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Method for improving content of gamma-aminobutyric acid (GABA) in green tea

A technology of aminobutyric acid and content, applied in the direction of tea treatment before extraction, can solve problems such as unsatisfactory effect, and achieve the effect of no odor, easy industrialization, and good use effect

Inactive Publication Date: 2013-01-16
GUIZHOU TEA RES INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, these methods do not perform well

Method used

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Experimental program
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Effect test

Embodiment 1

[0012] Embodiment 1 of the present invention: the method for improving the content of gamma-aminobutyric acid in green tea, plucks one bud one leaf initial development and one bud one leaf to develop tea green raw material, adopts the mode of vacuum filling nitrogen to pluck tea green raw material Oxygen treatment for 2 hours; and then aerobic treatment for 2 hours by removing nitrogen and oxygenating the tea green raw material after anaerobic treatment; second vacuum nitrogen anaerobic treatment for 2 hours, and then removing nitrogen and aerobic treatment for 2 hours ; Finally, vacuum nitrogen anaerobic treatment for 2 hours; then the processed tea green raw material is used for microwave de-enzyming, kneading, and frying; the conditions for vacuum anaerobic treatment and aerobic treatment are: vacuum degree is 0.09MPa, temperature 22~ 25°C; the microwave radiation intensity for microwave finishing is 6kw, the transmission speed is 400r / min, and the leaf temperature is 70-80°...

Embodiment 2

[0014] Embodiment 2 of the present invention: the method for improving the content of gamma-aminobutyric acid in green tea, plucks one bud one leaf initial development and one bud one leaf develops tea green raw material, adopts the mode of vacuum filling nitrogen to pluck tea green raw material Oxygen treatment for 2 hours; then carry out aerobic treatment for 2 hours by removing nitrogen and oxygenating the tea green raw material through anaerobic treatment; second vacuum nitrogen anaerobic treatment for 2 hours, and then removing nitrogen and aerobic treatment for 2 hours; The third vacuum nitrogen anaerobic treatment for 2 hours, and then denitrogenation and oxygenation aerobic treatment for 2 hours; after the last vacuum nitrogen anaerobic treatment for 2 hours, the processed tea green raw material was cleaned by microwave, kneaded, and fried; vacuum anaerobic treatment The conditions of oxygen treatment and aerobic treatment are: the degree of vacuum is 0.09MPa, the tempe...

Embodiment 3

[0016] Embodiment 3 of the present invention: the method for improving the content of gamma-aminobutyric acid in green tea, plucks one bud one leaf initial development and one bud one leaf develops tea green raw material, adopts the mode of vacuum filling nitrogen to pluck tea green raw material Oxygen treatment for 2 hours; and then aerobic treatment for 2 hours by removing nitrogen and oxygenating the tea green raw material after anaerobic treatment; second vacuum nitrogen anaerobic treatment for 2 hours, and then removing nitrogen and aerobic treatment for 2 hours ; Final vacuum nitrogen anaerobic treatment for 2 hours; then the processed tea green raw material is used for microwave de-enzyming, kneading, and drying; the conditions of vacuum anaerobic treatment and aerobic treatment are: vacuum degree is 0.09MPa, temperature 22~ 25°C; the microwave radiation intensity for microwave finishing is 6kw, the transmission speed is 400r / min, and the leaf temperature is 70-80°C; the...

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Abstract

The invention discloses a method for improving content of gamma-aminobutyric acid (GABA) in green tea. The method comprises the following steps of: carrying out anaerobic treatment for the picked tea leave raw materials for 2 hours; carrying out aerobic treatment for the tea leave raw materials after the anaerobic treatment for 2 hours; carrying out the anaerobic treatment and the aerobic treatment for the tea leave raw materials after the aerobic treatment alternately; after de-enzyming, rolling, roasting the processed tea leave raw materials to be dehydrated, and obtaining a finished product tea. The method for improving the content of gamma-GABA in the green tea provided by the invention increases technological steps of the anaerobic treatment and the aerobic treatment, and combines microwave de-enzyming, rolling and drying, so that the content of the gamma-GABA in the obtained product is remarkably improved. The content of the GABA in the obtained green tea is more than 1.50mg / g, and partially reaches above 1.81mg / g, and the content is improved by above 20 times in comparison with the anaerobic treatment and the aerobic treatment, and the green tea has no foreign flavour essentially, so that the green tea has a broad market prospect.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a method for increasing the content of gamma-aminobutyric acid in green tea. Background technique [0002] GABA is produced by L - A non-protein natural amino acid produced by the decarboxylation of glutamic acid, which is a very effective inhibitory neurotransmitter in the mammalian central nervous system and participates in the physiological activities of brain circulation. GABA has a direct effect on lowering blood pressure. It can maintain the normal function of blood vessels by dilating blood vessels, thereby reducing blood pressure. In addition, GABA also has various physiological functions such as improving hyperlipidemia, preventing obesity, and antiarrhythmia. Clinical trials have proved that GABA containing more than 1.50mg / g in tea has obvious antihypertensive effect, but the GABA content in fresh tea leaves is very low, and there is almost no GABA in tea produced by or...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06
Inventor 沈强郑文佳潘科
Owner GUIZHOU TEA RES INST
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