CN116530594A

CN116530594A - Pu' er tea pill and preparation method thereof

Info

Publication number: CN116530594A
Application number: CN202310652996.3A
Authority: CN
Inventors: 陈景生; 刘春燕; 刘家协
Original assignee: Fujian Yuchadan Biotechnology Co ltd
Current assignee: Fujian Yuchadan Biotechnology Co ltd
Priority date: 2023-06-05
Filing date: 2023-06-05
Publication date: 2023-08-04

Abstract

The invention discloses a preparation method of puer tea pellet, which comprises the following specific steps: (1) Sprinkling polyphenol oxidase water solution on puer tea to prepare puer tea treated by polyphenol oxidase; (2) Putting the Pu 'er tea treated by polyphenol oxidase into water, and cleaning to obtain clean Pu' er tea; (3) Adding water into clean puer tea, heating and extracting to obtain puer tea extract; (4) Adding protease and carbohydrase into puer tea extract for hydrolysis; (5) Filtering the hydrolyzed puer tea extract, adding into a paste making machine, decocting and concentrating to obtain paste; (6) Drying the paste to obtain tea paste, and kneading the obtained tea paste to obtain CHALENG. The preparation method of the puer tea pellet provided by the invention mainly utilizes polyphenol oxidase combined with protease and carbohydrase to carry out enzymatic reaction so that the treated puer tea has richer aroma substances, and the aroma and the taste of the obtained puer tea pellet are both superior to those of tea soup brewed by the original tea.

Description

Pu' er tea pill and preparation method thereof

Technical Field

The invention belongs to the field of tea products, and particularly relates to a puer tea pill and a preparation method thereof.

Background

In the history of Chinese tea leaves, tea cream and tea pill are often easily ignored by tea specialists. However, tea cream was well known to the holy for many thousands of years ago by Tang Dynasty; the tea holy land feather is recorded on the creaming of tea in the classic works of tea in the first tea science of the world. Subsequently, through thousands of years of development, tea cream, especially pu' er tea cream, was peak-headed in the clear. The Yongzheng emperor's life love drinks Pu ' er tea cream, which is made by the imperial tea house and is specially used for the royalty, and the Pu ' er tea cream is changed from tribute into imperial product. Later, qianlong emperor was presented Pu' er tea pellet made in palace as a national gift to the British festival for its congratulation, which also led the tea cream to the ocean for the first time to the west. Therefore, the production and drinking of the tea cream and the tea pill have been carried out for thousands of years. Along with the rapid increase of economy and the faster and faster pace of life of people, tea cream and tea pellet are popular with modern people due to the advantages of good portability, high nutrition ingredients, convenient brewing, excellent health care effect and the like.

The tea paste and the tea pellet belong to instant tea series and can be prepared by leaching, filtering, concentrating, drying and other steps of tea; therefore, the quality of tea cream and tea pellet depends on the processing technology. At present, the production of Pu' er tea cream and tea pellet mostly adopts the leaching of cooked common raw leaf tea at high temperature, and then concentrates or boils the leaching liquor at high temperature to prepare the tea pellet, which can cause the oxidation deterioration, volatilization or loss of the original flavor substances and pigment substances in the tea, thereby seriously affecting the flavor and taste of the tea cream product. For example, the chinese patent application No. 201010581021.9 discloses a "process for preparing a puer tea paste", wherein the puer tea extract is decocted at 90-95 ℃ for 1.5-2.5 hours, and such high-temperature decoction can not only destroy the nutrients such as tea polyphenol in tea leaves, but also cause the taste of the puer tea paste as a final product to be poor. Therefore, it is very necessary to improve the existing manufacturing process of tea cream and tea pellet.

Disclosure of Invention

The invention aims to provide puer tea pills and a preparation method thereof.

In order to achieve the above object, the solution of the present invention is:

a preparation method of puer tea pill comprises the following steps:

(1) Uniformly spraying polyphenol oxidase aqueous solution on puer tea, and then placing the obtained tea in a ventilation place at room temperature for storage to obtain puer tea treated by polyphenol oxidase;

(2) Putting the Pu 'er tea treated by the polyphenol oxidase prepared in the step (1) into water, and cleaning to prepare clean Pu' er tea;

(3) Adding water into the clean puer tea prepared in the step (2) for heating and extracting to prepare puer tea extract;

(4) Adding protease or carbohydrase into the puer tea extract liquid prepared in the step (3) for hydrolysis;

(5) Filtering the hydrolyzed puer tea extract, adding into a paste making machine, decocting and concentrating to obtain paste;

(6) And (3) drying the paste prepared in the step (5) to prepare tea paste, and kneading the tea paste to prepare the tea pill, thus obtaining the puer tea pill.

Preferably, the polyphenol oxidase in step (1) is an exogenous polyphenol oxidase.

Preferably, the Pu 'er tea in the step (1) is Pu' er raw tea loose tea.

Preferably, the heating extraction mode in the step (3) is ultrasonic heating extraction, the heating extraction temperature is 50-70 ℃, and the heating extraction time is 1-3 h.

Preferably, the protease in step (4) is a mixture of one or more of neutral protease, flavourzyme, ficin or bromelain.

Preferably, the carbohydrase in step (4) is one of a cellulase, a pectinase or a plant hydrolase.

Preferably, the decoction time in the step (5) is 3-5 h, and the decoction temperature is 55-60 ℃.

Preferably, the concentration temperature in the step (5) is 55-60 ℃ and the concentration time is 23-28 h.

Pu 'er tea pellet prepared by the preparation method of the Pu' er tea pellet.

The main principle of the preparation method of the puer tea pellet provided by the invention is as follows:

the preparation method of the puer tea pellet provided by the invention comprises the steps of firstly, carrying out enzymatic fermentation treatment on puer raw tea powder by using exogenous polyphenol oxidase, wherein the added polyphenol oxidase can promote oxidative polymerization of catechin substances, amino acids, carotenoids and other components in puer tea; therefore, the Pu' er tea treated by the polyphenol oxidase has more abundant aroma substances. Secondly, the preparation method of the puer tea pellet provided by the invention further uses protease and carbohydrase to perform further enzymatic fermentation treatment on puer tea extract; the protease used can hydrolyze the protein in the puer tea extract into micromolecular amino acid, so that the freshness of tea soup can be effectively improved; the carbohydrase can further decompose carbohydrate contained in the tea extract, thereby increasing the content of soluble sugar in the extract and improving the sweet taste of the tea soup.

Compared with the existing puer tea pill and the preparation method thereof, the invention has the following gain effects:

1. the preparation method of the puer tea pellet provided by the invention uses ultrasonic heating extraction in the puer tea extracting solution preparation process, which shortens the time required by heating extraction and reduces the cost compared with the traditional high-temperature heating mode, and has the advantages of energy conservation and environmental protection; most importantly, the damage of high-temperature long-time decoction to nutrition and flavor substances contained in the tea extract is greatly reduced.

2. According to the preparation method of the puer tea pellet, the puer tea extracting solution is subjected to vacuum low-temperature decoction and vacuum low-temperature concentration in the ointment preparation machine in the process of preparing the tea pellet, so that the time required for concentration is shortened compared with the traditional high-temperature heating concentration mode, and nutritional and flavor substances contained in the tea extracting solution can be further effectively prevented from being damaged.

3. The puer tea pellet prepared by the preparation method provided by the invention is convenient to brew, and the brewed tea soup is superior to the tea soup brewed by the original tea in terms of chromaticity, brightness, transparency, aroma and taste.

4. The preparation method of the puer tea pill provided by the invention also has the advantages of simple process, mild condition, good repeatability, contribution to industrial popularization and the like, provides a new method for preparing puer tea pill, and opens up a new idea.

Drawings

Fig. 1 is a diagram of a finished product of puer tea pellet provided by the invention.

Detailed Description

The present invention will be described in further detail with reference to examples. It is also to be understood that the following examples are given solely for the purpose of illustration and are not to be construed as limitations on the scope of the invention, and that the particular amounts of materials, reaction times and temperatures, process parameters, etc. shown are but one example of a suitable range, and that some insubstantial modifications and adaptations of the invention to those skilled in the art are within the scope of the invention.

All reagents used were commercial reagents unless otherwise indicated and were not further purified prior to use.

The polyphenol oxidase (marked with the enzyme activity of 750U/mg), the neutral protease (marked with the enzyme activity of 12000U/mg), the flavourzyme (marked with the enzyme activity of 40U/mg), the ficin (marked with the enzyme activity of 1200U/mg), the bromelain (marked with the enzyme activity of 1000U/mg), the cellulase (marked with the enzyme activity of 10000U/mg), the pectase (marked with the enzyme activity of 50U/mg) and the beta-glucanase (marked with the enzyme activity of 851U/mg) used in the embodiment of the invention are all commercial reagents, and water is added to prepare a solution before the use.

Example 1:

the preparation steps of the puer tea pellet are as follows:

(1) Uniformly spraying 500ml of polyphenol oxidase aqueous solution with the concentration of 0.2u/g on 2kg of Pu 'er raw tea powder tea, and then placing the obtained tea at room temperature of 25 ℃ and storing at a ventilation place for 12 days to prepare the polyphenol oxidase treated Pu' er tea;

(2) Putting the puer tea treated by the polyphenol oxidase prepared in the step (1) into 5L cold water for cleaning (twice) to prepare clean puer tea;

(3) Placing the clean puer tea prepared in the step (2) in a leaching tank, adding 12L of water, placing the leaching tank in an ultrasonic generator with a constant temperature function, extracting for 1h at the ultrasonic power of 800w at 50 ℃, and filtering to obtain 9.7L puer tea extract;

(4) Adding 194ml of neutral protease with the concentration of 25u/g into the puer tea extract prepared in the step (3) to hydrolyze for 6 hours at 50 ℃ to prepare hydrolyzed puer tea extract;

(5) Filtering the hydrolyzed puer tea extract, adding into a paste making machine, decocting at 55deg.C under 3kPa for 1 hr, and concentrating at 55deg.C under 0.2kPa for 6 hr to obtain paste;

(6) And (3) placing the paste prepared in the step (5) into a microwave oven, setting the microwave power to be 300W, setting the microwave heating temperature to be 60 ℃, setting the microwave heating time to be 3 hours, preparing the puer tea paste, and kneading and molding the puer tea paste to obtain the puer tea pellet.

The prepared puer tea pill is characterized by the contents of tea polyphenol, caffeine, soluble polysaccharide and free amino acid and other physicochemical properties. Wherein, the content detection of free amino acid adopts QBT4067-2010 food industry instant tea appendix A.4.1 to prepare a test solution, and then refers to the measurement of the total content of free amino acid of GB8314-2002 tea for detection; the method for detecting the tea polyphenol content in instant tea according to QBT4067-2010 food industry instant tea annex A; the method for detecting the caffeine content in instant tea according to QBT4067-2010 food industry instant tea annex B; the determination of the soluble total sugar adopts an anthrone colorimetric method; the characterization results are shown in table 1.

The aroma components of the prepared theapellets were detected by specific detection methods according to references (Zhang Lingzhi, chen Weixin, wang Dengliang, etc.. The influence of different drying modes on the aroma of puer tea was studied, tea science, 2007, 27 (1): 71-75.), and the characterization results are shown in table 2.

Example 2:

the puer tea pellet is prepared according to the reference example 1, except that neutral protease in the step (4) is replaced by flavourzyme, and the rest steps are the same as those of the example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Example 3:

the puer tea pellet is prepared according to reference example 1, except that the neutral protease in the step (4) is replaced by bromelain, the hydrolysis temperature is reduced to 43 ℃, and the rest steps are the same as those of example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Example 4:

the puer tea pellet is prepared according to reference example 1, except that neutral protease in the step (4) is changed into ficin, the hydrolysis temperature is reduced to 48 ℃, and the rest steps are the same as those of example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Example 5:

the puer tea pellet is prepared according to the reference example 1, except that the neutral protease in the step (4) is replaced by cellulase, and the rest steps are the same as those of the example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Example 6:

the puer tea pellet is prepared according to the reference example 1, except that the neutral protease in the step (4) is changed into pectase, and the rest steps are the same as those of the example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Example 7:

the puer tea pellet is prepared according to the reference example 1, except that the neutral protease in the step (4) is replaced by beta-glucanase, and the rest steps are the same as those of the example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Example 8:

preparation of Pu' er tea pellet reference example 1, except that 4.8g of xylose (weight ratio of polyphenol oxidase to xylose is 1:1.2) is added into the polyphenol oxidase solution in the step (1); changing the neutral protease in the step (4) to bromelain, and reducing the hydrolysis temperature to 45 ℃, and the other steps are the same as in example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Example 9:

preparation of Pu' er tea pellet reference example 1, except that 4.8g of xylose (weight ratio of polyphenol oxidase to xylose is 1:1.2) is added into the polyphenol oxidase solution in the step (1); changing the neutral protease in the step (4) into a mixture enzyme consisting of bromelain and beta-glucanase, wherein the dosage of the bromelain and the beta-glucanase is 194ml, and reducing the hydrolysis temperature to 45 ℃; the rest steps are the same as in example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2. The prepared puer tea pellet is shown in figure 1: it can be seen from fig. 1 that the surface of the theaflavin prepared by the method provided in this example is very smooth.

Table 1 characterization of Pu' er tea pellet composition

	Amino acid content	Tea polyphenol content	Caffeine content	Soluble sugar content
					Example 1	11.9％	42.2％	7.6％	3.4％
Example 2	12.3％	41.0％	7.3％	3.3％
					Example 3	13.7％	41.9％	7.5％	3.5％
Example 4	12.8％	43.7％	7.4％	3.3％
					Example 5	13.2％	42.9％	7.8％	3.6％
Example 6	12.5％	42.4％	7.7％	3.7％
					Example 7	12.7％	42.7％	7.6％	3.8％
Example 8	14.8％	42.8％	7.5％	4.6％
					Example 9	15.6％	43.9％	7.4％	5.1％
Comparative example 1	10.9％	41.0％	7.3％	2.2％
					Comparative example 2	10.1％	41.6％	7.5％	2.6％
Comparative example 3	9.8％	41.1％	7.3％	2.1％

Comparative example 1

Preparation of Pu' er tea pellet referring to example 1, except that the concentration of polyphenol oxidase in the polyphenol oxidase solution in step (1) was changed to 0, and the other steps were the same as in example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Comparative example 2

The puer tea pellet is prepared according to the reference example 1, except that the operation of the step (4) is not performed, and the rest steps are the same as those of the example 1; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Comparative example 3

Reference example 1 was prepared for Pu' er tea pellet, except that: the procedure of example 1 was repeated except that the polyphenol oxidase concentration in the polyphenol oxidase solution in step (1) was changed to 0 and the operation of step (4) was not performed; characterization of the prepared thead is the same as that of example 1; the characterization results are shown in tables 1 and 2.

Table 2 Pu' er tea pellet aroma detection

* Indicating that the puer tea pellet detects the substance; ND indicates that the substance was not detected.

As can be seen from Table 1, the content of amino acids and soluble polysaccharides in the Pu ' er tea pellet prepared by the preparation method of carrying out enzymatic treatment on Pu ' er raw tea bulk tea by using polyphenol oxidase and carrying out enzymatic treatment on Pu ' er tea extract by combining protease and carbohydrase is obviously increased. As is clear from Table 2, the variety of aroma components contained in Pu ' er tea pellets prepared by the method of the present invention, which uses polyphenol oxidase to enzymatically treat Pu ' er raw tea bulk tea and combines protease and carbohydrase to enzymatically treat Pu ' er tea extract, is significantly increased.

In addition, the prepared puer tea pellets are subjected to sensory evaluation after being brewed, and the specific method is as follows: the percentage scoring is adopted to score from three aspects of soup color, aroma and taste, each part accounts for 30, 30 and 40 respectively, a professional tea evaluator performs sensory evaluation scoring, and corresponding comments are given according to quality characteristics, and the results are shown in table 3. From the results in table 3, it can be seen that: the tea soup prepared by the method for preparing the Pu ' er tea pellet brewed by using polyphenol oxidase to carry out enzymatic treatment on Pu ' er raw tea bulk tea and combining protease and carbohydrase to carry out enzymatic treatment on Pu ' er tea extract has the advantages of red, thick and bright color, caramel fragrance, fruit fragrance, rich taste, mellow and sweet taste and long sweet aftertaste.

Table 3 sensory evaluation results of Pu' er tea pellet

Claims

1. The preparation method of the puer tea pill is characterized by comprising the following steps:

2. The method for preparing puer tea pellet as claimed in claim 1, wherein the polyphenol oxidase in the step (1) is exogenous polyphenol oxidase.

3. The method for preparing puer tea pellet as claimed in claim 1, wherein puer tea in the step (1) is puer raw tea loose tea.

4. The method for preparing puer tea pellet as claimed in claim 1, wherein the heating and extracting mode in the step (3) is ultrasonic heating and extracting, the heating and extracting temperature is 50-70 ℃, and the heating and extracting time is 1-3 h.

5. The method for preparing puer tea pellet as claimed in claim 1, wherein the protease in the step (4) is mixed by one or more of neutral protease, flavourzyme, ficin or bromelain.

6. The method for preparing puer tea pellet as claimed in claim 1, wherein the carbohydrase in the step (4) is one of cellulase, pectase or plant hydrolase.

7. The method for preparing puer tea pellet as claimed in claim 1, wherein the decoction time in the step (5) is 3-5 hours, and the decoction temperature is 55-60 ℃.

8. The method for preparing Pu' er tea pellet as claimed in claim 1, wherein the concentration temperature in the step (5) is 55-60 ℃ and the concentration time is 23-28 h.

9. A Pu' er tea pellet as claimed in any one of claims 1 to 8.