47results about "Tea" patented technology

The invention relates to a freeze concentration method. After a dilute solution is frozen into a solid state (hereinafter referred to as an ice body), heat is transferred to the ice body, and the purpose of concentration is achieved through dissolution. After the dilute solution is frozen into an ice body, heat is transferred to the ice body in a proper heat transfer mode, and the concentration effect and efficiency can be effectively improved during dissolution. And in the ice body dissolving process, the concentration of the dissolved liquid is gradually reduced from high to low. According to the requirement of the target concentration, the solutions are retained in a segmented mode, and 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 of heat-sensitive raw materials. For example, the freeze concentration device can be used for freeze concentration of milk, wine, fruit juice, coffee, tea beverages, Chinese herbal medicine liquid and the like.

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 utility model discloses a high reduction degree instant tea preparation device, relates to the technical field of instant tea preparation, and adopts the technical scheme that the high reduction degree instant tea preparation device comprises a freeze-drying box body, a supporting seat is fixedly connected in the freeze-drying box body, and a placing tray is in sliding fit with the supporting seat; a driving mechanism used for driving the containing disc to shake left and right is arranged in the freeze-drying box body. By arranging the driving mechanism capable of driving the placing disc to shake left and right, when the freeze dryer is used for freeze-drying materials, the driving mechanism can drive the placing disc to shake left and right, so that the materials on the placing disc are shaken, and the positions of the materials can be changed; the push rods located on the two sides of the containing disc can generate pushing force on the materials in the left-right shaking process of the containing disc, the direction of the materials is changed, the materials originally stacked on the lower portion can be fully dried, and therefore the reduction degree of instant tea can be effectively improved.

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.

A system and method for improved fermented beverage concentrate is described. One embodiment includes a method for producing a fermented beverage concentrate, the method comprising: fermenting a first fermentable aqueous product to produce a base product; and performing a nesting process on the base product, wherein the nesting process comprises: a concentration phase wherein at least a portion of the base product is passed through a separation system and a retentate is returned to the base product to produce a nesting solution, a water nest wherein water is added to at least a portion of the nesting solution and passed through the separation system, and a fermentable aqueous product nest wherein a second fermentable aqueous product is added to at least a portion of the nesting solution and passed through the separation system to increase the concentration of the nesting solution.

A freeze-drier tray 1 comprising a base 2 and one or more walls defining a receiving space 3 for holding a frozen product to be freeze-dried. The receiving space comprises an arrangement of columns 10, that may be free-standing columns and may each extend upwardly from the base, and are in thermal connection with the base. The columns may be in thermal connection with the base. The columns may be in a regular arrangement, an irregular arrangement, or have a polygonal cross-section. The columns may comprise rows that extend in a first direction, and be spaced apart in a second direction orthogonal to the first. The columns may be formed of a metal. A method of freeze-drying comprising at least partially filling the receiving space with frozen product such that the product is packed around the arrangement of columns and then subjecting the tray to a freeze-drying process is also claimed.

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.

Methods to remove off-flavors and adverse aromas from hop-containing and / or cannabis-containing beverages and food products using Group 11 elements are described herein.

The present invention pertains to a food that contains a dried kudzu flower powder and has a moisture content of 8 wt% or less. In this food, the ratio of the fraction passing through a 2 mm-mesh screen is preferably 20 wt% or more. The food according to the present invention has a good taste and smell.

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.

Disclosed herein are beverage dispensing apparatuses for selectable gas-infused beverage dispensing. The apparatus may have a faucet assembly, a beverage storage unit, a gas storage unit, a liquid / gas infusion unit, and an infusion valve. The faucet assembly may have a housing, a nozzle, a supply valve, and a dispensing valve, configured to control a flow of beverage through the faucet assembly. The beverage dispensing apparatus may use the infusion valve to selectively infuse a selected level of gas within a dispensed beverage.

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.

A novel sucrose fatty acid ester, and use thereof. Specifically, in the sucrose fatty acid ester at least a portion of the hydroxyl groups of sucrose are substituted with aliphatic hydrocarbon groups. An average degree of substitution of the hydroxyl groups is 2.23 to 2.47. Food such as a beverage and a soft candy containing the sucrose fatty acid ester are described.

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.

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).

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.

The utility model belongs to the technical field of tea concentrated solution freezing extraction, and discloses a tea concentrated solution freezing extraction device. The device comprises a freezing box, the top of the freezing box communicates with a liquid inlet pipe, two mounting boxes are symmetrically and fixedly connected to the inner bottom wall of the freezing box, freezing equipment is arranged in the mounting boxes, an auxiliary disinfection assembly is arranged in the freezing box, and an arc-shaped first guide plate is fixedly connected between the front inner side wall and the rear inner side wall of the freezing box; the left end of the first guide plate is low, the right end of the first guide plate is high, a cooling assembly is connected to the bottom of the first guide plate, and through the arranged auxiliary disinfection assembly, a tea concentrated solution can make more sufficient contact with ultraviolet light emitted by multiple rows of ultraviolet disinfection lamps installed at the bottoms of the first installation plate and the second installation plate in the flowing and freezing process in the freezing box; therefore, bacteria, viruses and other microorganisms harmful to the human body contained in the tea concentrated solution can be killed more thoroughly, and the sanitary quality and quality of the tea product are improved.

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.

A method of making a beverage includes adding one or more other ingredients to hydrolyzed protein to form the beverage, which is clear, shelf-stable, and high protein and has a neutral pH and an energy content of at least about 100 kcal per 240 ml of the beverage. Optionally the hydrolyzed protein is obtained by subjecting protein to a protease. In some embodiments, the high protein is at least about 15 g or at least about 20 g of protein / 100 kcal, and in some embodiments the energy content is at least about 150 kcal / 240 ml or at least about 200 kcal / 240 ml. Other aspects are directed to the resultant beverage, a method of producing a high protein beverage containing hydrolyzed protein, a method of increasing transparency in a high protein beverage containing hydrolyzed protein, and a method of providing nutrition to an individual.

The present invention relates to a novel sucrose fatty acid ester, and use thereof. Specifically, it relates to a sucrose fatty acid ester, wherein at least a portion of the hydroxyl groups of sucrose are substituted with an aliphatic hydrocarbon groups, wherein an average degree of substitution of the hydroxyl groups is 2.23 to 2.47, and food such as a beverage and a soft candy containing the sucrose fatty acid ester.

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.

The present application relates to a sweet composition, more particularly to a sweet composition and its preparation method and use. The sweet composition comprises at least 0-99% mogroside V and 0-99% fructooligosaccharide. The preparation method comprises taking a mogroside extract, and then performing enzymatic conversion treatment on the mogroside extract by using a biological enzyme coupling membrane separation technology. Under the action of fructose transmembrane enzyme, sucrose enzyme and glucose isomerase, sucrose in the mogroside is converted into fructooligosaccharide, and the generally existing low-sweetness glucose in the mogroside is converted into high-sweetness fructose. Then, after recombination, concentration and sterilization, the sweet composition is obtained. The mogroside sweet composition product prepared by the present application not only has low sugar and low heat, but also has purer taste, fuller flavor, faster dissolution, and is closer to edible sugar. The defects of insufficient sweetness and slow sweetness of mogroside V after sweetness are improved, and the mogroside sweet composition can be applied to the preparation of food, beverage, dietary supplement, medicine and pet food.

The invention relates to a composition containing plant extracts for reducing skin injury caused by ultraviolet rays and application of the composition. The composition containing the plant extracts and used for reducing the skin injury caused by the ultraviolet rays is composed of two plant extracts according to the proportion of 1: 1, and the plant extracts comprise spinach extracts and one of red wine extracts, blueberry extracts or citrus extracts.

Disclosed herein are beverage dispensing apparatuses for selectable gas-infused beverage dispensing. The apparatus may have a faucet assembly, a beverage storage unit, a gas storage unit, a liquid / gas infusion unit, and an infusion valve. The faucet assembly may have a housing, a nozzle, a supply valve, and a dispensing valve, configured to control a flow of beverage through the faucet assembly. The beverage dispensing apparatus may use the infusion valve to selectively infuse a selected level of gas within a dispensed beverage.

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