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Processing method for improving content of anthocyanins in purple bud tea

A technology of anthocyanin content and processing method, which is applied in the processing field of increasing the anthocyanin content in purple bud tea, and achieves the effect of low cost and simple and easy processing method

Active Publication Date: 2016-03-30
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

It can be seen that using tea processing technology to increase the anthocyanin components in purple bud tea has important development value, but there is no relevant research technology report at present

Method used

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  • Processing method for improving content of anthocyanins in purple bud tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 1) 20 kg of fresh leaves of Zijuan spring tea, the picking standard is one bud and one or two leaves;

[0024] 2) Spray the fresh leaves of purple bud tea with 0.5% citric acid and 0.3% sucrose solution;

[0025] 3) At a temperature of 6°C, red light and UV-B were used to alternately treat the fresh leaves of purple bud tea, in which the red light treatment time was 6 hours, and the UV-B treatment time was 7 hours;

[0026] 4) Process the processed fresh purple bud tea leaves into green tea according to traditional techniques, and the drying temperature is 80°C;

[0027] 4.8 kilograms of high anthocyanin green tea were obtained, and the anthocyanin content was 0.159% as detected by the pH differential method, which was higher than that of the traditional processing (0.114%) without processing the fresh leaves of purple bud tea. 39.47%.

Embodiment 2

[0029] 1) 30 kg of fresh leaves of red bud bergamot summer tea, the picking standard is two or three leaves per bud;

[0030] 2) Spray 0.6% citric acid and 0.3% sucrose solution on the fresh leaves of purple bud tea;

[0031] 3) At a temperature of 8°C, red light and UV-B were used to alternately treat the fresh leaves of purple bud tea, in which the red light treatment time was 7 hours, and the UV-B treatment time was 6 hours;

[0032] 4) Process the processed fresh leaves of purple bud tea into white tea according to the traditional process, and the drying temperature is 70°C;

[0033] 7.2 kg of high anthocyanin white tea was obtained, and its anthocyanin content was 0.088% as detected by the pH difference method. 35.38%.

Embodiment 3

[0035] 1) 25 kg of fresh leaves of Mossy Purple Autumn Tea, the picking standard is one bud and one or two leaves;

[0036] 2) Spray 0.7% citric acid and 0.4% sucrose solution on fresh purple bud tea leaves;

[0037] 3) At a temperature of 5°C, red light and UV-B were used to alternately treat the fresh leaves of purple bud tea, in which the red light treatment time was 8 hours, and the UV-B treatment time was 10 hours;

[0038] 4) Process the processed fresh purple bud tea leaves into oolong tea according to traditional techniques, and the drying temperature is 70°C;

[0039] 5.6 kg of high anthocyanin oolong tea was obtained, and its anthocyanin content was 0.082% as detected by the pH difference method, compared with the traditional processing (0.058%) without processing the fresh leaves of purple bud tea, its anthocyanin content increased 41.38%.

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Abstract

The invention discloses a processing method for improving the content of anthocyanins in purple bud tea, and belongs to the technical field of tea processing; the processing method is characterized by comprising the steps: firstly, spraying fresh leaves of purple bud tea with 0.4-0.8% citric acid and a 0.1-0.5% sucrose solution, and then timely alternately treating by using red light and UV-B under a condition of the temperature of 2-10 DEG C (wherein the red light treatment time is 4-8 h, and the UV-B treatment time is 6-10 h; and then processing by a traditional technology with the drying temperature of 70-90 DEG C. The manufactured tea product with high anthocyanin content is detected by a pH differential method; compared with a traditional processing without treatment of fresh leaves of purple bud tea, the process method has the content of the anthocyanins increased by 30%-50% while having the contents of other main quality components such as amino acids and caffeine and the like basically unchanged. The processing method is simple and easy to implement, economical and applicable, low in cost, and obvious in effect of increasing the content of the anthocyanins in the purple bud tea.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a processing method for increasing the anthocyanin content in purple bud tea. Background technique [0002] In recent years, a large number of studies have shown that anthocyanins have health functions such as scavenging superoxide free radicals and hydroxyl free radicals, anti-mutation, preventing cancer, cardiovascular diseases, and neurological diseases. There is also a certain curative effect on circulatory disorders. Therefore, the health benefits of anthocyanins have attracted people's attention. [0003] At present, tea products rich in anthocyanins have attracted great attention from scientific researchers and consumers at home and abroad, showing important scientific research value and economic development value. The world's major tea-producing countries, including China, India, Sri Lanka, Japan and other countries, have attached great importance to the research ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
CPCA23F3/06
Inventor 吕海鹏林智朱荫戴伟东谭俊峰郭丽
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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