organic green tea extract powder
Green tea is mainly flavored ingredients of organic green tea extract powder
The chemical composition of tea (dry tea) is mainly composed of 3.5%~7.0% inorganic substances and 93.0%~96.5% organic matter, organic matter mainly includes proteins, amino acids, alkaloids, tea polyphenols, sugar, organic acids, lipids, pigments, vitamins and aromatic substances
the vast majority of non-volatile substances are involved in the formation of tea taste.But the main ingredients affecting tea taste are polyphenols, amino acids, alkaloids, sugar, and pectin
In fact, tea taste refers to the comprehensive effect of water-soluble substances in tea soup on the sensory taste of human body. On the basis of summarizing a large number of studies and reports, Shi Zhaopeng and others summarized the flavor substances in tea into five categories, namely bitter substances, astringent substances, umami substances, sweet substances and sour substances
The taste of green tea is mainly characterized by “bitter, astringent, fresh and cool”. Spring green tea is more fresh and cool, and summer and autumn green tea is more bitter.The type, content and interaction relationship of green tea taste ingredients have an important influence on the formation of green tea taste.
Bitter taste mechanism of organic green tea extract powder
Bitter taste is a basic food flavor, with a wide variety of bitter ingredients and an extremely low threshold.The biological effect of the bitter taste perception is more complex, and the bitter taste components with different structural characteristics can stimulate the bitter taste receptors in the mouth, and produce the bitter taste perception.
Bitter taste is a basic food flavor, with a wide variety of bitter ingredients and an extremely low threshold.The biological effect of the bitter taste perception is more complex, and the bitter taste components with different structural characteristics can stimulate the bitter taste receptors in the mouth, and produce the bitter taste perception.
The main theories to explain the mechanism of bitter taste perception are: the three-point contact theory, the theory of spatial specificity, and the internal hydrogen bonding theory
Among them, the bitter taste signal transduction pathway research has made a breakthrough in recent years
bitter principle of organic green tea extract powder
The bitter ingredients of tea mainly include alkaloids, amino acids, tea saponins, polyphenols, among which flavanols, flavonols, flavonols, anthocyanins and other polyphenols have both bitter taste and astringent taste
The alkaloids in tea are mainly purine bases, mainly methylpurine derivatives, including caffeine (caffeine), cocobase (theobromine) and tea base (theophyline), and also contain a small amount of xanthine, hypoxanthine, adenine and other components
The largest amount of caffeine (about 2%~5% of the dry material content) is a simple bitter substance, which is easily soluble in water. The leaching rate of tea soup can reach 16~26 mg / 100mL, with a low threshold
For example, in the black tea tea soup, caffeine can be associated with TFs (theaflavins), TRs (thearubigins) to form a tea milk condensation complex, but also can form a complex with the chlorogenic acid in the tea soup, so as to improve the crude taste of the tea soup, improve the freshness and fresh.
Amino acids in natural proteins are all L type, type L and their salt mostly have sweet taste or bitter taste, and the bitter amino acids in the tea soup are mainly L-histidine, L-isoleucine, L-methionine, L-phenylalanine, L-tryptophan, L-valine, L-leucine, L-arginine
The flavor properties of amino acids are related to the hydrophobicity of the side chain R group, and are mainly bitter when the side chain hydrophobicity is large.However, some amino acids will show different flavor properties due to different concentrations, such as proline being sweet at low concentrations and bitter at high concentrations
Caffeine and a large number of catechin form hydrogen bond complexes, thus preventing the combination of catechin and salivary protein, and changing the taste characteristics of the tea soup, improve the fresh alcohol, and reduce the sense of bitterness
Acknowledgement mechanism of organic green tea extract powder
Buastringent is the exposure of oral epithelial cells to alum or tannin solution, producing a dry, convergent, rough composite feeling
The more accurate definition should be “astringent sense” or “convergence”, and the immature fruits, nuts, tea and red wine in the food all have an astringent sense.The chemicals with astringent taste mainly include alum and polyphenols, but the two produce astringent taste mechanism is not identical
It is generally believed that tea astringency is mainly caused by the interaction of proline-rich PRPs (salivary proline-rich proteins) and polyphenols in human saliva
. With the increasing concentration, the reaction point increases rapidly, the complex degree of complex increases, the binding water outside PRPs is squeezed away, the hydrophobic interaction occurs, PRPs are completely separated from the saliva;
when the polyphenols concentration is greater than CMC, polyphenols, proteins and formed complexes undergo random hydrophobic stacking, forming a hydrophobic network composed of polyphenols-protein complex sediment on the oral mucosa and tongue surface, to stimulate the submucosal nerves and produce astringency
Cheer ingredients of organic green tea extract powder
The astringent substances of tea are mainly polyphenols, which are high in content in tea and have a large immersion rate, which is the main composition of the taste and concentration of tea soup.
The main polyphenols in tea include flavanols, flavonols, flavonols, anthocyanins, phenolic acids, and reduced phenolic acids, among which flavanols account for about 80% of the total polyphenols.
The flavanols in tea are mainly catechins, Including diet catechin gallate (EGCG), diet catechin gallate (GCG, (-)-gallocatechin gallate), epiccatechin gallate (ECG, epicatechin gallate), table catechin (EGC, epigallocatechin), catechin (C, Catechin), epiccatechin (EC, epicatechin), et al, Among them, ester catechin is the main body of tea astringent taste, Non-ester catechin is slightly astringent, Weak convergence, Cool aftertaste
Fresh flavor ingredients of organic green tea extract powder
The umami substances in tea are mainly amino acids, tetoflavins, nucleotides and some soluble peptides
Among them, amino acids are considered to constitute the main composition of the refreshing taste of tea soup, and tea flavin mainly plays a role in regulating the taste in fermented tea and other black tea.
The main umami amino acids in tea leaves are glutamate, aspartate acid and thehline (Theanine), among which thehline is the most abundant amino acid in tea leaves, which is considered the main source of umami flavor of green tea. It was first found and named from the new tip of Yulu tea
Studies show that the content of theathline is significantly and positively correlated with the quality of tea leaves, which not only cooperates with alanine, proline, glutamate and glycine to enhance the freshness of tea soup, but also can inhibit the bitter taste caused by caffeine and tea polyphenols, and is an important factor to constitute and regulate the taste of tea soup.
Studies have shown that the main ingredient constituting the umami flavor of tea soup in Japanese matcha is glutamate, while theserine, succinate, tasteless acid, tea gallin (theogallin) have the effect of enhancing the umami strength of tea soup or sodium glutamate.
Sweet and sour ingredients of organic green tea extract powder
The sweet substances in tea are mainly soluble sugars and some amino acids. If the soluble sugars are sugar, glucose, sucrose, etc., the sweet amino acids are mainly L-serine, L-alanine, L-proline, L-hydroxybutyline, and so on.Sugar substances are less content in tea soup, and the threshold of sweet amino acids is large, so sweet sweetness does not constitute the main taste of tea soup,Only plays a certain role in regulating the taste of tea soup.
The acid flavor substances in tea mainly have acid flavor amino acid, ascorbic acid, hypotonic acid, organic acid, etc
Health care effect of tea leaves of organic green tea extract powder
Tea originated in China and is a Chinese drink in China.Since ancient times, it is believed that drinking tea is a Zen for physical and mental health care.Tea contains hundreds of chemical components, the main functional components are tea more hope, amino acids, caffeine, tea polysaccharide, tea pigment and other ⑴.Modern scientific studies confirm that these components have multiple pharmacological health care effects
Regulation of immune function.Tea tea hope, tea polysaccharide and other substances can regulate the immune function of the body’s body
- Delay off the aging function.Polycool compounds in tea leaves have a strong antioxidant activity
- Cancer prevention, cancer cancer, and anti-mutation functions.The anti-cancer effect of tea has always been the most active research field in tea pharmacology.Rich tea can help prevent cancer and cancer
- Lower blood lipid, blood sugar, and blood pressure function.Hyperblood lipid is the manifestation of abnormal lipid metabolism, dyslipidemia leads to atherosclerosis, hypertension, coronary heart disease and other diseases
- Anti-control function.Drug protection for radiation damage refers to certain chemicals given to a biological system before ionizing blessing to mitigate radiation damage and promote recovery
- Weight loss effect.How cool tea and caffeine have the effect of promoting fat hydrolysis and reducing accumulation
- bacteriostatic function.Tea more cool substances and caffeine in tea have a certain inhibitory effect on E. coli, typhoid and paratyphimuri, pneumoniae, epidemic cholera and dysentery pathogens, and tea drinking also has a certain curative effect on dysentery, enteritis, chronic hepatitis, nephritis, etc
Ultramicro crushing technology and its application in the food industry
Ultramicro crushing can be divided into three grades of crushing, micron crushing powder particle diameter, submicron crushing powder and nano crushing powder.Ultramicro crushing generally refers to the process of using mechanical or fluid power to crush the material to the following
At present, the method of preparing ultraverse powder in industrial production is mainly mechanical crushing method
Airflow ultramicter
The air flow ultramicro crush is the carrier of the particles with the supersonic high-end flow air flow generated by the compressed air or superheated steam passing through the nozzle, through the impact of extrusion, friction and shear between the particles or between the particles and the fixed plate, so as to achieve the purpose of crushing
Rotary ball rod grinding type ultra-micro crushing equipment
Rotary ball rod grinding type ultra-micro crushing equipment has a ball mill, rod mill, etc.The conventional ball mill is the main processing equipment in the process of fine grinding, and it is broken by impact. When the material granularity is less than that, it reflects its disadvantages such as low efficiency, long processing time and large energy consumption
High frequency vibrational ultramicro crushing equipment
Vibration grinding is supported by spring grinding body, by the spindle with eccentric block make its vibration, running through medium vibration and material together, material crushing, it is characterized by high medium filling rate, the number of unit time times impact times, so its efficiency is higher than ordinary ball mill, and energy consumption is several times lower than it.In recent years, vibrational grinding has been increasingly valued through practice
Impact ultra microcrushing equipment
Impact ulmicroMs strongly impact, collide, and shear materials using a rotor rotating at high speed around the horizontal or vertical axis.It is characterized by large simple structure crushing capacity, good operation stability, low power consumption, suitable for the crushing of moderate hardness materials
Application of ultrmicrocrushing technology in food industry
As a new processing method, ultramicro crushing technology has been widely used.In the production of traditional Chinese medicine, the use of ultrafine crushing technology can improve the cell wall breaking rate of Chinese herbal medicine, increase the dissolution rate of effective ingredients, accelerate the release speed, absorption speed and metabolic speed in the body, thus improving the ability to improve bioavailability, enhance the efficacy of drug, and improve the quality of traditional products
Soft drink processing
On the market, soft drinks that have now been issued using airflow ultra microcrushing technology include rich Korean drinks made with tea powder, bean solid drinks and ultrabone powder.Tea culture has a long history.
The traditional way of drinking tea is to directly brew tea leaves with boiling water, only drink tea water and leaves the bottom of the leaves, which makes a large number of nutrients in the tea not completely absorbed, and most of the protein, carbohydrates, some minerals and vitamins are still stored in the tea fishing.
Ultramicro tea powder is processed from dry tea into a particle size smaller than ultrafine tea powder through ultramicro crushing technology, which can improve the absorption rate of nutrients in tea in the human body
Grain and oil processing
Add ultra-microcrushed wheat bran flour and soybean flour to the flour to make flour with high fiber or high protein
Rice, wheat and other grains are processed into ultrapowder. Due to its small grain size, surface starch is activated. Fill or mixed food has excellent processing performance, and easy to mature, with good flavor and taste
Fruit and vegetable processing
Minding vegetables into ultrapowder at low temperature preserves the nutrients, and the fiber also makes the texture better by microrefinement.The cotton leaves regarded as waste are rich in, carotene, houtin, choline, polysaccharide, amino acid, flavonoids test and a variety of trace elements, processed into cotton leaf powder, can not only be used as food additives into magic leaf health food such as noodles, bread, but also can make magic leaf health tea.
There are many kinds of products to process plants, such as loquat leaf powder, Chinese rose pollen, ginkgo leaf powder, sweet potato leaf powder, mulberry leaf powder, jasmine powder, licorice powder, chili powder, etc
Functional food processing
For the processing of functional food, ultramicro crushing technology mainly functions in the preparation of its substrate (such as dietary fiber, fat substitutes, etc.).Dietary cellulose is known as the “seventh nutrient”.
Although it cannot be directly digested by the human body, it can increase intestinal peristalsis.
As a carrier of toxic substances and an energy-free filler, it can balance the dietary structure and prevent and control modern “civilized diseases”.For example, the processing process of dietary fiber made as raw materials is: raw material cleaning, coarse crushing, soaking rinsing, odor removal, secondary bleach, bleaching decolization, dehydration and drying, micro crushing, functional activation, ultracrushing
Cold food products processing
In the cold food industry, the application of ultra-micro crushing technology can not only reduce the cost, but also increase the variety of color, and provides new raw materials for the development of new cold food
Ultrapowder can serve as a stabilizer, stabilizer, fillers, nutritional adhesives and antifreeze for ice cream.In the production of ice qi, if you use ultra-fine glutinous rice flour and corn starch for processing, it can greatly reduce the amount of gelatin, to achieve the same stable effect, and can prevent the production of large ice crystals, prevent fat floating, free water of material liquid, shorten the aging and freezing time, and have good gel force and expansion force.
If Confucian rice flour and corn starch are added to the production of ice cream and ice popsicles, the ice cream and ice ice crystal are significantly reduced, the stability is significantly improved, and the taste is more delicate and soft
