A high gaba acid tea and a method of making the same
By employing a process involving vacuum treatment, light wave fixation, rolling, anaerobic fermentation, and drying, the problem of unstable quality in sour tea has been solved, the GABA content and taste have been improved, and high-quality high-GABA sour tea has been produced efficiently.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SICHUAN AGRI UNIV
- Filing Date
- 2024-03-15
- Publication Date
- 2026-07-21
AI Technical Summary
The current processing of sour tea lacks quality standards, resulting in unstable product quality, low GABA content, and an inability to fully realize its physiological functions.
The process involves vacuum treatment, light wave fixation, rolling, anaerobic fermentation, and infrared drying, including withering, vacuum treatment, light wave fixation, rolling, anaerobic fermentation, and drying. This optimizes the processing conditions of the tea leaves to improve their GABA content and flavor.
It significantly increased the GABA content in sour tea, improved the aroma and taste of the tea, and created a smooth, mellow, sour, and fragrant quality, while reducing production costs and time and increasing production efficiency.
Smart Images
Figure CN117958328B_ABST
Abstract
Description
Technical Field
[0001] This invention belongs to the field of tea production technology, and in particular relates to a high-GABA acid tea and its preparation method. Background Technology
[0002] Sour tea, also known as pickled tea, is a tea product with a slightly sour taste made from fresh tea leaves through anaerobic fermentation by microorganisms. Although sour tea varies in geographical environment, culture, and processing techniques in different regions, the core of its processing is anaerobic fermentation.
[0003] Currently, the processing of sour tea mainly employs natural fermentation methods in home workshops or small factories, lacking corresponding quality standards and resulting in unstable product quality. Gamma-aminobutyric acid (GABA), with the molecular formula C4H9NO2 and a relative molecular weight of 103.2, is a four-carbon, non-protein amino acid widely found in vertebrates, plants, and microorganisms. GABA is an inhibitory neurotransmitter with physiological effects such as sedation, hypnosis, anticonvulsant effects, blood pressure reduction, prevention of arteriosclerosis, regulation of arrhythmia, reduction of blood lipids, and enhancement of liver function. Although GABA has important physiological functions, the amount of GABA in the human body decreases with increasing stress and age. Therefore, supplementing GABA from food is of great significance to human health. Current research on GABA tea development mainly focuses on the traditional six major tea categories, with relatively little research on sour tea. Summary of the Invention
[0004] In view of this, the purpose of this invention is to provide a high-GABA sour tea and a method for preparing the same, which increases the GABA content in the sour tea and improves its taste.
[0005] To achieve the above-mentioned objectives, the present invention provides the following technical solution:
[0006] This invention provides a method for preparing high-GABA acid tea, comprising: sequentially spreading fresh tea leaves, vacuum treatment, light wave fixation, rolling, anaerobic fermentation and drying to obtain the high-GABA acid tea; the vacuum treatment comprises: placing the spread fresh tea leaves into a vacuum-sealed bag, removing the air from the bag, and leaving it at room temperature for 5 to 10 hours.
[0007] Preferably, the spreading time is 7-8 hours.
[0008] Preferably, the light wave fixation uses a GB-120 type tea light wave fixation machine with a microwave power of 80kw, an infrared power of 24kw, an A-phase temperature of 152.1℃, a B-phase temperature of 152.0℃, and a C-phase temperature of 161.4℃.
[0009] Preferably, the kneading time is 20-30 minutes.
[0010] Preferably, the anaerobic fermentation includes: placing the kneaded tea leaves into a container, sealing it, and fermenting it at 25-35℃ for 20-25 days.
[0011] More preferably, the container is a ceramic jar.
[0012] Preferably, the drying method is infrared drying.
[0013] This invention also provides high-GABA acid tea prepared by the above method.
[0014] Compared with the prior art, the present invention has the following beneficial effects:
[0015] This invention provides a method for preparing high-GABA acidic tea, comprising: sequentially subjecting fresh tea leaves to withering, vacuum treatment, light wave fixation, rolling, anaerobic fermentation, and drying to obtain the high-GABA acidic tea; the vacuum treatment includes: placing the withered fresh tea leaves into a vacuum-sealed bag, removing the air from the bag, and leaving it at room temperature for 5-10 hours. The vacuum treatment of this invention enriches GABA in the fresh leaves under anaerobic conditions, ensuring that the GABA content in the produced acidic tea meets the standards for GABA tea. Furthermore, the vacuum process causes some mechanical damage to the fresh leaves, thereby promoting the formation of floral and fruity aromas in the tea, which is beneficial to the transformation and accumulation of aroma in the finished tea.
[0016] The sour tea prepared using the method of this invention has the quality characteristics of being sweet, smooth, mellow, refreshing, and fragrant. Attached Figure Description
[0017] Figure 1 This is a process flow diagram of the high-GABA acid tea of the present invention. Detailed Implementation
[0018] This invention provides a method for preparing high-GABA acid tea, comprising: sequentially spreading fresh tea leaves, vacuum treatment, light wave fixation, rolling, anaerobic fermentation and drying to obtain the high-GABA acid tea; the vacuum treatment comprises: placing the spread fresh tea leaves into a vacuum-sealed bag, removing the air from the bag, and leaving it at room temperature for 5 to 10 hours.
[0019] The vacuum treatment described in this invention more preferably includes: placing fresh leaves into a plastic vacuum-sealed bag, taking care not to compress the leaves, using a vacuum sealing machine to remove air from the bag to create an anaerobic environment, and leaving it at room temperature for 5–10 hours, more preferably 8 hours. This invention, through vacuum treatment of fresh leaves, enriches GABA in the leaves under anaerobic conditions, ensuring that the GABA content in the produced sour tea meets the standards for GABA tea. Furthermore, the vacuum process causes some mechanical damage to the fresh leaves, thereby promoting the formation of floral and fruity aromas in the tea, which is beneficial for the transformation and accumulation of aroma in the finished tea.
[0020] The GABA enrichment effect of the sour tea treated by the vacuum process of this invention is significantly better than that of nitrogen treatment, with vacuum treatment being the optimal method. Furthermore, it reduces the asset investment in fixed equipment, lowers production time costs, and improves production efficiency. Therefore, the GABA-enriched sour tea prepared by the vacuum process of this invention can both improve the conversion efficiency of GABA in tea leaves and save production costs.
[0021] The present invention preferably involves spreading fresh tea leaves in a withering trough, turning on a fan to dissipate the field heat within the leaves, and spreading them for 7-8 hours to allow for appropriate moisture loss. This withering process dissipates the heat and moisture generated and accumulated in the fresh leaves during transportation due to respiration, and also dissipates field heat and excess moisture.
[0022] The photowave fixation method described in this invention uses a GB-120 type tea photowave fixation machine with a microwave power of 80 kW, an infrared power of 24 kW, an A-phase temperature of 152.1℃, a B-phase temperature of 152.0℃, and a C-phase temperature of 161.4℃. This fixation method deactivates the enzyme activity of fresh leaves, dissipates the grassy smell, promotes the production of tea aroma, and inactivates the activity of enzymes such as polyphenol oxidase in fresh leaves. After fixation, the leaves are soft and the tender stems do not break when bent.
[0023] The kneading time described in this invention is preferably 20-30 minutes, more preferably 25°C. The kneading process is preferably performed using a kneading machine, with the leaf quantity filling 2 / 3 of the kneading drum volume. This kneading method utilizes external force to compress and shape the tea leaves, slightly damaging the leaf mesophyll cells. This facilitates the extraction of tea juice and standardizes the shape of the tea leaves, thereby promoting the formation of the tea's unique flavor and making it easier to brew.
[0024] The preferred method of anaerobic fermentation described in this invention includes: placing kneaded tea leaves into a container, sealing it, and fermenting it at 25-35℃ for 20-25 days. The tea leaves should fill the space inside the container, and care should be taken to compact the kneaded leaves to expel excess air. This invention utilizes the anaerobic respiration of microorganisms to decompose macromolecules such as proteins and cellulose into smaller molecules such as amino acids, glucose, acetic acid, and lactic acid, promoting the formation of the smooth, mellow, and rich quality characteristics of sour tea, thus contributing to the development of its unique qualities.
[0025] This invention does not specifically limit the container used for anaerobic fermentation. The kneaded tea leaves are placed in an anaerobic, light-proof environment for fermentation, and any container conventional in the art can be used. As one possible implementation, the container described in this invention is a ceramic jar.
[0026] The drying method described in this invention is infrared drying. The drying temperature is 85℃, the drying time is 3 hours, and the moisture content of the tea leaves after drying is no more than 5%. The drying steps of this invention can volatilize some of the pungent odors produced during anaerobic fermentation, which is conducive to the formation and release of high-boiling-point aromatic substances and the production of special aroma substances. At the same time, it reduces the moisture content of acidic tea, which is beneficial for storage and preservation.
[0027] This invention also provides high-GABA acid tea prepared by the above method.
[0028] The technical solutions of this invention will be clearly and completely described below with reference to the embodiments thereof. Obviously, the described embodiments are only a part of the embodiments of this invention, and not all of them. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.
[0029] Unless otherwise specified, the following embodiments are all conventional methods.
[0030] Unless otherwise specified, all materials and reagents used in the following examples are commercially available.
[0031] Example 1
[0032] Preparation of high-GABA acid tea
[0033] 1. Withering of fresh tea leaves: Place fresh tea leaves in withering troughs, turn on the fans to blow away the field heat in the fresh leaves, and let them wither for 7.5 hours to allow appropriate moisture to dissipate;
[0034] 2. Vacuum treatment: After spreading the fresh leaves, put them into a plastic vacuum-sealed bag, being careful not to squeeze the fresh leaves. Use a vacuum sealer to remove the air from the bag to create an anaerobic environment, and leave it at room temperature for 8 hours.
[0035] 3. Light wave fixation: The GB-120 tea light wave fixation machine is used, with a microwave power of 80kw, an infrared power of 24kw, an A phase temperature of 152.1℃, a B phase temperature of 152.0℃, and a C phase temperature of 161.4℃.
[0036] 4. Rolling: Immediately after blanching, put the leaves into the rolling machine for rolling. The amount of leaves should be 2 / 3 of the volume of the rolling drum. Roll for 25 minutes.
[0037] 5. Anaerobic fermentation: After cooling the rolled leaves to room temperature, place them into a pre-washed and dried ceramic jar. The tea leaves should fill the space inside the jar, and be sure to press the rolled leaves down to remove as much air as possible. After placing the tea leaves, seal the mouth of the jar with plastic wrap, cover the jar with the lid, and fill the rim of the jar with water. Place the ceramic jar in a cool and dry place and let the tea leaves ferment at 25-35℃ for 20 days.
[0038] 6. Infrared drying: Take out the fermented tea leaves and dry them using an infrared dryer at a temperature of 85°C for 3 hours. The moisture content of the dried tea leaves should not exceed 5%, thus obtaining the high-GABA acid tea.
[0039] Example 2
[0040] Preparation of high-GABA acid tea
[0041] 1. Withering of fresh tea leaves: Place fresh tea leaves in withering troughs, turn on the fans to blow away the field heat in the fresh leaves, and let them wither for 7 hours to allow appropriate moisture to dissipate;
[0042] 2. Vacuum treatment: After spreading the fresh leaves, put them into a plastic vacuum-sealed bag, being careful not to squeeze the fresh leaves. Use a vacuum sealer to remove the air from the bag to create an anaerobic environment, and leave it at room temperature for 7 hours.
[0043] 3. Light wave fixation: The GB-120 tea light wave fixation machine is used, with a microwave power of 80kw, an infrared power of 24kw, an A phase temperature of 152.1℃, a B phase temperature of 152.0℃, and a C phase temperature of 161.4℃.
[0044] 4. Rolling: Immediately after blanching, put the leaves into the rolling machine for rolling. The amount of leaves should be 2 / 3 of the volume of the rolling drum. Roll for 20 minutes.
[0045] 5. Anaerobic fermentation: After cooling the rolled leaves to room temperature, place them into a pre-washed and dried ceramic jar. The tea leaves should fill the space inside the jar, and be sure to press the rolled leaves down to remove as much air as possible. After placing the tea leaves, seal the mouth of the jar with plastic wrap, cover the jar with the lid, and fill the rim of the jar with water. Place the ceramic jar in a cool and dry place and let the tea leaves ferment at 25-35℃ for 23 days.
[0046] 6. Infrared drying: Take out the fermented tea leaves and dry them using an infrared dryer at a temperature of 85°C for 3 hours. The moisture content of the dried tea leaves should not exceed 5%, thus obtaining the high-GABA acid tea.
[0047] Example 3
[0048] Preparation of high-GABA acid tea
[0049] 1. Withering of fresh tea leaves: Place fresh tea leaves in withering troughs, turn on the fans to blow away the field heat in the fresh leaves, and let them wither for 8 hours to allow appropriate moisture to dissipate;
[0050] 2. Vacuum treatment: After spreading the fresh leaves, put them into a plastic vacuum-sealed bag, being careful not to squeeze the fresh leaves. Use a vacuum sealer to remove the air from the bag to create an anaerobic environment, and leave it at room temperature for 8 hours.
[0051] 3. Light wave fixation: The GB-120 tea light wave fixation machine is used, with a microwave power of 80kw, an infrared power of 24kw, an A phase temperature of 152.1℃, a B phase temperature of 152.0℃, and a C phase temperature of 161.4℃.
[0052] 4. Rolling: Immediately after blanching, put the leaves into the rolling machine for rolling. The amount of leaves should be 2 / 3 of the volume of the rolling drum. Roll for 30 minutes.
[0053] 5. Anaerobic fermentation: After cooling the rolled leaves to room temperature, place them into a pre-washed and dried ceramic jar. The tea leaves should fill the space inside the jar, and be sure to press the rolled leaves down to remove as much air as possible. After placing the tea leaves, seal the mouth of the jar with plastic wrap, cover the jar with the lid, and fill the rim of the jar with water. Place the ceramic jar in a cool and dry place and let the tea leaves ferment at 25-35℃ for 25 days.
[0054] 6. Infrared drying: Take out the fermented tea leaves and dry them using an infrared dryer. The drying temperature is set to 85℃ and the drying time is set to 3 hours. After drying, the moisture content of the tea leaves is no more than 5%, thus obtaining the high-GABA acid tea.
[0055] Comparative Example 1
[0056] The specific implementation method is the same as that in Example 3, except that it is not subjected to vacuum treatment.
[0057] Comparative Example 2
[0058] The specific implementation method is the same as in Example 3, except that the anaerobic fermentation time is 10 days.
[0059] Comparative Example 3
[0060] The specific implementation method is the same as in Example 3, except that the vacuum treatment step is: the fresh leaves after spreading out the leaves are treated under vacuum nitrogen conditions for 3 hours.
[0061] Comparative Example 4
[0062] The specific implementation method is the same as in Example 3, except that the vacuum treatment step is as follows: after wilting, the fresh leaves are vacuum nitrogen-filled for 3 hours, then cooled at room temperature and aerobically treated for 2 hours. This process is repeated 3 times.
[0063] Experimental Example 1
[0064] Determination of GABA content in sour tea
[0065] The GABA content in the sour tea of Examples 1, 2, 3, 1, 2, 3, and 4 was measured respectively. The specific results are shown in Table 1.
[0066] Table 1. GABA content in sour tea of Example 1, Comparative Example 1, and Comparative Example 2
[0067]
[0068] As shown in Table 1, Examples 1, 2, and 3 of the present invention can significantly increase the GABA content of sour tea compared to tea without vacuum treatment, and can also significantly increase the GABA content of sour tea compared to other vacuum treatments in the prior art.
[0069] Experimental Example 2
[0070] Sensory evaluation of sour tea
[0071] Seven individuals who meet the requirements of the "General Guidelines for the Selection, Training and Management of Sensory Analysis Evaluators Part 1: Selection of Evaluators" (GB / T 16291.1-2012) were selected as sensory evaluators for sour tea, and sensory evaluation was conducted according to the evaluation standard table (Table 2).
[0072] Table 2 Sensory Evaluation Criteria for Sour Tea
[0073]
[0074] The sour teas from the examples and comparative examples were scored according to the above sensory evaluation criteria, and the specific results are shown in Table 3.
[0075] Table 3 Sensory evaluation of the acidic tea in the examples and comparative examples.
[0076]
[0077]
[0078] Verification through Examples 1, 2, and 3 shows that this technical solution can effectively improve the sensory quality of sour tea, especially in terms of its internal quality. It can achieve the quality characteristics of rich and sour aroma, refreshing and sweet taste, light yellow and bright liquor color, and soft and bright tea leaves. Moreover, the GABA content can reach 1.5 mg / g, and even the highest can reach 2.2485 mg / g.
[0079] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A method for preparing high-GABA acid tea, characterized in that, include: The fresh tea leaves are sequentially subjected to withering, vacuum treatment, light wave fixation, rolling, anaerobic fermentation and drying to obtain the high GABA acid tea. The vacuum treatment includes: putting the withered tea leaves into a vacuum-sealed bag, removing the air from the bag, and leaving it at room temperature for 8 hours; The spreading time is 8 hours; The anaerobic fermentation includes: placing the kneaded tea leaves into a container, sealing it, and fermenting it at 25-35℃ for 25 days; the kneading time is 30 minutes.
2. The preparation method according to claim 1, characterized in that, The light wave fixation process uses a GB-120 type tea light wave fixation machine with a microwave power of 80kw, an infrared power of 24kw, an A-phase temperature of 152.1℃, a B-phase temperature of 152.0℃, and a C-phase temperature of 161.4℃.
3. The preparation method according to claim 1, characterized in that, The container is a ceramic jar.
4. The preparation method according to claim 1, characterized in that, The drying method is infrared drying, with a drying temperature of 85℃ and a drying time of 3 hours. After drying, the moisture content of the tea leaves is no higher than 5%.
5. High-GABA acid tea obtained by the preparation method according to any one of claims 1 to 4.