CN109198373B - Functional preparation for reducing bitter and astringent taste of summer and autumn tea and application thereof - Google Patents
Functional preparation for reducing bitter and astringent taste of summer and autumn tea and application thereof Download PDFInfo
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- CN109198373B CN109198373B CN201810938057.4A CN201810938057A CN109198373B CN 109198373 B CN109198373 B CN 109198373B CN 201810938057 A CN201810938057 A CN 201810938057A CN 109198373 B CN109198373 B CN 109198373B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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Abstract
The invention discloses a functional preparation for reducing the bitter taste of summer and autumn tea and application thereof. The preparation can effectively regulate and control the contents of polyphenol and amino acid in tea leaves, optimize phenol-ammonia ratio, reduce the bitter taste of summer and autumn tea, further obviously improve the quality of the summer and autumn tea, has obvious effect, and can be widely applied to tea garden production.
Description
Technical Field
The invention belongs to the technical field of agriculture, and particularly relates to a functional preparation for reducing bitter and astringent taste of summer and autumn tea and application thereof.
Background
The tea produced in summer and autumn has heavier bitter taste, poor freshness and poor quality, so the economic benefit of the summer and autumn tea is not high. With the continuous improvement of the picking cost, about 50 percent of the fresh leaf raw materials in the total amount of the tea produced in summer and autumn at present can be abandoned for picking, so that a great deal of tea resources are wasted, and the sustainable development of the tea industry is seriously restricted. Therefore, the research and development of products for improving the taste of the summer and autumn tea and the regulation and control technology reduce the bitter taste of the fresh leaves of the summer and autumn tea and improve the quality of the summer and autumn tea, and the method has important significance for the sustainable development of tea industry.
Melatonin is an indole tryptamine with the chemical name of N-acetyl-5-methoxytryptamine. Melatonin was first found in the pineal tissue of cattle. With the improvement of detection means, researchers have found that melatonin is also widely present in many plants. The current research finds that the melatonin serving as a plant growth regulator can promote the growth and development of plants and plays an important role in all stages of the whole growth and development of the plants. In addition, melatonin can relieve stress responses of various stresses on plants. In recent years, it has been reported that under stress conditions, the melatonin content in plant cells is closely related to the biosynthesis of proteins and amino acids.
Gibberellin is a widely-existing plant hormone, is a diterpene compound, and is mostly present in tissues and organs of plants with vigorous growth, such as stem tips, tender leaves, root tips and the like. Researches suggest that gibberellin serving as a high-efficiency plant growth regulator can promote the growth and development of crops, promote the maturity, improve the yield and improve the quality of the crops to a certain extent. In the current production, gibberellin is widely used for flower and fruit retention, promotion of fruit expansion and the like.
The invention firstly provides a functional preparation with proper concentration prepared from melatonin and gibberellin, the melatonin is used for promoting the synthesis of amino acid, the gibberellin is used for inhibiting the synthesis of polyphenol substances, the contents of tea polyphenol and amino acid in tea plant leaves are regulated and controlled, and the bitter taste of the summer and autumn tea is reduced, so that the quality of the summer and autumn tea is improved. There is no report or invention to improve the quality of summer and autumn tea by using the component.
Disclosure of Invention
Aiming at the problems in the prior art, the invention aims to provide a functional preparation for reducing the bitter taste of summer and autumn tea and application thereof.
The purpose of the invention can be realized by the following technical scheme:
the functional preparation for reducing the bitter taste of the summer and autumn tea contains the following components in every 100 milliliters of the preparation: 0.5-1 g of melatonin and 3-6 mg of gibberellin.
Preferably, the functional preparation for reducing the bitterness and astringency of the summer and autumn tea contains the following components in each 100 ml of the preparation:
the application of the functional preparation for reducing the bitter and astringent taste of the summer and autumn tea comprises the following steps: taking 100 ml of the preparation, adding 10 liters of clear water, uniformly mixing, uniformly spraying the mixture on the surfaces of tea leaves and branches 20 days before tea picking, spraying the mixture in the evening of sunny days, and spraying the mixture for 3-4 times every 5 days.
The invention has the beneficial effects that: the invention firstly provides a functional preparation with proper concentration prepared from melatonin and gibberellin, and the functional preparation is healthy, environment-friendly, convenient to use, low in cost and free of toxic and side effects. The preparation can effectively regulate and control the contents of polyphenol and amino acid in tea leaves after use, promotes the synthesis of amino acid through melatonin, inhibits the synthesis of polyphenol substances through gibberellin, optimizes phenol-ammonia ratio, reduces the bitter taste of summer and autumn tea, further obviously improves the quality of the summer and autumn tea, has obvious effect, and can be widely applied to tea garden production.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The present invention will be described in further detail with reference to specific embodiments in order to make the above objects, features and advantages more apparent and understandable.
Example 1
The components and contents of the preparation in this example are as follows, and each 100 ml of the preparation contains:
the preparation is prepared according to the proportion, firstly, the melatonin and the gibberellin are dissolved in the ethanol and then are mixed evenly, and then the rest water is added to 100 ml and is mixed evenly.
Taking 100 ml of the preparation, adding 10 liters of clear water, uniformly mixing, uniformly spraying the mixture on the surfaces of tea leaves and branches 15 days before picking tea, spraying the mixture in the evening of a sunny day, and spraying the mixture for 3 times every 5 days. Tests show that after the preparation is applied, the content of free amino acid in tea leaves is increased by 18.7%, the content of tea polyphenol is reduced by 11.1%, the phenol-ammonia ratio is obviously reduced, the bitterness of finished tea is reduced, and the quality of summer and autumn tea is improved.
Example 2
The components and contents of the preparation in this example are as follows, and each 100 ml of the preparation contains:
the preparation is prepared according to the proportion, firstly, the melatonin and the gibberellin are dissolved in the ethanol and then are mixed evenly, and then the rest water is added to 100 ml and is mixed evenly.
Taking 100 ml of the preparation, adding 10 liters of clear water, uniformly mixing, uniformly spraying the mixture on the surfaces of tea leaves and branches 20 days before tea picking, spraying the mixture in the evening of a sunny day, and spraying the mixture for 4 times every 5 days. Tests show that after the preparation is applied, the content of free amino acid in tea leaves is increased by 24.1%, the content of tea polyphenol is reduced by 13.4%, the phenol-ammonia ratio is obviously reduced, the bitterness of the finished tea is reduced, and the quality of the summer and autumn tea is improved.
Example 3
The components and contents of the preparation in this example are as follows, and each 100 ml of the preparation contains:
the preparation is prepared according to the proportion, firstly, the melatonin and the gibberellin are dissolved in the ethanol and then are mixed evenly, and then the rest water is added to 100 ml and is mixed evenly.
Taking 100 ml of the preparation, adding 10 liters of clear water, uniformly mixing, uniformly spraying the mixture on the surfaces of tea leaves and branches 15 days before picking tea, spraying the mixture in the evening of a sunny day, and spraying the mixture for 3 times every 5 days. Tests show that after the preparation is applied, the content of free amino acid in tea leaves is increased by 16.7%, the content of tea polyphenol is reduced by 12.2%, the phenol-ammonia ratio is obviously reduced, the bitterness of finished tea is reduced, and the quality of summer and autumn tea is improved.
Example 4
The components and contents of the preparation in this example are as follows, and each 100 ml of the preparation contains:
the preparation is prepared according to the proportion, firstly, the melatonin and the gibberellin are dissolved in the ethanol and then are mixed evenly, and then the rest water is added to 100 ml and is mixed evenly.
Taking 100 ml of the preparation, adding 10 liters of clear water, uniformly mixing, uniformly spraying the mixture on the surfaces of tea leaves and branches 20 days before tea picking, spraying the mixture in the evening of a sunny day, and spraying the mixture for 4 times every 5 days. Tests show that after the preparation is applied, the content of free amino acid in tea leaves is increased by 19.3%, the content of tea polyphenol is reduced by 14.7%, the phenol-ammonia ratio is obviously reduced, the bitterness of finished tea is reduced, and the quality of summer and autumn tea is improved.
Example 5
The components and contents of the preparation in this example are as follows, and each 100 ml of the preparation contains:
the preparation is prepared according to the proportion, firstly, the melatonin and the gibberellin are dissolved in the ethanol and then are mixed evenly, and then the rest water is added to 100 ml and is mixed evenly.
Taking 100 ml of the preparation, adding 10 liters of clear water, uniformly mixing, uniformly spraying the mixture on the surfaces of tea leaves and branches 15 days before picking tea, spraying the mixture in the evening of a sunny day, and spraying the mixture for 3 times every 5 days. Tests show that after the preparation is applied, the content of free amino acid in tea leaves is increased by 19.6%, the content of tea polyphenol is reduced by 12.5%, the phenol-ammonia ratio is obviously reduced, the bitterness of finished tea is reduced, and the quality of summer and autumn tea is improved.
The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.
Claims (4)
1. A functional preparation for reducing the bitter taste of summer and autumn tea is characterized in that: per 100 ml of the preparation contains: 0.5-1 g of melatonin and 3-6 mg of gibberellin.
2. The functional preparation for reducing bitterness and astringency of summer and autumn tea as claimed in claim 1, wherein: per 100 ml of the preparation contains:
3. use of the functional preparation for reducing the bitterness of summer and autumn tea as claimed in any one of claims 1-2 for reducing the bitterness of summer and autumn tea.
4. The use of a functional preparation for reducing the bitterness of summer and autumn tea as claimed in claim 3, characterized in that: taking 100 milliliters of the preparation, adding 10 liters of clear water, uniformly mixing, uniformly spraying the mixture on the surfaces of tea leaves and branches 20 days before picking in summer and autumn, spraying the mixture at night in sunny days, and spraying the mixture for 3-4 times every 5 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810938057.4A CN109198373B (en) | 2018-08-17 | 2018-08-17 | Functional preparation for reducing bitter and astringent taste of summer and autumn tea and application thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810938057.4A CN109198373B (en) | 2018-08-17 | 2018-08-17 | Functional preparation for reducing bitter and astringent taste of summer and autumn tea and application thereof |
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| Publication Number | Publication Date |
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| CN109198373A CN109198373A (en) | 2019-01-15 |
| CN109198373B true CN109198373B (en) | 2021-08-27 |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2479342A1 (en) * | 2013-01-23 | 2014-07-23 | Antonio HERNÁNDEZ TORRES | Composition and procedure of preparation, conditioning and conservation of natural antioxidant peloids (Machine-translation by Google Translate, not legally binding) |
| CN106748171A (en) * | 2016-12-27 | 2017-05-31 | 中国热带农业科学院热带作物品种资源研究所 | A kind of balsam pear promotees flower and promotees fruit foliar fertilizer and its preparation method and application |
| CN108129214A (en) * | 2018-02-26 | 2018-06-08 | 江苏省农业科学院 | It is a kind of that day lily is promoted to do sth. in advance the growth regulator buddingged |
| CN108294105A (en) * | 2018-01-29 | 2018-07-20 | 广西壮族自治区农业科学院 | Antistaling agent of threshing and preparation method thereof and application after a kind of inhibition grape harvest |
-
2018
- 2018-08-17 CN CN201810938057.4A patent/CN109198373B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ES2479342A1 (en) * | 2013-01-23 | 2014-07-23 | Antonio HERNÁNDEZ TORRES | Composition and procedure of preparation, conditioning and conservation of natural antioxidant peloids (Machine-translation by Google Translate, not legally binding) |
| CN106748171A (en) * | 2016-12-27 | 2017-05-31 | 中国热带农业科学院热带作物品种资源研究所 | A kind of balsam pear promotees flower and promotees fruit foliar fertilizer and its preparation method and application |
| CN108294105A (en) * | 2018-01-29 | 2018-07-20 | 广西壮族自治区农业科学院 | Antistaling agent of threshing and preparation method thereof and application after a kind of inhibition grape harvest |
| CN108129214A (en) * | 2018-02-26 | 2018-06-08 | 江苏省农业科学院 | It is a kind of that day lily is promoted to do sth. in advance the growth regulator buddingged |
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| CN109198373A (en) | 2019-01-15 |
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