Fragrance enhancement method of fruity tea

Abstract

The invention provides an aroma enhancement method of fruity tea, and belongs to the technical field of tea processing. The preparation method comprises the following steps: mixing water and tea leaves at 37 DEG C, adding a mixed enzyme prepared from cellulase, pectinase and neutral protease, carrying out enzymolysis, carrying out enzyme deactivation, filtration, centrifugation and extraction to obtain a tea leaf extract, combining condensed and concentrated water vapor with the tea leaf extract in the enzymolysis process to obtain tea juice, uniformly mixing the tea juice, fruit juice, rock sugar and water, and carrying out sterilization to obtain the tea juice. And filtering and sterilizing to obtain the fruity tea. According to the method, the fragrance of the fruity tea is effectively enhanced, the problem that the tea polyphenol content is too high and the astringent feeling is heavy is solved, the quality of the fruit tea product is improved, and development of a food raw material technology is facilitated.

Description

Technical Field

[0001] The present invention relates to the technical field of tea processing, and particularly relates to a method for enhancing the fragrance of fruit-flavored tea. Background Art

[0002] Among the total content of tea chemical components, the content of aromatic substances is not much. Generally, fresh tea leaves contain 0.02%, green tea contains 0.005% - 0.02%, and black tea contains 0.01% - 0.03%. Although the content of aromatic substances in tea is not much, their types are very complex. According to analysis, usually, the tea contains more than three hundred kinds of aroma component compounds, about 50 kinds of aroma component compounds in fresh tea leaves; more than 100 kinds of aroma component compounds in green tea; and as many as 300 kinds of aroma component compounds in black tea. The main components that make up the aromatic substances in tea include alcohols, phenols, aldehydes, ketones, acids, esters, lactones, nitrogen-containing compounds, sulfur-containing compounds, hydrocarbons, oxides, etc., more than a dozen categories. The aromatic substances in tea not only endow the tea with a unique aroma, but also have an important impact on the quality and preservation of the tea.

[0003] Fruit-flavored tea is a kind of tea drink that combines tea leaves with fruit flavors. With the improvement of people's living standards, consumers' demand for products with unique aromas and rich and layered tastes is increasing. At present, generally, essence is added to enhance the fragrance of fruit-flavored tea, which easily makes the fragrance too strong, affecting the consumer's use experience, and after the fruit-flavored tea is brewed, the aroma is easily dissipated. Moreover, the oxidation or fission reaction of the volatile and non-volatile components contained in the tea easily leads to serious loss of aroma and flavor, losing the original fresh and natural floral and fruity aroma of the tea, and also producing bad flavors due to high temperature.

[0004] Therefore, if a technology for enhancing the fragrance of fruit-flavored tea drinks can be designed to enhance the aroma and taste of tea, it will be beneficial to the development of tea drink technology. Summary of the Invention

[0005] The present invention designs a technology for enhancing the fragrance of fruit-flavored tea, solves the problem of serious loss of aroma and flavor, can efficiently retain the natural aroma components in the tea, and at the same time avoids the generation of bad odors.

[0006] In order to achieve the above object, the present invention adopts the following technical solutions to solve the technical problems:

[0007] In a first aspect, the present invention provides a method for enhancing the fragrance of fruit-flavored tea, and the method includes the following steps:

[0008] S1. Mix water and tea leaves, then add a mixed enzyme for enzymatic hydrolysis, and then obtain a filtrate after filtration;

[0009] S2. After the filtrate is concentrated, add an extractant at a liquid-to-material ratio of 1:(5 - 10) and extract at 35 - 40°C for 2.5 - 3.5 h to obtain an aqueous phase and an organic phase;

[0010] S3. Cool the aqueous phase and then centrifuge to obtain Material A;

[0011] S4. Wrap the organic phase with cyclodextrin in a ratio of 1:(5 - 7) and then add it to water to obtain Material B;

[0012] S5. Condense and collect the water vapor generated in Steps S1 - S4 to obtain condensate. Combine the condensate with Material A and Material B, concentrate it to obtain tea juice, and then process it into flavored tea;

[0013] The mixed enzyme is a mixture of cellulase, pectinase, and neutral protease.

[0014] In some embodiments, the tea leaves are one bud with two leaves of small - and - medium - leaf tea trees.

[0015] In some embodiments, the synthase includes cellulase, pectinase, and neutral protease; the ratio of cellulase, pectinase, and neutral protease is 1:1:(1 - 3).

[0016] Specifically, the synthase includes cellulase, pectinase, and neutral protease; the mass ratio of cellulase, pectinase, and neutral protease is 1:1:2.

[0017] In some embodiments, in Step S1, the enzymatic hydrolysis temperature is 44 - 46 °C, and the enzymatic hydrolysis time is 10 - 20 min.

[0018] In some embodiments, in Step S1, the addition amount of the mixed enzyme is 3 - 7 wt% of the mixed system.

[0019] In some embodiments, in Step S1, the solid - liquid ratio of water to tea leaves is 1:10 - 30.

[0020] In some embodiments, in Step S1, the moisture content of the tea leaves is less than 6%.

[0021] In some embodiments, in Step S2, the extractant is composed of water, ethyl acetate, and petroleum ether in a volume ratio of (8 - 12):(2 - 4):1.

[0022] In a second aspect, the present invention provides a flavored tea prepared by using the method for enhancing the fragrance of the flavored tea.

[0023] Compared with the prior art, the present invention has the following beneficial effects:

[0024] The invention uses a mixed enzyme prepared by cellulase, pectinase and neutral protease to perform enzymolysis, thereby effectively increasing the fragrance of fruit-flavored tea; wherein the cellulase can destroy the cell wall structure, so that tea polyphenols, amino acids, aromatic substances and the like in the cells are fully released, thereby increasing the types and concentrations of aromatic substances in the tea juice, while the pectinase can reduce the viscosity of the tea juice, making it easier for the aromatic substances to diffuse and dissolve, and the neutral protease can hydrolyze the protein in the tea leaves to produce more free amino acids, which themselves have certain umami taste and fragrance, further enriching the fragrance level of the tea.

[0025] The present invention condenses and concentrates water vapor during the enzymolysis process, can collect low-boiling point aromatic substances carried by the water vapor, can retain aromatic components in tea leaves to the greatest extent, prevents them from being lost with the water vapor during the enzymolysis process, and makes the tea aroma in the prepared fruit-flavored tea more intense.

[0026] The present invention performs extraction after enzymolysis to obtain water-soluble aromatic substances and fat-soluble directional substances, and encapsulates the fat-soluble aromatic plants through cyclodextrin, and mixes them with water-soluble aromatic substances and condensate to further enhance the fragrance of tea leaves and improve the layered feeling of tea drinks. BRIEF DESCRIPTION OF THE DRAWINGS

[0027] In order to more clearly illustrate the technical solution of the present invention, the drawings required for use in the implementation mode will be briefly introduced below. Obviously, the drawings described below are only some implementation modes of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0028] Figure 1 It is a process flow chart of fruit flavored tea in an embodiment of the present invention.

[0029] Figure 2 It is a bar graph of aroma substance content detection in an embodiment of the present invention. DETAILED DESCRIPTION

[0030] The following is a clear and complete description of the technical solutions in the embodiments of the present invention in conjunction with specific embodiments. 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.

[0031] In the present invention, when it comes to numerical ranges, unless otherwise specified, the above numerical ranges are considered continuous and include the minimum and maximum values of the range, as well as each value between such minimum and maximum values. Further, when the range refers to integers, it includes each integer between the minimum and maximum values of the range. In addition, when multiple ranges are provided to describe features or characteristics, the ranges can be combined. In other words, unless otherwise specified, all ranges disclosed herein should be understood to include any and all sub-ranges subsumed therein.

[0032] In the present invention, there is no particular limitation on the specific dispersion and stirring treatment methods.

[0033] In the present invention, unless otherwise specified, the test methods used are all conventional methods; the materials, reagents, etc. used, unless otherwise specified, are reagents and materials that can be obtained from commercial sources.

[0034] In the present invention, the "cellulase" used is the general term for a group of enzymes that degrade cellulose to produce glucose. It is not a monomeric enzyme, but a multi-component enzyme system that acts synergistically. It is a mixed enzyme, mainly composed of exo-β-glucanase, endo-β-glucanase, β-glucosidase, etc., and also has highly active xylanase. It acts on cellulose and products derived from cellulose. Microbial cellulase is of great significance in converting insoluble cellulose into glucose and in breaking the cell wall in fruit and vegetable juices to improve the juice yield.

[0035] In the present invention, the "pectinase" used includes two categories. One category can catalyze the depolymerization of pectin, and the other category can catalyze the hydrolysis of esters in pectin molecules. Among them, the enzymes that catalyze the depolymerization of pectin substances are divided into enzymes acting on pectin (polygalacturonase, pectate lyase, pectin lyase or pectinase) and enzymes acting on pectic acid (polygalacturonase, polygalacturonate lyase or pectate lyase). The enzymes that catalyze the hydrolysis of esters in pectin molecules are pectin esterase and pectin acyl hydrolase.

[0036] In the present invention, the "protease" used is the general term for a group of enzymes that hydrolyze protein peptide chains. According to the way of degrading polypeptides, it is divided into two categories: endopeptidase and exopeptidase. The former can cut the large molecular weight polypeptide chain from the middle to form polypeptides and peptones with smaller molecular weights; the latter can be further divided into carboxypeptidase and aminopeptidase, which hydrolyze the peptide chain one by one from the free carboxyl terminal or free amino terminal of the polypeptide to generate amino acids.

[0037] The enzyme activities of the cellulase, pectinase, and neutral protease are 100000 U / g, 30000 U / g, and 50000 U / g in sequence.

[0038] In the present invention, the preparation of the tea used includes the following steps:

[0039] 1. Roasting of tea leaves:

[0040] (1) On consecutive sunny days in summer and autumn, pick the fresh leaves of one bud and two leaves of small and medium leaf tea tree varieties (Huangshan Maofeng) as raw materials. Then control the environmental temperature at 25 - 28°C, humidity at 50 - 60%, spreading thickness at 3 - 5 cm, spreading time at 4 - 6 h, and control the water content of the spread leaves at 70% ± 2%. Promote the enzymatic hydrolysis of macromolecular substances such as proteins and starches to generate amino acids and soluble sugars that are beneficial to improving the quality of tea leaves;

[0041] (2) Fixing: Use a 60 - type drum - type leaf - fixing machine. By adjusting the drum rotation speed and inclination, make the outlet of the cylinder tilt upwards by 10 - 15 degrees, control the water loss rate, increase the leaf temperature, control the feeding amount at 50 - 60 kg / h and time at 3 - 5 min, control the leaf temperature at 75 - 85°C, and adopt the method of multiple feeding and slow leaf - fixing to make full use of the penetration of hot steam to ensure that the fresh leaves are thoroughly fixed without being dried out, and at the same time increase the aroma concentration, and control the water content of the fixed leaves at 60% ± 2%.

[0042] (3) Piling: Adopt the method of ventilation and temperature control and a box - type fermenter, control the temperature at 35 - 40°C, the leaf layer thickness at 3 - 10 cm, the air volume at 0.2 - 0.5 m / s, and pile for 1 h. Utilize the humid - heat effect and the activity of residual glycoside - hydrolase to promote the conversion of ester - type catechins into non - ester - type catechins and the hydrolysis of flavonoid glycosides into flavonoids.

[0043] (4) Rolling: Control the rotation speed of the rolling machine at 30 - 40 r / min, the pressure at 50 - 200 N, and roll for 20 min. While ensuring the integrity of the buds and leaves, moderately damage the leaf cells;

[0044] (5) Baking: Adopt the method of low - temperature long - baking and variable - wind single - stage drying, with high air volume in the early stage and low air volume in the later stage. Use an oven or a chain - plate dryer. Control the air volume at 1.5 - 2 m / s in the early stage and 0.5 - 1 m / s in the later stage, the leaf layer thickness at 0.5 cm, control the air temperature at 75 - 85°C, and the time at 60 - 80 min. Control the water content of the tea leaves to be less than 6%. By reducing the water loss rate, promote the non - enzymatic oxidation of polyphenols and form more aroma substances.

[0045] 2. Treatment before using tea leaves:

[0046] Since tea leaves will absorb moisture in the air during transportation and storage, tea leaves with a water content higher than 6% need to be re - baked in a roasting oven. The temperature for re - baking is 70 - 75°C until the water content of the tea leaves is baked to less than 6%. While removing the moisture absorbed during transportation and storage, also remove the bitterness, astringency, and green odor of the tea soup, maintain the unique tea fragrance of the tea drink, and better promote the non - enzymatic oxidation of polyphenols and form more aroma substances.

[0047] Example 1

[0048] A method for enhancing the fragrance of fruit - flavored tea, the method comprising the following steps:

[0049] I. Enzymolysis of tea leaves

[0050] 1. Add deionized water to an extraction tank. After the central temperature reaches 37°C, put 50 g of tea leaves into the extraction tank to obtain a tea solution. The solid - liquid ratio of the tea leaves to deionized water is 1:20 (g / mL).

[0051] 2. Add 5 wt% of a mixed enzyme (the mass ratio of cellulase:pectinase:neutral protease is 1:1:2) to the tea solution, and turn on the stirrer of the extraction tank. The stirring speed is 800 r / min to ensure that the mixed enzyme is evenly stirred in the extraction tank. At pH = 6.5, enzymolysis is carried out at 45 ± 1.0°C for 15 min. After the enzymolysis is completed, the temperature is raised to 80°C to inactivate the enzyme, and the central temperature of 80°C is maintained for 15 min to obtain an enzymolysis solution, which is filtered successively through 40 - mesh and 80 - mesh filters to remove residues and obtain a filtrate.

[0052] 3. Vacuum - concentrate the filtrate (at 65°C, under a vacuum of 0.1 MPa) to 10% of its mass, and then add an extractant at a liquid - to - solid ratio of 1:8 (in the extraction system, the volume ratio of deionized water, ethyl acetate, and petroleum ether is 10:3:1), and extract at 37°C for 3 h to obtain an aqueous phase and an organic phase.

[0053] 4. Rapidly cool the aqueous phase to below 20.0°C using a heat exchanger (for better precipitation), and then process it with a centrifuge (flow rate ≤ 7.5 ton / h, 5000 - 5300 r / min) to remove the precipitate and obtain material A.

[0054] 5. Mix 5 g of β - cyclodextrin and deionized water in a ratio of 1:15, stir at 70°C for 1 h at a rotation speed of 200 r / min to prepare a cyclodextrin solution. While stirring, add the organic phase and stir for inclusion for 2 h, then place it at 4°C overnight to obtain a mixed solution. Vacuum - filter the mixed solution, wash the precipitate with an anhydrous ethanol solution, and then dry it to a constant weight to obtain a cyclodextrin inclusion complex. Then add it to deionized water at a solid - liquid ratio of 1:10 to obtain material B. The feeding ratio of the organic phase to β - cyclodextrin is 1:6.

[0055] Meanwhile, the water vapor generated during the enzymolysis process is condensed and recovered through a condensation tank, and condensation is carried out at 1 - 3°C to obtain a condensate.

[0056] 7. Mix material A, material B, and the condensate to obtain tea juice.

[0057] II. Preparation of fruit - flavored tea

[0058] (1) By mass parts, mix and dissolve evenly 1 part of tea juice, 5 parts of fruit juice (lemon juice), 10 parts of honey, and 84 parts of deionized water. The dissolution water temperature is ≥65°C. The completely dissolved auxiliary materials are filtered through a filter with a filtration accuracy of over 100 meshes. Take samples to detect that the physical and chemical indicators of the blended liquid meet the requirements (the requirements are that the temporary storage temperature ≤25°C and the temporary storage time ≤6h).

[0059] (2) After confirming that the physical and chemical indicators are qualified, filter with a filtration accuracy ≤1μm; the filtered blended liquid is subjected to UHT sterilization treatment, and the sterilization conditions are: 115.0±2.0°C×10s; the PET bottles and bottle caps are respectively cleaned and disinfected, and the cleaning and disinfection process adopts the cleaning and disinfection process verified and confirmed by the factory to ensure that the microorganisms meet the requirements. The filling temperature ≤35°C, and the filling volume meets the label requirements.

[0060] Example 2

[0061] A method for enhancing the fragrance of fruit-flavored tea, the method comprising the following steps:

[0062] I. Enzymolysis of tea leaves

[0063] 1. Add deionized water to the extraction tank. After the central temperature reaches 37°C, put 50g of tea leaves into the extraction tank to obtain tea liquid. The solid-liquid ratio of the tea leaves and deionized water is 1:20 (g / mL).

[0064] 2. Add 3wt% of the mixed enzyme (the ratio of cellulase: pectinase: neutral protease is 1:1:1) of the mixed system to the tea liquid, and turn on the stirrer of the extraction tank. The stirring speed is 800r / min to ensure that the mixed enzyme is evenly stirred in the extraction tank, pH = 6.5, enzymolysis at 45±1.0°C for 20min. After the enzymolysis is completed, raise the temperature to 80°C to achieve the purpose of inactivating the enzyme, and keep the central temperature at 80°C for 15min to obtain the enzymolysis liquid, and filter it successively through 40-mesh and 80-mesh filter screens to remove residues to obtain the filtrate.

[0065] 3. Vacuum concentrate the filtrate (at 65°C, under a vacuum of 0.1MPa) to 10% of its mass, and then add the extractant at a liquid-solid ratio of 1:5 (in the extraction system, the volume ratio of deionized water, ethyl acetate and petroleum ether is 12:4:1) and extract at 37°C for 2.5h to obtain an aqueous phase and an organic phase.

[0066] 4. Rapidly cool the aqueous phase to below 20.0°C with a heat exchanger (for better precipitation), and then treat it with a centrifuge (flow rate ≤7.5 ton / h, 5000 - 5300r / min) to obtain material A.

[0067] 5. Mix 5 g of β-cyclodextrin and deionized water in a ratio of 1:15, stir at 65 °C for 1 h at a rotation speed of 200 r / min to obtain a cyclodextrin solution. Add the organic phase while stirring, stir for inclusion for 2 h, then place it at 4 °C overnight to obtain a mixed solution. Vacuum filter the mixed solution, wash the precipitate with an anhydrous ethanol solution, and then dry to constant weight to obtain a cyclodextrin inclusion. Then add it to deionized water according to a solid-liquid ratio of 1:10 to obtain Material B. The feeding ratio of the organic phase to β-cyclodextrin is 1:5.

[0068] Meanwhile, the water vapor generated during the enzymatic hydrolysis process is condensed and recovered through a condenser, and the condensation is carried out at 1 - 3 °C to obtain a condensate.

[0069] 7. Mix Material A, Material B, and the condensate to obtain tea juice.

[0070] II. Preparation of fruit-flavored tea

[0071] (1) By mass, mix 1 part of tea juice, 5 parts of fruit juice (lemon juice), 10 parts of honey, and 84 parts of deionized water and dissolve them evenly. The dissolution water temperature is ≥65 °C, and the dissolved auxiliary materials are filtered with a filtration accuracy of over 100 mesh. Take samples to detect that the physical and chemical indexes of the blending liquid meet the requirements (the required temporary storage temperature ≤25 °C, and the temporary storage time ≤6 h)

[0072] (2) After confirming that the physical and chemical indexes are qualified, filter with a filtration accuracy of ≤1 μm; the filtered blending liquid is subjected to UHT sterilization treatment, and the sterilization conditions are: 115.0 ± 2.0 °C × 10 s; the PET bottles and bottle caps are respectively cleaned and disinfected, and the cleaning and disinfection process adopts the cleaning and disinfection process verified and confirmed by the factory to ensure that the microorganisms meet the requirements. The filling temperature ≤35 °C, and the filling volume meets the marking requirements.

[0073] Example 3

[0074] A method for enhancing the fragrance of fruit-flavored tea, the method comprising the following steps:

[0075] I. Enzymatic hydrolysis of tea leaves

[0076] 1. Add deionized water to an extraction tank. After the central temperature reaches 37 °C, put 50 g of tea leaves into the extraction tank to obtain a tea solution. The solid-liquid ratio of the tea leaves to deionized water is 1:20 (g / mL).

[0077] 2. Add 7 wt% of a mixed enzyme (cellulase: pectinase: neutral protease in a ratio of 1:1:3) to the tea solution, and turn on the stirrer of the extraction tank. The stirring speed is 800 r / min to ensure that the mixed enzyme is evenly stirred in the extraction tank. At pH = 6.5, enzymolysis is carried out at 45 ± 1.0 °C for 10 min. After the enzymolysis is completed, the temperature is raised to 80 °C to achieve the purpose of inactivating the enzyme, and the central temperature of 80 °C is maintained for 15 min to obtain an enzymolysis solution, which is filtered successively through 40-mesh and 80-mesh filter screens to remove residues and obtain a filtrate.

[0078] 3. Vacuum concentrate the filtrate (at 65 °C and a vacuum degree of 0.1 MPa) to 10% of its mass, and then add an extractant at a liquid-to-material ratio of 1:10 (in the extraction system, the volume ratio of deionized water, ethyl acetate, and petroleum ether is 8:2:1) and extract at 37 °C for 3 hours to obtain an aqueous phase and an organic phase.

[0079] 4. Rapidly cool the aqueous phase to below 20.0 °C using a heat exchanger (for better precipitation), and then process it with a centrifuge (flow rate ≤ 7.5 ton / h, 5000 - 5300 r / min) to obtain Material A.

[0080] 5. Mix 5 g of β-cyclodextrin and deionized water in a ratio of 1:15, stir at 75 °C for 1 h at a rotation speed of 200 r / min to prepare a cyclodextrin solution. While stirring, add the organic phase and stir for inclusion for 2 h, then place it at 4 °C overnight to obtain a mixed solution. Vacuum filter the mixed solution, wash the precipitate with an anhydrous ethanol solution, and then dry it to a constant weight to obtain a cyclodextrin inclusion complex. Then add it to deionized water at a solid-to-liquid ratio of 1:10 to obtain Material B. The feeding ratio of the organic phase to β-cyclodextrin is 1:7.

[0081] Meanwhile, the water vapor generated during the enzymolysis process is condensed and recovered through a condensation tank, and condensation is carried out at 1 - 3 °C to obtain a condensate.

[0082] 6. Mix Material A, Material B, and the condensate to obtain tea juice.

[0083] II. Preparation of Fruit-Flavored Tea

[0084] (1) By mass, mix 1 part of tea juice, 5 parts of fruit juice (lemon juice), 10 parts of honey, and 84 parts of deionized water and dissolve them evenly. The dissolution water temperature ≥ 65 °C, and the completely dissolved auxiliary materials are filtered through a filter with a filtration accuracy of over 100 mesh. Take samples to detect that the physical and chemical indexes of the blended solution meet the requirements (the required temporary storage temperature ≤ 25 °C, and the temporary storage time ≤ 6 h)

[0085] (2) After confirming that the physical and chemical indicators are qualified, filter, and the filtration accuracy ≤ 1 μm; the formulated liquid after filtration is treated by UHT sterilization, and the sterilization conditions are: 115.0 ± 2.0 °C × 10 s; the PET bottles and bottle caps are respectively cleaned and disinfected, and the cleaning and disinfection process adopts the cleaning and disinfection process verified and confirmed by the factory to ensure that the microorganisms meet the requirements. The filling temperature ≤ 35 °C, and the filling volume meets the labeling requirements.

[0086] Comparative Example 1

[0087] The difference between Comparative Example 1 and Example 1 is that in the enzymatic hydrolysis of tea leaves in Comparative Example 1, an equal amount of cellulase is used to replace the mixed enzyme, and the others are the same.

[0088] Comparative Example 2

[0089] The difference between Comparative Example 2 and Example 1 is that in the enzymatic hydrolysis of tea leaves in Comparative Example 2, an equal amount of pectinase is used to replace the mixed enzyme, and the others are the same.

[0090] Comparative Example 3

[0091] The difference between Comparative Example 3 and Example 1 is that in the enzymatic hydrolysis of tea leaves in Comparative Example 3, an equal amount of protease is used to replace the mixed enzyme, and the others are the same.

[0092] Comparative Example 4

[0093] The difference between Comparative Example 4 and Example 1 is that in Comparative Example 4, after the filtrate is vacuum concentrated, it is not extracted, and the others are the same.

[0094] Test Example 1

[0095] I. Respectively conduct quality identification on the fruit-flavored teas of Examples 1-3 and Comparative Examples 1-4 according to GB / T 23776-2018, and add tea leaves at a solid-liquid ratio of 1:20 (g / mL) to boiling water, soak for 15 min, and then filter out the tea leaves to obtain the tea liquid as the blank control group. The results are shown in Table 1 below:

[0096] Table 1 Sensory Evaluation Table of Fruit-Flavored Tea

[0097] Group Appearance Soup color Aroma Taste Total Example 1 15 15 35 32 97 Example 2 15 16 34 30 95 Example 3 15 14 36 29 94 Comparative Example 1 11 11 24 24 70 Comparative Example 2 13 12 27 26 78 Comparative Example 3 11 11 25 25 72 Comparative Example 4 12 12 23 22 69 Blank control 10 9 18 20 57

[0098] As can be seen from Table 1, compared with Comparative Examples 1-4, the total scores of the fruit-flavored teas of Examples 1-3 exceed 95%, indicating that the fruit-flavored tea of the present invention has good quality and efficiently retains the fragrance in the tea leaves.

[0099] II. Respectively test and detect the aroma components of the tea juice of Example 1 and Comparative Examples 1-4, specifically including:

[0100] 100 mL of tea juice was freeze-dried to obtain lyophilized liquid, and then added to 10 μL of internal standard stock solution and 30 mL of distilled water with a magnetic stirrer at 80 °C for 10 min to obtain a sample solution, which was then analyzed by GC-MS.

[0101] like Figure 2 As is known, the aroma enhancement effect of the mixed use of cellulase, pectinase and neutral protease is significantly better than that of the use of a single enzyme, and the extraction after extraction further increases the aroma and layering of the tea.

[0102] In addition, it should be understood that although the present specification is described according to implementation modes, not every implementation mode contains only one independent technical solution. This description of the specification is only for the sake of clarity. Those skilled in the art should regard the specification as a whole. The technical solutions in each embodiment may also be appropriately combined to form other implementation modes that can be understood by those skilled in the art.

Claims

1. A method for enhancing the flavor of fruit tea, characterized in that: The method comprises the following steps: S1. Mixing water and tea leaves, adding a mixed enzyme for enzymolysis, and filtering to obtain a filtrate; S2. After the filtrate is concentrated, an extractant is added at a solid-liquid ratio of 1: (5-10) and extracted at 35-40 ° C for 2.5-3.5h to obtain an aqueous phase and an organic phase; S3. Cool the aqueous phase and centrifuge to obtain material A; S4. The organic phase was coated with cyclodextrin at a ratio of 1:(5-7) and then added to water to obtain material B; S5. The water vapor generated in steps S1-S4 is condensed and collected to obtain a condensate, and the condensate is combined with material A and material B to obtain tea juice, and then the fruit-flavored tea is obtained; The mixed enzyme is a mixture of cellulase, pectinase and neutral protease.

2. The method for enhancing the flavor of fruit tea according to claim 1, characterized in that: The tea leaves are small- to medium-leaf tea trees with one bud and two leaves.

3. The method for enhancing the flavor of fruit tea according to claim 1, characterized in that: The mass ratio of the cellulase, pectinase and neutral protease is 1:1:(1-3).

4. The method for enhancing the flavor of fruit tea according to claim 3, characterized in that: The ratio of the cellulase, pectinase and neutral protease is 1:1:

2.

5. The method for enhancing the flavor of fruit tea according to claim 1, characterized in that: In step S1, the enzymolysis temperature is 44-46° C., and the enzymolysis time is 10-20 min.

6. The method for enhancing the flavor of fruit tea according to claim 1, characterized in that: In step S1, the added amount of the mixed enzyme is 3-7 wt % of the mixed system.

7. The method for enhancing the flavor of fruit tea according to claim 1, characterized in that: In step S1, the solid-liquid ratio of water to tea leaves is 1:10-30.

8. The method for enhancing the flavor of fruit tea according to claim 1, characterized in that: In step S1, the moisture content of the tea leaves is less than 6%.

9. The method for enhancing the flavor of fruit tea according to claim 1, characterized in that: In step S2, the extractant is composed of water, ethyl acetate and petroleum ether in a volume ratio of (8-12):(2-4):

1.

10. A fruit-flavored tea, characterized in that: The tea is prepared by the method for enhancing the aroma of fruit tea according to any one of claims 1 to 9.

Images