A kind of theabrownin of Zijuan Pu'er tea and its application

A technology of Zijuan Puer tea and theabrownin, which is applied in the field of tea processing, can solve problems such as no public reports, and achieve the effect of inhibiting absorption and utilization

Inactive Publication Date: 2011-11-30
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

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Method used

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  • A kind of theabrownin of Zijuan Pu'er tea and its application
  • A kind of theabrownin of Zijuan Pu'er tea and its application
  • A kind of theabrownin of Zijuan Pu'er tea and its application

Examples

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Embodiment 1

[0011] Zijuan Pu'er tea theabrownin of the present invention obtains through following method:

[0012] A. Spray 9000mL of distilled water on 10000g of Zijuan sun-dried green tea (pre-dissolve 5g of commercially available edible Saccharomyces cerevisiae in the distilled water, and mix evenly) until the initial moisture content of the tea leaves is 50%, and let the tea leaves stand for 60 minutes to fully and evenly absorb the water. After the tea leaves fully absorb the water, seal them with a single layer of food preservation film; then put them in a commercially available fully automatic controlled fermentation box with a temperature of 40°C or 50°C or 55°C and a relative humidity of 60% or 75% or 85% for 40 days. During this period, the piles are turned every 10 days. After the fermentation is completed, they are blast-dried at 60°C to a water content of 10%, and stored in a cool, ventilated and dry place to obtain Zijuan Pu-erh tea.

[0013] B. above-mentioned Zijuan Pu'er...

Embodiment 2

[0015] The Zijuan Pu'er tea theabrownin that embodiment 1 obtains is carried out chemical composition analysis and rat experiment by routine method, and its result is as follows:

[0016] Studies have shown that water-soluble Zijuan Pu-erh tea theabrownin is a class of heterogeneous water-soluble polymers rich in polysaccharides, proteins and dark brown coloring substances. Table 1 shows the main chemical composition of theabrownin in Zijuan Pu-erh tea. Its aqueous solution is bright red and bright, with a sweet and fragrant flavor and no bitterness. It can be seen from Table 1 that the main component of theabrownin in Zijuan Pu'er tea is theabrownin (60.45%), followed by protein and polysaccharide.

[0017] Table 1 Main chemical composition of theabrownin in Zijuan Pu-erh tea

[0018]

[0019] Note: The results are mean ± standard deviation, unit: g / 100 g.

[0020] From the results of functional experiments in Table 2, Table 3, and Table 4, it can be seen that ingesting ...

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Abstract

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.

Description

Technical field: [0001] The invention relates to theabrownin of Zijuan Pu'er tea and an application thereof, belonging to the technical field of tea processing. Background technique: [0002] "Zijuan" tea belongs to the Pu'er tea variant (C. sinensis var. Distributed in the southern part of the longitudinal valley of the Hengduan Mountains in Yunnan Province, the remaining veins of the Nujiang Mountains extending southward, and in Menghai County in the west of Xishuangbanna, it is a rare tea tree variety in the Yunnan Daye Group species. In 1985, a tea science expert from the Tea Science Institute of Yunnan Province discovered a rare tea tree with purple buds, leaves and stems, calyx and pedicel, and slightly purple peel. Cultivate and form a new variety of tea tree. And according to the characteristics of the tea tree "Zijian" (purple bud tip), this unique tea tree material is named "Zijuan" with a homonym. "Zijuan" sun-dried green tea is purple-black in color, thin in s...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23L1/30
Inventor 龚加顺彭春秀高斌王秋萍
Owner YUNNAN AGRICULTURAL UNIVERSITY
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