CN101455257B

CN101455257B - Fermentation method for preparing theabrownin

Info

Publication number: CN101455257B
Application number: CN2009100940209A
Authority: CN
Inventors: 龚加顺; 周红杰; 彭春秀; 袁文侠; 李宝才
Original assignee: Yunnan Agricultural University
Current assignee: Yunnan Agricultural University
Priority date: 2009-01-08
Filing date: 2009-01-08
Publication date: 2012-02-22
Anticipated expiration: 2029-01-08
Also published as: CN101455257A

Abstract

A method for preparation of tea brown element using a fermentation method pertains to the field of processing technology. The method includes: A. comminuting the tea into 60-80 mesh, performing UV sterilization for 30min, adding deionized water, at the same time, adding saccharomycete or Aspergillus in the water, adding 1% of gallic acid or pyrogallic acid or glycin or glucose, standing for 60min, until using the food fresh keeping diaphragm to seal after the tea has fully absorbed the water; and then placing in the conditions of ventilation, temperature of 35-55 DEG C and humidity of 60-85%, for light-shading training for 20 days, to obtain the fermented tea with the tea brown element; B. the drying the fermented tea leaves dried at 60 DEG C to 10 percent moisture content, soaking for 30min in a solution with the feed liquid ratio of 1:50, filtering; extracting 100mL filtrate, adding 400mL edible alcohol, standing 3 hours after mixing, centrifugally filtrating, to obtain the crude extract of the tea brown element; and then using20% alcohol-water blend to dissolve the crude extract of the tea brown element, the obtained solution passing through the conventional concentrating and drying process to obtain the tea brown element. The present invention ahs advantages of easy control, fast velocity, high efficiency and no limitation of the producing seasons of tea leaves. efficient and not subject to seasonal restrictions on tea production advantages.

Description

A kind of method for preparing theabrownin with fermentation method

Technical field;

The present invention relates to a kind ofly prepare the method for theabrownin, belong to the tea processing technique field with fermentation method.

Background technology:

The water-soluble products of polyphenols mainly is theaflavin, congo red element and theabrownin.Theabrownin is the general name of the complicated product of the class formation ten minutes of catechin oxidation polymerization formation; The plain oxidation of 80% theaflavin and congo red, polymerization form theabrownin, and its content are multiplied in the process of Pu'er tea; Thereby the convergence of millet paste and bitter taste are obviously reduced; Add higher sugar and solubility water extraction content, this flavour that has just formed Pu'er tea is mellow, the material base that the soup look reddish brown.The fermentation period of Pu'er tea is generally 50-70 days, during need continuous turning, tidewater, theabrownin of Pu'er tea content on average is merely 8-12%.Document announcement, theabrownin are Pu'er tea major function and characteristic chemical constituent, and the Pu'er tea quality is had material impact.Research shows that also theabrownin has the content of significant reduction mouse cholesterol in serum, has the activity of stronger removing free radical, Wheat Protein.The hyperlipidemia mouse is had effect for reducing fat and prevention mouse effect on hyperlipemia, and effect is remarkable.Toxicological evaluation is the result show, theabrownin class material is actual nontoxic level material, and is more safer than Tea Polyphenols moderate toxicity material.These results show that theabrownin has application promise in clinical practice.Therefore, how making good use of theabrownin is the direction that will merit attention from now on.

In the prior art, theabrownin can directly extract from Pu'er tea.But exist extraction cost high, fermentation period is oversize, major defects such as 60 days average fermentation time.Therefore, seeking the theabrownin production method that a kind of speed is fast, efficient is high has important use to be worth.

Through the document retrieval, do not see the public reported identical with the present invention.

Summary of the invention:

The objective of the invention is to overcome the deficiency of prior art, and provide that a kind of cost is low, speed is fast, efficient is high prepare the method for theabrownin with fermentation method.

The present invention utilizes the method for microbial fermentation to obtain theabrownin fast, and concrete grammar is following:

A. tea being crushed to the 60-80 order, through ultraviolet sterilization 30min, is that 50% standard adds deionized water by the final water content of tealeaves; In water, inoculate simultaneously commercially available food in proportion with saccharomycete or Aspergillus and the gallic acid or pyrogallic acid or glycine or the glucose that add 1%; Food additives/tea raw material quality g/g leave standstill 60min, let the full and uniform absorption moisture of tealeaves; After treating that tealeaves fully absorbs moisture, use the food fresh keeping diaphragm seal; Place ventilation then, temperature is 35-55 ℃, and humidity is under the condition of 60-85%, and lucifuge was cultivated 20 days, promptly obtains the fermented tea of high-load theabrownin;

B. fermented tea is dried to water content 10% under 60 ℃, presses solid-liquid ratio 1: 50, tealeaves: boiling water is that the ratio of grams per milliliter is soaked 30min, filters to obtain filtrating; Draw 100mL filtrating; Add and left standstill 3 hours after the 400mL edible alcohol stirs; Centrifugal filtration obtains the theabrownin crude extract, again with 20% alcohol water blend dissolving theabrownin crude extract; The unit of alcohol/water is v/v, and the solution that obtains concentrates, promptly gets theabrownin behind the vacuum drying process through traditional decompression.

Lot of test proves; During the fermentation; Strong hyther and a large amount of microbial growth justacrines go out polyphenol oxidase, peroxidase etc. will shine polyphenols further oxidation polymerization formation theabrownin class materials such as catechin in the dark green tea raw material, theaflavin, congo red element; Wherein the protein of minute quantity and amino acid, glucide also combine together, have formed baroque theabrownin class material.Add 1% gallic acid or pyrogallic acid or glycine or glucose simultaneously and have the effect that improves theabrownin content extremely significantly.

The present invention has working condition and environment is easy to control, and speed is fast, efficient is high and do not receive the advantage of Tea Production season limit.

The specific embodiment:

Embodiment 1:

A. tea being crushed to 60 orders, through ultraviolet sterilization 30min, is that 50% standard adds deionized water by the final water content of tealeaves; Simultaneously, inoculate simultaneously commercially available food in the water in proportion with saccharomycete or Aspergillus and the gallic acid or pyrogallic acid or glycine or the glucose that add 1%, food additives/tea raw material quality g/g; Leave standstill 60min; Let the full and uniform absorption moisture of tealeaves, treat that tealeaves fully absorbs moisture after, use the food fresh keeping diaphragm seal.Place ventilation then, 35 ℃, under the condition of humidity 60%, lucifuge was cultivated 20 days, can obtain the fermented tea of high-load theabrownin.

B. fermented tea is dried to water content 10% under 60 ℃, presses solid-liquid ratio 1: 50, tealeaves: boiling water, the ratio of grams per milliliter is soaked 30min, crosses to filter filtrating.Draw 100mL filtrating, add the 400mL edible alcohol, stir; Left standstill 3 hours, centrifugal filtration obtains the theabrownin crude extract; Further use 20% edible alcohol water solution, edible alcohol/water v/v, dissolving theabrownin crude extract; His usefulness of insoluble matter, the solution that obtains through traditional decompression concentrate, vacuum drying promptly gets theabrownin.

The variation of the fermented sample Tea Pigment content of table 1 different disposal

Oxidase active changes in the fermented sample of table 2 different disposal

The theabrownin that this method obtains is through infrared spectrum analysis, and theabrownin is a polyhydroxy phenols material as a result, and contains carboxyl, the polysaccharide that also contains protein and combine with it.

With organic element analyzer the theabrownin that this method obtains is analyzed, recording the C constituent content is 30.95%, and the H constituent content is 4.781%, and the N constituent content is 5.961%.From theabrownin, detect 14 seed amino acids, total amount is 10.57mg/g, and wherein essential amino acid accounts for 61.5%.Study through us and to measure that Protein content is between 1%-2% in the Pu'er tea, Protein content reaches about 10% of theabrownin total amount in the theabrownin that we extract.

Embodiment 2:

Basically with embodiment 1.Difference is: tea is crushed to 70 orders in the A step, and cultivation temperature is that 45 ℃, humidity are 70%.

Embodiment 3:

Basically with embodiment 1.Difference is: tea is crushed to 80 orders in the A step, and cultivation temperature is that 55 ℃, humidity are 85%.

Claims

1. one kind prepares the method for theabrownin with fermentation method, it is characterized in that utilizing microbial fermentation to cooperate the method for adding food additives to obtain theabrownin, and concrete grammar is following:

A. tea being crushed to the 60-80 order, through ultraviolet sterilization 30min, is that 50% standard adds deionized water by the final water content of tealeaves; In water, inoculate simultaneously commercially available food in proportion with saccharomycete or Aspergillus and by mass ratio, the g/g tea raw material adds 1% gallic acid or pyrogallic acid or glycine or glucose; Leave standstill 60min; Let the full and uniform absorption moisture of tealeaves, treat that tealeaves fully absorbs moisture after, use the food fresh keeping diaphragm seal; Put then ventilate, temperature is that 35-55 ℃, humidity are under the condition of 60-85%, lucifuge was cultivated 20 days, promptly obtained the fermented tea of high-load theabrownin;

B. fermented tea is dried to water content 10% under 60 ℃, presses solid-liquid ratio 1: 50, i.e. tealeaves: boiling water is the ratio of grams per milliliter, soaks 30min, filters to obtain filtrating; Draw 100mL filtrating; Add and left standstill 3 hours after the 400mL edible alcohol stirs; Centrifugal filtration obtains the theabrownin crude extract, again with 20% edible alcohol water solution dissolving theabrownin crude extract; The unit of edible alcohol/water is v/v, and the solution that obtains concentrates, promptly gets theabrownin behind the vacuum drying process through traditional decompression.