WO2018036464A1 - Composition présentant une activité lipase élevée - Google Patents

Composition présentant une activité lipase élevée Download PDF

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Publication number
WO2018036464A1
WO2018036464A1 PCT/CN2017/098420 CN2017098420W WO2018036464A1 WO 2018036464 A1 WO2018036464 A1 WO 2018036464A1 CN 2017098420 W CN2017098420 W CN 2017098420W WO 2018036464 A1 WO2018036464 A1 WO 2018036464A1
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WO
WIPO (PCT)
Prior art keywords
enzyme
black tea
tea
composition
fermentation
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Application number
PCT/CN2017/098420
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English (en)
Chinese (zh)
Inventor
刘东波
王蕾
何英杰
陈晓明
Original Assignee
刘东波
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by 刘东波 filed Critical 刘东波
Publication of WO2018036464A1 publication Critical patent/WO2018036464A1/fr

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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
    • A23F3/14—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
    • A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
    • A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea

Definitions

  • the present application relates to a black tea-enzyme composition having high lipase activity, which can be made into an instant beverage and belongs to the field of food processing.
  • Tea is mainly divided into six categories: green tea, black tea, green tea (Oolong tea), yellow tea, white tea and black tea, which are all processed from fresh leaves of tea trees. Tea leaves are rich in various polyphenolic compounds, collectively called Tea polyphenols. During processing, tea polyphenols are oxidized by autologous enzymes of fresh tea leaves, autooxidized, or oxidized by microbial enzymes to form theaflavins, which can be further polymerized into thearubigins and theaflavins. The six major types of tea are mainly distinguished based on the degree of change and variation of tea polyphenols (Wan Xiaochun, Tea Biochemistry, Third Edition, China Agricultural Press, 2003).
  • Black tea is named after the black appearance of the finished tea. In fact, it belongs to microbial fermented tea. Due to the microbial involvement in the processing, it has formed its unique quality. Specifically, the black tea raw material is relatively coarse old tea leaves, after the process of killing ⁇ ⁇ ⁇ ⁇ pile ⁇ drying, the first preparation of hair tea, that is, black hair tea, and then sieved ⁇ blending ⁇ ⁇ pile fermentation ⁇ steam Steaming, pressing and forming ⁇ flowering (or fermentation) ⁇ drying, etc., to produce black tea products, mainly: ⁇ brick tea, thousand two tea (flower tea), black brick tea, tile tea, Xiangjian tea (including the tip of the sky, Gongjian, Shengjian), Pu'er tea, green brick tea, Liubao tea and so on.
  • the black tea In the black tea initial system, the black tea is in the process of pressing the black tea, the flowering (or fermentation), and all the micro-organisms, so that the black tea is different from other teas.
  • Common microorganisms involved in the fermentation of black tea are, for example, Eurotium cristatum.
  • Black tea products are generally preserved for a long time, the more fragrant and fragrant, and no toxic side effects on the human body. Black tea can also be used to prepare black tea products without complicated processes, but simply processed into instant black tea.
  • Enzymes generally refer to fermented nutrients, containing amino acids, trace elements, minerals, vitamins, proteins, carbohydrates and other nutrients, with pure natural characteristics. Enzymes can also affect the absorption and metabolism of other nutrients and regulate various reactions in the human body.
  • the Applicant combines black tea with an enzyme and unexpectedly finds a synergistic effect on lipase activity, ie the lipase activity of the combined product is greater than the sum of the lipase activities of the individual components of the combination in terms of their proportion.
  • the present application relates to a combination of black tea and an enzyme.
  • the black tea is black tea.
  • the black tea is a solid (eg, a powder) or a liquid.
  • the black tea is an instant black tea powder that is processed from wool tea.
  • the enzyme is an enzyme solid, such as an enzyme powder commodity.
  • the enzyme is a liquid, such as an enzyme drink.
  • the black tea and enzyme in the composition of the present application are not limited to any ratio.
  • the Applicant has found that a synergistic effect occurs when black tea and an enzyme are mixed in various ratios.
  • compositions of the present application may also include a third component.
  • the third component is preferably a nutrient component such as a vitamin, dietary fiber or the like.
  • fertilization herein is meant a process in which microorganisms are grown in a plant or a fruit, stem or leaf thereof. Due to the life activities of microorganisms, carbohydrates can be converted into substances such as alcohols and organic acids, and components (such as nutrients) contained in plants can be changed, for example, they are more easily released, more active, or become more beneficial to the human body. The form of absorption.
  • ferment nutrients refer to a mixture of various biologically active substances obtained by fermenting plant or plant material by probiotics, including: fermentation-involving bacteria, food for fermentation, fermentation-involving bacteria or foodstuffs.
  • Active ingredients such as various enzymes, also include ingredients that are modified by fermentation, such as more active or more soluble ingredients, and the like.
  • the enzyme described herein is a fruit and vegetable enzyme obtained by fermenting probiotics in fruits and/or vegetables.
  • Probiotics commonly used for this purpose include yeast (Yeast), Lactobacillus, Bifidobacterium, Leuconostoc, Streptococcus, Lactococcus, Acetobacterium. )and many more.
  • the yeast such as Saccharomyces cerevisiae and Saccharomyces eerevisiae, such as Saccharomyces, Pichia pastoris, Pichia ohmeri, membrane Pichia genus such as Pichia membranaefaciens Yeast of the genus Hansenula such as yeast of Pichia and Hansenula anomala.
  • the lactobacillus for example, Lactobacillus buchneri, Lactobacillus panis, Lactobacillus acidophilus, Lactobacillus plantarum, Lactobacillus fermenti, saliva milk Lactobacillus salivarius, Lactobacillus brevis, Lactobacillus veridescens, Lactobacillus delbrueckii bulgaricus, Lactobacillus rhamnosus, cellobiose Lactobacillus cellobiosus, Lactobacillus casei subsp casei, Lactobacillus helveticus subsp. jugurti, Lacticum Jansen, Lactobacillus Pentosus), and so on.
  • the bifidobacteria are, for example, Bifidobacterium adolescents, Bifidobacterium bifidum, Bifidobacterium infantis, Bifidobacterium longum, and the like.
  • the Acetobacter such as Acetobacter pasteuranus, Acetobacter rancens, and the like.
  • Other probiotics include: Leuconostoc mesenteroides aureus, Streptococcus salivarius subsp. thermophilus, Lactococcus lactis subsp. Cremoris, and the like.
  • the enzyme is fermented using yeast, lactobacilli and acetaminophen.
  • the fermentation of the enzyme can be carried out in steps, for example, by performing mixed fermentation of yeast and lactobacillus, followed by fermentation of Acetobacter, or by adding yeast, Lactobacillus, and Acetobacter, for one-step fermentation instead of centrifugation. Batch addition, batch fermentation, which can greatly save enzyme production time.
  • the probiotics of the present application are Saccharomyces cerevisiae, Lactobacillus acidophilus, and Acetobacter baumannii.
  • Probiotic fermentation with probiotics usually when the fermentation broth reaches below pH 4, the fermentation can be terminated and the enzyme can be obtained. In order to make the obtained enzyme have a better taste, it can be further aged, for example, at 15 to 25 ° C for several months.
  • the slice of the fruit and vegetable material used for fermentation is broken up and mixed with edible water
  • the enzyme used as a raw material in the present application is a product which has been fermented by a probiotic. After the enzyme is added to the black tea, no further fermentation is required.
  • the enzyme raw material is not limited to the fermentation product of the specific probiotic bacteria species, nor is it limited to the specific variety and different combinations of the fruit and vegetable materials used for fermenting the enzyme, as long as the enzyme has lipase activity, it can be used as the raw material of the present application. .
  • Lipase herein refers to an enzyme capable of hydrolyzing triglycerides or fatty acid esters to form diglycerides, monoglycerides, glycerol and/or fatty acids.
  • the lipase activity herein is measured by the lipase activity described in Section 3.2 of the Chinese National Standard for Lipase Preparation GB/T 23535-2009. Specifically, the sample is fully dissolved in water (to accelerate dissolution, optionally dissolved in a 40 ° C water bath for 45 min or similar conditions), according to the above national standard GB/T23535-2009 section 6.2.4.2.2 and 6.2.4.3 And calculate lipase activity.
  • the sample is, for example, a black tea-enzyme composition, a separate black tea, or a separate enzyme, and the like.
  • R represents the rate of increase in enzyme activity
  • U1 represents the actual measured value of enzyme activity
  • U2 represents the theoretical value of enzyme activity, calculated by the following formula:
  • a represents the proportion of black tea in the combined product
  • b represents the proportion of the enzyme in the combined product
  • U black tea represents the measured value of the lipase activity per gram (g) or per ml (ml) of the black tea component.
  • U enzyme indicates the measured lipase activity per gram (g) or per ml (ml) of the enzyme component.
  • the lipase activity value of 1 g of black tea plus the lipase activity value of 2 g of enzyme is divided by 3 to obtain the lipase activity per g of the combined product.
  • Theoretical value Comparing the measured value of the enzyme activity of the combined product with the theoretical value, and dividing the difference by the theoretical value of the lipase activity of the combined product, the lipase activity improvement rate of the combined product is obtained.
  • a third component can be added to the black tea-enzyme composition.
  • the third component may be a substance that provides nutrition to the human body.
  • the third component may or may not have lipase activity.
  • the black tea-enzyme composition of the present application containing the third component can be calculated for its theoretical lipase enzyme activity in a manner similar to that described above. For example, Equation 2 can be changed to Equation 2':
  • a, b, U black tea , U enzyme with formula 2 c represents the proportion of the third component in the combined product
  • U third component represents the third component per gram (g) or per milliliter (ml) The measured value of lipase activity.
  • compositions of the present application are equally applicable to lipid lowering and/or weight loss. Accordingly, the composition of the present invention may be formulated as a lipid-lowering product and/or a slimming product, which may be an instant product or a beverage, or directly an instant beverage, but is not limited thereto.
  • Black tea Instant black tea powder, purchased from Hunan Meishan Black Tea Co., Ltd.
  • Enzyme fruit and vegetable enzyme powder, which is made from lemon, plum, pineapple, orange, rape, melon, bitter gourd, pumpkin, celery, cassava, kelp, cherry, strawberry, banana, loofah, Saccharomyces cerevisiae, Lactobacillus acidophilus, Acetobacter is fermented, concentrated, and dried.
  • Dietary fiber glucomannan commodity.
  • the black tea powder and the enzyme powder are combined in proportion, and the mixture is thoroughly mixed manually under dry conditions.
  • the black tea powder, the enzyme powder and the glucomannan were combined in a ratio of 10:3:2, and the enzyme activity was determined as above.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Tea And Coffee (AREA)

Abstract

L'invention concerne une composition présentant une activité lipase élevée, constituée d'un thé fermenté et d'une enzyme. La composition peut en outre comprendre un troisième composant, le troisième composant étant un ingrédient nutritionnel. L'invention concerne un procédé de préparation dans lequel sont mélangés le thé fermenté et l'enzyme.
PCT/CN2017/098420 2016-08-26 2017-08-22 Composition présentant une activité lipase élevée WO2018036464A1 (fr)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN201610742650.2A CN106359707A (zh) 2016-08-26 2016-08-26 一种高脂肪酶活力的组合物
CN201610742650.2 2016-08-26

Publications (1)

Publication Number Publication Date
WO2018036464A1 true WO2018036464A1 (fr) 2018-03-01

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CN (1) CN106359707A (fr)
WO (1) WO2018036464A1 (fr)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111227060A (zh) * 2020-01-14 2020-06-05 张卫荣 一种泾阳红曲茯砖茶生产方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106359707A (zh) * 2016-08-26 2017-02-01 刘东波 一种高脂肪酶活力的组合物
CN109463483A (zh) * 2019-01-08 2019-03-15 斯汏克（北京）生物科技有限公司 一种保健养生黑茶酵素饮品的制备方法
CN113575716A (zh) * 2021-07-30 2021-11-02 大连理工大学 一种将鲜老茶叶中茶多酚生物转化为茶褐素的方法

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CN104522206A (zh) * 2015-01-21 2015-04-22 风华致远（湖南）生物科技有限公司 一种黑茶酵素及其制备方法和用途
CN104904917A (zh) * 2015-06-18 2015-09-16 夏逢雨 一种茶叶酵素液的生产方法
CN105053360A (zh) * 2015-08-21 2015-11-18 福建永生活力生物工程有限公司 一种功能性复合酵素茶及其制备方法和使用方法
CN105104615A (zh) * 2015-07-31 2015-12-02 梧州市中茗茶业有限公司 桂花六堡茶的制作方法
CN106359707A (zh) * 2016-08-26 2017-02-01 刘东波 一种高脂肪酶活力的组合物

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CN106615335A (zh) * 2015-08-11 2017-05-10 吴美材 一种黑茶酵素水果饮料的制作方法
CN106689539A (zh) * 2015-08-11 2017-05-24 吴美材 一种黑茶酵素的制作方法
CN106819209A (zh) * 2015-12-07 2017-06-13 林妙丽 一种木瓜黑茶的制作方法
CN105919110B (zh) * 2016-06-15 2017-10-27 江西蓓蕾食品有限公司 黑茶复合酵素及其制备方法

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Publication number Priority date Publication date Assignee Title
CN102038046A (zh) * 2010-11-16 2011-05-04 蒙顿茶制品(大连)有限公司 一种普洱茶酵素液、酵素粉及酵素饮料的生产方法
CN104522206A (zh) * 2015-01-21 2015-04-22 风华致远（湖南）生物科技有限公司 一种黑茶酵素及其制备方法和用途
CN104904917A (zh) * 2015-06-18 2015-09-16 夏逢雨 一种茶叶酵素液的生产方法
CN105104615A (zh) * 2015-07-31 2015-12-02 梧州市中茗茶业有限公司 桂花六堡茶的制作方法
CN105053360A (zh) * 2015-08-21 2015-11-18 福建永生活力生物工程有限公司 一种功能性复合酵素茶及其制备方法和使用方法
CN106359707A (zh) * 2016-08-26 2017-02-01 刘东波 一种高脂肪酶活力的组合物

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111227060A (zh) * 2020-01-14 2020-06-05 张卫荣 一种泾阳红曲茯砖茶生产方法

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