Preparation method for compound with flavor of Xinyang maojian tea

A Xinyang Maojian compound technology, applied in the field of preparation of flavor compounds, can solve problems such as oxidation, condensation, polymerization, group transfer, instability, complex components, etc.

Inactive Publication Date: 2010-12-29
HENAN UNIVERSITY OF TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The content of aroma substances in tea is low, the components are complex, volatile, and unstable. Due to the influence of external conditions during the extraction process, complex chemical reactions such as oxidatio

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] Embodiment 1: take Xinyang Maojian and the leftovers of producing Xinyang Maojian as raw materials, grind to 100 grams of tealeaves in the range of 30 mesh particle size, add 3% (v / w) absolute ethanol as entrainer, supercritical CO 2 Extraction, extraction conditions: pressure 30MPa, extraction temperature 30°C, extraction time 3.0h, the obtained product is the volatile aroma substance of Xinyang Maojian; 2 The solid-liquid ratio (w / v) of the extracted tea residue to water is 1:10, after 300 W ultrasonic treatment for 30 minutes, add 0.5% (w / w) xylanase, pectinase and protease in the raw liquid Enzyme preparation (the ratio of xylanase, pectinase and protease is 2:3:1), enzymolysis at 40°C and pH6.0 for 30 minutes, after filtration, washing and ultrafiltration, add 1.8% of the filtrate after concentration (w / v) β-cyclodextrin, and then freeze-dried to obtain the taste components in Xinyang Maojian flavor compounds.

Embodiment 2

[0013] Embodiment 2: take Xinyang Maojian and the leftovers of producing Xinyang Maojian as raw materials, grind to 200 grams of tealeaves in the range of 60 mesh particle size, add 5% (v / w) absolute ethanol as entrainer, supercritical CO 2 Extraction, extraction conditions: pressure 50MPa, extraction temperature 45°C, extraction time 1.0, and the resulting product is the volatile aroma substance of Xinyang Maojian; after supercritical CO 2 The solid-liquid ratio (w / v) of the extracted tea residue to water is 1:20, and after 400W ultrasonic treatment for 15 minutes, a mixture of 0.3% (w / w) xylanase, pectinase and protease is added to the raw liquid Enzyme preparation (the ratio of xylanase, pectinase and protease is 2:2:2), enzymolysis at 35°C and pH5.0 for 20 minutes, after filtration, washing and ultrafiltration, add 1.0% of the filtrate after concentration (w / v) β-cyclodextrin, and then freeze-dried to obtain the taste components in Xinyang Maojian flavor compounds.

Embodiment 3

[0014] Embodiment 3: take Xinyang Maojian and the leftovers of producing Xinyang Maojian as raw materials, grind to 150 grams of tealeaves in the range of 40 mesh particle size, add 4% (v / w) dehydrated alcohol as entraining agent, supercritical CO 2 Extraction, extraction conditions: pressure 35MPa, extraction temperature 40°C, extraction time 2.0h, the resulting product is the volatile aroma substance of Xinyang Maojian; after supercritical CO 2 The solid-liquid ratio (w / v) of the extracted tea residue to water is 1:15, after 600W ultrasonic treatment for 10 minutes, add 0.2% (w / w) xylanase, pectinase and protease in the raw liquid Enzyme preparation (the ratio of xylanase, pectinase and protease is 1:1:2), enzymolysis at 30°C, pH4.0 for 20 minutes, after filtration, washing and ultrafiltration, add 0.5% of the filtrate after concentration (w / v) β-cyclodextrin, and then freeze-dried to obtain the taste components in Xinyang Maojian flavor compounds.

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Abstract

The invention relates to a preparation method for a compound with flavor of Xinyang maojian tea, which comprises the following steps: taking the Xinyang maojian tea and wastes in Xinyang maojian production as raw materials, crushing the raw materials into granules with the gain size of 30-60 meshes; adding 1-5% (v/w) of absolute ethyl alcohol as entrainer; carrying out supercritical CO2 extraction to obtain volatile flavor material of the Xinyang maojian tea, wherein after the supercritical CO2 extraction, the feed liquid ratio (w/v) of the tea-leaf to water is 1:10-1:20; adding mixed enzymic preparations of xylanase, pectinase and protease into the feed liquid after the ultrasonication for enzymolysis for 15-30min; filtering, washing and ultrafiltering, then concentrating the filter liquid and then adding 0.3-1.8% (w/v) of beta-cyclodextrin; and then carrying out freeze drying to obtain the taste components in the compound with the flavor of the Xinyang miaojian tea. The content of the main components i.e. tea polyphenol, free amino acid and soluble sugar in the compound with the flavor of the Xinyang maojian tea prepared by the method of the invention is improved; and the product of the invention has fresh and sweet taste and can keep the unique tea perfume of the Xinyang maojian tea.

Description

technical field [0001] The invention relates to a preparation method of a flavor compound, in particular to a preparation method of a Xinyang Maojian flavor compound. Background technique [0002] As one of the three most popular non-alcoholic beverages in the world, tea is also liked by most people. Xinyang Maojian tea is one of the famous traditional Chinese teas. It is famous for its "pure fragrance, green color, cool leaves, and beautiful shape", and its quality is excellent. The content of tea polyphenols, catechins and non-ester-type catechins in Xinyang Maojian is relatively high, and the content of amino acids, caffeine and soluble sugar is also relatively high, forming the taste of Xinyang Maojian tea that is fresh, strong, refreshing and resistant to foaming feature. The content of aroma substances in tea is low, the components are complex, volatile, and unstable. Due to the influence of external conditions during the extraction process, complex chemical reaction...

Claims

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Application Information

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IPC IPC(8): C11B9/02
Inventor 王岸娜吴立根沈贞孙志明王岸明李雪琴
Owner HENAN UNIVERSITY OF TECHNOLOGY
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