20 results about "Thearubigin" patented technology

The invention relates to a fermentation processing method and a production equipment system of Kung Fu black tea, the Kung Fu black tea is prepared by adding lophatherum gracile, dried orange peel and jasmine petals into tea leaves to form a tea leaf mixture, withering, fermenting, shaping and drying, the fermentation comprises pre-fermentation and complete fermentation, the pre-fermentation is auto-oxidation fermentation of the tea leaves, the complete fermentation is microbial fermentation, and the fermentation processing method comprises the following steps of: withering, fermenting, shaping and drying. Carrying out first-step fermentation by adopting a complex microbial inoculant composed of acetic bacteria and enterococcus faecium, and then adding hansenula anomala to carry out second-step fermentation. According to the invention, the problems of sour and stale taste, stuffy and cooked taste and the like of the tea leaves due to the difference of the raw material fermentation processes in the fermentation process of the components are solved. According to the kung fu black tea, the variety and content of aroma substances are increased, meanwhile, the problem that loose tea is insufficient in brewing resistance is solved, tea soup brewed by the kung fu black tea is red, bright and golden in color, the proportion of theaflavin, thearubigin and theabrownin of the kung fu black tea is coordinated, and the tea soup is sweet and moist in mouth, has honey aroma and is lasting in fragrance in a cold cup.

The utility model discloses black tea withering equipment. The equipment comprises an upper-layer conveying mesh belt and a lower-layer conveying mesh belt which are opposite in conveying direction, a C-shaped elevator, a fan, a vibration conveying groove and a far infrared light source, infrared withering, automatic leaf turning and oscillating fine manipulation are integrated, the oxidase activity of fresh tea leaves is improved by utilizing far infrared radiation, water flowing of the fresh tea leaves is promoted and the content of aroma prerequisite substances and the activity of related enzymes are improved by utilizing an oscillating fine manipulation technology, and mechanical damage caused by a traditional rocking technology is avoided. The black tea processed by the equipment has remarkable debitterizing and aroma enhancing effects, the content of tea polyphenol is effectively reduced, the content of theaflavin and thearubigins is increased, tea soup is mellow, the aroma is improved, the sensory quality of tea leaves is remarkably improved, the equipment is small and easy to use, the cost is low, the labor cost is remarkably reduced, and the production efficiency is improved. And the method has high practicability and wide applicability.

The invention relates to tea powder with high aroma, low bitterness and rich thearubigins and a preparation method and application thereof, the preparation method comprises the following steps: crushing black tea leaves, adding the crushed black tea leaves into water, and stirring to obtain a tea fine powder suspension; adding a compound enzyme preparation into the tea fine powder suspension, performing enzymolysis and enzyme deactivation to obtain an enzymolysis tea liquid, performing constant-temperature extraction on the enzymolysis tea liquid at a first temperature, heating to a second temperature, performing constant-temperature extraction, and performing filtration and centrifugation to obtain a gradient extraction liquid; introducing nano bubbles into the gradient extraction liquid for oxidation, and controlling a reaction endpoint by monitoring indexes reflecting composition changes of oxidation products to obtain oxidized tea liquid; the oxidized tea liquid is subjected to adsorption, nanofiltration concentration and spray drying, and the high-aroma low-astringent-taste high-thearubigins tea powder is obtained. According to the preparation method disclosed by the invention, the beneficial effect of increasing the content of thearubigins in the tea powder is realized through technical coupling of multienzyme compounding synergy, low-temperature gradient extraction and nano-bubble controllable oxidation.

The invention provides a formula and a production process of a fermentation type tea drink, and relates to the technical field of fermentation type tea drinks.The fermentation type tea drink comprises water, original pulp apple vinegar, brown rock sugar and fermented dark green tea, the fermented dark green tea contains theaflavin, thearubigins, theabrownin, caffeine, amino acid, vitamins, various mineral substances and polysaccharide substances, the original pulp apple vinegar contains multiple microelements, and the original pulp apple vinegar contains multiple microelements. Wherein the elements comprise potassium element, calcium element and iron element. According to the formula, the fermented dark green tea contains three probiotics including the saccharomycetes, the acetic acid bacteria and the lactic acid bacteria, the intestinal flora balance of the human body can be adjusted, the lactic acid bacteria can inhibit the growth of harmful bacteria, and acetic acid generated by the acetic acid bacteria can improve the acidic environment of the intestinal tract, so that the reproduction of beneficial bacteria is facilitated; organic acid and other components generated in the fermentation process can promote intestinal tract movement, improve the digestion and absorption functions of intestinal tracts, reduce accumulation of intestinal putrefying substances and cancerogenic substances, and contribute to prevention of constipation, enteritis and other intestinal diseases.

A kind of fermentation processing method and production equipment system of Gongfu black tea, the Gongfu black tea is formed tea mixture by adding lophatherum gracile, dried tangerine or orange peel and jasmine petals in tea leaves, withering, fermentation, shaping and drying, the fermentation includes pre-fermentation and complete fermentation, wherein pre-fermentation is the self-oxidation fermentation of tea leaves, complete fermentation is microbial fermentation, specifically, first step fermentation is carried out by using acetic acid bacteria and enterococcus faecalis to form compound microbial inoculant, then abnormal hansenula is added to carry out second step fermentation.In the present application, the differences in raw material fermentation process of each component during fermentation are overcome, which leads to the problems of sour and stale taste, etc.in tea leaves.The types and content of aroma substances are increased, and the problem of insufficient infusion resistance of loose tea is solved.The Gongfu black tea prepared by the present application has red and bright golden ring tea soup color, the ratio of teaflavins, theabrownins and thearubigins is coordinated, so that the tea soup is sweet and smooth with honey aroma when entering the mouth, and the aroma is long-lasting in cold cup.

The invention relates to the technical field of food processing, and particularly discloses a black tea active ingredient extraction method based on an enzymolysis-ceramic membrane composite technology. According to the method, a tea cell wall structure is synergistically degraded through cellulase and pectinase, and graded interception of target components is realized by combining a three-stage ceramic membrane system: macromolecular impurities are screened by a first-stage membrane; the secondary membrane selectively enriches thearubigins / theaflavins through a hydrophobic modification or molecular imprinting technology; and the third-stage membrane adopts a boric acid region-metal chelating region to synergistically adsorb or adopts a specific imprinted polymer to accurately capture tea polyphenol. The preparation method comprises the steps of enzymolysis pretreatment, sterilization and rough filtration, ceramic membrane directional extraction and spray drying aftertreatment. The method has the advantages of high extraction efficiency, high thermosensitive component retention rate and the like. According to the preparation method, green low-consumption production is realized through modular design, energy consumption is lower than that of a traditional process, and no chemical reagent residues exist.

The invention discloses a sea-buckthorn preserved egg pickling agent and a pickling method, and relates to the field of preserved egg processing. The invention relates to a sea buckthorn black tea beverage, which is prepared from the following components in parts by weight: 1.0 to 1.2 parts of sea buckthorn flavone extract, 4.2 to 4.8 parts of food-grade sodium hydroxide, 3.8 to 4.0 parts of edible salt, 0.7 to 0.8 part of dynamic response type composite gel, 1.1 to 1.3 parts of high-thearubigin black tea extract, 0.3 to 0.5 part of citric acid-sodium citrate buffer pair, 0.5 to 0.6 part of herba portulacae extract and the balance of deionized water. Functional components such as the sea buckthorn flavone extract and the like are combined with the pH sensitive characteristic of the dynamic response type composite gel, so that the problem that the functional components are easy to inactivate in a strong alkali pickling environment is effectively solved, the retention rate of active components such as sea buckthorn flavone and the like is remarkably increased, the total number of bacterial colonies is reduced, the dealkalization time is shortened, and the dealkalization efficiency is improved. And the product safety and the storage stability are improved.

The invention relates to a black tea fermentation process capable of controlling temperature and humidity in stages, and belongs to the technical field of fermented food. According to the dark green tea fermentation process, the fermentation process is divided into five stages, and compared with a traditional process, the content of thearubigins and theaflavins in dark green tea is remarkably increased by precisely regulating and controlling the temperature, the humidity and the oxygen content in stages and adjusting the pH value of the fermentation environment through a linkage buffer solution, and meanwhile the residual amount of tea polyphenol is reduced. Therefore, the taste, aroma and color of the finished dark tea are improved.

The present invention relates to an emulsifier, an emulsification composition, an oral cleansing agent, and an oral cleansing composition, each comprising at least one of theaflavin and thearubigin. The present invention also relates to an emulsification method and an oral cleansing method, each using at least one of theaflavin and thearubigin.

This invention relates to the field of black tea fermentation technology, and discloses a black tea fermentation device and method. The black tea fermentation device includes a fermentation tank, with a drive shaft rotatably connected to the center of the tank's inner cavity. Cross plates are fixedly connected to both sides of the drive shaft, and driven shafts are fixedly connected between each end of the cross plates on both sides. The device also includes multiple fermentation trays, each mounted on a driven shaft. Through gear transmission and speed increase, a piston plate is driven to slide reciprocally within a piston chamber, achieving alternating pressure reduction and pressurization for pulsating oxygen supply. During pressurization, high-pressure airflow penetrates the tea layer, forcibly providing positive pressure oxygen supply to eliminate dead zones, ensuring synchronous oxidation reactions and enhancing enzyme activity. During pressure reduction, carbon dioxide and hot, humid waste gas are rapidly discharged to prevent suffocation and heartburn. This simulates the rhythm of biological respiration, significantly promoting the formation of theaflavins and thearubigins, and optimizing biochemical reactions.

This invention relates to a method for preparing highly active biomass masterbatches using an air separation nitrogen generation coupled with electrolytic hydrogen-rich water biomass extraction device, and its application, belonging to the field of high-value biomass extraction technology. Based on an integrated extraction device, this invention designs a dual-path differentiated extraction process according to the differences in the thermosensitivity of the raw materials: for non-thermally sensitive / highly lignified raw materials, a path of "low-temperature pretreatment with hydrogen-rich water → high-temperature steam explosion cell disruption → rapid nitrogen cooling → low-temperature high-pressure extraction with hydrogen-rich water and nitrogen" is used; for thermosensitive raw materials, a path B of "low-temperature leaching with hydrogen-rich water → low-temperature high-pressure extraction with nitrogen" is used. The entire process achieves self-production of nitrogen and hydrogen-rich water, eliminating the need for external gas and water sources. This invention can scalably prepare various highly active biomass masterbatches such as willow tea thearubigin, whole tea polyphenols / theanine / catechins, corn germ SOD three enzymes, ginsenosides, and bird's nest peptides, with a masterbatch activity retention rate ≥98% and a significantly improved yield; simultaneously, it protects the masterbatch and its applications in food, health products, and cosmetics.

The invention relates to the technical field of tea processing, in particular to a preparation method of health-preserving white tea, which comprises the following steps: pretreating Juncao ganoderma lucidum; preparing a white tea base material; mixing the ganoderma lucidum slices and the finished white tea according to the weight ratio of 1: 4 to obtain a mixture; performing low-temperature aroma enhancement: putting the mixture into a drying oven at 50-60 DEG C, and performing static aroma enhancement for 1.5-2 hours; and shaping and drying. The preparation method has the beneficial effects that traditional lucid ganoderma is replaced by the grass-cultivated lucid ganoderma, and a low-temperature drying process is combined, so that the problem of water-soluble polysaccharide loss in the cooking process is effectively avoided, active ingredients in the lucid ganoderma are reserved to the greatest extent, and the quality and efficacy of the product are improved; according to the invention, the dried ganoderma lucidum slices are directly mixed with the white tea, so that the defect that thick substances such as thearubigins cover the faint scent of ganoderma lucidum in the traditional fermentation process is avoided, the flavor and taste of ganoderma lucidum are effectively improved, and meanwhile, the introduction of irritant theophylline is reduced.

The present invention discloses a skin care composition, comprising a first active component and a second auxiliary component. The first active component is selected from one or more of tetrahydrocurcumin, ergothioneine, phloretin, arbutin, resveratrol, vitamin C, dipotassium glycyrrhizinate, ceramide, Aloe vera polysaccharide, Opuntia dillenii polysaccharide, Astragali radix polysaccharide, Dendrobii caulis polysaccharide, Cucumis metuliferus polysaccharide, fucoidan, small-molecule hyaluronic acid, pearl powder, collagen, tea tree essential oil, thearubigins, salicylic acid, retinol, glycoxyl, carnosine; the second auxiliary component is selected from one or more of tetrahydropiperine, laurocapram, PEG-75 shea butter glycerides, hydrogenated castor oil, glycerol, lauric acid, sucrose laurate, butanediol, polysorbate, hydroxyethyl cellulose, 1,2-pentanediol, ethoxydiglycol. The skin care composition of the present invention can be used for whitening, anti-inflammatory, anti-glycation, moisturizing, skin firming, anti-bacterial and / or anti-aging.

The application discloses a tea characteristic component composition for reducing acrylamide in Maillard reaction, and the composition is prepared by compounding at least three of five substances, i.e., epicatechin (EC), gallocatechin (GC), catechin gallate (CG), theabrine and theaflavine, and the compounded composition has the effect of reducing acrylamide, a by-product of Maillard reaction in food. In the composition of the application, the composition composed of epicatechin (EC), gallocatechin (GC), catechin gallate (CG) and theabrine has the best effect of reducing acrylamide, a by-product of Maillard reaction, and the reduction rate of acrylamide in a simulation system can be up to 75%. The composition of the application can be applied to baked food or fried food, especially baked food such as bread, cookie, potato chip and the like.

The invention discloses a chili and black tea combined chili sauce preparation method, the chili sauce is composed of vegetable oil, chili segments, black tea, shelled melon seeds, garlic, sesame, edible salt and spices, and the chili sauce is prepared by mixing the components in proportion, heating and frying, seasoning and decocting, pasteurizing, packaging and storing. The chili sections are cleaned, cut and dried, and the black tea is cleaned, soaked, evaporated and dried at high temperature, then added into a grease system and fried together with the chili and the spices. The black tea polyphenol is wrapped by the grease, so that active ingredients such as theaflavin and thearubigins are fully reserved, the oxidation resistance of the sauce body is improved, the flavor level is improved, and the greasy feeling is relieved. The product can realize natural corrosion prevention and long-acting preservation without adding preservatives, and the shelf life can reach 12 months. The finished product is fragrant and mellow in flavor, balanced in nutrition and suitable for being mixed with rice, noodles and Chinese hamburgers and various cooking seasoning, and has good health value and market popularization prospects.

The invention relates to a skin care composition which comprises a first active component and a second auxiliary component, the first active component is selected from tetrahydrocurcumin, ergothioneine, phloretin, arbutin, resveratrol, vitamin C, dipotassium glycyrrhizinate, ceramide, aloe polysaccharide, cactus polysaccharide, astragalus polysaccharide, dendrobe polysaccharide, cucumis metuliferus polysaccharide, fucoidan, micromolecular hyaluronic acid, pearl powder, collagen, tea tree essential oil, thearubigin, salicylic acid, retinol and tannin; one or more of carnosine; and the second auxiliary agent component is selected from one or more of tetrahydropiperine, laurocapram, PEG-75 shea butter glyceride, hydrogenated castor oil, glycerol, lauric acid, sucrose laurate, butanediol, polysorbate, hydroxyethyl cellulose, 1, 2-pentanediol and ethoxydiethylene glycol. The skin care composition can be used for whitening, resisting inflammation, resisting sugar, moisturizing, tightening skin, resisting bacteria and / or resisting ageing.

The invention relates to the technical field of tea processing, in particular to rosa roxburghii tratt fruit pulp black tea, a processing method of the rosa roxburghii tratt fruit pulp black tea and application of sodium bicarbonate in the processing method. The rosa roxburghii tratt pulp black tea is prepared from the hollow rosa roxburghii tratt fruit seeds, the hollow rosa roxburghii tratt fruit seeds subjected to soaking treatment are filled with the black tea after fermentation is completed, and then the rosa roxburghii tratt pulp black tea is prepared through the processes of drying, cooling in air, drying, cooling in air, drying, cooling in air and extracting fragrance. The rosa roxburghii tratt pulp black tea is light orange red and bright in soup color, has sweet potato fragrance, contains the fruit fragrance of rosa roxburghii tratt, is slightly sour and sweet in taste, and is rich in flavor. According to the rosa roxburghii tratt fruit pulp black tea, the taste of the rosa roxburghii tratt fruit pulp black tea is improved, meanwhile, the balance of theaflavin, thearubigins and acidity is improved, the tea soup color is light orange red, the content of vitamin C in the tea soup reaches 700 / mL or above, the content of free amino acid reaches 0.1 mg / mL or above, and the content of polyphenol is maintained to be 14.8 / ml or below.

The present invention relates to the technical field of tea processing, and particularly to a black tea processing method for improving the color, aroma and taste quality of black tea. The method comprises the following steps: S1, withering; S2, vibration: placing the withered leaves in a vibration trough for transmission and vibration to obtain cooled leaves; S3, rolling; S4, fermentation; S5, primary drying; S6, fermentation conversion: placing the tea leaves after primary drying in step S5 in a fermentation room for fermentation conversion to obtain fermented-converted leaves; S7, final drying. On the basis of the existing processes of withering, rolling, fermentation, primary drying, re-drying, etc. for making black tea, on the one hand, the present invention introduces a flow trough vibration process, which accelerates the conversion of aroma precursor substances and at the same time reduces the excessive mechanical damage to leaves caused by the traditional shaking process. On the other hand, this method adopts a fermentation conversion process after the primary drying of black tea to synthesize polyesters of catechins, theaflavins and thearubigins, further improving the taste and soup color quality of black tea.

The invention discloses a special fermentation process for tea leaves, which comprises the following steps: screening lactic acid bacteria, saccharomycetes and fungi to construct a composite flora, and adjusting the ratio of black tea (2-3): (3-4): (1-2): (2-3): (3-4): (3-4) according to tea types (black tea): (1-2): (3-4): (1-2)). The method comprises the following steps: after fresh leaves are subjected to airing, fixation and rolling pretreatment, spraying a microbial inoculum according to the inoculum size of 5-8%, regulating and controlling the fermentation environment by sections by utilizing an intelligent system: the temperature of black tea is 26-30 DEG C, the temperature of dark tea is 28-35 DEG C, and the temperature of oolong is 22-28 DEG C, dynamically optimizing by combining the humidity of 65-85% and the oxygen concentration, and monitoring target components such as thearubigins, Fuzhuan brick elements and the like in real time through a near infrared spectrum. And stopping fermentation after reaching the standard. According to the process, microbial communities are directionally regulated and controlled, so that the accumulation efficiency of target flavor substances is improved by 30%-60%, the fermentation period is shortened by 20%-30%, the batch quality difference CV value is smaller than 8%, and a standardized scheme is provided for industrial production of black tea, dark green tea and oolong tea.

The application discloses a preparation method of a thearubigin-selenium nanoparticle@malassezia membrane composite system, and comprises the following steps: adding a sodium selenite solution and a vitamin C solution into a thearubigin solution and stirring; performing gradient centrifugation on the obtained mixed solution, and preparing a thearubigin-selenium nanoparticle suspension from the obtained precipitate; preparing a malassezia membrane by using a malassezia bacterial solution; mixing the thearubigin-selenium nanoparticle suspension and the malassezia membrane under ice bath ultrasonic mixing; then centrifuging to remove supernatant, adding deionized water to constant volume, and obtaining the thearubigin-selenium nanoparticle / malassezia membrane composite system. The application also simultaneously provides the use of the thearubigin-selenium nanoparticle@malassezia membrane composite system: for preparing an anti-malassezia drug or reagent.