Preparation process of high-aroma debitterizing and astringency-removing tea extract and application of high-aroma debitterizing and astringency-removing tea extract in functional jelly

Abstract

The invention relates to a preparation process of a high-aroma debitterizing and astringency-removing tea extract and application of the high-aroma debitterizing and astringency-removing tea extract in functional jelly, and the preparation process comprises the following steps: tea raw material treatment, aroma concentrated solution preparation, aroma extraction, lactobacillus plantarum culture, composite gel bead preparation, protease preparation, protease debitterizing treatment and tea polyphenol nano-liposome preparation. An ethanol injection method and a baking fragrance extraction method are creatively combined, and the prepared extract has the functions of efficiently removing bitterness and astringency, being good in storage stability, improving nutritional value and the like, and has the advantages of being excellent in digestion promoting characteristic, good in antioxidant activity, increasing functionality and the like.

Description

Technical Field

[0001] The invention relates to a preparation process of a highly fragrant, bitter-free and astringent-free tea extract and application of the extract in functional jelly. Background Art

[0002] With the accelerated pace of modern life and the growing demand for healthy food among consumers, the functional food market has developed rapidly. Among them, tea extract, as a natural and healthy food raw material, has received widespread attention due to its unique aroma, rich nutrients and potential health functions. Functional jelly, as a healthy and delicious food, has received widespread attention and rapid development in the market in recent years. With the growing demand for healthy food among consumers, the market demand for functional jelly is also expanding. Tea extract, as a natural and healthy food raw material, has multiple health functions such as antioxidant, anti-inflammatory and antibacterial, and is very suitable for the preparation of functional jelly.

[0003] However, traditional tea extract preparation processes often have problems such as aroma loss, heavy bitterness and astringency, which limit their application in high-end foods and beverages. Therefore, developing a preparation process for highly fragrant, debittered and deastringent tea extracts is of great significance for expanding the application areas of tea extracts and improving product quality. Summary of the invention

[0004] In view of the above problems, the present invention provides a preparation process of a highly fragrant, bitter-free and astringent-free tea extract and its application in functional jelly.

[0005] The first technical purpose of the present invention is to provide an aroma-extracted tea extract.

[0006] The second technical purpose of the present invention is to provide a method for preparing a debittering protease.

[0007] The third technical purpose of the present invention is to provide a method for preparing jelly using high-fragrant, debitter and de-astringent tea extract.

[0008] The invention provides a preparation process of a highly fragrant, debittered and deastringent tea extract and application thereof in functional jelly, comprising the following steps: tea raw material processing, aroma concentrate preparation, aroma extraction, Lactobacillus plantarum cultivation, composite gel bead preparation, protease preparation, protease debittering treatment, tea polyphenol nanoliposomes, and preparation of highly fragrant, debittered and deastringent tea extract jelly.

[0009] Preferably, step (1) tea raw material processing The tea sample is crushed, the tea powder is weighed, ethanol or distilled water is added, and the mixture is extracted in a constant temperature water bath. After centrifugation, the tea residue is removed to obtain a supernatant, trichloroacetic acid is added dropwise to the supernatant, and the mixture is centrifuged for a period of time. The supernatant is concentrated by vacuum rotary evaporation at a certain temperature, ethanol is added, and the mixture is precipitated overnight to obtain a tea alcohol extract; Step (2) Preparation of aroma concentrate The method comprises the following steps: using a baking aroma extraction method, weighing the tea alcohol extract prepared in step (1), setting a baking treatment temperature; at each treatment temperature, the baking time is changed, and sampling is performed at regular intervals during the baking process; then transferring the tea alcohol extract to a stoppered conical flask A, adding boiled ultrapure water with a certain ratio of tea to water, and brewing the tea. After the timing is over, the tea soup is filtered out into a stoppered conical flask B using filter paper, and the tea bottom is washed with ultrapure water and collected into the stoppered conical flask B, and then transferred to a separatory funnel, and an extracting liquid is added, and the tea soup is shaken to be fully mixed, and then allowed to stand and wait for stratification, and the lower layer of tea soup is recovered into the conical flask B for further shaking extraction, and the upper layer of liquid is transferred into a clean centrifuge tube, and centrifuged using a refrigerated centrifuge under certain conditions, and the supernatant after centrifugation is completely transferred to a stoppered conical flask, and anhydrous sodium sulfate is added to dry the tea, and the dried liquid is transferred to a nitrogen blow bottle to prepare an aroma concentrate; Step (3) Aroma extraction Activate the SPE column with the eluent, then slowly add the aroma concentrate prepared in step (2), and repeatedly rinse the nitrogen blow bottle with the eluent and pass it through the SPE column. Collect the liquid in the nitrogen blow pipe, blow the concentrated liquid collected after passing through the column with nitrogen again, and then transfer it to a fired glass tube, seal it, and store it in a refrigerator; Step (4) Cultivation of Lactobacillus plantarum The frozen Lactobacillus plantarum strain was inoculated into MRS liquid culture medium for secondary activation. After activation for a period of time, the culture medium was centrifuged, the supernatant was removed, the bacterial sludge sediment was retained, and the sludge sediment was washed with sterile saline and resuspended in sterile saline; Step (5) Preparation of composite gel beads Completely dissolve PPP (porcine plasma protein powder) in ultrapure water (UP water) to obtain a mixed solution, then centrifuge, dialyze the supernatant with a dialysis bag, and finally freeze-dry the dialyzed PPP solution and seal it for storage; dissolve the freeze-dried PPP in UP water, adjust the pH value to a certain value with HCl, and then heat it in a water bath. After the heating is completed, immediately cool it to room temperature in an ice water bath, add the freshly prepared MTGase solution, GDL (solid reagent), SA (solid powder), bacterial suspension, and Lactobacillus plantarum cultured in step (5) to the PPP solution, mix and stir evenly at room temperature, draw up the mixed solution with a sterile syringe, add it dropwise to the CaCl2 solution, and then wash the gel beads with sterile UP water to remove excess CaCl2. 2+Remove it and finally place it in a clean bench overnight to allow the protein in it to gel; Step (6) Preparation of protease Use HCl to adjust the pH, then add the composite gel beads prepared in step (5) and pepsin, shake in a water bath for a period of time, use NaHCO3 to adjust the pH, then add trypsin, use NaOH to adjust the pH, shake in a water bath for a period of time, enzymatically hydrolyze for a period of time, adjust the pH of the preparation solution after enzymatic hydrolysis with NaOH / HCl, heat to inactivate the enzyme, and freeze-dry for storage; Step (7) Protease debittering treatment The protease prepared in step (6) is added to the pea peptide solution for reaction, and then the enzyme is inactivated in a boiling water bath, centrifuged, and the supernatant is collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in phosphate buffered saline (PBS) to prepare a tea polyphenol solution, the tea polyphenol solution is accurately pipetted into a beaker, heated to maintain a constant temperature, and vigorously stirred, the egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol, and the ethanol solution containing lecithin, cholesterol and VE is quickly injected into the beaker containing the tea polyphenol solution using a syringe, and after stirring, the residual ethanol is removed by rotary evaporation; and then the solution is stored after ultrasonic treatment; Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated at a constant temperature in a water bath, cooled and set aside, the composite gel beads prepared in step (5) are mixed, and distilled water is added thereto and stirred evenly. After the sol is stable, it is boiled and stirred during the boiling. After boiling, it is allowed to stand for a period of time, and the sol liquid is cooled to room temperature for use, heated in a water bath and stirred evenly, boiled for a period of time to make it have a certain viscosity, poured the boiled mixture into a sterilized mold, and quickly sealed. To ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, pasteurization is performed, and then it is placed indoors to room temperature and then refrigerated to complete the jelly preparation.

[0010] The first technical purpose of the present invention is achieved through the following technical solutions: Preferably, step (1) tea raw material processing The tea raw materials were extracted by the leaching method. The tea samples were crushed, 45-50 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:12-1:20) was added at a solid-liquid ratio of 1:50-5:65, and the mixture was extracted in a constant temperature water bath at 95-100°C for 1-2 h. The mixture was centrifuged at 7500-8000 r / min for 10-15 min, the tea residue was removed to obtain the supernatant, 5-10% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 7500-8000 r / min for 10-15 min, the supernatant was concentrated by vacuum rotary evaporation at 45-55°C, 1-4 times the volume of 90-95% ethanol was added, and the mixture was precipitated at 1-4°C overnight to obtain the tea alcohol extract.

[0011] The advantage of adopting the present invention is that the extraction efficiency is high: by crushing the tea sample and controlling the appropriate material-liquid ratio, the extraction efficiency of the active ingredients in the tea can be effectively improved. At the same time, using ethanol or distilled water as the extraction solvent can ensure the mildness of the extraction process and help retain the aroma components in the tea.

[0012] The selection of temperature and time range can ensure that the active ingredients in the tea leaves are fully extracted while avoiding the loss of aroma caused by prolonged high temperature. Trichloroacetic acid is added drop by drop to the supernatant. This step can effectively remove the bitter and astringent components in the tea leaves while retaining the aroma of the tea leaves.

[0013] Preferably, step (2) preparation of aroma concentrate The method comprises the following steps: using a baking aroma extraction method, accurately weighing 5500-6000 g of the tea alcohol extract prepared in step (1), setting three baking treatment temperatures of 70°C-110°C; at each treatment temperature, the baking time is 5-9 h, and sampling is performed every 1-5 h during the baking process; then transferring the tea alcohol extract to a 450-500 mL stoppered conical flask A, measuring 260-300 mL of boiled ultrapure water, with a tea-water ratio of 1:50-1:60, and brewing for 5-10 min. After the timing is over, filter the tea soup with filter paper into a 450-500 mL stoppered conical flask B, and then washing the tea leaves with 25-30 mL of ultrapure water and collecting them in a stoppered conical flask. conical flask B, then transferred to a 450-500mL separating funnel, added with 55-60mL of extract, oscillated for 1-2min to fully mix, and then allowed to stand for 10-15min to wait for stratification. The lower layer of tea soup was recovered to conical flask B for further oscillation extraction. This process was repeated 1-3 times. The upper layer of liquid was transferred to a clean centrifuge tube and centrifuged in a refrigerated centrifuge at 9500-10000r / min and 1-4℃ for 5-10min. The supernatant after centrifugation was transferred to a 200-250ml stoppered conical flask, dried with anhydrous sodium sulfate, and the dried liquid was transferred to a nitrogen-blown bottle to prepare an aroma concentrate.

[0014] The advantages of the present invention are that by using ultrapure water for brewing and controlling the tea-to-water ratio and brewing time, the active ingredients and aroma components in the tea leaves can be ensured to be fully dissolved; by using oscillation, standing and centrifugation steps for extraction and separation, the aroma components in the tea soup can be effectively separated from impurities to obtain a pure aroma concentrate.

[0015] In the process of preparing tea extract by the baking aroma method, the baking temperature, time, tea-to-water ratio, brewing time, etc. are determined to effectively improve the aroma quality of the tea alcohol extract and ensure the stability and reproducibility of the preparation process; this stability is of great significance for large-scale production and quality control, and can ensure the quality consistency of the product.

[0016] Preferably, step (3) aroma extraction Activate the SPE column with 6-10 mL of eluent, then slowly add 1-10 mL of the aroma concentrate prepared in step (2), and use 10-15 mL of eluent to repeatedly rinse the nitrogen-blown bottle and pass through the SPE column 1-3 times. Collect the liquid in a 5-10 mL nitrogen-blown tube. Blow nitrogen again to 155-200 μL of the concentrated liquid collected after passing through the column, then transfer it to a fired glass tube, seal it, and store it in a -20-2°C refrigerator.

[0017] The present invention has the advantage that the eluent used to activate the SPE (solid phase extraction) column is conducive to removing impurities that may exist in the SPE column and activating its surface, which helps the aroma components to be evenly distributed in the SPE column and be effectively adsorbed, and can efficiently extract the target aroma components from the aroma concentrate, while removing impurities and improving the purity and concentration of the aroma components.

[0018] The second technical purpose of the present invention is achieved through the following technical solutions: Preferably, in step (4), culturing Lactobacillus plantarum The frozen plant lactobacillus strain was inoculated into MRS liquid culture medium and activated for the second time at 37-45°C for 12-24 hours. The culture medium was centrifuged for 10-15 minutes, the supernatant was removed, the bacterial sludge was retained, and the culture medium was washed 1-2 times with 0.85-1.5% (w / v) sterile saline and resuspended in 1-2 mL sterile saline.

[0019] The advantage of adopting the present invention is that the activity of Lactobacillus plantarum is fully restored and maintained, the active lactobacillus can provide health benefits for the product, has multiple health benefits, and is applied to foods such as functional jelly, which can further enhance the health value and market competitiveness of the product.

[0020] Preferably, in step (5), the preparation of composite gel beads Completely dissolve PPP (porcine plasma protein powder) in ultrapure water (UP water) to obtain a 5.0-10.0% (w / v) solution, then centrifuge at 5000-5800g and 4-10°C for 6-10 minutes, and then dialyze the supernatant at 2-4°C using a dialysis bag with a molecular weight cutoff of 1-7kDa. Finally, freeze-dry the dialyzed PPP solution and seal it for storage at 4-8°C. Dissolve the freeze-dried PPP in UP water, adjust the pH to 5.0-7.5 with 1.0-5.0M HCl, and then heat it in a water bath at 65-85°C for 10-15 minutes. After heating, immediately cool it to room temperature in an ice water bath. The PPP concentration is 1-5% (w / v). Add 0.2-1.5% (v / v) of freshly prepared MTGase solution (10-15%, w / v), 0.3-0.8% GDL (solid reagent), SA (solid powder), 1-2% (v / v) bacterial suspension, and the plant lactobacillus cultured in step (5) are added to the PPP solution, mixed and stirred evenly at room temperature, the mixed solution is drawn up with a sterile syringe, and added dropwise to a 0.5-1.0% (w / v) CaCl2 solution. The solidification time is 25-30 minutes, and the gel beads are then washed 1-2 times with sterile UP water to remove excess CaCl2. 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel.

[0021] The invention has the advantages that PPP, as a protein source, has rich nutritional value and good biocompatibility and can provide a stable gel structure; the addition of Lactobacillus plantarum enhances the probiotic function of the gel beads, and the composite gel beads not only have a good taste and appearance, but are also rich in probiotics and a variety of nutrients, and can meet consumers' demand for healthy food.

[0022] Preferably, in step (6), the protease is prepared Use 1-5M HCl to adjust the pH to 1.0-2.0, then add the composite gel beads prepared in step (5) and 1-4% pepsin, shake in a water bath at 35-37°C for 1-5h, use 0.5-0.9M NaHCO3 to adjust the pH to 4.5-5.3, then add 1-4% trypsin, use 1-6M NaOH to adjust the pH to 6.0-7.5, shake in a water bath at 25-37°C for 1-6h, and set the enzymatic hydrolysis time as follows: 10-180 minutes, adjust the pH of the preparation solution after enzymatic hydrolysis to 5.0-7.0 with 1-5M NaOH / HCl, heat at 90-96°C for 1-5min to inactivate the enzyme, and freeze-dry for storage.

[0023] The invention has the advantages that the enzymatic hydrolysis process not only releases the beneficial components in the tea extract, but also enhances the stability and bioavailability in foods such as functional jelly through the encapsulation and sustained release effect of the composite gel beads, improves the release rate and enrichment of the functional components in the tea extract, and the prepared tea extract is easier to be absorbed and utilized by the human body.

[0024] The third technical objective of the present invention is achieved through the following technical solutions: Preferably, in step (7), the protease is used for debittering The protease prepared in step (6) is added to the pea peptide solution (95-100 g / L) and reacted for 1-5 hours, then the enzyme is inactivated in a boiling water bath, centrifuged for 10-15 minutes, and the supernatant is collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in 0.05-0.3 mol / L phosphate buffer (PBS) with a pH of 7.5-10.2 to prepare a 10-15 mg / mL tea polyphenol solution. 25-30 mL of the tea polyphenol solution is accurately pipetted into a beaker, heated to 55-60°C, kept at a constant temperature, and stirred vigorously. Egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol at a ratio of 1:2-1:5. A 10-16 mL syringe is used to quickly inject the ethanol solution containing lecithin, cholesterol and VE into the beaker containing the tea polyphenol solution. After stirring for 25-30 minutes, the residual ethanol is removed by rotary evaporation (45-55°C, vacuum degree 0.1-0.7 MPa); then, the solution is subjected to ultrasonic treatment for 5-15 minutes at an ultrasonic power of 150-200 W, and then stored at 1-4°C. Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated in a water bath at a constant temperature of 85-90°C for 30-35 minutes, cooled for use, the composite gel beads prepared in step (5) are mixed, distilled water is added thereto and stirred evenly, after the sol is stabilized for 10-15 minutes, it is boiled at 75-80°C for 1-4 minutes, stirring while boiling, and allowed to stand after boiling, and the sol is cooled to room temperature for use, heated in a water bath and stirred evenly, boiled to make it viscous, poured the boiled mixture into a sterilized mold, and quickly sealed, and to ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, pasteurized at 80-85°C for 10-15 minutes, then placed indoors to room temperature, and then refrigerated in a refrigerator for 1-3 hours, and the jelly preparation is completed.

[0025] The advantage of the present invention is that the protease can specifically act on the bitter components, degrade or convert them into non-bitter or low-bitter substances, the bitterness of the debittered tea extract is significantly reduced, the taste is softer, and it is beneficial to ensure the consistency and stability of the debittering effect.

[0026] Among them, by encapsulating tea polyphenols in nanoliposomes, their stability in aqueous solution can be improved to prevent them from being oxidized or degraded; nanoliposomes can protect tea polyphenols from damage by the gastrointestinal environment, thereby improving their bioavailability in the body, which is beneficial to mask the bitterness of tea polyphenols and improve their taste in food or beverages.

[0027] Pasteurization ensures the safety of the jelly, eliminates potential pathogens, and guarantees the health of consumers. The addition of tea extract helps the jelly have a unique tea aroma. At the same time, the de-bittering and de-astringent treatment greatly reduces the irritation of tea polyphenols, making the taste more peaceful and not overly bitter.

[0028] As a preferred application of the extract prepared by the preparation process of the highly fragrant, debittered and deastringent tea extract described in any one of items 1-9 in functional jelly.

[0029] In summary, the present invention has the following beneficial effects: 1. The advantage of adopting the present invention is that the extraction efficiency is high: by crushing the tea sample and controlling the appropriate solid-liquid ratio, the extraction efficiency of the active ingredients in the tea can be effectively improved. At the same time, using ethanol or distilled water as the extraction solvent can ensure the mildness of the extraction process and help retain the aroma components in the tea.

[0030] 2. The present invention has the advantage that the selection of temperature and time range can ensure that the active ingredients in the tea leaves are fully extracted while avoiding the loss of aroma caused by long-term high temperature. Trichloroacetic acid is added dropwise to the supernatant. This step can effectively remove the bitter and astringent components in the tea leaves while retaining the aroma of the tea leaves.

[0031] 3. The advantages of the present invention are that, by using ultrapure water for brewing and controlling the tea-to-water ratio and brewing time, the active ingredients and aroma components in the tea leaves can be ensured to be fully dissolved; by using oscillation, standing and centrifugation steps for extraction and separation, the aroma components in the tea soup can be effectively separated from impurities to obtain a pure aroma concentrate.

[0032] 4. The advantage of the present invention is that in the process of preparing tea extract by the baking aroma enhancement method, the baking temperature, time, tea-to-water ratio, brewing time, etc. are determined, so as to effectively improve the aroma quality of the tea alcohol extract and ensure the stability and reproducibility of the preparation process; such stability is of great significance for large-scale production and quality control, and can ensure the quality consistency of the product.

[0033] 5. The present invention has the advantage that the eluent used to activate the SPE (solid phase extraction) column is conducive to removing impurities that may exist in the SPE column and activating its surface, which helps the aroma components to be evenly distributed in the SPE column and be effectively adsorbed. The target aroma components can be efficiently extracted from the aroma concentrate, while removing impurities and improving the purity and concentration of the aroma components.

[0034] 6. The advantage of adopting the present invention is that the activity of Lactobacillus plantarum is fully restored and maintained, and the active lactobacillus can provide health benefits to the product and has multiple health benefits. It is applied to foods such as functional jelly, which can further enhance the health value and market competitiveness of the product.

[0035] 7. The advantages of the present invention are that PPP, as a protein source, has rich nutritional value and good biocompatibility, and can provide a stable gel structure; the addition of Lactobacillus plantarum enhances the probiotic function of the gel beads, and the composite gel beads not only have a good taste and appearance, but are also rich in probiotics and a variety of nutrients, which can meet consumers' demand for healthy food.

[0036] 8. The advantage of adopting the present invention is that the enzymatic hydrolysis process not only releases the beneficial ingredients in the tea extract, but also enhances the stability and bioavailability in foods such as functional jellies through the encapsulation and sustained release effect of the composite gel beads, and improves the release rate and enrichment of the functional ingredients in the tea extract; the prepared tea extract is easier to be absorbed and utilized by the human body.

[0037] 9. The advantage of the present invention is that the protease can specifically act on the bitter components, degrading or converting them into non-bitter or low-bitter substances. The bitterness of the tea extract after debittering treatment is significantly reduced, and the taste is softer, which is conducive to ensuring the consistency and stability of the debittering effect.

[0038] 10. The advantage of the present invention is that by encapsulating tea polyphenols in nanoliposomes, its stability in aqueous solution can be improved to prevent it from being oxidized or degraded; nanoliposomes can protect tea polyphenols from damage by the gastrointestinal environment, thereby improving its bioavailability in the body, which is beneficial to mask the bitterness of tea polyphenols and improve its taste in food or beverages.

[0039] 11. The advantages of the present invention are that the safety of the jelly is ensured by pasteurization, potential pathogens are eliminated, and the health of consumers is guaranteed. The addition of tea extract is conducive to the jelly having a unique tea aroma. At the same time, the debittering and de-astringent treatment greatly reduces the irritation of tea polyphenols, and the taste is more peaceful and not too bitter. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] Figure 1 The present invention is a process flow chart for preparing a highly fragrant, debitter and deastringent tea extract. DETAILED DESCRIPTION

[0041] The following examples are used to illustrate the present invention, but are not intended to limit the scope of the present invention. Without departing from the spirit and substance of the present invention, modifications or substitutions made to the methods, steps or conditions of the present invention are within the scope of the present invention.

[0042] If not specifically stated, the technical means used in the examples are conventional means known to those skilled in the art. In addition, all the raw materials used in the examples are known commercial products. Example 1

[0043] Step (1) Tea raw material processing The tea raw material was extracted by the leaching method. The tea sample was crushed, 45 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:20) was added at a solid-liquid ratio of 1:50, and the mixture was extracted in a constant temperature water bath at 100°C for 2 h. The mixture was centrifuged at 8000 r / min for 10 min, the tea residue was removed to obtain the supernatant, 10% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 7500 r / min for 10 min, the supernatant was concentrated by vacuum rotary evaporation at 45°C, 1 volume of 90% ethanol was added, and the mixture was precipitated at 1°C overnight to obtain the tea alcohol extract; Step (2) Preparation of aroma concentrate Prepared by the baking aroma method, accurately weigh 5500g of the tea alcohol extract prepared in step (1), set three baking treatment temperatures of 70°C; at each treatment temperature, the baking time is 5h, and during the baking process, samples are taken every 1h; then transfer the tea alcohol extract to a 450mL stoppered conical flask A, measure 260mL of boiled ultrapure water, the ratio of tea to water is 1:55, and brew for 6min. After the timing ends, use filter paper to filter the tea soup into a 450mL stoppered conical flask B, and then use 25mL of ultrapure water to wash the tea leaves and collect them in the stoppered conical flask B. , then transferred to a 450mL separatory funnel, added with 55mL of extract, shaken for 1min to fully mix, and then allowed to stand for 10min to wait for stratification, the lower layer of tea soup was recovered into conical flask B for another oscillation extraction, and repeated once, the upper layer of liquid was transferred to a clean centrifuge tube, and centrifuged in a refrigerated centrifuge at 9500r / min and 2℃ for 6min, and the supernatant after centrifugation was transferred to a 210ml stoppered conical flask, and dried with anhydrous sodium sulfate, and the dried liquid was transferred to a nitrogen blow bottle to prepare an aroma concentrate; Step (3) Aroma extraction Activate the SPE column with 6 mL of eluent, then slowly add 1 mL of the aroma concentrate prepared in step (2), and use 10 mL of eluent to repeatedly rinse the nitrogen blow bottle and pass through the SPE column twice. Collect the liquid in a 6 mL nitrogen blow pipe. Blow the concentrated liquid collected after passing through the column again with nitrogen to 155 μL, then transfer it to a fired glass tube, seal it, and store it in a -14°C refrigerator; Step (4) Cultivation of Lactobacillus plantarum The frozen Lactobacillus plantarum strain was inoculated into MRS liquid culture medium and activated for a second time at 37°C for 12 h. The culture medium was centrifuged for 10 min, the supernatant was removed, the bacterial sludge was retained, and the culture was washed once with 0.85% (w / v) sterile saline and resuspended in 1 mL of sterile saline. Step (5) Preparation of composite gel beads PPP (porcine plasma protein powder) was completely dissolved in ultrapure water (UP water) to obtain a 5.0% (w / v) solution, which was then centrifuged at 5800g and 10°C for 6 minutes, and the supernatant was dialyzed at 2°C using a dialysis bag with a molecular weight cutoff of 1 kDa. Finally, the dialyzed PPP solution was freeze-dried and sealed and stored at 4°C. The freeze-dried PPP was dissolved in UP water, the pH value was adjusted to 5.0 with 1.0 M HCl, and then heated in a water bath at 65°C for 10 minutes. After heating, it was immediately cooled to room temperature in an ice water bath. The PPP concentration was 1% (w / v). 0.2% (v / v) freshly prepared MTGase solution (10%, w / v), 0.3% GDL (solid reagent), SA (solid powder) and 1% (v / v) were added to the mixture. v) and the plant lactobacillus cultured in step (5) are added to the PPP solution, mixed and stirred at room temperature, the mixed solution is drawn up with a sterile syringe, and added dropwise to a 0.5% (w / v) CaCl2 solution. The solidification time is 25 min, and the gel beads are washed once with sterile UP water to remove excess CaCl2. 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel; Step (6) Preparation of protease Use 1M HCl to adjust the pH to 1.0, then add the composite gel beads prepared in step (5) and 1% pepsin, shake in a water bath at 35°C for 1 hour, use 0.5M NaHCO3 to adjust the pH to 4.5, then add 1% trypsin, use 1M NaOH to adjust the pH to 7.5, shake in a water bath at 37°C for 6 hours, and set the enzymatic hydrolysis time as follows: 15 minutes, adjust the pH of the preparation solution after enzymatic hydrolysis to 5.0 with 1M NaOH / HCl, heat at 90°C for 1 minute to inactivate the enzyme, and freeze-dry for storage; Step (7) Protease debittering treatment The protease prepared in step (6) was added to the pea peptide solution (95 g / L) and reacted for 2 h, then the enzyme was inactivated in a boiling water bath, centrifuged for 11 min, and the supernatant was collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in 0.05 mol / L phosphate buffer (PBS) with a pH of 10.2 to prepare a 10 mg / mL tea polyphenol solution. 25 mL of the tea polyphenol solution is accurately pipetted into a beaker, heated to 55°C, kept at a constant temperature, and stirred vigorously. Egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol at a ratio of 1:2. A 10 mL syringe is used to quickly inject the ethanol solution containing lecithin, cholesterol and VE into the beaker containing the tea polyphenol solution. After stirring for 25 minutes, the residual ethanol is removed by rotary evaporation (45°C, vacuum degree 0.1 MPa); then, the solution is ultrasonically treated for 5 minutes at an ultrasonic power of 150 W and stored at 2°C. Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated in a water bath at a constant temperature of 90°C for 35 minutes, cooled for use, the composite gel beads prepared in step (5) are mixed, and distilled water is added thereto and stirred evenly. After the sol is stable for 15 minutes, it is boiled at 80°C for 1 minute, stirring while boiling, and allowed to stand after boiling. After the sol is cooled to room temperature for use, it is heated in a water bath and stirred evenly, and boiled to make it viscous. The boiled mixture is poured into a sterilized mold and quickly sealed. To ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, it is pasteurized at 80°C for 10 minutes. After that, it is placed indoors to room temperature and then refrigerated in a refrigerator for 3 hours to complete the jelly preparation. Example 2

[0044] Step (1) Tea raw material processing The tea raw material was extracted by the leaching method. The tea sample was crushed, 46 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:12) was added at a solid-liquid ratio of 1:50, and the mixture was extracted in a constant temperature water bath at 96°C for 2 h. The mixture was centrifuged at 7600 r / min for 12 min, the tea residue was removed to obtain the supernatant, 6% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 7600 r / min for 13 min, the supernatant was concentrated by vacuum rotary evaporation at 47°C, 2 times the volume of 92% ethanol was added, and the mixture was precipitated at 3°C ​​overnight to obtain the tea alcohol extract; Step (2) Preparation of aroma concentrate Prepared by the baking aroma method, accurately weigh 5600g of the tea alcohol extract prepared in step (1), set three baking treatment temperatures of 75°C; at each treatment temperature, the baking time is 6h, and during the baking process, samples are taken every 4h; then transfer the tea alcohol extract to a 460mL stoppered conical flask A, measure 270mL of boiled ultrapure water, the ratio of tea to water is 1:50, and brew for 8min. After the timing ends, use filter paper to filter the tea soup into a 475mL stoppered conical flask B, and then use 27mL of ultrapure water to wash the tea leaves and collect them in the stoppered conical flask B. , then transferred to a 450mL separatory funnel, added with 56mL of extract, shaken for 2min to fully mix, and then allowed to stand for 13min to wait for stratification, the lower layer of tea soup was recovered into conical flask B for further shaking extraction, and repeated twice in total, the upper layer of liquid was transferred to a clean centrifuge tube, and centrifuged in a refrigerated centrifuge at 9600r / min and 3℃ for 6min, and the supernatant after centrifugation was transferred to a 220ml stoppered conical flask, and dried with anhydrous sodium sulfate, and the dried liquid was transferred to a nitrogen blow bottle to prepare an aroma concentrate; Step (3) Aroma extraction Activate the SPE column with 7 mL of eluent, then slowly add 4 mL of the aroma concentrate prepared in step (2), and use 13 mL of eluent to repeatedly rinse the nitrogen blow bottle and pass through the SPE column twice. Collect the liquid in a 6 mL nitrogen blow pipe. Blow nitrogen again to 200 μL of the concentrated liquid collected after passing through the column, then transfer it to a fired glass tube, seal it, and store it in a -16°C refrigerator; Step (4) Cultivation of Lactobacillus plantarum The frozen Lactobacillus plantarum strain was inoculated into MRS liquid culture medium and activated for a second time at 37°C for 12 h. The culture medium was centrifuged for 10 min, the supernatant was removed, the bacterial sludge was retained, and the culture was washed twice with 1.5% (w / v) sterile saline and resuspended in 1 mL of sterile saline. Step (5) Preparation of composite gel beads PPP (porcine plasma protein powder) was completely dissolved in ultrapure water (UP water) to obtain a 6.0% (w / v) solution, which was then centrifuged at 5600g and 7°C for 8 minutes, and the supernatant was dialyzed at 3°C ​​using a dialysis bag with a molecular weight cutoff of 7 kDa. Finally, the dialyzed PPP solution was freeze-dried and sealed and stored at 5°C. The freeze-dried PPP was dissolved in UP water, the pH value was adjusted to 6.5 with 3.0 M HCl, and then heated in a 70°C water bath for 13 minutes. After heating, it was immediately cooled to room temperature in an ice water bath. The PPP concentration was 3% (w / v). 0.5% (v / v) freshly prepared MTGase solution (11%, w / v), 0.5% GDL (solid reagent), SA (solid powder), 1% (v / v) bacterial suspension, and the plant lactobacillus cultured in step (5) were added to the PPP solution, mixed and stirred evenly at room temperature, and the mixed solution was aspirated with a sterile syringe and added dropwise to a 0.6% (w / v) CaCl2 solution. The solidification time was 26 min, and the gel beads were washed twice with sterile UP water to remove excess CaCl2. 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel; Step (6) Preparation of protease Use 3M HCl to adjust the pH to 1.5, then add the composite gel beads prepared in step (5) and 3% pepsin, shake in a water bath at 36°C for 3 hours, use 0.6M NaHCO3 to adjust the pH to 4.7, then add 4% trypsin, use 3M NaOH to adjust the pH to 7.5, shake in a water bath at 28°C for 4 hours, and set the enzymatic hydrolysis time as follows: 55 minutes, adjust the pH of the preparation solution after enzymatic hydrolysis to 6.0 with 4M NaOH / HCl, heat at 92°C for 3 minutes to inactivate the enzyme, and freeze-dry for storage; Step (7) Protease debittering treatment The protease prepared in step (6) was added to the pea peptide solution (97 g / L) and reacted for 4 h, then the enzyme was inactivated in a boiling water bath, centrifuged for 13 min, and the supernatant was collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in 0.08 mol / L phosphate buffer (PBS) with a pH of 8.5 to prepare a 12 mg / mL tea polyphenol solution. 27 mL of the tea polyphenol solution is accurately pipetted into a beaker, heated to 58°C, kept at a constant temperature, and stirred vigorously. Egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol at a ratio of 1:2. A 13 mL syringe is used to quickly inject the ethanol solution containing lecithin, cholesterol and VE into the beaker containing the tea polyphenol solution. After stirring for 24 minutes, the residual ethanol is removed by rotary evaporation (46°C, vacuum degree 0.4 MPa); then, the solution is subjected to ultrasonic treatment for 10 minutes at an ultrasonic power of 160 W, and then stored at 3°C. Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated in a water bath at a constant temperature of 88°C for 33 minutes, cooled for use, the composite gel beads prepared in step (5) are mixed, and distilled water is added thereto and stirred evenly. After the sol is stable for 12 minutes, it is boiled at 78°C for 3 minutes, stirring while boiling, and allowed to stand after boiling. After the sol is cooled to room temperature for use, it is heated in a water bath and stirred evenly, and boiled to make it viscous. The boiled mixture is poured into a sterilized mold and quickly sealed. To ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, it is pasteurized at 82°C for 12 minutes. After that, it is placed indoors to room temperature and then refrigerated in a refrigerator for 2 hours to complete the jelly preparation. Example 3

[0045] Step (1) Tea raw material processing The tea raw material was extracted by the leaching method. The tea sample was crushed, 50 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:20) was added at a solid-liquid ratio of 5:65, and the mixture was extracted in a constant temperature water bath at 100°C for 2 h. The mixture was centrifuged at 8000 r / min for 15 min, the tea residue was removed to obtain the supernatant, 10% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 8000 r / min for 15 min, the supernatant was concentrated by vacuum rotary evaporation at 55°C, 4 times the volume of 95% ethanol was added, and the mixture was precipitated at 4°C overnight to obtain the tea alcohol extract; Step (2) Preparation of aroma concentrate The tea alcohol extract prepared by the baking aroma method was accurately weighed, 6000 g of the tea alcohol extract prepared in step (1) was accurately weighed, and three baking treatment temperatures of 110°C were set; the baking time was 9 h at each treatment temperature, and samples were taken every 5 h during the baking process; the tea alcohol extract was then transferred to a 500 mL stoppered conical flask A, 300 mL of boiled ultrapure water was measured, the tea-water ratio was 1:60, and the tea was brewed for 10 min. After the timing was over, the tea soup was filtered out with filter paper into a 500 mL stoppered conical flask B, and then Wash the leaf bottom with 30 mL ultrapure water and collect it in a stoppered conical flask B, then transfer it to a 500 mL separatory funnel, add 60 mL of the extract, shake for 2 min to fully mix it, and then let it stand for 15 min to wait for stratification. The lower layer of tea soup is recovered to conical flask B for another shaking extraction. Repeat 3 times in total. The upper layer of liquid is transferred to a clean centrifuge tube and centrifuged in a refrigerated centrifuge at 10000 r / min and 4°C for 10 min. The supernatant after centrifugation is transferred to a 250 ml stoppered conical flask, and anhydrous sodium sulfate is added to dry it. The dried liquid is transferred to a nitrogen-blown bottle to prepare an aroma concentrate. Step (3) Aroma extraction Activate the SPE column with 10 mL of eluent, then slowly add 10 mL of the aroma concentrate prepared in step (2), and use 15 mL of eluent to repeatedly rinse the nitrogen blow bottle and pass through the SPE column three times. Collect the liquid in a 10 mL nitrogen blow pipe. Blow the concentrated liquid collected after passing through the column again with nitrogen to 200 μL, then transfer it to a fired glass tube, seal it, and store it in a -20°C refrigerator; Step (4) Cultivation of Lactobacillus plantarum The frozen Lactobacillus plantarum strain was inoculated into MRS liquid culture medium and activated for a second time at 45°C for 24 hours. The culture medium was centrifuged for 15 minutes, the supernatant was removed, the bacterial sludge was retained, and the sludge was washed twice with 1.5% (w / v) sterile saline and resuspended in 2 mL sterile saline. Step (5) Preparation of composite gel beads PPP (porcine plasma protein powder) was completely dissolved in ultrapure water (UP water) to obtain a 10.0% (w / v) solution, which was then centrifuged at 5800g and 10°C for 10 min, and the supernatant was dialyzed at 4°C using a dialysis bag with a molecular weight cutoff of 7 kDa. Finally, the dialyzed PPP solution was freeze-dried and sealed and stored at 8°C. The freeze-dried PPP was dissolved in UP water, the pH value was adjusted to 7.5 with 5.0 M HCl, and then heated in a water bath at 85°C for 15 min. After heating, it was immediately cooled to room temperature in an ice water bath. The PPP concentration was 5% (w / v). 1.5% (v / v) freshly prepared MTGase solution (15%, w / v), 0.8% GDL (solid reagent), SA (solid powder) and 2% (v / v) were added to the mixture. v) and the plant lactobacillus cultured in step (5) were added to the PPP solution, mixed and stirred at room temperature, the mixed solution was drawn up with a sterile syringe, and added dropwise to a 1.0% (w / v) CaCl2 solution. The solidification time was 30 min, and the gel beads were washed twice with sterile UP water to remove excess CaCl2. 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel; Step (6) Preparation of protease Use 5M HCl to adjust the pH to 2.0, then add the composite gel beads prepared in step (5) and 4% pepsin, shake in a water bath at 37°C for 5 h, use 0.9M NaHCO3 to adjust the pH to 5.3, then add 4% trypsin, use 6M NaOH to adjust the pH to 7.5, shake in a water bath at 37°C for 6 h, and set the enzymatic hydrolysis time as follows: 180 min, adjust the pH of the preparation solution after enzymatic hydrolysis to 7.0 with 5M NaOH / HCl, heat at 96°C for 5 min to inactivate the enzyme, and freeze-dry for storage; Step (7) Protease debittering treatment The protease prepared in step (6) was added to the pea peptide solution (100 g / L) and reacted for 5 h, then the enzyme was inactivated in a boiling water bath, centrifuged for 15 min, and the supernatant was collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in 0.3 mol / L phosphate buffer (PBS) with a pH of 10.2 to prepare a 15 mg / mL tea polyphenol solution. 30 mL of the tea polyphenol solution is accurately pipetted into a beaker, heated to 60°C, kept at a constant temperature, and stirred vigorously. Egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol at a ratio of 1:5. A 16 mL syringe is used to quickly inject the ethanol solution containing lecithin, cholesterol and VE into the beaker containing the tea polyphenol solution. After stirring for 30 min, the residual ethanol is removed by rotary evaporation (55°C, vacuum degree 0.7 MPa); then, the solution is subjected to ultrasonic treatment for 15 min at an ultrasonic power of 200 W and stored at 4°C. Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated in a water bath at a constant temperature of 90°C for 35 minutes, cooled for use, the composite gel beads prepared in step (5) are mixed, and distilled water is added thereto and stirred evenly. After the sol is stable for 15 minutes, it is boiled at 80°C for 4 minutes, stirring while boiling, and allowed to stand after boiling. After the sol is cooled to room temperature for use, it is heated in a water bath and stirred evenly, and boiled to make it viscous. The boiled mixture is poured into a sterilized mold and quickly sealed. To ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, it is pasteurized at 85°C for 15 minutes. After that, it is placed indoors to room temperature and then refrigerated in a refrigerator for 3 hours to complete the jelly preparation. Example 4

[0046] Step (1) Tea raw material processing The tea raw material was extracted by the leaching method. The tea sample was crushed, 50 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:12) was added at a solid-liquid ratio of 1:50, and the mixture was extracted in a constant temperature water bath at 100°C for 2 h. The mixture was centrifuged at 8000 r / min for 15 min, the tea residue was removed to obtain the supernatant, 10% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 8000 r / min for 15 min, the supernatant was concentrated by vacuum rotary evaporation at 55°C, 4 times the volume of 95% ethanol was added, and the mixture was precipitated at 4°C overnight to obtain the tea alcohol extract; Step (2) Preparation of aroma concentrate The tea extract was prepared by the baking aroma method. 6000 g of the tea alcohol extract prepared in step (1) was accurately weighed and three baking treatment temperatures of 110° C. were set. The baking time was 9 h at each treatment temperature. During the baking process, samples were taken every 1 h. The tea alcohol extract was then transferred to a 500 mL stoppered conical flask A. 300 mL of boiled ultrapure water was measured and the tea-water ratio was 1:50. The tea was brewed for 5 min. After the timing was over, the tea soup was filtered out using filter paper into a 500 mL stoppered conical flask B. The tea bottom was then washed with 30 mL of ultrapure water and collected into the stoppered conical flask B. The tea was then transferred to a 500 mL separatory funnel. 60 mL of the extract was added. The tea was shaken for 2 min to mix well and then allowed to stand for 10 min to wait for stratification. The lower layer of tea was recovered into the conical flask B for further shaking extraction. The extraction was repeated 3 times. The upper layer of the liquid was transferred to a clean centrifuge tube and centrifuged in a refrigerated centrifuge at 10,000 r / min and 4° C. for 10 min. min, transfer all the supernatant after centrifugation into a 250 ml stoppered conical flask, add anhydrous sodium sulfate to dry, and transfer the dried liquid into a nitrogen-blown bottle to prepare an aroma concentrate; Step (3) Aroma extraction Activate the SPE column with 6 mL of eluent, then slowly add 1 mL of the aroma concentrate prepared in step (2), and use 10 mL of eluent to repeatedly rinse the nitrogen-blown bottle and pass through the SPE column three times. Collect the liquid in a 10 mL nitrogen-blown pipe. Blow nitrogen again to reduce the concentrated liquid collected after passing through the column to 200 μL, then transfer it to a fired glass tube, seal it, and store it in a -20°C refrigerator. Step (4) Cultivation of Lactobacillus plantarum The frozen Lactobacillus plantarum strain was inoculated into MRS liquid culture medium and activated for a second time at 37°C for 24 hours. The culture medium was centrifuged for 15 minutes, the supernatant was removed, the bacterial sludge was retained, and the sludge was washed twice with 0.85% (w / v) sterile saline and resuspended in 2 mL of sterile saline. Step (5) Preparation of composite gel beads PPP (porcine plasma protein powder) was completely dissolved in ultrapure water (UP water) to obtain a 10.0% (w / v) solution, which was then centrifuged at 5770g and 4°C for 10 min, and the supernatant was dialyzed at 4°C using a dialysis bag with a molecular weight cutoff of 7 kDa. Finally, the dialyzed PPP solution was freeze-dried and sealed and stored at 4°C. The freeze-dried PPP was dissolved in UP water, the pH value was adjusted to 6.5 with 1.0M HCl, and then heated in a water bath at 85°C for 15 min. After heating, it was immediately cooled to room temperature in an ice water bath. The PPP concentration was 5% (w / v). 0.2% (v / v) freshly prepared MTGase solution (10%, w / v), 0.3% GDL (solid reagent), SA (solid powder) and 2% (v / v) were added to the mixture. v) and the plant lactobacillus cultured in step (5) were added to the PPP solution, mixed and stirred at room temperature, the mixed solution was drawn up with a sterile syringe, and added dropwise to a 0.5% (w / v) CaCl2 solution. The solidification time was 30 min, and the gel beads were washed twice with sterile UP water to remove excess CaCl2. 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel; Step (6) Preparation of protease Use 1M HCl to adjust the pH to 2.0, then add the composite gel beads prepared in step (5) and 4% pepsin, shake in a water bath at 37°C for 1 hour, use 0.9M NaHCO3 to adjust the pH to 5.3, then add 4% trypsin, use 1M NaOH to adjust the pH to 7.5, shake in a water bath at 37°C for 2 hours, and set the enzymatic hydrolysis time as follows: 180 minutes, adjust the pH of the preparation solution after enzymatic hydrolysis to 7.0 with 1M NaOH / HCl, heat at 96°C for 5 minutes to inactivate the enzyme, and freeze-dry for storage; Step (7) Protease debittering treatment The protease prepared in step (6) was added to the pea peptide solution (100 g / L) and reacted for 1 h, then the enzyme was inactivated in a boiling water bath, centrifuged for 15 min, and the supernatant was collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in 0.05 mol / L phosphate buffer (PBS) with a pH of 7.5 to prepare a 10 mg / mL tea polyphenol solution. 30 mL of the tea polyphenol solution is accurately pipetted into a beaker, heated to 60°C, kept at a constant temperature, and stirred vigorously. Egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol at a ratio of 1:2. A 10 mL syringe is used to quickly inject the ethanol solution containing lecithin, cholesterol and VE into the beaker containing the tea polyphenol solution. After stirring for 30 min, the residual ethanol is removed by rotary evaporation (55°C, vacuum degree 0.1 MPa); then, the solution is subjected to ultrasonic treatment for 5 min at an ultrasonic power of 200 W and stored at 4°C. Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated in a water bath at a constant temperature of 90°C for 35 minutes, cooled for use, the composite gel beads prepared in step (5) are mixed, and distilled water is added thereto and stirred evenly. After the sol is stable for 10 minutes, it is boiled at 80°C for 4 minutes, stirring while boiling, and allowed to stand after boiling. After the sol is cooled to room temperature for use, it is heated in a water bath and stirred evenly, and boiled to make it viscous. The boiled mixture is poured into a sterilized mold and quickly sealed. To ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, it is pasteurized at 85°C for 15 minutes. After that, it is placed indoors to room temperature and then refrigerated in a refrigerator for 3 hours to complete the jelly preparation. Comparative Example 1

[0047] Step (1) Tea raw material processing The tea raw material was extracted by the leaching method. The tea sample was crushed, 55 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:20) was added at a solid-liquid ratio of 5:65, and the mixture was extracted in a constant temperature water bath at 100°C for 10 h. The mixture was centrifuged at 9000 r / min for 30 min, the tea residue was removed to obtain the supernatant, 20% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 9000 r / min for 20 min, the supernatant was concentrated by vacuum rotary evaporation at 60°C, 5 times the volume of 100% ethanol was added, and the mixture was precipitated at 5°C overnight to obtain the tea alcohol extract; Step (2) Preparation of aroma concentrate Prepared by the baking aroma method, accurately weigh 6500g of the tea alcohol extract prepared in step (1), set three baking treatment temperatures of 120°C; at each treatment temperature, the baking time is 10h, and during the baking process, samples are taken every 9h; then transfer the tea alcohol extract to a 600mL stoppered conical flask A, measure 350mL of boiled ultrapure water, the ratio of tea to water is 1:60, and brew for 25min. After the timing ends, use filter paper to filter the tea soup into a 550mL stoppered conical flask B, and then use 35mL of ultrapure water to wash the tea leaves and collect them in the stoppered conical flask B. , then transferred to a 550mL separatory funnel, added with 70mL of extract, shaken for 5min to fully mix, and then allowed to stand for 20min to wait for stratification, the lower layer of tea soup was recovered into conical flask B for further shaking extraction, and repeated 5 times in total, the upper layer of liquid was transferred to a clean centrifuge tube, and centrifuged in a refrigerated centrifuge for 15min at 10000r / min and 20℃, and the supernatant after centrifugation was transferred to a 300ml stoppered conical flask, and dried with anhydrous sodium sulfate, and the dried liquid was transferred to a nitrogen blow bottle to prepare an aroma concentrate; Step (3) Aroma extraction Activate the SPE column with 15 mL of eluent, then slowly add 1 mL of the aroma concentrate prepared in step (2), and use 20 mL of eluent to repeatedly rinse the nitrogen-blown bottle and pass through the SPE column 4 times. Collect the liquid in a 15 mL nitrogen-blown pipe. Blow nitrogen again to 100 μL of the concentrated liquid collected after passing through the column, then transfer it to a fired glass tube, seal it, and store it in a -2°C refrigerator. Step (4) Cultivation of Lactobacillus plantarum The frozen Lactobacillus plantarum strain was inoculated into MRS liquid culture medium and activated for a second time at 60°C for 24 hours. The culture medium was centrifuged for 30 minutes, the supernatant was removed, the bacterial sludge was retained, and the sludge was washed twice with 2.5% (w / v) sterile saline and resuspended in 2 mL sterile saline. Step (5) Preparation of composite gel beads PPP (porcine plasma protein powder) was completely dissolved in ultrapure water (UP water) to obtain a 15.0% (w / v) solution, which was then centrifuged at 6000g and 15°C for 15 minutes, and the supernatant was dialyzed at 10°C using a dialysis bag with a molecular weight cutoff of 10 kDa. Finally, the dialyzed PPP solution was freeze-dried and sealed and stored at 10°C. The freeze-dried PPP was dissolved in UP water, the pH value was adjusted to 8.5 with 6.0 M HCl, and then heated in a water bath at 100°C for 20 minutes. After heating, it was immediately cooled to room temperature in an ice water bath. The PPP concentration was 3% (w / v). 2.5% (v / v) freshly prepared MTGase solution (20%, w / v), 0.6% GDL (solid reagent), SA (solid powder) and 5% (v / v) were added to the mixture. v) and the plant lactobacillus cultured in step (5) were added to the PPP solution, mixed and stirred at room temperature, the mixed solution was drawn up with a sterile syringe, and added dropwise to a 2.0% (w / v) CaCl2 solution. The solidification time was 35 min, and the gel beads were washed 3 times with sterile UP water to remove excess CaCl2. 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel; Step (6) Preparation of protease Use 6M HCl to adjust the pH to 5.0, then add the composite gel beads prepared in step (5) and 5% pepsin, shake in a water bath at 40°C for 6 hours, use 0.9M NaHCO3 to adjust the pH to 6.4, then add 5% trypsin, use 5M NaOH to adjust the pH to 8.5, shake in a water bath at 40°C for 7 hours, and set the enzymatic hydrolysis time as follows: 100 minutes, adjust the pH of the preparation solution after enzymatic hydrolysis to 8.0 with 5M NaOH / HCl, heat at 100°C for 6 minutes to inactivate the enzyme, and freeze-dry for storage; Step (7) Protease debittering treatment The protease prepared in step (6) was added to the pea peptide solution (96 g / L) and reacted for 3 h, then the enzyme was inactivated in a boiling water bath, centrifuged for 25 min, and the supernatant was collected and freeze-dried for debittering; Step (8) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittered protease prepared in step (7) is filtered through gauze, the protease and tea polyphenol nanoliposomes are mixed, the prepared mixture is heated in a water bath at a constant temperature of 95°C for 40 minutes, cooled for use, the composite gel beads prepared in step (5) are mixed, distilled water is added thereto and stirred evenly, after the sol is stabilized for 25 minutes, it is boiled at 85°C for 10 minutes, stirring while boiling, and allowed to stand after boiling, and the sol is cooled to room temperature for use, heated in a water bath and stirred evenly, boiled to make it viscous, poured the boiled mixture into a sterilized mold, and quickly sealed. To ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, pasteurized at 85°C for 20 minutes, then placed indoors to room temperature, and then refrigerated in a refrigerator for 2 hours to complete the jelly preparation. Comparative Example 2

[0048] Step (1) Tea raw material processing The tea raw material was extracted by the leaching method. The tea sample was crushed, 30 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:20) was added at a solid-liquid ratio of 1:50, and the mixture was extracted in a constant temperature water bath at 90°C for 5 h. The mixture was centrifuged at 6500 r / min for 5 min, the tea residue was removed to obtain the supernatant, 2% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 6500 r / min for 5 min, the supernatant was concentrated by vacuum rotary evaporation at 30°C, 3 times the volume of 85% ethanol was added, and the mixture was precipitated at 9°C overnight to obtain the tea alcohol extract; Step (2) Preparation of aroma concentrate Prepared by the baking aroma method, accurately weigh 4500g of the tea alcohol extract prepared in step (1), set three baking treatment temperatures of 50°C; at each treatment temperature, the baking time is 15h, and during the baking process, samples are taken every 2h; then transfer the tea alcohol extract to a 240mL stoppered conical flask A, measure 260mL of boiled ultrapure water, the ratio of tea to water is 1:50, and brew for 5min. After the timing ends, use filter paper to filter the tea soup into a 460mL stoppered conical flask B, and then use 20mL of ultrapure water to wash the tea leaves and collect them in the stoppered conical flask B. , then transferred to a 460mL separatory funnel, added with 35mL of extract, shaken for 2min to fully mix, and then allowed to stand for 30min to wait for stratification, the lower layer of tea soup was recovered into conical flask B for further shaking extraction, and repeated twice in total, the upper layer of liquid was transferred to a clean centrifuge tube, and centrifuged in a refrigerated centrifuge at 9500r / min and 1℃ for 15min, and the supernatant after centrifugation was transferred to a 270ml stoppered conical flask, and dried with anhydrous sodium sulfate, and the dried liquid was transferred to a nitrogen blow bottle to prepare an aroma concentrate; Step (3) Aroma extraction Activate the SPE column with 15 mL of eluent, then slowly add 14 mL of the aroma concentrate prepared in step (2), and use 12 mL of eluent to repeatedly rinse the nitrogen blow bottle and pass through the SPE column twice. Collect the liquid in a 6 mL nitrogen blow pipe. Nitrogen blow the concentrated liquid collected after passing through the column again to 165 μL, then transfer it to a fired glass tube, seal it, and store it in a -35°C refrigerator; Step (5) Preparation of protease Use 1M HCl to adjust the pH to 1.0, then add 1% pepsin, shake in a water bath at 30°C for 2 h, use 0.3M NaHCO3 to adjust the pH to 2.5, then add 1% trypsin, use 1M NaOH to adjust the pH to 5.0, shake in a water bath at 20°C for 10 h, and set the enzymatic hydrolysis time as follows: 123 minutes, adjust the pH of the preparation solution after enzymatic hydrolysis to 9.0 with 1M NaOH / HCl, heat at 100°C for 12 min to inactivate the enzyme, and freeze-dry for storage; Step (6) Protease debittering treatment The protease prepared in step (5) was added to the pea peptide solution (95 g / L) and reacted for 1 h, then the enzyme was inactivated in a boiling water bath, centrifuged for 12 min, and the supernatant was collected and freeze-dried for debittering; Step (7) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in 0.06 mol / L phosphate buffer (PBS) with a pH of 3.5 to prepare a 12 mg / mL tea polyphenol solution. 20 mL of the tea polyphenol solution is accurately pipetted into a beaker, heated to 60°C, kept at a constant temperature, and stirred vigorously. Egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol at a ratio of 1:5. An 18 mL syringe is used to quickly inject the ethanol solution containing lecithin, cholesterol and VE into the beaker containing the tea polyphenol solution. After stirring for 60 min, the residual ethanol is removed by rotary evaporation (60°C, vacuum degree 0.7 MPa); then, the solution is subjected to ultrasonic treatment for 2 min at an ultrasonic power of 110 W and stored at 1°C. Step (8) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (6) and the tea polyphenol nanoliposome prepared in step (7) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated in a water bath at a constant temperature of 60°C for 25 minutes, cooled for use, carrageenan and konjac gum are mixed, distilled water is added thereto and stirred evenly, after the sol is stabilized for 20 minutes, it is boiled at 30°C for 14 minutes, stirring while boiling, and allowed to stand after boiling, the sol is cooled to room temperature for use, heated in a water bath and stirred evenly, boiled to make it viscous, poured the boiled mixture into a sterilized mold, and quickly sealed, to ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, pasteurized at 85°C for 5 minutes, then placed indoors to room temperature, and then refrigerated in a refrigerator for 2 hours, and the jelly preparation is completed.

[0049] Comparison of detection experiments: The high-fragrant, debitter, and de-astringent tea extract jelly obtained in Examples 1 to 4 and the comparative examples 1 and 2 were tested. The specific testing method is as follows: Amino acid composition determination Pretreatment of free amino acids: Take 3 mL of sample solution and trichloroacetic acid solution (10%), mix them respectively, let them stand for 1 h and then filter them. Take 1 mL of the clarified liquid and centrifuge it at 10,000 × g for 15 min. Take 400 μL of the supernatant and transfer it to a liquid phase bottle.

[0050] Infrared spectroscopy After the samples were mixed with KBr (1:100, g:g), ground into a uniform powder using an agate mortar and pressed into 1–2 mm thick sheets in a dry environment, the spectra collected using a Vertex 70 FTIR spectrometer were analyzed using Peak Fit 4.12 software, and Gaussian fitting was performed on the amide I band (1600–1700 cm-1) region to calculate the content of each secondary structure in the sample.

[0051] Determination of protease activity Weigh 0.1000g of dried glycine and dilute it to 100ml. Use a pipette to take 2ml to a 100ml volumetric flask, that is, the solution concentration is 20μg / ml. Take this solution and dilute it into 2μg / ml, 4μg / ml, 6μg / ml, 8μg / ml, 10μg / ml, 12μg / ml, 14μg / ml, 16μg / ml, 18μg / ml, and 20μg / ml solutions. Take 2ml of the diluent for determination, mix and shake with 1ml of the color developer, heat in a water bath for 15min, cool to room temperature, add 5ml of 40% ethanol solution, let it stand for 15min, and do a blank test at the same time. Select 570nm to measure the absorbance of the sample, and the blank tube is used for zeroing.

[0052] Table 1 Determination of amino acid composition

[0053] As shown in Table 1, Example 4 is the best and Comparative Example 2 is the worst. The amino acid content in Example 4 is high, while the content in Comparative Example 1 is the lowest. The composite gel beads effectively capture the amino acids in tea leaves through their special structure and adsorption properties, thereby improving the extraction efficiency of tea extracts. The higher the amino acid content, the more refreshing the extracted tea leaves taste. The amino acids in the tea extract, as nutrients, can provide additional nutritional value for the jelly, and the amino acids increase the aroma of the jelly.

[0054] Table 2 Infrared spectrum determination

[0055] As can be seen from Table 2, Example 4 is the best and Comparative Example 1 is the worst. The content of tea polyphenols in Example 4 is high, while the content in Comparative Example 1 is the lowest, wherein the tea polyphenols are encapsulated in nanoliposomes, which can improve their stability in aqueous solution, prevent them from being oxidized or degraded, and can reduce the direct contact of tea polyphenols with bitter and astringent receptors in the oral cavity through their encapsulation and sustained release, thereby enhancing the debittering and deastringent effects.

[0056] Table 3 Determination of protease activity

[0057] As shown in Table 3, Example 4 is the best and Comparative Example 1 is the worst. The protease in the example has the highest activity. The protease can decompose the protein in the tea leaves, which helps to remove the bitter and astringent substances in the tea leaves. The activity of the protease directly affects the efficiency and speed of its protein decomposition, and further affects the debittering and astringent effect of the tea extract. The highly active protease can decompose the protein in the jelly, making the jelly taste smoother and more delicate.

[0058] This specific embodiment is merely an explanation of the present invention and is not a limitation of the present invention. After reading this specification, those skilled in the art can make non-creative modifications to the present embodiment as needed, but they are protected by patent law as long as they are within the scope of the claims of the present invention.

Claims

1. A process for preparing a highly fragrant, debittered and deastringent tea extract, characterized in that: include: Tea raw material processing, aroma concentrate preparation, aroma extraction, Lactobacillus plantarum cultivation, composite gel bead preparation, protease preparation, protease debittering treatment, tea polyphenol nanoliposomes.

2. The preparation process of the highly fragrant, debittered and deastringent tea extract according to claim 1, characterized in that: Step (1) Tea raw material processing The tea sample is crushed, the tea powder is weighed, ethanol or distilled water is added, and the mixture is extracted in a constant temperature water bath. After centrifugation, the tea residue is removed to obtain a supernatant, trichloroacetic acid is added dropwise to the supernatant, and the mixture is centrifuged for a period of time. The supernatant is concentrated by vacuum rotary evaporation at a certain temperature, ethanol is added, and the mixture is precipitated overnight to obtain a tea alcohol extract; Step (2) Preparation of aroma concentrate The method comprises the following steps: using a baking aroma extraction method, weighing the tea alcohol extract prepared in step (1), setting a baking treatment temperature; at each treatment temperature, the baking time is changed, and sampling is performed at regular intervals during the baking process; then transferring the tea alcohol extract to a stoppered conical flask A, adding boiled ultrapure water with a certain ratio of tea to water, and brewing the tea. After the timing is over, the tea soup is filtered out into a stoppered conical flask B using filter paper, and the tea bottom is washed with ultrapure water and collected into the stoppered conical flask B, and then transferred to a separatory funnel, and an extracting liquid is added, and the tea soup is shaken to be fully mixed, and then allowed to stand and wait for stratification, and the lower layer of tea soup is recovered into the conical flask B for further shaking extraction, and the upper layer of liquid is transferred into a clean centrifuge tube, and centrifuged using a refrigerated centrifuge under certain conditions, and the supernatant after centrifugation is completely transferred to a stoppered conical flask, and anhydrous sodium sulfate is added to dry the tea, and the dried liquid is transferred to a nitrogen blow bottle to prepare an aroma concentrate; Step (3) Aroma extraction Activate the SPE (solid polymer electrolyte) column with the eluent, then slowly add the aroma concentrate prepared in step (2), and repeatedly rinse the nitrogen blow bottle with the eluent and pass it through the SPE column. Collect the liquid in the nitrogen blow pipe, blow the concentrated liquid collected after passing through the column with nitrogen again, and then transfer it to a fired glass tube, seal it, and store it in a refrigerator; Step (4) Cultivation of Lactobacillus plantarum The frozen Lactobacillus plantarum strain was inoculated into MRS liquid culture medium for secondary activation. After activation for a period of time, the culture medium was centrifuged, the supernatant was removed, the bacterial sludge sediment was retained, and the sludge sediment was washed with sterile saline and resuspended in sterile saline; Step (5) Preparation of composite gel beads Completely dissolve PPP (porcine plasma protein powder) in ultrapure water (UP water) to obtain a mixed solution, then centrifuge, dialyze the supernatant with a dialysis bag, and finally freeze-dry the dialyzed PPP solution and seal it for storage; dissolve the freeze-dried PPP in UP water, adjust the pH value to a certain value with HCl (hydrogen chloride), and then heat it in a water bath. After the heating is completed, immediately cool it to room temperature in an ice water bath, add the freshly prepared MTGase (glutamine aminotransferase) solution, GDL (solid reagent), SA (solid powder), bacterial suspension, and Lactobacillus plantarum cultured in step (5) to the PPP solution, mix and stir evenly at room temperature, draw up the mixed solution with a sterile syringe, add it dropwise to the CaCl2 (calcium chloride) solution, and then wash the gel beads with sterile UP water to remove excess Ca 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel; Step (6) Preparation of protease Use HCl to adjust the pH, then add the composite gel beads prepared in step (5) and pepsin, shake in a water bath for a period of time, use NaHCO3 to adjust the pH, then add trypsin, use NaOH (sodium hydroxide) to adjust the pH, shake in a water bath for a period of time, enzymolysis for a period of time, adjust the pH of the preparation solution after enzymolysis with NaOH / HCl, heat to inactivate the enzyme, and freeze-dry for storage; Step (7) Protease debittering treatment The protease prepared in step (6) is added to the pea peptide solution for reaction, and then the enzyme is inactivated in a boiling water bath, centrifuged, and the supernatant is collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in phosphate buffered saline (PBS) to prepare a tea polyphenol solution. The tea polyphenol solution is accurately pipetted into a beaker, heated to maintain a constant temperature, and vigorously stirred. Egg yolk lecithin, cholesterol and VE (vitamin E) are dissolved in anhydrous ethanol. The ethanol solution containing lecithin, cholesterol and VE is quickly injected into the beaker containing the tea polyphenol solution using a syringe. After stirring, the solution is rotary evaporated to remove residual ethanol. The solution is then ultrasonically treated and stored.

3. The preparation process of a highly fragrant, debittered and deastringent tea extract according to claim 2, characterized in that: Step (1) Tea raw material processing The tea raw materials were extracted by the leaching method. The tea samples were crushed, 45-50 g of tea powder was weighed, ethanol or distilled water (solid-liquid ratio was 1:12-1:20) was added at a solid-liquid ratio of 1:50-5:65, and the mixture was extracted in a constant temperature water bath at 95-100°C for 1-2 hours. The mixture was centrifuged at 7500-8000 r / min for 10-15 minutes, the tea residue was removed to obtain the supernatant, 5-10% trichloroacetic acid was added dropwise to the supernatant, the mixture was centrifuged at 7500-8000 r / min for 10-15 minutes, the supernatant was concentrated by vacuum rotary evaporation at 45-55°C, 1-4 times the volume of 90-95% ethanol was added, and the mixture was precipitated at 1-4°C overnight to obtain the tea alcohol extract.

4. The process for preparing a highly fragrant, debittered and deastringent tea extract according to claim 3, characterized in that: Step (2) Preparation of aroma concentrate The method comprises the following steps: using a baking aroma extraction method, accurately weighing 5500-6000 g of the tea alcohol extract prepared in step (1), setting three baking treatment temperatures of 70°C-110°C; at each treatment temperature, the baking time is 5-9 h, and sampling is performed every 1-5 h during the baking process; then transferring the tea alcohol extract to a 450-500 mL stoppered conical flask A, measuring 260-300 mL of boiled ultrapure water, with a tea-water ratio of 1:50-1:60, and brewing for 5-10 min. After the timing is over, filter the tea soup with filter paper into a 450-500 mL stoppered conical flask B, and then washing the tea leaves with 25-30 mL of ultrapure water and collecting them in a stoppered conical flask. conical flask B, then transferred to a 450-500mL separating funnel, added with 55-60mL of extract, oscillated for 1-2min to fully mix, and then allowed to stand for 10-15min to wait for stratification. The lower layer of tea soup was recovered to conical flask B for further oscillation extraction. This process was repeated 1-3 times. The upper layer of liquid was transferred to a clean centrifuge tube and centrifuged in a refrigerated centrifuge at 9500-10000r / min and 1-4℃ for 5-10min. The supernatant after centrifugation was transferred to a 200-250ml stoppered conical flask, dried with anhydrous sodium sulfate, and the dried liquid was transferred to a nitrogen-blown bottle to prepare an aroma concentrate.

5. The process for preparing a highly fragrant, debittered and deastringent tea extract according to claim 4, characterized in that: Step (3) Aroma extraction Activate the SPE column with 6-10 mL of eluent, then slowly add 1-10 mL of the aroma concentrate prepared in step (2), and use 10-15 mL of eluent to repeatedly rinse the nitrogen-blown bottle and pass through the SPE column 1-3 times. Collect the liquid in a 5-10 mL nitrogen-blown tube. Blow nitrogen again to 155-200 μL of the concentrated liquid collected after passing through the column, then transfer it to a fired glass tube, seal it, and store it in a -20-2°C refrigerator.

6. The process for preparing a highly fragrant, debittered and deastringent tea extract according to claim 2, characterized in that: Step (4) Cultivation of Lactobacillus plantarum The frozen plant lactobacillus strain was inoculated into MRS liquid culture medium and activated for the second time at 37-45°C for 12-24 hours. The culture medium was centrifuged for 10-15 minutes, the supernatant was removed, the bacterial sludge was retained, and the culture medium was washed 1-2 times with 0.85-1.5% (w / v) sterile saline and resuspended in 1-2 mL sterile saline.

7. The process for preparing a highly fragrant, debittered and deastringent tea extract according to claim 6, characterized in that: Step (5) Preparation of composite gel beads Completely dissolve PPP (porcine plasma protein powder) in ultrapure water (UP water) to obtain a 5.0-10.0% (w / v) solution, then centrifuge at 5000-5800g and 4-10°C for 6-10 minutes, and then dialyze the supernatant at 2-4°C using a dialysis bag with a molecular weight cutoff of 1-7kDa. Finally, freeze-dry the dialyzed PPP solution and seal it at 4-8°C. Dissolve the freeze-dried PPP in UP water, adjust the pH to 5.0-7.5 with 1.0-5.0M HCl, and then heat it in a water bath at 65-85°C for 10-15 minutes. Immediately place it in an ice water bath after heating. Cool to room temperature, PPP concentration is 1-5% (w / v), add 0.2-1.5% (v / v) freshly prepared MTGase solution (10-15%, w / v), 0.3-0.8% GDL (solid reagent), SA (solid powder) and 1-2% (v / v) bacterial suspension, and Lactobacillus plantarum cultured in step (5) to the PPP solution, mix and stir evenly at room temperature, draw the mixed solution with a sterile syringe, add it dropwise to 0.5-1.0% (w / v) CaCl2 solution, solidify for 25-30 min, wash the gel beads with sterile UP water 1-2 times, remove excess CaCl2 2+ Remove it and finally place it in a clean bench overnight to allow the protein in it to gel.

8. The process for preparing a highly fragrant, debittered and deastringent tea extract according to claim 7, characterized in that: Step (6) Preparation of protease Use 1-5M HCl to adjust the pH to 1.0-2.0, then add the composite gel beads prepared in step (5) and 1-4% pepsin, shake in a water bath at 35-37°C for 1-5h, use 0.5-0.9M NaHCO3 to adjust the pH to 4.5-5.3, then add 1-4% trypsin, use 1-6M NaOH to adjust the pH to 6.0-7.5, shake in a water bath at 25-37°C for 1-6h, and set the enzymatic hydrolysis time as follows: 10-180 minutes, adjust the pH of the preparation solution after enzymatic hydrolysis to 5.0-7.0 with 1-5M NaOH / HCl, heat at 90-96°C for 1-5min to inactivate the enzyme, and freeze-dry for storage.

9. The process for preparing a highly fragrant, debittered and deastringent tea extract according to claim 8, characterized in that: Step (7) Protease debittering treatment The protease prepared in step (6) is added to the pea peptide solution (95-100 g / L) and reacted for 1-5 hours, then the enzyme is inactivated in a boiling water bath, centrifuged for 10-15 minutes, and the supernatant is collected and freeze-dried for debittering; Step (8) Tea polyphenols nanoliposomes The tea and tea polyphenols extracted by aroma in step (3) are dissolved in 0.05-0.3 mol / L phosphate buffer (PBS) with a pH of 7.5-10.2 to prepare a 10-15 mg / mL tea polyphenol solution. 25-30 mL of the tea polyphenol solution is accurately pipetted into a beaker, heated to 55-60°C, kept at a constant temperature, and stirred vigorously. Egg yolk lecithin, cholesterol and VE are dissolved in anhydrous ethanol at a ratio of 1:2-1:

5. A 10-16 mL syringe is used to quickly inject the ethanol solution containing lecithin, cholesterol and VE into the beaker containing the tea polyphenol solution. After stirring for 25-30 minutes, the residual ethanol is removed by rotary evaporation (45-55°C, vacuum degree 0.1-0.7 MPa); then, the solution is subjected to ultrasonic treatment for 5-15 minutes at an ultrasonic power of 150-200 W, and then stored at 1-4°C. Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated in a water bath at a constant temperature of 85-90°C for 30-35 minutes, cooled for use, the composite gel beads prepared in step (5) are mixed, distilled water is added thereto and stirred evenly, after the sol is stabilized for 10-15 minutes, it is boiled at 75-80°C for 1-4 minutes, stirring while boiling, and allowed to stand after boiling, and the sol is cooled to room temperature for use, heated in a water bath and stirred evenly, boiled to make it viscous, poured the boiled mixture into a sterilized mold, and quickly sealed, and to ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, pasteurized at 80-85°C for 10-15 minutes, then placed indoors to room temperature, and then refrigerated in a refrigerator for 1-3 hours, and the jelly preparation is completed.

10. Use of an extract prepared by the preparation process of a highly fragrant, debittered and deastringent tea extract according to any one of claims 1 to 9 in functional jelly, characterized in that: Step (9) Preparation of high-flavor, debitter, and de-astringent tea extract jelly The debittering protease prepared in step (7) and the tea polyphenol nanoliposome prepared in step (8) are filtered through gauze, the protease and the tea polyphenol nanoliposome are mixed, the prepared mixture is heated at a constant temperature in a water bath, cooled and set aside, the composite gel beads prepared in step (5) are mixed, and distilled water is added thereto and stirred evenly. After the sol is stable, it is boiled and stirred during the boiling. After boiling, it is allowed to stand for a period of time, and the sol liquid is cooled to room temperature for use, heated in a water bath and stirred evenly, boiled for a period of time to make it have a certain viscosity, poured the boiled mixture into a sterilized mold, and quickly sealed. To ensure that harmful bacteria are killed and the flavor of nutrients remains unchanged, pasteurization is performed, and then it is placed indoors to room temperature and then refrigerated to complete the jelly preparation.

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