Green tea enzymolysis extractive, and preparation method and application thereof
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A green tea extract and green tea technology, applied in tea extraction, etc., to achieve broad market prospects, supplement body aroma and taste, and improve cost performance
Inactive Publication Date: 2011-06-22
上海华宝孔雀香精有限公司
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Problems solved by technology
There is no method for producing green tea extract as a raw material for green tea essence by enzymatic treatment to improve the content of aroma and taste substances in green tea leaves
Method used
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[0020] Dissolve β-glucosidase and protease in water first, (the concentration is 1 gram / 100 gram of water) compound enzyme solution and then fully mix with tea leaves, it is advisable to have no obvious water analysis (can reduce production cost, achieve enzyme solution effect).
[0021] Test: ① Tea leaves 10g, enzyme solution 5g
[0022] ② Tea leaves 10g, enzyme solution 10g
[0023] ③ Tea leaves 10g, enzyme solution 15g
[0024] ④ Tea leaves 10g, enzyme solution 20g
[0025] ⑤ Tea leaves 10g, enzyme solution 30g
[0026] ⑥ Tea leaves 10g, enzyme solution 40g
[0027] ⑦ Tea leaves 10g, enzyme solution 50g
[0028] ⑧ Tea leaves 10g, enzyme solution 60g
[0029] Conclusion: It is advisable to use ②~⑦, that is, use 10g~50g of enzyme solution per 10g of tea.
Embodiment 9-12
[0030] Embodiment 9-12: conversion temperature, time selection
[0031] Taking the combination of β-glucosidase and protease (both at a concentration of 1 g / 100 g of water) as an example, the following test was adopted:
[0032] 9) 35℃, 4hr, 6hr, 8hr, 12hr, 24hr
[0033] 10) 40℃, 4hr, 6hr, 8hr, 12hr, 24hr
[0034] 11) 50℃, 4hr, 6hr, 8hr, 12hr, 24hr
[0035] 12) 60°C, 4hr, 6hr, 8hr, 12hr, 24hr
[0036] Conclusion: The enzymatic hydrolysis reaction condition is 50℃4hr is the best
Embodiment 13-24
[0037] The consumption of embodiment 13-24 complex enzyme, the kind selection of buffer
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Abstract
The invention belongs to the technical field of extraction methods of green tea and relates to a green tea enzymolysis extractive, and a preparation method and application thereof. The preparation method comprises the following steps of: adding beta-glycosidase aqueous solution, protease aqueous solution or sucrase aqueous solution, and vitamin C or citric acid buffer solution into the green tea; placing the green tea subjected to enzymolysis into organic solvent aqueous solution; and separating precipitate to obtain the green tea enzymolysis extractive. Compared with the conventional green tea extractive, the green tea enzymolysis extractive more effectively extracts and utilizes fragrant active ingredients from the green tea, obviously improves tea perfume and flower fragrance, improves real sense and natural feeling of green tea essence, supplements fragrance and mouthfeel of the green tea essence, and is effectively distinguished from the harmonic green tea essence in the market. The natural green tea extractive essence obviously improves cost performance of the green tea essence and has a wide market prospect.
Description
technical field [0001] The invention belongs to the technical field of extraction methods of green tea. Background technique [0002] In the prior art, attention is usually paid to the extraction of beneficial components of green tea, such as tea polyphenols. The known related Chinese patents include CN101475606, CN1142481, and CN101386631. Japan is relatively leading in the production method of green tea extract, but mainly focuses on green tea In the fields of beverage manufacturing and beverage flavor improvement, there are specifically methods for extracting a large amount of catechins from green tea leaves, and methods for adding non-polymeric catechins to beverages in a dissolved state using green tea extracts (Japanese Patent Laid-Open Show 60 - No. 13780 bulletin); As a plan for improving the extraction efficiency of green tea components, there is known a method of extracting tea leaves after pulverization (Japanese Patent Application Laid-Open No. 47-5294, No. 52-39...
Claims
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Application Information
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