high-theanine Biluochun instant tea.
Background
The instant tea is a powdery, flaky or granular solid beverage prepared by using finished tea as a raw material and carrying out the processes of filtering, concentrating, drying and the like on tea juice extracted from the tea. The instant tea basically keeps the original color, fragrance and taste characteristics of the tea, and has the advantages of health, convenience, sanitation, quickness and the like. Along with the progress and scientific development of society, the living standard of people is improved day by day, and simultaneously, the consumption habit and the consumption level of people are changed rapidly, and in recent years, the instant tea is popular and loved by tea consumers in the world due to abundant varieties (instant black tea, instant green tea, instant jasmine tea, instant oolong tea and the like) and excellent quality. Meanwhile, with the gradual maturity of the processing technology of instant tea, the advantages of health, fastness, convenience, sanitation, easy storage and transportation and the like of instant tea cater to modern beverage consumption fashion, are deeply favored by consumers at home and abroad, and the market demand of the instant tea can gradually increase and the industrial development can be more and more rapid.
The Biluochun tea is originally produced in Tunicangshan of Suzhou of Jiangsu province, and has special flower and fruit fragrance due to the fact that the climate in the Taihu area is humid and mild, the soil texture is loose, and the tea trees are suitable for growth of the tea trees, and the tea trees planted in the Tunicangshan group adopt a fruit forest tea intercropping mode. The Biluochun tea is one of ten famous Chinese teas, has fine and thin appearance, green and jade color, is coated with antler hair, and is curled like a snail; the intrinsic soup is light green, fresh and elegant in fragrance, prominent in orchid charm, fresh and mellow in taste, lingering in aftertaste, and tender in leaf bottom (Liuzonbank et al, 2007). At present, the Dongting Biluochun tea is generally mined before the Ming Dynasty, grain rain is finished, and the mining period is short. According to the growth rule that tea trees sprout four-wheel young shoots in one year, the yield of the summer and autumn tea accounts for more than 60% of the total annual yield. Due to the high labor cost in Jiangsu areas, the utilization rate of the green leaf resources of the Biluochun tea in summer and autumn is reduced year by year at present.
As is well known, the temperature is high and the sun is strong during summer and autumn tea, the aging speed of bud leaves is high, and the research results of Kito et al (1968), bamboo tail loyalty I (1981) and Deng et al (2013) also show that the enzyme activity of catechin synthesis is enhanced due to over-strong illumination, the conversion of theanine to tea polyphenol is increased, the content of theanine is reduced, and therefore, the quality of the tea is obviously lower than that of spring tea, the tea has bitter taste, and the tea is not suitable for making high-grade and medium-grade famous tea. If manual picking is adopted, the labor cost is high, and the picking is inversely hung with the market selling price; if the tea is picked by a tea picking machine, the quality of the tea is not uniform and uneven, and the quality of the finished tea is poor. The waste of the green tea resources in summer and autumn brings three problems for the tea industry: (1) the tea is not picked in time in summer and autumn, the growth and development rules of the tea trees are violated, and the yield of the tea in spring in the next year is influenced finally; (2) the benefit of tea planting is low, although spring tea has certain benefit, economic income with the yield of 40% is obtained all the year round, and the development of the tea industry is not facilitated and the income of farmers is increased; (3) the comprehensive utilization of resources is insufficient, and most tea processing enterprises are in a production halt state and a semi-production halt state without picking the summer and autumn tea, so that the effective resources are not fully utilized. If the utilization rate of summer and autumn tea resources can be improved, the tea production overall benefit is improved, the income of tea farmers is increased, and the healthy development of the tea industry is promoted, so that the tea production technology plays an important role.
Theanine is a special amino acid contained in tea, belongs to an amide compound, and accounts for 40% -60% of the total amount of free amino acid in tea tree bodies. Theanine has the effects of relaxing nervous tension, protecting cranial nerve cells, reducing blood pressure, resisting fatigue, assisting in inhibiting tumors, reducing blood fat, enhancing memory, enhancing immunity, improving menstrual syndrome, resisting aging, protecting consciousness-restoring blood vessels, improving sleep of young people, relieving harm of alcohol to liver, relieving depression and the like (Liliang, 2009; Maotaotai, 2008; Wuchulan, etc., 2010).
The current acquisition routes of theanine are mainly as follows: chemical synthesis, direct extraction and separation, and biological synthesis. Although the chemical synthesis method has the advantages of low price, low cost, suitability for industrialization and the like, the chemical synthesis method has the defects that raw materials are not easy to obtain, difficult to purify, and polluted and toxic; and DL-racemate is directly obtained by chemical synthesis, and the L-product can be obtained only by splitting (Qian Xiao & Liu Xiao Heng, 2005). Theanine biosynthesis is mainly performed by methods such as suspension culture of tea callus, enzymatic synthesis of theanine, construction of theanine forming enzyme gene engineering bacteria and the like (Gompers et al, 2008). The direct extraction and separation method is the most direct and effective production way of theanine, and most of the prior methods are that after the green tea is used for extracting the tea polyphenol, the theanine is directly extracted and separated from the residual liquid by an ion exchange method, a membrane separation method or a chromatographic separation method.
The tea leaves only contain 1% -2% of theanine, and the content of the theanine depends on the variety, season, geographical environment, cultivation management technology and processing mode of the tea trees. Theanine is present in green tea, oolong tea and black tea, has a higher content in green tea and is a main source of fresh and refreshing taste of green tea, and the content of theanine in Biluochun tea is the highest (old and weak, etc. 2007) compared with black tea and Pu' er tea. In addition, the tissues and organs of tea plant except fruit contain theanine, and the content of the theanine in the young leaves is more than root bark, more old leaves, stem bark and stem xylem and more than fruit peel and cotyledon, wherein the content of the theanine in the young leaves accounts for more than 65% of the total amount of amino acid (Chenying, 1999; Selvendran & Selvendran, 1973; Shuqing Ling & Zhao and Tao, 1988). The theanine content in tea tree is different in different seasons, and the theanine content is highest in spring and gradually decreases with the highest in spring, and slightly increases again in autumn (Chenying, 1999). Therefore, Biluochun tea in summer and autumn is suitable as a raw material of instant tea powder. In the process of processing instant tea, effective components such as polyphenols, amino acids, caffeine and soluble sugar in tea leaves are wrapped by cell walls mainly comprising cellulose and hemicellulose in dry tea, and enzyme is required to decompose cell walls to destroy cell structures, which is beneficial to the dissolution of solid matters and the improvement of extraction rate (Jingjing et al, 2002). Therefore, the content of theanine in the instant tea is determined by the tea variety, picking season, processing mode, extraction mode (extraction time, enzyme, extraction mode) and the like.
At present, instant tea produced in China lacks competitiveness in the international market due to the quality problems of light taste, poor cold solubility, low aroma and the like. Therefore, how to optimize each link in the processing process so as to improve the fragrance of the instant tea, ensure good cold solubility, improve the content of theanine and increase the added value of tea products is always an effective method for solving the problems urgently needed by tea manufacturing enterprises and improving the competitiveness of the instant tea.
Reference documents:
comparative analysis of theanine, caffeine and polyphenols in three types of tea [ J ] food research and development, 2007,28(12):141-144.
Chengying, study of distribution regularity and annual variation of theanine in tea plants [ J ]. proceedings of the Shaoxing academy of culture, 1999,19:70-73.
Gong Yushun, Li Qin, Huangjian' an theanine preparation method research progress [ J ]. proceedings of Hunan agricultural university, 2008,34(2): 232-.
Li Liang theanine health efficacy research and health food development thereof [ D ] academic thesis, Chinese academy of agricultural sciences, 2009.
Application research of cellulase in instant tea [ J ] tea, 2002,28(1):25-26.
Liu Zong, Wan Yang Nu, Zhang Cai Li, etc. Biluochun tea production technology [ J ] Chinese tea, 2007(2) 28-29.
Development of the research on the influence of tea on cardiovascular system [ J ]. chinese tea, 2008, (11):12-13.
Qian Xiao Hua, Liu Xiao Jiang G functional additive-theanine preparation function and application [ J ] agricultural product processing, 2005,4(1):40-42.
Shannan, a research on processing technology of high-amino-acid instant tea [ D ]. chinese academy of agricultural sciences, 2012.
The distribution and variation of amino acids in tea leaves and their improvement pathway [ J ] amino acids journal, 1988,4:13-16.
Development of Wuchunlan, Wangjuan, Huangyahui, theanine [ J ] Thea sinensis communication, 2010,37(3):15-20.
Bamboo tails loyalty one, nitrogen metabolism of tea plants centered on theanine associated with tea taste [ J ] tea plant research report, 1981,17:1-68.
Deng WW,Fei Y,Wang S,et al.Effect of shade treatment on theanine biosynthesis in Camellia sinensis seedlings[J].Plant Growth Regul,2013,71:295-299.
Kito M,Kokura H,Izaki J,et al.Theanine,a precursor of the phloroglucinol nucleus of catechins in tea plants[J].Phytochemistry,1968,7:599-603.
Selvendran RR,Selvendran S.Distribution of some nitrogenous constituents in the tea plant[J].Journal of the Science of Food and Agriculture,1973,24(2):161-166.
Disclosure of Invention
The invention aims to provide a production process of high-theanine Biluochun instant tea, which aims to solve the problem that the summer and autumn green tea cannot be effectively developed and utilized and fully utilize and exert the quality and brand advantages of the Biluochun tea; meanwhile, the high-theanine Biluochun instant tea has the advantages of higher health-care function, fresh and elegant fragrance, pure taste and better economic benefit, and can promote the development of the tea industry and increase the income of farmers.
In order to achieve the aim, the invention provides a production process of high-aroma high-theanine Biluochun instant tea powder, which comprises the following steps:
1) mechanically picking the Dongting mountain Biluochun tea leaves;
2) the tea leaves picked in the step 1) are treated by hot air and spread for 5-7 hours in an environment with the average temperature of 22.5-23.5 ℃ and the average relative humidity of 56.5-57.5%;
3) spreading, deactivating enzyme at 220 deg.C for 1.5-2.1min by roller microwave 180-;
4) twisting until the cell destruction rate is 50-60% and the strip forming rate reaches more than 85%;
5) primarily drying with 135-plus-one microwave at 145 ℃ for 8-12min, spreading for cooling, and drying with sufficient fire at 75-85 ℃ until the water content is less than or equal to 6.5%;
6) crushing the raw materials;
7) mixing the crushed raw materials with purified water according to the proportion of 1: (4-6) uniformly mixing the materials in a weight-volume ratio of kg/L, firstly adding 8-12g of D-sodium erythorbate and 70-90u of pectinase into each kg of dry tea, then adding neutral protease and cellulase into each kg of dry tea according to the adding amounts of 780-820u of neutral protease and 110-130u of cellulase, carrying out enzymolysis at 48-52 ℃ for 4.5-5.5h, and carrying out enzyme inactivation treatment after the enzymolysis is finished;
8) adding softened water with pH of 6.3-6.7 8-12 times of the weight of the raw materials, and performing countercurrent extraction at 53-57 deg.C;
9) butterfly separation is carried out until the clarification effect is achieved;
10) vacuum concentrating at 35-40 deg.C to obtain concentrated solution with concentration of 10-15%;
11) spray drying or freeze drying: the air inlet temperature of spray drying is 190-220 ℃, and the air outlet temperature is 95-110 ℃; the freeze drying is quick freezing to-25 deg.C, and freeze drying. Drying, crushing and sieving to obtain the high-aroma high-theanine Biluochun instant tea powder.
In the step 1) of the invention, the Biluochun tea leaves are preferably the tea leaves of Suzhou Dongting mountain (east mountain and west mountain) group species. The tea forest of the Dongting mountain is integrated with an orchard, and tea trees and aromatic honey-spitting fruit trees such as peaches, plums, apricots, plums, oranges, loquats, waxberries and the like are planted in a staggered mode, so that the Biluochun tea made of the Dongting mountain group is good in color, fragrance, taste and shape and has special fruit fragrance. In order to improve the utilization rate of the tea leaves, reduce the labor cost and improve the production efficiency, a portable electric tea picking machine is preferably used for picking.
The fresh leaves are preferably spread for 6 hours in the step 2) of the invention under the environment with the average temperature of 23 ℃ and the average relative humidity of 57%, and the inventor finds that under the conditions of temperature, humidity and time, the content of amino acid in the fresh leaves can be the highest.
After spreading in step 3), deactivating enzyme for 1.8min by preferably using roller microwave at 200 ℃, spreading for cooling for 5min, and then deactivating enzyme for 1min by using microwave at 75 ℃; the method can reduce the damage of tea quality components, especially theanine, and has the highest total amino acid amount.
The rolling in the step 4) of the invention preferably adopts a 'light-heavy-light' pressurizing principle, and the rolling lasts for 15-20 min.
In the step 5) of the invention, the microwave primary drying at 140 ℃ is preferably carried out for 10min, spreading and cooling are carried out for 30min, and the drying is carried out with full fire at 80 ℃, so that the bitter taste of the summer and autumn tea can be reduced by adopting the procedures of the microwave primary drying, spreading and cooling and full fire, and the total amount of the prepared finished amino acid is higher.
The weight volume ratio of the raw materials crushed in the step 7) of the invention to the purified water is preferably 1:5 (kg/L); preferably, the sodium D-erythorbate and the pectinase are added according to the amount of 10g of the sodium D-erythorbate and 80u of the pectinase added into each kilogram of the dried tea, and then the neutral protease and the cellulase are added according to the addition amount of 800u of the neutral protease and 120u of the cellulase added into each kilogram of the dried tea. The cellulase and the pectinase in the invention can effectively improve the extraction efficiency, reduce the loss of tea aroma components in the extraction process, increase the aroma (keep the special flower and fruit aroma of the Biluochun tea), and improve the amino acid content.
In the step 7) of the invention, 50 ℃ is preferably selected for enzymolysis for 5h, and after the enzymolysis is finished, the temperature is heated to 100 ℃ for enzyme inactivation treatment for 10 min.
In the step 8) of the invention, the inventor finds that the content of theanine in the finished instant tea product is higher by adopting the countercurrent extraction mode, softened water with the pH value of 6.3-6.7 which is 8-12 times of the weight of the raw materials is added, the extraction rate is high, no burden is brought to a concentration process, and the slightly acidic pH value is beneficial to keeping the color of the tea soup; preferably, 10 times of purified water with pH of 6.5 is added by weight of the raw materials, and the extraction temperature is 60 deg.C, and the countercurrent extraction time is preferably 18-22min and 13-17min, more preferably 20min and 15 min.
In the step 10) of the invention, reverse osmosis concentration at 40 ℃ is preferred, and the concentration of the concentrated effluent is 12%.
The drying mode in the step 11) of the invention is spray drying or freeze drying, when the spray drying is selected, the air inlet temperature is 190-; when freeze drying is selected, the temperature is quickly frozen to-25 ℃, and freeze drying is carried out. The water content of the prepared high-theanine Biluochun instant tea powder is controlled to be 2-5%.
The high-aroma high-theanine Biluochun instant tea powder prepared by the method can be packaged at the ambient temperature of less than or equal to 25 ℃ and the relative humidity of less than or equal to 45 percent, and the weight of each bag is 0.5 g.
The term "demineralized water" as used herein means water having a hardness of 0 to 60 ppm.
The invention fully utilizes and develops the population seed tea leaves of the Suzhou Dongting mountain in summer and autumn, and the prepared finished tea has the unique flower and fruit fragrance of the Suzhou Biluochun tea, has long duration of the flower fragrance and strong fragrance, has high theanine content, can be sold as green tea in summer and autumn, and can also be used for processing high-theanine Biluochun instant tea; the prepared instant tea is convenient to drink, bright in liquor color and strong in instant solubility, has the peculiar flower and fruit fragrance of the Biluochun tea, has the characteristics of high theanine content, fresh and cool taste, has a good health-care function and has a large consumer market. In addition, the whole production process not only fully utilizes the tea green resources planted in Suzhou Dongting mountain in summer and autumn and processing equipment, but also increases the income of local farmers. Specifically, the beneficial effects of the invention are as follows:
1) the portable electric tea picking machine is used for picking the Suzhou Dongting mountain group seed tea leaves in summer and autumn, so that the picking efficiency is improved, the picking cost is reduced, and the Suzhou Dongting mountain group seed tea leaves are fully utilized;
2) through the spreading and maintaining of the fresh leaves under the conditions of temperature, humidity, time and the like, the finished tea has long lasting time of flower fragrance, rich fragrance and high theanine content, meets the consumption requirements of consumers on the green tea in summer and autumn, and can also be used for producing instant tea, so that the finished tea can be effectively and fully utilized;
3) according to the invention, the damage of the processing flow to tea quality components, especially theanine, is reduced by the combination of roller fixation and microwave fixation, microwave primary drying and full fire at 80 ℃, so that the content of theanine in the finished tea is increased;
4) the high-aroma high-theanine Biluochun instant tea produced by the conditions of countercurrent extraction, butterfly separation, reverse osmosis concentration, vacuum freeze drying and the like under the conditions of the invention is convenient to drink, bright in liquor color, strong in instant solubility, rich in peculiar flower and fruit fragrance of the Biluochun tea, high in theanine content, fresh and cool in taste and good in health care function. Therefore, the method effectively develops the summer and autumn green tea, fully utilizes and exerts the quality and brand advantages of the Biluochun tea, and can promote the development of the tea industry and increase the income of farmers.
The invention develops the high-theanine instant tea by using the Biluochun tea in summer and autumn, and has the following meanings: (1) the advantages of the Biluochun tea, namely high yield, high theanine content, fresh and elegant fragrance and the like are fully utilized and exerted; (2) promote the development of local tea industry and increase the income of farmers; (3) various effective resources of a tea processing factory are effectively utilized; (4) broadens the application of the high-aroma high-theanine instant tea and improves the added value and the economic benefit of the instant tea product.
Drawings
Fig. 1 is a schematic diagram and brewing picture of instant tea finished product prepared by the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to specific embodiments and the accompanying drawings.
Example 1:
a production process of high-theanine Biluochun instant tea comprises the following process flows: mechanical picking fresh tea leaves, processing, raw material crushing, enzymolysis pretreatment, countercurrent extraction, butterfly separation, low-temperature vacuum rapid concentration, freeze drying, crushing, sieving and packaging.
1. Harvesting of Dongting mountain group species summer-autumn green tea
The Dongting mountain (east mountain and west mountain) group species are lobular, the young shoots are longer, the weight of the bud and the leaf is lighter, and the Dongting Biluochun tea is suitable for being prepared into the Dongting Biluochun tea by using lobular tea plant species such as 'willow leaf strips', 'sauce heads', 'firewood tea' and the like as representatives. Other tea plant varieties, such as Longjing 43, Wuniuzao, Jiuwu variety, Yingshuang, Fuding white tea, and the like are not suitable for preparing Dongting Biluochun tea, and the prepared finished tea does not have the intrinsic characteristics of the original tea of Dongting Biluochun tea, such as the green tea, the faint scent, elegance, refreshing and sweet taste, and endless aftertaste. In order to ensure the intrinsic quality characteristics of finished tea and instant tea, the green tea of Dongting mountain group in summer and autumn is selected as the raw material.
By integrating the cultivation modes and the growth vigor of tea trees in east and west mountains of Dongting in Shandong and Xishan provinces of Jiangsu Suzhou province, the factors such as climatic conditions, labor cost and the like in the region, the tea leaves are picked 1 time respectively at the beginning of 7 months and at the beginning of 9 months of each year by utilizing a portable electric tea picker from the beginning of summer shoots of each year. The portable electric tea plucker overcomes the problems of the prior tea plucker such as bulkiness, heavy weight, inconvenient operation, high use cost, poor quality of plucked tea leaves and the like; the machine is suitable for mountains and geographic environments, is simple to operate (the handle is held by a hand to start a power switch, and the blade set is aligned with tea leaves to pick the tea leaves), the quality of the picked tea leaves can reach the picking level of workers, the working efficiency is high (3-5 labors can be supported in one day during operation), and the machine is suitable for picking the tea leaves in various tea gardens and different grades.
2. Processing of summer and autumn Biluochun tea
The Biluochun tea in summer and autumn adopts a mellow green tea processing mode, and specific parameters are adjusted according to the characteristics of mechanically picked tea leaves in summer and autumn, so that the Biluochun tea in summer and autumn with high theanine is obtained. The method mainly comprises the following steps:
(1) fresh leaves are spread and maintained, namely the fresh leaves are treated by hot air, and the influence of spreading for 10, 12, 14 and 16 hours on the content of amino acid in the fresh leaves is compared under the environment with the average temperature of 22 ℃, 23 ℃, 24 ℃ and 25 ℃ and the average relative humidity of 56%, 57%, 58% and 60%. As can be seen from Table 1, the total amount of amino acids in the final product was maximized (the theanine content was relatively high) when the inventive composition was spread for 14 hours at an average temperature of 23 ℃ and an average relative humidity of 57%.
TABLE 1 influence of spreading temperature and humidity and spreading time on theanine content
(2) De-enzyming: the method of roller microwave enzyme deactivation-spreading cooling-microwave enzyme deactivation is adopted, the spreading cooling time is fixed for 5min, and the influence on the content of theanine, caffeine and tea polyphenol is compared with different roller enzyme deactivation leaf temperature and enzyme deactivation time and microwave enzyme deactivation temperature and time (Table 2). Compared with the prior art, the method has the advantages that the roller used for de-enzyming is used for de-enzyming at 200 ℃ for 1.8min, spreading for cooling for 5min and then de-enzyming at 75 ℃ for 1min by microwave, so that the content of tea quality components (amino acid, caffeine and tea polyphenol) can be greatly reserved compared with other de-enzyming modes, the damage of de-enzyming on the tea quality components is reduced, and the total amount of the amino acid is the highest.
TABLE 2 Effect of temperature and time of fixation on theanine, caffeine and tea polyphenols content
(3) Rolling, and rolling for 15-20min according to the principle of light-heavy-light pressurization until the cell destruction rate is 50-60% and the strip forming rate reaches more than 85%, and then drying in time.
(4) And (3) drying, namely comparing the influence of the procedures of primary microwave drying (140 ℃, 10min), spreading and cooling (30min), and full fire temperature of 80 ℃ with the influence of direct full fire drying at 80 ℃ on the amino acid content and quality characteristics. The implementation result shows that the summer and autumn mellow green tea prepared by the procedures of microwave primary drying (140 ℃, 10min), spreading cooling (30min) and full fire temperature of 80 ℃ has strong fragrance, mellow taste and reduced bitter taste of the summer and autumn tea, and the amino acid content is increased by 14.2 percent compared with the procedure of full fire temperature of 80 ℃. After drying, the moisture content of the finished tea is less than or equal to 6.5 percent, which is beneficial to the subsequent crushing process.
The summer and autumn Biluochun tea prepared by the method can meet the consumption requirements of summer and autumn green tea in the market, and can also be used for producing and processing instant green tea.
3. Comparison of processing techniques of instant tea
(1) Crushing raw materials: and (3) crushing 25kg of tea leaves by using the summer and autumn mellow Biluochun tea processed in the step (2) and then sieving the crushed tea leaves by using a sieve of 8-10 meshes.
(2) Carrying out enzymolysis pretreatment: mixing the pulverized raw materials and purified water at a weight volume ratio of 1: 5(kg/L), and heating the mixture to 50 deg.C. In order to improve the amino acid content and the flavor of tea soup, during pretreatment, 10g of D-sodium erythorbate and 80u of pectinase are added into each kilogram of dry tea, then neutral protease and cellulase are added into each kilogram of dry tea according to the addition of 800u of neutral protease and 120u of cellulase, the enzymolysis temperature is 50 ℃, and the influence of different enzymolysis time (4, 5, 6, 7 and 8h) on the extraction effect of the summer and autumn tea is compared (Table 3). Heating to 100 deg.C after enzymolysis, and inactivating enzyme for 10 min. As can be seen from Table 3, when the enzymolysis time of the invention is 5 hours, the total amount of amino acid is increased by 0.21mg/mL compared with the amino acid of comparative example 4 hours, and the content of tea polyphenol is higher than that of the comparative examples 6, 7 and 8 hours, the enzymolysis time of the invention is better, and the content of tea polyphenol and theanine is ensured.
TABLE 3 Effect of different enzymolysis time on the total amount of tea polyphenols and amino acids
(3) Countercurrent extraction: in the extraction process, the higher the tea-water ratio is, the higher the extraction rate is, but the extraction water cannot be too much, otherwise, the concentration of the extracting solution can be reduced, the burden is brought to the concentration work, the energy consumption is also higher, the characteristics of the raw materials are synthesized, purified water with the weight 10 times of that of the raw materials is added in the countercurrent extraction, and the extraction temperature and the extraction time are set as 1 to 8 (table 4); the softened water with the pH value of about 6.5 can better ensure the color of tea soup and tea powder, the soup color is yellow and dark when the pH value is higher, the flavor is easy to change when the pH value is lower, and in addition, potassium hydroxide or citric acid monohydrate can be used for regulating the pH value of the softened water;
(4) butterfly type separation: a high-efficiency butterfly centrifuge is used for centrifugation to achieve the clarification effect;
(5) low-temperature vacuum rapid concentration: although the low-temperature vacuum rapid concentration can cause a small amount of tea polyphenol loss, the color, the fragrance and the taste of the tea can be kept to the maximum extent. The comparative data of the low-temperature vacuum rapid concentration temperature and the concentration of the concentrated liquid are shown in the table 4;
(6) crushing, sieving and packaging: controlling the water content of the instant tea to 3-4%. Pulverizing, sieving with 60 mesh sieve, packaging into 0.5g per bag at temperature of less than or equal to 25 deg.C and relative humidity of less than or equal to 45%, and storing in dark environment at normal temperature. When in use, each bag is mixed with 250mL of boiled water for drinking.
The total amount of free amino acids and the content of theanine in the instant tea obtained by the processes 1-6 are respectively determined by a ninhydrin colorimetric method (GB/T8314-2013) and a high performance liquid chromatography (GB/T23193-2017). The results of the yield of the instant tea powder, the total amount of the amino acid and the content of the theanine are integrated, so that the method disclosed by the invention has the advantages that the yield of the instant tea powder in the process 4 is high, the total amount of the amino acid and the content of the theanine are respectively 18.52% and 14.96% which are higher than those in other comparison processes, and the method is suitable for producing and processing the high-theanine Biluochun instant tea.
TABLE 4 different processing parameters and instant tea yield, total amino acid amount and theanine content
The above description is only of the preferred embodiments of the present invention, and it should be noted that: it will be apparent to those skilled in the art that various modifications and adaptations can be made without departing from the principles of the invention and these are intended to be within the scope of the invention.
Claims (6)
1. A production process of high-aroma high-theanine Biluochun instant tea powder is characterized by comprising the following steps:
1) in summer and autumn, mechanically picking the Dongting mountain Biluochun tea leaves;
2) the tea leaves picked in the step 1) are treated by hot air and spread for 14 hours in an environment with the average temperature of 23 ℃ and the average relative humidity of 57%;
3) spreading, deactivating enzyme at 200 deg.C for 1.8min, spreading for cooling for 5min, and deactivating enzyme with microwave at 75 deg.C for 1 min;
4) twisting until the cell destruction rate is 50-60% and the strip forming rate reaches more than 85%;
5) primarily drying with microwave at 140 deg.C for 10min, spreading for cooling for 30min, and drying with full fire at 80 deg.C until water content is less than or equal to 6.5%;
6) crushing the raw materials;
7) mixing the crushed raw materials with purified water according to the proportion of 1: (4-6) uniformly mixing the materials in a weight-volume ratio of kg/L, firstly adding 8-12g of D-sodium erythorbate and 70-90u of pectinase into each kg of dry tea, then adding neutral protease and cellulase into each kg of dry tea according to the adding amounts of 780-820u of neutral protease and 110-130u of cellulase, carrying out enzymolysis for 5h at 50 ℃, and carrying out enzyme inactivation treatment after the enzymolysis is finished;
8) adding softened water with pH value of 6.3-6.7 8-12 times of the weight of the raw materials, and performing countercurrent extraction twice at 55 deg.C for 20min and 15min respectively;
9) butterfly separation is carried out until the clarification effect is achieved;
10) vacuum concentrating at 25 deg.C to obtain concentrated liquid with concentration of 45%;
11) drying, crushing and sieving to obtain the high-aroma high-theanine Biluochun instant tea powder.
2. The production process of the high-aroma high-theanine Biluochun instant tea powder according to claim 1, wherein the Biluochun tea leaves in the step 1) are the group species tea leaves of east mountain and west mountain of Dongting mountain of Suzhou; picking is carried out by using a portable electric tea picking machine.
3. The production process of the high-aroma high-theanine Biluochun instant tea powder as claimed in claim 1, wherein the kneading in the step 4) adopts a light-heavy-light pressurizing principle, and the kneading is carried out for 15-20 min.
4. The production process of the high-aroma high-theanine Biluochun instant tea powder according to claim 1, wherein the weight volume ratio of the raw materials crushed in step 7) to the purified water is preferably 1:5 kg/L; firstly adding 10g of D-sodium erythorbate and 80u of pectinase into each kilogram of dried tea, then adding neutral protease and cellulase into each kilogram of dried tea according to the adding amount of 800u of neutral protease and 120u of cellulase, carrying out enzymolysis for 5h at 50 ℃, and heating to 100 ℃ for carrying out enzyme inactivation treatment for 10min after the enzymolysis is finished.
5. The production process of the high-aroma high-theanine Biluochun instant tea powder according to claim 1, wherein softened water with a pH value of 6.5, which is 10 times the weight of the raw materials, is added in the step 8) for countercurrent extraction twice.
6. The production process of the high-aroma high-theanine Biluochun instant tea powder as claimed in claim 1, wherein the drying mode in step 11) is spray drying or freeze drying, when spray drying is selected, the air inlet temperature is 190 ℃ and 220 ℃, and the air outlet temperature is 95-110 ℃; when freeze drying is selected, quickly freezing to-25 ℃, and freeze drying; the water content of the prepared high-aroma high-theanine Biluochun instant tea powder is controlled to be 2-5%.
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| CN114208912A (en) * | 2021-12-16 | 2022-03-22 | 山东省农业科学院 | Extraction method and application of active ingredients in dark tea |
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