CN104886320A - Mulberry and brown rice tea and making method thereof - Google Patents

Mulberry and brown rice tea and making method thereof Download PDF

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Publication number
CN104886320A
CN104886320A CN201510353772.8A CN201510353772A CN104886320A CN 104886320 A CN104886320 A CN 104886320A CN 201510353772 A CN201510353772 A CN 201510353772A CN 104886320 A CN104886320 A CN 104886320A
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brown rice
mulberry leaf
mulberry
leaf
tea
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CN201510353772.8A
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Chinese (zh)
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江明珠
马永昆
张佳鑫
黄可欣
张正伟
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江苏科技大学
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Priority to CN201510353772.8A priority Critical patent/CN104886320A/en
Publication of CN104886320A publication Critical patent/CN104886320A/en

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Abstract

The invention relates to mulberry and brown rice tea and a making method thereof. The mulberry and brown rice tea is made by mixing mulberry leaves, subjected to stress treatment, and brown rice, subjected to germination treatment, according to the weight ratio: (30%-70%):(70%-30%). The making method includes: 1, subjecting the mulberry leaves to water soaking, soaking via 0.05mol/L to 0.25mol/L glutamic acid solution, ultrasonic treatment and 15 minutes of microwave treatment so as to increase the content of GABA (gamma amino acid butyric acid) in the mulberry leaves, and extracting the mulberry leaves before withering, rolling and drying; subjecting the brown rice to washing, sterilizing and germinating in the aseptic environment, and performing drying to increase the content of GABA in the mulberry leaves and in the brown rice; 3, mixing the mulberry leaves and the brown rice before packaging and sterilizing so as to obtain the mulberry and brown rice tea. The mulberry and brown rice tea is higher than the traditional teas in GABA; brewed, the mulberry and brown rice tea is bright and tasty and has no green odor and acrid odor in the mulberry leaves.

Description

A kind of mulberry leaf Malva verucitillata leaf tea and preparation method thereof

Technical field

The present invention relates to field of food industry, be specifically related to a kind of with the mulberry leaf of high GABA content replacement tealeaves, the hypotensive Malva verucitillata leaf tea replacing brown rice with the sprouted unpolished rice of high GABA content.

Background technology

Malva verucitillata leaf tea is a kind of local flavor green tea beverage enjoying Japan and Korea S working clan to like, mix by a certain percentage by frying to the brown rice of burnt odor and green tea, the Chinese invention patent application being 99127046.0 as application number discloses a kind of Malva verucitillata leaf tea and manufacture method thereof, its method is after by brown rice (profound rice), thermophilic digestion is ripe, drying roasts again, then mixes with tealeaves or tea leaf powder.It is excited that Malva verucitillata leaf tea has suppression, and the effect alleviated stress, hypertension and hyperlipemia and enhance metabolism, has warm stomach function, even if the crowd suffered from indiestion also can relievedly drink; Because reduce content of caffeine in green tea, also insomnia can not be caused so drink before sleeping; And containing the multiple nutritional components such as rich in protein, vitamin, than the health-nutrition more such as rice germ, rice, be the ideal functionality food of people of hypertension, high fat of blood.After brewing, the organic blending of fragrance of tealeaves and rice, the perfume (or spice) that existing conventional green tea is light, containing again the burnt meter Xiang of special parch, is therefore that flavour, quality, fragrance and nutritive value have all greatly surmounted conventional green tea beverage.

Mulberry leaf are at present mainly as the feed of silkworm cultivation, but Mulberry-leaf Tea exploitation is still in comparatively elementary conceptual phase, the mulberry tea of existing commercial type, after boiling water brews, soup look muddy, fragrance lacks, flavour is single, and having the green odour of mulberry leaf and not mature taste, mulberry leaf active ingredient is not also retained preferably.Therefore, improve the processing technology of Mulberry-leaf Tea, retain and improve the content of active ingredient in Mulberry-leaf Tea, the mouthfeel improving Mulberry-leaf Tea is also the inexorable trend of following preparation high-quality Mulberry-leaf Tea.

Summary of the invention

For Problems existing in correlation technique, the object of the present invention is to provide mulberry leaf Malva verucitillata leaf tea of a kind of high GABA content and preparation method thereof, gained Malva verucitillata leaf tea has higher GABA content than traditional tea, and there is step-down, the health-care effect of disease of old people of calming the nerves, treat, after brewing, bright-coloured bright, the fresh perfume (or spice) of flavour of millet paste, no longer includes the green odour of mulberry leaf and not mature taste.

Technical scheme:

For achieving the above object, present invention employs following technical scheme:

A kind of mulberry leaf Malva verucitillata leaf tea is mixed by the mass ratio of 30% ~ 70%:70% ~ 30% mulberry leaf and brown rice;

Wherein new fresh mulberry leaf carries out water soaking, glutamic acid solution immersion, ultrasonic wave process, microwave treatment successively, to improve the content of GABA in mulberry leaf, and the mulberry leaf after process are cut into the size of 4 centimeter square, carry out withering, kneading, be placed in (40-80 DEG C) in baking oven and dry;

Brown rice, through germination treatment, improves its GABA content; Baked as raw material by sprouted unpolished rice, the water content in the sprouted unpolished rice after baking is less than or equal to 5%; Sprouted unpolished rice after baking is cooled and removal of impurities.

The preparation method of aforementioned Malva verucitillata leaf tea, step is as follows:

(1) Stress treatment of mulberry leaf: mulberry leaf are soaked in water 1-5h take out drain after; 1-5 hour is soaked at 0.05-0.25mol/L glutamic acid aqueous solution; Then frequency be 28KHZ, power processes 5-25min under being the ultrasonic wave of 200-900W; Finally use 300-500W microwave treatment 15min; Take out mulberry leaf to wither, knead, dry.

(2) sterilization of brown rice: get fresh brown rice, removes chaff powder and the dust on surface with tap water, after draining the water, being dipped to concentration is that the liquor natrii hypochloritis of 0.2-0.5mol/L sterilizes 25min, and addition is advisable can flood brown rice; After taking-up, then with purified rinse water several, drain;

(3) germination of brown rice: the brown rice of sterilization is placed in the container being lined with sterilization wet gauze, adds sterilized water, cultivates and germinates in 25-40 DEG C of constant incubator; After the brown rice germination of more than 85%, drained by sprouted unpolished rice to bake to water content and be less than or equal to 5%, then cooling and removal of impurities, after germination treatment, brown rice GABA content brings up to 24.95mg by the 8.85mg in every 100g, improves 2.82 times.

(6) the mixing of mulberry leaf and brown rice: the mass ratio of mulberry leaf according to 30% ~ 70%:70% ~ 30% is mixed with sprouted unpolished rice, packs after mixing, sterilization, be the mulberry leaf Malva verucitillata leaf tea of high GABA content.

Beneficial effect:

(1) mulberry leaf are used in the preparation of Malva verucitillata leaf tea by the present invention first, achieve the variation of Malva verucitillata leaf tea, have expanded the purposes of Morus alba Resource Development at field of food, have facilitated the development in pluralism of the mulberry tree industrial structure.

Mulberry leaf are compared to other plant, there is higher GABA content (average content is 226mg/100g), and main active also has flavones and flavonoid glycoside, alkaloids, polysaccharide, sterols, amino acids and DNJ (1-DNJ) etc., long-term edible have hypotensive, reducing blood lipid, hypoglycemic, tranquilizing and allaying excitement and the anti-ageing effect of waiting for a long time.GABA (is called for short GABA, have another name called amino acid injection-800), it is a kind of functional amino of nonprotein, extensively be present in nature, the important inhibitory neurotransmitter in mammalian central nervous system, have regulate blood pressure and heart rate, trophic nerve cell, treat epilepsy, impel ataraxy, promote brain blood flow, promote brain vigor, growth promoting effects hormone secretion, supplemental treatment asthma, activate hepatic and renal function, prevention of obesity, promotion alcohol metabolism, improve at the beginning of the multiple efficacies such as old phase phrenoblabia and climacteric metancholia.When in human body, GABA lacks, can produce anxiety, uneasiness, the mood such as tired, worried, generally the permanent high pressure group that is in is as being in the crowd, sportsman, working clan etc. in competitive environment, is all easy to lack GABA, needs to supplement to releive mood in time.Along with people's age increases and the aggravation of life stress, the accumulation of human body GABA is day by day difficult, the GABA content of self synthesis can not meet somatogenic need, and in diet, GABA content is also less, and the best intake of expert advice GABA is 30 ~ 100mg for each person every day.

2) gained mulberry leaf Malva verucitillata leaf tea has high GABA content, wherein water soaking, glutamic acid solution immersion, ultrasonic wave process and microwave treatment (water soaking process 2h, the glutamic acid solution of 0.15mol/L soaks 3h, 900W ultrasonic wave process 15min, 400W microwave treatment 15min) GABA content in mulberry leaf is brought up to 285.125mg/100g by 106.25mg/100g, improve 2.68 times; Make GABA content in brown rice bring up to 24.95mg by the 8.85mg in every 100g through germination treatment in brown rice, improve 2.82 times.

3) fresh in the present invention mulberry leaf are through soaking, withering, knead the Stress treatment sequences such as ultrasonic wave process, microwave treatment, drying, to make in mulberry leaf composition through reactions such as decarboxylation, oxidation, polymerizations, nutriment and GABA content improve, be mixed into the sprouted unpolished rice of baking the quality that Malva verucitillata leaf tea has bright-coloured bright, the fresh perfume (or spice) of flavour of millet paste, no longer include the green odour of mulberry leaf and not mature taste.

Accompanying drawing explanation

Fig. 1 is the canonical plotting of GABA content, and wherein abscissa is the concentration of GABA, and ordinate is the light absorption value at 643nm wavelength place.

Detailed description of the invention

Following examples further illustrate content of the present invention, but should not be construed as limitation of the present invention.Without departing from the spirit and substance of the case in the present invention, the amendment do the inventive method, step or condition and replacement, all belong to scope of the present invention.

The mensuration of GABA content: adopt modified colorimetric method to measure GABA content.

Accurately take GABA standard sample 0.050g, dissolve with distilled water, be settled to 50mL, obtained GABA solution, get 0,0.4,0.8,1.2,1.6,1.8mL GABA solution, and add 1.8 successively, 1.4,1.2,0.8,0.4, the distilled water of 0mL, be made into the titer of a series of variable concentrations, add the AlCl of 150 μ L 2mol/L respectively 3solution, removes the water colo(u)r in Mori folium extract and impurity, removes the interference measured GABA content, because AlCl 3be combined with water colo(u)r and form insoluble complex, can remove after centrifugal.The centrifugal 10min of shaken at room temperature 15min, high speed freezing centrifuge 11000r/min after mixing, gets supernatant 0.5mL in centrifuge tube, adds the KOH solution of 600 μ L 1mol/L, the centrifugal 5min of shaken at room temperature 6min, 11000r/min.Getting supernatant 300 μ L respectively enters in small test tube, adds the borate buffer solution 200 μ L of 0.2mol/L pH10.0, and the re-distilled phenol 100 μ L of 6%, adds the NaClO solution of 0.8mL 5% again, fully mix after mixing.Put into rapidly boiling water bath and heat 11min, put 10min in ice bath immediately, occur after blue-green until solution, add 3.0mL 50% alcohol, measure light absorption value in 643nm wavelength place.Take GABA content as abscissa, light absorption value is ordinate, draw GABA calibration curve, see Fig. 1.

The mensuration of GABA content in mulberry leaf:

The pretreatment of mulberry leaf: choose fresh, complete mulberry leaf blade, use distilled water cleaning blade, dries 5h for 50 DEG C; Pulverize or mortar grinder with pulverizer, after 40-200 mesh sieve sieve, obtain mulberry leaf powder.

Get 2.5g mulberry leaf powder to add and be equipped with in the 50mL centrifuge tube of 10mL methyl alcohol, shaken at room temperature 10min, then at centrifugal 5000r/min, 15min, abandon supernatant, precipitation is all transferred on dry filter paper, is placed in 50 DEG C of oven dry in baking oven, after bone dry, precipitation be transferred in 120mL centrifuge tube, add water 25mL, puts into constant temperature oscillator, after extracting 2h under 50 DEG C of conditions, the centrifugal 15min of 5000r/min, gets supernatant, is settled to 25mL, the extract obtained, saves backup under being placed in the cryogenic conditions of 3 DEG C ~ 5 DEG C.

The light absorption value of GABA at 643nm wavelength place is measured according to the method under above-mentioned " mensuration of GABA content " item, then substitute in calibration curve, the concentration of GABA can be obtained, according to the relation of volume, quality, concentration, and the amount of taking of mulberry leaf, can try to achieve mulberry leaf before treatment GABA content be: 106.25mg/100g.

Embodiment 1

The Stress treatment of mulberry leaf: by glutamic acid solution immersion 5h, the frequency 28KHZ of new fresh mulberry leaf through water soaking 1h, 0.05mol/L, the ultrasonic wave process 5min of power 200W, 400W microwave treatment 15min, GABA content is 285.125mg/100g.Mulberry leaf are cut into 4 centimeter square, carry out withering, kneading, and are placed in baking oven, 50 DEG C of oven dry.

The liquor natrii hypochloritis of the process of brown rice: 0.05mol/L sterilizes 25min, and with purified rinse water for several times, drain.Brown rice after sterilization is placed in the container of the wet gauze be lined with through sterilization, adds appropriate amounts of sterilized water, cultivate in 30 DEG C of constant incubators and germinate, when the brown rice germination of more than 85%, drained by sprouted unpolished rice to bake and be less than or equal to 5% to water content, after taking out, cooling and removal of impurities, for subsequent use.

Blend step: mixed with the mass ratio of sprouted unpolished rice according to 70%:30% by the mulberry leaf after process, packaging, sterilization, be the mulberry leaf Malva verucitillata leaf tea of high GABA content, GABA content improves 2.65 times than contrast 1.

Embodiment 2

The Stress treatment of mulberry leaf: mulberry leaf are carried out water soaking process 3h, the glutamic acid solution of 0.1mol/L soaks 3h, frequency 28KHZ, power 500W ultrasonic wave process 15min, and 500W microwave treatment 15min, GABA content is 279.25mg/100g.Mulberry leaf are cut into the size of 4 centimeter square, carry out withering, kneading, and are placed in 50 DEG C of oven dry in baking oven.

The liquor natrii hypochloritis of the process of brown rice: 0.2mol/L sterilizes 25min, with purified rinse water for several times, drain.Brown rice after sterilization is placed in the container of the wet gauze be lined with through sterilization, adds appropriate amounts of sterilized water, cultivate in 30 DEG C of constant incubators and germinate.More than 85% brown rice germination time, sprouted unpolished rice is drained bake to water content and is less than or equal to 5%, cooling and removal of impurities after taking out, to make finished product batching.

Blend step: mixed with the mass ratio of sprouted unpolished rice according to 50%:50% by mulberry leaf, pack, sterilization after mixing, be the mulberry leaf Malva verucitillata leaf tea of high GABA content, GABA content improves 2.44 times than contrast 1.

Embodiment 3

The Stress treatment of mulberry leaf: the glutamic acid solution of mulberry leaf water soaking 2h, 0.2mol/L is soaked 3h, frequency 28KHZ, power 900W ultrasonic wave process 20min, and 300W microwave treatment 15min, GABA content is 258.25mg/100g.Mulberry leaf are cut into the size of 4 centimeter square, carry out withering, kneading, and are placed in 55 DEG C of oven dry in baking oven.

The liquor natrii hypochloritis of the process of brown rice: 0.2mol/L sterilizes 25min, carries out surface sterilization to brown rice; Again with purified rinse water several, drain.Brown rice after sterilization is placed in the container being lined with sterilization wet gauze, adds appropriate amounts of sterilized water, cultivate in 35 DEG C of constant incubators and germinate.More than 85% brown rice germination time, sprouted unpolished rice is drained bake to water content and is less than or equal to 5%, take out cooling and removal of impurities.

Blend step: mixed with sprouted unpolished rice by the mass ratio of the mulberry leaf of high GABA content according to 40%:60%, pack, sterilization after mixing, be the mulberry leaf Malva verucitillata leaf tea of high GABA content, GABA content improves 2.73 times than contrast 1.

Embodiment 4

The Stress treatment of mulberry leaf: the glutamic acid solution of mulberry leaf water soaking 5h, 0.25mol/L is soaked 1h, frequency 28KHZ, power 900W ultrasonic wave process 20min, and 500W microwave treatment 15min, GABA content is 253.25mg/100g.Mulberry leaf are cut into the size of 4 centimeter square, carry out withering, kneading, and are placed in 60 DEG C of oven dry in baking oven.

The liquor natrii hypochloritis of the process of brown rice: 0.2mol/L carries out surface sterilization 25min to brown rice; Again with purified rinse water several, drain.Brown rice after sterilization is placed in the container being lined with sterilization wet gauze, add appropriate amounts of sterilized water, cultivate in 25-40 DEG C of constant incubator and germinate, during the brown rice germination of more than 85%, sprouted unpolished rice is drained bake and be less than or equal to 5% to water content, take out cooling, removal of impurities.

Blend step: mixed with sprouted unpolished rice by the addition of the mulberry leaf of high GABA content according to 60%:40%, pack, sterilization after mixing, be the mulberry leaf Malva verucitillata leaf tea of high GABA content, GABA content improves 2.45 times than contrast 1.

Embodiment 5

The Stress treatment of mulberry leaf: mulberry leaf are carried out water soaking process 3h, the glutamic acid solution of 0.15mol/L soaks 3h, frequency 28KHZ, power 900W ultrasonic wave process 25min, and 300W microwave treatment 15min, GABA content is 281.125mg/100g.Mulberry leaf are cut into the size of 4 centimeter square, carry out withering, kneading, and are placed in 80 DEG C of oven dry in baking oven.

The liquor natrii hypochloritis of the process of brown rice: 0.5mol/L to sterilize 25min to brown rice, with purified rinse water for several times, drain.Brown rice after sterilization is placed in the container being lined with sterilization wet gauze, adds appropriate amounts of sterilized water, cultivate in 25-40 DEG C of constant incubator and germinate.More than 85% brown rice germination time, sprouted unpolished rice is drained bake to water content and is less than or equal to 5%; Then cooling, removal of impurities is taken out.

Blend step: mixed with sprouted unpolished rice by the addition of the mulberry leaf of high GABA content according to 30%:70%, pack, sterilization after mixing, is the mulberry leaf Malva verucitillata leaf tea of high GABA content, GABA content improves 2.21 times than contrast 1.

The physicochemical property of embodiment 1-5 gained Malva verucitillata leaf tea compares, and is shown in Table 1:

Mulberry leaf Malva verucitillata leaf tea subjective appreciation method: take dry tea 3g prepared by embodiment 1-5, add 150mL boiling water, brew 10min, leach millet paste; Again 150mL boiling water is poured in tea, brew 10min, leach millet paste, merge 2 millet paste.The sensory person trained through food organoleptic evaluation by 10 gives a mark evaluate from profile, soup look, fragrance, flavour, and so every that to be divided into 20 points, score is higher, and quality is better.Visible, the mulberry leaf Malva verucitillata leaf tea color, smell and taste of the application all remain conventional method gained Mulberry-leaf Tea or Malva verucitillata leaf tea.

Table 1

Profile Soup look Fragrance Flavour Total score Embodiment 1 15 15 14 16 78 Embodiment 2 17 16 17 15 83 Embodiment 3 17 17 18 18 89 Embodiment 4 15 14 16 15 77 Embodiment 5 14 15 14 15 73 Contrast 1 15 17 12 17 61 Contrast 2 16 17 15 18 66

Wherein contrast 1 be mulberry leaf without Stress treatment, with brown rice without the mixture after germination treatment direct baking; Contrast 2 is the preparation-obtained tealeaves Malva verucitillata leaf teas of conventional method.

Claims (5)

1. a mulberry leaf Malva verucitillata leaf tea, it is characterized in that being mixed by the mass ratio of 30% ~ 70%:70% ~ 30% by the mulberry leaf through Stress treatment and the brown rice through germination treatment.
2. mulberry leaf Malva verucitillata leaf tea according to claim 1, is characterized in that described dicing after Stress treatment new fresh mulberry leaf is carried out successively water soaking, glutamic acid solution immersion, ultrasonic wave process, microwave treatment, withers, kneads, and dries.
3. mulberry leaf Malva verucitillata leaf tea according to claim 1, is characterized in that through germination treatment it being baked by sprouted unpolished rice to water content to be less than or equal to 5%, cooling, removal of impurities.
4. a preparation method for mulberry leaf Malva verucitillata leaf tea as claimed in claim 1, is characterized in that step is as follows:
(1) Stress treatment of mulberry leaf: mulberry leaf are soaked in water 1-5h take out drain after; 1-5 hour is soaked at 0.05-0.25mol/L glutamic acid aqueous solution; Then frequency be 28KHZ, power processes 5-25min under being the ultrasonic wave of 200-900W; Finally use 300-500W microwave treatment 15min; Take out mulberry leaf to wither, knead, dry.
(2) sterilization of brown rice: get fresh brown rice, chaff powder and the dust on surface are removed in washing, sterilize after draining the water, and after taking-up, then with purified rinse water several, drain;
(3) germination of brown rice: the brown rice of sterilization is placed in the container being lined with sterilization wet gauze, adds sterilized water, cultivates and germinates in 25-40 DEG C of constant incubator; After the brown rice germination of more than 85%, drained by sprouted unpolished rice to bake to water content and be less than or equal to 5%, then cooling and removal of impurities, after germination treatment, brown rice GABA content brings up to 24.95mg by the 8.85mg in every 100g, improves 2.82 times.
(6) the mixing of mulberry leaf and brown rice: the mass ratio of mulberry leaf according to 30% ~ 70%:70% ~ 30% is mixed with sprouted unpolished rice, packs after mixing, sterilization, be the mulberry leaf Malva verucitillata leaf tea of high GABA content.
5. the preparation method of mulberry leaf Malva verucitillata leaf tea according to claim 4, it is characterized in that the sterilization of described step (2) be by cleaning after brown rice to be dipped to concentration be that the liquor natrii hypochloritis of 0.2-0.5mol/L sterilizes 25min.
CN201510353772.8A 2015-06-25 2015-06-25 Mulberry and brown rice tea and making method thereof CN104886320A (en)

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CN105285625A (en) * 2015-10-12 2016-02-03 江苏科技大学 GABA-rich mulberry leaf enzyme beverage stock solution as well as preparation method and application thereof
CN106538794A (en) * 2017-01-16 2017-03-29 成都市农林科学院 A kind of preparation method of the Folium Mori tea rich in GABA
CN106983060A (en) * 2017-03-29 2017-07-28 安徽农业大学 A kind of method that utilization Refrigeration Technique improves rice germ edible quality
CN107624937A (en) * 2017-10-30 2018-01-26 罗城仫佬族自治县群英种养农民专业合作社 A kind of preparation method of Mulberry-leaf Tea
CN107712121A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 Tea rolling preprocess method and its application
CN107712154A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 A kind of preparation method of blackberry, blueberry black tea

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Publication number Priority date Publication date Assignee Title
CN105285625A (en) * 2015-10-12 2016-02-03 江苏科技大学 GABA-rich mulberry leaf enzyme beverage stock solution as well as preparation method and application thereof
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CN106538794A (en) * 2017-01-16 2017-03-29 成都市农林科学院 A kind of preparation method of the Folium Mori tea rich in GABA
CN106983060A (en) * 2017-03-29 2017-07-28 安徽农业大学 A kind of method that utilization Refrigeration Technique improves rice germ edible quality
CN107624937A (en) * 2017-10-30 2018-01-26 罗城仫佬族自治县群英种养农民专业合作社 A kind of preparation method of Mulberry-leaf Tea
CN107712121A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 Tea rolling preprocess method and its application
CN107712154A (en) * 2017-11-03 2018-02-23 广西昭平县凝香翠茶厂 A kind of preparation method of blackberry, blueberry black tea

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Application publication date: 20150909