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Preparation method of aspergillus-cristatus-contained Tibetan tea product

A technology of tea products and Tibetan tea, which is applied in the field of preparation of Jinhua Tibetan tea products, can solve the problems of accelerated onset of diabetic complications, no improvement in the core effect of lowering blood sugar, and great differences in contained ingredients, so as to reduce total cholesterol, The effect of maintaining intestinal flora and reducing fat deposition in the liver

Pending Publication Date: 2021-12-21
四川茗通天下茶业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there have been many studies in the field of deeply fermented tea in the field of hypoglycemia, but they are limited to the research and analysis of the original leaf tea or the whole extract of the original leaf tea. The existing technical solutions have not substantially improved the core role of hypoglycemia At the same time, due to factors such as raw material differences and processing technology differences, the non-specific original leaf tea or the whole extract of the original leaf tea has great differences in the contained components, resulting in great differences in efficacy and cannot be quantified; again, the original leaf tea or the original leaf tea Whole tea extracts need to consume more than three times the amount of tea people drink to achieve therapeutic blood sugar regulation, which is often not implemented in practical applications; finally, the original leaf tea or the whole extract of the original leaf tea contains caffeine, caffeine It can cause side effects such as insomnia among the people who eat it, and people who eat it for a long time or in large quantities will suffer from severe sleep deprivation and accelerated onset of diabetic complications

Method used

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  • Preparation method of aspergillus-cristatus-contained Tibetan tea product
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  • Preparation method of aspergillus-cristatus-contained Tibetan tea product

Examples

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Effect test

Embodiment 1

[0066] A method for preparing Jinhua Tibetan tea products, comprising the steps of processing Jinhua Tibetan tea and the step of directional comprehensive extraction of tea products,

[0067] The golden flower Tibetan tea processing step comprises the following steps successively:

[0068] Spreading of fresh leaves: 10,000 kilograms of fresh tea tree leaves are evenly stacked on the withering tank with a thickness of 2 cm and spread for 3 hours to obtain withered leaves with a moisture loss of 11%; the withered leaves are adapted to the needs of killing.

[0069] Finishing for the first time: the withered leaves are sent to the electric heating drum continuous finishing machine for 3 minutes at a temperature of 280° C. to obtain the leaves for the first time that have lost moisture content of 16%. The purpose of this process is to inactivate the activity of enzymes in tea leaves, so that tea polyphenols will not be enzymatically oxidized in the later stage of the process to ge...

Embodiment 2

[0153] A method for preparing Jinhua Tibetan tea products, comprising the steps of processing Jinhua Tibetan tea and the step of directional comprehensive extraction of tea products,

[0154] The golden flower Tibetan tea processing step comprises the following steps successively:

[0155] Fresh leaves are spread: 1855 kilograms of tea tree fresh leaves are evenly piled up on the withering tank with a thickness of 1 cm, and after being spread for 1 hour, the withered leaves that lose moisture content of 5% are obtained;

[0156] First time greening: send the withered leaves into the electric drum continuous greening machine and continue greening at a temperature of 320°C for 1 minute to obtain the first greening leaves that have lost moisture content of 20% again;

[0157] Kneading for the first time: put the green leaves for the first time into the kneading machine and knead for 10 minutes to obtain the first kneaded leaves with a leaf cell broken rate of 20%;

[0158] The s...

Embodiment 3

[0191] A method for preparing Jinhua Tibetan tea products, comprising the steps of processing Jinhua Tibetan tea and the step of directional comprehensive extraction of tea products,

[0192] The golden flower Tibetan tea processing step comprises the following steps successively:

[0193] Spread fresh leaves: 27,273 kilograms of tea tree fresh leaves are evenly stacked on the withering tank with a thickness of 3 cm and spread for 5 hours to obtain withered leaves with a moisture content of 15%;

[0194] The first greening: the withered leaves are sent to the electric drum continuous greening machine for 2 minutes at a temperature of 310° C. to obtain the first greening leaves that have lost moisture content of 10% again;

[0195] Kneading for the first time: put the green leaves for the first time into the kneading machine and knead for 25 minutes to obtain the first kneaded leaves with a leaf cell crushing rate of 40%, and the first kneaded leaves have a rough and loose cord...

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Abstract

The invention discloses a preparation method of an aspergillus-cristatus-contained Tibetan tea product. The preparation method comprises an aspergillus-cristatus-contained Tibetan tea processing step and a tea product directional and comprehensive extraction step. According to the preparation method, fresh tea leaves are firstly subjected to processes such as primary processing, deep fermentation, specific fermentation, so that specific effective compositions in tea leaf contents are richer; then, a composition which plays a core role in reducing blood sugar in aspergillus-cristatus-contained Tibetan tea and contains theabrown, polysaccharides, amino acids, crude proteins, potassium and calcium is directionally and comprehensively extracted through directional compound extraction to form an the aspergillus-cristatus-contained Tibetan tea product; and meanwhile, substances such as caffeine and tea polyphenols contained in dark tea are removed, so that the aspergillus-cristatus-contained Tibetan tea product can achieve a stable and efficient blood sugar reducing effect.

Description

technical field [0001] The invention relates to the field of Jinhua Tibetan tea essence and deep processing, in particular to a method of using fresh leaves of tea trees as raw materials, through specific initial processing and reprocessing (specific deep fermentation and blooming, etc.) The preparation method of the Jinhua Tibetan tea product with hypoglycemic effect is made by compound extraction and directional extraction, which are more abundant in theabrownin, amino acid, polysaccharide and the like. Background technique [0002] Diabetes is a group of metabolic diseases characterized by hyperglycemia. Hyperglycemia is caused by defective insulin secretion or impaired biological action, or both. Long-term high blood sugar leads to chronic damage and dysfunction of various tissues, especially the eyes, kidneys, heart, blood vessels, and nerves. [0003] Oral hypoglycemic drugs sold on the market, such as antihyperglycemic agents, biguanide hypoglycemic agents, α-glucos...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/06A23F3/12A23F3/18A23F3/22A23F3/26A23F3/10A23F3/38
CPCA23F3/06A23F3/12A23F3/18A23F3/225A23F3/26A23F3/10A23F3/38
Inventor 施刘刚夏陈朱永清邓俊琳向卓亚朱柏雨黎明
Owner 四川茗通天下茶业有限公司
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