Preparation process of partridge tea and tea beverage

Abstract

The application provides a preparation process of tea of fructus phoebe and a tea beverage containing the tea of fructus phoebe. The preparation process of the tea of fructus phoebe comprises the following steps: S1, taking fresh tea leaves of fructus phoebe, drying, crushing, passing through a 40-100 mesh sieve and adding water; S2, adding a compound enzyme for enzymolysis; S3, deactivating the enzyme, filtering and obtaining an extract containing the tea of fructus phoebe. Through compounding ingredients such as gynostemma pentaphyllum and fat sea cucumber, the tea beverage has high stability, good taste and high content of bioactive components, and has wide application value and market prospect.

Description

Technical Field

[0001] This invention relates to a tea beverage preparation process, specifically to a partridge tea preparation process and a tea beverage containing it. Background Technology

[0002] Partridge tea is a distinctive tea substitute and medicinal plant from Hainan. According to the "Research on the Chemical Constituents of Partridge Tea," 15 polyphenolic compounds and 1 alkaloid were isolated from the 50% ethanol extract of partridge tea leaves. The heat-clearing and detoxifying effects of partridge tea do not originate from caffeine, but rather from other chemical components. In addition to its basic functions of aiding digestion, relieving greasiness, clearing heat and dampness, and quenching thirst, modern pharmacological research has summarized the pharmacological activities of its tea alcohol extract, broadly categorizing them as: antibacterial, antiviral, anti-fatigue, and antioxidant.

[0003] Gynostemma pentaphyllum, a herbaceous climbing plant belonging to the Cucurbitaceae family and the Gynostemma genus, has slender, branched stems with longitudinal ridges and grooves, glabrous or sparsely covered with short, soft hairs. In Japan, it is called "Ganmancha." Studies have found that Gynostemma pentaphyllum contains various bioactive substances, including abundant polysaccharides, flavonoids, saponins, and trace elements. It also contains 14 amino acids, 6 of which are essential amino acids for the human body. Gynostemma pentaphyllum exhibits various biological activities, such as regulating immunity, anti-oxidation, lowering blood lipids, and cardiovascular protection.

[0004] Malva nut, the mature seed of a plant in the genus Malva of the family Sterculiaceae, is a traditional Chinese medicine with significant effects in lowering blood pressure and relieving sore throat and phlegm. Modern scientific research shows that the seed coat of Malva nut contains polysaccharides such as galactose and pentose, as well as active ingredients such as malva nut extract, tannins, phenolic acids, and amino acids, and trace elements such as calcium and magnesium, exhibiting a variety of biological activities. Summary of the Invention

[0005] Partridge tea has a long history of consumption in Hainan, but its processing still relies on traditional, simple techniques and lacks large-scale, industrialized production, which limits its application and promotion. Furthermore, current processing methods struggle to retain active ingredients such as flavonoids and tea polyphenols while ensuring the taste and storage stability of the resulting tea beverage.

[0006] Therefore, conducting in-depth research on the processing technology of partridge tea, while ensuring the nutritional activity, taste, and stability of the resulting partridge tea, is a technical problem that urgently needs to be solved in this field.

[0007] Based on the above needs, the inventors, after long-term research, have developed a method for deep processing of partridge tea. This method uses a combination of enzymatic hydrolysis and water extraction to obtain tea with high content of active ingredients, mellow taste, and strong storage stability. This provides a new solution for the large-scale use of partridge tea and its widespread application in tea beverages, and has significant development value and market prospects.

[0008] To solve the above-mentioned technical problems, the present invention has undergone the following steps:

[0009] Optimize the selection of suitable compound enzymes to improve the utilization rate of tea resources;

[0010] By selecting suitable extraction and enzymatic hydrolysis process conditions, a partridge tea extract with a mellow taste, high content of active ingredients, and high stability was obtained.

[0011] Prioritize the ratio of partridge tea, malva nut, and gynostemma pentaphyllum to further improve the application performance of the extract.

[0012] In a first aspect, this invention provides a process for preparing partridge tea:

[0013] S1 Take fresh partridge tea leaves, dry them, grind them into powder, pass them through a 40-100 mesh sieve, and add water;

[0014] S2 is hydrolyzed by adding a compound enzyme;

[0015] S3 enzyme inactivation, filtration, yielding an extract containing partridge tea.

[0016] According to some specific embodiments of the present invention, the drying temperature is 35-60℃, for example, it can be 35℃, 36℃, 37℃, 38℃, 40℃, 41℃, 42℃, 45℃, 46℃, 47℃, 48℃, 49℃, 50℃, 51℃, 52℃, 53℃, 54℃, 55℃, 56℃, 58℃, 59℃, 60℃, and point values ​​between the above values.

[0017] According to some preferred embodiments of the present invention, the drying temperature is 35-55°C.

[0018] According to some more preferred embodiments of the present invention, the drying temperature is 35-50°C.

[0019] According to some further preferred embodiments of the present invention, the drying temperature is 45-55°C.

[0020] According to some more specific embodiments of the present invention, the drying temperature is 50°C.

[0021] According to the present invention, the material-to-liquid ratio in step S1 is 1:10-1:80 (g / mL), for example, it can be 1:10, 1:12, 1:13, 1:15, 1:16, 1:18, 1:20, 1:21, 1:25, 1:28, 1:30, 1:32, 1:33, 1:35, 1:36, 1:40, 1:42, 1:45, 1:46, 1:47, 1:50, 1:52, 1:53, 1:55, 1:56, 1:58, 1:60, 1:61, 1:62, 1:63, 1:65, 1:66, 1:68, 1:69, 1:70, 1:71, 1:72, 1:75, 1:76, 1:77, 1:78, 1:79, or 1:80.

[0022] According to some preferred embodiments of the present invention, the material-liquid ratio is 1:20-1:80, more preferably 1:30-1:60.

[0023] According to some specific embodiments of the present invention, the S2 complex enzyme is a neutral protease, a cellulase, and a pectinase.

[0024] According to some specific embodiments of the present invention, the amount of neutral protease added is 0.1%-1.0% of the mass of the tea raw material, for example, it can be 0.1wt%, 0.11wt%, 0.14wt%, 0.15wt%, 0.16wt%, 0.17wt%, 0.2wt%, 0.21wt%, 0.22wt%, 0.25wt%, 0.26wt%, 0.27wt%, 0.28wt%, 0.29wt%, 0.3wt%, 0.31wt%, 0.32wt%, 0.35wt%, 0.36wt%, 0.37wt%, 0.38wt%, 0.39wt%, 0.4wt%, 0.41wt%. 0.42wt%, 0.45wt%, 0.46wt%, 0.47wt%, 0.48wt%, 0.49wt%, 0.5wt%, 0.55wt%, 0.58wt%, 0.6wt%, 0.61wt%, 0.65wt%, 0.7wt%, 0.75wt%, 0.85wt%, 0.9wt%, 0.95wt%, 1.0wt%, and point values ​​between the above values.

[0025] According to some specific embodiments of the present invention, the amount of cellulase added is 0.1%-1.0% of the mass of the tea raw material, for example, it can be 0.1wt%, 0.11wt%, 0.12wt%, 0.13wt%, 0.15wt%, 0.16wt%, 0.17wt%, 0.18wt%, 0.19wt%, 0.2wt%, 0.25wt%, 0.26wt%, 0.29wt%, 0.3wt%, 0.31wt%, 0.35wt%, 0.36wt%, 0.37wt%, 0.4wt%, 0.41wt%. 0.42wt%, 0.43wt%, 0.44wt%, 0.45wt%, 0.46wt%, 0.49wt%, 0.5wt%, 0.55wt%, 0.58wt%, 0.6wt%, 0.61wt%, 0.65wt%, 0.7wt%, 0.75wt%, 0.85wt%, 0.9wt%, 0.95wt%, 1.0wt%, and point values ​​between the above values.

[0026] According to some specific embodiments of the present invention, the amount of pectinase added is 0.1%-0.8% of the mass of the tea raw material, for example, it can be 0.1wt%, 0.11wt%, 0.12wt%, 0.13wt%, 0.14wt%, 0.15wt%, 0.2wt%, 0.21wt%, 0.22wt%, 0.25wt%, 0.26wt%, 0.27wt%, 0.28wt%, 0.29wt%, 0.3wt%, 0.31wt%, 0.32wt%, 0.33wt%, 0.34wt%, 0.35wt%, 0.36wt%, 0.4wt%, 0.41wt%. 0.42wt%, 0.43wt%, 0.44wt%, 0.45wt%, 0.46wt%, 0.5wt%, 0.55wt%, 0.58wt%, 0.6wt%, 0.61wt%, 0.65wt%, 0.7wt%, 0.75wt%, 0.80wt%, and point values ​​between the above values.

[0027] According to some specific embodiments of the present invention, the amount of neutral protease added is 0.3-0.8 wt% of the raw material mass.

[0028] According to some specific embodiments of the present invention, the amount of cellulase added is 0.3-0.8 wt% of the raw material mass.

[0029] According to some specific embodiments of the present invention, the amount of pectinase added is 0.2-0.5 wt% of the raw material mass.

[0030] According to some specific embodiments of the present invention, the amount of neutral protease added is 0.5 wt% of the raw material mass.

[0031] According to some specific embodiments of the present invention, the amount of cellulase added is 0.5 wt% of the raw material mass.

[0032] According to some specific embodiments of the present invention, the amount of pectinase added is 0.3 wt% of the raw material mass.

[0033] According to some preferred embodiments of the present invention, the enzymatic hydrolysis method of the complex enzyme in S2 is a two-stage enzymatic hydrolysis.

[0034] According to some specific embodiments of the present invention, the first enzymatic hydrolysis conditions are an enzymatic hydrolysis temperature of 30℃-50℃ and an extraction time of 20-60 min, and the second enzymatic hydrolysis conditions are an enzymatic hydrolysis temperature of 55℃-70℃ and an extraction time of 20-60 min.

[0035] According to some preferred embodiments of the present invention, the enzyme inactivation method in S3 is high-temperature enzyme inactivation.

[0036] According to some preferred embodiments of the present invention, the enzyme inactivation temperature in S3 is 95±5℃.

[0037] According to some preferred embodiments of the present invention, the enzyme inactivation time in S3 is 30 ± 10 min.

[0038] According to some preferred embodiments of the present invention, the partridge tea preparation process further includes step S4, freeze drying.

[0039] According to some specific embodiments of the present invention, the tea extract obtained in step S3 is concentrated and then freeze-dried under vacuum.

[0040] According to the present invention, the vacuum freeze-drying adopts a gradient heating method to improve the storage stability of the product and the resolubility of the tea powder.

[0041] According to the present invention, the freeze-drying process is divided into three stages.

[0042] According to the present invention, in the first stage of freeze drying, the temperature is -50 to -40°C and the pre-freezing time is 1.5-3.5 hours; in the second stage, the temperature is gradually increased by 5-10°C every 3-4 hours; in the third stage, the temperature is gradually increased by 10-15°C every 2-4 hours.

[0043] According to some specific embodiments of the present invention, the gradient freeze-drying method may be:

[0044]

[0045] According to the present invention, S2 further includes the following step:

[0046] After mixing the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained from S1, enzymatic hydrolysis was performed.

[0047] According to the present invention, the weight ratio of partridge tea, malva nut and gynostemma pentaphyllum is 5-10:3-5:1-3.

[0048] According to the present invention, the Malva nut is dried to a constant weight at a drying temperature of 35-45°C.

[0049] According to the present invention, the Gynostemma pentaphyllum is dried to a constant weight at a drying temperature of 35-45°C.

[0050] The second aspect of the present invention provides extracts or preparations obtained from any of the above-described technical solutions.

[0051] In another aspect, the present invention provides a tea beverage containing the tea extract or powder described in the first aspect of the present invention.

[0052] According to the present invention, the tea beverage is obtained by compounding the tea extract or powder with other conventional excipients.

[0053] According to the present invention, the excipients may be, for example, sweeteners, and / or milk, and / or dairy products, and / or acidulants and / or other tea extracts, etc. Detailed Implementation Plan

[0054] The present invention will be further described below with reference to specific embodiments, and the advantages and features of the present invention will become clearer with the description. However, the embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of protection of the present invention. For those skilled in the art, other variations or modifications can be made based on the above description and ideas, and it is neither necessary nor possible to exhaustively describe all implementation methods here. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the scope of protection of the claims of the present invention.

[0055] In this specification, the range of values ​​referred to as “value A - value B” is the range that includes the endpoint values ​​A and B.

[0056] In this specification, the numerical range indicated by "above" or "below" refers to the numerical range that includes the stated number.

[0057] In this specification, the terms "optional" or "optional" are used to indicate the use or omission of certain substances, components, procedures, application conditions, etc.

[0058] In this specification, references to "some specific / preferred embodiments," "other specific / preferred embodiments," "implementation," etc., refer to specific elements (e.g., features, properties, and / or characteristics) related to that embodiment, which are included in at least one of the embodiments described herein and may or may not be present in other embodiments. Furthermore, it should be understood that these elements can be combined in any suitable manner in various embodiments.

[0059] Unless otherwise specified, the experimental methods used in the embodiments of this invention are all conventional methods.

[0060] Unless otherwise specified, all materials and reagents used in the embodiments of this invention are commercially available.

[0061] Experiment 1: Study on the extraction process of partridge tea

[0062] Partridge tea was dried to constant weight, pulverized to 50 mesh, and then subjected to enzymatic hydrolysis. After enzyme inactivation and filtration, partridge tea extract was obtained. The methods and polyphenol yield results for each experimental group are as follows:

[0063]

[0064] The total polyphenol content in different samples was determined by the Folin-Ciocalteu method. The polyphenol yield (%) was calculated as follows: polyphenol weight content / extract weight × 100%.

[0065] Example 1: Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0066] Step 2) Add neutral protease, cellulase and pectinase for enzymatic hydrolysis;

[0067] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0068] The amount of neutral protease added was 0.5% of the dry weight of partridge tea; the amount of cellulase added was 0.5% of the dry weight of partridge tea; the amount of pectinase added was 0.5% of the dry weight of partridge tea; after stirring and enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and stirred for 30 min for extraction.

[0069] Inactivate enzymes at 95±5℃ for 30 minutes.

[0070] Example 2: Step 1) Take fresh partridge tea leaves, dry them at 60℃ to constant weight, crush them, pass them through a 100-mesh sieve, add water, and the material-to-liquid ratio is 1:80;

[0071] Step 2) Add neutral protease, cellulase and pectinase for enzymatic hydrolysis;

[0072] Step 3) Inactivate the enzyme, filter, and obtain an extract containing partridge tea.

[0073] The amount of neutral protease added was 0.1% of the dry weight of partridge tea; the amount of cellulase added was 1.0% of the dry weight of partridge tea; the amount of pectinase added was 0.8% of the dry weight of partridge tea; after stirring and enzymatic hydrolysis at 30℃ for 20 min, the temperature was raised to 70℃ and stirred for 60 min.

[0074] Inactivate enzymes at 95±5℃ for 30 minutes.

[0075] Example 3: Step 1) Take fresh partridge tea leaves, dry them at 35℃ to constant weight, crush them, pass them through a 40-mesh sieve, add water, and the material-to-liquid ratio is 1:10;

[0076] Step 2) Add neutral protease, cellulase and pectinase for enzymatic hydrolysis;

[0077] Step 3) Inactivate the enzyme, filter, and obtain an extract containing partridge tea.

[0078] The amount of neutral protease added was 1.0% of the dry weight of partridge tea; the amount of cellulase added was 0.1% of the dry weight of partridge tea; the amount of pectinase added was 0.1% of the dry weight of partridge tea; after enzymatic hydrolysis at 50℃ for 40 min, the temperature was raised to 55℃ and extracted by stirring for 20 min.

[0079] Inactivate enzymes at 95±5℃ for 30 minutes.

[0080] Example 4: Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0081] Step 2) Add neutral protease, cellulase and pectinase for enzymatic hydrolysis;

[0082] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0083] The amount of neutral protease added was 0.5% of the dry weight of partridge tea; the amount of cellulase added was 0.5% of the dry weight of partridge tea; the amount of pectinase added was 0.5% of the dry weight of partridge tea; after enzymatic hydrolysis by stirring at 45℃ for 60 min, the temperature was raised to 60℃ and stirred for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0084] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0085]

[0086] Example 5: Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0087] Step 2) Add neutral protease, cellulase and pectinase for enzymatic hydrolysis;

[0088] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0089] The amount of neutral protease added was 0.5% of the dry weight of partridge tea; the amount of cellulase added was 0.5% of the dry weight of partridge tea; the amount of pectinase added was 0.5% of the dry weight of partridge tea; after enzymatic hydrolysis by stirring at 45℃ for 60 min, the temperature was raised to 60℃ and stirred for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0090] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0091]

[0092] Example 6: Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0093] Step 2) Add neutral protease, cellulase and pectinase for enzymatic hydrolysis;

[0094] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0095] The amount of neutral protease added was 0.5% of the dry weight of partridge tea; the amount of cellulase added was 0.5% of the dry weight of partridge tea; the amount of pectinase added was 0.5% of the dry weight of partridge tea; after enzymatic hydrolysis by stirring at 45℃ for 60 min, the temperature was raised to 60℃ and stirred for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0096] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0097]

[0098] Example 7: Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0099] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 10:5:2.

[0100] The malva nut and gynostemma pentaphyllum were dried at 35°C to constant weight.

[0101] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0102] The amount of neutral protease added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of cellulase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of pectinase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0103] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0104]

[0105] Example 8: Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0106] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 8:3:3.

[0107] The malva nut and gynostemma pentaphyllum were dried at 45°C to constant weight.

[0108] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0109] The amount of neutral protease added was 0.8% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of cellulase added was 0.8% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of pectinase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0110] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0111]

[0112] Example 9: Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0113] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 5:3:2.

[0114] The malva nut and gynostemma pentaphyllum were dried to constant weight at 35℃ and 45℃, respectively.

[0115] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0116] The amount of neutral protease added was 0.3% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of cellulase added was 0.1% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; and the amount of pectinase added was 0.8% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0117] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0118]

[0119] Example 10: The tea powder prepared in Example 7 was reconstituted with water, and a sweetener was added to prepare a tea beverage.

[0120] Comparative Example 1

[0121] Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0122] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 10:5:2.

[0123] The malva nut and gynostemma pentaphyllum were dried at 35°C to constant weight.

[0124] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0125] The amount of cellulase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of pectinase added was also 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0126] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0127]

[0128] Comparative Example 2

[0129] Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0130] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add neutral protease and cellulase; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 10:5:2.

[0131] The malva nut and gynostemma pentaphyllum were dried at 35°C to constant weight.

[0132] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0133] The amount of neutral protease added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of cellulase added was also 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0134] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0135]

[0136] Comparative Example 3

[0137] Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0138] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 10:5:2.

[0139] The malva nut and gynostemma pentaphyllum were dried at 35°C to constant weight.

[0140] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0141] The amount of neutral protease added was 0.5% of the total dry weight of Partridge Tea, Malva Nut, and Gynostemma pentaphyllum; the amount of cellulase added was 0.05% of the total dry weight of Partridge Tea, Malva Nut, and Gynostemma pentaphyllum; the amount of pectinase added was 0.5% of the total dry weight of Partridge Tea, Malva Nut, and Gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0142] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0143]

[0144] Comparative Example 4

[0145] Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0146] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 10:5:2.

[0147] The malva nut and gynostemma pentaphyllum were dried at 35°C to constant weight.

[0148] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0149] The amount of neutral protease added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of cellulase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of pectinase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0150] Step 4) The extract obtained in Step 3) was freeze-dried using a vacuum freeze dryer at a temperature of -30°C for 24 hours.

[0151] Comparative Example 5

[0152] Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0153] Step 2) Mix the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in Step 1) and add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea, Malva nut and Gynostemma pentaphyllum is 10:5:2.

[0154] The malva nut and gynostemma pentaphyllum were dried at 35°C to constant weight.

[0155] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0156] The amount of neutral protease added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of cellulase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum; the amount of pectinase added was 0.5% of the total dry weight of partridge tea, malva nut, and gynostemma pentaphyllum. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0157] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0158]

[0159] Comparative Example 6

[0160] Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0161] Step 2) Mix Gynostemma pentaphyllum with the partridge tea obtained in Step 1) evenly, then add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea to Gynostemma pentaphyllum is 10:2.

[0162] The Gynostemma pentaphyllum was dried at 35°C to constant weight.

[0163] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0164] The amount of neutral protease added was 0.5% of the total dry weight of partridge tea and gynostemma pentaphyllum; the amount of cellulase added was 0.5% of the total dry weight of partridge tea and gynostemma pentaphyllum; the amount of pectinase added was 0.5% of the total dry weight of partridge tea and gynostemma pentaphyllum; after enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0165] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0166]

[0167] Comparative Example 7

[0168] Step 1) Take fresh partridge tea leaves, dry them at 50℃ to constant weight, crush them, pass them through an 80-mesh sieve, add water, and the material-to-liquid ratio is 1:60;

[0169] Step 2) Mix the Malva nut and the partridge tea obtained in Step 1) evenly, then add neutral protease, cellulase and pectinase for enzymatic hydrolysis; the weight ratio of partridge tea to Malva nut is 10:5.

[0170] The malva nut and gynostemma pentaphyllum were dried at 35°C to constant weight.

[0171] Step 3) Inactivate enzymes, filter, and obtain an extract containing partridge tea.

[0172] The amount of neutral protease added was 0.5% of the total dry weight of partridge tea and malva nut; the amount of cellulase added was 0.5% of the total dry weight of partridge tea and malva nut; the amount of pectinase added was 0.5% of the total dry weight of partridge tea and malva nut. After enzymatic hydrolysis at 45℃ for 60 min, the temperature was raised to 60℃ and extracted with stirring for 30 min. The enzymes were then inactivated at 95±5℃ for 30 min.

[0173] Step 4) The extract obtained in Step 3) is freeze-dried using a vacuum freeze-drying agent. The specific method is as follows:

[0174]

[0175] Experiment 2: Results of efficacy evaluation of Examples 1-9 and Comparative Examples 1-8:

[0176] Polyphenol yield determination results

[0177] Table 1 Results of Polyphenol Yield Determination

[0178]

[0179] II. Experiment on the determination of the state and stability of tea powder

[0180] Table 2 shows the state of the freeze-dried samples obtained from the examples and comparative examples. It can be seen that the powders of Examples 4-9 and Comparative Examples 1-3 and 6-7 are flat, uniform and in good condition; while Comparative Examples 4-5 all show varying degrees of clumping, which affects the application performance of the tea powder.

[0181] Meanwhile, by adding equal proportions of solvent, the resolution performance of different samples was observed. The results showed that the powders of Examples 4-9 could dissolve rapidly within the same time period, while Comparative Examples 1-3 could not be completely dissolved in a short time, and Comparative Examples 4-7 could be resolvably dissolved rapidly.

[0182] After thoroughly mixing the above examples and comparative examples by stirring, a reconstituted solution was obtained and stored overnight in a refrigerator at 4°C. The stability of the reconstituted solution was then observed. As shown in Table 2, the reconstituted solutions of Comparative Examples 1-3 exhibited varying degrees of precipitation and turbidity, affecting the storage stability and taste of the tea beverage.

[0183] Table 2. Evaluation of powder state and application performance after freeze-drying

[0184]

[0185] III. Sensory Evaluation

[0186] Professionally trained tea tasters evaluated the samples obtained in this invention using sensory assessments across four dimensions: aroma, bitterness, body, and overall taste. The average value of the results was then calculated. The results are shown in the table below.

[0187] Sensory evaluation results

[0188]

[0189] According to the evaluation results, the tea products obtained by the compound enzymatic hydrolysis method of this invention combined with gradient freeze-drying technology have advantages in terms of aroma, bitterness, fullness and overall taste.

[0190] In summary, the tea powder obtained by combining a compound enzymatic hydrolysis method with gradient freeze-drying technology retains the content of active tea components to a greater extent. Simultaneously, it exhibits significant advantages in storage stability, thereby improving application performance and reducing storage costs. A further preferred embodiment of this invention offers comprehensive advantages in terms of taste, thus possessing good market value and application prospects.

Claims

1. A preparation process for partridge tea, characterized in that, Includes the following steps: S1 Take fresh partridge tea leaves, dry them, crush them, pass them through a 40-100 mesh sieve, add water, and the drying temperature is 35-60℃; S2 After mixing the Malva nut and Gynostemma pentaphyllum with the partridge tea obtained in S1 evenly, add a compound enzyme for enzymatic hydrolysis. The compound enzyme is a neutral protease, cellulase and pectinase. S3 Inactivation of enzymes, filtration, yielding an extract containing partridge tea; The extracts obtained from S4 and S3 were freeze-dried using a gradient temperature method. In the first stage of freeze-drying, the temperature was -50 to -40°C for 1.5 to 3.5 hours; in the second stage, the temperature was increased by 5 to 10°C every 3 to 4 hours; and in the third stage, the temperature was increased by 10 to 15°C every 2 to 4 hours. In step S1, the material-to-liquid ratio is 1:30-1:60; the amount of neutral protease added is 0.3%-0.8% of the tea raw material mass, the amount of cellulase added is 0.3%-0.8% of the tea raw material mass, and the amount of pectinase added is 0.2%-0.5% of the tea raw material mass; in step S2, the compound enzyme hydrolysis adopts a two-stage hydrolysis method, with the first stage at a hydrolysis temperature of 30℃-50℃ and a time of 20-60 min, and the second stage at a hydrolysis temperature of 55℃-70℃ and a time of 20-60 min; the weight ratio of partridge tea, malva nut, and gynostemma pentaphyllum is 5-10:3-5:1-3.

2. The preparation process of partridge tea according to claim 1, characterized in that, The malva nut and gynostemma pentaphyllum were dried to constant weight at a temperature of 35-45℃.

3. The extract obtained by the preparation process according to any one of claims 1-2.

4. The use of the extract obtained by the preparation process according to any one of claims 1-2 in tea beverages.

Images