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Processing method for rapidly increasing theaflavin content in black tea

A processing method and the technology of theaflavins, which are applied in the field of tea processing, can solve the problems of high-efficiency and rapid improvement of theaflavins processing technology in black tea, difficulty in increasing the theaflavins in black tea, and high extraction cost, etc., to achieve efficient and rapid extraction. Improve the process, low cost, improve quality and health effects

Active Publication Date: 2020-08-11
湖南省核农学与航天育种研究所 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional processing methods in the past were difficult to increase the content of theaflavins in black tea. Because the content of theaflavins in tea leaves is extremely low, the extraction cost is extremely expensive. So far, no efficient and rapid processing technology for increasing theaflavins in black tea has been seen.

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  • Processing method for rapidly increasing theaflavin content in black tea
  • Processing method for rapidly increasing theaflavin content in black tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A processing method for efficiently and rapidly increasing the theaflavin content in black tea of ​​the present invention comprises the following steps:

[0026] (1) Raw material preparation: Select 100kg of graded fresh leaves of Qunyeqi tea. , Clover-based.

[0027] (2) One-time irradiation treatment: use the above-mentioned fresh tea leaves 60 Co-γ was irradiated once, and the intensity of the radiation source was 2.04×10 16 Bq, the irradiation dose is 4kGy, the dose rate is 10kGy / h; the irradiation treatment time is 0.4h. After testing, the activities of polyphenol oxidase (PPO), peroxidase (POD) and total tea polyphenols (TP) in fresh tea leaves before and after one irradiation treatment are shown in Table 1 below.

[0028] Table 1: Comparison of PPO, POD activity and total amount of tea polyphenols in fresh tea leaves before and after irradiation

[0029]

[0030] (3) Take the fresh tea leaves after the above-mentioned primary irradiation treatment in the w...

Embodiment 2

[0036] A processing method for efficiently and rapidly increasing the theaflavin content in black tea of ​​the present invention comprises the following steps:

[0037] (1) Raw material preparation: Select 100kg of graded fresh leaves of Qunyeqi tea. , Clover-based.

[0038] (2) One-time irradiation treatment: use the above-mentioned fresh tea leaves 60 Co-γ was irradiated once, and the intensity of the radiation source was 2.04×10 16 Bq, the irradiation dose is 5kGy, the dose rate is 10kGy / h; the irradiation treatment time is 0.5h. After testing, the activities of polyphenol oxidase (PPO), peroxidase (POD) and total tea polyphenols (TP) in fresh tea leaves before and after one irradiation treatment are shown in Table 3 below.

[0039] Table 3: Comparison of PPO, POD activity and total amount of tea polyphenols in fresh tea leaves before and after irradiation

[0040]

[0041](3) Get the fresh tea leaves after the above-mentioned irradiation treatment once in the wither...

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Abstract

The invention relates to a processing method capable of efficiently and quickly increasing the content of theaflavin in a black tea. The processing method comprises the following steps of firstly, preparing fresh tea leaves for producing the black tea; after performing primary irradiation treatment on the fresh tea leaves through <60>Co-gamma rays according to an irradiation dose of 3.0kGy-5.0kGy, withering the irradiated fresh tea leaves, rolling the withered tea leaves, fermentting the rolled tea leaves, and drying and processing the fermented tea leaves; and performing secondary irradiation treatment on the dried tea leaves through <60>Co-gamma rays according to the irradiation dose of 7kGy-10kGy so as to obtain the black tea in which the content of the theaflavin is increased. According to the processing method disclosed by the invention, the content of the theaflavin in the black tea can be increased quickly, efficiently, economically, simply and conveniently.

Description

technical field [0001] The invention relates to the field of tea processing, in particular to a processing method for increasing the content of theaflavins in black tea. Background technique [0002] Black tea is the main variety of tea drinks in the world. At present, the output and trade volume of black tea in the world rank first among all kinds of tea. China's tea output was 1.413 million tons, of which black tea output was 90,000 tons, accounting for 6.4%; the total tea export volume was 302,400 tons, and black tea export volume was 36,600 tons, accounting for 12%. With the continuous development of global integration and changes in diet and consumption structure, the domestic tea consumption market has become increasingly diversified, and the "black tea craze" is quietly rising. The unique health benefits of black tea due to its special processing technology have won the favor of more and more consumers who pursue health; at the same time, as a symbol of fashion and t...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06
Inventor 刘仲华王振王克勤陈静萍武小芬陈亮
Owner 湖南省核农学与航天育种研究所