CN114145375A - Preparation method and application of tea aroma extract - Google Patents
Preparation method and application of tea aroma extract Download PDFInfo
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- CN114145375A CN114145375A CN202111549889.5A CN202111549889A CN114145375A CN 114145375 A CN114145375 A CN 114145375A CN 202111549889 A CN202111549889 A CN 202111549889A CN 114145375 A CN114145375 A CN 114145375A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 241001122767 Theaceae Species 0.000 title claims abstract 32
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 44
- 239000000126 substance Substances 0.000 claims abstract description 32
- 125000003118 aryl group Chemical group 0.000 claims abstract description 31
- 239000011780 sodium chloride Substances 0.000 claims abstract description 22
- 108090000790 Enzymes Proteins 0.000 claims abstract description 21
- 102000004190 Enzymes Human genes 0.000 claims abstract description 21
- 235000014347 soups Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 239000012153 distilled water Substances 0.000 claims abstract description 9
- 239000002304 perfume Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 150000001875 compounds Chemical class 0.000 claims abstract description 7
- 238000005507 spraying Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 238000004821 distillation Methods 0.000 claims description 26
- 229940088598 enzyme Drugs 0.000 claims description 20
- 238000000034 method Methods 0.000 claims description 10
- 108010059892 Cellulase Proteins 0.000 claims description 8
- 108010047754 beta-Glucosidase Proteins 0.000 claims description 8
- 102000006995 beta-Glucosidase Human genes 0.000 claims description 8
- 229940106157 cellulase Drugs 0.000 claims description 8
- 239000000796 flavoring agent Substances 0.000 claims description 8
- 235000019634 flavors Nutrition 0.000 claims description 7
- 238000002156 mixing Methods 0.000 claims description 7
- 235000015096 spirit Nutrition 0.000 claims description 7
- 230000001476 alcoholic effect Effects 0.000 claims description 6
- 230000000694 effects Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 2
- 229920006395 saturated elastomer Polymers 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims 4
- 238000002425 crystallisation Methods 0.000 claims 1
- 230000008025 crystallization Effects 0.000 claims 1
- 239000011259 mixed solution Substances 0.000 claims 1
- 238000000605 extraction Methods 0.000 abstract description 11
- 230000007774 longterm Effects 0.000 abstract description 4
- 244000005700 microbiome Species 0.000 abstract description 2
- 238000001556 precipitation Methods 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 238000010298 pulverizing process Methods 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 93
- 235000013616 tea Nutrition 0.000 description 83
- 239000003205 fragrance Substances 0.000 description 9
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 8
- 235000006468 Thea sinensis Nutrition 0.000 description 8
- 235000009569 green tea Nutrition 0.000 description 7
- 239000000341 volatile oil Substances 0.000 description 7
- GLZPCOQZEFWAFX-UHFFFAOYSA-N Geraniol Chemical compound CC(C)=CCCC(C)=CCO GLZPCOQZEFWAFX-UHFFFAOYSA-N 0.000 description 6
- BRHDDEIRQPDPMG-UHFFFAOYSA-N trans-furanoid linalool oxide Natural products CC(C)(O)C1CCC(C)(C=C)O1 BRHDDEIRQPDPMG-UHFFFAOYSA-N 0.000 description 6
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 5
- 235000020279 black tea Nutrition 0.000 description 5
- 239000001278 2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol Substances 0.000 description 3
- XEKOWRVHYACXOJ-UHFFFAOYSA-N Ethyl acetate Chemical compound CCOC(C)=O XEKOWRVHYACXOJ-UHFFFAOYSA-N 0.000 description 3
- GLZPCOQZEFWAFX-YFHOEESVSA-N Geraniol Natural products CC(C)=CCC\C(C)=C/CO GLZPCOQZEFWAFX-YFHOEESVSA-N 0.000 description 3
- 239000005792 Geraniol Substances 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 3
- 229940113087 geraniol Drugs 0.000 description 3
- 238000000227 grinding Methods 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 3
- 239000003960 organic solvent Substances 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 150000002148 esters Chemical class 0.000 description 2
- LZCLXQDLBQLTDK-UHFFFAOYSA-N ethyl 2-hydroxypropanoate Chemical compound CCOC(=O)C(C)O LZCLXQDLBQLTDK-UHFFFAOYSA-N 0.000 description 2
- SHZIWNPUGXLXDT-UHFFFAOYSA-N ethyl hexanoate Chemical compound CCCCCC(=O)OCC SHZIWNPUGXLXDT-UHFFFAOYSA-N 0.000 description 2
- PPXUHEORWJQRHJ-UHFFFAOYSA-N ethyl isovalerate Chemical compound CCOC(=O)CC(C)C PPXUHEORWJQRHJ-UHFFFAOYSA-N 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 239000002243 precursor Substances 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- HNAGHMKIPMKKBB-UHFFFAOYSA-N 1-benzylpyrrolidine-3-carboxamide Chemical compound C1C(C(=O)N)CCN1CC1=CC=CC=C1 HNAGHMKIPMKKBB-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- OBNCKNCVKJNDBV-UHFFFAOYSA-N butanoic acid ethyl ester Natural products CCCC(=O)OCC OBNCKNCVKJNDBV-UHFFFAOYSA-N 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000000875 corresponding effect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- MMXKVMNBHPAILY-UHFFFAOYSA-N dodecanoic acid ethyl ester Natural products CCCCCCCCCCCC(=O)OCC MMXKVMNBHPAILY-UHFFFAOYSA-N 0.000 description 1
- 229940116333 ethyl lactate Drugs 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- HIGQPQRQIQDZMP-UHFFFAOYSA-N geranil acetate Natural products CC(C)=CCCC(C)=CCOC(C)=O HIGQPQRQIQDZMP-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- -1 phenyl geranyl acetate Chemical compound 0.000 description 1
- 125000000286 phenylethyl group Chemical group [H]C1=C([H])C([H])=C(C([H])=C1[H])C([H])([H])C([H])([H])* 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/11—Natural spices, flavouring agents or condiments; Extracts thereof obtained by solvent extraction
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/115—Natural spices, flavouring agents or condiments; Extracts thereof obtained by distilling, stripping, or recovering of volatiles
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K8/00—Cosmetics or similar toiletry preparations
- A61K8/18—Cosmetics or similar toiletry preparations characterised by the composition
- A61K8/96—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution
- A61K8/97—Cosmetics or similar toiletry preparations characterised by the composition containing materials, or derivatives thereof of undetermined constitution from algae, fungi, lichens or plants; from derivatives thereof
- A61K8/9783—Angiosperms [Magnoliophyta]
- A61K8/9789—Magnoliopsida [dicotyledons]
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- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q13/00—Formulations or additives for perfume preparations
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61Q—SPECIFIC USE OF COSMETICS OR SIMILAR TOILETRY PREPARATIONS
- A61Q19/00—Preparations for care of the skin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K2800/00—Properties of cosmetic compositions or active ingredients thereof or formulation aids used therein and process related aspects
- A61K2800/80—Process related aspects concerning the preparation of the cosmetic composition or the storage or application thereof
- A61K2800/805—Corresponding aspects not provided for by any of codes A61K2800/81 - A61K2800/95
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- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Public Health (AREA)
- Animal Behavior & Ethology (AREA)
- General Health & Medical Sciences (AREA)
- Veterinary Medicine (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Birds (AREA)
- Epidemiology (AREA)
- Dermatology (AREA)
- Tea And Coffee (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of tea aroma extract, which comprises the following steps: pulverizing tea raw material, spraying compound enzyme solution, stirring, performing enzymolysis, sequentially adding distilled water, strong aromatic Chinese liquor, sodium chloride or sodium chloride tea soup dry substance into the material after enzymolysis, distilling, and collecting to obtain tea aroma extractive solution. According to the preparation method of the tea aroma extract provided by the invention, the distilled extraction of tea aroma substances is carried out for the first time by using the white spirit and the sodium chloride or the dried substance of the sodium chloride tea soup, so that the yield of the aroma substances can be obviously improved, the phenomena of volatilization loss, turbidity precipitation, microorganism growth and the like of the aroma substances in the tea aroma extract caused by long-term storage can be inhibited, and the storage period is prolonged; the prepared tea-aroma extract is green, safe and edible. The invention also provides the application of the tea aroma extract liquid prepared by the preparation method in the preparation of foods, skin care products and perfume, and the tea aroma extract liquid can endow the products with natural and strong tea aroma.
Description
Technical Field
The invention belongs to the technical field of deep processing of tea resources, and particularly relates to a preparation method and application of a tea aroma extract.
Background
The tea essential oil (containing pure dew) is tea aromatic substance prepared by extracting and distilling with water and organic solvent, and has effects of tranquilizing, relieving inflammation, inhibiting bacteria, caring skin, and resisting oxidation. The unique smell and sensory characteristics of the natural tea essential oil are that synthetic flavors are difficult to replace, and in addition, people worry about the safety of the synthetic flavors and fragrances, thereby providing great market space for the natural tea fragrant extract. However, the characteristics of low natural aroma component content, volatility, instability and the like in the tea affect the yield, storage and transportation, application and the like, mature natural tea aromatic substance products in the market are still rare at present, and further technical attack and development are urgently needed.
The invention patent 201610409062.7 discloses a tea essential oil fidelity extraction method, which takes ether and the like as extraction solvents to realize the fidelity extraction of tea essential oil at high temperature and short time. The invention patent 201610646755.8 provides a method for extracting green tea essential oil, which uses water as a main carrier and adopts water distillation to extract the green tea essential oil without organic solvent, thereby avoiding the safety problem caused by solvent residue, but the water-soluble essential oil has the disadvantages of low yield, difficult long-term storage and the like.
Therefore, the development of the preparation method of the tea aroma extract which is convenient for long-term storage and is also suitable for the fields of food, daily chemicals and the like has important significance for popularization and application.
Disclosure of Invention
The invention aims to provide a preparation method of tea aroma extract, aiming at the problems of low yield, instability, easy volatilization, unfavorable storage, circulation and application of the tea aroma extract and the like.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of tea aroma extract comprises the following specific steps:
(1) enzymolysis: crushing the tea raw material, spraying the compound enzyme solution, stirring and mixing uniformly, and performing enzymolysis;
(2) and (3) distillation: adding distilled water, strong aromatic Chinese liquor, and sodium chloride or sodium chloride tea soup dry substance into the above materials after enzymolysis, and distilling to collect tea aroma extractive solution.
Preferably, the tea raw material in the step (1) is crushed and sieved by a 40-mesh sieve.
Preferably, the complex enzyme solution in the step (1) consists of: the composite enzyme solution comprises the following components: beta-glucosidase, cellulase; the dosage of the compound enzyme solution is (based on the mass of the tea leaf): 50-100%, wherein the enzyme activities of the beta-glucosidase and the cellulase are respectively as follows: 10U/L-50U/L and 500U/L-750U/L.
As a preferred technical scheme of the application, the temperature of the tea material subjected to enzymolysis treatment in the step (1) is 40-60 ℃; the enzymolysis time is 1-3 h.
Preferably, in the step (2), the addition amount of the distilled water is 5-15 times of the weight of the tea, the degree of the strong aromatic Chinese spirits is 40-60 degrees, the use amount of the strong aromatic Chinese spirits is 10-30 percent of the weight of the tea, sodium chloride or sodium chloride tea soup dry matter is added, the use amount of the sodium chloride or sodium chloride tea soup dry matter is 2-8 times of the weight of the tea, the saturated state is reached, and the materials are stirred and mixed uniformly.
The distilled water and the Luzhou-flavor liquor are added in sequence, so that enzyme denaturation and inactivation caused by sudden rise of the concentration of ethanol in the material can be avoided, and further aromatic substances are further enzymatically released in the process of reduced pressure distillation of the material.
Preferably, the distillation mode in the step (2) is reduced pressure distillation, the temperature of a solution system during distillation is 50-70 ℃, and the distillation is stopped when the alcoholic strength of the tea-fragrance extraction liquid is 5-15 degrees. The dried product of the sodium chloride tea soup obtained by centrifuging, removing residue, concentrating, crystallizing/drying the distilled tea soup mixed liquor can be used for the subsequent preparation of the tea aroma extract (can be reused for 5-10 times).
The obtained tea-fragrance extraction liquid can be applied to preparation of foods, skin care products, perfume and the like, and endows the products with natural and strong tea fragrance and corresponding effects.
Compared with the prior art, the invention has the following advantages:
(1) the prepared tea-flavored extract is green and safe, has strong and natural fragrance and higher yield: the pretreatment method for extracting the complex enzyme as the plant active ingredient can obviously improve the content of aromatic substances in the tea, the cellulase can effectively carry out enzymolysis on cell walls to promote the release of precursors of the aromatic substances in the tea, and the beta-glucosidase can hydrolyze glucoside fragrance precursors to release the aromatic substances; the method directly treats the dry tea by spraying the enzyme liquid, effectively improves the yield of aromatic substances, reduces the enzyme dosage and saves the cost compared with the treatment of the enzyme on tea soup or tea residue-containing feed liquid. Meanwhile, the addition of the white spirit and the sodium chloride or the dried substance of the sodium chloride tea soup can enable the nonpolar aromatic substances to be more easily volatilized to leave the water phase and enter the distillate containing the ethanol, the ethanol can reduce the boiling point of the mixed liquid, reduce the loss and fission of the aroma substances caused by high-temperature reduced pressure distillation, and finally improve the extraction rate of the aroma substances of the tea leaves. In addition, the invention does not relate to organic solvents such as diethyl ether and the like, is green and safe, and can be used in the fields of food, daily chemicals and the like.
(2) The prepared tea aroma extract can be stably stored for 12 months: the perfume fixative is a substance with perfume fixing or retaining effect on perfume. Esters such as phenyl geranyl acetate and phenyl ethyl laurate can trap or wrap flavor components in the tea leaves, so that the tea leaves are not easy to scatter. Compared with other aromatic white spirits, the aromatic white spirit has higher ester flavor substances such as ethyl hexanoate, ethyl acetate, ethyl lactate, ethyl butyrate, ethyl isovalerate and the like, has a fragrance fixing effect, and inhibits the dissipation of aromatic substances in tea fragrance extract liquor; in addition, the ethanol in the white spirit can improve the dissolution rate and stability of nonpolar aromatic substances in tea leaves, prevent the turbidity and light loss of aroma components caused by oxidation, condensation, polymerization, precipitation and the like in the long-term storage process of the tea aroma extract, inhibit the growth of microorganisms and prolong the shelf life of the tea aroma extract. The preferred dosage of the strong aromatic Chinese spirits is preferably 10-30% of the weight of the tea, the alcoholic strength of the prepared tea aroma extract is 5-15 degrees, and the influence of the aroma of the strong aromatic Chinese spirits on the tea aroma in the tea aroma extract is reduced to the maximum extent while the effects are exerted.
Detailed Description
The present invention will be described in further detail with reference to examples. The reagents or instruments used are not specified by manufacturers, and are regarded as conventional products which can be purchased in the market.
Example 1
(1) Enzymolysis: grinding black tea raw materials, sieving with a 40-mesh sieve, spraying compound enzyme solution (beta-glucosidase 10U/L, cellulase 500U/L) according to 50% of tea mass, mixing well, and performing enzymolysis at 40 ℃ for 1 h;
(2) and (3) distillation: adding distilled water 5 times the weight of tea and 42 ° strong aromatic Chinese liquor (calculated by 10% of the weight of tea) into the material after enzymolysis, adding sodium chloride 2 times the weight of tea, stirring and mixing uniformly at 40 ℃, carrying out reduced pressure distillation to collect tea aroma extract, wherein the distillation temperature is 50 ℃, and terminating distillation when the alcoholic strength of the extract is 5 ° to obtain black tea aroma extract.
Compared with the tea extraction group in which enzyme is added during tea extraction (tea-water ratio is 1:5), the yield of the black tea aromatic substances is improved by 14.66%, wherein the tea characteristic aromatic substances such as linalool oxide I, linalool oxide II, geraniol and the like are respectively 47.18%, 36.61% and 62.84% higher than those in the control group; the tea aroma extract prepared in this example was stored at 4 ℃ in the dark for 12 months and evaluated organoleptically to yield: the product has stable aroma, is clear and transparent, has no peculiar smell, is not added with a strong aromatic Chinese spirit treatment group, has light aroma and peculiar smell after being stored for 4 months under the same condition, and has turbid, light-losing and milky tea aroma extract.
The obtained black tea aroma extract is blended with a beverage according to a certain proportion to obtain a tea beverage rich in the characteristic aroma of black tea, and the tea beverage has natural and pure aroma and stable quality. In addition, the product can also be applied to the fields of skin care products, perfume and the like, and the natural tea fragrance is given to the product.
Example 2
(1) Enzymolysis: grinding green tea raw materials, sieving with a 40 mesh sieve, spraying compound enzyme solution (beta-glucosidase 30U/L, cellulase 600U/L) according to 80% of tea mass, mixing well, and performing enzymolysis at 50 deg.C for 2 h;
(2) and (3) distillation: adding distilled water 10 times the weight of tea and 52 ° strong aromatic Chinese liquor (calculated by 20% of the weight of tea) into the material subjected to enzymolysis, adding sodium chloride tea soup dry matter 5 times the weight of tea, stirring and mixing uniformly at 50 ℃, carrying out reduced pressure distillation to collect tea aroma extract, wherein the distillation temperature is 60 ℃, and terminating the distillation when the alcoholic strength of the extract is 10 ° to obtain the green tea aroma extract.
Compared with the tea extraction liquid prepared by the embodiment, the yield of the green tea aromatic substances is improved by 18.72% when the tea is extracted by adding enzyme (the tea-water ratio is 1:10), wherein the tea characteristic aromatic substances such as linalool oxide I, linalool oxide II, geraniol and the like are respectively higher than those of control groups such as 52.47%, 35.52% and 77.87%; the tea aroma extract prepared in this example was stored at 4 ℃ in the dark for 12 months and evaluated organoleptically to yield: the product has stable aroma, is clear and transparent, has no peculiar smell, is not added with a strong aromatic Chinese spirit treatment group, has light aroma and peculiar smell after being stored for 4 months under the same condition, and has turbid, light-losing and milky tea aroma extract.
The obtained green tea aroma extract is added into the fields of beverages, skin care products, perfume and the like according to a certain proportion, and natural green tea aroma is given to the product.
Example 3
(1) Enzymolysis: grinding oolong tea raw material, sieving with 40 mesh sieve, spraying compound enzyme solution (beta-glucosidase 50U/L, cellulase 750U/L) according to 100% of tea quality, mixing well, and performing enzymolysis at 60 deg.C for 3 hr;
(2) and (3) distillation: adding distilled water 15 times the weight of tea and 60-degree strong aromatic Chinese liquor (calculated by 30% of the weight of the tea) into the material subjected to enzymolysis, adding sodium chloride tea soup dry matter 8 times the weight of the tea, stirring uniformly, carrying out reduced pressure distillation to collect tea aroma extract, wherein the distillation temperature is 70 ℃, and stopping distillation when the alcoholic strength of the extract is 15 ℃ to obtain the oolong aroma extract.
Compared with the tea extraction group which is added with enzyme when tea is extracted (the tea-water ratio is 1:15), the yield of oolong aroma substances is improved by 18.92%, wherein the tea characteristic aroma substances such as linalool oxide I, linalool oxide II, geraniol and the like are respectively higher than those of the control group such as 56.36%, 33.28% and 86.11%; the tea aroma extract prepared in this example was stored at 4 ℃ in the dark for 12 months and evaluated organoleptically to yield: the product has stable aroma, is clear and transparent, has no peculiar smell, is not added with a strong aromatic Chinese spirit treatment group, has light aroma and peculiar smell after being stored for 4 months under the same condition, and has turbid, light-losing and milky tea aroma extract.
Adding the obtained oolong tea aroma extract into the fields of beverages, skin care products, perfume and the like according to a certain proportion to endow the product with natural oolong tea aroma.
The protection of the present invention is not limited to the above embodiments. Variations and advantages that may occur to those skilled in the art may be incorporated into the invention without departing from the spirit and scope of the inventive concept and the scope of the appended claims is intended to be protected.
Claims (9)
1. The preparation method of the tea aroma extract is characterized by comprising the following specific steps:
(1) enzymolysis: crushing the tea raw material, spraying the compound enzyme solution, stirring and mixing uniformly, and performing enzymolysis;
(2) and (3) distillation: adding distilled water, strong aromatic Chinese liquor, and sodium chloride or sodium chloride tea soup dry substance into the above materials after enzymolysis, and distilling to collect tea aroma extractive solution.
2. The method for preparing the tea flavor extract according to claim 1, wherein the tea raw material is pulverized and sieved with a 40-mesh sieve in the step (1).
3. The method for preparing the tea flavor extract according to claim 1, wherein the complex enzyme solution in the step (1) comprises β -glucosidase and cellulase.
4. The preparation method of the tea-aroma extract liquid according to claim 1, wherein the amount of the complex enzyme liquid in the step (1) is, based on the mass of the tea leaves: 50-100%, wherein the enzyme activities of the beta-glucosidase and the cellulase are respectively as follows: 10U/L-50U/L and 500U/L-750U/L.
5. The preparation method of the tea aroma extract liquid according to claim 1, wherein the temperature of the enzymolysis treatment material in the step (1) is 40-60 ℃, and the time is 1-3 hours.
6. The preparation method of the tea aroma extract liquid according to claim 1, wherein the addition amount of the distilled water in the step (2) is 5-15 times of the weight of the tea, the degree of the strong aromatic Chinese spirits is 40-60 degrees, the use amount of the strong aromatic Chinese spirits is 10-30% of the weight of the tea, and the addition amount of the sodium chloride or the dried product of the sodium chloride tea soup is 2-8 times of the weight of the tea, so that the tea aroma extract liquid is saturated and stirred uniformly.
7. The method for preparing the tea-aroma extract according to claim 1, wherein the distillation method in the step (2) is reduced pressure distillation, the temperature of the solution system during distillation is 50-70 ℃, and the distillation is terminated when the alcoholic strength of the tea-aroma extract is 5-15 degrees.
8. The method for preparing the tea flavor extract according to claim 1, wherein the tea soup mixed solution after distillation in the step (2) is subjected to centrifugal deslagging, concentration, crystallization/drying to obtain a sodium chloride tea soup dry substance, and the sodium chloride tea soup dry substance is repeatedly used for 5-10 times.
9. Use of the tea aroma extract prepared by the method according to any one of claims 1 to 8 in the preparation of food, skin care products and perfumes.
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