CN111972515B - Tea with fruity fragrance and rich in antihypertensive component gamma-aminobutyric acid as well as preparation method and application thereof - Google Patents
Tea with fruity fragrance and rich in antihypertensive component gamma-aminobutyric acid as well as preparation method and application thereof Download PDFInfo
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- CN111972515B CN111972515B CN202010931538.XA CN202010931538A CN111972515B CN 111972515 B CN111972515 B CN 111972515B CN 202010931538 A CN202010931538 A CN 202010931538A CN 111972515 B CN111972515 B CN 111972515B
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- tea
- aminobutyric acid
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- 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
- A23F3/163—Liquid or semi-liquid tea extract preparations, e.g. gels, liquid extracts in solid capsules
-
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Dispersion Chemistry (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Tea And Coffee (AREA)
Abstract
The invention relates to a fruity tea rich in antihypertensive ingredient gamma-aminobutyric acid, and a preparation method and application thereof, and belongs to the technical field of food processing. The method comprises the steps of picking fresh tea leaves, withering, and carrying out anaerobic fermentation at the temperature of 25-35 ℃ under the pressure of 0.06-0.08 MPa; and then drying under reduced pressure at 45-55 ℃ until the water content of the tea is lower than 8%, thus obtaining the tea which is fruity and rich in the antihypertensive component gamma-aminobutyric acid. The tea soup color is orange, the taste is sweet and mellow, the aroma is sweet and fragrant, and compared with the traditional tea processing technology, the invention increases the anaerobic fermentation and decompression drying technology, and obviously increases the content of the active substance gamma-aminobutyric acid with the function of reducing pressure. Compared with the existing processing technology of the tea rich in gamma-aminobutyric acid, the tea processed by the invention is subjected to anaerobic fermentation and reduced pressure drying, so that bitter ester catechin and green grass substances are obviously reduced, sweet and fruity substances are added, and the taste of the tea is improved.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a fruity tea rich in a antihypertensive component gamma-aminobutyric acid, and a preparation method and application thereof.
Background
Along with the increase of social development, life rhythm and competitive pressure, more and more people suffering from hypertension symptoms, the report of the statistics of Chinese cardiovascular health and disease report 2019 shows that: the number of patients with hypertension reaches 2.9 hundred million, the number of patients with hypertension exceeds 11 hundred million worldwide, the prevalence of hypertension is about 20%, and the number of patients with hypertension also has the trend of accelerating the rise. The continuous hypertension can damage heart, brain, kidney, aorta and the like, and finally causes serious complications such as cerebral hemorrhage, heart failure, renal failure and the like, seriously affects health and even life, and becomes a serious public health problem. The causes of hypertension are very complex, and besides factors such as biological inheritance, personal life style or behavior, the hypertension is also related to many factors such as production, living environment, social economy, medical care and the like. The functional food for lowering blood pressure can lower blood pressure of eaters, regulate yin-yang balance of organisms, and promote recovery of pathological changes of heart, brain, kidney and blood vessels. The traditional Chinese medicine considers that the dietotherapy is superior to the drug therapy, if the dietotherapy is combined with the drug therapy, the dietotherapy is prepared into food by using materials with both medicine and food purposes, and the dietotherapy is an ideal approach for patients with hypertension.
Gamma-aminobutyric acid is a main inhibitory neurotransmitter in the central nervous system of mammals, and has various pharmacological activities such as regulating nervous system, lowering blood pressure, improving sleep, improving memory, and resisting depression and aging. China Wei Jian commissions the use of gamma-aminobutyric acid as a new resource food in the 9 th and 27 th 2009, allowing for addition in beverages other than infant foods, cocoa products, chocolate and chocolate products, candies, baked goods, puffed foods. Therefore, functional foods for lowering blood pressure, resisting anxiety and the like can be developed by using gamma-aminobutyric acid.
Gamma-aminobutyric acid is a free amino acid of tea leaves, but the content is generally 0.002-0.2 mg/g. In the prior art, the gamma-aminobutyric acid tea such as green tea, black tea and the like with the gamma-aminobutyric acid content of more than 1.5mg/g is obtained by processing through vacuum, nitrogen, carbon dioxide and the like. However, the commercial gamma-aminobutyric acid tea has sour and smoky flavor, and the taste is poor and needs to be improved.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provide tea rich in blood pressure lowering component gamma-aminobutyric acid with fruit fragrance, and a preparation method and application thereof.
In order to achieve the above purpose, the technical scheme adopted by the invention is as follows:
a preparation method of tea rich in antihypertensive component gamma-aminobutyric acid with fruity flavor is characterized by comprising the following steps:
after picking fresh tea leaves and withering for 6-8 h, anaerobic fermentation is carried out for 15-24 h under the condition of the pressure of 0.06-0.08 MPa and the temperature of 25-35 ℃; after fermentation, the tea is dried under reduced pressure at the temperature of 45-55 ℃ until the water content of the tea is lower than 8%, so that the tea which is fruity and rich in the antihypertensive component gamma-aminobutyric acid is obtained.
The invention is not particularly limited to the specific time, pressure and other parameters of the reduced pressure drying, as long as the conditions of the invention can be realized.
Further, it is preferable that the obtained tea leaves rich in the antihypertensive ingredient gamma-aminobutyric acid have a fruit aroma in which the content of gamma-aminobutyric acid exceeds 2mg/g and theanine exceeds 11mg/g.
Furthermore, preferably, the tea leaves which are rich in the antihypertensive component gamma-aminobutyric acid and are fruit-flavored are taken as raw materials, ethanol water solution with the volume concentration of 30-50% and the mass of which is 10-30 times of that of the tea leaves is used for leaching, and the filtrate is filtered; then, the filtrate is decompressed and concentrated to 1/5 of the original volume of the filtrate under the conditions of 0.06-0.08 MPa and 40-50 ℃, and the obtained concentrated solution is spray-dried to prepare the instant tea.
Further, it is preferable that the number of times of leaching is 2 times, each leaching is 2 to 4d.
Further, it is preferable that the spray drying temperature is 110 to 150 ℃.
Further, it is preferred that the content of gamma-aminobutyric acid and theanine in the instant tea is higher than 4.3 and 34.2mg/g, respectively.
The invention also provides the tea which is fruity and is rich in the antihypertensive component gamma-aminobutyric acid and prepared by the preparation method. The tea has orange color, sweet and mellow taste, sweet fragrance of o-xylene, ethyl salicylate, etc., and increased content of (E) -2-nonenal, 4-hydroxy-benzoic acid, etc. and fruit fragrance; the fragrance content of substances such as (Z) -3-hexenal, 2-hexanal and the like which are in green grass fragrance and green leaf fragrance is reduced. The gas chromatography mass spectrometry combined instrument detects that substances with sweet aroma such as o-xylene, ethyl salicylate and the like of the processed tea and substances with fruit aroma such as (E) -2-nonenal, 4-hydroxy-benzoic acid and the like are higher than the tea which is not subjected to anaerobic fermentation; the fragrance content of substances such as (Z) -3-hexenal, 2-hexanal and the like which are in green grass fragrance and green leaf fragrance is reduced. Furthermore, the processed tea of the invention can be singly or in combination with other traditional Chinese medicinal materials to prepare products such as bulk tea, teabag, compressed tea, ultrafine tea powder, instant tea and the like.
The invention also provides the instant tea prepared by the preparation method. The instant tea soup is orange red, bright, mellow in taste and sweet. The relative content of substances which are processed by the invention, such as (E) -dec-2-enal, ethyl heptanoate, ethyl octanoate, L-alpha-terpineol, beta-phellandrene, phenylacetaldehyde, (E) -linalool oxide and the like and are fruity and floral, is found to be significantly higher than that of the control instant tea (the instant tea processed by the tea obtained by natural drying after withering is processed by using the tea leaves which are processed by the invention, except anaerobic fermentation and decompression drying treatment, and the rest processing conditions are consistent with the invention); and the relative content of substances such as 2-hexenal, 3-hexenal and the like which are in green grass fragrance and green leaf fragrance is obviously lower than that of the control instant tea. Further, the instant tea of the present invention may be processed into solid beverages, pressed candies, liquid beverages, and the like.
Compared with the prior art, the invention has the beneficial effects that:
compared with the traditional tea processing technology, the invention increases the anaerobic fermentation and decompression drying technology, and obviously improves the content (more than 2 mg/g) of the active substance gamma-aminobutyric acid with the decompression effect. Compared with the existing processing technology of the tea rich in gamma-aminobutyric acid, the tea processed by the invention is subjected to anaerobic fermentation and reduced pressure drying, so that bitter ester catechin and green grass substances are obviously reduced, sweet and fruity substances are added, and the taste of the tea is improved. The processed tea can be further processed into products such as teabags, long-bead tea, compressed tea, loose tea, superfine powder, instant tea, solid beverage, pressed candy, liquid beverage and the like, and has wide application in the fields of food, health care products and the like. Compared with the commercial 4 similar products, the tea processed by the invention has the highest gamma-aminobutyric acid content and the highest fragrance and taste scores.
Drawings
FIG. 1 is a chromatogram of a sample and standard of various embodiments;
FIG. 2 is an S-plot of the differential aroma between a control tea sample and a processed tea sample of the present invention; wherein, (1) ortho-xylene; (2) (E) -2-nonenal; (3) 4-hydroxy-benzoic acid; (4) (Z) -3-hexenal; (5) 2-hexanal
FIG. 3 is an S-plot of the differential aroma between a control tea sample and instant tea processed according to the present invention; wherein, (1) (E) -dec-2-enal; (2) ethyl heptanoate; (3) ethyl octanoate; (4) l-alpha-terpineol; (5) beta-phellandrene; (6) phenylacetaldehyde; (7) 2-hexanal; (8) (Z) -3-hexenal.
Description of the attached tables
Table 1 shows the difference aroma substances of the tea samples prepared in example 1 and the control tea samples;
table 2 shows the difference aroma substances of the instant tea obtained in example 12 and the control instant tea sample.
Detailed Description
The present invention will be described in further detail with reference to examples.
It will be appreciated by those skilled in the art that the following examples are illustrative of the present invention and should not be construed as limiting the scope of the invention. The specific techniques or conditions are not identified in the examples and are performed according to techniques or conditions described in the literature in this field or according to the product specifications. The materials or equipment used are conventional products available from commercial sources, not identified to the manufacturer.
Example 1
A preparation method of tea rich in antihypertensive component gamma-aminobutyric acid with fruity flavor comprises the following steps:
after fresh tea leaves are picked and withered for 6 hours, anaerobic fermentation is carried out for 15 hours under the condition of the pressure of 0.06MPa and the temperature of 25 ℃; after fermentation, drying under reduced pressure at 45 ℃ until the water content of the tea is lower than 8%, thus obtaining the tea which is fruity and rich in the antihypertensive component gamma-aminobutyric acid.
Example 2
A preparation method of tea rich in antihypertensive component gamma-aminobutyric acid with fruity flavor comprises the following steps:
after fresh tea leaves are picked and withered for 8 hours, anaerobic fermentation is carried out for 24 hours under the condition of the pressure of 0.07MPa and the temperature of 35 ℃; after fermentation, drying under reduced pressure at 55 ℃ until the water content of the tea is lower than 8%, thus obtaining the tea which is fruity and rich in the antihypertensive component gamma-aminobutyric acid.
Example 3
A preparation method of tea rich in antihypertensive component gamma-aminobutyric acid with fruity flavor comprises the following steps:
after picking fresh tea leaves and withering for 7 hours, anaerobic fermentation is carried out for 20 hours under the condition of the pressure of 0.08MPa and the temperature of 30 ℃; after fermentation, drying under reduced pressure at 50 ℃ until the water content of the tea is lower than 8%, thus obtaining the tea which is fruity and rich in the antihypertensive component gamma-aminobutyric acid.
Example 4
Weighing 20kg of fresh tea leaves of one bud and two leaves, withering for 8 hours, carrying out anaerobic fermentation at 34 ℃ for 20 hours, and carrying out reduced pressure drying at 50 ℃ for 15 hours to obtain 4.6kg of tea leaves, wherein the content of gamma-aminobutyric acid and theanine is respectively 2.1mg/g and 12.2mg/g as measured by high performance liquid chromatography, and the tea leaves are evaluated to find orange yellow soup, mellow taste and fragrant fruit fragrance.
Example 5
Weighing 50kg of fresh tea leaves of one bud and two leaves, withering for 6 hours, carrying out anaerobic fermentation at 30 ℃ for 24 hours, and drying at 48 ℃ under reduced pressure for 20 hours to obtain 11.8kg of tea leaves, wherein the gamma-aminobutyric acid and theanine contents are respectively 2.3mg/g and 11.5mg/g as measured by high performance liquid chromatography, and the tea leaves are evaluated to find orange yellow soup, mellow taste and fragrant fruit fragrance.
Example 6
The tea leaves obtained in example 4 were packed in a filter paper bag at a rate of 2 g/bag, and then prepared into teabags.
Example 7
Taking the tea obtained in the example 4, steaming, kneading, drying and packaging to prepare compressed tea, and obtaining the lobster tea of 7 g/grain and the cake tea of 100 g/cake. Wherein, steaming, kneading, drying and packaging are all carried out according to the prior art.
Example 8
Taking the tea obtained in the example 4, crushing by adopting a mechanical roller, and crushing for 5min at a low temperature of between 20 ℃ below zero and 5 ℃ below zero, so as to prepare the ultrafine tea powder with the particle size of more than 200 meshes.
Example 9
Leaching the tea obtained in the example 4 by using ethanol water solution with volume concentration of 30% and mass 10 times of that of the tea, filtering, and collecting filtrate; then, the filtrate is concentrated to 1/5 of the original volume of the filtrate under the conditions of 0.06MPa and 40 ℃, and the obtained concentrated solution is spray-dried to prepare the instant tea. Wherein the spray drying temperature is 110 ℃.
Example 10
Leaching the tea obtained in the example 4 by using an ethanol water solution with the volume concentration of 50% and the mass of 30 times of that of the tea as a raw material, and filtering to obtain filtrate; then, the filtrate is concentrated to 1/5 of the original volume of the filtrate under the conditions of 0.08MPa and 50 ℃, and the obtained concentrated solution is spray-dried to prepare the instant tea.
Wherein the leaching times are 2 times, and each leaching time is 4d. The spray drying temperature was 150 ℃.
Example 11
Leaching the tea obtained in the example 4 by using an ethanol water solution with the volume concentration of 40% and the mass of which is 20 times of that of the tea, filtering, and taking filtrate; then, the filtrate is concentrated to 1/5 of the original volume of the filtrate under the conditions of 0.07MPa and 45 ℃, and the obtained concentrated solution is spray-dried to prepare the instant tea. Wherein the leaching times are 2 times, and each leaching time is 2d. The spray drying temperature was 120 ℃.
Example 12
Taking 1kg of tea obtained in example 4 as a raw material, adding 15L of ethanol solution (ethanol volume fraction is 40%) for leaching for 3d, filtering, repeating leaching for 1 time, combining filtrates, concentrating under reduced pressure at 40 ℃ to 1/5 of the filtrate volume, and spray drying the concentrate at 140 ℃ to obtain 300g of instant tea. The content of the instant tea gamma-aminobutyric acid and theanine is found to be 4.3mg/g and 34.3mg/g respectively.
Example 13
Taking the tea instant powder obtained in the embodiment 9 as a raw material, carrying out irradiation sterilization, then using a powder packaging machine to carry out blanking and packaging, setting the bag length to be 80mm, setting the blanking specification to be 0.3 g/bag, and packaging the bag/box with the packaging specification to be 20 g/box, thus processing the tea instant powder into solid beverage.
Example 14
Taking the tea instant powder obtained in the embodiment 9 as a raw material, carrying out irradiation sterilization, then using a powder packaging machine to carry out blanking and packaging, setting the bag length to be 80mm, setting the blanking specification to be 0.5 g/bag, and packaging the bag/box with the packaging specification to be 20 g/box, thus processing the tea instant powder into solid beverage.
Example 15
Taking the tea instant powder obtained in the embodiment 9 as a raw material, carrying out irradiation sterilization, then using a powder packaging machine to carry out blanking and packaging, setting the bag length to be 100mm, and carrying out blanking specification to be 0.7 g/bag, packaging the bag/box with the specification of 20 g/box, thereby processing the tea instant powder into solid beverage.
Example 16
The tea instant powder obtained in the embodiment 9 is taken as a raw material, 10% (m/m) of auxiliary material corn starch is matched, after irradiation sterilization, the tea instant powder is processed by a tablet press, and the raw material is put into 0.3g for tabletting, so that the tabletting candy is obtained.
Example 17
The tea instant powder obtained in the embodiment 9 is taken as a raw material, 10% (m/m) of auxiliary material corn starch is matched, after irradiation sterilization, the tea instant powder is processed by a tablet press, and the raw material is put into 0.5g for tabletting, so that the tabletting candy is obtained.
Example 18
The tea instant powder obtained in the embodiment 9 is taken as a raw material, 10% (m/m) of auxiliary material corn starch is matched, after irradiation sterilization, the tea instant powder is processed by a tablet press, and the raw material is put into 0.7g for tabletting, so that the tabletting candy is obtained.
Example 19
The tea instant powder obtained in the embodiment 9 is taken as a raw material, the added amount of 2% (m/v, unit g/mL) is taken as a formula, the tea instant powder is dissolved in sterile water, and after sterilization by ultraviolet and ozone for 1h, the tea instant powder is filled into 500mL plastic bottles by using a sterile filling machine, so as to obtain the liquid beverage.
Example 20
The tea instant powder obtained in the embodiment 9 is taken as a raw material, the added amount of the tea instant powder is 1.5% (m/v, unit g/mL) as a formula, the tea instant powder is dissolved in sterile water, and after ultraviolet and ozone sterilization for 1h, the tea instant powder is filled into 500mL plastic bottles by using a sterile filling machine to obtain the liquid beverage.
Example 21
The tea instant powder obtained in the embodiment 9 is taken as a raw material, the addition amount of 2.5% (m/v, unit g/mL) is taken as a formula, the tea instant powder is dissolved in sterile water, and after ultraviolet and ozone sterilization for 1h, the tea instant powder is filled into 500mL plastic bottles by using a sterile filling machine, so as to obtain the liquid beverage.
Liquid chromatography detection analysis:
accurately weighing 1g of ground tea leaves, placing into a 100mL conical flask, adding 80mL of boiling water, extracting for 1h in 80 ℃ water bath, shaking once every 10min during extraction, cooling, filtering to constant volume in a 100mL volumetric flask, shaking uniformly, taking 1mL of tea soup, adding 200 mu L of chloroform, shaking for extraction, standing for 10min, centrifuging for 10min 12000r, taking supernatant (water layer), filtering with a 0.45 mu m nylon membrane, and detecting on the machine. Each sample was extracted 2 times and each extraction was assayed 3 times.
Accurately weighing 0.25g of instant powder, adding boiling water for dissolution, cooling to constant volume to 25mL, shaking uniformly, taking 1mL of tea soup, adding 200 mu L of chloroform for oscillation extraction, standing for 10min, centrifuging for 10min 12000r, taking supernatant (water layer), filtering with 0.45 mu m nylon membrane, detecting on a machine, repeatedly extracting each sample for 2 times, and repeatedly measuring each extracting solution for 3 times.
The chromatographic column is Venusil AA (4.6X105 mm,5 μm, agela, china) measured by using a high-performance liquid chromatography system of Agilent 1200 type of America; the flow rate is 1mL/min; column temperature is 40 ℃; performing on-line derivatization before OPA column by adopting an automatic sampler, extracting 5.0 mu L of boric acid buffer solution, extracting 0.5 mu L of phthalic dicarboxaldehyde derivatization reagent, washing a needle with pure water, extracting 1.0 mu L of standard solution or sample, mixing for 9 times, and performing sample injection with the sample injection volume of 10.0 mu L.
The mobile phase A phase is: 7.55% anhydrous sodium acetate/7% acetonitrile in water, ph7.2; phase B was an aqueous solution of 40% acetonitrile, 40% methanol and 0.3% acetic acid. The elution gradient was 22% for 0min B, 25% for 5min B, 100% for 30 min B, 22% for 33 min B, and then run for 3 min.
The excitation wavelength was 230nm and the emission wavelength was 450nm. Theanine and gamma-aminobutyric acid peaked at 16.1 and 20.5 minutes, respectively, and were significantly separated from other amino acids (see figure 1).
Tea aroma substance measurement:
the control tea sample (tea sample not subjected to anaerobic fermentation and decompression drying, natural drying after withering and the rest processing conditions being consistent) and the aroma substances of the processed tea sample (example 1) of the invention are detected by using a gas chromatography mass spectrometer, and 138 compounds are identified in total. Further carrying out orthogonal partial least squares regression analysis to find (see figure 2 and table 1), and carrying out anaerobic fermentation to obtain tea samples with increased contents of sweet ortho-xylene, cucumber faint scent (E) -2-nonenal and fruity 4-hydroxy-benzoic acid; while the grass-flavored (Z) -3-hexenal and 2-hexanal content is reduced.
The relative content of substances with fruit fragrance, such as (E) -dec-2-enal, ethyl heptanoate, ethyl octanoate, L-alpha-terpineol, beta-phellandrene, phenylacetaldehyde and the like in the instant tea processed by the invention in example 12 is found to be obviously higher than that of the control instant tea (the instant tea processed by the tea obtained by natural drying after withering is processed by the invention, except anaerobic fermentation and decompression drying treatment, and the rest processing conditions are consistent with the invention); and the relative content of substances with green grass fragrance, such as 2-hexanal, (Z) -3-hexenal and the like, is obviously lower than that of the control instant tea (see figure 3 and table 2).
TABLE 1
TABLE 2
The foregoing embodiments illustrate and describe the basic principles, principal features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the foregoing embodiments, and that the foregoing embodiments and description are merely illustrative of the principles of the invention, and various changes and modifications may be made without departing from the spirit and scope of the invention, which is defined in the appended claims. The scope of the invention is defined by the claims and their equivalents.
Claims (9)
1. A preparation method of tea rich in antihypertensive component gamma-aminobutyric acid with fruity flavor is characterized by comprising the following steps:
after picking fresh tea leaves and withering 6-8 h, anaerobic fermentation is carried out under the conditions of the pressure of 0.06-0.08 MPa and the temperature of 25-35 ℃ for 15-24 h; after fermentation, drying under reduced pressure at the temperature of 45-55 ℃ until the water content of the tea leaves is lower than 8%, so as to obtain the tea leaves which are fruity and rich in the antihypertensive component gamma-aminobutyric acid;
the obtained tea rich in antihypertensive component gamma-aminobutyric acid has gamma-aminobutyric acid content of more than 2mg/g and theanine content of more than 11mg/g.
2. The preparation method of the instant tea rich in the antihypertensive component gamma-aminobutyric acid with fruit fragrance adopts the tea rich in the antihypertensive component gamma-aminobutyric acid with fruit fragrance as the preparation method, and is characterized in that the tea rich in the antihypertensive component gamma-aminobutyric acid with fruit fragrance is obtained as the raw material, ethanol aqueous solution with the volume concentration of 30-50% and the mass of 10-30 times of the tea is used for leaching, and the filtrate is filtered; then, the filtrate is decompressed and concentrated to 1/5 of the original volume of the filtrate under the conditions of 0.06-0.08 MPa and 40-50 ℃, and the obtained concentrated solution is spray-dried to prepare the instant tea.
3. The method for preparing instant tea rich in antihypertensive ingredient gamma-aminobutyric acid having fruity flavor according to claim 2, wherein the number of times of extraction is 2 times, each time of extraction is 2-4 d.
4. The method for preparing instant tea rich in antihypertensive ingredient gamma-aminobutyric acid having fruity flavor according to claim 2, wherein the spray drying temperature is 110-150 ℃.
5. The method for preparing instant tea rich in antihypertensive ingredient gamma-aminobutyric acid with fruity flavor according to claim 2, wherein the gamma-aminobutyric acid and theanine contents in the instant tea are higher than 4.3 and 34.2mg/g respectively.
6. The tea leaf rich in the antihypertensive ingredient gamma-aminobutyric acid having fruity flavor prepared by the preparation method of the tea leaf rich in the antihypertensive ingredient gamma-aminobutyric acid having fruity flavor of claim 1.
7. The use of a tea leaf enriched in the antihypertensive ingredient gamma-aminobutyric acid having a fruity flavor as claimed in claim 6 for the preparation of loose tea, teabags, compressed tea, ultra-fine tea powder and instant tea.
8. The instant tea of claim 2, wherein the instant tea is rich in gamma-aminobutyric acid, which is a antihypertensive ingredient.
9. Use of the instant tea of claim 8 in the preparation of solid beverages, liquid beverages, pressed candies.
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| γ-氨基丁酸茶加工工艺及关键设备;林智等;《中国茶叶》;20070430(第4期);第16-17页，尤其是第16页左栏第4段 * |
| 茶叶中-γ氨基丁酸形成机理与富集技术;萧慧等;《福建茶叶》;20031231(第2期);第33-35页，尤其是第33页左栏第1段，第34页第3.2节、表2 * |
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