CN103859079A - Method for increasing content of amino acid in puer tea - Google Patents
Method for increasing content of amino acid in puer tea Download PDFInfo
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- CN103859079A CN103859079A CN201410124959.6A CN201410124959A CN103859079A CN 103859079 A CN103859079 A CN 103859079A CN 201410124959 A CN201410124959 A CN 201410124959A CN 103859079 A CN103859079 A CN 103859079A
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Abstract
The invention relates to a method for increasing the content of amino acid in puer tea, and belongs to the technical field of tea leaf processing. The method for increasing the content of the water extract in puer tea comprises the following steps: processing puer tea by a parallel-plate electrode with the pulse voltage of 10kv-30kv, the pulse frequency of 60Hz-150Hz, the pulse width of not more than 300ns and the pulse rise leading edge of not more than 50ns for 60 minutes; detecting the content of amino acid in the processed puer tea by an ultraviolet spectrophotometer. The method has the advantages of easiness and convenience in operation, no secondary pollution, ecological environment protection, low energy consumption and remarkably increased content of amino acids in puer tea.
Description
technical field:
The present invention relates to a kind of method of the amino acid content that improves Pu'er tea, belong to Tea Processing technical field.
background technology:
Pu'er tea is the geographical sign product in Yunnan Province, have the unique Chen Xiang of fragrance, soup look red is dense bright, mellow time sweet feature of flavour, Pu'er tea, because of its storage mode health to special health-care efficacy and " more Chen Yuexiang ", enjoys liking of the person that do not drink tea both at home and abroad.The quality that how to improve Pu'er tea has become one of study hotspot of tea circle.Tea Polyphenols, amino acid and caffeine in tealeaves is the composite factor that affects respectively tea leaf quality effect.Amino acid is the unit of all life, amino acid whose balance and appropriate supply are the basic premises of health, and any amino acid supply lacks, and all can affect the performance of immune system and other normal functions, make people in sub-health state, become than the invasion and attack that are easier to suffer disease.Amino acid belongs to again taste substance in tealeaves simultaneously, as theanine has the fresh refreshing taste that taste is clear.Number and the tea leaf quality of free amino acid of tea total amount are proportionate, and tealeaves is drunk product as one, and its fragrance and flavour directly affect product quality and product price.In Tea Processing, suitably promote amino acid whose degraded and conversion, simultaneously at the one-tenth certain amino acid content of middle maintenance of sampling tea, can improve the quality of finished tea.
summary of the invention:
The object of the present invention is to provide a kind of transmit evenly, the processing time is short, heat production is few, little to food nutrition properties influence, can overcome that heating of food is processed or chemical unit operates the dysgenic technology of bringing and improve the method for the amino acid content of Pu'er tea
Method of the present invention is: use impulse electric field strength 50-100kV/m, pulse frequency is 60-150Hz, pulse width <=300ns, pulse rising front <=50ns, parallel-plate electrode is processed Pu'er tea, and the processing time is 60 minutes.Pu'er tea after treatment detects the content of amino acid content with ultraviolet spectrophotometer method.
It is easy that the present invention has method, and non-secondary pollution is preserved the ecological environment, and energy consumption is low, the amino acid content obvious advantage that raises in Pu'er tea.
Brief description of the drawings
Fig. 1 is the amino acid content contrast through HPEF 1-9# tea after treatment sample;
Fig. 2 is the amino acid content contrast through HPEF 9-18# tea after treatment sample;
detailed description of the invention:
In raising Pu'er tea of the present invention, the method for amino acid content content is: use impulse electric field strength 50-100kV/m, pulse frequency is 60-150Hz, pulse width <=300ns, pulse rising front <=50ns, parallel-plate electrode is processed Pu'er tea, and the processing time is 60 minutes.Pu'er tea after treatment detects amino acid content content with ultraviolet spectrophotometer method.Result is as follows:
Tea sample (table 1):
3 groups of high pressure low-frequency pulse electric field parameters (table 2):
Amino acid content table (%) (table 3) through HPEF tea sample after treatment: concrete analysis is as Fig. 1, shown in 2
Claims (1)
1. one kind is improved the method for Pu'er tea amino acid content, it is characterized in that: use impulse electric field strength 50-100kV/m, pulse frequency is 60-150Hz, pulse width <=300ns, pulse rising front <=50ns, parallel-plate electrode is processed Pu'er tea, and the processing time is 60 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410124959.6A CN103859079A (en) | 2014-03-31 | 2014-03-31 | Method for increasing content of amino acid in puer tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410124959.6A CN103859079A (en) | 2014-03-31 | 2014-03-31 | Method for increasing content of amino acid in puer tea |
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| CN103859079A true CN103859079A (en) | 2014-06-18 |
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| CN201410124959.6A Pending CN103859079A (en) | 2014-03-31 | 2014-03-31 | Method for increasing content of amino acid in puer tea |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019068801A1 (en) * | 2017-10-04 | 2019-04-11 | Elea Vertriebs- Und Vermarktungsgesellschaft Mbh | Method for processing plant leaves and method for producing a fermented product from plucked plant leaves, comprising conditioning the plant leaves by applying an electric field |
| CN109699789A (en) * | 2019-02-27 | 2019-05-03 | 武涛 | A kind of extra show Chinese herbal medicine blood-sugar reducing tea and preparation method thereof |
| CN110169468A (en) * | 2019-07-03 | 2019-08-27 | 江苏丘陵地区镇江农业科学研究所 | A method of it is handled using high voltage electric field and improves green tea quality |
Citations (3)
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| CN1943381A (en) * | 2006-10-27 | 2007-04-11 | 平慧敏 | Use of low frequency pulse electric field in Pu'er tea production |
| CN102488031A (en) * | 2011-12-12 | 2012-06-13 | 云南农业大学 | Method for reducing content of tea polyphenol in Pu'er tea finished product |
| CN102823685A (en) * | 2012-09-19 | 2012-12-19 | 云南农业大学 | Method for improving content of water extract of puer tea finished product |
-
2014
- 2014-03-31 CN CN201410124959.6A patent/CN103859079A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1943381A (en) * | 2006-10-27 | 2007-04-11 | 平慧敏 | Use of low frequency pulse electric field in Pu'er tea production |
| CN102488031A (en) * | 2011-12-12 | 2012-06-13 | 云南农业大学 | Method for reducing content of tea polyphenol in Pu'er tea finished product |
| CN102823685A (en) * | 2012-09-19 | 2012-12-19 | 云南农业大学 | Method for improving content of water extract of puer tea finished product |
Non-Patent Citations (2)
| Title |
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| 孙沈鲁 等: "保香低温速溶红茶粉的研发", 《饮料工业》, vol. 16, no. 10, 28 October 2013 (2013-10-28) * |
| 王白娟: "高压脉冲电场对普洱茶中茶水浸出物含量的影响", 《江苏农业科学》, vol. 41, no. 10, 25 October 2013 (2013-10-25) * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2019068801A1 (en) * | 2017-10-04 | 2019-04-11 | Elea Vertriebs- Und Vermarktungsgesellschaft Mbh | Method for processing plant leaves and method for producing a fermented product from plucked plant leaves, comprising conditioning the plant leaves by applying an electric field |
| CN109699789A (en) * | 2019-02-27 | 2019-05-03 | 武涛 | A kind of extra show Chinese herbal medicine blood-sugar reducing tea and preparation method thereof |
| CN110169468A (en) * | 2019-07-03 | 2019-08-27 | 江苏丘陵地区镇江农业科学研究所 | A method of it is handled using high voltage electric field and improves green tea quality |
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Application publication date: 20140618 |