CN110859234A - High GABA low caffeine black tea dissolved bean and preparation method thereof - Google Patents
High GABA low caffeine black tea dissolved bean and preparation method thereof Download PDFInfo
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- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 1
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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
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- 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
- A23F3/22—Drying or concentrating tea extract
- A23F3/26—Drying or concentrating tea extract by lyophilisation
-
- 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
- A23F3/36—Reducing or removing alkaloid content; Preparations produced thereby; Extracts or infusions thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a high GABA low caffeine black tea soluble bean and a preparation method thereof, wherein the raw materials comprise, by weight, 70-85 parts of black tea concentrated solution, 2-4 parts of concentrated fruit juice, 10-20 parts of compound starch, 10-25 parts of thickening agent, 2-8 parts of D-isoascorbic acid and 1-5 parts of vitamin B12. According to the invention, the content of GABA in black tea is obviously improved through infrared-assisted amino acid solution treatment; by using supercritical CO2The decaffeination technology greatly reduces the content of caffeine in the black tea; the vacuum freeze-drying technology is adopted to retain the natural tea aroma of the black tea to a great extent. The product prepared by the invention is convenient to use, has rich tea aroma and rich nutrition, and retains the tea aroma of black teaThe tea color indicates a new direction for the development of the tea industry.
Description
Technical Field
The invention relates to the food technology industry, in particular to a high GABA low caffeine black tea dissolving bean and a preparation method thereof.
Background
The drinking tea has the effects of removing free radicals in vivo, resisting oxidation, cancer, aging and fatigue, reducing blood fat, blood pressure, improving immunity and the like, and is known as the most healthy drink in the 21 st century.
GABA is a naturally-occurring non-protein amino acid, is a very important inhibitory nerve transmission substance in the central nervous system of mammals, takes GABA as a transmitter in about 30 percent of central nerve protruding parts, plays an important role in cerebral cortex, hippocampus, thalamus, basal ganglia and cerebellum, and has a regulating effect on various functions of the organism. According to the research of Zhangying Yangtze professor, the brain of the human needs to be supplemented with at least 10-20mg GABA one day, when the human body lacks GABA for a long time, the human body will produce the emotions of anxiety, uneasiness, fatigue, worry, etc., and further the health and the life quality will be affected. A large amount of GABA exists in tea leaves, and the GABA and active ingredients such as theophylline, tea polyphenol and amino acid in the tea leaves jointly act, so that the tea leaves have the health-care effect. However, currently, the food containing GABA on the market is single, the GABA content is low, and the nutrition and the taste cannot meet the requirements of consumers.
Researches find that black tea is rich in GABA precursor compounds, and the GABA content can be obviously increased after biotransformation. For example, Chinese patent CN106171743A provides a method for preparing high gamma-aminobutyric acid purple bud black tea. The content of gamma-aminobutyric acid in the black tea is improved by spraying glutamic acid to the tea before picking the tea. However, this method is inconvenient to operate and requires the use of a large amount of glutamic acid, and the conversion rate is not high.
Chinese patent CN102835486A provides a method for increasing the content of gamma-aminobutyric acid in tea, which is to treat fresh tea leaves by using a deoxidizer to increase the content of gamma-aminobutyric acid in tea leaves. This method is still inconvenient to operate.
Chinese patent CN101690528A provides a method for making gamma-aminobutyric acid black tea. Gamma-aminobutyric acid is increased by soaking black tea leaves in a mixed solution of glutamic acid and sodium glutamate. The method is simple to operate, but the soaking time is long and needs more than 3 hours.
Therefore, the development of high-efficiency GABA black tea has important promotion significance for improving the application of black tea food products.
In addition, black tea contains a large amount of caffeine. Caffeine has an exciting effect, and if the caffeine content in black tea is high, people are easy to excite and sleep at night after drinking the black tea, so that the sleep quality is influenced. In order to avoid the above problems, it is necessary to reduce the caffeine content of a tea product prepared from tea. The existing decaffeination technology mainly comprises water removal, solvent extraction, adsorption separation and supercritical CO2Extraction and other traditional methods. Supercritical CO in the above process2The extraction is widely used due to high efficiency. However, because the gamma-aminobutyric acid also has certain hydrophobicity, the gamma-aminobutyric acid is also easily removed in the decaffeination process, so that the content of the gamma-aminobutyric acid is reduced.
Therefore, there is a great challenge to make high gamma aminobutyric acid and low caffeine products with simple black tea. Moreover, no food products are currently available on the market that are high in gamma-aminobutyric acid and low in caffeine.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a high GABA low caffeine black tea dissolving bean and a preparation method thereof.
In order to achieve the aim, the invention designs a high GABA low caffeine black tea dissolving bean which comprises 70-85 parts of black tea concentrate by weight of raw materialsLiquid, 2-4 parts of concentrated fruit juice, 10-20 parts of compound starch, 10-25 parts of thickening agent, 2-8 parts of D-isoascorbic acid and 1-5 parts of vitamin B12。
Furthermore, the solid content in the black tea concentrated solution is 8-12%;
still further, the thickener is selected from β -cyclodextrin, gum arabic, acetate starch, methylcellulose, locust bean gum and carrageenan;
further, the concentrated fruit juice is any one of concentrated dragon fruit juice, concentrated strawberry juice and concentrated tomato juice; the density of the concentrated fruit juice is 1.1-1.2 g/mL.
Furthermore, the composite starch is a composite formed by mixing barley starch, corn starch and purple sweet potato starch; the weight ratio of the barley starch to the corn starch to the purple sweet potato starch is 1:1-2: 1-2.
Still further, the weight ratio of the barley starch to the corn starch to the purple sweet potato starch is 1:1: 1.
Still further, the raw materials of the black tea beverage comprise, by weight, 80 parts of black tea concentrated solution, 3 parts of concentrated dragon fruit juice, 5 parts of barley starch, 5 parts of corn starch, 5 parts of purple sweet potato starch, 8 parts of β -cyclodextrin, 10 parts of locust bean gum, 6 parts of D-isoascorbic acid and 3 parts of vitamin B12(ii) a The composite starch is a composite formed by mixing barley starch, corn starch and purple sweet potato starch in a weight ratio of 1:1: 1.
The invention discloses a preparation method of high GABA low caffeine black tea soluble beans, which comprises the following steps:
1) black tea concentrate:
a. making high GABA black tea:
soaking fresh black tea leaves in 1-2% glutamic acid water solution under infrared light irradiation for 0.5-1.5h, cleaning, naturally withering, rolling for 60-80min to make the tea leaves strip, transferring into a fermentation chamber, fermenting for 3-6h, spreading to a thick layer, and drying to obtain high GABA black tea;
b. decaffeination:
soaking the broken black tea in saline water for 20-30min, draining, transferring to an extraction kettle for supercritical fluid extraction, circularly extracting under the conditions of 26-30Mpa, 40-50 deg.C and 10-20L/min of flow rate for 1-2h, and taking out the broken black tea to obtain decaffeinated black tea;
c. preparing a black tea concentrated solution:
b, mixing the black tea treated in the step b with water, performing countercurrent extraction, extracting for 30-40min at the material-water ratio of 1:12-15 and the extraction temperature of 80-85 ℃, filtering, collecting an extracting solution, performing centrifugal separation on a filtrate by adopting butterfly separation, collecting a centrifugal liquid, and concentrating the centrifugal liquid by using a reverse osmosis membrane to obtain a black tea concentrated solution with the solid content of 8-12%;
2) preparing concentrated juice:
cleaning fresh fruits, peeling, squeezing flesh, concentrating, and concentrating at high pressure and low temperature to obtain concentrated fruit juice;
3) weighing:
weighing 70-85 parts of black tea concentrated solution, 2-4 parts of concentrated fruit juice, 10-20 parts of compound starch, 10-25 parts of thickening agent, 2-8 parts of D-isoascorbic acid and 1-5 parts of vitamin B according to parts by weight12；
4) Preparing the dissolved beans:
treating compound starch with microwave for 30-40min, transferring to UHT circulation, and sequentially adding black tea concentrate, concentrated fruit juice, thickener, D-isoascorbic acid, and vitamin B12Uniformly mixing, degassing, performing UHT sterilization, then filling into a forming die, filling the die, sending into a freezing warehouse, cooling to-30 ℃ within 2 hours, maintaining at-30 ℃ for 2-3 hours, and performing vacuum freeze drying on the quick-frozen material to obtain the high GABA low caffeine black tea dissolved bean.
Preferably, in the sub-step a of the step 1), the infrared wavelength when the infrared light is irradiated is 800-900nm, and the temperature when the infrared light is irradiated is not more than 45 ℃;
naturally withering at 25-30 deg.C and 60-80% humidity for 6-10 hr.
Preferably, in the sub-b step of the step 1), the concentration of the saline is 0.1-0.12 g/mL; and the hydrochloric acid also contains 0.05-0.1g/mL of citric acid and 0.01-0.05g/mL of vitamin C.
Preferably, in the step 2), the temperature is not more than 70 ℃ when the low-temperature concentration is carried out;
in the step 5), the sterilization temperature is 120-;
the maximum temperature of the vacuum freeze-drying process does not exceed 100 ℃.
The invention has the beneficial effects that:
(1) the invention creatively adopts the infrared-assisted glutamic acid to treat the black tea, not only obviously improves the GABA content in the black tea, but also obviously shortens the treatment time. (the time of the treatment of the invention only needs 0.5h at the shortest, while the patent CN101690528A needs at least 3 h).
(2) According to the invention, after the saline water containing vitamin C and citric acid is used for treating black tea, GABA in the black tea can be prevented from losing when caffeine is removed through supercritical fluid extraction, so that the prepared black tea product has high GABA content.
(3) The invention adopts barley starch, corn starch and purple sweet potato starch composite starch as starch raw materials for dissolving beans, and provides various nutritional ingredients such as starch, protein, amino acid, mineral elements and the like.
(4) The concentrated fruit juice is added into the product, so that the flavor and the mouthfeel of the food are improved.
(5) The invention adopts the air-freeze drying technology to manufacture the product, thereby avoiding the thermal decomposition of active ingredients in the product.
In summary, the following steps: the black tea soluble bean with high GABA and low caffeine prepared by the invention is rare in the market, can be directly eaten as a health-care product, or can be directly brewed and drunk as a pure tea product, or can be added into other products to prepare tea-flavored food. In a word, the product prepared by the invention is convenient to use, has rich tea aroma and rich nutrition, retains the tea aroma and the tea color of the black tea, and points out a new direction for the development of the tea industry.
Detailed Description
The present invention is described in further detail below with reference to specific examples so as to be understood by those skilled in the art.
Example 1
The preparation method of the black tea soluble bean 1 with high GABA content and low caffeine content comprises the following steps:
1) black tea concentrate:
a. making high GABA black tea: soaking fresh black tea leaves in 2% glutamic acid water solution under infrared light irradiation for 1h, cleaning, naturally withering, rolling for 70min to make the tea leaves strip, transferring into a fermentation chamber, fermenting for 4h, spreading thickly, and oven drying to obtain high GABA black tea;
b. decaffeination: soaking the broken black tea in saline water for 30min, draining, transferring to an extraction kettle for supercritical fluid extraction, circularly extracting under the conditions of 28Mpa, 45 deg.C and 15L/min for 2h, and taking out the broken black tea;
c. preparing a black tea concentrated solution: b, mixing the tea leaves treated in the step b with water, performing countercurrent extraction, extracting for 35min at the material-water ratio of 1:14 and the extraction temperature of 80 ℃, filtering, collecting an extracting solution, performing centrifugal separation on the filtrate by adopting butterfly separation, collecting a centrifugal liquid, and concentrating the centrifugal liquid by using a reverse osmosis membrane to obtain a black tea concentrated solution with the solid content of 10%;
2) preparing concentrated juice: cleaning fresh dragon fruit, peeling, squeezing pulp, concentrating, and concentrating at high pressure and low temperature to obtain concentrated juice;
3) weighing:
weighing 80 parts of black tea concentrated solution, 3 parts of concentrated dragon fruit juice, 5 parts of barley starch, 5 parts of corn starch, 5 parts of purple sweet potato starch, 8 parts of β -cyclodextrin, 10 parts of locust bean gum, 6 parts of D-isoascorbic acid and 3 parts of vitamin B according to parts by weight12。
4) Preparing the dissolved beans:
treating barley starch, corn starch and purple sweet potato starch composite starch with microwave for 35min, transferring to UHT circulation, sequentially adding black tea concentrated solution, concentrated dragon fruit juice, β -cyclodextrin, locust bean gum, D-isoascorbic acid and vitamin B121-5, mixing uniformly, degassing, performing UHT sterilization, then loading into a forming mold, loading into a freezing warehouse after the mold is loaded, cooling to-30 ℃ within 2 hours, maintaining at-30 ℃ for 3 hours, and performing vacuum freeze drying on the quick-frozen material to obtain the high GABA low caffeine black tea dissolved bean 1.
Example 2
The method of the black tea soluble bean 2 with high GABA and low caffeine prepared by the embodiment is basically the same as that of the embodiment 1; the difference lies in that:
the black tea soluble bean 2 with high GABA content and low caffeine content comprises the following components in parts by weight:
80 parts of black tea concentrated solution, 3 parts of concentrated strawberry juice, 5 parts of barley starch, 5 parts of corn starch, 5 parts of purple sweet potato starch, 8 parts of β -cyclodextrin, 10 parts of locust bean gum, 6 parts of D-isoascorbic acid and 3 parts of vitamin B12。
Example 3
The method of the black tea soluble bean 3 with high GABA and low caffeine prepared by the embodiment is basically the same as that of the embodiment 1; the difference lies in that:
the black tea soluble bean 3 with high GABA content and low caffeine content comprises the following components in parts by weight:
80 parts of black tea concentrated solution, 3 parts of concentrated tomato juice, 5 parts of barley starch, 5 parts of corn starch, 5 parts of purple sweet potato starch, 8 parts of β -cyclodextrin, 10 parts of locust bean gum, 6 parts of D-isoascorbic acid and 3 parts of vitamin B12。
Example 4
The method of the black tea soluble bean 4 with high GABA and low caffeine prepared by the embodiment is basically the same as the method of the embodiment 1; the difference lies in that:
the black tea soluble bean 4 with high GABA content and low caffeine content comprises the following components in parts by weight:
85 parts of black tea concentrated solution, 4 parts of concentrated tomato juice, 5 parts of barley starch, 10 parts of corn starch, 10 parts of β -cyclodextrin, 15 parts of locust bean gum, 8 parts of D-isoascorbic acid and 5 parts of vitamin B12。
Example 5
The method of the black tea soluble bean 5 with high GABA and low caffeine prepared by the embodiment is basically the same as that of the embodiment 1; the difference lies in that:
the black tea soluble bean 5 with high GABA content and low caffeine content comprises the following components in parts by weight:
70 parts of black tea concentrated solution, 2 parts of concentrated tomato juice, 5 parts of barley starch, 10 parts of corn starch, 10 parts of β -cyclodextrin, 8 parts of D-isoascorbic acid and 5 parts of vitamin B12。
Comparative example 1
The experimental conditions were similar to those of the manufacturing process of example 1, except that:
making high GABA black tea: soaking fresh black tea leaves in 2% glutamic acid water solution for 1h, cleaning, naturally withering, rolling for 70min to make the tea leaves strip, transferring into a fermentation chamber, fermenting for 4h, spreading to a thick layer, and drying to obtain high GABA black tea;
comparative example 2
The experimental conditions were similar to those of the manufacturing process of example 1, except that:
decaffeination: transferring the broken black tea into an extraction kettle for supercritical fluid extraction, performing cyclic extraction on the broken black tea under the conditions of 28Mpa, 45 ℃ of pressure and 15L/min of flow rate, extracting for 2h, and taking out the broken black tea.
Comparative example 3
The black tea soluble bean with high GABA content and low caffeine content comprises 80 parts by weight of black tea concentrated solution, 5 parts by weight of barley starch, 8 parts by weight of β -cyclodextrin, 10 parts by weight of locust bean gum, 6 parts by weight of D-isoascorbic acid and 123 parts by weight of vitamin B.
The preparation method of the black tea solution with high GABA and low caffeine comprises the following steps:
(1) making high GABA black tea: soaking fresh black tea leaves in 2% glutamic acid water solution under infrared light irradiation for 1h, cleaning, naturally withering, rolling for 70min to make the tea leaves strip, transferring into a fermentation chamber, fermenting for 4h, spreading thickly, and oven drying to obtain high GABA black tea;
(2) preparing a black tea concentrated solution: mixing the tea leaves treated in the step (1) with water, performing countercurrent extraction, extracting for 35min at the material-water ratio of 1:14 and the extraction temperature of 80 ℃, filtering, collecting an extracting solution, performing centrifugal separation on the filtrate by adopting butterfly separation, collecting a centrifugal liquid, and concentrating the centrifugal liquid by using a reverse osmosis membrane to obtain a black tea concentrated liquid with the solid content of 10%;
(3) preparation method of dissolved bean comprises microwave treating barley starch for 35min, transferring to UHT circulation, and sequentially adding concentrated black tea solution, β -cyclodextrin, locust bean gum, D-isoascorbic acid, and vitamin B12Uniformly mixing, degassing, performing UHT sterilization, filling into a forming mould, filling the mould, sending into a freezing warehouse, cooling to-30 ℃ within 2 hours, maintaining at-30 ℃ for 3 hours, and performing vacuum freeze drying on the quick-frozen material to obtain the high GABA and low caffeine black tea dissolved bean.
The black tea prepared in examples 1 to 5, soluble bean 5 and comparative examples 1 to 3 were subjected to performance test:
1) appearance and taste
To further illustrate this product, we compared the black tea beans made in the above 3 examples and 3 comparative examples, and tested 30 people, with the following criteria:
watch (A)
Table 2 appearance and mouthfeel scoring results for black tea solutions made in examples 1-3 and comparative examples 1-3
| Sample (I) | Appearance of the product | Brewing taste | Mouthfeel in use |
| Example 1 | 18.8 | 39.0 | 39.0 |
| Example 2 | 17.0 | 37.5 | 36.5 |
| Example 3 | 17.5 | 38.0 | 38.0 |
| Example 4 | 17.0 | 37.0 | 36.5 |
| Example 5 | 17.5 | 38.0 | 38.0 |
| Comparative example 1 | 17.5 | 30.0 | 30.0 |
| Comparative example 2 | 18.0 | 30.5 | 30.0 |
| Comparative example 3 | 10.5 | 20.5 | 25.0 |
As can be seen from the table above, the black tea soluble bean prepared by the invention has good appearance and mouthfeel. There are significant advantages over the products of the comparative examples, particularly the product of comparative example 3. It was found by analysis that (the product of comparative example 3 was not decaffeinated, and concentrated juice and complex starch were not added), and the appearance and mouthfeel of the product were significantly improved by the addition of concentrated juice and complex starch. And the products of the examples still had a better mouthfeel compared to the products of comparative example 1 (no infrared treated black tea) and comparative example 2 (protected with vitamin C). In addition, the flavor and mouthfeel of the product in the example 1 are the best among the 5 products in the examples, and the formula and the preparation method of the product in the example 1 can be used as the best formula and preparation process in the invention.
2) Analysis of caffeine and GABA
The caffeine content in examples 1 to 3 and comparative examples 1 to 3 was measured with reference to GB 5009.139-2014;
the GABA content in examples 1-3 and comparative examples 1-3 was measured with reference to DB 35/T1326-;
table 3 appearance and mouthfeel scoring results for black tea solutions made in examples 1-3 and comparative examples 1-3
| Sample (I) | Caffeine content (ug/g) | GABA content (mg/g) |
| Example 1 | 4.2 | 9.4 |
| Example 2 | 4.9 | 9.1 |
| Example 3 | 4.5 | 8.9 |
| Example 4 | 4.6 | 8.8 |
| Example 5 | 4.5 | 8.7 |
| Comparative example 1 | 5.1 | 4.2 |
| Comparative example 2 | 4.9 | 5.2 |
| Comparative example 3 | 100.1 | 8.0 |
As can be seen from the above table, the black tea soluble beans produced by the present invention (examples 1-3) all had high GABA content and low caffeine content. By comparing examples 1-3 with comparative examples 1-2, we can find that the GABA content can be increased significantly by treating black tea with infrared rays, and the GABA loss can be protected by using saline containing vitamin C and citric acid. Further analysis of comparative examples 3 and 2, we can find that supercritical carbon dioxide extraction can effectively remove caffeine from black tea and also remove a large amount of GABA. Therefore, addition requires the addition of a protectant to prevent loss of GABA. In addition, the product of example 1 had the lowest caffeine content and the highest GABA content among the 5 example products, which are the high GABA and second caffeine products required by the present invention. Thus, the formulation and method of preparation of example 1 can be optimized for the present invention.
Other parts not described in detail are prior art. Although the present invention has been described in detail with reference to the above embodiments, it is only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and the embodiments are within the scope of the present invention.
Claims (10)
1. A high GABA low caffeine black tea dissolves beans which characterized in that: the raw materials of the black tea beverage comprise, by weight, 70-85 parts of black tea concentrated solution, 2-4 parts of concentrated fruit juice, 10-20 parts of composite starch, 10-25 parts of thickening agent, 2-8 parts of D-isoascorbic acid and 1-5 parts of vitamin B12。
2. The high GABA low caffeine black tea soluble bean of claim 1, wherein: the solid content in the black tea concentrated solution is 8-12%.
3. The high GABA low caffeine black tea dissolving bean according to claim 1, wherein the thickening agent is selected from β -cyclodextrin, acacia, acetate starch, methylcellulose, locust bean gum and carrageenan, the concentrated fruit juice is any one of concentrated dragon fruit juice, concentrated strawberry juice and concentrated tomato juice, and the density of the concentrated fruit juice is 1.1-1.2 g/mL.
4. The high GABA low caffeine black tea soluble bean of claim 1, wherein: the composite starch is a composite formed by mixing barley starch, corn starch and purple sweet potato starch; the weight ratio of the barley starch to the corn starch to the purple sweet potato starch is 1:1-2: 1-2.
5. The high GABA low caffeine black tea soluble bean of claim 4, wherein:
the weight ratio of the barley starch to the corn starch to the purple sweet potato starch is 1:1: 1.
6. The high GABA low caffeine black tea soluble bean according to claim 5, wherein the raw materials comprise, by weight, 80 parts of black tea concentrate, 3 parts of condensed dragon fruit juice, 5 parts of barley starch, 5 parts of corn starch, 5 parts of purple potato starch, 8 parts of β -cyclodextrin, 10 parts of locust bean gum, 6 parts of D-isoascorbic acid and 3 parts of vitamin B12(ii) a The composite starch is a composite formed by mixing barley starch, corn starch and purple sweet potato starch in a weight ratio of 1:1: 1.
7. A method for preparing high GABA low caffeine black tea soluble bean of claim 1, which is characterized in that: the method comprises the following steps:
1) black tea concentrate:
a. making high GABA black tea:
soaking fresh black tea leaves in 1-2% glutamic acid water solution under infrared light irradiation for 0.5-1.5h, cleaning, naturally withering, rolling for 60-80min to make the tea leaves strip, transferring into a fermentation chamber, fermenting for 3-6h, spreading to a thick layer, and drying to obtain high GABA black tea;
b. decaffeination:
soaking the broken black tea in saline water for 20-30min, draining, transferring to an extraction kettle for supercritical fluid extraction, circularly extracting under the conditions of 26-30Mpa, 40-50 deg.C and 10-20L/min of flow rate for 1-2h, and taking out the broken black tea to obtain decaffeinated black tea;
c. preparing a black tea concentrated solution:
b, mixing the black tea treated in the step b with water, performing countercurrent extraction, extracting for 30-40min at the material-water ratio of 1:12-15 and the extraction temperature of 80-85 ℃, filtering, collecting an extracting solution, performing centrifugal separation on a filtrate by adopting butterfly separation, collecting a centrifugal liquid, and concentrating the centrifugal liquid by using a reverse osmosis membrane to obtain a black tea concentrated solution with the solid content of 8-12%;
2) preparing concentrated juice:
cleaning fresh fruits, peeling, squeezing flesh, concentrating, and concentrating at high pressure and low temperature to obtain concentrated fruit juice;
3) weighing:
weighing 70-85 parts of black tea concentrated solution, 2-4 parts of concentrated fruit juice, 10-20 parts of compound starch, 10-25 parts of thickening agent, 2-8 parts of D-isoascorbic acid and 1-5 parts of vitamin B according to parts by weight12；
4) Preparing the dissolved beans:
treating compound starch with microwave for 30-40min, transferring to UHT circulation, and sequentially adding black tea concentrate, concentrated fruit juice, thickener, D-isoascorbic acid, and vitamin B12Uniformly mixing, degassing, performing UHT sterilization, then filling into a forming die, filling the die, sending into a freezing warehouse, cooling to-30 ℃ within 2 hours, maintaining at-30 ℃ for 2-3 hours, and performing vacuum freeze drying on the quick-frozen material to obtain the high GABA low caffeine black tea dissolved bean.
8. The method for making high GABA low caffeine black tea soluble beans according to claim 7, wherein the method comprises the following steps: in the step a of the step 1), the infrared wavelength is 800-900nm when the infrared light is irradiated, and the temperature when the infrared light is irradiated does not exceed 45 ℃; naturally withering at 25-30 deg.C and 60-80% humidity for 6-10 hr.
9. The method for making high GABA low caffeine black tea soluble beans according to claim 7, wherein the method comprises the following steps: in the sub-b step of the step 1), the concentration of the saline is 0.1-0.12 g/mL; and the hydrochloric acid also contains 0.05-0.1g/mL of citric acid and 0.01-0.05g/mL of vitamin C.
10. The method for making high GABA low caffeine black tea soluble beans according to claim 7, wherein the method comprises the following steps: in the step 2), the temperature is not more than 70 ℃ during low-temperature concentration;
in the step 5), the sterilization temperature is 120-; the maximum temperature of the vacuum freeze-drying process does not exceed 100 ℃.
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