421results about "Tea extraction" patented technology

The invention provides a composition and application thereof in preparation of a fat-reducing product. The composition comprises ginger and green tea composite micro-capsule powder, raspberry ketone, mango concentrated powder, citrus fruit powder and seaweed powder. The composition comprises the following components in parts by weight: 15-22 parts of fresh ginger and green tea composite microcapsule powder, 4-8 parts of mango concentrated powder, 1-5 parts of raspberry ketone, 1-5 parts of citrus fruit powder and 1-5 parts of seaweed powder. The method can solve the problem of large side effects of fat-reducing products in the prior art, and is suitable for the field of functional foods.

Described herein is a composition comprising at least one of a lotus leaf extract (LLE), a chrysanthemum extract (CME), and a Pu'er tea extract (PTE), the composition having an agonistic effect on the glucagon-like peptide-1 receptor (GLP-1R). In addition, compositions comprising a mixture of LLE, CME, and PTE are described herein. Also described are methods of using the described compositions, e.g., for supporting weight loss efforts in a subject in need thereof.

The invention discloses a method for improving the quality of a Tieguanyin tea extracting solution through segmented composite enzymolysis extraction, and belongs to the technical field of tea drink preparation. The method comprises the following steps: S1, performing low-temperature aroma extraction on Tieguanyin dry tea, and performing crushing so as to obtain crushed tea; s2, adding water and beta-glucosidase into the broken tea to carry out first-stage enzymolysis extraction, and separating to obtain tea aroma extract liquid and aroma-free tea residues; s3, water and composite hydrolase are added into the aroma-free tea residues for second-stage enzymolysis extraction, separation and filtration are performed, and a hydrolysis extraction solution is obtained; and S4, mixing the tea fragrance extract liquid with the hydrolysis extract liquid, cooling, centrifuging and filtering to obtain the Tieguanyin tea extract liquid. According to the method disclosed by the invention, the original flavor of the Tieguanyin is maintained, meanwhile, the fragrance and the mouth feel are remarkably improved, and the problems of fragrance loss and bitter taste caused by traditional high-temperature long-time extraction and cooked soup taste generated by tannase enzymolysis are avoided.

A method of preparing a brewed beverage using a beverage brewing apparatus includes providing a flavorant, identifying a process cycle including one or more infusion cycles for preparing the brewed beverage, performing said one or more infusion cycles, wherein said performing of said one or more infusion cycles includes providing fluid to said flavorant, and varying a temperature of said fluid provided to said flavorant during a single infusion cycle of said one or more infusion cycles, or between a plurality of infusion cycles of said one or more infusion cycles.

The invention provides a tea composition capable of reducing blood sugar as well as a preparation method and application of the tea composition, and belongs to the technical field of tea compositions. The tea comprises the following raw materials in parts by weight: 1-5 parts of white tea, 1-9 parts of roses, 1-9 parts of guava leaf tea, 1-5 parts of mulberry leaves, 1-5 parts of ampelopsis grossedentata and 1-5 parts of cyclocarya paliurus. The tea has the effects of reducing postprandial blood sugar, stabilizing and controlling sugar, relaxing bowel, relieving constipation and reducing weight, and tea soup is rich in fragrance, pure in taste and long in aftertaste. According to the invention, chronic disease management requirements can be provided for patients with chronic diseases such as insulin resistance, diabetes mellitus and long-term constipation, and significant benefits are brought to health management. The traditional Chinese medicine composition can relieve the medical resource pressure caused by lifelong medication of diabetic patients at present, improves the life quality of the patients, and provides an example for exploring the application of natural medicines in chronic disease treatment.

An object of the present invention is to provide a tea beverage having both a tea-like taste and a fruity aroma while containing tannin and catechin at low concentrations, a method for producing the same, and the like.SOLUTION: A tea beverage having a tannin concentration of 330mg / L or less, a caffeine concentration of 80mg / L or less, and a fruity aroma, wherein the tea beverage satisfies at least one of the following conditions (i) and (ii): (i) a roseoxide concentration of 0.0001 to 5ppm; and (ii) a citronellol concentration of 0.0001 to 10ppm.SELECTED DRAWING: None

The invention discloses a directional preparation method of a high-stability dark brown pigment and an application of the high-stability dark brown pigment in an acid beverage, and relates to the technical field of food additives. The preparation method comprises the following steps: S1, crushing raw dark green tea raw materials, mixing the crushed raw dark green tea raw materials with water, adjusting the pH value to 9-12, carrying out heating extraction, and collecting a supernatant; s2, repeatedly concentrating the supernate to obtain a concentrated solution; s3, adding an ethanol solution into the concentrated solution, standing, and collecting a precipitate; and S4, volatilizing the ethanol in the precipitate, re-dissolving, taking the supernatant, and drying to obtain the product. By optimizing the extraction and purification process, the dark brown pigment with high extraction rate and high color value is successfully prepared, the dark brown pigment shows excellent stability in a wide pH range and under the conditions of high temperature and high pressure, and the pigment obtained by the invention can be used as a natural brown coloring agent with excellent performance, is widely applied to the field of acid beverages, and has wide application prospects. Meanwhile, an effective way is provided for high-value utilization of dark tea resources.

The present invention relates to the use of a protein deamidase for obtaining a plant-based ready-to-drink coffee or tea beverage with improved stability, in particular improved storage stability.

The application discloses a kind of polygonatum corn silk composite fruit tea beverage and preparation method thereof, it is related to food and beverage field, by the following raw materials is prepared by volume fraction: polygonatum extract 10-25 parts, corn silk extract 5-15 parts, fruit juice / extract 5-20 parts, tea extract 15-35 parts.The volume ratio of the polygonatum extract and corn silk extract is 1:0.2-1:1.5, and the volume ratio of the fruit juice / extract and corn silk extract is not less than 0.8:1.The polygonatum corn silk composite fruit tea beverage and preparation method thereof are confirmed by sensory test, the volume ratio of fruit juice and corn silk extract is greater than or equal to 0.8:1, the grassy smell of corn silk is effectively masked, the product presents coordinated fruit aroma and tea aroma, and the taste is smooth.

The invention discloses chrysanthemum, siraitia grosvenorii and camellia flavored tea jelly and a preparation method thereof. The snow pear and chrysanthemum bud tea consists of the following components in parts by weight: 30-40 parts of snow pear slices, 15-16 parts of chrysanthemum buds, 32-36 parts of siraitia grosvenorii blocks, 10 parts of seafloor dried coconut stuffing, 15 parts of dried lily bulbs, 17-20 parts of dried bamboo sugarcanes, 4-7 parts of dried water chestnuts, 3 parts of red Chinese wolfberry fruits, 120-150 parts of fresh snow pears, 22-24 parts of brown crystal sugar, 20 parts of camellia Guanyin tea and 7 parts of golden chrysanthemum petals. The invention relates to a food formula and a food production process, and relates to a food formula and a food production process. Food materials such as chrysanthemum buds and momordica grosvenori in the ingredients have the effects of clearing heat, moistening the lung, relieving sore-throat, promoting salivation and the like, the requirements of current consumers for healthy health-preserving foods are met, and the konjac jelly powder is mainly prepared from glucomannan, is low in calorie and rich in dietary fiber, can increase satiety, promote intestinal peristalsis and improve the health-preserving effect. And the demand that people do not want to take too much heat while enjoying delicious food is met.

A novel autophagy activator is provided. An autophagy activator, a hyaluronic acid production promoter, and an antioxidant, each of which contains a lactic acid fermentation product obtained by fermenting a raw material derived from a tea tree with lactic acid bacteria.

Described herein are compositions including at least one of lotus leaf extract (LLE), Chrysanthemum morifolium extract (CME), and Pu'er tea extract (PTE) having an agonistic effect on glucagon-like peptide-1 receptor (GLP-1R). Also, described herein are compositions including a mixture of LLE, CME and PTE. Methods of using the described compositions, e.g., for supporting weight loss efforts in a subject in need of thereof are also described.

This invention provides a pearl tapioca pearl composition containing medicinal and edible homologous powder and tapioca starch, along with its preparation method and application, belonging to the field of medicinal and edible homologous food technology. The invention uses 10-60 parts of medicinal and edible homologous powder and 40-90 parts of tapioca starch as core raw materials. The medicinal and edible homologous powder is selected from at least one of kudzu root powder, yam powder, lotus root powder, and poria cocos powder. Different medicinal and edible homologous powders impart unique textures to the tapioca pearls, and together with tapioca starch, they stabilize the shape, achieving a dual guarantee of diverse textures and long-lasting foam resistance. This effectively improves the problems of traditional pearl tapioca pearls, such as monotonous texture, easy reversion to solid form, and easy clouding in soup. Compared with traditional formulas, it has a more stable texture and stronger compatibility, making it suitable for wide application in various beverages and desserts.

The present invention produces fermented kombucha beverages with reduced alcohol content by utilizing allulose or analogues thereof as the primary fermentable sugar. These rare sugars limit ethanol production during fermentation while preserving flavor, probiotic benefits, and acidity. The invention further encompasses the incorporation of Kratom (Mitragyna speciosa) extracts or alkaloids into the fermentation process or final product, enabling a low-alcohol kombucha with potential enhanced wellness properties. The resulting beverage maintains an alcohol content below 0.5% by volume, making it suitable for non-alcoholic labeling and broader consumer appeal. The invention is preferably a bottled beverage.

To provide a flavorful and inexpensive green liquid tea and green tea beverage that can maintain green color for a long period of time and does not give off an unpleasant yeast smell. [Solution] The greened liquid tea A of the present invention is a greened liquid tea used when mixing with extracted tea F to produce a green tea beverage G, etc. This greened liquid tea A is produced by adding water to tea leaves B that have been finely ground to a specified size to prepare liquid tea C with a specified moisture content, diluting it to a dispersion E with a specified wt%, greening it by adding metal ion yeast, and then concentrating it in a microwave vacuum dryer 15 to a specified weight.

To provide a novel flavor enhancer. [Solution] A flavor enhancer containing one or more compounds selected from group A below as an active ingredient. A method for improving the flavor of a flavor-imparting composition, comprising the step of adding one or more compounds selected from group A below to the flavor-imparting composition. A method for improving the flavor of a consumer product, comprising the step of adding one or more compounds selected from group A below to the consumer product. (Group A) cis-2,3-dimethylthirayran, trans-2,3-dimethylthirayran, 2,2,3-trimethylthirayran, 2,2-dimethylthirayran

The kombucha drink (50) comprises a fermented liquid obtained by using sweet tea (30) and natural red berry juice (26) as a fermentation substrate, the natural red berry juice (26) not being pasteurised or dehydrated.

The present application provides a composition with lipid-lowering and weight-reducing functions, which has clear components and controllable quality. The composition comprises Pu'er tea extract, wherein the Pu'er tea extract contains 10-90% theabrownine by weight, preferably also contains theophylline, the weight ratio of the theabrownine and theophylline is 10:1-60:1, and contains 0-15% tea polyphenols by weight. The theophylline can be selected from exogenous theophylline or theophylline contained in the Pu'er tea extract. The composition with lipid-lowering and weight-reducing functions of the present application also comprises Poria cocos extract; the weight ratio of the Pu'er tea extract to the Poria cocos extract is 1:3-3:1 based on the weight of theabrownine contained in the Pu'er tea extract. The composition of the present application has the advantages of clear effective components, simple preparation process, controllable quality, and stable lipid-lowering and weight-reducing effects.

To provide effective means for preventing aggregation in vegetable milk under a high temperature condition.SOLUTION: Dispersibility of vegetable milk under a high temperature condition is increased by treating the same with a protein deamidase. Thus, when the vegetable milk is added to a liquid beverage, liquid food, etc. at a high temperature, the aggregation in the vegetable milk is prevented. A vegetable milk for addition to liquid food or beverage at 60°C or higher is provided, wherein the liquid food or beverage has a pH of 5 to 10 after the addition of the vegetable milk, and the vegetable milk has been treated with a protein deamidase.SELECTED DRAWING: None

To provide technique that improves a taste added by polyphenols.SOLUTION: A composition for improving the taste of a polyphenol-containing composition comprises fucose as an active ingredient. There is also provided a method for improving the taste of a polyphenol-containing composition, by blending fucose with the polyphenol-containing composition. The polyphenol-containing composition preferably contains at least one polyphenol selected from the group consisting of cacao polyphenol, theaflavin, isoflavone, chlorogenic acid, catechin, curcumin, anthocyanin, shogaol, and gingerol.SELECTED DRAWING: None

The present invention relates to a capsule (1) of cellulosic material for soluble edible products, comprising a container (2) defined by a side wall (21), a water inlet cover member (22) and an edible product outlet cover member (23) wherein said water inlet cover member (22) comprises at least one double-blind groove (4) provided on an inner surface of the water inlet cover member (22), the double blind grooves (4) comprise a first blind groove (41) and a second blind groove (42); the second blind groove (42) is accommodated in the first blind groove (41); the depth portion of the first blind groove (41) is smaller than the depth portion of the second blind groove (42). The invention also relates to a method for producing the capsule, and the invention relates to the industry in which soluble edible products are produced.

Compositions in the form of an oil-in-water emulsion composition include an oil phase that includes a flavorant; and a continuous aqueous phase that includes water, a preservative and a phospholipid emulsifying agent, and optionally an emulsifier adjuvant; wherein the phospholipid emulsifying agent includes a low content of primary ammonium functional groups.

The invention discloses a preparation method and application of a functional tea extract, and aims to solve the problems that active ingredients are easy to oxidize and degrade and low in purity in existing tea leaf processing. Enzymatic browning is inhibited through liquid nitrogen quick-freezing pretreatment, the mass transfer efficiency is enhanced in combination with dynamic ultrasonic-assisted extraction, efficient enrichment is achieved by adopting a multi-stage membrane separation or resin purification technology, and the retention rate and purity of catechin substances (especially epigallocatechin gallate EGCG) are remarkably improved. According to the method, thermal degradation and oxidation loss are effectively reduced, and the obtained extract has excellent antioxidant and antibacterial properties and can be widely applied to the fields of functional food, health care products and the like.

The invention provides a preparation method of low-temperature vacuum flash extraction coupled molecule embedding instant tea powder. The method comprises the following steps: performing low-temperature vacuum and ultrasonic synergistic extraction on a tea leaf raw material, separating to obtain tea soup, and recovering aroma components through an SCC system in the extraction process; concentrating the tea soup into a concentrated solution, and meanwhile, backfilling part of aroma components into the concentrated solution; further adding a composite embedding agent containing endogenous tea protein into the concentrated solution to form an embedding compound, then forming instant tea powder by using a specific drying technology, and meanwhile, backfilling the residual aroma components into the instant tea powder. The instant tea powder prepared by the preparation method realizes dual locking protection of aroma and taste substances, highly restores the flavor of original tea, is instantly dissolved in cold water, is clear and transparent in tea soup, delays oxidation of substances such as tea polyphenol and the like, and improves the storage stability.

The invention discloses a phyllanthus emblica jasmine tea plant beverage and a preparation method thereof, and belongs to the technical field of plant beverage processing, namely, phyllanthus emblica concentrated juice is prepared by performing heat treatment or beta-cyclodextrin embedding on phyllanthus emblica pulp for deastringency and combining compound enzymolysis and low-temperature concentration; the jasmine tea is subjected to compound enzymolysis, gradient extraction and primary essential oil readdition to lock the fragrance. The raw materials are sheared and mixed at a high speed under the protection of inert gas, and the problems that the emblic leafflower is heavy in astringent taste and easy to oxidize, and the emblic leafflower is compounded with tea soup to precipitate are effectively solved through instantaneous cooling, electric field assisted homogenization (the particle size is smaller than or equal to 200 nm) and sterile filling. The obtained emblic leafflower and jasmine tea plant beverage is smooth in taste, obvious in sweet aftertaste, harmonious in flower and fruit fragrance, and clear and stable for a long time, retains high-content active ingredients, and has excellent functions of resisting oxidation and promoting the production of body fluid to quench thirst, and the process is suitable for large-scale production.

The present application relates to methods, systems, and compositions for food coloring. Embodiments of the present application can include methods and systems for mixing tea leaves with water to form a feed slurry; treating the feed slurry to at least partially remove tea essence from the feed slurry to obtain a tea extract containing a predetermined amount of one or more aroma or flavor; and adjusting the color of the tea extract to obtain a colorant having a predetermined color-related characteristic, wherein the colorant is added to a food product in a predetermined amount to adjust the color of the food product. Embodiments can also include a coloring composition that can include a dry tea extract, wherein the essence in the dry tea extract has been removed to a predetermined amount, and the color of the dry tea extract has been adjusted to have a predetermined color-related characteristic.

We provide water that can be used to brew delicious coffee, water that can be used to brew delicious tea, and water that can be used to manufacture delicious coffee and tea beverages. [Solution] Water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, which is melted pure ice. Alternatively, water used for brewing coffee or tea, or water used as a raw material for coffee or tea beverages, which may be freeze-thawed mineral water in which the sum of the calcium and magnesium concentrations is in the range of 5 ppm to 300 ppm.

To develop a new alcohol-containing tea beverage.SOLUTION: A tea beverage contains one or more kinds of steviol glycosides selected from the group consisting of rebaudioside A, rebaudioside B, rebaudioside C, rebaudioside D, rebaudioside E and rebaudioside M, and tannin. A content of the one or more kinds of steviol glycosides is 0.5-3,000 mg / L, a content of the tannin is 5-3,000 mg / L, and an alcohol content is 1-40v / v%.SELECTED DRAWING: None

The invention discloses a fresh green tea-based skid-mounted front-end crude extraction and concentration device, and relates to the technical field of fresh tea extract skid-mounted equipment, the technical key points are as follows: the device comprises a base and rollers fixedly mounted at four corners of the bottom of the base, and the base is provided with a tea polyphenol extraction mechanism; the tea polyphenol extraction mechanism comprises a smashing structure, a dissolving structure, an atomizing structure and a collecting structure, the smashing structure comprises a smashing tank fixedly installed on the base, and the top of the smashing tank is in threaded connection with a smashing tank sealing cover. Crushing, dissolving, atomizing and collecting structures are integrated, so that the extraction operation of the tea polyphenol crude liquid is realized, and the extraction efficiency and quality are improved; the loss of effective components is reduced by adopting a low-temperature atomization technology, and the biological activity is ensured; the solvent recovery system reduces the production cost and environmental pollution, and green circulation is formed; by pruning branches and leaves, the resource utilization rate is increased, and additional economic benefits are created.