Complex enzyme for extracting green tea and solution thereof

A technology of compound enzyme and green tea, applied in the direction of tea extraction, tea spice, etc., to achieve the effect of improving tea aroma and broad application prospects

Inactive Publication Date: 2011-07-20
上海华宝孔雀香精有限公司
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

There is no enzyme-treated green tea method aimed at improving the content of aroma and taste substances in green tea leaves

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-12

[0019] Substrate: commercially available bulk green tea, crushed and passed through a 20-mesh sieve

[0020] Tea leaves 10g, enzyme solution is the mixed solution of β-glucosidase and protease or the mixed solution of β-glucosidase and sucrase, buffering agent is tested with 300mgVc or Cit (anhydrous citric acid). Dissolve β-glucosidase, protease, and sucrase in water first, and then fully mix the compounded enzyme solution with tea leaves, preferably without obvious water analysis (can reduce production costs and achieve enzymatic hydrolysis effect).

[0021] 1: β-glucosidase and protease each 100mg (concentration is 0.5g / 100g) + 300mgVc

[0022] 2: β-glucosidase and protease each 200mg (concentration is 1.0g / 100g) + 300mgVc

[0023] 3: β-glucosidase and protease each 300mg (concentration is 1.5g / 100g) + 300mgVc

[0024] 4: β-glucosidase and sucrase each 100mg (concentration is 0.5g / 100g) + 300mgCit

[0025] 5: β-glucosidase and sucrase each 200mg (concentration is 0.5g / 10...

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PUM

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Abstract

The invention belongs to the technical field of green tea enzymolysis methods. Complex enzyme for extracting green tea consists of beta-glycosidase, prolease or sucrase and vitamin C or citric acid, wherein the weight ratio of the beta-glycosidase to the prolease or the sucrase is 1:3-3:1. In the invention, various conventional enzyme products are selected, repeated experiment study shows that: the beta-glycosidase and the prolease or the sucrase are compounded in suitable proportion and concentration to form the aqueous solution of the complex enzyme, the aqueous solution is used for performing enzymolysis on the green tea, effective aroma components in green tea leaves can be more effectively extracted and utilized, and the products have the effect of obviously improving tea aroma and flower aroma. A green tea extract which is extracted by complex enzyme solution can be directly used as green tea spices, has fragrance and mouthfeel of natural green tea, is effectively distinguished from the conventional blended green tea essence in the market and has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of green tea enzymatic hydrolysis method. Background technique [0002] The technology of using enzymes to treat green tea leaves is mainly focused on efficiently extracting useful components from tea leaves at low temperature and in a short period of time to produce green tea extracts without bitterness and precipitation. Pectinase etc. carry out enzymatic decomposition and extraction treatment to improve the extraction method of soluble solids (JP-A-2003-210110). [0003] Japanese Patent Application Laid-Open No. 51-115999 discloses a production method in which collected raw green tea leaves are treated with tannase and roasted to produce dry tea leaves or instant tea powder obtained by extracting and drying the dried tea leaves . [0004] Most of the published patents now focus on the method of promoting extraction, extracting with cold water, and improving extraction efficiency. There are few studies o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/42
Inventor 高劲翔吴婷
Owner 上海华宝孔雀香精有限公司
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