CN106035792B - Pu' er tea paste rich in gamma-aminobutyric acid and preparation method thereof - Google Patents
Pu' er tea paste rich in gamma-aminobutyric acid and preparation method thereof Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
- A23F3/10—Fermentation with addition of microorganisms or enzymes
Abstract
The invention discloses Pu' er tea cream rich in gamma-aminobutyric acid and a preparation method thereof. The method comprises the following steps of taking Pu' er tea (cooked tea and raw tea in different proportions) as raw materials, extracting with hot water, filtering, concentrating the filtrate until the dry matter reaches 22-38 wt% to obtain concentrated tea soup, adding a proper amount of sodium glutamate, theanine and aspartic acid into the concentrated tea soup for blending, heating for sterilization, cooling to normal temperature to obtain blended tea soup, adding a pre-prepared monascus fermentation agent and a bacillus megaterium fermentation agent into the blended tea soup for mixed fermentation; filtering after fermentation is finished, filtering the filtrate by a three-stage microporous filter membrane, purifying and sterilizing, and drying to obtain the Pu' er tea paste rich in gamma-aminobutyric acid. Compared with the common tea cream, the Pu' er tea cream prepared by the invention contains rich gamma-aminobutyric acid, has better functions of reducing blood fat and blood pressure, is easy to realize large-scale production in the process, and has obvious practicability and economy.
Description
Technical Field
The invention relates to a Pu 'er tea cream and a preparation method thereof, in particular to a Pu' er tea cream rich in gamma-aminobutyric acid and a preparation method thereof, belonging to the field of food industry.
Background
Pu' er tea is one of ten famous Chinese teas and is also a traditional characteristic historical famous tea in Yunnan. Pu 'er tea has a long history, the character of Pu' er tea is recorded more than 1000 years ago, and after a new China is established, Puer tea companies of Chinese tea companies are established in 1952 in China. The national quality inspection bureau No. 60 of the bureau 2008 approves Puer tea to implement geographical sign product protection in 13.5.2008, and the national standard of the geographical sign product Puer tea is approved and issued by the national quality inspection bureau and the national standard committing in 5.8.2008 in 10 (No. 123) of the national standard approval and issue bulletin No. 2008 in 10 (general 123) of the national republic of China, and is officially implemented in 1.12.2008.
Since the 20 th century and the 90 th era, the Pu ' er tea is reputable again after being clarified, the trend of drinking the Pu ' er tea is raised internationally, the Pu ' er tea is well sold in markets such as hong Kong, Taiwan and southeast Asia, and is exported to countries such as Japan, Singapore, Malaysia and France. Under the historical background, the technical research and the fine and further processing of the Pu 'er tea are rapidly developed, and the development of the Pu' er tea cream is one of the technologies.
The Pu ' er tea paste is called as Pu ' er tea paste (solid instant tea) for short, is a solid instant tea prepared by taking Pu ' er tea as a raw material through water extraction, filtration, concentration and drying, and has the advantages of portability in carrying, convenience in brewing and drinking, good hygienic index, harmonious taste, stable quality and the like.
About the research on the health efficacy of Pu 'er tea, from Europe, Japan to China, almost all research results show that Pu' er tea has more obvious effects on reducing blood sugar, blood fat and the like. Research shows that the generation of the effects is related to various components of the Pu' er tea, wherein one chemical component which is closely related is gamma-aminobutyric acid.
Gamma-aminobutyric acid (a)Gamma-Aminobutyric AcidGABA) is widely distributed in the bodies of animals and plants. The seeds, rhizomes and tissue fluid of plants such as beans, ginseng, tea, Chinese herbal medicine, etc. contain gamma-aminobutyric acid (GABA). In animals, GABA is present almost exclusively in nerve tissue, with brain tissue at levels of about 0.1-0.6 mg/g tissue, and immunological studies have shown that the highest concentration is in the substantia nigra of the brain. Gamma-aminobutyric acid (GABA) is an important inhibitory neurotransmitter which is deeply researched at present, participates in various metabolic activities and has high physiological activity.
The gamma-aminobutyric acid is an important inhibitory neurotransmitter in the central nervous system, is a naturally-occurring non-protein amino acid, has extremely important physiological functions, can promote the activation of the brain, strengthen the brain, promote intelligence, resist epilepsy, promote sleep, beautify and moisten the skin, delay the function of brain aging, supplement the inhibitory neurotransmitter of a human body, and has good effect of reducing blood pressure; promoting kidney function improvement and protection; inhibiting fatty liver and obesity, and activating liver function. The daily supplement of trace gamma-aminobutyric acid is beneficial to relieving the cardio-cerebral blood pressure, can promote the balance of amino acid metabolism in a human body and regulate the immune function.
The content of gamma-aminobutyric acid in the traditional tea leaves and products thereof is low. The content of gamma-aminobutyric acid in green tea prepared by a common processing method is 0.1-0.2 mg/g, the content of gamma-aminobutyric acid in oolong tea and Pu 'er raw tea is generally 0.2-0.35 mg/g, the content of gamma-aminobutyric acid in Pu' er ripe tea just fermented is slightly increased but is not obvious, and the content of gamma-aminobutyric acid is reduced under some conditions due to the difference of raw materials and technologies. The content of gamma-aminobutyric acid in the Pu-erh tea cream product produced by taking Pu-erh tea as a raw material is generally below 1mg/g and is not high.
In order to increase the content of gamma-aminobutyric acid in tea leaves and products thereof, known reports mostly adopt anaerobic treatment (such as vacuumization or nitrogen gas filling treatment) on fresh tea leaves, and the principle is that under anaerobic conditions, gamma-aminobutyric acid producing bacteria and enzymes use glutamic acid as a substrate to convert the glutamic acid into gamma-aminobutyric acid. However, in this process, the biological activity of tea is high and anaerobic conditions are difficult to control. According to the research of Huang Yahui and the like, after the nitrogen is continuously filled for a certain time, the synthesis rate of the gamma-aminobutyric acid is reduced, red stems and red leaves appear on the appearance, green odor is generated, the finished tea is pungent in stewing taste, the leaves are miscellaneous, and the content of the functional component theanine in the tea is reduced. Due to the defects, the production of the gamma-aminobutyric acid tea and the products thereof is restricted.
Another method is to sterilize tea leaves and inoculate fermenting microorganisms. The sterilization method comprises gamma ray sterilization and high temperature and high pressure sterilization. The inherent quality of tea such as aroma, color and taste is destroyed by high-temperature and high-pressure sterilization, and the safety of gamma-ray sterilization is uncertain. As is well known, gamma rays are commonly used for sterilization of medical instruments (such as disposable infusion materials, surgical materials and the like), but the application in food production is strictly controlled because gamma rays may cause harm after treatment, so that food and food raw and auxiliary materials sterilized by gamma rays are clearly specified in food safety regulation GB7718 (national food safety standard prepackaged food labeling convention), and the purpose of informing consumers that the food is irradiated is that the food and food raw and auxiliary materials are clearly marked on packages near the name of the food.
Aiming at the defects, the invention extracts the Pu 'er tea leaves with water, filters and concentrates the extract, prepares and sterilizes the extract, inoculates microorganisms which generate gamma-aminobutyric acid to carry out liquid fermentation, and obtains the Pu' er tea paste rich in gamma-aminobutyric acid through filtering and drying after the fermentation is finished.
Disclosure of Invention
The invention aims to provide a preparation method for producing Pu 'er tea cream (solid instant tea) rich in gamma-aminobutyric acid by a liquid fermentation method, and simultaneously provide the Pu' er tea cream which has good taste, unique flavor, various nutritional ingredients and health-care efficacy.
The technical scheme for realizing the purpose of the invention is as follows:
taking Pu' er tea (cooked tea and raw tea in different proportions) as raw materials, extracting with hot water at 65-85 ℃, filtering, concentrating the filtrate until the dry matter reaches 22-38 wt% to obtain concentrated tea soup, adding a proper amount of sodium glutamate, theanine and aspartic acid into the concentrated tea soup for blending, transferring the concentrated blending liquid into a fermentation tank, heating for sterilization, cooling to normal temperature to obtain blended tea soup, adding a pre-prepared monascus fermentation agent and a bacillus megatherium fermentation agent into the blended tea soup for mixed fermentation at the fermentation temperature of 24-36 ℃, and fermenting for 6-12 days; filtering after fermentation is finished, filtering the filtrate by a three-stage microporous filter membrane, purifying and sterilizing, and drying to obtain the Pu' er tea paste rich in gamma-aminobutyric acid.
The preparation method of the Pu-er tea paste rich in gamma-aminobutyric acid sequentially comprises the following specific process steps:
(1) preparing a leavening agent: mixing 1-2 parts by weight of bran and 1-3 parts by weight of broken black tea, washing the mixture with normal-temperature water, extracting the mixture with 20-40 parts by weight of hot water at the temperature of 85-95 ℃ for 10-20 min, filtering, and sterilizing at 121.1 ℃ for 15min to obtain a liquid culture medium; selecting Monascus purpureus went (Monascus purpureus) (purchased from China center for culture Collection of Industrial microorganisms, number CICC 41450) strains are inoculated in a liquid culture medium, and shake-flask culture is carried out at 24-32 ℃ for 48-72 h to obtain the monascus starter; taking Bacillus megaterium: (Bacillus megaterium) Inoculating the strain into a liquid culture medium, and performing shake culture at 30-38 ℃ for 48-72 h to obtain a bacillus megaterium starter;
(2) extraction and concentration: mixing 40-70 parts by weight of raw Pu 'er tea and 20-30 parts by weight of cooked Pu' er tea in an extraction container, extracting with hot water at the temperature of 65-85 ℃, filtering the extracting solution, and concentrating the filtrate until the dry matter reaches 22-38 wt% to obtain concentrated tea soup;
(3) preparation of fermentation substrate: adding 0.05-0.15 part by weight of sodium glutamate, 0.02-0.10 part by weight of theanine and 0.02-0.10 part by weight of aspartic acid into the concentrated tea soup, stirring for dissolving, transferring into a fermentation tank, heating to 85-95 ℃, preserving heat for 5-15 min for sterilization, cooling to normal temperature to obtain blended tea soup, adding 4-6 parts by weight of the monascus fermentation agent prepared in the step (1) and 2-3 parts by weight of the bacillus megatherium fermentation agent into the blended tea soup, stirring uniformly, and fermenting;
(4) fermentation: introducing sterile air into the bottom of the fermentation tank for fermentation at the fermentation temperature of 24-36 ℃ for 6-12 days;
(5) and (3) treating fermentation liquor: after fermentation is finished, filtering the fermentation liquor to remove filter residues, filtering the filtrate by using a 10 mu m filter membrane, filtering by using a 2 mu m filter membrane, and finally filtering by using a 0.45 mu m filter membrane to remove thalli, thus obtaining clarified Pu' er tea fermentation liquor;
(6) and (3) drying and packaging: and drying, cooling and packaging the clarified Pu 'er tea fermentation liquor by adopting a conventional drying method to obtain the Pu' er tea paste rich in gamma-aminobutyric acid.
Compared with the prior art, the invention has the following beneficial effects:
(1) the monascus purpureus and bacillus megaterium which produce gamma-aminobutyric acid are selected, the characteristics that both the monascus purpureus and the bacillus megaterium are aerobic and the growth temperature is close are utilized, the mixed fermentation of the mold and the bacteria is completed in one step, and the process efficiency is high. Through detection, the content of gamma-aminobutyric acid in the Pu 'er raw tea cream produced by the common method is 0.007-0.620mg/g, and the content of gamma-aminobutyric acid in the Pu' er ripe tea cream is 0.005-0.350 mg/g; the content of gamma-aminobutyric acid in the tea cream product obtained by the invention is improved by more than 10 times, and the tea cream product has better effects of reducing blood pressure and blood fat.
(2) The invention adopts a liquid fermentation method, avoids the unsafe problem caused by gamma-ray sterilization and the damage of high-temperature and high-pressure sterilization to nutrient components in solid inoculation fermentation, and particularly reduces the loss of some heat-sensitive substances.
(3) After the tea soup concentrated solution is fermented, the membrane technology is adopted for filtering and purifying and filtering microorganisms, and the heating sterilization and the evaporation concentration are not adopted, so that a plurality of aroma substances generated in the fermentation process can be completely retained in the tea cream product, and the obtained product has red and bright soup color, strong tea aroma and good sensory quality.
(4) Because the fermented tea paste is directly dried without heating sterilization, enzyme generated by microorganisms can be partially reserved in the tea paste product, aging and maturity of the packaged tea paste can be promoted, and the tea paste product has stronger fragrance and mellow taste.
(5) The production method of the Pu 'er tea cream rich in gamma-aminobutyric acid is obtained through technical innovation, and a safe and reasonable production process is provided for the production of the Pu' er tea cream. The production process is easy to control, large-scale production is easy to realize, and the method has obvious practicability and economy.
Detailed Description
The substance and advantageous effects of the present invention will be described in further detail with reference to examples, which are provided only for illustrating the present invention and not for limiting the present invention.
Example 1
Mixing bran 1kg and broken black tea 3kg, washing with normal temperature water, extracting with 40kg hot water at 85 deg.C for 20min, filtering, sterilizing the filtrate at 121.1 deg.C for 15min, and cooling to obtain liquid culture medium; selecting a purple monascus strain, inoculating the purple monascus strain to a liquid culture medium, and performing shake-flask culture at 24 ℃ for 72 hours to obtain a monascus starter; and inoculating the bacillus megaterium strain into a liquid culture medium, and performing shake culture at 30 ℃ for 72 hours to obtain the bacillus megaterium starter.
Mixing 40kg of raw Pu 'er tea and 30kg of cooked Pu' er tea, placing in an extraction container, extracting with hot water at 65 deg.C, filtering the extractive solution, concentrating the filtrate until the dry matter reaches 22wt% to obtain concentrated tea soup (taking 0.05kg of concentrated tea soup and directly drying into tea paste as reference sample for determination and comparison); adding 0.05kg of sodium glutamate, 0.02kg of theanine and 0.02kg of aspartic acid into the concentrated tea soup, stirring for dissolving, transferring into a fermentation tank, heating to 85 ℃, keeping the temperature for 15min for sterilization, and cooling to normal temperature to obtain blended tea soup; adding 4kg of monascus fermentation agent and 3kg of bacillus megaterium fermentation agent into the prepared tea soup, uniformly stirring, introducing sterile air into the bottom of a fermentation tank for fermentation, wherein the fermentation temperature is 24 ℃, and the fermentation time is 12 days; after fermentation is finished, filtering the fermentation liquor to remove filter residues, filtering the filtrate by using a 10 mu m filter membrane, filtering by using a 2 mu m filter membrane, and finally filtering by using a 0.45 mu m filter membrane to remove thalli, thus obtaining clarified Pu' er tea fermentation liquor; drying the Pu 'er tea fermentation liquor by a conventional drying method, cooling and packaging to obtain the Pu' er tea fermentation liquor. Through determination, the content of the gamma-aminobutyric acid in the fermented tea paste product (final product) is 6.25mg/g, while the content of the gamma-aminobutyric acid in an unfermented control sample is 0.57mg/g, which is 10.96 times higher.
Example 2
Mixing bran 1.5kg and broken black tea 2kg, washing with normal temperature water, extracting with 30kg hot water at 90 deg.C for 15min, filtering, sterilizing the filtrate at 121.1 deg.C for 15min, and cooling to obtain liquid culture medium; selecting a purple monascus strain, inoculating the purple monascus strain to a liquid culture medium, and performing shake flask culture at 28 ℃ for 60 hours to obtain a monascus starter; and inoculating the bacillus megaterium strain into a culture medium, and performing shake culture at 34 ℃ for 60 hours to obtain the bacillus megaterium starter.
Mixing 55kg of raw Pu 'er tea and 25kg of cooked Pu' er tea, placing in an extraction container, extracting with hot water at 75 deg.C, filtering the extractive solution, concentrating the filtrate until the dry matter reaches 30wt% to obtain concentrated tea soup (taking 0.05kg of concentrated tea soup and directly drying into tea paste as reference sample for determination and comparison); adding 0.10kg of sodium glutamate, 0.06kg of theanine and 0.06kg of aspartic acid into the concentrated tea soup, stirring for dissolving, transferring into a fermentation tank, heating to 90 deg.C, maintaining for 10min for sterilization, and cooling to normal temperature to obtain blended tea soup; adding 5kg of monascus fermentation agent and 2.5kg of bacillus megaterium fermentation agent into the prepared tea soup, uniformly stirring, introducing sterile air into the bottom of a fermentation tank for fermentation, wherein the fermentation temperature is 30 ℃, and the fermentation time is 9 days; after fermentation is finished, filtering the fermentation liquor to remove filter residues, filtering the filtrate by using a 10 mu m filter membrane, filtering by using a 2 mu m filter membrane, and finally filtering by using a 0.45 mu m filter membrane to remove thalli, thus obtaining clarified Pu' er tea fermentation liquor; drying the Pu 'er tea fermentation liquor by a conventional drying method, cooling and packaging to obtain the Pu' er tea fermentation liquor. Through determination, the content of the gamma-aminobutyric acid in the fermented tea paste product (final product) is 9.03mg/g, while the content of the gamma-aminobutyric acid in an unfermented control sample is 0.51mg/g, which is 17.71 times higher.
Example 3
Mixing 2kg of bran and 1kg of broken black tea, washing with normal temperature water, extracting with 20kg of 95 deg.C hot water for 10min, filtering, sterilizing the filtrate at 121.1 deg.C for 15min, and cooling to obtain liquid culture medium; selecting a purple monascus strain, inoculating the purple monascus strain to a liquid culture medium, and performing shake culture at 32 ℃ for 48 hours to obtain a monascus starter; and inoculating the bacillus megaterium strain into a liquid culture medium, and performing shake culture at 38 ℃ for 48 hours to obtain the bacillus megaterium starter.
Mixing 70kg of raw Pu 'er tea and 20kg of cooked Pu' er tea, placing in an extraction container, extracting with hot water at 85 deg.C, filtering the extractive solution, concentrating the filtrate until the dry matter reaches 38wt% to obtain concentrated tea soup (taking 0.05kg of concentrated tea soup and directly drying into tea paste as reference sample for determination and comparison); adding 0.15kg of sodium glutamate, 0.10kg of theanine and 0.10kg of aspartic acid into the concentrated tea soup, stirring for dissolving, transferring into a fermentation tank, heating to 95 deg.C, maintaining for 5min for sterilization, and cooling to normal temperature to obtain blended tea soup; 6kg of monascus fermentation agent and 2kg of bacillus megaterium fermentation agent are added into the prepared tea soup, the mixture is uniformly stirred, sterile air is introduced into the bottom of a fermentation tank for fermentation, the fermentation temperature is 36 ℃, and the fermentation time is 6 days; and after fermentation is finished, filtering the fermentation liquor to remove filter residues, filtering the filtrate by using a 10 mu m filter membrane, filtering by using a 2 mu m filter membrane, and finally filtering by using a 0.45 mu m filter membrane to remove thalli, thus obtaining the clarified Pu' er tea fermentation liquor. Drying the Pu 'er tea fermentation liquor by adopting a conventional drying method, cooling and packaging to obtain the Pu' er tea paste rich in gamma-aminobutyric acid. Through determination, the content of the gamma-aminobutyric acid in the fermented tea paste product (final product) is 7.90mg/g, while the content of the gamma-aminobutyric acid in an unfermented control sample is 0.45mg/g, which is improved by 17.56 times.
Claims (2)
1. A preparation method of Pu' er tea paste rich in gamma-aminobutyric acid is characterized by comprising the following steps: mixing 40-70 parts by weight of raw Pu 'er tea and 20-30 parts by weight of cooked Pu' er tea, extracting with hot water at the temperature of 65-85 ℃, filtering, and concentrating until the dry matter reaches 22-38 wt% to obtain concentrated tea soup; adding 0.05-0.15 part by weight of sodium glutamate, 0.02-0.10 part by weight of theanine and 0.02-0.10 part by weight of aspartic acid into the concentrated tea soup for blending, transferring the concentrated tea soup into a fermentation tank, heating to 85-95 ℃, preserving heat for 5-15 min for sterilization, cooling to normal temperature to obtain blended tea soup, adding a monascus fermentation agent and a bacillus megaterium fermentation agent into the blended tea soup for mixed fermentation at the fermentation temperature of 24-36 ℃, and fermenting for 6-12 days; filtering after fermentation is finished, filtering the filtrate by a three-stage microporous filter membrane, purifying and sterilizing, and drying to obtain the Pu' er tea paste rich in gamma-aminobutyric acid;
the specific steps of the leavening agent are as follows:
preparing a leavening agent: taking 1-2 parts by weight of bran and 1-3 parts by weight of broken black tea, mixing the bran and the broken black tea, washing the mixture with normal-temperature water, extracting the mixture with 20-40 parts by weight of hot water with the temperature of 85-95 ℃ for 10-20 min, filtering, sterilizing the filtrate at 121.1 ℃ for 15min, and cooling to obtain a liquid culture medium; selecting a purple monascus strain, inoculating the purple monascus strain to a liquid culture medium, and performing shake culture at 24-32 ℃ for 48-72 hours to obtain a monascus starter culture; and inoculating the bacillus megaterium strain into a liquid culture medium, and performing shake culture at the temperature of 30-38 ℃ for 48-72 hours to obtain the bacillus megaterium starter.
2. Pu' er tea cream rich in gamma-aminobutyric acid prepared by the preparation method of claim 1.
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| CN101283712B (en) * | 2008-04-30 | 2011-10-12 | 晶旺生物科技股份有限公司 | Inoculum fermented pu'er tea preparation method |
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| CN103371238A (en) * | 2012-04-12 | 2013-10-30 | 云南天士力帝泊洱生物茶集团有限公司 | Technology for preparing fermented tea with combination of artificial inoculation and liquid state fermentation process |
| CN103271177A (en) * | 2013-03-19 | 2013-09-04 | 天津科技大学 | Healthcare scented tea rich in gamma-aminobutyric acid, and preparation method thereof |
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