Preparation method and application of tea aroma extract

A technology for extracting liquid and tea fragrance, applied in the field of preparation of tea fragrance extracting liquid, can solve the problems of unfavorable product storage, circulation and application, low yield of tea fragrance extracting liquid, turbidity and deterioration, etc. rate, aroma effect

Pending Publication Date: 2022-03-08
HANGZHOU TEA RES INST CHINA COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at problems such as low yield of tea aroma extract, unstable, volatile, unfavorable for product storage, distribution and application, the present invention aims to provide a preparation method of tea aroma extract, and the yield of the prepared tea aroma extract is High, safe and stable, not easy to volatilize and escape, turbid and deteriorated, easy to store and circulate, and can be used in food, skin care products, perfume and other fields

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Enzymolysis: Grind black tea raw materials through a 40-mesh sieve, spray compound enzyme solution (β-glucosidase 10U / L, cellulase 500U / L) according to 50% of the tea quality, mix well, Solution 1h;

[0023] (2) Distillation: successively add distilled water of 5 times the quality of tea leaves and 42 ° Luzhou-flavor liquor (calculated in 10% of the quality of tea leaves) to the material that the above-mentioned enzymolysis has completed, then add sodium chloride of 2 times the quality of tea leaves, 40 After stirring and mixing at ℃, the tea aroma extract was collected by distillation under reduced pressure. The distillation temperature was 50°C. When the alcohol content of the extract was 5°, the distillation was terminated to obtain the black tea aroma extract.

[0024] The tea fragrance extract prepared in this example, compared with the enzyme treatment group when the tea leaves were extracted (tea water ratio 1:5), the yield of black tea aroma substances incre...

Embodiment 2

[0027] (1) Enzymolysis: Grind green tea raw materials through a 40-mesh sieve, spray compound enzyme solution (β-glucosidase 30U / L, cellulase 600U / L) according to 80% of the tea quality, mix well, and enzymatically Solution 2h;

[0028] (2) Distillation: successively add distilled water of 10 times the quality of tea leaves and 52 ° Luzhou-flavor liquor (20% of the quality of tea leaves) to the above-mentioned enzymolysis finished material, then add sodium chloride tea soup of 5 times the quality of tea leaves to dry After stirring and mixing at 50°C, the tea aroma extract was collected by distillation under reduced pressure at a distillation temperature of 60°C. When the alcohol content of the extract was 10°, the distillation was terminated to obtain a green tea aroma extract.

[0029] Compared with the tea extract (tea-water ratio 1:10) and enzyme treatment group, the yield of green tea aroma substances was increased by 18.72% in the tea fragrance extract prepared in this e...

Embodiment 3

[0032] (1) Enzymolysis: Grind oolong tea raw materials through a 40-mesh sieve, spray compound enzyme solution (β-glucosidase 50U / L, cellulase 750U / L) according to 100% of the tea quality, mix well, Solution 3h;

[0033] (2) Distillation: Add 15 times of tea quality distilled water and 60° Luzhou-flavor liquor (calculated as 30% of the tea quality) to the above-mentioned enzymolysis finished material, then add 8 times of tea quality sodium chloride tea soup to dry The mixture was stirred and mixed, and the tea aroma extract was collected by distillation under reduced pressure. The distillation temperature was 70°C. When the alcohol content of the extract was 15°, the distillation was terminated to obtain the oolong tea aroma extract.

[0034] The tea aroma extract prepared in this example, compared with the enzyme treatment group when the tea leaves were extracted (tea water ratio 1:15), the yield of oolong tea aroma substances increased by 18.92%, of which linalool oxide I, l...

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PUM

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Abstract

The preparation method comprises the following steps: crushing a tea leaf raw material, spraying a compound enzyme solution, uniformly stirring and mixing, carrying out enzymolysis, sequentially adding distilled water, Luzhou-flavor liquor and sodium chloride or a dried sodium chloride tea soup substance into the material subjected to enzymolysis, distilling and collecting to obtain the tea aroma extract. According to the preparation method of the tea aroma extract, the white spirit and the sodium chloride or sodium chloride tea soup dry matter are used for assisting in distillation and extraction of tea aroma substances for the first time, so that the yield of the aroma substances can be remarkably increased; meanwhile, the phenomena of volatilization loss, precipitation turbidity, microorganism growth and the like of aromatic substances in the tea aroma extract liquid caused by long-term storage can be inhibited, and the storage period is prolonged; and the prepared tea fragrance extract liquor is green, safe and edible. The invention further provides application of the tea aroma extract liquid prepared by the preparation method in preparation of food, skin care products and perfume, and the tea aroma extract liquid can endow products with natural and rich tea aroma.

Description

technical field [0001] The invention belongs to the technical field of deep processing of tea resources, and in particular relates to a preparation method and application of a tea aroma extract. Background technique [0002] Tea essential oil (including pure dew) is an aromatic substance of tea obtained by extracting and distilling water and organic solvents as solvents. The unique olfactory and sensory characteristics of natural tea essential oils are difficult to replace with synthetic fragrances. Coupled with people's concerns about the safety of synthetic flavors and fragrances, there is a huge market space for natural tea fragrance extracts. However, the content of natural aroma components in tea is low, volatile, unstable and other characteristics, which affect its yield, storage, transportation, application, etc. At present, mature natural tea aroma products are still rare in the market, and further technical research and development are urgently needed . [0003] I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/42A23L27/10A61K8/9789A61Q13/00A61Q19/00
CPCA23F3/426A23F3/423A23L27/115A23L27/11A61K8/9789A61Q13/00A61Q19/00A23V2002/00A61K2800/805A23V2250/214A23V2300/14
Inventor 张士康吕杨俊朱跃进潘俊娴蒋玉兰叶丽伟
Owner HANGZHOU TEA RES INST CHINA COOP
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