CN-121991338-A - Edible theabrownin and production process thereof

CN121991338ACN 121991338 ACN121991338 ACN 121991338ACN-121991338-A

Abstract

The invention relates to a tea product and a production method thereof, namely an edible theabrownin and a production process thereof, and is characterized in that the theabrownin is extracted from tea polyphenol as a raw material, and the mass ratio of the extracted theabrownin product to the tea polyphenol is more than or equal to 80 percent. The production process of the edible theabrownin comprises the steps of hydrolyzing and heating tea polyphenol, introducing air, carrying out oxidative polymerization reaction to obtain a theabrownin solution, and dehydrating to obtain solid theabrownin. The method has the advantages that tea polyphenol is used as a raw material, a chemical solvent is not used, enzymolysis and fermentation, layer column adsorption and membrane filtration processes are not adopted, air is used for replacing oxygen, the process is greatly simplified, the production cost is greatly reduced, no solvent remains, most tea polyphenol components are converted into single theabrownin, the product yield is high, the quality is good, the waste of resources is avoided, a simple production process is provided for large-scale production of the theabrownin, and technical guarantees are provided for meeting market demands.

Inventors

LI YUKUN
YU HAICHAO
LI TAO
TIAN JUN

Assignees

上海茶芝鼎生物科技有限公司

Dates

Publication Date: 20260508
Application Date: 20241108

Claims (7)

1. The edible theabrownin is characterized in that the edible theabrownin is prepared by extracting tea polyphenol as a raw material, and the mass ratio of an extracted theabrownin product to the tea polyphenol raw material is more than or equal to 85 percent.
2. The edible theabrownin according to claim 1, wherein the tea polyphenols comprise at least 80% of phenolic compounds mainly comprising catechins.
3. The edible theabrownin according to claim 1, wherein the theabrownin content of the theabrownin product is not less than 60%.
4. A process for preparing edible theabrownin includes such steps as dissolving tea polyphenol in water, heating, introducing air, oxidizing and polymerizing to obtain solution of theabrownin, and dewatering.
5. The process for producing edible theabrownin according to claim 4, wherein the tea polyphenol is a phenol compound mainly comprising catechin, the tea polyphenol is sufficiently dissolved by water, the solution of the phenol compound is heated and air is introduced to promote the oxidative polymerization reaction, the color of the solution is gradually deepened to finally become black brown theabrownin feed liquid, and the theabrownin feed liquid is dehydrated and dried to obtain the theabrownin.
6. The process for producing the edible theabrownin according to claim 4, wherein the water adding process is characterized in that water which is 5-10 times that of raw materials is firstly added into a jacketed reaction kettle, heating is carried out, tea polyphenol is added and dissolved into a phenolic compound solution in stirring, then the phenolic compound solution is conveyed into an oxidation polymerization reaction kettle, heating is carried out, the temperature is kept between 50 ℃ and 95 ℃, air is introduced for carrying out oxidation polymerization reaction, the phenolic compound solution is continuously deepened to be black brown, namely the theabrownin feed liquid is obtained, and then spray drying is carried out under the condition of 150 ℃ to 180 ℃ to obtain the solid powdery theabrownin.
7. The process for producing edible theabrownin according to claim 4, wherein 50KG of tea polyphenol raw material is taken, 400KG of water is firstly added into a 500L jacket reaction kettle, jacket steam is started to heat, the water temperature is increased to 50-60 ℃, stirring is started, then tea polyphenol is slowly added and dissolved into phenolic compound solution, the phenolic compound solution is conveyed into a 1000L oxidation polymerization reaction kettle from a bottom discharge port of the reaction kettle by a pump, the temperature of the liquid is kept at 50-95 ℃ by heating the jacket, clean air is conveyed into the oxidation polymerization reaction kettle by a pipeline, the air flow is kept at 5m3/h, the oxidation polymerization reaction is started for 6h40min, the color of the phenolic compound solution is continuously deepened, the brown is formed by light yellow, dark yellow, brown and reddish brown, the tea brown liquid is obtained, after the oxidation polymerization reaction is completed, an air and jacket heat source are closed, the bottom discharge port pipeline is communicated with a spray drying feed pipe, the tea brown is filtered by a duplex filtering device, the tea brown is directly sprayed and the spray drying temperature is kept at 180 ℃ at the dry brown powder spraying temperature of the spray drying tower, and the dry tea brown powder is completely recovered at the dry brown powder spraying temperature of 47%, and the dry tea brown product is obtained.

Description

Edible theabrownin and production process thereof Technical Field The invention relates to a tea product and a preparation method thereof, namely edible theabrownin and a production process thereof. Background Theabrownins (Theabrownine, TB) are derived products of polyphenols catechins in tea leaves. In recent years, the study shows that theabrownin is beneficial to improving the comprehensive metabolic balance of human body, has the effects of inhibiting and reducing blood sugar, blood fat, blood pressure and uric acid, and removing DPPH free radical, hydroxyl free radical, nitrite ion free radical and superoxide anion free radical, thereby having the dual effects of reducing blood fat and resisting oxidation. Therefore, the production of theabrownin is receiving attention. At present, the production process of theabrownin mainly comprises a leaching extraction method and a microbial fermentation method. Both production processes need to take tea leaves as raw materials, and tea polyphenol in the tea leaves is extracted and then converted into theabrownin. Researches prove that the tea leaves are used as raw materials, the process is complex, the yield is low, the waste is too much, the resource is wasted, the pollution is serious, the technologies such as solvent extraction, layer column adsorption and membrane filtration are needed, the process is complex, the cost is high, the solvent residue is more, and the method is difficult to adapt to the requirement of mass production. Especially, most of the produced products comprise theaflavin, thearubigin and theabrownin, and the requirements of people on single-component theabrownin are difficult to meet. Therefore, the production process is simplified, the solvent, layer column adsorption and membrane filtration technology are avoided, and the yield of theabrownin is improved, so that the method is a target pursued in the industry. Disclosure of Invention The invention aims to provide edible theabrownin which has single component and does not contain theaflavin and thearubigin. The invention also aims to provide a production process which has simple production process, low cost and no solvent residue, can convert most of tea pigment raw materials into theabrownin, and is suitable for mass production of the theabrownin. The technical scheme is characterized in that the edible theabrownin is prepared by extracting tea polyphenol as a raw material, and the mass ratio of an extracted theabrownin product to the tea polyphenol raw material is more than or equal to 85%. Among the tea polyphenols, the phenolic compounds taking catechin as a main body are more than or equal to 80 percent. The theabrownin content of the theabrownin product is more than or equal to 60 percent. A process for preparing edible theabrownin includes such steps as dissolving tea polyphenol in water, heating, introducing air, oxidizing and polymerizing to obtain solution of theabrownin, and dewatering. The tea polyphenol is a phenolic compound taking catechin as a main body, the tea polyphenol is fully dissolved by water, air is introduced into the tea polyphenol after heating, the phenolic compound solution is promoted to produce oxidation polymerization reaction, the color of the solution is gradually deepened, and finally, black brown tea brown material liquid is obtained, and then, the tea brown material liquid is dehydrated and dried, so that the tea brown is obtained. The water adding process is to add water 5-10 times of the raw materials into a jacketed reaction kettle, heat, add and dissolve tea polyphenol into phenolic compound solution under stirring, then convey the phenolic compound solution into an oxidation polymerization reaction kettle, heat and keep 50-95 ℃ and introduce air for oxidation polymerization reaction, the phenolic compound solution is continuously darkened to black brown, namely, tea brown feed liquid is obtained, and then spray-dry is carried out under the condition of 150-180 ℃ to obtain solid powder tea brown. The process comprises the steps of taking 50KG of tea polyphenol raw materials, adding 400KG of water into a 500L jacket reaction kettle, opening jacket steam for heating, enabling the water temperature to rise to 50-60 ℃, starting stirring, slowly adding and dissolving tea polyphenol into phenolic compound solution, conveying the phenolic compound solution into a 1000L oxidation polymerization reaction kettle from a bottom discharge port of the reaction kettle by a pump, heating by the jacket, enabling the liquid temperature to be kept at 50-95 ℃, conveying clean air into the oxidation polymerization reaction kettle through a pipeline, keeping the air flow at 5m < 3 >/h, starting oxidation polymerization reaction, enabling the oxidation polymerization reaction time to be 6h for 40min, enabling the color of the phenolic compound solution to be deepened continuously, enabling the phenolic compound solution to be light yellow, dark red and reddish brown