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Gamma-aminobutyric acid tea wine and preparation method thereof

A technology for aminobutyric acid tea and tea wine, applied in the field of food processing, can solve the problems of poor tea flavor, GABA enrichment limitation, weak GAD enzyme activity and the like

Active Publication Date: 2013-11-27
厦门元之道生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Tea contains GAD enzyme, but its activity is extremely low. Anaerobic anaerobic treatment can be used to activate it and increase the GABA content in tea. However, because the activity of GAD enzyme in tea is not strong, GABA enrichment is limited. Tea leaves after collection also have the defect of poor flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Take 500 grams of fresh tea leaves and wither until the water content is 50-70%. The withered fresh leaves are vacuum-filled with nitrogen for 3 hours, then cooled at room temperature and aerobic for 2 hours. After the enrichment, the GABA content in the tea leaves reaches 1.5mg / g; add 2500ml of deionized water to the enriched fresh tea leaves, crush them, extract for 15min, and filter to obtain 2400ml of tea soup after extraction, add 50 grams of husks to the tea soup The polysaccharide was stirred and clarified for 30 minutes, and centrifuged at 7000 rpm to obtain clarified tea soup. Mix the tea soup and white wine at a volume ratio of 4:1 to obtain a soft and refreshing high-quality GABA-rich tea wine with a clear and transparent color, a compound aroma of green tea and wine. Liquor is liquor at 45°. The GABA content of gained tea wine is 0.25g / L, is clear and transparent in color and luster, has the compound aroma of green tea and wine, soft and refreshing high qua...

Embodiment 2

[0021] Take 500 grams of fresh tea leaves and wither until the water content is 50-70%. The withered fresh leaves are vacuum-filled with nitrogen for 3 hours, then cooled at room temperature and aerobic for 2 hours. After the enrichment, the GABA content in the tea leaves reaches 1.8mg / g; add 2500ml deionized water to the enriched fresh tea leaves, crush them, extract for 30min, and filter to obtain 2400ml tea soup after extraction, add 50 grams of husks to the tea soup The polysaccharide was stirred and clarified for 30 minutes, and centrifuged at 7000 rpm to obtain clarified tea soup. Mix the tea soup and white wine at a volume ratio of 4:1 to obtain a soft and refreshing high-quality GABA-rich tea wine with a clear and transparent color, a compound aroma of green tea and wine. Liquor is liquor at 45°. The GABA content of gained tea wine is 0.3g / L, is clear and transparent in color and luster, has the compound fragrance of green tea and wine, soft and refreshing high qualit...

Embodiment 3

[0023] Take 500 grams of fresh tea leaves and wither until the water content is 50-70%. The withered fresh leaves are vacuum-filled with nitrogen for 3 hours, then cooled at room temperature and aerobic for 2 hours. After enrichment, the GABA content in the tea leaves reaches 1.8mg / g; add 2500ml of deionized water to the enriched fresh tea leaves, crush them, extract for 30min (should be a specific value), and filter to obtain 2400ml of tea soup after extraction. Add 50 grams of chitosan to the tea soup, stir and clarify for 30 minutes, and centrifuge at 10,000 rpm to obtain clarified tea soup. Mix the tea soup and white wine at a volume ratio of 4:1 to obtain a soft and refreshing high-quality GABA-rich tea wine with a clear and transparent color, a compound aroma of green tea and wine. Liquor is 52°, the GABA content of the obtained tea wine is 0.3g / L, it is clear and transparent in color, has the compound aroma of green tea and wine, soft and refreshing high quality, the ph...

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Abstract

The invention discloses a preparation method of a gamma-aminobutyric acid tea wine. The preparation method comprises the following steps of (1) withering; (2) anaerobic treatment: carrying out vacuum nitrogen charge treatment on withered fresh leaves for 3h, then, spreading the withered fresh leaves to be cold at room temperature and carrying out aerobic treatment for 2h, and repeatedly treating in such a way 2-3 times to enrich gamma-aminobutyric acid; (3) juicing; (4) clarifying: leaching, then, filtering to obtain a tea soup, adding chitosan with the mass-to-volume ratio of 2% into the tea soup, stirring, clarifying for 30min, and centrifuging under the condition of 7000rpm to obtain a clarified tea soup; and (5) tea wine preparation: mixing the tea soup and white wine according to the volume ratio of 4:1 to 10:1 to obtain a GABA (Gamma-Aminobutyric Acid)-rich tea wine. The preparation method disclosed by the invention is simple and short in preparation period. Due to the adoption of anaerobic enrichment, the content of GABA in the tea is increased; fresh tea leaves are directly juiced, so that the extracting efficiency of effective components in the tea leaves is increased; the product GABA-rich tea wine has the composite fragrance of green tea and wine and is a soft and refreshing high-quality green tea wine; and the gamma-aminobutyric acid tea wine not only has the inherent flavor of the white wine, but also has the faint scent of the tea and the health care function of GABA.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to a gamma-aminobutyric acid tea wine and a preparation method thereof. Background technique [0002] γ-aminobutyric acid is a non-protein functional amino acid that widely exists in nature and is an important inhibitory neurotransmitter in the central nervous system of mammals. It has important body functions, such as regulating blood pressure and heart rate, nutrition Nerve cells, promote mental stability, promote brain blood flow, enhance brain vitality and other functions. The GABA content in natural food materials is mainly increased through enrichment methods, using exogenous sources of Glu or using the Glu contained in the food itself, Activate the GAD enzyme contained in itself for enrichment. At present, brown rice and tea are mainly used for enrichment. Due to the limited Glu in the raw material, the simple use of the Glu in the raw material itself has limited substr...

Claims

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Application Information

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IPC IPC(8): C12G3/06
Inventor 吴琴燕庄义庆杨敬辉
Owner 厦门元之道生物科技有限公司
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