CN1695492A - Health food for stabilizing and adjusting blood pressure and improving sleep, and preparation method - Google Patents
Health food for stabilizing and adjusting blood pressure and improving sleep, and preparation method Download PDFInfo
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- CN1695492A CN1695492A CNA2004100182063A CN200410018206A CN1695492A CN 1695492 A CN1695492 A CN 1695492A CN A2004100182063 A CNA2004100182063 A CN A2004100182063A CN 200410018206 A CN200410018206 A CN 200410018206A CN 1695492 A CN1695492 A CN 1695492A
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- BTCSSZJGUNDROE-UHFFFAOYSA-N gamma-aminobutyric acid Chemical compound NCCCC(O)=O BTCSSZJGUNDROE-UHFFFAOYSA-N 0.000 claims abstract description 108
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Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
A health-care food for stabilizing and regulating blood pressure and improving sleep quality is prepared through extracting the liquid extract from tea leaf and twigs or mulberry leaf and twigs, adding cane sugar, gamma-aminobutanoic acid and theanine, regulating pH value, boiling, high-pressure sterilizing, cooling, inoculating teafungus, fermenting, inoculating saccharomyces, cerevisiae, acetobacillus or acidophilic lactobacillus, fermenting, testing, adding the additional gamma-aminobutanoic acid, cheanine and sweetening agent and filtering.
Description
Technical Field
The invention relates to a health food for improving physical quality and life quality, in particular to a health food capable of stabilizing and regulating blood pressure and improving sleep and a preparation method thereof.
Background
Hypertension is a common disease in humans. They can be divided into two categories according to their pathogenesis. One type refers to the condition that no pathogenic cause can be found clinically, and is called essential hypertension: another group of diseases refers to the diseases with definite etiology, such as chronic nephritis and pheochromocytoma, which are called secondary hypertension. More than 90% of hypertensive patients are essential hypertension.
Hypertension is a common disease of middle-aged and old people in modern society, and the number of hypertension patients in China is estimated to exceed 1 hundred million. The patients with hypertension have numbness of limbs, headache, dizziness and insomnia in mild patients, and myocardial infarction, cerebral atrophy, apoplexy and angiosclerosis in severe patients, which endanger life. Many drugs for treating hypertension have side effects to a certain extent, and patients can have the adverse phenomena of myasthenia of limbs, dizziness, spittle, sudden memory drop, decreased or even disappeared libido, inappetence, senile dementia and the like after taking the drugs continuously, so that the patients with hypertension feel worried about taking the drugs.
It is known that the regulation of blood pressure is mainly achieved by increasing or decreasing catecholamines and 5-hydroxytryptamine in the central and peripheral nervous systems. Therefore, the blood pressure fluctuation is caused by emotional stress and insufficient sleep.
Additional studies have shown that: angiotensin II is one of the strongest vasoconstrictors known to produce a strong boosting effect by contracting arterioles, exciting sympathetic nerves, and stimulating the adrenal cortex to secrete aldosterone. Angiotensin II is converted from angiotensin I by the action of Angiotensin Converting Enzyme (ACE). Therefore, inhibition of Angiotensin Converting Enzyme (ACE) activity can prevent the production of angiotensin II, thereby preventing blood pressure from rising.
In addition, blood ammonia elevation also causes blood pressure to rise.
The research finds that some natural substances have the function of regulating blood pressure. For example, gamma-aminobutyric acid (GABA), a nonprotein amino acid, which is present in high amounts in the brain of higher animals, is an inhibitory transmitter of the central nervous system and plays a role in controlling the cardiovascular system and regulating blood pressure through the receptor system of gamma-aminobutyric acid in the brain; recently, animal in vivo experiments also confirmed that gamma-aminobutyric acid (GABA) has a significant inhibitory effect on the activity of Angiotensin Converting Enzyme (ACE). Therefore, the function of regulating blood pressure can be achieved;
theanine can reduce the concentration of 5-hydroxytryptamine and 5-hydroxytryptamine in rat brain by activating dopaminergic neuron, and has effect of inhibiting blood pressure increase. Can reduce the content of 5-hydroxytryptamine after administration of theanine to rats, so that the synthesis of 5-hydroxytryptamine in brain is reduced and the decomposition of 5-hydroxytryptamine in brain is increased; furthermore, theanine can stabilize emotion by changing brain waves, thereby preventing blood pressure from rising;
catechin compounds have certain effect of inhibiting Angiotensin Converting Enzyme (ACE) activity.
Therefore, the search and development of pure natural substances for regulating blood pressure with less side effects has become a development trend in the research and development work in the field.
Disclosure of Invention
The invention aims to provide a health food for stabilizing, regulating blood pressure and improving sleep and a preparation method thereof, which not only has a certain physiological regulation effect, but also can reduce the dosage of medicaments and side effects, thereby being taken as a health food for a long time.
The purpose of the invention is realized as follows:
a health food for stabilizing, regulating blood pressure and improving sleep, comprising: the black tea fungus liquid fermented product is characterized in that: gamma-aminobutyric acid and theanine are added into the black tea fungus liquid fermented product; wherein, the content range of the gamma-aminobutyric acid is as follows: 0.5% to 20% weight/volume (w/v); the content range of the theanine is as follows: 0.5% to 20% weight/volume (w/v).
In the health food for stabilizing, regulating blood pressure and improving sleep, the black tea fungus liquid fermented product is a culture medium prepared by taking a decoction extract of tea leaves or tea dust or tea branches or mulberry leaves or mulberry branches or a mixture of the tea leaves or the tea dust or the tea branches or the mulberry leaves or the mulberry branches and sucrose and water as raw materials, and is a mixed fermentation liquid prepared by fermenting lactic acid bacteria or saccharomycetes, acetic acid bacteria and lactic acid bacteria.
In the above health food for stabilizing, regulating blood pressure and improving sleep, the tea leaf is one of the following: black tea, green tea, white tea, Pu' er tea and ilex latifolia Thunb.
In the above health food for stabilizing, regulating blood pressure and improving sleep, wherein the gamma-aminobutyric acid and theanine are one of: artificially synthesized, extracted from natural plants or transformed.
In the above health food for stabilizing, regulating blood pressure and improving sleep, wherein the naturally-occurring plant is one of the following substances: tea, tea dust, tea branches, mulberry leaves, mulberry branches, grains and beans.
In the health food for stabilizing, regulating blood pressure and improving sleep, the black tea fungus fermentation liquid is one of the following: single strain fermentation product and multi-strain mixed fermentation product.
A preparation method for preparing a health food capable of stabilizing, regulating blood pressure and improving sleep is characterized by comprising the following steps:
firstly, preparing a fermentation culture medium and sterilizing; heating or hot dipping or decocting to extract liquid of tea leaves, tea dust, tea branches or mulberry leaves and mulberry branches, adding a proper amount of carbon sources such as cane sugar or fructose or glucose or fructose-glucose syrup and the like, adding gamma-aminobutyric acid and theanine according to the proportion of claim 1, adjusting the pH to 6.5-7, heating and boiling for 30 minutes or autoclaving at 121 ℃, and cooling for later use;
secondly, inoculating and fermenting black tea fungus; inoculating the saccharomyces cerevisiae, the acetobacter pasteurianus and the lactobacillus acidophilus of claim 6 into the black tea fungus liquid fermentation medium prepared in the first step in a clean environment, and fermenting to form a culture solution;
step three, blending, filtering and subpackaging; the fermentation liquor preparation step is that the culture solution fermented in the second step is sampled and detected, and sterilized sweetening agents such as gamma-aminobutyric acid, theanine, sucrose and the like are added again according to the product quality standard and the taste requirement; then filtering and packaging the fermentation culture solution added with the sweetening agent.
In the above preparation method, in the first step, the preparation of the black tea fungus liquid fermentation medium specifically comprises the following steps:
1-1, heating or hot dipping or decocting to extract tea leaves, tea dust, tea branches or mulberry leaves and mulberry branches, adding a proper amount of carbon sources such as cane sugar or fructose or glucose or fructose-glucose syrup and the like,
1-2, adding gamma-aminobutyric acid and theanine, fully stirring to completely dissolve the gamma-aminobutyric acid and the theanine,
1-3, adjusting the pH value of the filtered black tea fungus mixed liquor to make the pH value adjusted to 6.5-7.5, fixing the volume, then filtering,
1-4, heating and sterilizing the culture medium after adjusting the pH value, wherein the control method comprises the steps of heating and boiling for 30 minutes or heating to 121 ℃ and autoclaving for 30 minutes to form a fermentation culture medium,
1-5, cooling the sterilized fermentation medium for later use.
In the above preparation method, in the second step, the culture environment for forming the culture solution by fermentation is 5 to 35 ℃ and the culture time is 2 to 8 days of aeration culture.
In the above preparation method, wherein, in the first step, the sterilization treatment may be performed after the black tea fungus fermentation is completed and the split charging is completed; in the first step and the second step, the gamma-aminobutyric acid and the theanine may be added to a culture medium before fermentation or a fermentation broth after fermentation.
The invention relates to a health food for stabilizing, regulating blood pressure and improving sleep and a preparation method thereof, and the technical scheme is adopted, namely, the natural plants such as tea or mulberry leaves are taken as raw materials, and a fermentation liquor is prepared by mixing and fermenting gamma-aminobutyric acid and theanine, so that compared with the prior art, the health food has the following advantages and positive effects:
1. the invention takes natural plants such as tea or mulberry leaves and the like as raw materials, and is added with gamma-aminobutyric acid and theanine, wherein the gamma-aminobutyric acid is non-protein amino acid and has obvious inhibition effect on the activity of Angiotensin Converting Enzyme (ACE), thereby playing a role in regulating blood pressure; theanine can act through central center and stabilize emotion by activating dopaminergic neuron, thereby playing a role in inhibiting blood pressure increase; therefore, the fermentation liquor formed by mixing and fermenting the gamma-aminobutyric acid, the theanine and natural plants such as tea or mulberry leaves has good effect and effect on stabilizing and regulating blood pressure;
2. the invention contains catechin compounds, which not only has certain effect of inhibiting the activity of Angiotensin Converting Enzyme (ACE), but also can inhibit the activity of the ACE and prevent the generation of angiotensin II which is a substance for increasing blood pressure and the increase of blood pressure;
3. the invention can form a chemical osmosis effect because of the micro-ecological fermentation product formed by mixing and fermenting the gamma-aminobutyric acid, the theanine and natural plants such as tea or mulberry leaves, and the like, thereby quickening the elimination of wastes in intestinal tracts, reducing blood ammonia and synergistically strengthening the effect of regulating blood pressure;
4. the invention can improve the sleep quality because the gamma-aminobutyric acid contained in the medicine is a central inhibitory transmitter; the theanine has the effects of improving brain waves and reducing beta brain waves exciting a person, so that the person can enter a quiet state more easily, and the effect of regulating blood pressure is synergistically achieved;
5. the product is prepared by mixing and fermenting gamma-aminobutyric acid, theanine and natural plants, so that the safety is high; and because the cane sugar is added, the taste is good, and the sugar-free red bean curd is easily accepted by consumers.
Detailed Description
The invention relates to a health food for stabilizing and regulating blood pressure and improving sleep, which comprises the following components: a black tea fungus fermented product is characterized in that gamma-aminobutyric acid and theanine are added into the black tea fungus fermented product to form the black tea fungus fermented product mainly containing the gamma-aminobutyric acid and the theanine; wherein, the content range of the gamma-aminobutyric acid is as follows: 0.5-20% weight/volume (w/v), the theanine content range is: 0.5% to 20% weight/volume (w/v); in the examples of the present invention, the content of γ -aminobutyric acid is: 1-5% weight/volume (w/v) (preferably 1 g of gamma-aminobutyric acid per person per day); the content of theanine is: 1-5% weight/volume (w/v) (preferably 1 g of theanine per person per day).
In the present invention, in the case of the present invention,
the black tea fungus liquid fermented product is a culture medium prepared by taking tea leaves or tea dust or tea branches or mulberry leaves or mulberry branches or a mixture decoction extract of the tea leaves or the tea dust or the tea branches or the mulberry leaves or the mulberry branches and sucrose and water as raw materials, and is a mixed fermentation liquid prepared by fermenting lactic acid bacteria or saccharomycetes, acetic acid bacteria and lactic acid bacteria. The tea is one of the following: black tea, green tea, white tea, Pu' er tea, and Folum Ilicis; the method can also be as follows: tea dust, tea branches, mulberry leaves, mulberry branches, grains and beans.
The gamma-aminobutyric acid and the theanine are one of the following components: artificially synthesized, extracted from natural plants or transformed; however, the naturally occurring plant is one of the following: tea, tea dust, tea branches, mulberry leaves, mulberry branches, grains and beans.
The black tea fungus fermentation liquor is one of the following: single-strain fermentation product and multi-strain mixed fermentation product;
the strain used may be one of the following strains or combinations of strains:
single strain lactobacillus leavening, multi-strain lactobacillus mixed leavening, single strain yeast and single strain acetobacter mixed leavening, multi-strain yeast and single strain acetobacter mixed leavening, single strain yeast and multi-strain acetobacter mixed leavening, multi-strain yeast and multi-strain acetobacter mixed leavening, single strain yeast and single strain acetobacter and single strain lactobacillus mixed leavening, a mixed fermentation product of single yeast and multiple acetobacter and single lactobacillus, a mixed fermentation product of multiple yeast and single acetobacter and single lactobacillus, a mixed fermentation product of single yeast and single acetobacter and multiple lactobacillus, a mixed fermentation product of multiple yeast and multiple acetobacter and single lactobacillus, a mixed fermentation product of single yeast and multiple acetobacter and multiple lactobacillus, a mixed fermentation product of multiple yeast and single acetobacter and multiple lactobacillus, and a mixed fermentation product of multiple yeast and multiple acetobacter and multiple lactobacillus;
wherein,
the yeast is one of the following nontoxic edible yeasts: saccharomyces cerevisiae, Schlemia Schlemlerae, Saccharomyces uvarum, Pseudosaccharomycetes Calmette-Guerin, Saccharomyces bayanus, Schizosaccharomyces pombe, Saccharomyces italica, Candida tropicalis, Candida didanosis, Hansenula anomala strain, Pichia kluyveri, Saccharomyces carlsbergensis, Saccharomyces willianus, Saccharomyces taenigii, Saccharomyces boulardii, Saccharomyces terrestris, Pichia farinosa, and Pichia farinosa;
the acetobacter is one of the following non-toxic acetobacter or koji which can be used in food fermentation: acetobacter aceti Orelandii subspecies, Acetobacter aceti Rogowski subspecies, Acetobacter pasteurianus Rogowski subspecies, Aspergillus tamarii, Aspergillus oryzae, etc.;
the lactic acid bacteria are one of the following non-toxic and edible lactic acid bacteria: lactobacillus such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, and Lactobacillus reuteri; streptococcus thermophilus.
In the embodiment of the invention, the cane sugar is further included, so that the purpose of adding cane sugar is to adapt to the taste of people and increase the mouthfeel, so that the taste is more suitable.
The present invention, a method for preparing a health food for stabilizing, regulating blood pressure and improving sleep, will be described in detail below. The preparation method comprises the following steps:
the first step, preparing fermentation culture medium and sterilizing, the concrete steps of preparing black tea fungus liquid fermentation culture medium are,
1-1, heating or hot soaking or decocting to extract tea leaves, tea dust, tea branches or mulberry leaves and mulberry branches, adding a proper amount of carbon sources such as cane sugar or fructose or glucose or fructose-glucose syrup and the like into the extract,
1-2, according to the proportion of claim 1, adding gamma-aminobutyric acid and theanine, fully stirring to completely dissolve the gamma-aminobutyric acid and the theanine,
1-3, adjusting the pH value of the filtered black tea fungus mixed liquor to make the pH value adjusted to 6.5-7.5, fixing the volume, then filtering,
1-4, heating and sterilizing the culture medium after adjusting the pH value, wherein the control method comprises the steps of heating and boiling for 30 minutes or heating to 121 ℃ and autoclaving for 30 minutes to form a fermentation culture medium,
1-5, cooling the sterilized fermentation medium for later use;
secondly, inoculating and fermenting black tea fungus; inoculating the saccharomyces cerevisiae, the acetobacter pasteurianus and the lactobacillus acidophilus of claim 6 into the black tea fungus liquid fermentation medium prepared in the first step in a clean environment, and fermenting to form a culture solution; wherein the culture condition for fermenting to form the culture solution is 5-35 ℃, the culture time is 2-8 days, and the culture is in an aerated environment.
Step three, blending, filtering and subpackaging; the fermentation liquor preparation step is that the culture solution fermented in the second step is sampled and detected, and sterilized sweetening agents such as gamma-aminobutyric acid, theanine, sucrose and the like are added again according to the product quality standard and the taste requirement; then filtering and subpackaging the culture solution added with the sweetening agent.
In the first step and the second step, the gamma-aminobutyric acid and the theanine can be added into a culture medium before fermentation or a fermentation liquid after fermentation;
in the first step, the sterilization may be performed after the black tea fungus is fermented and separately packaged.
The following are the cases of several embodiments.
Example 1:
the ingredient table is as follows: adding 1 g of gamma-aminobutyric acid, 1 g of theanine, 1 g of cane sugar and 10 g of water into 100 ml of black tea
Preparing a culture medium: adding a proper amount of water into black tea, boiling for 5-10 minutes, filtering while the black tea is hot, adding gamma-aminobutyric acid, theanine and cane sugar, and stirring for dissolving; adjusting the pH value to 6.8; boiling for 30 min, sterilizing, and cooling.
Inoculating and culturing: inoculating saccharomyces cerevisiae, pasteurella acetobacter pasteurii and lactobacillus acidophilus into the sterilized culture medium in a sterile room, a super clean bench or other clean environments, and performing aeration culture at the temperature of 10-35 ℃ for 2-6 days.
Blending: after the culture is finished, the fermentation liquor is filtered out, and a proper amount of sweetener is added to adjust the taste, so that the beverage can be drunk.
Example 2:
the ingredient table is as follows: adding 5 g of gamma-aminobutyric acid, 10 g of theanine, 10 g of cane sugar and 10 g of water of black tea to 100 ml
Preparing a culture medium: adding a proper amount of water into black tea, boiling for 5-10 minutes, filtering while the black tea is hot, adding gamma-aminobutyric acid, theanine and cane sugar, and stirring for dissolving; adjusting the pH value to 6.8; boiling for 30 min, sterilizing, and cooling.
Inoculating and culturing: inoculating saccharomyces cerevisiae, pasteurella acetobacter pasteurii and lactobacillus acidophilus into the sterilized culture medium in a sterile room, a super clean bench or other clean environments, and performing aeration culture at the temperature of 10-35 ℃ for 2-6 days.
Blending: after the culture is finished, the fermentation liquor is filtered out, and a proper amount of sweetener is added to adjust the taste, so that the beverage can be drunk.
Example 3
The ingredient table is as follows: 20 g of mulberry leaf, 8 g of gamma-aminobutyric acid, 12 g of theanine, 12 g of cane sugar and 10 g of water are added into 100 ml of water
Preparing a culture medium: adding a proper amount of water into folium mori, boiling for 15-20 minutes, filtering while the folium mori is hot, adding cane sugar, and stirring for dissolving; adjusting the pH value to 6.8; boiling for 30 min, sterilizing, and cooling.
Inoculating, fermenting and culturing: inoculating Saccharomyces cerevisiae, Schlemia Schlemm, Lactobacillus Palustre Rogowski subspecies, and Lactobacillus plantarum into the sterilized culture medium in a sterile room, a superclean or other clean environment, and culturing at 10-35 deg.C for 2-6 days.
Blending: dissolving gamma-aminobutyric acid and theanine in hot water, and sterilizing for later use. After the culture is finished, filtering out the fermentation liquor, and adding the sterilized gamma-aminobutyric acid and theanine aqueous solution to ensure that the product can be drunk after meeting the product quality requirement.
Example 4
The ingredient table is as follows: black tea 5 g, green tea 10 g, mulberry leaf 10 g, gamma-aminobutyric acid 20 g, sucrose 10 g, water to 100 ml (less theanine in this formula
Preparing a culture medium: adding a proper amount of water into black tea, green tea and mulberry leaves, boiling for 15-20 minutes, filtering while the mixture is hot, adding cane sugar, and stirring for dissolving; adjusting pH to 6.8, boiling for 30 min for sterilization, and cooling.
Inoculating, fermenting and culturing: inoculating Saccharomyces cerevisiae, Schlemia Schlemm, Lactobacillus Palustre Rogowski subspecies, and Lactobacillus plantarum into the sterilized culture medium in a sterile room, a superclean or other clean environment, and culturing at 10-35 deg.C for 2-6 days.
Blending: dissolving gamma-aminobutyric acid in hot water, and sterilizing for later use. After the culture is finished, filtering out the fermentation liquor, and adding the sterilized gamma-aminobutyric acid aqueous solution to ensure that the product can be drunk after meeting the product quality requirement.
Example 5
The ingredient table is as follows: adding 10 g of green tea, 10 g of mulberry leaf, 6 g of potassium gamma-aminobutyrate, 12 g of sodium theanine, 12 g of cane sugar, 10 g of potassium sorbate and 0.1 g of purified water into 100 ml of purified water
Preparing a culture medium: adding an enzyme preparation into green tea and mulberry leaves, wetting the green tea and the mulberry leaves with a proper amount of water, placing the mixture in a closed environment, vacuumizing the closed environment, filling nitrogen or ammonia gas, placing the mixture at room temperature for 2 days, taking out the green tea and the mulberry leaves, adding a proper amount of water, boiling the mixture for 15 to 20 minutes, filtering the mixture while the mixture is hot, adding cane sugar, and stirring the mixture for dissolving. Adjusting pH to 7.0, heating at 121 deg.C for 30 min for sterilization, and cooling.
Inoculating, fermenting and culturing: inoculating Saccharomyces cerevisiae, Schlemia Schlemparva, Acetobacter aceti, and Lactobacillus plantarum into sterilized culture medium in sterile room, superclean room or other clean environment, and culturing at 25 deg.C under ventilation for 4 days.
Blending: after the culture is finished, filtering out fermentation liquor, dissolving the gamma-aminobutyrate potassium, the theanine sodium and the potassium sorbate with hot water, and then adding the dissolved solution to meet the product quality requirement.
Filling and sterilizing: filling the prepared mixed fermentation liquor into a 100 ml glass bottle, and sterilizing for 30 minutes at 121 ℃; and (5) obtaining the product.
Example 6
The ingredient table is as follows: green tea dust 1 g mulberry leaf 1 g gamma-aminobutyric acid 6 g theanine 12 g cane sugar 10 g potassium sorbate 0.1 g pure water added to 100 ml
Preparing a culture medium: adding the green tea dust and the mulberry leaves into an enzyme preparation, wetting with a proper amount of water, placing in a closed environment, vacuumizing, filling nitrogen or ammonia, placing at room temperature for 2 days, taking out the green tea dust and the mulberry leaves, adding a proper amount of water, boiling for 15-20 minutes, filtering while hot, adding sucrose, and stirring for dissolving; adjusting pH to 7.0, heating at 121 deg.C for 30 min for sterilization, and cooling.
Inoculating, fermenting and culturing: inoculating Saccharomyces cerevisiae, Schlemia Schlemparva, Acetobacter aceti, and Lactobacillus plantarum into sterilized culture medium in sterile room, superclean room or other clean environment, and culturing at 25 deg.C under ventilation for 4 days.
Blending: after the culture is finished, filtering out the fermentation liquor, and adding the gamma-aminobutyric acid, theanine and sorbic acid aqueous solution which is dissolved and sterilized by hot water for later use, so that the product meets the quality requirement of the product.
Filling and sterilizing: and filtering the mixed fermentation liquor by using an aseptic filtration method in a clean environment, filling the filtered mixed fermentation liquor into a 100 ml glass bottle, and sealing the glass bottle to obtain the fermented liquid.
In conclusion, the health food for stabilizing and regulating blood pressure and improving sleep and the preparation method thereof, disclosed by the invention, have the advantages that the natural plants such as tea or mulberry leaves are taken as raw materials, and the fermentation liquor prepared by mixing and fermenting the gamma-aminobutyric acid and the theanine is added, so that the production of a substance angiotensin II for enhancing blood pressure can be prevented, the increase of blood pressure can be inhibited, the discharge of wastes in intestinal tracts can be accelerated, the blood ammonia can be reduced, the effect of regulating blood pressure can be synergistically enhanced, and people can enter a quiet state more easily, so that the sleep quality can be improved; the invention has high safety, physiological regulation function, no side effect, good taste and easy acceptance by consumers, thus being an ideal health food which can be taken for a long time.
Claims (10)
1. A health food for stabilizing, regulating blood pressure and improving sleep, comprising: the black tea fungus liquid fermented product is characterized in that:
gamma-aminobutyric acid and theanine are added into the black tea fungus liquid fermented product; wherein,
the content range of the gamma-aminobutyric acid is as follows: 0.5% to 20% weight/volume (w/v);
the content range of the theanine is as follows: 0.5% to 20% weight/volume (w/v).
2. The health food for stabilizing, regulating blood pressure and improving sleep as claimed in claim 1, wherein: the black tea fungus liquid fermented product is a culture medium prepared by taking tea leaves or tea dust or tea branches or mulberry leaves or mulberry branches or a mixture decoction extract of the tea leaves or the tea dust or the tea branches or the mulberry leaves or the mulberry branches and sucrose and water as raw materials, and is a mixed fermentation liquid prepared by fermenting lactic acid bacteria or saccharomycetes, acetic acid bacteria and lactic acid bacteria.
3. The health food for stabilizing, regulating blood pressure and improving sleep as claimed in claim 2, wherein: the tea is one of the following: black tea, green tea, white tea, Pu' er tea and ilex latifolia Thunb.
4. The health food for stabilizing, regulating blood pressure and improving sleep as claimed in claim 1, wherein: the gamma-aminobutyric acid and the theanine are one of the following components: artificially synthesized, extracted from natural plants or transformed.
5. The health food for stabilizing, regulating blood pressure and improving sleep as claimed in claim 4, wherein: the natural plant is one of the following substances: tea, tea dust, tea branches, mulberry leaves, mulberry branches, grains and beans.
6. The health food for stabilizing, regulating blood pressure and improving sleep as claimed in claim 2, wherein: the black tea fungus fermentation liquor is one of the following: single-strain fermentation product and multi-strain mixed fermentation product;
the strain used may be one of the following strains or combinations of strains:
single strain lactobacillus leavening, multi-strain lactobacillus mixed leavening, single strain yeast and single strain acetobacter mixed leavening, multi-strain yeast and single strain acetobacter mixed leavening, single strain yeast and multi-strain acetobacter mixed leavening, multi-strain yeast and multi-strain acetobacter mixed leavening, single strain yeast and single strain acetobacter and single strain lactobacillus mixed leavening, a mixed fermentation product of single yeast and multiple acetobacter and single lactobacillus, a mixed fermentation product of multiple yeast and single acetobacter and single lactobacillus, a mixed fermentation product of single yeast and single acetobacter and multiple lactobacillus, a mixed fermentation product of multiple yeast and multiple acetobacter and single lactobacillus, a mixed fermentation product of single yeast and multiple acetobacter and multiple lactobacillus, a mixed fermentation product of multiple yeast and single acetobacter and multiple lactobacillus, and a mixed fermentation product of multiple yeast and multiple acetobacter and multiple lactobacillus;
wherein,
the yeast is one of the following nontoxic edible yeasts: saccharomyces cerevisiae, Schlemia Schlemlerae, Saccharomyces uvarum, Pseudosaccharomycetes Calmette-Guerin, Saccharomyces bayanus, Schizosaccharomyces pombe, Saccharomyces italica, Candida tropicalis, Candida didanosis, Hansenula anomala strain, Pichia kluyveri, Saccharomyces carlsbergensis, Saccharomyces willianus, Saccharomyces taenigii, Saccharomyces boulardii, Saccharomyces terrestris, Pichia farinosa, and Pichia farinosa;
the acetobacter is one of the following non-toxic acetobacter or koji which can be used in food fermentation: acetobacter aceti Orelandii subspecies, Acetobacter aceti Rogowski subspecies, Acetobacter pasteurianus Rogowski subspecies, Aspergillus tamarii, Aspergillus oryzae, etc.;
the lactic acid bacteria are one of the following non-toxic and edible lactic acid bacteria: lactobacillus such as Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus casei, Lactobacillus rhamnosus, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, Bifidobacterium breve, Bifidobacterium adolescentis, and Lactobacillus reuteri; streptococcus thermophilus.
7. A method for preparing a health food capable of stabilizing, regulating blood pressure and improving sleep, which is characterized by comprising the following steps:
firstly, preparing a fermentation culture medium and sterilizing; heating or hot dipping or decocting to extract liquid of tea leaves, tea dust, tea branches or mulberry leaves and mulberry branches, adding a proper amount of carbon sources such as cane sugar or fructose or glucose or fructose-glucose syrup and the like, adding gamma-aminobutyric acid and theanine according to the proportion of claim 1, adjusting the pH to 6.5-7, heating and boiling for 30 minutes or autoclaving at 121 ℃, and cooling for later use;
secondly, inoculating and fermenting black tea fungus; inoculating the saccharomyces cerevisiae, the acetobacter pasteurianus and the lactobacillus acidophilus of claim 6 into the black tea fungus liquid fermentation medium prepared in the first step in a clean environment, and fermenting to form a culture solution;
step three, blending, filtering and subpackaging; the fermentation liquor preparation step is that the culture solution fermented in the second step is sampled and detected, and sterilized sweetening agents such as gamma-aminobutyric acid, theanine, sucrose and the like are added again according to the product quality standard and the taste requirement; then filtering and packaging the fermentation culture solution added with the sweetening agent.
8. The method of claim 7, wherein: in the first step, the specific steps of preparing the black tea fungus liquid fermentation medium include:
1-1, heating or hot dipping or decocting to extract tea leaves, tea dust, tea branches or mulberry leaves and mulberry branches, adding a proper amount of carbon sources such as cane sugar or fructose or glucose or fructose-glucose syrup and the like,
1-2, adding gamma-aminobutyric acid and theanine, fully stirring to completely dissolve the gamma-aminobutyric acid and the theanine,
1-3, adjusting the pH value of the filtered black tea fungus mixed liquor to make the pH value adjusted to 6.5-7.5, fixing the volume, then filtering,
1-4, heating and sterilizing the culture medium after adjusting the pH value, wherein the control method comprises the steps of heating and boiling for 30 minutes or heating to 121 ℃ and autoclaving for 30 minutes to form a fermentation culture medium,
1-5, cooling the sterilized fermentation medium for later use.
9. The method of claim 7, wherein: in the second step, the culture environment range of the culture solution formed by fermentation is 5-35 ℃, and the culture time range is 2-8 days of aeration culture.
10. The method of claim 7, wherein:
in the step one, the sterilization treatment can also be carried out after the black tea fungus fermentation is finished and subpackaging is carried out;
in the first step and the second step, the gamma-aminobutyric acid and the theanine may be added to a culture medium before fermentation or a fermentation broth after fermentation.
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2004
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