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A kind of ginkgo tea beverage with improved palatability and health-care effect and its preparation method and application

A technology of health-care efficacy and ginkgo tea, applied in the direction of tea substitutes and other directions, can solve the problems of insufficient release of active ingredients of ginkgo biloba leaves, low bioavailability, heat-labile stability, etc., so as to improve food quality and health-care efficacy. , the effect of improving palatability and leaching rate

Active Publication Date: 2020-07-31
NANJING FORESTRY UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ginkgo tea products currently on the market all have some common problems: after brewing, the tea water has a weak aroma, bitter taste, poor palatability, and the inherent active ingredients in the ginkgo leaves cannot be fully released, and the bioavailability is not high
However, at present, most biological enzymes have problems of heat resistance and poor stability, and are easily inactivated especially at high temperatures. Therefore, the enzymes used in the preparation of ginkgo tea drinks should have excellent performance of high temperature resistance

Method used

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  • A kind of ginkgo tea beverage with improved palatability and health-care effect and its preparation method and application
  • A kind of ginkgo tea beverage with improved palatability and health-care effect and its preparation method and application
  • A kind of ginkgo tea beverage with improved palatability and health-care effect and its preparation method and application

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] 1. Purpose of the experiment

[0029] In the preparation process of ginkgo tea beverage, the content of active components in tea water after adding different glycosidases was compared.

[0030] 2. Experimental materials

[0031] 2.1 Test sample

[0032] Ginkgo tea: Produced in Anlu, Hubei.

[0033] 2.2 Recombinant glycosidase

[0034] β-glucosidase: pET20b-TpeBgl3 (derived from GH3Thermotoga petrophila DSM13995); pET20b-TthBgl3 (derived from GH3Thermotoga thermarum DSM 5069); pPICZαA-AniBgl3 (derived from GH3Aspergillus niger NL-1).

[0035] α-rhamnosidase: pPICZαA-AteRha78 (derived from GH78 Aspergillus terreus CCF3059); pET20b-AniRha78 (derived from GH78 Aspergillus niger NL-1); pET28a-BthRha (derived from Bacteroides thetaiotaomicron VPI 5482).

[0036] 3. Experimental protocol

[0037] 3.1 Preparation of β-glucosidase

[0038] 3.1.1 Culture of Thermotoga petrophila DSM 13995

[0039] Thermotoga petrophila DSM 13995 was purchased from the DSMZ Culture Collecti...

Embodiment 2

[0108] 1. Purpose of the experiment

[0109] To investigate the improvement of the antioxidant, anti-inflammatory and anti-tumor activities of tea beverages by adding glycosidase during the preparation of ginkgo tea.

[0110] 2. Experimental materials

[0111] 2.1 Test sample

[0112] Ginkgo tea mentioned in Example 1 and the tea drink prepared after adding TpeBgl3 and AteRha78.

[0113] 2.2 cells

[0114] Human liver cancer cell HepG2, mouse colon cancer cell CT26, and mouse peritoneal macrophage RAW264.7 were purchased from the Cell Bank of the Type Culture Collection Committee of the Chinese Academy of Sciences. DMEM (containing 10% fetal bovine serum) medium was selected for HepG2 and CT26, and 1640 (containing 10% fetal bovine serum) medium was selected for RAW264.7. 2 cultivated under conditions.

[0115] 3. Experimental protocol

[0116] 3.1 Antioxidant activity detection

[0117] Refer to the instructions of the total antioxidant capacity test kit (ABTS method) ...

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Abstract

A ginkgo tea beverage with improved palatability and health benefits and its preparation method and application, in the extraction step of the ginkgo tea beverage preparation process, β-glucosidase and α-L-rhamnosidase are added. Ginkgo tea can extract about 0.4-0.8% of total flavonoids, 0.03-0.15% of total lactones, and about 8-12% of characteristic aroma substances. In the present invention, biological enzymes are used to prepare the ginkgo tea beverage, the extraction rate of total flavonoids is increased by about 38%, the proportion of flavone aglycones is greatly increased, and the release of characteristic aroma substances is increased by about 264%. The edible quality and health care effect of the ginkgo tea drink can be improved through the technology of the invention, and the palatability, leaching rate of active ingredients, anti-oxidation, anti-inflammatory and anti-tumor activities of the ginkgo tea can be significantly improved.

Description

technical field [0001] The invention belongs to the technical field of ginkgo tea beverages, and in particular relates to a ginkgo tea beverage with improved palatability and health care effect, a preparation method and application thereof. Background technique [0002] Tea beverages are known as "new age beverages" internationally. It is characterized by being natural, healthy and capable of quenching thirst, which meets the psychological needs of modern people who advocate nature and pursue health care. [0003] Ginkgo tea beverage is a health-care tea beverage made from ginkgo leaves. It has gradually emerged since the early 1990s and has been sold in many countries and regions. Ginkgo tea is rich in protein, amino acids, minerals and vitamins and other nutrients, which help to strengthen the body's physical strength and improve immune function, and Ginkgo leaves are rich in flavonoids and lactones. Therefore, Ginkgo tea also has certain Anti-oxidation, anti-inflammator...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 赵林果房仙颖曹福亮谢莹莹王靖秋
Owner NANJING FORESTRY UNIV