LU502880B1 - Process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect - Google Patents
Process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect Download PDFInfo
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- LU502880B1 LU502880B1 LU502880A LU502880A LU502880B1 LU 502880 B1 LU502880 B1 LU 502880B1 LU 502880 A LU502880 A LU 502880A LU 502880 A LU502880 A LU 502880A LU 502880 B1 LU502880 B1 LU 502880B1
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- tea
- tangerine peel
- golden flower
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/08—Oxidation; Fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/06—Treating tea before extraction; Preparations produced thereby
- A23F3/14—Tea preparations, e.g. using additives
-
- 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
- A23F3/40—Tea flavour; Tea oil; Flavouring of tea or tea extract
- A23F3/405—Flavouring with flavours other than natural tea flavour or tea oil
Abstract
The present disclosure relates to the technical field of tea processing, in particular to a process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect; in the present disclosure, tangerine peel-golden flower strip-shaped black tea is prepared after processes such as spraying of strip-shaped black tea, spraying of tangerine peel, steaming, golden flower growing, and drying, wherein: golden flowers are evenly distributed on the tangerine peel-golden flower strip-shaped black tea in large amount, and the tangerine peel-golden flower strip-shaped black tea integrates the fruity flavor of tangerine peel, the mellow flavor of tea and the fungus flavor of golden flowers, and thus has a heavy and lasting aroma, as well as a dense and mellow taste. Meanwhile, the manufacturing process of the present disclosure requires no artificial inoculation of Eurotium Cristatum on tea leaves; without pressing, natural growing of golden flower occurs directly on tea leaves in a loose state; the manufacturing process is simple and stable, the parameters are certain, and the repeatability and operability are excellent; the golden flower tea manufactured thereby is stable in quality, and enriches categories of golden flower tea on the market. In addition, the tangerine peel-golden flower strip-shaped black tea manufactured in the present disclosure is better in the hypoglycemic effect than existing golden flower Fuzhuan brick tea, and can satisfy consumers’ demands for health effects of tea products.
Description
Specification 2880
PROCESS FOR MANUFACTURING TANGERINE
PEEL-GOLDEN FLOWER STRIP-SHAPED BLACK TEA WITH
HYPOGLYCEMIC EFFECT
The present disclosure relates to the technical field of tea processing, in particular to a process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect.
Golden camellias are brick tea products which produce Eurotium Cristatum by fermentation of dry raw tea via the process of golden flower growing. Since colonies of Eurotium Cristatum are like golden-yellow fish balls, Eurotium
Cristatum is called golden flower, and the final processed product of brick tea is called golden flower tea. Currently, most of the dry raw tea used for golden flower growing is raw dark tea, and the main category of golden flower tea is “golden flower tea Fuzhuan brick tea”. Golden flower is a probiotic capable of regulating intestines and stomach, and relevant data show that Furotium Cristatum plays a certain role in regulating metabolic diseases; the number of the golden flowers is an important factor for evaluating the maturity of golden flower growing technology of golden flower tea, and directly affects the taste and quality of golden flower tea.
Tangerine peel is ripe and dried peel of Rutaceae citrus. Generally, the longer the peel is aged, the better the quality will be. The best tangerine peel in
China is from Xinhui district, Guangdong Province. Tangerine peel is excellent in 1
Specification 0560 many healthy benefits, such as strengthening spleen and regulating Qi, anti-inflammatory, anti-bacteria, lowering lipid and decreasing blood glucose.
Tangerine peel-golden flower tea is produced by combining tangerine peel with golden flower tea, and mainly refers to tangerine peel-golden flower Fu tea at present. There are three main methods for the crucial process of golden flower growing: 1) blending and pressing tangerine peel and dry raw tea for natural golden flower growing; 2) inoculating Eurotium Cristatum into blended tangerine peel and dry raw tea, and pressing them for golden flower growing; 3) performing pile-fermentation of dry raw tea for golden flower growing before its combination with tangerine peel. Eurotium Cristatum was first discovered in Fuzhuan brick tea, so it is traditionally believed that golden flowers can grow only in Fuzhuan brick tea, and cannot grow in other five types of tea (green tea, white tea, yellow tea, oolong tea and black tea). As a result, there is no report on tangerine peel-golden flower tea of other types.
In a new era of rapid development at the moment, China advocates the program of Healthy China, and people all attach great importance to their own fitness. However, there are still many sub-healthy people facing health problems such as high blood glucose, high blood lipids, and high cholesterol. Therefore, tea products with hypoglycemic and hypolipidemic effects are becoming more and more popular among consumers.
For the moment, there are types of golden flower tea on the market, but most types of existing golden flower tea are manufactured via golden flower growing of 2
Specification —_— 802880
Fuzhuan brick tea (dark tea). Even if there is thimbleful of other tea types, the golden flower growing thereof is still carried out according to that of Fuzhuan brick tea, that is, tea leaves are first pressed into tea bricks, and then Eurotium Cristatum 1s inoculated for golden flower growing. However, when tea leaves are pressed into tea bricks for golden flower growing, golden flowers are mainly distributed in the internal of the tea bricks, and there is no or few golden flowers on the tea surface at the edge. In this case, golden flowers are unevenly distributed and are small in amount, so it 1s hard to guarantee the health effect.
There are very few products about tangerine peel-golden flower tea on the market. These tangerine peel-golden flower Fu tea products are manufactured by enclosing Fu tea (dark tea) into citrus so as to create a closed environment for golden flower growing, so golden flowers are mainly distributed on tea in the interior, and there is no golden flower distributed on the tangerine peel. At the same time, it has been studied in depth about the ratio of tangerine peel to tea or the key steps in golden flower growing and so on, so the quality of tangerine peel-golden flower tea cannot be guaranteed. In addition, there is no tangerine peel-golden flower tea and related products with hypoglycemic effect now.
In order to overcome the above-mentioned defects of the prior art, the present disclosure provides a process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect, where in the tangerine peel-golden flower strip-shaped black tea has evenly distributed golden flowers, integrates the 3
Specification 0560 fruity flavor of tangerine peel, the mellow flavor of tea and the fungus flavor of golden flowers, and has excellent hypoglycemic activity.
To achieve the afore-mentioned object, the present disclosure provides a technical solution as below: the present disclosure provides a process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect, including spraying of strip-shaped black tea, spraying of tangerine peel, steaming, golden flower growing, and drying.
As a preferable embodiment of the present disclosure, the afore-mentioned process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect includes the following steps of:
S1. spraying of strip-shaped black tea: spray the strip-shaped black tea so that tea leaves can fully absorb moisture;
S2. spraying of tangerine peel: cut and spray the tangerine peel so that the tangerine peel can fully absorb moisture;
S3. steaming: respectively steam the black tea of S1 and the tangerine peel of
S2, so that infectious microbes can be removed;
S4. golden flower growing: blend the steamed black tea and tangerine peel and adjust a moisture content of mixture of black tea and tangerine peel, so that golden flowers can grow under certain temperature and humidity;
S5. drying: slowly dry the mixture of black tea and tangerine peel at a low temperature after golden flower growing, thereby obtaining the tangerine 4
Specification —_— 502880 peel-golden flower strip-shaped black tea with hypoglycemic effect.
Preferably, in S4, a weight ratio of black tea to tangerine peel is (8 to 15):1.
Following are problems to be solved: (1) most types of golden flower tea on the market are manufactured with Fuzhuan brick tea (dark tea) as the raw material, and, even if there is thimbleful of golden flower tea of other tea types, golden flower growing thereof is still carried out according to that of Fuzhuan brick tea, e.g., black tea is first pressed into tea bricks and then is artificially inoculated with
Eurotium Cristatum for golden flower growing, so the product type is single and the manufacture process is complicated; (2) at present, there are only a few reports on tangerine peel-golden flower Fu tea, and golden flower growing thereof is to enclose Fu tea (dark tea) into citrus so as to create a closed environment for golden flower growing, so golden flowers are mainly distributed on tea leaves in the interior, and there is no golden flower on the tangerine peel; (3) in most reports on golden flower tea on the market and golden flower tea process, golden flower growing is carried out by tightly pressing the tea or by enclosing tea leaves in a container to create a closed environment, and the golden flower growing effect is not good enough; (4) during the process of manufacturing the tangerine peel-golden flower tea, the ratio of tangerine peel to tea, as well as temperature, humidity and time for golden flower growing and drying of golden flower tea are key steps, but there is no mature related process at present, so the quality stability of golden flower tea cannot be guaranteed; (5) at the moment, there has been no report on tangerine peel-golden flower tea with hypoglycemic effect yet.
Specification —_— 802880
The present disclosure innovatively provides a process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect, wherein: during the manufacturing process, stripe-shaped black tea is used as the raw material, tangerine peel is mixed into the black tea and the weight ratio of black tea to the tangerine peel is regulated to be (8 to 15):1. The whole manufacturing process requires no artificial inoculation of Eurotium Cristatum, no pressing of brick tea, and no closed environment for manufacturing; instead, natural growing of golden flower occurs directly on loose tea in a loose state (there has no report on golden flower growing directly on loose stripe-shaped tea); both tea and tangerine peel of the manufactured tangerine peel-golden flower tea are covered with golden-yellow golden flowers that are evenly distributed in large amount; the product integrates the fruity flavor of tangerine peel, the mellow flavor of tea and the fungus flavor of golden flowers, and thus has a heavy and lasting aroma, as well as a dense and mellow taste; meanwhile, the golden flower tea manufactured in the present disclosure is stable in quality and has a significantly enhanced polysaccharide content, and a hypoglycemic activity detection showed that this product could notably reduce blood glucose level in diabetic mice and had excellent hypoglycemic activity. Therefore, the tangerine peel-golden flower tea manufactured in the present disclosure not only enriches the categories of golden flower tea on the market, but also can satisfy consumers’ demands for health effects of tea products.
Further, in S4, the weight ratio of black tea to tangerine peel is 8:1, 11:1 and 6
Specification ___as02es0 15:1. Specifically, the weight ratio of black tea to tangerine peel is 11:1.
Preferably, the black tea is Yinghong No. 9 black tea, and the tangerine peel is Xinhui tangerine peel that has been aged for more than 3 years. Further, the tangerine peel is Xinhui tangerine peel that has been aged for more than 5 years.
In the present disclosure, Yinghong No. 9 stripe-shaped black tea is innovatively used for manufacturing the tangerine peel-golden flower strip-shaped black tea by combining with Xinhui tangerine peel, wherein: the manufactured tangerine peel-golden flower strip-shaped black tea integrates the mellow taste and fruity flavor of tangerine peel and has a unique fungus flavor, and the polysaccharide content of black tea product after golden flower growing is significantly enhanced; the hypoglycemic activity is stronger than that of existing golden flower Fuzhuan brick tea.
Preferably, in S4, adjust a moisture content of the mixture of black tea and tangerine peel to 26% to 28% before golden flower growing, wherein golden flower growing is performed at a temperature of 20°C to 35°C and a humidity of 50% to 65% for 15 to 25 days, and a spreading thickness is 25 to 35 cm.
Preferably, the spraying in S1 is as follows: spray tea leaves with a weight ratio of tea:water=1:(5 to 15), blend and spread the tea leaves for 8 to 15 hours after spraying and with a spreading thickness of 15 to 20 cm, and repeat the afore-mentioned process for 3 times.
Preferably, the spraying in S2 is as follows: cut the tangerine peel into a size of cmx10 cm, spray the tangerine peel with a weight ratio of tangerine 7
Specification 0560 peel:water=1:(3 to 10), and spread the tangerine peel for 8 to 15 hours after spraying.
Preferably, the steaming in S3 is performed at 90°C to 110°C for 8 to 15 hours.
Preferably, the slow and low-temperature drying in S35 is to start drying when the temperature is 30°C to 35°C and the humidity is 26% to 30%, increase the temperature by 5°C each day until the moisture content of the tangerine peel-golden flower strip-shaped black tea is no more than 8%.
The present disclosure further provides tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect prepared by means of the afore-mentioned manufacturing process.
Relative to the prior art, the beneficial effects of the present invention are as follows: in the present disclosure, black tea and tangerine peel are innovatively used for manufacturing tangerine peel-golden flower tea, and tangerine peel-golden flower strip-shaped black tea is prepared after processes such as spraying of strip-shaped black tea, spraying of tangerine peel, steaming, golden flower growing, and drying, wherein: golden flowers are evenly distributed on the manufactured tangerine peel-golden flower strip-shaped black tea, and both tea and tangerine peel are evenly covered with golden-yellow golden flowers in large amount; the product integrates the fruity flavor of tangerine peel, the mellow flavor of tea and the fungus flavor of golden flowers, and thus has a heavy and lasting aroma, as well as a dense and mellow taste. Meanwhile, the manufacturing of the tangerine 8
Specification 0560 peel-golden flower strip-shaped black tea in the present disclosure requires no artificial inoculation of Eurotium Cristatum and no pressing of tea; instead, natural growing of golden flower occurs directly on loose tea, the operation of golden flower growing 1s simple, the manufacturing process is stable, the parameters are certain, and the repeatability and operability are excellent; golden flower tea manufactured thereby is stable in quality, enriches categories of golden flower tea on the market, and satisfies diversified needs of consumers. In addition, the tangerine peel-golden flower strip-shaped black tea manufactured in the present disclosure is better in the hypoglycemic effect than existing golden flower Fuzhuan brick tea, and can satisfy consumers’ demands for health effects of tea products.
Fig. 1 shows the appearance of tea sample of the tangerine peel-golden flower strip-shaped black tea in Embodiment 2;
Fig. 2 1s a diagram showing the golden flower growing effect of each tea product in Embodiment 2, Contrastive Example 1 and Contrastive Example 2;
Fig. 3 shows the hypoglycemic activity of the tangerine peel-golden flower strip-shaped black tea in Embodiment 2 (* in the drawing indicates a significant difference when P<0.05).
Fig. 4 shows clinical trial data of the hypoglycemic activity of the tangerine peel-golden flower strip-shaped black tea in Embodiment 2.
Embodiments 9
Specification 0560
Following 1s detailed description of the embodiments of the present disclosure.
It should be noted here that the description of these embodiments is for better understanding of the present disclosure, rather than constituting limits thereof. In addition, technical features involved in various embodiments of the present disclosure described below can be combined as long as they do not conflict with each other.
Unless otherwise specified, the experimental methods in following embodiments are conventional, and the experimental materials used in the following embodiments are commercially available.
Embodiment 1 Manufacturing of tangerine peel-golden flower strip-shaped black tea (1) withering of fresh tea leaves: fresh tea leaves of Yinghong No. 9 black tea, which have one bud and three or four leaves, were picked and were spread at a thickness of 5 cm onto a withering trough, and the fresh tea leaves were left for 7 hours so that tea leaves could lose water and wither till the fresh tea leaves had a moisture content of 65%; (2) rolling: fresh tea leaves that had been withered were put into a rolling machine so as to be rolled and shaped, wherein the rolling was performed in a manner of light-heavy-light for 45 min; (3) fermentation: blocks of rolled tea leaves were separated and tea leaves were put at a thickness of 15 cm into a fermentation basket for 8 hours; (4) drying of strip-shaped black tea: fermented tea leaves were put into a tea
Specification 0560 dryer for drying at a temperature of 95°C till a moisture content of tea leaves was lower than 6%, thereby obtaining Yinghong No. 9 strip-shaped black tea; (5) spraying of stripe-shaped black tea: tea leaves of the manufactured
Yinghong No. 9 strip-shaped black tea were sprayed with a weight ratio of tea:water=1:5, and were blended and spread for 8 hours after spraying and with a spreading thickness of 15 cm, and then the tea leaves were sprayed with a weight ratio of tea:water=1:5 again and were spread for 8 hours after spraying, and this step was repeated for 3 times so that the tea leaves could fully absorb moisture; (6) spraying of tangerine peel: Xinhui tangerine peel that have been aged for 5 years was cut into a size of 10 cmx10 cm, and was sprayed with a weight ratio of tangerine peel:water=1:3, and then was spread for 8 hours so that the tangerine peel could fully absorb moisture; (7) steaming: black tea and tangerine peel were respectively steamed at 110°C for 8 hours, and were sterilized so that infectious microbes could be removed; (8) golden flower growing: black tea and tangerine peel were fully blended with a weight ratio of black tea:tangerine peel=8:1, a moisture content of the mixture of black tea and tangerine peel was measured, the moisture content of the mixture of black tea and tangerine peel was adjusted to 26%, and then the mixture of black tea and tangerine peel was spread in a golden flower growing room with controllable temperature and humidity, wherein: the spreading thickness was 25 cm, golden flower growing lasted for 15 days, and the temperature of the golden flower growing room was controlled to be 20°C and the humidity was controlled to be 11
Specification ___as02es0 50% during the whole process of golden flower growing; (9) drying of tangerine peel-golden flower black tea: the mixture of black tea and tangerine peel was slowly dried in a drying room at a low temperature after golden flower growing, so as to ensure activity of golden flowers, wherein the temperature in the drying room was 30°C and the humidity was 26%; the temperature was increased by 5°C each day till a moisture content of the tangerine peel-golden flower stripe-shaped black tea was 8%, thereby obtaining the finished product.
Embodiment 2 Manufacturing of tangerine peel-golden flower strip-shaped black tea (1) withering of fresh tea leaves: fresh tea leaves of Yinghong No. 9 black tea, which have one bud and three or four leaves, were picked and were spread at a thickness of 5 cm onto a withering trough, and the fresh tea leaves were left for 8 hours so that tea leaves could lose water and wither till the fresh tea leaves had a moisture content of 60%; (2) rolling: fresh tea leaves that had been withered were put into a rolling machine so as to be rolled and shaped, wherein the rolling was performed in a manner of light-heavy-light for 40 min; (3) fermentation: blocks of rolled tea leaves were separated and tea leaves were put at a thickness of 20 cm into a fermentation basket for 8 hours; (4) drying of strip-shaped black tea: fermented tea leaves were put into a tea dryer for drying at a temperature of 95°C till a moisture content of tea leaves was 12
Specification ___as02es0 lower than 6%, thereby obtaining Yinghong No. 9 strip-shaped black tea; (5) spraying of stripe-shaped black tea: tea leaves of the manufactured
Yinghong No. 9 strip-shaped black tea were sprayed with a weight ratio of tea:water=1:10, and were blended and spread for 10 hours after spraying and with a spreading thickness of 17.5 em, and then the tea leaves were sprayed with a weight ratio of tea:water=1:10 again and were spread for 10 hours after spraying, and this step was repeated for 3 times so that the tea leaves could fully absorb moisture; (6) spraying of tangerine peel: Xinhui tangerine peel that have been aged for 5 years was cut into a size of 10 cmx10 cm, and was sprayed with a weight ratio of tangerine peel:water=1:5, and then was spread for 10 hours so that the tangerine peel could fully absorb moisture; (7) steaming: black tea and tangerine peel were respectively steamed at 100°C for 10 hours, and were sterilized so that infectious microbes could be removed; (8) golden flower growing: black tea and tangerine peel were fully blended with a weight ratio of black tea:tangerine peel=11:1, a moisture content of the mixture of black tea and tangerine peel was measured, the moisture content of the mixture of black tea and tangerine peel was adjusted to 27%, and then the mixture of black tea and tangerine peel was spread in a golden flower growing room with controllable temperature and humidity, wherein: the spreading thickness was 30 cm, golden flower growing lasted for 20 days, and the temperature of the golden flower growing room was controlled to be 28°C and the humidity was controlled to be 58% during the whole process of golden flower growing; 13
Specification ___as02es0 (9) drying: the mixture of black tea and tangerine peel was slowly dried in a drying room at a low temperature after golden flower growing, so as to ensure activity of golden flowers, wherein the temperature in the drying room was 33°C and the humidity was 28%; the temperature was increased by 5°C each day till a moisture content of the tangerine peel-golden flower stripe-shaped black tea was 6%, thereby obtaining the finished product.
Embodiment 3 Manufacturing of tangerine peel-golden flower strip-shaped black tea (1) withering of fresh tea leaves: fresh tea leaves of Yinghong No. 9 black tea, which have one bud and three or four leaves, were picked and were spread at a thickness of 6 cm onto a withering trough, and the fresh tea leaves were left for 8 hours so that tea leaves could lose water and wither till the fresh tea leaves had a moisture content of 70%; (2) rolling: fresh tea leaves that had been withered were put into a rolling machine so as to be rolled and shaped, wherein the rolling was performed in a manner of light-heavy-light for 40 min; (3) fermentation: blocks of rolled tea leaves were separated and tea leaves were put at a thickness of 20 cm into a fermentation basket for 8 hours; (4) drying of strip-shaped black tea: fermented tea leaves were put into a tea dryer for drying at a temperature of 95°C till a moisture content of tea leaves was lower than 6%, thereby obtaining Yinghong No. 9 strip-shaped black tea; (5) spraying of stripe-shaped black tea: tea leaves of the manufactured 14
Specification 2880
Yinghong No. 9 strip-shaped black tea were sprayed with a weight ratio of tea:water=1:15, and were blended and spread for 15 hours after spraying and with a spreading thickness of 20 cm, and then the tea leaves were sprayed with a weight ratio of tea:water=1:15 again and were spread for 15 hours after spraying, and this step was repeated for 3 times so that the tea leaves could fully absorb moisture; (6) spraying of tangerine peel: Xinhui tangerine peel that have been aged for 5 years was cut into a size of 10 cmx10 cm, and was sprayed with a weight ratio of tangerine peel:water=1:10, and then was spread for 15 hours so that the tangerine peel could fully absorb moisture; (7) steaming: black tea and tangerine peel were respectively steamed at 90°C for 15 hours, and were sterilized so that infectious microbes could be removed; (8) golden flower growing: black tea and tangerine peel were fully blended with a weight ratio of black tea:tangerine peel=15:1, a moisture content of the mixture of black tea and tangerine peel was measured, the moisture content of the mixture of black tea and tangerine peel was adjusted to 28%, and then the mixture of black tea and tangerine peel was spread in a golden flower growing room with controllable temperature and humidity, wherein: the spreading thickness was 35 cm, golden flower growing lasted for 25 days, and the temperature of the golden flower growing room was controlled to be 35°C and the humidity was controlled to be 65% during the whole process of golden flower growing; (9) the mixture of black tea and tangerine peel was slowly dried in a drying room at a low temperature after golden flower growing, so as to ensure activity of
Specification 0560 golden flowers, wherein the temperature in the drying room was 35°C and the humidity was 30%; the temperature was increased by 5°C each day till a moisture content of the tangerine peel-golden flower stripe-shaped black tea was 4%, thereby obtaining the finished product.
Contrastive example 1 Manufacturing of tangerine peel-golden flower black tea by means of Eurotium Cristatum inoculation and cake tea pressing (1) withering of fresh tea leaves: fresh tea leaves of Yinghong No. 9 black tea, which have one bud and three or four leaves, were picked and were spread at a thickness of 5 cm onto a withering trough, and the fresh tea leaves were left for 8 hours so that tea leaves could lose water and wither till the fresh tea leaves had a moisture content of 60%; (2) rolling: fresh tea leaves that had been withered were put into a rolling machine so as to be rolled and shaped, wherein the rolling was performed in a manner of light-heavy-light for 40 min; (3) fermentation: blocks of rolled tea leaves were separated and tea leaves were put at a thickness of 20 cm into a fermentation basket for 8 hours; (4) drying of strip-shaped black tea: fermented tea leaves were put into a tea dryer for drying at a temperature of 95°C till a moisture content of tea leaves was lower than 6%, thereby obtaining Yinghong No. 9 strip-shaped black tea; (5) glaze cooking: the manufactured Yinghong No. 9 black tea was poured into boiling pure water according to a weight ratio of tea:water=1:500, tea water was cooked for 30 min, infused leaves were filtered and removed so as to obtain liquid 16
Specification —_— 802880 tea glaze, and the liquid tea glaze was cooled to room temperature naturally; (6) glaze spraying: an appropriate amount of tea glaze was added to tea leaves of Yinghong No. 9 black tea according to the moisture content thereof, tea glaze and the tea leaves were blended and kept at 65°C for 30 min, and then were withered to 55°C, and this step was repeated for 3 times till a moisture content of the tea leaves was 25%; (7) spraying of tangerine peel: Xinhui tangerine peel that have been aged for 5 years was cut into a size of 10 cmx10 cm, and was sprayed with a weight ratio of tangerine peel:water=1:10, and then was spread for 10 hours so that the tangerine peel could fully absorb moisture; (8) steaming: black tea and tangerine peel were respectively steamed at 100°C for 10 hours, and were sterilized so that infectious microbes could be removed; (9) pile-fermentation: the mixture of black tea and tangerine peel was kept in an environment away from direct sunlight, and was maintained at a temperature of 55°C and a humidity of 85% for 24 hours; (10) Eurotium Cristatum inoculation: bacteria suspension of Eurotium
Cristatum was evenly sprayed on the mixture of tea leaves and tangerine peel in a proportion where 2 mL of bacteria suspension (PDA solid medium was used for incubation at 28°C for 2 to 3 days, mycelia was dissolved in sterile water, and the bacterial suspension with a concentration of 1.75x10* cfu/mL was obtained after filtering and dilution) was inoculated for each kilogram of pile-fermented tea leaves, and the bacteria suspension and the mixture were blended; 17
Specification 0560 (11) pressing: the mixture of tangerine peel and tea leaves inoculated with
Eurotium Cristatum was steamed with steam at 100°C for 30 min, then was placed in a mold for shaping for 2.5 hours, and was cooled to 50°C and taken out, thereby obtaining tea bricks; (12) golden flower growing and drying: the tea bricks were put in a sterile golden flower growing room with controllable temperature and humidity for 8 days, wherein the golden flower growing temperature was 34°C and the humidity was 88%; slow and low-temperature drying was performed after golden flower growing, wherein the temperature for drying was 33°C and the humidity was 30%; the temperature was increased by 5°C each day till a moisture content of the tangerine peel-golden flower black tea was 6%, thereby obtaining the finished product.
Contrastive example 2 Golden flower Fuzhuan brick tea sold on the market (1) sorting of tea leaves: manufactured Fuzhuan bricks of raw dark tea were taken, and impurities in tea leaves were removed; (2) glaze cooking: sorted raw dark tea was poured into boiling pure water according to a weight ratio of tea:water=1:500, tea water was cooked for 30 min, infused leaves were filtered and removed so as to obtain liquid tea glaze, and the liquid tea glaze was cooled to room temperature naturally; (3) glaze spraying: an appropriate amount of tea glaze was added to tea leaves according to the moisture content of the sorted raw dark tea, tea glaze and tea leaves were blended, and a moisture content of the tea leaves was controlled to be 28%; 18
Specification —_— 802880 (4) steaming: tea leaves were placed in a tea steamer after glaze spraying, and were steamed with steam at 97°C for 7 min; (5) pile-fermentation: pile-fermentation was performed for 24 hours in an environment away from direct sunlight, and the temperature was maintained to be 55°C and the humidity was maintained to be 85%; (6) Furotium Cristatum inoculation: bacteria suspension of Eurotium
Cristatum was evenly sprayed on the mixture of tea leaves and tangerine peel in a proportion where 2 mL of bacteria suspension (PDA solid medium was used for incubation at 28°C for 2 to 3 days, mycelia was dissolved in sterile water, and the bacterial suspension with a concentration of 1.75x10* cfu/mL was obtained after filtering and dilution) was inoculated for each kilogram of pile-fermented tea leaves, the bacterial suspension and tea leaves were blended and raw tea was obtained; (7) pressing: the raw tea was steamed with steam at 100°C for 30 min, then was placed in a mold for shaping for 2.5 hours, and was cooled to 50°C and taken out, thereby obtaining tea bricks; (8) golden flower growing and drying: the tea bricks were put in a sterile golden flower growing room with controllable temperature and humidity for 8 days, wherein the golden flower growing temperature was 34°C and the humidity was 88%; slow and low-temperature drying was performed after golden flower growing, wherein the temperature for drying was 33°C and the humidity was 30%; the temperature was increased by 5°C each day till a moisture content of the golden flower Fuzhuan brick tea was 6%, thereby obtaining the finished product. 19
Specification — 5507880
Experimental example 1 Sensory evaluation
Professional tea reviewers were invited to evaluate (compared with the tea products of Contrastive Example 1 and Contrastive Example 2) the tangerine peel-golden flower strip-shaped black tea obtained in Embodiments 1 to 3 according to Methodology for sensory evaluation of tea (GB/T23776-2009) of national standard and from five aspects, 1.e., “appearance, liquor color, aroma, taste and infused leaves”.
As shown in Table 1 and Figs. 1 and 2, there is plenty of Eurotium Cristatum on the tangerine peel-golden flower strip-shaped black tea manufacture by means of the process provided in the present disclosure, wherein the golden flowers are large in number and are evenly distributed (Fig. 2); the taste is mellow and thick or heavy and thick, which integrates the fruity flavor of tangerine peel, the mellow flavor of tea and the fungus flavor of golden flowers; the liquor color is fresh red and bright, and the infused leaves is evenly black brown (Fig. 1); among them, the tangerine peel-golden flower strip-shaped black tea in Embodiment 2 is the best, for it is covered with evenly-distributed golden flowers and the aroma integrating fruity flavor, mellow flavor and fungus flavor is heavy and lasting.
Table 1 Sensory evaluation results of the tangerine peel-golden flower strip-shaped black tea of the present disclosure and tea products in contrastive examples
Appearance Aroma Liquor Taste Infused
Color Leaves
Embodiment Reddish brown tea Obvious fruity Fresh Mellow One bud 1 leaves, a small amount of flavor of red, and with three or
Eurotium Cristatum on tangerine peel and bright thick, four leaves, tea leaves and tangerine mellow flavor of sweet even black
Specification
Sn) peel, and a small number tea, and slight and brown of evenly-distributed fungus flavor brisk golden flowers
Embodiment Reddish brown tea Fruity flavor of Fresh Heavy One bud 2 leaves, golden Eurotium tangerine peel and red, and with three or
Cristatum covering tea mellow flavor of bright thick, four leaves, leaves and tangerine peel, tea with obvious sweet even black and a large number of fungus flavor, and and brown evenly-distributed golden heavy and lasting brisk flowers aroma
Embodiment Reddish brown tea Obvious fruity Fresh Heavy One bud 3 leaves, a small amount of flavor of red, and with three or
Eurotium Cristatum on tangerine peel and bright thick, four leaves, tea leaves and tangerine mellow flavor of sweet even black peel, and a small number tea, and slight and brown of evenly-distributed fungus flavor brisk golden flowers
Contrastive Reddish brown tea Mainly tea flavor, Fresh Heavy One bud
Example 1 leaves, Eurotium and slight fungus red, and with three or
Cristatum distributed flavor bright thick four leaves, inside tea brick and no even black
Eurotium Cristatum brown distributed outside, and unevenly-distributed golden flowers
Contrastive Reddish-black brown tea Mainly tea flavor, Black Heavy Harsh and
Example 2 leaves, Eurotium and slight fungus red, and old, plenty of
Cristatum distributed flavor bright thick old stems inside tea brick and no and leaves
Eurotium Cristatum distributed outside, and unevenly-distributed golden flowers
Experimental Example 2 Detection of biochemical components
The tangerine peel-golden flower strip-shaped black tea of Experimental
Example 2 was taken an example (compare with the tea products of Contrastive
Example 1 and Contrastive Example 2), and its biochemical components (moisture content, water extracts, tea polyphenols, free amino acids, soluble sugar, flavonoid glycosides) were detected. As for the detection, the moisture content was measured according to GB/T 8304-2002 Tea-Determination of moisture content, the water extracts were measured according to GB/T 8305-2013 Tea-Determination of water 21
Specification —— 507880 extracts content, tea polyphenols were measured according to GB/T 8313-2018
Determination of total polyphenols and catechins content in tea, amino acids were measured according to GB/T 8314-2013 Tea-Determination of free amino acids content; and soluble sugar was measured by means of Anthrone-Sulfuric acid colorimetry.
As shown in Table 2, the content of soluble sugar contained in the tangerine peel-golden flower strip-shaped black tea in Embodiment 2 is obviously higher than those in contrastive examples, which may be that the high content of golden flowers in the tangerine peel-golden flower strip-shaped black tea manufactured by means of the present disclosure can decompose complex polysaccharides, fibers, etc. in tea into bio-available soluble sugars. However, the content of soluble sugar in tea 1s the basis of the hypoglycemic activity of tea, so it is clear that the hypoglycemic activity of the tangerine peel-golden flower strip-shaped black tea of the present disclosure is better.
Table 2 Biochemical component analysis of the tangerine peel-golden flower strip-shaped black tea of the present disclosure and tea products in contrastive examples
Moisture Water Tea Free Amino Soluble Flavone
Content Extracts Polyphenols Acids Sugar Glycosides % % % % % %
Embodiment 8.03+0.12 2882+017 654+052 199+0.03 929+020 1.18=0.00 2
Contrastive ~~ 9.08022 2001+027 456+042 097+001 526+025 136+0.01
Example 1
Contrastive ~~ 8.03+0.12 2581+030 740+059 1.09+003 439+025 1.80+0.02
Example 2
Experimental Example 3 In vivo hypoglycemic experiment 22
Specification ___as02es0 (1) Experimental materials
I) Mice: there were 40 8-week-old db/db male mice (transgenic hyperglycemic db/db mice) and 8 normal C57BL/6J male mice. In an animal feeding room, the temperature was controlled to be 20°C to 25°C, the relative humidity was 40% to 50%, natural day and night light was used for illumination, and the mice had free access to food and water. 2) Samples: the tangerine peel-golden flower strip-shaped black tea of
Embodiment 2, tea products in Contrastive Example 1 and Contrastive Example 2, and metformin hydrochloride tablets (100 mg/kg BW, 0.1 ml/10g). 3) Instruments: blood glucometer, No. 8 gavage needle, sterile syringe, etc. (2) Experimental method 1) Drug administration for each group
The 8 C57BL/6J male mice formed a normal group, and 24 db/db mice were randomly divided into a model group, a positive drug group, a group of
Embodiment 2, a group of Contrastive Example 1 and a group of Contrastive
Example 2, so there was a total of 5 groups with 8 mice in each group. At the beginning of the drug interference, metformin, the tangerine peel-golden flower strip-shaped black tea of Embodiment 2, the black tea product of Contrastive
Example 1 and the black tea product of Contrastive Example 2 were respectively given by gavage to the positive drug group, the group of Embodiment 2, the group of Contrastive Example 1 and the group of Contrastive Example 2, and pure water was given by gavage to the normal group and the model group for 12 consecutive 23
Specification 2880 days, once a day; all groups had free access to food and water, and the fasting glucose levels were measured at last.
As shown in Fig. 3, relative to the model group, the tangerine peel-golden flower strip-shaped black tea manufactured in Embodiment 2 can significantly reduce the fasting glucose levels of diabetic mice, and has a significant hypoglycemic effect, while the hypoglycemic effect of the tea product in
Contrastive Example 1 and that in Contrastive Example 2 are obviously inferior to that of Embodiment 2.
A phase of 30-day clinical trial for the clinically hypoglycemic effect of the product of Embodiment 2 was conducted on patients with hyperglycemia, and the results showed that the effective rate of blood glucose control of the product of
Embodiment 2 was more than 60% (Fig. 4) while the Contrastive Example 1 and the Contrastive Example 2 had no significant effect on blood glucose control.
Apparently, the animal and clinical tests consistently show that the tangerine peel-golden flower strip-shaped black tea of the present disclosure has a significant hypoglycemic effect.
The above-mentioned analysis results show that the tangerine peel-golden flower strip-shaped black tea manufactured by the process of the present disclosure has an excellent hypoglycemic effect.
Afore-mentioned is detailed description of the embodiments of the present disclosure, but the present disclosure is not limited to the described embodiments.
For those skilled in the art, without deviating from the principle and spirit of the 24
Specification —_— 802880 present disclosure, various changes, modifications, substitutions and transformations to these embodiments still fall within the protection scope of the present disclosure.
Claims (10)
1. A process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect, comprising: spraying of strip-shaped black tea, spraying of tangerine peel, steaming, golden flower growing, and drying.
2. The process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect according to claim 1, comprising:
S1. spraying of strip-shaped black tea: spray the strip-shaped black tea so that tea leaves can fully absorb moisture;
S2. spraying of tangerine peel: cut and spray the tangerine peel so that the tangerine peel can fully absorb moisture;
S3. steaming: respectively steam the black tea of S1 and the tangerine peel of S2, so that infectious microbes can be removed;
S4. golden flower growing: blend the steamed black tea and tangerine peel and adjust a moisture content of mixture of black tea and tangerine peel, so that golden flowers can grow under certain temperature and humidity; and
S5. drying: slowly dry the mixture of black tea and tangerine peel at a low temperature after golden flower growing, thereby obtaining the tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect.
3. The process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect according to claim 1 or 2, wherein: the black tea is Yinghong No. 9 black tea, and the tangerine peel is Xinhui tangerine peel that has been aged for more than 3 years.
4. The process for manufacturing tangerine peel-golden flower strip-shaped 1
Claims 2880 black tea with hypoglycemic effect according to claim 2, wherein: in S4, a weight ratio of black tea to tangerine peel is (8 to 15):1.
5. The process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect according to claim 2, wherein: in S4, adjust a moisture content of the mixture of black tea and tangerine peel to 26% to 28% before golden flower growing, wherein golden flower growing is performed at a temperature of 20°C to 30°C and a humidity of 50% to 60% for 15 to 25 days, and a spreading thickness is 25 to 35 cm.
6. The process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect according to claim 2, wherein: the spraying in S1 is as follows: spray tea leaves with a weight ratio of tea:water=1:(5 to 15), blend and spread the tea leaves for 8 to 15 hours after spraying and with a spreading thickness of 15 to 20 cm, and repeat the afore-mentioned process for 3 times.
7. The process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect according to claim 2, wherein: the spraying in S2 is as follows: cut the tangerine peel into a size of 10 cmx10 cm, spray the tangerine peel with a weight ratio of tangerine peel:water=1:(3 to 10), and spread the tangerine peel for 8 to 15 hours after spraying.
8. The process for manufacturing tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect according to claim 2, wherein: the steaming in S3 1s performed at 90 to 110°C for 8 to 15 hours.
9. The process for manufacturing tangerine peel-golden flower strip-shaped 2
Claims 2880 black tea with hypoglycemic effect according to claim 2, wherein: the slow and low-temperature drying in S5 is to start drying when the temperature is 30°C to 35°C and the humidity 1s 26% to 30%, increase the temperature by 5°C each day until the moisture content of the tangerine peel-golden flower strip-shaped black tea 1s no more than 8%.
10. Tangerine peel-golden flower strip-shaped black tea with hypoglycemic effect and prepared by the manufacturing process according to any one of claims 1 to 9. 3
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| CN112931652A (en) * | 2021-02-04 | 2021-06-11 | 广东省农业科学院茶叶研究所 | Making process of dried orange peel golden flower strip-shaped black tea with blood sugar reducing effect |
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| GB201308314D0 (en) | 2013-05-09 | 2013-06-19 | Mediscot Ltd | Cast Material |
| GB201808313D0 (en) | 2015-10-28 | 2018-07-11 | Ford Global Tech Llc | Communication animal proximity to a vehicle |
| CN112931652A (en) * | 2021-02-04 | 2021-06-11 | 广东省农业科学院茶叶研究所 | Making process of dried orange peel golden flower strip-shaped black tea with blood sugar reducing effect |
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