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Application of tea products in stabilizing blood sugar and method of quality classification and screening

A quality grading and product technology, applied to the application of tea products in stabilizing blood sugar, the quality grading method and screening field of tea products, can solve problems such as function characteristics, activity intensity differences, etc., to delay the progress of diabetes, reduce blood sugar peaks, The effect of reducing blood sugar volatility

Active Publication Date: 2021-03-23
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the influence of tea variety, technology and other factors, there are differences in its action characteristics and activity intensity.
At present, there is no simple and effective method to judge the effect of tea on stabilizing blood sugar

Method used

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  • Application of tea products in stabilizing blood sugar and method of quality classification and screening
  • Application of tea products in stabilizing blood sugar and method of quality classification and screening
  • Application of tea products in stabilizing blood sugar and method of quality classification and screening

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Experimental program
Comparison scheme
Effect test

preparation example Construction

[0071] As the preparation method of the above-mentioned tea product of the present invention, it may comprise that the tea raw material is withered, rolled, fermented and dried in sequence. Specifically, the above-mentioned tea products of the present invention can be prepared by properly selecting tea raw materials and setting processing parameters.

[0072] According to the present invention, preferably, the tea leaves can be raw materials such as black tea, white tea, raw Pu-erh tea, etc., such as raw materials of Jiangxi black tea, Yunnan Pu-erh raw tea, and Fujian white tea. As the above-mentioned withering conditions, for example, 20-30° C., preferably 22-25° C., for 9-12 hours. As the above-mentioned kneading time, it can be 20-40min. The conditions for the above fermentation may include a temperature of 20-30°C, a relative humidity of 95%, for example 25°C, and a time of 2.5h-6.5h. As the above-mentioned drying conditions, the temperature may be 80-100° C., and the t...

Embodiment approach

[0082] According to a preferred embodiment of the present invention, the preparation method comprises steps of removing impurities, crushing, leaching, centrifugation, ceramic membrane filtration, reverse osmosis concentration, vacuum freeze drying, packaging, and detection of tea raw materials.

[0083] The tea product of the present invention can also be packaged and tested for components as required. As a detection method, the content of tea polyphenols, catechins, theaflavins, caffeine and other components can be determined with reference to the requirements of national standards.

[0084] As the method of using the tea product of the present invention, it is generally sufficient to drink by brewing or drinking directly. Wherein, the tea leaves need to be soaked, such as soaking in hot water above 95°C for 2 minutes, and the amount of tea leaves is 2-10g / 200mL of water; the tea extract ( Instant tea powder) can be properly brewed for drinking, and the brewing concentration...

Embodiment 1

[0136] Embodiment 1: have the preparation of the black tea product that inhibits α-glucosidase and α-amylase activity

[0137] The raw materials of tea with one bud and two and three leaves stored in Fuliang, Jiangxi are picked, and the tea is prepared according to the following process:

[0138] Primary preparation: fresh leaves - withering (temperature 25°C, duration: 10h) - rolling (duration 30min) - fermentation (25°C, 5h) - drying (90°C) - raw tea.

[0139] Refining: raw tea - sieving (aperture: 12 mesh) - winnowing - picking (removing non-tea inclusions) - stacking and coloring (meeting the requirements of DB36 / T 1028 level 3 or above).

[0140] According to the above-mentioned method, measure its component content, convert to the percentage of dry weight of tea leaves, as shown in Table 1.

[0141] Table 1

[0142]

[0143]

[0144] Utilize the grading method of the present invention to carry out grading, and this black tea product meets the requirement of follo...

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Abstract

The invention relates to the field of health foods, and discloses application of a tea product in stabilizing blood sugar, a quality grading method and a screening method. The concentrations of components contained in a tea product meet the following characteristics: the tea polyphenol content >= 10%; thearubigins >= 5% or theaflavin*catechin >= 1.2 (%) 2; caffeine >= 4%; 0.9% <= theaflavin <= 1.2%; (thearubigins*caffeine / theabrownin) >= to 0.035; and 0.28 <= (theaflavin*caffeine) / (catechin*theabrownin) <= 0.6. The tea product has good effects of inhibiting alpha-glucosidase, slowing down starch digestion, reducing glucose absorption and stabilizing postprandial blood sugar.

Description

technical field [0001] The invention relates to the field of health food, in particular to an application of tea products in stabilizing blood sugar, a quality grading method and a screening method of tea products. Background technique [0002] With the formation of modern fast-paced lifestyles and over-refined diets, the number of people with abnormal glucose and lipid metabolism is increasing at an alarming rate. Studies have shown that long-term diet and lifestyle intervention can reduce the risk of abnormal glucose and lipid metabolism and achieve the effect of "preventing disease". The use of functional foods to stabilize postprandial blood sugar can help delay the progression of diabetes, reduce the risk of cardiovascular disease, and improve the quality of life of Chinese residents. Domestic and foreign studies all believe that tea has the effect of stabilizing blood sugar after meals. However, due to the influence of tea variety, technology and other factors, there...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N30/74
CPCG01N30/02G01N30/74
Inventor 应剑郭晓娜王黎明肖杰邵丹青王曦李颂陈然孟庆佳范怡航
Owner COFCO NUTRITION & HEALTH RES INST
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