10 results about "Thearubigin" patented technology

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.

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 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 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.