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Application of osmanthus tea with optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level

A synergistic, sweet-scented osmanthus tea technology, applied in the field of tea beverages, can solve the problem of very little interaction research

Inactive Publication Date: 2016-03-09
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, to date there has been very little research on the interaction of the two single ingredients in osmanthus tea blends

Method used

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  • Application of osmanthus tea with optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level
  • Application of osmanthus tea with optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level
  • Application of osmanthus tea with optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0097] Embodiment 1, the preparation method of the sweet-scented osmanthus tea with the best antioxidant synergistic effect, carry out the following steps successively:

[0098] (a), utilize freeze-drying-vacuum-microwave combined drying technology to prepare dried sweet-scented osmanthus:

[0099] Vacuum freeze-drying first: After quick-freezing the osmanthus flower in an ultra-low temperature of -60 °C for 3 hours, dry it under the condition of a cold trap temperature of 0 °C and a vacuum degree of 1Pa, until the moisture content in the osmanthus flower is 37%;

[0100] Then the osmanthus fragrans after the vacuum freeze-drying treatment is subjected to vacuum microwave drying (vacuum degree is 0.095MPa, microwave power 2W / g), and the moisture content in the obtained dried osmanthus fragrans is about 11%.

[0101] The dried sweet-scented osmanthus is used as a raw material for processing sweet-scented osmanthus tea.

[0102] (b), processing sweet-scented osmanthus tea:

[...

Embodiment 3

[0171] Embodiment 3, change the dried golden osmanthus flower in embodiment 1 into the dried osmanthus in four seasons, change the West Lake Longjing tea leaves into Qimen black tea, and all the other are equal to embodiment 1; That is, the dried osmanthus in the four seasons: Qimen black tea=4:1 Mass ratio; the result is called Four Seasons Gui black tea.

[0172] By Jingui, West Lake Longjing, Jingui Longjing tea (embodiment 1) is replaced by Four Seasons Gui, Qimen black tea, Four Seasons Gui black tea, repeat the above experiment, obtain:

[0173] Table 10. Promoting effect of Sijigui black tea on the growth and proliferation of aging HDF cells

[0174]

[0175] Note: * indicates a significant difference compared with Sijigui (p<0.05), # indicates a significant difference compared with Qimen black tea (p<0.05).

[0176] Table 11. Inhibitory effect of Sijigui black tea on the proliferation of human cancer cells

[0177]

[0178]

[0179] Note: * indicates a signi...

Embodiment 4

[0183] Embodiment 4, change the dried golden osmanthus flower in Example 1 into dried osmanthus fragrans, change the West Lake Longjing tea leaves into Pu'er tea, and the rest are equivalent to embodiment 1; That is, the dried osmanthus fragrans: Pu'er tea=4:1 mass ratio ; The result is called Dangui Pu'er tea.

[0184] By Jingui, West Lake Longjing, Jingui Longjing tea (embodiment 1) is replaced by Dangui, Pu'er tea, Dangui Pu'er tea, repeat the above experiment, obtain:

[0185] Table 13. The effect of Dangui Pu'er tea on the growth and proliferation of aging HDF cells

[0186]

[0187] Note: * indicates a significant difference compared with Dangui (p<0.05), # indicates a significant difference compared with Pu'er tea (p<0.05).

[0188] Table 14. Inhibitory effect of Dangui Pu'er tea on the proliferation of human cancer cells

[0189]

[0190]

[0191] Note: * indicates a significant difference compared with Dangui (p<0.05), # indicates a significant difference c...

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Abstract

The invention discloses application of osmanthus tea with an optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level. The osmanthus tea is obtained by mixing dried osmanthus and tea with a mass ratio of (3 to 5):1, wherein the osmanthus is semperflorens, orange osmanthus, osmamthus fragrans var. thunbergii and Osmanthus asiaticus Nakai; the tea is West Lake Longjing Tea, keemun black tea, Anxi Tieguanyin Tea and Pu'er tea. A preparation method of the osmanthus tea comprises the following steps: (a) preparing the dried osmanthus by using a freeze drying-vacuum microwave combined drying technology; (b), processing the osmanthus tea: after putting the dried osmanthus and the tea together according to the corresponding mass ratio, firstly heating at 48-52 DEG C for scenting for 22-28min, then cooling for 25-50min at 8-12 DEG C, and finally putting in an airtight environment for subsequent aroma absorption treatment of 18-22 days, thus obtaining the osmanthus tea.

Description

technical field [0001] The invention relates to the technical field of tea beverages, and more particularly to an osmanthus tea with an optimal proportion of antioxidant synergistic effect and its preparation method and application for anti-aging, anti-cancer and hypoglycemic. Background technique [0002] Osmanthus, also known as osmanthus, rock osmanthus, is one of the top ten traditional Chinese flowers, native to the eastern part of the Himalayas in southwest China. It is now widely planted in the Huaihe River Basin and the area south of it. Its suitable growth area can reach the lower reaches of the Yellow River in the north, and Guangdong and Guangxi, Hainan and other places in the south. There are many varieties of sweet-scented osmanthus, there are about 152 varieties, which can be divided into four strains, namely Sijigui, Dangui, Yingui and Jingui. In addition to ornamental beautification, sweet-scented osmanthus also has high nutritional and medicinal value. The...

Claims

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Application Information

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IPC IPC(8): A23F3/14
Inventor 陆柏益姚舒婷雷雨坤王凯迪毛淑琴楼甜甜周菲
Owner ZHEJIANG UNIV