Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

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
View PDF4 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantage of this method is that the extraction time is long, and many nutrients and flavor components are easily inactivated or volatilized at high temperature, which greatly affects the flavor and quality of tea soup.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • 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
Effect test

Embodiment 1

[0115] A kind of embodiment of the preparation method of Tieguanyin tea extract of the present invention, the preparation method of described 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 to water is 1:15, soak for 3 minutes, cool to 40°C, and obtain a tea-water mixture;

[0118] (2), enzymatic hydrolysis:

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

[0120] (3), inactivating enzymes:

[0121] The enzymolysis solution obtained in step (2) was treated at 90° C....

Embodiment 2

[0123] A kind of embodiment of the preparation method of Tieguanyin tea extract of the present invention, the preparation method of described 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 to water is 1:10, soak for 2 minutes, cool to 35°C, and obtain a tea-water mixture;

[0126] (2), enzymatic hydrolysis:

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

[0128] (3), inactivating enzymes:

[0129] The enzymolysis solution obtained in step (2) was treated at 90° C. for 5 mi...

Embodiment 3

[0131] A kind of embodiment of the preparation method of Tieguanyin tea extract of the present invention, the preparation method of described 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 to water is 1:75, soak for 5 minutes, cool to 55°C, and obtain a tea-water mixture;

[0134] (2), enzymatic hydrolysis:

[0135] In step (1), add composite enzyme in the mixed solution of tea and water, described composite enzyme quality is 0.6% of tealeaves quality, composite enzyme is tannase and β-glucosidase, the quality of tannase and β-glucosidase The ratio is 1:1, react in a constant temperature shaker at 55°C for 60 minutes, and the shaking speed of the shaker is 120r / min, to obtain an enzymatic hydrolysis solution;

[0136] (3), inactivating enzymes:

[0137] The enzymolysis solution obtained in step (2) was treated at 90°...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
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
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com