CN1579185A - Method for processing natural high-perfame liquid tea - Google Patents
Method for processing natural high-perfame liquid tea Download PDFInfo
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- CN1579185A CN1579185A CN 03132239 CN03132239A CN1579185A CN 1579185 A CN1579185 A CN 1579185A CN 03132239 CN03132239 CN 03132239 CN 03132239 A CN03132239 A CN 03132239A CN 1579185 A CN1579185 A CN 1579185A
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- 238000000034 method Methods 0.000 title claims abstract description 21
- 241001122767 Theaceae Species 0.000 title claims abstract 16
- 239000003205 fragrance Substances 0.000 claims abstract description 51
- 238000000605 extraction Methods 0.000 claims abstract description 12
- 239000002304 perfume Substances 0.000 claims description 21
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 230000007062 hydrolysis Effects 0.000 claims description 11
- 238000006460 hydrolysis reaction Methods 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 238000003672 processing method Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
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- 239000000341 volatile oil Substances 0.000 description 9
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- 239000001278 2-(5-ethenyl-5-methyloxolan-2-yl)propan-2-ol Substances 0.000 description 6
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- 238000004458 analytical method Methods 0.000 description 5
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- 238000005516 engineering process Methods 0.000 description 4
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- WRMNZCZEMHIOCP-UHFFFAOYSA-N 2-phenylethanol Chemical compound OCCC1=CC=CC=C1 WRMNZCZEMHIOCP-UHFFFAOYSA-N 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 3
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- 235000013399 edible fruits Nutrition 0.000 description 3
- XYIBRDXRRQCHLP-UHFFFAOYSA-N ethyl acetoacetate Chemical compound CCOC(=O)CC(C)=O XYIBRDXRRQCHLP-UHFFFAOYSA-N 0.000 description 3
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- 239000000463 material Substances 0.000 description 3
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000011084 recovery Methods 0.000 description 3
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- KBPLFHHGFOOTCA-UHFFFAOYSA-N 1-Octanol Chemical compound CCCCCCCCO KBPLFHHGFOOTCA-UHFFFAOYSA-N 0.000 description 2
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- 244000131522 Citrus pyriformis Species 0.000 description 2
- GLZPCOQZEFWAFX-JXMROGBWSA-N Nerol Natural products CC(C)=CCC\C(C)=C\CO GLZPCOQZEFWAFX-JXMROGBWSA-N 0.000 description 2
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- 238000004587 chromatography analysis Methods 0.000 description 2
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- 238000011049 filling Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- -1 gaultherolin Chemical compound 0.000 description 2
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- HIGQPQRQIQDZMP-DHZHZOJOSA-N geranyl acetate Chemical compound CC(C)=CCC\C(C)=C\COC(C)=O HIGQPQRQIQDZMP-DHZHZOJOSA-N 0.000 description 2
- 229930182478 glucoside Natural products 0.000 description 2
- NGAZZOYFWWSOGK-UHFFFAOYSA-N heptan-3-one Chemical compound CCCCC(=O)CC NGAZZOYFWWSOGK-UHFFFAOYSA-N 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000020333 oolong tea Nutrition 0.000 description 2
- NDTYTMIUWGWIMO-UHFFFAOYSA-N perillyl alcohol Chemical compound CC(=C)C1CCC(CO)=CC1 NDTYTMIUWGWIMO-UHFFFAOYSA-N 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 238000000108 ultra-filtration Methods 0.000 description 2
- XMGQYMWWDOXHJM-JTQLQIEISA-N (+)-α-limonene Chemical compound CC(=C)[C@@H]1CCC(C)=CC1 XMGQYMWWDOXHJM-JTQLQIEISA-N 0.000 description 1
- 239000001602 (E)-hex-3-enoic acid Substances 0.000 description 1
- SATICYYAWWYRAM-VNKDHWASSA-N (E,E)-hepta-2,4-dienal Chemical compound CC\C=C\C=C\C=O SATICYYAWWYRAM-VNKDHWASSA-N 0.000 description 1
- QMVPMAAFGQKVCJ-SNVBAGLBSA-N (R)-(+)-citronellol Natural products OCC[C@H](C)CCC=C(C)C QMVPMAAFGQKVCJ-SNVBAGLBSA-N 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 244000062793 Sorghum vulgare Species 0.000 description 1
- WUOACPNHFRMFPN-UHFFFAOYSA-N alpha-terpineol Chemical compound CC1=CCC(C(C)(C)O)CC1 WUOACPNHFRMFPN-UHFFFAOYSA-N 0.000 description 1
- JGQFVRIQXUFPAH-UHFFFAOYSA-N beta-citronellol Natural products OCCC(C)CCCC(C)=C JGQFVRIQXUFPAH-UHFFFAOYSA-N 0.000 description 1
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- 150000001875 compounds Chemical class 0.000 description 1
- SQIFACVGCPWBQZ-UHFFFAOYSA-N delta-terpineol Natural products CC(C)(O)C1CCC(=C)CC1 SQIFACVGCPWBQZ-UHFFFAOYSA-N 0.000 description 1
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- 150000002338 glycosides Chemical class 0.000 description 1
- USKZHEQYENVSMH-UHFFFAOYSA-N hepta-1,3,5-triene Chemical compound CC=CC=CC=C USKZHEQYENVSMH-UHFFFAOYSA-N 0.000 description 1
- 239000000413 hydrolysate Substances 0.000 description 1
- 150000002475 indoles Chemical class 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 235000019713 millet Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- HIGQPQRQIQDZMP-FLIBITNWSA-N neryl acetate Chemical compound CC(C)=CCC\C(C)=C/COC(C)=O HIGQPQRQIQDZMP-FLIBITNWSA-N 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention discloses a natural highly-scented tea manufacturing method and needs to solve the technical subject: collecting the residual tea-leaves after the extraction from tea leaves in the course of manufacturing liquid tea, using acid hydrolysis process to release bonding-state fragrant substance in the residual tea-leaves, recovering the fragrant substance to add it to the liquid tea again so as to improve the fragrant quality of the liquid tea. The technical project includes the steps: collecting the residual tea-leaves in the course of manufacturing the liquid tea and mechanically crush them, using acid hydrolysis process to release the bonding-state fragrance from them, distilling to recovering the fragrance, adding the fragrance to the liquid tea again, and thus obviously improve the fragrant quality of the liquid tea.
Description
Technical field
The present invention relates to a kind of strong-fragrance natural liquid tea process technology, specifically relate to the processing method of the flavouring link of liquid tea.
Background technology
The flavouring technology of liquid tea is the difficult problem of puzzlement liquid tea processing industry always.The liquid tea that common process processes is because work in-process carries out the elevated temperature heat extraction to raw material, at the products temperature height, perdurabgility is long, and the free state fragrance component volatilizees totally in the process, so fragrance is very thin, even without any fragrance, the blending of essential interpolation compound essence.
(green tea, black tea and oolong tea) all is rich in the bound form aroma that mainly exists with the glucosides form in all kinds of tealeaves, and content is several times as much as the tea aroma of free state, and is closely linked with pectin and macromolecular substances such as cellulose in the leaf cell.Though these bound form aromas are water-soluble substances, the recovery rate of hot water is very low, and this may be relevant with the existence of bound form aroma material in the tealeaves cell.These bound form aromas are in the tea extraction process, and major part still remains in the tea grounds, and a part enters millet paste but all exists with the bonding state form, fails to be used.
Technology contents
Technical task to be solved by this invention is to collect in the liquid tea process remaining tea grounds behind the tea extraction, with acid-hydrolyzed method release bound form aroma material wherein, again add in the liquid tea after again the aroma substance that discharges being reclaimed by distillation, thereby improve the liquid tea flavouring essence quality.
For solving above-mentioned technical task, technical scheme of the present invention may further comprise the steps:
1), in the liquid tea process, collect behind the tea extraction remaining tea grounds and use Mechanical Crushing;
2), in closed reactor, with citric acid acid adjustment ℃ following hydrolysis 1～3 hour to pH＜3,70～90;
3), the said hydrolyzed thing reclaims by distillation and obtains containing perfume steam, turn back in the liquid tea after containing the cooling of perfume steam.
More preferred scheme is to use the citric acid acid adjustment near pH 2.5, is incubated hydrolysis 2～3 hours under temperature is controlled at 80～90 ℃.After the insulation hydrolysis, reactor is heated to boiling, contains to turn back in the liquid tea after fragrant steam reclaims by condenser.
The present invention is based on: the bound form aroma in the tealeaves mainly is a glucosides class material, and glycosidic bond belongs to ethylidene ether structure, easily is the diluted acid catalyzing hydrolysis, generates the principle of corresponding sugar and aglucon (tealeaves free state fragrance).In the liquid tea process, after remaining tea grounds Mechanical Crushing behind the tea extraction, with the citric acid acid adjustment to pH about 2.8, in closed reactor, 80 ℃ of following hydrolysis 3 hours, hydrolysate reclaims by distillation and obtains containing perfume steam, contains perfume steam and turns back in the liquid tea, obtains high-quality slender joss stick liquid tea.
Studies show that, the tealeaves bound form aroma mainly is to be the glucosides of aglucon with suitable-3-hexenol, linalool and oxide, geraniol, gaultherolin, nerol, benzaldehyde, phenmethylol and benzyl carbinol etc., after these glycoside hydrolysis discharge, aglucon becomes free state tea aroma composition, be the important substance basis that high-grade tealeaves presents flower, fruital, can significantly improve the flavouring essence quality of liquid tea.
The method disclosed in the present has low, the no hazard residue of cost, simple to operate, be suitable for the general advantage of suitability for industrialized production, the liquid tea product of producing simultaneously possesses the natural tea local flavor, do not need artificial seasoning and seasoning, the product flavouring essence quality obviously is better than common liq tea.
Summary of drawings
Fig. 1 is the process chart of the high-quality slender joss stick liquid tea processing of liquid; The strong-fragrance natural liquid tea is divided into three kinds according to raw material is unusual, i.e. liquid black tea, liquid green tea and liquid oolong tea;
The gas chromatographic analysis of Fig. 2 common liq tea and strong-fragrance natural liquid tea fragrance component is figure as a result, a) is common liq tea, b wherein) the strong-fragrance natural liquid tea;
Fig. 3 is the total ion current figure of common liq tea essential oil;
Fig. 4 is the total ion current figure that the perfume that obtains is reclaimed in the tea grounds acid hydrolysis;
The total ion current figure of Fig. 5 strong-fragrance natural liquid tea essential oil;
Fig. 6 is a process chart of the present invention.
The specific embodiment
Embodiment 1
Get 20 kilograms of assorted green tea, 400 kilograms of boiling water extract at twice, and the extraction time was respectively 30 minutes and 20 minutes.Extract and cold water heat exchange cooling are filtered.After residue was used beater homogenate, in closed reactor, with lemon acid for adjusting pH to 2.5,85 ℃ were incubated hydrolysis 2 hours down.Reactor is heated to boiling, and steam reclaims 20 kilograms in perfume by condenser, turns back in the green tea extractive liquor, gets the strong-fragrance natural liquid tea behind the homogeneous.
The sensory review of strong-fragrance natural liquid tea and common liq tea is to such as table 1.
Sensory review's contrast of table 1. strong-fragrance natural liquid tea and common liq tea
Kind fragrance color and luster flavour
Common liq tea fragrance is thin, the fragrant yellowish green pale green tea flavour of baking is arranged slightly
The fragrant light yellow green green tea flavor of invigorating, the strong flowers and fruits of strong-fragrance natural liquid tea fragrance, pure
Get 500ml common liq tea and strong-fragrance natural liquid tea respectively, on SDE (steam distillation extraction simultaneously) device, go out essential oil with extracted with diethyl ether, mark in the certain herbaceous plants with big flowers acetoacetic ester is done, standard substance is qualitative, inner mark method ration, gas chromatographic analysis result such as table 2:
The analysis of aroma components result of table 2. strong-fragrance natural liquid tea and common liq tea
The high-quality slender joss stick liquid tea of fragrance component retention time common liq natural tea
(min) (μg/500ml) (μg/500ml)
1-octanol 16.2 0.252
N-octaldehyde 18.9 0.234
N-nonyl aldehyde 28.2 2.857
Linalool oxide I 28.9 1.756
Linalool oxide II 29.5 2.179
2,4-heptadienal 32.1 0.421 0.529
Benzaldehyde 32.4 0.839
Linalool 33.3 2.619 13.612
Carypohyllene 34.0 0.228
1,6-heptadiene-4 alcohol 35.6 0.207
Suitable-3-hexenoic acid hexene ester 36.1 0.204 1.503
Interior mark (certain herbaceous plants with big flowers acetoacetic ester) 37.8 11
Terpineol 38.0 0.406
Linalool oxide III 39.0 0.643
Linalool oxide IV 39.8 0.6 6.65
Gaultherolin 43.0 0.503
Nerol 44.2 0.179 0.67
Geraniol 46.1 0.566 2.009
Benzyl carbinol 49.0 0.264 0.442
Amount to 4.853 35.519
Table 2 analysis result shows, the strong-fragrance natural liquid tea is in the kind of aroma substance and quantitatively all be higher than common liq tea far away.It is 20 kinds that the strong-fragrance natural liquid tea detects the fragrance kind, and essential oil content is 35.519 micrograms/500 milliliter; And common liq tea only detects 7 kinds of fragrance components, and essential oil content only is 4.853 micrograms/500 milliliter.
Embodiment 2
Get 5 kilograms of assorted green tea, 100 kilograms of boiling water extractions, the extraction time is 20 minutes.The extract cold filtration.After residue was used beater homogenate, in closed reactor, with lemon acid for adjusting pH to 2.75,70 ℃ were incubated hydrolysis 2 hours down.Reactor is heated to boiling, and steam reclaims 20 kilograms in perfume by condenser, turns back in the green tea extractive liquor, gets the strong-fragrance natural liquid tea behind the homogeneous.
The sensory review of common liq tea, tea grounds acid hydrolysis perfume and strong-fragrance natural liquid tea is to such as table 3.
Sensory review's contrast of table 3. strong-fragrance natural liquid tea and common liq tea
Kind fragrance color and luster flavour
The fragrant yellowish green tea of thin, the no tea of common liq tea fragrance is lightly seasoned
Tea grounds acid hydrolysis perfume green tea perfume (or spice), the fragrant water white transparency of strong flowers and fruits have tea perfume (or spice), tasteless
Strong-fragrance natural liquid tea green tea perfume (or spice), the fragrant light yellow green green tea flavor of tool flowers and fruits, pure
Get the perfume and the strong-fragrance natural liquid tea of 500ml common liq tea, dilution in proportion respectively, on SDE (steam distillation extraction simultaneously) device, go out essential oil with extracted with diethyl ether, mark in the certain herbaceous plants with big flowers acetoacetic ester is done, standard substance is qualitative, inner mark method ration, and gas chromatography mass spectrometry analysis result such as table 4:
The analysis of aroma components result of table 4. common liq tea, tea grounds acid hydrolysis perfume and strong-fragrance natural liquid tea
Fragrance component keeps common liquid tea grounds sour water strong-fragrance natural
The time mesosome tea separate and obtain the perfume liquid tea
(min) (μg/500ml) (μg/500ml) (μg/500ml)
Suitable-3-hexenol 4.0 0.190
Benzaldehyde 6.2 0.145 0.573
Perilla alcohol 6.9 0.284
Valeral 7.4 15.88 29.56
Citrene 8.1 1.310 9.515
The 5-methyl, heptantriene 8.7 0.170
Linalool oxide I 9.0 0.471 0.592
Linalool oxide II 9.6 1.386 5.096
Geranyl acetate 10.0 0.370 1.121 2.759
Neryl acetate 10.4 5.201 8.133
Linalool oxide III 11.4 7.645 7.041
Linalool oxide IV 12.1 9.800 11.870
Gaultherolin 12.7 0.821 14.910 7.64
Terpinenes 13.6 4.971 1.017
4 methyl, 3-heptanone 15.0 8.343 2.764
Linalool 15.5 11.960 1.924
Indoles 16.1 1.026 0.607
Hexenoic acid hexene ester 16.8 26.29 26.77
Geraniol 17.1 2.303 0.155
Phenmethylol 18.5 0.605 1.117
Benzyl carbinol 19.8 1.016 0.805
Citronellol 20.8 0.309 0.164 0.076
Amount to 1.437 115.234 118.009
Table 4 analysis result shows that the common liq tea table does not detect fragrance.The strong-fragrance natural liquid tea is in the kind of aroma substance and quantitatively all be higher than common liq tea far away.It is 19 kinds that the strong-fragrance natural liquid tea detects the fragrance kind, and essential oil content is 118 micrograms/500 milliliter; The tea grounds acid hydrolysis is reclaimed in the perfume obtain, and detecting the fragrance kind is 22 kinds, and essential oil content is 115 micrograms/500 milliliter, and is suitable with perfume quantity in the strong-fragrance natural liquid tea behind the homogeneous, illustrates that aroma substance mainly comes from the tea grounds acid hydrolysis; And common liq tea only detects 3 kinds of fragrance components, and essential oil content only is 1.437 micrograms/500 milliliter.
Processing technique equipment among Fig. 6 is corresponding to Fig. 1 process chart, and the device flag among Fig. 6 is described as follows: 1-GL sand rod filter, 2-HD hollow-fibre ultrafiltration device, the 3-ultraviolet sterilizing lamp, 4-heater, 5-percolating extractor, the 6-fluid reservoir, 7-centrifuge, 8-fluid reservoir, the 9-ultrafiltration apparatus, 10-homogenizer, the instantaneous all devices that goes out of 11-super-pressure, the 12-beater, 13-reactor, 14-fragrance recovery tower, the 15-empty bottle advances bucket, the 16-bottle managing machine, and 17-dashes, filling, front cover body unit.With reference to Fig. 1,6, in the liquid tea preparation process, remaining tea grounds is also by beater 12 fragmentations extract the collection tea extraction from percolating extractor 5 after, in reactor 13, use the citric acid hydrolysis afterwards, concrete technological requirement is referring to the above embodiment, the said hydrolyzed thing carries out fragrance by fragrance recovery tower 14 again and reclaims, return in the liquid tea after containing the cooling of perfume steam, behind homogenizer 10 homogeneous, be stored in the fluid reservoir 6, dash, filling, front cover body unit 17 aseptic fillings seal, can the decals vanning.
Claims (3)
1, a kind of processing method of strong-fragrance natural liquid tea, this method may further comprise the steps:
1), in the liquid tea process, collect behind the tea extraction remaining tea grounds and use Mechanical Crushing;
2), in closed reactor, with citric acid acid adjustment ℃ following hydrolysis 1～3 hour to pH＜3,70～90;
3), the said hydrolyzed thing reclaims by distillation and obtains containing perfume steam, turn back in the liquid tea after containing the cooling of perfume steam.
2, the processing method of strong-fragrance natural liquid tea according to claim 1 is characterized in that:
To pH about 2.8, temperature is controlled at 70～90 ℃ and is incubated hydrolysis 2～3 hours down with the citric acid acid adjustment.
3, the processing method of strong-fragrance natural liquid tea according to claim 1 and 2 is characterized in that: insulation hydrolysis afterreaction still is heated to boiling, and steam reclaims perfume by condenser.
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| CN 03132239 CN1242684C (en) | 2003-07-31 | 2003-07-31 | Method for processing natural high-perfame liquid tea |
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| CN 03132239 CN1242684C (en) | 2003-07-31 | 2003-07-31 | Method for processing natural high-perfame liquid tea |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103141647A (en) * | 2012-11-13 | 2013-06-12 | 苏州谷力生物科技有限公司 | Process for preparing essence for tea by utilizing tea residue |
| CN103228150A (en) * | 2010-11-26 | 2013-07-31 | 荷兰联合利华有限公司 | Process for preparing tea products |
| CN104472813A (en) * | 2014-11-18 | 2015-04-01 | 深圳市深宝技术中心有限公司 | Natural flavor enhancer and preparation method and application thereof |
| CN110521795A (en) * | 2019-09-18 | 2019-12-03 | 紫云自治县新山农业发展有限公司 | A kind of tea aroma raising method |
| JP2020028244A (en) * | 2018-08-22 | 2020-02-27 | 三栄源エフ・エフ・アイ株式会社 | Flavor improver |
| CN111109409A (en) * | 2020-02-26 | 2020-05-08 | 深圳市深宝华城科技有限公司 | Preparation method of near-water tea beverage and beverage |
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2003
- 2003-07-31 CN CN 03132239 patent/CN1242684C/en not_active Expired - Fee Related
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103228150A (en) * | 2010-11-26 | 2013-07-31 | 荷兰联合利华有限公司 | Process for preparing tea products |
| CN103228150B (en) * | 2010-11-26 | 2015-11-25 | 荷兰联合利华有限公司 | Prepare the method for tea product |
| CN103141647A (en) * | 2012-11-13 | 2013-06-12 | 苏州谷力生物科技有限公司 | Process for preparing essence for tea by utilizing tea residue |
| CN104472813A (en) * | 2014-11-18 | 2015-04-01 | 深圳市深宝技术中心有限公司 | Natural flavor enhancer and preparation method and application thereof |
| CN104472813B (en) * | 2014-11-18 | 2017-11-14 | 深圳市深宝技术中心有限公司 | A kind of natural flavour mountaineous hardening agent and its preparation method and application |
| JP2020028244A (en) * | 2018-08-22 | 2020-02-27 | 三栄源エフ・エフ・アイ株式会社 | Flavor improver |
| CN110521795A (en) * | 2019-09-18 | 2019-12-03 | 紫云自治县新山农业发展有限公司 | A kind of tea aroma raising method |
| CN111109409A (en) * | 2020-02-26 | 2020-05-08 | 深圳市深宝华城科技有限公司 | Preparation method of near-water tea beverage and beverage |
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