WO2013007072A1 - 一种富含甜菊糖苷的甜菊茶及其加工方法 - Google Patents

一种富含甜菊糖苷的甜菊茶及其加工方法 Download PDF

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WO2013007072A1
WO2013007072A1 PCT/CN2011/082402 CN2011082402W WO2013007072A1 WO 2013007072 A1 WO2013007072 A1 WO 2013007072A1 CN 2011082402 W CN2011082402 W CN 2011082402W WO 2013007072 A1 WO2013007072 A1 WO 2013007072A1
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stevia
stevioside
tea
rich
leaves
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PCT/CN2011/082402
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English (en)
French (fr)
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袁弟顺
郑金贵
李静
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福建农林大学
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Publication of WO2013007072A1 publication Critical patent/WO2013007072A1/zh

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
    • A23F3/00—Tea; Tea substitutes; Preparations thereof
    • A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A23L27/36—Terpene glycosides

Definitions

  • the invention relates to the field of agricultural product processing, and more particularly to a stevioside-rich sweet chrysanthemum tea and a processing method thereof.
  • Stevia is a wild Asteraceae herb native to Paraguay. It has a sweet taste throughout the plant, especially the leaf contains a high stevioside.
  • Stevioside is a natural sweetener and is the third natural sugar source after sucrose and beet sugar. Its sweetness is 300 times that of sucrose, but the calorific value is only 1/300 of sucrose. Therefore, it is known as "natural sweetener” and "the best natural sweetener”.
  • Ten different sweetness glycosides have been isolated from Stevia, the most important glycosides being stevioside and rebaudioside A. The sweetness of stevioside is 27CT280 times that of sucrose, and the aftertaste is long and slightly bitter.
  • the rebaudioside A is 450 times sweeter than sucrose, and the sweetness is closest to sucrose, which is the best quality part of the sweet taste of stevia.
  • Stevioside has the advantages of low heat, high sweetness, high stability, non-toxicity and no side effects. At the same time, it can regulate blood lipid metabolism, strengthen the spleen and stomach, promote mineral absorption, and have certain pharmacological effects on patients with hypertension, diabetes and obesity.
  • the most important countries for artificially planting stevia are China and some countries in South America.
  • the stevia planted is mainly used to extract stevioside.
  • the stevia tea is made of directly dried stevia leaves or some other herbs.
  • the shortcomings are heavy grass and soup. It is lighter, has a light taste, low glycoside content and is difficult to brew. Therefore, this patent uses techniques such as drying, killing, simmering, drying, etc. to develop stevia tea with high stevioside content, pleasant aroma and mellow taste. But it can be brewed directly, and it can be used as a sweetener and food additive raw material;
  • the present invention provides a stevioside-rich stevia tea and a processing method thereof, which can significantly increase the stevioside content in stevia tea by means of spreading, smashing, simmering, drying, etc., and improving stevia Sensory quality.
  • a method for processing stevia rich in stevioside comprises the following steps:
  • Fresh leaves Choose fresh stevia leaves
  • Drying Dry the stevia leaves after the mash.
  • the air drying temperature is 20-35 ° C, and the relative humidity is 65-85%.
  • the temperature of the greening is 300-360 ° C, and the killing time is 120-250 s.
  • the preferred temperature for the greening is 320 ° C, and the preferred time is 210 s.
  • the preferred device for the killing is a roller compactor.
  • the crucible is preferably crucible in a crucible.
  • the preferred time for the hydrazine is 10-15 min.
  • the drying temperature is between 80-12 CTC, and the moisture content of the dried stevia leaves is 5-7%.
  • the temperature of the drying is preferably ioo °c.
  • the stevia tea is prepared by the processing method.
  • the invention is characterized in that: the traditional stevia tea is only a sweet daisy leaf which is directly dried or dried, but the invention adds a drying, smashing, smashing and drying process. It is characterized by:
  • Killing is to use high temperature to inactivate various biological enzymes in fresh leaves and prevent further degradation of components such as stevioside and rebaudioside A. At the same time, part of the water evaporates, making the leaves soft and easy to shape. In addition, high temperatures can also volatilize some low-boiling aromas and bad odors, promote new aroma formation, and improve finished product quality.
  • Drying the stevia leaves after drying at a higher temperature not only reduces the water content, but also prevents the non-enzymatic oxidative deterioration of the biochemical components and prolongs the storage period; and the high temperature effect further improves the aroma of the finished product and improves the quality.
  • the stevioside content of stevia tea can be significantly increased, and the content of stevioside, stevioside and lycopene A in the stevia tea processed by the method is higher than that of the stevia tea dried in the market.
  • the relative increase was 68.3%, 44.1%, and 52.1%.
  • the second is to significantly improve the sensory quality of the tea, so that the stevia tea tastes mellow, the soup is golden and bright, and the bottom is Green.
  • the processing method is simple, economical and practical.
  • the stevioside content of stevia tea is increased and has good sensory characteristics.
  • Figure 1 shows the effect of the spread on the glycoside content of stevia tea
  • Figure 2 shows the setting of the killing factor level table
  • Figure 3 shows the effect of the temperature and time on the content of stevioside
  • Figure 4 shows the effect of the time on the content of stevia tea glycoside
  • Figure 5 shows the effect of drying temperature on the content of stevia tea glycoside
  • Example 1 The sweet stevia leaves were spread in an environment of 20 ° C - 35 ° C and a relative humidity of 65% - 85% for 0 h, 2 h, 4 h, 6 h, 8 h. The results showed that the content of each component of stevioside decreased first and then increased with the extension of the spreading time, and the content of each component of stevioside reached the lowest at 4 h, reaching at 6 h. The highest, stevioside, lycopene octapeptide, lycopene glucoside (the total glycoside content was 88. 45%, 56.87%, 88. 45%, 60. 34% The effect of the glycoside content of tea is shown in Figure 1.
  • Example 2 Fresh leaves are spread for 6 hours and then fully mixed. Then, in the 6CST-30 type continuous rolling machine, the temperature and time are set. The temperature is set to four levels, and the killing time is set to three. Level, random design, three repetitions per treatment, 2 kg of fresh leaves per treatment, the other conditions are the same. The setting of the killing factor level table is shown in Figure 2. The results showed that the green tea was produced at 280 °C for 120 s and 280 °C for 165 s. The tea samples showed green grass gas and the taste was weak, indicating that the greening was insufficient.
  • the tea sample has a char smell, the soup color is dim, the temperature is too high, does not meet the quality requirements of famous tea.
  • the optimum temperature for roller compaction is 320 °C.
  • the optimum time is 210 so.
  • the effect of temperature and time on the content of stevioside is shown in Figure 3.
  • Example 3 The stevia leaves after being killed are placed in a machine. With the prolongation of sputum time, stevioside showed a downward trend, that is, each glycoside had a high content of ruthenium, which reached the lowest after 30 minutes, and the highest ratio was 79.20%, 31.50%, 71.09%, 33 69%. In combination with the styling of the finished stevia tea, it is advisable to take 5-10 minutes. However, if the finished product has no styling requirements, it can be directly entered into the drying process. The effect of ⁇ time on the content of stevia tea glycoside is shown in Figure 4.
  • Example 4 The stevia leaves are placed in a dryer at 60 ° C, 80 ° C, 100 ° C, 120 ° C, 140 ° C to dry to the foot (water content is about 6%-7%) ). The results showed that the content of stevioside increased with the increase of temperature, and the stevioside, lycopene, and lycopene of stevia tea treated at 140 °C were dried (the total glycoside was 60° respectively). C dried stevia tea increased by 42%, 39%, 18%, 31%. The effect of drying temperature on the content of stevia tea glycoside is shown in Figure 5.
  • the sensory quality evaluation results of stevia tea at different drying temperatures are shown in Fig. 6.
  • the finished product was dried at 140 °C with a burnt smell. Drying temperature 6 (Tl20 ° C, good aroma, strong taste of alcohol. Therefore, the comprehensive glycoside content and sensory quality characteristics of the finished product, the drying temperature of 100 ° C is the best.
  • the present invention is not limited to the above-described preferred embodiments, and any other form of stevia tea can be derived by anyone of the present invention. Equivalent changes and modifications made in accordance with the scope of the present invention should fall within the scope of the present invention.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Proteomics, Peptides & Aminoacids (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Tea And Coffee (AREA)
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Abstract

公开了一种富含甜菊糖苷的甜菊茶加工方法，该方法包括以下步骤：将甜菊鲜叶进行摊晾、杀青、揉捻、烘干。该方法制造出的甜菊茶香气怡人、滋味醇厚，甜菊糖苷含量高，与市售的晒干的甜菊叶相比，其甜菊苷、莱包迪苷A、总糖苷相对于晾干分别高出42.40%、31.21%、32.71%。

Description

一种富含甜菊糖苷的甜菊茶及其加工方法 技术领域
本发明涉及农产品加工领域， 更具体涉及一种富含甜菊糖苷的甜 菊茶及其加工方法。
背景技术
甜菊是一种原产于巴拉圭的野生菊科草本植物， 以全株都含有甜 味， 尤其以叶片含有较高的甜菊糖苷而得名。甜菊糖苷是一种天然甜 味剂， 是蔗糖、 甜菜糖之后的第 3种天然糖源。 其甜度是蔗糖的 25CT300倍，但热值仅为蔗糖的 1/300。因此被誉为 "天然糖精" "最 佳天然甜味剂" 。 目前从甜菊中分离得到 10种不同甜度的糖苷， 其 中最重要糖苷为甜菊糖苷和莱鲍迪苷 A。 甜菊糖苷的甜度为蔗糖的 27CT280倍， 余味长而微苦； 莱鲍迪苷 A甜度为蔗糖的 450倍， 且甜 味最接近蔗糖， 是甜菊试产品中甜味最优质部分。甜菊糖苷具有低热 量、 高甜度、 高稳定性、 无毒、 无副作用等优点。 同时能调节血脂代 谢， 健脾益胃， 促进矿物质吸收， 并且对高血压、 糖尿病、 肥胖症患 者有一定的药理作用。
目前人工种植甜菊的最主要国家有中国以及南美一些国家， 种植 的甜菊主要用于提取甜菊糖苷。直接应用甜菊叶的产品很少， 虽然有 甜叶菊汁， 甜菊茶的报道， 但所说的甜菊茶就是用直接晒干的甜菊叶 或混合一些其他草本而成，其缺点有青草味重，汤色较浅，滋味淡薄， 糖苷含量低且不易冲泡等。 因此， 本专利运用摊晾、 杀青、 揉捻、烘 干等技术开发出甜菊糖苷含量高、 香气怡人、 滋味醇厚的甜菊茶，不 但可以直接冲泡饮用，而且可以作为甜味剂和食品添加剂原料进一;
、
开发， 具有很高的社会效益和经济效 rm, ( 发明内容
为了解决上述问题， 本发明提供了一种富含甜菊糖苷的甜菊茶及 其加工方法， 该方法通过摊晾， 杀青， 揉捻， 烘干等步骤能够显著提 高甜菊茶中的甜菊糖苷含量， 改善甜菊感官品质。
本发明是通过如下技术方案实施的：
一种富含甜菊糖苷的甜菊茶加工方法包括下述步骤：
( 1 ) 鲜叶： 选择新鲜的甜菊叶；
( 2 ) 摊晾： 将甜菊叶摊晾；
( 3 ) 杀青： 将摊晾的甜菊叶杀青；
(4) 揉捻： 将杀青后的甜菊叶进行揉捻；
( 5 ) 烘干： 将揉捻后的甜菊叶烘干。
所述摊晾的温度为 20-35°C， 相对湿度 65-85%。
所述杀青的温度为 300-360°C， 杀青时间为 120— 250 s。
所述杀青的优选温度为 320°C， 优选时间为 210s。
所述杀青优选的设备为滚筒杀青机。
所述揉捻优选在揉捻机中进行揉捻。
所述揉捻的优选时间为 10— 15min。
所述烘干的温度在 80-12CTC之间， 烘干至甜菊叶的含水率达到 5-7%。 所述烘干的温度优选 ioo°c。
所述甜菊茶是由所述加工方法制备而成。
本发明的特征在于： 传统的甜菊茶只是应用直接晾干或晒干的甜 菊叶， 但本发明增加了摊晾、 杀青、 揉捻、 烘干工艺。 其特征在于：
( 1 ) 将鲜叶在适当温、 湿度条件下摊晾， 鲜叶水分蒸发， 在多 种酶作用下， 其内含物发生了复杂的化学变化， 其中甜菊苷、 莱鲍迪 苷 A含量开始下降， 但在 4小时后开始上升， 并在摊晾 6小时时达到 最高值。
( 2 ) 杀青就是利用高温， 使鲜叶中各种生物酶失去活性， 阻止 甜菊苷、 莱鲍迪苷 A等成分的进一步降解。 同时部分水分的蒸发，使 叶片变得柔软， 便于造型。此外高温还能使一些低沸点的香气和不良 气味挥发， 促进新的香气形成， 从而改善了成品品质。
( 3 ) 揉捻造型， 利用外力作用破坏甜菊叶细胞， 使甜菊叶汁外 溢， 附于茶叶表面， 便于快速冲泡， 提高茶汤浓度。 此外揉捻使甜菊 叶卷曲成条、 縮小体积、 塑造外形， 便于包装、 贮藏和拼配。
(4 ) 利用较高温度干燥揉捻后的甜菊叶， 不但减少其含水量， 阻止生化成分的非酶性氧化变质， 延长贮藏期； 而且高温作用进一步 提高成品香气， 提高品质。
本发明的优点： 一是能显著提高甜菊茶的甜菊糖苷含量， 经过本 方法加工而成的甜菊茶比市面上晒干的甜菊茶中的甜菊总苷、甜菊糖 苷、 莱包迪苷 A的含量分别相对提高了 68. 3%、 44. 1%、 52. 1%。 二是 显著改善了茶叶感官品质， 使甜菊茶滋味醇正， 汤色金黄明亮， 叶底 翠绿。该加工方法简便易行、经济实用。提高甜菊茶的甜菊糖苷含量， 且具有良好的感官特征。 附图说明
图 1为摊放对甜菊茶的糖苷含量影响；
图 2为杀青因素水平表设置；
图 3为杀青温度和时间对甜菊糖苷含量的影响； 图 4为揉捻时间对甜菊茶糖苷含量的影响； 图 5为烘干温度对甜菊茶糖苷含量的影响；
图 6不同烘干温度下甜菊茶的感官品质评审结果。 具体实施方式
实施例一： 将甜菊鲜叶在 20°C-35°C， 相对湿度 65%-85%的环境 中摊晾 0h、 2h、 4h、 6h、 8h。 结果表明随摊放时间的延长， 甜菊糖 苷的各组分含量呈先减少后上升的趋势， 并都在摊放 4 h时， 甜菊糖 苷的各组分含量都达到了最低， 在 6 h时达到最高， 甜菊苷、 莱包迪 苷八、莱包迪苷(、总糖苷的含量比最低时分别多了 88. 45%、 56. 87%、 88. 45%、 60. 34% 摊放对甜菊茶的糖苷含量影响见图 1。
实施例二： 鲜叶摊放 6 h后充分混匀， 然后在 6CST-30型滚筒连 续杀青机中杀青，杀青设温度和时间两个因素，杀青温度设四个水平， 杀青时间素设三个水平， 采用随机设计， 每个处理三次重复， 每次处 理用鲜叶 2kg， 其它条件一致。 杀青因素水平表设置见图 2。 结果显示在 280 °C 120 s、 280 °C 165 s处理下杀青， 所制茶样 均出现青草气，滋味淡薄，说明杀青不足。在 400°C、 165 s， 400 °C 210 s下杀青， 所制茶样外有焦气味， 汤色暗淡， 杀青温度过高， 不符合 名优茶杀青质量要求。 而 320°C 210 s、 360 °C 120 s、 360°C 165 s三 处理制出的茶样滋味醇正， 香气清高， 汤色明黄， 符合名优茶品质 要求。 综合考虑甜菊糖苷， 主要生化成分和感官审评， 认为滚筒杀 青的最适温度是 320 °C最适时间是 210 s o 杀青温度和时间对甜菊 糖苷含量的影响见图 3。 实施例三： 杀青后的甜菊叶置于揉捻机中揉捻。随着揉捻时间的 延长，甜菊糖苷呈下降趋势，即各个苷均是未揉捻含量高，揉捻 30min 后达到最低， 最高比最低分别高 79. 20%、 31. 50%、 71. 09%、 33. 69%。 结合甜菊茶成品的造型需要， 因此揉捻时间以 5-10分钟为宜。 但如 果成品没有造型要求， 可以不揉捻直接进入烘干工序。揉捻时间对甜 菊茶糖苷含量的影响见图 4。
实施例四： 将揉捻后的甜菊叶置于 60 °C、 80°C、 100°C、 120°C、 140 °C的烘干机中烘到足干（水分含量约为 6%-7%)。 结果显示随着温 度的升高， 甜菊糖苷的含量呈上升趋势， 在 140 °C烘干下处理的的甜 菊茶的甜菊苷、 莱包迪苷 、 莱包迪苷(、 总糖苷分别比 60°C烘干的 甜菊茶增加了 42%、 39%、 18%、 31%。 烘干温度对甜菊茶糖苷含量的 影响见图 5
不同烘干温度下甜菊茶的感官品质评审结果见图 6。 用 140 °C烘 干成品有焦味。 烘干温度 6(Tl20°C， 香气良好， 滋味浓醇。 因此综 合成品的糖苷含量以及感官品质特点， 烘干温度 100°C的效果最好。 本发明不局限上述最佳实施方式，任何人在本发明的启示下都可 以得出其他各种形式的甜菊茶。凡依本发明申请专利范围所做的均等 变化与修饰， 皆应属本发明的涵盖范围。

Claims

权利要求书
1. 一种富含甜菊糖苷的甜菊茶加工方法， 其特征在于： 所述加工方 法包括下述步骤：
( 1 ) 鲜叶： 选择新鲜的甜菊叶；
(2 ) 摊晾： 将甜菊叶摊晾；
(3 ) 杀青： 将摊晾的甜菊叶杀青；
(4) 揉捻： 将杀青后的甜菊叶进行揉捻；
( 5 ) 烘干： 将揉捻后的甜菊叶烘干。
2.根据权利要求 1所述的一种富含甜菊糖苷的甜菊茶加工方法， 其特 征在于： 所述摊晾的温度为 20-35 °C， 相对湿度 65-85%。
3.根据权利要求 1所述的一种富含甜菊糖苷的甜菊茶加工方法， 其特 征在于： 所述杀青的温度为 300-360°C， 杀青时间为 120— 250s。
4.根据权利要求 3所述的一种富含甜菊糖苷的甜菊茶加工方法， 其特 征在于： 所述杀青的优选温度为 320°C， 优选时间为 210s。
5.根据权利要求 3所述的一种富含甜菊糖苷的甜菊茶加工方法， 其特 征在于： 所述杀青优选的设备为滚筒杀青机。
6.根据权利要求 1所述的一种富含甜菊糖苷的甜菊茶加工方法， 其特 征在于： 所述揉捻优选在揉捻机中进行揉捻。
7.根据权利要求 1所述的一种富含甜菊糖苷的甜菊茶加工方法， 其特 征在于：所述烘干的温度在 80-120°C之间，烘干至甜菊叶的含水率达 到 5-7%
8.根据权利要求 8所述的一种富含甜菊糖苷的甜菊茶加工方法， 其特
PCT/CN2011/082402 2011-07-13 2011-11-18 一种富含甜菊糖苷的甜菊茶及其加工方法 WO2013007072A1 (zh)

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