Processing method of gamma-aminobutyric acid mulberry leaf tea

A processing method and aminobutyric acid technology, applied in the field of tea processing, can solve the problems of difficult control of conditions, various off-flavors of products, complicated preparation process and the like

Inactive Publication Date: 2018-06-01
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to blending, the taste of black mulberry tea products is likely to be poor, and the original taste of black tea is lost, smooth, full and non-irritating.
At the same time, the process requires multiple fermentations, the preparation process is complicated, and the conditions are not easy to control, which can easily lead to various miscellaneous flavors in the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A processing method of gamma-aminobutyric acid mulberry leaf tea:

[0019] Soak the picked mulberry leaves in a solvent with a volume ratio of sodium glutamate and glutamic acid of 3:1 for 6 hours, spread the mulberry leaves thinly on the withering tank after the soaking, the thickness of the leaf layer is 3-8cm, and spread it to dry at room temperature 6h. After the water on the surface of the mulberry leaves is dispersed and the leaves are soft, the airing is stopped, and the mulberry leaves are placed in a vacuum nitrogen-filled environment for 5 hours, and then left for another 3 hours after removing nitrogen and increasing oxygen;

[0020] Move the soaked mulberry leaves to the sun-drying site for drying, spread the mulberry leaves evenly on the water sieve, and place them flat on the drying rack, so that the mulberry leaves can be evenly illuminated, turn them lightly twice in the middle, and dry them The process was carried out for a total of 3 hours (maintainin...

Embodiment 2

[0022] A processing method of gamma-aminobutyric acid mulberry leaf tea:

[0023] Soak the picked mulberry leaves with a solvent with a volume ratio of sodium glutamate and glutamic acid of 6:1 for 6 hours. After the dipping is completed, spread the mulberry leaves thinly on the withering tank. The thickness of the leaf layer is about 3-8cm. Let it dry for 6 hours. After the water on the surface of the mulberry leaves is dispersed and the leaves are soft, the airing is stopped, and the mulberry leaves are placed in a vacuum nitrogen-filled environment for 5 hours, and then left for another 3 hours after removing nitrogen and increasing oxygen;

[0024]Move the soaked mulberry leaves to the sun-drying site for drying, spread the mulberry leaves evenly on the water sieve, and place them flat on the drying rack, so that the mulberry leaves can be evenly illuminated, turn them lightly twice in the middle, and dry them The process was carried out for a total of 3 hours (maintainin...

Embodiment 3

[0026] A kind of processing method of gamma-aminobutyric acid mulberry leaf scenting tea:

[0027] Soak the picked mulberry leaves with a solvent with a volume ratio of sodium glutamate and glutamic acid of 4:1 for 6 hours. After the dipping is completed, spread the mulberry leaves thinly on the withering tank. The thickness of the leaf layer is about 3-8cm. Let it dry for 6 hours. After the water on the surface of the mulberry leaves is dispersed and the leaves are soft, the airing is stopped, and the mulberry leaves are placed in a vacuum nitrogen-filled environment for 5 hours, and then left for another 3 hours after removing nitrogen and increasing oxygen;

[0028] Move the soaked mulberry leaves to the sun-drying site for drying, spread the mulberry leaves evenly on the water sieve, and place them flat on the drying rack, so that the mulberry leaves can be evenly illuminated, turn them lightly twice in the middle, and dry them The process was carried out for a total of 3...

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PUM

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Abstract

The invention discloses a processing method of gamma-aminobutyric acid mulberry leaf tea. The method comprises a liquid anaerobic preprocessing technology and an improved oolong tea processing technology. The mulberry leaf tea prepared by the technologies is suitable for semi-finished products of the tea for scenting of tea. The gamma-aminobutyric acid content in the semi-finished products is higher than 1.5mg / g. The scented tea has various physiology efficacy of reducing blood pressure, regulating abnormal heart rate, regulating the hormone secretion, nourishing the brain, controlling asthma,treating epilepsy, resisting eclampsia, resisting anxiety, alleviating pain, improving memory and the like.

Description

technical field [0001] The invention belongs to the technical field of tea processing, and in particular relates to a processing method of gamma-aminobutyric acid mulberry leaf tea. Background technique [0002] Mulberry is a deciduous perennial woody plant of the genus Morus L. in the Moraceae family. my country is the earliest country in the world to cultivate mulberry trees, with a history of more than 4,000 years; my country is also the world's largest mulberry tree planting country, and mulberry trees are planted all over the country, especially in the Yangtze River Basin, especially in Jiangsu and Zhejiang. Mulberry leaves are known as "immortal leaves" in "Shen Nong's Materia Medica", and are one of the traditional medicine and food homologous items in my country. As the "king of plants", because mulberry leaves contain a variety of active ingredients such as alkaloids, volatile oils, steroids, and sugars, they have the functions of preventing arteriosclerosis, lower...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 谭斌刘仲华胥伟林海燕熊辉
Owner HUNAN AGRICULTURAL UNIV
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