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Black tea preparation method capable of improving content of tea polyphenol

A technology for tea polyphenols and content, which is applied in the field of black tea preparation for increasing the content of tea polyphenols, and achieves the effects of reducing production costs, promoting metabolism, and not having a long process cycle.

Active Publication Date: 2014-12-10
GUIZHOU FENGGANG XIANRENLING ZINC & SELENIUM ORGANIC TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] It can be seen that in the existing technology, the preparation process of functional tea is basically mature. It can be concluded that the substances that play a functional role in tea include: tea polyphenols (catechins), caffeine and other substances. According to research reports, tea polyphenols can inhibit fat cell differentiation, reduce fat growth, and reduce weight. And then achieve the effect of weight loss; meanwhile, it also has the effect of inhibiting the increase of blood sugar content; therefore, retaining the tea polyphenols in the tea leaves in the process of preparing tea leaves, and then improving the weight loss and hypoglycemic effects of tea leaves must be followed for tea processing In order to meet the functional requirements of modern people for tea, it is also necessary to adhere to this direction of research; at present, although there are countless patent documents or other journal papers on the research of tea polyphenols in tea, such as patent No. The document CN201210124324.7 "Method for Preparing High-Purity Tea Polyphenols by Centrifugal Extraction and Separation" only extracts the tea polyphenols in the tea leaves, so that the tea polyphenols in the tea leaves can be used for other purposes, but for the preparation of tea leaves Improve the tea polyphenols content of tealeaves in the process, and improve the tea polyphenols steeping leaching rate, improve the quality and quality of drinking tea technical literature has not yet been reported

Method used

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  • Black tea preparation method capable of improving content of tea polyphenol
  • Black tea preparation method capable of improving content of tea polyphenol

Examples

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Effect test

Embodiment 1

[0043] A method for preparing black tea that increases the content of tea polyphenols, comprising the following steps:

[0044] (1) Classification of tea leaves: the green tea picked from the mountain is divided into green bud leaves, green tender leaves and old leaves according to the degree of greenness of the tea leaves. After the classification is completed, all kinds of tea leaves are cleaned and removed for later use;

[0045] (2) Tea treatment:

[0046] a. Soak the old leaves prepared in step 1) in water-containing alcohol at a temperature of 30°C for 2 hours, and pour the old-leaf tea leaves into a grinder together with the water-containing alcohol old leaves, and mix the old-leaf tea leaves with water-containing alcohol to form a slurry Juice, when mashing in a mashing machine, control the mashing temperature to be 30°C; place the mashed juice in a reverse osmosis membrane module for vacuum filtration at a vacuum degree of 0.02MPa, and before vacuum filtration, Add 1...

Embodiment 2

[0068] A method for preparing black tea that increases the content of tea polyphenols, comprising the following steps:

[0069] (1) Classification of tea leaves: the green tea picked from the mountain is divided into green bud leaves, green tender leaves and old leaves according to the degree of greenness of the tea leaves. After the classification is completed, all kinds of tea leaves are cleaned and removed for later use;

[0070] (2) Tea treatment:

[0071] a. Soak the old leaves prepared in step 1) in water-containing alcohol at a temperature of 40°C for 3 hours, and pour the old-leaf tea leaves into a grinder together with the water-containing alcohol old leaves, and mix the old-leaf tea leaves with water-containing alcohol to form a slurry Juice, when mashed in a mashing machine, the temperature of mashing is controlled to be 33°C; the mashed juice is placed in a reverse osmosis membrane module for vacuum filtration at a vacuum degree of 0.08MPa, and before vacuum filtra...

Embodiment 3

[0093] A method for preparing black tea that increases the content of tea polyphenols, comprising the following steps:

[0094] (1) Classification of tea leaves: the green tea picked from the mountain is divided into green bud leaves, green tender leaves and old leaves according to the degree of greenness of the tea leaves. After the classification is completed, all kinds of tea leaves are cleaned and removed for later use;

[0095] (2) Tea treatment:

[0096] a. Soak the old leaves prepared in step 1) in water-containing alcohol at a temperature of 35°C for 2.5 hours, and pour them into a masher together with the water-containing alcohol old-leaf tea leaves, and mix the old-leaf tea leaves with water-containing alcohol to form Slurry, when mashing in a mashing machine, control the mashing temperature to be 32°C; place the mashed pulp in a reverse osmosis membrane module for vacuum filtration at a vacuum degree of 0.05MPa, and before vacuum filtration , adding 2% aqueous calc...

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Abstract

The invention relates to the technical field of black tea preparation, and particularly relates to a black tea preparation method capable of improving the content of tea polyphenol. By the steps of classifying, processing, mixing and twisting the tea leaves, carrying out fixation, twisting again, unbinding, fermenting, reshaping, carrying out fixation, drying, sterilizing and the like, nutritional components in the tea leaves are subjected to great microcosmic change, the nutrition structures in the tea leaves are enriched and relative high nutritional substance leaching rate is achieved; technological parameters are controlled properly, so that the nutrient elements in green tea leaves are controlled effectively, and harmful substances in the tea leaves are discharged out in the preparation process; useful substances, namely tea polyphenol and the like are converted and retained, the content of tea polyphenol and similar substances (condensed polyphenols) in prepared black tea is relatively high, and the health function of tea leaves is enhanced; according to testing, the content of polyphenols in the black tea is improved by 17-19% compared with that in the traditional black tea.

Description

technical field [0001] The invention relates to the technical field of black tea preparation, in particular to a method for preparing black tea for increasing the content of tea polyphenols. Background technique [0002] Drinking tea has become a habit of people, no matter in the east or in the west, drinking tea has become a must-have drink in people's life for receiving guests and entertaining others and leisure time. Moreover, with the continuous improvement of people's living standards, great changes have taken place in the quality and quality requirements of tea. People have turned their attention from traditional tea drinking to drinking tea while achieving the effect of health care. Tea has turned to the preparation method of functional tea, the most special one is to prepare tea into a slimming tea and hypoglycemic tea. [0003] At present, there are many studies on the preparation process of slimming tea, hypoglycemic tea and other functional teas and the products ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/08A23F3/06
Inventor 何文彪孙德礼
Owner GUIZHOU FENGGANG XIANRENLING ZINC & SELENIUM ORGANIC TEA IND
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