CN103704423A - Preparation method for tea extract - Google Patents
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Abstract
The invention discloses a preparation method for a tea extract, belonging to the technical field of extraction of effective components of tea leaves. The preparation method comprises the following steps: firstly, carrying out low-temperature rapid freezing treatment on high-quality commercial tea leaves; then immediately crushing; then combining a high-voltage pulsed electric field (PEF for short) technology, an ultrasonic treatment technology and a low-temperature enzymolysis technology; and carrying out low-temperature extraction in a whole process. According to the preparation method for the tea extract, the loss of effective components, caused by high-temperature processing, is avoided, and the extraction rate of the effective components of the tea leaves is also improved. The process is simple and low in cost; the introduction amount of extraneous food additives, processing auxiliary agents and chemical substances is reduced; the natural nutritional ingredient and the flavor of the tea leaves are kept to the greatest extent, the low-carbon production is realized and the environment is protected.
Description
Technical field
The present invention relates to the extraction of effective content of tea, particularly a kind of preparation method of tea extraction.
Background technology
Tealeaves is the first beverage in the world beyond dewatering, and contains the multiple bioactive material that has, as Tea Polyphenols, theanine and caffeine etc. in tealeaves.A large amount of researchs show, Tea Polyphenols has anti-oxidant, remove free radical, hypotensive, reducing blood lipid, radioresistance, the biologically actives such as cancer-resisting and pharmacological action, theanine has antitumor, hypertensive tranquilizing, promote the medical functions such as nerve growth, caffeine has excited cerebral cortex, the effects such as enhanced machine body immunity function and cardiac stimulant diuresis, and tea polysaccharide has reducing blood lipid, hypotensive, hypoglycemic and strengthen the pharmacological actions such as immunologic function, therefore, from tealeaves, extract and separating tea multi-phenol safely and effectively, theanine, caffeine and tea polysaccharide have important practical significance.
China is one of main Chan Cha state in the world, is also the country that finds at first and utilize tealeaves.Along with popularizing of health of people consumption idea, as extremely consumer's the favor of tealeaves of one of the world's three large alcohol-free drinks.A large amount of researchs also confirm, in tealeaves, be rich in Tea Polyphenols (TeaPolyphenols, be called for short TP), caffeine (Caffeine), tea polysaccharide (Teapolysaccharids, be called for short TPS) etc. multiple active skull cap components, therefore have that the pyrolysis of disappearing heat, diuresis removing toxic substances, benefit are thought to refresh oneself, hard tooth preventing decayed tooth, strengthen immunity, the health care such as anti-aging, sterilizing and anti-virus, lowering blood-fat and reducing weight, hypotensive, angiocardiopathy preventing, smelly eliminating, Antiradiation injury, antiallergy, anticancer anti-sudden change in advance.
Iron Guanyin is a kind of of oolong tea, originates in Fujian Anxi County.Iron Guanyin is the semi-fermented tea between green tea and black tea, is one of Chinese well-known tea.Iron Guanyin is former is tea tree breed name, and due to its suitable oolong tea processed, its oolong tea finished product is also called Iron Guanyin then.The oolong tea that so-called extra-strong tea is made with Iron Guanyin kind tea tree, Iron Guanyin is a kind of natural tea-drinking of preciousness, has again good beauty and health care function.Through analysing scientifically and facts have proved, Iron Guanyin contains higher amino acid, vitamin, mineral matter, Tea Polyphenols and alkaloid, contain multiple nutrients and effective component, there is the improving eyesight of clearing away heart-fire, bactericidal antiphlogistic, reducing weight and beautifying features and delaying senility, anti-cancer, the blood fat that disappears, reduction cholesterol, reduce the effects such as angiocardiopathy and diabetes, well-known, be well received by consumers.Not only thick aroma and good taste, be natural good to eat good drink, and health-caring function also belongs to outstanding person in tealeaves.Iron Guanyin is the superfine product in oolong tea, and its qualitative characteristics is: tea crimped, and stout and strong circle knot, heavy neat and well spaced, color and luster green emerald, global shape is like dragenfly head, conveyor screw, frog leg.Brew rear soup coloured gold yellow rich and gaudy like amber, have the orchid of natural strong fragrance fragrant, flavour is mellow sweet fresh, returns sweet longly, is commonly called as " harmonious sounds ".
In recent years, more to the compound the technique of extracting of effective content of tea, it had once to feed intake and obtained multiple product, made full use of tea resources; Cost is low, high efficiency; The advantages such as discarded object is few, pollution is few.A Youmei etc., Zhu Dongxue etc. have reported the technical study of simultaneously extracting caffeine and Tea Polyphenols.The multistage fractional extraction technology of the employing such as Cao Dong etc., Wu Mingguang has been prepared Tea Polyphenols, caffeine and chlorophyll.The employing ZJL macroporous ion exchange resins such as Chen Rongyi and ZJX macroporous absorbent resin extract theanine, caffeine, Tea Polyphenols and 4 kinds of products of tea polysaccharide from tealeaves, and its recovery rate is respectively 0.94%, 1.9%, 12.35%, 1.1%.Cao Li, Gou little Feng etc. extract Tea Polyphenols, caffeine in tea extract with the compound resin of XDA load P A film enveloping solid, and have obtained good effect.
The extraction of alternative its one-component of compound extractive technique of effective content of tea has become the heat subject of deep tea processing technology research.Current, tealeaves composite extracting technique remains in weak point and is: each component yield of compound extraction is all lower than the extraction of single component; The toxic reagents such as the separated employing carrene of Tea Polyphenols and caffeine, Product Safety is poor etc.In addition, at effective content of tea, extract in preparation, tealeaves often adopts boiling water or organic solvent lixiviate.But it is high compared with flooding cost that organic solvent extracts, and Product Safety is low; Traditional boiling water lixiviate length consuming time, temperature is high, has a strong impact on the composition of catechin in Tea Polyphenols goods, causes its biologically active to reduce.In order to make full use of tea resources, improve the extraction yield of main active ingredient, the use of the toxic solvent such as carrene while avoiding separating tea multi-phenol and caffeine, improve its biologically active, in recent years there are several novel extractive techniques, mainly contained Ultrasonic Wave-Assisted Extraction method, microwave assisted Leaching formulation and low temperature zymohydrolysis extracting method.(1) Ultrasonic Wave-Assisted Extraction method is to utilize hyperacoustic Mechanical Crushing and cavitation, accelerates the diffusion rate of the extracts such as Tea Polyphenols from tealeaves to solvent, shortens extraction time.According to relevant report, this method can shorten extraction time greatly, and avoids the oxidation of the Tea Polyphenols that long-time high-temperature process causes.(2) microwave assisted Leaching formulation is a kind of new method that has just started to carry out laboratory research recent years, basic principle is in microwave field, the polar substances of cell, especially hydrone produces amount of heat after absorbing microwave energy, make temperature in born of the same parents increase rapidly, the pressure that moisture gasification produces breaks through cell membrane and cell membrane, forms small hole and crackle, the outer solvent of born of the same parents is easily entered in cell, dissolve and discharge intracellular organic matter.The advantages such as the method has in short-term, efficient and energy-conservation, but microwave field on the structure of active principle in cell and active impact also exist strive more greatly different.(3) cold-adapted enzyme solution is by interpolation exogenous enzymes, to crack cell membrane, the cytoplasm of tealeaves, impels thing rapid diffusion in the born of the same parents such as Tea Polyphenols, reaches the method that improves effective component extraction rate.
Chinese patent CN1695473A discloses a kind of method of utilizing ultrasonic concussion to extract tea active ingredient under cryogenic conditions, described temperature 45-50 ℃, and supersonic frequency is 40kHz; Chinese patent CN102548424A discloses and has a kind ofly added protease, tannase and have the enzyme preparation of polygalacturonase activity more than 20000U/g and extract the method for tea active ingredient, and further limits and add the cellulase that is derived from long stalk wood mould (Trichodermalongibrachiatum) or trichoderma reesei (Trichoderma reesei) and carry out enzymolysis and extraction; Chinese patent CN103300185A discloses a kind of method that adopts the extraction tea active ingredient that water extraction and enzymolysis combine, and described digestive enzyme is that one or more in cellulase, hemicellulase, pectase or protease are with arbitrarily than mixing; The consumption of digestive enzyme accounts for the 0.2-2% of tealeaves weight.
In sum, no matter be traditional or novel extracting method, all exist the low and leaching process of tea effective component extraction rate to lose large Tough questions, finally hindered the application and development of tea active ingredient in other field, explore the needs that a kind of extracting method that improves the loss of effective content of tea recovery rate and reduction active ingredient is still the industry, concerning extra-strong tea, research is less at present, seems even more important especially.
Summary of the invention
Technical problem solved by the invention is the defect that overcomes existing extraction tea active ingredient, first the commercially available tea of high-quality is carried out to cryogenic quick freezing processing, then pulverize immediately, again with high-pressure pulse electric (Pulsed Electric Fie1d, abbreviation PEF) technology, ultrasound assisted extraction technique, the combination of low temperature zymolysis technique, omnidistance low temperature extracts, and has both avoided the loss of the active ingredient that high temperature process brings, and has improved again the recovery rate of tea active ingredient.
In order to achieve the above object, the present invention is by the following technical solutions:
Primary and foremost purpose of the present invention is to provide a kind of preparation method of tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality tea surface uniform coating quality percent concentration 0.5-1.5%, sealing, rehydration 1-24h under room temperature;
Described high-quality tea is the commercially available tealeaves such as oolong tea, green tea, black tea, white tea, black tea, yellow tea;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5-15;
Described spray pressure is: 0.25-0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21--25 ℃ freezing 10-100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 1-10min, degree of fragmentation reaches 80-90%, can not too slightly can not be too thin, granularity reaches 0.1-2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add tea quality 5-10 sterilized water doubly, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.0A/25w-1.2A/275w condition, is carried out ultrasonic extraction 10-15min; Then carry out high-pressure pulse electric and extract 15-20min, electric-field intensity 20-40KV/cm, burst length 450-550 μ S, pulse frequency 200-300Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 4.5-6.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 ℃ of low temperature enzymolysis 4-12h;
Described mixed enzyme is comprised of pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5;
(6) enzymolysis liquid filtration step (5) being obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out had both obtained tea extraction.
Of the present invention another-object is the application of the tea extraction prepared of said method: can, directly as raw produce, also can utilize the conventional processes in this area to become instant powder or concentrate.
Beneficial effect:
1. then tea extraction preparation method of the present invention pulverizes raw material tea through rehydration, freezing processing, not only can improve the recovery rate of tea active ingredient, the activity of the polyphenol oxidase in simultaneously can passivation tealeaves, prevent enzymatic browning and the non-enzymatic oxidation of process, effectively avoided the oxidational losses of tea active ingredient, and avoided because pulverizing high temperature and the loss of high shear force to tea active ingredient of generation.
2. the present invention is by non-hot-working process---and high-voltage pulse electric field technology is for tea extracts active ingredients, high-pressure pulse electric produces magnetic field, this impulse electric field and pulsed magnetic field alternating action, can effectively destroy tealeaves tissue and cell membrane, increase cell membrane, the permeability of cell membrane, impel the endogenous active ingredient of tealeaves, comprise the stripping of macromolecular substances, not only improved the leaching rate of active ingredient, and lay a good foundation for the abundant enzymolysis of postorder, high-pressure pulse electric can kill the miscellaneous bacteria in leaching process by ionization and alternating action simultaneously, effectively prevent that extract is rotten.
3. the present invention is processed and can be impelled in tea grounds slightly solubility component effectively to change to turn to soluble component by enzyme, along with enzyme reaction deeply and the further destruction of raw tissue structure, be conducive to approaching of endogenous thing release, leaching or enzyme-to-substrate, the degree of depth that is conducive to reaction is carried out, and makes the teas extract inclusion for preparing abundanter.The effect of enzyme addition makes tealeaves institutional framework become loose, is conducive to realize the separated of tea grounds and liquid in slurries, is conducive to improve follow-up process, as shortens the operating process times such as separation, filtration, and in technique, realizability is strong.Especially the unserviceable compositions of conventional extracting method such as cellulose, hemicellulose, pectin or crude protein in tea raw material, are converted into the low molecular weight soluble class material that can absorb effectively.
4. whole process using low temperature process technology of the present invention, and by its combination of sciences, reduced the technique of high temperature water extraction, not only effectively improve the leaching rate of tea active ingredient, and avoided refining losses, retained especially to greatest extent the natural flavor of tealeaves.
5. technique of the present invention is simple, and cost is low, has reduced the introducing of external food additives, processing aid and chemical substance, has kept to greatest extent natural nutrient component and the local flavor of tealeaves, has realized low-carbon (LC) production, has protected environment.
The specific embodiment
Below by specific embodiment narration the present invention.Unless stated otherwise, in the present invention, technological means used is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention are only limited by claims.To those skilled in the art, do not deviating under the prerequisite of essence of the present invention and scope various changes that the material component in these embodiments and consumption are carried out or change and also belong to protection scope of the present invention.
Embodiment 1
A preparation method for tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality Tie Guanyin tea surface uniform coating quality percent concentration 1%, sealing, rehydration 12h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 5;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-23 ℃ of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, degree of fragmentation reaches 85%, can not too slightly can not be too thin, granularity reaches 1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 8 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.2A/275w condition, is carried out ultrasonic extraction 12min; Then carry out high-pressure pulse electric and extract 18min, electric-field intensity 30KV/cm, burst lengths 500 μ S, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 5.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 1%, in 40 ℃ of low temperature enzymolysis 8h;
Described mixed enzyme is comprised of pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.8: 1.2: 2.0: 1.0;
(6) enzymolysis liquid filtration step (5) being obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out had both obtained extra-strong tea extract.
Embodiment 2
A preparation method for tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of the even coating quality percent concentration 0.5% of commercially available excellent green tea leaf surface, sealing, rehydration 2h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5;
Described spray pressure is: 0.25MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-21 ℃ of freezing 10min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, degree of fragmentation reaches 80%, can not too slightly can not be too thin, granularity reaches 0.1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 5 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.0A/25w condition, is carried out ultrasonic extraction 10min; Then carry out high-pressure pulse electric and extract 15min, electric-field intensity 20KV/cm, burst lengths 450 μ S, pulse frequency 200Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 4.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 0.5%, in 35 ℃ of low temperature enzymolysis 4h;
Described mixed enzyme is comprised of pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 0.5: 1: 1.8: 0.5;
(6) enzymolysis liquid filtration step (5) being obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out had both obtained green-tea extract.
Embodiment 3
A preparation method for tea extraction, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality black tea surface uniform coating quality percent concentration 1.5%, sealing, rehydration 24h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 15;
Described spray pressure is: 0.35MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-25 ℃ of freezing 100min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 10min, degree of fragmentation reaches 90%, can not too slightly can not be too thin, granularity reaches 2mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 10 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.2A/275w condition, is carried out ultrasonic extraction 15min; Then carry out high-pressure pulse electric and extract 20min, electric-field intensity 40KV/cm, burst lengths 550 μ S, pulse frequency 300Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 6.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 1.5%, in 45 ℃ of low temperature enzymolysis 12h;
Described mixed enzyme forms in pectase, cellulase, tannase, protease;
The mass ratio that described pectase, cellulase, tannase and protease mix is 1:1.5:2.5:1.5;
(6) enzymolysis liquid filtration step (5) being obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out had both obtained black tea extract.
The content of embodiment 4 tea extraction active ingredients
The green-tea extract of take described in embodiment 2 is detected object, adopts the content of spectrophotometry raw material tea and Tea Polyphenols, catechin, caffeine and the tea polysaccharide (slightly polysaccharide) of extract, and result is as table 1:
Table 1
| ? | Catechin content in Tea Polyphenols (%) | Tea Polyphenols (%) | Caffeine (%) | Tea polysaccharide (%) |
| Raw green tea | 78 | 23.55 | 4.55 | 2.78 |
| Green-tea extract | 74 | 23.15 | 4.24 | 16.88 (thick polysaccharide) |
| Recovery rate (%) | 94.87 | 98.32 | 93.28 | 11.28 |
Above result shows: preparation method of the present invention can significantly improve the leaching rate of tea active ingredient, wherein the leaching rate of Tea Polyphenols is 93.32%, the leaching rate of caffeine is 93.28%, the leaching rate of the thick polysaccharide of tea is 11.28%, all high than existing extracting method recovery rate, particularly the functional components in Tea Polyphenols---catechin recovery rate is up to 94.87% with respect to prior art, and this is also preparation method's of the present invention purpose.
Under embodiment 5 similarity conditions, the recovery rate of Different Extraction Method tea active ingredient is as table 2
Table 2
| ? | Tea Polyphenols | Catechin content in Tea Polyphenols | Caffeine | Thick polysaccharide |
| Embodiment 2 extracts | 98.32 | 94.87 | 93.28 | 11.28 |
| Enzymatic isolation method | 97 | 83.33 | 88.52 | 7.83 |
| Water extraction | 84 | 70.51 | 87.22 | 3.25 |
Above result shows: under similarity condition, adopt preparation method of the present invention to extract the active ingredient better effects if in tealeaves than existing enzymatic isolation method, water extraction: Tea Polyphenols recovery rate improves 1.32-14.32%; Functionality active component catechin recovery rate in Tea Polyphenols improves 11.54-24.36%; Caffeine recovery rate improves 4.76-6.06%; Coarse polysaccharide extractive rate improves 3.45-6.06%.
Claims (10)
1. a preparation method for tea extraction, is characterized in that, in turn includes the following steps: by the sterile malt dextrin in aqueous solution of commercially available tealeaves surface uniform coating quality percent concentration 0.5-1.5%, and sealing, rehydration 1-24h under room temperature; Then in-21--25 ℃ freezing 10-100min; Pulverize immediately; Tealeaves after pulverizing is placed in pill tank, adds tea quality 5-10 sterilized water doubly, under room temperature, first carries out the ultrasonic extraction of 10-15min, and the high-pressure pulse electric that then carries out 15-20min extracts; By said extracted liquid, with newborn acid for adjusting pH value, be finally 4.5-6.5, add the mixed enzyme of mixture quality 0.5-1.5%, in 35-45 ℃ of low temperature enzymolysis 4-12h; Enzymolysis liquid filtration, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out had both obtained tea extraction.
2. the preparation method of tea extraction as claimed in claim 1, is characterized in that, the mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 0.5-15.
3. the preparation method of tea extraction as claimed in claim 1, is characterized in that, described spray pressure is: 0.25-0.35MPa.
4. the preparation method of tea extraction as claimed in claim 1, is characterized in that, the degree of fragmentation that described tealeaves is pulverized is 80-90%, and granularity is 0.1-2mm.
5. the preparation method of tea extraction as claimed in claim 1, is characterized in that the current strength 1.0A/25w-1.2A/275w of described ultrasonic extraction.
6. the preparation method of tea extraction as claimed in claim 1, is characterized in that, the parameter that described high-pressure pulse electric extracts is: electric-field intensity 20-40KV/cm, burst length 450-550 μ S, pulse frequency 200-300Hz.
7. the preparation method of tea extraction as claimed in claim 1, is characterized in that, described mixed enzyme is comprised of pectase, cellulase, tannase, protease.
8. the preparation method of a kind of tea extraction as claimed in claim 7, is characterized in that, the mass ratio that described pectase, cellulase, tannase and protease mix is 0.5-1: 1-1.5: 1.8-2.5: 0.5-1.5.
9. the preparation method of a kind of tea extraction as described in as arbitrary in claim 1-8, is characterized in that, comprises the steps:
(1) rehydration: by the sterile malt dextrin in aqueous solution of commercially available high-quality Tie Guanyin tea surface uniform coating quality percent concentration 1%, sealing, rehydration 12h under room temperature;
The mass ratio of described tealeaves and the maltodextrin aqueous solution is: 100: 5;
Described spray pressure is: 0.30MPa;
(2) freezing: by the tealeaves after rehydration in step (1) in-23 ℃ of freezing 20min;
(3) pulverize: the tealeaves after step (2) is freezing is pulverized rapidly, time 2min, degree of fragmentation is 85%, granularity reaches 1mm;
(4) ultrasonic, PEF extracts: the tealeaves after step (3) is pulverized is placed in pill tank, add the sterilized water of 8 times of tea qualities, under room temperature, limit is slowly stirred limit and with probe type ultrasonic extraction apparatus, under current strength 1.2A/275w condition, is carried out ultrasonic extraction 12min; Then carry out high-pressure pulse electric and extract 18min, electric-field intensity 30KV/cm, burst lengths 500 μ S, pulse frequency 250Hz;
(5) low temperature enzymolysis: the extract of processing through step (4) is 5.5 with newborn acid for adjusting pH value, adds the mixed enzyme of mixture quality 1%, in 40 ℃ of low temperature enzymolysis 8h;
The mass ratio that described mixed enzyme forms is: pectase: cellulase: tannase: protease=0.8: 1.2: 2.0: 1.0;
(6) enzymolysis liquid filtration step (5) being obtained, ultrafiltration concentration, ultra high temperature short time sterilization, the enzyme that goes out had both obtained extra-strong tea extract.
One kind as arbitrary in claim 1-8 as described in the application of the tea extraction prepared of preparation method.
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