Preparation method of aspergillus-cristatus-contained Tibetan tea product

Abstract

The invention discloses a preparation method of an aspergillus-cristatus-contained Tibetan tea product. The preparation method comprises an aspergillus-cristatus-contained Tibetan tea processing step and a tea product directional and comprehensive extraction step. According to the preparation method, fresh tea leaves are firstly subjected to processes such as primary processing, deep fermentation, specific fermentation, so that specific effective compositions in tea leaf contents are richer; then, a composition which plays a core role in reducing blood sugar in aspergillus-cristatus-contained Tibetan tea and contains theabrown, polysaccharides, amino acids, crude proteins, potassium and calcium is directionally and comprehensively extracted through directional compound extraction to form an the aspergillus-cristatus-contained Tibetan tea product; and meanwhile, substances such as caffeine and tea polyphenols contained in dark tea are removed, so that the aspergillus-cristatus-contained Tibetan tea product can achieve a stable and efficient blood sugar reducing effect.

Description

technical field [0001] The invention relates to the field of Jinhua Tibetan tea essence and deep processing, in particular to a method of using fresh leaves of tea trees as raw materials, through specific initial processing and reprocessing (specific deep fermentation and blooming, etc.) The preparation method of the Jinhua Tibetan tea product with hypoglycemic effect is made by compound extraction and directional extraction, which are more abundant in theabrownin, amino acid, polysaccharide and the like. Background technique [0002] Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. Long-term high blood sugar leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. [0003] Oral hypoglycemic drugs sold on the market, such as antihyperglycemic agents, biguanide hypoglycemic agents, α-glucos...

AI Technical Summary

Problems solved by technology

[0004] At present, there have been many studies in the field of deeply fermented tea in the field of hypoglycemia, but they are limited to the research and analysis of the original leaf tea or the whole extract of the original leaf tea. The existing technical solutions have not substantially improved the core role of hypoglycemia At the same time, due to factors such as raw material differences and processing technology differences, the non-specific original leaf tea or the whole extract of the original leaf tea has great differences in the contained components, resulting in great differences in efficacy and cannot be quantified; again, the original leaf tea or the original leaf tea Whole tea extracts need to consume more than three times the amount of tea people drink to achieve therapeutic blood sugar regulation, which is often not implemented in practical applications; finally, the original leaf tea or the whole extract of the original leaf tea contains caffeine, caffeine It can cause side effects such as insomnia among the people who eat it, and people who eat it for a long time or in large quantities will suffer from severe sleep deprivation and accelerated onset of diabetic complications

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