CN115316464B - High-deoxynojirimycin mulberry leaf green tea and preparation method thereof - Google Patents
High-deoxynojirimycin mulberry leaf green tea and preparation method thereof Download PDFInfo
- Publication number
- CN115316464B CN115316464B CN202210080692.XA CN202210080692A CN115316464B CN 115316464 B CN115316464 B CN 115316464B CN 202210080692 A CN202210080692 A CN 202210080692A CN 115316464 B CN115316464 B CN 115316464B
- Authority
- CN
- China
- Prior art keywords
- tea
- mulberry leaf
- deoxynojirimycin
- spreading
- green tea
- 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
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 132
- 240000000249 Morus alba Species 0.000 title claims abstract description 99
- 235000008708 Morus alba Nutrition 0.000 title claims abstract description 99
- 235000009569 green tea Nutrition 0.000 title claims abstract description 62
- QDOXWKRWXJOMAK-UHFFFAOYSA-N dichromium trioxide Chemical compound O=[Cr]O[Cr]=O QDOXWKRWXJOMAK-UHFFFAOYSA-N 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013616 tea Nutrition 0.000 claims abstract description 69
- LXBIFEVIBLOUGU-UHFFFAOYSA-N Deoxymannojirimycin Natural products OCC1NCC(O)C(O)C1O LXBIFEVIBLOUGU-UHFFFAOYSA-N 0.000 claims abstract description 68
- LXBIFEVIBLOUGU-JGWLITMVSA-N duvoglustat Chemical compound OC[C@H]1NC[C@H](O)[C@@H](O)[C@@H]1O LXBIFEVIBLOUGU-JGWLITMVSA-N 0.000 claims abstract description 68
- 238000000034 method Methods 0.000 claims abstract description 44
- 238000003892 spreading Methods 0.000 claims abstract description 35
- 230000007480 spreading Effects 0.000 claims abstract description 35
- 238000001035 drying Methods 0.000 claims abstract description 22
- 230000008569 process Effects 0.000 claims abstract description 22
- 238000005096 rolling process Methods 0.000 claims abstract description 21
- 238000005520 cutting process Methods 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 6
- 108090000790 Enzymes Proteins 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 7
- 239000011425 bamboo Substances 0.000 claims description 7
- 238000004898 kneading Methods 0.000 claims description 5
- 238000005070 sampling Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 244000082204 Phyllostachys viridis Species 0.000 claims 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 claims 1
- 208000005156 Dehydration Diseases 0.000 description 18
- 230000018044 dehydration Effects 0.000 description 18
- 238000006297 dehydration reaction Methods 0.000 description 18
- 238000012545 processing Methods 0.000 description 14
- 238000001514 detection method Methods 0.000 description 11
- 230000000694 effects Effects 0.000 description 11
- 238000012360 testing method Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- WEVYAHXRMPXWCK-UHFFFAOYSA-N Acetonitrile Chemical compound CC#N WEVYAHXRMPXWCK-UHFFFAOYSA-N 0.000 description 6
- 241001330002 Bambuseae Species 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 6
- 210000004027 cell Anatomy 0.000 description 5
- 230000001603 reducing effect Effects 0.000 description 5
- 241000196324 Embryophyta Species 0.000 description 4
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 230000006378 damage Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 241001671301 Morus nigra Species 0.000 description 2
- 235000006468 Thea sinensis Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000000287 crude extract Substances 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 150000008442 polyphenolic compounds Chemical class 0.000 description 2
- 235000013824 polyphenols Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000255789 Bombyx mori Species 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 102100024295 Maltase-glucoamylase Human genes 0.000 description 1
- BGMYHTUCJVZIRP-UHFFFAOYSA-N Nojirimycin Natural products OCC1NC(O)C(O)C(O)C1O BGMYHTUCJVZIRP-UHFFFAOYSA-N 0.000 description 1
- 241000789545 Trimeria grandifolia Species 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 108010028144 alpha-Glucosidases Proteins 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 210000000227 basophil cell of anterior lobe of hypophysis Anatomy 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- IRXSLJNXXZKURP-UHFFFAOYSA-N fluorenylmethyloxycarbonyl chloride Chemical compound C1=CC=C2C(COC(=O)Cl)C3=CC=CC=C3C2=C1 IRXSLJNXXZKURP-UHFFFAOYSA-N 0.000 description 1
- 238000001917 fluorescence detection Methods 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000001890 gluconeogenic effect Effects 0.000 description 1
- 230000034659 glycolysis Effects 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 238000004128 high performance liquid chromatography Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- BGMYHTUCJVZIRP-GASJEMHNSA-N nojirimycin Chemical compound OC[C@H]1NC(O)[C@H](O)[C@@H](O)[C@@H]1O BGMYHTUCJVZIRP-GASJEMHNSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000008832 photodamage Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000012085 test solution Substances 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- 230000032258 transport Effects 0.000 description 1
- WUUHFRRPHJEEKV-UHFFFAOYSA-N tripotassium borate Chemical compound [K+].[K+].[K+].[O-]B([O-])[O-] WUUHFRRPHJEEKV-UHFFFAOYSA-N 0.000 description 1
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
- A23F3/34—Tea substitutes, e.g. matè; Extracts or infusions thereof
-
- 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
Abstract
The invention belongs to the field of tea, and particularly relates to high-deoxynojirimycin mulberry leaf green tea and a preparation method thereof. The method comprises the following steps: 1) Picking and spreading out green; 2) Cutting: removing main pulse of folium Mori and cutting into strips; 3) Deactivating enzymes and shaping: removing green from the cut mulberry leaves, spreading and airing, and then rolling to form a granular mulberry leaf tea sample; 4) And (3) drying: drying the granular mulberry leaf tea sample to obtain dry tea; 5) Far infrared treatment: spreading dry tea, performing far infrared irradiation treatment, controlling the spreading thickness of the dry tea to be 2-3 cm, controlling the temperature of the upper layer leaves of the dry tea to be 65-85 ℃ and the temperature of the lower layer leaves to be 75-95 ℃, maintaining for 8-10 min, and taking out for air cooling for 1-2 min after primary maintaining for 4-5 min. According to the invention, through reasonably improving the tea making process, the deoxynojirimycin of the mulberry leaf green tea can be very effectively reserved through the cooperative cooperation of all the stages.
Description
Technical Field
The invention belongs to the field of tea, and particularly relates to high-deoxynojirimycin mulberry leaf green tea and a preparation method thereof.
Background
Mulberry leaf is a medicinal and edible homolog identified by national Wei Jian Committee. The tea substitute prepared from mulberry leaves (namely mulberry leaf tea) has the effects of reducing blood sugar, reducing blood fat, resisting oxidation, resisting aging and the like, and has health care effects.
The blood sugar reducing effect of the mulberry leaf tea mainly comes from Deoxynojirimycin (DNJ). DNJ has effect in reducing glucose absorption by intestinal tract; DNJ regulates enzymes involved in sugar transport, glycolysis and gluconeogenic metabolic processes, whose structure approximates that of alpha-1, 4-glucose, and is capable of competing with glucose for sites on the corresponding catalytic enzymes in an organism; and DNJ can promote insulin secretion by islet beta cells.
The processing technology of the mulberry leaf green tea relates to the processes of picking, spreading, cutting, deactivating enzymes, shaping, drying and the like, and DNJ is easy to degrade in the processing process of the mulberry leaf green tea. The current common processing technology can not meet the requirement of improving the DNJ content in the mulberry leaf green tea. The processing technology and the product of the mulberry leaf green tea with high DNJ content are not developed until now.
Disclosure of Invention
In order to solve the problems that deoxynojirimycin is easy to lose and can not be effectively reserved in the existing processing process of the mulberry leaf green tea, the invention provides a preparation method of the high deoxynojirimycin mulberry leaf green tea and the high deoxynojirimycin mulberry leaf green tea prepared by the method.
The main purpose of the invention is that:
the existing processing technology of the mulberry leaf green tea is improved, and the deoxynojirimycin of the mulberry leaf green tea can be effectively reserved.
In order to achieve the above purpose, the present invention adopts the following technical scheme.
A method for preparing high deoxynojirimycin folium Mori green tea,
the method comprises the following steps:
1) Picking and spreading out the green tea in sequence;
2) Cutting: removing the main pulse of the folium Mori after spreading, cutting into 2cm 2 ～6cm 2 Size cut mulberry leaves;
3) Deactivating enzymes and shaping: removing green from the cut mulberry leaves, spreading and airing, and then rolling to form a granular mulberry leaf tea sample;
4) And (3) drying: drying the granular mulberry leaf tea sample at 40-60 deg.c and dewatering 72-80% to obtain dry tea;
5) Far infrared treatment: spreading dry tea, performing far infrared irradiation treatment, controlling the spreading thickness of the dry tea to be 2-3 cm, simultaneously controlling the far infrared irradiation to the upper layer leaf temperature of the dry tea to be 65-85 ℃ and the lower layer leaf temperature to be 75-95 ℃, maintaining for 8-10 min, and taking out for air cooling for 1-2 min after the primary maintaining for 4-5 min.
In the technical scheme of the invention, the core technical content is that the mulberry leaves are cut into larger strips in the strip cutting process, and the mulberry leaves are compared with the conventional mulberry leaves with the thickness of 0.5-1.5 cm 2 The mulberry leaves with the size are cut into the cut mulberry leaves with larger size, which is beneficial to the subsequent treatment process. And once the size is too small, pulverization is caused in the subsequent treatment process, the tea forming effect is poor, and a large amount of broken leaves are easy to appear. In addition, for the technical scheme of the invention, the dehydration is performed at a lower drying temperature, and the dehydration degree is controlled to be lower, so that the deoxynojirimycin is prevented from losing in the dehydration process, because the main loss process of the deoxynojirimycin in the prior art is the shaping and drying process, especially the drying process, and the content of the deoxynojirimycin is greatly influenced. And the most central and critical is the last far infrared treatment. Because the tea leaves have good quality and longer preservation time, more than 90% of dehydration of the tea leaves needs to be ensured, usually far infrared treatment is not used for the treatment of the tea leaves, especially for the dehydration treatment of the tea leaves, but in the technical scheme of the invention, the far infrared irradiation with the wavelength of 3-25 mu m is sampled for treatment, and the actual secondary dehydration and drying process is carried out, because experiments show that the main loss process of deoxynojirimycin in the drying process is started when the degree of dehydration of the thermal drying reaches about 80%, and the technical scheme of the invention stops the conventional thermal drying after reaching 80% dehydration rate and before reaching the dehydration rate, and is carried out by using the far infrared treatment, because theoretical researches show that the far infrared light with the wave band of 3-25 mu m is consistent with the fundamental frequency of atomic groups in water molecules, so that the water molecules are easier to enter and exitThe method has the advantages that the deoxynojirimycin is not activated or activated to a lower degree, so that the loss of the deoxynojirimycin is inhibited, but the radiation of far infrared light damages the plant cell wall/membrane to a certain extent, and the air cooling is also aimed at protecting dry tea plant cells, so that the loss rate of the deoxynojirimycin is higher once the dry tea plant cells are dehydrated by the radiation of the far infrared light or the air cooling is not properly carried out, and the reasonable control of various parameters and the time of the far infrared treatment are particularly critical. In addition, the spreading thickness of the dried tea needs to be strictly controlled, because the penetrability of far infrared light is poor, if the thickness is too large, the treatment effect of the lower layer dried tea is poor, and if the spreading thickness is too small, if the spreading thickness is about 1.5cm in an early test, the lower layer dried tea is found to generate a certain degree of atrophy deformation, and the taste is bitter.
As a preferred alternative to this,
step 1), in the picking process, the fresh mulberry leaves are picked, removed and placed in a breathable container for temporary storage;
the picked fresh mulberry leaves are 1 st to 5 th leaves.
The mulberry leaf green tea prepared by taking the fresh mulberry leaves from the 1 st leaf to the 5 th leaf as the raw material has better quality. The fresh leaves can be effectively kept dry and environment breathable by temporarily storing the fresh leaves in a breathable container after picking, and the fresh leaves are important to keeping the quality of the fresh leaves. The bamboo basket isovolumetric container can be sampled for simple temporary storage.
Preferably, the step 1) of spreading the green is: placing the dried powder in a ventilation environment at 20-28 ℃ for spreading and airing for 6-24 hours, and controlling the spreading and airing thickness to be 2-5 cm.
Spreading is a conventional operation for making tea, and can be adjusted appropriately according to the requirements.
As a preferred alternative to this,
the spreading is carried out on a bamboo commodity shelf.
Through experiments, compared with the method of spreading on a common food-grade stainless steel plate, the method of spreading on a bamboo storage rack has a slight effect on deoxynojirimycin of mulberry leaf green tea, or is caused by the air permeability, the difficulty in heat dissipation of the stainless steel plate and other reasons.
As a preferred alternative to this,
step 3) fixation sampling steam fixation and/or microwave fixation for 1-3 min;
the microwave fixation control microwave power is 300-700W.
The steam fixation or the microwave fixation has the characteristics of simplicity and high efficiency, but the attention should be paid to the reasonable control of the microwave fixation power so as to avoid damaging the quality and the taste of tea and damaging the plant cell structure.
Preferably, the rolling forming process in the step 3) is as follows: spreading for 30-60 min, cooling, rolling for 15-20 min by a rolling machine, and placing in an environment with relative humidity of 80-88% during rolling until the leaves soften, and continuing rolling, and sampling, wrapping and rolling the leaves and/or taking the leaves to form the granular mulberry leaf tea sample.
The foregoing also states that the rolling process can also significantly affect the deoxynojirimycin content of actual mulberry leaf green tea, because the rolling process is prone to mechanical damage to the tea leaves. One of the reasons for the need to control the smaller size of the slit Sang Sheda is also to avoid mechanical locking during the rolling process as much as possible.
As a preferred alternative to this,
and the kneading machine is used for carrying out moisture regain after 10-12 min, and kneading is continued after the moisture regain.
Proper moisture regaining treatment is carried out in the rolling process to soften the leaves, and the method is favorable for avoiding excessive mechanical damage to the leaves.
Preferably, in the far infrared treatment process of step 5): the far infrared light with the wavelength of 12-25 μm is used.
The far infrared light with the wave band of 3-25 μm can generate good treatment effect, but the energy density of the short-wave far infrared light is higher, the actual controllability is poorer, the content of the total output mulberry leaf green tea deoxynojirimycin is reduced by about 10%, which indicates that the plant cells of the actual mulberry leaf green tea are still damaged to a certain extent, so that the quality of the mulberry leaf green tea can be further improved by sampling the far infrared light with the wave band for treatment.
A high deoxynojirimycin folium Mori green tea.
The content of the deoxynojirimycin in the mulberry leaf green tea prepared by the method can reach more than 2.17mg/g through detection, and compared with the content of the commercially available mulberry leaf green tea which is 1.02mg/g, the content of the deoxynojirimycin in the mulberry leaf green tea is improved by more than 100%.
The beneficial effects of the invention are as follows:
through reasonable improvement of the tea making process, the deoxynojirimycin of the mulberry leaf green tea can be effectively reserved through the cooperative cooperation of each stage, and meanwhile, the aroma and the flavor of the mulberry leaf green tea can be improved by adopting a far infrared treatment technology, and meanwhile, effective sterilization is carried out.
Drawings
FIG. 1 is a schematic diagram showing the relationship between the baking dehydration rate and the DNJ content of dry tea;
FIG. 2 is a graph showing DNJ content detection results of far infrared treatment of dry tea with different dehydration rates;
FIG. 3 is a schematic diagram showing the relationship between the drying temperature and the DNJ content of the dried tea.
Detailed Description
The invention is described in further detail below with reference to specific examples and figures of the specification. Those of ordinary skill in the art will be able to implement the invention based on these descriptions. In addition, the embodiments of the present invention referred to in the following description are typically only some, but not all, embodiments of the present invention. Therefore, all other embodiments, which can be made by one of ordinary skill in the art without undue burden, are intended to be within the scope of the present invention, based on the embodiments of the present invention.
The raw materials used in the examples of the present invention are all commercially available or available to those skilled in the art unless specifically stated otherwise; the methods used in the examples of the present invention are those known to those skilled in the art unless specifically stated otherwise.
If no special description exists, the fresh mulberry leaves picked by the embodiment of the invention are all strong mulberry No. 1 variety mulberry cultivated independently in China (national academy of agricultural sciences of Zhejiang province). The picking time is 5 months of 2021, picking is carried out in sunny days of 8:00-9:00, picking 1 st to 5 th leaves and separating the baskets to temporarily store different bamboo baskets, and the temporarily stored leaf numbers and picking dates of the bamboo baskets are marked.
The water content of the tea prepared by the embodiment of the invention is about 4.5 to 5 percent unless specified.
Example 1
A preparation method of high deoxynojirimycin mulberry leaf green tea comprises the following steps:
1) Taking fresh leaves at the 4 th leaf position, placing the fresh leaves in a ventilation environment on a bamboo commodity shelf at 22+/-1 ℃ for airing for 12 hours, and controlling the airing thickness to be 3cm;
2) Cutting folium Mori main pulse with slitter after spreading and airing, and cutting into 2cm 2 ～6cm 2 Size cut mulberry leaves;
3) And (3) carrying out 700W microwave de-enzyming on the cut mulberry leaves for 2min, then spreading for 30min for shading, then carrying out 12min rolling by adopting a rolling machine, carrying out moisture regaining in an environment with the relative humidity of 85% in the rolling process until the leaves are softened, continuing to carry out 8min rolling, and taking a sampling and wrapping rolling machine after rolling to form the granular mulberry leaf tea sample.
4) Drying the granular mulberry leaf tea sample at 45 ℃ and dehydrating about 75% to obtain dry tea;
5) Spreading the dried dry tea on a food-grade stainless steel panel, spreading the dry tea to a thickness of 3cm, adopting a customized mulberry leaf processing lamp No. 2 (far infrared lamp, the far infrared wavelength is 3-25 μm) to carry out irradiation treatment, simultaneously controlling the far infrared irradiation to the temperature of the upper layer leaf of the dry tea to be 65-67 ℃ and the temperature of the lower layer leaf to be 75-78 ℃ and then keeping for 5min, taking out and cooling for 1min, and then carrying out irradiation to the temperature of the upper layer leaf of the dry tea to be 65-67 ℃ and the temperature of the lower layer leaf to be 75-78 ℃ and then keeping for 5min, thus obtaining Gao Tuoyang nojirimycin mulberry leaf green tea marked as tea H-DNJ-1.
Example 2
A preparation method of high deoxynojirimycin mulberry leaf green tea comprises the following steps of:
and 5) adopting a customized mulberry leaf processing lamp No. 1 (a far infrared lamp, wherein the far infrared wavelength is 2.5-15 mu m) to carry out irradiation processing, and the temperature of the upper layer leaf of the dry tea is 65-68 ℃ and the temperature of the lower layer leaf is 75-78 ℃ in the processing process, wherein the rest operations are the same.
The obtained tea was labeled as H-DNJ-2.
Example 3
A preparation method of high deoxynojirimycin mulberry leaf green tea comprises the following steps of:
and 5) adopting a customized mulberry leaf processing lamp No. 3 (a far infrared lamp, wherein the far infrared wavelength is 12-25 mu m) to carry out irradiation processing, wherein the temperature of the upper layer leaf of the dry tea is 65-66 ℃, the temperature of the lower layer leaf is 75-76 ℃ in the processing process, and the rest operations are the same.
The resulting tea was labeled H-DNJ-3.
Comparative example 1
Commercial mulberry leaf green tea (production date 2021-5-02). The obtained tea was labeled as L-DNJ-1.
Comparative example 2
A preparation method of high deoxynojirimycin mulberry leaf green tea comprises the following steps of:
and 4) directly dehydrating the tea leaves in the treatment process until the water content is less than or equal to 5 percent (the water content is 4.5 percent), and marking the obtained tea leaves as L-DNJ-2.
Test I
The tea leaf samples obtained in examples 1 to 3 and comparative examples 1 to 2 were subjected to deoxynojirimycin content detection. The detection method was carried out by the method described in section A, 2010,36 (5): 9, with reference to Li Yougui, meiyanning, zhong Dan, etc., the DNJ content in 59 parts of wild mulberry leaf and the inhibitory activity of the crude extract on alpha-glucosidase [ J ]. Silkworm science. The method comprises the following steps:
sample preparation: 10. Mu.L of a test solution of a mulberry leaf sample or a distilled water solution of a crude extract sample of mulberry leaf was mixed with 10. Mu.L of 0.2mol/L potassium borate buffer (pH 8.5) in a 1.5mL test tube. 20. Mu.L of 5mmol/LFMOC-Cl (dissolved in acetonitrile) was added, and the mixture was quickly mixed and reacted at 30℃for 30min. 10 μl of 0.1mol/L glycine solution was added to neutralize the remaining FMOC-Cl to terminate the reaction. The reaction solution was diluted with 950. Mu.L of 0.1% acetic acid to produce stabilized DNJ-FMOC;
the testing method comprises the following steps: high Performance Liquid Chromatography (HPLC) fluorescence detection, wherein the chromatographic conditions are separation column SunFireTM C18 (4.6mm×250mm,5 μm), the volume ratio of 0.05% acetic acid to acetonitrile in mobile phase is 65:35, the column temperature is room temperature, the flow rate is 1mL/min, and the sample injection amount is 10 μl.
In addition, conventional polysaccharide content detection and polyphenol content detection are carried out.
The test results are shown in Table 1 below.
| Sample source | DNJ content (mg/g) | Polysaccharide substance (wt%) | Polyphenols (wt%) |
| H-DNJ-1 | 2.32 | 3.3 | 1.1 |
| H-DNJ-2 | 2.17 | 3.2 | 1.1 |
| H-DNJ-3 | 2.46 | 3.5 | 1.2 |
| L-DNJ-1 | 1.02 | 3.0 | 1.0 |
| L-DNJ-2 | 1.06 | 3.2 | 1.1 |
As apparent from the above table data, by adopting the technical scheme of the invention, the deoxynojirimycin content in mulberry leaves can be effectively reserved, and compared with the mulberry leaf green tea prepared by the conventional method (baking method) and the commercially available mulberry leaf green tea finished product, the deoxynojirimycin content can be doubled, the deoxynojirimycin is effectively reserved to a great extent, and the preparation of the high deoxynojirimycin mulberry leaf green tea is realized.
Example 4
A preparation method of high deoxynojirimycin mulberry leaf green tea comprises the following steps of:
and only carrying out the steps 1) to 4), and carrying out the detection on the deoxynojirimycin content of the dry tea at the same time as the detection I after the step 4) is finished. And step 4) adopting 45 ℃ drying to different dehydration rates in the process. The dehydration rate and the content of deoxynojirimycin are shown in FIG. 1.
As is apparent from fig. 1, as the dehydration rate increases, the change in deoxynojirimycin content is not significant, substantially in the range of 60 to 81%, indicating that it does not cause very significant loss, but as the dehydration rate increases further, the deoxynojirimycin content in dry tea decreases in the form of cliff, and DNJ content can differ by more than 80% with only about 10% dehydration rate, indicating that the effect of the drying process on deoxynojirimycin and retention of tea leaves is very significant, with non-negligible effect.
Example 5
Based on the above example 4, samples having dehydration ratios of 60%, 63%, 66%, 69%, 72%, 75%, 78%, and 81% in step 4) were selected, the same treatment as in step 5) described in example 1 was performed until the tea water content was not more than 5wt% (actual standard was 4.5 wt%), and then the same detection as described in test I was performed to measure the deoxynojirimycin content. In the far infrared irradiation, since the water content is different as it is, the time period required for the irradiation is also different, and the control is performed such that the air cooling is performed for 2 minutes every 5 minutes for maintaining the temperature.
The test results are shown in fig. 2. As is also apparent from the results shown in fig. 2, the far infrared treatment is adapted to be performed, and the proper drying treatment is also required, because the whole process of the far infrared treatment causes damage to plant cells, but the deoxynojirimycin cannot be effectively retained.
Example 6
A preparation method of high deoxynojirimycin mulberry leaf green tea comprises the following steps of:
and only carrying out the steps 1) to 4), and carrying out the detection on the deoxynojirimycin content of the dry tea at the same time as the detection I after the step 4) is finished. Step 4) adopts different temperatures to dry to 75% dehydration rate. The results of the drying temperature and the deoxynojirimycin content are shown in FIG. 3.
It can also be seen from the results of fig. 3 that the drying temperature has a very significant effect on the deoxynojirimycin content of the dry tea. This may be due to thermal decomposition. The graph shows that the relatively high deoxynojirimycin content can be maintained in the range of less than or equal to 65 ℃ practically, but the baking time process at low temperature is unfavorable for industrial production and is easy to mildew practically, so that the drying temperature of 40-60 ℃ is optimally selected for ensuring the efficiency and the quality.
Comparative example 3
A preparation method of high deoxynojirimycin mulberry leaf green tea comprises the following steps of:
cutting to 0.5cm in step 2) 2 ～1.5cm 2 Size and dimensions ofIs prepared from mulberry leaves. Labeled as L-DNJ-3.
The same test as test I was conducted on L-DNJ-3 tea, and the test result showed that the deoxynojirimycin content in the tea samples of this batch was 1.92mg/g, which also resulted in a very significant decrease compared to example 1.
Therefore, in the above examples, comparative examples and various tests, the technical scheme of the invention can be used for effectively preparing the mulberry leaf green tea with extremely high deoxynojirimycin and effectively maintaining the effective nutritional ingredients in the mulberry leaf green tea.
Further, sensory evaluation was performed on the mulberry leaf green tea H-DNJ-1 obtained in example 1 and the mulberry leaf green tea L-DNJ-1 obtained in comparative example 1. The evaluation index includes: appearance, soup color, aroma, taste and leaf base. The mulberry leaf green tea and the common mulberry leaf green tea prepared by the invention are brewed under the same condition, and the evaluation personnel are experts (10 persons) in the similar age groups with the working experience of the mulberry leaf tea and the tea evaluation. The evaluation result shows that: the sensory evaluation of the mulberry leaf green tea obtained in the example 1 is superior to that of the common commercial mulberry leaf green tea, and the overall color is light green, and the aroma and the taste are better. The specific results are as follows:
| appearance of the shape | Soup color | Fragrance of fragrance | Taste and flavor | Leaf base | |
| H-DNJ-1 | Light green, granule | Yellow green, bright | Tender fragrant and wheat fragrance | Mellow and sweet | Light green flower |
| L-DNJ-1 | Green and granular | Green, bright | Tender, fragrant and beany flavor | Mellow wine | Green flower |
The DNJ content in the mulberry leaf green tea prepared by the invention is higher than that of the common mulberry leaf green tea processing technology, and the fragrance of the mulberry leaf green tea is improved. The mulberry leaf green tea prepared by the invention can strengthen the health care effects of reducing blood sugar and the like, provides daily diet selection for the population of hyperglycemia consumers, and has great market development potential.
Claims (9)
1. A preparation method of high-deoxynojirimycin mulberry leaf green tea is characterized in that,
the method comprises the following steps:
1) Picking and spreading out the green tea in sequence;
2) Cutting: removing the main pulse of the folium Mori after spreading, cutting into 2cm 2 ～6cm 2 Size cut mulberry leaves;
3) Deactivating enzymes and shaping: removing green from the cut mulberry leaves, spreading and airing, and then rolling to form a granular mulberry leaf tea sample;
4) And (3) drying: drying the granular mulberry leaf tea sample at 40-60 deg.c and dewatering 72-80% to obtain dried mulberry leaf tea sample
Tea;
5) Far infrared treatment: spreading dry tea for far infrared irradiation treatment, controlling the spreading thickness of dry tea to be 2-3 cm, and simultaneously controlling
Far infrared irradiation is carried out for 8-10 min after the upper layer leaf temperature of the dry tea is 65-68 ℃ and the lower layer leaf temperature is 75-78 ℃,
and taking out the air cooling for 1 to 2 minutes after the primary holding for 4 to 5 minutes, wherein the used far infrared light has the far infrared light wave band of 3 to 25 mu m.
2. The method for preparing the high deoxynojirimycin mulberry leaf green tea according to claim 1, wherein,
step 1), in the picking process, the fresh mulberry leaves are picked, removed and placed in a breathable container for temporary storage;
the picked fresh mulberry leaves are 1 st to 5 th leaves.
3. The method for preparing the high deoxynojirimycin mulberry leaf green tea according to claim 1 or 2, wherein,
the step 1) of spreading out the green is as follows: placing the dried powder in a ventilation environment at 20-28 ℃ for spreading and airing for 6-24 hours, and controlling the spreading and airing thickness to be 2-5 cm.
4. A method for preparing high deoxynojirimycin mulberry leaf green tea according to claim 3, wherein,
the spreading is carried out on a bamboo commodity shelf.
5. The method for preparing the high deoxynojirimycin mulberry leaf green tea according to claim 1, wherein,
step 3) fixation sampling steam fixation and/or microwave fixation for 1-3 min;
the microwave fixation control microwave power is 300-700W.
6. The method for preparing the high deoxynojirimycin mulberry leaf green tea according to claim 1 or 5, wherein,
the rolling forming process in the step 3) is as follows: spreading for 30-60 min, cooling, twisting for 15-20 min by a twisting machine,
the rolling process is carried out continuously after the leaves are softened after the moisture regained in the environment with the relative humidity of 80 to 88 percent
The kneading machine and/or milli machine is shaped into granular mulberry leaf tea sample.
7. The method for preparing the high deoxynojirimycin mulberry leaf green tea according to claim 6, wherein,
and the kneading machine is used for carrying out moisture regain after 10-12 min, and kneading is continued after the moisture regain.
8. The method for preparing the high deoxynojirimycin mulberry leaf green tea according to claim 1, wherein,
step 5) in the far infrared treatment process: the far infrared light with the wavelength of 12-25 μm is used.
9. A high deoxynojirimycin mulberry leaf green tea prepared by the method of any one of claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210080692.XA CN115316464B (en) | 2022-01-24 | 2022-01-24 | High-deoxynojirimycin mulberry leaf green tea and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210080692.XA CN115316464B (en) | 2022-01-24 | 2022-01-24 | High-deoxynojirimycin mulberry leaf green tea and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN115316464A CN115316464A (en) | 2022-11-11 |
| CN115316464B true CN115316464B (en) | 2023-11-03 |
Family
ID=83915872
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210080692.XA Active CN115316464B (en) | 2022-01-24 | 2022-01-24 | High-deoxynojirimycin mulberry leaf green tea and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115316464B (en) |
Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362029A (en) * | 2001-01-02 | 2002-08-07 | 成都天友发展有限公司 | Production process of dewatered mulberry leaf |
| KR20040098410A (en) * | 2003-05-14 | 2004-11-20 | 박창남 | Method for manufacturing functional rice using mulberry leaf and milk, in which the functional rice contains lysine and dnj |
| CN101314586A (en) * | 2008-06-20 | 2008-12-03 | 江苏大学 | Method for separating 1-deoxidized nojirimycin monomer from mulberry leaf total alkaloid |
| CN101671294A (en) * | 2009-09-22 | 2010-03-17 | 广东太阳神集团有限公司 | Method for continuously extracting and separating 1-deoxynojirimycin (DNJ) and flavone from folium mori |
| JP2014181220A (en) * | 2013-03-21 | 2014-09-29 | Urazoe Ichi | Method for producing mulberry leaf tea |
| KR20150139081A (en) * | 2014-06-02 | 2015-12-11 | 대한민국(농촌진흥청장) | Manufacturing method for semi-dried mulberry preserved shape using far infrared drying and semi-dried mulberry manufactured using the same |
| CN105272988A (en) * | 2015-11-09 | 2016-01-27 | 上海天伟纺织质量技术服务有限公司 | Overall extraction method of effective components of mulberry leaves |
| CN105294542A (en) * | 2015-10-22 | 2016-02-03 | 白心亮 | Preparation method of mulberry leaf extract containing 1-deoxynojirimycin |
| CN105535112A (en) * | 2015-12-29 | 2016-05-04 | 浙江省农业科学院 | Extraction technology of hypoglycemic medicinal active substances of mulberry leaves and mulberries and formula |
| KR20160058993A (en) * | 2014-11-11 | 2016-05-26 | 대한민국(농촌진흥청장) | Manufacturing method for semi-dried mulberry having improved stability of cyanidin-3-gluoside and preserved shape using far infrared drying and semi-dried mulberry manufactured using the same |
| CN106387231A (en) * | 2016-11-19 | 2017-02-15 | 漳州市德润康实业有限公司 | Preparation method of folium mori-folium eriobotryae tea and prepared folium mori-folium eriobotryae tea |
| CN107281271A (en) * | 2016-04-12 | 2017-10-24 | 长沙三友医药科技有限公司 | A kind of DNJ sustained release preparation and preparation method thereof |
| CN107455535A (en) * | 2017-09-29 | 2017-12-12 | 万全利 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN109123025A (en) * | 2018-11-16 | 2019-01-04 | 岳西县千竹坪种养专业合作社 | A kind of health care Mulberry-leaf Tea and preparation method thereof |
| CN111670984A (en) * | 2020-06-29 | 2020-09-18 | 来宾市农业科学院 | Preparation method of mulberry leaf green tea |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104116755A (en) * | 2014-06-19 | 2014-10-29 | 无限极（中国）有限公司 | Ganoderma lucidum, wolfberry and rhizoma polygonati compound polysaccharide with tumor microenvironment regulation function as well as preparation method and application thereof |
-
2022
- 2022-01-24 CN CN202210080692.XA patent/CN115316464B/en active Active
Patent Citations (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1362029A (en) * | 2001-01-02 | 2002-08-07 | 成都天友发展有限公司 | Production process of dewatered mulberry leaf |
| KR20040098410A (en) * | 2003-05-14 | 2004-11-20 | 박창남 | Method for manufacturing functional rice using mulberry leaf and milk, in which the functional rice contains lysine and dnj |
| CN101314586A (en) * | 2008-06-20 | 2008-12-03 | 江苏大学 | Method for separating 1-deoxidized nojirimycin monomer from mulberry leaf total alkaloid |
| CN101671294A (en) * | 2009-09-22 | 2010-03-17 | 广东太阳神集团有限公司 | Method for continuously extracting and separating 1-deoxynojirimycin (DNJ) and flavone from folium mori |
| JP2014181220A (en) * | 2013-03-21 | 2014-09-29 | Urazoe Ichi | Method for producing mulberry leaf tea |
| KR20150139081A (en) * | 2014-06-02 | 2015-12-11 | 대한민국(농촌진흥청장) | Manufacturing method for semi-dried mulberry preserved shape using far infrared drying and semi-dried mulberry manufactured using the same |
| KR20160058993A (en) * | 2014-11-11 | 2016-05-26 | 대한민국(농촌진흥청장) | Manufacturing method for semi-dried mulberry having improved stability of cyanidin-3-gluoside and preserved shape using far infrared drying and semi-dried mulberry manufactured using the same |
| CN105294542A (en) * | 2015-10-22 | 2016-02-03 | 白心亮 | Preparation method of mulberry leaf extract containing 1-deoxynojirimycin |
| CN105272988A (en) * | 2015-11-09 | 2016-01-27 | 上海天伟纺织质量技术服务有限公司 | Overall extraction method of effective components of mulberry leaves |
| CN105535112A (en) * | 2015-12-29 | 2016-05-04 | 浙江省农业科学院 | Extraction technology of hypoglycemic medicinal active substances of mulberry leaves and mulberries and formula |
| CN107281271A (en) * | 2016-04-12 | 2017-10-24 | 长沙三友医药科技有限公司 | A kind of DNJ sustained release preparation and preparation method thereof |
| CN106387231A (en) * | 2016-11-19 | 2017-02-15 | 漳州市德润康实业有限公司 | Preparation method of folium mori-folium eriobotryae tea and prepared folium mori-folium eriobotryae tea |
| CN107455535A (en) * | 2017-09-29 | 2017-12-12 | 万全利 | A kind of Mulberry-leaf Tea and preparation method thereof |
| CN109123025A (en) * | 2018-11-16 | 2019-01-04 | 岳西县千竹坪种养专业合作社 | A kind of health care Mulberry-leaf Tea and preparation method thereof |
| CN111670984A (en) * | 2020-06-29 | 2020-09-18 | 来宾市农业科学院 | Preparation method of mulberry leaf green tea |
Non-Patent Citations (3)
| Title |
|---|
| Hypoglycemic effect of deoxynojirimycin–polysaccharide on high fat diet and streptozotocin-induced diabetic mice via regulation of hepatic glucose metabolism;Li, YG (Li, You-gui) 等;《Chemico-Biological Interactions》;第225卷;70-79 * |
| Hypoglycemic effect of deoxynojirimycin-polysaccharide on high fat diet and streptozotocin-induced diabetic mice via regulation of hepatic glucose metabolism;Li, YG et al;《CHEMICO-BIOLOGICAL INTERACTIONS》(第25期);70-79 * |
| 不同干燥方式桑叶粉物理特性、氨基酸及挥发性成分分析;盛金凤;《食品工业科技》;第43卷(第09期);108-118 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN115316464A (en) | 2022-11-11 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103349097A (en) | Novel processing method for green tea | |
| KR101378069B1 (en) | Rice wine using Dendropanax morbifera Lev. and Process for preparing the same | |
| CN107801799A (en) | A kind of processing method of Tea Flower black tea | |
| CN107254384B (en) | Preparation method of liqueur drug | |
| CN101824378B (en) | Making method of passion fruit vinegar | |
| CN106578198A (en) | Production method of black tea | |
| KR20190059628A (en) | Fermented balloon flower using detoxicating, fermenting and steaming process and manufacturing method thereof | |
| CN106135591A (en) | Blueberry fruit tree leaf health-care tea and manufacture method | |
| CN115316464B (en) | High-deoxynojirimycin mulberry leaf green tea and preparation method thereof | |
| KR101852485B1 (en) | A process for the preparation of beer comprising germinated rice and achyranthes and the beer prepared therefrom | |
| CN108850330B (en) | Okra and loquat leaf composite fermented tea and processing method thereof | |
| CN107779333A (en) | The preparation method of mountain lichee health liquor | |
| KR101502018B1 (en) | Preparation Method for Fermented Ginseng Berry Extract | |
| CN114868874A (en) | Preparation method of mulberry leaf noodles | |
| CN111543532A (en) | Novel burdock tea preparation process | |
| KR101928468B1 (en) | The enzyme food using the reef in the fields and vegetable extract and manufacturing methods of the jam | |
| CN111280268A (en) | Processing method of special green tea | |
| KR101960537B1 (en) | Manufacturing method of low-sugar-content Omija extract | |
| CN112438335A (en) | Tea tree scented tea making method | |
| CN112266835A (en) | Preparation method of strong-flavor red date liquor | |
| KR20120057678A (en) | The Method of Manufacturing of Boiled Balloon Flower Having The Effect of Alleviation of fever and the Discharge of phlegm | |
| CN108041194A (en) | A kind of processing method of band black tea | |
| CN108567042A (en) | A kind of preparation method of the pulled figs sifting tea to give off a strong fragrance | |
| CN115191478B (en) | Method for enabling potato to be sweet rapidly in short term | |
| CN114886099B (en) | Peeled and dried cake-shaped momordica grosvenori and preparation method thereof |
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 |