CN112753831A - Tea extract and preparation method and application thereof - Google Patents
Tea extract and preparation method and application thereof Download PDFInfo
- Publication number
- CN112753831A CN112753831A CN202110088745.8A CN202110088745A CN112753831A CN 112753831 A CN112753831 A CN 112753831A CN 202110088745 A CN202110088745 A CN 202110088745A CN 112753831 A CN112753831 A CN 112753831A
- Authority
- CN
- China
- Prior art keywords
- tea
- liquid
- extract
- aroma
- esterified
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 239000000284 extract Substances 0.000 title claims abstract description 109
- 238000002360 preparation method Methods 0.000 title claims abstract description 31
- 238000000605 extraction Methods 0.000 title abstract description 40
- 239000007788 liquid Substances 0.000 claims abstract description 91
- 230000032050 esterification Effects 0.000 claims abstract description 44
- 238000005886 esterification reaction Methods 0.000 claims abstract description 44
- 238000004821 distillation Methods 0.000 claims abstract description 36
- 239000002002 slurry Substances 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 235000014347 soups Nutrition 0.000 claims abstract description 23
- 238000002156 mixing Methods 0.000 claims abstract description 16
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims description 184
- 235000013616 tea Nutrition 0.000 claims description 182
- 239000000126 substance Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 239000012528 membrane Substances 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 238000001223 reverse osmosis Methods 0.000 claims description 7
- 239000007787 solid Substances 0.000 claims description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- HWJPHQNEWARZLH-UHFFFAOYSA-N 1,1,2,2,3,3,4,4,5,5-decafluoro-6,6-bis(trifluoromethyl)cyclohexane Chemical compound FC(F)(F)C1(C(F)(F)F)C(F)(F)C(F)(F)C(F)(F)C(F)(F)C1(F)F HWJPHQNEWARZLH-UHFFFAOYSA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000013361 beverage Nutrition 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 235000020333 oolong tea Nutrition 0.000 claims description 3
- 239000000834 fixative Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 229940092665 tea leaf extract Drugs 0.000 claims 7
- 239000003205 fragrance Substances 0.000 abstract description 22
- 235000009508 confectionery Nutrition 0.000 abstract description 11
- 235000013399 edible fruits Nutrition 0.000 abstract description 11
- 241001122767 Theaceae Species 0.000 abstract 14
- 239000000243 solution Substances 0.000 description 29
- 239000000047 product Substances 0.000 description 24
- 230000000052 comparative effect Effects 0.000 description 17
- 239000000796 flavoring agent Substances 0.000 description 16
- 238000000926 separation method Methods 0.000 description 16
- 235000019634 flavors Nutrition 0.000 description 15
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 10
- 230000001953 sensory effect Effects 0.000 description 9
- 229910002092 carbon dioxide Inorganic materials 0.000 description 7
- 238000009833 condensation Methods 0.000 description 7
- 230000005494 condensation Effects 0.000 description 7
- 238000001914 filtration Methods 0.000 description 7
- 150000002148 esters Chemical class 0.000 description 6
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 6
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 5
- 230000008859 change Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000010409 thin film Substances 0.000 description 4
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- 244000141359 Malus pumila Species 0.000 description 3
- 230000009471 action Effects 0.000 description 3
- 238000005119 centrifugation Methods 0.000 description 3
- 239000008367 deionised water Substances 0.000 description 3
- 229910021641 deionized water Inorganic materials 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000007789 gas Substances 0.000 description 3
- 239000012263 liquid product Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000002470 solid-phase micro-extraction Methods 0.000 description 3
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 2
- 235000007119 Ananas comosus Nutrition 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 239000004367 Lipase Substances 0.000 description 2
- 108090001060 Lipase Proteins 0.000 description 2
- 102000004882 Lipase Human genes 0.000 description 2
- 240000008790 Musa x paradisiaca Species 0.000 description 2
- 150000001298 alcohols Chemical class 0.000 description 2
- 235000021016 apples Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 2
- 239000006227 byproduct Substances 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000010790 dilution Methods 0.000 description 2
- 239000012895 dilution Substances 0.000 description 2
- 239000010408 film Substances 0.000 description 2
- 235000019421 lipase Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000000419 plant extract Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 235000015096 spirit Nutrition 0.000 description 2
- 239000003381 stabilizer Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000004317 Lyases Human genes 0.000 description 1
- 108090000856 Lyases Proteins 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 241000745768 Pluchea carolinensis Species 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 235000021015 bananas Nutrition 0.000 description 1
- 239000012159 carrier gas Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004587 chromatography analysis Methods 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000007865 diluting Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 125000000623 heterocyclic group Chemical group 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 239000000178 monomer Substances 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000004062 sedimentation Methods 0.000 description 1
- 238000010563 solid-state fermentation Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 238000001256 steam distillation Methods 0.000 description 1
- 238000003815 supercritical carbon dioxide extraction Methods 0.000 description 1
- 108010038851 tannase Proteins 0.000 description 1
- 238000012549 training Methods 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/426—Isolation or recuperation of tea flavour or tea oil by distillation, e.g. stripping leaves; Recovering volatile gases
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/42—Isolation or recuperation of tea flavour or tea oil
- A23F3/423—Isolation or recuperation of tea flavour or tea oil by solvent extraction; Tea flavour from tea oil
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/64—Re-adding volatile aromatic ingredients
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
- C12G3/06—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs with flavouring ingredients
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Tea And Coffee (AREA)
Abstract
The invention belongs to the technical field of extraction, and particularly relates to a tea extract and a preparation method thereof. The invention aims to solve the technical problem of providing a tea extract and a preparation method thereof, wherein the preparation method comprises the following steps: a. mixing tea leaves and water to form slurry, and adding the esterification solution to obtain tea leaf slurry containing the esterification solution; b. carrying out vapor-liquid countercurrent distillation on the tea slurry containing the esterified liquid to obtain a tea aroma extract liquid 1 and a solid-liquid mixture; c. separating the solid-liquid mixture to obtain tea soup, and concentrating the tea soup; d. adding the esterified solution into the concentrated tea soup, and performing vapor-liquid countercurrent distillation again to obtain a tea aroma extract liquid 2; e. mixing the tea aroma extract liquid 1 and the tea aroma extract liquid 2 to obtain the tea extract. The tea extract has specific sweet, flower and fruit fragrance, and the shelf life stability is improved.
Description
Technical Field
The invention belongs to the field of extraction, and particularly relates to a tea extract and a preparation method thereof, in particular to a tea extract which is stable in property, beneficial to long-term storage at normal temperature and rich in flowery scent, fruity scent and sweet scent.
Background
Different tea varieties can present different odor types, the aroma components of the tea mainly comprise alcohols, aldehydes, esters, ketones, heterocycles and the like, and the main odor types are sweet, flower, fruit, honey, roasted aroma and the like; however, the compounds exhibiting these aroma are generally very unstable and are very susceptible to oxidation, polymerization, condensation and other reactions under the influence of environmental factors such as oxygen, light, heat and the like, resulting in unnatural aroma and loss of reduction degree of the tea extract.
CN 106028825 a discloses the following method: distilling plant material with steam to obtain steam distilled extract, adding ethanol, and treating with lipase to obtain aromatic plant extract or cooked plant extract.
CN 1927015B discloses an enzyme treatment process for preparing tea extract and tea flavor with enhanced aroma, which comprises treating tea leaves with tannase, protease and glycoside lyase, extracting with water to obtain tea extract, concentrating the tea extract with aroma by steam distillation, and further concentrating the distillate with adsorbent to obtain tea flavor.
CN 101072510B discloses a method for enzyme-treated tea extract, comprising subjecting tea leaves and/or tea extract, tea slurry to enzymolysis with crude enzyme (lipase) derived from soybean to obtain enzyme-treated tea extract, and extracting the tea extract by vapor-liquid countercurrent extraction or supercritical carbon dioxide extraction to obtain tea aroma extract.
However, in the method, although the tea aroma extract prepared by the enzymatic method has certain effects of increasing the intensity of aroma and reducing unpleasant odor, the balance of aroma components is poor and the long-term stability of the extract at normal temperature storage cannot be ensured.
Disclosure of Invention
In order to solve the problems, the invention firstly provides the application of the esterified liquid as a flavor stabilizing agent, wherein the flavor stabilizing agent is a tea flavor extract extracted from tea leaves.
Further, the esterified liquid is aromatic white spirit esterified liquid.
Further, the preparation method of the esterification liquid comprises the following steps: mixing yellow water, feints, foreshot and high-temperature Daqu powder according to the mass ratio of 6:4:1: 2-1: 1:1:1, sealing and esterifying at 30-35 deg.C for 21-35 d, centrifuging and settling the esterified material liquid, and subjecting the supernatant to supercritical CO2And extracting to obtain esterified liquid. Still further, the supercritical CO2And (3) extracting under the following extraction conditions: the temperature is 35-45 ℃, the extraction pressure is 6-15 Mpa, and CO is2The flow rate is 500-3000 kg/h, the flow rate of the feed liquid is 5-20 kg/h, the pressure of the separation I is 5-15 Mpa, the temperature of the separation I is 30-55 ℃, the pressure of the separation II is 3-12 Mpa, and the temperature of the separation II is 25-35 ℃. The yield of the esterification solution is 2-8%, for example, 100g of supernatant is extracted to obtain 2-8 g of esterification solution.
Further, the tea leaves are finished tea after processing. For example, six kinds of tea leaves can be used. More preferably oolong tea and/or black tea.
The invention also provides a tea extract and a preparation method thereof. The tea extract has specific sweet, flower and fruit fragrance, has the advantages of natural, vivid and rich fragrance, less foreign flavor and the like, has improved shelf life stability, and can be applied to food, beverage, wine and daily chemical products.
The preparation method of the tea extract comprises the following steps:
a. mixing tea leaves and water to form slurry, and adding the esterification solution to obtain tea leaf slurry containing the esterification solution;
b. carrying out vapor-liquid countercurrent distillation on the tea slurry containing the esterified liquid to obtain a tea aroma extract liquid 1 and a solid-liquid mixture;
c. separating the solid-liquid mixture to obtain tea soup, and concentrating the tea soup;
d. adding the esterified solution into the concentrated tea soup, and performing vapor-liquid countercurrent distillation again to obtain a tea aroma extract liquid 2;
e. mixing the tea aroma extract liquid 1 and the tea aroma extract liquid 2 to obtain the tea extract.
Wherein, in the preparation method of the tea extract, the tea extract is diluted or concentrated.
In the step a of the preparation method of the tea extract, the tea is a finished product of processed tea. For example, six kinds of tea leaves can be used. Preferably oolong tea and/or black tea.
In the preparation method of the tea extract, in the step a, the mass ratio of the tea leaves to the water is 1: 1-1: 30.
In the step a of the preparation method of the tea extract, the esterification liquid is strong aromatic Chinese spirit esterification liquid.
Further, in the step a of the preparation method of the tea extract, the preparation method of the esterification solution comprises the following steps: mixing yellow water, feints, foreshot and high-temperature Daqu powder according to the mass ratio of 6:4:1: 2-1: 1:1:1, sealing and esterifying at 30-35 deg.C for 21-35 d, centrifuging and settling the esterified material liquid, and subjecting the supernatant to supercritical CO2And extracting to obtain esterified liquid. Further, the supercritical CO2And (3) extracting under the following extraction conditions: the temperature is 35-45 ℃, the extraction pressure is 6-15 Mpa, and CO is2The flow rate is 500-3000 kg/h, the flow rate of the feed liquid is 5-20 kg/h, the pressure of the separation I is 5-15 Mpa, the temperature of the separation I is 30-55 ℃, the pressure of the separation II is 3-12 Mpa, and the temperature of the separation II is 25-35 ℃. The yield of the esterification solution is 2-8%, for example, 100g of supernatant is extracted to obtain 2-8 g of esterification solution.
In the step a of the preparation method of the tea extract, the esterification liquid accounts for 0.1-5% of the mass of the slurry.
Wherein, in the step b of the preparation method of the tea extract, the tea slurry containing the esterified liquid is kept at 10-60 ℃ for 10-90 min and then distilled.
In the step b of the preparation method of the tea extract, the distillation temperature is 60-120 ℃, and the vacuum degree is-100-0 KPa.
Wherein, in the step c of the preparation method of the tea extract, the concentration is reverse osmosis membrane concentration.
Wherein, in the step c of the preparation method of the tea extract, the concentration is carried out until the solid content Brix is more than or equal to 3 percent. Preferably 3 to 40%.
In the step d of the preparation method of the tea extract, the esterified liquid accounts for 0.1-5% of the mass of the concentrated tea soup.
Wherein, in the step d of the preparation method of the tea extract, the esterified solution and the concentrated tea soup are kept at the temperature of 10-60 ℃ for 10-90 min and then distilled.
In the step d of the preparation method of the tea extract, the distillation temperature is 60-120 ℃, and the vacuum degree is-100-0 KPa.
The invention also provides the tea extract prepared by the preparation method of the tea extract.
The invention also provides application of the tea extract in food, beverage, wine and/or daily chemical products.
According to the invention, the esterification liquid is added during the preparation of the tea extract, and ester substances rich in the esterification liquid can play a role in fixing fragrance and play a very important role in maintaining the fragrance of the tea fragrance extraction liquid product and stabilizing the shelf life; meanwhile, the esterification solution is rich in ester substances with fruit fragrance, such as ethyl caproate, ethyl acetate, ethyl isovalerate and the like, so that the tea fragrance extraction liquid product is endowed with richer fragrance, and the fragrance layering of the product is increased.
In the preparation method, the aroma components in the tea are completely extracted by a gas-liquid countercurrent contact extraction method, so that a natural and complete tea aroma extract liquid product with rich aroma can be obtained.
In the preparation method, the addition amount of the esterification solution, and the temperature and time of the esterification solution and the tea are reasonably controlled, so that the aroma maintenance and shelf life stability of the tea extract are very important.
Drawings
Figure 1 comparison of sensory scores for inventive product 1 of the example and comparative product 1 of comparative example 1
Figure 2 comparison of sensory scores for inventive product 1 of the example and comparative product 2 of comparative example 2
FIG. 3 GC-MS graph of tea extract of the example
FIG. 4 GC-MS graph of tea extract of comparative example 1
FIG. 5 GC-MS chart of the tea extract of the example after being left at 37 ℃ for 1 week
FIG. 6 GC-MS analysis chart of tea extract of comparative example 1 left at 37 ℃ for 1 week
Detailed Description
The inventor finds that after the tea extract is fused with the strong aromatic Chinese spirits, the aroma structure (aroma and aroma intensity) of the tea aroma component is strengthened, and the shelf life is effectively prolonged, and the tea aroma component is considered to be caused by the interaction of the tea aroma compound and the ester component in the strong aromatic Chinese spirits. The invention provides the application of the esterified liquid prepared by using the brewing byproducts such as yellow water, wine tails and the like as the fragrance fixative. Further, the tea is processed by using the esterification solution to obtain the tea extract. The tea extract has specific sweet, floral and fruity flavor, and has good shelf life stability, and can be widely used in food, beverage, wine and daily chemical products.
The preparation method of the tea extract comprises the following steps:
(a) crushing tea leaves, adding water to prepare a slurry, and adding an esterification solution to obtain a tea leaf slurry containing the esterification solution;
(b) b, performing vapor-liquid countercurrent distillation on the tea slurry containing the esterification solution obtained in the step a to obtain a tea aroma extract liquid 1 and a solid-liquid mixture;
(c) filtering and separating the extracted solid-liquid mixture to obtain tea soup, and concentrating the tea soup;
(d) adding the esterified solution into the concentrated tea soup, and then carrying out vapor-liquid countercurrent distillation to obtain a tea aroma extract liquid 2;
(e) and combining and uniformly mixing the tea aroma extract liquid 1 and the tea aroma extract liquid 2 to obtain the tea extract.
In the step a and/or the step d, the esterification solution is a mixed solution which is rich in the flavor components of the white spirit mainly comprising ester components and is obtained by converting organic acids, alcohols and the like in the by-products of traditional solid-state fermentation white spirit brewing such as yellow water, feints and the like under the action of the esterifying enzyme. The esterification solution adopted by the invention is a conventional esterification solution in the field of white spirit. For example, the following method is adopted to prepare the compound: mixing yellow water, feints, foreshot and high-temperature Daqu powder according to the mass ratio of 6:4:1: 2-1: 1:1:1, sealing and esterifying at 30-35 deg.C for 21-35 d, centrifuging and settling the esterified material liquid, and subjecting the supernatant to supercritical CO2And extracting to obtain esterified liquid. Further, the supercritical CO2And (3) extracting under the following extraction conditions: the temperature is 35-45 ℃, the extraction pressure is 6-15 Mpa, and CO is2The flow rate is 500-3000 kg/h, the flow rate of the feed liquid is 5-20 kg/h, the pressure of the separation I is 5-15 Mpa, the temperature of the separation I is 30-55 ℃, the pressure of the separation II is 3-12 Mpa, and the temperature of the separation II is 25-35 ℃. The yield of the esterification solution is 2-8%, for example, 100g of supernatant is extracted to obtain 2-8 g of esterification solution.
In the step a and/or d of the invention, if the addition amount of the esterification liquid is too much, the tea aroma of the tea leaves is affected, and if the addition amount of the esterification liquid is too little, the aim of fixing the aroma and the like cannot be achieved, so the addition amount of the esterification liquid is preferably 0.1-5% of the slurry or the concentrated tea soup. Meanwhile, in order to ensure that the esterified liquid and the tea flavor components have sufficient action, a new flavor system (aroma structure) is formed, and the flavor components are cured to ensure fuller and more stable flavor, the esterified liquid and the slurry or the concentrated tea soup are preferably distilled after being kept at the temperature of 10-60 ℃ for 10-90 min.
In the steps b and/or d of the invention, the distillation adopts vapor-liquid countercurrent distillation, namely, slurry enters from the top of a distillation tower, a continuously flowing slurry film is formed in the distillation tower through the centrifugal force and the gravity action, vapor enters from the bottom of the distillation tower and performs gas-liquid exchange with the slurry film, tea aroma components in the slurry are taken away, the tea aroma components overflow from the top of the distillation tower and are condensed by a multi-stage condenser to form tea aroma extract. In order to ensure that the distillation effect and the aroma components are not damaged, the distillation temperature during distillation is controlled to be 60-120 ℃, and the vacuum degree is controlled to be-100-0 KPa. The distillation time is controlled to be distillation till the distillate has no tea aroma, and the distillation is stopped. The steam gas-liquid countercurrent distillation equipment also relates to the flow rate of slurry, the flow rate of steam and the like, and the parameters can influence the concentration of aroma components in the tea aroma extract, and the concentration can influence the adding amount of the tea extract for the subsequent field. For example, if the flow rate of the slurry is relatively high and the flow rate of the water vapor is relatively low, and the concentration of the aroma components in the tea aroma extraction liquid is relatively high, the tea extract is relatively less when the tea extract is used in the subsequent fields to achieve the same effect; when the flow rate of the slurry is relatively small and the flow rate of the water vapor is relatively large, the concentration of aroma components in the tea aroma extraction liquid is relatively low, and the tea extract is relatively more added when the tea extract is used in the subsequent fields to achieve the same effect. However, the present invention is not focused on the concentration of the aroma components, but on extracting the tea aroma components without destroying the aroma components by controlling reasonable temperature and vacuum degree. Therefore, the flow rate of the slurry, the flow rate of the steam and the like in the steam-gas countercurrent distillation can be reasonably controlled by a person skilled in the art according to the requirement. The concentration of the aroma component in the tea extract can be adjusted by diluting or concentrating the tea extract as needed. Furthermore, the flow rate of the slurry is preferably controlled to be 200-1000L/h, and the flow rate of the water vapor is preferably controlled to be 10-100 kg/h.
In the step c of the invention, the tea soup is concentrated mainly for keeping a certain concentration of the tea extract in the tea soup, so that the subsequently added esterification liquid component is fully contacted with the tea extract and reacts with the tea extract, and meanwhile, the energy consumption of the subsequent distillation is saved and the yield is improved. The concentration is preferably controlled until the solid content Brix is more than or equal to 3 percent, because the content of the tea flavor substances is lower below the value, the tea flavor substances are not beneficial to forming a new aroma structure by fully acting with the esterification solution, and the comprehensive benefit ratio of extraction is lower. If the solid Brix is more than 40%, it is necessary to concentrate the solid Brix by heating, which affects the aroma, and therefore, the solid Brix is preferably concentrated to a solid Brix content of 3 to 40%. Preferably, the concentration is performed by a reverse osmosis membrane.
The centrifugal thin film distillation equipment adopted by the embodiment is purchased from Hangzhou Xinhong science and technology Limited and has the model number of CFDS 1000; the reverse osmosis membrane equipment is purchased from Zhaojie membrane engineering, Inc., and has the model of BW 30-400.
Examples
Preparation of an esterification solution: mixing yellow water, feints, foreshot and high temperature Daqu powder at a mass ratio of 4:3:1:1, and sealing and esterifying at 32 deg.C for 30 d. Subjecting esterified material liquid to centrifugal sedimentation, collecting supernatant, and subjecting to supercritical CO2And (3) extracting under the following extraction conditions: the temperature is 42 ℃, the extraction pressure is 10Mpa, and CO is2The flow rate is 2400kg/h, the feed liquid flow rate is 10kg/h, the separation I pressure is 10MPa, the separation I temperature is 45 ℃, the separation II pressure is 8MPa, and the separation II temperature is 35 ℃, so that the esterification liquid is obtained, and the yield of the esterification liquid is 4.5%. Yellow water, tail, and head of wine are from Luzhou Lao jiao GmbH.
Crushing 50.0kg of tea raw materials, mixing with deionized water to obtain tea slurry, adding 50g of esterification solution, uniformly mixing, and incubating at 40 ℃ for 1h, wherein the mass ratio of the tea to the water is 1: 10. Performing vapor-liquid countercurrent distillation extraction by using centrifugal thin film distillation equipment, wherein the extraction temperature is 90 ℃, the vapor flow rate is 35kg/h, the slurry flow rate is 500L/h, the vacuum degree is-50 kpa, the primary condensation temperature is 30 ℃, the secondary condensation temperature is 5 ℃, and after 10min of extraction, collecting about 50.5kg of tea aroma extract liquor. Wherein the extracted tea soup is subjected to rough filtration, centrifugation, fine filtration and concentration by a reverse osmosis membrane, the concentration is carried out until Brix is 5.0 percent to obtain 85.1kg of concentrated tea juice, 85g of esterified liquid is added, the mixture is incubated for 45min at 50 ℃, the distillation and extraction are carried out by repeating the steps, and the product is cooled and collected to obtain about 82.5kg of tea aroma extract liquid. The tea aroma extraction 1 and the aroma extraction liquid 2 are mixed and evenly mixed to obtain the product 1 of the invention.
Comparative example 1
50.0kg of tea raw material is crushed and then mixed with deionized water to obtain tea slurry, wherein the mass ratio of the tea to the water is 1: 10. Performing vapor-liquid countercurrent distillation extraction by using centrifugal thin film distillation equipment, wherein the extraction temperature is 90 ℃, the vapor flow rate is 35kg/h, the slurry flow rate is 500L/h, the vacuum degree is-50 kpa, the primary condensation temperature is 30 ℃, the secondary condensation temperature is 5 ℃, and after 10min of extraction, collecting about 49.5kg of tea aroma extract liquor. Wherein the extracted tea soup is subjected to rough filtration, centrifugation, fine filtration and concentration by a reverse osmosis membrane, the concentration is carried out until Brix is 5.0 percent to obtain 85kg of concentrated tea juice, the steps are repeated for distillation and extraction, and the product is cooled and collected to obtain about 81kg of tea aroma extract liquor. Mixing the tea aroma extraction 1 and the aroma extraction liquid 2 uniformly to obtain a comparative product 1.
Comparative example 2
50.0kg of tea raw material is crushed and then mixed with deionized water to obtain tea slurry, wherein the mass ratio of the tea to the water is 1: 10. Performing vapor-liquid countercurrent distillation extraction by using centrifugal thin film distillation equipment, wherein the extraction temperature is 90 ℃, the vapor flow rate is 35kg/h, the slurry flow rate is 500L/h, the vacuum degree is-50 kpa, the primary condensation temperature is 30 ℃, the secondary condensation temperature is 5 ℃, and about 50.0kg of tea aroma extract is collected after 10min of extraction. Wherein the extracted tea soup is subjected to rough filtration, centrifugation, fine filtration and concentration by a reverse osmosis membrane, the concentration is carried out until Brix is 5.0 percent to obtain 84kg of concentrated tea juice, 85g of esterified liquid is added, the mixture is incubated for 45min at 50 ℃, the distillation extraction is carried out by repeating the steps, and the product is cooled and collected to obtain 2 about 82kg of tea aroma extract. Mixing the tea aroma extraction 1 and the aroma extraction liquid 2 uniformly to obtain a comparative product 2.
Sensory evaluation
Selecting 10 sensory persons subjected to sensory training to perform sensory evaluation on the samples, wherein the aroma description and the aroma are directly tested by a fragrance-smelling paper without dilution; the inventive and comparative products were evaluated after dilution to Brix0.5%, and the aroma and miscellaneous flavors were scored. The sensory score comparison graph of the product 1 of the present invention and the comparative product 1 is shown in fig. 1; a graph comparing sensory scores of inventive product 1 and comparative product 2 is shown in FIG. 2.
As can be seen from fig. 1 and 2, the product 1 of the present invention is, compared with the comparative product 1: the sweet aroma, the flower aroma and the fruit aroma are obviously improved, the improvement of the strength is that the sweet aroma is more than the flower aroma and more than the fruit aroma in sequence, the costustoot is weakened, and the strength change of the baking aroma is not obvious; comparison of invention product 1 with comparative product 2: the sweet aroma, the flower aroma and the fruit aroma are improved in different degrees, the sweet aroma is increased most obviously, the fruit aroma and the flower aroma are less than usual, the costustoot is obviously weakened, and the change of the baking aroma is not obvious.
Solid Phase Microextraction (SPME)
The tea extract was placed in a headspace sample vial, and an aged SPME extraction head (50/30 μm, DVB/CAR/PDMS) was inserted into the sealed headspace for sampling, equilibrated for 15min, and adsorbed at 50 ℃ for 30 min. And (4) drawing back the fiber head, pulling out the extraction head from the sample bottle, inserting the extraction head into a sample inlet of a gas chromatograph, and desorbing for 5min at 250 ℃.
The GC-MS analysis conditions were as follows: chromatography column HP-INNOWAX, 30m × 250IN × 0.25 NN; carrier gas He gas; a constant current mode; the flow rate is 1.0 mL/min; the temperature of a sample inlet is 250 ℃; a non-shunting mode; the temperature of the column incubator is programmed to rise, the initial temperature is kept for 5min at 50 ℃, the temperature is raised to 16 ℃ at 2 ℃/min and kept for 5min, and the temperature is raised to 250 ℃ at 12 ℃/min and kept for 5 min; the mass spectrometry interface temperature is 280 ℃; the ion source temperature is 200 ℃; the temperature of a four-level bar is 150 ℃; an ionization mode EI source; electron energy 70 eV; the mass scan range is 30-400 amu.
The GC-MS analysis of the tea extract of example is shown in FIG. 3, and the GC-MS analysis of the tea extract of comparative example 1 is shown in FIG. 4. After being respectively kept at 37 ℃ for 1 week (equivalent to being kept at the normal temperature for 1 month), the GC-MS detection is carried out, and the aroma components of the tea extract are shown in the following table 1, the GC-MS analysis chart of the tea extract of the example (kept at 37 ℃ for 1 week) is shown in FIG. 5, and the GC-MS analysis chart of the tea extract of the comparative example 1 (kept at 37 ℃ for 1 week) is shown in FIG. 6:
TABLE 1 volatile matter Change (1 week at 37 ℃ C.)
As can be seen from table 1, the tea extract added with the esterified solution has 3 additional aroma components of ethyl hexanoate, ethyl butyrate and ethyl isovalerate compared with the tea extract without the esterified solution. From the expression of monomer fragrance, the ethyl caproate presents the fragrance of apples and pineapples under low concentration; the ethyl butyrate has strong sweet fruit fragrance of Qingling under low concentration, and has the smell of pineapples, bananas and apples; the ethyl isovalerate has the fragrance of apple and banana at low concentration. The three ester components endow the tea extract with fruit fragrance, obviously enhance the original sweet fragrance and flower fragrance of the tea extract, form a new fragrance structure and enable the whole fragrance of the tea extract to be more mellow and full and have rich levels.
After the tea extract is placed for a week at 37 ℃, the types, the contents and the senses of aroma substances of the tea extract added with the esterification solution have no obvious change, and the tea extract shows stronger stability; after the extract without the addition of the esterified liquid is placed at 37 ℃ for one week, the types and the content of aroma substances are greatly reduced, and sensory evaluation shows that the aroma of the extract is light and the tea aroma style is basically lost. In general, the tea extract added with the esterification solution has increased flower, fruit and sweet fragrance, and the fragrance is full and layered, the aftertaste is prolonged, and the time for remaining the mouth is longer.
Claims (10)
1. The use of the esterified liquid as a fixative for tea aroma extract extracted from tea leaves.
2. Use according to claim 1, characterized in that: the esterification liquid is strong aromatic white spirit esterification liquid; the tea leaves are finished tea after processing; further, the preparation method of the esterification liquid comprises the following steps: mixing yellow water, feints, foreshot and high-temperature Daqu powder according to the mass ratio of 6:4:1: 2-1: 1:1:1, sealing and esterifying at 30-35 deg.C for 21-35 d, centrifuging and settling the esterified material liquid, and subjecting the supernatant to supercritical CO2Extracting to obtain esterified liquid; the tea is oolong tea and/or black tea.
3. The preparation method of the tea extract is characterized by comprising the following steps: the method comprises the following steps:
a. mixing tea leaves and water to form slurry, and adding the esterification solution to obtain tea leaf slurry containing the esterification solution;
b. carrying out vapor-liquid countercurrent distillation on the tea slurry containing the esterified liquid to obtain a tea aroma extract liquid 1 and a solid-liquid mixture;
c. separating the solid-liquid mixture to obtain tea soup, and concentrating the tea soup;
d. adding the esterified solution into the concentrated tea soup, and performing vapor-liquid countercurrent distillation again to obtain a tea aroma extract liquid 2;
e. mixing the tea aroma extract liquid 1 and the tea aroma extract liquid 2 to obtain the tea extract.
4. A method of producing a tea extract according to claim 3, characterized in that: in the step a, the mass ratio of the tea leaves to the water is 1: 1-1: 30.
5. The method for producing a tea leaf extract according to claim 3 or 4, characterized in that: in the step a, the esterification solution accounts for 0.1-5% of the mass of the slurry; in the step d, the esterified liquid accounts for 0.1-5% of the mass of the concentrated tea soup.
6. A method of producing a tea leaf extract according to any one of claims 3 to 5, characterized in that: in the step b, keeping the tea slurry containing the esterified liquid at the temperature of 10-60 ℃ for 10-90 min, and then distilling; in the step d, the esterified solution and the concentrated tea soup are kept at the temperature of 10-60 ℃ for 10-90 min and then distilled.
7. A method of producing a tea leaf extract according to any one of claims 3 to 6, characterized in that: in the step b and/or the step d, the distillation temperature is 60-120 ℃, and the vacuum degree is-100-0 KPa.
8. A method of producing a tea leaf extract according to any one of claims 3 to 7, characterized in that: in step c, the concentration is reverse osmosis membrane concentration; further, the concentration is carried out until the solid content Brix is more than or equal to 3 percent; more preferably 3 to 40%.
9. A tea leaf extract produced by the method for producing a tea leaf extract according to any one of claims 3 to 8.
10. Use of the tea leaf extract according to claim 9 in food, beverages, drinks and/or daily use chemicals.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110088745.8A CN112753831B (en) | 2021-01-22 | 2021-01-22 | Tea extract and preparation method and application thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110088745.8A CN112753831B (en) | 2021-01-22 | 2021-01-22 | Tea extract and preparation method and application thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112753831A true CN112753831A (en) | 2021-05-07 |
| CN112753831B CN112753831B (en) | 2024-01-30 |
Family
ID=75705784
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110088745.8A Active CN112753831B (en) | 2021-01-22 | 2021-01-22 | Tea extract and preparation method and application thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112753831B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113845991A (en) * | 2021-10-20 | 2021-12-28 | 泸州老窖股份有限公司 | Tea wine and preparation method thereof |
| CN114145375A (en) * | 2021-12-17 | 2022-03-08 | 中华全国供销合作总社杭州茶叶研究所 | Preparation method and application of tea aroma extract |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002209519A (en) * | 2001-01-19 | 2002-07-30 | Asahi Kasei Corp | Concentrated liquid for tea-based drink, and tea-based alcoholic beverage obtained by diluting the same |
| JP2007174923A (en) * | 2005-12-27 | 2007-07-12 | Suntory Ltd | Tea-based alcoholic beverage using processed tea leaf product as raw material and method for producing the same |
| JP2013183694A (en) * | 2012-03-08 | 2013-09-19 | Mitsui Norin Co Ltd | Method of making tea extract and tea extract |
| CN103859098A (en) * | 2014-04-04 | 2014-06-18 | 绍兴御茶村茶业有限公司 | Preparation method for green tea type extract |
| CN105379879A (en) * | 2015-12-18 | 2016-03-09 | 湖北工业大学 | Method for promoting fermentation black tea aging |
| CN110810547A (en) * | 2019-12-03 | 2020-02-21 | 湖南省渠江薄片茶业有限公司 | Processing method of dark tea |
-
2021
- 2021-01-22 CN CN202110088745.8A patent/CN112753831B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002209519A (en) * | 2001-01-19 | 2002-07-30 | Asahi Kasei Corp | Concentrated liquid for tea-based drink, and tea-based alcoholic beverage obtained by diluting the same |
| JP2007174923A (en) * | 2005-12-27 | 2007-07-12 | Suntory Ltd | Tea-based alcoholic beverage using processed tea leaf product as raw material and method for producing the same |
| JP2013183694A (en) * | 2012-03-08 | 2013-09-19 | Mitsui Norin Co Ltd | Method of making tea extract and tea extract |
| CN103859098A (en) * | 2014-04-04 | 2014-06-18 | 绍兴御茶村茶业有限公司 | Preparation method for green tea type extract |
| CN105379879A (en) * | 2015-12-18 | 2016-03-09 | 湖北工业大学 | Method for promoting fermentation black tea aging |
| CN110810547A (en) * | 2019-12-03 | 2020-02-21 | 湖南省渠江薄片茶业有限公司 | Processing method of dark tea |
Non-Patent Citations (1)
| Title |
|---|
| 杨泉等: "利用黄水酯化萃取液提高浓香型白酒质量" * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113845991A (en) * | 2021-10-20 | 2021-12-28 | 泸州老窖股份有限公司 | Tea wine and preparation method thereof |
| CN113845991B (en) * | 2021-10-20 | 2024-03-12 | 泸州老窖股份有限公司 | Tea wine and preparation method thereof |
| CN114145375A (en) * | 2021-12-17 | 2022-03-08 | 中华全国供销合作总社杭州茶叶研究所 | Preparation method and application of tea aroma extract |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112753831B (en) | 2024-01-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Chen et al. | Effects of mixed cultures of Saccharomyces cerevisiae and Lactobacillus plantarum in alcoholic fermentation on the physicochemical and sensory properties of citrus vinegar | |
| Engel et al. | Formation of aroma components from nonvolatile precursors in passion fruit | |
| KR101498955B1 (en) | Manufacturing method for wine and distilled liquor using fruits | |
| CN112753831B (en) | Tea extract and preparation method and application thereof | |
| GB2134133A (en) | A process for the manufacture of a naturally carbonated beverage | |
| KR20210023986A (en) | Spirit made from cold brew coffee grounds | |
| López et al. | Fruit brandies | |
| CN102586018A (en) | Method for extracting grape fragrance components from white grape pomace and application of method | |
| CN104419592A (en) | Method for brewing grape white wine | |
| CN104982593A (en) | Preparation method for fruit flavored type fermented tea extract and obtained extract therefrom | |
| CN113040416A (en) | Production method of cigar tobacco extract | |
| US11492576B2 (en) | Process for obtaining a sparkling alcoholic beverage where wine macerated in hops is mixed with vegetable water and/or water, and addition of wine concentrate and concentrated fruit and/or vegetable juice | |
| Pérez et al. | Effect of non-wine Saccharomyces yeasts and bottle aging on the release and generation of aromas in semi-synthetic Tempranillo wines | |
| CN113638265B (en) | Cigarette flavor for cigarette paper coating liquid and application thereof, cigarette paper coating liquid and cigarette | |
| Bao et al. | Screening and evaluation of suitable non-saccharomyces yeast for aroma improvement of fermented mango juice | |
| WO2015125629A1 (en) | Method for producing enzymatically treated plant extract | |
| CN103146517B (en) | Method for extracting high-ester seasoning liquid from after-run | |
| JP2006280292A (en) | High-quality fruit juice and method for producing fruit liquor | |
| CN111728069B (en) | Preparation method of coffee extract | |
| Galabova et al. | Primary studies of the composition of distillate beverages produced from Sorbus Domestica fruits | |
| JP4052403B2 (en) | Wine and its production method | |
| CN107927282A (en) | A kind of processing method of green tea extract | |
| CN114868806A (en) | Flavor grease and preparation method thereof | |
| JP6713636B2 (en) | Awamori Moromi vinegar fermented beverage manufacturing method | |
| CN113693183A (en) | Preparation process of alcohol-free pitaya enzyme bubble beverage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |