2411 results about "Phenolic content in tea" patented technology

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 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.

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.

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 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 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 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.