26results about "Tea" patented technology

According to the traditional Chinese medicine prescription, radix scrophulariae, wild buckwheat rhizome, platycodon grandiflorum and radix angelicae have the effects of detoxifying and expelling pus and are used as monarch drugs, radix angelicae sinensis, radix paeoniae rubra, cowherb seed and beautiful sweetgum fruit have the effects of activating blood and dredging orifices as auxiliary drugs, radix astragali, radix saposhnikoviae, pericarpium citri reticulatae and honey-fried licorice root have the effects of tonifying qi and regulating the spleen and stomach as guide drugs, periostracum cicada and stiff silkworm have the effects of dredging collaterals as assistant drugs, and through clinical observation of thousands of cases, the traditional Chinese medicine prescription has the advantages of quick curative effect, no toxic or side effect and the like. The effective rate can reach 100%, and the clinical cure rate is 70% or above.

The invention relates to the technical field of membrane separation and concentration, in particular to a membrane separation and concentration process and concentration device.The membrane separation and concentration device of the tea and coffee beverage production device.The membrane separation and concentration device of the tea and coffee beverage production device comprises a tank body, a liquid storage bin is arranged in the tank body, a concentration assembly is arranged on one side of the liquid storage bin, and a supporting ring plate is arranged in the tank body; through cooperation of the conveying bin and the spiral arc plate, a tea coffee stock solution forms a certain flow rate, the tea coffee stock solution makes contact with the spiral membrane element at the flow rate, and through cross-flow type contact, it is avoided that when the standing tea coffee stock solution is continuously concentrated, the tea coffee stock solution is separated from the spiral membrane element, and the tea coffee stock solution is separated from the spiral membrane element. Solutes such as tea polyphenols, caffeine and carbohydrates in a tea and caffeine stock solution are continuously accumulated on a boundary layer of a spiral-wound membrane element, so that concentration polarization of the boundary layer is caused, and the reverse osmosis effect of the whole spiral-wound membrane element becomes poor.

A branched chain fatty acid composition, and a use thereof in regulating brain nerve immunity. The branched chain fatty acid composition comprises C15:0 and C17:0. By using the branched chain fatty acid composition to promote LPS-induced microglia, the tendency to promote the differentiation of microglia into M2-phenotype microglia is higher than the tendency to promote the differentiation of microglia into M1-phenotype microglia. Also, the secretion of anti-inflammatory factors such as IL-4 and IL-10 is promoted, and the secretion of pro-inflammatory factors such as NO, TNF-a and IL-1β is inhibited. C15:0 and C17:0 in the branched chain fatty acid composition have a good synergistic effect, and have the function of regulating brain nerve immunity.

Compositions in the form of an oil-in-water emulsion composition include an oil phase that includes a flavorant, and optionally an emulsifier adjuvant; and a continuous aqueous phase that includes water, an emulsifier adjuvant and an emulsifying agent, wherein the oil-in-water emulsion composition is substantially free of weighting agents and gum acacia.

The invention provides a hydrogen-rich tea bag and a preparation method thereof. The hydrogen-rich tea bag comprises an upper wrapping bag and a lower wrapping bag fixed to the lower portion of the upper wrapping bag, the hydrogen-rich tea bag is of a triangular pyramid structure, and an inner cavity of the upper wrapping bag is a first cavity used for storing tea particles; and an inner cavity of the lower coating bag is a second cavity and is used for storing magnesium hydride particles. According to the hydrogen-rich tea bag, magnesium hydride and water are subjected to a chemical reaction to generate hydrogen, so that a hydrogen-rich source is provided for the tea bag. Water can enter the lower coating bag to react with the magnesium hydride particles and generate hydrogen, and the hydrogen penetrates through the top of the lower coating bag to enter the first cavity and then makes contact with the tea particles and water in the first cavity, so that the dissolution efficiency of tea components is improved, the taste of tea water is improved, and the antioxidant function of the tea water is achieved; meanwhile, the hydrogen bubbles entering the first cavity can drive the tea particles to move in the first cavity, the dissolution efficiency of tea components is further improved, and the flavor extraction effect of tea water is improved.

The invention discloses a processing method of a Wuyi rock tea drink based on a modified beta-lactoglobulin composite system, and belongs to the technical field of tea drink processing. Food-grade beta-lactoglobulin is subjected to glycosylation modification and then is compounded with xanthan gum to form the composite additive, the beta-lactoglobulin and astringent compounds such as tea polyphenol in tea soup are subjected to non-covalent binding, stable complex precipitates are formed, and the astringent taste of the tea soup is remarkably reduced; meanwhile, the modified beta-lactoglobulin and natural polysaccharides such as xanthan gum have a synergistic effect, so that the phenomena of precipitation (tea cheese) and turbidity in the storage process are effectively reduced, and the clarity of tea soup is improved to a certain extent, so that the flavor of the product is improved, and the shelf life of the product is greatly prolonged. The technological process is simple and easy to implement, and a solution with both quality and benefits is provided for the development of Wuyi rock tea drinks.

This invention belongs to the field of vacuum freeze-drying coffee, specifically a process for preparing vacuum freeze-dried coffee balls. The process includes the following steps: S1: Pre-freezing coffee extract by dripping it into liquid nitrogen to obtain coffee ice balls; S2: Freezing the coffee ice balls in a freeze dryer to obtain freeze-dried coffee balls. This method uses liquid nitrogen for pre-freezing, which is simple to operate. Forming ice balls at the ultra-low temperature of liquid nitrogen before vacuum freeze-drying not only shortens the freeze-drying time but also maximizes the preservation of the coffee's flavor components.

The invention belongs to the technical field of functional nutritional composition research, and relates to a nutritional composition and application thereof, in particular to a nutritional composition and non-therapeutic application thereof in retarding brain aging injury. The nutritional composition comprises lactoferrin and 3 '-sialyllactose as essential active ingredients. Experiments find that in an in-vitro model, combined treatment of lactoferrin and 3 '-SL can relieve oxidative stress aging damage of Neuro-2a nerve cells induced by H2O2, and the oxidative stress aging damage is mainly manifested as follows: the content of an oxidative stress marker MDA is decreased, the SOD activity is increased, brain aging-related secretory phenotype proinflammatory factors IL-6 and TNF-alpha are decreased, and an anti-inflammatory factor IL-10 is increased. Oxidative stress is considered to be one of the important mechanisms of brain aging and neurodegenerative diseases. The invention finds that the nutritional combination of lactoferrin and 3 '-SL slows down brain aging injury in the aspects of regulating oxidative stress and inhibiting neuroinflammation.

Systems and methods for improved fermented beverage concentrates are described. One embodiment includes a method for producing a fermented beverage concentrate, the method including fermenting a first fermentable aqueous product to produce a base product and performing a nesting process on the base product, the nesting process including a concentration stage in which at least a portion of the base product passes through a separation system and retentate is returned to the base product, a water nest in which water is added to at least a portion of the nested solution and passed through a separation system, and a fermentable aqueous product nest in which a second fermentable aqueous product is added to at least a portion of the nested solution and passed through the separation system to increase the concentration of the nested solution.

The invention relates to the technical field of instant tea powder preparation, in particular to falling film evaporation concentration equipment and application in caffeine-enriched instant tea powder.The falling film evaporation concentration equipment comprises an evaporation concentration tank and two ultrafiltration devices connected with the evaporation concentration tank through a three-way pipe, and each ultrafiltration device comprises a drainage cover and a supporting cover which are connected with the three-way pipe; the drainage cover and the supporting cover are coaxial and detachably connected, and the outer side of the supporting cover is sleeved with an ultrafiltration membrane; the annular lug boss slides on the supporting cover and is positioned between the ultrafiltration membrane and the supporting cover, and the annular lug boss can jack up the ultrafiltration membrane; the cleaning cover is connected with the annular lug boss, and can cover the jacked position of the ultrafiltration membrane, so that the ultrafiltration membrane is fully cleaned, and the filtering effect of the ultrafiltration membrane is ensured.

The application discloses a kind of alcohol water double-dissolved, self-adaptive stable double-shell matcha microcapsule powder and its preparation method and full food race application, adopt inner layer hydrophobic alcohol resistance+outer layer hydrophilic instant structure, with 2:1 pH buffer system and 1:1 complex antioxidant system, by anaerobic nitrogen filling, double emulsification, light constant temperature, high pressure homogenization, three-stage gradient spray drying is obtained.Product embedding rate is greater than or equal to 90%, cold water 3 seconds instant, alcohol water double-dissolved, pH2.5-8.5 self-adaptive, in 5%-20%vol rice wine 18 months do not brown, do not precipitate, do not stratify, applicable to liquor, beverage, baking, instant noodle, health food full scene.The application is globally first, solves industry core pain point.

Provided is a deterioration inhibitor which, compared to prior art, is more effective against deterioration of the flavor or aroma of food, drinks, cosmetics, and the like caused by a variety of factors, and does not have any influence on the color of the food, drinks, cosmetics, and the like. This flavor or aroma deterioration inhibitor contains theanaphthoquinone and analogues thereof as an active ingredient.

The present invention relates to methods for producing a heat-treated acidic probiotic beverage comprising viable Bacillus subtilis spores, and to heat-treated acidic probiotic beverages produced by these methods.

To provide a stable, non-degradable composition comprising a pharmaceutical grade, inhalable, soluble, and highly bioavailable API.SOLUTION: A composition comprising a pharmaceutical grade cyclodextrin encapsulated active pharmaceutical ingredient (API) having a purity of 99.9% and an increased bioavailability of 200% compared to a formulation of a non-cyclodextrin encapsulated active pharmaceutical ingredient, and a pharmaceutically acceptable carrier, excipient, emulsifier, and / or binder, A water-soluble, stable, non-degradable, edible, inhalable, soluble or drinkable composition in which the active pharmaceutical ingredient is a cannabinoid and the cannabinoid is one or more of cannabidiol (CBD) or (-) - trans - δ 9-tetrahydrocannabinol (δ 9-THC).SELECTED DRAWING: None

The invention relates to the technical field of food processing, and particularly discloses a method for removing pesticide residues in instant tea powder. The method comprises the following steps: preparing instant tea powder containing pesticide residues into a solution, and adding a compound pretreatment agent; pretreatment is performed through a two-stage nanofiltration membrane series system with different molecular weight cut-off; after the trapped fluid is concentrated, a compound resin column is selected for adsorption according to the pesticide residue screening result; online ultraviolet spectrum monitoring is adopted, high-purity ethanol elution fractions are collected section by section, and residual liquid is refluxed and reused; and finally, carrying out vacuum concentration and temperature-controlled spray drying to obtain a zero-pesticide-residue product. Through cooperation of multiple technologies of function protection, multi-stage separation, precise adsorption and intelligent control, the problems of low removal rate of pesticide residues, large loss of active ingredients, deterioration of flavor and the like in a traditional method are effectively solved, the active ingredients and the flavor of the product are reserved while organic phosphorus and pyrethroid pesticide residues are efficiently removed, and the product quality is improved. The international standard is met.

The application provides a cheese sauce and a preparation method and application thereof, and raw materials of the cheese sauce include, in parts by weight, 5-15 parts of a lipid product, 10-40 parts of whipped cream, 15-30 parts of raw dry cheese, 5-30 parts of pasteurized milk, 0-7 parts of white granulated sugar, 0-10 parts of egg white powder, 0.03-0.1 parts of a stabilizer, 0.5-1.5 parts of an emulsifier and 0.05-0.1 parts of a preservative. The cheese sauce and the preparation method thereof can balance the stability and applicability of the product shelf life through the selection of raw material formula, stabilizer, emulsifier and other ingredients and the optimization of the preparation process. Especially for the cheese sauce product that needs to be whipped, the cheese sauce product can be applied to the baking and tea drinking channels, can be used to make puff filling or be combined with tea, coffee and other drinks, and the product has a more fluffy taste and a certain stiffness after being whipped.

A process for the production of a Ready-To-Drink beverage product containing an ingestible fluid containing solid pieces selected from at least one of (a) fruit, (b) crystal boba, and / or (c) tea leaves and subjected to High Pressure Processing (HPP).

The invention relates to a freeze concentration method. A dilute solution is frozen into a solid state (hereinafter referred to as an ice body) or a solid-liquid mixed state (ice body and concentrated solution), a flow guide channel is arranged, heat is transferred, and the concentration target is achieved through dissolution. The flow guide channel is arranged, so that the solution in the ice body (or the ice body and the concentrated solution) is separated and flows out more easily, and the concentration of the flowing-out solution is gradually reduced from high to low. And according to the requirement of the target concentration, the solutions are retained in sections, so that the solutions with different concentrations are obtained. And transferring the solution meeting the target concentration to the next link for storage (utilization). Solutions which do not conform to the target concentration can be repeatedly frozen and concentrated through the method, and the concentration of the solutions continues to be increased. The method is simple to operate and high in efficiency, can be operated at normal pressure and low temperature, and is suitable for freeze concentration, separation and purification of heat-sensitive raw materials. For example, the device is used for freezing concentration and separation purification of milk, wine, fruit juice, coffee, tea beverage, soymilk, chemical (original) liquid medicine, Chinese herbal medicine liquid and the like.

The present invention relates to methods for preparing lactones, in particular massoia lactone and saturated delta-lactones. The method includes producing fatty acid esters comprising 3,5-dihydroxydecanoate, by culturing a fungal species under conditions suitable for the production of said fatty acid esters, wherein the fungal species has more than one copy of the liamocin biosynthesis and secretion pathway. The fatty acid esters comprising 3,5-dihydroxydecanoate are converted to massoia lactone, and then optionally to saturated delta-lactones. The conversion to saturated delta-lactones uses oxidoreductases. The invention also relates to the use of such lactones in flavored products and in perfumed consumer products.

The present application belongs to the technical field of biological fermentation, and particularly relates to a Bacillus sonorensis strain and application thereof. In order to enrich microbial resources for producing 4-vinylguaiacol, 4-vinylphenol and other flavor substances, the present application screens and isolates a Bacillus sonorensis strain from high-temperature Daqu, and the preservation number is CCTCC NO: M 2025364. The strain can utilize wheat at high temperature to metabolize 4-vinylguaiacol, 4-vinylphenol, 3-hydroxy-2-butanone and 2,3,5,6-tetramethylpyrazine and other flavor substances. Therefore, the strain has a wide application prospect in the fields of liquor brewing and food fermentation for improving the yield of 4-vinylguaiacol, 4-vinylphenol, 3-hydroxy-2-butanone and other flavor substances, and can also provide new strain resources for studying phenolic acid decarboxylase from bacteria.

A non-dairy creamer powder is provided comprising: (i) 25 to 55 wt% of a fat blend based on the total weight of the creamer powder, (ii) a dried glucose syrup, and (iii) an emulsion stabilizer system, wherein the fat blend comprises 48 to 62 wt% of high oleic sunflower oil (HOSO) based on the total weight of the fat blend, and the balance is coconut oil, wherein the HOSO has a C18:1 content of at least 75 wt% based on the total weight of the HOSO.

A branched chain fatty acid composition, and a use thereof in regulating brain immune balance. The branched chain fatty acid composition comprises iso-C15:0, anteiso-C15:0, anteiso-C17:0 and iso-C16:0. The branched chain fatty acid composition inhibits the polarization of microglia into M1-phenotype, promotes the polarization of microglia into M2-phenotype, and also promotes the secretion of anti-inflammatory factors such as IL-4 and IL-10, inhibits the secretion of pro-inflammatory factors such as NO, TNF-a, and IL-1β, can regulate brain immune balance, and maintains the health of the central nervous system.

The present invention relates to an instant product for preparation of an instant drink, comprising: a first preparation (2) in a viscous state or in the form of a concentrate, which is water-based and includes at least one added sweetener, acidifier and aroma or flavouring; and a multitude of beads (3) present in the first formulation (2) and having an outer shell (4) formed from alginate and / or pectin and having a liquid or gelated second formulation (5) which is water-based, wherein the second preparation (5) includes at least one added sweetener, acidifier and aroma or flavouring.

The present invention relates to a method for the production of a composition comprising a fungal biomass, characterized in that said composition has a particular colour, as well as a composition and a supernatant obtainable according to the method of the present invention, and their use in the production of a food product, in particular a food product characterized by a particular colour.

The present invention relates to a method for producing a composition comprising a fungal biomass, the composition being characterized in that it has a particular color, as well as to the compositions and supernatants obtainable according to the method of the invention, and to their use in the production of food products, in particular food products characterized by a particular color.

The invention discloses a self-adaptive backflushing type tea soup precision filter which comprises a sealed box body, a main filter module and an auxiliary filter module are arranged in the box body, the main filter module is a priority working module, and the auxiliary filter module is a standby emergency module; all the components of the main filtering module are communicated with the corresponding components of the auxiliary filtering module one by one through a water conveying pipeline system, when the circulation pressure of any stage of filtering component in the main filtering module exceeds a preset threshold value, it is judged that the component is blocked, and the water conveying pipeline system automatically switches a circulation path; to-be-filtered tea soup is guided to a corresponding-stage filtering assembly of the auxiliary filtering module, and continuous operation of the filtering function is achieved. The continuous operation of the filtering process can be maintained without shutdown, disassembly and washing, the industrial pain point of shutdown due to blockage is effectively solved, the method is suitable for large-scale tea drink production scenes, and the production efficiency is improved.