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Processing method of tea with reserved caffeine and functional food fabricated by tea

A processing method, caffeine technology, applied in the direction of tea extraction, etc., can solve the problems of lack of practicability and achieve the effect of improving kidney function

Inactive Publication Date: 2013-05-08
清水笃 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Subcritical heat treatment requires special equipment and lacks practicability

Method used

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  • Processing method of tea with reserved caffeine and functional food fabricated by tea
  • Processing method of tea with reserved caffeine and functional food fabricated by tea
  • Processing method of tea with reserved caffeine and functional food fabricated by tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Set up the pressure-resistant heating device, the temperature of the first stage is 100°C, the temperature of the second stage is 125°C, and the heating time of the second stage is 30 minutes. Spread 10kg of raw tea in layers, put 5 layers into the container, and close the pressure container The door is blown into the pressurized steam, so that the pressurized and humidified steam is evenly distributed to each layer of raw tea, so that it is evenly heated, and the leaf alcohol and leaf aldehyde contained in the raw tea and the excess steam Discharge from the exhaust port, close the exhaust valve when the temperature reaches the first stage temperature, conduct uniform heating treatment at the second stage temperature of 125°C, close the heating steam valve when the second stage heating is completed, and open the exhaust valve to make the pressure vessel become For normal pressure, open the container door, take out the tea and move it to the drying device to dry the proce...

Embodiment 2

[0034]50kg of raw tea, 1kg of water, and 500g of calcium carbonate are evenly stirred. The temperature of the first stage is 100°C, the temperature of the second stage is 115°C, and the heating time of the second stage is 30 minutes. Enter the pressurized steam, so that the pressurized and humidified steam is evenly spread to each layer of the raw tea for heating, and the leaf alcohol and leaf aldehyde components contained in the raw tea and the excess steam are discharged from the exhaust port When the temperature reaches the first stage temperature, close the exhaust valve to isolate from the outside, and heat to the second stage temperature of 115°C for heating. Because the temperature is controlled by adjusting the steam pressure in the container, different from the normal pressure tea fire, each layer of tea is heated evenly at 115°C. After the second stage of heating, close the steam valve, open the exhaust valve, make the pressure-resistant container become normal pres...

Embodiment 3

[0038] Prepare the following materials for making snacks

[0039]

[0040] Mix the above ingredients, put the stirred biscuit ingredients into the mold, and bake in a pot at 150°C for 8 minutes. Compared with other snacks made with green tea powder, this kind of snack has less astringency and can be made to maintain the fragrance of fried tea. Biscuits with sex ingredients.

[0041] The analysis results of catechins and polyphenols before and after processing of Xiangsencha are shown in the table below:

[0042] Fried processed green tea raw material green tea

[0043]

[0044] Extraction conditions: Add 3g of tea leaves to 200ml of boiling water for 5 minutes and then analyze the extract

[0045] Polyphenol (polyphenol) is a mixture of most polymer polyphenols (polyphenol), which cannot be analyzed directly. All polyphenols (polyphenol) are analyzed by (folin-phenol) folin-ciocalteu method, and purified according to high-speed liquid chromatography ( chromatograph) D...

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Abstract

The invention relates to a processing method of tea with reserved caffeine and a functional food fabricated by the tea, and belongs to the technical fields of functional tea and food. The processing method of the tea with reserved caffeine comprises the following steps of (1) unfolding a material tea in a lamellar manner; stacking into a pressure-proof heating device; (2) setting the processing temperature of the pressure-proof heating device; (3) closing a door of a pressure container, blowing pressurized steam, so that pressurized and humidified steam is evenly spread into each layer of material tea to evenly heat; and discharging bad ingredients contained in the material tea and residual steam via an exhaust port, closing a vent valve when the temperature achieves a first section of temperature, and carrying out even heating treatment by a second section of temperature. The teat is subjected to two-section heating treatment; the caffeine in the tea is reserved; catechinic acid of an astringent ingredient is converted into condenced phenols at the same time; the diabetes treatment targets GHb are stabilized; the kidney function is improved; and the processing method has the sobering effect, slimming effect, diabetes treatment effect and the like.

Description

technical field [0001] The invention relates to a processing method of tea retaining caffeine and a functional food made from the tea, belonging to the technical field of functional tea and food. Background technique [0002] Tea is a beverage containing caffeine as a functional ingredient, and beverages containing caffeine are tea, coffee, cola, etc., forming three major types of refreshing beverages. Caffeine intake by the human body can restore energy, especially for peoples living in plateaus and cold places, caffeine is a necessity of life. Therefore, it is necessary to develop a tea processing method that retains caffeine in tea and removes unpleasant odor components such as astringent components. [0003] Spring tea should be used to make tea with more caffeine, less astringency, and good taste. Tea leaves grown in lush summer contain caffeine as a functional ingredient, but they are astringent and low in value. This low-market summer tea is heated at a high temper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 清水笃清水康夫清水敏子王升民李秋诺
Owner 清水笃
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