CN108094621A - A kind of processing method of γ-aminobutyric acid Mulberry-leaf Tea - Google Patents
A kind of processing method of γ-aminobutyric acid Mulberry-leaf Tea Download PDFInfo
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- CN108094621A CN108094621A CN201711417550.3A CN201711417550A CN108094621A CN 108094621 A CN108094621 A CN 108094621A CN 201711417550 A CN201711417550 A CN 201711417550A CN 108094621 A CN108094621 A CN 108094621A
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- leaf
- mulberry
- tea
- aminobutyric acid
- processing method
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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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
Abstract
The invention discloses a kind of processing method of gamma aminobutyric acid Mulberry-leaf Tea, liquid anaerobism pre-treating technology and improved oolong tea processing technology are included in this method.The Mulberry-leaf Tea prepared by the technique is suitable for the tea embryo of scenting tea, and the gamma aminobutyric acid content in the tea embryo is higher than 1.5mg/g.The scenting tea has blood pressure lowering, adjusts arrhythmia cordis, adjusts hormone secretion, brain tonic, Control of asthma, treatment epilepsy, anticonvulsion, antianxiety, analgesia and improve a variety of physiological functions such as memory.
Description
Technical field
The invention belongs to tea processing technical fields, and in particular to a kind of processing method of γ-aminobutyric acid Mulberry-leaf Tea.
Background technology
Mulberry tree is perennial Moraceae (Moraceae) Morus (Morus L.) xylophyta of fallen leaves property.China is to plant in the world
The earliest country of mulberry tree is trained, the history for having more than 4000 years；China is also mulberry tree plantation state maximum in the world, and there is mulberry in the whole nation
Tree planting, it is the most extensive with being distributed with the Yangtze river basin especially river, Zhejiang one.Mulberry leaf exist《Sheng Nong's herbal classic》In be known as " angle
Leaf " is one of traditional integration of drinking and medicinal herbs article in China.As " king of plant ", Yin Sangye contain alkaloid, volatile oil, steroid,
The a variety of active ingredients such as carbohydrate, and with prevention of arterial hardening, lowering blood pressure and blood fat, anti-inflammatory, antiviral, anti-aging and weight-reducing
Etc. a variety of curative effects, and there is the good reputation of " ginseng is vulcanized, and mulberry leaf are mended clearly ".In recent years, it is international as the food of primary raw material using mulberry leaf
Food hygiene tissue is included in " one of ten big health food of mankind's 21 century ".
Contain abundant γ-aminobutyric acid, γ-aminobutyric acid (γ-aminobutyric acid, abbreviation in mulberry leaf
GABA it is) a kind of natural amino acid of nonprotein composition, is that a kind of important inhibiting nerve transfers substance.Correlative study table
It is bright：γ-aminobutyric acid has blood pressure lowering, adjusts arrhythmia cordis, adjust hormone secretion, is brain tonic, Control of asthma, treatment epilepsy, anti-
A variety of pharmacological effects such as convulsions, antianxiety, analgesia and improvement memory.
Chinese patent (application number：200910233307.5) a kind of processing method of gamma-aminobutyric acid oolong is disclosed, it should
Method is activated its glutamate decarboxylase by handling fresh tea leaves, promote substantial amounts of glutamic acid be converted into γ-
Aminobutyric acid, and then gamma-aminobutyric acid oolong is prepared by conventional processing method of oolong tea.The invention raw material (fresh tea leaves) is originally
The alpha-aminobutyric acid content of body is relatively low, therefore process of enriching is complicated, and effect is undesirable, it is difficult to prepare with health
The gamma-aminobutyric acid tea of immunoregulation function.
Chinese patent (application number：200910214197.8) disclose a kind of production of γ-aminobutyric acid tealeaves, tea bag
Technique, the invention are equally using fresh tea leaves as raw material, carry out cell transformation processing to it, obtain gamma-aminobutyric acid tea.Due to original
The alpha-aminobutyric acid content of material (fresh tea leaves) itself is relatively low, and there is the disadvantages that process of enriching is cumbersome, effect is undesirable
End.
Chinese patent (application number：201610093656.1) disclose a kind of black mulberry tea product of functionality and its make work
Skill, the product by pile fermentation, steam tea, sprinkling coronoid process dissipate capsule bacterium conidia powder, tea sealing sterilize, fermentation in short-term, it is long when fermentation, solid
Fixed processing and etc. be prepared.By secondary fermentation, the γ-aminobutyric acid which can effectively save in mulberry leaf contains
Amount, avoids its reaction with tea polyphenols, and can guarantee the homoepitaxial of black tea golden flower, improves product quality.But because assorted
Reason, it is poor to be easy to cause black mulberry tea product mouthfeel, and the original flavour of black tea of having scattered and disappeared slides mouth and promotes the production of body fluid, full and inirritative
Characteristic.The technique needs repeatedly fermentation simultaneously, and preparation process is complicated, and condition is difficult to control, and product is easily caused to occur a variety of miscellaneous
Taste.
With gradual attention of the people to health diet, more and more people start by sight focus on γ in mulberry leaf-
Aminobutyric acid.Therefore, the gamma-amino with a variety of body effects of adjusting that a preparation process is simple, good in taste is developed
Butyric acid Mulberry-leaf Tea has important practical significance.
The content of the invention
In view of the above-mentioned problems, it is an object of the invention to provide a kind of processing method rich in γ-aminobutyric acid Mulberry-leaf Tea,
This method includes following steps pre-treatment and Mulberry-leaf Tea processes 2 steps.
The concrete operations of wherein pre-treatment are：The mulberry leaf of picking solution is impregnated into 3-8h, it is mulberry leaf are thin after the completion of dipping
It is spread out on withering trough, leaf layer thickness 3-8cm, at room temperature airing 3-10h.It treats that mulberry leaf surface moisture disperses, terminates after food value of leaf softness
Mulberry leaf are placed in 3-8h in vacuum nitrogen environment, 2-6h are placed again after nitrogen-removing oxygen-increasing by airing；
Wherein Mulberry-leaf Tea processing concrete operations be：The mulberry leaf handled through step (1) are moved into sun withering place sun withering, by mulberry
Leaf it is thin it is even spread on water sieve, flat raft is placed on sun withering frame, makes mulberry leaf uniform illumination, and midway is gently turned over 1-3 times, and sun withering process is total to
1-3h (keep temperature on average be 25 DEG C) is carried out, treats mulberry leaf in slight state of withering, when surface staining terminates sun withering.It will shine
Mulberry leaf after green grass or young crops are placed on dissipated heat in the environment of shady and cool ventilation, then be moved into make conventional green grass or young crops between in carry out make conventional green grass or young crops.It needs to protect during make conventional green grass or young crops
The action that water holding sieve constantly circles round and stirs up and down.For the activity of inactive enzyme, fixed existing quality, further development is fragrant
Gas simultaneously creates moisture condition in stripes just to rub, and carries out just frying immediately after appropriate make conventional green grass or young crops.It just fries through continuous roller fixation machine, pot
About 250-270 DEG C of temperature carries out 1-3min using the bored method combined.It carries out just rubbing while hot after just frying, takes what weight combined
Method is kneaded, 2-6min is kneaded, deblocks immediately after just rubbing, carries out re-roasting.The temperature of re-roasting is lower (150-180 than first frying pan temperature
DEG C), carry out the time fries short (30-120s) than just, and leaf scalds heat and can take the dish out of the pot to be rubbed again, is taken when rubbing again while hot, quickly, again
The method rubbed, promotes tea juice to overflow, bar rope more tight knot.Tealeaves after rubbing is placed in hand-held basketwork brazier and carries out primary drying for baking (cage temperature 100-120 by stir-fry
DEG C), it turns 1 time after thin stand (each hand-held basketwork brazier stand leaf amount 1.0-2.0kg), 5-6min, then 7-8min is baked, terminate primary drying for baking.Final firing
The method roasted slowly using low temperature, temperature are turned 1-3 times after spreading out leaf thickness 2~6cm, 15min by 90-96 DEG C, switch to 70-80
DEG C dry 25~30min, turn for the 2nd time, then switch to 50-60 DEG C of dry (time about 3-5h), the lower baking that is dried to foot, after airing both mulberry leaf
Tea.
Preferably, the impregnating agent in pre-treatment step is sodium glutamate and the mixed solution of glutamic acid.Pass through leaching
The processing of stain agent causes low-oxygen environment while γ-aminobutyric acid biosynthesis substrate is increased, improves enzymatic activity rapidly again,
The synthesis of a large amount of γ-aminobutyric acids in mulberry leaf is promoted.
Preferably, the volume ratio of impregnating agent Glutamic Acid sodium and glutamic acid is 3-6:1.Sodium glutamate and glutamic acid
Volume ratio there is material impact to the enrichment of γ-aminobutyric acid in mulberry leaf, should be carried out in practice according to the fresh and tender degree of mulberry leaf
Selection.
Preferably, make conventional green grass or young crops process will remain that mulberry leaf are in and constantly circle round and the state stirred up and down, can be with
It is realized by the leaf rotation of water sieve.Make to collide between the leaf margin of mulberry leaf and between leaf margin and instrument by make conventional green grass or young crops, treat leaf vein transparent,
Blade is yellowish green, and leaf margin shows red side, gives off a strong fragrance, and has the fragrance of a flower to terminate make conventional green grass or young crops when appearing.
The Mulberry-leaf Tea prepared by above-mentioned processing method can be used as the tea embryo of scenting tea, and the gamma-amino fourth in the tea embryo
Acid content is higher than 1.5mg/g.The scenting tea have blood pressure lowering, adjust arrhythmia cordis, adjust hormone secretion, brain tonic, Control of asthma,
It treats epilepsy, anticonvulsion, antianxiety, analgesia and improves a variety of physiological functions such as memory.
Since γ-aminobutyric acid itself has special smell, with the progress of liquid anaerobism process of enriching, in mulberry leaf
The content of γ-aminobutyric acid gradually increases, and the fragrance and flavour of tealeaves script are affected, this annoyings Mulberry-leaf Tea market
It widens.Solve the influence that bad smell is eliminated or reduced while improving alpha-aminobutyric acid content, it will be to the market of Mulberry-leaf Tea
Change prospect generates positive effect.Scenting tea is the traditional processing tea in China, fresh flower is mixed and stirred with tealeaves together with scenting form,
Its existing fresh, refreshing, mellow and harmonious tea flavour, and have the strong fragrant fragrance of a flower, this is a weight for solving γ-aminobutyric acid Mulberry-leaf Tea technical barrier
Want direction.
Specific embodiment
The present invention is described further With reference to embodiment, it is pointed out that implementation below is only
It is the indicative explaination done in the form of enumerating to the present invention, but protection scope of the present invention is not limited to that, Suo Youben
The technical staff in field each falls within protection scope of the present invention with the equivalent replacement that the spirit of the present invention is the present invention.
Embodiment 1
A kind of processing method of γ-aminobutyric acid Mulberry-leaf Tea：
By the solvent impregnated 6h that the volume ratio of the mulberry leaf sodium glutamate of picking and glutamic acid is 3: 1, dipping after finishing will
Mulberry leaf are thin to be spread out on withering trough, leaf layer thickness 3-8cm, at room temperature airing 6h.It treats that mulberry leaf surface moisture disperses, is tied after food value of leaf softness
Mulberry leaf are placed in 5h in vacuum nitrogen environment, 3h are placed again after nitrogen-removing oxygen-increasing by beam airing；
The mulberry leaf of impregnation are moved into sun withering place sun withering, by mulberry leaf it is thin it is even spread on water sieve, flat raft is placed in solarization
On blue or green frame, mulberry leaf uniform illumination is made, midway is gently turned over 2 times, and sun withering process carries out 3h (it is 25 DEG C to keep temperature on average) altogether, treats mulberry leaf
In slight state of withering, when surface staining, terminates sun withering.Mulberry leaf after sun withering are placed in the environment of shady and cool ventilation and are scattered and disappeared
Heat, then be moved into make conventional green grass or young crops between in carry out make conventional green grass or young crops.It need to be acted during make conventional green grass or young crops by the continuous convolution of water sieve with the leaf rotation stirred up and down,
Make to collide between leaf margin and between leaf margin and instrument by make conventional green grass or young crops, treat leaf vein transparent, blade is yellowish green, and leaf margin shows red side, and fragrance is dense
It is strongly fragrant, there is the fragrance of a flower to terminate make conventional green grass or young crops when appearing.For the activity of inactive enzyme, fixed existing quality further develops fragrance and is first
It rubs and creates moisture condition in stripes, carry out just frying immediately after make conventional green grass or young crops appropriateness.Using continuous roller fixation machine when just frying, pot temperature is about
250-260 DEG C, 3min is carried out using the bored method combined.It carries out just rubbing while hot after just frying, the side of kneading that weight is taken to combine
Method, about 5min, deblock immediately after just rubbing, and carry out re-roasting.The temperature of re-roasting is lower than first frying pan temperature (160 DEG C), carries out the time than just
It fries short (60s), leaf scalds heat and can take the dish out of the pot to be rubbed again, and the method rubbed while hot, quickly, again is taken when rubbing again, tea juice is promoted to overflow
Go out, bar rope more tight knot.Tealeaves after rubbing is placed in hand-held basketwork brazier and carries out primary drying for baking (about 100 DEG C of cage temperature) by stir-fry, and (each hand-held basketwork brazier spreads out leaf at thin stand
Amount 1.5kg), turn 1 time after 5-6min, then bake 7-8min, terminate primary drying for baking.Final firing is roasted slowly using low temperature, and temperature is by 90-96 DEG C
Start, turned 2 times after the leaf thickness 2~6cm, 15min of stand, switch to 70-80 DEG C of baking 25min, turn, then switch to 50-60 DEG C of baking for the 2nd time
Dry (time about 4h), the lower baking to foot, both obtains Mulberry-leaf Tea after airing.
Embodiment 2
A kind of processing method of γ-aminobutyric acid Mulberry-leaf Tea：
It is 6 by the volume ratio of the mulberry leaf sodium glutamate of picking and glutamic acid:1 solvent impregnated 6h, dipping after finishing will
Mulberry leaf are thin to be spread out on withering trough, leaf layer thickness about 3-8cm, at room temperature airing 6h.Treat that mulberry leaf surface moisture disperses, after food value of leaf softness
Terminate airing, mulberry leaf are placed in 5h in vacuum nitrogen environment, 3h is placed again after nitrogen-removing oxygen-increasing；
The mulberry leaf of impregnation are moved into sun withering place sun withering, by mulberry leaf it is thin it is even spread on water sieve, flat raft is placed in solarization
On blue or green frame, mulberry leaf uniform illumination is made, midway is gently turned over 2 times, and sun withering process carries out 3h (it is 25 DEG C to keep temperature on average) altogether, treats mulberry leaf
In slight state of withering, when surface staining, terminates sun withering.Mulberry leaf after sun withering are placed in the environment of shady and cool ventilation and are scattered and disappeared
Heat, then be moved into make conventional green grass or young crops between in carry out make conventional green grass or young crops.It need to be acted during make conventional green grass or young crops by the continuous convolution of water sieve with the leaf rotation stirred up and down,
Make to collide between leaf margin and between leaf margin and instrument by make conventional green grass or young crops, treat leaf vein transparent, blade is yellowish green, and leaf margin shows red side, and fragrance is dense
It is strongly fragrant, there is the fragrance of a flower to terminate make conventional green grass or young crops when appearing.For the activity of inactive enzyme, fixed existing quality further develops fragrance and is first
It rubs and creates moisture condition in stripes, carry out just frying immediately after make conventional green grass or young crops appropriateness.Using continuous roller fixation machine when just frying, pot temperature is about
250-260 DEG C, 3min is carried out using the bored method combined.It carries out just rubbing while hot after just frying, the side of kneading that weight is taken to combine
Method, about 5min, deblock immediately after just rubbing, and carry out re-roasting.The temperature of re-roasting is lower than first frying pan temperature (160 DEG C), carries out the time than just
It fries short (60s), leaf scalds heat and can take the dish out of the pot to be rubbed again, and the method rubbed while hot, quickly, again is taken when rubbing again, tea juice is promoted to overflow
Go out, bar rope more tight knot.Tealeaves after rubbing is placed in hand-held basketwork brazier and carries out primary drying for baking (about 100 DEG C of cage temperature) by stir-fry, and (each hand-held basketwork brazier spreads out leaf at thin stand
Amount 1.5kg), turn 1 time after 5-6min, then bake 7-8min, terminate primary drying for baking.Final firing is roasted slowly using low temperature, and temperature is by 90-96 DEG C
Start, turned 2 times after the leaf thickness 2~6cm, 15min of stand, switch to 70-80 DEG C of baking 25min, turn, then switch to 50-60 DEG C of baking for the 2nd time
Dry (time about 4h), the lower baking to foot, airing both obtain Mulberry-leaf Tea.The tea has blood pressure lowering, adjusts arrhythmia cordis, adjusts hormone point
Secrete, brain tonic, Control of asthma, treatment epilepsy, anticonvulsion, antianxiety, analgesia and improve memory etc. a variety of physiological functions.
Embodiment 3
A kind of processing method of γ-aminobutyric acid mulberry leaf scenting tea：
It is 4 by the volume ratio of the mulberry leaf sodium glutamate of picking and glutamic acid:1 solvent impregnated 6h, dipping after finishing will
Mulberry leaf are thin to be spread out on withering trough, leaf layer thickness about 3-8cm, at room temperature airing 6h.Treat that mulberry leaf surface moisture disperses, after food value of leaf softness
Terminate airing, mulberry leaf are placed in 5h in vacuum nitrogen environment, 3h is placed again after nitrogen-removing oxygen-increasing；
The mulberry leaf of impregnation are moved into sun withering place sun withering, by mulberry leaf it is thin it is even spread on water sieve, flat raft is placed in solarization
On blue or green frame, mulberry leaf uniform illumination is made, midway is gently turned over 2 times, and sun withering process carries out 3h (it is 25 DEG C to keep temperature on average) altogether, treats mulberry leaf
In slight state of withering, when surface staining, terminates sun withering.Mulberry leaf after sun withering are placed in the environment of shady and cool ventilation and are scattered and disappeared
Heat, then be moved into make conventional green grass or young crops between in carry out make conventional green grass or young crops.It need to be acted during make conventional green grass or young crops by the continuous convolution of water sieve with the leaf rotation stirred up and down,
Make to collide between leaf margin and between leaf margin and instrument by make conventional green grass or young crops, treat leaf vein transparent, blade is yellowish green, and leaf margin shows red side, and fragrance is dense
It is strongly fragrant, there is the fragrance of a flower to terminate make conventional green grass or young crops when appearing.For the activity of inactive enzyme, fixed existing quality further develops fragrance and is first
It rubs and creates moisture condition in stripes, carry out just frying immediately after make conventional green grass or young crops appropriateness.Using continuous roller fixation machine when just frying, pot temperature is about
250-260 DEG C, 3min is carried out using the bored method combined.It carries out just rubbing while hot after just frying, the side of kneading that weight is taken to combine
Method, about 5min, deblock immediately after just rubbing, and carry out re-roasting.The temperature of re-roasting is lower than first frying pan temperature (160 DEG C), carries out the time than just
It fries short (60s), leaf scalds heat and can take the dish out of the pot to be rubbed again, and the method rubbed while hot, quickly, again is taken when rubbing again, tea juice is promoted to overflow
Go out, bar rope more tight knot.Tealeaves after rubbing is placed in hand-held basketwork brazier and carries out primary drying for baking (about 100 DEG C of cage temperature) by stir-fry, and (each hand-held basketwork brazier spreads out leaf at thin stand
Amount 1.5kg), turn 1 time after 5-6min, then bake 7-8min, terminate primary drying for baking.Final firing is roasted slowly using low temperature, and temperature is by 90-96 DEG C
Start, turned 2 times after the leaf thickness 2~6cm, 15min of stand, switch to 70-80 DEG C of baking 25min, turn, then switch to 50-60 DEG C of baking for the 2nd time
Dry (time about 4h), the lower baking to foot, airing both obtain Mulberry-leaf Tea.
Scenting is carried out by tea embryo and sweet osmanthus of Mulberry-leaf Tea obtained.Scenting condition is as follows：Tea embryo is 1 than the distributing cotton quantity of sweet osmanthus
: 1.3, by a basement 60kg/120kg tea embryos, two basement 60kg/120kg tea embryos, three basement 30kg/120kg tea embryos；The scenting time：One basement
13h, two basement 13h, three basement 9h；Logical 33 DEG C of temperature of flower；Heap thickness 13cm；130 DEG C of drying temperature；White orchid bottoming flower amount is 1.3kg/
120kg tea embryos；Jacquard weave amount is 23kg/120kg tea embryos；The jacquard weave time is 6.6h.The γ-aminobutyric acid of tea embryo in the jasmine tea of preparation
Content is higher than 1.5mg/g, which has blood pressure lowering, adjust arrhythmia cordis, adjust hormone secretion, brain tonic, Control of asthma, control
It treats epilepsy, anticonvulsion, antianxiety, analgesia and improves a variety of physiological functions such as memory.
Claims (7)
1. a kind of processing method of γ-aminobutyric acid Mulberry-leaf Tea, which is characterized in that comprise the following steps：
(1) pre-treatment：The mulberry leaf of picking are impregnated into 3-8h, are spread out in mulberry leaf are thin after the completion of dipping on withering trough, leaf layer thickness 3-
8cm, at room temperature airing 3-10h.After airing, mulberry leaf are placed in 3-8h in vacuum nitrogen environment, are placed again after nitrogen-removing oxygen-increasing
2-6h；
(2) Mulberry-leaf Tea is processed：By the mulberry leaf handled through step (1) it is thin it is even spread on sun withering frame, uniform illumination, centre gently turn over 1-
3 times, the sun withering 1-3h in normal temperature environment；After sun withering, spreading for cooling and make conventional green grass or young crops；The good mulberry leaf of make conventional green grass or young crops are just fried with continuous roller fixation machine,
2-6min just is rubbed after just frying, is deblocked immediately, is carried out the re-roasting of 10-60s, rub again；Finally, mulberry leaf are placed in hand-held basketwork brazier and carry out 7-
The primary drying for baking of 16min, after dry, the lower baking that is dried to foot of the final firing that is roasted slowly with low temperature, airing both Mulberry-leaf Tea.
2. processing method according to claim 1, which is characterized in that the impregnating agent in step (1) is sodium glutamate and paddy
The mixed solution of propylhomoserin.
3. processing method according to claim 2, which is characterized in that the volume ratio of impregnating agent Glutamic Acid sodium and glutamic acid
For 3-6: 1.
4. processing method according to claim 1, which is characterized in that the make conventional green grass or young crops process in step (2) will remain mulberry
Leaf is in the state constantly circled round and stirred up and down.
5. the Mulberry-leaf Tea prepared using any processing methods of claim 1-4.
6. Mulberry-leaf Tea according to claim 5, which is characterized in that the content of γ-aminobutyric acid is higher than in Mulberry-leaf Tea
1.5mg/g。
7. the scenting tea that the Mulberry-leaf Tea described in claim 6 is used to be prepared for tea embryo.
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| CN114041516A (en) * | 2021-12-08 | 2022-02-15 | 四川轻化工大学 | Method for increasing GABA content in mulberry leaf tea |
| CN114287495A (en) * | 2022-01-14 | 2022-04-08 | 北京汉方食源生态科技研究院有限公司 | Preparation method of functional mulberry leaf tea |
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| CN103431080A (en) * | 2013-08-01 | 2013-12-11 | 泾县乌龙山茗茶开发有限公司 | Preparation method of mulberry leaf oolong |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114041516A (en) * | 2021-12-08 | 2022-02-15 | 四川轻化工大学 | Method for increasing GABA content in mulberry leaf tea |
| CN114287495A (en) * | 2022-01-14 | 2022-04-08 | 北京汉方食源生态科技研究院有限公司 | Preparation method of functional mulberry leaf tea |
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