Tieguanyin tea extract and preparation method thereof

A technology for Tieguanyin tea and extraction liquid, which is applied in the fields of tea extraction, tea, food science, etc., can solve the problems of long extraction time, affecting the flavor and quality of tea soup, and easy inactivation or volatilization of nutrients and flavor components. The tea soup has no bitter taste, rich tea fragrance, and bright yellow-green color.

Inactive Publication Date: 2017-07-28
ZHONGKAI UNIV OF AGRI & ENG +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

The disadvantage of this method is that the extraction time is long, and many nutrients and flavor components are

Method used

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  • Tieguanyin tea extract and preparation method thereof
  • Tieguanyin tea extract and preparation method thereof
  • Tieguanyin tea extract and preparation method thereof

Examples

Experimental program
Comparison scheme
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Example Embodiment

[0114] Example 1

[0115] An embodiment of the preparation method of the Tieguanyin tea extract of the present invention, the preparation method of the Tieguanyin tea extract comprises the following steps:

[0116] (1), tea extraction:

[0117] Weigh Tieguanyin tea leaves, pulverize them to obtain tea powder, add water at 95°C, the mass ratio of tea leaves and water is 1:15, soak for 3 minutes, and cool to 40°C to obtain a tea-water mixture;

[0118] (2), enzymolysis:

[0119] In the step (1), a compound enzyme is added to the tea water mixture, the quality of the compound enzyme is 0.3% of the quality of the tea leaves, the compound enzyme is tannase and β-glucosidase, and the quality of tannase and β-glucosidase is The ratio is 1:1, and the reaction is carried out in a constant temperature shaker at 40°C for 60min, and the shaking speed of the shaker is 120r / min to obtain an enzymatic hydrolysis solution;

[0120] (3), kill enzyme:

[0121] The enzymatic hydrolysis solut...

Example Embodiment

[0122] Example 2

[0123] An embodiment of the preparation method of the Tieguanyin tea extract of the present invention, the preparation method of the Tieguanyin tea extract comprises the following steps:

[0124] (1), tea extraction:

[0125] Weigh Tieguanyin tea leaves, pulverize them to obtain tea powder, add water at 70°C, the mass ratio of tea leaves and water is 1:10, soak for 2 minutes, and cool to 35°C to obtain a tea-water mixture;

[0126] (2), enzymolysis:

[0127] In the step (1), a compound enzyme is added to the tea water mixture, the quality of the compound enzyme is 0.1% of the quality of the tea leaves, the compound enzyme is tannase and β-glucosidase, and the quality of tannase and β-glucosidase is The ratio is 1:1, react in a constant temperature shaker at 35°C for 30min, and the shaking speed of the shaker is 120r / min to obtain an enzymatic hydrolysis solution;

[0128] (3), kill enzyme:

[0129] The enzymatic hydrolysis solution obtained in step (2) w...

Example Embodiment

[0130] Example 3

[0131] An embodiment of the preparation method of the Tieguanyin tea extract of the present invention, the preparation method of the Tieguanyin tea extract comprises the following steps:

[0132] (1), tea extraction:

[0133] Weigh Tieguanyin tea leaves, pulverize them to obtain tea powder, add water at 98°C, the mass ratio of tea leaves and water is 1:75, soak for 5 minutes, and cool to 55°C to obtain a tea-water mixture;

[0134] (2), enzymolysis:

[0135] In the step (1), a compound enzyme is added to the tea water mixture, the quality of the compound enzyme is 0.6% of the quality of the tea leaves, the compound enzyme is tannase and β-glucosidase, and the quality of tannase and β-glucosidase is The ratio is 1:1, and the reaction is carried out in a constant temperature shaker at 55°C for 60min, and the shaking speed of the shaker is 120r / min to obtain an enzymatic hydrolysis solution;

[0136] (3), kill enzyme:

[0137] The enzymatic hydrolysis solut...

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Abstract

The invention discloses a preparation method of Tieguanyin tea extract, comprising the steps of (1) extracting tea leaves, to be specific, soaking Tieguanyin tea in water at 70-98 DEGC for 2-5 min, herein the mass ratio of the tea to water is 1:10 to 1:75, and cooling to 35-55 DEG C to obtain tea mixed liquid; (2), enzymatically hydrolyzing, to be specific, adding an enzyme complex into the tea mixed liquid of step (1), wherein the enzyme complex is 0.1-0.6% by mass of the tea and includes tannase and Beta-glucosidase, and reacting at the constant temperature of 35-55 DEG C for 0.5-5 h to obtain enzymatic hydrolysate; (3) enzyme-deactivating, to be specific, enzyme-deactivating the enzymatic hydrolysate to obtain the Tieguanyin tea extract. The Tieguanyin tea extract prepared herein has strong aroma and is yellowish green in color, tea liquid is mellow, sweet and smooth and free of bitter and astringent taste and has sweet aftertaste, the turbidity of cooled tea liquid is decreased greatly, and the cooled tea liquid remains clear and may be diluted to 100 times.

Description

technical field [0001] The invention relates to a tea extract and a preparation method thereof, in particular to a Tieguanyin tea extract and a preparation method thereof. Background technique [0002] Tea beverages are made from water extracts of tea leaves or their concentrates, and instant tea powder as raw materials to produce beverages with original tea flavor, which not only cool and quench thirst, but also have health care and nutritional effects. [0003] The taste substances in tea soup are divided into six categories: astringent, bitter, umami, sweet, sour, and salty. The taste of tea soup is formed by the comprehensive coordination of these six categories of taste components. Astringent, bitter, and fresh taste" These tea soup tastes are closely related to the chemical components in the tea soup. Astringent taste is astringent, and the astringent substances in tea soup are mainly polyphenols and catechins, of which catechins are The proportion is the highest, and...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/166
Inventor 汪薇任文彬白卫东何洛强万利兰
Owner ZHONGKAI UNIV OF AGRI & ENG
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