Method for producing sweet tea extract and use thereof

Abstract

The present application relates to the technical field of plant extraction, and particularly relates to a preparation method of sweet tea extract and application thereof. The preparation method of the sweet tea extract comprises the following steps: extraction, concentration, fermentation, decolorization, cold precipitation and extraction. By controlling the alcohol concentration in the extraction step, the protein precipitation and the reduction of pectin substance precipitation are facilitated, and by combining with the step of air oxidation in the extraction process, the bitter and astringent taste of the prepared sweet tea extract in the prepared cigarette can be removed, and the yield of the sweet tea extract is greater than or equal to 90%.

Description

Technical Field

[0001] This invention relates to the field of plant extraction technology, specifically to a method for preparing a sweet tea extract and its application. Background Technology

[0002] Sweet tea (Rubus suavissimus S. Lee) contains many substances that are highly beneficial to the human body, such as catechins, tea polyphenols, and flavonoids. Sweet tea has a very sweet taste after brewing, hence its name. Sweet tea has a long history of medicinal value, often used as a medicine for clearing heat and detoxifying, calming the nerves and lowering blood pressure. It has health and therapeutic effects such as lowering blood sugar and blood pressure, and promoting metabolism. It is suitable for patients with diabetes and obesity, and is widely used in the pharmaceutical and health food industries.

[0003] Currently, the extraction process of sweet tea often produces turbid impurities or paste-like substances that are difficult to clarify. These impurities are hard to remove through centrifugation or filtration, and flocculation processes tend to reduce the yield of sweet tea extract. Furthermore, tobacco made from sweet tea extract has a bitter taste. The current extraction yield of sweet tea extract is approximately 80%.

[0004] Therefore, there is an urgent need to propose a method for preparing sweet tea extract that can improve the yield of sweet tea extract while removing its bitterness. Summary of the Invention

[0005] The present invention aims to at least solve one of the technical problems existing in the prior art. To this end, a method for preparing a sweet tea extract is provided, wherein the yield of the sweet tea extract is greater than or equal to 90%, and the extract obtained during the extraction process is clear, without the generation of other impurities, and the tobacco produced from the sweet tea extract has no bitter taste.

[0006] The inventive concept of this invention is to improve the yield of sweet tea extract by adjusting the concentration of alcohol during the extraction process and by carrying out an oxidation step during the extraction process, so that the obtained sweet tea extract can be applied to tobacco without bitterness.

[0007] A first aspect of the present invention provides a method for preparing a sweet tea extract, the method comprising the following steps:

[0008] (1) Extraction: Mix sweet tea with 35-45% VOL alcohol and extract to obtain an extract;

[0009] (2) Concentration: The extract is centrifuged, filtered to remove residue, and concentrated to obtain a concentrated solution;

[0010] (3) Fermentation; Add a compound enzyme to the concentrated liquid, ferment, inactivate, and obtain fermentation liquid;

[0011] (4) Decolorization: Add activated carbon to the fermentation broth, stir to decolorize, let stand, and filter to obtain a decolorized broth;

[0012] (5) Cold sedimentation: The decolorizing liquid is concentrated under reduced pressure, frozen and precipitated, centrifuged and filtered to obtain a sedimentation liquid;

[0013] (6) Extraction: Add alcohol to the precipitate as described above, extract, stir, oxidize, stand, filter to remove impurities to obtain the sweet tea extract.

[0014] Compared with the prior art, the beneficial effects of the method for preparing sweet tea extract provided by the first aspect of the present invention are as follows: by controlling the alcohol concentration in the extraction step, it is beneficial to protein precipitation and reduce the precipitation of pectin substances. Combined with the step of introducing air oxidation in the extraction process, the sweet tea extract can remove the bitter taste in the cigarettes produced, and the yield of the sweet tea extract is greater than or equal to 90%.

[0015] Preferably, in step (1), the mass ratio of the sweet tea to the alcohol is 1:(15-25); preferably, the mass ratio of the sweet tea to the alcohol is 1:(18-22).

[0016] Preferably, in step (1), the alcohol is 38-42% VOL alcohol.

[0017] Preferably, in step (1), the extraction temperature is 70-90°C; more preferably, the extraction temperature is 75-85°C.

[0018] Preferably, in step (1), the extraction time is 1-3 hours; more preferably, the extraction time is 1.5-2.5 hours.

[0019] Preferably, in step (1), the extraction is performed 2-4 times; more preferably, the extraction is performed 3-4 times.

[0020] Preferably, in step (2), the concentration is reduced pressure concentration.

[0021] Preferably, in step (2), the mass of the concentrate is 5-15 times the dry weight of the sweet tea; more preferably, the mass of the concentrate is 10-12 times the dry weight of the sweet tea.

[0022] Preferably, in step (3), the compound enzyme includes jujube pectinase and grape pectinase; more preferably, the mass ratio of jujube pectinase to grape pectinase is 1:(3-5); even more preferably, the mass ratio of jujube pectinase to grape pectinase is 1:(3.5-4.5).

[0023] Preferably, in step (3), the amount of the compound enzyme added is 0.5-1.5 wt% of the dry weight of the sweet tea.

[0024] Preferably, in step (3), the fermentation temperature is 50-70℃; more preferably, the fermentation temperature is 55-65℃.

[0025] Preferably, in step (3), the fermentation time is 5-20 hours; more preferably, the fermentation time is 8-16 hours.

[0026] Preferably, in step (3), the inactivation temperature is 100-150℃; more preferably, the inactivation temperature is 100-120℃.

[0027] Preferably, in step (4), the fermentation broth is cooled to 20-40°C before adding activated carbon.

[0028] Preferably, in step (4), the amount of activated carbon added is 5-10 wt% of the dry weight of the sweet tea; more preferably, the amount of activated carbon added is 5-7 wt% of the dry weight of the sweet tea.

[0029] Preferably, in step (4), the stirring time is 0.5-1.5 hours; more preferably, the stirring time is 0.8-1.2 hours.

[0030] Preferably, in step (4), the settling time is 2-6 hours; more preferably, the settling time is 3.5-4.5 hours.

[0031] Preferably, in step (5), the mass of the decolorizing solution after vacuum concentration is 4-6 times the dry weight of the sweet tea.

[0032] Preferably, in step (5), the temperature of the freeze-settling is 5-10°C.

[0033] Preferably, in step (5), the freezing and settling time is 1-5 hours; more preferably, the freezing and settling time is 2-3 hours.

[0034] Preferably, in step (6), the alcohol is 90-100% VOL alcohol; more preferably, the alcohol is 93-98% VOL alcohol.

[0035] Preferably, in step (6), the amount of alcohol added is 1-3 times the mass of the sediment; more preferably, the amount of alcohol added is 1.5-2.5 times the mass of the sediment.

[0036] Preferably, in step (6), the stirring time is 0.5-1.5 hours.

[0037] Preferably, in step (6), the oxidation is performed by introducing a gas including oxygen; more preferably, the oxidation is performed by introducing air.

[0038] Preferably, in step (6), the oxidation time is 0.5-1.5 hours; more preferably, the oxidation time is 0.8-1.2 hours.

[0039] Preferably, in step (6), the oxidation temperature is 30-40°C.

[0040] Preferably, in step (6), the settling time is 2-6 hours; more preferably, the settling time is 3.35-5.5 hours.

[0041] Preferably, the preparation method further includes step (7), a paste-forming process, wherein the paste-forming process is as follows: adding a dispersant and a color-protecting agent to the sweet tea extract, concentrating under reduced pressure, and filtering.

[0042] Preferably, in step (7), the dispersant includes triacetin.

[0043] Preferably, in step (7), the mass of the dispersant added is 0.05-0.2 wt% of the dry weight of the sweet tea; more preferably, the mass of the dispersant added is 0.08-0.12 wt% of the dry weight of the sweet tea.

[0044] Preferably, in step (7), the color-protecting agent includes sodium L-ascorbate.

[0045] Preferably, in step (7), the added color-protecting agent is 0.05-0.2 wt% of the dry weight of the sweet tea; more preferably, the added color-protecting agent is 0.08-0.12 wt% of the dry weight of the sweet tea.

[0046] A second aspect of the present invention provides a sweet tea extract, which is prepared by the aforementioned method.

[0047] A third aspect of the present invention provides a tobacco product comprising the sweet tea extract.

[0048] A fourth aspect of the present invention provides a cigarette comprising the sweet tea extract.

[0049] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0050] (1) By controlling the alcohol concentration in the extraction step, it is beneficial to protein precipitation and reduce the precipitation of pectin. Combined with the step of oxidizing by introducing air in the extraction process, the sweet tea extract can remove the bitterness in the cigarettes produced, and the yield of the sweet tea extract is greater than or equal to 90%. Detailed Implementation

[0051] To enable those skilled in the art to more clearly understand the technical solutions described in this invention, the following embodiments are provided for illustration. It should be noted that the following embodiments do not constitute a limitation on the scope of protection claimed by this invention.

[0052] Unless otherwise specified, the raw materials, reagents or devices used in the following examples are available from conventional commercial sources or can be obtained by existing known methods.

[0053] In this invention, the extract yield = the content of the extracted target substance / the content of the target substance in the raw material. The content of the target substance in the raw material is determined by gas chromatography-mass spectrometry.

[0054] The compound pectinases in the various embodiments and comparative examples of this invention are jujube pectinase and grape pectinase in a mass ratio of 1:4, purchased from the Foshan Institute of Industrial Technology, Chinese Academy of Sciences, with models YM-0727 and YM-3269 respectively.

[0055] In the embodiments and comparative examples of this invention, the dispersant is triacetin and the color-protecting agent is sodium L-ascorbate.

[0056] Example 1

[0057] The preparation method for sweet tea extract is as follows:

[0058] (1) Extraction: Sweet tea and 40% VOL alcohol are mixed at a material-to-liquid ratio of 1:20, and heated at 80°C for 3 extractions, each time for 2 hours, to obtain an extract;

[0059] (2) Concentration: Mix the extract, centrifuge and filter to remove residue, and concentrate under reduced pressure to 10 times the dry weight of sweet tea to obtain concentrated liquid;

[0060] (3) Fermentation: Add 1 wt% of the dry weight of sweet tea to the concentrate and add a special compound enzyme. Ferment at 55°C for 10 hours, then raise the temperature to 100°C to inactivate and sterilize, and obtain the fermentation liquid.

[0061] (4) Decolorization: Cool the fermentation liquid to 30°C, add activated carbon at 6wt% of the dry weight of sweet tea, stir for 1 hour to decolorize, let stand for 4 hours, filter to remove impurities to obtain decolorized liquid;

[0062] (5) Cold sedimentation: The decolorized liquid was concentrated under reduced pressure to 5 times the dry weight of the sweet tea, and then frozen at 7°C for 2.5 hours. After centrifugation and filtration to remove impurities, the sediment was obtained.

[0063] (6) Extraction: Add 95% VOL alcohol to the sediment at twice the volume of the liquid for extraction, stir for 1 hour, oxidize at 35°C for 1 hour, let stand for 4 hours, filter to remove impurities and obtain the extract.

[0064] (7) Concentration: Add dispersant and color-protecting agent to the extract at 0.1 wt% of the dry weight of sweet tea, concentrate under reduced pressure until viscous, and filter to obtain sweet tea extract.

[0065] The sweet tea extract obtained in Example 1 was mixed with tobacco at a mass ratio of 1:10 (10 parts tobacco) to prepare flavored tobacco. The flavored tobacco was then made into cigarettes, and the smoking effect of the cigarettes was tested.

[0066] The yield of the sweet tea extract prepared in Example 1 was 90.3%.

[0067] Table 1 shows the state of the extract obtained in step (1) of Example 1 after 48 hours of standing, and the smoking effect of the cigarette corresponding to the sweet tea extract of Example 1; Table 2 shows the ODO dissolution, color state of the extract obtained in step (6), and the smoking effect of the cigarette corresponding to the sweet tea extract of Example 1.

[0068] Comparative Example 1

[0069] The preparation method of sweet tea extract is as follows (step (1) uses 100% VOL alcohol):

[0070] (1) Extraction: Sweet tea and 100% VOL alcohol are mixed at a material-to-liquid ratio of 1:20, and heated at 80°C for 3 extractions, each time for 2 hours, to obtain an extract;

[0071] (2) Concentration: Mix the extract, centrifuge and filter to remove residue, and concentrate under reduced pressure to 10 times the dry weight of sweet tea to obtain concentrated liquid;

[0072] (3) Fermentation: Add 1 wt% of the dry weight of sweet tea to the concentrate and add a special compound enzyme. Ferment at 55°C for 10 hours, then raise the temperature to 100°C to inactivate and sterilize, and obtain the fermentation liquid.

[0073] (4) Decolorization: Cool the fermentation liquid to 30°C, add activated carbon at 6wt% of the dry weight of sweet tea, stir for 1 hour to decolorize, let stand for 4 hours, filter to remove impurities to obtain decolorized liquid;

[0074] (5) Cold sedimentation: The decolorized liquid was concentrated under reduced pressure to 5 times the dry weight of the sweet tea, and then frozen at 7°C for 2.5 hours. After centrifugation and filtration to remove impurities, the sediment was obtained.

[0075] (6) Extraction: Add 95% VOL alcohol to the sediment at twice the volume of the liquid for extraction, stir for 1 hour, oxidize by passing air at 30-40℃ for 1 hour, let stand for 4 hours, filter to remove impurities and obtain the extract.

[0076] (7) Concentration: Add dispersant and color-protecting agent to the extract at 0.1 wt% of the dry weight of sweet tea, concentrate under reduced pressure until viscous, and filter to obtain sweet tea extract.

[0077] The sweet tea extract obtained in Comparative Example 1 was mixed with tobacco at a mass ratio of 1:10 (10 parts tobacco) to prepare flavored tobacco. The flavored tobacco was then made into cigarettes, and the smoking effect of the cigarettes was tested.

[0078] The yield of sweet tea extract prepared in Comparative Example 1 was 87.3%.

[0079] Table 1 shows the state of the extract obtained in step (1) of Comparative Example 1 after 48 hours of standing, and the smoking effect of the cigarette corresponding to the sweet tea extract of Example 1.

[0080] Comparative Example 2

[0081] The preparation method of sweet tea extract is as follows (step (1) uses 80% VOL alcohol):

[0082] (1) Extraction: Sweet tea and 80% VOL alcohol are mixed at a material-to-liquid ratio of 1:20, and heated at 80°C for 3 extractions, each time for 2 hours, to obtain an extract.

[0083] (2) Concentration: Mix the extract, centrifuge and filter to remove residue, and concentrate under reduced pressure to 10 times the dry weight of sweet tea to obtain concentrated liquid;

[0084] (3) Fermentation: Add 1 wt% of the dry weight of sweet tea to the concentrate and add a special compound enzyme. Ferment at 55°C for 10 hours, then raise the temperature to 100°C to inactivate and sterilize, and obtain the fermentation liquid.

[0085] (4) Decolorization: Cool the fermentation liquid to 30°C, add activated carbon at 6wt% of the dry weight of sweet tea, stir for 1 hour to decolorize, let stand for 4 hours, filter to remove impurities to obtain decolorized liquid;

[0086] (5) Cold sedimentation: The decolorized liquid was concentrated under reduced pressure to 5 times the dry weight of the sweet tea, and then frozen at 7°C for 2.5 hours. After centrifugation and filtration to remove impurities, the sediment was obtained.

[0087] (6) Extraction: Add 95% VOL alcohol to the sediment at twice the volume of the liquid for extraction, stir for 1 hour, oxidize by passing air at 30-40℃ for 1 hour, let stand for 4 hours, filter to remove impurities and obtain the extract.

[0088] (7) Concentration: Add dispersant and color-protecting agent to the extract at 0.1 wt% of the dry weight of sweet tea, concentrate under reduced pressure until viscous, and filter to obtain sweet tea extract.

[0089] The sweet tea extract obtained in Comparative Example 2 was mixed with tobacco at a mass ratio of 1:10 (10 parts tobacco) to prepare flavored tobacco. The flavored tobacco was then made into cigarettes, and the smoking effect of the cigarettes was tested.

[0090] The yield of the sweet tea extract prepared in Comparative Example 2 was 88.1%.

[0091] Table 1 shows the state of the extract obtained in step (1) of Comparative Example 2 after 48 hours of standing, and the smoking effect of the cigarette corresponding to the sweet tea extract of Example 1.

[0092] Table 1 Product evaluation of Example 1, Comparative Example 1, and Comparative Example 2

[0093] serial number Alcohol The extract was left to stand for 48 hours. Evaluation of the effects of smoking cigarettes Example 1 40% VOL alcohol No mold spots, minimal precipitate, and clear solution. The smoke is sweet and mellow, with a woody aroma. Comparative Example 1 100% VOL alcohol There are mold spots, a lot of precipitate, and the solution is slightly cloudy. It has a sweetened taste and a musty and sour flavor. Comparative Example 2 80% VOL alcohol No mold spots, minimal precipitate, and clear solution. Sweet tea aroma, with a slightly bitter aftertaste

[0094] In step 1, the alcohol concentration is low, which reduces costs and allows sweet and flavorful substances to dissolve completely. It also facilitates protein precipitation and reduces the precipitation of pectin-like substances.

[0095] Comparative Example 3

[0096] The preparation method of sweet tea extract is as follows (step (6) does not involve air oxidation):

[0097] (1) Extraction: Sweet tea and 80% VOL alcohol are mixed at a material-to-liquid ratio of 1:20, and heated at 80°C for 3 extractions, each time for 2 hours, to obtain an extract.

[0098] (2) Concentration: Mix the extract, centrifuge and filter to remove residue, and concentrate under reduced pressure to 10 times the dry weight of sweet tea to obtain concentrated liquid;

[0099] (3) Fermentation: Add 1 wt% of the dry weight of sweet tea to the concentrate and add a special compound enzyme. Ferment at 55°C for 10 hours, then raise the temperature to 100°C to inactivate and sterilize, and obtain the fermentation liquid.

[0100] (4) Decolorization: Cool the fermentation liquid to 30°C, add activated carbon at 6wt% of the dry weight of sweet tea, stir for 1 hour to decolorize, let stand for 4 hours, filter to remove impurities to obtain decolorized liquid;

[0101] (5) Cold sedimentation: The decolorized liquid was concentrated under reduced pressure to 5 times the dry weight of the sweet tea, and then frozen at 7°C for 2.5 hours. After centrifugation and filtration to remove impurities, the sediment was obtained.

[0102] (6) Extraction: Add 95% VOL alcohol to the sediment at twice the volume of the liquid for extraction, stir for 1 hour, let stand for 4 hours, filter to remove impurities and obtain the extract.

[0103] (7) Concentration: Add dispersant and color-protecting agent to the extract at 0.1 wt% of the dry weight of sweet tea, concentrate under reduced pressure until viscous, and filter to obtain sweet tea extract.

[0104] The sweet tea extract obtained in Comparative Example 3 was mixed with tobacco at a mass ratio of 1:10 (10 parts tobacco) to prepare flavored tobacco. The flavored tobacco was then made into cigarettes, and the smoking effect of the cigarettes was tested.

[0105] The yield of the sweet tea extract prepared in Comparative Example 3 was 89.2%.

[0106] Table 2 shows the ODO (caprylic / capric triglyceride) solubility, color state, and smoking effect of the extract obtained in step (6) of Comparative Example 3 and the corresponding cigarette smoke test of the sweet tea extract of Example 1.

[0107] Table 2 Product evaluation of Example 1 and Comparative Example 3

[0108]

[0109] In step (6) of Example 1, "introducing air for oxidation for 1 hour" can make the obtained product uniform and stable, with obvious aroma characteristics, rich in sweet tea aroma, and make the cigarette aftertaste without bitterness.

Claims

1. A method for producing a sweet tea extract, characterized by, The manufacturing method comprises the following steps: (1) extraction: mixing sweet tea with 35-45% VOL alcohol, extracting, and preparing an extraction solution; (2) concentration: removing residues by centrifugal filtration of the extraction solution, concentrating, and preparing a concentrated solution; (3) fermentation: adding a composite enzyme to the concentrated solution, fermenting, inactivating, and preparing a fermentation solution; (4) decolorization: adding activated carbon to the fermentation solution, stirring and decolorizing, standing, and filtering to prepare a decolorized solution; (5) cold precipitation: preparing a precipitated solution by reducing pressure concentration, freezing precipitation, centrifugal filtration, and the like of the decolorized solution; (6) extraction: adding alcohol to the precipitated solution, extracting, stirring, oxidizing, standing, filtering, and the like to prepare the sweet tea extract; In step (3), the composite enzyme comprises red jujube pectinase and grape pectinase, and the composite enzyme is added in an amount of 0.5-1.5 wt% of the dry weight of the sweet tea. In step (6), the oxidation is performed by introducing a gas comprising oxygen.

2. The production method according to claim 1, characterized by, In step (1), the mass ratio of the sweet tea to the alcohol is 1:15-25.

3. The method of making of claim 1, wherein, In step (1), the alcohol is 38-42% VOL alcohol.

4. The method of making of claim 1, wherein, In step (6), the alcohol is 90-100% VOL alcohol, and the alcohol is added in an amount of 1-3 times the mass of the precipitated solution.

5. The method of making of claim 1, wherein, In step (6), the oxidation is performed for 0.5-1.5 hours.

6. The method of making of claim 1, wherein, The manufacturing method further comprises a cream collection process, wherein the cream collection process comprises adding a dispersing agent and a color protection agent to the sweet tea extract, reducing pressure concentration, and filtering.

7. A sweet tea extract, characterized in that, The sweet tea extract is prepared by the manufacturing method of any one of claims 1-6.

8. A tobacco plant, characterized in that, The tobacco comprises the sweet tea extract of claim 7.

9. A cigarette, characterized by The cigarette comprises the sweet tea extract of claim 7.

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