Compound enzyme used for tea enzymolysis and aroma strengthening, and application thereof

A compound enzyme and enzymatic hydrolysis technology, applied in the field of compound enzymes, can solve problems such as increasing turbidity

Inactive Publication Date: 2017-11-10
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And it solves the problem that adding glucosidase directly to the concentrate may combine with polyphenols and tannins in the tea concentrate to form insoluble colloids or precipitates and increase turbidity under normal circumstances.

Method used

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  • Compound enzyme used for tea enzymolysis and aroma strengthening, and application thereof
  • Compound enzyme used for tea enzymolysis and aroma strengthening, and application thereof
  • Compound enzyme used for tea enzymolysis and aroma strengthening, and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0140] (1) Take 10.0kg of sun-dried green tea and 10.0kg of raw Pu-erh tea as raw materials, extract three times at a low temperature of 50-55°C, add water 10 times the amount of tea leaves for the first time, add water 8 times the amount of tea leaves for the second and third times, The extraction time is 1 hour each time; the extract is filtered with a 100-mesh filter cloth; the filtrate is concentrated under reduced pressure to a specific gravity of 1.035 / 68°C, and a soluble solid content of 10.5%; then it is centrifuged with a disc at a speed of 6000rpm; Concentrate to a specific gravity of 1.120 / 65° C. to obtain 16.3 kg of tea concentrate with a soluble solid content of 26.5%.

[0141] (2) Cool the tea concentrate to 55°C, take 8.0kg of the above tea concentrate, add a compound enzyme preparation to the tea concentrate, the weight ratio of each enzyme in the compound enzyme preparation is, papain: β-glucanase: flavor Glycosidase=0.5:2.0:0.1, the addition amount is 1.30% o...

Embodiment 2

[0145] (1) Take 60.0 kg of Dianhong tea as raw material, add 16 times the amount of water of tea leaves, feed continuously, extract in countercurrent at 70-80°C low-temperature pipeline, and the total extraction time is 3 hours; filter the extract with 100-mesh filter cloth; decompress the filtrate Concentrate to a specific gravity of 1.030 / 70°C and a soluble solid content of 15.3%; then disc centrifuge at a speed of 6000rpm; concentrate the centrifuge to a specific gravity of 1.130 / 65°C to obtain a tea concentrate with a soluble solid content of 29.4% 46.0 kg.

[0146] (2) Get 10.0kg of the above-mentioned tea concentrate, cool the tea concentrate to 55° C., add a compound enzyme preparation in the tea concentrate, and the weight ratio of each enzyme in the compound enzyme preparation is, papain: β-glucanase= 0.5:2.25, the addition is 2.75% of the weight of the concentrated solution, that is, add 50g of papain (0.5% of the weight of the concentrated solution) and 225g of β-gl...

Embodiment 3

[0150] (1) Take 30.0kg of compound tea of ​​Pu’er cooked tea and sun-dried green tea as raw material (sun-dried green tea accounts for 50%), extract at 94°C for three times, add 10 times the amount of water for the first time, and secondly, Add water of 8 times the amount of tea leaves three times, and the extraction time is 1 hour each time; the extract is filtered with a 100-mesh filter cloth; the filtrate is concentrated under reduced pressure to a specific gravity of 1.028 / 65°C, and a soluble solid content of 12.5%; Disc centrifugation at a rotational speed of 6000 rpm; the centrifuged liquid is then concentrated to a specific gravity of 1.120 / 70° C. to obtain 23.5 kg of a tea concentrate with a soluble solid content of 25.0%.

[0151] (2) Cool the tea concentrate to 55°C, get 10.0kg tea concentrate, add a compound enzyme preparation in the tea concentrate, the weight ratio of each enzyme in the compound enzyme preparation is, papain: β-glucanase=0.4 : 1.0, the addition is...

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Abstract

The invention discloses a compound enzyme used for tea enzymolysis and aroma strengthening, and an application thereof, and belongs to the field of tea processing. The invention utilizes papain, beta-dextranase or flavor glycosidase in different combination proportions to compose a compound enzyme preparation. The application of the compound enzyme preparation comprises adopting tea as a raw material; preparing a concentrated solution of tea; adding the compound enzyme preparation to the concentrated solution of tea; and conducting enzymolysis and aroma strengthening. According to the method provided by the invention, compared with blank control tea powder, the tea powder added with the compound enzyme preparation after enzymolysis and aroma strengthening has aroma gross increased a lot with obvious flower aroma.

Description

Technical field: [0001] The invention discloses a compound enzyme for enzymolysis and aroma enhancement of tea and an application thereof, belonging to the field of tea processing. The invention uses different combination ratios of papain and beta-glucanase or flavor glucosidase to form a composite enzyme preparation. Application of compound enzyme preparation Tea is used as raw material to prepare tea concentrate, and compound enzyme preparation is added to the tea concentrate for enzymatic hydrolysis and aroma enhancement. Compared with the tea powder of the blank control, the total amount of aroma of the enzymatically hydrolyzed tea powder added with the compound enzyme preparation by the method of the present invention is greatly improved, and the fragrance of flowers is obvious. Background technique [0002] Tea concentrates are generally made from finished tea through high-temperature extraction, filtration, centrifugation, concentration, etc., and then sterilized and...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16C12N9/50C12N9/42C12N9/24
CPCA23F3/166C12N9/2402C12N9/244C12N9/63C12Y302/01006C12Y304/22002
Inventor 王光路徐咏全王超李长文刘顺航
Owner TIANJIN TASLY GROUP
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