A sleep-aiding bean pod tea enriched with gamma-aminobutyric acid and a preparation method thereof

Abstract

The application provides a GABA-enriched sleep-aiding bean pod tea and a preparation method thereof, and belongs to the technical field of health-care tea processing. The GABA-enriched sleep-aiding bean pod tea is prepared from fresh leaves of 'Huangshan Xiaoye' tea trees with one bud and two leaves and fresh green 'Tongdou No. 6' green hair bean pods as raw materials. The ultrasonic extraction technology and the vacuum anaerobic technology are used to greatly increase the GABA content in the green hair bean pods and the tea leaves, and significantly promote the increase of the tea polyphenol content, the free amino acid content and the proline content in the fresh tea leaves.

Description

Technical Field

[0001] This invention relates to the field of health tea processing technology, specifically to a sleep-aiding bean pod tea enriched with γ-aminobutyric acid and its preparation method. Background Technology

[0002] Gamma-aminobutyric acid (GABA), also known as γ-aminobutyric acid, is one of the main inhibitory neurotransmitters in the brain, playing a key role in regulating neuronal activity and controlling the excitability of the nervous system. GABA is converted to glutamate by glutamate decarboxylase, exhibiting strong specificity. In the human body, GABA has functions such as calming nerves, reducing anxiety, improving sleep, lowering high blood pressure and high blood sugar, improving liver and kidney function, improving the metabolism of glycerol and fatty acids, lowering cholesterol, and preventing arteriosclerosis. However, aging and psychological stress hinder GABA accumulation. Therefore, it is necessary to supplement the body's GABA levels through daily diet to achieve the effect of strengthening the body. Many vegetables and fruits contain trace amounts of GABA, but the GABA within their tissues is difficult to extract or absorb individually, making it impossible for people to obtain sufficient GABA. Therefore, there is an urgent need to shift from natural foods to novel functional foods to supplement GABA intake.

[0003] GABA has sedative, calming, and blood pressure-lowering effects, making it an important natural sleep aid. This aligns with current trends in the health supplement industry, indicating a broad market prospect and significant importance to human health. Combining GABA with related medications can not only enhance their therapeutic effects but also achieve optimal therapeutic results and minimal side effects with minimal medication dosage. Furthermore, it can effectively prevent and treat diseases such as cancer and diabetes.

[0004] Currently, some GABA-rich green tea, Pu-erh tea, black tea, and oolong tea have entered the market for production and sales. However, several problems have arisen in the production technology for preparing GABA-enriched tea beverages that urgently need to be addressed. For example, the mainstream anaerobic treatment methods for fresh tea leaves include vacuum, nitrogen enrichment, and carbon dioxide enrichment. However, prolonged vacuum anaerobic treatment cannot sustainably increase GABA content, and the anaerobic process accelerates the loss of substances within the tea leaves, thereby reducing theanine content, causing the stems and leaves to turn red, and producing a characteristic grassy odor, thus affecting the appearance and aroma of GABA tea. Therefore, improving the sensory quality of GABA tea, refining processing techniques, and developing production equipment are directions for future innovation. Simultaneously, under traditional tea processing methods and new processing techniques such as white tea, the GABA content in tea remains at a relatively low level. Therefore, developing tea products rich in natural GABA using appropriate GABA enrichment methods to increase GABA content is a pressing issue that needs to be addressed. Summary of the Invention

[0005] Purpose of the invention: The purpose of this invention is to address the shortcomings of existing technologies by providing a sleep-aiding soybean pod tea enriched with γ-aminobutyric acid (GABA) and its preparation method. The tea is prepared using one bud and two leaves of the 'Huangshan Small Leaf' tea tree and fresh 'Tongdou No. 6' green soybean pods as raw materials. Ultrasonic extraction and vacuum anaerobic technology are used to significantly increase the GABA content in both the green soybean pods and tea leaves, and also significantly promote the increase of tea polyphenols, free amino acids, and proline content in the fresh tea leaves.

[0006] Technical solution: The present invention provides a sleep-aiding bean pod tea enriched with γ-aminobutyric acid, comprising dried tea leaves and bean pods, wherein the mass ratio of tea leaves to bean pods is 1:9.

[0007] Furthermore, the tea leaves are selected from the fresh leaves of the 'Huangshan Small Leaf' tea tree, which have one bud and two leaves, and the bean pods are selected from the fresh 'Tongdou No. 6' green soybean pods.

[0008] The fresh leaves of the 'Huangshan Small-Leaf' tea tree are picked in spring when the leaves are relatively tender and uniform, consisting of one bud and two leaves. At this time, the new shoots of the tea tree have grown to one bud and three or four leaves, mainly because the GABA content is higher in spring samples. Currently, in many tea-producing areas of China, spring tea is mainly harvested, with summer and autumn teas being used less frequently. However, teas with high amino acid content, such as Anji White Tea and Golden Bud Tea, not only have higher amino acid content and richer internal components than spring tea, but summer and autumn teas are also of much better quality. If we can fully explore the resources of small-leaf tea varieties and use appropriate GABA concentration and enrichment methods to develop tea products rich in natural GABA with sleep-aiding properties, we can not only increase the added value of small-leaf tea products and expand the tea industry chain, but also improve the utilization rate of GABA, that is, further innovate the existing processing procedures for highly enriched GABA teas.

[0009] A method for preparing a sleep-aiding bean pod tea enriched with γ-aminobutyric acid, characterized by comprising the following steps:

[0010] Step 1, Cleaning: Select one bud and two leaves of 'Huangshan Small Leaf' tea tree and fresh 'Tongdou No. 6' green soybean pods as raw materials, and clean the surface dust and impurities.

[0011] Step 2, Cooling: Cut the green soybean pods obtained in step (1) in half and remove the beans. Spread the fresh tea leaves and green soybean pods thinly in the air for 4 hours, with a thickness of 2-4 cm. During the spreading process, gently turn and stir until the fresh leaves lose their luster, the leaf texture changes from hard to soft, the grassy smell disappears, and the fragrance emerges. The moisture content of the spread leaves should be 70-72%. The spreading thickness should be such that it does not accumulate respiratory heat. This will allow the fresh leaves to lose some moisture and soften slightly, which is beneficial for subsequent fixation operations. It will also prevent oxidation of the fresh leaves during the spreading process. The spreading area should be well-ventilated and dry, and direct sunlight should be avoided.

[0012] Step 3, Blending: Select tea leaves and bean pods in a mass ratio of 1:9 to blend the bean pod tea; this invention uses a process of blending tea leaves and bean pods before fermentation.

[0013] Step 4, Vacuum Anaerobic Enrichment: Place the blended bean pod tea from step (3) into a vacuum jar and treat it with vacuum anaerobic treatment for 2 hours; the treatment here refers to using a vacuum anaerobic environment to process the tea leaves, thereby achieving the purpose of enriching GABA.

[0014] Step 5, Aerobic treatment: Place the bean tea pods treated in step (4) in the air for aerobic treatment for 2 hours.

[0015] Step 6, Vacuum Anaerobic Enrichment: The aerobic pod tea from step (5) is treated again under vacuum anaerobic conditions for 2 hours. Steps 4 and 6 are treated in the same way, both being vacuum anaerobic treatment. Under these conditions, a large amount of GABA can be accumulated. However, long-term vacuum anaerobic treatment cannot continuously increase the GABA content. Moreover, the anaerobic process will accelerate the loss of substances in the tea leaves, causing the stems and leaves to turn red and produce a unique grassy odor, thus affecting the appearance and smell of GABA tea. Therefore, the aerobic process in step 5 is required.

[0016] Step 7, Ultrasonic Extraction: The GABA-enriched tea pods from step (6) were ultrasonically extracted at 100W and 25℃ for 1 hour. The sample from step 7 was extracted in distilled water at 30℃. The distillation process resulted in very low oxygen content in the water; the saturated dissolved oxygen value of distilled water at 30℃ is 7.56 mg / L. Therefore, the extraction in step 7 is equivalent to extraction under normal pressure anaerobic conditions. Ultrasonic extraction can promote GABA enrichment and increase the content of polyphenols, thereby improving the quality of GABA tea.

[0017] The reason for setting up vacuum anaerobic treatment before ultrasonic extraction is that ultrasonic extraction requires soaking in water. If ultrasonic extraction is performed first, the tea leaves need to be pre-dried before vacuum anaerobic treatment. This step involves contact with an aerobic environment, which will affect the content of substances in the tea leaves and is inconvenient to operate. Therefore, the experiment first sets up vacuum anaerobic treatment before ultrasonic extraction.

[0018] Step 8, Microwave fixation: Place the pod tea leaves obtained in step (7) into a microwave fixation machine for 1.5 minutes until the leaves are dark green, soft and slightly sticky, can be clumped together when squeezed, and crumble when released, and have a light fragrance. Control the moisture content to 58-60%. Microwave fixation can quickly raise the temperature of fresh leaves and deactivate enzymes. This method has a short fixation time, even heating, and avoids local overheating and scorching of the tea leaves.

[0019] Step 9, Kneading and Shaping: The bean tea obtained in step (8) is initially shaped by rolling and shaping the strips to increase the softness, plasticity and stickiness of the green leaves. The bean tea is initially rolled into strips to obtain tea leaves.

[0020] Step 10, Low-temperature drying: Transfer the tea leaves obtained in step (9) into a low-temperature dryer at a temperature of 65-70℃ for drying until the moisture content reaches 5% to 7%.

[0021] Furthermore, in step 4, the temperature is 25°C and the vacuum degree is -0.9MPa.

[0022] Furthermore, in step 5, the room temperature is 20–25°C and the relative humidity is 60–70%.

[0023] Furthermore, in step 6, the temperature is 25°C and the vacuum degree is -0.9 MPa.

[0024] Furthermore, in step 7, the extraction solvent used is distilled water.

[0025] Due to the high cost of freeze drying, low-temperature drying is adopted after considering the overall production cost. Furthermore, the aromatic substances in tea are mostly sensitive to high temperatures, and low-temperature drying technology can preserve as many of these aromatic substances as possible.

[0026] Ultrasonic extraction can reduce the interaction force between solid raw materials and target substances, thereby causing the substances in the solid raw materials to precipitate out. Through solid-liquid separation, the substances can be effectively extracted, which can improve the extraction rate, shorten the extraction time, and avoid the loss of solid raw materials that may be caused by high temperature.

[0027] Beneficial effects: Compared with the prior art, the advantages of the present invention are as follows:

[0028] (1) In 1987, Tsushida of Japan first discovered that fresh tea leaves treated with nitrogen deoxygenation could accumulate a large amount of GABA, and the green tea made from these fresh leaves had a significant blood pressure lowering effect. Tea with a GABA content of more than 1.5 mg·g-1 was named GABA tea, that is, tea with more than 1.5 mg / g of GABA can be called GABA tea. The sleep-aiding bean pod tea provided by this invention has a GABA content of 1.84 mg / g, and can be called GABA tea.

[0029] (2) This invention creatively blends bean pods and tea leaves, which are not only rich in GABA, but also have a unique flavor, with a sweet taste and bean aroma. In addition, the content of tea polyphenols and free amino acids is high, which plays a good health care role.

[0030] (3) The method of blending tea leaves and bean pods and then fermenting them together is adopted in this invention. Through experiments, it can be seen that the fermentation of bean pods has a certain effect on enriching the GABA content of tea leaves.

[0031] (4) This invention utilizes ultrasonic extraction technology and vacuum anaerobic technology to greatly increase the GABA content in soybean pods and tea leaves, and significantly promotes the increase of tea polyphenol content, free amino acid content and proline content in fresh tea leaves. Attached Figure Description

[0032] Figure 1 This is a flowchart of the preparation method of the present invention. Detailed Implementation

[0033] The technical solution of the present invention will be described in detail below with reference to the accompanying drawings, but the scope of protection of the present invention is not limited to the embodiments described.

[0034] Example 1 (1:1 tea bean blend, different ultrasonic extraction powers)

[0035] A GABA-enriched sleep-aiding bean pod tea, made with 40g of spring-harvested, uniformly tender 'Huangshan Small Leaf' variety.

[0036] The raw materials are one bud and two leaves of tea tree and 40g of fresh 'Tongdou No. 6' green soybean pods. The specific processing technology is as follows:

[0037] (1) Cleaning: Using fresh leaves of one bud and two leaves of 'Huangshan Small Leaf' tea tree and fresh 'Tongdou No. 6' green soybean pods as raw materials, clean the surface dust and impurities;

[0038] (2) Cooling: The green soybean pods obtained in step (1) are split in half to remove the beans. The fresh tea leaves and green soybean pods are spread thinly in the air for 4 hours, with a thickness of about 2-4 cm. During the spreading process, the leaves are turned and stirred gently until they lose their luster, the leaf texture changes from hard to soft, the grassy smell disappears, and the fragrance is revealed. The moisture content of the leaves should be 70-72%.

[0039] (3) Blending: Select a 1:1 ratio of tea leaves to bean pods for blending;

[0040] (4) Vacuum anaerobic enrichment: The blended bean pod tea prepared in step (3) was treated with vacuum anaerobic method for 2 hours;

[0041] (5) Aerobic: The bean tea treated in step (4) is placed in the air for aerobic treatment for 2 hours;

[0042] (6) Vacuum anaerobic enrichment: The tea pods that have undergone reoxygenation in step (5) are treated again under vacuum anaerobic conditions for 2 hours;

[0043] (7) Ultrasonic extraction: The pod tea that has been anaerobically enriched in step (6) is ultrasonically extracted for 1 hour under four ultrasonic conditions: 0W, 30℃, 50W, 30℃, 80W, 30℃, and 100W, 30℃.

[0044] (8) Microwave fixation: Put the pod tea obtained in step (7) into a microwave fixation machine for 1.5 minutes until the leaves are dark green, soft and slightly sticky, can be clumped together when squeezed, and will fall apart when released, and have a light fragrance with a moisture content of 58-60%.

[0045] (9) Kneading and shaping: The bean pod tea obtained in step (8) is initially shaped by rolling and shaping the strips to increase the softness, plasticity and stickiness of the blanched leaves, and they are initially rolled into strips;

[0046] (10) Low-temperature drying: The tea leaves obtained in step (9) are transferred into a low-temperature dryer at a temperature of 65-70℃ for drying. It generally takes 18-20 hours, depending on the moisture content of the tea leaves.

[0047] Table 1. Content of tea polyphenols and GABA in tea leaves extracted with different ultrasonic extraction powers.

[0048] Tea sample Tea polyphenol content GABA content Control group (0W, 30℃) 13.8％ 0.24mg / g 50W、30℃ 16.9％ 1.21 mg / g 80W、30℃ 20.2％ 1.32 mg / g 100W、30℃ 25.7％ 1.35mg / g

[0049] As shown in Table 1, the GABA content in tea leaves extracted by ultrasonic extraction at 100W and 30℃ was significantly higher than that in the other two treatment groups and also significantly higher than that in the control group.

[0050] Example 2 (1:1 tea bean blend, different ultrasonic extraction temperatures)

[0051] A GABA-enriched sleep-aiding bean pod tea, made with 20g of spring-harvested, uniformly tender 'Huangshan Small Leaf' variety.

[0052] The raw materials are one bud and two leaves of tea tree and 20g of fresh 'Tongdou No. 6' green soybean pods. The specific processing technology is as follows:

[0053] (1) Cleaning: Using fresh leaves of one bud and two leaves of 'Huangshan Small Leaf' tea tree and fresh 'Tongdou No. 6' green soybean pods as raw materials, clean the surface dust and impurities;

[0054] (4) Cooling: The green soybean pods obtained in step (1) are split in half to remove the beans. The fresh tea leaves and green soybean pods are spread thinly in the air for 4 hours. The thickness of the spread is about 2-4 cm. During the spreading process, the leaves are turned and stirred gently until the fresh leaves lose their luster, the leaf texture changes from hard to soft, the grassy smell disappears, and the fragrance is revealed. The moisture content of the spread leaves should be 70-72%.

[0055] (5) Blending: Select a 1:1 ratio of tea leaves to bean pods for blending;

[0056] (4) Vacuum anaerobic enrichment: The blended bean pod tea prepared in step (3) was treated with vacuum anaerobic method for 2 hours;

[0057] (5) Aerobic: The bean tea treated in step (4) is placed in the air for aerobic treatment for 2 hours;

[0058] (6) Vacuum anaerobic enrichment: The tea pods that have undergone reoxygenation in step (5) are treated again under vacuum anaerobic conditions for 2 hours;

[0059] (7) Ultrasonic extraction: The pod tea anaerobically enriched in step (6) was ultrasonically extracted for 1 hour under the conditions of 0W, 25℃, 50W, 25℃, 80W, 30℃, and 100W, 35℃.

[0060] (8) Microwave fixation: Put the pod tea obtained in step (7) into a microwave fixation machine for 1.5 minutes until the leaves are dark green, soft and slightly sticky, can be clumped together when squeezed, and will fall apart when released, and have a light fragrance with a moisture content of 58-60%.

[0061] (9) Kneading and shaping: The bean pod tea obtained in step (8) is initially shaped by rolling and shaping the strips to increase the softness, plasticity and stickiness of the blanched leaves, and they are initially rolled into strips;

[0062] (10) Low-temperature drying: The tea leaves obtained in step (9) are transferred into a low-temperature dryer at a temperature of 65-70℃ for drying. It generally takes 18-20 hours, depending on the moisture content of the tea leaves.

[0063] Table 2. Content of tea polyphenols and GABA in tea leaves at different ultrasonic extraction temperatures.

[0064] Tea sample Tea polyphenol content GABA content Control group (non-anaerobic, ultrasound-treated) 26.9％ 0.13mg / g 100W、25℃ 52.8％ 1.62 mg / g 100W、30℃ 19.2％ 1.34 mg / g 100W、35℃ 35.7％ 1.23 mg / g

[0065] As shown in Table 2, the GABA content in tea leaves extracted by ultrasonic extraction with 100W and 25℃ was significantly higher than that in the other two treatment groups and significantly higher than that in the control group.

[0066] Example 3 (Blend of different bean pod teas)

[0067] A GABA-enriched sleep-aiding bean pod tea, made with 30g of spring-harvested, uniformly tender 'Huangshan Small Leaf' variety.

[0068] The raw materials are one bud and two leaves of tea tree, 30g of fresh 'Tongdou No. 6' green soybean pods, and 30g of parboiled rice husks. The specific processing technology is as follows:

[0069] (1) Cleaning: Using fresh leaves of one bud and two leaves of 'Huangshan Small Leaf' tea tree and fresh 'Tongdou No. 6' green soybean pods as raw materials, clean the surface dust and impurities;

[0070] (6) Cooling: The green soybean pods obtained in step (1) are split in half to remove the beans. The fresh tea leaves and green soybean pods are spread thinly in the air for 4 hours, with a thickness of about 2-4 cm. During the spreading process, the leaves are turned and stirred gently until they lose their luster, the leaf texture changes from hard to soft, the grassy smell disappears, and the fragrance is revealed. The moisture content of the leaves should be 70-72%.

[0071] (7) Blending: Select pure tea leaves, pure bean pods, pure rice husks, 1:1 tea leaves and bean pods, and 1:1 tea leaves and rice husks and bean pods to blend bean pod tea.

[0072] (4) Vacuum anaerobic enrichment: The blended bean pod tea prepared in step (3) was treated with vacuum anaerobic method for 2 hours;

[0073] (5) Aerobic: The bean tea treated in step (4) is placed in the air for aerobic treatment for 2 hours;

[0074] (6) Vacuum anaerobic enrichment: The tea pods that have undergone reoxygenation in step (5) are treated again under vacuum anaerobic conditions for 2 hours;

[0075] (7) Ultrasonic extraction: The pod tea anaerobically enriched in step (6) was ultrasonically extracted for 1 hour at 100W and 25℃.

[0076] (8) Microwave fixation: Put the pod tea obtained in step (7) into a microwave fixation machine for 1.5 minutes until the leaves are dark green, soft and slightly sticky, can be clumped together when squeezed, and will fall apart when released, and have a light fragrance with a moisture content of 58-60%.

[0077] (9) Kneading and shaping: The bean pod tea obtained in step (8) is initially shaped by rolling and shaping the strips to increase the softness, plasticity and stickiness of the blanched leaves, and they are initially rolled into strips;

[0078] (10) Low-temperature drying: The tea leaves obtained in step (9) are transferred into a low-temperature dryer at a temperature of 65-70℃ for drying. It generally takes 18-20 hours, depending on the moisture content of the tea leaves.

[0079] Table 3. GABA content in tea leaves under different tea pod blends

[0080]

[0081]

[0082] As shown in Table 3, the GABA content varies with different tea pod blending ratios. Among them, when the tea pod blending ratio reaches 1:9, the GABA content is 1.84 mg / g, which is considered a high-accumulation GABA tea.

[0083] Example 4

[0084] A GABA-enriched sleep-aiding bean pod tea is made from 30g of fresh, tender, and uniformly grown 'Huangshan Small Leaf' tea leaves (one bud and two leaves picked in spring), 30g of fresh 'Tongdou No. 6' green soybean pods, and 30g of parboiled rice husks. The specific processing technology is as follows:

[0085] (1) Cleaning: Using fresh leaves of one bud and two leaves of 'Huangshan Small Leaf' tea tree and fresh 'Tongdou No. 6' green soybean pods as raw materials, clean the surface dust and impurities;

[0086] (8) Cooling: The green soybean pods obtained in step (1) are split in half to remove the beans. The fresh tea leaves and green soybean pods are spread thinly in the air for 4 hours, with a thickness of about 2-4 cm. During the spreading process, the leaves are turned and stirred gently until they lose their luster, the leaf texture changes from hard to soft, the grassy smell disappears, and the fragrance is revealed. The moisture content of the leaves should be 70-72%.

[0087] (9) Blending: Select pure tea leaves, pure bean pods, pure rice husks, two sets of 1:1 tea leaves and bean pods, and 1:1 tea leaves and rice husks and bean pods to blend bean pod tea;

[0088] (4) Vacuum anaerobic enrichment: The blended bean pod tea prepared in step (3) was treated with vacuum anaerobic method for 2 hours;

[0089] (5) Aerobic: The bean tea treated in step (4) is placed in the air for aerobic treatment for 2 hours;

[0090] (6) Vacuum anaerobic enrichment: The tea pods that have undergone reoxygenation in step (5) are treated again under vacuum anaerobic conditions for 2 hours;

[0091] (7) Ultrasonic extraction: The pod tea anaerobically enriched in step (6) was ultrasonically extracted for 1 hour at 100W and 25℃.

[0092] (8) Microwave fixation: Put the pod tea obtained in step (7) into a microwave fixation machine for 1.5 minutes until the leaves are dark green, soft and slightly sticky, can be clumped together when squeezed, and will fall apart when released, and have a light fragrance with a moisture content of 58-60%.

[0093] (9) Kneading and shaping: The bean pod tea obtained in step (8) is initially shaped by rolling and shaping the strips to increase the softness, plasticity and stickiness of the blanched leaves, and they are initially rolled into strips;

[0094] (10) Low-temperature drying: The tea leaves obtained in step (9) are transferred into a low-temperature dryer at a temperature of 65-70℃ for drying. It generally takes 18-20 hours, depending on the moisture content of the tea leaves.

[0095] Tea sample GABA content Pure tea leaves 1.54 mg / g pure pods 1.87 mg / g Tea leaves and bean pods fermented in a 1:9 ratio 1.92mg / g After the tea leaves and bean pods are fermented together, the tea leaves are removed, and only the bean pods are tested. 1.67 mg / g Tea, bean pods, and rice husks are mixed and fermented in a 1:1:1 ratio. 1.33 mg / g

[0096] The above experimental results show that the GABA content in the remaining tea leaves after removing the pods during the mixed fermentation of bean pod tea fluctuates between approximately 1.66 and 1.69 mg / g. Therefore, the blended fermentation of bean pod tea has a promoting effect.

[0097] Example 5

[0098] A GABA-enriched sleep-aiding soybean pod tea is made from 15g of fresh spring-harvested, uniformly tender 'Huangshan Small Leaf' tea leaves (one bud and two leaves) and 15g of fresh 'Tongdou No. 6' green soybean pods. The specific processing technology is as follows:

[0099] (1) Cleaning: Using fresh leaves of one bud and two leaves of 'Huangshan Small Leaf' tea tree and fresh 'Tongdou No. 6' green soybean pods as raw materials, clean the surface dust and impurities;

[0100] (10) Cooling: The green soybean pods obtained in step (1) are split in half to remove the beans. The fresh tea leaves and green soybean pods are spread thinly in the air for 4 hours. The thickness of the spread is about 2-4 cm. During the spreading process, the leaves are turned and stirred gently until the fresh leaves lose their luster, the leaf texture changes from hard to soft, the grassy smell disappears, and the fragrance is revealed. The moisture content of the spread leaves should be 70-72%.

[0101] (11) Blending: Select a 1:1 ratio of tea leaves to bean pods for blending;

[0102] (4) Vacuum anaerobic enrichment: The blended bean pod tea prepared in step (3) was treated with vacuum anaerobic method for 2 hours;

[0103] (5) Aerobic: The bean tea treated in step (4) is placed in the air for aerobic treatment for 2 hours;

[0104] (6) Vacuum anaerobic enrichment: The tea pods that have undergone reoxygenation in step (5) are treated again under vacuum anaerobic conditions for 2 hours;

[0105] (7) Ultrasonic extraction: The pod tea that has been anaerobically enriched in step (6) is ultrasonically extracted for 1 hour under four ultrasonic conditions: 0W, 30℃, 50W, 30℃, 80W, 30℃, and 100W, 30℃.

[0106] (8) Microwave fixation: Put the pod tea obtained in step (7) into a microwave fixation machine for 1.5 minutes until the leaves are dark green, soft and slightly sticky, can be clumped together when squeezed, and will fall apart when released, and have a light fragrance with a moisture content of 58-60%.

[0107] (9) Kneading and shaping: The bean pod tea obtained in step (8) is initially shaped by rolling and shaping the strips to increase the softness, plasticity and stickiness of the blanched leaves, and they are initially rolled into strips;

[0108] (10) Low-temperature drying: The tea leaves obtained in step (9) are transferred into a low-temperature dryer at a temperature of 65-70℃ for drying. It generally takes 18-20 hours, depending on the moisture content of the tea leaves.

[0109] Tea sample Tea polyphenol content Total free amino acid content Proline content (mg / g) Pure tea leaves 16.06％ 3.67％ 0.026 pure pods 0.61％ 2.02％ 0.024 pure rice husk 0.01％ 0.09％ 0.001 Tea leaves and pods 1:9 17.13％ 5.87％ 0.049 Tea leaves and rice husks 1:9 4.27％ 0.33％ 0.013 Tea leaves, soybean pods, rice husks 1:1:1 5.26％ 0.52％ 0.016

[0110] The above experimental results show that blending soybean pods with tea leaves can increase the content of tea polyphenols, free amino acids, and proline in blended tea.

[0111] As described above, although the invention has been shown and described with reference to specific preferred embodiments, it should not be construed as limiting the invention itself. Various changes in form and detail may be made without departing from the spirit and scope of the invention as defined in the appended claims.

Claims

1. A method for preparing a sleep-aiding bean pod tea enriched with γ-aminobutyric acid, characterized by It comprises the following steps: Step 1, cleaning: select 'Huangshan small leaf species' tea tree one bud two leaf fresh leaves and fresh 'Tongdou 6' green hair bean pods as raw materials, clean the surface dust and sundries; Step 2, spread cooling: cut the green hair bean pods obtained in step (1) in half to remove the beans, spread the tea fresh leaves and green hair bean pods in the air for 4 h, the spreading thickness is 2-4 cm, and the spreading process is light turning and light stirring, until the fresh leaves lose luster, the leaf quality changes from hard to soft, the green smell disappears, and the fragrance is revealed, and the spreading leaf moisture content is 70-72 %; Step 3, matching: select tea leaves and bean pods with a mass ratio of 1:9 for bean pod tea matching; Step 4, vacuum anaerobic enrichment: put the bean pod tea matched in step (3) into a vacuum tank, and treat the bean pod tea by vacuum anaerobic method for 2 h; Step 5, aerobic: place the bean pod tea treated in step (4) in the air for aerobic treatment for 2 h; Step 6, vacuum anaerobic enrichment: treat the bean pod tea subjected to aerobic treatment in step (5) again under vacuum anaerobic conditions for 2 h; Step 7, ultrasonic extraction: ultrasonic extract the bean pod tea subjected to anaerobic enrichment in step (6) under the conditions of ultrasonic 100 W and 25℃ for 1 h; Step 8, microwave fixation: put the bean pod tea leaves obtained in step (7) into a microwave fixation machine for 1.5 min, until the leaf color is dark green, the leaf quality is soft and slightly sticky, the hand holds into a ball, and the hand releases to scatter, and has a fragrance, and the moisture content is controlled to be 58-60 %; Step 9, rolling and shaping: roll and shape the bean pod tea obtained in step (8) to increase the softness, plasticity and stickiness of the fixed leaves, roll the bean pod tea into a strip to obtain tea green; Step 10, low temperature drying: transfer the tea green obtained in step (9) into a low temperature drying machine with a temperature of 65-70℃, and dry until the moisture content reaches 5%-7%.

2. The method for preparing a sleep-aiding bean pod tea enriched with γ-aminobutyric acid according to claim 1, characterized in that: In step 4, the temperature is 25℃, and the vacuum degree is-0.9MPa.

3. The method of claim 1, wherein the method of preparing the sleep-aiding GABA-enriched bean pod tea is characterized by: In step 5, the room temperature is 20~25℃, and the relative humidity is 60~70%.

4. The method of claim 1, wherein the method of preparing the sleep-aiding GABA-enriched bean pod tea is characterized by: In step 6, the temperature is 25℃, and the vacuum degree is-0.9Mpa.

5. The method of claim 1, wherein the method of preparing the sleep-aiding GABA-enriched bean pod tea is characterized by: In step 7, the extraction solvent used is distilled water.

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