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Preparation method of water-soluble flavor compound of Loungjing tea

A Longjing tea, water-soluble technology, applied in the direction of tea spices, etc., can solve the problems affecting the flavor quality and loss of tea products

Inactive Publication Date: 2012-07-25
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] Due to the influence of factors such as the variety of tea, production area (climate, soil, altitude), harvesting season, processing technology, packaging materials, storage conditions, etc., the volatile and non-volatile flavor compounds contained in tea will be lost during processing. Oxidation or cracking reactions cause great loss, thus affecting the flavor quality of tea products made from tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Example 1: With Longjing tea and the leftovers of producing Longjing tea as raw materials, the solid-liquid ratio (W / V) of tea leaves and water crushed to a particle size range of 30 meshes (W / V) 1: 12, after 300W microwave treatment for 5 minutes, cooling, adding 0.3% (w / w) mixed enzyme preparation of cellulase and protease (the ratio of cellulose and protease is 3:1), enzymolysis at 35°C and pH6.0 for 30 minutes, after filtration, washing and ultrafiltration, After the filtrate is concentrated, β-cyclodextrin is added to 1.8% (w / v) of the filtrate, and then freeze-dried to obtain the water-soluble flavor compound of Longjing tea.

Embodiment 2

[0017] Embodiment 2: With Longjing tea and the leftovers of producing Longjing tea as raw materials, the solid-liquid ratio (W / V) of tea leaves in the range of 40 mesh particle size and water (W / V) 1: 18, after 400W microwave treatment for 3 minutes, cooling, adding 0.4 (w / w) mixed enzyme preparation of cellulase and protease (the ratio of cellulose and protease is 1:1), enzymolysis at 40°C and pH5.0 for 20 minutes, after filtration, washing and ultrafiltration, the filtrate After concentration, β-cyclodextrin is added to 1.0% (w / v) of the filtrate, and then freeze-dried to obtain the water-soluble flavor compound of Longjing tea.

Embodiment 3

[0018] Embodiment 3: With Longjing tea and the leftovers of producing Longjing tea as raw materials, the solid-liquid ratio (W / V) of tea leaves in the range of 50 mesh particle size and water (W / V) 1: 25, after 200W microwave treatment for 4 minutes, cooling, adding 0.7% (w / w) mixed enzyme preparation of cellulase and protease (the ratio of cellulose and protease is 1:2), enzymolysis at 45°C and pH 4.0 for 15 minutes, after filtration, washing and ultrafiltration, After the filtrate is concentrated, 0.5% (w / v) of β-cyclodextrin is added to the filtrate, and then freeze-dried to obtain the water-soluble flavor compound of Longjing tea.

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PUM

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Abstract

The invention relates to a preparation method of a water-soluble flavor compound of Loungjing tea, comprising the following steps: taking the Loungjing tea and leftovers for producing the Loungjing tea as raw materials; crushing the materials into the granularity scope of 30-60 mesh sieve based on the material-liquid ratio of the tea to water (W / V) of 1:12-1:25; micronizing, cooling, and adding an mixed enzyme preparation of cellulose and protease for enzymolysis for 15-30 minutes; and filtering, washing, ultrafiltering, concentrating the obtained filtrate, adding Beta-cyclodextrin and lyophilizing to obtain the water-soluble flavor compound of the Loungjing tea. The water-soluble flavor compound of the Loungjing tea obtained by the method has fresh and brisk and sweet taste and no other defective taste, and the compound can be directly taken as a flavor enhancer which takes the Loungjing tea as the raw material product.

Description

technical field [0001] The invention relates to a preparation method of a water-soluble flavor compound, in particular to a preparation method of a water-soluble flavor compound of Longjing tea. Background technique [0002] Flavor compounds are very important for food, feed, cosmetics and pharmaceutical industries, and are the most important indicators of food sensory function. Under the premise of ensuring nutrition and hygiene, whether a food can win the favor of consumers in the market depends on whether the food has certain attractive flavor characteristics. [0003] Flavor refers to the synthesis of all senses (smell, taste, sight, touch and hearing) and perception when ingesting food. At least four types of sensations can be induced by flavor substances: 1. Smell, that is, the perception of volatile molecules by special cells of the nasal olfactory epithelium; 2. Some water-soluble compounds stimulate the taste buds located on the tongue and the back of the mouth. 3...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/40
Inventor 王岸娜吴立根孙志明杜新丽肖靖
Owner HENAN UNIVERSITY OF TECHNOLOGY