Maillard reaction type large yellow tea essence and preparation method thereof

Abstract

The invention discloses Maillard reaction type large yellow tea essence and a preparation method thereof.The preparation method comprises the steps that large yellow tea powder is subjected to enzymolysis through compound enzyme, zymolyte is obtained, and the freeze-dried zymolyte serves as a Maillard reaction base material; the preparation method comprises the following steps: adding glucose and amino acid into a Maillard reaction base material, carrying out Maillard reaction to obtain a Maillard reaction product, adding water into the Maillard reaction product, distilling, and concentrating to obtain the Maillard reaction type large yellow tea essence. The prepared Maillard reaction type large yellow tea essence fully utilizes the fragrance and flavor level of large yellow tea, and can effectively enhance the sensory experience of consumers.

Description

Technical Field

[0001] The invention relates to the field of flavors, in particular to a Maillard reaction type yellow tea flavor and a preparation method thereof. Background Art

[0002] Yellow tea is one of the six major types of tea in China. It is a unique tea in my country and is a lightly fermented tea. The most coarse and old raw materials are the yellow tea with one bud and multiple leaves. Compared with other teas, yellow tea has the quality of "caramel color and rice crust fragrance" due to its unique process - long fire, and is a high-fire and high-fragrance tea. However, due to the coarse and old raw materials, the market competitiveness of yellow tea is not strong.

[0003] As consumers' requirements for food flavor continue to increase, developing new flavors to enrich product lines has become an important issue. If we can select economical and affordable yellow tea as the raw material for flavors, we can fully utilize the advantages of yellow tea's high fragrance. However, the existing technology does not yet use yellow tea to prepare flavors.

[0004] Therefore, developing a yellow tea flavor and its preparation method can not only retain the natural flavor of yellow tea, but also meet the market demand for high-quality flavors, and has broad application prospects and economic value. The realization of this technology will provide a new solution for the diversification and high-value-added development of tea products. Summary of the invention

[0005] The invention provides a Maillard reaction type yellow tea essence and a preparation method thereof, so as to solve the problem that the prior art does not use yellow tea to prepare essence.

[0006] In order to achieve the above object, the technical solution adopted by the present invention is:

[0007] A method for preparing a Maillard reaction type yellow tea essence comprises the following steps:

[0008] Step 1, enzymolyzing the yellow tea powder with a composite enzyme to obtain an enzymolyzate, and freeze-drying the enzymolyzate as a base material for Maillard reaction;

[0009] Step 2, adding glucose and amino acids to the Maillard reaction base obtained in step 1, and then performing a Maillard reaction to obtain a Maillard reaction product;

[0010] Step 3, adding water to the Maillard reaction product obtained in step 2 and distilling the mixture, and obtaining a water-containing extract after the distillation is completed;

[0011] Step 4: Concentrate the aqueous extract obtained in step 3 to remove water, and the extract obtained is the Maillard reaction type yellow tea essence.

[0012] In the further step 1, the compound enzyme is a combination of two or more of neutral protease, cellulase and pectinase, and the dosage of each enzyme in the compound enzyme is 200-400 U / g Huangda tea powder.

[0013] In the further step 1, the temperature during enzymolysis is 50°C and the enzymolysis time is 8 hours.

[0014] In the further step 2, the amino acids include glutamic acid, proline and theanine, and the added amounts of glutamic acid, proline and theanine are 0.5-3% of the mass of the Maillard reaction base material, respectively, by mass.

[0015] Furthermore, in step 2, the amount of glucose added is 0.25-1% of the mass of the Maillard reaction base material.

[0016] In the further step 2, the pH value condition during the Maillard reaction is 7.5-8.5, the heating temperature is 120-160° C., and the reaction time is 1-5 h.

[0017] In a further step 3, water is added to the Maillard reaction product at a material-liquid ratio of 1:15 during distillation.

[0018] In the further step 3, the distillation time is 1 h to 3 h.

[0019] A Maillard reaction type yellow tea essence is prepared according to steps 1 to 4 of the preparation method of the Maillard reaction type yellow tea essence.

[0020] The invention uses yellow tea as a raw material, and obtains the Maillard reaction type yellow tea essence after enzymolysis, Maillard reaction, distillation and concentration.

[0021] The Maillard reaction is a non-enzymatic chemical reaction that can generate complex aroma components during heating, significantly improving the sensory properties of tea. The reaction mainly involves the interaction between amino acids and reducing sugars to generate a variety of flavor compounds, which give tea a unique aroma and taste. Therefore, the present invention aims at the characteristics of Huangda tea, and by optimizing the conditions of the Maillard reaction, including temperature, time and reactant ratio, the flavor intensity and layering of the flavor can be effectively improved. At the same time, the advancement of extraction and concentration technology makes the acquisition of flavors more efficient and economical.

[0022] The Maillard reaction type yellow tea flavor and the preparation method thereof of the present invention make full use of the aroma and flavor levels of yellow tea to prepare the flavor, and the obtained flavor product can effectively enhance the sensory experience of consumers. By optimizing the reaction conditions, the obtained flavor has rich aroma components, reflecting unique caramelized sweet fragrance, nutty fragrance and roasted fragrance. In addition, the extraction and concentration process of the flavor is efficient and environmentally friendly, which reduces the production cost while maintaining the purity of the natural flavor. The application of this technology not only improves the market competitiveness of yellow tea, but also provides new ideas for the development of flavors of other teas and foods, and promotes the innovation and development of the tea industry. BRIEF DESCRIPTION OF THE DRAWINGS

[0023] Figure 1 This is the total ion current diagram of the sample in Example 2.

[0024] Figure 2 This is a diagram of the types of volatile substances in the sample of Example 2.

[0025] Figure 3 This is the total ion current diagram of the sample in Example 3.

[0026] Figure 4 This is a diagram of the types of volatile substances in the samples of Example 3.

[0027] Figure 5 This is the total ion current diagram of the sample in comparative example 1.

[0028] Figure 6 This is a diagram of the types of volatile substances in the sample of Comparative Example 1.

[0029] Figure 7 This is the total ion current diagram of the sample in comparative example 2.

[0030] Figure 8 This is a diagram of the types of volatile substances in the sample of Comparative Example 2.

[0031] Fig. 9 The radar charts of the electronic nose results of Examples 2 and 3 and Comparative Examples 1 and 2 are shown.

[0032] Fig.10 These are sample diagrams for Examples 2 and 3. DETAILED DESCRIPTION

[0033] In order to enable those skilled in the art to better understand the solutions of the present invention, the following will describe the implementation methods of the present invention in detail in conjunction with the accompanying drawings and embodiments, so that the implementation process of how the present invention applies technical means to solve technical problems and achieve corresponding technical effects can be fully understood and implemented accordingly. The embodiments of the present invention and the various features in the embodiments can be combined with each other without conflict, and the technical solutions formed are all within the protection scope of the present invention.

[0034] Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work should fall within the scope of protection of the present invention.

[0035] It should be noted that the terms "include" and "have" in the specification and claims of the present invention and the above drawings and any modifications thereof are intended to cover non-exclusive inclusions.

[0036] Example 1

[0037] This embodiment 1 discloses a method for preparing a Maillard reaction type yellow tea flavor, comprising the following steps:

[0038] Step 1: Using yellow tea leaves as raw materials, crushing the yellow tea leaves to a crushing degree of 10-30 meshes, thereby obtaining yellow tea powder.

[0039] Then, the yellow tea powder is enzymolyzed with a composite enzyme to obtain an enzymolyzate. During the enzymolysis, the yellow tea powder is added to water and mixed, the mass ratio of the yellow tea powder to water is 1:20, and then the composite enzyme is added to the water, the composite enzyme is a combination of two or more of neutral protease, cellulase, and pectinase, and the dosage of each enzyme in the composite enzyme is 200-400U / g yellow tea powder. In addition, the temperature during the enzymolysis is 50°C, and the enzymolysis time is 8h.

[0040] Finally, the enzymatic hydrolysate was freeze-dried as the base material for Maillard reaction.

[0041] Step 2: Add glucose and amino acids to the Maillard reaction base obtained in step 1 and perform Maillard reaction to obtain a Maillard reaction product. The amino acids include glutamic acid, proline, and theanine, and the addition amount of glutamic acid, proline, and theanine is 0.5-3% of the mass of the Maillard reaction base, and the addition amount of glucose is 0.25-1% of the mass of the Maillard reaction base. The pH value condition during the Maillard reaction is 7.5-8.5, the heating temperature is 120-160° C., and the reaction time is 1-5 hours.

[0042] Step 3, placing the Maillard reaction product obtained in step 2 in a steam distillation device, and adding water to the steam distillation device at a material-liquid ratio of the Maillard reaction product to water of 1:15, and distilling for 1h to 3h. During the distillation process, water is continuously added to the steam distillation device to keep the liquid level in the steam distillation device constant, and a water-containing extract is obtained after the distillation is completed.

[0043] Step 4: Concentrate the aqueous extract obtained in step 3 to remove water, and the extract obtained is the Maillard reaction type yellow tea essence.

[0044] Therefore, in Example 1, based on steps 1 to 4 of the method for preparing the above-mentioned Maillard reaction type yellow tea flavor, the Maillard reaction type yellow tea flavor is prepared.

[0045] Example 2

[0046] This embodiment 2 discloses a method for preparing a Maillard reaction type yellow tea flavor, comprising the following steps:

[0047] Step 1: Using yellow tea leaves as raw materials, the yellow tea leaves are crushed to a crushing degree of 10 meshes, thereby obtaining yellow tea powder.

[0048] Then, the yellow tea powder is enzymolyzed with a composite enzyme to obtain an enzymolyzate. During the enzymolysis, the yellow tea powder is added to the water and mixed, the mass ratio of the yellow tea powder to the water is 1:20, and then the composite enzyme is added to the water. In this embodiment 2, a combination of neutral protease, cellulase, and pectinase is selected as the composite enzyme, the amount of neutral protease is 400U / g yellow tea powder, the amount of cellulase is 200U / g yellow tea powder, and the amount of pectinase is 200U / g yellow tea powder. And in this embodiment 2, the temperature during enzymolysis is 50°C, and the enzymolysis time is 8h.

[0049] Finally, the enzymatic hydrolysate was freeze-dried as the base material for Maillard reaction.

[0050] Step 2: Add glucose and amino acids to the Maillard reaction base obtained in step 1 and perform Maillard reaction to obtain a Maillard reaction product. The amino acids include glutamic acid, proline, and theanine. In this embodiment, the amount of glutamic acid, proline, and theanine added is 0.5% of the mass of the Maillard reaction base, and the amount of glucose added is 0.5% of the mass of the Maillard reaction base. In this embodiment 2, the pH value condition during the Maillard reaction is 8, the heating temperature is 140°C, and the reaction time is 3h.

[0051] Step 3, placing the Maillard reaction product obtained in step 2 in a steam distillation device, and adding water to the steam distillation device at a solid-liquid ratio of the Maillard reaction product to water of 1:15, and distilling for 2 hours. During the distillation process, water is continuously added to the steam distillation device to keep the liquid level in the steam distillation device constant, and a water-containing extract is obtained after the distillation is completed.

[0052] Step 4: Concentrate the aqueous extract obtained in step 3 to remove water, and the extract obtained is the Maillard reaction type yellow tea essence.

[0053] Thus, in Example 2, based on steps 1 to 4 of the preparation method of the above-mentioned Maillard reaction type yellow tea flavor, a Maillard reaction type yellow tea flavor is prepared. Fig.10 As shown in (a).

[0054] The aroma substances of the Maillard reaction type yellow tea essence prepared in Example 2 are described below in conjunction with experiments.

[0055] During the experiment, the volatile substances in the Maillard reaction type yellow tea essence prepared in Example 2 were determined by gas chromatography-mass spectrometry. The total ion flow diagram is as follows: Figure 1 As shown in Figure 2, according to the GC-MS results, the relative contents of various volatile substances were statistically analyzed, as shown in Figure 2. Figure 2 As shown, the relative content of hydrocarbons is 2.77%, the relative content of alcohol compounds is 45.678%, the relative content of alcohol compounds is 2.788%, the relative content of ketone compounds is 1.567%, the relative content of ester compounds is 2.634%, the content of phenol compounds is 3.339%, the relative content of acid compounds is 0.788%, the relative content of pyrrole derivatives is 37.876%, and the relative content of heterooxygen compounds is 2.56%.

[0056] Combined with the threshold values ​​of each substance, the relative aroma activity value ROAV of each substance in the Maillard reaction type yellow tea flavor prepared in Example 2 is calculated. When ROVA>1, it means that the substance contributes to the overall aroma; when ROVA>10, it means that the substance makes an important contribution to the overall aroma and is a key flavor substance; when ROVA<1, it means that the substance has little effect on the overall aroma. Generally speaking, the larger the ROVA, the greater the contribution of the substance to the overall flavor.

[0057] During the experiment, substances with ROAV>1 were selected as important aroma substances of tea to provide theoretical support for the subsequent optimization of the extraction scheme. The ROAV calculation formula is shown in formula (1):

[0058] ROAV=C / T (1)

[0059] In formula (1): C is the relative content of volatile aroma components; T is the sensory threshold.

[0060] According to the calculated ROAV, it was determined that there were 21 important aroma substances with ROVA>1 in the Maillard reaction type yellow tea flavor prepared in Example 2, as shown in Table 1:

[0061] Table 1 List of important aroma substances with ROVA>1 in the Maillard reaction type yellow tea flavor prepared in Example 2

[0062]

[0063] As can be seen from Table 1, there are a total of 21 important aroma substances with ROVA>1 contained in the Maillard reaction-type yellow tea flavor prepared in Example 2, namely acetaldehyde, isovaleraldehyde, 2-methylbutanal, methylfuran, 2-heptanone, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, trimethylpyrazine, benzaldehyde, phenylacetaldehyde, linalool, 3-ethyl-2,5-dimethylpyrazine, nonanal, 2,3-diethyl-5-methylpyrazine, methyl salicylate, decanal, β-cyclocitral, α-ionone, β-ionone, and geranyl acetone.

[0064] Example 3

[0065] This embodiment 3 discloses a method for preparing a Maillard reaction type yellow tea flavor, comprising the following steps:

[0066] Step 1: Using yellow tea leaves as raw materials, the yellow tea leaves are crushed to a crushing degree of 20 meshes, thereby obtaining yellow tea powder.

[0067] Then, the yellow tea powder is enzymolyzed with a composite enzyme to obtain an enzymolyzate. During the enzymolysis, the yellow tea powder is added to water and mixed, the mass ratio of the yellow tea powder to water is 1:20, and then the composite enzyme is added to the water. In this embodiment 3, a combination of cellulase and pectinase is selected as the composite enzyme, the amount of cellulase is 200U / g yellow tea powder, and the amount of pectinase is 200U / g yellow tea powder. In addition, in this embodiment 3, the temperature during enzymolysis is 50°C, and the enzymolysis time is 8h.

[0068] Finally, the enzymatic hydrolysate was freeze-dried as the base material for Maillard reaction.

[0069] Step 2: Add glucose and amino acids to the Maillard reaction base obtained in step 1 and perform Maillard reaction to obtain a Maillard reaction product. The amino acids include glutamic acid, proline, and theanine. In this embodiment 3, the amount of glutamic acid, proline, and theanine added is 0.5% of the mass of the Maillard reaction base, and the amount of glucose added is 0.5% of the mass of the Maillard reaction base. In this embodiment 3, the pH value condition during the Maillard reaction is 8, the heating temperature is 120°C, and the reaction time is 3h.

[0070] Step 3, placing the Maillard reaction product obtained in step 2 in a steam distillation device, and adding water to the steam distillation device at a solid-liquid ratio of the Maillard reaction product to water of 1:15, and distilling for 2 hours. During the distillation process, water is continuously added to the steam distillation device to keep the liquid level in the steam distillation device constant, and a water-containing extract is obtained after the distillation is completed.

[0071] Step 4: Concentrate the aqueous extract obtained in step 3 to remove water, and the extract obtained is the Maillard reaction type yellow tea essence.

[0072] Thus, in Example 3, based on the steps 1 to 4 of the preparation method of the above-mentioned Maillard reaction type yellow tea flavor, a Maillard reaction type yellow tea flavor is prepared. Fig.10 As shown in (b).

[0073] The aroma substances of the Maillard reaction type yellow tea essence prepared in Example 3 are described below in conjunction with experiments.

[0074] During the experiment, the volatile substances in the Maillard reaction type yellow tea essence prepared in Example 3 were determined by gas chromatography-mass spectrometry. The total ion flow diagram is as follows: Figure 3 As shown in Figure 2, according to the GC-MS results, the relative contents of various volatile substances were statistically analyzed, as shown in Figure 2. Figure 4 As shown, the relative content of hydrocarbons is 1.23%, the relative content of alcohol compounds is 50.667%, the relative content of aldehyde compounds is 3.112%, the relative content of ketone compounds is 1.304%, the relative content of ester compounds is 2.898%, the content of phenolic compounds is 4.221%, the relative content of acid compounds is 0.566%, the relative content of pyrrole derivatives is 31.332%, and the relative content of heterooxygen compounds is 4.67%.

[0075] According to the calculated ROAV, it was determined that there were 18 important aroma substances with ROVA>1 in the Maillard reaction type yellow tea flavor prepared in Example 3, as shown in Table 2:

[0076] Table 2 List of important aroma substances with ROVA>1 in the Maillard reaction type yellow tea flavor prepared in Example 3

[0077]

[0078] As can be seen from Table 2, there are a total of 18 important aroma substances with ROVA>1 contained in the Maillard reaction-type yellow tea flavor prepared in Example 3, namely acetaldehyde, 2-methylbutanal, methylfuran, 2-heptanone, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethylpyrazine, trimethylpyrazine, benzaldehyde, phenylacetaldehyde, linalool, 3-ethyl-2,5-dimethylpyrazine, 2,3-diethyl-5-methylpyrazine, methyl salicylate, β-cyclocitral, α-ionone, β-ionone, and geranyl acetone.

[0079] Comparing Example 2 and Example 3, it can be seen that since a combination of neutral protease, cellulase, and pectinase is selected as a composite enzyme in Example 2, and only a combination of cellulase and pectinase is selected as a composite enzyme in Example 3, there is a difference in the degree of enzymolysis in the process of generating the Maillard reaction base material by enzymolysis. In addition, the Maillard reaction temperature in Example 2 is 140°C, while the Maillard reaction temperature in Example 3 is 120°C. Both temperature and reaction substrate are important factors affecting the Maillard reaction, so there is a difference in the overall Maillard reaction degree between the two. Therefore, the Maillard reaction type yellow tea flavor prepared in Example 2 contains 21 important aroma substances with ROVA>1, and the Maillard reaction type yellow tea flavor prepared in Example 3 contains only 18 important aroma substances with ROVA>1.

[0080] Two comparative examples are given below. By comparing the two comparative examples and Example 2 and Example 3, the Maillard reaction type yellow tea essence prepared by the present invention is further described.

[0081] Comparative Example 1

[0082] This comparative example 1 provides a method for preparing common yellow tea essence. The difference between this method and Example 2 is that no complex enzyme, glucose and amino acid are added, and the remaining steps are consistent with Example 2.

[0083] The volatile substances in the common yellow tea essence obtained in this comparative example 1 were determined by gas chromatography-mass spectrometry. The total ion flow diagram is as follows: Figure 5 As shown in Figure 2, according to the GC-MS results, the relative contents of various volatile substances were statistically analyzed, as shown in Figure 2. Figure 6 As shown, the relative content of hydrocarbons is 2.34%, the relative content of alcohol compounds is 2.622%, the relative content of aldehyde compounds is 33.971%, the relative content of ketone compounds is 4.398%, the relative content of ester compounds is 11.324%, the content of phenolic compounds is 18.278%, the relative content of acid compounds is 2.034%, the relative content of pyrrole derivatives is 22.081%, and the relative content of heterooxygen compounds is 2.952%.

[0084] In this comparative example 1, according to the calculated ROAV, it was determined that there were 11 important aroma substances with ROVA>1 in the extract, as shown in Table 3:

[0085] Table 3. Table of important aroma substances with ROVA>1 in the common yellow tea essence obtained in Comparative Example 1

[0086]

[0087] As can be seen from Table 3, there are a total of 11 important aroma substances with ROVA>1 contained in the ordinary yellow tea essence obtained in this comparative example 1, namely 3-furfural, 5-methylfurfural, limonene, benzaldehyde, phenylacetaldehyde, linalool, methyl salicylate, β-cyclocitral, α-ionone, β-ionone, and geranyl acetone.

[0088] Comparative Example 2

[0089] This comparative example 2 provides a method for preparing common yellow tea essence. The difference between this method and Example 2 is that glucose and amino acids are not added, and the remaining steps are consistent with Example 2.

[0090] The volatile substances in the common yellow tea essence obtained in this comparative example 2 were determined by gas chromatography-mass spectrometry. The total ion flow diagram is as follows: Figure 7 As shown in Figure 2, according to the GC-MS results, the relative contents of various volatile substances were statistically analyzed, as shown in Figure 2. Figure 8 As shown, the relative content of hydrocarbons is 2.89%, the relative content of alcohol compounds is 3.124%, the relative content of aldehyde compounds is 37.865%, the relative content of ketone compounds is 5.112%, the relative content of ester compounds is 9.875%, the relative content of phenolic compounds is 15.247%, the relative content of acid compounds is 2.987%, the relative content of pyrrole derivatives is 19.786%, and the relative content of heterooxygen compounds is 3.114%.

[0091] In this comparative example 2, according to the calculated ROAV, it was determined that there were 13 important aroma substances in the extract with ROVA>1, as shown in Table 4:

[0092] Table 4 List of important aroma substances with ROVA>1 in the common yellow tea essence obtained in Comparative Example 2

[0093]

[0094]

[0095] As can be seen from Table 4, there are a total of 13 important aroma substances with ROVA>1 contained in the ordinary yellow tea essence obtained in this comparative example 2, namely 2-methyl-3-pentanone, 2,3-pentanedione, styrene, ethyl hexanoate, 2-ethyl-5-methylpyrazine, limonene, benzaldehyde, phenylacetaldehyde, nonanal, ethyl benzoate, 1-undecanol, β-ionone, and geranyl acetone.

[0096] In order to explore the differences in volatile components and aromas between different embodiments and comparative examples, an electronic nose was used to monitor the odor changes, and a radar chart was drawn with the electronic nose response stability values ​​of the characteristic points under Embodiment 2, Embodiment 3, Comparative Examples 1 and Comparative Examples 2. The results are as follows: Fig. 9As shown. The response values ​​of each electronic nose are different. Each sensor has a different degree of response to the aroma. R7 has the highest response value, indicating that the sample may contain more inorganic sulfides; followed by R2, R9, R6 and R8, indicating that the tea may contain higher aromatic components, nitrogen oxides and alcohol, aldehyde and ketone compounds. In addition, pyrazine and pyrrole substances are produced during the Maillard reaction, which increases the roasted aroma of the sample. Fig. 9 It can be seen that the response values ​​of Examples 2 and 3 are greater than those of Comparative Examples 1 and 2. This may be due to the production of more volatile substances, resulting in a stronger odor and an increased sensor response.

[0097] By comparing Example 2 and Example 3 with Comparative Example 1 and Comparative Example 2, it can be seen that the yellow tea flavor prepared by the Maillard reaction type yellow tea flavor preparation method described in the present invention has obvious aroma advantages compared with ordinary yellow tea flavors, and the important aroma substances in Example 2 and Example 3 are much greater than those in Comparative Example 1 and Comparative Example 2. After verification and analysis of experimental results, this is mainly due to the increase of the Maillard reaction substrate concentration by enzymatic hydrolysis of yellow tea powder and exogenous addition of amino acids and reducing sugars in the preparation of the flavor, and the reasonable control of the Maillard reaction conditions, so that the reaction degree is enhanced and more abundant aroma substances are generated.

[0098] The preferred embodiments of the present invention are described in detail above in conjunction with the accompanying drawings. The embodiments described in the present invention are merely descriptions of the preferred embodiments of the present invention, and do not limit the concept and scope of the present invention. The various specific technical features described in the above specific embodiments can be combined in any suitable manner without contradiction, and such combinations should also be regarded as the contents disclosed in the present disclosure as long as they do not violate the concept of the present invention. In order to avoid unnecessary repetition, the present invention will not further describe various possible combinations.

[0099] The present invention is not limited to the specific details of the above-mentioned embodiments. Within the technical concept of the present invention and without departing from the design concept of the present invention, various modifications and improvements made to the technical solution of the present invention by technical personnel in this field should fall within the protection scope of the present invention. The technical contents for which protection is sought in the present invention have been fully recorded in the claims.

Claims

1. A method for preparing a Maillard reaction type yellow tea flavor, characterized in that: The following steps are involved: Step 1, enzymolyzing the yellow tea powder with a composite enzyme to obtain an enzymolyzate, and freeze-drying the enzymolyzate as a base material for Maillard reaction; Step 2, adding glucose and amino acids to the Maillard reaction base obtained in step 1, and then performing a Maillard reaction to obtain a Maillard reaction product; Step 3, adding water to the Maillard reaction product obtained in step 2 and distilling the mixture, and obtaining a water-containing extract after the distillation is completed; Step 4: Concentrate the aqueous extract obtained in step 3 to remove water, and the extract obtained is the Maillard reaction type yellow tea essence.

2. The method for preparing a Maillard reaction type yellow tea flavor according to claim 1, characterized in that: In step 1, the complex enzyme is a combination of two or more of neutral protease, cellulase and pectinase, and the dosage of each enzyme in the complex enzyme is 200-400 U / g Huangda tea powder.

3. The method for preparing a Maillard reaction type yellow tea essence according to claim 1 or 2, characterized in that: In step 1, the temperature during enzymolysis is 50° C. and the enzymolysis time is 8 h.

4. The method for preparing a Maillard reaction type yellow tea essence according to claim 1, characterized in that: In step 2, the amino acids include glutamic acid, proline and theanine, and the added amounts of glutamic acid, proline and theanine are 0.5-3% of the mass of the Maillard reaction base material, respectively.

5. The method for preparing a Maillard reaction type yellow tea flavor according to claim 1, characterized in that: In step 2, the amount of glucose added is 0.25-1% of the mass of the Maillard reaction base material.

6. The method for preparing a Maillard reaction type yellow tea flavor according to claim 1, characterized in that: In step 2, the pH value condition during the Maillard reaction is 7.5-8.5, the heating temperature is 120-160° C., and the reaction time is 1-5 h.

7. The method for preparing a Maillard reaction type yellow tea essence according to claim 1, characterized in that: In step 3, water is added to the Maillard reaction product at a material-liquid ratio of 1:15 during distillation.

8. The method for preparing a Maillard reaction type yellow tea essence according to claim 1, characterized in that: In step 3, the distillation time is 1 h to 3 h.

9. A Maillard reaction type yellow tea flavor, characterized in that: The essence is prepared according to steps 1 to 4 of the method for preparing the Maillard reaction type yellow tea essence as claimed in any one of claims 1 to 8.

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