GABA (gamma-aminobutyric acid) enrichment-based red-skin wheat healthy tea drink and preparation process thereof

Abstract

The invention belongs to the field of tea drink production, and provides a GABA enrichment-based red-skin wheat healthy tea drink and a preparation process thereof, the GABA enrichment-based red-skin wheat healthy tea drink comprises GABA enrichment red-skin wheat flour, and the GABA enrichment red-skin wheat flour is prepared from red-skin wheat through ultrasonic pretreatment, low-oxygen germination induction and enzyme deactivation drying; the functional compounding unit is prepared from a spina date seed extract, longan aril polysaccharide and casein peptide; the natural stabilization system comprises an anti-oxidation-embedding composite system composed of vitamin C, tea polyphenol and maltodextrin; the enrichment efficiency of gamma-aminobutyric acid in the red wheat is improved through a synergistic process of ultrasonic pretreatment, low-oxygen germination induction and enzyme deactivation drying, the activity of glutamate decarboxylase is effectively activated by combining a low-oxygen environment with L-glutamic acid precursor supply, the content of GABA stably reaches 40 mg / 100 mL or above, the effective dose requirement of functional food is met, and the functional food is suitable for industrial production. And the technical bottlenecks of low GABA generation rate and long period of conventional normal-pressure germination are overcome.

Description

Technical Field

[0001] This invention belongs to the field of tea beverage production, specifically a GABA-enriched red wheat health tea beverage and its preparation process. Background Technology

[0002] Gamma-aminobutyric acid (GABA) is an important non-protein amino acid with various physiological functions, including regulating nerve excitability, improving sleep quality, relieving anxiety, and assisting in lowering blood pressure. It has been widely used in the development of functional foods and health drinks. Plant-based tea drinks, made from GABA-rich grain raw materials and combined with traditional medicinal and edible ingredients, are gradually becoming the preferred beverage for modern consumers seeking physical and mental health due to their natural, safe, and easily absorbed characteristics. Its core mechanism of action lies in regulating the balance of GABA receptors in the central nervous system through exogenous supplementation of GABA and its synergistic active substances, thereby achieving a calming and soothing effect. Therefore, it shows broad market prospects in the context of fast-paced life.

[0003] Traditional GABA-enriched grain teas often use atmospheric pressure soaking and natural germination processes to induce GABA production. However, this method depends on environmental conditions, has a long germination cycle, low GABA accumulation efficiency, and lacks effective means to regulate the activity of the key enzyme—glutamate decarboxylase (GAD). As a result, the GABA content is generally lower than 30mg / 100g, which is difficult to reach the effective dosage of functional foods (usually requiring ≥50mg / 100g). At the same time, the germination process is susceptible to contamination by miscellaneous bacteria, making it difficult to guarantee microbial safety and resulting in poor product stability, which limits its industrial application.

[0004] Furthermore, existing processes have significant shortcomings in protecting active ingredients: GABA is easily degraded under high temperature, light, and oxidative conditions, while conventional drying methods (such as high-temperature hot air drying) can quickly dehydrate it, but this leads to the inactivation of GAD enzymes and the loss of polyphenolic antioxidants; in the formulation process, single stabilizers are commonly used or effective encapsulation is not performed, causing GABA and other functional factors to degrade during subsequent processing (such as homogenization and sterilization) and storage; at the same time, if compound ingredients such as jujube seed extract and longan polysaccharide are not scientifically formulated and synergistically designed, their ability to cross the blood-brain barrier is weak, their bioavailability is low, and it is difficult to exert a synergistic effect.

[0005] To address the problems raised in the background art, those skilled in the art have proposed a GABA-enriched red wheat health tea beverage and its preparation process. Summary of the Invention

[0006] To address the aforementioned technical problems, this invention provides a GABA-enriched red wheat health tea and its preparation process, thereby solving the problems of low germination efficiency, GABA content often below 30mg / 100g, making it difficult to achieve functional dosage in traditional GABA teas; loss of active ingredients during the drying process; poor formulation stability; insufficient synergy of compound ingredients; low bioavailability, which limits its application.

[0007] A GABA-enriched red wheat health tea beverage, comprising: GABA-enriched red wheat flour, wherein the GABA-enriched red wheat flour is prepared from red wheat through ultrasonic pretreatment, hypoxia germination induction and enzyme inactivation drying; A functional compound unit, wherein the functional compound unit is composed of jujube seed extract, longan polysaccharide and casein peptide; A natural stabilization system, including an antioxidant-encapsulation complex composed of vitamin C, tea polyphenols, and maltodextrin; The health tea beverage is a ready-to-drink liquid tea beverage that has been sterilized and packaged using UHT.

[0008] Preferably, the hypoxic germination induction process is carried out under the conditions of oxygen concentration of 2% to 5%, temperature of 30±2℃, and pH of 5.8 to 6.2, with a germination time of 36 to 48 hours, and L-glutamic acid is added to a final concentration of 10 to 20 mmol / L as a precursor for GABA synthesis during the soaking stage.

[0009] Preferably, the ultrasonic pretreatment parameters are: frequency 25-40kHz, power density 0.8-1.2W / mL, treatment time 8-12 minutes, and liquid-to-solid ratio 10:1.

[0010] Preferably, the enzyme inactivation drying adopts a hot air-microwave combined drying method, first drying with hot air at 80°C until the moisture content is ≤15%, and then drying with microwave power of 300-500W until the moisture content is ≤6%, retaining GABA and polyphenol active ingredients.

[0011] Preferably, the total saponin content of the jujube seed extract is ≥8%, and the molecular weight of the longan polysaccharide is 5×10⁻⁶. 4 ~1×10 5 Da, the proportion of γ-aminobutyric acid-binding peptides in casein peptides is ≥15%.

[0012] Preferably, the mass ratio of vitamin C, tea polyphenols and maltodextrin is 1:1:8.

[0013] A preparation process for a GABA-enriched red wheat health tea beverage includes: S1. Select plump red-skinned wheat, wash it, disinfect it with 0.5% sodium hypochlorite solution for 10 minutes, and rinse it with deionized water 3 times. S2. Place the red wheat in deionized water containing L-glutamic acid and perform ultrasonic pretreatment at a frequency of 30kHz, a power density of 1.0W / mL, and a time of 10 minutes. S3. Transfer the pretreated wheat to a germination chamber and germinate for 40 hours in a low-oxygen environment with an oxygen concentration of 3%, a temperature of 30°C, a relative humidity of 90%, and a pH of 6.0. S4. Dry the germinated wheat in hot air at 80℃ for 2 hours, and then microwave it at 400W until the moisture content is ≤6% to inactivate enzymes and stabilize GABA. S5. The dried material is pulverized and passed through an 80-mesh sieve to obtain GABA-enriched red wheat flour. S6. Mix GABA-enriched red wheat flour, jujube seed extract, longan polysaccharide, and casein peptide in a mass ratio of 85:6:4:5. Add vitamin C, tea polyphenols, and maltodextrin in a mass ratio of 1:1:8 as stabilizers and stir thoroughly. S7. Add deionized water to make a suspension with a solid content of 15%. After homogenization by a colloid mill, sterilize by UHT at a temperature of 135°C for 5 seconds. Then, bottle it as a ready-to-drink liquid tea.

[0014] Preferably, the UHT-sterilized liquid tea contains ≥40mg / 100mL of GABA, ≥120mgGAE / 100mL of total phenols, and has a shelf life of not less than 12 months at room temperature.

[0015] Preferably, the homogenization pressure of the colloid mill is 40-60 MPa, and the homogenization is performed twice to achieve a particle size D90 ≤ 50 μm.

[0016] Preferably, the red-skinned wheat is a hard red-skinned wheat variety with a thousand-grain weight ≥38g, a flour yield ≤85%, and a grain hardness index ≥60.

[0017] Compared with the prior art, the present invention has the following beneficial effects: This invention improves the enrichment efficiency of γ-aminobutyric acid (GABA) in red wheat through a synergistic process of ultrasonic pretreatment, hypoxia germination induction, and enzyme-inactivating drying. The hypoxia environment combined with the supply of L-glutamate precursor effectively activates glutamate decarboxylase activity, resulting in a stable GABA content of over 40 mg / 100 mL, which meets the effective dosage requirements of functional foods and overcomes the technical bottlenecks of low GABA generation rate and long cycle in traditional atmospheric pressure germination.

[0018] This invention utilizes a combined hot air-microwave drying method. After initial dehydration with hot air at 80°C, enzymes are rapidly inactivated using microwaves at 300-500W. This effectively terminates the enzymatic reaction, stabilizes the GABA content, and avoids the degradation of active ingredients such as polyphenols and flavonoids caused by prolonged high temperatures. This maximizes the preservation of the antioxidant function of germinated wheat and enhances the physiological activity value of the tea.

[0019] This invention achieves a multi-target synergistic effect of sedative and tranquilizing components through the scientific combination of jujube seed extract, longan polysaccharide, and casein peptide: jujube seed saponins regulate GABA_A receptors, longan polysaccharide promotes nerve repair, and γ-aminobutyric acid-binding peptides in casein peptides enhance blood-brain barrier permeability. The three components work synergistically to improve the bioavailability and duration of action of neuroregulatory effects.

[0020] This invention utilizes a natural antioxidant-encapsulation complex system composed of vitamin C, tea polyphenols, and maltodextrin to form a microenvironmental barrier in liquid tea beverages. Vitamin C scavenge free radicals, tea polyphenols inhibit oxidation reactions, and maltodextrin provides physical encapsulation protection. The synergistic effect is optimal when the mass ratio of the three is 1:1:8, which improves the stability of GABA and polyphenols during UHT sterilization and long-term storage, ensuring that the product has a shelf life of no less than 12 months at room temperature. Attached Figure Description

[0021] Figure 1 This is a schematic diagram of the overall process of the present invention. Detailed Implementation

[0022] The embodiments of the present invention will be described in further detail below with reference to the accompanying drawings and examples. The following examples are for illustrative purposes only and should not be construed as limiting the scope of the invention.

[0023] As attached Figure 1 As shown: Example 1: This example provides a GABA-enriched red wheat health tea beverage, comprising: Material: Damao small red wheat (protein content 14%, starch content 66%, fat content 10%, wet gluten content as high as 31%). L-glutamic acid (purity ≥99%) Ziziphus jujuba seed extract (total saponin content ≥8%) Longan polysaccharide (molecular weight 5×10) 4 ~1×10 5 Da); Casein peptides (γ-aminobutyric acid-binding peptides account for ≥15%). Vitamin C (food grade); Tea polyphenols (purity ≥ 98%) Maltodextrin (DE value 15-20); Sodium hypochlorite solution (mass fraction 0.5%); Deionized water (prepared using the Milli-Q system).

[0024] equipment: Ultrasonic cleaning machine (KQ-500E, Kunshan Ultrasonic Instrument Co., Ltd.); Intelligent Germination Box (FYX-300, Shanghai Yiheng Technology Co., Ltd.); Hot air-microwave combined dryer (HG-200, Changzhou Jiafa Drying Engineering Co., Ltd.); High-speed pulverizer (FW-177, Tianjin Tester Instrument Co., Ltd.); Colloid mill (XM-2000 / 4, Shanghai Sijun Machinery Equipment Co., Ltd.); UHT sterilization and filling system (UHT-1000, Hangzhou Yongchuang Intelligent Equipment Co., Ltd.); The preparation of the above-mentioned GABA-enriched red wheat health tea beverage is carried out using a method based on GABA enrichment, including: S1. Select plump red-skinned wheat, wash it, disinfect it with 0.5% sodium hypochlorite solution for 10 minutes, and rinse it with deionized water 3 times. S2. Place the red wheat in deionized water containing L-glutamic acid and perform ultrasonic pretreatment at a frequency of 30kHz, a power density of 1.0W / mL, and a time of 10 minutes. S3. Transfer the pretreated wheat to a germination chamber and germinate for 40 hours in a low-oxygen environment with an oxygen concentration of 3%, a temperature of 30°C, a relative humidity of 90%, and a pH of 6.0. S4. Dry the germinated wheat in hot air at 80℃ for 2 hours, then microwave it at 400W until the moisture content is ≤6%; S5. The dried material is pulverized and passed through an 80-mesh sieve to obtain GABA-enriched red wheat flour. S6. Mix GABA-enriched red wheat flour, jujube seed extract, longan polysaccharide, and casein peptide in a mass ratio of 85:6:4:5. Add vitamin C, tea polyphenols, and maltodextrin in a mass ratio of 1:1:8 as stabilizers and stir thoroughly. S7. Add deionized water to make a suspension with a solid content of 15%. After homogenization by a colloid mill, sterilize by UHT at a temperature of 135°C for 5 seconds. Then, bottle it as a ready-to-drink liquid tea.

[0025] Detection: GABA content: Detected by high performance liquid chromatography (HPLC, Agilent 1260); Results: The GABA content was 42.3 mg / 100 mL; Total phenol content: calculated as gallic acid equivalent (GAE) using the Folin-Ciocalteu method (GB / T8313-2018); Results: The total phenol content was 128 mg GAE / 100 mL; Shelf life test: Store at room temperature (25℃) away from light, and regularly test for microorganisms and sensory indicators; Results: No mold or sedimentation within 12 months, stable flavor, shelf life ≥ 12 months; Particle size distribution: Detected using a laser particle size analyzer (Mastersizer3000, Malvern); Result: D90≤48μm.

[0026] Example 2: This example provides a GABA-enriched red wheat health tea beverage, comprising: Material: Damao small red wheat (protein content 14%, starch content 66%, fat content 10%, wet gluten content as high as 31%). L-glutamic acid (purity ≥99%) Ziziphus jujuba seed extract (total saponin content ≥8%) Longan polysaccharide (molecular weight 5×10) 4 ~1×10 5 Da); Casein peptides (γ-aminobutyric acid-binding peptides account for ≥15%). Vitamin C (food grade); Tea polyphenols (purity ≥ 98%) Maltodextrin (DE value 15-20); Sodium hypochlorite solution (mass fraction 0.5%); Deionized water (prepared using the Milli-Q system).

[0027] equipment: Ultrasonic cleaning machine (KQ-500E, Kunshan Ultrasonic Instrument Co., Ltd.); Intelligent Germination Box (FYX-300, Shanghai Yiheng Technology Co., Ltd.); Hot air-microwave combined dryer (HG-200, Changzhou Jiafa Drying Engineering Co., Ltd.); High-speed pulverizer (FW-177, Tianjin Tester Instrument Co., Ltd.); Colloid mill (XM-2000 / 4, Shanghai Sijun Machinery Equipment Co., Ltd.); UHT sterilization and filling system (UHT-1000, Hangzhou Yongchuang Intelligent Equipment Co., Ltd.).

[0028] The preparation of the above-mentioned GABA-enriched red wheat health tea beverage is carried out using a method based on GABA enrichment, including: S1. Select plump red-skinned wheat, wash it, disinfect it with 0.5% sodium hypochlorite solution for 10 minutes, and rinse it with deionized water 3 times. S2. Place the red wheat in deionized water containing L-glutamic acid and perform ultrasonic pretreatment at a frequency of 25kHz, a power density of 1.2W / mL, and a time of 8 minutes. S3. Transfer the pretreated wheat to a germination chamber and germinate for 48 hours in a low-oxygen environment with an oxygen concentration of 2%, a temperature of 32°C, a relative humidity of 90%, and a pH of 5.8. S4. Dry the sprouted wheat in hot air at 80℃ for 2 hours, then microwave it at 300W until the moisture content is ≤6%; S5. The dried material is pulverized and passed through an 80-mesh sieve to obtain GABA-enriched red wheat flour. S6. Mix GABA-enriched red wheat flour, jujube seed extract, longan polysaccharide, and casein peptide in a mass ratio of 85:6:4:5. Add vitamin C, tea polyphenols, and maltodextrin in a mass ratio of 1:1:8 as stabilizers and stir thoroughly. S7. Add deionized water to make a suspension with a solid content of 15%. After homogenization by a colloid mill, sterilize by UHT at a temperature of 135°C for 5 seconds. Then, bottle it as a ready-to-drink liquid tea.

[0029] Detection: GABA content: Detected by high performance liquid chromatography (HPLC, Agilent 1260); Result: The GABA content was 40.8 mg / 100 mL.

[0030] Total phenol content: calculated as gallic acid equivalent (GAE) using the Folin-Ciocalteu method (GB / T8313-2018); Result: The total phenol content was 122 mg GAE / 100 mL.

[0031] Shelf life test: Store at room temperature (25℃) away from light, and regularly test for microorganisms and sensory indicators; Results: No pathogenic bacteria were detected within 12 months, and there were no changes in color or taste. Shelf life is ≥12 months.

[0032] Particle size distribution: Detected using a laser particle size analyzer (Mastersizer3000, Malvern); Result: D90≤50μm.

[0033] The comparison and analysis of Example 1 and Example 2 are shown in the table below:

[0034] Both embodiments verified the technical effects of the present invention. In particular, the process parameter combination of Embodiment 1 was better, with higher GABA content and total phenol retention rate, and good product stability. This indicates that by optimizing low-oxygen germination conditions, ultrasonic pretreatment parameters, and drying methods, the functionality and quality consistency of tea beverages can be improved.

[0035] Damao Small Red Wheat, a national geographical indication product, is an old variety with a history of more than 300 years. It was introduced to the northern foothills of Yinshan by Shanxi merchants during the Ming and Qing Dynasties and is affectionately known as "Hundred Ears of Red" by the locals. As a spring wheat that grows in the heart of the desertified grassland, it is rooted in the ecological function protection area of ​​the northern foothills of Yinshan, far away from industrial pollution and enjoys a pure and undisturbed natural environment. Originating from the vast Damao Mountain region, which boasts over 1 million mu of natural dry land, this product adheres to a two-year crop rotation system, allowing the land to rest naturally without human intervention. With an annual rainfall of only 250 mm and an evaporation rate as high as 2500 mm, the product is sown after rain according to the weather, without the application of chemical fertilizers or pesticides, and grows in a semi-wild manner, truly achieving green and ecological planting. Sown during the Qingming Festival and harvested during the White Dew Festival, this wheat undergoes a 140-day growing period and receives over 1800 hours of ample sunlight, resulting in unique grains that are plump, reddish in color, and hard in texture. According to authoritative testing, Damao Small Red Skin Wheat has a protein content as high as 14% to 15%, a wet gluten content of 31%, starch of 66%, and fat of 10%. It is also rich in iron, selenium, and various vitamins and unsaturated fatty acids, making it nutritionally superior to ordinary wheat. Experts from the Chinese Academy of Agricultural Sciences and China Agricultural University have praised it as "the highest grade wheat in China." From field to finished product, the entire process is produced in our own base factory. We have a modern production line specially designed for our little red bread. It has passed multiple green and healthy certifications, is made of 100% pure flour, and has no additives. It has high water absorption, long dough stability time, and excellent stretching performance (stretching area 113, maximum resistance 462). The bread volume reaches 990, with a score of 97. It is of excellent quality, with a rich wheat aroma and a chewy texture. Tea made from Damao red wheat has significant advantages over ordinary wheat teas on the market: More precious raw materials, higher quality Damao Xiaohongpi is a 300-year-old variety with national geographical indication certification. It grows in the grassland ecological zone on the northern foothills of Yinshan Mountain, which is free from industrial pollution. It is cultivated in a semi-wild manner throughout the entire process, without the use of chemical fertilizers or pesticides, ensuring the purity and safety of raw materials from the source. In contrast, ordinary wheat is mostly grown using conventional methods, and the growing environment and planting methods cannot guarantee ecological purity. More nutritious and with higher health value Damao small red wheat has a protein content as high as 14% to 15%, and is rich in iron, selenium, vitamin E and a variety of unsaturated fatty acids (such as linoleic acid and linolenic acid). Its nutritional density is far higher than that of ordinary wheat. Tea made from it not only has a rich wheat aroma, but also has higher antioxidant and health benefits. The wheat aroma is richer and the taste is more authentic. Because of its long growing period of 140 days and ample sunlight, the grains are firm and the tea made from it has a natural and rich roasted wheat aroma after brewing. The aroma is long-lasting and has many layers, and the taste is mellow and sweet. Ordinary wheat tea, on the other hand, often has a weak aroma or even off-flavors due to the poor quality of the raw materials. It should be understood that in the development of any practical implementation, such as in any food processing or functional beverage development project, process parameters may be adaptively adjusted based on raw material characteristics, equipment conditions, and product requirements. Such development efforts may be complex and time-consuming, but for those skilled in the art who benefit from this disclosure, no excessive experimentation is required, and the development efforts will be a routine work of design, production, and quality control. Example 3:

[0036] The production process of the GABA-enriched red wheat health tea of ​​the present invention is as follows: First, Damao small red wheat is selected, with a protein content of 14%, starch content of 66%, fat content of 10%, and wet gluten content as high as 31%. After washing, it is disinfected with 0.5% sodium hypochlorite solution for 10 minutes and rinsed 3 times with deionized water. Then, the wheat is placed in deionized water containing L-glutamic acid (final concentration 10-20 mmol / L) and ultrasonically pretreated for 8-12 minutes at a frequency of 25-40 kHz, a power density of 0.8-1.2 W / mL, and a liquid-to-material ratio of 10:1. Next, the pretreated wheat is transferred to a germination chamber and germinated at an oxygen concentration of 2%-5%, a temperature of 30±2℃, a relative humidity of 90%, and a pH of 10. Germination was carried out under a low-oxygen environment of 5.8–6.2 for 36–48 hours to induce the large-scale production of GABA. After germination, hot air-microwave combined drying was used. First, hot air drying was carried out at 80℃ until the moisture content was ≤15%, and then microwave drying was carried out at 300–500W until the moisture content was ≤6%, to achieve rapid enzyme inactivation and stabilize GABA. The dried material was pulverized and passed through an 80-mesh sieve to obtain GABA-enriched red wheat flour. The GABA-enriched red wheat flour was then mixed with jujube seed extract with a total saponin content ≥8% and a molecular weight of 5×10⁻⁵ at a mass ratio of 85:6:4:5. 4 ~1×10 5The product is a mixture of longan polysaccharide and casein peptides with a γ-aminobutyric acid (GABA) binding peptide ratio of ≥15%, along with vitamin C, tea polyphenols, and maltodextrin (mass ratio 1:1:8) as a natural stabilizing system. The mixture is thoroughly stirred, then deionized water is added to form a suspension with a solid content of 15%. This suspension is homogenized twice using a colloid mill at 40–60 MPa pressure to achieve a particle size D90 ≤ 50 μm. UHT sterilization (135℃, 5 seconds) is then performed, followed by aseptic filling into a ready-to-drink liquid tea beverage. The resulting product contains ≥40 mg GABA / 100 mL, ≥120 mg GAE / 100 mL of total phenols, and has a shelf life of at room temperature of no less than 12 months.

[0037] It should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and are not intended to limit it. Although the present invention has been described in detail with reference to preferred embodiments, those skilled in the art should understand that modifications or equivalent substitutions can be made to the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention, and all such modifications or substitutions should be covered within the scope of the claims of the present invention.

Claims

1. A health tea beverage based on GABA enrichment from red wheat, characterized in that, include: GABA-enriched red wheat flour, wherein the GABA-enriched red wheat flour is prepared from red wheat through ultrasonic pretreatment, hypoxia germination induction and enzyme inactivation drying; A functional compound unit, wherein the functional compound unit is composed of jujube seed extract, longan polysaccharide and casein peptide; A natural stabilization system, including an antioxidant-encapsulation complex composed of vitamin C, tea polyphenols, and maltodextrin; The health tea beverage is a ready-to-drink liquid tea beverage that has been sterilized and packaged using UHT.

2. The red wheat health tea beverage based on GABA enrichment according to claim 1, characterized in that: The hypoxic germination induction process was carried out under the conditions of oxygen concentration of 2% to 5%, temperature of 30±2℃, and pH of 5.8 to 6.2, with a germination time of 36 to 48 hours. During the soaking stage, L-glutamic acid was added to a final concentration of 10 to 20 mmol / L as a precursor for GABA synthesis.

3. The red wheat health tea beverage based on GABA enrichment according to claim 1, characterized in that: The ultrasonic pretreatment parameters are: frequency 25-40kHz, power density 0.8-1.2W / mL, treatment time 8-12 minutes, and liquid-to-solid ratio 10:

1.

4. A red wheat health tea beverage based on GABA enrichment according to claim 1, characterized in that: The enzyme inactivation drying adopts a combined hot air-microwave drying method. First, it is dried with hot air at 80°C until the moisture content is ≤15%, and then dried with microwave power of 300-500W until the moisture content is ≤6%, retaining GABA and polyphenol active ingredients.

5. A red wheat health tea beverage based on GABA enrichment according to claim 1, characterized in that: The total saponin content of the jujube seed extract is ≥8%, and the molecular weight of longan pulp polysaccharide is 5×10. 4 ~1×10 5 Da, the proportion of γ-aminobutyric acid-binding peptides in casein peptides is ≥15%.

6. A red wheat health tea beverage based on GABA enrichment according to claim 1, characterized in that: The mass ratio of vitamin C, tea polyphenols and maltodextrin is 1:1:

8.

7. A preparation process for a GABA-enriched red wheat health tea beverage as described in any one of claims 1-6, characterized in that, include: S1. Select plump red-skinned wheat, wash it, disinfect it with 0.5% sodium hypochlorite solution for 10 minutes, and rinse it with deionized water 3 times. S2. Place the red wheat in deionized water containing L-glutamic acid and perform ultrasonic pretreatment at a frequency of 30kHz, a power density of 1.0W / mL, and a time of 10 minutes. S3. Transfer the pretreated wheat to a germination chamber and germinate for 40 hours in a low-oxygen environment with an oxygen concentration of 3%, a temperature of 30°C, a relative humidity of 90%, and a pH of 6.

0. S4. Dry the germinated wheat in hot air at 80℃ for 2 hours, and then microwave it at 400W until the moisture content is ≤6% to inactivate enzymes and stabilize GABA. S5. The dried material is pulverized and passed through an 80-mesh sieve to obtain GABA-enriched red wheat flour. S6. Mix GABA-enriched red wheat flour, jujube seed extract, longan polysaccharide, and casein peptide in a mass ratio of 85:6:4:

5. Add vitamin C, tea polyphenols, and maltodextrin in a mass ratio of 1:1:8 as stabilizers and stir thoroughly. S7. Add deionized water to make a suspension with a solid content of 15%. After homogenization by a colloid mill, sterilize by UHT at a temperature of 135°C for 5 seconds. Then, bottle it as a ready-to-drink liquid tea.

8. The preparation process of a GABA-enriched red wheat health tea beverage according to claim 7, characterized in that: The UHT-sterilized liquid tea beverage has a GABA content ≥40mg / 100mL, a total phenol content ≥120mgGAE / 100mL, and a shelf life of not less than 12 months at room temperature.

9. The preparation process of a GABA-enriched red wheat health tea beverage according to claim 7, characterized in that: The homogenization pressure of the colloid mill is 40-60 MPa, and the homogenization is performed twice to achieve a particle size D90 ≤ 50 μm.

10. The preparation process of a GABA-enriched red wheat health tea beverage according to claim 7, characterized in that: The red-skinned wheat is a hard red-skinned wheat variety with a thousand-grain weight ≥38g, a flour yield ≤85%, and a grain hardness index ≥60.

Images