4results about How to "Increase GABA content" patented technology

The invention belongs to the technical field of mulberry leaf green tea production, and particularly relates to high-aroma mulberry leaf green tea and a preparation method thereof. The method comprises the following steps: firstly, screening and cleaning mulberry leaves, and withering and cutting to obtain enzyme-deactivated mulberry leaves; wherein the fixation mode is hot air drying (55-60 DEG C) or microwave drying (350-700 W); and carrying out hot air drying (55-60 DEG C) or microwave drying (350-700W) on the rolled mulberry leaves again until the moisture content of the mulberry leaves is less than or equal to 6% so as to obtain the high-aroma mulberry leaf green tea. The invention provides mulberry leaf green tea which is dark green and oily in color, clear and transparent in soup color, fresh and cool in taste, sweet in aftertaste, rich in fragrance and high in content of total polysaccharides, total flavonoids, total polyphenols and GABA (gamma-aminobutyric acid), and a preparation method of the mulberry leaf green tea. The mulberry leaf green tea not only is beneficial to retaining a large amount of active substances of mulberry leaves, but also is beneficial to eliminating astringent taste of the mulberry leaves, and is good in taste and rich in active substance content.

The invention discloses a strain of Lactobacillus buchneri for improving GABA content and sleep and application thereof, and belongs to the technical field of microorganisms. The technical problem to be solved is to provide a strain of Lactobacillus buchneri capable of regulating and controlling GABA content and improving sleep, and the key point of the technical scheme is to provide a strain of Lactobacillus buchneri with a preservation number of CGMCC No.37544. The Lactobacillus buchneri is a strain of Lactobacillus buchneri with a preservation number of CGMCC No.37544. The Lactobacillus buchneri JZ-QX01 disclosed by the invention has the capabilities of regulating and controlling the content of GABA (gamma-aminobutyric acid) in a host and improving sleep, and has a huge application prospect in the preparation of a product for regulating and controlling the content of the GABA in the host and regulating the sleep.

The invention belongs to the field of traditional Chinese medicines, and particularly relates to traditional Chinese medicine formula granules for treating perimenopausal female sleep disorder and a preparation method thereof. The traditional Chinese medicine formula granules are prepared from the following raw materials in parts by weight: 3 to 5 parts of nacre mother of pearl, 8 to 10 parts of raw oyster, 3 to 5 parts of semen boitae, 3 to 4 parts of honey-fried licorice root, 3 to 5 parts of glossy privet fruit, 3 to 5 parts of herba ecliptae, 3 to 5 parts of raw spina date seed, 8 to 10 parts of tortoise shell, 8 to 10 parts of radix salviae miltiorrhizae and 3 to 5 parts of radix angelicae sinensis. According to the traditional Chinese medicine formula granules, kidney tonifying, blood activating and heart and kidney traffic are effectively fused, and the effects of lightly dispersing pathogenic qi of intangible deficiency heat and expelling tangible and gummy blood stasis are effectively combined. In combination with the physiological characteristics of seven-seven women, water-fire balance of heart and kidney is regulated, and yin-yang harmony of mind is relieved; in addition, the preparation method is simple and easy to control, and large-scale production is facilitated; and finally, the medicine prepared by the invention is granules, is convenient to take after being mixed with water, and can benefit more female patients.

This invention provides a prickly pear and Job's tears yogurt and its preparation method, belonging to the field of yogurt preparation technology. The preparation method of the prickly pear and Job's tears yogurt includes the following steps: soaking Job's tears and mixing them with water, then successively pulping, gelatinizing, and then hydrolyzing with α-amylase at high temperature to obtain a Job's tears enzymatic hydrolysate; inoculating the Job's tears enzymatic hydrolysate with probiotic BLH1 seed liquid for fermentation; after fermentation, adding prickly pear juice to the fermentation liquid for further fermentation to obtain a prickly pear and Job's tears fermentation liquid; mixing milk powder, water, and sucrose evenly, homogenizing, sterilizing, cooling, and then mixing evenly with the prickly pear and Job's tears fermentation liquid, inoculating with lactic acid bacteria seed liquid for fermentation, and after fermentation, ripening to obtain the prickly pear and Job's tears yogurt. The prickly pear and Job's tears yogurt provided by this invention has a good taste, high sensory evaluation, significantly retains functional components such as phenols, flavonoids, and vitamin C, and greatly increases GABA content and antioxidant activity.