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Pu'er tea cream containing rich gamma-aminobutyric acid and preparation method of Pu'er tea cream

A technology of aminobutyric acid and raw Pu'er tea, applied in the field of food industry, can solve the problems of destroying the aroma, color and taste of tea leaves, uncertain safety of γ-ray sterilization, etc., to reduce the loss of heat-sensitive substances, promote aging and maturity, High process efficiency

Active Publication Date: 2016-10-26
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

High-temperature and high-pressure sterilization destroys the inherent qualities of tea such as aroma, color, and taste, while the safety of gamma-ray sterilization is uncertain

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Take 1kg of bran and 3kg of crushed red tea, mix the bran with crushed red tea, rinse with water at room temperature, then extract with 40kg of hot water at 85°C for 20 minutes, filter, and sterilize the filtrate at 121.1°C for 15 minutes. Cool to obtain a liquid medium; pick the strain of Monascus purple, inoculate it in the liquid medium, and culture it in a shaker flask at 24°C for 72 hours to obtain a Monascus starter; take another strain of Bacillus megaterium, inoculate it in the liquid medium, and inoculate it at 30 Cultivate in a shake flask at ℃ for 72 hours to obtain a Bacillus megaterium starter.

[0031]Take 40kg of raw Pu'er tea and 30kg of cooked Pu'er tea, mix them in an extraction container, extract with hot water at a temperature of 65°C, filter the extract, concentrate the filtrate until the dry matter reaches 22wt%, and obtain concentrated tea soup (take the concentrated tea soup 0.05 kg directly dried into tea cream as a control sample for comparison...

Embodiment 2

[0033] Take 1.5kg of bran and 2kg of crushed black tea, mix the bran and crushed black tea, rinse with water at room temperature, then extract with 30kg of hot water at a temperature of 90°C, extract for 15 minutes, filter, and sterilize the filtrate at 121.1°C for 15 minutes , cooled to obtain a liquid medium; pick the purple Monascus strain, inoculate it in the liquid medium, and culture it in a shaker flask at 28°C for 60 hours to obtain a Monascus starter; take another Bacillus megaterium strain, inoculate it in the body medium, and Shake flask culture at 34°C for 60 hours to obtain Bacillus megaterium starter.

[0034] Take 55kg of raw Pu'er tea and 25kg of cooked Pu'er tea, mix them in an extraction container, extract with hot water at a temperature of 75°C, filter the extract, concentrate the filtrate until the dry matter reaches 30wt%, and obtain concentrated tea soup (take the concentrated tea soup 0.05 kg directly dried into tea cream as a control sample for comparis...

Embodiment 3

[0036] Take 2kg of bran and 1kg of crushed red tea, mix the bran with crushed red tea, rinse with water at room temperature, then extract with 20kg of hot water at a temperature of 95°C, extract for 10 minutes, filter, and sterilize the filtrate at 121.1°C for 15 minutes, Cool to obtain a liquid medium; pick the purple Monascus strain, inoculate it in the liquid medium, and culture it in a shaker flask at 32°C for 48 hours to obtain a Monascus starter; take another Bacillus megaterium strain, inoculate it in the liquid medium, and inoculate it at 38°C Cultivate in a shake flask at ℃ for 48 hours to obtain a Bacillus megaterium starter.

[0037] Take 70kg of raw Pu’er tea and 20kg of cooked Pu’er tea, mix them in an extraction container, extract with hot water at a temperature of 85°C, filter the extract, concentrate the filtrate until the dry matter reaches 38wt%, and obtain concentrated tea soup (take the concentrated tea soup 0.05 kg directly dried into tea cream as a contro...

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Abstract

The invention discloses Pu'er tea cream containing rich gamma-aminobutyric acid and a preparation method of the Pu'er tea cream. Pu'er tea (obtained after fermented tea and raw tea in different proportions are mixed) is taken as a raw material, extracted with hot water and then filtered, filtrate is concentrated until the weight of dry matters reaches 22wt%-38wt%, concentrated tea soup is obtained, a proper amount of sodium glutamate, theanine and asparaginic acid are added to the concentrated tea soup for blending, the mixture is heated, sterilized and cooled to the normal temperature, blended tea soup is obtained, and a monascus fermenting agent and a bacillus megatherium leavening agent which are prepared in advance are added to the blended tea soup for mixed fermentation; filtration is performed after fermentation is completed, the filtrate is filtered by a three-level microporous filtering film, sterilized and dried, and the Pu'er tea cream containing rich gamma-aminobutyric acid is obtained. Compared with ordinary tea cream, the Pu'er tea cream contains rich gamma-aminobutyric acid and has better functions of reducing blood fat and reducing blood pressure, large-scale production is easy to realize by means of a technological process, and the Pu'er tea cream has remarkable practicability and economical property.

Description

technical field [0001] The invention relates to a Pu'er tea paste and a preparation method thereof, in particular to a Pu'er tea paste rich in gamma-aminobutyric acid and a preparation method thereof, belonging to the field of food industry. Background technique [0002] Pu'er tea is one of the top ten famous teas in China, and it is also a traditional characteristic historical tea in Yunnan. Pu'er tea has a long history. There were written records of "Pu'er tea" more than 1,000 years ago. On May 13, 2008, the General Administration of Quality Supervision, Inspection and Quarantine approved Puer tea to implement geographical indication product protection with the General Administration's 2008 No. 60 announcement. On December 5, the National Standards of the People's Republic of China approved the announcement No. 10 of 2008 (No. 123 in total), and it was officially implemented on December 1, 2008. [0003] Since the beginning of the 1990s, Pu'er tea became famous again aft...

Claims

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Application Information

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IPC IPC(8): A23F3/10
CPCA23F3/10
Inventor 赵天瑞周兆通程桂广
Owner KUNMING UNIV OF SCI & TECH
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