Making method of tea leaves containing gamma-aminobutyric acid

Abstract

The invention relates to a making method of tea leaves containing gamma-aminobutyric acid. The making method comprises the following preparation processes of preparing fresh tea leaves, performing alternative fermentation, performing segmented baking and the like. In the preparation process of alternative fermentation, at least five fermentation steps are adopted, in each fermentation step, anaerobic fermentation and aerobic fermentation are performed once, and through alternative operation of the anaerobic fermentation and the aerobic fermentation, and through control of processing conditions of fermentation temperature, fermentation time and the like, the made tea leaves have light tartaric acid taste for improving the muffled sour and foul odor caused by simple anaerobic fermentation, and besides, the content of the gamma-aminobutyric acid in the tea leaves can be increased.

Description

technical field [0001] The present invention relates to a method for producing tea, in particular to a method for producing tea containing gamma-aminobutyric acid. Background technique [0002] Existing tea can be roughly divided into non-fermented tea (such as green tea, sencha, Longjing tea), partially fermented tea (such as Baozhong tea, oolong tea) and fully fermented tea (such as black tea) due to different degrees of fermentation. Fermentation refers to aerobic fermentation. However, although aerobically fermented tea contains relatively high amounts of glutamic acid and aspartic acid, the tea only contains very small amounts of alanine and γ-aminobutyric acid. (γ—Aminobutyric acid, referred to as GABA). [0003] In order to increase the content of alanine and γ-aminobutyric acid in tea leaves, some studies have carried out anaerobic fermentation on raw leaf materials harvested from tea trees (hereinafter referred to as cyanine). During the anaerobic fermentation pro...

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Problems solved by technology

[0005] Although the existing tea leaves containing γ-aminobutyric acid can increase the content of γ-aminobutyric acid, the anaerobic fermentation process tends to make the tea sour and smelly, which affects the taste of the tea. More importantly, the single Although secondary anaerobic fermentation can increase the content of γ-aminobutyric acid, the conversion rate of amino acids such as glutamic acid and aspartic acid that are beneficial to the human body is not high

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