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Mulberry leaf black tea rich in γ-aminobutyric acid and preparation method thereof

A technology of mulberry leaf black tea and aminobutyric acid, which is applied in the direction of tea treatment before extraction, can solve the problems of difficult to remove, obvious sour taste, poor sensory quality, etc., and achieves alleviating water stuffiness, mellow and refreshing taste, and good health care effect. Effect

Active Publication Date: 2019-02-19
句容市龙山茶场(普通合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the unique green astringent taste and green odor in mulberry leaf green tea are difficult to get rid of, and the sensory quality is even worse after long-term anaerobic treatment when γ-aminobutyric acid is enriched; the green astringent taste of ordinary mulberry leaf black tea can be effectively relieved after fermentation. However, black tea rich in γ-aminobutyric acid has an obvious sour taste after anaerobic treatment, and there is no mature product on the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Fresh mulberry leaves are picked and stored in a cold storage at 4°C. The thickness of the leaves should not exceed 10cm, and the drying time should be 8 hours;

[0022] (2) Greening and anaerobic enrichment: put the cold-stored mulberry leaves into sealed bags to remove the air, and keep for 1.5 hours for the first anaerobic treatment; after taking out the mulberry leaves, spread the mulberry leaves to the withering tank to dry. After about 30 minutes, the smell of water disappears, and the mulberry leaves are put into the shaking green machine for the first shaking. After about 10 minutes, there is an obvious green odor, and the shaking is finished. Spread the mulberry leaves on the bamboo sieve or the withering tank, the thickness is 5-10cm, and the time is about 1h. After the grass gas gradually disappears, the second anaerobic treatment is performed for 1.5h, and then the second shaking operation is carried out. Spread to dry until the mulberry leaves are soft ...

Embodiment 2

[0027] (1) Fresh mulberry leaves are picked and stored in a cold storage at 10°C. The thickness of the leaves should not exceed 10cm, and the drying time should be 12 hours;

[0028] (2) Greening and anaerobic enrichment: put the cold-stored mulberry leaves into sealed bags to remove the air, and keep for 1 hour for the first anaerobic treatment; After 30 minutes, the dull smell of water disappeared, and the mulberry leaves were loaded into the green shaking machine for the first shaking. After about 10 minutes, an obvious green odor appeared, and the shaking was finished. Spread the mulberry leaves on the bamboo sieve or withering trough, with a thickness of 5cm, for about 1 hour, until the grass gas gradually disappears, then perform the second anaerobic treatment for 1 hour, then carry out the second shaking operation, and the second airing, Until the mulberry leaves are soft in hand, the tip of the leaf is slightly prickly, and the moisture content is 60%;

[0029] (3) Kn...

Embodiment 3

[0033] (1) Fresh mulberry leaves are picked and stored in a cold storage at 5°C. The thickness of the leaves should not exceed 10cm, and the drying time should be 10 hours;

[0034] (2) Greening and anaerobic enrichment: put the cold-stored mulberry leaves into sealed bags to remove the air, and keep for 1.5 hours for the first anaerobic treatment; after taking out the mulberry leaves, spread the mulberry leaves to the withering tank to dry. After about 30 minutes, the smell of water disappears, and the mulberry leaves are put into the shaking green machine for the first shaking. After about 10 minutes, there is an obvious green odor, and the shaking is finished. Spread the mulberry leaves on the bamboo sieve or the withering tank, the thickness is 8cm, and the time is about 1 hour. After the grass gas gradually disappears, the second anaerobic treatment is performed for 1 hour, and then the second shaking operation is carried out, and the second airing is carried out. Until t...

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Abstract

The invention discloses black tea with rich gamma-aminobutyric acid and mulberry leaves and a method for manufacturing the black tea. Low-temperature, mechanical damage and anaerobic treatment are comprehensively applied to processing black tea with mulberry leaves, and accordingly the black tea with the rich gamma-aminobutyric acid and excellent sensory quality is developed. A technique for processing the black tea with the rich gamma-aminobutyric acid and the mulberry leaves particularly includes processing fresh leaves; carrying out fine manipulation and anaerobic enrichment on the fresh leaves; rolling the fresh leaves; fermenting the fresh leaves; drying the fresh leaves and the like. The black tea and the technique have the advantages that finished products of the tea have black broom stripes, the dried tea has baking aroma, liquid has bright orange red colors after the dried tea is brewed, the aroma contains specific aroma of the mulberry leaves and aroma of leaves for glutinous rice dumplings, and the liquid tastes mellow, thick and refreshing; the content of the gamma-aminobutyric acid can be higher than 3mg / g, and accordingly excellent healthcare effects can be realized.

Description

technical field [0001] The invention relates to a gamma-aminobutyric acid-rich mulberry leaf black tea and a preparation method thereof, belonging to the technical field of tea substitute processing. Background technique [0002] Mulberry leaves contain a variety of functional ingredients that are beneficial to the human body. They are called "immortal leaves" in "Shen Nong's Herbal Classic". "Concise Dictionary of Traditional Chinese Medicine" also shows that mulberry leaves contain health care ingredients such as rutin and quercetin, which have the functions of dispelling wind and clearing heat, clearing liver and improving eyesight. Jingshuang mulberry leaves are widely used in traditional Chinese medicine. [0003] γ-aminobutyric acid (GABA) is an important inhibitory neurotransmitter, which has strong physiological activities such as hypotensive, sedative, and anticonvulsant. Studies have shown that the average GABA content in ordinary mulberry leaves can reach about ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/08A23F3/06
Inventor 马圣洲赵飞吴琴燕杨敬辉庄义庆
Owner 句容市龙山茶场(普通合伙)
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