Essence perfume containing green tea extract and preparation method thereof

Abstract

The invention relates to the technical field of flavors and fragrances, in particular to a green tea extract-containing flavors and fragrances and a preparation method thereof. The essence and perfume is prepared from the following raw materials in percentage by mass: 83.1 to 94.6 percent of propylene glycol, 0.8 to 2.5 percent of linalool oxide, 0.5 to 1.5 percent of linalool, 1 to 1.8 percent of phenethyl alcohol, 0.4 to 1 percent of eugenol, 0.1 to 0.6 percent of cis-jasmonone, 0.7 to 2.5 percent of methyl dihydrojasmonate, 1 to 3 percent of benzyl benzoate, 0.6 to 2.5 percent of methyl jasmonate and 0.3 to 1.5 percent of green tea extract; therefore, the essence perfume containing the green tea extract is obtained. Wherein the green tea extract is subjected to fractional extraction and synergistic fermentation of an enzyme preparation, various strains and a composite additive in a specific mass ratio, so that the extraction efficiency is improved, and the tea aroma and the flower and fruit aroma of the product are enhanced.

Description

Technical Field

[0001] The present invention relates to the technical field of essence and flavor, and specifically to an essence and flavor containing green tea extract and a preparation method thereof. Background Art

[0002] Green tea has a mellow fragrance and has become a popular research topic in essence and flavor nowadays. Among them, linalool and ethyl acetate, as the main substances of green tea fragrance, endow green tea with a unique fruity and floral fragrance.

[0003] In the field of essence and flavor, in order to improve the fragrance, during the extraction process of green tea extract, substances such as linalool and ethyl acetate rich in fruity and floral fragrance that can increase the fragrance will be preserved as much as possible. However, since linalool itself is a high-boiling-point substance and ethyl acetate is a low-boiling-point substance, they cannot be obtained by single extraction, and the ideal extraction effect cannot be achieved in actual production.

[0004] Patent CN114747642A uses a composite system of tannase, β-glucosidase and cellulase to increase the content of linalool, but the fragrance quality is single and the fruity fragrance is insufficient; Patent CN116349863A discloses fermentation and enzymatic hydrolysis treatment, but the raw material extraction part fails to achieve the ideal effect.

[0005] Glycolysis takes glucose as a substrate, and under the catalytic action of enzymes, it is gradually transformed into pyruvate with a small amount of ATP. With the assistance of cofactors such as magnesium ions and potassium ions, ethyl acetate is generated to optimize the aroma. It should be noted that if the amount of magnesium ions is too much, it will compete with other ions, thus destroying the ion balance, and will also bind to the enzyme, inhibiting the enzyme activity and reducing the generation of ethyl acetate; if the potassium ion content is too high, it will reduce the action of the enzyme on the substrate and will also affect the cell permeability, resulting in the inability of ethyl acetate inside the cell to be normally discharged; if the amounts of magnesium ions and potassium ions are too small, they will both affect the auxiliary effect and reduce the generation of ethyl acetate.

[0006] Therefore, to solve the above problems, it is of great significance to prepare an essence and flavor containing green tea extract. Summary of the Invention

[0007] The purpose of the present invention is to provide an essence and flavor containing green tea extract and a preparation method thereof to solve the problems raised in the above background art.

[0008] To solve the above technical problems, the present invention provides the following technical solutions:

[0009] A flavor and fragrance containing green tea extract. The raw materials of the flavor and fragrance include the following mass components: in mass percentage, 83.1-94.6% of propylene glycol, 0.8-2.5% of linalool oxide, 0.5-1.5% of linalool, 1-1.8% of phenylethyl alcohol, 0.4-1% of eugenol, 0.1-0.6% of cis-jasmone, 0.7-2.5% of methyl dihydrojasmonate, 1-3% of benzyl benzoate, 0.6-2.5% of methyl jasmonate, and 0.3-1.5% of green tea extract.

[0010] More optimally, a method for preparing flavors and fragrances containing green tea extract, the preparation process of the green tea extract is:

[0011] Step 1: extracting green tea by simultaneous distillation extraction to obtain tea residue and primary filtrate;

[0012] Step 2: Perform secondary extraction on the tea residues by infrared-assisted headspace solid phase microextraction to obtain tea residues and secondary filtrate;

[0013] Step 3: Mix the primary filtrate and the secondary filtrate to obtain a mixed solution; add citric acid-disodium hydrogen phosphate buffer to the mixed solution, adjust the pH to 5.0-6.5, add the composite enzyme preparation, perform enzymolysis once, sterilize, and obtain a primary enzymolysis solution;

[0014] Step 4: inoculate the mixed bacteria into the primary enzymatic hydrolysate, add the composite additive, add citric acid to adjust the pH to 5.0-5.5, perform anaerobically fermentation, inactivate the enzyme, filter, sterilize by UHT, and cool to obtain the green tea extract.

[0015] More optimally, the primary enzymatic hydrolysis solution includes a composite enzyme preparation and a mixed solution in a mass ratio of 0.5 to 1:100; the mixed solution includes a primary filtrate and a secondary filtrate in a mass ratio of 2 to 4:1; the temperature of the primary enzymatic hydrolysis is 40 to 50°C, and the time is 1 to 3 hours.

[0016] More optimally, the composite enzyme preparation comprises β-glucosidase and cellulase in a mass ratio of 2 to 4:1; the activity of the β-glucosidase is 80 to 120 U / g; and the activity of the cellulase is 40,000 to 50,000 U / g.

[0017] More optimally, the raw materials of the green tea extract include the following components: 100-120 parts by mass of primary enzymatic hydrolysate, 1-3 parts of mixed bacteria, and 1-3 parts of composite additives; the temperature of the anaerobic fermentation is 30-40°C, and the time is 24-48 hours.

[0018] More optimally, the mixed bacteria include brewer's yeast and Lactobacillus plantarum in a mass ratio of 1 to 2:0.8.

[0019] Preferably, the composite additive comprises the following components: by mass, 10 to 15 parts of L-aspartic acid, 1.5 to 2.5 parts of magnesium sulfate, 3 to 4 parts of potassium dihydrogen phosphate, and 0.5 to 1 part of sodium selenite.

[0020] Preferably, in step 1, the specific process is as follows: Put green tea and deionized water on one side of the instrument, add anhydrous ether to the other side, perform steam distillation and ether extraction for 2 to 3 hours, cool, and filter to obtain tea dregs and a first filtrate.

[0021] In a further embodiment, the mass ratio of the green tea, deionized water, and anhydrous ether is 6 to 8:100:10 to 20.

[0022] Preferably, in step 2, the specific process is as follows: Add the tea dregs, deionized water, and ethanol to a headspace vial, and perform adsorption at an infrared power of 145 to 165 W for 15 to 20 min to obtain a second filtrate.

[0023] In a further embodiment, the mass ratio of the tea dregs, deionized water, and ethanol is 6 to 8:100:3 to 5.

[0024] In the solution, the extraction efficiency is improved by adopting fractional extraction (simultaneous distillation extraction, infrared-assisted headspace solid-phase microextraction); and the fruit fragrance and tea fragrance are increased and the quality of the essence and flavor is further improved through the synergistic effect of a composite enzyme (β-glucosidase, cellulase), a mixed strain (Saccharomyces cerevisiae, Lactobacillus plantarum), and a composite additive with specific mass ratios.

[0025] Among them, to solve the problem of low extraction efficiency of green tea extract, this solution adopts the method of fractional extraction (simultaneous distillation extraction, infrared-assisted headspace solid-phase microextraction). High-boiling substances such as linalool are extracted by simultaneous distillation extraction to obtain a higher content of aroma and increase the floral fragrance and other odors of the essence and flavor; infrared-assisted headspace solid-phase microextraction further extracts low-boiling substances such as aldehydes and esters to increase the fruity fragrance and other odors of the essence and flavor. The combination of the two synergistically improves the extraction efficiency and further improves the quality of the essence and flavor.

[0026] Among them, β-glucosidase and cellulase with specific mass ratios are beneficial to hydrolyze the glycoside aroma precursors in green tea. Under weakly acidic conditions, it is beneficial to the precipitation of linalool, and at the same time releases glucose, which not only supplements the carbon source but also provides a substrate for the subsequent production of ethyl acetate; cellulase destroys the microfibril structure of the cell wall, promotes the generation of intracellular tea polyphenols, and increases the tea fragrance and freshness.

[0027] Among them, inoculate a mixed strain (Saccharomyces cerevisiae, Lactobacillus plantarum), add a composite additive. Under the action of Saccharomyces cerevisiae, with specific contents of magnesium ions and potassium ions as cofactors, supplemented with phosphate groups, selenium element improves the fermentation efficiency, increases the production of ethyl acetate, and further enhances the fruity aroma; at the same time, selenium element also promotes the production of lactic acid by Lactobacillus plantarum, further enhancing the flavor for the essence.

[0028] Compared with the prior art, the beneficial effects of the present invention are as follows:

[0029] This solution synergistically uses fractional extraction, a composite enzyme with a specific mass, a variety of mixed strains, and a composite additive to increase the contents of linalool, ethyl acetate, etc., and form an essence with fruity and floral aromas, a faint tea aroma, freshness, and rich layers. Specific embodiments

[0030] Next, the technical solutions in the embodiments of the present invention will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0031] It should be noted that the following parts are by mass, and there are no special restrictions on the purchase manufacturers of all raw materials involved in the present invention. Exemplarily, including: in the following embodiments, the product number of Saccharomyces cerevisiae is Y41643 - 500g, purchased from Shanghai Yuanye Bio-Technology Co., Ltd.; the product number of Lactobacillus plantarum is YLK-jz0118, purchased from Youlike (Shanghai) Life Sciences Co., Ltd.; the CAS number of L-aspartic acid is 56 - 84 - 6, purchased from Hebei Runbu Biotechnology Co., Ltd.; the CAS number of magnesium sulfate is 7487 - 88 - 9, purchased from Longtaiwei (Jiangsu) Food Technology Co., Ltd.; the CAS number of potassium dihydrogen phosphate is 7778 - 77 - 0, purchased from Nanjing Chemical Reagent Co., Ltd.; sodium selenite is purchased from Jiangsu Huace Biotechnology Co., Ltd.; the activity of β-glucosidase is 100U / g, and the product number is S24786 - 100g, purchased from Shanghai Yuanye Bio-Technology Co., Ltd.; the activity of cellulase is 50000U / g, purchased from Chengdu Wanxiang Hongrun Biotechnology Co., Ltd.

[0032] Example 1: A preparation method of an essence containing green tea extract, comprising the following steps:

[0033] Step 1: Prepare a composite additive by mixing 12.5 parts of L-aspartic acid, 2 parts of magnesium sulfate, 3.5 parts of potassium dihydrogen phosphate, and 0.7 part of sodium selenite;

[0034] Step 2: Put green tea and deionized water on one side of the instrument, and add anhydrous ether on the other side. The mass ratio of green tea, deionized water, and anhydrous ether is 7:100:15. Perform steam distillation and ether extraction for 3 hours, cool, and filter to obtain tea dregs and a primary filtrate.

[0035] Step 3: Add tea dregs, deionized water, and ethanol to a headspace vial according to a mass ratio of 7:100:4, and perform adsorption at an infrared power of 155 W for 20 min to obtain a secondary filtrate.

[0036] Step 4: Mix the primary filtrate and the secondary filtrate according to a mass ratio of 3:1 to obtain a mixed solution. Add a citric acid - disodium hydrogen phosphate buffer solution to the mixed solution, adjust the pH to 5.8, add a composite enzyme preparation (β - glucosidase and cellulase with a mass ratio of 3:1), and the mass ratio of the composite enzyme preparation to the mixed solution is 0.8:100. Perform primary enzymatic hydrolysis at 45°C for 2 hours, sterilize to obtain a primary enzymatic hydrolysate.

[0037] Step 5: Inoculate 2 parts of a mixed strain (Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 1.5:0.8) into 110 parts of the primary enzymatic hydrolysate, add 2 parts of a composite additive, add citric acid to adjust the pH to 5.3, perform anaerobic fermentation at 35°C for 48 hours, inactivate the enzyme, filter, perform UHT sterilization, and cool to obtain a green tea extract.

[0038] Step 6: Prepare a flavor and fragrance by formulating with 94.6% propylene glycol, 0.8% linalool oxide, 0.5% linalool, 1% phenylethyl alcohol, 0.4% eugenol, 0.1% cis - jasmone, 0.7% methyl dihydrojasmonate, 1% benzyl benzoate, 0.6% methyl jasmonate, and 0.3% green tea extract.

[0039] Example 2: A method for preparing a flavor and fragrance containing green tea extract, comprising the following steps:

[0040] Step 1: Prepare a composite additive by formulating 10 parts of L - aspartic acid, 1.5 parts of magnesium sulfate, 3 parts of potassium dihydrogen phosphate, and 0.5 part of sodium selenite.

[0041] Step 2: Put green tea and deionized water on one side of the instrument, and add anhydrous ether on the other side. The mass ratio of green tea, deionized water, and anhydrous ether is 7:100:15. Perform steam distillation and ether extraction for 3 hours, cool, and filter to obtain tea dregs and a primary filtrate.

[0042] Step 3: Add tea dregs, deionized water, and ethanol to a headspace vial according to a mass ratio of 7:100:4, and perform adsorption at an infrared power of 155 W for 20 min to obtain a secondary filtrate.

[0043] Step 4: Mix the primary filtrate and the secondary filtrate according to a mass ratio of 2:1 to obtain a mixed solution; add the citric acid-disodium hydrogen phosphate buffer solution to the mixed solution, adjust the pH to 5.8, add a composite enzyme preparation (β-glucosidase and cellulase with a mass ratio of 2:1), and the mass ratio of the composite enzyme preparation to the mixed solution is 0.8:100. Perform primary enzymatic hydrolysis at 45°C for 2 hours, sterilize to obtain a primary enzymatic hydrolysate;

[0044] Step 5: Inoculate 1 part of a mixed strain (Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 1:0.8) into 100 parts of the primary enzymatic hydrolysate, add 1 part of a composite additive, add citric acid to adjust the pH to 5.3, and perform anaerobic fermentation at 35°C for 48 hours. Inactivate the enzyme, filter, perform UHT sterilization, and cool to obtain a green tea extract;

[0045] Step 6: Prepare with 94.6% propylene glycol, 0.8% linalool oxide, 0.5% linalool, 1% phenethyl alcohol, 0.4% eugenol, 0.1% cis-jasmone, 0.7% methyl dihydrojasmonate, 1% benzyl benzoate, 0.6% methyl jasmonate, and 0.3% green tea extract to obtain an essence and flavor.

[0046] Example 3: A method for preparing an essence and flavor containing green tea extract, comprising the following steps:

[0047] Step 1: Prepare a composite additive by mixing 15 parts of L-aspartic acid, 2.5 parts of magnesium sulfate, 4 parts of potassium dihydrogen phosphate, and 1 part of sodium selenite;

[0048] Step 2: Place green tea and deionized water on one side of the instrument, and add anhydrous ether to the other side. The mass ratio of green tea, deionized water, and anhydrous ether is 7:100:15. Perform steam distillation and ether extraction for 3 hours, cool, and filter to obtain tea residues and a primary filtrate;

[0049] Step 3: Add the tea residues, deionized water, and ethanol to the headspace vial according to a mass ratio of 7:100:4, and perform adsorption at an infrared power of 155W for 20 min to obtain a secondary filtrate;

[0050] Step 4: Mix the primary filtrate and the secondary filtrate according to a mass ratio of 4:1 to obtain a mixed solution; add the citric acid-disodium hydrogen phosphate buffer solution to the mixed solution, adjust the pH to 5.8, add a composite enzyme preparation (β-glucosidase and cellulase with a mass ratio of 4:1), and the mass ratio of the composite enzyme preparation to the mixed solution is 0.8:100. Perform primary enzymatic hydrolysis at 45°C for 2 hours, sterilize to obtain a primary enzymatic hydrolysate;

[0051] Step 5: Inoculate 3 parts of a mixed strain (Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 2:0.8) into 120 parts of the primary enzymolysis solution, add 3 parts of a composite additive, add citric acid to adjust the pH to 5.3, anaerobically ferment at 35°C for 48 hours, inactivate the enzyme, filter, perform UHT sterilization, and cool to obtain green tea extract;

[0052] Step 6: Prepare a flavor and fragrance by formulating with 94.6% propylene glycol, 0.8% linalool oxide, 0.5% linalool, 1% phenylethyl alcohol, 0.4% eugenol, 0.1% cis-jasmone, 0.7% methyl dihydrojasmonate, 1% benzyl benzoate, 0.6% methyl jasmonate, and 0.3% green tea extract.

[0053] Comparative Example 1: Based on Example 1, adjust magnesium sulfate to be in excess, with the rest of the process unchanged, and replace it with:

[0054] Step 1: Prepare a composite additive by formulating 12.5 parts of L-aspartic acid, 6 parts of magnesium sulfate, 3.5 parts of potassium dihydrogen phosphate, and 0.7 parts of sodium selenite;

[0055] Step 2: Place green tea and deionized water on one side of the instrument, and add anhydrous ether on the other side. The mass ratio of green tea, deionized water, and anhydrous ether is 7:100:15. Perform steam distillation and ether extraction for 3 hours, cool, and filter to obtain tea residues and a primary filtrate;

[0056] Step 3: Add tea residues, deionized water, and ethanol to a headspace vial according to a mass ratio of 7:100:4, and perform adsorption at an infrared power of 155W for 20 min to obtain a secondary filtrate;

[0057] Step 4: Mix the primary filtrate and the secondary filtrate according to a mass ratio of 3:1 to obtain a mixed solution; add a citric acid-disodium hydrogen phosphate buffer solution to the mixed solution, adjust the pH to 5.8, add a composite enzyme preparation (β-glucosidase and cellulase with a mass ratio of 3:1). The mass ratio of the composite enzyme preparation to the mixed solution is 0.8:100, and perform primary enzymolysis at 45°C for 2 hours, and sterilize to obtain a primary enzymolysis solution;

[0058] Step 5: Inoculate 2 parts of a mixed strain (Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 1.5:0.8) into 110 parts of the primary enzymolysis solution, add 2 parts of a composite additive, add citric acid to adjust the pH to 5.3, anaerobically ferment at 35°C for 48 hours, inactivate the enzyme, filter, perform UHT sterilization, and cool to obtain green tea extract;

[0059] Step 6: Prepare a flavoring by formulating with 94.6% propylene glycol, 0.8% linalool oxide, 0.5% linalool, 1% phenethyl alcohol, 0.4% eugenol, 0.1% cis-jasmone, 0.7% methyl dihydrojasmonate, 1% benzyl benzoate, 0.6% methyl jasmonate, and 0.3% green tea extract.

[0060] Comparative Example 2: Based on Example 1, adjust the mass ratio of magnesium sulfate to potassium dihydrogen phosphate, with the rest of the process unchanged, and replace it with:

[0061] Step 1: Prepare a composite additive by formulating 12.5 parts of L-aspartic acid, 5 parts of magnesium sulfate, 1 part of potassium dihydrogen phosphate, and 0.7 part of sodium selenite.

[0062] Step 2: Place green tea and deionized water on one side of the instrument, and add anhydrous ether to the other side. The mass ratio of green tea, deionized water, and anhydrous ether is 7:100:15. Perform steam distillation and ether extraction for 3 hours, cool, and filter to obtain tea residues and a primary filtrate.

[0063] Step 3: Add tea residues, deionized water, and ethanol to a headspace vial according to a mass ratio of 7:100:4, and perform adsorption at an infrared power of 155 W for 20 min to obtain a secondary filtrate.

[0064] Step 4: Mix the primary filtrate and the secondary filtrate according to a mass ratio of 3:1 to obtain a mixed solution. Add a citric acid-disodium hydrogen phosphate buffer solution to the mixed solution, adjust the pH to 5.8, add a composite enzyme preparation (β-glucosidase and cellulase with a mass ratio of 3:1), and the mass ratio of the composite enzyme preparation to the mixed solution is 0.8:100. Perform primary enzymatic hydrolysis at 45°C for 2 hours, sterilize to obtain a primary hydrolysate.

[0065] Step 5: Inoculate 2 parts of a mixed strain (Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 1.5:0.8) into 110 parts of the primary hydrolysate, add 2 parts of the composite additive, add citric acid to adjust the pH to 5.3, perform anaerobic fermentation at 35°C for 48 hours, inactivate the enzyme, filter, perform UHT sterilization, and cool to obtain a green tea extract.

[0066] Step 6: Prepare a flavoring by formulating with 94.6% propylene glycol, 0.8% linalool oxide, 0.5% linalool, 1% phenethyl alcohol, 0.4% eugenol, 0.1% cis-jasmone, 0.7% methyl dihydrojasmonate, 1% benzyl benzoate, 0.6% methyl jasmonate, and 0.3% green tea extract.

[0067] Comparative Example 3: Based on Example 1, use a single extraction method, with the rest of the process unchanged. Specifically:

[0068] Step 1: Prepare a composite additive by mixing 12.5 parts of L-aspartic acid, 2 parts of magnesium sulfate, 3.5 parts of potassium dihydrogen phosphate, and 0.7 part of sodium selenite;

[0069] Step 2: Place green tea and deionized water on one side of the instrument, and add anhydrous ether to the other side. The mass ratio of green tea, deionized water, and anhydrous ether is 7:100:15. Perform steam distillation and ether extraction for 3 hours, cool, and filter to obtain tea dregs and a filtrate;

[0070] Step 3: Add a citric acid-disodium hydrogen phosphate buffer solution to the filtrate, adjust the pH to 5.8, add a composite enzyme preparation (β-glucosidase and cellulase with a mass ratio of 3:1). The mass ratio of the composite enzyme preparation to the filtrate is 0.8:100. Perform primary enzymatic hydrolysis at 45°C for 2 hours, sterilize to obtain a primary enzymatic hydrolysate;

[0071] Step 4: Inoculate 2 parts of a mixed strain (Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 1.5:0.8) into 110 parts of the primary enzymatic hydrolysate, add 2 parts of the composite additive, add citric acid to adjust the pH to 5.3, perform anaerobic fermentation at 35°C for 48 hours, inactivate the enzyme, filter, perform UHT sterilization, and cool to obtain a green tea extract;

[0072] Step 5: Prepare an essence by mixing 94.6% propylene glycol, 0.8% linalool oxide, 0.5% linalool, 1% phenethyl alcohol, 0.4% eugenol, 0.1% cis-jasmone, 0.7% methyl dihydrojasmonate, 1% benzyl benzoate, 0.6% methyl jasmonate, and 0.3% green tea extract.

[0073] Comparative Example 4: Based on Example 1, adjust the composite enzyme preparation to β-glucosidase, and keep the rest of the process unchanged. Specifically:

[0074] Step 1: Prepare a composite additive by mixing 12.5 parts of L-aspartic acid, 2 parts of magnesium sulfate, 3.5 parts of potassium dihydrogen phosphate, and 0.7 part of sodium selenite;

[0075] Step 2: Place green tea and deionized water on one side of the instrument, and add anhydrous ether to the other side. The mass ratio of green tea, deionized water, and anhydrous ether is 7:100:15. Perform steam distillation and ether extraction for 3 hours, cool, and filter to obtain tea dregs and a primary filtrate;

[0076] Step 3: Add tea dregs, deionized water, and ethanol to a headspace vial according to a mass ratio of 7:100:4, and perform adsorption at an infrared power of 155 W for 20 min to obtain a secondary filtrate;

[0077] Step 4: Mix the primary filtrate and the secondary filtrate according to a mass ratio of 3:1 to obtain a mixed solution; add the citric acid-disodium hydrogen phosphate buffer solution to the mixed solution, adjust the pH to 5.8, add β-glucosidase, and the mass ratio of β-glucosidase to the mixed solution is 0.8:100. Perform primary enzymatic hydrolysis at 45°C for 2 hours, sterilize to obtain a primary enzymatic hydrolysate;

[0078] Step 5: Inoculate 2 parts of a mixed strain (Saccharomyces cerevisiae and Lactobacillus plantarum with a mass ratio of 1.5:0.8) into 110 parts of the primary enzymatic hydrolysate, add 2 parts of a composite additive, add citric acid to adjust the pH to 5.3, perform anaerobic fermentation at 35°C for 48 hours, inactivate the enzyme, filter, perform UHT sterilization, and cool to obtain a green tea extract;

[0079] Step 6: Prepare a flavor and fragrance with 94.6% propylene glycol, 0.8% linalool oxide, 0.5% linalool, 1% phenylethyl alcohol, 0.4% eugenol, 0.1% cis-jasmone, 0.7% methyl dihydrojasmonate, 1% benzyl benzoate, 0.6% methyl jasmonate, and 0.3% green tea extract.

[0080] Detection experiment: Perform performance detection on the flavor and fragrance prepared in Examples 1 to 3 and Comparative Examples 1 to 4: (1) Evaluation of aroma test: Take 20 portions of 30 ml each of the flavor and fragrance prepared in Examples 1 to 3 and Comparative Examples 1 to 4, and 20 people score according to GB / T 14454.2-2008 "Method for Evaluating the Aroma of Spices", and finally take the average score. The results are shown in Table 1; (2) Refractive index test: Perform refractive index test on the flavor and fragrance prepared in Examples 1 to 3 and Comparative Examples 1 to 4 at 20°C. The results are shown in Table 1;

[0081] Example Score Refractive index Example 1 98 1.3991 Example 2 92 1.3978 Example 3 96 1.4012 Comparative Example 1 81 1.4048 Comparative Example 2 84 1.4065 Comparative Example 3 78 1.3895 Comparative Example 4 75 1.3962

[0082] Table 1

[0083] Result analysis: It can be seen from the data analysis in Table 1 that Examples 1 to 3, Comparative Example 1, and Comparative Examples 3 to 4 all meet the refractive index standard requirements (1.3962 ± 0.010); in terms of aroma evaluation, Examples 1 to 3 all have a strong fruity and floral aroma and a faint tea aroma. Generally speaking, the fragrance ratio of Example 1 is better and has a rich layer; Comparative Example 1 lacks a fruity aroma; Comparative Example 2 has a stronger fruity aroma than Comparative Example 1, but still lacks a fruity aroma; Comparative Example 3 has a more sufficient fruity aroma than Comparative Examples 1 to 2, but has a slightly less fruity aroma than Examples 1 to 3; Comparative Example 4 lacks a tea aroma, has a fruity and floral aroma, and lacks freshness and layering.

[0084] For those skilled in the art, it is obvious that the present invention is not limited to the details of the above-described exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or basic characteristics of the present invention. Therefore, from any point of view, the embodiments should be regarded as exemplary and non-limiting. The scope of the present invention is defined by the appended claims rather than the above description. Therefore, all changes falling within the meaning and scope of the equivalent elements of the claims are intended to be embraced within the present invention.

Claims

1. An essence containing green tea extract, characterized in that: The raw materials of the flavor and fragrance include the following mass components: in mass percentage, 83.1-94.6% of propylene glycol, 0.8-2.5% of linalool oxide, 0.5-1.5% of linalool, 1-1.8% of phenylethyl alcohol, 0.4-1% of eugenol, 0.1-0.6% of cis-jasmone, 0.7-2.5% of methyl dihydrojasmonate, 1-3% of benzyl benzoate, 0.6-2.5% of methyl jasmonate, and 0.3-1.5% of green tea extract.

2. The preparation method of a flavor containing green tea extract according to claim 1, characterized in that: The preparation process of the green tea extract is as follows: Step 1: extracting green tea by simultaneous distillation extraction to obtain tea residue and primary filtrate; Step 2: Perform secondary extraction on the tea residues by infrared-assisted headspace solid phase microextraction to obtain tea residues and secondary filtrate; Step 3: Mix the primary filtrate and the secondary filtrate to obtain a mixed solution; add citric acid-disodium hydrogen phosphate buffer to the mixed solution, adjust the pH to 5.0-6.5, add the composite enzyme preparation, perform enzymolysis once, sterilize, and obtain a primary enzymolysis solution; Step 4: inoculate the mixed bacteria into the primary enzymatic hydrolysate, add the composite additive, add citric acid to adjust the pH to 5.0-5.5, perform anaerobically fermentation, inactivate the enzyme, filter, sterilize by UHT, and cool to obtain the green tea extract.

3. The preparation method of a flavor containing green tea extract according to claim 2, characterized in that: The primary enzymatic hydrolysis solution includes a composite enzyme preparation and a mixed solution in a mass ratio of 0.5 to 1:100; the mixed solution includes a primary filtrate and a secondary filtrate in a mass ratio of 2 to 4:1; the temperature of the primary enzymatic hydrolysis is 40 to 50°C, and the time is 1 to 3 hours.

4. The preparation method of a flavor containing green tea extract according to claim 3, characterized in that: The composite enzyme preparation comprises beta-glucosidase and cellulase in a mass ratio of 2 to 4:1; the activity of the beta-glucosidase is 80 to 120 U / g; and the activity of the cellulase is 40,000 to 50,000 U / g.

5. The preparation method of a flavor containing green tea extract according to claim 2, characterized in that: The raw materials of the green tea extract include the following components: 100-120 parts of primary enzymatic hydrolysate, 1-3 parts of mixed bacteria, and 1-3 parts of composite additives by mass; the temperature of the anaerobic fermentation is 30-40° C., and the time is 24-48 hours.

6. The preparation method of a flavor containing green tea extract according to claim 5, characterized in that: The mixed bacteria include brewer's yeast and plant lactobacillus in a mass ratio of 1-2:0.

8.

7. The preparation method of a flavor containing green tea extract according to claim 5, characterized in that: The composite additive comprises the following components: by weight, 10 to 15 parts of L-aspartic acid, 1.5 to 2.5 parts of magnesium sulfate, 3 to 4 parts of potassium dihydrogen phosphate, and 0.5 to 1 part of sodium selenite.

8. The preparation method of a flavor containing green tea extract according to claim 2, characterized in that: Step 1, the specific process is: put green tea and deionized water into one side of the instrument, add anhydrous ether on the other side, extract the ether by steam distillation for 2 to 3 hours, cool, filter, and obtain tea residues and primary filtrate.

9. The preparation method of a flavor containing green tea extract according to claim 2, characterized in that: In step 2, the specific process is: adding tea residues, deionized water and ethanol into a headspace bottle, adsorbing for 15 to 20 minutes at an infrared power of 145 to 165 W to obtain a secondary filtrate.

10. Flavors and fragrances containing green tea extracts prepared according to the method for preparing flavors and fragrances containing green tea extracts according to any one of claims 1 to 9.