CN102870909A - Method for improving content of gamma-aminobutyric acid (GABA) in green tea - Google Patents
Method for improving content of gamma-aminobutyric acid (GABA) in green tea Download PDFInfo
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- CN102870909A CN102870909A CN2012104272059A CN201210427205A CN102870909A CN 102870909 A CN102870909 A CN 102870909A CN 2012104272059 A CN2012104272059 A CN 2012104272059A CN 201210427205 A CN201210427205 A CN 201210427205A CN 102870909 A CN102870909 A CN 102870909A
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Abstract
The invention discloses a method for improving content of gamma-aminobutyric acid (GABA) in green tea. The method comprises the following steps of: carrying out anaerobic treatment for the picked tea leave raw materials for 2 hours; carrying out aerobic treatment for the tea leave raw materials after the anaerobic treatment for 2 hours; carrying out the anaerobic treatment and the aerobic treatment for the tea leave raw materials after the aerobic treatment alternately; after de-enzyming, rolling, roasting the processed tea leave raw materials to be dehydrated, and obtaining a finished product tea. The method for improving the content of gamma-GABA in the green tea provided by the invention increases technological steps of the anaerobic treatment and the aerobic treatment, and combines microwave de-enzyming, rolling and drying, so that the content of the gamma-GABA in the obtained product is remarkably improved. The content of the GABA in the obtained green tea is more than 1.50mg/g, and partially reaches above 1.81mg/g, and the content is improved by above 20 times in comparison with the anaerobic treatment and the aerobic treatment, and the green tea has no foreign flavour essentially, so that the green tea has a broad market prospect.
Description
Technical field
The present invention relates to processing field of tea leaves, especially a kind of method that improves alpha-aminobutyric acid content in the green tea.
Background technology
GABA be by
LA kind of nonprotein natural amino acid that the decarboxylation of-glutamic acid generates, it is the very effective inhibitory neurotransmitter of mammalian central nervous system, participates in the brain physiological cycle movable.GABA is to the direct effect that reduced blood pressure, and it can pass through hemangiectasis, keeps the normal function of blood vessel, thereby makes blood pressure drops.In addition, GABA also has the different physiological roles such as the hyperlipidemia of improvement, prevention of obesity, anti-arrhythmia.Prove through clinical testing, contain the above GABA of 1.50mg/g in the tealeaves and have obvious antihypertensive effect, but GABA content is very low in the bright leaf of tea, does not almost have GABA in the tealeaves that process common process method is produced, and can not satisfy the physiological requirements of special population fully.Be rich in glutamic acid and derivative thereof in the tealeaves, have the precursor condition that changes into GABA.Therefore, can make by special adverse circumstance processing mode the glutamic acid rotating in the tealeaves change into GABA enrichment in tealeaves.At present both at home and abroad about improving method Anaerobic Treatment and sodium glutamate or the glutamic acid impregnation process etc. of content of gamma-aminobutyric acid in tea leaves.But the effect of these methods is unsatisfactory.
Summary of the invention
The objective of the invention is: a kind of method that improves alpha-aminobutyric acid content in the green tea is provided, and it can significantly improve the content of the GABA in the green tea.
The present invention is achieved in that the method that improves alpha-aminobutyric acid content in the green tea, and the dark brownish green raw material of plucking was carried out Anaerobic Treatment 2 hours; To carry out Aerobic Process for Treatment 2 hours through the dark brownish green raw material of Anaerobic Treatment again; To wither through the dark brownish green raw material of Aerobic Process for Treatment, Anaerobic Treatment and Aerobic Process for Treatment again will hocket through the dark brownish green raw material that withers; And then treated dark brownish green raw material completed, kneads, after oven dry or the fried dry, obtains finished product.
The condition of described vacuum Anaerobic Treatment and Aerobic Process for Treatment is: vacuum is 0.09MPa, 22～25 ℃ of temperature; Anaerobic Treatment adopts the mode of vacuum nitrogen, and Aerobic Process for Treatment adopts the mode of denitrogenating oxygenation.Because after finishing Anaerobic Treatment or Aerobic Process for Treatment, need to get rid of first last gas, it is got rid of to vacuum is that 0.09MPa gets final product.
Described Anaerobic Treatment and the Aerobic Process for Treatment of will hocketing through the dark brownish green raw material that withers specifically refer to, the vacuum nitrogen Anaerobic Treatment is 2 hours for the first time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the second time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the third time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; Last vacuum nitrogen Anaerobic Treatment 2 hours.
The microwave radiation of described microwave de-enzyming is 6kw, and transfer rate is 400r/min, and Ye Wen is 70～80 ℃.
The time of kneading is 8～10 minutes, and rolled twig rate is more than 85%.
Described oven dry is, first baking 25 minutes under 110～115 ℃ gross fire, and then at normal temperatures spreading for cooling is 1 hour, controls temperature again and does at 80～85 ℃ of lower baking to foots.
Described fried dry is that 120～130 ℃ of lower stir-frys 15～20 minutes, then at normal temperatures spreading for cooling is 1 hour first, controls temperature again and does at 90～100 ℃ of lower stir-fry to foots.
Owing to having adopted technique scheme, compared with prior art, the present invention has increased the processing step of Anaerobic Treatment and Aerobic Process for Treatment, and in Anaerobic Treatment and the Aerobic dark brownish green raw material there is the effect of withering, therefore saved the operation of withering, in conjunction with microwave de-enzyming, knead and drying, alpha-aminobutyric acid content significantly improves in the product that obtains, the content of GABA is greater than 1.50mg/g in the green tea that makes, there is part can reach more than 1.81 mg/g, compare with processing without aerobic/anaerobic, content improves more than 20 times, and does not substantially have peculiar smell, become the tea qualitative characteristics to keep the local flavor of roasted green tea or baked green tea, be easy to be accepted by the consumer, meet the developing direction of current healthcare industry, have wide market prospects.The inventive method is simple, is easy to industrialization, and result of use is good.
The specific embodiment
Embodiments of the invention 1: improve the method for alpha-aminobutyric acid content in the green tea, pluck the just exhibition of a bud one leaf and a bud one leaf and carry out dark brownish green raw material, adopt the mode of vacuum nitrogen to carry out Anaerobic Treatment 2 hours to the dark brownish green raw material of plucking; To adopt the mode of denitrogenating oxygenation to carry out Aerobic Process for Treatment 2 hours through the dark brownish green raw material of Anaerobic Treatment again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the second time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; Last vacuum nitrogen Anaerobic Treatment 2 hours; Then treated dark brownish green raw material is adopted microwave de-enzyming, knead fried dry; The condition of vacuum Anaerobic Treatment and Aerobic Process for Treatment is: vacuum is 0.09MPa, 22～25 ℃ of temperature; The microwave radiation of microwave de-enzyming is 6kw, and transfer rate is 400r/min, and Ye Wen is at 70～80 ℃; The time of kneading is 8～10 minutes, and rolled twig rate is more than 85%; Fried dry is to fry 15～20 minutes under 120～130 ℃ first, and then at normal temperatures spreading for cooling is 1 hour, controls temperature again and does 90～100 ℃ of lower stir-frys to sufficient; Obtain the roasted green tea of the Chinese chestnut odor type of high gamma-aminobutyric acid content after the fried dry.
Alpha-aminobutyric acid content reaches 1.62mg/g to adopt efficient liquid phase chromatographic analysis to measure wherein above-mentioned one-tenth tea.
Embodiments of the invention 2: improve the method for alpha-aminobutyric acid content in the green tea, pluck the just exhibition of a bud one leaf and a bud one leaf and carry out dark brownish green raw material, adopt the mode of vacuum nitrogen to carry out Anaerobic Treatment 2 hours to the dark brownish green raw material of plucking; To adopt the mode of denitrogenating oxygenation to carry out Aerobic Process for Treatment 2 hours through the dark brownish green raw material of Anaerobic Treatment again; The vacuum nitrogen anaerobism is 2 hours for the second time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the third time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; Last vacuum nitrogen Anaerobic Treatment adopted microwave de-enzyming with treated dark brownish green raw material after 2 hours, kneaded fried dry; The condition of vacuum Anaerobic Treatment and Aerobic Process for Treatment is: vacuum is 0.09MPa, 22～25 ℃ of temperature; The microwave radiation of microwave de-enzyming is 6kw, and transfer rate is 400r/min, and Ye Wen is at 70～80 ℃; The time of kneading is 8～10 minutes, and rolled twig rate is more than 85%; Fried dry is to fry 15～20 minutes under 120～130 ℃ first, and then at normal temperatures spreading for cooling is 1 hour, controls temperature again and does 90～100 ℃ of lower stir-frys to sufficient; Obtain the roasted green tea of the Chinese chestnut odor type of high gamma-aminobutyric acid content after the fried dry.
Alpha-aminobutyric acid content reaches 1.73mg/g to adopt efficient liquid phase chromatographic analysis to measure wherein above-mentioned one-tenth tea.
Embodiments of the invention 3: improve the method for alpha-aminobutyric acid content in the green tea, pluck the just exhibition of a bud one leaf and a bud one leaf and carry out dark brownish green raw material, adopt the mode of vacuum nitrogen to carry out Anaerobic Treatment 2 hours to the dark brownish green raw material of plucking; To adopt the mode of denitrogenating oxygenation to carry out Aerobic Process for Treatment 2 hours through the dark brownish green raw material of Anaerobic Treatment again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the second time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; Last vacuum nitrogen Anaerobic Treatment 2 hours; Then treated dark brownish green raw material is adopted microwave de-enzyming, knead, oven dry; The condition of vacuum Anaerobic Treatment and Aerobic Process for Treatment is: vacuum is 0.09MPa, 22～25 ℃ of temperature; The microwave radiation of microwave de-enzyming is 6kw, and transfer rate is 400r/min, and Ye Wen is at 70～80 ℃; The time of kneading is 8～10 minutes, and rolled twig rate is more than 85%; Oven dry is to dry by the fire 25 minutes under 110～115 ℃ gross fire first, and then at normal temperatures spreading for cooling is 1 hour, controls temperature dried to foot 80～85 ℃ of lower bakings again; Obtain the baked green tea of the delicate fragrance type of high gamma-aminobutyric acid content after the oven dry.
Alpha-aminobutyric acid content reaches 1.72mg/g to adopt efficient liquid phase chromatographic analysis to measure wherein above-mentioned one-tenth tea.
Embodiments of the invention 4: improve the method for alpha-aminobutyric acid content in the green tea, pluck the just exhibition of a bud one leaf and a bud one leaf and carry out dark brownish green raw material, adopt the mode of vacuum nitrogen to carry out Anaerobic Treatment 2 hours to the dark brownish green raw material of plucking; To adopt the mode of denitrogenating oxygenation to carry out Aerobic Process for Treatment 2 hours through the dark brownish green raw material of Anaerobic Treatment again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the second time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the third time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; Last vacuum nitrogen Anaerobic Treatment 2 hours; Then treated dark brownish green raw material is adopted microwave de-enzyming, knead, oven dry; The condition of vacuum Anaerobic Treatment and Aerobic Process for Treatment is: vacuum is 0.09MPa, 22～25 ℃ of temperature; The microwave radiation of microwave de-enzyming is 6kw, and transfer rate is 400r/min, and Ye Wen is at 70～80 ℃; The time of kneading is 8～10 minutes, and rolled twig rate is more than 85%; Oven dry is to dry by the fire 25 minutes under 110～115 ℃ gross fire first, and then at normal temperatures spreading for cooling is 1 hour, controls temperature dried to foot 80～85 ℃ of lower bakings again; Obtain the baked green tea of the delicate fragrance type of high gamma-aminobutyric acid content after the oven dry.
Alpha-aminobutyric acid content reaches 1.81mg/g to adopt efficient liquid phase chromatographic analysis to measure wherein above-mentioned one-tenth tea.
Claims (7)
1. method that improves alpha-aminobutyric acid content in the green tea, it is characterized in that: the dark brownish green raw material that will pluck carried out Anaerobic Treatment 2 hours; To carry out Aerobic Process for Treatment 2 hours through the dark brownish green raw material of Anaerobic Treatment again; Anaerobic Treatment and Aerobic Process for Treatment again will hocket through the dark brownish green raw material of Aerobic Process for Treatment; And then treated dark brownish green raw material completed, kneads, after oven dry or the fried dry, obtains finished product.
2. the method for alpha-aminobutyric acid content in the raising green tea according to claim 1, it is characterized in that: the condition of described Anaerobic Treatment and Aerobic Process for Treatment is: vacuum is 0.09MPa, 22～25 ℃ of temperature; Anaerobic Treatment adopts the mode of vacuum nitrogen, and Aerobic Process for Treatment adopts the mode of denitrogenating oxygenation.
3. the method for alpha-aminobutyric acid content in the raising green tea according to claim 1, it is characterized in that: described hocket Anaerobic Treatment and Aerobic Process for Treatment of dark brownish green raw material specifically referred to, the vacuum nitrogen Anaerobic Treatment is 2 hours for the first time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the second time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; The vacuum nitrogen Anaerobic Treatment is 2 hours for the third time, denitrogenates the oxygenation Aerobic Process for Treatment 2 hours again; Last vacuum nitrogen Anaerobic Treatment 2 hours.
4. the method for alpha-aminobutyric acid content in the raising green tea according to claim 1, it is characterized in that: the microwave radiation of described microwave de-enzyming is 6kw, and transfer rate is 400r/min, and Ye Wen is 70～80 ℃.
5. the method for alpha-aminobutyric acid content in the raising green tea according to claim 1, it is characterized in that: the time of kneading is 8～10 minutes, rolled twig rate is more than 85%.
6. the method for alpha-aminobutyric acid content in the raising green tea according to claim 1, it is characterized in that: described oven dry is, dried by the fire 25 minutes under 110～115 ℃ gross fire first, then at normal temperatures spreading for cooling is 1 hour, controls temperature dried to foot 80～85 ℃ of lower bakings again.
7. the method for alpha-aminobutyric acid content in the raising green tea according to claim 1, it is characterized in that: described fried dry is, 120～130 ℃ of lower stir-frys 15～20 minutes, then at normal temperatures spreading for cooling is 1 hour first, controls temperature again and does at 90～100 ℃ of lower stir-fry to foots.
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Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168871A (en) * | 2013-03-12 | 2013-06-26 | 河南科技大学 | Tea with blood sugar reducing efficacy and preparation method of tea |
| CN103409297A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Gamma-aminobutyric acid tea wine and preparation method thereof |
| CN104585362A (en) * | 2013-10-30 | 2015-05-06 | 镇江新区雨泰香茗园艺专业合作社 | Making method for black tea rich in gamma-aminobutyric acid |
| CN104687060A (en) * | 2015-02-05 | 2015-06-10 | 云南农业大学 | Moringa oleifera Lam. product rich in gamma-aminobutyric acid (GABA) and processing technology and application thereof |
| CN105559002A (en) * | 2015-12-30 | 2016-05-11 | 福建舜远农业技术开发有限公司 | Selenium and gamma aminobutyric acid enriched moringa oleifera curry powder manufacturing technology |
| CN105614856A (en) * | 2015-12-30 | 2016-06-01 | 福建舜远农业技术开发有限公司 | Preparing process of moringa oleifera nutritive powder rich in selenium and gamma-aminobutyric acid |
| CN105639706A (en) * | 2015-12-30 | 2016-06-08 | 福建舜远农业技术开发有限公司 | Process for manufacturing selenium-rich and gamma-aminobutyric acid-rich Moringa oleifera chewing tablets |
| CN108041220A (en) * | 2017-11-23 | 2018-05-18 | 姜柏云 | A kind of weight reducing health protection tea and preparation method thereof |
| CN108902378A (en) * | 2018-09-12 | 2018-11-30 | 云南开源茶业有限公司 | A kind of tea and preparation method thereof rich in amino acid |
| CN109156567A (en) * | 2018-10-24 | 2019-01-08 | 贵州芳瑞堂生物科技有限公司 | A kind of preparation method of γ-aminobutyric acid green tea |
| CN110663785A (en) * | 2019-10-28 | 2020-01-10 | 晴隆县清韵茶业有限公司 | Processing method of green tea rich in amino acids |
| CN115336640A (en) * | 2022-06-29 | 2022-11-15 | 云南省农业科学院茶叶研究所 | Preparation method for improving gamma-aminobutyric acid content of white tea |
-
2012
- 2012-10-31 CN CN2012104272059A patent/CN102870909A/en active Pending
Non-Patent Citations (1)
| Title |
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| 沈强等，: "厌氧/好氧处理对茶叶中GABA含量富集及其品质影响研究", 《西南大学学报（自然科学版）》 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103168871A (en) * | 2013-03-12 | 2013-06-26 | 河南科技大学 | Tea with blood sugar reducing efficacy and preparation method of tea |
| CN103409297A (en) * | 2013-08-29 | 2013-11-27 | 江苏丘陵地区镇江农业科学研究所 | Gamma-aminobutyric acid tea wine and preparation method thereof |
| CN103409297B (en) * | 2013-08-29 | 2015-03-18 | 江苏丘陵地区镇江农业科学研究所 | Gamma-aminobutyric acid tea wine and preparation method thereof |
| CN104585362A (en) * | 2013-10-30 | 2015-05-06 | 镇江新区雨泰香茗园艺专业合作社 | Making method for black tea rich in gamma-aminobutyric acid |
| CN104687060A (en) * | 2015-02-05 | 2015-06-10 | 云南农业大学 | Moringa oleifera Lam. product rich in gamma-aminobutyric acid (GABA) and processing technology and application thereof |
| CN105559002A (en) * | 2015-12-30 | 2016-05-11 | 福建舜远农业技术开发有限公司 | Selenium and gamma aminobutyric acid enriched moringa oleifera curry powder manufacturing technology |
| CN105614856A (en) * | 2015-12-30 | 2016-06-01 | 福建舜远农业技术开发有限公司 | Preparing process of moringa oleifera nutritive powder rich in selenium and gamma-aminobutyric acid |
| CN105639706A (en) * | 2015-12-30 | 2016-06-08 | 福建舜远农业技术开发有限公司 | Process for manufacturing selenium-rich and gamma-aminobutyric acid-rich Moringa oleifera chewing tablets |
| CN108041220A (en) * | 2017-11-23 | 2018-05-18 | 姜柏云 | A kind of weight reducing health protection tea and preparation method thereof |
| CN108902378A (en) * | 2018-09-12 | 2018-11-30 | 云南开源茶业有限公司 | A kind of tea and preparation method thereof rich in amino acid |
| CN109156567A (en) * | 2018-10-24 | 2019-01-08 | 贵州芳瑞堂生物科技有限公司 | A kind of preparation method of γ-aminobutyric acid green tea |
| CN110663785A (en) * | 2019-10-28 | 2020-01-10 | 晴隆县清韵茶业有限公司 | Processing method of green tea rich in amino acids |
| CN115336640A (en) * | 2022-06-29 | 2022-11-15 | 云南省农业科学院茶叶研究所 | Preparation method for improving gamma-aminobutyric acid content of white tea |
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Application publication date: 20130116 |