CN117204489A - Oolong tea concentrated solution and preparation method thereof - Google Patents
Oolong tea concentrated solution and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of food processing, in particular to oolong tea concentrated solution and a preparation method thereof. The preparation method comprises the following steps: mixing oolong tea leaves with water, and extracting under ultrahigh pressure to obtain a tea water mixture; mixing the tea water mixture with enzyme I for primary enzymolysis, and separating tea residues from the obtained enzymolysis product to obtain a first enzymolysis liquid; the enzyme I is one or more than two of alkaline protease, cellulase and pectase; mixing the first enzymolysis liquid with enzyme II for secondary enzymolysis to obtain a second enzymolysis liquid; the enzyme II is a mixed enzyme of tannase and polyphenol oxidase. The oolong tea concentrated solution disclosed by the invention has the advantages that a great deal of loss of active ingredients in the tea concentrated solution is avoided, the taste and the taste are reduced, the phenomenon of precipitation of the concentrated solution is relieved, the health function and the good flavor of the oolong tea are better preserved, the tea fragrance is full and rich, the taste is smooth, and the tea charm is mellow.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to oolong tea concentrated solution and a preparation method thereof.
Background
In recent years, tea has rapidly developed in the tea beverage consumer market due to its natural, original taste and health attributes. Along with the continuous improvement of the living standard and the enhancement of consumption concept, the requirements of people on the quality of products are higher and higher, and therefore, the production technology of tea raw materials for producing tea beverages is also put forward higher requirements. The tea raw materials used in the tea beverage in the market at present are mostly prepared from instant tea powder or tea concentrated solution. Wherein, the instant tea powder raw material can cause serious loss of flavor and taste of tea due to the production and processing technology. Therefore, most products use tea concentrates for use.
Oolong tea is widely favored by modern consumers as a high-aroma semi-fermented tea and a full-fermented tea because of the flower and fruit aroma and the fresh, mellow and thick mouthfeel of the oolong tea. However, in the existing production and processing process of oolong tea concentrate, the quality of the product is uneven due to different extraction conditions, concentration process, aroma backfilling process and the like. Meanwhile, the tea concentrate is rich in active ingredients such as tea polyphenol, alkaloid and the like, so that the problems of oxidative discoloration and aroma loss are easy to occur in the processing process, and the precipitation phenomenon is easy to occur in the long-time storage process, and the technical problems can not be compared with the tea water which is brewed at present, so that the purchasing desire of consumers and the shelf life quality of tea beverage products are influenced. Therefore, how to produce the oolong tea concentrated solution with simple process, better fragrance preservation and mellow taste has important significance for improving the quality of tea drinks.
Disclosure of Invention
In order to solve the technical problems of remarkable bitter taste, remarkable tea precipitation, serious loss of active ingredients in tea and the like of the oolong tea concentrated solution, the inventor of the invention provides the oolong tea concentrated solution and the preparation method thereof based on the research of the field and through a large number of experiments, and the oolong tea concentrated solution has the advantages of avoiding a large amount of loss of active ingredients in the oolong tea concentrated solution, relieving the bitter taste of the taste, relieving the precipitation phenomenon of the concentrated solution, ensuring that the oolong tea has better health function and good flavor retention, full and rich tea fragrance, smooth taste and mellow tea charm through the screening of tea raw materials and optimizing the extraction production process.
Specifically, the invention firstly provides a preparation method of oolong tea concentrated solution, which comprises the following steps:
(1) Mixing oolong tea leaves with water, and extracting under ultrahigh pressure to obtain a tea water mixture;
(2) Mixing the tea water mixture with enzyme I for primary enzymolysis, and separating tea residues from the obtained enzymolysis product to obtain a first enzymolysis liquid; the enzyme I is one or more than two of alkaline protease, cellulase and pectase;
(3) Mixing the first enzymolysis liquid with enzyme II for secondary enzymolysis to obtain a second enzymolysis liquid; the enzyme II is a mixed enzyme of tannase and polyphenol oxidase.
The preparation method of the oolong tea concentrated solution is reasonable in design, and after the ultra-high pressure primary extraction is adopted, the selective addition treatment is carried out through twice enzymolysis treatment according to the biological activity of enzyme and the difference of the quality of target extract. Compared with the conventional heat treatment, the ultra-high pressure technology can better maintain the original properties, flavor and active ingredients of the oolong tea raw material; the alkaline protease, the cellulase and/or the pectase promote the cell wall rupture of the tea leaves, the hydrolysis of the components such as protein, pectin and the like, and the yield of tea extract is improved; meanwhile, the addition of the tannase and the polyphenol oxidase promotes the oxidative hydrolysis of polyphenol substances, so that on one hand, the stability of the final product is improved, the bitter taste of tea is relieved, and on the other hand, the unique tea aroma and color of the oolong tea are formed, and the taste is full and mellow. Unlike the prior art, which uses the fragrance backfilling technology to improve the fragrance of the concentrated solution, the method is simple to operate, can better maintain the natural flavor, color and taste through specific enzyme treatment, has low requirements on equipment, and can effectively reduce the production cost.
Preferably, the oolong tea leaves are oolong tea leaves with a fermentation degree of 20% -40%. The invention discovers that the oolong tea leaves with the fermentation degree of 20-40% are selected as tea raw materials of the preparation method, so that good stability of products can be ensured.
Further preferably, the quality of the oolong tea leaf is selected from the group consisting of frozen top oolong and Tieguanyin with a mass ratio of 1 (2-5), preferably 1:3;
and/or the oolong tea is tea produced in south China. In the preparation method, the tea raw materials are preferably prepared from frozen oolong and Tieguanyin which are produced in the south China and have specific proportions, and the conditions of tea tree varieties, soil, climate and the like are subtly changed, so that the oolong concentrated solution product has the advantages of stable quality and high controllability.
Preferably, in the step (1), the oolong tea leaves are crushed tea leaves subjected to shearing crushing and screening treatment, and more preferably, the screening treatment is screening by using a 100-mesh screen.
Preferably, in step (1), the extraction is carried out under ultra-high pressure conditions of 200-500MPa, more preferably 300-400 MPa; further preferably, the mass ratio of the oolong tea leaves to the water is 1: (10-50), wherein the temperature of water is 20-40 ℃, and the extraction time is 10-20 min; most preferably, the optimal ratio of tea water is 1:20, the water temperature is optimal 30 ℃, the pressure is optimal 300MPa, and the extraction time is optimal 15min. The ultra-high pressure extraction is carried out under the conditions, and the original properties, the flavor and the active ingredients of the oolong tea raw materials can be best maintained by the oolong tea concentrated solution product obtained by the invention.
In a preferred embodiment, the extraction under ultra-high pressure conditions may be achieved by: placing oolong tea pieces into vacuum packaging bag, proportionally adding pure water, rapidly extracting under vacuum, and extracting under specific ultrahigh pressure.
Preferably, in the step (2), the enzyme I is a complex enzyme of alkaline protease, cellulase and pectase with the mass ratio of 1:1-1.4:0.6-1.0, preferably 1:1.2:0.8; further preferably, the enzyme I is added in an amount of 0.5-2%, preferably 0.9% based on the mass of the oolong tea. The invention discovers that the alkaline protease, the cellulase and the pectase which are mixed according to the proportion are compounded, the enzyme I has the most excellent technical effects of promoting the cell wall of the oolong tea to be broken and promoting the hydrolysis of components such as protein, pectin and the like, and the tea extract yield is highest under the condition of the same enzyme dosage.
Preferably, in the step (2), the temperature of the primary enzymolysis is 40-60 ℃ and the enzymolysis time is 1-3h; most preferably, the temperature of the enzymolysis is 50 ℃ and the enzymolysis time is 2 hours. The invention discovers that the enzyme I is subjected to enzymolysis under the above conditions aiming at oolong tea, so that the high tea extract yield and low active ingredient loss can be achieved.
Preferably, in the step (3), the enzyme II is a mixed enzyme of tannase and polyphenol oxidase with a mass ratio of 1:1.8-2.2, preferably 1:2; further preferably, the enzyme II is added in an amount of 0.1 to 0.8%, preferably 0.45% based on the mass of the oolong tea. The invention discovers that the tannin enzyme and the polyphenol oxidase which are compounded according to the proportion have optimal oxidative hydrolysis effect on polyphenol substances in oolong tea under the condition of the same enzyme dosage, and the stability, the flavor, the taste and other qualities of the obtained tea concentrated solution are obviously improved.
Preferably, in the step (3), the temperature of the secondary enzymolysis is 20-50 ℃ and the enzymolysis time is 10-40 min; most preferably, the temperature of the enzymolysis is 30 ℃ and the enzymolysis time is 20min. The present invention has found that the enzyme II can be used for the enzymolysis of oolong tea under the above conditions, and can achieve excellent stability, flavor, taste quality and low loss of active ingredients.
Preferably, the method further comprises: after the secondary enzymolysis, carrying out solid-liquid separation, concentration and sterilization on the obtained second enzymolysis liquid to obtain oolong tea concentrated solution; further preferably, the concentration is controlled to control the content of soluble solids in the solution to 20-40%.
In one embodiment, the solid-liquid separation, concentration and sterilization are performed by methods conventional in the art, for example, solid-liquid separation may be performed by: a bowl centrifuge, a decanter centrifuge, a disk centrifuge, or the like; the concentration can be membrane concentration, vacuum concentration method, etc.; the sterilization can be performed by a UHT plate type or tubular type sterilizer, for example, UHT sterilization is performed at 121 ℃ for 5-10 seconds.
The invention also provides an oolong tea concentrated solution, which is prepared by the preparation method.
Based on the scheme, the beneficial effects of the invention are as follows:
according to the preparation method of the oolong tea concentrated solution, the raw material is accurately controlled by limiting the raw material selection production area and blending varieties, and the ultrahigh pressure extraction technology is combined with twice enzymolysis directional treatment, so that the high quality and stability of tea products are maintained, and meanwhile, the preparation method has good performance on the retention of main quality components such as tea polyphenol, amino acid and main catechin components. In the sense, compared with concentrated solutions produced by other processes, the aroma, taste and soup color score of the concentrated solution are obviously improved. Really integrates mouthfeel, flavor and nutrition effects, and meets the requirements of tea beverage on high-quality tea raw materials.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the following description will briefly explain the drawings needed in the embodiments or the prior art, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art.
Fig. 1 is a flow chart of the process for preparing oolong tea concentrate of example 1 of the present invention.
Figure 2 shows the tea polyphenol yields of oolong tea concentrates of examples and comparative examples of the present invention.
Detailed Description
The following examples are illustrative of the invention and are not intended to limit the scope of the invention.
The specific techniques or conditions are not identified in the examples and are described in the literature in this field or are carried out in accordance with the product specifications. The reagents or equipment used were conventional products available for purchase by regular vendors without the manufacturer's attention.
In the following examples and comparative examples, the manufacturer sources of the enzymes used are in particular:
alkaline protease: alcalase 2.5L (enzyme activity 15×10) 4 U/mL), norwesterns biotechnology Co., ltd;
cellulase: complexCelluclast 1.5L (enzyme activity 5×10) 4 U/mL), norwesterns biotechnology Co., ltd;
pectase: pectinex UF (enzyme activity 3×10) 4 U/g), norwesterns biotechnology Co., ltd;
tannase: tannase FDG-2254 (enzyme activity 300U/g), cangzhou Xia Cheng Biotechnology Co., ltd;
polyphenol oxidase: polyphenol oxidase FDG-2264 (enzyme activity 1×10) 4 U/g), cangzhou Xia Cheng Biotechnology Inc.
Example 1
An oolong tea concentrate and its preparation method, see figure 1, comprises the following steps:
1. pretreatment of tea leaves: selecting oolong tea leaves with fermentation degree of 30% in the production area of south China, blending frozen oolong and Tieguanyin tea leaves according to a ratio of 1:3, and shearing, crushing and screening to obtain crushed tea leaves.
2. Ultra-high pressure primary extraction: placing crushed tea leaves in a vacuum packaging bag, adding pure water according to a tea water ratio of 1:20, rapidly extracting under vacuum at a water temperature of 30 ℃, and performing ultrahigh pressure extraction under 300MPa for 15min to obtain a tea water primary extraction mixture 1.
3. Low-temperature enzymolysis primary extraction: adding 0.9% mixed enzyme 1 into tea primary extract 1, wherein alkaline protease 0.3%, cellulase 0.36% and pectase 0.24%; and (3) treating under the condition that the enzymolysis temperature is 50 ℃ and the enzymolysis time is 2 hours to obtain tea extract, and filtering tea residues to obtain oolong tea extract 2.
4. And (3) low-temperature enzymolysis secondary extraction: adding 0.45% mixed enzyme 2 into the extract 2 for secondary extraction, wherein tannase is 0.15% and polyphenol oxidase is 0.3%. And (3) treating under the conditions of the enzymolysis temperature of 30 ℃ and the enzymolysis time of 20min to obtain the final oolong tea extract 3.
5. Filtering and concentrating: and (3) carrying out centrifugal filtration on the final extract 3 to obtain supernatant, and concentrating to control the content of soluble solids in the oolong tea concentrate to 25%.
6. Sterilizing and filling: and (3) sterilizing the concentrated solution by UHT, and then rapidly cooling and filling to obtain the finished product of the oolong tea concentrated solution. Wherein the sterilization temperature is 121 ℃ and the sterilization time is 20 seconds.
Example 2
An oolong tea concentrate and a preparation method thereof comprise the following steps:
1. pretreatment of tea leaves: selecting oolong tea leaves with fermentation degree of 30% in the production area of south China, blending frozen oolong and Tieguanyin tea leaves according to a ratio of 1:5, and shearing, crushing and screening to obtain crushed tea leaves.
2. Ultra-high pressure primary extraction: placing crushed tea leaves in a vacuum packaging bag, adding pure water according to a tea water ratio of 1:10, rapidly extracting under vacuum at a water temperature of 30 ℃, and performing ultrahigh pressure extraction under a pressure of 200MPa for 20min to obtain a tea water primary extraction mixture 1.
3. Low-temperature enzymolysis primary extraction: adding 2% mixed enzyme 1 into tea primary extract 1, wherein alkaline protease 0.6%, cellulase 1.0% and pectase 0.4%; and (3) treating under the condition that the enzymolysis temperature is 40 ℃ and the enzymolysis time is 1h to obtain tea extract, and filtering tea residues to obtain oolong tea extract 2.
4. And (3) low-temperature enzymolysis secondary extraction: adding 0.8% mixed enzyme 2 into the extract 2 for secondary extraction, wherein tannase is 0.3% and polyphenol oxidase is 0.5%. And (3) treating under the conditions of the enzymolysis temperature of 20 ℃ and the enzymolysis time of 10min to obtain the final oolong tea extract 3.
5. Filtering and concentrating: and (3) carrying out centrifugal filtration on the final extract 3 to obtain supernatant, and concentrating to control the content of soluble solids in the oolong tea concentrate to 25%.
6. Sterilizing and filling: and (3) sterilizing the concentrated solution by UHT, and then rapidly cooling and filling to obtain the finished product of the oolong tea concentrated solution. Wherein the sterilization temperature is 121 ℃ and the sterilization time is 20 seconds.
The oolong tea concentrated solution prepared by the production method has weak tea astringent feeling and strong and pure tea fragrance.
Example 3
An oolong tea concentrate and a preparation method thereof, the steps of this example are the same as those of example 2, and the difference is that:
1. blending frozen oolong and Tieguanyin tea according to a ratio of 1:2;
2. the addition amount of the mixed enzyme 1 is 0.5 percent, and the enzymolysis temperature is 60 ℃. Wherein, alkaline protease 0.15%, cellulase 0.2%, pectase 0.15%;
3. the addition amount of the mixed enzyme 2 is 0.1 percent, and the enzymolysis temperature is 50 ℃. Wherein, the tannase accounts for 0.05 percent and the polyphenol oxidase enzyme accounts for 0.05 percent.
Comparative example 1
An oolong tea concentrate and a preparation method thereof comprise the following steps:
1. pretreatment of tea leaves: selecting a production place of the south China tea region, mixing the frozen top oolong and the Tieguanyin tea leaves according to the ratio of 1:3, and then shearing, crushing and screening to obtain the crushed tea leaves.
2. High-temperature primary extraction: placing the crushed tea leaves into a packaging bag, adding pure water according to a tea water ratio of 1:20, extracting at 80 ℃ for 5min, and filtering tea residues to obtain a primary extract 1.
3. Low-temperature secondary extraction: adding pure water into the primary extract 1 according to the tea ratio of 1:20, extracting at the water temperature of 40 ℃ for 20min to obtain tea extract 2.
4. Filtering and concentrating: and (3) centrifugally filtering the extract 2 to obtain supernatant, and concentrating to control the content of soluble solids in the oolong tea concentrate to be about 25%.
6. Sterilizing and filling: and (3) sterilizing the concentrated solution by UHT, and then rapidly cooling and filling to obtain the finished product of the oolong tea concentrated solution. Wherein the sterilization temperature is 121 ℃ and the sterilization time is 20 seconds.
Comparative example 2
An oolong tea concentrate and a preparation method thereof, the process flow of this comparative example is the same as that of example 1, except that: the tea leaves selected are single variety Tieguanyin tea (Fujian Anxi Tieguanyin tea) and are not matched.
Comparative example 3
An oolong tea concentrate and a preparation method thereof, the process flow of this comparative example is the same as that of example 1, except that:
the tea selected in the step 1 is single variety Tieguanyin tea (Fujian Anxi Tieguanyin tea) which is not spliced;
step 2, extracting the crushed tea leaves under normal pressure.
Comparative example 4
An oolong tea concentrate and a preparation method thereof, the process flow of this comparative example is the same as that of example 1, except that: the first extraction is carried out under the pressure of 600MPa for 15min to obtain the tea primary extraction mixture 1, the color and quality of the extract are obviously reduced, and the energy consumption is high.
Test examples
1. Sensory testing
Sensory tests were performed on the Brix of the oolong tea concentrates of examples 1 to 3 and comparative examples 1 to 4, which were each diluted to 1%. Sensory testing comprises sensory evaluation groups of 30 professional sensory evaluation staff, and the three aspects of aroma, taste and soup color are comprehensively scored, wherein each score is 10 points, 1 is the worst, 10 is the best, 30 points are the total points, the higher the score is, the better the flavor of the final product is represented, the specific sensory evaluation standard is shown in table 1, and the result is shown in table 2 below:
table 1 sensory evaluation criteria
Table 2 sensory evaluation score
| Project | Fragrance of fragrance | Taste and flavor | Soup color | Total score |
| Example 1 | 8 | 9 | 9 | 26 |
| Example 2 | 9 | 8 | 8 | 25 |
| Example 3 | 8 | 8 | 8 | 24 |
| Comparative example 1 | 5 | 4 | 6 | 15 |
| Comparative example 2 | 6 | 5 | 6 | 17 |
| Comparative example 3 | 5 | 4 | 5 | 14 |
| Comparative example 4 | 6 | 4 | 4 | 14 |
2. Centrifugal sedimentation rate and particle size test
The samples of oolong tea concentrates of examples 1-3 and comparative examples 1-4 were subjected to centrifugation sedimentation rate and particle size tests. Sample centrifugation sedimentation rate test method: taking a clean 10mL centrifuge tube, weighing M0, adding 8mL of concentrated solution sample into the centrifuge tube, weighing M1, placing the mixture into a refrigerated centrifuge at 4 ℃, centrifuging for 10min at 7000r/min, pouring out the supernatant, inverting the centrifuge tube for 5min, weighing the mixture into M2, and calculating the precipitation rate:
centrifugal precipitation ratio (%) = [ (M2-M0)/(M1-M0) ] ×100
Particle size testing: each sample was diluted to 1% Brix and measured using a BECKMAN COULTER LS13320 laser diffraction particle size analyzer, and the average particle size was taken.
The results of the stability test and the particle size test described above are shown in table 3.
TABLE 3 centrifugal sedimentation Rate and particle size of samples
| Project | Centrifugal precipitation Rate (%) | Average particle size value (um) |
| Implementation of the embodimentsExample 1 | 0.7 | 4.2 |
| Example 2 | 0.9 | 4.6 |
| Example 3 | 0.8 | 4.5 |
| Comparative example 1 | 1.5 | 9.3 |
| Comparative example 2 | 1.2 | 6.8 |
| Comparative example 3 | 1.7 | 9.5 |
| Comparative example 4 | 1.0 | 5.2 |
3. Tea polyphenol yield determination
Tea polyphenol content determination was performed on oolong tea concentrate samples of examples 1-3 and comparative examples 1-4 by using a ferrous tartrate colorimetric method of GB/T21733-2008 appendix A. The influence of different raw material treatments and technological parameters of the product on the tea polyphenol content of the product is represented by measuring the tea polyphenol yield. Yield = 1- [ (tea polyphenol content in tea raw material-tea polyphenol content in concentrate)/tea polyphenol content in tea raw material ] ×100%, and measurement results are shown in fig. 2.
While the invention has been described in detail in the foregoing general description and with reference to specific embodiments thereof, it will be apparent to one skilled in the art that modifications and improvements can be made thereto. Accordingly, such modifications or improvements may be made without departing from the spirit of the invention and are intended to be within the scope of the invention as claimed.
Claims (10)
1. The preparation method of the oolong tea concentrated solution is characterized by comprising the following steps of:
(1) Mixing oolong tea leaves with water, and extracting under ultrahigh pressure to obtain a tea water mixture;
(2) Mixing the tea water mixture with enzyme I for primary enzymolysis, and separating tea residues from the obtained enzymolysis product to obtain a first enzymolysis liquid; the enzyme I is one or more than two of alkaline protease, cellulase and pectase;
(3) Mixing the first enzymolysis liquid with enzyme II for secondary enzymolysis to obtain a second enzymolysis liquid; the enzyme II is a mixed enzyme of tannase and polyphenol oxidase.
2. The method of preparing an oolong tea concentrate of claim 1, wherein the oolong tea leaves are oolong tea leaves with a degree of fermentation of 20% -40%;
preferably, the oolong tea is prepared from frozen oolong and Tieguanyin tea with a mass ratio of 1 (2-5).
3. The method for producing an oolong tea concentrate according to claim 1 or 2, wherein in the step (1), the oolong tea leaves are crushed tea leaves subjected to shearing crushing and screening treatment;
preferably, the screening treatment is carried out by using a 100-mesh screen.
4. A process for the preparation of an oolong tea concentrate according to any one of claims 1 to 3, characterized in that in step (1) the extraction is performed under ultra-high pressure conditions of 200 to 500 MPa;
preferably, the mass ratio of the oolong tea leaves to the water is 1: (10-50), the temperature of water is 20-40 ℃, and the extraction time is 10-20 min.
5. The method for preparing oolong tea concentrate according to any one of claims 1 to 4, wherein in the step (2), the enzyme I is a complex enzyme of alkaline protease, cellulase and pectinase in a mass ratio of 1:1 to 1.4:0.6 to 1.0;
preferably, the enzyme I is added in an amount of 0.5-2% based on the mass of the oolong tea.
6. The method for preparing an oolong tea concentrate according to any one of claims 1 to 5, wherein in the step (2), the temperature of the primary enzymolysis is 40 to 60 ℃ and the enzymolysis time is 1 to 3 hours.
7. The method for preparing an oolong tea concentrate according to any one of claims 1 to 6, wherein in the step (3), the enzyme II is a mixed enzyme of tannase and polyphenol oxidase in a mass ratio of 1:1.8 to 2.2;
preferably, the enzyme II is added in an amount of 0.1-0.8% based on the mass of the oolong tea.
8. The method for preparing an oolong tea concentrate according to any one of claims 1 to 7, wherein in the step (3), the temperature of the secondary enzymolysis is 20 to 50 ℃ and the enzymolysis time is 10 to 40min.
9. A method of preparing an oolong tea concentrate according to any one of claims 1-8, further comprising: after the secondary enzymolysis, carrying out solid-liquid separation, concentration and sterilization on the obtained second enzymolysis liquid to obtain oolong tea concentrated solution;
preferably, the concentration is controlled to control the content of soluble solids in the solution to 20-40%.
10. Oolong tea concentrate, characterized in that it is prepared according to the preparation method of any one of claims 1-9.
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