CN109619233B - Preparation method of instant tea powder with antioxidant function - Google Patents
Preparation method of instant tea powder with antioxidant function Download PDFInfo
- Publication number
- CN109619233B CN109619233B CN201910003310.1A CN201910003310A CN109619233B CN 109619233 B CN109619233 B CN 109619233B CN 201910003310 A CN201910003310 A CN 201910003310A CN 109619233 B CN109619233 B CN 109619233B
- Authority
- CN
- China
- Prior art keywords
- tea
- tea powder
- enzymolysis
- ultrasonic
- enzyme
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
-
- 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
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
Abstract
The invention belongs to the technical field of functional food production, and particularly relates to a preparation method of instant tea powder with an antioxidant function. The preparation method comprises the steps of crushing the tea raw material, respectively carrying out enzymolysis extraction on the crushed tea raw material by using low-power ultrasonic-assisted lywallzyme and protease, filtering, centrifuging, homogenizing and carrying out spray drying to obtain the antioxidant dry tea powder with good water solubility. The raw materials are subjected to enzymolysis extraction at low temperature, the extract is dried instantly at high temperature, the antioxidant biological activity is well preserved, and the prepared antioxidant functional instant tea powder is high in antioxidant activity and good in physical properties, can be used as a functional food additive, and can be used as a raw material for producing functional food by filling capsules or tabletting.
Description
Technical Field
The invention belongs to the technical field of functional food production, and particularly relates to a preparation method of instant tea powder with an antioxidant function.
Background
The tea is an important beverage in daily life of people, and has multiple values of drinking, nutrition, health care, pharmacology, humanity and the like. In 2016, the area of a Chinese tea garden is 287 ten thousand hectares, the yield is more than 240 ten thousand tons, and the consumption amount exceeds 200 ten thousand tons, so that the tea garden has become the largest tea-producing country and tea-leaf consumption market in the whole world. A large amount of leftovers such as tea stalks, tea dust, tea residues and the like and poor-quality tea can be generated in the processing process of the tea and the products thereof, waste is turned into wealth, and the leftovers and the poor-quality tea are developed and utilized, so that the economic benefit of a tea factory can be increased, and the good ecological value is achieved.
The tea leaf contains various physiologically active substances, including tea protein, tea polyphenol, active polysaccharide, tea saponin, caffeine, vitamins, and various effective components such as Fe, Se, gamma-aminobutyric acid, theanine, etc.
Proteins are important nutrients for humans. The tea protein (tea protein) accounts for about 15-30% of the dry weight of the tea, mainly comprises glutelin (82.05%), prolamin (13.61%), albumin (3.47%) and globulin (0.87%), and contains 16-18 amino acids, wherein the contents of aspartic acid, glutamic acid, serine, alanine, threonine and glycine are high. A large number of experiments are carried out on animals and human bodies by professor Chua-east Union in Yangtze Hospital of the second military medical university, and experiments prove that the tea protein has a health-care function which is not inferior to that of tea polyphenol, so that the classic conclusion that the tea protein only belongs to the nutritional function is ended. In the research of using mice to prevent radiation of tea protein, the Liyan and Xiaozhao in Changhai hospitals find that the tea protein has the function of eliminating superoxide anions and can resist mutation-causing effect caused by ionizing radiation. The tea protein reported by Yao Huiying et al also has the function of scavenging free radicals and has stronger capability than tea polyphenol. The kuchangyun of the university of stanneless industry, food academy, also studies to obtain the antioxidant capacity of the tea protein.
Tea Polyphenols (TP) is a general name of various phenols and derivatives thereof in tea, and accounts for 14-24% of tea. Tea polyphenols have strong antioxidation and health promotion effects, strong eliminating effect on superoxide anion free radical and strong antioxidation activity, and can inhibit lipid peroxidation in human body. In 1991, tea polyphenol is listed as a natural antioxidant in national food standards. The tea polyphenol has excellent antibacterial activity on staphylococcus, escherichia coli, citrus grass bacteria, bacillus, streptococcus aureus and other bacteria in the nature, and also has various pharmacological functions of reducing body fat and liver fat, reducing blood pressure, resisting and slowing platelet coagulation, preventing atherosclerosis, preventing cardiovascular diseases and the like. A large number of researches show that the tea polyphenol has the anti-mutation effect in vitro, can inhibit the generation of various tumors of rodents, improve the immunity of organisms, block the metabolic pathway formed by carcinogens and inhibit the biosynthesis of deoxyribonucleic acid of tumor cells.
Tea Polysaccharide (TPS) is acidic polysaccharide or acidic glycoprotein combined with protein in tea, the content of the acidic polysaccharide or acidic glycoprotein is 2% -7%, and the tea is higher than that of black tea, and generally comprises arabinose, xylose, fucose, glucose, galactose and the like. Pharmacological research shows that the tea polysaccharide has the pharmacological effects of reducing blood sugar, preventing and treating diabetes, reducing blood fat, resisting blood coagulation, resisting thrombus, reducing blood pressure, slowing heart rate, resisting anoxia, increasing coronary artery flow, resisting inflammation, preventing radiation and the like, can increase serum lectin antibodies, thereby enhancing the immune function of an organism, and has a strong removing effect on NaNO 2.
Caffeine (caffeine) is a main substance of tea alkaloid, and the basic structure of caffeine is 1,3, 7-trimethyl xanthine which is formed by fusing a pyrimidine ring and an imidazole ring. The content of the caffeine in the tea is 2% -5%, and the content of the tea-making waste materials such as tea dust, tea stem and the like is about 2.5%. The caffeine not only constitutes an important component of tea soup taste, but also has the pharmacological functions of strengthening heart, promoting urination, detoxifying, relieving asthma and the like, can be used for treating bronchial asthma, and can be clinically used for treating heart failure. Caffeine also has effects of promoting blood circulation, relaxing vascular smooth muscle, increasing effective diameter of blood vessel, enhancing elasticity of cardiovascular wall, and has positive contraction effect on heart, so it has effects of refreshing mind, benefiting intelligence, and lowering blood sugar, blood lipid, and blood pressure.
Tea saponin (tea saponin) is a relatively complex glycoside derivative, belongs to the oleanane type in triterpenoid saponin, and has a basic structure consisting of two parts, namely ligand and sugar. The tea saponin has cholesterol reducing effect, and can prevent cholesterol absorption in intestinal tract, thereby reducing cholesterol in blood plasma lipid. The tea saponin can combine with macrools such as sterols to form double salt to show hemolytic effect, and has antibacterial and antifungal activity, molluscicidal activity, antiinflammatory activity, and tranquilizing activity.
In addition, the tea leaves also contain vitamins and a plurality of effective components such as F, Fe, Se, gamma-aminobutyric acid, theanine, tea pigment and the like, and the active ingredients have certain health-care effect on human bodies. Most areas in China belong to low-fluorine areas, and the supplement of a proper amount of fluorine is beneficial to the formation of hard tissues (skeleton and teeth) of human bodies, and is particularly beneficial to the prevention and treatment of children common disease, namely dental caries and senile common disease, namely osteoporosis; the gamma-aminobutyric acid has obvious effects on increasing the activity of glucose phosphate esterase, reducing the blood pressure and the content of ammonia in blood, recovering the function of brain cells and treating hepatic encephalopathy.
The functional components of tea can be divided into two types according to the content, one type has a higher content, about 20 percent, called a large amount of components, and the rest has a lower content, generally below 10 percent. Since a large amount of components include tea protein and tea polyphenol, which are main targets of tea extraction, and are also main components of functional extracts of tea, the present invention also evaluates the extracts using these two components as detection partners. According to water solubility, the functional components in tea leaves are divided into two categories, namely soluble components and insoluble components. The functional components such as tea polyphenol, tea polysaccharide, caffeine, theanine and the like are easily dissolved in water and are easy to separate and extract. Tea protein is not easy to dissolve in water, and belongs to insoluble components. The water-soluble part of the tea protein accounts for about 1 to 2 percent of the total amount, and the majority of the tea protein is water-insoluble. Therefore, the tea protein is used as the functional component with the highest content, and the tea protein is not easy to dissolve in water and has very low content in the tea juice, so that most of the tea protein exists in the tea leaves and is discarded along with the tea leaves, thereby causing serious resource waste. In order to separate and extract tea protein from tea leaves, the microwave-assisted tea protein extraction process is researched by Chenshiji and the like, the alkaline extraction process of protein in tea leaves is researched by Shenqing and the like, the extraction rate of tea protein is improved by optimizing the extraction process, but the solubility of the extracted tea protein is not changed. The tea protein is still not easy to use, and the current situation of extremely low utilization rate is not changed.
The solubility of proteins is considered to be the most important aspect of functional properties, affecting other functional properties of proteins, and good solubility may extend the potential applications of proteins. Most of tea protein is insoluble in water and difficult to extract and utilize, so that the tea protein is modified properly. Enzymolysis is an important method for modifying protein, and after insoluble tea protein is subjected to enzymolysis by protease, the property of the insoluble tea protein is obviously changed. The modified protein molecules are degraded, the length of a peptide chain is shortened, more exposed carboxyl, amino and hydroxyl groups are provided, and the polarity is enhanced, so that the solubility of the modified tea protein is obviously enhanced, and the extraction is facilitated. In addition, tea protein can generate some functional peptides in the enzymolysis process, shows antioxidant activity, and can be used for functional food production or used as a functional food additive.
With the improvement of living standard and the enhancement of health care consciousness of people, the demand of functional foods is increased year by year. At present, the health care function of tea is generally accepted by the public, the development of tea functional food can conform to the market demand, and the tea functional food is easy to be accepted by consumers and has good market prospect. The invention provides a new method, which prepares functional components by extracting tea leaves or tea processing leftovers through two times of ultrasonic-assisted enzymolysis. The two times of enzymolysis have different efficacies, and the first time of enzymolysis lays a foundation for the second time of enzymolysis. The ultrasonic-assisted muramidase enzymolysis can effectively destroy the cell wall of the tea, so that soluble functional components such as tea polyphenol, tea polysaccharide, caffeine and the like in the tea cells are quickly dissolved out and efficiently extracted. Substances such as tea polyphenol, caffeine and the like are easy to combine with protein to generate precipitates, and the protein is dissolved favorably during the second extraction after the extraction; meanwhile, the complete structure of the cells is destroyed by enzymolysis, so that the insoluble tea protein is exposed, and the protease enzymolysis during the second extraction is facilitated. The tea protein can be efficiently modified by the enzymolysis of the protease assisted by the ultrasonic wave, so that partial peptide bonds are hydrolyzed and broken and converted into soluble functional peptides with antioxidant activity. Furthermore, the molecular weight is reduced, and the precipitate is not easily generated by combining with substances such as tea polyphenol, so that the stability of the aqueous solution of the extract is enhanced. The two times of enzymolysis have different purposes, are complementary to each other, and the sequence cannot be changed, and even cannot be combined into one time of enzymolysis. The antioxidant soluble substance prepared by two-time extraction takes tea polyphenol and short peptide as main bodies, simultaneously contains a plurality of tea soluble functional components, and is a good functional food or functional food additive. The invention can reduce the waste of tea resources, reduce the production cost of tea factories, increase the tea yield value and relieve the pressure of tea processing wastes on the environment.
Disclosure of Invention
The invention provides a preparation method of instant tea powder with an antioxidant function, aiming at solving the defects in the prior art. The invention optimizes the extraction process by taking the antioxidant activity as an index, the outstanding function of the extract is the antioxidant activity, the main components are tea polyphenol and tea polypeptide, but other soluble functional components are also contained, so the function is not limited to antioxidant. Other functional activities of the extract can be referred to the function of tea leaves, and are not discussed in the present invention since they are not specifically tested.
The technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of instant tea powder with an antioxidant function comprises the following steps:
s1, crushing tea leaves or/and tea leaf deep processing leftovers, sieving the crushed tea leaves with a 40-60-mesh sieve to obtain tea powder, placing the tea powder in a temperature-controllable ultrasonic extraction tank, adding distilled water to soak the tea powder for 10-30 minutes, wherein the mass ratio of the tea powder to the distilled water is 1: (10-60);
s2, adding compound lywallzyme into the soak solution in the step S1, carrying out ultrasonic-assisted enzymolysis extraction, filtering after enzymolysis is finished, and respectively reserving filtrate and filter residue for later use;
s3, adding distilled water and compound protease into the filter residue obtained in the step S2, carrying out ultrasonic-assisted enzymolysis extraction, heating to inactivate enzymes after enzymolysis is finished, filtering, and combining the filtrate with the filtrate obtained in the step S2 to obtain an extracting solution;
s4, centrifuging the extracting solution, filtering, homogenizing under high pressure, and spray drying to obtain the antioxidant instant tea powder.
The tea raw materials comprise tea stalks, tea dust, tea heads and the like generated in the tea processing process and unsaled coarse and old tea, the raw materials are poor in commodity and generally used as wastes, the tea raw materials are dried, crushed by a hammer crusher, sieved after being crushed, and the part with the particle diameter of 40-60 meshes is taken for use.
The mass ratio of the tea raw material powder to the water is 1: 10-60, and the total volume of the tea raw material powder and the water is 80% -95% of the total volume of the extraction tank.
Preferably, the complex lywallzyme is compounded by at least three of pectinase, cellulase, hemicellulase, collapsing enzyme and helicase; the compound protease is at least two of papain, alkaline protease, neutral protease, bromelain, flavourzyme and lentinase.
Preferably, the composite lywallzyme is compounded by pectinase, cellulase and helicase, and the compounding ratio of the pectinase, the cellulase and the helicase is 100-200U: 150-300U: 60-100U; the compound protease is formed by compounding bromelain and alkaline protease, wherein the compounding ratio of the bromelain to the alkaline protease is 100-200U: 180-350U.
Preferably, in step S2, the enzyme adding amount of the composite lywallzyme is 0.5-3.5% of the weight of the tea powder; in the step S3, the enzyme adding amount of the compound protease is 1-4% of the weight of the tea powder.
The two times of extraction of S2 and S3 are the same container, the container is a temperature-controllable ultrasonic extraction tank, the ultrasonic is low-power pulse ultrasonic, the ultrasonic power is 30-120W in the step S2, the ultrasonic working time is 3-5S, and the intermittent time is 1-3S; in the step S3, the ultrasonic power is 50-150W, the ultrasonic working time is 2-5S, and the intermittent time is 1-4S.
Preferably, in the step S2, the pH value is 5.5-8.0, the temperature is 20-60 ℃, and the enzymolysis time is 10-120 min; in the step S3, the pH value is 6.5-9.0, the temperature is 30-70 ℃, and the enzymolysis time is 20-120 min.
Preferably, in the step S2, the pH value is 6.0-7.5, the temperature is 30-50 ℃, and the enzymolysis time is 20-60 min; in the step S3, the pH value is 6.5-8.0, the temperature is 40-60 ℃, and the enzymolysis time is 30-80 min.
Preferably, the temperature for heating and enzyme deactivation in step S3 is 90-95 ℃, and the enzyme deactivation time is 1-5 min.
Preferably, the extract liquid in the step S4 is centrifuged for 10-20 min by a centrifuge with the rotation speed of 6000-8000 r/min, the precipitate is removed, the clear liquid is filtered by a filter cloth with 200 meshes, the pressure of high-pressure homogenization is 15-30 MP, and the homogenization circulation is carried out for 5-15 times.
Preferably, the air inlet temperature of the spray drying in the step S4 is 160-200 ℃, and the air outlet temperature is 80-100 ℃.
The screening process of the main process parameters of the present invention is described in detail below:
in order to ensure the accuracy of the experiment and ensure the consistency of the experimental raw materials, the raw materials used for carrying out the optimization test of various process parameters are the oolong tea powder provided by Chaozhou's total ecological tea factory, the tea powder is crushed tea which loses commodity in the tea production process of the tea factory and has different particle sizes, and the crushed tea is crushed by a hammer mill and sieved by a 40-mesh sieve. The tea residue powder is prepared from oolong tea powder, and the preparation method comprises the following steps: adding 20 times of distilled water into tea powder, leaching at 100 deg.C for 30min, repeating leaching for 2 times, filtering, and oven drying the residue for use.
The parameter screening is indicated by the DPPH removing capability of the extracting solution. DPPH (1, 1-diphenyl-2-picrylhydrazyl) is a stable free radical taking nitrogen as a center, the clearance rate reflects the strength of the antioxidant activity of the extracting solution, and the method for measuring the DPPH clearance rate of the extracting solution is as follows:
preparing DPPH solution with concentration of 0.04mg/mL with anhydrous ethanol, adding 2mL of the extractive solution into 2mL of DPPH solution, mixing, standing for 30min, centrifuging (3000r/min, 10min), and collecting supernatant and measuring absorbance at 517 nm.
The ability of the extract to remove DPPH is expressed in terms of clearance, with the greater the clearance, the greater the ability to remove DPPH. The formula is as follows:
wherein SE is the clearance; ai is the absorbance value of 2mL of DPPH solution and 2mL of extracting solution; aj is the absorbance value of 2mL of absolute ethyl alcohol and 2mL of extracting solution; a0 is the absorbance value for 2mL DPPH solution +2mL water.
1. The extraction of bioactive matter with compound enzyme method is one new technology developed in recent years, and aims at the difference of the cell positions of tea polyphenol, tea polysaccharide and other active matter distribution, different compound enzyme systems are adopted to destroy the cell structure fully under the synergistic effect of various enzymes, raise the yield of bioactive matter maximally and maintain its inherent structure and activity. The method is applied to extraction of tea polyphenol, polysaccharide and protein, and has good effect. The method for extracting soluble components by the compound enzyme method does not need professional equipment, is easy for industrial amplification and environment-friendly, and further reduces the enzyme price and the extraction cost along with the development of the biological preparation technology, thereby having better application prospect.
The invention adopts a compound enzyme method to extract active substances of tea leaves, and the optimized compound enzyme test comprises the following steps: accurately weighing 5 parts of 0.5000g tea powder, respectively adding 10mL of distilled water, soaking for 30min, performing constant-temperature water bath at 40 ℃, respectively adding 2000U of each of the collapsing enzyme, the helicase, the cellulase, the pectinase and the hemicellulase into the 5 parts of tea powder, and performing ultrasonic enzymolysis for 30min at the power of 60W and the ultrasonic frequency of 40 kHz; heating at 95 deg.C for 3min to inactivate enzyme after enzymolysis, cooling with tap water, filtering, and measuring the DPPH activity of filtrate, wherein higher DPPH clearance indicates more antioxidant active substances are dissolved out. Each enzyme is repeated for 3 times, the average value is calculated, and the DPPH clearance rates of adding the collapse enzyme, the helicase, the cellulase, the pectinase and the hemicellulase are respectively as follows: 30.74%, 37.82%, 42.48%, 40.18%, 27.91%. The clearance rate indicates the content of the antioxidant active substances in the extracting solution, and the clearance rate shows that the extracting effect of the cellulase, the pectinase and the helicase is obviously better than that of the collapsing enzyme and the hemicellulase, so the cellulase, the pectinase and the helicase are selected for compounding. On the basis of a reference (Jie and the like, process research for enzyme-assisted extraction of tea polyphenol) and a large number of compound effect tests, the invention comprehensively considers the prices of three enzymes and determines the pectinase: cellulase: snailase is 100-200U: 150-300U: 60-100U, the extraction rate of the antioxidant components of the tea under the composite condition is high, the production cost is low, and the practical value is high.
The protein is hydrolyzed by protease, polypeptide chain is degraded to be short peptide with smaller molecular weight, internal groups are exposed and form a specific space structure, and therefore certain biological activity is generated. Proteolytic enzymes have a certain specificity, i.e. selectivity for catalytic peptide bonds. After the protease is compounded, different proteases hydrolyze different peptide bonds, and a synergistic effect can be generated, so that the hydrolysis efficiency is greatly improved.
The invention adopts compound protease to prepare antioxidant peptide, and the optimized compound enzyme test is as follows: accurately weighing 4 parts of 1g of tea residue powder, adding 50mL of distilled water respectively, soaking for 30min, adding 400U of each of bromelain, papain, neutral protease and alkaline protease into the 4 parts of tea residue powder, and adjusting the pH value within the optimal range of each protease, wherein the pH values are respectively as follows: 7. 7, 7 and 8. The enzymolysis temperature is the lower limit of the optimal temperature range of each enzyme, and is respectively as follows: 55 deg.C, 50 deg.C, 40 deg.C, 35 deg.C. Performing ultrasonic enzymolysis for 30min under the power of 60W, heating at 95 ℃ for 3min to inactivate enzyme after extraction is finished, filtering the enzymolysis solution, measuring the activity of the filtrate to remove DPPH, repeating the test for 3 times, taking an average value, and adding bromelain, papain, neutral protease and alkaline protease to obtain the enzymolysis solution with the removal rate respectively as follows: 57.01%, 36.17%, 27.89%, 66.51%. From the clearance rate, the enzymolysis effect of the bromelain and the alkaline protease is obviously better than that of the papain and the neutral protease, so the bromelain and the alkaline protease are selected as the components of the complex enzyme. On the basis of a large number of compound proportion tests, the invention comprehensively considers the price of two enzymes, and the finally determined compound proportion is bromelain: alkaline protease 100-200U: 180-350U. The tea obtained by enzymolysis under the condition of the compound proportion has high activity of antioxidant peptide.
2. In the enzymatic reaction system in the enzymolysis process, as the concentration of enzyme is increased, the contact chance of the enzyme and a substrate is increased, and the number of molecules hydrolyzed by the enzyme in the same time is increased, so that the soluble components are separated out more quickly. When the concentration of the enzyme is increased to a certain degree, the enzyme molecules are too saturated, part of the enzyme molecules have no chance to be combined with the substrate, and the enzymolysis speed of the substrate is not increased any more, so that the extraction speed and the antioxidant peptide yield cannot be increased by excessive enzyme. The compound enzyme addition amount optimization test of the invention is as follows:
accurately weighing 5 parts of 0.5000g tea powder, adding 10mL of distilled water respectively, and soaking for 30 min. 0.5 wt%, 1 wt%, 1.5 wt%, 2 wt%, 2.3 wt%, 3 wt%, 3.5 wt%, 4 wt% of composite lywallzyme is added into the tea powder respectively, and ultrasonic enzymolysis is carried out for 20min at 40 ℃ and under the power of pH value 7 and 60W. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the DPPH activity of filtrate, repeating the test for 3 times, and averaging to obtain the optimal enzyme amount with the highest DPPH clearance.
Accurately weighing 5 parts of 1.0000g of tea residue powder, adding 50mL of distilled water respectively, and soaking for 30 min. Adding 0.5 wt%, 1 wt%, 1.5 wt%, 2 wt%, 2.3 wt%, 3 wt%, 3.5 wt% and 4 wt% of compound protease into the tea residue powder, and performing ultrasonic enzymolysis at 50 deg.C and pH of 7 and 60W for 20 min. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the DPPH activity of filtrate, repeating the test for 3 times, and averaging to obtain the optimal enzyme amount with the highest DPPH clearance.
3. The pH affects the enzyme activity. The proper pH value maintains the optimal three-dimensional conformation of the enzyme active center through electrostatic action, and promotes the combination of the enzyme and the substrate. The pH value also influences the catalytic speed of the enzyme, the pH value is different, the enzyme and the acting substrate have different charges, the three-dimensional conformation of the enzyme and the affinity of the enzyme and the substrate are different, and the catalytic speed is different. The pH value optimization test of the invention is as follows:
accurately weighing 5 parts of 0.5000g tea powder, adding 10mL of distilled water into the tea powder, soaking the tea powder for 30min, adjusting the pH value of each solution to 5, 5.5, 6, 6.5, 7, 7.5, 8, 8.5 and 9 respectively, performing ultrasonic enzymolysis extraction for 20min at the temperature of 40 ℃ and the power of 60W under the condition that the amount of the compound lywallzyme is 1.5 wt% of the tea powder, and performing online detection by using a pH meter to control the pH value in the extraction process. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the activity of filtrate for eliminating DPPH, repeating the test for 3 times, and averaging to obtain the pH value with the highest DPPH eliminating rate as the optimum pH value.
Accurately weighing 5 parts of 1.0000g of tea residue powder, adding 50mL of distilled water respectively, soaking for 30min, adding 2 wt% of enzyme of composite protease, adjusting the pH values to be 6.5, 7, 7.5, 8.0, 8.5 and 9.0 respectively, carrying out ultrasonic enzymolysis for 20min at 50 ℃ and 60W power, heating at 95 ℃ after extraction is finished for 3min to inactivate enzyme, cooling tap water to room temperature, filtering, measuring the filtrate to remove DPPH activity, repeating the experiment for 3 times, and taking an average value, wherein the pH value with the highest DPPH removal rate of the extracting solution is the optimal pH value.
4. In the enzyme-catalyzed reaction (i.e., enzymatic extraction process), temperature is one of the important parameters. As the temperature rises, the enzyme activity is enhanced, the energy of reactants is increased, and the reaction speed is accelerated. After the optimal temperature is exceeded, the enzyme protein is easy to denature, so that the enzyme activity is weakened until the enzyme activity is completely lost, and the reaction speed is also rapidly reduced along with the increase of the temperature. The temperature optimization test of the invention is as follows:
accurately weighing 5 parts of 0.5000g tea powder, adding 10mL of distilled water respectively, soaking for 30min, adjusting pH value to 7.0, adding 1.5 wt% of tea powder of composite lywallzyme, and performing ultrasonic enzymolysis extraction with 60W power for 30min under the conditions of 20 ℃, 30 ℃, 40 ℃, 50 ℃ and 60 ℃ constant-temperature water bath. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the clearance of DPPH.activity of filtrate, repeating the test for 3 times, and averaging to obtain the best temperature for the highest DPPH.clearance rate of the extractive solution.
Accurately weighing 5 parts of 1.0000g of tea residue powder, adding 50mL of distilled water respectively, soaking for 30min, adjusting the pH value to 7.5, adding 2 wt% of composite soluble wall protease of tea powder, and performing ultrasonic enzymolysis extraction with 60W power for 30min under the conditions of 30 ℃, 40 ℃, 50 ℃, 60 ℃ and 70 ℃ constant-temperature water bath. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the clearance of DPPH.activity of filtrate, repeating the test for 3 times, and averaging to obtain the best temperature for the highest DPPH.clearance rate of the extractive solution.
5. The enzymolysis reaction time and the enzymolysis degree have close relationship, the reaction time is too short, the enzymolysis is insufficient, and the extraction rate is low; the excessive reaction time cannot increase the dissolution of the functional components, but increases the dissolution of impurities, so the enzymolysis time influences the extraction rate and purity of the functional components. The extraction time optimization test of the present invention is as follows:
accurately weighing 5 parts of 0.5000g tea powder, adding 10mL of distilled water respectively, soaking for 30min, adding 1.5 wt% of composite lywallzyme, adjusting pH value to 7.0 at 40 deg.C, performing ultrasonic enzymolysis at 60W power for 10min, 20min, 30min, 40min, 50min and 60min respectively. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the clearance DPPH & Activity of filtrate, repeating the test for 3 times, and averaging to obtain the best extraction time with highest DPPH & clearance.
Accurately weighing 5 parts of 1.0000g of tea residue powder, adding 50mL of distilled water respectively, soaking for 30min, adding 2 wt% of enzyme of the tea residue powder into the compound protease, adjusting the enzymolysis temperature to 50 ℃, adjusting the pH value to 7.5, performing ultrasonic enzymolysis under 60W power for 10min, 20min, 30min, 40min, 50min and 60min respectively. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the clearance DPPH & Activity of filtrate, repeating the test for 3 times, and averaging to obtain the best extraction time with highest DPPH & clearance.
6. The ultrasonic wave is a mechanical vibration wave with good directivity and strong penetration capability. When ultrasonic waves are transmitted in a medium, the medium is subjected to physical and chemical changes due to the interaction of the ultrasonic waves and the medium, so that the effects of mechanical effect, cavitation effect, thermal effect and the like are generated. The low-power ultrasonic heat effect is small, the solution temperature rise is not obvious, but the mass transfer efficiency can be increased, so that the speed of substrate molecules entering an enzyme activity central area is increased, the effective concentration of the substrate in the enzyme activity central area is improved, and the enzymolysis speed is obviously increased. The optimized ultrasonic power test of the invention is as follows:
accurately weighing 5 parts of 0.5000g of tea powder, adding 10mL of distilled water respectively, soaking for 30min, adding 1.5 wt% of composite lywallzyme in the tea powder, adjusting the pH value to 7.0, carrying out constant-temperature water bath at 40 ℃, and carrying out enzymolysis extraction for 30min under ultrasonic power of 0W, 30W, 45W, 60W, 75W, 90W, 105W and 120W respectively. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the removal of DPPH.Activity of filtrate, repeating the test for 3 times, and averaging to obtain the best ultrasonic power with highest DPPH.clearance rate.
Accurately weighing 5 parts of 1.0000g of tea residue powder, adding 50mL of distilled water respectively, soaking for 30min, adding 2 wt% of compound protease of tea powder, adjusting the pH value to 7.5, carrying out constant-temperature water bath at 50 ℃, and carrying out enzymolysis extraction for 30min under ultrasonic power of 0W, 30W, 45W, 60W, 75W, 90W, 105W and 120W respectively. Heating at 95 deg.C for 3min to inactivate enzyme after extraction, cooling tap water to room temperature, filtering, measuring the removal of DPPH.Activity of filtrate, repeating the test for 3 times, and averaging to obtain the best ultrasonic power with highest DPPH.clearance rate.
The method for measuring the peptides, the tea polyphenols and the water content in the target product antioxidant function instant tea powder comprises the following steps:
1) method for determining peptide content by adopting forskol method
a. Preparing an alkaline copper test solution: taking 10g of sodium hydroxide and 50g of sodium carbonate, and adding 400mL of water to dissolve the sodium hydroxide and the sodium carbonate to obtain solution A; dissolving potassium tartrate 0.5g in water 50mL, dissolving copper sulfate 0.25g in water 30mL, and mixing the two solutions to obtain solution B. Before use, the two solutions are combined and water is added to 500 mL.
b. Standard protein solution: after the protein content of the bovine serum albumin is measured by a micro Kjeldahl method, distilled water is used for preparing 0.3mg/ml standard solution according to the purity of the bovine serum albumin, and a 100ml volumetric flask is used for fixing the volume.
c. Standard curve: precisely measuring standard protein solution 0.0mL, 0.1mL, 0.3mL, 0.5mL, 0.7mL and 0.9mL, respectively placing in test tubes with plugs, respectively adding water to 1.0mL, respectively adding alkaline ketone test solution 1.0mL, shaking, respectively adding Folin phenol test solution 4.0mL, immediately mixing, placing in 55 deg.C water bath for accurate reaction for 5min, placing in cold water bath for 10min, and measuring absorbance at 650nm wavelength; while blank tube No. 0. A standard curve was plotted with the absorbance as the ordinate and the protein concentration (mg/ml) as the abscissa. Bovine serum albumin concentration of 0.030 ℃
Shows a good linear relationship with the absorbance value in the range of 0.270 mg/ml. The regression equation is:
y＝2.38576x+0.00539，R2＝0.99964
d. 10mg of dried instant tea powder with antioxidant function is prepared, and the volume is adjusted to 10mL by using distilled water. 1mL of the sample was measured for OD at 540nm by the same method as described above, and the average was determined for 3 replicates. The measured absorbance was taken into a standard curve to obtain the peptide concentration C (mg/mL) in the sample.
The content of the antioxidant instant tea powder peptide is equal to C multiplied by 100%
2) The content of tea polyphenol is measured according to GB/T8313-2008 'detection method of the content of tea polyphenol and catechins in tea'.
3) Determination of the Water content
The oven was opened in advance and the temperature was raised to 80 ℃. Weighing a certain amount of instant tea powder W (g) with antioxidant function, putting the instant tea powder W (g) into a culture dish, weighing the instant tea powder W1(g) together with the culture dish, putting the instant tea powder into an oven, and drying the instant tea powder at 80 ℃ to constant weight. Taken out, placed in a desiccator to cool to room temperature, and weighed W2 (g). The water content (%) of the antioxidant functional tea powder is (W1-W2)/Wx100%.
The invention has the beneficial effects that:
the invention crushes the tea raw material, firstly uses low-power ultrasonic auxiliary muramidase to extract soluble antioxidant ingredients, then uses low-power ultrasonic auxiliary protease to prepare and extract antioxidant active peptide, the extract is dried instantly at high temperature, and the antioxidant bioactivity of the extract is well preserved. The main components of the prepared antioxidant instant tea powder are soluble tea polyphenol and polypeptide, wherein the content of the tea polyphenol is more than or equal to 32 wt%, the content of the peptide is more than or equal to 40 wt%, the water content is less than or equal to 3.6 wt%, and the DPPH clearance of a 1mg/mL solution is more than or equal to 18%. The product has good instant solubility, can be rapidly dissolved in water, has clear and transparent solution and no precipitate, can be used as food additive due to high content of antioxidant active ingredients and good physical properties, and can also be used as raw material for encapsulating or tabletting to produce functional food.
Drawings
FIG. 1 is a flow chart of the production process of the present invention.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples, which are not intended to limit the scope of the present invention.
Example 1:
the preparation method of the instant tea powder with the antioxidant function comprises the following steps:
s1, placing 500g of tea powder into a temperature-controllable ultrasonic extraction tank, adding 20-30L of distilled water, and soaking for 30 minutes;
s2, adding compound lywallzyme into the soak solution in the step S1, and performing ultrasonic-assisted enzymolysis extraction, wherein the compound lywallzyme is prepared from pectinase: cellulase: helicase 200U: 300U: 100U of the tea powder is compounded, the enzyme adding amount is 0.8-2.5 wt% of the dry weight of the tea powder, the pH value is 6-7.5, the temperature is 35-40 ℃, the ultrasonic power is 50-120W, the ultrasonic working time is 3-5 s, the intermittent time is 1-3 s, the extraction time is 20-120 min, the filtration is carried out after the enzymolysis is finished, and the filtrate and the filter residue are respectively reserved;
s3, adding 20-25L of distilled water into the filter residue obtained in the step S2, adding compound protease, performing ultrasonic-assisted enzymolysis extraction, wherein the compound protease is prepared from bromelain: alkaline protease 200U: 300U, adding enzyme in an amount of 1.0-3.0 wt% of the dry weight of the tea powder, adjusting the pH value to 6.5-8.0, the temperature to 40-55 ℃, the ultrasonic power to 60-140W, the ultrasonic working time to 3-5S, the intermittent time to 1-3S, extracting for 30-60 min, heating to 95 ℃ after the enzymolysis is finished, inactivating the enzyme for 3min, cooling tap water to room temperature, filtering, and combining the filtrate with the filtrate obtained in the step S2 to obtain an extracting solution;
s4, centrifuging the extracting solution in a centrifuge of 6000r/min for 10min, removing large-particle residues, performing suction filtration by using a 200-mesh filter screen to obtain a tea extracting solution, homogenizing the extracting solution at high pressure, wherein the homogenizing pressure is 18-30 MP, the homogenizing cycle is 5-13 times, and spray drying the homogenized solution at the air inlet temperature of 175-198 ℃ and the air outlet temperature of 85-100 ℃ to obtain the antioxidant instant tea powder.
Through detection, the water content is 3.2 wt%, the tea polyphenol content is 34.26 wt%, the peptide content is 42.73 wt%, and the DPPH clearance of a 1mg/mL solution is 20.16%.
Example 2:
the preparation method of the instant tea powder with the antioxidant function comprises the following steps:
s1, placing 500g of tea powder in a temperature-controllable ultrasonic extraction tank, adding 25-32L of distilled water, and soaking for 25 minutes;
s2, adding compound lywallzyme into the soak solution in the step S1, and performing ultrasonic-assisted enzymolysis extraction, wherein the compound lywallzyme is prepared from pectinase: cellulase: helicase 200U: 300U: 100U of the tea powder is compounded, the enzyme is added in an amount of 0.5-2.0 wt% of the dry weight of the tea powder, the pH value is 6.5-7.5, the temperature is 32-38 ℃, the ultrasonic power is 60-115W, the ultrasonic working time is 3-4 s, the intermittent time is 1-2 s, the extraction time is 30-110 min, the filter liquor and the filter residue are respectively reserved after the enzymolysis is finished;
s3, adding 20-30L of distilled water into the filter residue obtained in the step S2, adding compound protease, performing ultrasonic-assisted enzymolysis extraction, wherein the compound protease is prepared from bromelain: alkaline protease 200U: 300U, adding enzyme in an amount of 1.5-3.0 wt% of the dry weight of the tea powder, adjusting the pH value to 7.0-8.0, the temperature to 42-58 ℃, the ultrasonic power to 70-135W, the ultrasonic working time to 2-5S, the intermittent time to 1-4S, extracting for 30-65 min, heating to 95 ℃ after the enzymolysis is finished, inactivating the enzyme for 3min, cooling tap water to room temperature, filtering, and combining the filtrate with the filtrate obtained in the step S2 to obtain an extracting solution;
s4, centrifuging the extracting solution in a centrifuge of 6000r/min for 10min, removing large-particle residues, performing suction filtration by using a 200-mesh filter screen to obtain a tea extracting solution, homogenizing the extracting solution at high pressure, wherein the homogenizing pressure is 16-28 MP, the homogenizing cycle is 6-14 times, and spray drying the homogenized solution, wherein the air inlet temperature is 180-200 ℃, and the air outlet temperature is 85-99 ℃ to obtain the instant tea powder with the antioxidant function.
Through detection, the water content is 3.5 wt%, the tea polyphenol content is 36.12 wt%, the peptide content is 40.86 wt%, and the DPPH clearance of a 1mg/mL solution is 18.42%.
Example 3:
the preparation method of the instant tea powder with the antioxidant function comprises the following steps:
s1, placing 500g of tea powder into a temperature-controllable ultrasonic extraction tank, adding 25-35L of distilled water, and soaking for 20 minutes;
s2, adding compound lywallzyme into the soak solution in the step S1, and performing ultrasonic-assisted enzymolysis extraction, wherein the compound lywallzyme is prepared from pectinase: cellulase: helicase 200U: 300U: 100U of the tea powder is compounded, the enzyme adding amount is 0.8-2.0 wt% of the dry weight of the tea powder, the pH value is 6.2-7.3, the temperature is 33-39 ℃, the ultrasonic power is 70-120W, the ultrasonic working time is 4-5 s, the intermittent time is 2-3 s, the extraction time is 40-120 min, the filter is carried out after the enzymolysis is finished, and the filtrate and the filter residue are respectively reserved;
s3, adding 15-30L of distilled water into the filter residue obtained in the step S2, adding compound protease, performing ultrasonic-assisted enzymolysis extraction, wherein the compound protease is prepared from bromelain: alkaline protease 200U: 300U, adding enzyme in an amount of 1.0-2.5 wt% of the dry weight of the tea powder, adjusting the pH value to 6.8-8.0, the temperature to 45-55 ℃, the ultrasonic power to 70-140W, the ultrasonic working time to 4-5S, the intermittent time to 3-4S, extracting for 30-70 min, heating to 95 ℃ after the enzymolysis is finished, inactivating the enzyme for 3min, cooling tap water to room temperature, filtering, and combining the filtrate with the filtrate obtained in the step S2 to obtain an extracting solution;
s4, centrifuging the extracting solution in a centrifuge of 6000r/min for 10min, removing large-particle residues, performing suction filtration by using a 200-mesh filter screen to obtain a tea extracting solution, homogenizing the extracting solution at high pressure, wherein the homogenizing pressure is 17-30 MP, the homogenizing cycle is 6-14 times, and spray drying the homogenized solution, wherein the air inlet temperature is 185-198 ℃, and the air outlet temperature is 86-98 ℃, so that the antioxidant instant tea powder is obtained.
Through detection, the water content is 3.4 wt%, the tea polyphenol content is 33.46 wt%, the peptide content is 41.53 wt%, and the DPPH clearance of a 1mg/mL solution is 19.72%.
Example 4:
the preparation method of the instant tea powder with the antioxidant function comprises the following steps:
s1, placing 500g of tea powder in a temperature-controllable ultrasonic extraction tank, adding 23-32L of distilled water, and soaking for 28 minutes;
s2, adding compound lywallzyme into the soak solution in the step S1, and performing ultrasonic-assisted enzymolysis extraction, wherein the compound lywallzyme is prepared from pectinase: cellulase: helicase 200U: 300U: 100U of the tea powder is compounded, the enzyme is added in an amount of 0.6-2.4 wt% of the dry weight of the tea powder, the pH value is 6.5-7.3, the temperature is 30-38 ℃, the ultrasonic power is 80-120W, the ultrasonic working time is 3-5 s, the intermittent time is 2-3 s, the extraction time is 30-100 min, the tea powder is filtered after the enzymolysis is finished, and the filtrate and the filter residue are respectively reserved;
s3, adding 15-25L of distilled water into the filter residue obtained in the step S2, adding compound protease, performing ultrasonic-assisted enzymolysis extraction, wherein the compound protease is prepared from bromelain: alkaline protease 200U: 300U, adding enzyme in an amount of 1.5-2.5 wt% of the dry weight of the tea powder, adjusting the pH value to 6.8-8.0, the temperature to 40-50 ℃, the ultrasonic power to 80-150W, the ultrasonic working time to 1-3S, the intermittent time to 2-4S, the extraction time to 30-75 min, heating to 95 ℃ after the enzymolysis is finished, inactivating the enzyme for 3min, cooling tap water to room temperature, filtering, and combining the filtrate with the filtrate obtained in the step S2 to obtain an extracting solution;
s4, centrifuging the extracting solution in a centrifuge of 6000r/min for 10min, removing large-particle residues, performing suction filtration by using a 200-mesh filter screen to obtain a tea extracting solution, homogenizing the extracting solution at high pressure, wherein the homogenizing pressure is 16-30 MP, the homogenizing cycle is performed for 6-15 times, and spray drying is performed on the homogenized solution, the air inlet temperature is 170-200 ℃, and the air outlet temperature is 87-100 ℃ to obtain the antioxidant instant tea powder.
Through detection, the water content is 3.3 wt%, the tea polyphenol content is 35.52 wt%, the peptide content is 42.13 wt%, and the DPPH clearance of a 1mg/mL solution is 21.28%.
The above-described embodiments are merely preferred and are not intended to limit the invention in any way, and other variations and modifications may be made without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (1)
1. The preparation method of the instant tea powder with the antioxidant function is characterized by comprising the following steps:
s1, crushing tea leaves or/and tea leaf deep processing leftovers, sieving the crushed tea leaves with a 40-60-mesh sieve to obtain tea powder, placing the tea powder in a temperature-controllable ultrasonic extraction tank, adding distilled water to soak the tea powder for 10-30 minutes, wherein the mass ratio of the tea powder to the distilled water is 1: (10-60);
s2, adding compound lywallzyme into the soak solution in the step S1, carrying out ultrasonic-assisted enzymolysis, filtering after the enzymolysis is finished, and respectively reserving filtrate and filter residue for later use;
s3, adding distilled water and compound protease into the filter residue obtained in the step S2, carrying out ultrasonic-assisted enzymolysis, heating to inactivate the enzyme after the enzymolysis is finished, filtering, and combining the filtrate with the filtrate obtained in the step S2 to obtain an extracting solution;
s4, centrifuging the extracting solution, filtering, homogenizing under high pressure, and spray drying to obtain instant tea powder with antioxidant function;
wherein the ultrasound used is low power pulsed ultrasound;
the composite lywallzyme is compounded by pectinase, cellulase and helicase, and the compounding ratio of the pectinase, the cellulase and the helicase is (100-200U): 150-300U: 60-100U; the compound protease is formed by compounding bromelain and alkaline protease, wherein the compounding ratio of the bromelain to the alkaline protease is 100-200U: 180-350U;
in the step S2, the enzyme adding amount of the composite lywallzyme is 0.5 to 3.5 percent of the weight of the tea powder; in the step S3, the enzyme adding amount of the compound protease is 1-4% of the weight of the tea powder;
in the step S2, the ultrasonic power is 30W-120W, the ultrasonic working time is 3S-5S, and the intermittent time is 1S-3S; in the step S3, the ultrasonic power is 50W-150W, the ultrasonic working time is 2S-5S, and the intermittent time is 1S-4S;
in the step S2, the pH value is 6.0-7.5, the temperature is 30-50 ℃, and the enzymolysis time is 20-60 min; in the step S3, the pH value is 6.5-8.0, the temperature is 40-60 ℃, and the enzymolysis time is 30-80 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910003310.1A CN109619233B (en) | 2019-01-03 | 2019-01-03 | Preparation method of instant tea powder with antioxidant function |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910003310.1A CN109619233B (en) | 2019-01-03 | 2019-01-03 | Preparation method of instant tea powder with antioxidant function |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109619233A CN109619233A (en) | 2019-04-16 |
| CN109619233B true CN109619233B (en) | 2022-02-11 |
Family
ID=66056635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910003310.1A Active CN109619233B (en) | 2019-01-03 | 2019-01-03 | Preparation method of instant tea powder with antioxidant function |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109619233B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110279013A (en) * | 2019-07-22 | 2019-09-27 | 御茶茶膏(北京)科技有限公司 | A kind of preparation method of Pu'er tea paste |
| CN110447736A (en) * | 2019-09-06 | 2019-11-15 | 成都中医药大学 | A kind of anti-oxidant compound tea beverage and its preparation process |
| CN111567648A (en) * | 2020-06-17 | 2020-08-25 | 昆明理工大学 | Method for improving yield of tea water-soluble substances and content of amino acids |
| CN112890065B (en) * | 2021-02-26 | 2023-09-22 | 福建省诏安四海食品有限公司 | Instant salty jujube granule and preparation method thereof |
| CN113424911A (en) * | 2021-05-19 | 2021-09-24 | 滁州欣发食品有限公司 | Processing method of antioxidant food additive |
| CN115088828A (en) * | 2022-06-14 | 2022-09-23 | 桂林理工大学 | Oil tea hotpot condiment and preparation method thereof |
| CN115152920A (en) * | 2022-08-03 | 2022-10-11 | 信阳农林学院 | A preservative prepared from folium Camelliae sinensis and its preparation method |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318308A (en) * | 2001-05-30 | 2001-10-24 | 广东华城食品有限公司 | Instand red tea powder and its production process |
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
| CN102334586A (en) * | 2010-07-20 | 2012-02-01 | 遵义陆圣康源科技开发有限责任公司 | Method for preparing tea leaf protein emulsifier from tea leaves |
| CN102604165A (en) * | 2012-03-22 | 2012-07-25 | 上海市农业科学院 | Preparation method for abelmoschus esculentus proteoglycan protein xerium |
| CN102687777A (en) * | 2011-03-24 | 2012-09-26 | 湖北太阳峰生物科技有限公司 | Preparation method of eucommia green tea powder |
| CN103704420A (en) * | 2013-12-26 | 2014-04-09 | 王海斌 | Processing method of instant tea powder |
| CN104757191A (en) * | 2015-05-06 | 2015-07-08 | 美町宝植物科技(中国)有限公司 | Enzymolysis technology used for preparing instant tea powder |
| CN105767332A (en) * | 2016-03-17 | 2016-07-20 | 龙岩学院 | Processing method of instant black tea powder |
| CN105918606A (en) * | 2016-05-12 | 2016-09-07 | 广东省农业科学院茶叶研究所 | Extracting method of proteins in green tea dregs |
| CN107691703A (en) * | 2017-10-12 | 2018-02-16 | 安徽省石佛寺生态农业开发有限公司 | A kind of preparation method of instant green tea tea powder |
| CN108112728A (en) * | 2017-12-18 | 2018-06-05 | 大连豪翔生物酶工程有限公司 | The technique that multiple biological activities ingredient integrates extraction in a kind of tealeaves |
| CN108866138A (en) * | 2018-08-29 | 2018-11-23 | 宝得瑞（湖北）健康产业有限公司 | A kind of preparation method of pumpkin polypeptide |
-
2019
- 2019-01-03 CN CN201910003310.1A patent/CN109619233B/en active Active
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318308A (en) * | 2001-05-30 | 2001-10-24 | 广东华城食品有限公司 | Instand red tea powder and its production process |
| CN101164424A (en) * | 2006-10-18 | 2008-04-23 | 大闽食品（漳州）有限公司 | Method for preparing instant tea powder |
| CN102334586A (en) * | 2010-07-20 | 2012-02-01 | 遵义陆圣康源科技开发有限责任公司 | Method for preparing tea leaf protein emulsifier from tea leaves |
| CN102687777A (en) * | 2011-03-24 | 2012-09-26 | 湖北太阳峰生物科技有限公司 | Preparation method of eucommia green tea powder |
| CN102604165A (en) * | 2012-03-22 | 2012-07-25 | 上海市农业科学院 | Preparation method for abelmoschus esculentus proteoglycan protein xerium |
| CN103704420A (en) * | 2013-12-26 | 2014-04-09 | 王海斌 | Processing method of instant tea powder |
| CN104757191A (en) * | 2015-05-06 | 2015-07-08 | 美町宝植物科技(中国)有限公司 | Enzymolysis technology used for preparing instant tea powder |
| CN105767332A (en) * | 2016-03-17 | 2016-07-20 | 龙岩学院 | Processing method of instant black tea powder |
| CN105918606A (en) * | 2016-05-12 | 2016-09-07 | 广东省农业科学院茶叶研究所 | Extracting method of proteins in green tea dregs |
| CN107691703A (en) * | 2017-10-12 | 2018-02-16 | 安徽省石佛寺生态农业开发有限公司 | A kind of preparation method of instant green tea tea powder |
| CN108112728A (en) * | 2017-12-18 | 2018-06-05 | 大连豪翔生物酶工程有限公司 | The technique that multiple biological activities ingredient integrates extraction in a kind of tealeaves |
| CN108866138A (en) * | 2018-08-29 | 2018-11-23 | 宝得瑞（湖北）健康产业有限公司 | A kind of preparation method of pumpkin polypeptide |
Non-Patent Citations (3)
| Title |
|---|
| 纤维素酶和碱性蛋白酶联合提取茶渣中;于鹏亮;《安徽农业大学学报》;20131231;第40卷(第5期);第771页-第777页 * |
| 超声辅助酶解鹰嘴豆蛋白制备抗氧化肽的研究;李芳;《食品研究与开发》;20151231;第35-38页 * |
| 酶在速溶绿茶浸提中的应用研究;武永福;《粮油加工》;20101231;第105页-第108页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN109619233A (en) | 2019-04-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109619233B (en) | Preparation method of instant tea powder with antioxidant function | |
| US10455849B2 (en) | Method for the preparation of a protein peptide, a protein peptide and use thereof | |
| CN101773244B (en) | Method for preparing water-soluble functional red yeast rice and product thereof | |
| CN102224879B (en) | Preparation method and application of champignon polypeptide | |
| CN101248890A (en) | Nutrition reinforced type high activity beche-de-mer products and method of preparing the same | |
| CN102742906B (en) | Momordica grosvenori drink with low glycemic index and anti-fatigue action | |
| CN100582214C (en) | Donkey-hide gelatin polypeptide wine and production process thereof | |
| CN102389003A (en) | Red ginseng tea beverage and its preparation method | |
| CN103445158B (en) | The enzyme solution of a kind of protease in preparation ginseng pulp | |
| CN103229840B (en) | Hawthorn kernel shiitake fermented soybean milk and preparation method thereof | |
| CN106344824B (en) | Saussurea involucrata culture oral liquid and preparation method thereof | |
| CN114515005B (en) | Coix seed extract containing chrysanthemum components and preparation method and application thereof | |
| CN111134256A (en) | Bone peptide beverage formula with blood replenishing effect and preparation method thereof | |
| CN101983969A (en) | Method of preparing ginkgo protein superfine powders | |
| CN109053849A (en) | The method of Fructus Corni comprehensive utilization | |
| CN103937597A (en) | Heat clearing and detoxifying peanut oil and its preparation method | |
| CN107647412B (en) | Preparation method of longan seed protein polypeptide chewable tablets | |
| CN108077490A (en) | A kind of preparation method of anti-ageing healthcare Ilex Latifolia Thunb polyoses grain | |
| KR100549399B1 (en) | The method of preparing water-soluble pearl powder using acid hydrolysis in normal temperature | |
| CN101301314B (en) | Technique for producing liver extract | |
| KR20010035409A (en) | Instant powdered ginseng green tea | |
| CN109457009B (en) | Preparation method of micromolecule astragalus membranaceus chelating peptide | |
| CN106867768A (en) | A kind of Pitaya Flower peach blossom health glutinous rice wine and preparation method thereof | |
| CN105918549A (en) | Ginger salt tea vinegar beverage and preparation method thereof | |
| CN111117991A (en) | Preparation method of dogwood polypeptide and dogwood polypeptide prepared by same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |