Extraction method and application of protein in Tieguanyin tea horn

Abstract

The invention discloses a method for extracting protein from Tieguanyin tea horns and application thereof, the method is characterized in that Tieguanyin tea horn protein powder extracted from waste Tieguanyin tea horns in the Tieguanyin production process is used as an additive and added in the production process of fine dried noodles, and through scientific proportioning and technical treatment, the finally prepared fine dried noodle product is rich in protein, and the protein content of the fine dried noodles is greatly improved. The tea protein is stable in structure, not easy to break, and richer in taste, and also endows the tea protein with unique nutrition and health care functions. Moreover, the problem of treatment of the agricultural by-product Tieguanyin tea pomace is effectively solved, the Tieguanyin tea pomace contains rich tea polyphenols, amino acids and trace elements, additional edible values such as oxidation resistance, blood fat regulation and digestion promotion are provided for consumers, the pursuit of modern people for healthy diet is met, and meanwhile resource waste is reduced.

Description

Technical Field

[0001] The invention relates to the technical field of development and utilization of plant products, and in particular to a method for extracting protein from Tieguanyin tea corners and application thereof. Background Art

[0002] Tea is a favorite beverage of Oriental people. Studies have shown that tea contains tea polyphenols, caffeine, protein, free amino acids, vitamins, minerals, polysaccharides, pigments, volatile oils and other nutrients and medicinal ingredients. In the production process of Tieguanyin, about 20% of low-grade tea and scraps are produced, which are called Tieguanyin tea corners. In recent years, the health benefits of tea for human health have been increasingly recognized by consumers.

[0003] Noodles are daily consumer goods for Chinese residents and one of the common staple foods in the north. They are favored by consumers due to their long shelf life and convenient storage. With the improvement of living standards, consumers have increasing demands for balanced nutrition of noodles. Ordinary noodles can no longer meet the consumption needs of users. The development of functional and characteristic noodles has broad development prospects. The carbohydrate content in noodles is rich, but there is a certain deficiency in protein content, which makes it difficult to form a stable structure and easy to break. When eaten, the taste is rough and the flavor is poor. At present, there are no reports and patents on the market that use the protein extracted from Tieguanyin tea corners as a raw material for noodle production. Therefore, the present invention uses the protein extracted from Tieguanyin tea corners as a raw material in the production of noodles to prepare Tieguanyin tea keratin noodles, so as to achieve the purpose of having more edible value and richer taste. Summary of the invention

[0004] The invention provides a method for extracting protein from Tieguanyin tea corners and application thereof, aiming to solve the problems of low edible value, easy breaking and poor taste of existing dried noodles.

[0005] In order to solve the above technical problems, the present invention adopts the following technical solutions: A method for extracting protein from Tieguanyin tea corners comprises the following steps: (1) Wash the Tieguanyin tea leaves with clean water to remove impurities, add water and heat, and then extract under ultrasonic wave for 2-3 times, filter to obtain water extract and Tieguanyin tea leaves wet residue, drain the Tieguanyin tea leaves wet residue and set aside; (2) Precool 95% ethanol to −20 °C; (3) mixing the wet Tieguanyin tea residue obtained in step (1) and the ethanol obtained in step (2) in a ratio of 4:1, and placing the mixed mixture in a pulping machine for pulping; (4) cooling the slurry obtained in step (3) to 4° C., passing the cooled slurry through a 100-mesh sieve to obtain a Tieguanyin tea keratin-ethanol mixture, and then filtering the Tieguanyin tea keratin-ethanol mixture through a microporous filter membrane to obtain a filter residue and a filtrate; (5) The filter residue obtained in step (4) is washed with alcohol for at least 2-3 times, dried, and then passed through a 100-mesh sieve to obtain Tieguanyin tea keratin powder.

[0006] A kind of dried noodles, comprising Tieguanyin tea keratin powder extracted by the above extraction method.

[0007] Furthermore, the above-mentioned noodles are made from the following raw materials in parts by weight: 50 parts of flour, 6-12 parts of Tieguanyin tea keratin powder, 0.5-4 parts of salt, and 1-2.5 parts of konjac flour.

[0008] Furthermore, the wet gluten content in the above flour is 31%.

[0009] Furthermore, the above-mentioned noodles are prepared by the following steps: Step S1, weighing raw materials: weighing flour, Tieguanyin tea keratin powder, salt, and konjac flour respectively by weight; Step S2, stirring and mixing: weigh an appropriate amount of room temperature purified water, put the flour, Tieguanyin tea keratin powder, salt, and konjac flour into a blender, add room temperature purified water while stirring, until completely homogenized to form a protein slurry; Step S3, kneading and mixing flour: putting the protein slurry into a dough mixer and kneading for 30 minutes, mixing evenly to form dough; Step S4, sheeting and cutting: the dough is passed through a calender and rolled to a sheet with a thickness of 0.6-1.4 mm, and finally the sheet is cut into noodles with a width of 0.8-10 mm; Step S5, drying: placing the prepared noodles in a drying room for drying.

[0010] Furthermore, in the step S3, the moisture content of the dough in the kneading process is 30.5% to 31.5%.

[0011] Furthermore, in the above step S5, the drying room is provided with a cold air zone, a moisture retention zone, a moisture removal and drying zone, and a cool air and moisture removal zone. The temperature in the cold air zone is 25-28°C, and the relative humidity is 85%-90%; the temperature in the moisture retention zone is 35-38°C, and the relative humidity is 75%-85%; the temperature in the moisture removal and drying zone is 42°C±2°C, and the relative humidity is 75%; the temperature in the cool air and moisture removal zone is 20-25°C, and the relative humidity is 45%-50%.

[0012] From the above description of the structure of the present invention, it can be seen that the present invention has the following advantages: The invention uses Tieguanyin tea keratin powder extracted from Tieguanyin tea corners discarded in the Tieguanyin production process as an additive, adds it into the production process of fine noodles, and through scientific proportioning and technical processing, the fine noodles finally made are rich in protein, stable in structure, not easy to break, richer in taste, and endowed with the unique nutritional health care function of tea protein. Moreover, the processing problem of Tieguanyin tea corners, an agricultural by-product, is effectively solved. The rich tea polyphenols, amino acids and trace elements contained in Tieguanyin tea corners provide consumers with additional edible value, such as anti-oxidation, blood lipid regulation, digestion promotion, etc., satisfying the pursuit of modern people for healthy diet, and also reducing resource waste. DETAILED DESCRIPTION

[0013] The specific implementation of the present invention is described below. In order to fully understand the present invention, many details are described below, but for those skilled in the art, the present invention can be implemented without these details. For well-known components, methods and processes, they are not described in detail below.

[0014] Embodiment 1 A method for extracting protein from Tieguanyin tea corners comprises the following steps: (1) Wash the Tieguanyin tea leaves with clean water to remove impurities, add water and heat, and then extract under ultrasonic wave for 2-3 times, filter to obtain water extract and Tieguanyin tea leaves wet residue, drain the Tieguanyin tea leaves wet residue and set aside; (2) Precool 95% ethanol to −20 °C; (3) mixing the wet Tieguanyin tea residue obtained in step (1) and the ethanol obtained in step (2) in a ratio of 4:1, and placing the mixed mixture in a pulping machine for pulping; (4) cooling the slurry obtained in step (3) to 4° C., passing the cooled slurry through a 100-mesh sieve to obtain a Tieguanyin tea keratin-ethanol mixture, and then filtering the Tieguanyin tea keratin-ethanol mixture through a microporous filter membrane to obtain a filter residue and a filtrate; (5) The filter residue obtained in step (4) is washed with alcohol for at least 2-3 times, dried, and then passed through a 100-mesh sieve to obtain Tieguanyin tea keratin powder.

[0015] A kind of noodles, comprising Tieguanyin tea keratin powder extracted by the above extraction method, the noodles are made of the following raw materials in parts by weight: 50 parts of flour, 6 parts of Tieguanyin tea keratin powder, 1 part of salt, and 1.5 parts of konjac flour, wherein the wet gluten content in the flour is 31%.

[0016] A process for preparing dried noodles comprises the following steps: Step S1, weighing raw materials: weighing flour, Tieguanyin tea keratin powder, salt, and konjac flour respectively by weight; Step S2, stirring and mixing: weigh 30-35 parts of room temperature purified water, put the flour, Tieguanyin tea keratin powder, salt, and konjac flour into a blender, add room temperature purified water while stirring until completely homogenized to form a protein slurry; Step S3, kneading and mixing flour: putting the protein slurry into a dough mixer and kneading for 30 minutes, mixing evenly to form dough; Step S4, sheeting and cutting: the dough is passed through a calender and rolled to a sheet with a thickness of 0.6-1.4 mm, and finally the sheet is cut into noodles with a width of 0.8-10 mm; Step S5, drying: placing the prepared noodles in a drying room for drying.

[0017] The moisture content of the dough in the kneading process in step S3 is 30.5% to 31.5%.

[0018] In step S5, the drying room is provided with a cold air zone, a moisture retention zone, a moisture removal and drying zone, and a cool air and moisture removal zone. The temperature in the cold air zone is 25-28°C, and the relative humidity is 85%-90%; the temperature in the moisture retention zone is 35-38°C, and the relative humidity is 75%-85%; the temperature in the moisture removal and drying zone is 42°C±2°C, and the relative humidity is 75%; the temperature in the cool air and moisture removal zone is 20-25°C, and the relative humidity is 45%-50%.

[0019] The noodles containing Tieguanyin tea keratin powder prepared by the steps of this embodiment had a breaking rate of 7.7% after being cooked.

[0020] Comparative Example 1 As comparative example 1, the noodles in this example are made from the following raw materials in parts by weight: 50 parts of flour, 8 parts of Tieguanyin tea keratin powder, 1 part of salt, and 1.5 parts of konjac flour. The Tieguanyin tea keratin noodles made by the steps of this example have a breaking rate of 2.7% after cooking.

[0021] By comparing Example 1 and Comparative Example 1, adding Tieguanyin tea keratin powder into the preparation process of noodles can greatly improve the quality of the product and enhance the toughness and taste of the noodles.

[0022] The above is only a specific implementation of the present invention, but the design concept of the present invention is not limited thereto. Any non-substantial changes to the present invention using this concept shall be deemed as an infringement of the protection scope of the present invention.

Claims

1. A method for extracting protein from Tieguanyin tea corners, characterized in that: The following steps are involved: (1) Wash the Tieguanyin tea leaves with clean water to remove impurities, add water and heat, and then extract under ultrasonic wave for 2-3 times, filter to obtain water extract and Tieguanyin tea leaves wet residue, drain the Tieguanyin tea leaves wet residue and set aside; (2) Precool 95% ethanol to −20 °C; (3) mixing the wet Tieguanyin tea residue obtained in step (1) and the ethanol obtained in step (2) in a ratio of 4:1, and placing the mixed mixture in a pulping machine for pulping; (4) cooling the slurry obtained in step (3) to 4° C., passing the cooled slurry through a 100-mesh sieve to obtain a Tieguanyin tea keratin-ethanol mixture, and then filtering the Tieguanyin tea keratin-ethanol mixture through a microporous filter membrane to obtain a filter residue and a filtrate; (5) The filter residue obtained in step (4) is washed with alcohol for at least 2-3 times, dried, and then passed through a 100-mesh sieve to obtain Tieguanyin tea keratin powder.

2. A kind of dried noodles, characterized by: The invention comprises Tieguanyin tea keratin powder extracted by the extraction method according to claim 1.

3. The dried noodles according to claim 2, characterized in that: The noodles are made from the following raw materials in parts by weight: 50 parts of flour, 6-12 parts of Tieguanyin tea keratin powder, 0.5-4 parts of salt, and 1-2.5 parts of konjac flour.

4. The dried noodles according to claim 3, characterized in that: The wet gluten content in the flour is 31%.

5. The dried noodles according to claim 3, characterized in that: The method comprises the following steps: Step S1, weighing raw materials: weighing flour, Tieguanyin tea keratin powder, salt, and konjac flour respectively by weight; Step S2, stirring and mixing: weigh an appropriate amount of room temperature purified water, put the flour, Tieguanyin tea keratin powder, salt, and konjac flour into a blender, add room temperature purified water while stirring, until completely homogenized to form a protein slurry; Step S3, kneading and mixing flour: putting the protein slurry into a dough mixer and kneading for 30 minutes, mixing evenly to form dough; Step S4, sheeting and cutting: the dough is passed through a calender and rolled to a sheet with a thickness of 0.6-1.4 mm, and finally the sheet is cut into noodles with a width of 0.8-10 mm; Step S5, drying: placing the prepared noodles in a drying room for drying.

6. The process for preparing the dried noodles according to claim 5, characterized in that: The moisture content of the dough in the kneading process in step S3 is 30.5% to 31.5%.

7. The process for preparing the dried noodles according to claim 5, characterized in that: In step S5, the drying room is provided with a cold air zone, a moisture retention zone, a moisture removal and drying zone, and a cool air and moisture removal zone. The temperature in the cold air zone is 25-28°C, and the relative humidity is 85%-90%; the temperature in the moisture retention zone is 35-38°C, and the relative humidity is 75%-85%; the temperature in the moisture removal and drying zone is 42°C±2°C, and the relative humidity is 75%; the temperature in the cool air and moisture removal zone is 20-25°C, and the relative humidity is 45%-50%.