Enzyme activity preparation for improving quality of tea leaves and use method of enzyme activity preparation

Abstract

The invention relates to an enzyme activity preparation for improving tea quality and a use method. The enzyme activity preparation is prepared from the following components in parts by weight: 10-30 parts of an active compound enzyme preparation and 1-10 parts of a plant activator, wherein each gram of the active compound enzyme preparation comprises 800 to 900 U of amylase, 50 to 100 U of nicotine dehydrogenase, 900 to 1500 U of protease and 2000 to 3000 U of pectinase; wherein the plant activator consists of the following components in parts by weight: 2-5 parts of a lavender extract, 3-8 parts of a mint extract and 2-3 parts of a cymbopogon citratus extract. The enzyme active preparation provided by the invention can effectively improve the contents of amino acids, tea polyphenols, proteins and sugar in the tea leaves, reduce the phenol-ammonia ratio, enhance the sweet aftertaste and improve the oxidation resistance, so that the quality and commercial value of the tea leaves can be improved. Furthermore, the difference of different regions on the quality of the tea trees can be eliminated, so that the quality of the tea leaves from different producing areas is balanced, and the economic value of the tea leaves is ensured.

Description

Technical Field

[0001] The invention relates to the field of biological tea tree planting, in particular to an enzyme activity preparation for improving tea quality and a use method thereof. Background Art

[0002] The tea soup soaked from tea leaves is rich in a variety of functional ingredients, such as amino acids, tea polyphenols, caffeine, proteins, carbohydrates, etc., which can have beneficial effects on the human body such as anti-oxidation. Among them, the ratio of tea polyphenols to amino acids in tea can affect the taste and quality of tea. The lower the phenol-ammonia ratio, the fresher the tea soup is. Therefore, the level of these ingredients also determines the commercial value of tea. At present, the cultivation process of tea still relies on primitive watering and fertilizing methods. The quality of tea is more affected by factors such as plant variety, climate, and soil. Therefore, the quality of tea is seriously affected by the region and is difficult to balance. Summary of the invention

[0003] The purpose of this application is to provide an enzyme activity preparation for improving the quality of tea leaves and a method of use, aiming to solve the problems existing in the prior art.

[0004] The embodiment of the present application provides an enzyme activity preparation for improving the quality of tea leaves, which is composed of 10-30 parts by weight of an active composite enzyme preparation and 1-10 parts by weight of a plant activator;

[0005] The active compound enzyme preparation contains 800-900U of amylase, 50-100U of nicotine dehydrogenase, 900-1500U of protease and 2000-3000U of pectinase per gram of product;

[0006] The plant activator consists of the following components in parts by weight: 2-5 parts of lavender extract, 3-8 parts of mint extract and 2-3 parts of lemon balm extract.

[0007] The protease is one or more of papain, ficin, trypsin, neutral protease and pepsin.

[0008] Furthermore, the amount of the protease per gram includes 25-30U of papain, 40-80U of ficin, 35-45U of pepsin and 15-45U of neutral protease.

[0009] 0.2-0.8 parts by weight of an enzyme activity protectant is added to the enzyme activity preparation, and the enzyme protectant is phenylmethylsulfonyl fluoride.

[0010] The lavender extract, mint extract and lemon balm extract are prepared by grinding, refluxing, filtering and concentrating lavender, mint leaves and lemon balm raw materials respectively.

[0011] The raw materials of lavender, mint leaves and lemon balm are ground and then passed through an 80-mesh sieve to obtain fine powder, water is added to the fine powder at a volume ratio of 1:5, and the extract is collected by filtering with a vacuum pump after reflux treatment for 2-3 hours, and the extract is then concentrated to obtain an extract.

[0012] A method for using an enzyme activity preparation is to obtain the enzyme activity preparation according to the above components and proportions, dilute it 600 times, and then evenly spray it on the leaves of tea trees.

[0013] The beneficial effects of the present invention are as follows: the enzyme active preparation proposed by the present invention can effectively increase the content of amino acids, tea polyphenols, protein and sugar in tea, reduce the phenol-ammonia ratio, enhance the sweetness, improve the antioxidant property, and improve the quality and commercial value of tea. Further, it can eliminate the differences in the quality of tea trees caused by different regions, balance the quality of tea leaves from different origins, and thus ensure the economic value of tea leaves. BRIEF DESCRIPTION OF THE DRAWINGS

[0014] Figure 1 This is a graph showing the results of detecting the contents of various components in green tea obtained by the method of the present invention.

[0015] Figure 2 This is a graph showing the results of content detection of various components in white tea obtained by the method of the present invention.

[0016] Figure 3 This is a graph showing the results of content detection of various components in yellow tea obtained by the method of the present invention.

[0017] Figure 4 This is a graph showing the results of content detection of various components in oolong tea prepared by the method of the present invention.

[0018] Figure 5 This is a graph showing the results of content detection of various components in black tea obtained by the method of the present invention.

[0019] Figure 6 This is a graph showing the results of content detection of various components in dark tea obtained by the method of the present invention. DETAILED DESCRIPTION

[0020] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0021] Tea leaves are rich in various chemical components that are beneficial to the human body, such as amino acids, tea polyphenols, proteins, caffeine, pigments, sugars, and organic acids. This example takes green tea, white tea, yellow tea, oolong tea, black tea, and dark tea as examples to explore the effects of the enzyme activity preparation of the present invention on the chemical components in tea leaves.

[0022] Experimental Materials:

[0023] Different teas are made from leaves of the same tea tree according to different fermentation degrees. The relationship between fermentation degree and tea type is shown in Table 1.

[0024] Table 1 Relationship between fermentation degree and tea type

[0025]

[0026] Enzyme activity preparation: It is composed of 10-30 parts by weight of active complex enzyme preparation and 1-10 parts by weight of plant activator.

[0027] The active complex enzyme preparation contains 800-900U of amylase, 50-100U of nicotine dehydrogenase, 900-1500U of protease and 2000-3000U of pectinase per gram of the product.

[0028] The amount of protease per gram includes 25-30 U of papain, 40-80 U of ficin, 35-45 U of pepsin and 15-45 U of neutral protease. In order to prevent the pepsin from losing its activity, 0.2-0.8 parts by weight of an enzyme activity protectant is also added to the system, and the enzyme protectant is phenylmethylsulfonyl fluoride.

[0029] The plant activator is composed of the following components by weight: 2-5 parts of lavender extract, 3-8 parts of mint extract, and 2-3 parts of lemon balm extract. The lavender extract, mint extract, and lemon balm extract are prepared by grinding, refluxing, filtering, and concentrating lavender, mint leaves, and lemon balm raw materials. After grinding, the lavender, mint leaves, and lemon balm raw materials are passed through an 80-mesh sieve to obtain fine powder, and water is added to the fine powder at a volume ratio of 1:5. After refluxing for 2-3 hours, the extract is collected by filtering with a vacuum pump, and the extract is concentrated to obtain an extract.

[0030] Enzyme activity preparations were prepared into three experimental groups as shown in Tables 2 to 4.

[0031] Table 2 Enzyme activity preparation formula of three experimental groups (unit: weight parts)

[0032]

[0033] Table 3 Active compound enzyme preparation formulas of three experimental groups (unit: U / g)

[0034]

[0035]

[0036] Table 4 Plant activator formulas for three experimental groups (unit: weight parts)

[0037]

[0038] The control group consisted of tea leaves picked from tea trees sprayed with an equal amount of clean water instead of the enzyme active preparation.

[0039] Test method:

[0040] The experimental group prepared three groups of enzyme activity preparations according to the above three embodiments, diluted 600 times with clean water, and sprayed evenly on the leaves of tea trees. During the growth period of tea trees, the spraying was done once a month, and the tea leaves were harvested after 3 months. The collected tea leaves were divided into 6 equal parts, and the tea leaves were processed according to different fermentation degrees.

[0041] The tea trees in the control group were sprayed with clean water instead of enzyme activity agents. The spraying cycle and time were the same as those in the experimental group, and they were processed into different tea varieties using the same method.

[0042] Determination of amino acid content in tea: After tea leaves are extracted in a boiling water bath, they are filtered and 0.5 mL of pH 8.04 phosphate buffer solution and 0.5 mL of 2% ninhydrin solution are added to the filtrate. After the reaction is completed, the absorbance is measured at 570 nm. The total amount of amino acids is calculated using the following formula:

[0043]

[0044] Among them, L 1 is the total amount of test solution, L 2 M is the sample size for measurement, 0 is the mass of the sample, C is the mg of amino acid obtained from the standard curve according to the measured absorbance, and m is the percentage of dry matter content of the sample.

[0045] Determination of tea polyphenol content in tea: Grind the tea leaves and extract them in a boiling water bath, filter and retain the filtrate to obtain the test solution. First, add 0.1% indigo carmine solution to distilled water, then add an equal amount of test solution, stir evenly, and titrate with a standardized potassium permanganate solution until the solution changes from dark blue to bright yellow. The titration is completed and the tea polyphenol content is calculated using the following formula:

[0046]

[0047] Where X is the content of tea polyphenols, B is the number of milliliters of potassium permanganate consumed by the blank, A is the number of milliliters of potassium permanganate consumed by the sample, ω is the concentration of potassium permanganate, m is the mass of the sample, V 1 V is the volume of the test solution used for determination,2 is the volume of the test solution.

[0048] Determination of caffeine content in tea: Grind the tea leaves and extract them in a boiling water bath, filter the filtrate to obtain the test solution, and add 1 drop of phenolphthalein indicator. Titrate with sodium hydroxide standard solution until the solution changes from colorless to light red, and record the volume of sodium hydroxide standard solution consumed. Calculate the moles of caffeine according to the chemical equation of the reaction between caffeine and sodium hydroxide.

[0049] C 8 H 10 N 4 O 2 +2N a OH→C 8 H 8 N 4 O 2 N a2 +2H 2 O

[0050] Determination of protein content in tea: Grind the tea leaves and extract them in a boiling water bath, filter and retain the filtrate to obtain a test solution, and use the Folin-phenol test method to determine the protein content.

[0051] Determination of pigment content in tea: Grind the tea leaves and add ethyl acetate, extract the pigment in a hot water bath, and retain the upper filtrate as the pigment extract after centrifugation. Take chlorophyll as an example to measure the absorbance of the pigment extract at 663nm. Use a standard solution of known concentration as a control and calculate the pigment content through a standard curve.

[0052] Determination of sugar content in tea: Grind the tea leaves and extract them in a boiling water bath, filter and retain the filtrate to obtain a test solution. Draw a standard curve using the phenolphthalein indicator method of a glucose standard solution. Add 2 drops of phenolphthalein indicator to the test solution, titrate with 0.1 mol / L iodine solution until it turns slightly red, and record the volume of iodine solution consumed. Calculate the sugar content using the standard curve.

[0053] Determination of organic acid content in tea: Grind the tea leaves and extract them in a boiling water bath, filter and retain the filtrate to obtain a test solution. The total amount of organic acid in the test solution is determined by potentiometric titration.

[0054] Test results such as Figure 1-Figure 6 As shown, the contents of amino acids, tea polyphenols and proteins in the six kinds of tea soups are significantly increased, the contents of organic acids and sugars are also increased, and the contents of caffeine and pigments remain basically unchanged. This shows that the method of the present invention can significantly increase the content of beneficial ingredients in tea leaves and is not affected by the tea fermentation process. On the basis of increasing amino acids and tea polyphenols, the pigments and caffeine of the tea leaves themselves will not be destroyed, so it has the effect of improving the quality of tea leaves.

[0055] It is obvious to those skilled in the art that the present invention is not limited to the details of the exemplary embodiments described above, and that the present invention can be implemented in other specific forms without departing from the spirit or essential features of the present invention. Therefore, the embodiments should be considered as exemplary and non-restrictive in all respects.

Claims

1. An enzyme activity preparation for improving tea quality, characterized in that: It is composed of 10-30 parts by weight of active complex enzyme preparation and 1-10 parts by weight of plant activator; The active compound enzyme preparation contains 800-900U of amylase, 50-100U of nicotine dehydrogenase, 900-1500U of protease and 2000-3000U of pectinase per gram of product; The plant activator consists of the following components in parts by weight: 2-5 parts of lavender extract, 3-8 parts of mint extract and 2-3 parts of lemon balm extract.

2. The enzyme activity preparation for improving tea quality according to claim 1, characterized in that: The protease is one or more of papain, ficin, trypsin, neutral protease and pepsin.

3. The enzyme activity preparation for improving tea quality according to claim 2, characterized in that: The amount of the protease per gram includes 25-30U of papain, 40-80U of ficin, 35-45U of pepsin and 15-45U of neutral protease.

4. The enzyme activity preparation for improving tea quality according to claim 3, characterized in that: 0.2-0.8 parts by weight of an enzyme activity protectant is added to the enzyme activity preparation, and the enzyme protectant is phenylmethylsulfonyl fluoride.

5. The enzyme activity preparation for improving tea quality according to claim 1, characterized in that: The lavender extract, mint extract and lemon balm extract are prepared by grinding, refluxing, filtering and concentrating lavender, mint leaves and lemon balm raw materials respectively.

6. The enzyme activity preparation for improving tea quality according to claim 5, characterized in that: The raw materials of lavender, mint leaves and lemon balm are ground and then passed through an 80-mesh sieve to obtain fine powder, water is added to the fine powder at a volume ratio of 1:5, and the extract is collected by filtering with a vacuum pump after reflux treatment for 2-3 hours, and the extract is then concentrated to obtain an extract.

7. A method for using an enzyme activity preparation, characterized in that: The enzyme activity preparation is obtained according to the components and proportions in claim 1, and after being diluted 600 times, it can be evenly sprayed on the leaves of tea trees.

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