Low-caffeine bitterless high-content catechin product and preparation method thereof

A low-caffeine and catechin technology, applied in the food field, can solve the problems of unreachable catechins, and achieve the effects of prolonging the shelf life, improving incompatibility, and inhibiting bacterial growth.

Active Publication Date: 2012-10-03
SHANGHAI NOVANAT BIORESOURCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, such requirements cannot be met i

Method used

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  • Low-caffeine bitterless high-content catechin product and preparation method thereof
  • Low-caffeine bitterless high-content catechin product and preparation method thereof
  • Low-caffeine bitterless high-content catechin product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] 1) Preparation 60

[0030] Put 500kg of tea leaves in accordance with GBT 14456.1-2008 into the equipment, and at 35°C, in a continuous countercurrent extractor, with tea: water ratio of 1:30W / W, feed at a rate of 120kg per hour until 1500kg of water is fed . Collect all the tea soup, filter it through stainless steel wire mesh and fine filter (WTL-cartridge filter), cool the filtered tea soup to 40°C and transfer it to the reverse osmosis concentration equipment, start the equipment, adjust the pressure at ≤11MP, and maintain the temperature Run at 40°C to concentrate the tea soup to 3Brix; adjust the pH of the tea soup to 4, add 1.3kg of tannase (2.5×10 4 U), and then start the reverse osmosis concentration equipment, adjust the pressure at 7MP, and keep the temperature at 40°C for 12 hours to concentrate the tea soup to 10Brix. The concentrated enzymolysis tea soup is at 40°C, using 5000kg of n-butanol in a countercurrent extraction equipment with 30 plates. Con...

Embodiment 2

[0037] 1) Preparation 60

[0038] 500kg of tea leaves (GBT 14456.1-2008) were fed at 35°C with deionized water, the ratio of material to water was 1:40, and fed in a continuous countercurrent extractor at a feeding speed of 120kg per hour. Collect all the tea soup, filter it through stainless steel wire mesh and fine filter (WTL-cartridge filter), cool the filtered tea soup to 40°C and transfer it to the reverse osmosis concentration equipment, start the equipment, adjust the pressure at ≤11MP, and maintain the temperature Run at 40°C to concentrate the tea soup to 3Brix; adjust the pH of the tea soup to 4, add 9kg of tannase (2.5×10 4 U), and then start the reverse osmosis concentration equipment to adjust the pressure at 9MP and keep the temperature at 40°C for 3 hours, while satisfying the concentrated tea soup to reach 8Brix. After enzymatic hydrolysis and concentration, the tea soup is extracted with butanone-2 in a countercurrent extraction equipment at 40°C. The numb...

Embodiment 3

[0045] 1) Preparation 60

[0046] Throw 500kg of tea leaves (GBT 14456.1-2008) at 35°C with deionized water, the ratio of material to water is 1:50, and feed at a rate of 120kg per hour in a continuous countercurrent extractor until the feeding is completed. Collect the tea soup and filter it through a stainless steel wire mesh and a fine filter, cool the filtered tea soup to 40°C and transfer it to a reverse osmosis concentration equipment, adjust the pH of the tea soup to 4, and add 4.6kg of tannase (2.5×10 4 U), start the reverse osmosis concentration equipment to adjust the pressure to 8MP and keep the temperature at 40°C for 6 hours, while satisfying the concentrated tea soup to reach 5Brix. The concentrated and enzymatically hydrolyzed tea soup is extracted with ethyl acetate in a countercurrent extractor with a plate number of 30, and the ratio of the amount of ethyl acetate to the concentrated tea soup is 2.5:1. Concentrate the extracted ethyl acetate solution in va...

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Abstract

The invention provides a low-caffeine bitterless high-content catechin product and a preparation method thereof. The caffeine content of the product provided by the invention is less than 1%; the total catechin content of the product is between 60% and 65%, wherein the non-ester catechin content is greater than or equal to 35%, and the ester catechin content is less than or equal to 25%. The product provided by the invention remains the high content of catechin without bitter, and the content of caffeine is extremely low. As a health care product, the product provided by the invention has the anti-oxidation function of preventing human body from being aggrieved by oxygen radials, when the product is used in food manufacturing industries, the product has the functions of inhibiting bacteria growth and prolonging quality guarantee period of food, therefore, the product has wide application range in industries such as food, health-care product and cosmetics. The method provided by the invention is simple, and suitable for industrialized production.

Description

technical field [0001] The present invention relates to food. Specifically, it relates to a low-coffee, no-bitterness, high-content catechin product in the production of catechin and a preparation method thereof. Background technique [0002] Antioxidant tea polyphenols can be used as food additives and beverage main ingredients. Ester catechin and non-ester catechin are its main components. The taste of ester catechin is unbearably bitter, and its taste is extremely bad. There is little value for use in the food field. The non-ester type catechin has the advantage of no bitterness and astringency, which makes it have broad application prospects in the food field. However, it is not only ester catechins but also caffeine that cause the bitter taste of catechin products. Studies have shown that if the ester-type catechin and non-ester-type catechin in the product are adjusted in an appropriate ratio, and the content of caffeine is reduced at the same time, the bitter taste...

Claims

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Application Information

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IPC IPC(8): C07D311/62C12P17/06
Inventor 殷梦龙
Owner SHANGHAI NOVANAT BIORESOURCES CO LTD
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