Process for preparing life-preserving gamma-aminobutyric acid moringa oleifera tea by using chilling stress method

A technology of Moringa GABA and GABA, which is applied in the field of food processing, can solve problems affecting promotion, affecting the overall sensory quality of Moringa tea, and the smell of Moringa tea is not easy for consumers to accept, so as to achieve easy portability and consumption, Eliminates the smell of grass and sour smell, and the effect of good appearance

Inactive Publication Date: 2016-05-25
FUJIAN SHUNYUAN AGRI TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0021] However, Moringa leaves themselves have a spicy, astringent, and grassy smell, and γ-aminobutyric acid itself also has an obvious sour smell. The combination of the two smells will seriously affect the overall quality of Moringa tea. Th

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] 1. The process of preparing fresh leaves of Moringa oleifera rich in γ-aminobutyric acid by applying the dual stress method of cold stimulation and hypoxia:

[0054] The preparation process of fresh leaves of Moringa oleifera rich in γ-aminobutyric acid is based on the phenomenon of accumulating γ-aminobutyric acid in response to cold stimulation, and because Moringa is a tropical plant, it has a strong response to cold stimulation. Mainly, supplemented by hypoxic stress, it activates the endogenous glutamate decarboxylase of Moringa oleifera leaves, promotes the conversion of glutamic acid in the fresh leaves of Moringa oleifera to enrich γ-aminobutyric acid, and produces rich γ-aminobutyric acid. The fresh leaf of Moringa oleifera of butyric acid, its processing step is as follows:

[0055] (1) Picking of fresh leaves of Moringa oleifera: picking fresh leaves of Moringa oleifera for making Moringa oleifera tea rich in γ-aminobutyric acid, preferably picking the leaves...

Embodiment 2

[0069] 1. The process of preparing fresh leaves of Moringa oleifera rich in γ-aminobutyric acid by applying the dual stress method of cold stimulation and hypoxia:

[0070] The preparation process of fresh leaves of Moringa oleifera rich in γ-aminobutyric acid is based on the phenomenon of accumulating γ-aminobutyric acid in response to cold stimulation, and because Moringa is a tropical plant, it has a strong response to cold stimulation. Mainly, supplemented by hypoxic stress, it activates the endogenous glutamate decarboxylase of Moringa oleifera leaves, promotes the conversion of glutamic acid in the fresh leaves of Moringa oleifera to enrich γ-aminobutyric acid, and produces rich γ-aminobutyric acid. The fresh leaf of Moringa oleifera of butyric acid, its processing step is as follows:

[0071] (1) Picking of fresh leaves of Moringa oleifera: picking fresh leaves of Moringa oleifera for making Moringa oleifera tea rich in γ-aminobutyric acid, preferably picking the leaves...

Embodiment 3

[0085] 1. The process of preparing fresh leaves of Moringa oleifera rich in γ-aminobutyric acid by applying the dual stress method of cold stimulation and hypoxia:

[0086] The preparation process of fresh leaves of Moringa oleifera rich in γ-aminobutyric acid is based on the phenomenon of accumulating γ-aminobutyric acid in response to cold stimulation, and because Moringa is a tropical plant, it has a strong response to cold stimulation. Mainly, supplemented by hypoxic stress, it activates the endogenous glutamate decarboxylase of Moringa oleifera leaves, promotes the conversion of glutamic acid in the fresh leaves of Moringa oleifera to enrich γ-aminobutyric acid, and produces rich γ-aminobutyric acid. The fresh leaf of Moringa oleifera of butyric acid, its processing step is as follows:

[0087] (1) Picking of fresh leaves of Moringa oleifera: picking fresh leaves of Moringa oleifera for making Moringa oleifera tea rich in γ-aminobutyric acid, preferably picking the leaves...

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Abstract

The invention relates to a process for preparing life-preserving gamma-aminobutyric acid moringa oleifera tea by using a chilling stress method. The process consists of two processes; one process is to prepare gamma-aminobutyric acid-rich fresh moringa oleifera leaves by using a cold-stimulation and hypoxia dual stress method and comprises the steps: picking fresh moringa oleifera leaves; carrying out anaerobic packaging treatment on the fresh moringa oleifera leaves in time at a picking site; carrying out low-temperature precooling treatment on the fresh moringa oleifera leaves in time at the picking site; treating the fresh moringa oleifera leaves under diversified stressing adverse circumstances such as hypoxia, low temperature and darkness; stripping gamma-aminobutyric acid-rich fresh moringa oleifera leaves from moringa oleifera leaf branch stems; the gamma-aminobutyric acid-rich fresh moringa oleifera leaves obtained by the process serve as a raw material for preparing the moringa oleifera tea, a Maillard reaction preparation is sprayed to the moringa oleifera leaves, and gamma-aminobutyric acid-rich moringa oleifera unsifted tea is promoted to subject to a Maillard reaction during the fixation and baking of the moringa oleifera leaves, so that the process is a new process which corrects the color, smell and taste of the gamma-aminobutyric acid moringa oleifera tea by using a Maillard reaction flavor enhancing technology.

Description

technical field [0001] The invention relates to a process for preparing gamma-aminobutyric acid moringa health-preserving tea by using a dual stress method of cold stimulation and hypoxia, in particular to a process for preparing gamma-aminobutyric acid moringa health-preserving tea by applying a cold stress method, which belongs to food processing technology field. Background technique [0002] Gamma-aminobutyric acid (GABA, also known as aminobutyric acid) widely exists in nature and is a non-protein free amino acid. Modern medical research shows that γ-aminobutyric acid has various physiological activities such as lowering human blood pressure, preventing obesity, improving brain function, enhancing human memory function, preventing senile dementia, improving human liver and kidney functions, and eliminating body odor, physiological odor and urine odor. , has become a new type of functional factor. [0003] Because of the good physiological activity of γ-aminobutyric ac...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 翁莹冰范清海林友金翁仁发
Owner FUJIAN SHUNYUAN AGRI TECH DEV CO LTD
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