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Preparation method for increasing gamma-aminobutyric acid content of tea

A technology of aminobutyric acid and content, applied in tea treatment before extraction, etc., can solve problems affecting tea quality, poor flavor, high cost, etc.

Active Publication Date: 2014-01-15
福建省裕荣香茶业有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, at present, there are four common ways to increase the content of gamma-aminobutyric acid in white tea, see figure 1 -4. The four preparation methods are nitrogen anaerobic treatment method, infrared irradiation treatment method, microwave irradiation method, and sodium glutamate solution treatment method, but the content of γ-aminobutyric acid obtained by these methods is not high enough, and there is still There are the following problems: the nitrogen gas treatment method has the disadvantages of high cost and difficulty in obtaining nitrogen; the infrared irradiation treatment method has the disadvantages of large power consumption, energy waste, and economical disadvantages; the microwave irradiation method needs to have good The anti-leakage measures have disadvantages such as poor safety; the products obtained by the treatment method of sodium glutamate solution have "watery taste", which affects the quality of tea leaves, and the flavor is poor, and there are these disadvantages

Method used

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preparation example Construction

[0018] Please combine with Figure 5, a preparation method for increasing the content of γ-aminobutyric acid in white tea, the preparation method includes the following steps: (1) vacuum treatment; (2) anaerobic treatment; (3) anaerobic exchange; (4) ) withering, alternating good and bad; (5) gentle; (6) dry; (7) picking; (8) pile evenly; (9) get γ-aminobutyric acid white tea. specifically:

[0019] In the step (1), the vacuum treatment time is 3-12 hours, the vacuum degree is 0.04-0.1MPa, and the treatment temperature is 4-40°C;

[0020] In the step (2), the anaerobic time may be 7-9 hours.

[0021] In the step (3), the gas exchange time is 7-9 hours.

[0022] In the step (4), the withering and aerobic alternation time is 18-26 hours, depending on temperature and humidity.

[0023] For example, when the temperature is high and the humidity is high (specifically, the temperature is 6°C and the humidity is 30%), it is 18 hours, and the temperature is low and the humidity is l...

Embodiment 1

[0029] A preparation method for increasing the content of γ-aminobutyric acid in white tea in Example 1. Specifically, in the step (1), the vacuum treatment time is 3 hours, the vacuum degree is 0.1 MPa, and the treatment temperature is 4°C; In the step (2), the anaerobic time can be 7 hours; in the step (3), the anaerobic exchange time is 7 hours; in the step (4), the withering and aerobic alternating time is 18 hours, depending on the temperature , humidity; specifically, for example, the temperature is 6°C and the humidity is 30%; in the step (5), the initial drying temperature is 90°C and the time is 25 minutes; in the step (6), the drying temperature is 100°C , and the time is 20 minutes; in the step (7), pick and remove the stems, wax leaves, thick, old and deformed tea leaves, pick out the tea seeds and tea stems, and the middle and upper tea after screening are first After being sorted by the 73-type stem machine, the stems are sorted by a ladder-type stem sorter or an...

Embodiment 2

[0031] The steps of Example 1 are basically the same, except that: in the step (1), the vacuum treatment time is 5 hours, the vacuum degree is 0.08MPa, and the treatment temperature is 10°C; in the step (2), the anaerobic The time is 8 hours; in the step (3), the air is exchanged for 8 hours; in the step (4), the air is withered and the air is alternated for 20 hours; in the step (5), the initial baking is at 100°C for 24 minutes; In the step (6), the drying temperature is 103° C. for 18 minutes.

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Abstract

The invention provides a preparation method for increasing the gamma-aminobutyric acid content of tea and belongs to the technical field of tea making technology. The preparation method for increasing the gamma-aminobutyric acid content of tea comprises the following steps: (1) vacuum treatment; (2) anaerobic treatment; (3) anaerobic exchange; (4) withering, and aerobic gas alternation; (5) initial drying; (6) drying; (7) stalk preparation; (8) uniform spreading; and (9) obtaining of gamma-aminobutyric acid white tea. The gamma-aminobutyric acid content of the product obtained according to the preparation method provided by the invention is obviously increased so that the healthcare effect of the white tea is increased.

Description

technical field [0001] The invention relates to the technical field of tea making technology, in particular to a preparation method for increasing the content of gamma-aminobutyric acid in white tea. Background technique [0002] White tea is one of the six major teas in China, and the only tea that can be produced in Fujian, China, in the whole world, and in Fujian, only Fuding, Zhenghe, Jianyang and other places can produce white tea. The health care function of white tea is very prominent. Therefore, white tea is a very precious tea. γ-aminobutyric acid (GABA) is a naturally occurring functional amino acid, and γ-aminobutyric acid (GABA) is the main inhibitory neurotransmitter in the central nervous system. It induces rapid inhibition of the nervous system and plays an important role in the process of learning and memory, as well as in the formation and development of vision. γ-Aminobutyric acid is a non-protein amino acid. Studies have shown that it is the most impo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 蔡良绥陈家银
Owner 福建省裕荣香茶业有限公司
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