352 results about "Tea catechin" patented technology

Provided is a non-tea-based, packaged beverage which includes a sour seasoning, contains catechins at high concentration, and even after stored over along term, can still give a refreshing feeling specific to a sour taste. The non-tea-based, packaged beverage is free of the persistence of a sour taste, which is experienced when taken in sport scenes, and is excellent in mouth refreshment. Even in a form filled in an oxygen-permeable, clear container, the non-tea-based, packaged beverage shows excellent color tone stability. The non-tea-based, packaged beverage contains a purified product of green tea extract added to it. The purified product comprises non-polymer catechins in its solid constituents and has a content weight ratio of (B) oxalic acid to (A) the non-polymer catechins [(B)/(A)] in a range of from 0 to 0.002. The non-tea-based, packaged beverage comprises the following ingredients (A) to (D): (A) from 0.03 to 0.6 wt % of non-polymer catechins, (B) oxalic acid or a salt thereof at an ingredient (B)/ingredient (A) of from 0 to 0.02, (C) caffeine at an ingredient (C)/ingredient (A) weight ratio of from 0 to 0.16, and (D) from 0.03 to 1.0 wt % of a sour seasoning, and has a pH of from 2 to 6.

A process for producing a purified product of green tea extract, which includes subjecting an aqueous solution of green tea extract to solid-liquid separation by filtration and/or centrifugal separation to obtain another aqueous solution of green tea extract, said another aqueous solution having a turbidity of from 0.2 to 2.0 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %, and then allowing the another aqueous solution of green tea extract to pass through a polymer membrane having a membrane pore size of from 0.05 to 0.8 μm such that the turbidity of the another aqueous solution of green tea extract is reduced to lower than 0.2 as measured with a concentration of non-polymer catechins in it adjusted to 1 wt %.

Ready-to-drink color and turbidity stable beverage compositions are provided. The beverage compositions contain from about 100 to about 2,700 milligrams per liter by total weight of the beverage composition of a tea material selected from the group consisting of tea solids, tea polyphenols, tea flavonoids, tea catechins and combinations thereof. The composition contains water, a total of no more than from about 0 to 100 milligrams per liter divalent cations and a turbidity of less than about 50 NTU and even less than 20 NTU for compositions containing 900 mg/l of tea solids. Preferably, the tea material contains less than about 450 milligrams divalent cations per 100 grams of the tea material. The beverage compositions of the invention are color and turbidity stable when packaged and stored under normal conditions.

The invention discloses fast alcoholized dark green tea and a preparation method of the dark green tea. The preparation method comprises the following steps of: converting catechin with bitter taste in the raw dark green tea into theaflavin, thearubigin and theabrownin, degrading cellulose into glucose with sweet taste, converting insoluble pectin into soluble pectin (to increase the thickness of a tea soup), and degrading protein into amino acids with umami taste by adding microorganisms and an enzyme solution into the raw dark green tea under the condition with certain temperature and humidity, and applying chemical action to the resulting product in supplementation, and at last neutralizing partial acidic components with baking soda. The technical problems of long fermentation time and the generation of nauseating and sour smells in dark green tea pile fermentation are solved; the tea made from the dark green tea obtained by the preparation method disclosed by the invention is delicate and mellow in taste, orange red and transparent in tea soup, and rich in stale flavor; and the dark green tea is pretty high in contents such as soluble sugar, theaflavin, thearubigin and amino acid, and can reach the taste effect of old tea more than 5 years in about 4 days.

A packaged beverage of pH 2 to 6 with a green tea extract mixed therein, comprising the following ingredients (A) to (E) (A) from 0.01 to 1.0 wt % of non-polymer catechins, (B) quinic acid or a salt thereof, (C) from 0.0001 to 15 wt % of a sweetener, (D) from 0.001 to 0.5 wt % of sodium ions, and (E) from 0.001 to 0.2 wt % of potassium ions, wherein a content weight ratio [(B)/(A)] of said quinic acid or salt thereof (B) to said non-polymer catechins (A) is from 0.0001 to 0.5. The packaged beverage contains catechins at high concentration, is reduced in bitterness and astringency and is suited for long-term drinking, is excellent in the stability of bitterness and astringency and also in the feeling when it is swallowed, and further, remains stable in color tone even when filled in a clear container and stored at high temperatures.

The invention pertains to a method for processing tea, in particular to a method for processing gyokurocha tea. The invention aims at providing a processing technique for producing a tea with excellent look, smell and taste to overcome the shortages of complex operation, high labor intensity, low production efficiency, small-scale production, low annual output and failing to meet the market demand in the traditional processing technique. The technical proposal of the invention is the method for processing the tea, which is characterized in that: the processing method comprises the following steps: (a) fresh tea spreading, (b) steaming the tea into green color and dewatering, (c) kneading, (d) drying for the second time, (e) stripping, (f) form regulation, (g) glazing, (h) adding fragrance, (i) selection. The tea processing method of the invention has the advantages of even and regular shape compared with the traditional technique, fragrance, tea water color, taste, color of the leaf bottom and higher content of chlorophyll, tea polyphenols, catechuic acid and theine better than the product produced by the traditional technique.

The invention discloses a method for identifying the quality of Biluochun tea, which comprises the following steps of: after soaking the Biluochun tea, scanning the soaked solution by using an ultraviolet and visible spectrophotometer; and, after leaching and extracting another Biluochun tea, measuring the contents of epigallocatechin, epigallocatechin epicatechol gallate, epicatechin and epicatechin epicatechol gallate in the tea from the leached and extracted solution by adopting a high efficiency liquid chromatography. According to the method disclosed by the invention, a technology for identifying the quality of the Biluochun tea is established by adopting (a technology that spectrum and chromatograph are combined) spectrum and chromatograph analysis; the comprehensive evaluation data of green tea quality is provided; the method has the characteristics of being accurate, reliable, simple, convenient and efficient; and the method can be popularized and applied in the field of the green tea quality counterfeit identifying technology.

At present, there are many reports on a membrane treatment process and a resin separation process for preparing tea polyphenol, but the membrane treatment process and the resin separation process have the problems of more toxic organic solvents and metal ions, low content of ester catechin in tea polyphenol products and the like. The invention provides an environment-friendly preparation method for high-ester catechin tea polyphenol. The environment-friendly and safe high-ester catechin tea polyphenol is prepared by the following preparation processes of: taking tea leaves as raw materials, leaching by using hot water, filtering by using a ceramic membrane, concentrating by using a reverse osmosis (RO) membrane, separating by using styrene neutral and polar resin, performing evaporation concentration under vacuum, drying and obtaining the high-ester catechin tea polyphenol. In the environment-friendly preparation method, a metal ion precipitant and toxic solvents such as ethyl acetate, chloroform, acetone, methylene dichloride and the like which are commonly used in the conventional process are not used in the integral process, the environment-friendly, safe and high-purity tea polyphenol product can be obtained, and the total content of catechin, particularly the content of the ester catechin with high bioactivity in the product can be improved effectively.

The invention discloses a green tea fermented tea beverage and a preparation method thereof. The preparation method comprises the steps that green tea leaves are taken and smashed and are subjected to non-thermal sterilization, distilled water, saccharosephosphorylase, other complex enzymes, a carbon source,plant sourceoligopeptide, saccharomycetes and lactic acid bacteria are respectively added, a multi-process synchronized and integrated technology including low temperature digestion, enzymolysis, fermentation and the like is performed, the multi-process synchronized and integrated technology is finished after being completed, residue removal and filtration are performed to obtain green tea fermented tea juice, low temperature digestion of the tea leaves, glycosylation modification of catechin and brewing of nutrition and flavor of the fermented tea beverage are achieved at a time, the stability of the green tea fermented tea beverage is improved, the bitter taste of the product is decreased, the flavor quality of the beverage is improved, and the bioavailability of the catechin is improved. The method is simple and convenient to operate and obvious in effect and has a good popularization and application value and market prospect.

The invention provides a fragrant black tea red-enriching technique. Combined with the traditional tea technology and black tea process, the technique provided by the invention has no added foreign substances in the producing process and promotes aromatic precursor, amino and sugars in the fresh leaves to be subjected to enzyme action to change and then form various aromatic substances by the processes such as sun withering, green making, rolling, red-enriching, and drying, so that the black tea has thicker fragrance; meanwhile, complex catechins such as ester type catechins which have strongbitter taste are subjected to oxidative condensation to generate theaflavin and thearubigins with thickened taste. With the adoption of the technique, the natural novel black tea products with various fragrance and mellow taste are produced without adding any flower and additive, so the production safety of tea is ensured and the industrial benefit is enhanced; the safe and healthy tea consumption concept is satisfied; the problems of single black product and way of summer and autumn are solved; and the economic benefit is improved by times than the traditional methods.

A beverage is prepared, which is a beverage containing catechin in ester form (A), catechin in free form (B), and caffeine (C), the contents thereof being

(A)+(B)=500 to 6000 mg/L  (1)

(A)/[(A)+(B)]=0.7 to 1.0  (2)

(A)/(C)=6 to 27,  (3)

to maintain a high concentration of catechin with high biological functionality, with improved flavor and improved product quality in regard to occurrence of sediment and the like.

The invention relates to a technology for preparing high content tea polyphenols using water as a single solvent, especially to a technological combination which uses tea as raw materials and water as the single solvent, and comprises steps of: performing extraction, separation and condensation at a low temperature; performing refrigeration and deposition to prepare liquid tea polyphenols; furtherly drying and preparing solid tea polyphenols. The preparative solid tea polyphenols in powder form of the present invention have a tea polyphenol content greater than 90% and a catechin content greater than 60%; and the prepared liquid tea polyphenol extracts have a tea polyphenol content greater than 40% and a catechin content greater than 25%. The invention has a short technological process and all operations before drying can be performed at low temperatures; low concentrated solution viscosity is in favor of precipitation and deposition of tea polyphenols; the prepared products keep no organic solvent residuals and have shallow colors and a high content of tea polyphenol.

The invention relates to a preparation method and an application of epigallocatechin gallate. The method comprises the following steps of: adding alcohol to green tea, and extracting to obtain green tea extraction liquid; purifying the green tea extraction liquid to obtain a green tea extract; purifying the green tea extract to obtain a crude extract of epigallocatechin gallate; and recrystallizing the crude extract of epigallocatechin gallate to obtain epigallocatechin gallate. The method provided by the invention can be used for effectively preparing epigallocatechin gallate, and the product can be used for preparing a medicine, a healthcare food or food for preventing and treating anemia.

The invention discloses a method for preparing a polypeptide complex by combining tea polyphenol and polypeptide, and belongs to the field of soybean protein product development. The method includes the following steps: (1) preparing soybean protein isolate; (2) preparing a soybean proteolysis solution; and 3) preparing the polypeptide complex formed by compounding soybean polypeptide with epigallocatechin gallate (EGCG). The method clarifies the process of compounding the polypeptide obtained by enzymolysis of the soybean protein isolate with and epigallocatechin gallate (EGCG), and confirmsthat the polypeptide complex formed by compounding the polypeptide with the EGCG has a higher biological function, and the compounding process has the characteristics of low costs, convenient operation, environmental protection and health.

The invention discloses a formula of milk powder helpful for reducing and preventing hypertension, hyperglycemia and hyperlipidemia. The selenium-enriched milk powder consists of the following components in percentage by weight: 30-70 percent of milk powder, 0-40 percent of desalted whey powder, 0-15 percent of linseed oil powder, 03 percent of fish oil powder, 0-10 percent of maltodextrin, 0-15 percent of whey protein powder, 0-5 percent of soybean peptide, 0-5 percent of corn peptide, 0-5 percent of resistant dextrin, 0-5 percent of inulin, 0-5 percent of fructo-oligosaccharide, 0-1% of phytosterol ester, 0-2% of selenium-enriched yeast and 0.1-0.8% of catechin; the feed additive comprises the following components in percentage by weight: 0.1-0.5% of tea theanine, 0-0.1% of lactoferrin, 0-0.3% of cubilose acid, 0-1% of yeast beta-glucan, 2-5% of oat beta-glucan, 0-1% of probiotics and the balance of other additives. The invention also discloses a preparation method of the milk powder formula beneficial to reducing and preventing hypertension, hyperglycemia and hyperlipidemia.

The invention discloses technology for producing low-caffeine catechin through a non-solvent method, which comprises the following steps of: mixing broken green tea and deionized water according to a solid-liquid ratio of 1:10-1:15 and ultrasonically extracting; standing and demixing the filtrate, separating by using a ceramic film, concentrating permeating liquid by using a nanofiltration membrane, separating and purifying by using a natural lignocellulose resin, and collecting and eluting the fraction; and performing concentrating and spray drying on the eluted fraction by using the nanofiltration membrane. The technology is easy and convenient to operate, low in cost and investment, and pollution-free, ensures green and safe products and is easy for industrialization. Compared with the conventional production technology, the technology does not need to use a lot of production reagents which pollute the environment and are harmful to a human body, has the advantages of high product purity and short production cycle, and meets the requirements on environment friendliness and safety.

The invention relates to a processing method of a summer raw material tea. The processing method comprises the steps of performing fixation; rolling tea leaves on which fixation is performed; drying the rolled tea leaves for the first time; sufficiently drying the tea leaves dried for the first time; and after the fixation, braising the tea leaves in an insulation can at the temperature of 36-42 DEG C, which is performed between the step of the fixation and the step of rolling the tea leaves on which fixation is performed, or/and between the step of rolling the tea leaves on which fixation is performed and the step of drying the rolled tea leaves for the first time, or/and between the step of drying the tea leaves for the first time and the step of sufficiently drying the dried tea leaves. According to the processing method disclosed by the invention, dehydrated summer raw material teas are loaded into the insulation can to be braised at a high temperature while the dehydrated summer raw material teas are hot, so that the degradation of tea polyphenol is facilitated, and particularly the hydrolysis of ester catechins and the hydrolysis of saccharide and protein are facilitated; therefore, the bitterness of a summer tea is reduced, mellow and refreshing taste is formed, the bitterness of the processed tea leaves is obviously reduced, the palatability is strengthened, and the tea forming rate is increased.

The present invention relates to a process for producing a black tea product with enhanced sensorials. The people who prefer to consume black tea are unable to get a good amount of catechins, because, in black tea the amount of catechins is significantly less than that of green tea. Therefore there is a need for providing a tea product which has relatively high amount and catechins high amount of theaflavins and high amount of polyphenols made by a process without addition of any exogenous theaflavins and/or catechins and which also has the sensorials of black tea. It is an object of the present invention to provide a process for producing a tea product with a relatively high amount of catechins and theaflavins without the addition of any exogenous theaflavins and/or catechins. The present inventors have surprisingly found that tea products obtained by a process involving a step of anaerobic incubation at specific temperatures and for specific durations provide a tea product with improved sensorials and thereby satisfying one or more of the objects of the invention.

Provided are compositions comprising a vanilloid and tea catechins in amounts and proportions which combat virus infections in a human or animal. The vanilloid can be provided in the form of a dried pepper preparation and the tea catechins can be provided in the form of a green tea extract (or concentrate). These active ingredients can be provided separately or in combination. The administration of a such nutritional or other composition, desirably oral administration (in an amount effect) results in reduced virus infection or ameliorated symptoms of virus infection in a human or an animal in need of such a composition.

The invention provides a green tea processing method which particularly comprises the following steps: picking, withering, fixation, winnowing, primary kneading, compound kneading, shaping, primary drying, cooling, stoving and packaging. Through utilization of hot wind fixation, astringent flavor contained in the tea leaves can be effectively removed, tea leaf fragrance can be extracted in the fixation link, and the fragrance is relatively mellow; in the kneading processes, cells on the surface edges of the tea leaves can be broken to be in full contact with oxygen in the baking process, and the delicate fragrance of tea is ensured; particularly the withering process is applied, complex catechin in the tea leaves is subjected to partial oxidation, the astringent flavor of the tea leaves is reduced, the high temperature drying process is applied, the low-melting-point aromatic substance can volatilize relatively quickly, and the fragrance of the tea leaves is improved.