275 results about "Theaflavin" patented technology

The invented Pu Er tea extract is dark reddish brown colour, can be dissolved in water and does not dissolve in ethyl alcohol, methyl alcohol and trichloromethane, its main chemical components are ; 15%-45% of tea-polysaccharide, 50%-70% of tea alkaloids, 4.7%-14.0% of protein and the rest is minute quantity of tea self-body substances, such as thearubigens, theaflavin and water soluble pectin. It can be used as raw material for preparing oral liquor, soft capsule, capsule and lozenge, etc.

The present invention provides methods for preventing, treating, managing and/or ameliorating a condition associated with inflammation (e.g., an inflammatory disorder) or a symptom thereof, the methods comprising administering to a subject in need thereof an effective amount of a theaflavin composition and an effective amount of one or more therapies other than such a theaflavin composition. In particular, the present invention provides methods for preventing, treating, managing and/or ameliorating a condition associated with inflammation (e.g., an inflammatory disorder) or a symptom thereof, the methods comprising administering to a subject in need thereof an effective amount of a theaflavin composition, an effective amount of a glucosamine composition, and optionally one or more other therapies.

The invention provides a processing method of pu-er tea with inoculated fungi microorganism. During the first day of pu-er tea pile-fermentation, aspergillus niger red koji and penicillum sp. red koji is mixed together by the ratio of 1-2:1 and is added into the production process of pu-er tea by the weight percentage of uniform mixed red koji and basic tea of 1:125-250; during the second day of pu-er tea pile-fermentation, saccharomyces sp. is added into the production process of pu-er tea by the weight percentage of saccharomyces sp. and basic tea of 1:250-500 and then material is gathered together and covered with fermentation cloth; fermentation gathering temperature is controlled between 40 celsius degree and 65 celsius degree and gathering overturning has to be carried on apporiately to control moisture content between 14 percent and 20 percent; when tea leaves moisture content is over than 20 percent, ditch recanalization has to be carried on every day; when tea leaves moisture content is 14 percent to 20 percent, ditch recanalization has to be carried on every three days; with shortened processing time, rich water extract, proper tea polyphenol and amino acids is retained and a certain amount of caffeine, hydration pectin, theaflavins and theabrownin is added; compared with natural pile-fermentation, the quality of the invention is superior and more stable and microbial indicator is equal to that of red tea and green tea.

The invention relates to a technology for improving the quality of the congou black tea. The technology adopts fresh leaves as the raw materials and comprises the steps of withering, rolling, fermentation, incipient drying, pile fermentation, drum-roasting for reshaping, enough drying, aroma raising, spreading to cool, and packaging to finish the tea product. By the adoption of the technology disclosed by the invention, taste and aroma of the tea can be improved, and the content of theaflavin in the made tea is improved particularly, so that the overall quality of the congou black tea is improved.

The invention discloses a preparation method for instant black tea powder with high theaflavin content. The preparation method comprises the following steps: 1), taking dry green tea and adding hot water for extraction; filtering tea leaves to obtain tea soup; and cooling, centrifuging for separation and concentrating in sequence to obtain concentrated green tea juice; 2), taking fresh tea leaves and placing into a withering trough for withering to obtain withered leaves; 3), mixing the concentrated green tea juice with the withered leaves; rolling, grinding the rolled withered leaves and fermenting to obtain fermented leaves; and 4), adding the hot water into the fermented leaves for extraction, cooling, centrifuging for separation and concentrating to obtain concentrated black tea liquid, and drying to obtain the instant black tea powder. The instant black tea powder prepared by the method has the characteristics of high theaflavin content, unique flavor and fresh tea characteristics, does not need to be added with exogenous enzyme at the same time, and has the characteristics of low production cost, simple process and convenience in control.

The present invention discloses a tea extract-containing microemulsion, a preparation method and applications thereof. The tea extract-containing microemulsion comprises the following components by weight: 0.1% to 8% of tea extract, 30% to 70% of oil phase, 0.05% to 0.5% of synergistic agent, 10% to 50% of emulsifier, 0% to 20% of co-emulsifier and 1% to 5% of water; wherein the synergistic agent is ascorbic acid or/and citric acid, the tea extract is epigallocatechin gallate or/and theaflavin-3, 3'-digallate. The present invention also provides the preparation method and applications of the tea extract-containing microemulsion. The tea extract containing microemulsion has characteristics of uniform, transparent, stable property, strong oxidation resistance, and simple and controllable preparation method.

The invention relates to the technical field of deep processing of tea leaves and discloses a preparation process for high-quality instant red tea so as to solve the problems of flavor and characteristic ingredient deficiency of instant red tea caused by oxidation under a temperature. The high-quality instant red tea is prepared by taking fresh tea leaves as raw materials and processing the fresh tea leaves by a liquid-state control fermentation and medium-temperature enzymatic method-assisted extraction combined process. The high-quality instant red tea is short in production cycle and low in energy consumption, contains more than 2.0% of theaflavin and more than 5.0% of free amino acids, and is orange yellow and bright in soup color, pure in fragrance and superior to a traditional product in overall quality.

The invention discloses a process for extracting theaflavine, which comprises kneading fresh tea leaves, watering and grinding plasm, then carrying out fermentation and oxidation so as to obtain solution containing theaflavine, obtaining centrifugate through centrifugation deslagging, ultrafiltrating the centrifugate with ceramic film, finally processing the obtained filtrate through solvent extraction or membrane separating process.

The invention discloses a high-protein tea lozenge, which consists of the following components in percentage by mass: 18 to 90 percent of tea powder prepared by an enzyme processing process, 8.9 to 80 percent of protein powder or milk powder and 1 to 10 percent of walnut powder. Compared with the prior art, the high-protein tea lozenge has the advantages that: (1) the content of soluble protein in tea prepared by the conventional process is low, the protein powder or the milk powder is added into ingredients and the walnut powder is mixed in order to enhance the nutritive value of the tea lozenge, and thus, the tea lozenge is nutritional health-care food; (2) by enzyme processing, cellulose, insoluble protein, ester catechin and the like in the tea are hydrolyzed, so that the content of soluble ingredients is increased; and (3) due to the hydrolysis of the ester catechin, the bitter and astringent taste of the tea is easy to reduce, and due to the addition of peroxidase and catalase, the content of theaflavin and thearubigins is increased, the drinking value and health-care value of black tea are improved, and the taste of the black tea is improved.

The invention provides a method for preparing a high-purity theaflavin composite. The method comprises the following steps of: adding a mixture of green tea and catechinic acid into a crude polyphenol oxidase liquid for carrying out in-vitro oxidation; then, extracting the mixture with ethyl acetate; concentrating the extract in vacuum and drying to obtain a theaflavin crude product; dissolving the theaflavin crude product with ethanol water with volume concentration being 20% and then absorbing by using a chromatographic column with absorbing resin till the chromatographic column with absorbing resin is in a saturated state; eluting by using the ethanol water with volume concentration being 20%, and then eluting by using acetone or ethanol water with volume concentration being 60%; concentrating the eluting liquid, namely the collected acetone or ethanol water solution with volume concentration being 60% in vacuum; and obtaining the high-purity theaflavin composite through freeze drying. The method provided by the invention has the advantages of simple process and low cost and avoids using toxic and harmful organic reagents during a production process, thereby being environment-friendly. Furthermore, the high-purity theaflavin composite with different theaflavin components can be obtained by controlling different reaction conditions, so that the product yield is high and the content is high.

The invention relates to a preparation method of rich-theaflavin black tea, comprising the following steps of: withering fresh tea leaves; dissolving instant green tea with water; uniformly spraying an instant green tea water solution on the withered leaves, and mixing uniformly; kneading and sifting the uniformly mixed withered leaves; re-kneading and deblocking sifter surface leaves; fermenting the sifter surface leaves and sifter bottom leaves; spreading the fermented leaves; and drying the fermented leaves to obtain the rich-theaflavin black tea. Because the instant green tea water solution is added before the step of kneading in the method, theaflavin synthetic substrates, such as catechin and the like are increased, and the finished-product tea quality, in particular the content of the theaflavin in the finished-product tea, is greatly improved. The method can overcome the defects of dim soup color and light taste, strong intensity, poor astringency and the like caused by qualitative characteristics of fresh leaves per se and is beneficial to improvement of the competitive power of Chinese black tea in the international market.

A process for preparing the tea pigment includes such steps as mashing fresh tea leaves, adding enzyme, adding them to the solution of theopolyphenol in organic solvent, adding acidic aqueous solution, enzymatic oxidizing-polymerizing reaction, separating to obtain tea red, tea yellow and tea brown, purifying, concentrating and drying.

The present invention provides a method for selective production of theaflavin in large amounts at high yield, and in an easy and inexpensive manner. Specifically, it relates to a method for selective production of theaflavin whereby a processed plant extract containing epicatechin, epigallocatechin, epicatechin-3-O-gallate and epigallocatechin-3-O-gallate is combined with a plant cell culture having peroxidase activity for selective production of theaflavin.

The invention relates to an industrial preparation method of theaflavin, which comprises the following steps: (1) preparing an ethyl acetate solution containing rich tea polyphenol; (2) respectively adding pulverized fresh tea leaves and the ethyl acetate solution into a oxidation-fermentation tank, orderly adding ethyl acetate and a buffering solution, introducing air at normal temperature, and stirring, oxidizing and fermenting to obtain the theaflavin ester-phase solution; (3) filtering the theaflavin ester-phase solution, concentrating and washing to remove impurities; (4) concentrating the water-phase solution, and spray-drying to obtain low-specification dry theaflavin powder; (5) concentrating the ester-phase solution to recycle ethyl acetate, and adding water so that the theaflavin is dissolved in the water; (6) centrifugally filtering the theaflavin water solution to obtain a pure theaflavin solution; (7) and concentrating the theaflavin solution, and spray-drying to obtain the dry theaflavin powder. The method of the invention simultaneously enhances the yield and the quality of the theaflavin, saves the energy and the man hours and reduces the emission of waste water.

The invention discloses tea fruit wine and a preparation method thereof. The tea fruit wine is prepared by fermenting water and an auxiliary material cane sugar based on black tea, strawberry and waxberry as main raw materials. According to the invention, the production process is simple, requires less on field and equipment, and is suitable for large-scale production, and the ageing time of wine is shortened, and the production efficiency and the fund utilization ratio of product enterprises are improved. The product produced is unique in aroma, abundant in nutrition, environmentally-friendly and natural, and is suitable for drinking for a long time. The thearubigins and theaflavin in the wine have a good health-care effect, so that the wine is nutritional health-care wine with low alcoholic strength.

A preparation method of theaflavine belongs to agricultural product processing field, which relates to tea comprehensive processing. The invention resolves the problem of prior art as high cost in theaflavine preparation. The technical scheme comprises breaking fresh tea at low temperature, adding biological catalyst as plant leave juice, controlling the pH value of reaction liquid in the range of 4.0 to 6.0, feeding air at 25-50D EG C, mixing and reacting for 20-60min, separating solid and liquid after the reaction, feeding protecting agent into supernatant, concentrating at vacuum, directly atomizing, freezing and drying to obtain theaflavine product, or adding 95% alcohol of 1-3 powered volumes into supernatant, mixing for 20-40min, treating centrifugally to obtain supernatant and deposits, purifying the supernatant via macroporous adsorption resin, adding protecting agent, concentrating at vacuum, atomizing, freezing and drying to obtain theaflavine product. The preparation method of theaflavine confirms the stability of theaflavine and reduces production cost.

The immobile polyphenol oxidase catalyzed high-purity tea polyphenol process of producing high-purity theaflavin includes fixing the polyphenol oxidase with embedding material, oxidizing and polymerizing high-purity tea polyphenol with the immobile polyphenol oxidase to produce high-purity tea polyphenol with the immobile polyphenol oxidase to produce high-purity theaflavin, solvent extracting theaflavin from its solution, and concentration and drying to obtain theaflavin product with 75% over purity. The technology process of the present invention is simple and has less equipment investment and low production cost. The fixation of the polyphenol oxidase makes it possible to perform enzymetic reaction continuously.

This invention provides various methods such as a method for enhancing athletic exercise performance of a subject by administering to the subject a composition comprising a physiologically acceptable carrier and an extract of tea, wherein the extract comprises at least 20% by weight of theaflavins and wherein the composition is administered in an amount effective to enhance the subject's athletic performance.

The invention relates to a method for extracting tea polyphenol by adopting phase transfer technology. The method is characterized by comprising the following steps of: cutting and crushing fresh tea leaves serving as an enzyme source; adding dry tea leaves, a phase transfer agent and an extracting agent serving as raw materials for extracting the tea polyphenol; blasting air or oxygen while stirring at room temperature; separating fermentation liquor; repeatedly adding the extracting agent for performing secondary fermentation and thrice fermentation; merging the fermentation liquor; concentrating under a reduced pressure until the fermentation liquor is nearly dry; adding water into concentrated solution; continuing concentrating under the reduced pressure and desolventizing to obtain the aqueous solution of theaflavin; centrifuging and filtering precipitated chlorophyll; and performing spray-drying, vacuum-drying or freeze-drying on the aqueous solution of the theaflavin from which the chlorophyll is removed to obtain solid theaflavin. In the method, the process is simple; all raw materials are natural green agricultural and sideline products; the process saves energy and environmental-friendly; a process production does not produce process spent water; equipment investment is simple; and production cost is low.

The invention relates to a technological method for preparing instant tea without alkaloid components including caffeine and theophylline etc. The technological method belongs to the field of extraction, separation and purification of a tea (a green tea and a black tea). The tea is separated and purified through a macroreticular resin PIPO-00, an advanced asymmetric chromatographical idea is adopted, double-column sampling and chromatography at high pressure are carried out, the components with excitatory effects including the caffeine and the theophylline etc. in the tea are removed, and an instant tea product with functional health care components including either tea polyphenol or theaflavin etc. in the tea is obtained. The components including the caffeine and the theophylline are removed, and the functional health care components including the either tea polyphenol in the green tea or the theaflavin in the black tea etc. are preserved, the product can be instantly dissolved and convenient to use, dosage of the product is improved and range of crowds is enlarged, so that the instant tea is a health care product for patients of all ages and both sexes.

The invention discloses a process for extracting a theaflavin product, and relates to the technical field of the deep processing of tea products. In order to solve the problems of excessive oxidization and low yield caused by the uncontrolled consecutive reaction in traditional in-vitro enzymatic oxidization process for the preparation of theaflavin, the invention provides the process for extracting the theaflavin product, which comprises the following steps of: (a) the preparation of a substrate solution; (b) the preparation of an enzymatic catalyst; (c) the preparation of fermentation; (d) the separation of an ester phase; (e) the concentration and phase inversion; and (f) drying. When the process is adopted, the process control of the fermentation process is realized, the conversion rate and specification of the theaflavin product are improved, and the process cost for the follow-up refining and purification is reduced.

The invention discloses a theaflavin enteric microcapsule particle, a preparation method and an application thereof. The preparation method comprises the following steps of: (1) dissolving 2-8 parts by weight of a capsule material, which is an enteric material, into a 80%-95% ethanol water solution to prepare 1%-8% capsule material solution, dissolving 0.5-2 parts by weight of theaflavin-containing tea extract into distilled water to obtain 0.15%-2% core material solution, adding 2%-5% of stearic acid into the core material solution, and stirring and emulsifying to obtain a core material emulsion; and (2) mixing the capsule material solution and the core material emulsion, uniformly stirring, adding 0.01-0.1 part by weight of an antisticking agent and 1-8 parts by weight of castor oil and/or span-80 into a mixture, stirring and emulsifying to obtain an emulsion, and drying the emulsion, wherein the weight ratio of the core material to the capsule material is 1:2 to 1:8. A theaflavin enteric microcapsule disclosed by the invention is simple in preparation method and process, good in stability, convenient to store and transport, uniform in granularity, good in dispersibility, high in medicament encapsulation rate and dissolubility and capable of being widely applied to the fields, such as health-care products, medicaments and the like.

The invention relates to a preparation method for lithocarpus polystachyus rehd fermented tea and the lithocarpus polystachyus fermented tea prepared by the preparation method. The preparation method comprises the following steps: carrying out primary pile fermentation, re-kneading, carrying out secondary pile fermentation, steaming and aging. The lithocarpus polystachyus rehd fermented tea prepared by the preparation method provided by the invention has high content of catechinic acid, theaflavin and flavone, so that the lithocarpus polystachyus fermented tea is a good health-care beverage. Furthermore, the lithocarpus polystachyus fermented tea has an excellent tea color forming effect and is high-quality fermented tea.

Provided is a process for producing a product enriched in theaflavins. The process comprises contacting a first and a second material to form a reaction mixture with a specific weight ratio of catechins to theaflavins, fermenting the reaction mixture, and then recovering the product from the reaction mixture. The process is particularly suitable for producing leaf tea products with high levels of theaflavins.