2results about How to "Reduce astringency" patented technology

The invention provides modified green tea powder with high cold solubility and low astringency and a preparation method of the modified green tea powder. The preparation method comprises the following steps: S1, spraying sterile water on the surfaces of fresh green tea leaves to obtain wet green tea leaves; s2, spraying a compound enzyme on the surfaces of the wetted green tea leaves obtained in the step S1, raising the temperature to 40-55 DEG C, and performing constant-temperature enzymolysis to obtain green tea enzymatic hydrolysate; s3, performing high-temperature steam sterilization on the green tea enzymatic hydrolysate obtained in the step S2 to obtain sterilized green tea enzymatic hydrolysate; and S4, drying the sterilized green tea enzymatic hydrolysate obtained in the step S3 to obtain the modified green tea powder with high cold solubility and low astringency. The prepared modified green tea powder with high cold solubility and low astringency has relatively good cold solubility and relatively low astringency.

This invention provides a prickly pear and Job's tears yogurt and its preparation method, belonging to the field of yogurt preparation technology. The preparation method of the prickly pear and Job's tears yogurt includes the following steps: soaking Job's tears and mixing them with water, then successively pulping, gelatinizing, and then hydrolyzing with α-amylase at high temperature to obtain a Job's tears enzymatic hydrolysate; inoculating the Job's tears enzymatic hydrolysate with probiotic BLH1 seed liquid for fermentation; after fermentation, adding prickly pear juice to the fermentation liquid for further fermentation to obtain a prickly pear and Job's tears fermentation liquid; mixing milk powder, water, and sucrose evenly, homogenizing, sterilizing, cooling, and then mixing evenly with the prickly pear and Job's tears fermentation liquid, inoculating with lactic acid bacteria seed liquid for fermentation, and after fermentation, ripening to obtain the prickly pear and Job's tears yogurt. The prickly pear and Job's tears yogurt provided by this invention has a good taste, high sensory evaluation, significantly retains functional components such as phenols, flavonoids, and vitamin C, and greatly increases GABA content and antioxidant activity.