阅读说明：本技术 以茶毫为原料生产膳食纤维的方法 (Method for producing dietary fiber by taking tea milli as raw material ) 是由 谢雁 谢桂英 于 2019-11-17 设计创作，主要内容包括：本发明公开了一种以茶毫为原料生产膳食纤维的方法,包括以下步骤：(1)原料预处理,(2)蒸煮,(3)酶解除杂,(4)水解,(5)纯化,(6)加氢氧化钠溶液浸泡,(7)真空干燥制得茶毫膳食纤维。本发明采用的生产方法,原料成本低,设备和操作简单,可实现规模化生产,最大程度地提高茶毫的利用价值,变废为宝,可以提高茶毫的附加值,解决茶毫浪费的问题,对于茶毫的综合利用及深加工有着重要的意义。(The invention discloses a method for producing dietary fiber by taking tea milli as a raw material, which comprises the following steps: (1) pretreating raw materials, (2) cooking, (3) removing impurities by enzymolysis, (4) hydrolyzing, (5) purifying, (6) soaking in sodium hydroxide solution, and (7) drying in vacuum to obtain the tea milli dietary fiber. The production method adopted by the invention has the advantages of low raw material cost and simple equipment and operation, can realize large-scale production, improves the utilization value of the tea milli to the maximum extent, changes waste into valuable, can improve the additional value of the tea milli, solves the problem of tea milli waste, and has important significance for the comprehensive utilization and deep processing of the tea milli.)

1. The method for producing dietary fiber by taking tea milli as a raw material is characterized by comprising the following steps: the method comprises the following steps:

(1) pretreatment of raw materials: removing impurities from the tea leaves, adding distilled water with the weight being 10-30 times of that of the tea leaves, soaking for 2-5 hours, and filtering to obtain filtrate and filter residues for later use;

(2) and (3) cooking: carrying out high-pressure ultrasonic treatment on the filter residue obtained in the step (1), and cooling to normal temperature for later use;

(3) and (3) enzymolysis impurity removal: adding the filter residue after cooking into the filtrate obtained in the step (1), adjusting the pH to 6.0-7.5, adding neutral protease and amylase to carry out enzymolysis impurity removal, keeping the temperature at 30-50 ℃, and carrying out enzymolysis for 1-3 hours; then heating to 95-100 ℃, and preserving the heat for 2-3 min to inactivate enzyme; cooling and filtering to obtain a filtered substance for later use;

(4) hydrolysis: adding distilled water with the weight being 3-8 times of that of the filter-dried substance obtained in the step (3), adjusting the pH value to 4.0-6.0, adding cellulase, keeping the temperature at 30-50 ℃, and performing enzymolysis for 1-3 hours; then heating to 95-105 ℃, and preserving the temperature for 2-3 min to inactivate enzyme; cooling, filtering to obtain hydrolysate, and filtering to obtain hydrolysate for later use;

(5) and (3) purification: adding ethanol solution which is 5-20 times of the weight of the hydrolysate obtained in the step (4) into the hydrolysate, uniformly stirring, standing for 1-2 hours, and centrifuging to obtain precipitate;

(6) adding sodium hydroxide solution which is 5-10 times of the weight of the precipitate obtained in the step (5) into the precipitate, soaking for 30-60 min, and filtering to obtain filtrate;

(7) and (4) adding citric acid into the filtrate obtained in the step (6) to adjust the pH value to 5.0-6.0, and performing vacuum drying until the water content is 10-15% to obtain the tea hair dietary fiber.

2. A process for the production of dietary fibre from tea milli-materials as claimed in claim 1, wherein: the high-pressure ultrasonic treatment in the step (2) comprises the following steps: putting the raw material filter residue into an ultrasonic autoclave, pressurizing to 0.2-0.5 Mpa, adjusting the temperature to 50-80 ℃, adjusting the ultrasonic frequency to 30-60 kHz, adjusting the ultrasonic intensity to 500-1000W/L, and carrying out ultrasonic treatment for 2-3 h.

3. A process for the production of dietary fibre from tea milli-materials as claimed in claim 1, wherein: the protease in the step (3) is added in an amount of 0.01-0.05% of the tea milli-weight, and the amylase is added in an amount of 0.01-0.05% of the tea milli-weight.

4. A process for the production of dietary fibre from tea milli-materials as claimed in claim 1, wherein: the addition amount of the cellulase in the step (4) is 0.1-0.2% of the weight of the tea milli-particles.

5. A process for the production of dietary fibre from tea milli-materials as claimed in claim 1, wherein: the mass fraction of the ethanol solution in the step (5) is 90-99%.

6. A process for the production of dietary fibre from tea milli-materials as claimed in claim 1, wherein: and (3) the mass fraction of the sodium hydroxide solution in the step (6) is 10-20%.

7. A process for the production of dietary fibre from tea milli-materials as claimed in claim 1, wherein: the mass fraction of the citric acid in the step (7) is 5-15%.

8. A process for the production of dietary fibre from tea milli-materials as claimed in claim 1, wherein: the vacuum drying conditions in the step (7) are as follows: the temperature is 60-70 ℃, and the vacuum degree is 0.07-0.09 MPa.

9. A process for the production of dietary fibre from tea milli-materials as claimed in any one of claims 1 to 8, wherein: the tea hair is the tea hair dropped from the green tea blank in the processing process of the jasmine tea.

10. A process for the production of dietary fibre from tea milli-materials as claimed in any one of claims 1 to 8, wherein: the tea milli is the tea milli fallen from the pekoe.

Technical Field

The invention relates to the technical field of processing of tea milli, in particular to a method for producing dietary fiber by taking the tea milli as a raw material.

Background

Theaceae of tea tree (tea tree)Theaceae) Camellia genus (A)CamelliaL．) Perennial evergreen plants originate from southwest regions of China and have a cultivation history of more than 3000 years to date. With the evolution of natural selection of tea trees, the morphological characteristics of the tea trees are changed, and the tea milli is a product of long-term evolution. Tea leaves are fine villi on the tea leaf bud tips, also called tea leaves, and contain rich theanine, tea polyphenol and other nutrient substances, and the index is an important index of tea leaf tenderness in many cases. Generally, the more tender a fresh leaf is, the more tea leaves are. Tea is common to many teas, especially green tea and black tea, such as Maojian tea. The description of the tea hair in the Chinese tea dictionary is as follows: single cell coverings with shoots and leaves projecting outward from epidermal cells on the back. The tea is prepared from tea leavesThe slender single cell grows in the middle of the basal cell and is in a round slender scroll shape. The tea ball contains rich chemical components and complete enzyme system, and can secrete aromatic substances with fragrance. Researches show that the tea hair is rich in crude fiber substances, the content of the crude fiber of the tea hair is 3-4 times of that of a tea body, and the tea hair also contains rich amino acid and other effective components such as tea polyphenol, caffeine and the like.

Dietary fiber is a polysaccharide that is neither digested nor absorbed by the gastrointestinal tract, nor produces energy. With the intensive development of nutriology and related science, people gradually find that dietary fiber has quite important physiological action, and the dietary fiber is supplemented by the nutrition community and is considered as a seventh nutrient. With the improvement of living standard, the food refinement degree is higher and higher, and the proportion of animal food is greatly increased. The proportion of heat produced by dietary fat of some urban residents is increased to 40% -45% from 20% -25% decades ago, and the intake of dietary fiber is obviously reduced, so that more and more people seek dietary fiber health care. The dietary fiber has outstanding functions in preventing human gastrointestinal diseases and maintaining gastrointestinal health, so the dietary fiber has the reputation of intestinal tract cleaning. The daily intake of certain dietary fiber can keep the digestive system healthy, enhance the immune system, and reduce the risk of constipation, obesity, diabetes, cardiovascular diseases and intestinal cancer.

Guangxi scented tea mainly comprises jasmine produced in Guangxi horizontal county, which is the largest jasmine peanut production base in China and is named as 'the county of China jasmine' by the national forestry administration and the China floriculture Association. The biggest purpose of the jasmine is to produce jasmine tea. Jasmine tea is one of ten famous tea in China, not only keeps the bitter, sweet and cool effects of tea, but also has various medical health-care effects because the jasmine tea is baked to be warm tea in the processing process, can remove stomach discomfort, integrates the tea and flower fragrance health care into a whole, and is popular with people.

In the process of preparing the jasmine tea, green tea is generally adopted as a tea blank, a small number of green tea is adopted, and a lot of fluff falls off in the processing process of the green tea through the steps of rolling, spreading and drying in the air and the like, namely tea hair. Therefore, a plurality of tea hairs are also generated in the processing process of the jasmine tea. Many tea processing enterprises directly treat the tea milli as waste, and a few tea processing enterprises use the tea milli as fertilizer, which is a great waste for the tea milli. Therefore, the comprehensive utilization of the tea hairs can change waste into valuable, can promote the development of the tea industry, and has good development prospect.

Disclosure of Invention

The invention aims to provide a method for producing dietary fiber by taking tea milli as a raw material, improve the utilization value of the tea milli and solve the problems of waste and insufficient utilization of the tea milli.

The invention is realized by the following technical scheme:

the method for producing dietary fiber by taking tea milli as a raw material comprises the following steps:

(1) pretreatment of raw materials: removing impurities from the tea leaves, adding distilled water with the weight being 10-30 times of that of the tea leaves, soaking for 2-5 hours, and filtering to obtain filtrate and filter residues for later use;

(2) and (3) cooking: carrying out high-pressure ultrasonic treatment on the filter residue obtained in the step (1), and cooling to normal temperature for later use; under the action of high pressure environment and ultrasound, the insoluble dietary fiber in the tea milli is subjected to the fracture of a spatial structure, so that the spatial structure of macromolecules of the insoluble dietary fiber is loose, relatively small molecules are formed by the fracture to increase the solubility, and the content of the soluble dietary fiber is improved;

(3) and (3) enzymolysis impurity removal: adding the filter residue after cooking into the filtrate obtained in the step (1), adjusting the pH to 6.0-7.5, adding neutral protease and amylase to carry out enzymolysis impurity removal, keeping the temperature at 30-50 ℃, and carrying out enzymolysis for 1-3 hours; then heating to 95-100 ℃, and preserving the heat for 2-3 min to inactivate enzyme; cooling and filtering to obtain a filtered substance for later use;

(4) hydrolysis: adding distilled water with the weight being 3-8 times of that of the filter-dried substance obtained in the step (3), adjusting the pH value to 4.0-6.0, adding cellulase, keeping the temperature at 30-50 ℃, and performing enzymolysis for 1-3 hours; then heating to 95-105 ℃, and preserving the temperature for 2-3 min to inactivate enzyme; cooling, filtering to obtain hydrolysate, and filtering to obtain hydrolysate for later use;

(5) and (3) purification: adding ethanol solution which is 5-20 times of the weight of the hydrolysate obtained in the step (4) into the hydrolysate, uniformly stirring, standing for 1-2 hours, and centrifuging to obtain precipitate;

(6) adding sodium hydroxide solution which is 5-10 times of the weight of the precipitate obtained in the step (5) into the precipitate, soaking for 30-60 min, and filtering to obtain filtrate;

(7) and (4) adding citric acid into the filtrate obtained in the step (6) to adjust the pH value to 5.0-6.0, and performing vacuum drying until the water content is 10-15% to obtain the tea hair dietary fiber.

Specifically, the high-pressure ultrasonic treatment in the step (2) comprises the following steps: putting the raw material filter residue into an ultrasonic autoclave, pressurizing to 0.2-0.5 Mpa, adjusting the temperature to 50-80 ℃, adjusting the ultrasonic frequency to 30-60 kHz, adjusting the ultrasonic intensity to 500-1000W/L, and carrying out ultrasonic treatment for 2-3 h.

Specifically, the protease in the step (3) is added in an amount of 0.01-0.05% of the tea milli-weight, and the amylase is added in an amount of 0.01-0.05% of the tea milli-weight.

Specifically, the adding amount of the cellulase in the step (4) is 0.1-0.2% of the milliweight of the tea.

Specifically, the mass fraction of the ethanol solution in the step (5) is 90-99%.

Specifically, the mass fraction of the sodium hydroxide solution in the step (6) is 10-20%.

Specifically, the mass fraction of the citric acid in the step (7) is 5-15%.

Specifically, the vacuum drying conditions in step (7) are as follows: the temperature is 60-70 ℃, and the vacuum degree is 0.07-0.09 MPa.

In the method for producing dietary fiber by using the tea milli as the raw material, the tea milli is the tea milli dropped from a green tea blank in the processing process of jasmine tea.

The tea milli can also be tea milli fallen from pekoe.

The invention has the beneficial effects that:

1. the production method adopted by the invention has the advantages of low raw material cost and simple equipment and operation, can realize large-scale production, furthest improves the utilization value of the tea hair, changes waste into valuable, can improve the additional value of the tea hair, solves the problems of waste and insufficient utilization of the tea hair, and has important significance for comprehensive utilization and deep processing of the tea hair.

2. The whole production process of the invention has mild conditions, no toxic substances are taken in, and the extracted dietary fiber has high safety and high activity.

3. The tea milli-fiber enzymolysis method adopts a high-pressure ultrasonic method for treatment, under the action of high-pressure environment and ultrasonic, insoluble dietary fibers in the tea milli-fiber are subjected to spatial structure fracture, the spatial structure of macromolecules of the insoluble dietary fibers is loosened, relatively small molecules are formed by fracture, the solubility is increased, the content of soluble dietary fibers is improved, and meanwhile, the enzymolysis in subsequent steps is facilitated.

Detailed Description

In order to make the technical solutions and advantages of the present invention clearer, the following describes the technical solutions of the present invention clearly and completely in combination with the embodiments of the present invention.