Method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients

A nutritional ingredient and technology of seabuckthorn leaf tea, which is applied in the field of preparation of functional tea, achieves the effect of shortening the greening time, emerald green color and high retention

Inactive Publication Date: 2015-12-02
UQTURFAN COUNTY YANSHAN FRUIT IND CO LTD
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] At present, there are no technical reports on how to preserve the nutrition of seabuckthorn leaf tea, especially for the inland dry climate in southern Xinjiang, how to choose the appropriate picking period for seabuckthorn leaf tea, and what kind of suitable preparation process to use for seabuckthorn The preservation of the nutritional properties of leaf tea has an important role and significance

Method used

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  • Method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients
  • Method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients
  • Method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients

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Experimental program
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Effect test

Embodiment 1

[0045] A method suitable for the preservation and preparation of the nutritional components of sea buckthorn leaf tea in southern Xinjiang, % is calculated as a percentage by weight, and the specific method steps are as follows:

[0046] (1) Choose the most suitable time to pick fresh sea buckthorn leaves: The fresh leaves of September every year are selected during the sea buckthorn leaf picking period.

[0047] (2) Greening of fresh leaves: the amount of leaf input is 40g, the greening time is 90s, the microwave power is 60%, the relative enzyme activity of POD is not less than 1.690%, the content of tea polyphenols is not less than 16.981%, and the flavonoids The dissolution amount is not less than 2.340mg / g, and it is microwave-fixed and dried to shape.

[0048] (3) Kneading: take a kneading machine for kneading, that is, put the fresh sea buckthorn leaves prepared in the above step (2) into a kneading bucket, cover the kneading machine cover, and pressurize for kneading. ...

Embodiment 2

[0050] Example 2: Measurement of POD Relative Activity

[0051] Grind to homogenate, centrifuge at 12000×g for 30min at 4°C, collect the supernatant as the enzyme extract, and store at low temperature for future use.

[0052] Determination of relative enzyme activity: Add reaction mixture: 3.0mL of 25mmol / L guaiacol solution, 0.5mL of enzyme extract, and 200μL of 0.5mol / LH2O2 to the test tube in sequence, and start recording with a UV-Vis spectrophotometer at the time of reaction 15s The absorbance value of the reaction system at a wavelength of 470 nm was taken as the initial value, and then recorded every 1 min, continuously measured, and at least 6 points of data were obtained. One unit of peroxidase activity was defined as an increase of 1 in absorbance change per gram of sample (fresh weight) per minute, and the unit was ΔOD470 / min·g. The enzyme activity of fresh POD was defined as 100%, and the relative enzyme activity after other conditions was compared with it to calc...

Embodiment 3

[0053] Embodiment 3: Determination of tea polyphenols

[0054] Preparation of mother liquor: Weigh 0.2 g of the evenly ground sample into a 10 mL centrifuge tube, add 5.0 mL of pre-heated 70% methanol at 70 °C, water bath at 70 °C for 10 min, and after cooling, transfer to a centrifuge at 3500 r / min for 10 min, and transfer the supernatant to 10 mL centrifuge tube, add 5.0 mL of preheated 70% methanol at 70°C to the residue again, repeat the above operation, combine the extracts and make up to volume. Test solution: Pipette 1.0mL of the mother solution into a 100mL volumetric flask, dilute to the mark with water, shake well, and wait for the test.

[0055] Determination: Take the test tube and add 1mL of test solution and 5.0mL of 10% Folinphenol in turn, shake well for 5min, then add 4.0mL of 7.5% Na2CO3, place at room temperature for 60min, and measure the absorbance at a wavelength of 765nm.

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Abstract

The invention discloses a method suitable for preservation preparation of south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients. According to the method, picking period of hippophae rhamnoides leaf is determined to be September every year; microwave technology is adopted for fresh leaf enzyme deactivation, and microwave sterilization and drying setting are adopted; microwave enzyme deactivation effect is the best when leaf adding amount is controlled to be 40g, enzyme deactivation time is controlled to be 90s, and microwave powder is controlled to be 60%; POD relative enzymatic activity is controlled to be 1.690% or less, tea polyphenol content is controlled to be 16.981% or less, flavones dissolving-out amount is controlled to be 2.340mg/g; hippophae rhamnoides leaf tea is obtained via rolling, drying, and water content controlling. Research is carried out based on south Xinjiang dry inland climate so as to determine appropariate picking period of hippophae rhamnoides leaf and appropriate technology used for preserving the hippophae rhamnoides leaf tea nutritional ingredients. The effective method used for preserving south Xinjiang hippophae rhamnoides leaf tea nutritional ingredients is obtained; and application value is high.

Description

technical field [0001] The present invention relates to the technical field of preparation of functional tea. Specifically, the present invention relates to the technical field of how to preserve and prepare the nutritional properties of seabuckthorn leaf tea. Background technique [0002] Sea buckthorn is a deciduous shrub or small tree of the genus Sorrelaceae, which can be used for both medicine and food. Its properties are sour, astringent, and warm. [0003] Seabuckthorn originated from the Qinghai-Tibet Plateau. Due to its adaptation to the harsh living environment, plant leaves have accumulated nearly 200 kinds of biologically active substances such as a variety of vitamins, amino acids, trace elements, flavonoids, unsaturated fatty acids, and alkaloids. These active substances adapted to the needs of the human body. The content of caffeine in the substitute tea containing sea buckthorn leaves is lower than that of ordinary tea, which can reduce the excitation of th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 马世全严娅赵国军冀红梅
Owner UQTURFAN COUNTY YANSHAN FRUIT IND CO LTD
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