Methods to increase the thickness and floral and fruity aroma of tea soup

Abstract

The present invention belongs to the field of food, and particularly relates to the improvement of tea quality and the application field of kombucha. The present invention provides a method for increasing the pure thickness and floral and fruity aroma of tea soup, using kombucha (liquid), which is any of the following schemes: Method 1: adding kombucha to the tea soup to be treated in a certain proportion; Method 2: spraying kombucha on the tea leaves to be treated in a certain proportion, drying at 80±5°C until fully dry, obtaining tea leaves with improved flavor, and brewing the tea leaves with improved flavor in a conventional manner. The above two technical schemes of the present invention can both reduce the bitterness of the tea soup, increase the pure thickness of the tea soup and increase the floral and fruity aroma in the tea soup; therefore, the method of the present invention can greatly improve the quality of tea soup using kombucha.

Description

Technical Field

[0001] The invention belongs to the field of food, and particularly relates to the improvement of tea quality and the application field of kombucha. Background Art

[0002] Kombucha is a beverage made by symbiotic fermentation of various probiotics such as yeast, acetic acid bacteria, and lactic acid bacteria, with sugar, tea, and water as the main fermentation matrix. It is widely popular among the public because of its sweet and sour taste, refreshing fragrance, and rich nutrition. Since the kombucha fermentation liquid (black tea fermentation liquid) contains a variety of fermentation bacteria metabolites, tea extracts, and live bacteria, kombucha has a variety of health functions and is popular in the European and American markets. In view of the rapid development of kombucha in foreign markets, domestic companies have upgraded the original family-style and workshop-style production models using emerging technologies such as bioengineering and food technology. Hainan Huinuo Technology Co., Ltd. has applied for independent module production devices such as black tea storage, temperature control, fermentation, filtration, and detection, while Zhejiang Minghuang Natural Food Development Co., Ltd. disclosed a semi-continuous black tea fermentation liquid preparation device and a multi-stage industrial production line for dynamic fermentation of black tea in CN110892928A and CN211227133U, realizing the continuous industrial production of kombucha products and providing important technical guarantees for the stability and standardization of kombucha quality.

[0003] With the rise of the new tea market, higher requirements are being placed on tea quality and product stability. In addition to improving tea quality through traditional methods such as tea breeding, cultivation, processing and refining, how to use advanced food technology and abundant food raw materials to improve tea quality is also an important direction for the development of the modern tea industry. Summary of the invention

[0004] The technical problem to be solved by the present invention is to provide a method for increasing the pure thickness and floral and fruity aroma of tea soup, and the method utilizes kombucha to greatly improve the quality of tea soup.

[0005] In order to solve the above technical problems, the present invention provides a method for increasing the pure thickness and floral and fruity aroma of tea soup, using kombucha (liquid), which is any of the following schemes:

[0006] Method 1: Add kombucha to the tea soup to be processed in a certain proportion;

[0007] Method 2: Spray kombucha on the tea leaves to be treated in a certain proportion, and dry them at 80±5° C. until they are sufficiently dry (water content ≤ 4%) to obtain tea leaves with improved flavor, and brew the tea leaves with improved flavor in a conventional manner.

[0008] As an improvement of the method 1 of increasing the pure thickness and floral and fruity aroma of tea soup of the present invention:

[0009] The weight of the tea soup to be processed is W 1(kg); the amount of kombucha added is W 2 (kg);

[0010] W 2 =b 1 *α 1 *W 1 / α 2 ;

[0011] α 1 is the Brix (sugar content, which represents the solid content) of the tea soup, α 2 is the Brix (sugar content, which represents the solid content) of the kombucha to be processed;

[0012] b 1 The value range is 0.03~0.075.

[0013] Note: Use a saccharimeter to measure the soluble solids % of kombucha and tea soup, so as to obtain the Brix of kombucha and the Brix of tea soup to be treated respectively.

[0014] The Brix of the tea soup to be processed is 0.4-7.

[0015] That is, in method 1:

[0016] The first step is to determine the solid content of kombucha and tea soup. The solid content is determined as follows: the soluble solids % of tea soup and kombucha are measured using a saccharimeter (in this invention, "sugar content" is used instead of soluble solids %), which are recorded as α 1 and α 2 Brix.

[0017] The second step is to determine the weight of the tea soup that needs to be improved, recorded as W 1 kg.

[0018] The third step is to use the ratio b 1 , determine the amount of kombucha to be added (W 2 kg).

[0019] W 2 =b 1 *α 1 *W 1 / α 2 .

[0020] As an improvement of the second method of increasing the pure thickness and floral and fruity aroma of tea soup of the present invention:

[0021] The weight of tea leaves to be processed is W 1 (kg); the amount of kombucha added is W 2 (kg);

[0022] W 2 =b2 *α 1 *W 1 / α 2 ;

[0023] α 1 is the water extract content of the tea leaves to be treated, α 2 is the Brix (sugar content, which represents the solid content) of kombucha; b 2 The value range is 0.01875~0.0375.

[0024]

[0025] m 0 is the original weight of the tea leaves to be processed;

[0026] m 1 The weight of tea residue after the tea leaves to be processed have been crushed, extracted and dried;

[0027] W is the moisture content of tea leaves to be treated.

[0028] Water extract content of tea leaves to be treated α 2 It is 34 to 45%.

[0029] That is, in method 2:

[0030] The first step is to determine the solid content of kombucha. The solid content is determined as follows: Use a saccharimeter to measure the sugar content of kombucha, recorded as α 2 Brix.

[0031] The second step is to determine the water extract content in the tea leaves.

[0032] Determine the water extract content in the target tea according to GB / T 8305-2013, denoted as α 1 .

[0033] Extract content α 1 The determination method is as follows: weigh 2g of tea leaves to be treated (accurate to 0.001g) and record it as m 0 , grind the sample into a 500ml conical flask, add 300ml of boiling distilled water, and immediately transfer it into a boiling water bath for 45min (shake every 10min); filter it under reduced pressure while hot immediately after the extraction is completed. Wash the tea residue several times with about 150mL of boiling distilled water, transfer the tea residue together with the filter paper of known mass into a baking dish, and then transfer it into a constant temperature drying oven at 120℃±2℃, open the lid of the dish and tilt it to the edge of the dish, dry it for 1h, cover it and take it out, cool it for 1h, then transfer it into a constant temperature drying oven at 120℃±2℃ for 1h, then immediately transfer it into a desiccator to cool it to room temperature, weigh it, and record the mass as m 1 .

[0034]

[0035] Where: α 1 is the extract content; m 0 is the sample weight (the original weight of the tea leaves to be processed); m 1 The weight of tea leaves after processing (crushing, extraction and drying). W is the moisture content of tea leaves (moisture content of tea leaves to be processed). The determination method is detailed in GB5009.3-2016 Method 2.

[0036] The method for determining the moisture content of tea is as follows: weigh 5g (accurate to 0.001g) of the sample and record it as m 0 In a baking dish of known mass, weigh them together and record them as m 1 , place in a 120℃ drying oven (open the lid and tilt it to the edge of the dish). Calculate the time when it returns to 120℃ within 2 minutes, heat for 1 hour, cover and take out, cool to room temperature in the drying room, weigh (accurate to 0.0001g), record as m 2 .

[0037] calculate:

[0038] For example, α 1 =38.3%, that is, the water extract content of tea leaves is 38.3%;

[0039] The third step is to determine the weight of tea leaves that need to be improved, recorded as W 1 kg.

[0040] The fourth step is based on the ratio b 2 , determine the amount of kombucha to be added (W 2 , kg).

[0041] W 2 =b 2 *α 1 *W 1 / α 2 *100

[0042] b 2 The value range is 0.01875~0.0375.

[0043] Description: Method for determining soluble solids (Brix): After stirring the liquid (including tea soup and kombucha) evenly, take a small amount of liquid and measure it in an RX-5000A digital refractometer (the device is produced by ATAGO of Japan).

[0044] Both of the above two technical solutions of the present invention can reduce the bitterness of tea soup, improve the pure thickness of tea soup and increase the floral and fruity aroma in tea soup. Kombucha and tea soup are well integrated, so that the flavor of tea soup after adding kombucha is strong, and there will be no obvious taste discontinuity and abrupt aroma changes. The improved tea soup can provide a stronger tea feeling and the natural floral and fruity sweet aroma in tea leaves in new tea drinks such as milk tea and fruit tea. Compared with tea soup without kombucha, it can improve the overall taste intensity of the drink product, highlight the characteristic aroma of the product, and increase the memory point of the product. DETAILED DESCRIPTION

[0045] The present invention is further described below in conjunction with specific embodiments, but the protection scope of the present invention is not limited thereto:

[0046] The kombucha used in the following cases is, for example, the honey-flavored black tea fermentation broth (KBT220323, product details at http: / / minghuang-cn.com / pro / zh / 22.aspx) produced by Zhejiang Minghuang Natural Food Development Co., Ltd., and its Brix value is 5.3% as measured by a saccharimeter.

[0047] Example 1: Method for increasing the thickness and floral and fruity aroma of tea soup (Method 1: adding kombucha to tea soup)

[0048] Step 1: Tea preparation:

[0049] 1.1 Brew tea leaves (black tea / oolong tea / green tea) according to the method of national standard GBT23776-2018.

[0050] Specifically: take 3g of tea leaves, inject 150ml of boiling water according to the tea-water ratio of 1:50, soak for 5 minutes and then separate the residue and liquid.

[0051] 1.2 After obtaining the tea soup, dilute it to 0.5 Brix with hot water at a temperature of 95℃-100℃ to obtain the diluted tea soup;

[0052] 1.3 Accurately weigh 100g of diluted tea for the experiment, and use the remaining part as a control;

[0053] Step 2: Add Kombucha:

[0054] There are two adding schemes:

[0055] Solution 1: Setting coefficient b 1 is 0.03, W 2 =b 1 *α 1 *W 1 / α 2 =0.03*0.053*0.1 / 0.5=0.000318kg=0.318g.

[0056] Therefore, 0.318 g of kombucha was added to 100 g of diluted tea soup to obtain a tea soup with improved flavor.

[0057] Solution 2: Setting coefficient b 1 0.075, W 2 =b 1 *α 1 *W 1 / α 2 =0.075*0.053*0.1 / 0.5=0.000795kg=0.795g Therefore, 0.795g of Kombucha is added to 100g of diluted tea soup; the second tea soup with improved flavor is obtained;

[0058] Step 3: Tea soup evaluation: Sensory evaluation was performed on the diluted original tea soup, the flavor-modified tea soup 1 (0.318 g kombucha added), and the flavor-modified tea soup 2 (0.795 g kombucha added).

[0059] The sensory evaluation was conducted in accordance with the GB / T23776-2018 sensory evaluation method for tea. Ten tea tasters with professional qualification certification above Level 2 described and scored the pure thickness, aroma, acidity and comprehensive score of the tea samples. The scoring process was that ten professional tea tasters reviewed and discussed each sensory attribute and finally reached a consistent score. That is, the scores of the five factors in Table 1 can be regarded as the average score. The description and score of the sensory quality characteristics are shown in Table 1.

[0060] Table 1 Changes in the taste of black tea, oolong tea and green tea after adding tea

[0061]

[0062]

[0063] Note: The better the pure thickness, the higher the score; the better the aroma, the higher the score; the sourer the tea soup, the lower the score.

[0064] From the conclusion, it can be found that whether it is green tea, oolong tea or black tea, adding kombucha in a suitable proportion can significantly reduce the bitterness of the tea soup and improve the mellowness of the tea soup. At the same time, kombucha can stimulate the aroma in the tea soup, which is mainly sweet, floral and fruity.

[0065] Example 2: Method for increasing the thickness and floral and fruity aroma of tea soup (Method 2: spraying kombucha on tea leaves)

[0066] The first step is to obtain the water extract content α of the tea leaves to be processed 2 :

[0067] Dianhong Gongfu black tea is used as the tea to be processed;

[0068]

[0069] m 0 is the original weight of the tea leaves to be processed;

[0070] m 1 It is the weight of the tea leaves to be processed after being crushed, extracted and dried;

[0071] W is the moisture content of tea leaves to be treated.

[0072] Step 2: Adding Kombucha to tea: This time, Kung Fu black tea (36% water soaking) was selected as the base tea sample.

[0073] There are two adding schemes:

[0074] Solution 1: Setting coefficient b 2 is 0.01875, W 2 =b 2 *α 1 *W 1 / α 2 =0.01875*0.383*1 / 0.053=0.135kg

[0075] Therefore, 0.135 kg of kombucha was uniformly sprayed on 1 kg of the target tea sample to obtain tea leaves with improved flavor.

[0076] Option 2: Setting coefficient b 2 is 0.0375, W 2 =b 2 *α 1 *W 1 / α 2 =0.0375*0.383*1 / 0.053=0.27kg

[0077] Therefore, 0.27 kg of kombucha was evenly sprayed on 1 kg of the target tea sample to obtain the second tea with improved flavor;

[0078] Step 3: Place the tea leaves with improved flavor in an oven and bake at 80°C until they are sufficiently dry (water content ≤ 4%).

[0079] Step 4: Tea evaluation: Brew the tea leaves obtained in step 3 according to GBT23776-2018 to evaluate the taste of tea leaves with different treatments. The brewing method is: take 3g of tea leaves, add 150ml of boiling water according to the ratio of tea to water of 1:50, soak for 5 minutes and separate the residue and liquid.

[0080] The review results are shown in Table 2.

[0081] Table 2 Quality changes of tea leaves after treatment and their differences in fruit tea

[0082]

[0083] Note: Treatment 1 and Treatment 2 are tea samples sprayed with 0.135kg of Kombucha and 0.27kg of Kombucha, respectively.

[0084] From the evaluation results, we can see that when kombucha is sprayed on tea leaves and then dried, the tea soup of treatment one scores better in aroma and taste than treatment two. The results of both treatments are better than the untreated tea samples. The enhancing effect of kombucha on tea soup (the pure thickness of the tea soup and the floral and fruity aroma in the soup) is still well retained.

[0085] Comparative Example 1: Change the coefficient b in Example 1 to 0.1, and the rest is the same as Example 1. The results are as follows (Table 3): The quality of the tea soup will be significantly reduced. The most important manifestation is the effect of sourness on the taste and aroma. In terms of taste, since kombucha itself has a sour taste, it will cause the tea soup to become sour as a whole, resulting in a discontinuity and inharmoniousness in the taste. The mellowness that was originally improved under a small dose will also cause the overall score to decrease because the sourness is too prominent. At the same time, the sour taste will cover the original aroma in the tea soup, causing the floral and fruity aroma and the tea aroma to disappear, leaving only the stimulation of acidic substances.

[0086] Table 3 Social evaluation results of tea soup with an addition amount of 1g / 100g

[0087]

[0088]

[0089] Finally, it should be noted that the above examples are only some specific embodiments of the present invention. Obviously, the present invention is not limited to the above embodiments, and there are many variations. All variations that can be directly derived or associated with the content disclosed by a person skilled in the art should be considered as the protection scope of the present invention.

Claims

1. A method for increasing the mellowness and floral and fruity aroma of tea soup, characterized in that: Using kombucha, add kombucha to the tea soup to be processed in a certain proportion; The weight of tea soup to be processed is W1 (kg); the amount of kombucha added is W2 (kg); W2=b1*α1*W1 / α2; α1 is the Brix of kombucha, α2 is the Brix of the tea soup to be processed, The value range of b1 is 0.03~0.

075.

2. The method for increasing the richness and floral and fruity aroma of tea soup according to claim 1, characterized in that: The Brix of the tea soup to be treated is 0.4-7.

3. A method for increasing the mellowness and floral and fruity aroma of tea soup, characterized in that: Using kombucha, spraying the kombucha on the tea leaves to be treated in a certain proportion, drying at 80±5° C. until fully dry, to obtain tea leaves with improved flavor, and brewing the tea leaves with improved flavor in a conventional manner; The weight of tea leaves to be treated is W1 (kg); the amount of kombucha added is W2 (kg); W2=b2*α1*W1 / α2; α1 is the water extract content of the tea to be treated, α2 is the Brix of kombucha, and the value range of b2 is 0.01875~0.0375; ； m0 is the original weight of tea leaves to be processed; m1 is the weight of tea residue after the tea leaves to be processed have been crushed, extracted and dried; W It is the moisture content of tea leaves to be processed.

4. The method for increasing the richness and floral and fruity aroma of tea soup according to claim 3, characterized in that: The water extract content α1 of the tea leaves to be treated is 34-45%.

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