阅读说明：本技术 一种绿茶香精及其制备方法 (Green tea essence and preparation method thereof ) 是由 杨禄 邬奕 岑靓祎 胡永生 于 2019-10-24 设计创作，主要内容包括：本发明公开了一种绿茶香精及其制备方法,其原料由以下组分组成：降龙涎醚、薄荷脑、佳乐麝香、苯乙酸苯乙酯、甲位己基桂醛、香叶醇、香茅醇、苯乙醇、芳樟醇、叶醇、甲位松油醇、二氢茉莉酮酸甲酯、女贞醛、乙位紫罗兰酮、丙位十一内酯、绿茶提取物、氧化芳樟醇、佛手柑油、巴西甜橙油、巴西甜橙油萜、一缩二丙二醇。本发明的绿茶香精能够很好地保留天然绿茶香气的清高、嫩爽的特点,其香气天然、逼真、纯正,受到消费者的认可。(The invention discloses a green tea essence and a preparation method thereof, wherein the green tea essence comprises the following raw materials: ambrox, menthol, galaxolide, phenethyl phenylacetate, alpha-hexylcinnamaldehyde, geraniol, citronellol, phenethyl alcohol, linalool, leaf alcohol, alpha-terpineol, methyl dihydrojasmonate, ligustral, beta-ionone, gamma-undecalactone, a green tea extract, linalool oxide, bergamot oil, Brazilian sweet orange oil terpene and dipropylene glycol. The green tea essence disclosed by the invention can well keep the characteristics of high clarity and tenderness of the natural green tea aroma, and the aroma is natural, vivid and pure and is accepted by consumers.)

1. The green tea essence is characterized by comprising the following raw materials in percentage by weight:

0.10 to 0.30 percent of ambrox, 1.30 to 2.50 percent of menthol, 2.25 to 2.75 percent of galaxolide, 0.50 to 0.60 percent of phenethyl phenylacetate, 6.60 to 8.80 percent of methyl hexyl cinnamaldehyde, 1.60 to 1.80 percent of geraniol, 0.20 to 0.60 percent of citronellol, 6.40 to 6.80 percent of phenethyl alcohol, 5.40 to 5.60 percent of linalool, 0.10 to 0.20 percent of leaf alcohol, 0.60 to 0.80 percent of methyl terpineol, 14.40 to 15.60 percent of methyl dihydrojasmonate, 0.15 to 0.35 percent of prival, 0.60 to 1.20 percent of ethyl ionone, 0.20 to 0.40 percent of propyl undecalactone, 1.00 to 1.50 percent of green tea extract, 0.10 to 0.20 percent of linalool oxide, 1.60 to 2.20 percent of bergamot oil, 0.30 to 0.60 percent of Brazilian orange oil, 0.7 to 0.00 percent of orange oil and 49 to 1.20 percent of monoterpene glycol, the sum of the weight percentages of the components is 100 percent.

2. The green tea essence according to claim 1, wherein the raw materials comprise the following components in percentage by weight: 0.10% of ambrox, 1.30% of menthol, 2.25% of galaxolide, 0.50% of phenethyl phenylacetate, 6.60% of methyl hexyl cinnamaldehyde, 1.60% of geraniol, 0.20% of citronellol, 6.40% of phenethyl alcohol, 5.40% of linalool, 0.10% of leaf alcohol, 0.60% of methyl terpineol, 14.40% of methyl dihydrojasmonate, 0.15% of ligustral, 0.60% of ethyl ionone, 0.20% of propyl undecalactone, 1.00% of green tea extract, 0.10% of linalool oxide, 1.60% of bergamot oil, 0.30% of Brazilian sweet orange oil, 7.60% of Brazilian sweet orange oil terpene and 49.00% of dipropylene glycol.

3. The green tea essence according to claim 1, wherein the raw materials comprise the following components in percentage by weight: 0.20 percent of ambrox, 2.00 percent of menthol, 2.50 percent of galaxolide, 0.50 percent of phenethyl phenylacetate, 8.00 percent of methyl hexyl cinnamaldehyde, 1.60 percent of geraniol, 0.40 percent of citronellol, 6.40 percent of phenethyl alcohol, 5.40 percent of linalool, 0.10 percent of leaf alcohol, 0.60 percent of methyl terpineol, 14.80 percent of methyl dihydrojasmonate, 0.25 percent of ligustral, 1.00 percent of ethyl ionone, 0.30 percent of propyl undecalactone, 1.00 percent of green tea extract, 0.10 percent of linalool oxide, 1.60 percent of bergamot oil, 0.50 percent of Brazilian sweet orange oil, 8.00 percent of Brazilian sweet orange oil terpene and 44.75 percent of dipropylene glycol.

4. The green tea essence according to claim 1, wherein the raw materials comprise the following components in percentage by weight: 0.30% of ambrox, 2.50% of menthol, 2.75% of galaxolide, 0.60% of phenethyl phenylacetate, 8.80% of methyl hexyl cinnamaldehyde, 1.80% of geraniol, 0.60% of citronellol, 6.80% of phenethyl alcohol, 5.60% of linalool, 0.20% of leaf alcohol, 0.80% of methyl terpineol, 15.60% of methyl dihydrojasmonate, 0.35% of ligustral, 1.20% of ethyl ionone, 0.40% of propyl undecalactone, 1.50% of green tea extract, 0.20% of linalool oxide, 2.20% of bergamot oil, 0.60% of Brazilian sweet orange oil, 8.20% of Brazilian sweet orange oil terpene and 39.00% of dipropylene glycol.

5. The green tea flavor according to claim 1, wherein the green tea extract is prepared by using dry green tea leaves as a raw material, extracting the dry green tea leaves by a steam distillation method, and then extracting the dry green tea leaves by ethanol.

6. The green tea essence according to claim 5, wherein the specific preparation method of the dried green tea leaves comprises the following steps:

(1) introducing air with temperature of 65-70 deg.C, relative humidity of 30-35% and flow rate of 1.2-1.6m/s into fresh green tea leaf, and treating for 45-65 min;

(2) drying the green tea leaves treated in the step (1) at 75-80 ℃ for 3-5min, then drying at 65-70 ℃ for 10-15min, and finally drying at 50-55 ℃ for 35-45min to obtain the dried green tea leaves.

7. The green tea essence according to claim 6, wherein the green tea extract is prepared by the following specific steps:

(1) pulverizing the dried green tea leaves, adding water 4-5 times of the weight of the dried green tea leaves, extracting by steam distillation for 70-80min, and separating to obtain solid residue and essential oil;

(2) drying the solid residue obtained in the step (1), adding 85-90% ethanol water solution with volume concentration which is 8-10 times of the weight of the solid residue, extracting at 30-40 deg.C for 30-40min, concentrating to remove ethanol to obtain concentrated extract;

(3) and (3) uniformly mixing the essential oil obtained in the step (1) and the concentrated extract obtained in the step (2) to obtain the oil-water mixture.

8. A process for the preparation of green tea aroma according to any one of claims 1 to 7, comprising the steps of:

(1) mixing ambrox, Mentholum, galaxolide, phenethyl phenylacetate, green tea extract, and dipropylene glycol, dissolving, and stirring;

(2) adding the rest raw materials, stirring, homogenizing under high pressure, standing, and filtering to obtain green tea essence.

Technical Field

The invention relates to the technical field of essence, and particularly relates to green tea essence and a preparation method thereof.

Background

Green tea is one of the main tea types in China, is the tea with the largest yield in China and the most widely drunk tea, and is characterized by clear soup and green tea leaves. At present, the green tea essence formed by manual blending often has the problems of unrealistic and unnatural aroma and is difficult to be accepted by consumers.

Disclosure of Invention

The invention aims to make up for the defects of the prior art, and provides the green tea essence and the preparation method thereof, which can well keep the characteristics of high brightness and tenderness of the natural green tea aroma, have natural, pure and vivid aroma and are accepted by consumers.

The invention is realized by the following technical scheme:

the green tea essence comprises the following raw materials in percentage by weight:

0.10 to 0.30 percent of ambrox, 1.30 to 2.50 percent of menthol, 2.25 to 2.75 percent of galaxolide, 0.50 to 0.60 percent of phenethyl phenylacetate, 6.60 to 8.80 percent of methyl hexyl cinnamaldehyde, 1.60 to 1.80 percent of geraniol, 0.20 to 0.60 percent of citronellol, 6.40 to 6.80 percent of phenethyl alcohol, 5.40 to 5.60 percent of linalool, 0.10 to 0.20 percent of leaf alcohol, 0.60 to 0.80 percent of methyl terpineol, 14.40 to 15.60 percent of methyl dihydrojasmonate, 0.15 to 0.35 percent of prival, 0.60 to 1.20 percent of ethyl ionone, 0.20 to 0.40 percent of propyl undecalactone, 1.00 to 1.50 percent of green tea extract, 0.10 to 0.20 percent of linalool oxide, 1.60 to 2.20 percent of bergamot oil, 0.30 to 0.60 percent of Brazilian orange oil, 0.7 to 0.00 percent of orange oil and 49 to 1.20 percent of monoterpene glycol, the sum of the weight percentages of the components is 100 percent.

Preferably, the green tea essence comprises the following raw materials in percentage by weight: 0.10% of ambrox, 1.30% of menthol, 2.25% of galaxolide, 0.50% of phenethyl phenylacetate, 6.60% of methyl hexyl cinnamaldehyde, 1.60% of geraniol, 0.20% of citronellol, 6.40% of phenethyl alcohol, 5.40% of linalool, 0.10% of leaf alcohol, 0.60% of methyl terpineol, 14.40% of methyl dihydrojasmonate, 0.15% of ligustral, 0.60% of ethyl ionone, 0.20% of propyl undecalactone, 1.00% of green tea extract, 0.10% of linalool oxide, 1.60% of bergamot oil, 0.30% of Brazilian sweet orange oil, 7.60% of Brazilian sweet orange oil terpene and 49.00% of dipropylene glycol.

Preferably, the green tea essence comprises the following raw materials in percentage by weight: 0.20 percent of ambrox, 2.00 percent of menthol, 2.50 percent of galaxolide, 0.50 percent of phenethyl phenylacetate, 8.00 percent of methyl hexyl cinnamaldehyde, 1.60 percent of geraniol, 0.40 percent of citronellol, 6.40 percent of phenethyl alcohol, 5.40 percent of linalool, 0.10 percent of leaf alcohol, 0.60 percent of methyl terpineol, 14.80 percent of methyl dihydrojasmonate, 0.25 percent of ligustral, 1.00 percent of ethyl ionone, 0.30 percent of propyl undecalactone, 1.00 percent of green tea extract, 0.10 percent of linalool oxide, 1.60 percent of bergamot oil, 0.50 percent of Brazilian sweet orange oil, 8.00 percent of Brazilian sweet orange oil terpene and 44.75 percent of dipropylene glycol.

Preferably, the green tea essence comprises the following raw materials in percentage by weight: 0.30% of ambrox, 2.50% of menthol, 2.75% of galaxolide, 0.60% of phenethyl phenylacetate, 8.80% of methyl hexyl cinnamaldehyde, 1.80% of geraniol, 0.60% of citronellol, 6.80% of phenethyl alcohol, 5.60% of linalool, 0.20% of leaf alcohol, 0.80% of methyl terpineol, 15.60% of methyl dihydrojasmonate, 0.35% of ligustral, 1.20% of ethyl ionone, 0.40% of propyl undecalactone, 1.50% of green tea extract, 0.20% of linalool oxide, 2.20% of bergamot oil, 0.60% of Brazilian sweet orange oil, 8.20% of Brazilian sweet orange oil terpene and 39.00% of dipropylene glycol.

Preferably, the green tea extract is prepared by using dry green tea leaves as raw materials, extracting by a steam distillation method, and then extracting by ethanol.

Preferably, the specific preparation method of the dried green tea leaves comprises the following steps:

(1) introducing air with temperature of 65-70 deg.C, relative humidity of 30-35% and flow rate of 1.2-1.6m/s into fresh green tea leaf, and treating for 45-65 min;

(2) drying the green tea leaves treated in the step (1) at 75-80 ℃ for 3-5min, then drying at 65-70 ℃ for 10-15min, and finally drying at 50-55 ℃ for 35-45min to obtain the dried green tea leaves.

Preferably, the specific preparation method of the green tea extract comprises the following steps:

(1) pulverizing the dried green tea leaves, adding water 4-5 times of the weight of the dried green tea leaves, extracting by steam distillation for 70-80min, and separating to obtain solid residue and essential oil;

(2) drying the solid residue obtained in the step (1), adding 85-90% ethanol water solution with volume concentration which is 8-10 times of the weight of the solid residue, extracting at 30-40 deg.C for 30-40min, concentrating to remove ethanol to obtain concentrated extract;

(3) and (3) uniformly mixing the essential oil obtained in the step (1) and the concentrated extract obtained in the step (2) to obtain the oil-water mixture.

A preparation method of green tea essence comprises the following steps:

(1) mixing ambrox, Mentholum, galaxolide, phenethyl phenylacetate, green tea extract, and dipropylene glycol, dissolving, and stirring;

(2) adding the rest raw materials, stirring, homogenizing under high pressure, standing, and filtering to obtain green tea essence.

The invention has the beneficial effects that:

in the raw materials of the invention, the ambrox has the fragrance of dry ambergris, and has costustoot like pine and cedar, green fragrance and tea fragrance; the methyl dihydrojasmonate is fragrant like green tea and jasmine, has stable chemical performance, and can make the essence generate elegant and vivid natural fragrance; the leaf alcohol is fresh green and fragrant when the tender leaves are crushed, and has fresh fragrant fragrance; the bergamot oil has natural fragrant lemon fragrance, and can enhance the natural green tea feeling of the essence; the green tea extract is obtained by extracting dry green tea leaves by a steam distillation method and refining by combining ethanol extraction, can be fused with other spices, generates more natural and vivid green tea aroma, and improves the aroma quality of green tea essence. According to the invention, the dry green tea leaves which are used as the raw material of the green tea extract are processed, wherein air is introduced into fresh green tea leaves, so that the low-boiling-point and strong-irritation mixed aroma in the leaves can be removed, the tea aroma is more mellow, and the aroma quality of the tea leaves is improved; through the combination of the first step of treatment in air at certain humidity and temperature and the second step of drying treatment by selecting proper temperature gradient, a great amount of fragrant compounds can be formed in the leaves, the smell is mellow and lasting, and the unnatural feeling of the synthetic perfume can be better neutralized. The extract of the dried green tea leaves obtained by the treatment can be optimally matched with other components in the essence raw materials, so that the aroma is fragrant, soft and not excessively strong, and the dried green tea leaves have the characteristics of light and long-range aroma. The green tea essence disclosed by the invention can well keep the characteristics of high clarity and tenderness of the natural green tea aroma, and the aroma is natural, pure and vivid and is accepted by consumers.

Detailed Description