Pu'er tea extract and preparation method and application

A Pu-erh tea and extract technology, which is applied in the field of Pu-erh tea extract, can solve the problems affecting the effective components and yield of the product, the large amount of direct filtration of the extract, and the time-consuming and labor-consuming operation, so as to achieve stable and controllable quality and low cost. Low, the effect of reducing difficulty and workload

Inactive Publication Date: 2011-02-02
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0013] It can be seen that the preparation process is medium and low temperature extraction, and then the extract is filtered, the filtrate is concentrated under reduced pressure, spray dried or dried under reduced pressure, the medium and low temperature extraction will affect the active ingredients and yield of the product, and the direct filtration of the extract is large , the operation is time-consuming and labor-intensive

Method used

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  • Pu'er tea extract and preparation method and application
  • Pu'er tea extract and preparation method and application
  • Pu'er tea extract and preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0125] Pu’er tea, add water to vigorously boil and decoct to extract 3 times, the decoction time is 4 hours, the total multiple of adding water is 26 times, the first time is 10 times, the second time is 8 times, the third time is 8 times, the extract is filtered at 80 mesh, and the temperature of the filtrate is Concentrate under reduced pressure at ≤70°C to tea leaves (weight): concentrate (volume) = 1:3-1:5, the concentrate is preferably left to stand at 4-5°C for 12 hours, and the supernatant is filtered with a pulp plate (precision 5 microns) , the filtrate is concentrated under reduced pressure, the temperature is ≤70°C to a specific gravity of 1.13-1.20 / 55-65°C, and the concentrated paste is microwave-dried to obtain the Pu'er tea extract. The yield of the extract is 27%. After content determination, the Pu'er tea extract contains 25.9% tea polyphenols, 24.87% theabrownin, 7.50% caffeine, 34.6% tea polysaccharide and 7.03% theaflavin.

Embodiment 2

[0127] For Pu’er tea, add water to vigorously boil and decoct to extract once, decocting time is 0.5 hours, add water to a total multiple of 5 times, filter the extract with 60 mesh, and concentrate the filtrate under reduced pressure until the temperature of the filtrate is less than or equal to 70°C. Tea leaves (weight): concentrate (volume) = 1:2, the concentrated solution is preferably kept at 4-5°C for 12 hours, the supernatant is filtered with filter paper (precision 15 microns), the filtrate is concentrated under reduced pressure, the temperature is ≤70°C to a specific gravity of 1.4 / 65°C, and the concentrated paste is spray-dried. That is the Pu'er tea extract, wherein the yield of the extract is 12%. After content determination, the Pu'er tea extract contains 34.59% tea polyphenols, 12.05% theabrownin, 5.5% caffeine, 40.48% tea polysaccharides, 0.05% theaflavins, and 7.73% impurities such as protein pectin.

Embodiment 3

[0129] Pu’er tea, add water to vigorously boil and decoct for 5 times, decoct for 5 hours, add water to a total multiple of 30 times, add 6 times of water each time, filter the extract with 300 mesh, and concentrate the filtrate under reduced pressure to tea (weight) at a temperature of ≤70°C : concentrated solution (volume) = 1: 10, the concentrated solution is preferably left to stand at 6°C for 8 hours, the supernatant is filtered with a filter element (precision 3 microns), the filtrate is concentrated under reduced pressure, the temperature is ≤70°C to a specific gravity of 1.0 / 65°C, concentrated The paste is microwave-dried to obtain the Pu'er tea extract, wherein the yield of the extract is 29%. After content determination, the Pu'er tea extract contains 45.46% of tea polyphenols, 25.51% of theabrownin, 6.79% of caffeine, 12.47% of tea polysaccharides and 1.05% of theaflavins. , protein and pectin impurities etc. 8.72%.

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Abstract

The invention relates to a Pu'er tea extract, and a preparation method and application thereof. The Pu'er tea extract is high active ingredient content and can reduce blood sugar and blood fat obviously. By the preparation method of the Pu'er tea extract, the active ingredients are completely and effectively converted and dissolved out. The process of the Pu'er tea extract has the advantages of guaranteeing the clarity of the finished products which are dissolved in cold water and reducing investment requirement of refrigerated storage tanks and the difficulty and the work load of filtering operation due to a refrigeration process after concentration, along with low cost, industrialization and stable and controllable quality.

Description

technical field [0001] The invention relates to a tea product, in particular to a Pu'er tea extract capable of lowering blood sugar. Background technique [0002] In recent years, due to changes in people's production, living and environmental conditions, on the one hand, overall resources have been destroyed, air and water quality have been polluted to varying degrees, pesticides remain in some vegetables and fruits, and feed hormones in some meats have not been completely decomposed. , which greatly increases the working pressure of the pancreas, the detoxification organ of the human body. Often, this leads to insufficient insulin production in the body; Physical labor reduces physical exertion and increases the accumulated calories in the body, leading to an increase in insulin consumption. As a result of the combined effects of the two aspects, the incidence of diabetes, fatty liver and other diseases has increased significantly. At present, diabetes has become the thir...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A61P3/10A23L1/29A61K36/82A23L33/00
Inventor 闫希军刘顺航范开马继忠黄松
Owner TIANJIN TASLY GROUP
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