1 results about "Paraguay Tea" patented technology

The application discloses a kind of relieving physical fatigue compositions and preparation method thereof, belong to functional food and enzyme engineering technical field;For the technical contradiction that tannic acid astringency is heavy in existing Paraguay tea beverage, and acidic environment is easy to lead to ginsenoside Rb1 hydrolysis inactivation, a kind of step temperature-pH coupling immobilized enzyme catalysis synergistic treatment method is proposed;The method first uses C8-C18 alkyl hydrophobic modification mesoporous silica fixed tannin enzyme, under pH 5.0-6.0, 40-50 DEG C, high-efficiency astringency is removed;Subsequently under the condition that enzyme preparation is not separated, in situ pH is adjusted to 6.5-7.0 and temperature is reduced to 30-35 DEG C, then ginseng extract is added to carry out low-temperature protection reaction, and the destruction of ginsenoside Rb1 glycosidic bond by acid / heat is avoided from the root.The experiment shows that the application can make tannic acid removal rate ≥72.5%, ginsenoside Rb1 retention rate ≥82.5%, and caffeine retention rate ≥86.9%, which is significantly better than traditional process.