Method for improving flavor of tea soup and tea leaf extract

Abstract

The invention provides a method for improving flavor of tea soup and an extract obtained by the method. The method comprises the step of carrying out enzymolysis extraction on the tea leaves, and the enzyme used in the enzymolysis extraction step adopts an enzyme capable of decomposing protein, preferably protease. According to the method disclosed by the invention, the tea leaves can be extracted at a relatively low temperature, and the bad bitter taste of tea soup is weakened under the condition that the content of tea polyphenol is not changed, so that macromolecular proteins influencing flavor and stability in the tea leaves are hydrolyzed into polypeptides and amino acids, the freshness of the tea soup is increased, and meanwhile, the product stability is improved.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for enhancing the flavor of tea soup and a tea extract prepared therefrom. Background technique [0002] At present, there are tea drinks on the market, such as milk tea, juice tea and other tea products, which are very popular among consumers. However, in the current tea beverage industry, hot water at 75-95°C is usually used for extraction of tea leaves. The loss of volatile active ingredients in tea is serious, resulting in poor product flavor, and the hot water extraction process will yield more tea tannins. , coffee tannins and other ingredients that bring unpleasantness to consumers, these ingredients also accelerate the oxidation and degradation of beneficial ingredients such as tea polyphenols, polysaccharides, and proteins. In addition, the protein in tea is easy to precipitate due to its large molecular weight, which not only affects the taste experi...

AI Technical Summary

Problems solved by technology

However, in the current tea beverage industry, hot water at 75-95°C is usually used for extraction of tea leaves. The loss of volatile active ingredients in the tea is serious, resulting in poor flavor of the product, and the hot water extraction process will produce more tea tannins. , coffee tannins and other ingredients that bring unpleasant feelings to consumers, these ingredients also accelerate the oxidation and degradation of beneficial ingredients such as tea polyphenols, polysaccharides, and proteins

In addition, due to the large molecular weight of the protein in tea, it is easy to precipitate, which not only affects the taste experience of consumers, but also has a negative impact on the shelf life of the product

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