TWI511671B - A Pu'er tea extract, a composition thereof, a preparation method and a product containing the same - Google Patents

Description

Pu'er tea extract, composition thereof, preparation method and product containing same

The present invention relates to a Pu'er tea extract, a composition thereof, a preparation method and a product containing the same.

Pu'er tea belongs to black tea, which is produced in Xishuangbanna, Simao and Linyi in Yunnan Province. It has been named since Pu'er in ancient times. Pu'er tea is a unique geographical indication product in Yunnan. It is a post-fermented tea made from Yunnan big-leaf species, which is in line with the environmental conditions of Pu'er tea, and is shaped, matured, piled up, blended and sterilized. After the finished product, the natural aging process continues, and the unique quality of the more fragrant and fragrant. Due to the new chemical substances produced in the post-fermentation process, Pu'er tea has unique health care functions compared with other teas, such as lipid-lowering, weight loss, blood pressure reduction, anti-aging and so on. Especially since the beginning of this century, China's Pu'er tea has experienced unprecedented prosperity. As the profit margin of Pu'er tea is still far from being explored, the full development of its economic value will surely bring about a greater market leap.

Pu'er tea is processed by glutinous rice, which is obviously different from the flavor of ordinary black tea and green tea. The fermentation process makes the content of low-boiling aldehydes and ketones in Pu'er tea significantly reduced, while the content of sterols and their oxidation products increases, so the unique flavor of Pu'er tea has a strong and intense aroma, pure and cold smell. The aromatic odor of Pu'er tea is one of the main evaluation indicators of its quality.

However, the aromatic components of Pu'er tea are extremely easy to lose during the processing, and the aroma components are unstable and difficult to store, which brings inconvenience to related industries.

In order to solve the above problems, the present invention provides a Pu'er tea extract and its preparation The extract has a fragrant ingredient of Pu'er tea.

The present invention also provides a clathrate comprising the Pu-erh tea extract of the present invention and a process for the preparation thereof. The inclusion complex stabilizes the Pu'er tea extract of the present invention and significantly increases the preservation rate of the aromatic substances in the Pu'er tea extract (as shown in Table 1 below).

The present invention also provides a composition comprising the clathrate of the present invention and a process for the preparation thereof.

The extract, clathrate or composition of the present invention can be used as an additive for the preparation of various products having a scent of Pu'er tea, such as foods (e.g., tea beverages), health supplements or pharmaceuticals.

The Pu'er tea extract of the invention is prepared by the method comprising the steps of: taking Pu'er tea, adding 6-15 times of water for water distillation, collecting the distillate in stages, collecting time is 0.2-10 hours, wherein the maximum absorption wavelength The distillate of 260-290 nm is the Pu'er tea extract of the present invention.

Preferably, the Pu'er tea extract of the present invention is prepared by the method comprising the steps of: taking Pu'er tea, adding 8-12 times of water for water distillation, collecting the distillate in stages, and collecting time is 0.2-7 hours, The distillate having a maximum absorption wavelength of 260 to 290 nm is the Pu'er tea extract of the present invention.

Most preferably, the Pu'er tea extract of the present invention is prepared by the method comprising the steps of: taking Pu'er tea, adding 8-10 times of water for water distillation, collecting the distillate in stages, and collecting time is 0.2-5 hours, The distillate having a maximum absorption wavelength of 260 to 290 nm is the Pu'er tea extract of the present invention.

The inclusion compound containing the Pu'er tea extract of the present invention is composed of the Pu'er tea extract and the inclusion agent of the present invention, and the inclusion agent is selected from the group consisting of α-cyclodextrin, γ-cyclodextrin, and hydroxypropyl group- A combination of one or more inclusion agents in beta-cyclodextrin, beta-cyclodextrin, maltodextrin, and modified starch.

The clathrate of the present invention contains the Pu'er tea extract and the clathrate of the present invention, and the ratio thereof is as follows: the parts by volume (in ml) of the Pu'er tea extract of the present invention and the weight (in grams) of the clathrate The ratio of the number is (40-260): (0.4-15), preferably (100-200): (1.0-12), more preferably 100: (1.0-8), and most preferably 100: (1.2- 5) wherein the volume of the Pu'er tea extract is calculated by the volume of the distillate of the Pu'er tea extract prepared by the method of the present invention.

The clathrate of the present invention can be prepared as follows: a. pre-dissolving the clathrate with water or adding the clathrate directly to the Pu'er tea extract of the present invention; b. ultrasonically encapsulating for 2-6 hours or 30-60 ° C Stirring for 2-7 hours; c. After the step (b) is completed, the clathrate solution is freeze-dried or spray-dried to obtain a clathrate; in the method, in the step c, the clathrate solution is preferably freeze-dried. The clathrate solution was concentrated using a reverse osmosis membrane prior to lyophilization.

The composition containing the clathrate of the present invention comprises the clathrate of the Pu'er tea extract of the present invention and an acidity adjuster, wherein the ratio of the parts by weight of the clathrate to the parts by weight of the acidity adjuster is (80) -140): (0.3-20), preferably (100-120): (0.8-15), more preferably 100: (1.5-8), most preferably 100: (1.5-5). Wherein the acidity regulator or pH adjuster is a general term for the acidity, alkali and/or salt substances used for maintaining or adjusting the pH of the food system or having a buffering effect ("Sanitary Standard for the Use of Food Additives" (GB2760-2007)), The acid therein includes, but is not limited to, gluconic acid, citric acid, lactic acid, malic acid, and fumaric acid; and salts include, but are not limited to, potassium carbonate, sodium carbonate, sodium citrate, and potassium citrate. Preferably, the acidity regulator of the present invention is preferably a buffering acid, particularly preferably gluconic acid, malic acid, citric acid, fumaric acid, sodium carbonate, potassium carbonate, sodium citrate or potassium citrate. A combination of one or more.

The composition of the present invention can be prepared by mixing the clathrate with the acidity adjuster in proportion to the ratio of the parts by weight of the clathrate to the weight of the acidity adjuster. 80-140): (0.3-20), preferably (100-120): (0.8-15), more preferably 100: (1.5-8), particularly preferably 100: (1.5-5), thereby The composition was obtained.

By the addition of the acidity adjuster, the composition of the present invention can make the aromatic substance more soluble in the aqueous solution state. The acidity adjuster can make the inclusion complex of the present invention more easily ionize out of the encapsulated substance under solution conditions, thereby enabling the dissociation of the aromatic substance of the present invention from the clathrate.

The Pu'er tea extract, clathrate or composition of the present invention has the characteristic aromatic odor of Pu'er tea, and can be used as an additive for ensuring the aroma thereof added to Pu'er tea-related foods (for example, tea beverages), medicines, health care products and the like.

The composition of the invention retains the aroma component of Pu'er tea well, has the unique aromatic smell and mouthfeel of Pu'er tea; has good solubility and stable quality; has no chemical reagent and is harmless to the human body; and is added to tea beverage, health wine, oral liquid Among the related products, the characteristic aromatic odor of Pu'er tea can be obviously improved, and the products with different tastes can be blended according to the needs, such as fragrant type and antique type, which can well solve the process of producing Pu'er tea related foods. The problem that the aroma component is difficult to retain.

The preparation method of the composition of the invention has the advantages of simple technology, convenient operation, low cost and suitable for industrial production.

The liquid or solid tea beverage, health care product or medicine added to the composition of the present invention obviously has the characteristic aromatic odor of Pu'er tea and has a good mouthfeel.

In order to demonstrate the beneficial effects of the present invention, the inventors conducted the following experiment: stability test of Pu'er tea extract:

experimental method:

Take 500g Pu'er tea, add 5000ml water, extract by steam distillation, collect the distillate for 3 hours in sections, measure the maximum absorbance value, combine the distillate with the maximum absorbance of 260-290nm, mix well, get Pu'er tea extract . The Pu'er tea extract was stored refrigerated, and 10 ml of constant volume was taken at 0, 1, 3, 7 and 3 months, respectively, and scanned at 200-600 nm, and maximum absorption was produced at 275 nm. The absorbance value was measured at 275 nm using distilled water as a blank control.

100 ml of the collected distillate was taken, 5 g of hydroxypropyl-β-cyclodextrin was added, ultrasonically wrapped for 5 hours, and concentrated by freeze-drying to obtain an inclusion compound. One-tenth of the clathrate was taken at time points of 0 days, 1 day, 3 days, 7 days, 3 months, etc., and 10 ml of water was added to make a volume, and the maximum absorption was obtained at 275 nm at 200-600 nm. The absorbance value was measured at 275 nm using distilled water as a blank control. The results are as follows:

The results showed that the unencapsulated Pu'er tea extract was relatively stable for 3 days, and the aroma was attenuated by about 10%. However, the attenuation was severe within 3 months, and the decay rate was 80%. Therefore, the unencapsulated Pu'er tea was used. The extract cannot be stored for a long time. On the contrary, the stability of the Pu'er tea clathrate is better, the aroma is less attenuated, and the decay is about 3% after 3 months of standing. In short, the inclusion of Pu'er tea extract significantly increased the preservation rate of aromatic substances.

Dissociation experiments for the compositions of the invention:

10 g of the hydroxypropyl-β-cyclodextrin inclusion complex was tested according to the stability test of Pu'er tea extract, and the average was divided into 5 parts, respectively, according to 100:0, 100:0.5, 100:1, 100 : 5, the ratio of 100:10 (the ratio of the weight of the clathrate to the weight fraction of the acidity regulator) is added with citric acid, and 5 samples are separately added to the same volume with water, and the corresponding aqueous citric acid solution is blank. Control, absorbance values were measured at 275 nm (each sample was measured in parallel twice). The results are as follows:

The results showed that the absorbance value increased with the addition of the acidity regulator, indicating that the acidity regulator promoted the release of the encapsulated Pu'er tea extract in the aqueous solution state.

This embodiment is for the purpose of facilitating the understanding of the invention and is not intended to limit the scope of the invention.

In the first embodiment , 50 g of Pu'er tea was taken, heated and distilled with 15 times of water, and collection was started after boiling for 10 minutes. The collection time was about 5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum absorption wavelength and absorbance measured at each time period are shown in Fig. 1 and Fig. 2 (the distillate numbers collected in each time period are represented as 1, 2, 3, ... in the abscissa axis, respectively. 20 minutes, 40 minutes, 60 minutes... each fraction collected gradually up to 5 hours).

The 260-290 nm distillate was combined to obtain 110 ml of Pu'er tea extract, and 1.1 g was added. Maltodextrin, ultrasonically wrapped for 2 hours. The ultrasonic solution is freeze-dried. 1.05 g of the clathrate was obtained, 4.0 mg of malic acid was added, and the mixture was thoroughly mixed to obtain the composition. The composition is added to a ready-to-serve tea beverage, and the aromatic scent of Pu'er tea can be immediately dispersed after adding water.

In Example 2, 500 g of Pu'er tea was taken, heated and distilled by adding 8 times of water, and collection was started after boiling for 10 minutes. The collection time was about 5.5 hours, and 1 bottle was collected every 5 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 800 ml of Pu'er tea extract, 30 g of α-cyclodextrin was added, and ultrasonically wrapped for 6 hours. The ultrasonic liquid is concentrated by reverse osmosis, and the concentrated liquid is freeze-dried. 28.5 g of the clathrate was obtained, and 7.1 g of citric acid was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 3, 500 g of Pu'er tea was taken, heated by distillation with 12 times of water, and collection was started after boiling for 10 minutes. The collection time was about 10 hours, and 1 bottle was collected every 40 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 2800 ml of Pu'er tea extract, 233 g of modified starch was added, and the mixture was stirred at 60 ° C for 7 hours, and freeze-dried. 218 g of the clathrate was obtained, and 1.75 g of sodium carbonate was added thereto, and the mixture was thoroughly mixed to obtain the composition. After the composition is added to the medicinal auxiliary material, the tablet is compressed, and the oral disintegrating tablet, the effervescent tablet and the like can be used to have the aromatic scent of Pu'er tea.

In the fourth embodiment , 300 g of Pu'er tea was taken, and the mixture was heated and distilled by adding 8 times of water. The collection was started after boiling for 10 minutes. The collection time was about 5 hours, and 1 bottle was collected every 30 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1500 ml of Pu'er tea extract, and 562 g of maltodextrin was added thereto, and the mixture was stirred at 30 ° C for 2 hours, and lyophilized. 542 g of the clathrate was obtained, 4.34 g of citric acid was added, and the mixture was thoroughly mixed to obtain the composition.

In Example 5, 300 g of Pu'er tea was taken, heated by distillation with 12 times of water, and collection was started after boiling for 10 minutes. The collection time was about 6 hours, and 1 bottle was collected every 30 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1800 ml of Pu'er tea extract, 180 g of hydroxypropyl-β-cyclodextrin was added, and the mixture was stirred at 30 ° C for 5 hours. Freeze-dried. 178.4 g of the clathrate was obtained, and 22.3 g of citric acid was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 6, 500 g of Pu'er tea was taken and heated by distillation with 14 times of water. The collection was started after boiling for 10 minutes. The collection time was about 7 hours. One bottle was collected every 30 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 2000 ml of Pu'er tea extract, 80 g of β-cyclodextrin was added, and the mixture was stirred at 30 ° C for 5 hours, and freeze-dried. 78.4 g of the clathrate was obtained, and 11.8 g of potassium citrate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 7, 500 g of Pu'er tea was taken, heated and distilled by adding 14 times of water, and collection was started after boiling for 10 minutes. The collection time was about 7 hours, and 1 bottle was collected every 30 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 2800 ml of Pu'er tea extract, and 224 g of β-cyclodextrin was added thereto, and the mixture was stirred at 50 ° C for 5 hours, and freeze-dried. 214.4 g of the clathrate was obtained, and 1.72 g of fumaric acid was added, and the mixture was thoroughly mixed to obtain the composition.

In Example 8, 200 g of Pu'er tea was taken, heated and distilled with 9 times of water, and collection was started after boiling for 10 minutes. The collection time was about 3 hours, and 1 bottle was collected every 15 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 800 ml of Pu'er tea extract, 64 g of modified starch was added, ultrasonically wrapped for 4 hours, and freeze-dried. 62.8 g of the clathrate was added, 0.95 g of gluconic acid was added, and the mixture was thoroughly mixed to obtain the composition. After the composition is added to the medicinal auxiliary material, the tablet is compressed, and the oral disintegrating tablet, the effervescent tablet and the like can be used to have the aromatic scent of Pu'er tea.

In Example 9, 200 g of Pu'er tea was taken, heated by 11 times of water, and collected after boiling for 10 minutes. The collection time was about 9 hours, and 1 bottle was collected every 30 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1200 ml of Pu'er tea extract, 14.4 g of γ-cyclodextrin was added, and the mixture was stirred at 30 ° C for 5 hours, and lyophilized. The composition was obtained by adding 13.4 g of a clathrate, adding 1.34 g of potassium carbonate, and thoroughly mixing.

In Example 10, 200 g of Pu'er tea was taken, heated by 7 times of water, and collected after boiling for 10 minutes. The collection time was about 4 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer. The 260-290 nm distillate was combined to obtain 750 ml of Pu'er tea extract, 37.5 g of β-cyclodextrin was added, and the mixture was stirred at 40 ° C for 6 hours, and lyophilized. 36.5 g of the clathrate was obtained, and 1.83 g of sodium carbonate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 11, 500 g of Pu'er tea was taken, heated by 11 times of water, and collected after boiling for 10 minutes. The collection time was about 4 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1250 ml of Pu'er tea extract, 37.5 g of hydroxypropyl β-cyclodextrin was added, and the mixture was stirred at 40 ° C for 6 hours. Freeze-dried. 35.8 g of the clathrate was obtained, and 2.86 g of sodium carbonate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 12, 500 g of Pu'er tea was taken, heated and distilled by adding 9 times of water, and collection was started after boiling for 10 minutes. The collection time was about 6 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1350 ml of Pu'er tea extract, 50 g of hydroxypropyl β-cyclodextrin was added, and the mixture was stirred at 40 ° C for 6 hours, and frozen. dry. 47.8 g of the clathrate was obtained, and 6.1 g of sodium carbonate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 13, 500 g of Pu'er tea was taken, heated by distillation with 10 times of water, and collection was started after boiling for 10 minutes. The collection time was about 3.5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 950 ml of Pu'er tea extract, 71.3 g of hydroxypropyl β-cyclodextrin, ultrasonically wrapped for 4 hours, and frozen. dry. 69.8 g of the clathrate was obtained, and 7.6 g of potassium carbonate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 14, 400 g of Pu'er tea was taken, heated and distilled by adding 8 times of water, and collection was started after boiling for 10 minutes. The collection time was about 5.5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1050 ml of Pu'er tea extract, 16.8 g of hydroxypropyl β-cyclodextrin was added, and the mixture was stirred at 40 ° C for 5 hours. Freeze-dried. The composition was obtained by adding 15.8 g of the clathrate, adding 33.8 mg of citric acid, and thoroughly mixing.

In Example 15, 300 g of Pu'er tea was taken, heated by 11 times of water, and collected after boiling for 10 minutes. The collection time was about 6.5 hours, and one bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 980 ml of Pu'er tea extract, 1.5 g of hydroxypropyl β-cyclodextrin was added, and the mixture was stirred at 50 ° C for 4.5 hours. Freeze-dried. 1.41 g of the clathrate was obtained, 150 mg of fumaric acid was added, and the mixture was thoroughly mixed to obtain the composition.

In Example 16, 280 g of Pu'er tea was taken and heated by distillation with 8 times of water. The collection was started after boiling for 10 minutes. The collection time was about 2.5 hours. One bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 550 ml of Pu'er tea extract, 60.5 g of modified starch was added, ultrasonically wrapped for 3 hours, and freeze-dried. The composition was obtained by adding 58.8 g of a clathrate, adding 147 mg of gluconic acid, and thoroughly mixing.

In Example 17, 360 g of Pu'er tea was taken, heated by 11 times of water, and collected after boiling for 10 minutes. The collection time was about 5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1250 ml of Pu'er tea extract, 75 g of maltodextrin was added, and the mixture was stirred at 40 ° C for 5.5 hours, and spray-dried. 73.8 g of the clathrate was obtained, and 10 g of sodium carbonate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 18, 420 g of Pu'er tea was taken, heated and distilled with 9 times of water, and collection was started after boiling for 10 minutes. The collection time was about 5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1450 ml of Pu'er tea extract, 87 g of hydroxypropyl β-cyclodextrin was added, and the mixture was stirred at 40 ° C for 6 hours, and sprayed. dry. 86.7 g of the clathrate was obtained, and 3.5 g of sodium carbonate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 19, 480 g of Pu'er tea was taken, heated by 7 times of water, and collected after boiling for 10 minutes. The collection time was about 4.5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 1650 ml of Pu'er tea extract, 2.75 g of hydroxypropyl β-cyclodextrin was added, and ultrasonication was carried out for 3.5 hours, followed by freeze drying. The composition was 2.67 g, 7.65 mg of sodium carbonate was added, and the mixture was thoroughly mixed to obtain the composition.

In Example 20, 550 g of Pu'er tea was taken, heated and distilled by adding 9 times of water, and collection was started after boiling for 10 minutes. The collection time was about 6.5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 3150 ml of Pu'er tea extract, 7 g of hydroxypropyl β-cyclodextrin was added, and the mixture was stirred at 40 ° C for 6 hours, and frozen. dry. 6.7 g of the clathrate was obtained, and 17.5 mg of sodium citrate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 21, 450 g of Pu'er tea was taken, heated and distilled by adding 10 times of water, and collection was started after boiling for 10 minutes. The collection time was about 6.5 hours, and one bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum UV absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 2650 ml of Pu'er tea extract, 13 g of hydroxypropyl β-cyclodextrin was added, and the mixture was stirred at 50 ° C for 5 hours, and frozen. dry. 12.7 g of the clathrate was obtained, and 85 mg of potassium citrate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 22, 375 g of Pu'er tea was taken, heated by 11 times of water, and collected after boiling for 10 minutes. The collection time was about 5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 2150 ml of Pu'er tea extract, and 6.8 g of β-cyclodextrin was added, and ultrasonication was carried out for 2.5 hours, followed by freeze drying. The inclusion compound was 2.46 g, 8 mg of fumaric acid was added, and the mixture was thoroughly mixed to obtain the composition.

In Example 23, 550 g of Pu'er tea was taken, heated and distilled with 9 times of water, and collection was started after boiling for 10 minutes. The collection time was about 0.2 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 3150 ml of Pu'er tea extract, 7 g of hydroxypropyl-β-cyclodextrin was added, and the mixture was stirred at 40 ° C for 6 hours. Freeze-dried. 6.7 g of the clathrate was obtained, and 17.5 mg of sodium citrate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 24, 450 g of Pu'er tea was taken, heated and distilled with 10 times of water, and collection was started after boiling for 10 minutes. The collection time was about 0.5 hours, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 2650 ml of Pu'er tea extract, 13 g of hydroxypropyl-β-cyclodextrin was added, and the mixture was stirred at 50 ° C for 5 hours. Freeze-dried. 12.7 g of the clathrate was obtained, and 85 mg of potassium citrate was added thereto, and the mixture was thoroughly mixed to obtain the composition.

In Example 25, 375 g of Pu'er tea was taken, heated by 11 times of water, and collected after boiling for 10 minutes. The collection time was about 1 hour, and 1 bottle was collected every 20 minutes, and the distillate was collected in stages. The maximum ultraviolet absorption of each segment was measured under an ultraviolet spectrophotometer, and the distillate of 260-290 nm was combined to obtain 2150 ml of Pu'er tea extract, and 6.8 g of β-cyclodextrin was added thereto, ultrasonically for 2.5 hours, and freeze-dried. The inclusion compound was 2.46 g, 8 mg of fumaric acid was added, and the mixture was thoroughly mixed to obtain the composition.

Figure 1 is a time-maximum absorption wavelength curve of the Pu'er tea extract of Example 1.

Figure 2 is a time-absorbance curve of the Pu'er tea extract of Example 1.

Claims (23)

A Pu'er tea extract, characterized in that the extract is prepared by the method comprising the steps of: taking Pu'er tea, adding 6-15 times of water for water distillation, collecting the distillate in stages, and collecting time is 0.2-10 hours. A fraction in which the maximum absorption wavelength is 260-290 nm, that is, the extract, is collected. For example, the Pu'er tea extract according to claim 1 of the patent scope, wherein the extract is prepared by the method comprising the steps of: taking Pu'er tea, adding 8-12 times of water for water distillation, collecting the distilled liquid in stages, collecting time For 0.2-7 hours, a fraction in which the maximum absorption wavelength is 260-290 nm, that is, the extract, is collected. For example, the Pu'er tea extract of claim 2, wherein the extract is prepared by the method comprising the steps of: taking Pu'er tea, adding 8-10 times of water for water distillation, collecting the distilled liquid in stages, collecting time For 0.2-5 hours, a fraction in which the maximum absorption wavelength is 260-290 nm, that is, the extract, is collected. An inclusion complex comprising the extract of any one of claims 1 to 3, characterized in that the inclusion compound comprises the extract and the inclusion agent, the inclusion agent being selected from the group consisting of α-cyclodextrin, γ a combination of one or more of the inclusion agents of cyclodextrin, hydroxypropyl-beta-cyclodextrin, beta-cyclodextrin, maltodextrin and modified starch. The inclusion compound of claim 4, wherein the ratio of the extract to the inclusion agent is as follows: the ratio of the volume fraction of the extract to the weight fraction of the inclusion agent is (40-260): (0.4-15 Wherein the volume of the extract is in milliliters and the weight of the inclusion agent is in grams. The clathrate of claim 5, wherein the ratio of the volume fraction of the extract to the weight fraction of the clathrate is (100-200): (1.0-12). The clathrate of claim 6, wherein the ratio of the volume fraction of the extract to the weight fraction of the clathrate is 100: (1.0-8). The inclusion compound of claim 7, wherein the volume fraction of the extract is The ratio by weight of the inclusion agent is 100: (1.2-5). A method for preparing a clathrate according to any one of claims 4 to 8, which comprises the steps of: a. dissolving the inclusion agent with water in advance or directly adding the inclusion agent to Pu'er as claimed in claim 1 Tea extract; b. Ultrasonic encapsulation for 2-6 hours or 30-60 ° C for 2-7 hours of incubation; c. After completion of step b, the clathrate solution is freeze-dried or spray-dried to obtain an inclusion complex. . A composition comprising a clathrate according to any one of claims 4 to 8, characterized in that the composition consists of the clathrate and an acidity regulator, wherein the acidity regulator is used for maintenance or Adjusting the acidity or alkalinity or buffering acid, alkali and/or salt substance of the food system, wherein the acid is selected from the group consisting of gluconic acid, citric acid, lactic acid, malic acid and fumaric acid, the salt being selected from the group consisting of In the group consisting of potassium carbonate, sodium carbonate, sodium citrate and potassium citrate. The composition of claim 10, wherein the acidity regulator is a combination of one or more of gluconic acid, malic acid, citric acid, fumaric acid, sodium carbonate, potassium carbonate, sodium citrate, and potassium citrate. . The composition of claim 10, wherein the ratio of the parts by weight of the clathrate to the parts by weight of the acidity adjuster is (80-140): (0.3-20). The composition of claim 12, wherein the ratio of the parts by weight of the clathrate to the parts by weight of the acidity adjuster is (100-120): (0.8-15). The composition of claim 13, wherein the ratio of the parts by weight of the clathrate to the parts by weight of the acidity adjuster is 100: (1.5-8). The composition of claim 14, wherein the ratio by weight of the clathrate to the weight fraction of the acidity adjuster is 100: (1.5-5). A preparation method of a composition according to any one of claims 12 to 15 The method comprises the steps of: mixing the clathrate with the acidity adjuster in proportion to the ratio of the parts by weight of the clathrate to the weight fraction of the acidity adjuster, the ratio being (80-140) : (0.3-20), thereby obtaining the composition. The preparation method of claim 16, wherein the ratio of the parts by weight of the clathrate to the parts by weight of the acidity adjuster is (100-120): (0.8-15). The preparation method of claim 17, wherein the ratio of the parts by weight of the clathrate to the parts by weight of the acidity adjuster is 100: (1.5-8). The preparation method of claim 18, wherein the ratio of the parts by weight of the clathrate to the parts by weight of the acidity adjuster is 100: (1.5-5). A food product comprising the composition according to any one of claims 10 to 15. A health care product comprising the composition of any one of claims 10 to 15. A pharmaceutical product comprising the composition of any one of claims 10 to 15. A Pu'er tea extract according to any one of claims 1 to 3, wherein the inclusion compound according to any one of claims 4 to 8 or as claimed in claims 10 to 15 The use of a composition as an additive for foods, health supplements or pharmaceuticals, wherein the Pu'er tea extract, the clathrate or the composition is added to the food, health care product or medicine as an additive to the aroma.