Natural tea essence prepared by using tea and preparation method thereof

Abstract

The invention relates to a natural tea essence prepared by using tea and a preparation method thereof. The tea is taken as a raw material; high-purity natural tea essences with different tea aroma characteristics are prepared through compound enzymolysis, releasing, steam distillation under reduced pressure, cold trap recycling, low temperature freezing concentration, centrifugal oil-water separation, and trace moisture adsorption by using anhydrous sodium sulfate; and the compound enzymolysis and the releasing are realized by adding pectinase, cellulase or pectinase and cellulose complex enzyme, and beta-glucosidase. In the preparation method, a pectinase and cellulose complex enzyme method is adopted for enzymolysis to facilitate cracking cell walls of the tea so as to facilitate liberation and separation of aroma components from the tea, and improve the yield of the essence; therefore, the method is a method for industrially producing the natural tea essence which is energy-saving, low in cost, environmentally friendly and high in efficiency.

Description

technical field [0001] The invention relates to a natural tea essence prepared from tea leaves, and also relates to a preparation method of the natural tea essence, which belongs to the technical field of agricultural product processing, especially tea deep processing. Background technique [0002] my country is a big country in tea production, and the annual output of tea (dry product) has reached 1.4 million tons, of which low-grade tea and broken tea account for more than 20%. There is still a large amount of summer and autumn tea leaves that are not harvested and utilized every year. At present, the deep processing of tea such as extracting and preparing instant tea powder, tea polyphenols, catechins, theanine, and tea polysaccharides from low-grade tea, crushed tea, and summer and autumn tea has formed a relatively large industrial scale. However, the industrialization of natural tea essence Production is still blank. Although there are many reports on the research on...

AI Technical Summary

Problems solved by technology

At present, the deep processing of tea such as extracting and preparing instant tea powder, tea polyphenols, catechins, theanine, and tea polysaccharides from low-grade tea, crushed tea, and summer and autumn tea has formed a relatively large industrial scale. However, the industrialization of natural tea essence Production is still blank

Although there have been many reports on the research on tea essence, essential oils and spices, and some have applied for patents, they cannot be used in practice because they have not considered the cost of industrialization and have different technical shortcomings.

For example, the method of supercritical extraction of tea flavor is very expensive due to expensive equipment, small processing capacity, large power consumption, etc., and cannot be practically used; the method of extracting flavor and fragrance (also known as essential oil) in tea leaves by direct steam distillation has high processing costs At the same time, because the cold trap collection technology is not considered, the components with low boiling points in the essence of the tea are volatilized and lost during the preparation process, resulting in low product yield and poor quality

[0003] Some declared patented tec