7606results about "Tea substitues" patented technology

A beverage system is created having beverage, with at least one liquid. The beverage is created in a variety, including tea drink, coffee drink, milk drink, yogurt drink, malted drink, roasted cereal grain beverage, roasted nut and seed beverage, roasted bean beverage, distilled water, mineral water, sports drink, fruit juice, vegetable juice, fruit drink, vegetable drink, fruit skin drink, vegetable skin drink, plant drink, soft drink, alcoholic drink, and soup drink. The beverage is also created with or without addition of ingredient, including flavoring ingredient, nutritional ingredient, health ingredient, and other ingredient. The beverage can be served as hot drink, cold drink, cold drink with ice, and warm drink. The beverage can be caffeinated, or non caffeinated; and diet or non diet. The liquid includes water, oil, and alcohol. The beverage system is created in various form, including bubble beverage, instant beverage, and beverage with dissolved gas.

Disclosed are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also disclosed is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.

The present invention provides a unique process and system for brewing beverages for retail or commercial use where the key brewing parameters are independently controlled to produce multi-cup batches of brewed beverage of optimum taste. This invention is applicable to both retail and commercial applications and is scalable in quantities ranging from one cup to three gallons or more of brewed beverage. Since the extraction and solid-liquid separation are conducted separately and independently, the present invention decouples these two operations to avoid reduction in taste quality while still being able to provide large multi-cup batches.

A system that generates brewed beverages may receive requests to produce specified brewed beverages. The system may include a scheduler that initiates and controls the performance of one or more chemical or mechanical processes to produce the beverages. While one chemical or mechanical process for producing a beverage is being performed, other processes may be performed for production of the beverage or another beverage. The scheduler may determine the time at which to perform each process, the time at which a beverage should be presented, the resources to be used to perform the processes, or the time at which to perform a cleaning process, dependent on an actual or expected demand for beverages, or dependent on a target time for beverage retrieval. Shared resources may be applied to the production of beverages for high priority orders, while partially completed beverages for lower priority orders are staged for subsequent advancement.

System for making and delivering a customized beverage product to a consumer having a user interface, a customization director in communication with a customization data store and the user interface, wherein the customization director includes executable instructions for determining a users customized formulation; and a beverage delivery system in communication with the customization director, wherein the beverage delivery system includes executable instructions for delivering a customized beverage product. Method for delivering a customized beverage product to an individual including the steps of obtaining consumer preference data; determining a consumer beverage formulation corresponding to the consumer preference data; and providing the consumer a customized beverage corresponding to the customized beverage formulation, utilizing one or more of delayed dilution, delayed mixing, and delayed filtering, in any order.

The present invention discloses an efficacy improving edible or/and medicinal (powder) product (/composition). The product (/composition) comprises a particulate matter (or a powder) I containing one (or more) polysaccharides (particularly starch and viscous polysaccharides) and/or peptides or protein-based macromolecular polymers, and a particulate matter (or a powder) of a (or more) hydrophilic polymers II having a higher AAP value than that of the particulate matter (or the powder) I. The product (/composition) is improved in dispersing performance and particularly the following performances are improved: the dispersing performance of the powder in (warm) water, the dissolution property of the effective ingredients of the powder in (warm) water, the non-caking property of the powder under a high humidity environment, the comprehensive performances of the food prepared from the powder, etc.

The present invention relates to a closed cartridge (10), for extraction under pressure, comprising a dish (12) with a bottom (13 ) with a central part and a peripheral part and a side wall having substantially the shape of a frustum of a cone and a circular edge with a diameter greater at the bottom and a cover (15) welded to the periphery of the edge of the dish and the cover is intended to be torn only through the effect of the force of the extraction fluid when extraction starts, the cartridge comprising, in the dish at the level of the bottom, a fabric (16) guaranteeing retention of the solid substance when it is opened,in which the fabric guaranteeing retention of solid substance is a sheet of fabric sealed in the bottom of the dish in two zones, on the one hand in the central part (17) and on the other hand in the peripheral part (18) of the bottom (13).

Green tea formulations and methods for the preparation thereof are disclosed and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

The present invention relates to a product for at least one of medicinal, cosmetic, coloring or dermatologic use. The product comprises a fibrous plant product and a plant extract which is applied thereto. Further, the invention relates to a corresponding method for producing said product and its use in at least one of medicinal, cosmetic, coloring or dermatologic products or applications or treatments. The plants used may be all plants comprising one or more substances of interest to achieve a desired medicinal, cosmetic, coloring or dermatologic effect.

The invention relates to a ginger tea solid beverage and a preparation method thereof. The ginger tea solid beverage is prepared from the following raw materials in parts by weight: 75-80 parts of ginger, 10-12 parts of glucose powder, 5-6 parts of white granulated sugar powder, 8-10 parts of maltodextrin, 3-4 parts of red date powder, 1-1.5 parts of codonopsis pilosula powder and 0.8-1 part of CMC. The ginger tea solid beverage provided by the invention is simple to prepare and convenient to drink and carry, and can be widely accepted by consumers; by heating and boiling ginger juice, a large amount of water in the ginger juice can be removed so that the ginger solid beverage has mellow and rich ginger flavor, spicy taste and mouthfeel; the mixture is granulated and dried by a boiling drier; the solid powder of ginger tea is produced in a closed environment with a short production period, high speed and high efficiency; the dust flying, leakage and pollution are avoided, energy resources are remarkably saved, and the product is ensured to be safe and sanitary; and through the preparation method provided by the invention, the ginger tea solid beverage has uniform moisture, thick and uniform appearance and rich ginger flavor, does not cake and is spicy, slightly sweet and easy to dissolve.

The invention provides a method of preparing a plant bag beverage by taking natural raw materials as an adsorptive carrier. A plant extraction liquid is adsorbed by the adsorptive carrier prepared from the natural raw materials, and the adsorptive carrier adsorbing the plant extraction liquid is dried to obtain the content of the bag beverage. According to the method of preparing the plant bag beverage provided by the invention, the adsorptive carrier prepared from the natural raw materials is taken as the adsorptive carrier without adding excessive other auxiliary materials, so that the plant bag beverage can be prepared. The plant bag beverage prepared by the method maintains the original natural flavor and nutritional structure of the plant extraction liquid, so that the plant bag beverage is more nutritional and healthy to drink.

The present invention relates to extracts of green tea species plant material prepared by supercritical CO₂ extractions methods.

A Se-enriched vine tea is prepared from amur ampelopsis vine, gynostemma pentaphyllum, liquorice, and sodium selenite through drying in air, heating, kneading, loosening, spraying the solution of sodium selenite, stirring, baking and mixing with others. It has health-care function.

The invention relates to application of eurotium cristatum in the production of Liupu tea, which belongs to the crossing field of food engineering and biotechnology. The production method for the Liupu tea is an improvement on the prior Liupu tea production flow through biotechnology, namely after primary distillation, a bacterial suspension containing eurotium cristatum spores is used for spray inoculation, and after redistillation, tea strains are crushed into pieces for inoculation again. Thus, when the Liupu tea is in composting fermentation, the eurotium cristatum can quickly become predominant bacteria to inhibit the growth of other bacteria, and when the Liupu tea is in ageing, golden flowers grow out frondently and universally so as to improve the quality of the Liupu tea. The application of the eurotium cristatum improves the quality of the Liupu tea, and solves the problems that in the prior art, the quality is unstable, the ageing time is long, the growing golden flowers aredifficult to control and are easy to pollute and the like. Simultaneously, the invention discloses a method for simply and easily obtaining and expanding the cultivation of eurotium cristatum strains.

The invention discloses a refreshing and nourishing herbal tea, which is mainly prepared from the following materials by weight parts: 80-400 parts of Prunella, 100-500 parts of Mesona chinensis, 80-400 parts of chrysanthemum, 50-300 parts of Microcos paniculata, 8-40 parts of honeysuckle, 8-40 parts of Folium Mori, 20-100 parts of Flos Sophorae, 4-20 parts of lotus leaf, 20-100 parts of dandelion, 0-4 parts of Scaphium scaphigerum, 1-8 parts of Momordica grosvenori, 8-40 parts of Radix Glycyrrhizae and 50-300 parts of frangipani. The herbal tea of the invention has a reasonable formula and aprecise and appropriate combination and each drug of the herbal tea plays a unique effect. By the combination of the drugs, the herbal tea can play the role of clearing heat and improving eyesight, producing saliva and quenching thirst, moistening lung and relieving throat, and eliminating phlegm and relieving cough, and can prevent and cure diseases of the upper respiratory tract and digestive tract, such as cold, swelling and pain in throat, lung heat and dry cough, swelling and pain of eyes with conjunctival congestion, dry lip and tongue and inappetence.

The invention relates to a process for processing black tea of golden camellia. The processing process comprises the steps of (1) picking, wherein fresh leaves of the golden camellia, which just change from purple to green, are picked; (2) sunning, wherein the water loss of fresh leaves reach 3-8% through sunning treatment; (3) shaking and rocking, wherein leaves are subjected to shaking treatment in an air-conditioning room, and rocking is conducted twice to five times; (4) withering, wherein tea leaves are cut into sections and withered, and the water content in tea leaves after withering is within a range of 55%-65%; (5) rolling, wherein the rolling procedure comprises vacuum rolling, slight pressing, compressing, loosening and deblocking; (6) fermenting, wherein fermentation is conducted for 8-10 hours at a temperature within a range of 24-25 DEG C; (7) removing water, wherein microwave water-removing is conducted for 2-7min at a temperature within a range of 100-110 DEG C; and (8) drying, wherein drying is conducted in a perfuming machine to obtain the black tea of the golden camellia. According to the process for processing the black tea of the golden camellia, the black tea of the golden camellia has the fragrance of flowers, the fragrance is evident, the liquor color is red, the taste is mellow, fresh and sweet, and the quality is unique.

A continuous cooking process is disclosed that mimics the U-shaped temperature-time profile produced by a batch kettle fried potato chip operation. Potato slices are placed into hot oil in a flume portion of a continuous fryer. The potato slices exit the flume into an upstream portion of the fryer. Cooling oil is injected to the upstream portion of the continuous fryer to continuously achieve the trough portion of the U-shaped temperature-time profile. The potato slices are then further fried in the downstream portion of the fryer in a region having an increased hot oil temperature. The increased hot oil temperature occurs by injecting hot oil into the downstream portion. The temperature of injected hot oil can be controlled by the exit moisture content of the potato slices.

The present invention relates to a cold-resisting ginger jujube tea for building up body and its preparation method. It is made up by using fresh ginger, jujube, black tea, honey and white sugar as raw material through the processes of decoction, filtration, concentration and drying.

A peony flower tea for preventing and treating cancer, decreasing blood fat and blood sugar, and treating diseases including menoxenia, menalgia, etc is prepared from the peony flower petals with various shapes and pollen of peony flower through dewatering and mixing.

The invention provides plant cool tea condensed juice which takes fructus momordicae, rhizome pharagmitis, kudzuvine root, Lophatherum gracile, mulberry leaves, chrysanthemum, honeysuckle, etc. as raw materials. The plant cool tea condensed juice of the invention has the functions of clearing and moistening lung, clearing away the heart fire, clearing liver and improving eyesight and can improve symptoms of restlessness, thirstiness, dry cough and dry throat, etc. The plant cool tea condensed juice of the invention can be applied to producing drink, gums, ice cream, biscuits and other food. The invention provides a preparation method for the plant cool tea condensed juice.

The invention relates to the field of tea, in particular to a production process of angelica keiskei koidzumi tea, mainly comprising the steps of picking and washing fresh leaves of angelica keiskei koidzumi, and then spreading, fixing, rolling, drying, fried rolling, screening, drying, and finally obtaining the finished angelica keiskei koidzumi tea. The angelica keiskei koidzumi tea which is prepared by adopting the production process has the advantages of black and lubricant appearance, tightly knotted rope shape, prominent angelica keiskei koidzumi aroma, rich inclusion, darkbrown liquor color, dark green bottom of leaves, mellow taste and sweet aftertaste, retains a large number of beneficial health ingredients, and can resist brewing.

The invention discloses a processing method for dendrobium candidum health-card tea, which mainly comprises the following steps of: pre-processing, airing, drying, de-enzyming, rolling, initially drying, forming, drying and enhancing aroma. According to the processing method, reasonable development and utilization of tissue culture seedling during production of dendrobium candidum seedling is realized, the dendrobium candidum health-card tea has unique aroma which ordinary tea does not have, and can be eaten after drinking, a sticky feeling is generated by chewing, and moreover, the dendrobium candidum health-card tea is low in processing cost, and is simple to prepare, easy to preserve and much convenient to drink.

The invention relates to a tea product of Acanthopanax senticosus. Thetea product of Acanthopanax senticosus is made from fresh leaves of Acanthopanax senticosus, and is characterized in that the product is processed by the steps of enzyme deactivation, kneading, drying, shaping, grading and packaging. During the enzyme deactivation step, the temperature of steaming for enzyme deactivation is controlled in the range of 10-200 DEG C; the temperature of baking and parching for enzyme deactivation is controlled in the range of 130-180 DEG C; and the water content after enzyme deactivation is below 75%. The kneading step includes the following three stages: coarse kneading stage, medium kneading stage and fine kneading stage. The water content in Acanthopanax senticosus leaf after kneading step is below 12%. The drying treatment lasts 35-45 minutes and reduces the water content in Acanthopanax senticosus leaf down to 5% of the final product. The dried leaves of Acanthopanax senticosus are sequentially shaped, classified, test, sterilized and packaged in different specifications. The tea product of Acanthopanax senticosus is fragrant, mellow and green (green dried product, green tea liquid and green residue). The process method can retain the original color, fragrance and taste of natural Acanthopanax senticosus. The tea product of Acanthopanax senticosus is a new health product. Based on the combination of the conventional tea processing technique and new equipment, the invention retains the effective components in Acanthopanax senticosus leaf, accurately controls various parameters of the process, and utilizes the leaves unqualified for pharmacy to make high-quality tea product.

The invention discloses traditional Chinese medicine fat-reducing healthy tea prepared from the following raw materials by weight: 10-28 parts of semen cassiae, 9-25 parts of rhizoma alismatis, 11-26 parts of poria cocos, 9-28 parts of hawthorn, 8-24 parts of kelp, 5-18 parts of aloe, 5-18 parts of folium sennae, 10-26 parts of astragalus membranaceus, 11-22 parts of fructus aurantii, 12-29 parts of coix seed, 12-30 parts of adzuki beans, 8-22 parts of chrysanthemum, 7-20 parts of tangerine peel, 7-17 parts of prunella spike, 6-20 parts of radish seed, 8-20 parts of bitter gourd, 9-22 parts of white gourd peel, 6-19 parts of lotus leaf, 8-17 parts of green tea and 4-16 parts of licorice. The traditional Chinese medicine fat-reducing healthy tea prepared according to assistant and guide compatibility of medicines for synergistic effect has the effects of inducing diuresis to alleviate edema, smoothening intestines, moistening excrement, promoting digestion, removing food accumulation, reducing fat, losing weight, nutrition and health care, and other effects, after long-term use of the health care tea, people taking the healthy tea glow with good health, have ruddy complexion and unobstructed body, and function of each internal organ can reach the best state.

The desired amount of coffee grounds, tea leaves, herbs or other beverage making material is placed in a chamber of glass vessel located on a moveable table top in its lowered position. The table top is then elevated until the upper edge of the vessel seals against a top seal. With the top sealed, the desired amount of water of about 185°-212° F. is introduced into the chamber through a port in the top. Thereafter, a vacuum is drawn in the chamber and is held within the range of about −5 to −20 Hg in. Using an external heat source, the brewing liquid is maintained at about 185°-212° F. Alternatively, the vacuum can be pulsed by turning it on and off several times during the brewing cycle. After the beverage has brewed for the desired amount of time, the heat and vacuum are removed, the chamber is returned to atmospheric pressure and the table top is lowered to release the vessel. The contents of the chamber are then strained to remove solids from the beverage.

A green health-care tea for decreasing blood fat and blood pressure, delaying senility and protecting liver and kidney is prepared from the male alabastrum of eucommia tree through screening, heat treating, cooling, kneading, protecting color, flavouring, cooling and loading in bags.

The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.

A processing method of honeysuckle tea has a technical scheme that the method comprises the following steps of picking at regular time, bud grading, enzyme deactivation by steam, hot air drying, natural cooling, packaging and warehousing; the beneficial effect is that: honeysuckle buds are picked at 8:30-11:00 in the morning everyday, which can ensure that fresh flowers contain the most beneficial components and dew is prevented; grading of the buds can ensure uniform processing; enzyme deactivation by steam can rapidly inhibit the activity of polyphenol oxidase, and effectively prevent the decomposition of honeysuckle chlorogenic acid; direct hot air drying is performed after enzyme deactivation without cooling or cold air dehumidification, which can rapidly remove residual water contained in fresh flowers, destroys the activity of polyphenol oxidase, and allows the honeysuckle tea to be maintained to be undeteriorated for a long time; the honeysuckle tea processed by the method has a jade green color, and a lifelike shape; nutrient components can be maintained to be less lost; the infused tea has a bright and clear soup color, and a complete flower shape; the invention can greatly increase the drinking value and appearance quality of honeysuckle tea.

A beverage substance for producing a tea beverage is proposed, wherein the beverage substance is intended to be stored in a portion capsule and to be infused in the portion capsule by means of hot water introduced under pressure into the portion capsule, wherein the beverage substance is substantially particulate and at least in part comprises tea, and wherein the beverage substance has a mean particle size of between 500 micrometres and 1,500 micrometres.

The invention relates to drink, in particular to health-care ginger tea, comprising main material, Chinese medicinal components and flavoring components, wherein the proportion percent is that the main material takes 65%-80%, the Chinese medicinal components take 5%-10%, and the take 10%-30%. The invention not only keeps the functions of keeping out the cold, enriching the blood, tonifying the Qi, nourishing the face, but also adds the flavoring components and the owning pungent flavor of the ginger tea, and has good taste. The invention is particle shaped solid, which is good for packaging, carrying and drinking.