82 results about "Theabrownin" patented technology

The invention provides an oxygen-fed temperature-humidity-changing fermentation method for Congou black tea. The method is implemented by selecting Fuding dabai fresh leaves with one-bud one-leaf tenderness to one-bud two-leaf tenderness as a raw material, withering and rolling. According to the method, an inherent thinking that traditional fermentation is implemented by not controlling or roughly controlling temperature and humidity or implemented at a constant temperature and a constant humidity is broken through, and the oxygen concentration, relative humidity and temperature are precisely regulated by aid of a manual climatic box (manual climatic chamber); and secondly, by means of oxygen-fed temperature-humidity changing, at the early stage, the formation of quality substances such as theaflavin and thearubigins is ensured through oxygen-fed high-temperature low-humidity fermentation, and at the late stage, the reaction of converting the theaflavin into the thearubigins and theabrownin is restrained through the oxygen-fed low-temperature high-humidity fermentation, so that the high content of the theaflavin of a prepared tea is ensured, and the continuous conversion of other quality substances is also ensured, and therefore, black tea products with the excellent organoleptic quality are obtained.

A method for preparation of tea brown element using a fermentation method pertains to the field of processing technology. The method includes: A. comminuting the tea into 60-80 mesh, performing UV sterilization for 30min, adding deionized water, at the same time, adding saccharomycete or Aspergillus in the water, adding 1% of gallic acid or pyrogallic acid or glycin or glucose, standing for 60min, until using the food fresh keeping diaphragm to seal after the tea has fully absorbed the water; and then placing in the conditions of ventilation, temperature of 35-55 DEG C and humidity of 60-85%, for light-shading training for 20 days, to obtain the fermented tea with the tea brown element; B. the drying the fermented tea leaves dried at 60 DEG C to 10 percent moisture content, soaking for 30min in a solution with the feed liquid ratio of 1:50, filtering; extracting 100mL filtrate, adding 400mL edible alcohol, standing 3 hours after mixing, centrifugally filtrating, to obtain the crude extract of the tea brown element; and then using20% alcohol-water blend to dissolve the crude extract of the tea brown element, the obtained solution passing through the conventional concentrating and drying process to obtain the tea brown element. The present invention ahs advantages of easy control, fast velocity, high efficiency and no limitation of the producing seasons of tea leaves. efficient and not subject to seasonal restrictions on tea production advantages.

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

The invention relates to a method for comprehensively extracting theabrownin and tea polysaccharide by taking dark tea as active ingredients. The method comprises the following steps of: smashing a certain mass of dark tea used as active ingredients, spraying water onto dark tea chips, wherein the amount of the sprayed water is 3.0-50.0wt% of tea leaves; placing the water-containing dark tea materials into a swelling tank, performing varied-temperature differential pressure swelling under certain conditions, adding 5-100 times by mass of water into the swelled dark tea materials, extracting at 50-98 DEG C for 0.4-10 hours, filtering through a gauze or a filter screen to obtain a filtrate; filtering the filtrate through a micro-filtration membrane with filtration aperture of 0.20-8.0micrometers, and filtering the micro-filtrated filtrate with an ultra-filtration membrane with molecular weight cutoff of 1,000-7,000 daltons, to obtain ultra-filtration trapped fluid and ultra-filtration filtrate; adding edible-grade hydrogen peroxide into ultra-filtration trapped fluid for decoloration, wherein the concentration of the hydrogen peroxide is 0.03-3.7%; adding 3-4 times 95% alcohol into the decolorized trapped fluid, standing for 2-10 hours to obtain an ethanol precipitate; performing vacuum freeze-drying or spray-drying on the precipitate to obtain tea polysaccharide; performing reverse osmosis membrane concentration or rotary evaporation concentration on the ultra-filtration filtrate to obtain concentrated liquor, and performing spray-drying or vacuum freeze-drying on the concentrated liquor to obtain theabrownin.

The invention belongs to the technical field of tea making processes and in particular discloses a method for making black tea. The preparation method comprises the following steps: selecting materials, cooling green leaves, rolling, spreading out for cooling and fermenting and roasting at low temperature. According to the method for making black tea disclosed by the invention, the light-heavy-light pressurized rolling method is adopted in the rolling process, the juice is not leached, the surface texture of the tea is not damaged, and the subsequent fermentation process is promoted; fermentation of a common fermentation machine is replaced by natural cooling fermentation, polyphenol in the black tea can be fully oxidized and degraded by virtue of proper fermentation temperature and full fermentation time, effective conversion of the theaflavin, thearubigins and theabrownin is realized, and the bright red quality of the black tea is improved; and no fermentation agent is added into the whole fermentation process, and natural and pure taste of the black tea is guaranteed.

The invention discloses camellia sinensisvar assamica Pu'er tea theabrownin and application thereof, and belongs to the technical field of tea processing. The camellia sinensisvar assamica Pu'er tea theabrownin is obtained by the following steps of: a, sterilizing dried green camellia sinensisvar assamica for 30 minutes, adding distilled water inoculated with saccharomyces cerevisiae for food according to the standard that the final water content of the tea is 50 percent, standing for 60 minutes, putting the tea into a full-automatic controlled fermentation box of 40 to 55 DEG C with relativehumidity of 60 to 85 percent after single-layer sealing with a food fresh-keeping film, performing fermentation culture for 40 days, and drying at the temperature of 60 DEG C till the water content is 10 percent to obtain camellia sinensisvar assamica Pu'er tea; and b, crushing the camellia sinensisvar assamica Pu'er tea into 60 to 80 meshes, soaking for 60 minutes in a ratio of tea leaves to boiling water of 1 gram: 60 millimeters, performing filtration to obtain filtrate, sucking 1,000 milliliters of filtrate, adding 4,000 milliliters of edible alcohol, stirring, standing for 4 hours, performing filtration to obtain crude theabrownin extract, dissolving the crude extract by using 20 percent aqueous solution of edible alcohol, and performing traditional concentration and drying on the solution to obtain the theabrownin. The camellia sinensisvar assamica Pu'er tea theabrownin contains protein, polysaccharide and dark brown substances, can remarkably inhibit the absorption and utilization of dietary cholesterol, and can be used as an additive for food and health-care products.

The invention discloses a new application of theabrownin in the pharmaceutical field. The theabrownin of the invention is a natural product which uses black tea or pu'er tea as a raw material and is extracted from the tea. The result of pharmacological experiments indicates that the theabrownin has the function of markedly restraining protein tyrosine phosphatase. The theabrownin can also be used for preventing or curing II type diabetes, fat diabetes and adiposis. As the theabrownin is the natural product extracted from the black tea or pu'er tea, thus enjoying the advantages of no toxicity and side effect, safe and reliable use.

The invention belongs to the technical field of tea beverages, and particularly relates to a making method of black tea. The making method comprises the following steps of performing sorting, performing withering, performing rolling, performing fermentation, and performing drying. Through special withering treatment, the breakage rate of cells of tea leaves is increased, so that more substances in mesophyll cells during fermentation can be oxidized, accumulation of beneficial components is facilitated, and beneficial components such as water extractions, amino acids, caffeine, flavone, soluble sugar, theaflavin, thearubigins, theabrownin and catechin are all increased, the nutrient value of the black tea is increased, and the mouth feel of the black tea is improved. The black tea prepared by the method disclosed by the invention is red bright in soup color, pure in fragrance, and sweet and pure in taste and has fragrance of flowers.

The invention relates to aspergillus tubingensis and a theabrownin producing method by liquid state fermentation thereof, and belongs to the technical field of biology. The production strain is aspergillus tubingensis KUtea 01, and is conserved in the China General Microbiological Culture Collection Center the address of which is number 3, courtyard 1, Beichenxi Road, Chaoyang District of Beijing. The conserving time is 30 December, 2014. The accession number is CGMCC No.10022. By inoculating the aspergillus tubingensis KUtea 01 into pasteurized green tea soup and culturing under culture conditions in a shake-flask single-strain manner for 3-4 days, the theabrownin content is 11-12 g / L, and the volumetric productivity is 11 times higher than that of solid fermentation. The aspergillus tubingensis and the method are advantageous in that production conditions and environments can be controlled easily and are not limited to the tea leaf production season, and automation, a high efficiency and a low cost can be achieved. The strain is directly bred in the green tea soup, does not need extra addition of carbon sources or nitrogen sources, and can rapidly and biologically convert polyphenols in the green tea soup into the macro-molecule water soluble theabrownin.

The invention discloses a quick fermentation method of Pu'er tea. The quick fermentation method comprises the following steps of (1) selecting Yunnan grandifoliate sunning primary tea leaves as raw materials; (2) preparing fermentation and humidity enhancing water of an aqueous extract containing medicinal and edible substances; (3) performing humidity enhancement and humidification on tea leaves with the fermentation and humidity enhancing water; (4) placing the tea leaves after the humidity enhancement and the humidification in a basket; and (5) during fermentation, spreading the tea leaves into a thin layer, and placing the spread tea leaves at a shade for natural airing, wherein the fermentation period is 18-24 days, piles are reversed once every 7-9 days, and the piles are totally reversed 3 times. The physical and chemical indexes of the obtained Pu'er tea products are that the content of theabrownin is between 8%-11%, the optical characteristics of tea soup are that the color is reddish brown and bright, the physical and chemical indexes and the optical characteristics both reach the level of high-quality Pu'er tea, the tea leaves also have the characteristics of dried tangerine peel fragrance type Pu'er tea and fruity flavor type Pu'er tea, and the medicinal and edible substances are added, so that the efficacies of fermented tea leaves for reducing blood lipid and reducing weight are effectively improved.

The invention relates to the technical field of food detection and particularly relates to a black tea fermentation quality index detection method based on electrical characteristic parameters. The detection method comprises the steps of respectively putting different fermentation degrees of tea into an electric characteristic testing system to measure electric characteristic parameters of parallel-connection equivalent capacitance, complex impedance, resistance, reactance, loss factors, phase position loss angles and the like; detecting quality indexes of sense grade, theaflavin, thearubigins, theabrownin and the like at the same time; establishing a database by utilizing the electric characteristic parameters and the quality indexes; performing feature electric characteristic parameter screen on the data in the database; establishing a black tea fermentation quality prediction model; utilizing an appropriate relative standard deviation value as an index of prediction capacity of the model. The detection method disclosed by the invention overcomes the defects of manual sense evaluation and physical-chemical detection, improves objectivity and precision of black tea fermentation quality evaluation, achieves automatic, intelligent and precise fermentation control and shows very good practical significance and application prospect in tea quality index detection.

The invention provides a method for preparing a similar substance of theabrownin by taking gallic acid as a raw material. The method particularly comprises the following steps of: 1, adding the gallic acid into ammonia water for reaction to obtain crude theabrownin; 2, extracting the crude theabrownin by ethyl acetate to obtain a water layer; 3, extracting the water layer by normal butanol to obtain a water layer; and 4, drying to obtain the theabrownin. By adopting the method, the problem of high consumption of puer tea for extracting the theabrownin in a conventional process is solved.

The invention provides theabrownin chocolate. The theabrownin chocolate is prepared from cocoa butter and theabrownin tea sugar powder, the additive amount of the theabrownin tea sugar powder is 3-30% (m / m) of the amount of the cocoa butter, and the content of theabrownin in a theabrownin chocolate finished product is 0.9-15.6%. The preparing method of the theabrownin chocolate includes the following steps that aspergillus niger is used for liquid-state fermentation of green tea water extract, cane sugar is added to continue fermentation, a theabrownin tea sugar solution is obtained through filtering, 95% edible alcohol with the volume 3-4 times that of the theabrownin tea sugar solution is added and stirred, the mixed solution stands and is centrifuged and filtered to obtain theabrownin tea sugar powder crude extract, the theabrownin tea sugar powder crude extract is dissolved with a 20%(v / v) edible alcohol water solution, and the theabrownin tea sugar powder is obtained through decompression concentration and vacuum drying; finally, the theabrownin tea sugar powder is added into the liquid-state cocoa butter and mixed and homogenized. The chocolate product can effectively reduce absorption of the cocoa butter by the human body, meanwhile, original mouthfeel, color and luster of the chocolate are not changed, and the problem that a chocolate product has high calorie is effectively solved.

The invention discloses stable controllable high-quality Pu'er tea and a fermentation production method thereof. The Pu'er tea is fermented Pu'er tea. In dry base mass, the content of tea polyphenol is 10.0 to 15.0 weight percent, the content of theabrownin is 8.0 to 16.0 weight percent, and the content of a water extract is 30.0 to 45.0 weight percent; in the Pu'er tea, the content of aflatoxin B1 is lower than 0.03mu g / kg, the content of fumonisins B1 is lower than 7mu g / kg, the content of fumonisins B2 is lower than 3mu g / kg, the content of fumonisins B3 is lower than 3mu g / kg, the contentof ochratoxin is lower than 0.3mu g / kg, and the content of vomitoxin is lower than 5mu g / kg. According to the fermentation production method disclosed by the invention, a brand-new fermentation production method of the Pu'er tea is established; the production efficiency is high and the obtained fermentation Pu'er tea has the advantages of high quality, good mouth feel, bright soup color, red-brownleaf bottom and controllable content of important components of materials; in addition, the aflatoxin, the fumonisins, the ochratoxin, the vomitoxin and the like are not detected from the Pu'er tea.

The invention relates to a functional group content measuring method in theabrownin (TB) of Pu'er tea, comprising the measurement of total acidic group: a sample is dissolved by NaOH standard solution, and then BaCl2 is used for precipitating theabrownin, after the precipitation is filtered, superfluous NaOH in filtrate is titrated with HCL standard solution; the measurement of carboxyl group: the sample is dissolved by NaOH standard solution, and then HCL standard solution with equal amount of the NaOH standard solution is added for neutralization, so as to separate out the theabrownin, and then the theabrownin is reacted with Ca(CH3COO)2 to generate TB-Ca which is insoluble in water and acetic acid, and the dissociated acetic acid amount is the carboxyl group content in TB. The generated acetic acid is titrated with NaOH standard solution, and the phenolic hydroxyl content is obtained by subtraction. The analytical method has simple, accurate operation and good repetitiveness, the repetitivenessis good and the result precision is high, the functional groups in the theabrownin (TB) of Pu'er tea can be measured simply, rapidly and accurately, so as to lay the foundation for the pharmacological action research of the Pu'er tea and deep development and provide reference for the analysis of the functional groups of complex compounds with similar chemical structures with the theabrownin (TB) of Pu'er tea.

The invention belongs to the technical field of membrane type skin care products added with theabrownin and particularly provides anti-wrinkle oil-removing membrane type skin care products containing theabrownin and a preparation method thereof. The anti-wrinkle oil-removing membrane type skin care product is prepared from a theabrownin ethanol solution or theabrownin powder, citric acid and at least one membrane forming material. The preparation method comprises the steps that green tea is fermented through aspergillus niger to obtain a fermentation liquor rich in theabrownin, then the fermentation liquor is prepared into the theabrownin powder or the theabrownin ethanol solution, and finally the theabrownin powder or the theabrownin ethanol solution is fused with the membrane forming materials to prepare various membrane type skin care products. The oxidation resistance, oil removal and other functions of the theabrownin are utilized, the finished membrane type skin care products have the properties of preventing wrinkle forming, removing oil, lubricating the skin, resisting oxidation and the like. The products are low in cost, the preparation process is simple, the production cost is low, and the obtained membrane type skin care products are pure natural cosmetics, have obvious anti-wrinkle oil-removing moisturizing effects and have good market prospect.

The invention discloses a novel alpha-glucosidase active inhibitor, belonging to the field of functional factors of functional foods and medicines; tea pigments in the invention can be used for strongly inhibiting alpha-glucosidase activity; the IC50 of alcohol-soluble theaflavin, the IC50 of thearubigin and the IC50 of theabrownin are 3.94 mu g / ml, 3.24 mu g / ml and 75.43 mu g / ml respectively; the half inhibition rate IC 50 of alcohol-soluble theaflavin, the half inhibition rate IC50 of thearubigin and the half inhibition rate IC50 of theabrownin are 8.19 mu g / ml, 4.50 mu g / ml and 6.98 mu g / ml respectively; the alpha-glucosidase inhibition effect of alcohol-soluble tea pigments or water-soluble tea pigments is far prior to that of the common hypoglycemic medicine, namely acarbose (acarbose IC50=1.04 mg / ml); and therefore, the novel alpha-glucosidase active inhibitor can be used as a food additive or a medicine for treating diabetes. Because of being pure natural pigments extracted from tea leaves, the tea pigments are safe, nontoxic and better in blood sugar decreasing effect; the advantages of the tea pigments are imponderable by acarbose; and therefore, the novel alpha-glucosidase active inhibitor has the application prospect for being developed into a health-care product or a novel hypoglycaemic medicine.

The invention discloses a method for separating a tea pigment from instant tea slagging waste liquid. The method comprises the following steps: (1) adding an antioxidant into the instant tea slagging waste liquid, heating and dissolving effective components completely, filtering and removing impurities, so as to obtain pretreated slagging waste liquid; (2) adding a mixed solution of ethanol and ethyl acetate into the pretreated slagging waste liquid, introducing oxygen, stirring and then stewing and layering, and separating an upper phase as an organic phase and a lower phase as a water phase; (3) concentrating the organic phase obtained in the step (2) in vacuum, and gathering by adopting medium polar macroporous resin, collecting eluent, concentrating, carrying out freeze drying to obtain a theaflavin product; (4) carrying out chemical solution oxidation on a water phase obtained in the step (2), filtering, concentrating and drying, so as to obtain a theabrownin product. By adopting the method, the problem of wastewater pollution is effectively solved, and meanwhile, the tea pigment product with high additional value is also produced, so that the purpose of turning waste into treasure of the instant tea slagging waste liquid is achieved.

The invention relates to a theabrownin health-caring solid beverage and a preparation method thereof and belongs to the field of foods and beverages, wherein the solid beverage includes following components, by mass: 0.2-3% of theabrownin dry powder, 1.36-2.93% of a sour taste substance, 60-95% of sugar, 1-2% of green tea powder, 0.01-0.05% of mint powder, 0.03-0.13% of edible essences and 0.7-1.5% of silicon dioxide. The sour taste substance is one or more from citric acid, malic acid or sodium citrate. The content of theabrownin in the theabrownin dry powder is 50-90%. The preparation method includes the steps of raw material treatment, raw material weighing, raw material mixing and product packaging. The solid beverage is high in biological functions of reducing blood fat and resisting oxidization, has the effects of regulating metabolism and enhancing body vitality, is unique in flavors and good in taste, is rich in nutrition, is popular among consumers, and is good in market potential.

The invention belongs to the technical field shampoos, particularly provides a shampoo containing theabrownin and a preparation method thereof and further provides new application of a theabrownin extraction solution and theabrownin powder. The shampoo with the dandruff removing, grease removing, hair caring and hair blacking functions is prepared from the theabrownin extraction solution or the theabrownin powder, oils and fats, a pearling agent, a moisturizer, a pH regulator and a viscosity regulator. The preparation method includes the steps of dissolving all raw materials, adding the theabrownin extraction solution or the theabrownin powder, evenly stirring the mixture and the like. According to the preparation method, the color and luster and the anti-oxidation, anti-bacterium and anti-ultraviolet functions of theabrownin are utilized, substances like tea saponin capable of playing a surfactant role in the theabrownin extraction solution or the theabrownin powder are utilized, the theabrownin extraction solution is added in the shampoo formula, and thus the grease removing, dirt removing, dandruff removing, hair caring and hair blacking properties can be achieved. The product cost is low, the preparation technology is easy to implement, the production cost is low, and the obtained shampoo is obvious in use effect, economical and practical and has good market prospects.

The invention provides a preparation method of high, medium and low-poly theabrownin. The method comprises the following steps: 1, extracting Pu'er tea by water to obtain an extracting solution, and centrifuging the extracting solution to obtain supernate after concentrating; 2, adding ethanol to the supernate to obtain sediments, adding water to dissolve the sediments, centrifuging to obtain centrifugate, and drying to obtain dry theabrownin powder; 3, dissolving the dry theabrownin powder by water, and obtaining different polymerization degrees of theabrownin by using a filter membrane filtering method.

The invention relates to a preparation method of instant lotus leaf tea powder. The preparation method is characterized by adopting Pu'er tea as after-fermentation tea, wherein with the advantage of relatively high content of theabrownin and thearubigin, the 5-50% Pu'er tea is adopted as a raw material and partially replaces the lotus leaf tea raw material to extract lotus leaf tea powder, the extraction rate of lotus leaf tea power can be greatly increased, the production cost is remarkably lowered, and the quality of the instant lotus leaf tea is improved. Moreover, due to the gastrointestinal healthcare effect of Pu'er tea, the lotus leaf tea powder prepared by adding partial Pu'er tea as an extraction raw material has some of the advantages and functions of Pu'er tea. The instant lotus leaf tea powder containing Pu'er tea component prepared by the method can be used for preparing solid drinks and soft drinks.

The invention discloses a method for extracting theabrownin extractive from liupu tea. The method for extracting theabrownin extractive from liupu tea comprises the following steps: pre-irradiating raw materials; processing by using an enzymic method; processing by using ultrasound wave; heating and extracting; extracting chloroform; extracting by using ethyl acetate; extracting by using n-butyl alcohol; and drying an obtained product by distilling to obtain the theabrownin extractive. The invention also provides an application of the theabrownin extracted by the method for protecting liver. Due to the adoption of irradiation of 60Co-gamma rays, the oxidative polymerization of the tea polyphenol substances can be facilitated to form more theabrownin; due to the adoption of a cellulase auxiliary extraction technology, the extraction rate of the theabrownin in a solvent method can be remarkably increased; the theabrownin extractive with the content of about 25% can be obtained; compared with other methods, the extraction rate of the method is 16% more than that of the other method; the theabrownin is considered to have a certain protection action on the acute drug-induced liver injury in the liver protection experiment and can be used as development of foods with liver protection functions; the theabrownin has a certain application prospect.

The invention relates to the technical field of tealeaves processing, in particular to a quick fermenting method of Liupu tea. The method comprises the following steps: (1) fermenting pu-er crude teaas a raw material, using composite enzyme according to a ratio of 50 to 75 thousand U enzyme activity for each kilogram of tealeaves, dissolving the enzyme in humidifying water, spraying onto the pu-er crude tea, humidifying the tealeaves until the water content is 26 percent, and uniformly stirring; (2), loading the humidified tealeaves into a bamboo basket according to a ratio of 25 to 30 kg perpart, wherein the humidified tealeaves are not compacted; and (3) fermenting the tealeaves loaded in the bamboo basket in a tealeaf fermenting machine, turning once every 3 to 4 days, fermenting for18 to 20 days. By adopting the method, the decomposition speed of tea polyphenol in the tealeaves can be accelerated, the content of amino acids and theabrownin can be increased, and the prepared Liupu tea is thick and strong in taste, apparent in aging fragrance, red and rich in soup color and homogenously red in tealeaf residues.

The invention discloses a method for preparing and extracting theabrownin by using tea leaves as a raw material. The method comprises the steps of (1) crushing the tea leaves, putting the crushed tea leaves into an extraction container, and injecting purified water for soaking to obtain extract liquor for later use; (2) cooling the extract liquor, and filtering the extract liquor by using a straight film to remove fiber impurities; (3) performing membrane concentration; (4) extracting a dichloromethane solution at normal temperature to remove caffeine, and taking a lower-level water layer; (5) injecting the lower-level water layer into the container to perform an oxidative polymerization reaction; (6) performing vacuum concentration on the solution to obtain a concentrated solution with the concentration of 20-50%; (7) performing spray drying on the concentrated solution to obtain dry powder; and (8) putting the obtained dry powder into a CO2 supercritical environment to remove trace impurities and trace organic solvents, and then drying to ensure that the water content of the dry powder is less than 4%, thereby obtaining a solid theabrownin product. The method disclosed by the invention has the advantages that the content of theabrownin is increased, the manufacturing cost is reduced, the recovery rate is increased, and the problems that a variety of organic solvents are used in the prior art, the number of residual organic solvents is large and the like are solved.

The invention discloses a method for rapidly identifying theabrownin. The method comprises the following steps: (1) qualitative detection, namely, after preparing a theabrownin solution, detecting an absorbance of the theabrownin solution by using an ultramicro ultraviolet spectrophotometer to obtain a characteristic peak pattern of the theabrownin; and (2) quantitative detection, namely, after preparing the theabrownin solution, detecting an absorption peak of the theabrownin solution under a specific wavelength of 273nm, and calculating the content of the theabrownin by virtue of the peak area or peak height of the absorption peak. The method for rapidly identifying the theabrownin, disclosed by the invention, has the beneficial effects of accurate detection result, short detection time, little influence of artificial factors, small difference between determined batches, small detection workload, and standardized detecting steps.

The invention relates to a method for preparing theabrownin by taking tea polyphenol as active ingredients through adopting a compound enzyme process. The method comprises the following steps of: preparing the tea polyphenol into a 0.5-50.0wt% solution through a buffer solution, and adding peroxidase so as to obtain a 0.01-2.0% solution; regulating the temperature of the solution system to be 25-55 DEG C, performing insulation treatment for 0.2-8.0 hours, and then adding 0,008-1.50wt% polyphenol oxidase; then placing the mixture into a treatment container of ultrahigh-pressure food equipment, setting the treatment pressure as 2-500MPa, and performing high-pressure treating at 20-60 DEG C for 5-180 minutes; filtering the treated solution with an ultra-filtration membrane with molecular weight cutoff of 7,000-200,000 daltons, to obtain ultra-filtration filtrate; performing nanofiltration membrane concentration or reverse osmosis membrane concentration or rotary evaporation concentration to the ultra-filtration filtrate to obtain concentrated liquor, and performing spray-drying or vacuum freeze-drying to the concentrated liquor to obtain theabrownin.

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.

The invention belongs to the technical field of tea processing, and more specifically relates to a dark tea rapid fermentation method. According to the dark tea rapid fermentation method, lactobacillus plantarum and lactobacillus acidophilus are combined to obtain a composite inocula for dark tea fermentation, and appropriate fermentation conditions are controlled, so that dark tea fermentation time is shortened, the whole fermentation period is shortened to 22 to 25 days, the fermentation period is about 15 days shorter than that of conventional pile fermentation technology. Tea obtained through the dark tea rapid fermentation method is high in tea polyphenol degradation amount, the contents of amino acids and theabrownin are increased, the tea fragrance is improved, and the taste is mellow and thick.