| 摘要 |
PURPOSE: A method for manufacturing tea is provided to have antioxidant activity andα-glucosidase inhibition effect. CONSTITUTION: A mixture is obtained by mixing 85-95 weight% of the immature fruit of rubus coreanus and 5-15 weight% of functional components. The mixture is pulverized into 1-5 mm and primarily roast-processed at a temperature of 250-300°C for 5-10 minutes. The roast-processed rubus coreanus is secondarily roast-processed at a temperature of 200-220°C for 1-3 minutes. After foreign substances are removed from the immature fruit of rubus coreanus and functional components, the immature fruit of rubus coreanus and functional components are washed. The washed immature fruit of rubus coreanus and functional components are respectively dried. At least one drying method is selected from a hot air drying method performed at 35 to 45°C for 1-3 days, a freeze-drying method performed at -20 to -10°C for 1-3 days and a cold air drying method performed at 1 to 5°C for 1-3 days. The functional component is at least one selected from apios, hen of woods and rosa laevigata michaux fruit. [Reference numerals] (AA,FF,II,NN)α-glucosidase inhibition activity (%); (BB) Immature fruit freeze-dried tea; (CC) Immature fruit hot air dried tea; (DD,EE,GG,HH,LL,MM,QQ,RR) Extracting time (minute); (G) Cassia seed tea; (H) Mulberry leaf tea; (JJ) Coffee; (KK) Green tea; (OO) Buckwheat tea; (PP) Herb (basil) tea |
