2429 results about "Phenolic content in tea" patented technology

An emulsion comprising a continuous liquid phase, an emulsifier, and a discontinuous liquid phase comprising a blend including a polyunsaturated fatty acid source and a dispersing agent. The polyunsaturated fatty acid source comprises at least one polyunsaturated fatty acid and the weight ratio of the fatty acid source to the dispersing agent in the blend ranges from about between 9:1 and 1:10. A method for making an emulsion. The stability of the emulsion can be protected by antioxidants such as tea polyphenols.

The invention relates to a Puer tea extract, a preparation method and application. The Puer tea extract contains effective ingredients of tea polyphenol, tea Polysaccharide, theabrownine, caffeine and the like the content of which are high, and can obviously lower blood sugar. The preparation method can effectively convert and dissolve out the effective ingredients. The process route can assure clarity after the cold water of a finished product is dissolved, lowers the late centrifugation workload, has low cost and stable and controllable quality and is industrial.

The invention discloses a method for non-damage measuring the tea polyphenol content in tea, based on near-infrared spectrum technique, which comprises that first building a correct model, collecting tea sample as correct sample group, scanning the correct sample group to obtain visible light spectrum and near-infrared light spectrum (325-2500nm), processing spectrum pretreatment on the spectrum data, then using international standard method to measure the tea polyphenol content of correct sample, using multi-element correct regression algorism to build the quantitative relationship between the near-infrared spectrum and the tea polyphenol content of the correct sample, to build the correct model. The invention only needs to scan the near-infrared spectrum of object tea, and input pretreated spectrum data into the correct model which can test the tea polyphenol content. The whole process is controlled by a computer, to realize data pickup, store, display and process functions.

The invention discloses an extracting polyphenol, theanine, tea polysaccharide and tea pigment method from tea, which is characterized by the following: using deionized water for lixiviating tea at constant temperature with continuous flow upstream at multi-speed; adopting microstrainer to dislodge the foreign matter of raffinate; using hyperfiltration for putting-off pectin and protein; concentrating by hyperfiltration and dehydration; extracting tea polyphenol by acetic acid ethyl ester and recovering dissolvant; stripping caffeine of extracting extract phase, pesticide residue and dissolvant by CO2 supercritical fluid; getting tea polyphenol by low-temperature nitrogen spray-drying; using alcohol separation and low temperation vacuum drying by hyperfiltration trapped fluid to prepare tea polysaccharide; separating alcohol recrystallization by basic copper carbonate and hydrogen sulfide to get theanine; using enzymatic oxidation and alkaline air to oxygenate remain polyphenols substance of liquid phantom; getting tea pigment by hyperfiltration dehydration compression and vacuum drying; merging caffeine form carbon dioxide above-critical fluid and caffeine from carrene; recovering dissolvent; using deionized water for washing; obtaining caffeine by recrystallization vacuum drying.

The comprehensive process of extracting tea polysaccharide, tea polyphenol, theanine and coffine from tea includes the following steps: water or organic solvent extraction of tea powder under the action of microwave, concentration, precipitation and water dissolving the extract liquid, salt separating to eliminate protein and separation in gel column and drying to obtain tea polysaccharide; chloroform extraction of the raffinate, ethyl acetate extraction of the chloroform raffinate and drying to obtain tea polyphenol; No. 732 cationic exchange resin extraction of the ethyl acetate raffinate, concentration, crystallization and drying to obtain theanine; and crystallizing and drying the chloroform extract liquid to obtain coffine. The present invention has the advantages of short extraction time, high extraction rate, less loss of active matter, etc.

The invention provides a pollen fruit milk tea, which is characterized in that: the mixture is composed of bee pollen or / and pollen 20-40wt%, fruit powder 10-40wt%, vegetable powder 1-10wt%, whole milk powder 10-39wt%, and tea polyphenol 0.5-1wt% and / or tea powder 5-30wt%; the preparation method includes: desiccating, griding and mixing ingredients, griding the mixture at 0-40 DEG C into powder whose diameter is less than 5 micron by supersonic airstream muller, and other processes; furthermore making the product into extract, liquid product. The product not only can be absorbed by human easily and can supply necessary nutrition that people need for metabolism, but also has no bitter, smelly, acerbity flavor, the taste is comfortable and soft, and is practical.

Disclosed is a process for extracting tea polyphenol, caffeine as a byproduct thereof and tea polysaccharide from tea, which comprises, (1) extracting active ingredients including tea polyphenol, caffeine and tea polysaccharide from the tea through composite enzymolysis abstraction and water abstraction, (2) filtering the raffinate with hyperfiltration membrane, (3) subjecting the membrane compression liquid to ethanol deposition so as to obtain crude polysaccharides, removing protein and carrying out ethanol deposition, drying to obtain the tea polysaccharides, (4) separating and purifying through second level resin adsorption chromatography, thus obtaining tea polyphenol as well as caffeine as by-product.

The invention relates to a compound enzyme preparation for fermentation of pu'er tea, which is formed by compounding 10% to 20% of cellulase, 10% to 20% of pectinase, 5% to 15% of polyphenol oxidase, 5% to 10% of glucose oxidase, 5% to 10% glucoamylase, 5% to 10% xylanase, 5% to 10% of beta-glucanase, 5% to 10% of beta-mannase, 5% to 10% of tannase, 5% to 10% of acidic protease, 5% to 10% of lipase, 1% to 5% of alpha-amylase and 1% to 5% of phytase. By the aid of coordination of the enzyme system, polysaccharide and other substances in tea including cellulose and hemicellulose can be effectively decomposed, so that various physiochemical substances in cells can be dissolved. Meanwhile, oxidation and condensation of tea polyphenol, decomposition of protein, amino acid and carbonhydrate, a series of reactions of various products including polymerization and condensation and the like are accelerated and promoted.

The patent relates to health foods containing natural astaxanthin, which is made into liquid capsule containing natural astaxanthin with natural astaxanthin oil, edible oil and fat and natural antioxidant as raw materials by conventional processing; or which is made into power capsule or tables containing natural astaxanthin with natural astaxanthin, natural antioxidant and other health food as raw materials by conventional processing. In comparison with present technology, the advantage of the invention includes, (1) the health food provided in present patent takes natural astaxanthin as main raw material, has the strongest antioxidant, capable of improving human immunity and anti-aging and ranking first in terms of health foods containing natural antioxidant; (2) the health food is made from pure natural materials and without any compound materials and side-effect; (3) the natural astaxanthin of health food coordinately used with shark cartilage, glucosamine hydrochloride, chitosan, propolis and paclitaxel etc as function material, which is capable of enhancing astaxanthin function; (4) adding antioxidant of natural tea-pigment and tea polyphenols is capable of avoiding oxidation of astaxanthin, thus prolonging shelf life more than one year.

The invention relates to a Puer tea extract, a preparation method and application. The Puer tea extract contains effective ingredients of tea polyphenol, tea Polysaccharide, theabrownine, caffeine and the like the content of which are high, and can obviously lower blood sugar. The preparation method can effectively convert and dissolve out the effective ingredients. The process route can assure clarity after the cold water of a finished product is dissolved, lowers the late centrifugation workload, has low cost and stable and controllable quality and is industrial.

The invention discloses a composite biological antistaling agent for a minced fillet product. The composite biological antistaling agent consists of the following components by mass percentage: 0.001 to 7 of water-soluble chitosan, 0.001 to 0.3 of tea polyphenol, 0.001 to 0.5 of nisin and the balance of water. The biological antistaling agent is prepared by compounding the water-soluble chitosan, the tea polyphenol and the nisin, is added into the minced fillet product, obviously improves the antibacterial and fresh-keeping functions and can prolong the shelf life of the minced fillet product more than two times under the refrigerating condition. The biological antistaling agent is nontoxic and safe, and does not generate influence on the flavor of the minced fillet product when being added into the minced fillet product. The invention also provides a method for using the composite biological antistaling agent.

The invention provides a product having sobering up and liver protecting functions and its preparation method and use, which comprises the following raw material (by weight ratio), soybean peptides and soybean extract 2.5-12:0.5, panaxoside or ginkgo leaf extract, green tea polyphenols, glutacid, arginine or lycine, vitamin C, vitamin B6, vitamin B1, vitamin B2 or vitamin B12. The medicament can be made into various dose forms including capsule, oral liquid, tablet, effervescent tablet or injection.

The invention relates to a method for preparing a novel ocean lysozyme antibiotic preservative coated film. The method is characterized by comprising the following steps of: preparing solution of sodium alginate by dissolving sodium alginate and glycerol in sterile water; adding a compound preservative formed by cean lysozyme, potassium sorbate and tea polyphenol in the solution of sodium alginate to prepare solution of antibiotic film; and colloidizing the solution of antibiotic film in 4 to 6 weight percent CaC12 solution to obtain the film. The method has the advantages of simple process, low cost, high performance-to-price ratio, good preservative effect, safety and wide application to freshness keeping of various aquatic products.

Ready-to-drink color and turbidity stable beverage compositions are provided. The beverage compositions contain from about 100 to about 2,700 milligrams per liter by total weight of the beverage composition of a tea material selected from the group consisting of tea solids, tea polyphenols, tea flavonoids, tea catechins and combinations thereof. The composition contains water, a total of no more than from about 0 to 100 milligrams per liter divalent cations and a turbidity of less than about 50 NTU and even less than 20 NTU for compositions containing 900 mg / l of tea solids. Preferably, the tea material contains less than about 450 milligrams divalent cations per 100 grams of the tea material. The beverage compositions of the invention are color and turbidity stable when packaged and stored under normal conditions.

The invention discloses a natural feed additive and a preparation method thereof. In the additive, pine needle, garlicin, tea polyphenol and origanum oil are raw materials and mixed by a proper ratio. The additive can strengthen animal immunity, improve the disease-resistant ability of animals, accelerate the growth of animals, and improve the output.

The invention relates to microcapsules and a preparation method thereof, particularly to tea polyphenol liposoluble microcapsules and a preparation method thereof, wherein a core material of the tea polyphenol liposoluble microcapsules comprises tea polyphenol and reduced glutathione, a mass ratio of the tea polyphenol to the reduced glutathione is 95-99:1-5, a wall material of the tea polyphenol liposoluble microcapsules is one or a plurality of materials selected from arabic gum, dextrin, corn syrup, ethyl cellulose, methylcellulose, and hydroxypropyl methylcellulose phthalate, and a mass weight ratio of the core material to the wall material is 1:1-4. The tea polyphenol liposoluble microcapsule preparation method comprises the following steps: respectively preparing a core material emulsion liquid and a wall material solution, adding the core material emulsion liquid to the wall material solution, carrying out high speed stirring, homogenizing, and carrying out spray drying to obtain the tea polyphenol liposoluble microcapsules. The tea polyphenol liposoluble microcapsules have characteristics of fine average particle size and slow tea polyphenol release, such that anti-oxidation and absorption utilization efficiency of the tea polyphenol are substantially improved.

The invention discloses a coating containing tea dust and tea polyphenol. The coating is composed of water, waterborne emulsion, titanium dioxide, a mildew preventive, a dispersing agent, a deforming agent, a pH regulator, a coalescing agent, a thickening agent, the tea dust and the tea polyphenol. Preferably, the coating is composed of 20-45% of water, 20-50% of waterborne emulsion, 10-25% of titanium dioxide, 1-5% of tea dust, 1-5% of tea polyphenol, 0.1-0.5% of deforming agent, 0.2-0.6% of dispersing agent, 0.1-0.4% of pH regulator, 0-3% of coalescing agent, 0-2% of thickening agent and 0-0.1% of mildew preventive. The tea dust and the tea polyphenol are added into the coating, so that the waste tea dust is reused on the one hand, and environment pollution can be prevented on the other hand; the coating prepared by the invention not only can be used for killing bacteria of the coating and bacteria generated in the preparation process, but also can be used for inhibiting and killing indoor bacteria when being applied to indoor decoration; and in addition, the coating can also be used for removing formaldehyde in wood and indoor formaldehyde so as to play a role of purifying air.

The invention relates to the technical field of litchi preservation, and particularly discloses a room-temperature litchi storage preservative, and a preparation method and an application of the preservative. The preservative mainly comprises carboxymethyl-chitosan, nisin, natamycin, tea polyphenol, epsilon-polylysine, citric acid and phytic acid; litchi fruit is soaked in a preservation solution, and then aired, so that the litchi fruit can be stored at a room temperature; the quality and low level browning of the litchi fruit can be kept for a long time at the room temperature. Litchi treated by the preservative has the characteristics that the preservative is good in preservation effect, safe, environment-friendly, simple to operate and convenient to use; the preservative is extensive in source, low in cost, edible, and easy to degrade; no pesticide residue risk exists; short-term preservation during room-temperature storage and room-temperature logistics can be achieved; the preservative is a novel preservation material with a great development potential.

The invention provides a method for processing a black tea produced from ancient tea trees. The tea is prepared from tender leaves of the wild or cultivated ancient tea trees older than 100 years in the Fanjingshan mountain area as a raw material and is prepared by adopting the following steps: picking the fresh tea leaves; naturally withering; rocking; rolling; deblocking; fermenting; drying; and charcoal baking. In the method disclosed by the invention, on the basis of a traditional process, the step of rocking for three times is added after the step of naturally withering, and in combination with a rocking process of oolong, the tea leaves are rubbed with one another in the process of rocking, so that border cells of the leaves are disrupted, the oxidation reaction of substances such as polyphenol is accelerated, and the transformation of aromatic substances in the tea leaves is promoted; and charcoal baking is performed after drying, so that in a long-term low temperature environment, sweeter and mellower taste characteristics of the black tea are formed, and therefore, compared with traditional black tea, the black tea prepared from the raw materials and by adopting the processing method disclosed by the invention is stronger in flower and fruit flavors, richer in flavor type, and fresher, sweeter and mellower in taste.

The invention provides tea polyphenol test paper, which is prepared by using transition metal, such as iron, as a color development agent; using tartaric acid, citric acid, oxalic acid, hydrofluoric acid and salicylsulfonic acid, or any of sylvite, sodium salt and potassium sodium tartrate thereof as a complexing agent; and using soluble starch, polyvinyl alcohol, agaragar, polyacrylamide gel or gelatin as a bonding agent. Meanwhile, a standard tea polyphenol concentration color card is prepared. The tea polyphenol content can be quickly and visually observed according to the contrast between the color development of a sample to be tested on the detecting test paper and the standard color card. The test paper is suitable for quickly measuring the tea polyphenol content in plants or plant products, particularly suitable for the measurement of tea polyphenol content in tea. The test paper has the advantages of simple method, convenience, rapidness, low cost and easy popularization.

The invention relates to a preparation method of tea polyphenols / chitosan nanofiber membrane, wherein, a tea polyphenols / chitosan nanofiber membrane is made from tea polyphenols / chitosan nanofibers with the diameter of 300 to 500 nm, and the preparation process of the tea polyphenols / chitosan nanofibers comprises the following processing steps: preparing a chitosan acid solution with the mass concentration of 40 g / L to 70 g / L; preparing a tea polyphenols solution; preparing a solution for spinning; filling the solution for spinning into a syringe of an electrostatic spinning device for carrying out electrostatic spinning, and obtaining the tea polyphenols / chitosan nanofibers. The invention has the advantages that the preparation process is simple, and the prepared membrane has broad-spectrum sterilization and higher bacteriostasis effect on escherichia coli and staphylococcus aureus within 24 hours. The invention can be used in the filed of medical treatment and health, food packagingand the like.

The invention discloses whitening cosmetic and a preparation method thereof. A composition of a plurality of plants is taken as a main raw material, and the whitening cosmetic mainly comprises the following components: a rice bran extract, a rhodiola rosea extract, a ginkgo leaf extract, tea polyphenol, a lemon juice concentrated liquor, chitosan, a puerarin extract, konjac powder, a sunflower faceplate extract, a sunflower seed extract, a saponin kernel, hemicelluloses and honey. In addition, the whitening cosmetic also contains the following raw materials: a little of glycerinum, 1,3-propylene glycol, squalane, sodium hyaluronate, carbomer, triethanolamine, triethanolamine, allantoin, nanometer titania, collagen powder, an antibacterial agent, a ferulic acid isooctyl ester and glutathione. The composition can be applied to a whitening formula, has the effects of whitening the skin, moisturizing, resisting bacteria and diminishing inflammation, removing free radicals, inhibiting melanin formation, and inhibiting hallachrome mutase and tyrosinase activity.

The invention relates to a preparation of oxidation resistant gelatin film containing tea polyphenol-chitosan nano granule, pertains to the field of applying chitosan controlled release and oxidation resistance in the gelatin film. The oxidation resistant gelatin film component comprises tea polyphenol-chitosan nano granules, gelatin and glycerin. The preparation includes dissolving gelatin and glycerin into deionized water in proportion to produce a gelatin solution, charging a predetermined amount of tea polyphenol-chitosan nano granule suspension, mixing uniformly, hypersonic de-gassing, removing dried film spreading on the organic glass board. The prepared nano tea polyphenol-chitosan gelatin film has oxidation resistance greatly improved comparing with the simple gelatin film phase, and oxidation resistance of the gelatin film is capable of lasting for longer time due to protection function of the chitosan to the tea polyphenol and slowly-releasing of the tea polyphenol. The oxidation resistant gelatin film can be biologically degraded, without environment pollution during application process; is capable of having functions of preventing loss of flavor substance in the food, preventing food oxidation, so as to reach the effect of anti-staling and prolonging storage period.

The invention discloses a method for preparing essence of stem cell factor with an anti-aging effect. The method comprises the steps that step 1, human umbilical cord mesenchyma stem cells are prepared and cultured, stem cell culture supernatant is collected, concentrate is obtained after concentration is conducted, and the concentrate is further frozen and dried to prepare the lyophilized powderof the stem cell factor; step 2, the components of, by volume, 0.1-1% of hyaluronic acid, 1-10% of glycerol, 0.1-1% of collagen protein, 0.1-1% of tea polyphenols and the balance water are mixed to obtain solvent; step 3, the solvent is added into the lyophilized powder of the stem cell factor to be thoroughly dissolved to obtain the essence of the stem cell factor. The prepared essence of the stem cell factor comprises multiple kinds of cell active factor components such as epidermal growth factor, vascular endothelial growth factor, hepatocyte growth factor, nerve growth factor and the like,the essence can nourish skin, promote skin repairing and regenerating, resist wrinkles, remove colored patches and the like, and the essence has better application value in the field of medical beauty.

The invention relates to preparation of an oxidation resistant gelatin film containing a tea polyphenol nano-liposome, pertains to the application technology field of nano-liposome controlled release and oxidation resistance. The oxidation resistant gelatin film component comprises tea polyphenol nano-liposome, gelatin and glycerin. The preparation includes dissolving gelatin and glycerin into deionized water in proportion to produce a gelatin solution, charging a predetermined amount of tea polyphenol nano-liposome suspension, mixing uniformly, hypersonic de-gassing, and removing dried film spreading on the organic glass board. The prepared oxidation resistant gelatin film has oxidation resistance greatly improved comparing with the simple gelatin film phase, and oxidation resistance of the gelatin film is capable of lasting for longer time due to protection function of the liposome to the tea polyphenol and slowly-releasing of the tea polyphenol. The gelatin film can be biologically degraded, without environment pollution during application process; has functions of preventing loss of flavor substance in the food, preventing food oxidation, so as to reach the effect of anti-staling and prolonging storage period.

The invention provides a process for extracting tea polyphenol. The process comprises the following steps of: 1, crushing a tea raw material into uniform particles; 2, performing low-temperature circulation and ultrasonic wall-breaking on the uniform particles of tea in step 1, and extracting by using a compound solvent to obtain residue-containing tea polyphenol solution; 3, filtering the residue-containing tea polyphenol solution in step 2 to obtain filtrate and filter residue; 4, absorbing the filtrate in step 3 by using an isoporous resin to obtain a resin on which the tea polyphenol is absorbed and waste liquid, and eluting the resin on which the tea polyphenol is absorbed to obtain tea polyphenol eluent; and 5, concentrating the tea polyphenol eluent in step 4 under reduced pressure to form a finished product. The disadvantages of poor impurity removal effect, high loss of active ingredients and a solvent, high energy consumption, high pollution and the like in the conventional process can be overcome; the extraction rate is improved; the quality of a product is improved; and production cost is reduced.

The invention provides a tea polyphenol-containing chitosan-minced fillet protein composite film used for food package and a preparation method thereof. The composite film is prepared by the following method: dissolving chitosan and minced fillet protein in an acidic aqueous solution, adding glycerol and tea polyphenol, stirring to obtain a chitosan-minced fillet protein film-forming solution, keeping the temperature of the film-forming solution at 30-80 DEG C for 10-60 minutes, and centrifuging for 20 minutes at the speed of 3000rpm; uniformly pouring the solution into an organic glass plate frame, drying to form the film at the film-forming temperature of 20-60 DEG C, wherein the film-forming time is 6-24 hours; and stripping the film to obtain the tea polyphenol-containing chitosan-minced fillet protein composite film. The tea polyphenol-containing chitosan-minced fillet protein composite film has the beneficial effects that the composite film is edible, biodegradable and pollution-free and has a good mechanical performance, barrier property and oxidation resistance.

The invention discloses a processing method for improving quality of Summer and Autumn green tea, which comprises the following steps that: step1: fresh tea leaves - one bud with one leaf or one bud with two or three leaves in Summer and Autumn are selected; step 2: fresh tea leaves in step 1 are spread out under a natural environment or under a conventional temperature and humidity environment; step 3: the tea leaves which are spread out in step 2 are microwave water removed; step 4: the water-removed tea leaves in the step 3 are spread out to be wetted; step 5: water-removed tea leaves in step 4 are kneaded; step 6: the tea leaves which are kneaded in step 5 are vacuum dried through microwaves; and step 7: fragrance of the tea leaves which are processed in step 6 are enhanced by microwaves. Due to the adoption of the processing method, appearance of Summer and Autumn green tea is complete, color is green, aromatic substances are increased, fragrance is cool, oxidation of the tea leaves can be prevented, the quality of the green tea can be obviously improved, and the problems by utilizing traditional green tea processing technique to process the Summer and Autumn green tea that tea polyphenol content in the Summer and Autumn green tea is high, the taste is bitter, fragrance is lowering and the like can be solved.

The invention discloses a method and equipment for preparing tea seed oil from tea seeds and extracting tea polyphenol from a byproduct tea seed cake. The method comprises the following steps of: screening; drying; husking, crushing, separating and grinding the tea seeds to obtain tea seed powder; cooking tea seed powder; wrapping a cake; squeezing a tea cake into tea seed oil and the byproduct tea seed cake; and extracting tea polyphenol and saponin from the byproduct tea seed cake. The method is characterized in that: petroleum ether or No.6 solvent oil is used for soaking the tea seed cakeso as to obtain a tea seed oil product; and a degreased tea seed cake is extracted by using solution of methanol or ethanol, concentrated solution is extracted by using ethyl acetate, extract liquor is evaporated and the solvent is recycled so as to obtain a tea polyphenol product. A piece of special equipment comprises a drier, a husking machine, a cooking machine, a squeezer and a tea seed cakegrinder. Good separation of kernels from shells is achieved by a special husking machine and the cooking degree of the tea seed powder can be controlled well by a special cooking machine. A special tea seed cake grinder is used, so that grinding efficiency is higher and the service life of the equipment is prolonged.