阅读说明：本技术 一种桑叶茶香料及其提取方法和应用 (Mulberry leaf tea spice and extraction method and application thereof ) 是由 高阳 张丽娜 许利平 王辉 徐清泉 吴兆明 刘崇盛 于 2020-05-21 设计创作，主要内容包括：本发明属于桑叶茶深加工领域,尤其涉及一种桑叶茶香料的提取方法,包括：将桑叶茶粉碎过筛后浸泡于乙醇水溶液搅拌均匀,再进行深冷冻超微粉碎,得到的产物经过超声提取后离心,收集上清液；所述上清液加入N-乙酰-β-D氨基葡萄糖苷酶进行酶解,得酶解产物；所述酶解产物进行真空蒸馏收集馏分,冷却后依次经破乳、萃取、浓缩及烘干后即得。本发明方法不仅实现了不使用或少使用有毒的有机溶剂,同时还提高了提取效率和回收率,并增加了产品香气感官品质和香气成分浓度。(The invention belongs to the field of deep processing of mulberry leaf tea, and particularly relates to a method for extracting mulberry leaf tea spice, which comprises the following steps: crushing and sieving mulberry leaf tea, soaking the mulberry leaf tea in an ethanol water solution, uniformly stirring, deep-freezing and micronizing, performing ultrasonic extraction on the obtained product, centrifuging, and collecting supernatant; adding N-acetyl-beta-D glucosaminidase into the supernatant for enzymolysis to obtain an enzymolysis product; and (3) carrying out vacuum distillation on the enzymolysis product to collect fractions, cooling, and then sequentially carrying out demulsification, extraction, concentration and drying to obtain the enzymatic hydrolysate. The method of the invention not only realizes no use or little use of toxic organic solvent, but also improves the extraction efficiency and the recovery rate, and increases the sensory quality of the aroma and the concentration of the aroma components of the product.)

1. A method for extracting mulberry leaf tea spice is characterized by comprising the following steps:

pretreatment: crushing and sieving mulberry leaf tea, soaking the mulberry leaf tea in an ethanol water solution, uniformly stirring, deep-freezing and micronizing, performing ultrasonic extraction on the obtained product, centrifuging, and collecting supernatant;

enzymolysis: adding N-acetyl-beta-D glucosaminidase into the supernatant for enzymolysis to obtain an enzymolysis product;

and (3) post-treatment: and carrying out vacuum distillation on the enzymolysis product to collect fractions, cooling, and then sequentially carrying out demulsification, extraction, concentration and drying to obtain the mulberry leaf tea spice.

2. The method for extracting mulberry leaf tea flavor according to claim 1, wherein the mass ratio of the powder obtained after sieving to the ethanol aqueous solution is 1 (30-70), and the volume concentration of the ethanol aqueous solution is 70-80%.

3. The method for extracting mulberry leaf tea flavor according to claim 1, wherein the power of the deep freezing micronization is 50 to 150kW, and the number of times of the deep freezing micronization is 1 to 3 times.

4. The method for extracting folium mori tea spice according to claim 1, wherein the power of ultrasonic extraction is 300-800W, and the extraction time is 1-3 hours.

5. The method for extracting mulberry leaf tea flavor according to claim 1, wherein the mass ratio of the N-acetyl-beta-D-glucosaminidase to the mulberry leaf tea is (0.005-0.02): 1.

6. The extraction method of the mulberry leaf tea flavor as claimed in claim 1, wherein the pH of the enzymolysis is 5.5-6.5, the enzymolysis time is 2.5-3.5 h, and the enzymolysis temperature is 40-60 ℃.

7. The method for extracting mulberry leaf tea flavor according to claim 1, wherein the solvent for extraction is diethyl ether, and the number of the extractions is 2.

8. A mulberry leaf tea flavor prepared by the extraction method according to any one of claims 1 to 7.

9. Use of mulberry leaf tea flavor according to claim 8 in cigarette manufacture.

Technical Field

The invention belongs to the technical field of deep processing of mulberry leaf tea, and particularly relates to a method for extracting mulberry leaf tea spice.

Background

The mulberry leaves are one of homologous plant resources which are accepted by the Ministry of health and can be used as medicine and food; it is rich in alkaloid, saccharide, mineral elements, amino acids, phenolic compounds, and bioactive components. The mulberry leaf tea is mainly processed according to a common tea processing technology, and effective components are easier to dissolve after thinner mulberry leaves are made into the mulberry leaf tea. In addition, the mulberry leaf tea has low processing cost and is one of the main forms of mulberry leaf health care products. The mulberry leaf tea has the effects of clearing away heat and toxic materials, lowering blood pressure, promoting urination, moistening lung for arresting cough, reducing blood sugar and blood fat, losing weight and reducing blood fat, and preventing arteriosclerosis, and has a certain health-care effect. The mulberry leaf tea does not contain caffeine and is a healthy beverage suitable for both the old and the young. However, the mulberry leaves and the common tea have different components, and the tea soup brewed by the processed mulberry leaf tea has darker color and is easy to have green and astringent taste and beany flavor, so that the development and popularization of the mulberry leaf tea are limited to a certain extent (dried orange peel mulberry leaf tea and a production method thereof, patent number 201611090670.2; preparation method of health-care mulberry leaf tea, patent number 201510582142.8; mulberry leaf tea and a production process thereof, patent number 201310725726.7; preparation method of health-care mulberry leaf tea, patent number 201510582142.8; pure natural eucommia ulmoides male flower mulberry leaf tea and a preparation method thereof, patent number 201510445325.5).

One of the approaches for expanding the utilization of mulberry leaf tea at present is to prepare the mulberry leaf tea into spice, and the current domestic extraction methods of the mulberry leaf tea spice mainly comprise a traditional steam distillation method, an organic solvent extraction method, an enzyme treatment method and the like. At present, the traditional method for extracting the mulberry leaf tea flavor in the field of tobacco flavor generally has a plurality of defects, such as: low efficiency, low recovery rate, more solvent residue, and destruction of heat-sensitive components caused by high temperature, thereby causing the sensory quality of the aroma of the product to be reduced or the astringency to be obvious. Therefore, it is desired to develop a novel method for extracting folium mori tea perfume, which can improve the extraction efficiency and the product quality.

Disclosure of Invention

The invention aims to provide an extraction method of mulberry leaf tea perfume, which not only realizes no use or little use of toxic organic solvent, but also improves extraction efficiency and recovery rate, and increases the sensory quality of product fragrance and the concentration of fragrance components.

The invention provides a method for extracting mulberry leaf tea perfume, which comprises the following steps:

(1) pretreatment: crushing and sieving mulberry leaf tea, soaking the mulberry leaf tea in an ethanol water solution, uniformly stirring, deep-freezing and micronizing, performing ultrasonic extraction on the obtained product, centrifuging, and collecting supernatant;

(2) enzymolysis: adding N-acetyl-beta-D glucosaminidase into the supernatant for enzymolysis to obtain an enzymolysis product;

(3) and (3) post-treatment: and carrying out vacuum distillation on the enzymolysis product to collect fractions, cooling, and then sequentially carrying out demulsification, extraction, concentration and drying to obtain the mulberry leaf tea spice.

The mulberry leaf tea prepared by the method provided by the invention is prepared from raw materials of mulberry leaves in Yixing of Jiangsu, and is rich in amino acid substances (18.6%) and carbohydrate substances (47.2%).

Preferably, the mulberry leaf-chrysanthemum-pollen tea is used as a mixed raw material, so that the astringency brought by post-treatment is avoided, the solvent residue is reduced, and the aroma sensory quality and aroma component concentration of the product are increased.

Preferably, the particle size of the product obtained after sieving is 200-400 meshes.

Preferably, the mass ratio of the product obtained after sieving to the ethanol aqueous solution is 1 (30-70), and the volume concentration of the ethanol aqueous solution is 70-80%.

Preferably, the power of the deep-freezing superfine grinding is 50-150 kW, and the number of times of the deep-freezing superfine grinding is 1-3.

Preferably, the power of ultrasonic extraction is 300-800W, and the time of ultrasonic extraction is 1-3 hours.

Preferably, the rotating speed of the centrifugation is 11000-13000 rpm, and the time of the centrifugation is 25-35 min.

Preferably, the mass ratio of the N-acetyl-beta-D glucosaminidase to the mulberry leaf tea is (0.005-0.02): 1.

Preferably, the pH value of the enzymolysis is 5.5-6.5, the enzymolysis time is 2.5-3.5 h, and the enzymolysis temperature is 40-60 ℃.

Preferably, the pressure of the vacuum distillation is 0.01MPa, and the time of the vacuum distillation is 2.5-3.5 h.

Preferably, the solvent for extraction is diethyl ether, and the extraction times are 1-3.

The extraction process of the invention can improve the extraction efficiency of the spice to the maximum extent and simultaneously increase the aroma sensory quality and the aroma component concentration of the product to the maximum extent under the synergistic effect of the preferable conditions.

Compared with the prior art, the invention has the following beneficial effects:

the invention uses nontoxic ethanol water solution for extraction, and uses low boiling point ether for extraction, which can effectively reduce solvent residue; meanwhile, the invention carries out enzymolysis by using specific enzyme, thereby greatly improving the extraction efficiency of the spice; in addition, the heating temperature of enzymolysis is only 50 ℃, loss of heat-sensitive components caused by overhigh temperature is reduced, and the effect of increasing the sensory quality of aroma and the concentration of aroma components of the product is achieved.

Detailed Description

The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

To illustrate the present invention in more detail, the following examples are provided to describe the method for extracting the mulberry leaf tea flavor of the present invention specifically, and the raw material mulberry leaf tea used in the following examples is purchased from the Yixing farmer market of Jiangsu, and is rich in amino acids (18.6%) and saccharides (47.2%).