1511results about "Tea extraction" patented technology

The invention relates to application of breast milk oligosaccharides to improvement of intestinal flora of mothers and infants, in particular to application of 2 '-fucosyllactose to preparation of food which is taken by a mother and contributes to regulation of intestinal flora of the mother and offspring thereof, and the mother is in a gestation period and / or a lactation period. The invention is provided through a large amount of research; when a mother supplements a certain amount of 2 '-fucosyllactose in a gestation period and / or a lactation period, the abundance of beneficial bacteria in intestinal tracts of the mother can be remarkably improved, the content of harmful bacteria is reduced, meanwhile, the abundance of beneficial bacteria in intestinal tracts of filial generations of the mother is remarkably improved, and the content of harmful bacteria is reduced; particularly, the abundance of some beneficial bacteria which cannot be directly eaten in the intestinal tracts of the mother and the offspring can be adjusted.

The invention relates to photo-crosslinking chitosan immobilized tannase, a preparation method thereof and application of the photo-crosslinking chitosan immobilized tannase in treatment of a tea extract. According to the invention, methacrylic anhydride is successfully grafted to the surface of chitosan to prepare UV cross-linked CS-MA, and then tannase is anchored on the CS-MA hydrogel through NHS to successfully complete immobilization. The immobilized tannase degrades methyl gallate, and the activity, stability and reusability of the enzyme can be improved. The immobilized tannase is more ideal for improving the pH value, color and clarity of tea soup compared with free enzyme, and the improvement on the pH value is particularly remarkable.

The invention belongs to the technical field of traditional Chinese medicine tea, and provides refreshing medicinal tea and a preparation method thereof.The refreshing medicinal tea is prepared from, by weight, 10-20 parts of guarana extract, 8-15 parts of green tea extract, 45-52 parts of taurine, 5-12 parts of vitamin B group, 15-20 parts of ginseng extract, 100-150 parts of maca powder, 5-12 parts of phosphatidylserine and 10-20 parts of ginkgo leaf extract; by combining the composite effect of caffeine, tea polyphenol and ginsenoside, the refreshing effect of the energy beverage is simulated through the multi-target effect, meanwhile, the natural attributes of traditional medicinal tea are reserved, and by stimulating the nervous system and improving the alertness and concentration, the fatigue feeling can be effectively resisted on the whole, the waking state is promoted, and the refreshing effect of the energy beverage is improved. In the preparation process of the medicinal tea, cold extraction and hot extraction are combined, the effectiveness of the components is ensured, and meanwhile, stevioside, honey or rock candy is used for seasoning, so that the medicinal tea is pleasant in taste and easy to accept.

The invention discloses a method for preparing oolong tea soup through low-temperature gradient enzymolysis extraction of oolong tea, and relates to the technical field of oolong tea extract preparation. According to the method for preparing the oolong tea soup, through integration of technologies such as low-temperature gradient enzymolysis extraction, high-pressure pulse treatment, tea cheese degradation and ultrafiltration membrane filtration, the problems of unstable tea soup quality, low extraction rate and the like in an oolong tea extract preparation method are solved; and the problems of damage to effective components in the tea soup, high production / equipment cost and the like of a novel preparation method are solved.

The invention relates to the field of tea fermentation, in particular to a preparation method and application of black tea fermentation liquor with an anti-aging effect. The black tea fermentation liquor rich in tea polyphenol, thearubigins, theaflavins and theabrownin is prepared by jointly fermenting black tea with pichia kudriavzevii and bacilli. The black tea fermentation liquor has the functions of regulating cell metabolism and functions, repairing oxidative damage of cells, keeping completeness of mitochondrial functions, promoting synthesis of a high-energy phosphate compound ATP, enhancing cell activity and resisting aging, and can be applied to food, cosmetics and health care products. The fermentation process provided by the invention is green, safe and simple, and has practical application significance.

The invention discloses an arbutin derivative 6-O-Caffeoylbutin as well as a preparation method and application of the arbutin derivative 6-O-Caffeoylbutin. The structural formula of a 6-O-Caffeoylbutin compound is shown as a formula (I): # imgabs0. The invention also discloses application of the arbutin derivative (6-O-Caffeoylbutin) disclosed by the invention in preparation of an antioxidant preparation. According to the invention, the 6-O-Caffeoylbutin extracted for the first time shows excellent antioxidant activity, the ability of the 6-O-Caffeoylbutin to remove ABTB < + > free radicals is stronger than that of ascorbic acid and beta-arbutin, and a material basis is provided for development of novel antioxidants.

The invention belongs to the field of nutrient substance research, and particularly relates to application of a nutrient composition to regulation of brain immunity. The invention provides application of a nutritional composition in preparation of food for regulating brain immunity. Wherein the nutritional composition comprises the following necessary components: lactoferrin and fucosyllactose, and in the nutritional composition, the mass ratio of the lactoferrin to the fucosyllactose is 1: (0.1-30). Research finds that after lactoferrin and fucosyllactose are combined according to a certain proportion, the lactoferrin and fucosyllactose have a synergistic effect of regulating brain immunity. Experimental data show that after the combination of lactoferrin and fucosyllactose is used for treating the BV2 cells, the trend that the BV2 cells are differentiated into M2 phenotype microglial cells is higher than the trend that the BV2 cells are differentiated into M1 phenotype microglial cells, and the amount of secreted inflammatory factors is obviously reduced.

The invention relates to the field of health-care tea, in particular to agastache rugosus tea for comprising the following raw materials in parts by weight: 8 parts of agastache rugosus, 8 parts of poria cocos, 10 parts of orange peel, 2 parts of elsholtzia, 8 parts of platycodon grandiflorum, 3 parts of myristica fragrans, 20 parts of clove, 8 parts of radix angelicae, 5 parts of raisin tree seed, 5 parts of white hyacinth bean, 8 parts of hawthorn, 7 parts of purslane, 8 parts of fructus amomi, 10 parts of fennel, 10 parts of pawpaw, 6 parts of mulberry leaf, 6 parts of malt, 8 parts of honeysuckle, 5 parts of purple perilla, 5 parts of liquorice, 3 parts of lotus leaf, 9 parts of purple perilla seed, 8 parts of cinnamon, 8 parts of dried ginger, 8 parts of houttuynia cordata, 8 parts of sweet basil and 8 parts of mesona chinensis. The agastache rugosus summer-heat tea solves the technical problem that existing agastache rugosus summer-heat tea and other medicinal tea drinks cannot be used as daily health tea drinks, meanwhile, the invention provides a development method of the agastache rugosus summer-heat tea, and it is guaranteed that the efficacy of a finished product is reserved to the maximum extent.

Described herein are methods and compositions for use in treating, preventing or reversing aging or age-related diseases, disorders or conditions. Also, described herein are methods and compositions for selective killing of senescent cells that are associated with numerous pathologies and diseases, including age-related pathologies, diseases and conditions. As disclosed herein are methods where senescent cell associated diseases and disorders may be treated or prevented (i.e., likelihood of occurrence or development is reduced) by administering the described compositions.

The invention relates to the technical field of functional beverage processing, in particular to a method for preparing ginger black tea by combining fresh ginger pretreatment with black tea probiotic fermentation, a ginger black tea product and application of the ginger black tea product. The method comprises the following steps: a) fresh ginger enzymolysis pretreatment: fresh ginger is subjected to enzymolysis treatment to reduce the gingerol content; b) microencapsulation of gingerol: preparing the ginger liquid subjected to enzymolysis, sodium alginate and chitosan into microcapsules; c) black tea extraction: performing water extraction on black tea to prepare black tea liquid; d) probiotic activation: carrying out activation culture on lactobacillus acidophilus and lactobacillus plantarum; e) performing multi-stage fermentation: mixing the black tea liquid, gingerol microcapsules and activated probiotics, and performing fermentation through multi-stage temperature and pH control; (f) post-processing the product, namely post-processing the fermentation liquor to obtain the probiotic-containing ginger black tea product, so that the effective components of the ginger are reserved while the content of spicy components of the ginger is reduced.

The invention belongs to the technical field of food, and discloses a fruity Kangpu tea beverage and a preparation method thereof. The preparation method of the fruity Kangpu tea beverage comprises the following steps: S1, mixing tea sugar water, a candida utilis yeast seed solution and an acetobacter xylinum seed solution, and performing primary fermentation to obtain a primary fermentation solution; and S2, mixing the primary fermentation liquid, the fruit pulp, the candida utilis seed liquid and the lactobacillus plantarum seed liquid, carrying out secondary fermentation, and sterilizing to obtain the fruity Kangpu tea beverage. According to the method, fermentation is performed twice, specific zymophyte is adopted, phenolic substances and flavonoid substances in the tea leaves are fully released through glycolysis, the total acid content is reduced, and the fermentation period is shortened; meanwhile, the fruit pulp is added in the secondary fermentation process, so that the astringent taste and the unpleasant odor in the fermentation process are effectively covered, and the prepared Kangpu tea beverage is softer in taste, more layered in flavor and richer and fuller in taste.

The invention provides a preparation method of dendrobium leaf-Kangpu tea, which comprises the following steps: crushing dendrobium leaves, adding cellulase and pectinase for enzymolysis treatment, mixing with tea leaves and purified water, heating and boiling, cooling, filtering to remove residues to obtain a leaching solution, and fermenting with a kombucha solution to obtain the Kangpu tea. The obtained Kangpu tea is simple and efficient in processing and making method, unique in flavor, rich in bubbles and rich in nutrition, and can be put into industrial production.

A beverage brewing pot and a beverage brewing method using the same. The brewing pot includes a first pot liner, a second pot liner, a water-air pump and a controller. A brewing chamber is arranged between the first pot liner and the second pot liner. The first pot liner, the second pot liner and the brewing chamber are in communication. At least the first pot liner is sealed during operation. A first water-level sensor is provided at the top of the first pot liner, and a second water-level sensor is provided at the top of the second pot liner. The controller controls the water-air pump to feed air to the first pot liner to direct the water to flow into the second pot liner. The controller controls the water-air pump to operate reversely, such that the water in the second pot liner is pumped back to the first pot liner.

The invention discloses a method for extracting polyphenol from camellia nitidissima leaf superfine powder, which is characterized in that the two steps of superfine grinding and compound enzyme enzymolysis are synergistic to obviously dissolve out effective substances in the subsequent low-temperature ultrasonic-assisted alcohol extraction process, so that the polyphenol yield is obviously improved, and the problem of low polyphenol yield in the prior art is solved.

The invention provides milky tea base milk and a preparation method thereof and fruity milky tea, the milky tea base milk comprises, by weight, 30-80 parts of a cow milk raw material, 0.1-3 parts of an emulsifier, 0.01-3 parts of a stabilizer, 0.2-3 parts of buffer salt and the balance of water, the cow milk raw material comprises raw cow milk or a mixed emulsion of raw cow milk and grease, and the emulsifier is an emulsifier. The emulsifier is selected from one or more of sodium stearoyl lactylate, diacetyl tartaric acid ester of mono (di) glycerides, fatty acid ester of mono (di) glycerides, polyoxyethylene (20) sorbitan monostearate and polyglycerol fatty acid ester, and the emulsifier further comprises sodium caseinate. The milk tea base milk starts from a milk product, free matching of the milk product and different acidic fruits is realized by constructing a stable system of the acidic milk beverage, the problem of flocculation and denaturation caused by matching of neutral milk and different acidic fruits is practically solved, and the obtained fruit tea is mellow in taste and has good flavor and quality, and the product is easy in raw material obtaining and low in cost. The process is simple and convenient and has the advantage of large-scale production.

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.

The invention particularly relates to application of a ganoderma lucidum exosome or a composition thereof in preparation of an anti-breast cancer product. The invention proves that the ganoderma lucidum exosome can be taken by breast cancer cells and exerts in-vitro activity of inhibiting proliferation and migration of the breast cancer cells and hindering repair of the breast cancer tumor cells, and in an in-vivo disease model, the ganoderma lucidum exosome also exerts the toxicity of the breast cancer tumor cells and effectively inhibits the process of the breast cancer. The research conclusion of the invention provides a development direction of taking the ganoderma lucidum exosome as an anti-breast cancer active component, and the ganoderma lucidum exosome has a good development prospect.

A method of preparing a tea extract can include loading an extraction material into an extraction cell having a first portion and a second portion. The extraction material can include tea leaves. The method can further include introducing a flow of extraction medium through the first portion of the extraction cell. The extraction medium can have a temperature of between 74° C. to 95° C. The method can include, within 50 seconds to 150 seconds of introducing a portion of the flow of extraction medium into the extraction cell, withdrawing from a filter at the second portion of the extraction cell, the tea extract that has been extracted from the extraction material by the portion of the flow of extraction medium introduced into the extraction cell. The tea extract can have a concentration between 4 Brix to 20 Brix.

The invention provides clarified defatted coconut milk, a preparation method thereof and application of the clarified defatted coconut milk in tea beverages. The preparation method of the degreased coconut milk comprises the following steps: S1, crushing and squeezing coconut meat to obtain coconut milk; s2, the coconut milk is filtered and centrifuged, a grease layer and an insoluble substance layer are removed, and degreased coconut milk is obtained; s3, sequentially adding pectinase and protease into the degreased coconut milk for enzymolysis, and filtering to obtain filtered pulp; and S4, adding a compound enzyme preparation into the filtered slurry, carrying out ultrasonic treatment, enzyme deactivation and filtration, centrifuging the filtrate, taking a clear juice layer, and filtering to obtain the clarified degreased coconut milk. According to the method, coconut pulp is taken from coconuts with proper fruit age and is juiced to prepare the coconut milk, and then proper filtration, clarification and centrifugal extraction conditions are combined, so that carbohydrates in the coconut milk can be better reserved, and substances such as protein and pectin in the coconut milk can be effectively removed or degraded, so that the degreased coconut milk becomes clear, and the quality of the coconut milk is improved. And turbidity or precipitation can be effectively avoided after the defatted coconut milk tea beverage is compounded.

The invention relates to a tea jelly suitable for people with dysphagia and a preparation method thereof, and the tea jelly comprises the following raw materials by weight: 0.3-3% of tamarind polysaccharide; 0.1 to 3.5 percent of tea powder; 6%-40% of cane sugar; 0.03 to 0.5 percent of citric acid; and the balance of water. The tea jelly is prepared by the following method: firstly, dissolving tamarind polysaccharide in water to obtain a tamarind polysaccharide solution; soaking tea powder in water, and centrifuging to remove tea residues to obtain tea soup; adding cane sugar and citric acid into the tea soup to obtain compound tea soup; and uniformly mixing the obtained tamarind polysaccharide solution with the composite tea soup, and cooling to obtain the tea jelly. Compared with the prior art, the tea jelly provided by the invention is suitable for people with dysphagia to eat, the preparation process is simple, the production cost is effectively reduced, the energy consumption is reduced, and the tea jelly is suitable for large-scale industrial production and is a simple, convenient and effective tea jelly preparation technology.

The invention belongs to the field of fermentation, and particularly relates to kluyveromyces marxianus, a complex microbial inoculant, fermented tea primary pulp as well as a preparation method and application of the kluyveromyces marxianus. Wherein the Kluyveromyces marxianus is Kluyveromyces marxianus Linzhi.KM-D3, the Kluyveromyces marxianus Linzhi.KM-D3 is preserved in the China Center for Type Culture Collection (CCTCC), and the preservation number of the Kluyveromyces marxianus Linzhi.KM-D3 is CCTCC NO: M 20231575. The DPPH free radical scavenging capacity of the fermented tea raw stock obtained through fermentation of the kluyveromyces marxianus is larger than or equal to 140%, the hydroxyl free radical scavenging capacity is larger than 130%, the ABTS free radical scavenging capacity is larger than 80%, and the SOD enzyme activity of each L of the fermented tea raw stock is larger than 1300U. Meanwhile, the pH value of the fermented tea puree provided by the invention is less than or equal to 4.0, the total acid content (in terms of lactic acid) is greater than or equal to 6g / 100g, the ethanol content is less than or equal to 0.5 g / 100g, the sucrose content is less than or equal to 0.5 g / 100g, and the fermented tea puree has no fermentation peculiar smell and light bitter taste in the aspect of sensory evaluation.

The invention discloses a preparation method of honey kangpu tea based on pure bacterium synergistic fermentation, and relates to the field of tea preparation. Comprising the following steps: culturing strains, namely culturing koal fotamentosa, zygosaccharomyces bayer and lactobacillus plantarum; black tea is added into boiling water to be soaked, sterilization is performed after filtering, and acacia honey is added after cooling to be evenly mixed; fermenting, namely inoculating the fermentation substrate with the foal foal bacillus, the zygosaccharomyces bayer and the lactobacillus plantarum, sealing with gauze, and carrying out aerobic fermentation; sterilizing and filling: after fermenting and planting, immediately performing sterile filtration or clear liquid, and then filling after pasteurization. Fermentation can be completed in 14 days through synergistic metabolism of three bacteria, the fermentation efficiency is improved, the fermentation period is shortened, unique sweet and sour balance is formed through synergistic effect of acetic acid and lactic acid, meanwhile, pure bacteria are used for fermentation, infectious microbe pollution is avoided in the fermentation process, and harmful metabolites such as aflatoxin in the honey kangpu tea are avoided.

The invention discloses a caffeine-free tea-flavored concentrated solution, and relates to the field of food processing. The caffeine-free tea-flavored concentrated solution comprises an aroma extracting solution A and a taste concentrated solution B. The aroma extracting solution A and the taste concentrated solution B are compounded, blended and refined to prepare the caffeine-free tea-flavored concentrated solution. The aroma extracting solution A is prepared through the steps of raw material treatment, low-temperature vacuum steam extraction and condensation collection, and the taste concentrated solution B is prepared through the steps of Roebos tea pretreatment, water extraction concentration and enzymolysis synergy. According to the caffeine-free tea flavor concentrated solution, through the synergistic effect of supercritical carbon dioxide fragrance removal and natural caffeine-free Roibos tea, the caffeine content of a final product is lower than the detection limit and is far lower than the residue level of a traditional method. The low-temperature vacuum steam extraction avoids degradation of heat-sensitive aroma components, and the condensation collection technology is combined, so that the retention rate of volatile aroma components is high and is obviously superior to that of a supercritical carbon dioxide method.

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 black tea fermentation process, and relates to the technical field of tea making processes, and the black tea fermentation process specifically comprises the following steps: black tea is crushed and sieved to 150-200 meshes, and black tea fine powder is obtained; uniformly mixing black tea, glucose, xylooligosaccharide, vitamins, sodium chloride, calcium chloride, fructo-oligosaccharide and water, sterilizing to obtain a sterilized culture medium, and cooling for later use; carrying out enlarged culture on lactic acid bacteria to obtain a secondary seed solution; transferring the secondary seed solution into a sterilized culture medium, adding magnetic composite particles, and culturing and fermenting to obtain a fermentation solution; performing high-temperature treatment on the fermentation liquor, and adding a preservative to obtain black tea fermentation filtrate; by introducing a double-component system of calcium chloride and xylooligosaccharide, efficient release and stabilization of active ingredients of the black tea are realized, by introducing a magnetic composite particle and alternating magnetic field staged control technology, the fermentation efficiency and stability of the black tea are further improved, and the efficient, stable and sustainable black tea fermentation process is realized.

This disclosure relates to methods, systems and compositions for food coloring. Embodiments disclosed herein may include methods and systems for combining tea leaves and water to form a feed slurry; processing a feed slurry to at least partially remove a tea essence from the feed slurry, thereby obtaining a tea extract with a predetermined amount of one or more of an aroma or a flavor; and adjusting a color of the tea extract, thereby obtaining a coloring agent with a predetermined color-related feature, wherein the coloring agent is added in a predetermined amount to a food product to adjust a color of the food product. Embodiments may also including coloring compositions, which may include a dry tea extract, wherein an essence has been removed from the dry tea extract to a predetermined amount, and a color of the dry tea extract has been adjusted to have a predetermined color-related feature.

The invention discloses a Keemun black tea fermentation product, a preparation method thereof and application of the Keemun black tea fermentation product in caenorhabditis elegans anti-aging research. Active components in the black tea can be more fully extracted by using the natural eutectic solvent, and then the active components are further fermented by sequentially using the lactobacillus and the thermophilic thermophilic bacteria, so that the Keemun black tea fermentation product is prepared. The Keemun black tea fermentation product prepared by the invention is applied to caenorhabditis elegans anti-aging research, and adverse effects caused by oxidative stress are relieved through the antioxidant effect of the Keemun black tea fermentation product, so that the antioxidant enzyme activity (SOD, CAT and GSH) of caenorhabditis elegans is remarkably improved, and the metabolite (MDA) is remarkably reduced; and the ROS level in the caenorhabditis elegans is also obviously reduced. Therefore, the Keemun black tea fermentation product prepared by the invention has better antioxidant activity, and can effectively improve the oxidative stress damage of the caenorhabditis elegans, thereby effectively prolonging the life of the caenorhabditis elegans.

An upward flow extraction method, apparatus, and extract are disclosed. The upward flow extraction method can comprise loading extraction material into an extraction cell having a bottom portion and a top portion; introducing a first aliquot of extraction medium through the bottom portion of the extraction cell; expelling gas from the extraction cell through the top portion of the extraction cell; closing the top portion of the extraction cell and increasing the pressure in the extraction cell as extraction medium flows into the bottom portion of the extraction cell; stopping the flow of extraction medium into the extraction cell; steeping the extraction material in the extraction medium under pressure to produce an extract; and introducing a second aliquot of extraction medium through the bottom portion of the extraction cell to push extract through top portion of the extraction cell.

To reduce discomfort after drinking a beverage containing a high concentration of vitamin C.SOLUTION: The present invention provides a beverage that contains 50 to 1000 ppm of tannin, 1000 ppm or more of vitamin C, and 0.05 ppm or more of γ-nonalactone.SELECTED DRAWING: None

The invention relates to a taste regulator as well as a preparation method and application thereof. The taste regulator can inhibit unpleasant tastes such as bitter taste and astringent taste in food. The taste regulator is formed by gathering edible polymers with specific polymerization degree and multivalent ions in a solution through multivalent weak interaction. More specifically, the preparation method of the taste sense regulator comprises the following steps: adjusting a solution of an edible polymer to a specific pH value, carrying out membrane treatment, adding a multivalent ion extract solution filtered by a membrane, and incubating at room temperature for a certain time to obtain the taste sense regulator. The taste modulators can be used in liquid, semi-solid, and solid foods to improve or mitigate unpleasant taste therein. Therefore, the taste regulator is a broad-spectrum bitterness and other peculiar smell inhibitor, and not only improves the sensory quality of food, but also improves the acceptability of people.