578results 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 relates to the technical field of preparation of fermented drinks, in particular to a probiotic-enzymolysis synergistic fermentation functional tea beverage and a preparation method thereof. Aiming at the technical problems that the content of polyphenols in tea leaves is high, the growth of probiotics is inhibited, the use of mixed enzymes lacks time sequence control, and the activity of the probiotics is reduced in the shelf life, the invention provides the following scheme: carrying out directional enzymolysis pretreatment on tea raw materials, adopting response type enzyme-controlled release capsules to assist fermentation, and constructing a three-stage fermentation control strategy; tea soup before fermentation is pretreated through a pulsed electric field, initial infectious microbe load is reduced, and low-temperature sterilization is achieved; after fermentation, the probiotics are microencapsulated, so that the survival rate of the probiotics stored at normal temperature is remarkably increased. The functional tea beverage prepared by the invention is high in viable count of probiotics, good in stability, rich and harmonious in flavor and remarkable in nutritional and health-care effects.

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.

To provide a beverage or food in a sealed container which comprises protein hydrolysate, caffeine, and polyphenols and exhibit high long-term preservation stability, and a method for producing the beverage or food in a sealed container.SOLUTION: A beverage or food in a sealed container comprising: a sealed container; and a beverage or food housed in the sealed container, the beverage or food containing caffeine and polyphenols, wherein the beverage or food comprises a protein hydrolysate, and wherein the dissolved oxygen content of the beverage or food at 10°C is 4.0 mg / L or less. The volume of the beverage or food exceeds 99.9 vol.% relative to the volume of the sealed container.SELECTED DRAWING: Figure 1

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 invention relates to the technical field of tea drinks, in particular to an eurotium cristatum blended tea drink manufacturing process and a tea drink thereof. The invention relates to a preparation process of an eurotium cristatum blended tea drink. The preparation process comprises the following steps: S1, preparing blended tea group materials; s2, mixing and blending; s3, heating and carrying out enzymolysis; s4, extracting and blending; and S5, packaging and delivery. According to the eurotium cristatum tea beverage and the preparation method thereof, bitter components in the tea leaves are effectively neutralized through fermentation of the eurotium cristatum, the taste and quality of the tea leaves are improved, the tea leaves are endowed with more healthy effects while the taste is smooth, and the eurotium cristatum tea beverage which is more popular in taste is blended and processed from the golden camellia leaves, so that the taste requirements of most people are met; the health recuperating function of the camellia nitidissima leaves is maintained, no excessive additive is added, no side effect is added, and the camellia nitidissima tea is fresh, cool and fragrant in taste, simple in preparation method, convenient for batch production and excellent in market prospect.

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.

The present invention relates to a method for producing a capsule with a coating for preparing a beverage by introducing water, the method comprising the steps of: (i) providing a molded body of a beverage powder or a mixture of beverage powders having a coated or uncoated surface; (ii) contacting at least a portion of the surface of the shaped body, preferably the entire surface, with at least one polysaccharide, at least one crosslinker, and at least one polyol to form a layer; (iii) drying the layer. The layers formed in ii) and iii) are adjusted with a swelling degree of 20% to 900%, preferably 60% to 850%, most preferably 100% to 800% and / or the capsules swell upon contact with water by 0.3% to 6%, preferably 0.5% to 5.5%, most preferably 1.0% to 4.0%.

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

To provide beverage compositions comprising a blend of a pectin and a xanthan gum, and having improved mouthfeel properties, and methods for improving mouthfeel properties of beverages.SOLUTION: A beverage composition comprises: a pectin having an average molecular weight ranging from about 50,000 daltons (Da) to about 400,000 Da; a first xanthan gum having an average molecular weight ranging from about 3,000,000 Da to about 35,000,000 Da, or about 6,000,000 Da to about 10,000,000 Da; a non-nutritive sweetener; and water, wherein the beverage has a viscosity ranging from about 1.0 cP to about 1.5 cP and a coefficient of friction ranging from about 0.9 to about 1.4.SELECTED DRAWING: None

The application discloses a preparation method of heat-resistant and anti-aggregation egg white protein microgel particles, which comprises the following steps: 1) adjusting the pH of separated egg white to neutral by acid water, stirring, centrifuging, and collecting supernatant; 2) diluting the collected supernatant to an egg white protein solution with a protein concentration of 1-5% by water, then adding an anionic polysaccharide solution with a concentration of 1-3%, and heating at 70-100 DEG C for 10-60 minutes to realize phase separation, and obtaining an egg white protein microgel suspension after cooling; and 3) centrifuging the microgel suspension and cleaning with water to obtain egg white protein microgel particles. The egg white protein particles are prepared by using the heat treatment-protein polysaccharide phase separation method, which is beneficial to preventing the re-aggregation of the egg white protein particles under high-temperature conditions, and has a better application prospect in the preparation of egg white protein beverages.

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.

The invention discloses a fine grinding device for processing instant oolong tea powder. The fine grinding device comprises a box body, an upper grinding chamber, a lower grinding chamber, an upper transmission shaft, an upper grinding roller, a lower transmission shaft, a lower grinding roller, a feeding opening, a dredging assembly, an L-shaped supporting plate, a first motor, a main shaft and a spiral blade. An upper grinding chamber and a lower grinding chamber are arranged on the upper portion and the lower portion of the interior of the box body correspondingly, two sets of upper transmission shafts are arranged on the inner side wall of the box body and located in the upper grinding chamber, and upper grinding rollers are fixedly connected to the exteriors of the upper transmission shafts; a lower transmission shaft is arranged on the inner side wall of the box body and located in the lower grinding cavity, and a lower grinding roller is fixedly connected to the outer portion of the lower transmission shaft. A feeding port is formed in the top of the box body, a dredging assembly is arranged on the feeding port and comprises an L-shaped supporting plate, a first motor, a main shaft and a spiral blade, the feeding port can be dredged, the blocking condition is avoided, meanwhile, double grinding is achieved, and the machining quality is improved.

The utility model discloses tea stock solution extraction equipment. The tea stock solution extraction equipment comprises an extraction barrel and supporting legs, by adopting the hydraulic rod, the pump machine and the water conveying pipe, during extraction operation, the driving shaft can be driven to rotate through operation of the motor, and meanwhile, when the driving shaft rotates, the whole structure can be driven to move up and down through stretching and retracting of the hydraulic rod; hot water can make full contact with tea through rotation and up-down operation, then the overall extraction effect is improved, hot water in the extraction barrel can be pumped out through a pump machine, and the hot water is discharged into a circulation cavity in a driving shaft along a water supply pipe, a flexible pipe and a connecting pipe; and finally, the hot water is discharged from the water outlet holes in the surface of the water conveying pipe, so that the hot water can be in contact with the tea leaves in the center, the overall extraction area and the contact area between the tea leaves and the hot water are increased, the overall extraction effect is improved, better use is facilitated, and the beneficial effects of being good in extraction effect and full in solid-liquid contact are achieved.

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

The present invention provides a method for preparing dendrobium leaf-kombucha, comprising crushing dendrobium leaves, enzymatically hydrolyzing them with cellulase and pectinase, mixing them with tea leaves and purified water, heating and boiling them, cooling them, filtering and removing the residue to obtain an extract, and fermenting them with a kombucha fungus solution to obtain kombucha. The resulting kombucha is simple and efficient to process, has a unique flavor, rich bubbles, and is rich in nutrients, making it suitable for industrial production.

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