CN102940074B - Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof - Google Patents
Tea extract for effectively retaining aroma and taste of original tea and preparation method and application thereof Download PDFInfo
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Abstract
The invention discloses a tea extract for effectively retaining aroma and taste of original tea and a preparation method and an application thereof. The tea extract comprises the following components in percentage by weight: 15-72% of tea polyphenol, 3-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acid and 0.01-0.25% of aroma volatile oil, and the total percentage by weight of the components is not larger than 100%. The preparation method comprises the steps of tea extraction, cooling clarification, primary concentration, secondary concentration and low-temperature drying. The tea extract for effectively retaining the aroma and the taste of the original tea is applied to instant tea drinks, tobacco or food. The technologies such as medium and low temperature extraction, normal temperature membrane concentration, and low temperature drying are adopted, and the oxidization and the effusion of main thermosensitive substances such as aroma and taste are reduced. The preparation method is simple, the production efficiency and the extraction rate are high, the extract has strong aroma after being brewed, and the tea water is green or orange, and is close to the original tea water in aroma, taste and color.
Description
Technical field
The invention belongs to field of deep tea processing technology, be specifically related to the tea extraction and preparation method thereof and application of the former tea fragrance of a kind of effective reservation and mouthfeel.
Background technology
China is the native place of tea, and tea tree comes across the Yunnan-Guizhou Plateau, the In Xishuangbanna of China the earliest, tea making, the existing history in several thousand of drinking tea, and famous-object is assembled, and principal item has green tea, black tea, oolong tea, jasmine tea, white tea, yellow tea, black tea.China's historical book is contained, before the unknown is drunk tea, " ancients drink water in the summer, and the winter is drunk soup ", perseverance is quenched one's thirst with lukewarm water unboiled water; Take tea as drink has changed the bad habit that people drink unboiled water, improved significantly the people's the general level of the health.World-renowned scientific and technological historian's Needham, Noel Joseph Terence Montgomery doctor, using Chinese tea as Chinese four inventions (gunpowder, papermaking, compass and the art of printing) afterwards, to the 5th of the mankind the major contribution.Tea is as medicinal at first, develops into afterwards beverage.The traditional Chinese medical science thinks, can refresh oneself on tealeaves, in can promoting digestion to eliminate stagnation, lower can diuresis, be natural health beverages, more and more become indispensable indispensable good merchantable brand in people's life.
Green tea and oolong tea are to be produced by same tea tree.Maximum difference has been not this process by fermentation.Catechin in oolong tea can mutually combine along with the rising of fermentation temperature, causes darkening of tea, but therefore the astringent taste of tea also can reduce.
Oolong tea is Chinese distinctive teas, and transparent amber tea juice is its characteristic.Oolong tea originates from Fujian, has so far the history of more than 1000 year, mainly originates in three provinces in the north of Fujian Province, the south of Fujian Province and Guangdong, Taiwan in Fujian.Oolong tea is the fresh leaf of plucking certain maturity, through air blue, shake green grass or young crops, complete, rolling, knead, dry the semi-fermented tea leaf that the operations such as berkelium are made, combine the method for making of green tea and black tea, its quality is between green tea and black tea, the dense delicate flavour of existing black tea, has again green tea delicate fragrance fragrant and have a good reputation of " greenery red margination ".Oolong tea have outstanding reduce fat, defatting beauty effect, be described as " cosmetic tea ", " body-building tea ".Oolong tea comprises extra-strong tea, Wuyi cliff tea (comprising clovershrub), freezes the famous and precious kinds such as top tea.
White tea be after a kind of harvestings without completing or kneading, only through the tea shining or slow fire is processed after dry, belong to the special treasure in slight fermented tea ，Shi China teas.According to long-term drinking among the people and practice and modern scientific research confirmation, white tea has Dealcoholic sobering-up, clearing heat and moistening lung, flat liver benefit blood, eliminating inflammation and expelling toxin, step-down fat reducing, eliminates the effects such as tired, the diseases such as uncomfortable, the digestive functional disturbance that especially excessive, greasy too much for tobacco and wine, irascibility is excessively prosperous to be caused, have unique health-care effect.
Green tea claims again azymic tea, refers to and takes tea tree young leaves, without fermentation, through completing, rub the made local tea varieties of typical process such as stubborn, dry.Green tea is as the main teas of China, and the whole nation is produced per year and surpassed 100,000 tons, and output occupies first of six large just tea making.According to the difference of the place of production and tea tree breed, manufacture craft, green tea has comprised that Pilochun (a green tea), pekoe, high eyebrow green bamboo snake, high-quality green tea, Yunnan steams the different cultivars such as enzyme.Because green tea is azymic tea, its characteristic has determined reservation that it the is more natural materials in fresh leaf, vitamin loss is also less, thereby has formed the feature of green tea " clear soup greenery, flavour convergence is strong ".Up-to-date scientific research result shows, the natural materials composition retaining in green tea all has special-effect to anti-aging, anti-cancer, anticancer, sterilization, anti-inflammatory etc., for fermentation class tea etc. can't be obtained.
Jasmine tea, has another name called scented tea, is to utilize tea to be good at absorbing the feature of peculiar smell, and dulcet fresh flower is vexed together with newly picked and processed tea leaves, and tea screens out dried flower after fragrance is absorbed again, the jasmine tea aromatic flavour of making, the distinctive reprocessing tea of class China of millet paste color depth.Jasmine tea, mainly with green tea, also has the black tea of employing or oolong tea as tea base, is equipped with and can tells fragrant fresh flower as raw material, the tealeaves that adopts scenting process to be made.Different according to its fragrant flower kind used, be divided into jasmine tea, magnolia tea, sweet osmanthus jasmine tea, chloranthus tea etc.
In recent years, as beverage tea, comprise the more concept of broad sense, i.e. every natural plants, can soak and work as that drink drinks, and is all called tea, comprises various chrysanthemum teas, rose tea, Lonicera flower tea etc.
Along with the raising of people's living standard, people have higher requirement to tea drinking method.Conventional bag is made tea owing to finally still there being discarded object to exist, and brews inconvenience; Super fine tea powder technique is owing to adopting the method for physics ultramicro grinding, has the existence of tea grounds and affects and drink, mostly as food additives after brewing.Drink at present instant tea technique easily and generally adopt the method for organic solvent extraction and water boiling lixiviate and centrifugal concentrating or distillation and concentration, because the active component in tealeaves is complicated, single or simple several organic solvents cannot extract the active component in tealeaves completely, and part active component can occur to interact with organic solvent and generate new material, thereby affect the mouthfeel of final instant tea, and organic solvent extraction process costs is high, part organic solvent also has toxic and side effect; Water boiling lixiviate and distillation and concentration technique are because temperature is higher, time is longer, the part active component in tealeaves is oxidized, and aroma substance extraction rate is lower, cause tea mouthfeel to change, tea fragrance is lighter, millet paste darkens, especially larger on the soup look impact of the type tealeaves such as green tea; Although single middle water at low temperature extracting technology temperature reduces the oxidation that has reduced active component, but because the later stage is concentrated and drying process adopt distillation and concentration, vacuum drying or spraying dry etc. in high-temperature technology, make the thermal sensitivity composition of extract rotten, cause that the instant tea fragrance obtaining is light, flavour weak, soup color depth.Also there is now employing supercritical CO
2fluid extraction Tea Polyphenols modulation instant tea technique, but mostly in single components such as extraction Tea Polyphenols, then later stage allotment taste forms the scheme of instant tea, is difficult to reach the fragrance of former tea and mouthfeel and production cost higher.
According to lot of experiments and detection, show, guarantee the fragrance of tea extract, green tea or Pu'er raw tea extract volatile aroma oil content must be more than 0.01%, and the oolong tea of half fermentation or micro-fermentation, white tea and jasmine tea extract volatile aroma oil content must be more than 0.03%; And between each component, content ratio is close with former tea, could retain the tea fragrance of former tea, and undistorted.Current disclosed tealeaves extracting method, volatile aroma oil content does not reach above standard, and composition is single or ratio distortion, is to cause the reason that current tea extract tea perfume (or spice) is weak, flavour is light.
If can develop the former tea fragrance of a kind of effective reservation and mouthfeel, soup color substance, extract and fully and not change former tea smell quality, can fully extract again former tea to tea extract of human body beneficiating ingredient and preparation method thereof, will there are market prospects widely.
Summary of the invention
The first object of the present invention is to provide a kind of tea extraction that retains former tea fragrance and mouthfeel, and the second object is to provide the preparation method of this extract, and the 3rd object is to provide the application of this extract.
The first object of the present invention is to realize like this, the tea extraction of the former tea fragrance of described effective reservation and mouthfeel, comprise Tea Polyphenols, caffeine, tea polysaccharide, amino acid and volatile aroma oil ingredient, the shared mass percent of each component is respectively: Tea Polyphenols 15 ~ 72%, caffeine 3 ~ 20%, tea polysaccharide 10 ~ 45%, amino acid 3 ~ 23%, volatile aroma oil ingredient 0.01 ~ 0.25%, each constituent mass percentage sum is not more than 100%; Described volatile aroma oil ingredient comprises and accounts for the linalool, 2 ~ 35% linalool oxides of its mass percent 5 ~ 60% and 2 ~ 20% geraniol, and each constituent mass percentage sum is not more than 100%.
Volatile aroma oil ingredient of the present invention, comprises the aroma substance of tea and to the influential taste substance of mouthfeel; Tea Polyphenols of the present invention, caffeine, tea polysaccharide, amino acid and volatile aroma oil ingredient are active component, are materials influential to mouthfeel and that fragrance is improved.
The second object of the present invention is achieved in that the preparation method of the tea extraction of the described former tea fragrance of effective reservation and mouthfeel, comprises that tea lixiviate, cooling clarification, one-level concentrate, secondary is concentrated, low temperature drying, is specially:
A, tea lixiviate: raw material tea or petal are sent in pot for solvent extraction, added extraction water 30 ~ 90 ℃, 3 ~ 15 times of volume ratios, circulation lixiviate 0.2 ~ 3h, separation obtains leaching liquor;
B, cooling clarification: after leaching liquor is cooled to 10 ~ 40 ℃, send into clarifier and carry out clarifying treatment;
C, one-level concentrate: the leaching liquor after cooling clarification is sent in the membrane separation concentrated compression apparatus of one-level and concentrated, obtain one-level concentrate and parting liquid, the diffusion barrier aperture≤0.001 μ m in enrichment facility;
D, secondary concentrate: one-level concentrate is sent into concentrated secondary concentrate and the parting liquid of obtaining in secondary enrichment facility;
E, low temperature drying: secondary concentrate is sent in low temperature drying device and is dried, obtain the described former tea fragrance of reservation and the tea extraction of mouthfeel.
The former tea fragrance of effective reservation described in the 3rd object of the present invention is achieved in that and the application of the tea extraction of mouthfeel in instant tea beverage, tobacco or food.
Low temperature lixiviate during the present invention adopts, normal temperature film concentrate and low temperature drying technology, greatly reduce oxidation and the loss of the main heat-sensitive substance such as fragrance and flavour, and have reduced energy resource consumption.By the concentrated pre-concentration of carrying out of one-level film, then one-level concentrate being carried out to secondary concentrates, can guarantee that the composition that aroma component and Tea Polyphenols, polysaccharide compound, caffeine, amino acid etc. affect tea fragrance, flavour is retained to greatest extent, improve again film thickening efficiency.By accurate control, extract that temperature, pressure, time and circulation are extracted, concentrated cycle, not only contribute to retain fragrance and the quality of former tea, can also improve recovery rate and the production efficiency of active component.After the tea extraction extracting brews, give off a strong fragrance, millet paste honey is green or orange red, approach with former tea millet paste fragrance, flavour, soup look.
Accompanying drawing explanation
Fig. 1 is tea extraction process flow diagram of the present invention.
The specific embodiment
Below in conjunction with drawings and Examples, the present invention is further illustrated, but never in any form the present invention is limited, and any change or the improvement based on training centre of the present invention, done, all belong to protection scope of the present invention.
The tea extraction of the former tea fragrance of effective reservation of the present invention and mouthfeel, comprise Tea Polyphenols, caffeine, tea polysaccharide, amino acid and volatile aroma oil ingredient, the shared mass percent of each component is respectively: Tea Polyphenols 15 ~ 72%, caffeine 3 ~ 20%, tea polysaccharide 10 ~ 45%, amino acid 3 ~ 23%, volatile aroma oil ingredient 0.01 ~ 0.25%, each constituent mass percentage sum is not more than 100%.
Described volatile aroma oil ingredient comprises and accounts for the linalool of its mass percent 5 ~ 60% and the geraniol of 2 ~ 35% linalool oxides and/or 2 ~ 20%.
As shown in Figure 1, the preparation method of the tea extraction of the former tea fragrance of effective reservation of the present invention and mouthfeel, comprises that tea lixiviate, cooling clarification, one-level concentrate, secondary is concentrated, low temperature drying, is specially:
A, tea lixiviate: raw material tea or petal are sent in pot for solvent extraction, added extraction water 30 ~ 90 ℃, 3 ~ 15 times of volume ratios, circulation lixiviate 0.2 ~ 3h, separation obtains leaching liquor;
B, cooling clarification: after leaching liquor is cooled to 10 ~ 40 ℃, send into clarifier and carry out clarifying treatment;
C, one-level concentrate: the leaching liquor after cooling clarification is sent in the membrane separation concentrated compression apparatus of one-level and concentrated, obtain one-level concentrate and parting liquid, the diffusion barrier aperture≤0.001 μ m in enrichment facility;
D, secondary concentrate: one-level concentrate is sent into concentrated secondary concentrate and the parting liquid of obtaining in secondary enrichment facility;
E, low temperature drying: secondary concentrate is sent in low temperature drying device and is dried, obtain the described former tea fragrance of reservation and the tea extraction of mouthfeel.
As preferred embodiment:
During concrete production, conventionally can to raw material tealeaves, reject the pretreatment such as impurity, pulverizing or rinsing, also can not process.
Described raw material tea be fragrance denseer, half fermentation or the oolong tea of micro-fermentation, white tea or jasmine tea, in its extract, volatile aroma oil ingredient content is mass percent 0.03 ~ 0.25%.Described jasmine tea comprises tea blend or the pure jasmine tea that dried flower and green tea are mutually assorted, comprises snow chrysanthemum tea, Lonicera flower tea of the assorted tea such as jasmine tea, Lonicera flower tea, chrysanthemum tea, rose tea, osmanthus flower tea and pure flower etc.Or described raw material tea is green tea, in its extract, volatile aroma oil ingredient content is mass percent 0.01 ~ 0.08%.
Described pot for solvent extraction is common pot for solvent extraction, diacolation type pot for solvent extraction or dynamic countercurrent pot for solvent extraction, or has the auxiliary pot for solvent extraction of ultrasonic wave, electromagnetic wave or microwave; Described cooling employing is naturally cooling, electricity refrigeration is cooling, extract cooling by hydrothermal exchange or cool cycles hydrothermal exchange is cooling; Described extraction water is distilled water, deionized water or demineralized water, or the parting liquid obtaining when concentrated by distilled water, deionized water or demineralized water and two-stage is used in combination.
The thermal medium that described extraction is cooled to self-exchange formula cools down ，Ji mono-tunnel by hydrothermal exchange, directly for the cold medium on another road provides heat, raises the temperature of cold medium; Otherwise the cold medium on ，Ji mono-tunnel directly absorbs the heat of another road thermal medium lowers the temperature of thermal medium.
Described secondary enrichment facility is membrane separation concentration, membrane distillation concentration or low-temperature reduced-pressure enrichment facility, and the separated aperture of film in described membrane separation concentrated compression apparatus is≤0.001 μ m, and the membrane aperture in described membrane distillation concentration is 0.01 ~ 0.5 μ m.
Film in described membrane separation concentrated compression apparatus is a kind of or any combination in hollow-fibre membrane, tubular membrane, rolled film, Flat Membrane, butterfly tubular membrane.Film in described membrane separation concentrated compression apparatus is organic film, ceramic membrane or stainless steel membrane.
Described clarifier is clarified or centrifugal clarification device for filtering, or filters the clarifier that clarification combines with centrifugal clarification, and described filtration clarification is essence filter, micro-filtration or ultra filtering clarifying through aperture 0.01 ~ 10 μ m.
Described low temperature drying device is that vacuum belt type drying, micro-wave vacuum, vacuum freeze drying, microwave freeze-drying, cryospray are dry, the interlock of a kind of or arbitrary two kinds in normal temperature dehumidifying drier is used in combination.
The application of the tea extraction of the former tea fragrance of effective reservation of the present invention and mouthfeel in instant tea beverage, tobacco or food.
Embodiment 1
Get 15kg oolong tea and reject impurity, rinsing is also pulverized rear input in ultrasonic-leaching tank, and the demineralized water that adds 5 times of volumes extracts 1h at the temperature of 60 ℃, and separated millet paste obtains leaching liquor; Leaching liquor is naturally cooled to 40 ℃, and the micro-filtrate membrane filtration of via hole diameter 1 μ m obtains clarifying millet paste; Clarification millet paste obtains one-level concentrate and parting liquid through the anti-seepage membrane film concentrating and separating of 0.001 μ m; One-level concentrate is concentrated through 0.0001 μ m reverse osmosis membrane again, obtain the secondary concentrate of 12.7kg solid content 13.6%; Secondary concentrate is sent in vacuum freezing drying device and is dried, obtain 1.7kg oolong tea extract.
Determination test: get the oolong tea extract of embodiment 1 preparation, its fragrance component is measured.Adopt the analytical method of chromatography of gases (GC) and gas chromatography mass spectrometry (GC-MS), the experimental condition that chromatography of gases (GC) is analyzed is as follows:
Instrument: the U.S. HP5890 of Agilent Technologies company II GC; Pillar: HP-5 quartz capillary column (25m * 0.20mm); Carrier gas: N
2; Column temperature: 60 ℃ → 200 ℃ (2min); Heating rate: 3 ℃/min; Split ratio: 50:1; Detect: FID; Sample size: 1 μ L;
The detection of Tea Polyphenols is pressed the ferrous tartrate method of GB/T8313-2008 and is measured; The detection of caffeine is pressed GB/T8312-2002 and is measured; Amino acid whose detection is pressed GB/T8314-2002 and is measured; The detection of tea polysaccharide adopts sulfuric acid-anthrone method.
Result is that the mass percent that each component accounts for oolong tea extract is: Tea Polyphenols 15.05%, caffeine 12.27%, tea polysaccharide 45.05%, amino acid/11 7.16%, aroma component 0.249%.Wherein, aroma component contains and accounts for the linalool of its quality 4.96%, 35.03% linalool oxide, 20.06% geraniol.
Embodiment 2
Get 10kg extra-strong tea and reject impurity, drop in diacolation pot for solvent extraction after rinsing, the deionized water that adds 8 times of volumes is extracted 0.5h at the temperature of 80 ℃, and separated millet paste obtains leaching liquor; Leaching liquor is cooled to 10 ℃ through electric refrigeration heat converter, and the smart membrane filtration of via hole diameter 5 μ m obtains clarifying millet paste; Clarification millet paste 0.0001 μ m obtains one-level concentrate and parting liquid through anti-seepage membrane film concentrating and separating; The film of one-level concentrate via hole diameter 0.001 μ m is concentrated, obtain the secondary concentrate of 8.5kg solid content 20.3%; Secondary concentrate is sent in microwave vacuum drying device and is dried, obtain 1.2kg extra-strong tea extract.
Adopt the detection method in embodiment 1, to the extra-strong tea extract test making, its result is: the mass percent that each component accounts for extra-strong tea extract is: Tea Polyphenols 22.38%, caffeine 16.39%, tea polysaccharide 38.62%, amino acid 9.74%, aroma component 0.183%.Wherein, aroma component contains and accounts for the linalool of its quality 17.38%, 29.75% linalool oxide, 12.74% geraniol.
Embodiment 3
Get 20kg jasmine tea and reject impurity, drop in electromagnetic wave Assisted Extraction tank after rinsing, add the demineralized water of 10 times of volumes and two-stage enrichment process parting liquid to extract 1.2h at the temperature of 65 ℃, separated millet paste obtains leaching liquor; Leaching liquor is cooled to 30 ℃ through extracting water heat exchanger, and the filtering with microporous membrane of via hole diameter 0.1 μ m obtains clarifying millet paste; Clarification millet paste obtains one-level concentrate and parting liquid through 0.0005 μ m reverse osmosis membrane concentrating and separating; One-level concentrate is concentrated through low-temperature reduced-pressure, obtain the secondary concentrate of 13.9kg solid content 26.2%; Secondary concentrate is sent in cryospray drying device and is dried, obtain 3.4kg jasmine tea extract.
Adopt the detection method in embodiment 1, to the jasmine tea extract test making, its result is: the mass percent that each component accounts for jasmine tea extract is: Tea Polyphenols 56.52%, caffeine 8.16%, tea polysaccharide 9.98%, amino acid/11 5.02%, aroma component 0.037%.Wherein, aroma component contains and accounts for the linalool of its quality 45.26%, 16.97% linalool oxide, 1.98% geraniol.
Embodiment 4
Get after 10kg dongting biluchun (tea) tea is rejected impurity and drop in common pot for solvent extraction, the distilled water that adds 12 times of volumes extracts 2h at the temperature of 45 ℃, and separated millet paste obtains leaching liquor; Leaching liquor is naturally cooled to 35 ℃, and the NF membrane of via hole diameter 0.01 μ m is filtered and is obtained clarifying millet paste; Clarification millet paste obtains one-level concentrate and parting liquid through 0.001 μ m reverse osmosis membrane concentrating and separating; The film distillation of one-level concentrate via hole diameter 0.5 μ m is carried out to secondary and concentrate, obtain the secondary concentrate of 10.8kg solid content 14.1%; Secondary concentrate is sent in microwave freeze-drying device and is dried, obtain 1.27kg dongting biluchun (tea) tea extraction.
Adopt the detection method in embodiment 1, to the dongting biluchun (tea) tea extraction test making, its result is: the mass percent that each component accounts for Biluochun tea extract is: Tea Polyphenols 47.61%, caffeine 5.28%, tea polysaccharide 14.36%, amino acid 22.96%, aroma component 0.031%.Wherein, aroma component contains and accounts for the linalool of its quality 51.29%, 5.78% linalool oxide, 8.58% geraniol.
Embodiment 5
Get 25kg Yunnan and steam enzyme tea and reject impurity, rinsing and pulverize after drop in the auxiliary diacolation pot for solvent extraction of microwave, add the deionized water of 3 times of volumes and parting liquid that secondary enrichment process obtains and extract 3h at the temperature of 30 ℃, separated millet paste obtains leaching liquor; Leaching liquor is cooled to 20 ℃ through electric refrigeration heat converter, through centrifugation, obtains clarifying millet paste; The NF membrane concentrating and separating of clarification millet paste via hole diameter 0.001 μ m obtains one-level concentrate and parting liquid; By the one-level concentrate membrane distillation concentration of via hole diameter 0.01 μ m again, obtain the secondary concentrate of 21.3kg solid content 18%; Secondary concentrate is sent in belt Minton dryer and is dried, obtain 3.3kg and steam enzyme tea extraction.
Adopt the detection method in embodiment 1, to the steaming enzyme tea extraction test making, its result is: the mass percent that each component accounts for steaming enzyme tea extraction is: Tea Polyphenols 71.96%, caffeine 2.97%, tea polysaccharide 11.73%, amino acid 5.72%, aroma component 0.018%.Wherein, aroma component contains and accounts for the linalool of its quality 60.01%, 2.02% linalool oxide, 5.26% geraniol.
Embodiment 6
Get 25kg snow chrysanthemum tea dried flower and reject impurity, drop in dynamic countercurrent pot for solvent extraction after rinsing, add the distilled water of 15 times of volumes and parting liquid that two-stage enrichment process the obtains extraction 0.2h that circulate at the temperature of 90 ℃, separated millet paste obtains leaching liquor; Leaching liquor cool cycles hydrothermal exchange is cooled to 25 ℃, and smart membrane filtration and the centrifugation of via hole diameter 7 μ m obtain clarifying millet paste; Clarification millet paste obtains one-level concentrate and parting liquid through 0.0005 μ m NF membrane concentrating and separating; The NF membrane of one-level concentrate via hole diameter 0.0005 μ m is concentrated, obtain the secondary concentrate of 18.4kg solid content 19.1%; Secondary concentrate is sent in the dry and vacuum freeze drying linkage groups locking device of normal temperature dehumidifier dry, obtained 3.5kg freeze-drying snow chrysanthemum tea extract.
Adopt the detection method in embodiment 1, to the snow chrysanthemum tea extract test making, its result is: the mass percent of each component snow chrysanthemum tea extract is: caffeine 2.49%, polysaccharide 14.47%, amino acid 3.02%, aroma component 0.082%.Wherein, aroma component contains and accounts for the linalool of its quality 38.14%, 9.64% linalool oxide, 16.25% geraniol.
Embodiment 7
Get the white micro-fermented tea of 15kg Yunnan moonlight and reject impurity, drop in ultrasonic-leaching tank after rinsing, add the demineralized water of 7 times of volumes and parting liquid that two-stage enrichment process the obtains extraction 1.5h that circulate at the temperature of 70 ℃, separated millet paste obtains leaching liquor; Leaching liquor is cooled to 15 ℃ through electric refrigeration heat converter, and the membrane filtration of via hole diameter 10 μ m obtains clarifying millet paste; Clarification millet paste obtains one-level concentrate and parting liquid through 0.0001 μ m reverse osmosis membrane concentrating and separating; By the one-level concentrate membrane distillation concentration of via hole diameter 0.1 μ m again, obtain the secondary concentrate of 11.6kg solid content 14%; Secondary concentrate is sent in cryospray drying device and is dried, obtain 1.6kg moonlight Ramulus et Folium Mussaendae Pubescentis extract.
Adopt the detection method in embodiment 1, to the moonlight Ramulus et Folium Mussaendae Pubescentis extract test making, its result is: the mass percent that each component accounts for moonlight Ramulus et Folium Mussaendae Pubescentis extract is: Tea Polyphenols 38.12%, caffeine 19.98%, tea polysaccharide 27.24%, amino acid 8.15%, volatile aroma oil ingredient 0.137%.Wherein, aroma component contains and accounts for the linalool of its quality 31.82%, 24.26% linalool oxide, 18.83% geraniol.
Claims (9)
1. a tea extraction that effectively retains former tea fragrance and mouthfeel, comprise Tea Polyphenols, caffeine, tea polysaccharide, amino acid and volatile aroma oil ingredient, it is characterized in that the shared mass percent of each component is respectively: Tea Polyphenols 15 ~ 72%, caffeine 3 ~ 20%, tea polysaccharide 10 ~ 45%, amino acid 3 ~ 23%, volatile aroma oil ingredient 0.01 ~ 0.25%, each constituent mass percentage sum is not more than 100%; Described volatile aroma oil ingredient comprises and accounts for the linalool, 2 ~ 35% linalool oxides of its mass percent 5 ~ 60% and 2 ~ 20% geraniol, and the mass percent sum of linalool, linalool oxide, geraniol is not more than 100%.
2. a preparation method for the tea extraction of the former tea fragrance of effective reservation claimed in claim 1 and mouthfeel, is characterized in that comprising that tea lixiviate, cooling clarification, one-level concentrate, secondary is concentrated, low temperature drying, is specially:
A, tea lixiviate: raw material tea or petal are sent in pot for solvent extraction, add 30 ~ 90 ℃, volume ratio is the extraction water of 3 ~ 15 times of raw materials, circulation lixiviate 0.2 ~ 3h, separation obtains leaching liquor;
B, cooling clarification: after leaching liquor is cooled to 10 ~ 40 ℃, send into clarifier and carry out clarifying treatment;
C, one-level concentrate: the leaching liquor after cooling clarification is sent in the membrane separation concentrated compression apparatus of one-level and concentrated, obtain one-level concentrate and parting liquid, the diffusion barrier aperture≤0.001 μ m in enrichment facility;
D, secondary concentrate: one-level concentrate is sent into concentrated secondary concentrate and the parting liquid of obtaining in secondary enrichment facility;
E, low temperature drying: secondary concentrate is sent in low temperature drying device and is dried, obtain the described former tea fragrance of reservation and the tea extraction of mouthfeel.
3. preparation method according to claim 2, is characterized in that: described raw material tea is oolong tea, white tea or jasmine tea, and in its extract, volatile aroma oil ingredient content is mass percent 0.03 ~ 0.25%.
4. preparation method according to claim 2, is characterized in that: described raw material tea is green tea, and in its extract, volatile aroma oil ingredient content is mass percent 0.01 ~ 0.08%.
5. preparation method according to claim 2, is characterized in that: described pot for solvent extraction is common pot for solvent extraction, diacolation type pot for solvent extraction or dynamic countercurrent pot for solvent extraction, or has the auxiliary pot for solvent extraction of ultrasonic wave, electromagnetic wave or microwave; Described cooling employing is naturally cooling, electricity refrigeration is cooling, extract cooling by hydrothermal exchange or cool cycles hydrothermal exchange is cooling; Described extraction water is distilled water, deionized water or demineralized water, or the parting liquid obtaining when concentrated by distilled water, deionized water or demineralized water and two-stage is used in combination.
6. preparation method according to claim 2, it is characterized in that: described secondary enrichment facility is membrane separation concentration, membrane distillation concentration or low-temperature reduced-pressure enrichment facility, the separated aperture of film in described membrane separation concentrated compression apparatus is≤0.001 μ m, and the membrane aperture in described membrane distillation concentration is 0.01 ~ 0.5 μ m.
7. preparation method according to claim 2, it is characterized in that: described clarifier is for filtering clarification or centrifugal clarification device, or filter the clarifier that clarification combines with centrifugal clarification, described filtration clarification is essence filter, micro-filtration or ultra filtering clarifying through aperture 0.01 ~ 10 μ m.
8. preparation method according to claim 2, is characterized in that: described low temperature drying device is that vacuum belt type drying, micro-wave vacuum, vacuum freeze drying, microwave freeze-drying, cryospray are dry, a kind of in normal temperature dehumidifying drier or any two interlock are used in combination.
9. the application of the tea extraction of the former tea fragrance of effective reservation claimed in claim 1 and mouthfeel in tobacco or food.
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