1024results about "Tea extraction" patented technology

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 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.

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.

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 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.

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.

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.

To provide a tea beverage composition that contains a high concentration of non-polymer catechins while maintaining a prolonged aromatic aftertaste following consumption.SOLUTION: A tea beverage composition comprises the following components (A) and (B): (A) non-polymer catechins: 0.05 mass% or more and (B) 3-methylindole.SELECTED DRAWING: None

The invention relates to the technical field of bottled beverage production, in particular to a tea beverage efficient extraction production system which comprises a pre-treatment unit, a tea soup preparation unit and a waste heat recovery unit, the pre-treatment unit comprises a water tank, a hydraulic filter and an ion exchanger, and the hydraulic filter is provided with a water inlet and a water outlet; the tea soup preparation unit comprises a three-stage counter-current extraction tower, a standing tank and a cooling tower; the waste heat recovery unit comprises a steam condensation device and a heat energy storage tank, one end of the steam condensation device is communicated with the material inlet and outlet of the three-stage counter-current extraction tower, and the other end of the steam condensation device is externally connected with a CIP cleaning system. Through dynamic gradient temperature control extraction, a multi-stage counter-current extraction technology and an instantaneous cooling system, the production efficiency and the energy utilization rate are remarkably improved while the tea soup quality is guaranteed, and therefore efficient, energy-saving and intelligent tea beverage production is achieved.

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.

The invention discloses lactobacillus mucus with a hypoglycemic effect and an application of the lactobacillus mucus in a fermented tea beverage, the lactobacillus mucus is preserved in China Center for Type Culture Collection on December 3, 2024, and the preservation number is CCTCC NO: M20242692. The lactobacillus mucilaginosus disclosed by the invention not only has a remarkable hypoglycemic effect, but also shows a good hypoglycemic effect in a product obtained by co-fermenting the lactobacillus mucilaginosus and the Kangpu tea. The innovative combination not only enriches the nutritional value of the Kangpu tea, but also significantly improves the health benefits of the Kangpu tea, so that the Kangpu tea becomes a preferred beverage for diabetics and people pursuing healthy life, and opens up a new possibility for the functional beverage market.

The invention discloses a preparation method of a tea leaf extract rich in tea aroma components, tea polyphenols and caffeine. The method comprises the following steps: firstly, extracting and separating aroma components in tea leaves by using a supercritical CO2 extraction technology, extracting residual residues by using ethanol, separating and enriching by using a normal-phase / reversed-phase column chromatography technology, simultaneously obtaining tea polyphenol and caffeine, and removing other ineffective components, thereby obtaining the tea leaf extract with relatively strong antioxidant, whitening and soothing effects; the color is appropriate, the fragrance is stronger, the stability is better, the activity is better, and the application range is wider; moreover, the whole extraction operation process is simple, and large-scale production is easy, so that the method can be widely applied to products such as cosmetics, shampoo, shower gel, facial cleanser, food and beverage, health care products and the like.

The invention discloses a thick milk base as well as a preparation method and application thereof. The thick milk base comprises the following raw materials: 0.2%-0.3% of a compound emulsifying thickener, 8%-10% of vegetable oil, 2.2%-2.6% of an emulsifier and water, wherein the mass of each component accounts for the total mass of the raw materials of the thick milk base; the compound emulsifying thickener comprises carrageenan, gellan gum, microcrystalline cellulose and sodium carboxymethyl cellulose, and the mass ratio of the carrageenan to the gellan gum to the microcrystalline cellulose to the sodium carboxymethyl cellulose is (1-3): 1: (7-9): (1-3). The thick milk base disclosed by the invention can be stored under a normal-temperature condition, is uniform and fine in tissue state, and has good preservation stability.

Provided are a theanine-producing strain and use thereof in tea fermentation production. A corynebacterium glutamicum is proposed, which includes an alanine decarboxylase CsAlaDC mutant. The theanine-producing strain is obtained by taking the corynebacterium glutamicum as a starting strain, knocking out in sequence an α-ketoglutarate dehydrogenase E1 subunit gene odhA, a glutamate external transporter gene Ncg11221 and a lactate dehydrogenase gene ldh; and / or expressesing a citrate synthase gene gltA, a pyruvate kinase gene pyk and a glutamate dehydrogenase gene gdh; and / or overexpressing an alanine dehydrogenase alaA and integrating a γ-glutamine synthetase GMAS into a cg1960 pseudogene locus of the corynebacterium glutamicum.

The invention discloses a tea drink production system based on a basket type and closed extraction technology, and belongs to the technical field of tea drink production, the tea drink production system comprises a basket type extraction device comprising a liftable porous basket, a driving mechanism and a first heating module, the porous basket is used for loading tea leaves and performs periodic lifting motion under the control of the driving mechanism; the closed extraction container is provided with a sealing cover, a pressure regulating valve and a second heating module, and is connected with the basket type extraction device through a conveying mechanism; the control unit is electrically connected with the basket type extraction device, the closed extraction container and the conveying mechanism and is used for regulating and controlling the lifting frequency, the extraction temperature, the pressure and the conveying time sequence; and the discharging pipeline is connected with the output end of the closed extraction container. According to the tea drink production system based on the basket type and closed type extraction technology, through basket type and closed type double extraction, effective components of tea leaves can be fully extracted, and the richness and taste of tea drinks are improved.

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 an instant active jasmine tea processing technology, and belongs to the technical field of tea processing. The jasmine tea and the water are subjected to ultrasonic treatment at room temperature, so that active ingredients of the jasmine tea can be activated, the activity during later extraction is improved, the active ingredients are easier to extract, and the catechin content, the amino acid content, the flavone content and the soluble sugar content in the instant jasmine tea are improved. According to the preparation method disclosed by the invention, the instant jasmine flower tea which is relatively high in brightness L value, light transmittance, dissolution rate, catechin content, amino acid content, flavone content and soluble sugar content and relatively low in caffeine content at the same time is obtained by optimizing the parameters of the processing technologies of all the steps, and the instant jasmine flower tea meets related national standard requirements.

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.

To provide a matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, to provide a matcha richness enhancer that is further used to prevent deterioration of the richness and / or flavor of matcha in matcha food and beverage products, and to provide a matcha food and beverage product that contains the matcha richness enhancer and has an enhanced richness of matcha. [Solution] A matcha richness enhancer that enhances the richness of matcha in matcha food and beverage products, wherein the matcha richness enhancer is characterized by containing leucine. A matcha richness enhancer that further contains aspartate. A matcha richness enhancer that further contains isoleucine and valine. A matcha richness enhancer that is further used to prevent deterioration of the richness and / or flavor of matcha in the matcha food and beverage products. Matcha food and beverage products containing these matcha richness enhancers.

To provide a production method of green tea leaves capable of being used for preparation of a green tea extract in which, odd taste and / or roughness of a taste are suppressed even being extracted at a high temperature, a green tea extract extracted from the green tea leaves, and a beverage or the like including the green tea extract.SOLUTION: There is provided a production method of green tea leaves including a step A for bringing raw material tea leaves into contact with raw tea leaves for one hour or more under presence of a solvent, for acquiring green tea leaves of the present invention.SELECTED DRAWING: None

The present invention belongs to the field of functional substance research, and specifically relates to the use of functional nutritional compositions that contribute to brain immunoregulation. The functional nutritional composition of the present invention comprises the following essential ingredients: 3-fucosyllactose and osteopontin, and in the functional nutritional composition, the mass ratio of 3-fucosyllactose to osteopontin is (0.05-36):1. The present invention has found that the combination of 3-fucosyllactose and osteopontin, especially in a certain proportion, has a synergistic effect of contributing to brain immunoregulation, especially regulating the polarization trend of microglia.

The invention relates to the technical field of nanotechnology, in particular to a nanoscale Pickering emulsion based on tea soup nanoparticles and a preparation method and application of the nanoscale Pickering emulsion. The nanoscale Pickering emulsion comprises an oil phase and a water phase, the water phase contains tea soup nanoparticles; the tea soup nano-particles are composed of nano biomacromolecule-polyphenol composite particles and dielectric layers, wherein the surfaces of the nano biomacromolecule-polyphenol composite particles are wrapped with the dielectric layers, and the dielectric layers are provided with same charges. The average size of the Pickering emulsion is smaller than 300 nm. The tea soup is adopted as the raw material, introduction of external factors such as metal ions is avoided, and the food safety is improved from the source. Meanwhile, by optimizing the process, polyphenol nanoparticles with the nano size smaller than 20 nm are efficiently separated from the tea soup, the complexity of process parameter control is reduced, meanwhile, preparation of the nanoscale Pickering emulsion is achieved, and the stability and oxidation resistance of the emulsion are improved.