CN117441789A - Red-fungus tea for protecting intestinal tract and preparation method thereof - Google Patents
Red-fungus tea for protecting intestinal tract and preparation method thereof Download PDFInfo
- Publication number
- CN117441789A CN117441789A CN202210843152.2A CN202210843152A CN117441789A CN 117441789 A CN117441789 A CN 117441789A CN 202210843152 A CN202210843152 A CN 202210843152A CN 117441789 A CN117441789 A CN 117441789A
- Authority
- CN
- China
- Prior art keywords
- tea
- red
- leaves
- protecting
- colored
- 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.)
- Pending
Links
- 210000001035 gastrointestinal tract Anatomy 0.000 title claims abstract description 75
- 238000002360 preparation method Methods 0.000 title abstract description 19
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 204
- 235000013616 tea Nutrition 0.000 claims abstract description 171
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 claims abstract description 116
- 241000233866 Fungi Species 0.000 claims abstract description 59
- 229960001948 caffeine Drugs 0.000 claims abstract description 59
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 58
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 claims abstract description 57
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 claims abstract description 57
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 57
- 230000000968 intestinal effect Effects 0.000 claims abstract description 55
- 238000000034 method Methods 0.000 claims abstract description 36
- 235000009569 green tea Nutrition 0.000 claims abstract description 35
- 235000015092 herbal tea Nutrition 0.000 claims abstract description 35
- 241000894007 species Species 0.000 claims abstract description 31
- 230000008569 process Effects 0.000 claims abstract description 28
- 241000233805 Phoenix Species 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000006378 damage Effects 0.000 claims abstract description 10
- 240000006914 Aspalathus linearis Species 0.000 claims description 75
- 235000012984 Aspalathus linearis Nutrition 0.000 claims description 75
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 238000001035 drying Methods 0.000 claims description 30
- 238000001816 cooling Methods 0.000 claims description 13
- 238000005516 engineering process Methods 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 12
- 238000003892 spreading Methods 0.000 claims description 12
- 230000007480 spreading Effects 0.000 claims description 12
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims description 11
- 240000003553 Leptospermum scoparium Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 239000012535 impurity Substances 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 10
- 238000005096 rolling process Methods 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 6
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000010304 firing Methods 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 230000005540 biological transmission Effects 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000009423 ventilation Methods 0.000 claims description 4
- 238000012258 culturing Methods 0.000 claims description 3
- 238000001704 evaporation Methods 0.000 claims description 3
- 230000008020 evaporation Effects 0.000 claims description 3
- 239000002932 luster Substances 0.000 claims description 3
- 239000012452 mother liquor Substances 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 210000003462 vein Anatomy 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 2
- 241000699670 Mus sp. Species 0.000 abstract description 21
- 241000191043 Rhodobacter sphaeroides Species 0.000 abstract description 8
- 239000004480 active ingredient Substances 0.000 abstract description 7
- 235000009200 high fat diet Nutrition 0.000 description 73
- XMOCLSLCDHWDHP-UHFFFAOYSA-N L-Epigallocatechin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C1=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-UHFFFAOYSA-N 0.000 description 23
- 229930002877 anthocyanin Natural products 0.000 description 21
- 235000010208 anthocyanin Nutrition 0.000 description 21
- 239000004410 anthocyanin Substances 0.000 description 21
- 150000004636 anthocyanins Chemical class 0.000 description 21
- XMOCLSLCDHWDHP-IUODEOHRSA-N epi-Gallocatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC(O)=C(O)C(O)=C1 XMOCLSLCDHWDHP-IUODEOHRSA-N 0.000 description 20
- WMBWREPUVVBILR-GHTZIAJQSA-N (+)-gallocatechin gallate Chemical compound O([C@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-GHTZIAJQSA-N 0.000 description 18
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 description 18
- 230000000694 effects Effects 0.000 description 18
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 description 15
- 241000894006 Bacteria Species 0.000 description 15
- 230000009286 beneficial effect Effects 0.000 description 15
- 238000004458 analytical method Methods 0.000 description 14
- PFTAWBLQPZVEMU-ZFWWWQNUSA-N (+)-epicatechin Natural products C1([C@@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-ZFWWWQNUSA-N 0.000 description 10
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 10
- 241000606125 Bacteroides Species 0.000 description 10
- LSHVYAFMTMFKBA-UHFFFAOYSA-N ECG Natural products C=1C=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-UHFFFAOYSA-N 0.000 description 10
- DZYNKLUGCOSVKS-UHFFFAOYSA-N epigallocatechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3cc(O)c(O)c(O)c3 DZYNKLUGCOSVKS-UHFFFAOYSA-N 0.000 description 10
- 210000000813 small intestine Anatomy 0.000 description 10
- 238000001514 detection method Methods 0.000 description 9
- 210000002175 goblet cell Anatomy 0.000 description 9
- 210000001519 tissue Anatomy 0.000 description 8
- 241000192125 Firmicutes Species 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 7
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 6
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 6
- 238000013218 HFD mouse model Methods 0.000 description 6
- 239000007791 liquid phase Substances 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- PFTAWBLQPZVEMU-UKRRQHHQSA-N (-)-epicatechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-UKRRQHHQSA-N 0.000 description 5
- 241001465754 Metazoa Species 0.000 description 5
- 241000566145 Otus Species 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 5
- 210000004027 cell Anatomy 0.000 description 5
- 210000001072 colon Anatomy 0.000 description 5
- LPTRNLNOHUVQMS-UHFFFAOYSA-N epicatechin Natural products Cc1cc(O)cc2OC(C(O)Cc12)c1ccc(O)c(O)c1 LPTRNLNOHUVQMS-UHFFFAOYSA-N 0.000 description 5
- 235000012734 epicatechin Nutrition 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 210000004907 gland Anatomy 0.000 description 5
- 238000004128 high performance liquid chromatography Methods 0.000 description 5
- 230000008595 infiltration Effects 0.000 description 5
- 238000001764 infiltration Methods 0.000 description 5
- 210000004969 inflammatory cell Anatomy 0.000 description 5
- 230000002829 reductive effect Effects 0.000 description 5
- 238000012163 sequencing technique Methods 0.000 description 5
- 238000003304 gavage Methods 0.000 description 4
- 238000007490 hematoxylin and eosin (H&E) staining Methods 0.000 description 4
- 230000004060 metabolic process Effects 0.000 description 4
- -1 polyphenol compound Chemical class 0.000 description 4
- 239000006286 aqueous extract Substances 0.000 description 3
- 230000015572 biosynthetic process Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 3
- 229940030275 epigallocatechin gallate Drugs 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000000284 extract Substances 0.000 description 3
- 238000000605 extraction Methods 0.000 description 3
- LVJJFMLUMNSUFN-UHFFFAOYSA-N gallocatechin gallate Natural products C1=C(O)C=C2OC(C=3C=C(O)C(O)=CC=3)C(O)CC2=C1OC(=O)C1=CC(O)=C(O)C(O)=C1 LVJJFMLUMNSUFN-UHFFFAOYSA-N 0.000 description 3
- 210000003405 ileum Anatomy 0.000 description 3
- 235000013824 polyphenols Nutrition 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 229930014124 (-)-epigallocatechin gallate Natural products 0.000 description 2
- 241000193830 Bacillus <bacterium> Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 241001112696 Clostridia Species 0.000 description 2
- 206010009900 Colitis ulcerative Diseases 0.000 description 2
- 229920000742 Cotton Polymers 0.000 description 2
- RGHNJXZEOKUKBD-SQOUGZDYSA-N D-gluconic acid Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C(O)=O RGHNJXZEOKUKBD-SQOUGZDYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 241000306836 Faecalibaculum Species 0.000 description 2
- 241000192142 Proteobacteria Species 0.000 description 2
- 241000206572 Rhodophyta Species 0.000 description 2
- 241000095588 Ruminococcaceae Species 0.000 description 2
- 201000006704 Ulcerative Colitis Diseases 0.000 description 2
- 206010046914 Vaginal infection Diseases 0.000 description 2
- 241001261005 Verrucomicrobia Species 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000012634 fragment Substances 0.000 description 2
- 230000036449 good health Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002757 inflammatory effect Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 210000000936 intestine Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 210000003097 mucus Anatomy 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 230000036961 partial effect Effects 0.000 description 2
- 230000001575 pathological effect Effects 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 238000012552 review Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- YAPQBXQYLJRXSA-UHFFFAOYSA-N theobromine Chemical compound CN1C(=O)NC(=O)C2=C1N=CN2C YAPQBXQYLJRXSA-UHFFFAOYSA-N 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- 238000003809 water extraction Methods 0.000 description 2
- DIEDVCMBPCRJFQ-UHFFFAOYSA-N 10,12-tricosadiynoic acid Chemical compound CCCCCCCCCCC#CC#CCCCCCCCCC(O)=O DIEDVCMBPCRJFQ-UHFFFAOYSA-N 0.000 description 1
- 241000589220 Acetobacter Species 0.000 description 1
- 241000186361 Actinobacteria <class> Species 0.000 description 1
- 241000235349 Ascomycota Species 0.000 description 1
- 206010003694 Atrophy Diseases 0.000 description 1
- 241000186000 Bifidobacterium Species 0.000 description 1
- 241000722885 Brettanomyces Species 0.000 description 1
- 238000011740 C57BL/6 mouse Methods 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000193403 Clostridium Species 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000194033 Enterococcus Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 241000186394 Eubacterium Species 0.000 description 1
- 241000206602 Eukaryota Species 0.000 description 1
- IAJILQKETJEXLJ-UHFFFAOYSA-N Galacturonsaeure Natural products O=CC(O)C(O)C(O)C(O)C(O)=O IAJILQKETJEXLJ-UHFFFAOYSA-N 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 241000282412 Homo Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001474750 Komagataeibacter Species 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000736262 Microbiota Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- 241000699666 Mus <mouse, genus> Species 0.000 description 1
- 238000012408 PCR amplification Methods 0.000 description 1
- QGMRQYFBGABWDR-UHFFFAOYSA-M Pentobarbital sodium Chemical compound [Na+].CCCC(C)C1(CC)C(=O)NC(=O)[N-]C1=O QGMRQYFBGABWDR-UHFFFAOYSA-M 0.000 description 1
- 235000017845 Persicaria vulgaris Nutrition 0.000 description 1
- 244000170788 Persicaria vulgaris Species 0.000 description 1
- 241000605861 Prevotella Species 0.000 description 1
- 241000588769 Proteus <enterobacteria> Species 0.000 description 1
- 241000235070 Saccharomyces Species 0.000 description 1
- 208000001871 Tachycardia Diseases 0.000 description 1
- 206010043268 Tension Diseases 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 241000235017 Zygosaccharomyces Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003044 adaptive effect Effects 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- IAJILQKETJEXLJ-QTBDOELSSA-N aldehydo-D-glucuronic acid Chemical compound O=C[C@H](O)[C@@H](O)[C@H](O)[C@H](O)C(O)=O IAJILQKETJEXLJ-QTBDOELSSA-N 0.000 description 1
- 238000010171 animal model Methods 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000037444 atrophy Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 206010009887 colitis Diseases 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 239000012259 ether extract Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 239000000174 gluconic acid Substances 0.000 description 1
- 235000012208 gluconic acid Nutrition 0.000 description 1
- 229940097043 glucuronic acid Drugs 0.000 description 1
- 230000001660 hyperkinetic effect Effects 0.000 description 1
- 238000005286 illumination Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 230000007413 intestinal health Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000013507 mapping Methods 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 210000004379 membrane Anatomy 0.000 description 1
- XZWYZXLIPXDOLR-UHFFFAOYSA-N metformin Chemical compound CN(C)C(=N)NC(N)=N XZWYZXLIPXDOLR-UHFFFAOYSA-N 0.000 description 1
- 229960003105 metformin Drugs 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229960002275 pentobarbital sodium Drugs 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 150000004666 short chain fatty acids Chemical class 0.000 description 1
- 208000019116 sleep disease Diseases 0.000 description 1
- 208000020685 sleep-wake disease Diseases 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000006794 tachycardia Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 229960004559 theobromine Drugs 0.000 description 1
- 229960000278 theophylline Drugs 0.000 description 1
- 238000001757 thermogravimetry curve Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- 210000002268 wool Anatomy 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
- A23F3/06—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
- A23F3/12—Rolling or shredding tea leaves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/166—Addition of, or treatment with, enzymes or microorganisms
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A red-colored herbal tea for protecting intestinal tract and its preparation method, the raw materials of the red-colored herbal tea are fresh leaves of wild species red-colored herbal tea obtained from oolong tea grown in Guangdong mountain range of Phoenix mountain range of over 600 m, or wild species red-colored herbal tea obtained from oolong tea grown in Guangdong mountain range of over 600 m, oolong tea of Guangdong mountain range of over 600 m, and transplanted fresh leaves of red-colored herbal tea grown in low altitude area, and processed into tea by oolong tea, green tea or Kangpu tea process, wherein the content of caffeine in the red-colored herbal tea is less than or equal to 1.0%. The invention also discloses a preparation method of the red-germ tea. The rhodobacter sphaeroides tea for protecting intestinal tracts can improve intestinal damage of mice and maintain intestinal flora steady state; the red fungus with low caffeine content is selected as the tea raw material, the raw material is strictly controlled, and the caffeine content in the red fungus tea is effectively controlled while the product quality is not influenced, so that the requirements of people sensitive to caffeine on the tea are met. The red-colored herbal tea for protecting intestinal tracts is simple to operate, well retains active ingredients in fresh red-colored herbal leaves, and is convenient to popularize and use.
Description
Technical Field
The invention relates to the technical field of tea and processing thereof, in particular to a red fungus tea for protecting intestinal tracts and a preparation method thereof.
Background
The oolong tea wild strain red-colored fungus is a tea tree (Camellia sinensis) variety with dark purple bud leaves, which is produced in the area with higher elevation of Guangdong phoenix mountain, belongs to a pure wild variety, and the growth environment and shape of the red-colored fungus tea are shown in figure 1. The red tea is used for eating and medicinal use by local people, has the effects of promoting digestion and removing greasiness, promoting the production of body fluid to quench thirst, cooling blood and dispelling wind and the like, and is considered to have good health care function and medicinal value. In addition, the red-colored herbal tea has unique fragrance and taste, the high-meaning flower and fruit fragrance accords with the typical characteristics of the phoenix single-cluster tea, and the red-colored herbal tea is rich in content substances, and experiments show that the red-colored herbal tea has rich anthocyanin, so that the soup color is special. In conclusion, the rhodophyta is a precious germplasm resource, has the characteristic of typical purple bud tea, has good health care function and medical value, and therefore has great development potential in the future of single-cluster rhodophyta tea, and is worthy of being put into more researches.
The red-germ population is scattered in the high altitude (> 600 m) area of the phoenix mountain in the main producing area of famous oolong tea phoenix single cluster, and the red-germ population is not cultivated artificially because of bitter and slightly astringent taste of the tea soup and the lack of scientific evaluation and correct knowledge of the value of the red-germ population. According to the report of Zhu Hui et al in the biochemical quality of wild red-colored tea, the content of caffeine in red-colored tea prepared by semi-fermentation of oolong tea is up to 49.81mg/g, but the taste of the existing red-colored tea prepared by adopting the oolong tea processing technology is bitter and astringent, so that the consumption population of partial favorite tea is limited; and 90% of caffeine taken by people through the beverage way is absorbed by the stomach and intestine, thus increasing the burden of the intestine and further restricting the application and development of the red-cell tea in China.
Fresh leaves of green tea are required to be from tea tree varieties with moderate leaf hardness and moderate polyphenol compound content. The green tea has proper maturity for fresh leaves. When the picking standard of the fresh green tea leaves is that tender tips form resident buds, picking 1 bud, 3 and 4 leaves, and the local tea farmer is called 'open face picking'. Because the content of ether extract is high and the content of caffeine and polyphenol compounds is low, the bitter taste of the finished tea is avoided. According to the picking season, spring tea is best, autumn tea is inferior in Xia Cha.
Caffeine (Caffeine), also known as 1,3, 7-trimethylxanthine, is an important alkaloid compound. It has now been found that the caffeine content of tender tea tree branches and leaves is highest, about 2% to 5% of dry weight. The tea contains alkaloid compounds such as caffeine, theophylline, theobromine and the like, wherein the content of the caffeine is the highest, and the caffeine is an important flavor substance and physiologically active characteristic component of the tea. In our daily tea, the body also ingests a certain amount of caffeine, and studies have found that proper intake of caffeine by the human body is beneficial to the health of the body. The appropriate amount of caffeine can excite central nerve, promote blood circulation, enhance metabolism, promote digestion, etc. However, for some people who have sleep disorder, gout, cardiovascular diseases and the like and are intolerant to caffeine, caffeine in tea leaves can cause different irritation and injury to the people. For these particular populations, a single intake of 10mg of caffeine may cause certain uncomfortable symptoms. The American study considers that children take the caffeine obviously too much, and the hyperkinetic symptom is easy to induce. Other studies have also shown that excessive intake can lead to confusion in muscle activity, relaxation of bronchial muscles leading to tachycardia, increased blood flow rates, nervous tension, tremble hands, perspiration, etc. The current good beverages and foods on the market contain caffeine, which easily causes excessive daily intake of coffee.
Therefore, in order to meet the needs of special people, the tea beverage can reduce adverse effects caused by caffeine while enjoying tea drinking, and expand the tea consumption market, so that the tea industry is continuously improved, and research on low-caffeine tea is more and more important.
The prior art does not have the related report of the red-fungus tea with low caffeine content for protecting the intestinal tract, and has important significance for expanding the application of the red-fungus tea, especially for researching the intestinal tract based on the biochemical characteristics of the red-fungus tea.
Disclosure of Invention
The invention aims to solve the technical problems that: overcomes the defects of the prior art and provides the red herbal tea with low caffeine content and good taste for protecting intestinal tracts and the preparation method thereof.
The technical scheme adopted for solving the technical problems is as follows:
the raw materials of the red-green tea for protecting intestinal tracts are fresh leaves of red green tea obtained from wild species of oolong tea grown in Guangdong mountain range of phoenix mountain range of over 600 meters or fresh leaves of red green tea grown in low-altitude areas transplanted from wild species of oolong tea grown in Guangdong mountain range of over 600 meters, and the tea is processed by adopting oolong tea, kangpu tea or green tea technology, wherein the content of caffeine in the red-green tea is less than or equal to 1.0%.
The red tea for protecting the intestinal tract has lower content of caffeine, reduces the bitter and astringent effect of the tea taste caused by the caffeine, and can improve the intestinal damage of mice by increasing the number of small intestine goblet cells, increasing the height of villus, reducing the depth of crypt, increasing the ratio of villus glands, increasing the number of colon goblet cells and reducing inflammatory cell infiltration; and the intestinal flora steady state is maintained by increasing the proportion of the bacteroides, increasing the beneficial bacteria and reducing the abundance of harmful bacteria.
Preferably, the content of caffeine in the red fungus tea for protecting intestinal tracts is 0.3-0.65%.
Anthocyanin has been reported to increase microbial diversity in humans, especially increase clostridia, ruminococcaceae abundance, thereby promoting metabolism balance intestinal flora, and inhibit the synthesis of inflammatory factors in ulcerative colitis treatment, and has anti-inflammatory effect; the fresh leaves of the red fungus picked in spring are more rich in anthocyanin than fresh leaves of the red fungus picked in autumn or other seasons, the fresh leaves of the red fungus picked in spring are germinated from the top of a tea tree newly, the fresh leaves of the tender shoots which are purple, red or red purple are made into red fungus tea, the anthocyanin content in the red fungus tea is as high as 14.266mg/g, so the fresh leaves of the red fungus of the wild species of the oolong tea are preferably picked in spring, the fresh leaves of the red fungus of the wild species of the oolong tea are preferably picked from the top of the tea tree to form purple, red or red tender tips, the tender tips are fully unfolded, the tender shoots are about to mature and form resident buds, one bud three and four leaves.
In one exemplary embodiment, the intestinal tract protecting red tea is red tea stored for more than 1 year after being processed into tea. The inventor compares and analyzes the components of the red fungus tea processed for many years, and discovers that the longer the red fungus tea is stored, the lower the caffeine content of the red fungus tea is correspondingly.
The GCG content of the red fungus tea for protecting the intestinal tract is more than or equal to 6.69 percent. The high content of GCG in the red tea can promote the growth of beneficial flora in intestinal tracts, inhibit the activity of harmful flora and maintain the stability of intestinal flora.
The other technical scheme adopted by the invention for solving the technical problems is as follows:
a preparation method of red tea for protecting intestinal tract adopts oolong tea process to prepare tea, comprising the following steps:
1) Sun-drying: picking wild red fresh leaves of oolong tea grown in Phoenix mountain and Wu Dong mountain of Guangdong province with the altitude of 600 meters or wild red fresh leaves of oolong tea grown in Phoenix mountain and Wu Dong mountain of Guangdong province with the altitude of 600 meters, withering until leaves are soft, losing luster, changing leaves into dark green, generating slight fragrance, reducing the water content of sun-dried green leaves to 70+/-3%, and reducing the weight by 5% -15%.
2) Cooling: after the sun-drying is finished, two screens and three screens are combined, the screens are moved to an indoor cool green frame, so that the leaves emit hot air, the evaporation of water is slowed down, and the water in the leaves is redistributed; after the green is cooled for about 1 hour, screening is carried out, 1-2 screens are combined into 1 screen, and the screen is gently turned once by hand to prepare for the next green.
3) Shaking: the process is important, and the shaking time is 8-12 hours. The green shaking room is cool, the temperature and the humidity are stable, the room temperature is controlled to be between 22 and 26 ℃ generally, and the humidity is about 70+/-5 percent. When the leaves are properly made, the edges of the leaves are two-color red or three-color red, the veins are transparent (under the illumination of light), the leaves are shaped like soup spoons, the fragrance is strong, and the water content is 65-70%. After the last shaking, the mixture is kept still for about 1 hour and is used for stir-frying for standby.
4) Parching: the method of high temperature, high speed, high tightness and low permeability is adopted to destroy the activation of various enzymes in the leaves, and the quality is not affected by continuous oxidation. The pan-firing and the twisting are performed alternately, and two-firing and two-twisting are generally adopted. The single leaf throwing amount is 1.5-2 kg of rocking green leaves. The parching time is generally 4-5 minutes, and the total time is about 10 minutes. The pan-fired food is moderate in She You, sticky to hands, and is free from green grass smell, slightly fragrant and continuous in peduncles. The water content of the leaves after the pan-fired is generally less than or equal to 60 percent.
5) Twisting: the damage rate of leaf cells is controlled at 20-40%, and the roasted leaves are kneaded while the leaf cells are hot and are kneaded again and rapidly.
6) The pan-firing and the rolling are alternately carried out, and the steps 4) and 5) are repeated for 1 to 2 times;
7) Baking: treating with rough fire at low temperature for 2-3 h until the leaf moisture is less than or equal to 49%, and baking with sufficient fire at high temperature for 10-20 min until the leaf moisture is less than or equal to 5.3%; the tea fragrance is stable, and the taste is mellow and sweet and is in close relationship with the fire function; mao Huoshe the moisture content is 49% and the leaf of the foot fire is 5.3%. And when the red tea is baked to foot fire, the appearance color is oily and green brown, and the red tea for protecting the intestinal tract is obtained.
A preparation method of red tea for protecting intestinal tract adopts green tea technology to process into tea, comprising the following steps:
1) Picking: picking wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters or wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters, removing impurities;
2) Withering: placing the fresh tea leaves after removing impurities in the first step under ventilation and light transmission, and uniformly spreading the tea leaves at a spreading thickness of 3-8 cm and a spreading temperature of 18-22 ℃ for 3-8 hours;
3) Fixation: the withered tea leaves are sent into a de-enzyming machine for de-enzyming treatment, the de-enzyming temperature is 220 ℃ to 280 ℃, the de-enzyming time is 2 to 3min, and the de-enzymed tea leaves are immediately spread and dried to 50 ℃ to 60 ℃;
4) Twisting; after fully cooling, rolling for 20-30 min according to the principle of light weight and light weight until the materials are formed into strips;
5) And (3) drying: after deblocking, drying at 80 ℃ for 30min in a fragrance extracting machine;
6) Foot drying: and (3) putting the formed tea strips into a dryer for drying, controlling the temperature to 90 ℃, and drying for 10-20 min, and reducing the water content of the tea to be within 7% after drying to obtain the red tea for protecting the intestinal tract.
A preparation method of red tea for protecting intestinal tract adopts Kangpu tea process to prepare tea, comprising the following steps:
1) Picking: picking wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters or wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters, removing impurities;
2) Processing the fresh red-colored green tea leaves picked in the step 1) by adopting a green tea process to obtain a dry red-colored green tea leaf sample;
3) Soaking the dry red tea leaf sample obtained in the step 2) in boiling water with the weight 100-150 times of that of the dry red tea leaf sample for 5-10min, filtering tea residues, fixing the volume of the boiling water to the initial boiling water volume, putting into a culture bottle, adding white sugar with the weight of 8-15% (W/V) of tea water, cooling to room temperature, adding the fermentation mother liquor with the weight of 8-12% (W/V) of tea water and the weight of 5-10% (W/V) of Kangpu tea fungus membrane, covering with gauze, and culturing at 28+/-1 ℃ for 14-20 days to obtain the red tea with intestinal tract protecting function, which is processed by the Kangpu tea technology.
The red fungus tea for protecting the intestinal tract has the beneficial effects that:
the red fungus tea for protecting the intestinal tract can improve the intestinal tract injury of mice by increasing the number of small intestine goblet cells, increasing the height of villus, reducing the depth of crypt, increasing the ratio of villus glands, increasing the number of colon goblet cells and reducing inflammatory cell infiltration; and the rhodobacter sphaeroides is improved in proportion, beneficial bacteria are increased, and the abundance of harmful bacteria is reduced, so that the stable state of intestinal flora is maintained, the rhodobacter sphaeroides with the intestinal protection effect is developed, and the application market of the rhodobacter sphaeroides is widened.
The existing production of low-caffeine tea in the market mainly adopts specific technical means such as hot water extraction, organic reagent extraction and supercritical CO 2 Extraction and the like, and the technologies remove most of caffeine and seriously damage other beneficial components and flavor of the tea; the invention selects the red fungus with low caffeine content as the tea raw material, strictly controls the raw material, effectively controls the caffeine content in the red fungus tea without affecting the product quality, and further meets the requirements of people sensitive to caffeine on the tea.
Meanwhile, the special physicochemical properties of the red fungus are utilized to screen the young shoots which are newly germinated and purple, red or red purple at the top of the red fungus or tea tree and are rich in anthocyanin, the young shoots are fully unfolded, the stretching is about to mature and form resident buds, one bud three and four leaves are used as raw materials, and the effective active ingredients such as anthocyanin, EGCG and GCG are further utilized to improve the intestinal tract protection efficacy of the red fungus tea.
The red tea for protecting intestinal tracts has the caffeine content of less than 1.0 percent (the caffeine content of common oolong tea is more than 3 percent), is strip-shaped, compact and green, has a green color in green, clear and bright soup color, light yellow and greenish color, complete leaf bottom, mellow taste and elegant and lasting flower fragrance.
The rhodobacter sphaeroides tea for protecting the intestinal tract is rich in GCG and EGCG, especially the content of GCG is higher than 6.69 percent and even is up to 9.62 percent, and the GCG and the EGCG promote the growth of bifidobacterium and lactobacillus/enterococcus groups in the intestinal tract of a human body and inhibit the growth of Bacteroides Prevotella, histolyticum and eubacterium clostridium groups, but do not influence the total number of bacteria, thereby improving the microbial flora of the intestinal tract of the human body; GCG and EGCG can promote the formation of short chain fatty acid, and further improve intestinal health of human body.
The preparation method of the red fungus tea for protecting the intestinal tract has the beneficial effects that:
the preparation method of the red fungus tea for protecting the intestinal tract is simple to operate and convenient to popularize and use.
The preparation technology of the oolong tea commonly adopted by the existing red fungus tea is improved, so that the tea strip forming rate is improved, and the technical problem that the existing red fungus is fragile and not shaped during rolling is solved.
The inventor breaks through the technical prejudice of the conventional technicians, and adopts the green tea technology to process the fresh red-colored fresh leaves into tea, so that the effective active ingredients such as anthocyanin and the like in the fresh red-colored fresh leaves are better reserved, and the intestinal tract protection effect of the red-colored tea is further improved.
Drawings
FIG. 1 is a photograph showing the growth environment of the raw material red fungus and the shape of tea tree of red fungus used for the intestinal tract protection red fungus tea of the present invention; the left graph is a growth environment graph of the red fungus, and the right graph is a tea tree shape graph of the red fungus tea;
FIG. 2 is a chart showing the effect of the Red tea for protecting the intestinal tract on HE staining of pathological sections of small intestine tissues of mice in example 1;
FIG. 3 is a graph showing the effect of the Red tea on the intestinal protection of example 1 on the comparison of the depth of the crypt of the small intestine with the length of the villus of the mice; wherein, the fluff length of the graph (A); graph (B) crypt depth; graph (C) pile length/crypt depth.
FIG. 4 is a chart showing the effect of the Red tea for protecting the intestinal tract on HE staining of pathological sections of small intestine tissues of mice in example 1;
FIG. 5-is a graph of an analysis of intestinal flora of an intestinal tract protecting Red tea on high fat diet mice of example 1, wherein (A) the intestinal flora Rank can graph; (B) intestinal flora petal mapping;
FIG. 6-is a graph showing the analysis of the beta diversity of intestinal flora of the effect of the intestinal-protective Red tea of example 1 on high-fat diet mice, wherein (A) Pcoa was analyzed; (B) a matrix diagram;
FIG. 7-is a graph comparing the levels of intestinal flora species abundance of the red tea of example 1 on the effect of intestinal protection on high fat diet mice, wherein (A) is portal level and (B) is genus level;
FIG. 8 is a graph showing the liquid phase detection analysis of the active ingredients in the intestinal tract protecting Red tea of examples 1 to 5.
Detailed Description
The invention is further described below with reference to the drawings and examples.
Example 1
The raw materials of the red herbal tea for protecting the intestinal tract are wild red herbal fresh leaves of oolong tea grown in Guangdong mountain range of phoenix mountain range of over 600 meters, and the oolong tea is processed into the tea by adopting an oolong tea process, wherein the content of caffeine in the red herbal tea is less than or equal to 1.0%.
The fresh leaves of the oolong tea wild species are fresh leaves of the red fungus tender buds picked in spring, the fresh leaves of the red fungus are young shoots which are newly germinated from the top of the tea tree and are purple, red or red purple in spring, and the young shoots are fully unfolded, and the young shoots are about to mature and form resident buds, one bud and three or four fresh leaves.
The red tea for protecting the intestinal tract is prepared into the red tea which is stored for more than 1 year after being processed into the tea; referring to fig. 8 (b), the standard sample (shown in fig. 8 (a)) for the control liquid phase detection analysis was calculated by HPLC detection analysis: the anthocyanin-containing beverage contains anthocyanin 1.396mg/g, caffeine 0.12mg/g, EGC (epicatechin-3-gallate) 0.27%, DL-C (DL-catechin) 0.79%, EC (epicatechin) 0.21%, EGCG (epigallocatechin-3 gallate) 0.73%, GCG (gallocatechin-3 gallate) 7.69% and ECG (epigallocatechin) 0.06%. Wherein: the content (%) of the effective components such as catechin, caffeine and the like in the tea is calculated according to the following formula:
C(％)＝(A-A0)*f std *V*d*100/m*10 6 *w
A: peak area of the measured component in the measured sample;
a0: peak areas corresponding to the detected components in the blank of the tested agent;
f std : correction factors (concentration/peak area, concentration unit is microgram per milliliter μg/mL) for the components tested;
v: the volume of the sample extract is in milliliters (mL);
m: sample weighing, in grams (g);
w: dry matter content (mass fraction) of the sample,%;
a preparation method of red tea for protecting intestinal tract adopts oolong tea process to prepare tea, comprising the following steps:
1) Sun-drying: picking wild oolong tea leaves of Phoenix mountain range Wu Dong mountain of Guangdong province growing above 600 m in altitude, withering until the leaves are soft, losing luster, changing the leaf color to dark green, generating slight fragrance, reducing the water content of the sun-dried leaves to 70+/-3%, and reducing the weight by 5% -15%.
2) Cooling: after the sun-drying is finished, two screens and three screens are combined, the screens are moved to an indoor cool green frame, so that the leaves emit hot air, the evaporation of water is slowed down, and the water in the leaves is redistributed; after cooling green for about 1 hour, screening, combining 1-2 screens into 1 screen, and lightly turning once by hand for later use;
3) Shaking: the time of shaking the green leaves is 8-12 hours, the temperature is controlled at 22-26 ℃, the humidity is 70+/-5 percent, the green leaves are made until the edges of the leaves reach two or three red colors, the veins are transparent, the leaves are shaped like a soup ladle, and when the water content is 70 percent, the leaves are kept stand for 1 hour for standby.
4) Parching: preparing shaking green leaves for later use in the step 3) with the single leaf feeding amount of 1.5-2 kg, and stir-frying for 4-5 minutes until the water content of the leaves is less than or equal to 60%;
5) Twisting: the damage rate of leaf cells is controlled at 20-40%, and the roasted leaves in the step 4) are kneaded while the leaf cells are hot and are kneaded again and quickly.
6) The pan-firing and the rolling are alternately carried out, and the steps 4) and 5) are repeated for 1 to 2 times;
7) Baking: firstly, treating with rough fire at low temperature for 3 hours until the leaf moisture is less than or equal to 49%, and then baking with sufficient fire for 10 minutes until the leaf moisture is less than or equal to 5.3%, thus obtaining the red tea for protecting intestinal tract.
Referring to fig. 2 to 7, the present inventors have experimentally verified the efficacy of the intestinal tract protecting red fungus tea of the present example in regulating the metabolism of the human intestinal tract, and specific test protocols and results are as follows.
1. Preparation of water extract of red tea
100g of tea leaves in example 1 were accurately weighed and put into a 2L conical flask, and boiling water was injected with a tea water ratio of 1:10. The conical flask is put into a unified water bath kettle at 100 ℃ for extraction for 45 minutes, the tea soup is filtered by absorbent cotton and stored in a 500mL conical flask in a sealing way by a preservative film. Adding boiling water with corresponding proportion into the conical flask, extracting in water bath at 100deg.C for 45 min, and filtering again in the conical flask. Wrapping tea residue with gauze, squeezing tea soup in the tea residue, filtering absorbent cotton, mixing with the tea soup of the previous two times, filtering the mixed tea soup for the second time, pre-freezing at-20deg.C, lyophilizing after all tea samples are extracted, bagging, and storing at-20deg.C.
The green tea water extraction method is similar to that of the commercial green tea.
2. Animal modeling and grouping
We obtained 8 week old healthy male C57BL/6 mice from Hunan Srilek's vision laboratory animals, body weight 20.5+ -1.88 g, and kept the animals in SPF clean class animal houses at 25+ -1deg.C, ensuring 12/12h light/dark cycle per day, free diet and drinking water. After one week of adaptive feeding, mice were randomly divided into five groups and five cages were used to feed the mice (10 animals per cage). Except for the normal control (ND) group of common propagation feed, the high-fat diet (HFD) group, the high-fat diet + gavage metformin (HFD/Met) group, the high-fat diet + gavage green tea aqueous extract (HFD/GT) group, the high-fat diet + gavage red tea aqueous extract (HFD/HY) group were all given 60% high-fat feed for 4 weeks, and then continuously gavage with 200mg/kg/d of the red tea aqueous extract of the embodiment on the basis of high-fat modeling; the ND and HFD groups were lavaged with equal amounts of distilled water. The mice were anesthetized by injection of 0.01% pentobarbital sodium during dissection, and the same parts of the ileum and colon tissues were placed in a fixative solution for fixation for subsequent slice preparation.
3. Intestinal flora 16S sequencing
Before the end of the lavage, 7d, faeces were collected and stored at-80 ℃. The PCR reaction system was configured with primers, the fragment range and concentration of the library was detected using an Agilent2100Bioanalyzer, and the HiSeq platform was selected for sequencing. Sequences were clustered into OTUS with 97% identity using Uparse software, based on Barcode sequences, PCR amplified primer sequences, and the like. FLASH (V1.2.7, http:// ccb.jhu.edu/software/FLASH /) to obtain original Tags data (Raw Tags); filtering, removing redundant chimeric sequences, and comparing with a species annotation database to obtain final Effective data (Effective Tags). The data were visualized using Qiime software (version 1.9.1).
The HE staining results of the small intestine tissues of the mice are shown in fig. 2, the small intestine villus structure in the field of view of the ND group is complete and clear, the mucosal layer crypt depth arrangement is tidy, and the goblet cells are rich. Compared with the ND group, the HFD group has abnormal ileum tissue structure, incomplete intestinal villus structure in visual field, atrophy phenomenon, partial mucus layer epithelial cell shedding, revealed lamina propria and sparse arrangement of the mucosa layer. Compared with the HFD group, the HFD/Met group, the HFD/GT group and the HFD/HY group have the advantages that intestinal tissue structures are improved to a certain extent, goblet cells are increased generally, and intestinal villus structures in visual fields are complete. The HFD/HY group has the best effect, thicker mucus layer, complete intestinal villus structure in visual field and longer villus. The red tea has a certain protection effect on the ileum tissue of mice.
The statistic graph of the depth of the crypt of the small intestine of the mouse and the length of the villus is shown in figure 3. The HFD group mice had reduced villus length compared to ND group; the mice in HFD/Met, HFD/GT and HFD/HY groups have increased villus lengths compared to the HFD group. The recess depth of the HFD group was significantly increased (p < 0.05) compared to the ND group, and the recess depths of the HFD/Met group, HFD/GT group and HFD/HY group were significantly decreased (p < 0.05 or p < 0.01) compared to the HFD group. The ratio of the villus length to the crypt depth (villus gland ratio) is an important index for measuring the digestive absorption function of the small intestine, and can show the comprehensive functional status of the small intestine. As can be seen from panel (C), the mice in the HFD group had significantly lower chorionic gland ratio than the ND group (p < 0.05); the ratio of the wool glands of the HFD/Met, HFD/GT and HFD/HY groups was significantly increased (p < 0.05) compared to the HFD group. The results show that the red tea can protect the intestinal structures of mice.
The results of colon HE staining of mice are shown in FIG. 4, and the ND group colon tissue is clear in arrangement, the goblet cells are rich, and inflammatory cell infiltration is avoided. Compared with the ND group, the HFD group has fewer goblet cells and inflammatory cell infiltration, and the cell arrangement in intestinal glands is slightly poorer. The HFD/Met group, HFD/GT group and HFD/HY group have increased goblet cells and decreased inflammatory cell infiltration. The red tea can reduce colon inflammation of mice.
The effect result of the red tea water extract on the intestinal flora of the mice is shown in (figure 5), and the result of a Rank abance curve shows that the number of OTUs is obviously increased when the sequencing amount is small, and the sequencing amount is gradually gentle, so that experimental data is feasible. In addition, the HFD/GT group has the highest species diversity and the lowest ND group, and the rest are between the two groups. The tea intervention group was more species diverse than the HFD group. By categorizing each group of OTUs, the 5 groups of mice intestinal flora were found to include 416 consensus OTUs, with the number of unique OTUs for the HFD/GT group being a maximum of 163, the ND group being 50, with the remaining groups being between these two groups. The characteristic OTU of the tea intervention group was higher than that of the HFD group. The above results all show that the red tea can increase the intestinal flora of high-fat diet mice.
The intestinal flora alpha diversity analysis is shown in table 1.Ace and Chao1 values reflect sample species abundance, shannon and Simpson values can be used to describe species diversity. Compared with the ND group, the Ace value, the Chao1 value, the Shannon value and the Simpson value of the HFD group are increased to a certain extent; the Ace, chao1, shannon and Simpson values of the HFD/GT and HFD/HY groups were all elevated compared to the HFD group. The results show that the red-leg tea can increase the species abundance and diversity of the intestinal flora of the high-fat diet mice.
TABLE 1 Alpha variability index (means+ -SD) for mice of different treatment groups
Table 3-2 Alpha Diversity index of mice in different treatment groups(Means±SD)
Since the more similar the population composition of the beta diversity analysis samples, the closer they are to each other in the PCA plot. Referring to fig. 6, the HFD group is far from the ND group, and the community composition between the HFD group and the ND group sample is greatly different; the HFD/HY group was close to the HFD/GT group, indicating that the community composition of the HFD/HY group and HFD/GT group samples was relatively similar.
The analysis of the intestinal flora species composition is shown in figure 7. Results of the intestinal flora phylum-level species abundance histogram (fig. 7A) indicate that the phylum-level species abundance histogram is largely divided into: firmicutes, bacteroides (bacterioides), verrucomicrobia (Verrucomicrobia), actinomycetes (actionobacteria), proteobacteria (Proteobacteria), mollusca (tenericites), deferens (defericillium), melainariabacteria, and the like. The ratio of the ND group of the Firmicutes is 55.6%, the HFD group of the Firmicutes is 72.2%, the HFD/Met group of the Firmicutes is 72.3%, the HFD/GT group of the Firmicutes is 67.7%, and the HFD/HY group of the Firmicutes is 66.1%. The Firmicutes (HFD) increased compared to ND group; the HFD/Met group, HFD/GT group and HFD/HY group of Thick-walled bacteria (Firmics) are all reduced compared to the HFD group. Referring to FIG. 7B, in Bacteroides (Bacteroides) the ND group is 32.5%, the HFD group is 8.9%, the HFD/Met group is 8.9%, the HFD/GT group is 17.6% and the HFD/HY group is 9.8%. The HFD group bacteroides (bacteroides) was reduced compared to the ND group; the HFD/Met group, HFD/GT group and HFD/HY group bacteroides (bacteroides) are increased compared to the HFD group. In the beneficial genus Faecalibaculum, the ND group is 14.5%, the HFD group is 3.7%, the HFD/Met group is 14.2%, the HFD/GT group is 8.5%, and the HFD/HY group is 13.1%. The beneficial genus Faecalibaculum is reduced in the HFD group compared to the ND group; the HFD/Met, HFD/GT and HFD/HY groups have increased beneficial genera and decreased harmful genera in the intestinal flora compared to the HFD group.
In summary, the rhodobacter sphaeroides tea for protecting the intestinal tract of the embodiment can increase the ratio of bacteroides/thick-walled bacteria in the intestinal tract of the high-fat diet mice, increase beneficial bacteria and reduce harmful bacteria, so as to maintain the intestinal flora steady state, and the rhodobacter sphaeroides tea can inhibit the occurrence of intestinal inflammation and increase the abundance of the beneficial bacteria and reduce the harmful bacteria to maintain the intestinal flora steady state by improving the intestinal structural damage induced by the high-fat diet, thereby protecting the intestinal tract.
Example 2
The raw materials of the red herbal tea for protecting the intestinal tract are wild red herbal fresh leaves of oolong tea grown in Guangdong mountain range of phoenix mountain range of over 600 meters, and the oolong tea is processed into the tea by adopting an oolong tea process, wherein the content of caffeine in the red herbal tea is less than or equal to 1.0%.
The fresh leaves of the wild species of the oolong are 1-4 fresh leaves of the red fungus tender shoots which are picked in spring, are germinated from the top of the tea tree and are purple, red or red-purple.
A preparation method of red tea for protecting intestinal tract adopts green tea technology to process into tea, comprising the following steps:
1) Picking: picking fresh leaves of wild species red fungus of oolong tea grown in mountain areas of Phoenix mountain and Wu mountain of Guangdong province above 600 m in elevation, and removing impurities;
2) Withering: placing the fresh tea leaves after removing impurities in the first step under ventilation and light transmission, and uniformly spreading the tea leaves at a spreading thickness of 3-8 cm and a spreading temperature of 18-22 ℃ for 3-8 hours;
3) Fixation: the withered tea leaves are sent into a de-enzyming machine for de-enzyming treatment, the de-enzyming temperature is 220 ℃ to 280 ℃, the de-enzyming time is 2 to 3min, and the de-enzymed tea leaves are immediately spread and dried to 50 ℃ to 60 ℃;
4) Twisting; after fully cooling, rolling for 30min according to the principle of light weight and light weight until the materials are formed into strips;
5) And (3) drying: after deblocking, drying at 80 ℃ for 30min in a fragrance extracting machine;
6) Foot drying: and (3) putting the formed tea strips into a dryer for drying, controlling the temperature to 90 ℃, and drying for 10-20 min, and reducing the water content of the tea to be within 7% after drying to obtain the red tea for protecting the intestinal tract.
Referring to fig. 8 (c), a standard sample (shown in fig. 8 (a)) of the intestinal canal protection red tea according to the present embodiment is detected and analyzed by HPLC and compared with the liquid phase detection analysis, and calculated: the anthocyanin-containing beverage contains 14.266mg/g of anthocyanin, 0.64mg/g of caffeine, 0.15% of EGC (epigallocatechin), 2.04% of DL-C (DL-catechin), 0.09% of EC (epicatechin), 1.91% of EGCG (epigallocatechin gallate), 7.79% of GCG (gallocatechin gallate) and 0.29% of ECG (epicatechin gallate). The fresh red-fungus leaves picked in spring are rich in anthocyanin relative to fresh red-fungus leaves She Geng picked in autumn or other seasons, and are processed into tea through a green tea process, so that anthocyanin, tea polyphenol and other active ingredients in the fresh red-fungus leaves are more effectively reserved, the anthocyanin can improve the diversity of microorganisms in a human body, especially the abundance of clostridia and ruminococcaceae is increased, and further metabolism balance intestinal flora is promoted, and the synthesis of inflammatory factors can be inhibited in ulcerative colitis treatment, so that the red-fungus fresh red-fungus leaves have anti-inflammatory effects; compared with the embodiment 1, the red tea for protecting intestinal tract of the embodiment has better effect on intestinal tract regulation and protection.
Example 3
According to the intestinal canal protecting red-colored herbal tea, raw materials of the red-colored herbal tea are red-colored herbal tea obtained from wild species of oolong tea grown in Guangdong mountain range of phoenix mountain range of over 600 meters in elevation, fresh red-colored herbal tea leaves grown in low-elevation areas (hereinafter simply referred to as transplanted red-colored herbal tea) are transplanted, and the red-colored herbal tea is processed into the tea by adopting a green tea process, wherein the content of caffeine in the red-colored herbal tea is less than or equal to 1.0%.
The wild species of the oolong tea is grafted fresh leaves of the red-colored fungus tender shoots picked in spring.
A preparation method of red tea for protecting intestinal tract adopts green tea technology to process into tea, comprising the following steps:
1) Picking: picking oolong tea wild species red fungus growing in a low-altitude area and transplanting red fungus fresh leaves growing in a Guangdong mountain range Wu-Dong mountain of Guangdong province above 600 meters in altitude, and removing impurities;
2) Withering: placing the fresh tea leaves after removing impurities in the first step under ventilation and light transmission, and uniformly spreading the tea leaves at a spreading thickness of 3-8 cm and a spreading temperature of 18-22 ℃ for 3-8 hours;
3) Fixation: the withered tea leaves are sent into a de-enzyming machine for de-enzyming treatment, the de-enzyming temperature is 220 ℃ to 280 ℃, the de-enzyming time is 2 to 3min, and the de-enzymed tea leaves are immediately spread and dried to 50 ℃ to 60 ℃;
4) Twisting; after fully cooling, rolling for 30min according to the principle of light weight and light weight until the materials are formed into strips;
5) And (3) drying: after deblocking, drying at 80 ℃ for 30min in a fragrance extracting machine;
6) Foot drying: and (3) putting the formed tea strips into a dryer for drying, controlling the temperature to 90 ℃, and drying for 10-20 min, and reducing the water content of the tea to be within 7% after drying to obtain the red tea for protecting the intestinal tract.
Referring to fig. 8 (d), a standard sample (shown in fig. 8 (a)) of the intestinal canal protection red tea according to the present embodiment is detected and analyzed by HPLC and compared with the liquid phase detection analysis, and calculated: the anthocyanin-containing beverage contains anthocyanin 1.137mg/g, caffeine 0.74mg/g, EGC (epigallocatechin) 0.18%, DL-C (DL-catechin) 2.28%, EC (epicatechin) 0.08%, EGCG (epigallocatechin gallate) 2.79%, GCG (gallocatechin gallate) 9.4% and ECG (epicatechin gallate) 0.22%.
The amount of caffeine in the red fungus is correspondingly increased when compared with the red fungus tea of example 1, which is used for protecting intestinal tracts, but the amount of caffeine (< 1%) is still significantly lower than that of other conventional tea.
Example 4
According to the intestinal canal protecting red tea, fresh leaves of red tea which are wild species of oolong tea grown in Guangdong mountain range Wu mountain of Guangdong mountain range over 600 meters in elevation are adopted, and a green tea process is adopted to process the tea, wherein the content of caffeine in the red tea is less than or equal to 1.0%.
The fresh leaves of the wild species red fungus of the oolong tea are fresh leaves of red fungus tender shoots picked in autumn.
The preparation method of the red tea for protecting intestinal tracts adopts the Kangpu tea process to process the red tea into tea, and comprises the following steps:
1) Picking: picking wild fresh leaves of oolong tea grown in Guangdong mountain range Wu-Dong mountain with altitude above 600 m in autumn, and removing impurities;
2) Processing the fresh red-colored green tea leaves picked in the step 1) by adopting a green tea process to obtain a dry red-colored green tea leaf sample;
3) Adding 10g of the dry red tea leaf sample obtained in the step 2) into 1L of boiling water, soaking for 5min, filtering tea residues, fixing the volume to 1L by using the boiling water, placing a 2L culture flask, adding 10% (W/V) white sugar (10 g) of tea, cooling to room temperature, adding 10% (V/V) (10 ml) of Kangpu fungus fermentation mother liquor and 5% (W/V) (5 g) of Kangpu tea fungus film into the cooled tea, covering with gauze, and culturing at 28+/-1 ℃ for 14 days to obtain the red tea leaf tea for protecting intestinal tract processed by the Kangpu tea technology.
Referring to fig. 8 (e), a standard sample (shown in fig. 8 (a)) of the intestinal canal protection red tea according to the present embodiment is detected and analyzed by HPLC and compared with the liquid phase detection analysis, and calculated: the anthocyanin-containing beverage contains 1.307mg/g of anthocyanin, 0.89mg/g of caffeine, 0.26% of EGC (epigallocatechin), 1.72% of DL-C (DL-catechin), 0.12% of EC (epicatechin), 2.36% of EGCG (epigallocatechin-3 gallate), 6.69% of GCG (gallocatechin-3 gallate) and 0.39% of ECG (epicatechin gallate).
Example 5
According to the intestinal canal protecting red tea, fresh leaves of red tea which are wild species of oolong tea grown in Guangdong mountain range Wudong mountain of Guangdong mountain range over 600 meters in elevation are processed into tea by adopting an oolong tea process, and the caffeine content in the red tea is less than or equal to 1.0%.
The fresh leaves of the wild species red fungus of the oolong tea are fresh leaves of the tender shoots of the red fungus picked in spring.
The preparation method of the intestinal canal protecting red tea of the embodiment is the same as that of the embodiment 4.
The red tea for protecting the intestinal tract is prepared into the red tea which is stored for more than 10 years after being processed into the tea; the results of HPLC detection and analysis are shown in FIG. 8 (f), and the results of comparison with the standard sample of the liquid phase detection and analysis (shown in FIG. 8 (a)) are calculated: the anthocyanin-containing beverage contains 6.345mg/g of anthocyanin, 0.31mg/g of caffeine, 0.29% of EGC (epigallocatechin), 2.02% of DL-C (DL-catechin), 0.08% of EC (epicatechin), 3.73% of EGCG (epigallocatechin gallate), 9.62% of GCG (gallocatechin gallate) and 0.27% of ECG (epicatechin gallate). The inventor compares and analyzes the components of the red fungus tea processed for many years, and discovers that the longer the red fungus tea is stored, the lower the caffeine content of the red fungus tea is correspondingly.
The results of applicants' evaluation of the intestinal tract protecting red tea and conventional commercially available green tea samples prepared in examples 4 and 5 of the present invention are shown in Table 2 below.
Table 2 results of sensory reviews of tea samples prepared with different Kang Pucha
The applicant conducted sensory evaluation results of Kang Pucha, which are prepared by the same process as that of conventionally marketed green tea, on the intestinal tract-protecting red tea prepared in examples 4 and 5 of the present invention are shown in the following table 3. The tea soup prepared from the kangpe tea for the intestinal canal prepared in the examples 4 and 5 is amber, the liquid is clear, the green tea has floccules, the intestinal canal prepared from the examples 4 and 5 are sour and sweet, the taste with air bubbles of the example 5 is better, and the bitter taste and the flavor of the dried red tea are further removed by adopting the kangpe tea process to prepare the red tea Kang Pucha.
Table 3 results of Kang Pucha sensory reviews prepared with different dry tea samples
The applicant has further analyzed the intestinal tract protecting red herbal teas prepared in examples 4 and 5, comprising in particular: the red-stripe tea samples are all sent to Hua big gene company for detection, 30ng of genome DNA samples with qualified quality and corresponding fusion primers are adopted to prepare a PCR reaction system, PCR reaction parameters are set, and PCR amplification is carried out on the V3-V4 region of the total DNA of the samples. The PCR amplified product was purified using Agencourt AMPure XP magnetic beads and dissolved in an Elutation Buffer, and labeled to complete the library construction. Fragment ranges and concentrations of the library were detected using an Agilent 2100 Bioanalyzer. The library that was qualified was sequenced by selecting the HiSeq platform based on insert size. After distinguishing the samples, colony histogram and thermogram analysis was performed at the gate and genus level. The characteristics of the abundance of the different flora were analyzed using LEfSe (LDA Effect Size) and the associated categories. Abundance predictions for bacterial community Kyoto Encyclopedia of Genes and Genomes (KEGG) functional clusters were obtained by PICRUSt 2.
The results of the sequencing of the microorganisms show that the intestinal canal-protecting red fungus tea of the embodiment 5 has high species composition diversity in the distribution of prokaryotes, and various bacteria grow together, so that the total abundance of functional genes of the flora is higher. Yeast is important in the fermentation process of Kangpu tea, and can metabolize sucrose to produce monosaccharide and ethanol which are supplied to acetic acid bacteria to further produce organic acid and carbon dioxide. In our study Dekkera, zygosaccharomyces and Saccharomyces are the main yeasts and the sum of these 3 genera in Kangpu tea broth is the intestinal tract protecting Red tea of example 4: 98.59%, red tea for protecting intestinal tract of example 5: 94.82%, kang Pucha by green tea: 94.25%, which indicates that the 3 teas are suitable for the growth of Kang Pucha yeast as tea bases.
The Conpu tea prepared from the intestinal canal protection red tea and the green tea in the embodiment 4 takes colpitis bacillus of the Proteus of dominant flora as main bacteria, the ratio of the colpitis bacillus is more than 97%, and the flora structure is simpler. In the distribution of eukaryotes, 3 groups Kang Pucha all had ascomycota as the main mycota and yeast group as the main mycota at the genus level, wherein the total yeast genus of the intestinal tract protecting rhodobacter sphaeroides of example 4 was 98.59%, the K-SHY group was 94.82% and the K-GT was 94.25%.
One of the most common core microbiota in Kang Pucha fermentation is Acetobacter, which includes Komagataeibacter. The highest komagataeibater ratio of the healthy tea prepared from green tea to the intestinal canal-protecting red tea of example 4 shows that the two teas are probably more beneficial to the growth of komagataeibater and occupy the dominant position in the flora, and increase the output of active substances such as acetic acid, gluconic acid, glucuronic acid, D-saccharic acid-1,4-lactone and the like.
In conclusion, the dry red fungus tea has good Kang Pucha adaptability, and the prepared Kang Pucha has good flavor quality and safe flora structure.
In summary, the red herbal tea for protecting intestinal tract of the invention, whether adopting the traditional oolong tea making process or breaking through the conventional green tea making process, has the caffeine content lower than 1%, which is enough to indicate that the red herbal tea for protecting intestinal tract of the application has the caffeine content lower because the caffeine content of the adopted raw material, namely the fresh red herbal tea itself, is extremely low, and the caffeine content in the product is controlled from the source of tea processing, so that the method for removing the caffeine content by adopting a specific method is avoided to damage other active ingredients and flavors of the tea. The red tea for protecting the intestinal tract, which is obtained by different tea making processes, is rich in effective active ingredients such as GCG, EGCG, anthocyanin and the like, promotes the growth of beneficial intestinal flora, simultaneously inhibits the growth of harmful flora, is beneficial to the stability of intestinal flora of a human body, and promotes the health of the intestinal tract.
The raw materials of the red-germ tea for protecting the intestinal tract are red-germ fresh leaves (hereinafter simply referred to as transplanted red-germ) grown in low-altitude areas, which are transplanted from oolong tea wild species red-germ plants grown in Guangdong mountain regions of phoenix mountain and Wudong mountain with the altitude of 600 meters or more, and the red-germ fresh leaves are transplanted red-germ fresh leaves picked in summer or autumn; alternatively, the raw materials are wild oolong tea leaves of the mountain of Phoenix mountain of Guangdong province, which grow above 600 m in altitude, are fresh red-colored leaves of the wild species of oolong tea, the fresh red-colored leaves are fresh red-colored buds and fresh red-colored leaves picked in summer and autumn, the content of caffeine is less than 1%, and the effects of protecting intestinal tracts are the same as those of the embodiment 1, and on the basis, the method can be understood and implemented by a person skilled in the art, so that the description of the embodiment is omitted.
Claims (8)
1. The intestinal tract protecting red-colored herbal tea is characterized in that raw materials of the red-colored herbal tea are fresh leaves of wild red-colored herbal tea obtained from oolong tea grown in Guangdong mountain areas with the altitude of more than 600 meters or oolong tea wild type red-colored herbal tea grown in Guangdong mountain areas with the altitude of more than 600 meters, and the fresh red-colored herbal tea leaves grown in low altitude areas are transplanted by oolong tea, kangpu tea or green tea technology, and the content of caffeine in the red-colored herbal tea is less than or equal to 1.0%.
2. The intestinal canal-protecting red tea according to claim 1, wherein the caffeine content in the intestinal canal-protecting red tea is 0.3-0.65%.
3. The intestinal tract protecting red fungus tea according to claim 1 or 2, wherein the wild species red fungus fresh leaves of the oolong tea are red fungus fresh leaves picked in spring.
4. The intestinal canal-protecting red-colored herbal tea according to claim 1 or 2, wherein the wild species of the oolong tea is characterized in that fresh leaves of the red-colored herbal tea are young shoots which are newly germinated from the top of the tea tree in spring, are purple, red or red purple, are slightly unfolded, are about to mature and form resident buds, and are three or four fresh leaves of one bud.
5. The intestinal canal-protecting red tea according to claim 5, wherein the GCG content of the intestinal canal-protecting red tea is not less than 6.69%.
6. A method of preparing a red herbal tea for protecting the intestinal tract according to any one of claims 1 to 5, wherein the tea is processed by an oolong tea process, comprising the steps of:
1) Sun-drying: picking wild red fresh leaves of oolong tea grown in Phoenix mountain and Wu Dong mountain of Guangdong province with the altitude of 600 meters or wild red fresh leaves of oolong tea grown in Phoenix mountain and Wu Dong mountain of Guangdong province with the altitude of 600 meters, withering until leaves are soft, losing luster, changing leaves into dark green, generating slight fragrance, reducing the water content of sun-dried green leaves to 70+/-3%, and reducing the weight by 5% -15%.
2) Cooling: after the sun-drying is finished, two screens and three screens are combined, the screens are moved to an indoor cool green frame, so that the leaves emit hot air, the evaporation of water is slowed down, and the water in the leaves is redistributed; cooling green for 1 hour, then screening, combining 1-2 screens into 1 screen, and lightly turning once by hand for later use;
3) Shaking: the time of shaking the green leaves is 8-12 hours, the temperature is controlled at 22-26 ℃, the humidity is 70+/-5 percent, the green leaves are made until the edges of the leaves reach two or three reds, the veins are transparent, the leaves are shaped like soup ladle, and when the water content is 65-70 percent, the leaves are kept stand for 1 hour for standby.
4) Parching: preparing shaking green leaves for later use in the step 3) with the single leaf feeding amount of 1.5-2 kg, and stir-frying for 4-5 minutes until the water content of the leaves is less than or equal to 60%;
5) Twisting: the damage rate of leaf cells is controlled at 20-40%, and the roasted leaves in the step 4) are kneaded while the leaf cells are hot and are kneaded again and quickly.
6) The pan-firing and the rolling are alternately carried out, and the steps 4) and 5) are repeated for 1 to 2 times;
7) Baking: firstly, treating with rough fire at low temperature for 2-3 h until the leaf moisture is less than or equal to 49%, and then baking with sufficient fire at high temperature for 10-20 min until the leaf moisture is less than or equal to 5.3%, thus obtaining the red tea for protecting intestinal tract.
7. A method of preparing a red tea for protecting the intestinal tract according to any one of claims 1 to 5, wherein the tea is processed by green tea processing, comprising the steps of:
1) Picking: picking wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters or wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters, removing impurities;
2) Withering: placing the fresh tea leaves after removing impurities in the first step under ventilation and light transmission, and uniformly spreading the tea leaves at a spreading thickness of 3-8 cm and a spreading temperature of 18-22 ℃ for 3-8 hours;
3) Fixation: the withered tea leaves are sent into a de-enzyming machine for de-enzyming treatment, the de-enzyming temperature is 220 ℃ to 280 ℃, the de-enzyming time is 2 to 3min, and the de-enzymed tea leaves are immediately spread and dried to 50 ℃ to 60 ℃;
4) Twisting; after fully cooling, rolling for 20-30 min according to the principle of light weight and light weight until the materials are formed into strips;
5) And (3) drying: after deblocking, drying at 80 ℃ for 30min in a fragrance extracting machine;
6) Foot drying: and (3) putting the formed tea strips into a dryer for drying, controlling the temperature to 90 ℃, and drying for 10-20 min, and reducing the water content of the tea to be within 7% after drying to obtain the red tea for protecting the intestinal tract.
8. The method for preparing the intestinal canal-protecting red tea according to any one of claims 1 to 5, wherein the tea is processed by a kangpu tea process, comprising the following steps:
1) Picking: picking wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters or wild red fresh leaves of oolong tea grown in Guangdong mountain range Wu Zhong mountain of Guangdong province with an altitude of 600 meters, removing impurities;
2) Processing the fresh red-colored green tea leaves picked in the step 1) by adopting a green tea process to obtain a dry red-colored green tea leaf sample;
3) Soaking the dry red tea leaf sample obtained in the step 2) in boiling water with the weight 100-150 times of that of the dry red tea leaf sample for 5-10min, filtering tea residues, fixing the volume of the boiling water to the initial boiling water volume, putting into a culture bottle, adding white sugar with the weight of 8-15% (W/V) of tea water, cooling to room temperature, adding the fermentation mother liquor with the weight of 8-12% (W/V) of tea water and the weight of 5-10% (W/V) of Kangpu tea fungus membrane, covering with gauze, and culturing at 28+/-1 ℃ for 14-20 days to obtain the red tea with intestinal tract protecting function, which is processed by the Kangpu tea technology.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210843152.2A CN117441789A (en) | 2022-07-18 | 2022-07-18 | Red-fungus tea for protecting intestinal tract and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210843152.2A CN117441789A (en) | 2022-07-18 | 2022-07-18 | Red-fungus tea for protecting intestinal tract and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN117441789A true CN117441789A (en) | 2024-01-26 |
Family
ID=89593455
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210843152.2A Pending CN117441789A (en) | 2022-07-18 | 2022-07-18 | Red-fungus tea for protecting intestinal tract and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN117441789A (en) |
-
2022
- 2022-07-18 CN CN202210843152.2A patent/CN117441789A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2015122679A1 (en) | Peanut sprout tea and production method therefor | |
| JP5582519B2 (en) | Mixed tea beverage composition having excellent palatability and method for producing the same | |
| CN104982928B (en) | A kind of japanese yew fruit health care ferment and preparation method thereof | |
| CN105230843A (en) | Scutellaria baicalensis mixed tea and preparing method thereof | |
| CN105087334A (en) | Rhodomyrtus tomentosa liqueur and preparation method thereof | |
| KR101260466B1 (en) | Preparation method for mother chrysanthemum vinegar | |
| CN104630010B (en) | Tonic health preserving wine and preparation method thereof | |
| CN103773702A (en) | Saccharomyces cerevisiae strain and green plum fruit wine prepared by using saccharomyces cerevisiae strain | |
| CN104673608A (en) | Preparation method for moringa oleifera health wine | |
| KR101014541B1 (en) | Manufacturing of anti-diabetic pepper leaf tea and same same product | |
| CN110881540A (en) | Processing method of sophora flower black tea | |
| KR20170065452A (en) | Lotus tea beverage and manufacturing method thereof | |
| CN117441789A (en) | Red-fungus tea for protecting intestinal tract and preparation method thereof | |
| KR102475667B1 (en) | Composition for improving stress, sleep disorder and maintaining deep sleep comprising lactic acid bacteria | |
| CN110699265B (en) | Method for preparing wolfberry leaf tea by fermentation of eurotium cristatum and special strain | |
| CN108192797A (en) | A kind of tealeaves dinner party with singsong girls in attendance and preparation method thereof | |
| CN103315101B (en) | Mono maple bud tea and preparation process thereof | |
| KR20090124115A (en) | Method for preparing the functional fermented jujube and it's product | |
| CN104186755A (en) | Processing method of black tea with leaves | |
| KR20200112097A (en) | Preparation method for fermentation ripening mugwort tea | |
| CN109937795A (en) | A method of cordyceps mycelia is cultivated by matrix of Jasmine | |
| KR101535635B1 (en) | Manufacturing method of Japanese apricot pickles | |
| KR101709564B1 (en) | Method for procucing Moju containing purple sweet potato and barley | |
| KR101662147B1 (en) | Chokanjang using mulberry vinegar | |
| CN110915964A (en) | Apocynum venetum flavored blood pressure reducing tea 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 |