Method for increasing fresh tealeaves enzymatic-synthesized theaflavin productive rate

A technology of theaflavins yield and enzymatic synthesis, applied in the direction of tea treatment before extraction, etc., can solve the problem of limiting the quality of black tea, not specifying the conversion rate of theaflavins of tea catechins, and not specifying the four kinds of monomer theaflavins Content and instant green tea powder specifications and other issues, to achieve the effect of increasing yield
CN103749751AActive Publication Date: 2014-04-30HANGZHOU TEA RES INST CHINA COOP
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
HANGZHOU TEA RES INST CHINA COOP
Publication Date
2014-04-30

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Abstract

The invention relates to the field of tealeaves processing, in particular to a method for increasing the productive rate of theaflavoin formed by converting catechinic acid in fresh tealeaves. The adopted scheme is as follows: storing harvested fresh tealeaves into a soft sealed bag, carrying out vacuum sealing on the bag (controlling the vacuum degree at minus 0.1MPa to minus 0.01MPa), adequately freezing the fresh tealeaves, warming the tealeaves under an ambient temperature which is more than zero (about 4 to 37 DEG C) for 2 to 15h, and promoting the catechinic acid to be enzymatically synthesized into theaflavin. After the reaction is ended, the high-temperature withered fresh tealeaves can be directly processed into bar-shaped red tea, flat red tea or twisted into coiled red tea; the mass percent of four theaflavin monomers (theaflavin, theaflavin-3-gallate, theaflavin-3'-gallate and theaflavin-3,3'-bi-gallate) in a dry sample of the prepared read tea is more than or equal to 2 percent of the total mass percent.
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Description

technical field

[0001] The invention relates to the field of tea processing, and more specifically, relates to a method for increasing the yield of theaflavins from catechins in fresh tea leaves. Background technique

[0002] As a mainstream tea drink in the world, black tea has attracted much attention for its polyphenolic compound theaflavins. Theaflavins were originally identified by Roberts (Roberts A T H. the phenolic substances of manufactured tea (I). J Sci Food Agric, 1957, (8): 72-78) was isolated and identified from black tea extract, and was named because the solid was orange-yellow. tea tree( Camellia Sinensis ) fresh leaves themselves do not contain theaflavins, but under the traditional black tea processing technology, after wilting treatment and kneading or shearing, the destruction of leaf cells in fresh tea leaves promotes endogenous oxidase, oxygen and catechins (such as Epigallocatechin EC, epicatechin gallate ECG, epigallocatechin EGC, epigallocatech...

Claims

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