High-GABA low-caffeine black tea melts and a preparation method thereof

A technology of low caffeine black tea and its production method, which is applied in the field of high GABA and low caffeine black tea soluble beans and its production, can solve the problems of no high gamma-aminobutyric acid, low caffeine, reduced gamma-aminobutyric acid content, etc. Achieve the effect of strong product, strong tea fragrance and rich nutrition

Pending Publication Date: 2020-03-06
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since GABA also has a certain degree of hydrophobicity, GABA is also easily removed during the process of decaffeination, resulting in a decrease in the content of GABA
[0009] Therefore, making a high GABA low caffeine product from simple black tea presents a huge challenge
Moreover, there are currently no foods with high gamma-aminobutyric acid and low caffeine on the market

Method used

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  • High-GABA low-caffeine black tea melts and a preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] The preparation method of black tea soluble beans 1 with high GABA and low caffeine comprises the following steps:

[0048] 1) Black tea concentrate:

[0049] a. Production of high GABA black tea: Soak the fresh black tea leaves with 2% glutamic acid aqueous solution for 1 hour under infrared light irradiation, wash them, wither naturally, knead the tea leaves for 70 minutes, transfer them to the fermentation room for fermentation for 4 hours, and spread them thick, dried high GABA black tea;

[0050] b. Decaffeination: soak the crushed black tea in salt water for 30 minutes, drain, transfer to the extraction kettle raised by supercritical fluid extraction, and crush the crushed black tea under the conditions of 28Mpa, pressure 45°C, and flow rate of 15L / min. The tea is subjected to circular extraction, and after extraction for 2 hours, the broken black tea is taken out;

[0051] c. Preparation of black tea concentrate: mix the tea leaves treated in step b with water an...

Embodiment 2

[0058] The method of the black tea soluble bean 2 with high GABA and low caffeine that the present embodiment makes is basically the same as the method in Example 1; the difference is:

[0059] Black tea soluble beans 2 with high GABA and low caffeine consist of the following components by weight:

[0060] 80 parts of black tea concentrate, 3 parts of concentrated strawberry juice, 5 parts of barley starch, 5 parts of corn starch, 5 parts of purple potato starch, 8 parts of β-cyclodextrin, 10 parts of locust bean gum, 6 parts of 1 part D-erythorbic acid and 3 parts B vitamins 12 .

Embodiment 3

[0062] The method of the black tea soluble bean 3 with high GABA and low caffeine that the present embodiment makes is basically the same as the method in Example 1; the difference is:

[0063] High GABA and low caffeine black tea soluble beans 3 consist of the following components by weight:

[0064] 80 parts of black tea concentrate, 3 parts of concentrated tomato juice, 5 parts of barley starch, 5 parts of corn starch, 5 parts of purple potato starch, 8 parts of β-cyclodextrin, 10 parts of locust bean gum, 6 parts of D-erythorbic acid, 3 parts of vitamin B 12 .

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Abstract

The invention discloses high-GABA low-caffeine black tea melts and a preparation method thereof. The high-GABA low-caffeine black tea melts comprise the following raw materials in parts by weight: 70-85 parts of black tea concentrated solutions, 2-4 parts of concentrated fruit juice, 10-20 parts of composite starch, 10-25 parts of thickening agents, 2-8 parts of D-erythorbic acid and 1-5 parts ofvitamin B12. According to the invention, through infrared-assisted amino acid solution treatment, the content of GABA in the black tea is significantly increased; the content of caffeine in the blacktea is greatly reduced by adopting a supercritical CO2 caffeine removal technique; and the vacuum freeze-drying technique is adopted, so that the natural tea aroma of the black tea is reserved to a great extent. The prepared product is convenient to use, rich in tea aroma and rich in nutrition and reserves the tea aroma and color of the black tea; and a new direction is pointed out for developmentof the tea industry.

Description

technical field [0001] The invention relates to the food technology industry, in particular to a black tea soluble bean with high GABA and low caffeine and a preparation method thereof. Background technique [0002] Drinking tea has the functions of eliminating free radicals in the body, anti-oxidation, anti-cancer, anti-aging, anti-fatigue, lowering blood fat, lowering blood pressure, improving immunity, etc. It is known as the healthiest drink in the 21st century. [0003] γ-Aminobutyric acid, GABA for short, is a naturally occurring non-protein amino acid. It is a very important inhibitory neurotransmitter in the mammalian central nervous system. About 30% of the central nervous system uses GABA as a transmitter. It plays an important role in the cortex, hippocampus, thalamus, basal ganglia and cerebellum, and has a regulatory effect on various functions of the body. According to the research of Professor Yoshikoshi Hidehiko from Japan, the human brain needs at least 10-...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/36A23F3/26A23F3/06
CPCA23F3/30A23F3/36A23F3/26A23F3/06
Inventor 王军邓文文赵阳方婉燚叶国宁刘欢徐海青
Owner HUBEI UNIV OF TECH
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