152 results about "Thearubigin" patented technology

A consumable composition with antioxidants is described. The consumable composition comprises theaflavin, thearubigin and catechin and has good taste and appearance characteristics. The consumable composition can be black tea having green tea catechins as additives.

The invention discloses a making method of theaflavine and Congo red element from fresh green tea, which comprises the following steps: adopting fresh green tea leaf as raw material; adding juice or vegetable liquid to ferment; dissolving through alcohol; centrifuging; adopting alcohol to extract; condensing; removing caffeine; exchanging ion and adsorbing through resin; eluting gradiently; obtaining the theaflavine and the Congo red element with different molecular weight. The invention avoids toxic and harmful organic agent to protect environment, which improves the receiving rate of the product with high content.

A method and composition for preventing and treating Avian Influenza in Humans utilizes an effective quantity of polyphenolic(s) and / or its derivatives in combination with a carrier. The anti-avian influenza ingredient having a composition selected from the group consisting of theaflavin, theaflavin-3,3′-digallate, theaflavin-3-monogallate, theaflavin-3 gallate, theaflavin-3′-gallate, thearubigin, gallic acid, tannic acid, (−)-epigallocatechin gallate (EGCG), (−) epigalloatechin (EGC), (+)-epicatechin (EC), (−)-gallocatechin gallate (GCG), and catechin.

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.

The invention discloses a black kung fu tea production method. The black kung fu tea production method is characterized by comprising the steps of: (1) picking; (2) withering; (3) making green; (4) twisting; (5) fermenting; and (6) drying. According to the black kung fu tea production method, the Tianjun black tea with black and bloom color, mellow taste and heavy tea aroma can be finally produced by picking, withering, green making, twisting, fermentation and drying; meanwhile, by strictly controlling the fermentation degree, the proportion of thearubigins and theaflavins is the most proper, and tea soup is bright in color.

The invention discloses a method for extracting a theabrownin crude product from Liupu tea. The method comprises the following steps: utilizing an ultrasonic auxiliary aqueous solvent extraction process to extract Liupu tea powder; treating a tea extracting solution by utilizing chloroform, ethyl acetate and n-butyl alcohol to respectively extract and remove tea polyphenol, theaflavin and thearubigins; and finally acquiring the theabrownin crude product by evaporating the acquired water layer which is a theabrownin crude product solution. The method provided by the invention has the following beneficial effects: 1) the method has low demands on process and equipment for extracting theabrownin from the Liupu tea and is easily performed, and 2) the research shows that the method is capable of enriching research data of the Liupu tea and theabrownin, providing necessary assistance in identifying properties of the theabrownin of the Liupu tea and providing theoretical reference to the deep processing of the Liupu tea and the sale of middle and low-class Liupu tea.

The invention provides an oxygen-fed temperature-humidity-changing fermentation method for Congou black tea. The method is implemented by selecting Fuding dabai fresh leaves with one-bud one-leaf tenderness to one-bud two-leaf tenderness as a raw material, withering and rolling. According to the method, an inherent thinking that traditional fermentation is implemented by not controlling or roughly controlling temperature and humidity or implemented at a constant temperature and a constant humidity is broken through, and the oxygen concentration, relative humidity and temperature are precisely regulated by aid of a manual climatic box (manual climatic chamber); and secondly, by means of oxygen-fed temperature-humidity changing, at the early stage, the formation of quality substances such as theaflavin and thearubigins is ensured through oxygen-fed high-temperature low-humidity fermentation, and at the late stage, the reaction of converting the theaflavin into the thearubigins and theabrownin is restrained through the oxygen-fed low-temperature high-humidity fermentation, so that the high content of the theaflavin of a prepared tea is ensured, and the continuous conversion of other quality substances is also ensured, and therefore, black tea products with the excellent organoleptic quality are obtained.

The invention relates to a processing technique for black tea and belongs to the field of production of tea. The processing technique comprises the following steps: firstly, screening the tea; secondly, freezing; thirdly, unfreezing and spreading and drying in the air; fourthly, rolling; fifthly, fermenting; sixthly, carrying out enzyme deactivation; seventhly, primarily baking; eighthly, secondarily baking. According to the processing technique disclosed by the invention, a withering technology is omitted, and a freezing technique and a roller enzyme deactivation process are added; simplicity and convenience in operation are realized, a place is saved, production time is shortened, the productivity is greatly improved, and the technique is easy to grasp and popularize; besides, sufficiency in fermentation is realized; prepared finished black tea has the advantages of compact and even shape and strips, black bloom color and luster, orange red and bright soup, sweet and lasting aroma, faint chestnut-like aroma, mellow taste, freshness, no astringency and obvious sweet after taste; in addition, the content of amino acid reaches 2.20 to 2.84 percent, the content of theoflavin reaches 4.01 to 4.93 percent, the content of thearubigin reaches 13.02 to 16.12 percent and is far higher than that of ordinary black tea; the content of theabrownin is controlled at 3.24 to 3.91 percent, and the content of caffeine is controlled at 1.89 to 2.78 percent; aroma, soup color, taste, mouthfeel and a stomach nourishing effect of the black tea are greatly improved.

The invention discloses a method for improving the quality of a black tea. The method comprises the following steps: 1) withering young fruits and tea leaves of tea trees; 2) squeezing juice and allowing pulp to be uniform; 3) rolling; 4) fermenting; 5) drying. According to the method, composition proportion of catechin in fresh leaves is improved through adding foreign aids, namely the young fruits of the tea trees, and accordingly, the L-EGC content of the catechin is improved, and the contents of theaflavin and thearubigins in black tea fermentation products are obviously improved; the way that the quality of the black tea is improved through improving picking tenderness and selecting and using fresh leaves of elite tea varieties is avoided, and the purpose of avoiding resource waste is achieved through reasonably utilizing tea fruits. Due to the adoption of the method, the content of the theaflavin in finished product tea can be improved, and the concentration, strength and fresh degree of tea leaves taste can also be improved, thereby improving the tea leaves quality; a new utilization way for the young tea fruits is created, so that the long-term abandoned products, namely the tea fruits are changed into treasures, thereby increasing the economical yield and benefits of the tea trees.

The invention discloses a novel technology for the dark green tea fermentation, and relates to a dark green tea fermentation method. The fermentation method comprises the following steps: subjecting fresh tea leaves to processes of tedding, enzyme inactivating, and rolling, and then placing the processed tea leaves on an auto-control machine to carry out pile fermentation; and is characterized in that the pile fermentation is divided into three phases: a. low-temperature fermentation: controlling the temperature in a range of 25 to 35 DEG C and the humidity in a range of 24 to 45%, carrying out the pile fermentation reactions for about 24 hours, wherein in this phase microzyme is cultured, and carbon dioxide is generated by the microzyme to decompose the caffeine in tea leaves; b. high-temperature fermentation: controlling the temperature in a range of 36 to 55 DEG C and the humidity in a range of 25 to 30%, carrying out the pile fermentation reactions for about 12 hours, wherein in this phase, fibers, pectin, and protein are fully decomposed into tea polysaccharide and glucose by various bio-enzymes, and catechin of tea polyphenol which is the main component of tea leaves is converted into theaflavin and thearubigins through the enzymatic action, and tea melanin is forbidden to be generated in this process; c. mid-temperature fermentation: controlling the temperature in a range of 32 to 39 DEG C and the humidity in a range of 28 to 36%, carrying out the pile fermentation reactions for about 6 hours, wherein in this phase lactic acid bacteria and bifidobacterium are generated, and then the lactic acid bacteria convert glucose into vitamin C, vitamin P, and a plurality of amino acids.

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.

The invention discloses a device and a process for baking dark tea, and relates to equipment and a process for drying the dark tea. The device for baking the dark tea is provided with a drying chamber, wherein a ventilated interlayer is arranged in the middle of the drying chamber; the lower part of the drying chamber is provided with a baking chamber and a seven-star stove; a closed hot air circulation chamber covers the drying chamber; an air blower is arranged inside or outside the hot air circulation chamber; air inlet and outlet pipes of the air blower are communicated with the circulation chamber and the baking chamber respectively; and one side of the circulation chamber is provided with a dehumidifier. The process for baking the dark tea comprises the following steps of: uniformlyspreading tea which is fermented and retwisted into the interlayer of the drying chamber at one time during baking, burning charcoal or aerating carbon dioxide hot air in the seven-star stove, starting the air blower to promote the hot air to circulate, starting the dehumidifier and dehumidifying, and controlling the temperature in the circulation chamber to 60 to 70 DEG C. The baking temperatureand humidity can be effectively controlled, so that inclusions of the tea can be fully transformed into active ingredients such as theaflavin, thearubigins, tea polysaccharide and the like; the production efficiency is high and the labor intensity is low; and the tea has good drying quality and does not have smoke taste, the baked dark tea has pure mouthfeel, and the soup color is red, yellow andperfectly clear, and has tangy fragrance.

The invention discloses a method for processing congou black tea. The method is based on a conventional process for processing the congou black tea and comprises the following procedures of picking materials, withering, kneading, twisting, fermenting and drying, wherein an early-spread fresh leaf with one bud is preferred during material picking, and then only the deblocking is carried after the kneading and the twisting without sieving, so that the sieving procedure in the kneading and twisting process can be effectively reduced, the labor intensity is reduced and the working efficiency is improved; since the fermentation procedure adopts a variable-temperature fermentation technology with first high temperature and second low temperature, the fermentation process of the congou black tea is easily controlled, the contents of theaflavin and thearubigins are increased and the conversion of the theaflavin and the thearubigins is reduced, so that the freshness and the briskness are improved and the high-freshness and briskness congou black tea with the high quality is easily formed.

The invention discloses a milk tea wine and a preparation method thereof. The raw material formula comprises the following components in percentage by weight: 0.1-20% of tea, 0.1-40% of cream, 3-40% of base wine, 20-90% of water, 0.1-10% of emulsifier and 0-10% of auxiliary material. Tea water is obtained by soaking and filtering; emulsifier and auxiliary materials except essence and pigment are added into tea water to obtain a tea water system; cream is put into the tea water system to be fully mixed; the base wine is put into the tea water and the cream system to be evenly mixed; and delicious and refreshing milk tea wine beverage can be obtained after high pressure homogenization and sterilization. The milk tea wine of the invention combines the characteristics of the traditional wine that the taste is good and the traditional wine is suitable for the majority of people to consume, and also combines the health care functions of effective components, such as inherent tea polyphenol,tea polysaccharide, theanine and the like in tea. The invention takes tea as the raw material, contains natural pigments, such as theabrownine, thearubigin, theaflavin and the like as well as tea perfume and endows different colors and perfumes to milk tea wine.

The invention discloses standard quantitatively-blended instant black tea and a preparation method thereof. The instant black tea of the invention comprises the following components by mass: 25-30% of tea polyphenol enriched materials, 12-16% of thearubigin enriched materials, 5-6% of caffeine enriched materials, 25-30% of tea polysaccharide enriched materials, and 30-35% of other beneficial components. According to the invention, by separation, extraction and quantification of beneficial components in high-quality black tea, the ratios of the components are obtained; common tea raw materialsare separated and extracted by the same method, and are quantitatively blended according to the ratios so as to obtain the instant black tea with similar characteristics to those of high-quality black tea. Through the above method, common black tea can be prepared into instant tea with similar characteristics to those of high-quality black tea by means of quantitative blending, which reduces production cost and has great economical and practical value. Additionally, the instant black tea of the invention has the advantages of capability of standardization, fixed components, extremely low heavy metal and pesticide residues, and the like, and the preparation method is applicable to industrial batch production.

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.

This invention provides various products and processes such as a process of making a theaflavins enriched extract of tea having a low content of high molecular weight thearubigins which comprises extracting theaflavins from tea using ethanol to produce an extract having a high theaflavins content and a low content of high molecular weight thearubigins.

The invention belongs to the technical field of tea making processes and in particular discloses a method for making black tea. The preparation method comprises the following steps: selecting materials, cooling green leaves, rolling, spreading out for cooling and fermenting and roasting at low temperature. According to the method for making black tea disclosed by the invention, the light-heavy-light pressurized rolling method is adopted in the rolling process, the juice is not leached, the surface texture of the tea is not damaged, and the subsequent fermentation process is promoted; fermentation of a common fermentation machine is replaced by natural cooling fermentation, polyphenol in the black tea can be fully oxidized and degraded by virtue of proper fermentation temperature and full fermentation time, effective conversion of the theaflavin, thearubigins and theabrownin is realized, and the bright red quality of the black tea is improved; and no fermentation agent is added into the whole fermentation process, and natural and pure taste of the black tea is guaranteed.

The present invention provides a black tea vacuum pulsating drying and fragrance improving method. The method is conducted by drying the tea leaves in a vacuum pulsating manner, then improving the fragrance of the dried tea leaves in the case of pressure pulsation adjustment, and then improving the fragrance under ordinary pressure. The advantages of vacuum pulsating drying and fragrance improving method are as follows: 1, the energy consumption of the vacuum pulsating drying is about 1 / 2 of the traditional hot air drying, indicating the pulsating vacuum drying technology has a relative good energy saving effect; 2, compared to the traditional hot air drying method, thearubigins, theaflavin, amino acids and other physiochemical quality ingredients have higher retention levels in the black tea during high-temperature drying using the vacuum pulsating drying method; and 3, the finished black tea obtained by the vacuum pulsating drying method has a higher sensory quality than that obtained by the traditional hot air drying method, and has significantly enhanced tea soup color and taste quality.

A method and composition for preventing and treating Avian Influenza utilizes an effective quantity of polyphenolic(s) and its derivatives in combination with a carrier. The anti-avian influenza ingredient having a composition selected from the group consisting of theaflavin, theaflavin-3,3′-digallate, theaflavin-3-monogallate, theaflavin-3 gallate, theaflavin-3′-gallate, thearubigin, gallic acid, tannic acid, (−)-epigallocatechin gallate (EGCG), (−)epigalloatechin (EGC), (+)-epicatechin (EC), (−)-gallocatechin gallate (GCG), and catechin.

The invention discloses a processing method of fruity black tea condensed juice, and belongs to the technical field of black tea beverage processing methods. The processing method comprises the following processing steps of (1) deterioration treatment; (2) fruit and deterioration leaf rolling treatment; (3) fermentation treatment; (4) digestion treatment; (5) centrifugal separation treatment; (6) concentration treatment; and (7) seasoning treatment. The processing method of the fruity black tea condensed juice provided by the invention has the advantages that the rich middle and low tea fresh leaf resource and fruits at present are utilized for producing a natural fruity black tea condensed juice, the obtained fruity black tea condensed juice is red and bright in liquor color, rich in sweet fruit flavor, sweet, mellow as well as tasty and refreshing in taste, and good in mouthful, the tea pigment (theaflavin and thearubigin) content is high, a health care value is high, the limitation of tea raw material is eliminated, and the product quality is stable.

The invention discloses a black tea processing technology. The black tea processing technology includes the steps that firstly, after being spread and dried in the sun, picked fresh tea leaves are frozen for 25-30 days under the temperature condition of -20 DEG C to -15 DEG C; secondly, the frozen tea leaves are withered after being unfrozen, and according to withering, the frozen tea leaves are flatly laid on white cloth, subjected to sunlight withering and stirred one time every 10-20 min; thirdly, the withered tea leaves are rinsed, dehydrated, dried in air and twisted; fourthly, the twisted tea leaf raw materials are subjected to film covering fermentation, fermentation temperature is controlled between 35 DEG C and 40 DEG C, and fermentation is performed for 150-190 min; fifthly, the tea leaf raw materials are dried till the water content of the tea leaf raw materials is 5-7%, and then finished black tea products can be made; the cell membrane permeability is increased due to freezing, and therefore enzymatic oxidation of polyphenol substances can be promoted, the content of theaflavin and thearubigins of black tea can be remarkably increased due to freezing, and tea soup is red and bright and tastes sweet and mellow.

The invention belongs to the technical field of tea beverages, and particularly relates to a making method of black tea. The making method comprises the following steps of performing sorting, performing withering, performing rolling, performing fermentation, and performing drying. Through special withering treatment, the breakage rate of cells of tea leaves is increased, so that more substances in mesophyll cells during fermentation can be oxidized, accumulation of beneficial components is facilitated, and beneficial components such as water extractions, amino acids, caffeine, flavone, soluble sugar, theaflavin, thearubigins, theabrownin and catechin are all increased, the nutrient value of the black tea is increased, and the mouth feel of the black tea is improved. The black tea prepared by the method disclosed by the invention is red bright in soup color, pure in fragrance, and sweet and pure in taste and has fragrance of flowers.

The invention relates to the technical field of food detection and particularly relates to a black tea fermentation quality index detection method based on electrical characteristic parameters. The detection method comprises the steps of respectively putting different fermentation degrees of tea into an electric characteristic testing system to measure electric characteristic parameters of parallel-connection equivalent capacitance, complex impedance, resistance, reactance, loss factors, phase position loss angles and the like; detecting quality indexes of sense grade, theaflavin, thearubigins, theabrownin and the like at the same time; establishing a database by utilizing the electric characteristic parameters and the quality indexes; performing feature electric characteristic parameter screen on the data in the database; establishing a black tea fermentation quality prediction model; utilizing an appropriate relative standard deviation value as an index of prediction capacity of the model. The detection method disclosed by the invention overcomes the defects of manual sense evaluation and physical-chemical detection, improves objectivity and precision of black tea fermentation quality evaluation, achieves automatic, intelligent and precise fermentation control and shows very good practical significance and application prospect in tea quality index detection.

The invention discloses a processing technology for black tea, and belongs to the technical field of tea processing. The processing technology includes the steps of withering; four rocking, wherein the temperature in a rocking chamber is controlled to be 24 DEG C to 26 DEG C, the relative humidity is 85% to 95%, tea is standing for a period midway in each rocking, and the rocking time is gradually increased; rolling; fermenting, wherein the temperature in a fermentation chamber is controlled to be 26 DEG C to 28 DEG C, the relative humidity is 95% to 100%, the fermentation leaf temperature is 28 DEG C to 30 DEG C, the leaf spreading thickness is 8 cm to 10 cm, fermentation is carried out for 4 h to 8 h, and then fermented leaves are obtained; the fermented leaves are put into a pot at the temperature of 110 DEG C to 120 DEG C and stirred and fried for 30 min to 40 min, and then the product is put into a drying box at the temperature of 90 DEG C to 95 DEG C and dried. The color of tea soup of the black tea prepared with the technology is red brilliant and bright, the taste is refreshing, sweet and mellow, and compared with the traditional technology, the fragrance of the black tea is richer. The theaflavin and the thearubigins are relatively high, the theabrownin is low in content, and the basis is laid for the superior quality taste of the red tea and tea soup; practices verify that the processing technology of the black tea in the scheme is obviously higher than the traditional technology.

The invention relates to a Pu'er tea slurry-fruit juice wine. The Pu'er tea slurry-fruit juice wine comprises the following main raw materials by weight: 20 to 30 kg of clear grape juice, 10 to 20 kg of clear apple juice and 5 to 15 kg of Pu'er tea slurry. The raw materials are mixed with water for fermentation, then sugar content is adjusted and fermentation is carried out again so as to prepare the Pu'er tea slurry-fruit juice wine. According to the invention, theaflavin and thearubigin are extracted through fermentation and distillation and are then combined with grape juice and apple juice for fermentation; due to the scarlet color and antioxidation function of the Pu'er tea, the prepared Pu'er tea slurry-fruit juice wine has a brownish red color and an improved antioxidation function; and addition of artificially synthetic pigment is not needed, so the wine has a natural color, is free of an additive and is a purely green drink.

The invention discloses a method for making Liu Pao tea, and relates to the technical field of tea leaf processing. The method comprises the following steps: screening and selecting a raw material in air, blending, performing primary fermentation, spreading to dry in air for the first time, performing pile fermentation, leaving to dry in air for the second time, steaming with vapor, pressing with a bamboo hood, and aging. Compared with the prior art, the method is capable of further promoting non-enzymatic oxidation of tea polyphenol of tea leaves due to addition of the steps of primary fermentation and first spreading to dry in air, so that color substances such as theaflavin and thearubigins can be increased, and the color, fragrance and taste of the tea can be enhanced; and the Liu Pao tea has relatively outstanding characteristics of being 'red, thick, aged and mellow'. The time of the method can be shortened when being compared with that of a conventional process for making Liu Pao tea.

The invention discloses a method for extracting and separating thearubigins from the black tea, belonging to the technical field of deep processing of tea. The method comprises: (1) preparation of raw materials; (2) preparation of the extracted solvent; (3) extraction for the solvent of thearubigins; (4) separation for the macroporous adsorption resin of thearubigins; (5) dry of products, and other processes. The method has the advantages of relatively safe and environmental-protection production flow, simple extraction equipment, convenient method, low processing cost and high content of thearubigins in the products, which is over 2.7-3 times compared with the traditional extraction method of organic solvent. The invention can be popularized and applied in the deep processing field of tea.