CN116941764A - Sichuan safflower tea extract and preparation method thereof - Google Patents

Sichuan safflower tea extract and preparation method thereof Download PDF

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Publication number
CN116941764A
CN116941764A CN202310926256.4A CN202310926256A CN116941764A CN 116941764 A CN116941764 A CN 116941764A CN 202310926256 A CN202310926256 A CN 202310926256A CN 116941764 A CN116941764 A CN 116941764A
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tea
extract
tea extract
safflower
linalool oxide
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温福丽
戴秋涟
张芮
沈才洪
王松涛
马龙
牛曼思
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Luzhou Pinchuang Technology Co Ltd
Luzhou Laojiao Co Ltd
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Luzhou Pinchuang Technology Co Ltd
Luzhou Laojiao Co Ltd
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    • 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
    • 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
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    • A23L2/38—Other non-alcoholic beverages
    • 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
    • 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
    • A23L2/56—Flavouring or bittering agents
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/06—Enzymes
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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Abstract

The application relates to a safflower tea extract, which contains the following flavor substances: comprising (Z) -linalool oxide (furane type), (E) -linalool oxide (furane type), linalool oxide (pyrane type), geraniol and propiolactone. Based on the above, the safflower tea extract provided by the application has the following advantages: the black tea has rich fragrance of flowers, sweetness and freshness, and the Sichuan black tea and the fresh cinnamon are mixed, leached, enzymolyzed and extracted, so that the flavor components of the black tea and the fresh cinnamon are fully reserved and the flavor component substances with larger contribution are fully reserved; has better activities of oxidation resistance, anti-inflammatory, etc.; is suitable for developing liqueur products or nonalcoholic beverage products.

Description

Sichuan safflower tea extract and preparation method thereof
Technical Field
The application relates to the technical field of natural product extraction, in particular to a safflower tea extract and a preparation method thereof.
Background
The liqueur is a drink with health care effect. According to national standard GB/T17204-2021, the wine is prepared by taking yellow wine and white wine as wine bases, adding substances which are traditional food, chinese medicinal materials or specific food raw materials or accord with relevant regulations, and performing processes such as leaching and/or redistillation or directly adding specific components extracted from food.
In the prior art, specific components in the liqueur are classified into plants, animals or animal and plant mixtures based on different requirements of drinking sense or health care effect. The T/CBJ 9101-2021 'cordial' group standard issued by the China wine society prescribes the plant cordial, and the plant cordial is determined to be the beverage wine with specific style which is prepared by reprocessing plants and products thereof which are edible or are traditional Chinese medicinal materials (or accord with related regulations) and are food.
Among the plant liqueurs, tea wine is one of the important classes. The tea wine has long history and is one of the inheritance indispensable in ancient soldier culture. Even in modern times, tea wine is widely appreciated in the market due to the taste of the faint scent charm and rich nutrient substances.
Chinese patent publication No. CN103627608B discloses a preparation method of golden camellia wine, which comprises the steps of mixing and leaching 1 part of golden camellia tea and 10-500 parts of edible ethanol according to weight ratio, filtering, and blending the leaching liquor with wine. The golden camellia wine is prepared from golden camellia tea, and tea polyphenol, amino acid, flavonoid and other effective components in the golden camellia tea can be effectively extracted after the tea is leached by edible ethanol, so that the prepared golden camellia wine has a more health-care effect; and the tea is coordinated in fragrance, clear, elegant, fresh and sweet. Chinese patent publication No. CN103504035B discloses a preparation method of locust flower tea wine, which comprises adding Chinese medicinal components such as herba Houttuyniae, folium Acanthopanacis Senticosi, and folium Trichosanthis into a formula mainly comprising green tea, and blending rice wine to obtain the final product. Chinese patent publication No. CN105861234B discloses a preparation method of fermented tea wine, which comprises preparing mycelium from sucrose solution containing jasmine flower in natural environment at 20-30deg.C; placing sucrose on mycelium, and washing the mycelium on the surface of the mycelium to obtain tea fungus cake; adding tea fungus cake into tea fungus mud containing sucrose scented tea solution; soaking 30-50 parts of jasmine tea, 8-12 parts of green tea and 8-12 parts of oolong tea in 1000 parts of boiling water, adding 10-15 parts of tea fungus mud and 70-150 parts of sucrose, uniformly stirring, and carrying out aerobic and anaerobic alternate fermentation; finally obtaining tea wine fermentation liquor, and fermenting at 10-15 ℃ to obtain the tea wine.
The main raw materials in the tea wine comprise black tea, green tea, scented tea or oolong tea. Among them, scented tea, also called scented tea, scented tea wine is a popular category among tea wine. In the prior art, scented tea refers to tea prepared by infusing flowers, leaves or fruits of plants. Scented tea is generally prepared by absorbing fragrance of tea, and soaking fresh flower and fresh tea together. The traditional scented tea is generally prepared from tea leaves, so that the scented tea has heavy bitter taste. The existing scented tea products are mainly obtained by leaching with solvents (such as edible alcohol or white spirit) and blending, or are obtained by fermenting tea, fresh flowers or dried flowers and other traditional Chinese medicine components together. Although the leaching method is simple, the dissolution effects of various components are different, so that the dissolution conditions can influence the taste, health care effect and raw material development of the scented tea. Fermentation is straightforward with respect to leaching effects, but there is a problem with respect to the availability of waste residues.
The Chuanhong tea has special fragrance, is mixed with the fragrance of flowers and sweetness, has high fragrance, is fresh but not astringent in tea soup, and is suitable for preparing tea wine with clean mouthfeel. However, in the actual preparation process of the Chuanhong tea wine, the Chuanhong tea wine still has the defect of bitter and astringent taste of tea fragrance.
Furthermore, there are differences in one aspect due to understanding to those skilled in the art; on the other hand, since the applicant has studied a lot of documents and patents while making the present application, the text is not limited to details and contents of all but it is by no means the present application does not have these prior art features, but the present application has all the prior art features, and the applicant remains in the background art to which the right of the related prior art is added.
Disclosure of Invention
In the prior art, the black tea extract which is one of the components of the tea wine has single flavor substance, thin and thick flavor and deep and unstable tea soup color. When the tea wine is prepared, the prepared tea wine has heavy astringent taste and dead tree taste, and only the tea aroma is highlighted in the tea wine taste, so that the tea wine has a thin flavor.
Aiming at the defects of the prior art, the application provides a chuanhong flower tea extract which comprises (Z) -linalool oxide (furan type), (E) -linalool oxide (furan type), linalool oxide (pyran type), geraniol and propiolactone.
The beneficial effects of this technical scheme:
1. the results of the flavor analysis of examples 1-4 showed that the safflower tea extract contained alcohols comprising myrcene, (Z) -linalool oxide (furan type), (E) -linalool oxide (furan type), linalool, terpineol, linalool oxide (pyran type), nerol and geraniol, wherein the (Z) -linalool oxide (furan type), (E) -linalool oxide (furan type), linalool oxide (pyran type) and geraniol contents were prominent in example 1 compared to examples 2-4. The ester substances contained in the safflower tea extract contained propiolactone, and the content of propiolactone in example 1 was prominent as compared with examples 2 to 4.
Linalool and its isomers may have floral, fruity or prairie notes. The propiolactone has strong coconut and peach-like fruit fragrance, is a special fragrance component of osmanthus fragrans, and can supplement and modify the fruit fragrance and flower fragrance of Sichuan black tea.
In combination with the sensory evaluation results of examples 1 to 4, the sensory evaluation results of "tea-soaking water taste, strong floral aroma, intense sweet aroma, obvious juicy peach fruit aroma, a certain sour aroma and rich aroma" show that the (Z) -linalool oxide (furan type), the (E) -linalool oxide (furan type), linalool oxide (pyran type) and the saffron tea extract with outstanding geraniol content have the highest taste evaluation.
The saffron tea extract provided by the application contains (Z) -linalool oxide (furan type), linalool (E) -linalool oxide (furan type), linalool oxide (pyran type) and geraniol, and alcohols containing propiolactone, so that the wine containing the saffron tea extract has rich fragrance of flowers, juicy peaches, sour and other layers, and the astringency and withered branch taste of tea are improved.
By exploring the flavor molecules in the extracting solution, the technical scheme discovers a group of flavor molecule combinations which can make the flavor of the liqueur obvious and well-received in the process of participating in the preparation of the liqueur.
The combination of the fragrance molecules can also provide basis for the subsequent exploration of the quality of the cordial.
The pleasant floral smell of linalool substances, especially Z-linalool, can make the base wine emit light fragrance, and the costustoot and fruit fragrance at the rear end of the base wine can increase the persistence and roundness of fragrance in the base wine, especially the persistence of fragrance emitted by ester substances (ethyl acetate) in the base wine, so that the wine has higher richness than that of the wine in example 4;
meanwhile, linalool substances have certain coordination effect on astringency, sourness and pungency caused by tannins, lactic acid and free aldehyde in the base wine, and can improve and promote the fineness and softness of the wine body, and the result can be obtained from 'clean taste' in sensory evaluation.
2. In the prior art, the deep and unstable color of tea soup or scented tea is mainly caused by the oxidization of flavonoid substances. In the preparation process of the liqueur, the flavonoid substances in the tea soup can also influence the stability of the color of the liqueur. The safflower tea extract provided by the application has rich fragrance, sweetness and freshness, and is transparent, and the transparent safflower tea extract is beneficial to improving the stability of a product as one of the components of the wine.
3. The safflower tea extract has wide application, and is suitable for developing liqueur products or nonalcoholic beverage products. The flavor components of the safflower tea extract are effectively enriched, and the developed product has stable scented tea flavor and obvious characteristics.
4. From the ratios of the contents of the extracts in the liqueurs shown in examples 1 to 3, only 0.8% was required for example 1 to obtain sensory effects exceeding those of example 2 (2%), example 3 (5%) and example 4 (3%) when preparing the liqueurs.
According to a preferred embodiment, the total amount of (Z) -linalool oxide (furan type) and (E) -linalool oxide (furan type) is not less than 20. Mu.g/L, linalool oxide (pyran type) is not less than 25. Mu.g/L, i.e. the total linalool oxide total amount is not less than 65. Mu.g/L. Geraniol is not less than 320 μg/L. The delta-decalactone is not less than 100 mug/L.
As can be seen from Table 2, the total amount of (Z) -linalool oxide (furan type) and (E) -linalool oxide (furan type) was not less than 33.2. Mu.g/L. The present inventors found that the components (Z) -linalool oxide (furanoid) and (E) -linalool oxide disclosed in example 1 are more prominent in content than examples 2, 3 and 4, and that (Z) -linalool oxide (furanoid) and (E) -linalool oxide, after collocating geraniol and propiolactone, give the extract of example 1 a richer-layered taste and a more pronounced sweet-fruit-aroma taste after collocating with liqueur, which also demonstrates the contribution of (Z) -linalool oxide (furanoid) and (E) -linalool oxide (furanoid) to taste in liqueur or extract.
Preferably, the total amount of (Z) -linalool oxide (furan type) and (E) -linalool oxide (furan type) is not less than 40. Mu.g/L.
According to a preferred embodiment, the total linalool oxide amount is not less than 150 μg/L.
According to a preferred embodiment, (Z) -linalool oxide (furanoid) is not less than 17. Mu.g/L.
According to the current industry standard QB/T4248-2011, the aroma of the (Z) -linalool oxide (furan) is reflected as ' having strong sweet aroma and costustoot, having flower fragrance and bottom implication ', and having better cis-form flavor than trans-form flavor '. In the safflower tea extract according to the present application, the total amount of (Z) -linalool oxide (furanoid type) and (E) -linalool oxide (furanoid type) and the proportion thereof in linalool substances are limited, whereby a safflower tea extract having a hierarchical and prominent aroma can be obtained.
The application provides a safflower tea extract, which comprises (Z) -linalool oxide (furan type), linalool (E) -linalool oxide (furan type), linalool oxide (pyran type), geraniol, propiolactone, nerol, phenethyl alcohol, trans-nerolidol and trans-fragrant folic acid.
Trans-form folic acid has the fragrance of viola yedoensis makino and provides floral fragrance for the safflower tea extract. The flower fragrance is not pressed when the Sichuan safflower tea extract is blended with the base wine, and the flower fragrance is blended with fruit fragrance and acid fragrance, so that the mixed wine has rich fragrance level and no conflict.
The application provides a safflower tea extract, which comprises (Z) -linalool oxide (furan type), linalool (E) -linalool oxide (furan type), linalool oxide (pyran type), geraniol, propiolactone, nerol, phenethyl alcohol, trans-nerolidol, trans-fragrant folic acid and jasmone.
The application provides a safflower tea extract, which comprises (Z) -linalool oxide (furan type), linalool (E) -linalool oxide (furan type), linalool oxide (pyran type), geraniol, propiolactone and flavone.
The application provides a safflower tea extract, which comprises (Z) -linalool oxide (furan type), linalool (E) -linalool oxide (furan type), linalool oxide (pyran type), geraniol, propiolactone, nerol, phenethyl alcohol, trans-nerolidol, trans-fragrant folic acid and flavone.
The application provides a safflower tea extract, which comprises (Z) -linalool oxide (furan type), linalool (E) -linalool oxide (furan type), linalool oxide (pyran type), geraniol, propiolactone, nerol, phenethyl alcohol, trans-nerolidol, trans-fragrant folic acid, jasmone and flavone.
The flavone is a common component of Chuan black tea and osmanthus fragrans. The flavone has antioxidant, antiinflammatory, and hormone regulating effects. Therefore, the Sichuan safflower tea extract has better activities of oxidation resistance, anti-inflammatory and the like.
After the detection method provided by the application is treated by glycosidase, the release of flavor components can be increased, and the solubility of flavone components can be improved, so that the enrichment effect is improved. The glycosyl is subjected to enzymolysis treatment, so that the extraction of anti-inflammatory and antioxidant components is facilitated.
The application provides a fragrance extracting solution, which contains the following flavor substances:
one or more of (Z) -linalool oxide (furan type), linalool oxide (pyran type), geraniol, and ester type flavoring agent containing propiolactone.
The aroma extract has various application ways, such as perfume, food additive or drug preparation.
The application provides an application of a safflower tea extract in preparing liqueur or nonalcoholic beverage. Specifically, the application provides a liqueur, which contains the safflower tea extract disclosed by the application. The application provides an alcohol-free beverage, which contains the safflower tea extract disclosed by the application.
The modern tea wine takes tea, alcohol and drinking water as main raw materials, and the tea taste of the existing tea wine products is more remarkable. In view of the different audience, flavor products with more pronounced floral aromas are more popular. Therefore, by exploring a compounding method of the Chuan red flower tea and the base wine, the application discovers that the flavor of the combination of the sweet osmanthus flower and the scented tea is coordinated through the process treatment.
Based on the above, the application provides a preparation method of a safflower tea extract, which comprises the following steps:
adding glycosidase into the mixed suspension of the safflower and the osmanthus fragrans to obtain enzymolysis liquid;
separating the enzymolysis liquid into aroma extracting liquid and scented tea pulp by distillation;
treating scented tea pulp by alkali extraction and acid precipitation to obtain flavone extract;
mixing the aroma extract with flavone extract to obtain flos Carthami tea extract.
The application provides a preparation method of a safflower tea extract, which comprises the following steps:
taking the aroma components of the self-made Chuan black tea and the sweet osmanthus as targets, and carrying out pretreatment crushing, enzymolysis and reduced pressure distillation to extract and obtain the compound aroma components of the Chuan black tea and the fresh osmanthus and the rest scented tea pulp mixed solution;
centrifuging, filtering, concentrating under reduced pressure, extracting with ethanol, extracting with alkali, extracting with acid, filtering, and washing with water to obtain flavone extract;
and mixing the compound aroma components with the flavone extract to obtain the safflower tea extract. The safflower tea extract obtained based on the process has strong fragrance, obvious flower fragrance, good stability, uniformity, high cleanliness and rich flavone extract, and can be used for the development of alcoholic drinks, nonalcoholic beverage products and the like. Preferably, the safflower tea extract is mixed with base wine to obtain the liqueur.
Specifically, the preparation method of the safflower tea extract, as shown in fig. 1, comprises the following steps:
crushing Sichuan black tea and osmanthus fragrans, and leaching with water to obtain a suspension;
adding glycosidase into the suspension of black tea and fresh cassia bark, regulating the pH to 4-5, and carrying out enzymolysis treatment at the temperature of 35-70 ℃ to obtain enzymolysis liquid;
performing reduced pressure distillation treatment on the enzymolysis liquid to obtain aroma extracting liquid and residual scented tea pulp;
extracting the scented tea pulp with 30% -80% vodka, wherein the extraction volume is 1: standing for 20-50,3-24h, filtering to obtain ethanol extract, and performing microfiltration and ultrafiltration on the ethanol extract to obtain flavone extract;
adjusting pH to 8-12, heat extracting, and filtering;
regulating the pH value to 4-5, standing and performing suction filtration;
washing with water to neutrality, drying to obtain flavone extract,
mixing the above flos Carthami tea aroma extract with the flavone extract to obtain flos Carthami tea extract.
Preferably, the obtained safflower tea extract can be used for developing liqueur products.
The application creatively adopts the extraction combination of the safflower and the sweet osmanthus, so that the flavor substances in the extracting solution are fused, the flower fragrance, the fruit fragrance and the tea fragrance are fused without contradiction, and the sensory quality of the liqueur is improved by matching the vinosity of the base wine with the sensory evaluation shown in the table 1.
According to the application, sichuan black tea and fresh cinnamon are mixed, leached, subjected to enzymolysis and extracted, so that the flavor components of the Sichuan black tea and the fresh cinnamon are fully reserved, and the flavor component substances with larger contribution are fully reserved. Meanwhile, based on the problem of low tea dreg availability in the prior art, the application adopts an enzymolysis method to treat the mixture of Chuan black tea and fresh cinnamon, exposes the sugar in the mixture, and not only obtains flavor substances and improves layering sense of the aroma extracting solution, but also improves the extraction rate of flavone.
Meanwhile, compared with the traditional flavone purification method which adopts medium-polarity macroporous resin for purification, a large amount of ethanol solvent is consumed, and the safety inspection is higher.
According to a preferred embodiment, the osmanthus flower can be fresh osmanthus flower. Preferably, the fresh osmanthus fragrans refers to osmanthus fragrans with the moisture content of more than or equal to 50%. The dry osmanthus fragrans refers to osmanthus fragrans with the moisture content less than or equal to 8%. Preferably, the fresh osmanthus fragrans are osmanthus fragrans which are picked in the current year, frozen after being picked in the morning, and stored in a refrigerator at the temperature of between 20 ℃ below zero and 60 ℃ below zero in a sealing manner for standby. The moisture content is weight percent.
According to a preferred embodiment, the enzymatic hydrolysis conditions have a pH in the range of 4-5. Preferably, the pH is 4. Preferably, the pH is 5.
According to a preferred embodiment, the glycosidase is beta-glucosidase and/or alpha-rhamnosidase.
According to a preferred embodiment, the temperature of the enzymatic hydrolysis conditions is below 75 ℃. Preferably, the temperature of the enzymolysis conditions is in the range of 35-70 ℃. Particularly preferably, the temperature of the enzymatic hydrolysis conditions is 35 ℃. The temperature of the enzymolysis condition is 45 ℃. The temperature of the enzymolysis condition is 55 ℃. The temperature of the enzymolysis condition is 65 ℃. The temperature of the enzymolysis condition is 75 ℃.
Previous studies showed that the higher the enzymolysis temperature of black tea under the same process treatment, the higher the flavor evaluation, as shown in table 3. The black tea enzymolysis liquid obtained at 55deg.C has rich and pure fragrance, fruit fragrance and baked fragrance, and certain medicinal fragrance, and its score is 22.0+ -0.8 a . The black tea enzymolysis liquid obtained at 60deg.C has strong fragrance, comfortable fragrance, fresh fragrance, slightly fermented sour fragrance, and the score is 21.6+ -0.4 c . The black tea enzymolysis liquid obtained at 65deg.C has a common aroma intensity, and has fermented sour aroma similar to fermented soybean aroma with score of 21.1+ -0.2 d . The black tea enzymolysis liquid obtained at 70deg.C has strong and pure fragrance, fermented fragrance, peppermint fragrance, layering effect, and score of 22.0+ -0.5 c . The black tea enzymolysis liquid obtained at 75deg.C has aromatic degree, fermented sour flavor similar to fermented soybean flavor, green taste of folium Camelliae sinensis and refreshing feel of herba Menthae, and its score is 21.3+ -0.6 c . The higher the enzymolysis temperature is, the more complicated the layering sense of the aroma of the black tea enzymolysis liquid is, and the brought sense experience effect is better.
Examples 1 and 2 disclose the sensory evaluation results of the safflower tea extract obtained by enzymolysis at 45℃and 65℃as a safflower wine, respectively. The sensory evaluation of the safflower wine disclosed in embodiment 1 is "tea-soaking water taste, strong floral fragrance, strong sweet fragrance, more obvious juicy peach fruit fragrance, certain sour fragrance, rich fragrance, slightly stuffy and clean, andobvious cooking taste ", its score was 22.8.+ -. 0.4 c . The sensory evaluation of the safflower wine disclosed in embodiment 1 was "the floral fragrance was rich, there was a certain green grass fragrance, there was a slight caramel-like sweet fragrance, a slight rose-like fragrance, the fragrance was more stable and cleaner", the score was 19.4.+ -. 0.5 a 。
From the above results, it was found that the sensory evaluation of the saffron liqueur prepared from the saffron tea extract obtained by enzymolysis at 45 ℃ was higher than that of the saffron liqueur prepared from the saffron tea extract obtained by enzymolysis at 65 ℃. The enzymolysis liquid treated at low temperature has mellow flavor and obvious flower fragrance. The result also shows that the safflower tea extract provided by the application has better effect in low-temperature enzymolysis.
In the prior art, the contribution degree of aroma components to the whole aroma mainly depends on the content and the threshold value, and the lower the threshold value is, the more easily perceived. The threshold value of linalool oxide is 0.06mg/kg, the fragrance threshold value of other components such as nerolidol is 10mg/kg, the fragrance threshold value of nerolidol is 0.5mg/kg, the fragrance threshold value of phenethyl alcohol is more than 1mg/kg, and the fragrance threshold value of propiolactone is 0.09-0.4mg/kg. In the application, the content of linalool oxide in the extract obtained based on the preparation method is not less than 25 mug/L, so that linalool oxide is one of key aroma components of the flavor extract.
According to a preferred embodiment, the step of the alkaline extraction acid precipitation process comprises:
processing scented tea pulp by vodka to obtain ethanol extract;
filtering the ethanol extract to obtain a coarse flavone extract;
extracting flavone crude extract under alkaline condition, filtering to obtain intermediate product;
standing the intermediate product under acidic condition, filtering, washing with water to neutrality, and drying to obtain flavone extract.
According to a preferred embodiment, the step of vodka treating the scented tea slurry comprises:
mixing 30% -80% edible alcohol or wine and scented tea pulp, and processing for 3-24 hr with vodka volume ratio of 1:20-1:50. Preferably, the edible alcohol or wine can be vodka at a concentration of 60% -80%.
Vodka belongs to spirits, and is used as a base wine for brewing cocktails, and is a wine with flexibility, adaptability and flexibility. In order to prevent the base wine with other flavor from influencing subsequent blending in the earlier product development stage, vodka is adopted to extract tea pulp. And when the flavor of the wine is set or special flavor is required in the later stage, the base wine with the special flavor is adopted to adjust or coordinate the flavor of the wine.
According to a preferred embodiment, alkaline conditions mean a pH value in the range of 8 to 12. Preferably, the pH is 8. Preferably, the pH is 9. Preferably, the pH is 10. Preferably, the pH is 11. Preferably, the pH is 12.
According to a preferred embodiment, acidic conditions refer to a pH value in the range of 4-5. Preferably, the pH is 4. The pH was 5.
According to a preferred embodiment, the content of crocus sativus tea extract in the liqueur is not more than 5%. Preferably, the liqueur comprises a safflower tea extract in an amount of not more than 5% and a base wine in an amount of not less than 95%. Preferably, the cordial further comprises licorice extract with a content of 0-0.4%, fructus Siraitiae Grosvenorii extract with a content of 0-0.4%, and flavoring wine with a content of 0-0.02%.
According to a preferred embodiment, the base wine can be white wine. Preferably, the base wine can be a strong aromatic white wine. According to the national standard GB/T17204-2021, the strong aromatic white spirit is white spirit which is prepared by taking cereal grains as raw materials, adopting strong aromatic Daqu as a saccharification starter, performing solid fermentation in a mud pit, performing solid distillation, ageing and blending, and not directly or indirectly adding edible alcohol and coloring, aroma and taste substances generated by non-self fermentation.
According to a preferred embodiment, the weight ratio of Chuan black tea to fresh cinnamon is 1:1-7:1. preferably, the weight ratio of Chuan black tea to fresh cinnamon is 1:1. preferably, the weight ratio of Chuan black tea to fresh cinnamon is 2:1. preferably, the weight ratio of Chuan black tea to fresh cinnamon is 3:1. preferably, the weight ratio of Chuan black tea to fresh cinnamon is 4:1. preferably, the weight ratio of Chuan black tea to fresh cinnamon is 5:1. preferably, the weight ratio of Chuan black tea to fresh cinnamon is 6:1. preferably, the weight ratio of Chuan black tea to fresh cinnamon is 7:1.
according to a preferred embodiment, the osmanthus fragrans can be one or more of osmanthus fragrans, osmanthus fragrans.
According to a preferred embodiment, the water from which safflower and osmanthus flower are leached is purified water. Preferably, the water is double distilled water. The pH value of the water is in the range of 6.5-7.5. Preferably, the weight of the water is 8-40 times of that of the cinnamon.
According to a preferred embodiment, distillation can refer to reduced pressure distillation. Preferably, the vacuum degree of reduced pressure distillation is 0.4-1Mpa. Preferably, the vacuum degree of reduced pressure distillation is 0.4-0.6Mpa. Particularly preferably, the vacuum degree of the reduced pressure distillation is 0.4MPa. Particularly preferably, the vacuum degree of the reduced pressure distillation is 0.5MPa. Particularly preferably, the vacuum degree of the reduced pressure distillation is 0.6MPa.
According to a preferred embodiment, the heating temperature in the water bath for reduced pressure distillation is 70-100 ℃. Preferably, the water bath heating temperature for reduced pressure distillation is 85-95 ℃. The condensed water temperature of the reduced pressure distillation is-10 ℃ to-15 ℃. The temperature of the circulating water for reduced pressure distillation is 4-15 ℃.
According to a preferred embodiment, the aroma extraction liquid collection ratio is 1/5-1/20 of the liquid volume of the enzymatic hydrolysate. Preferably, the collection proportion of the aroma extracting solution is 1/5-1/10 of the liquid volume of the enzymolysis solution.
Drawings
FIG. 1 is a flow chart showing a process for preparing a safflower tea extract according to the present application;
FIG. 2 shows a gas chromatograph-mass spectrometer of homemade Chuan black tea;
fig. 3 shows an ion chart of the gas chromatography-mass spectrometry of the scented tea extract of embodiment 1 of the present application;
fig. 4 shows an ion chart of the gas chromatography-mass spectrometry of the scented tea extract of embodiment 2 of the present application;
fig. 5 shows an ion chart of the gas chromatography-mass spectrometry of the scented tea extract of embodiment 3 of the present application;
fig. 6 shows an ion chart of the gas chromatography-mass spectrometry of the scented tea extract of embodiment 4 of the present application.
Detailed Description
In the application, chuan black tea is black tea produced in Sichuan province, and is one of the four major black teas in China. The Sichuan black tea has the characteristics of strong and round and tight strip, golden hair, black and oily color, fresh fragrance, sweet orange flavor, mellow and fresh taste, strong and bright soup color, thick, soft and red leaf bottom.
Embodiments 1-4 are to ensure that the total mass of raw materials, namely Chuan black tea and (sweet osmanthus), is 100g, the same solvent (base wine) and the same equipment condition are subjected to extraction distillation (the difference of enzymolysis temperature and the difference of water content of the sweet osmanthus exist), and the content of the extract is different along with the difference of the raw materials and the difference of enzymolysis conditions, and the content of the extracted flavone and the content of the extracted flavor extract are different.
In the present application, the aroma of the extract is evaluated anonymously by an evaluator qualified by a dewing national panel. The evaluation is carried out from 4 aspects of the degree of richness, the coordination, the layering sense and the durability, and the grading is from 0 to 6 (0 is very poor; 1 is poor; 2 is poor; 3 is general; 4 is good; 5 is very good; 6 is very good) for 24 minutes. Table 1 shows sensory evaluation tables of Chuanhong tea wine, and according to table 1, the results of sensory evaluation of the flavor of the practical cases: embodiment 1> embodiment 2> embodiment 4> embodiment 3.
Example 1
The embodiment provides a preparation method of a Chuanhong tea wine. The embodiment provides a preparation method of a safflower tea extract.
The osmanthus flowers used in the embodiment are fresh osmanthus flowers picked in the current year, the osmanthus flowers are picked in the early morning in the full bloom period of the osmanthus flowers, and the osmanthus flowers are stored in a refrigerator at the temperature of minus 60 ℃ in a sealing manner for standby.
The preparation method of the Chuanhonghua wine comprises the following steps:
taking 70g of self-made Sichuan red, 30g of fresh osmanthus fragrans, crushing, and leaching with 1000mL of water to obtain a suspension;
adding 1% beta-glucosidase into 1000mL black tea and fresh cinnamon suspension, adjusting pH to 4, and performing enzymolysis at 45 ℃ to obtain enzymolysis liquid;
performing reduced pressure distillation treatment on the enzymolysis liquid, wherein the vacuum degree of reduced pressure distillation is 0.5Mpa, the heating temperature of a water bath is 100 ℃, the temperature of condensed water is-10 ℃, and the temperature of circulating water is 4 ℃;
collecting 100mL of aroma extracting solution;
filtering scented tea pulp, concentrating the filtered liquid to 200mL, mixing with 70% vodka 2L, extracting for 6h, and filtering to obtain coarse extractive solution of flavone;
regulating pH of the coarse flavone extract to 8, and performing microfiltration and ultrafiltration;
regulating pH of the obtained filtrate to 4, standing, vacuum filtering to obtain solid, washing with water to neutrality, and drying to obtain flavone extract;
mixing the aroma extract of the tea osmanthus and the flavone extract to obtain an extract;
0.8% of the extract was mixed with 99.2% of base wine to obtain liqueur.
The mixed liquid can be used for developing liqueur products.
The microfiltration is a ceramic membrane microfiltration with a pore size of 0.1-10 μm. Ultrafiltration is tangential flow ultrafiltration using an ultrafiltration membrane of <5 kDa.
Sensory evaluation of liqueur: the tea has the advantages of water taste, strong flower fragrance, strong sweet fragrance, obvious juicy peach fruit fragrance, certain sour fragrance, rich fragrance, slight tightness, cleanliness and obvious cooking taste. The score was 22.8.+ -. 0.4.
Example 2
The preparation method of the Chuanhonghua wine comprises the following steps:
taking 70g of self-made Sichuan red, 30g of dry osmanthus fragrans, crushing, and leaching with 1000mL of water to obtain a suspension;
adding 1% of beta-glucosidase into 1000mL of black tea and osmanthus suspension, regulating the pH of the solution to 4, and carrying out enzymolysis treatment at the temperature of 65 ℃ to obtain an enzymolysis solution;
performing reduced pressure distillation treatment on the enzymolysis liquid, wherein the vacuum degree of reduced pressure distillation is 0.5Mpa, the heating temperature of a water bath is 100 ℃, the temperature of condensed water is-10 ℃, and the temperature of circulating water is 4 ℃;
collecting 100mL of aroma extracting solution;
filtering scented tea pulp, concentrating the liquid to 200mL, mixing with 70% vodka 2L, extracting for 6h, and filtering to obtain coarse flavone extract;
regulating pH of the coarse flavone extract to 8, micro-filtering, ultrafiltering, regulating pH to 4, standing, suction filtering to obtain solid, water washing to neutrality, and drying to obtain flavone extract. The microfiltration is a ceramic membrane microfiltration with a pore size of 0.1-10 μm. Ultrafiltration is tangential flow ultrafiltration using an ultrafiltration membrane of <5 kDa.
Mixing the aroma extract of the tea osmanthus and the flavone extract to obtain an extract;
mixing 2% of the extract with 98% of base liquor to obtain liqueur.
Sensory evaluation of liqueur: the flower fragrance is rich, a certain amount of green grass fragrance is provided, the caramel sweet fragrance is provided, a little of rose fragrance is provided, and the fragrance is stable and clean. The score was 19.4.+ -. 0.5.
Example 3
The preparation method of the Chuanhonghua wine comprises the following steps:
taking 70g of self-made Sichuan red, 30g of dry osmanthus fragrans, crushing, and leaching with 1000mL of water to obtain a suspension;
adding 1% of beta-glucosidase into 1000mL of black tea and osmanthus suspension, adjusting the pH to 4, and performing enzymolysis treatment at the temperature of 45 ℃ to obtain an enzymolysis liquid;
carrying out reduced pressure distillation treatment on the enzymolysis liquid, wherein the vacuum degree of reduced pressure distillation is 0.5Mpa, the heating temperature of a water bath is 100 ℃, the temperature of condensed water is-10 ℃, and the temperature of circulating water is 4 ℃;
collecting 100mL of aroma extracting solution;
filtering scented tea pulp, concentrating the liquid to 200mL, mixing with 70% vodka 2L, extracting for 6h, and filtering to obtain coarse flavone extract;
regulating pH of the coarse flavone extract to 8, micro-filtering, ultrafiltering, regulating pH to 4, standing, suction filtering to obtain solid, water washing to neutrality, and drying to obtain flavone extract. The microfiltration is a ceramic membrane microfiltration with a pore size of 0.1-10 μm. Ultrafiltration is tangential flow ultrafiltration using an ultrafiltration membrane of <5 kDa.
Mixing the aroma extract of the tea osmanthus and the flavone extract to obtain an extract;
mixing 5% of the extract with 95% of base wine to obtain liqueur.
Sensory evaluation of liqueur: the herbal medicine has strong fragrance, withered branches and a little caramel sweet and flower fragrance, and has more stuffy fragrance and less clean fragrance. The score was 16.3.+ -. 0.4.
Example 4
The preparation method of the Chuanhonghua wine comprises the following steps:
taking 70g of self-made Sichuan red, 30g of fresh osmanthus fragrans, crushing, and leaching with 1000mL of water to obtain a suspension;
1000mL of the suspension of the black tea and the fresh cinnamon is adjusted to pH 4, the temperature is 45 ℃, and heating treatment is carried out;
carrying out reduced pressure distillation treatment on the heating liquid, wherein the vacuum degree of reduced pressure distillation is 0.5Mpa, the heating temperature of a water bath is 100 ℃, the temperature of condensed water is-10 ℃, and the temperature of circulating water is 4 ℃;
collecting 100mL of aroma extracting solution;
filtering the scented tea pulp, concentrating the liquid to 200mL, mixing with 70% vodka 2L, extracting for 6h, and filtering to obtain coarse extract of flavone;
regulating pH of the coarse flavone extract to 8, micro-filtering, ultrafiltering, regulating pH to 4, standing, suction filtering to obtain solid, water washing to neutrality, and drying to obtain flavone extract. The microfiltration is a ceramic membrane microfiltration with a pore size of 0.1-10 μm. Ultrafiltration is tangential flow ultrafiltration using an ultrafiltration membrane of <5 kDa.
Mixing the aroma extract of the tea osmanthus and the flavone extract to obtain an extract;
mixing 3% of the extract with 97% of base liquor to obtain liqueur.
Sensory evaluation of liqueur: the flower and fruit flavor is rich, the flower flavor is obvious, the flower and fruit flavor has certain dry sweet flavor, the flavor is cleaner than the treatment of embodiment 1, but the richness is poor. The score was 18.1.+ -. 0.4.
Example 5
1.0g of Chuan black tea was weighed, homogenized by adding 5mL of water, 100. Mu.L of ethyl decanoate (150. Mu.g/L) was added, and 2.0g of NaCl was added.
The HS-SPME method detects flavor substances.
HS-SPME method: before the headspace solid-phase microextraction is used, 65 mu m PDMS/DVB extraction fiber is aged for 60min at the temperature of 250 ℃ at a gas chromatography sample inlet.
1.0g of homemade Chuan black tea is precisely weighed, 5mL of water is added for homogenate, 100 mu L of ethyl decanoate (with the concentration of 150 mu g/L) is added, 2.0g of NaCl is added, and a bottle mouth is immediately closed. Maintaining at 80deg.C for 10min, pre-balancing at 80deg.C for 45min, and desorbing for 40min. Chromatographic column: DB-FFAP capillary column (60 m 0.25mm 0.25 μm).
GC-MS conditions:
GC conditions: the column box temperature t=50 ℃; sample inlet temperature t=250.0 ℃; sample injection time = 1.5min; column flow = 1.00mL/min.
MS conditions: ion source temperature t=230.0 ℃; interface temperature t=250.0 ℃; solvent delay: 2min; start time: 3.5min; scan;0.20sec; v=2500, 40.0-450.0m/z.
Heating program: maintaining at 50deg.C for 5min, and raising the temperature to 210 deg.C at 3deg.C/min for 10min;3 ℃/min is raised to 230 ℃ and kept for 10min.
As shown in FIG. 2, the flavor substance is mainly alcohols, the alcohols flavor substance is mainly (Z) -linalool oxide (furan type), linalool (E) -linalool oxide (furan type), linalool oxide (pyran type), geraniol, nerol, phenethyl alcohol and trans-nerolidol, and the concentration of geraniol is more than 0.65 mug/mL; the esters are mainly methyl salicylate, and the content of the methyl salicylate is more than 0.04 mug/mL; the ketone substance is mainly jasmone; the acid substance is mainly trans-fragrant folic acid, and the content of trans-fragrant geranic acid is more than 0.07 mug/mL. Sensory evaluation of the whole extracting solution shows that the tea has thick and typical tea fragrance, obvious baking fragrance and caramel sweet fragrance, and gathered fragrance, penetrating and cleaning. The components are flavor substance components of the Chuancha extract without adding osmanthus.
By comparing the flavor substances in the Chuan black tea extract with the flavor substances in the Chuan black tea extract mixed with the osmanthus fragrans, the embodiment finds that the methyl salicylate disappears after the compound enzymolysis treatment with the osmanthus fragrans, and the green herbal fragrance brought by the methyl salicylate disappears.
Example 6
The flavor analysis of the aroma extracted solutions of examples 1 to 4 is as follows. The analytical machine uses high performance gas chromatography.
HS-SPME method: before the headspace solid-phase microextraction is used, 65 mu m PDMS/DVB extraction fiber is aged for 5min at the temperature of 250 ℃ at a gas chromatography sample inlet. Sampling liquid, namely 5mL of flavor extracting liquid, and directly sampling after solid-phase microextraction of the sample in embodiment 6. 100. Mu.L of ethyl decanoate (150. Mu.g/L) was added as an internal standard, 2.0g of NaCl was added, and the bottle mouth was immediately closed. Pre-balancing at 80 ℃ for 30min and desorbing for 45min. Chromatographic column: DB-FFAP capillary column (60 m 0.25mm 0.25 μm).
GC-MS conditions:
GC conditions: the column box temperature t=50 ℃; sample inlet temperature t=250.0 ℃; sample injection time = 1.5min; column flow = 1.00mL/min.
MS conditions: ion source temperature t=230.0 ℃; interface temperature t=250.0 ℃; solvent delay: 2min; start time: 3.5min; scan;0.20sec; v=2500, 40.0-450.0m/z
Heating program: keeping at 60 ℃ for 2min,5 ℃/min to 160 ℃, keeping at 8min,3 ℃/min to 230 ℃ and keeping at 10min.
The gas chromatography-mass spectrometry ion diagram of the scented tea extract is shown in figures 3-6.
Table 2 shows the flavor substance analysis maps of examples 1 to 4 obtained based on the gas chromatography-mass spectrometry ion map (fig. 3 to 6) of the scented tea extract.
Table 3 shows the sensory evaluation of the black tea enzymatic hydrolysate at different enzymatic hydrolysis temperatures. The results were used for comparison with sensory evaluation tables of black tea and planned enzymatic hydrolysate at different enzymatic temperatures involved in the present application.
TABLE 1
Note that: different lower case letters indicate that there is a significant difference in the P < 0.05 level. The following is the same.
TABLE 2
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TABLE 3 Table 3
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It should be noted that the above specific embodiments are exemplary, and those skilled in the art can devise various solutions in light of the present disclosure, which fall within the scope of the present disclosure and the protection scope of the present disclosure. It should be understood by those skilled in the art that the present description and drawings are illustrative and not limiting to the claims. The scope of the application is defined by the claims and their equivalents. The description of the application encompasses multiple inventive concepts, such as "preferably," "according to a preferred embodiment," or "optionally," all means that the corresponding paragraph discloses a separate concept, and that the applicant reserves the right to filed a divisional application according to each inventive concept. Throughout this document, the word "preferably" is used in a generic sense to mean only one alternative, and not to be construed as necessarily required, so that the applicant reserves the right to forego or delete the relevant preferred feature at any time.

Claims (10)

1. The safflower tea extract is characterized by comprising the following flavor substances:
comprising (Z) -linalool oxide (furane type), (E) -linalool oxide (furane type), linalool oxide (pyrane type), geraniol and propiolactone.
2. The safflower tea extract of claim 1, further comprising the following flavors:
nerol, phenethyl alcohol, trans-nerolidol, and trans-savoury folic acid.
3. The safflower tea extract according to claim 1 or 2, wherein the total amount of (Z) -linalool oxide (furanoid) and (E) -linalool oxide (furanoid) is not less than 20 μg/L.
4. A safflower tea extract according to any one of claims 1 to 3, wherein said safflower tea extract further comprises flavones.
5. Use of a safflower tea extract as claimed in any one of claims 1 to 4 in the preparation of a liqueur or alcohol free beverage.
6. The use according to claim 5, wherein the safflower tea extract is present in an amount of no more than 5%.
7. The preparation method of the safflower tea extract is characterized by comprising the following steps of:
adding glycosidase into the mixed suspension of the safflower and the osmanthus fragrans, and carrying out enzymolysis to obtain an enzymolysis solution;
separating the enzymolysis liquid into aroma extracting liquid and scented tea pulp by distillation;
treating the scented tea pulp by an alkali extraction and acid precipitation method to obtain a flavone extract;
mixing the aroma extract with the ketone extract to obtain the safflower tea extract.
8. The method for preparing a safflower tea extract as defined in claim 7, wherein the conditions of the enzymolysis comprise:
the temperature is below 75 ℃.
9. The method for preparing a safflower tea extract as claimed in claim 7, wherein said osmanthus flower has a moisture content of not less than 50%.
10. The method for preparing a safflower tea extract as claimed in claim 7, wherein said glycosidase comprises β -glucosidase and/or α -rhamnosidase.
CN202310926256.4A 2023-07-26 2023-07-26 Sichuan safflower tea extract and preparation method thereof Pending CN116941764A (en)

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