Methods for ultrasonic extracting tea

Abstract

An ultrasonic tea extraction method includes mixing tea leaves with room temperature water to obtain a tea-water mixture, ultrasonically extracting the tea-water mixture to obtain a tea extract, and adding a compound enzyme to the tea extract and allowing it to react for a certain time to obtain tea infusion.

Description

Technical Field

[0001] This invention relates to a tea extraction technique, and more particularly to a tea extraction method that can enhance the flavor of tea. Prior Technology

[0002] Drinking tea is an important part of Chinese people's lifestyle and culture. In addition to traditional tea art, the hand-shaken beverage industry has become popular in recent years, with many cold drink shops springing up. Convenience stores have also followed suit and launched freshly brewed tea drinks to provide consumers with more choices.

[0003] The most common method of brewing tea is to steep the tea leaves in hot water, but a truly excellent cup of tea requires extensive brewing experience. Convenience stores, in order to provide convenient and palatable tea drinks to the public, generally follow the methods used in hand-shaken tea shops.

[0004] However, the tea extraction process is complex. To shorten customer waiting time, the tea is usually extracted with water first and then stored at high temperatures in a tea barrel. The tea is then prepared after the customer places an order. Alternatively, the tea leaves can be steeped at high temperatures to accelerate the release of flavor compounds, but this method can easily result in a bitter taste and may damage the flavor compounds.

[0005] However, if low-temperature extraction is used, the flavor compounds in the tea leaves are not easily released, resulting in a tea soup that is lacking in flavor, aroma, and other aspects. Summary of the Invention

[0006] In some embodiments, an ultrasonic tea extraction method includes mixing tea leaves with room temperature water to obtain a tea-water mixture, ultrasonically extracting the tea-water mixture to obtain a tea extract, and adding a complex enzyme to the tea extract and allowing it to react for a certain time to obtain tea infusion.

[0007] In some embodiments, the step of adding a compound enzyme to a tea extract to react and obtain tea soup includes adding a compound enzyme to a tea extract to obtain a tea enzyme mixture, and adjusting the temperature of the tea enzyme mixture with boiling water to allow the compound enzyme to react for a certain time to obtain tea soup.

[0008] In some embodiments, the amount of boiling water added is 0.2 to 2 times the amount of room temperature water added.

[0009] In some embodiments, the temperature of the aforementioned tea enzyme mixture is adjusted to 40°C to 80°C using the aforementioned boiling water.

[0010] In some embodiments, the aforementioned reaction time is from 15 minutes to 2 hours.

[0011] In some embodiments, the temperature of the aforementioned room temperature water is 10°C to 40°C.

[0012] In some embodiments, the aforementioned tea raw material is tea leaves, crushed tea leaves, tea powder, or a combination thereof, and the particle size of the aforementioned tea powder ranges from 8 mesh to 80 mesh.

[0013] In some embodiments, the weight ratio of the aforementioned tea raw materials to the aforementioned room temperature water is 1:5 to 1:15.

[0014] In some embodiments, the extraction temperature for ultrasonic extraction of the aforementioned tea-water mixture is between 10°C and 40°C.

[0015] In some embodiments, the aforementioned tea-water mixture is ultrasonically extracted by an ultrasonic extraction unit at a flow rate of 10 liters / minute to 20 liters / minute to obtain the aforementioned tea-water extract.

[0016] In some embodiments, the amount of the aforementioned compound enzyme added is 0.1% to 0.5% of the weight of the aforementioned tea raw material.

[0017] In some embodiments, the aforementioned complex enzyme includes glycoside hydrolases, tannase, and protease. For example, the glycoside hydrolases are β-glucosidase.

[0018] In some embodiments, the aforementioned compound enzyme comprises 0.025% to 0.425% by weight of glycosidase, 0.025% to 0.425% by weight of tanninase, and 0.05% to 0.45% by weight of protease relative to the weight of the tea raw material.

[0019] In some embodiments, the aforementioned ultrasonic tea extraction method further includes filtering the tea infusion through a sieve with a pore size of 50 μm to 250 μm to obtain a tea beverage.

[0020] In summary, any embodiment provides an ultrasonic tea extraction method that, through ultrasonic extraction and complex enzyme reaction, can reduce the bitterness of the tea soup, enhance the sweet aftertaste, bring out the floral aroma, and increase the release of tea-related factors, thereby obtaining a tea soup with aroma, taste, and rich flavor. Simple Explanation of the Diagram

[0021] Figure 1 is a schematic diagram of the ultrasonic tea extraction method; Figure 2 is a schematic diagram of the ultrasonic tea extraction system; and Figure 3 is another schematic diagram of the ultrasonic tea extraction system. Implementation

[0022] Please refer to Figure 1. In any embodiment of the ultrasonic tea extraction method, firstly, tea raw materials are mixed with room temperature water to obtain a tea-water mixture (step S100). The tea raw materials can be different types of tea (such as black tea, oolong tea, green tea, etc.), and can be dried tea leaves, pulverized tea leaves, or ground tea powder. In other words, before mixing, the tea leaves can be pulverized into tea powder, and this tea powder is used as the tea raw material. In some embodiments, the particle size of the tea powder is between 8 mesh and 80 mesh to avoid excessive dispersion of overly fine tea powder, while overly coarse tea powder will affect the subsequent tea extraction efficiency. For example, the tea raw material is dried tea leaves ground and passed through a 16-mesh sieve to obtain tea powder with a particle size of approximately 16 mesh. In some embodiments, the temperature of the room temperature water is between 10°C and 40°C. For example, the temperature of the room temperature water is approximately 30°C. In some exemplary examples, tea powder with a particle size of 16 mesh is mixed with room temperature water at 30°C to obtain a tea-water mixture.

[0023] In some embodiments, the aforementioned tea leaves and room temperature water are mixed in a solid-to-liquid weight ratio of 1:5 to 1:15. For example, the weight ratio of tea leaves to room temperature water is 1:9.5.

[0024] Following step S100, the tea-water mixture is then subjected to ultrasonic extraction to obtain a tea extract (step S200). Here, the tea-water mixture is agitated for a period of time using ultrasonic oscillation at a frequency of 16 kHz to 50 kHz to obtain the tea-water mixture. In some embodiments, the extraction temperature for ultrasonic extraction of the tea-water mixture is 10°C to 40°C. In some exemplary examples, the extraction temperature is 28°C to 30°C. Therefore, when the extraction temperature is below 50°C, the resulting tea extract has a smoother taste.

[0025] In some embodiments, the tea-water mixture is ultrasonically extracted through an ultrasonic extraction unit at a flow rate of 10 liters / minute to 20 liters / minute to obtain the aforementioned tea-water extract. In some examples, the aforementioned flow rate can be 10 liters / minute, 11 liters / minute, 12 liters / minute, 13 liters / minute, 14 liters / minute, 15 liters / minute, 16 liters / minute, 17 liters / minute, 18 liters / minute, 19 liters / minute, or 20 liters / minute. This avoids both excessively slow flow rates that reduce production efficiency and excessively fast flow rates that reduce extraction efficiency.

[0026] Following step S200, a complex enzyme is added to the tea extract and reacted for a certain time to obtain tea infusion (step S300). For example, the complex enzyme can be a glycoside hydrolase, a tanninase, or a protease. For example, the glycoside hydrolase can be β-glucosidase. Specifically, the glycoside hydrolase can release aroma components by cleaving the glycosidic bonds of the glycoside compounds in the tea leaves, thus producing floral aromas; the tanninase can reduce the bitterness of the tea; and the protease can increase the extraction rate of amino acids in the tea and enhance the sweet aftertaste of the tea.

[0027] In some examples, the glycosidase used is β-glucosidase EC 3.2.1.21, the tanninase used is tanninase EC 3.2.1.20, and the protease used is protease EC 3.4.23.18.

[0028] In some embodiments, the amount of the aforementioned compound enzyme added is 0.1% to 0.5% by weight of the aforementioned tea raw material. For example, the amount of compound enzyme added is 0.24% by weight.

[0029] In some embodiments, the aforementioned compound enzyme comprises about 0.025% to 0.425% by weight of glycosidase, about 0.025% to 0.425% by weight of tanninase, and about 0.05% to 0.45% by weight of protease relative to the weight of the tea raw material.

[0030] In some embodiments, the aforementioned step of adding a compound enzyme to a tea extract to react and obtain tea soup includes adding a compound enzyme to a tea extract to obtain a tea enzyme mixture, and adjusting the temperature of the tea enzyme mixture with boiling water to allow the compound enzyme to act for a reaction time to obtain tea soup.

[0031] In some embodiments, the temperature of the boiling water is 100℃±5℃.

[0032] In some embodiments, the amount of boiling water added is 0.2 to 2 times the amount of room temperature water added.

[0033] In some embodiments, the temperature of the aforementioned tea enzyme mixture, adjusted with boiling water, is between 40°C and 80°C. For example, the temperature of the tea extract mixed with the complex enzyme is approximately 30°C. Adding 0.4 times the amount of room temperature water to the boiling water will raise the temperature to 50°C, while adding 2 times the amount of room temperature water to the boiling water will raise the temperature to approximately 76°C. Thus, the enzyme activity of the complex enzyme in the tea enzyme mixture will also increase after being heated with boiling water.

[0034] In some embodiments, the aforementioned reaction time is from 15 minutes to 2 hours. For example, the reaction time is 30 minutes.

[0035] In some examples, 0.1% to 0.5% by weight of a compound enzyme is added to the tea extract to form a tea enzyme mixture, and then 0.2 to 2 times the amount of boiling water is added to raise the temperature of the tea enzyme mixture to 40°C to 80°C and react for 15 minutes to 2 hours to obtain tea infusion.

[0036] In some embodiments, following step S300, the tea infusion can be filtered through a sieve with a pore size of 50 μm to 250 μm to obtain a tea beverage. After filtration through the sieve, solids (such as tea dregs) can be filtered out, and a tea beverage is obtained. For example, the pore size of the sieve can be 150 μm.

[0037] In some embodiments, the content of tea-related substances in tea infusion treated with compound enzymes is increased by 0.5 to 1 times compared to tea infusion without enzyme treatment. These tea-related substances include polyphenols, catechins, amino acids, aroma components, and soluble solids (such as carbohydrates, proteins, and colloids).

[0038] In some embodiments, the aroma components in the tea infusion include linalool, β-cyclocitral, trans-β-ionone, nerolidol, and other substances.

[0039] In some embodiments, the ultrasonic tea extraction method of any of the foregoing embodiments can be implemented by an ultrasonic tea extraction system 1, as shown in FIG2. Please refer to FIG2. In some embodiments, the ultrasonic tea extraction system 1 includes a storage unit 10, a water tank 20, a heater 25, a feeding unit 30, an ultrasonic extraction unit 40, a reaction unit 50, an enzyme storage unit 55, a filtration unit 60, and a container 70. The storage unit 10 is connected to the feeding unit 30. The water tank 20 is connected to both the feeding unit 30 and the heater 25. The feeding unit 30 is connected to the ultrasonic extraction unit 40. The ultrasonic extraction unit 40, the heater 25, and the enzyme storage unit 55 are all connected to the reaction unit 50. The reaction unit 50 is further connected to the filtration unit 60. The container 70 can accept liquid (such as tea) flowing from the filtration unit.

[0040] Please refer to Figure 3. In some embodiments, the ultrasonic tea extraction system 1 includes a storage unit 10, a water tank 20' with a temperature control unit 28, a feeding unit 30, an ultrasonic extraction unit 40, a reaction unit 50, an enzyme storage unit 55, a filtration unit 60, and a container 70. The storage unit 10 is connected to the feeding unit 30. The water tank 20' is connected to both the feeding unit 30 and the reaction unit 50. The feeding unit 30 is connected to the ultrasonic extraction unit 40. The ultrasonic extraction unit 40, the water tank 20', and the enzyme storage unit 55 are all connected to the reaction unit 50. The reaction unit 50 is further connected to the filtration unit 60. The container 70 can accept liquid (such as tea) flowing from the filtration unit 60.

[0041] In some embodiments, the storage unit 10 is used to store tea raw materials (such as dried tea leaves or tea powder). In some embodiments, the storage unit 10 further includes a grinding sub-unit (not shown). The grinding sub-unit can grind the dried tea leaves into tea powder, the particle size of which ranges from 8 mesh to 80 mesh.

[0042] In some embodiments, the water tank 20 is used to store room temperature water. For example, the temperature of room temperature water is between 10°C and 40°C. In some embodiments, the water tank 20' further includes a temperature control unit 28, so that the user can maintain the temperature of the room temperature water between 30°C and 35°C, or heat it to about 100°C for use as boiling water, as needed. In some embodiments, the heater 25 heats the room temperature water from the water tank 20 to 100°C for subsequent use.

[0043] In some embodiments, the feeding unit 30 is used to mix room temperature water and tea leaves to obtain a tea-water mixture, while the ultrasonic extraction unit 40 is used to ultrasonically vibrate the tea-water mixture to facilitate the release of tea-related substances from the tea leaves and obtain a tea-water extract. Here, the weight ratio of tea leaves to room temperature water is 1:5 to 1:15, and the flow rate of the tea-water mixture through the ultrasonic extraction unit 40 is 10 liters / minute to 20 liters / minute. In some embodiments, the extraction time of the tea-water mixture by ultrasonic extraction is 5 seconds to 5 minutes.

[0044] In other embodiments, the feeding unit 30 and the reaction unit 50 are connected via an ultrasonic extraction unit 40, which serves as a pipeline between them. For example, room temperature water and tea leaves are mixed in the feeding unit 30 to obtain a tea-water mixture. The tea-water mixture then enters the ultrasonic extraction unit 40, which serves as a pipeline. In other words, the tea-water mixture undergoes ultrasonic extraction while flowing through the pipeline, and the extracted tea-water extract is then sent to the reaction unit 50. Here, the inlet of the ultrasonic extraction unit 40 is connected to the feeding unit 30, and its outlet is connected to the reaction unit 50. In some embodiments, the flow rate of the tea-water mixture through the ultrasonic extraction unit 40, which serves as a pipeline, is 10 liters / minute to 20 liters / minute, and the entire extraction time is approximately 5 seconds to 5 minutes.

[0045] In some embodiments, the enzyme storage unit 55 stores a compound enzyme. The compound enzyme can be a mixture of prepared glycosidase, tanninase, and protease in a certain proportion; alternatively, the compound enzyme can be three enzymes—glycosidase, tanninase, and protease—stored separately and added to the reaction unit 50 in specific weight percentages when needed.

[0046] In some embodiments, the reaction unit 50 receives tea extract, a compound enzyme, and boiling water from the water tank 20 / 20' or the heater 25. For example, after the tea extract is added to the reaction unit 50, the compound enzyme is added to the reaction unit 50 at an amount of 0.1% to 0.5% by weight of the tea raw material to form a tea enzyme mixture. Then, boiling water at approximately 100°C is added to the reaction unit 50 and mixed with the tea enzyme mixture to form a tea enzyme mixture at a temperature of 40°C to 80°C. After reacting for 15 minutes to 2 hours, tea infusion is obtained.

[0047] In some embodiments, the filtering unit 60 may be a sieve or a device equipped with a sieve. For example, the filtering unit 60 may be a sieve with a pore size of 50 μm to 250 μm, or a device equipped with a sieve with a pore size of 50 μm to 250 μm. Here, the tea infusion, after being filtered through the filtering unit 60 to remove tea residue, becomes a tea beverage that can be accepted by the container 70.

[0048] In some embodiments, container 70 is a liquid-holding vessel such as a paper cup, plastic cup, or eco-friendly cup. In other embodiments, container 70 can be a container for process equipment or a raw material storage tank, such as a stainless steel tank or plastic bucket.

[0049] In some embodiments, the contents of one unit can be transferred to another unit via pipelines, conveyor belts, or manual feeding. In some embodiments, a conveyor belt between storage unit 10 and feeding unit 30 allows tea leaves stored in storage unit 10 to enter feeding unit 30; alternatively, tea leaves in storage unit 10 can be manually fed into feeding unit 30. In some embodiments, a pipeline between water tank 20 / 20' and feeding unit 30 allows room temperature water from water tank 20 to enter feeding unit 30. Water tank 20', equipped with a temperature control unit 28, can further regulate the temperature of the room temperature water entering feeding unit 30. This allows the room temperature water entering feeding unit 30 to mix with the tea leaves to form a tea-water mixture. In some embodiments, the pipeline between the water tank 20 and the heater 25 allows room temperature water in the water tank 20 to enter the heater 25 for heating, and the heated room temperature water enters the reaction unit 50 through another pipeline, or enters the feeding unit 30 (not shown) when there is a need to adjust the temperature of the room temperature water.

[0050] In some embodiments, the pipeline between the feeding unit 30 and the ultrasonic extraction unit 40 allows the tea-water mixture in the feeding unit 30 to enter the ultrasonic extraction unit 40 and undergo subsequent ultrasonic extraction to obtain tea-water extract.

[0051] In some embodiments, the pipeline between the feeding unit 30 and the ultrasonic extraction unit 40 may be adjusted by a control unit (not shown in the figures) to regulate the flow rate of the tea-water mixture into the ultrasonic extraction unit 40, ensuring optimal extraction efficiency. For example, the flow rate of the tea-water mixture through the ultrasonic extraction unit 40 may be between 10 liters / minute and 20 liters / minute.

[0052] In some embodiments, the pipeline between the ultrasonic extraction unit 40 and the reaction unit 50 allows the tea extract from the ultrasonic extraction unit 40 to enter the reaction unit 50, while the compound enzyme stored in the enzyme storage unit 55 is added to the reaction unit 50 as needed. In this way, the tea extract and the compound enzyme are mixed to form a tea-enzyme mixture. The compound enzyme further enzymatically hydrolyzes tea-related substances and tea raw materials (such as tea powder) in the tea mixture.

[0053] In some embodiments, the pipeline between the heater 25 and the reaction unit 50 allows boiling water treated by the heater 25 to enter the reaction unit 50 (as shown in Figure 2), or the pipeline between the water tank 20' with the temperature control unit 28 and the reaction unit 50 allows boiling water conditioned by the temperature control unit 28 in the water tank 20' to enter the reaction unit 50 (as shown in Figure 3), so that the boiling water mixes with the tea enzyme mixture and reacts for a certain period of time to form tea soup. In this way, when the boiling water mixes with the tea enzyme mixture, the overall temperature of the tea enzyme mixture will be increased, thereby placing the compound enzyme in a better enzyme reaction environment and enhancing enzyme activity.

[0054] In some embodiments, the tea infusion in the reaction unit 50 can be filtered by the filter unit 60, which acts as a sieve, to form a tea beverage, which is then received by the container 70 below. Alternatively, the pipeline between the reaction unit 50 and the filter unit 60 can allow the tea infusion obtained after the enzyme reaction to enter the filter unit 60 and pass through the sieve in the filter unit 60 to remove tea residue, and the tea beverage obtained after removing the tea residue can be received by the container 70 below.

[0055] In some examples, tea powder with a particle size of 8 to 80 mesh is placed in storage unit 10, while room temperature water at 30°C to 35°C is placed in water tank 20. The tea powder and room temperature water are fed into feeding unit 30 at a weight ratio of 1:5 to 1:15 to form a tea-water mixture. This mixture flows out of feeding unit 30 at a specific flow rate (e.g., 10 liters / minute to 20 liters / minute) and enters ultrasonic extraction unit 40. During its passage through ultrasonic extraction unit 40, it undergoes simultaneous ultrasonic oscillation to extract the tea at 28°C to 30°C, yielding a tea extract. The tea extract then flows out of ultrasonic extraction unit 40 and enters reaction unit 50. The complex enzymes in enzyme storage unit 55 enter reaction unit 50 and mix with the tea extract to form a tea-enzyme mixture. Room temperature water in water tank 20 is heated to boiling water by heater 25 and then enters reaction unit 50 to mix with the tea enzyme mixture, raising the overall temperature to 40°C to 80°C to facilitate enzyme activity. After the enzymes have acted for the required reaction time (e.g., 15 minutes to 2 hours), tea infusion is obtained. The resulting tea infusion flows out of reaction unit 50 and is filtered through filter unit 60 to remove tea residue and obtain tea beverage. Finally, the tea beverage is received by container 70.

[0056] In other examples, the room temperature water in water tank 20' is heated to boiling water by temperature control unit 28 before entering reaction unit 50 to mix with tea enzyme mixture.

[0057] [example] [1] Tea drinks treated with different compound enzymes

[0058] Tea infusion preparation method: Tea powder with a particle size of 16 mesh was mixed with room temperature water at 30°C at a weight ratio of 1:9.5 to form a tea-water mixture. The mixture was then subjected to ultrasonic oscillation at 30°C and a flow rate of 16 liters / minute through an ultrasonic extraction unit 40 to obtain the tea extract. The tea extracts were then divided into seven groups: a control group and experimental groups 1 to 6. Depending on the conditions of each group, no compound enzyme was added or different compositions were added. The control group did not add any compound enzyme, while the total amount of compound enzyme added to experimental groups 1 to 6 was 0.24% by weight relative to the weight of the tea powder. The compound enzyme contained β-glucosidase EC 3.2.1.21, protease EC 3.4.23.18, and tanninase EC 3.2.1.20. The weight percentages of the three enzymes contained in the 0.24% by weight of the compound enzyme relative to the weight of the tea powder in experimental groups 1 to 6 are shown in Table 1.

[0059] Table 1 Group β-glucosidase EC 3.2.1.21 Tanninase EC 3.2.1.20 protease EC 3.4.23.18 control group - - - Experimental group 1 0.048% 0.096% 0.096% Experimental group 2 0.06% 0.12% 0.06% Experimental group 3 0.06% 0.06% 0.12% Experimental group 4 0.08% - 0.16% Experimental group 5 0.12% - 0.12% Experimental group 6 0.08% 0.08% 0.08%

[0060] Next, boiling water at 100°C was added to the tea extract of the control group and the tea enzyme mixtures of each experimental group formed by adding compound enzymes of different weight percentages, raising the overall temperature to 50°C and letting it stand for 30 minutes to obtain the tea infusion for each group. The amount of boiling water used was 0.4 times the amount of initial room temperature water.

[0061] Finally, the tea infusions of each group are filtered through a sieve with a pore size of 150μm to remove tea residue, and the tea drinks of each group are obtained.

[0062] [example] [2] Flavor test of each group of tea drinks

[0063] The 7 groups of tea drinks in Example 1 were subjected to a blind flavor test. The tasters will evaluate the products on a scale of 5 based on aroma and taste (astringency, tea flavor, etc.).

[0064] The evaluation method was based on a 5-point scale: Five professionally trained tasters (able to distinguish differences in aroma and taste) drank each group of tea without specifying the group affiliation, and scored them according to the evaluation criteria. Those with superior performance received higher scores. The final score was the average of the five tasters' evaluations. The evaluation environment was a quiet, undisturbed space, and tasters were rinsed with water after each group moved between tasting rooms. The evaluation results are shown in Table 2.

[0065] Table 2 Group β-glucosidase EC 3.2.1.21 Tanninase EC 3.2.1.20 protease EC 3.4.23.18 score control group - - - 2 Experimental group 1 0.048% 0.096% 0.096% 3.5 Experimental group 2 0.06% 0.12% 0.06% 3.7 Experimental group 3 0.06% 0.06% 0.12% 4 Experimental group 4 0.08% - 0.16% 3 Experimental group 5 0.12% - 0.12% 3 Experimental group 6 0.08% 0.08% 0.08% 3.7

[0066] Table 2 shows that the average score of the control group was 2. The average score of experimental group 1 was 3.5, and it received a comment of a full-bodied tea flavor. The average score of experimental group 2 was 3.7, and it received a comment of a smooth tea flavor. The average score of experimental group 3 was 4, and it received a comment of a refreshing taste and a strong aroma. The average score of experimental group 4 was 3, and it received a comment of a bitter taste. The average score of experimental group 5 was 3, and it received a comment of a bitter taste. The average score of experimental group 6 was 3.7. Therefore, experimental group 3 had the highest average score. The compound enzyme used in this group consisted of 0.06% by weight of β-glucosidase EC 3.2.1.21, 0.06% by weight of tanninase EC 3.2.1.20, and 0.12% by weight of protease EC 3.4.23.18, resulting in a better tea flavor. Furthermore, if the enzyme composition lacked tanninase, the resulting tea would have a more bitter taste.

[0067] [example] [3] [Testing of tea-related substances in tea beverages]

[0068] The aroma components of the tea samples from the control group and experimental group 3 in Example 1 were analyzed using a gas chromatography-mass spectrometry (Agilent), and the soluble solids were analyzed using an automatic refractometer (ATAGO, RX-α series). For the aroma component experiment, the tea samples from both the control group and experimental group 3 in Example 1 were treated with PDMS material for 1 hour to adsorb the aroma. For the soluble solids experiment, the tea samples were untreated. The results are shown in Table 3 for aroma components and Table 4 for soluble solids.

[0069] Table 3 Aroma components control group (Aroma area) Experimental group 3 (Aroma area) After the compound enzyme acted Percentage increase in aroma Linalool (linalool) 259675 279532 108% β-Citral 112548 142586 127% trans-β-ionone 694179 695820 100% Nerolidol 500537 567813 113%

[0070] Gas chromatography can be used to analyze the aroma composition of tea infusion and screen representative aroma components, such as linalool, β-cyclocitral, trans-β-ionone, nerolidol, and other aroma-related substances.

[0071] Next, the wave area of ​​the detected aroma components in each group was considered as the aroma area, which can be used as a reference for aroma content. See Table 3. The aroma area of ​​linalool in the control group was 259675, while that in experimental group 3 was 279532, meaning that the linalool content in the tea increased by approximately 8% after treatment with the compound enzyme. The aroma area of ​​β-cyclic lemon in the control group was 112548, while that in experimental group 3 was 142586, meaning that the β-cyclic lemon content in the tea increased by approximately 27% after treatment with the compound enzyme. The aroma area of ​​trans-β-ionone in the control group was 694179, while that in experimental group 3 was 695820, meaning that the trans-β-ionone content in the tea did not change significantly after treatment with the compound enzyme. The aroma area of ​​nerolidol in the control group was 500,537, while that in the experimental group 3 was 567,813. This means that the nerolidol in the tea drink increased by about 13% after treatment with compound enzymes.

[0072] This indicates that the content of representative aroma components in tea drinks treated with compound enzymes is increased, meaning that compound enzyme treatment can make the aroma of tea drinks richer and more concentrated.

[0073] Table 4 control group Experimental group 3 Sugar content after compound enzyme action Increase percentage Brix 3.24 3.58 110%

[0074] Sugar content can be used as an indicator of changes in the soluble solids content of tea beverages. Table 4 shows that the sugar content of the control group was 3.24, while that of experimental group 3 was 3.58. This means that the sugar content increased by approximately 10%, indicating an improved extraction rate of soluble solids in the tea beverage.

[0075] In summary, the ultrasonic tea extraction method provided in any embodiment improves the extraction rate of tea-related factors by using ultrasonic extraction and compound enzyme treatment, reduces the bitterness of the resulting tea, enhances the aftertaste and aroma, and thus provides a tea with a rich flavor that is low in bitterness, high in aftertaste and floral.

[0076] Although the technical content of the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the present invention. Any modifications and refinements made by those skilled in the art without departing from the spirit of the present invention should be included within the scope of the present invention. Therefore, the scope of protection of the present invention shall be determined by the appended claims.

[0077] S100~S300: Steps 1: Ultrasonic Tea Extraction System 10: Storage Unit 20,20': Water tank 25: Heater 28: Temperature control unit 30: Feeding Unit 40: Ultrasonic Extraction Unit 50: Reaction Unit 55: Enzyme Storage Unit 60: Filter unit 70: Container

Claims

1. An ultrasonic tea extraction method, comprising: A tea raw material is mixed with room temperature water to obtain a tea-water mixture, wherein the room temperature water temperature is 10°C to 40°C; the tea raw material is tea leaves, crushed tea leaves, tea powder, or a combination thereof, and the particle size of the tea powder ranges from 8 mesh to 80 mesh; ultrasonic extraction is performed at a flow rate of 10 liters / minute to 20 liters / minute through an ultrasonic extraction unit to obtain a tea-water extract; a complex enzyme is added to the tea-water extract to obtain a tea-water enzyme mixture, wherein the amount of the complex enzyme added is 0.1% to 0.5% by weight of the tea raw material, and the complex enzyme includes 0.048% to 0.12% by weight of a glycoside relative to the weight of the tea raw material. Hydrolases), 0.06% to 0.12% tannase and 0.06% to 0.12% protease; and adjusting the temperature of the tea enzyme mixture to 40°C to 80°C, allowing the tea enzyme mixture to react for a reaction time to obtain a tea infusion, wherein the reaction time is 15 minutes to 2 hours.

2. The method as described in claim 1, wherein the step of adjusting the temperature of the tea enzyme mixture includes: Adjust the temperature of the tea enzyme mixture with boiling water.

3. The method as described in claim 2, wherein the amount of boiling water added is 0.2 to 2 times the amount of room temperature water added.

4. The method as described in claim 1, wherein the weight ratio of the tea leaves to the room temperature water is 1:5 to 1:

15.

5. The method as described in claim 1, wherein the extraction temperature for ultrasonic extraction of the tea-water mixture is between 10°C and 40°C.

6. The method of claim 1, wherein the glycosidase is β-glucosidase.

7. The method of claim 1 further includes filtering the tea infusion through a sieve with a pore size of 50 μm to 250 μm to obtain a tea beverage.

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