31results about How to "Reduce caffeine content" patented technology

The invention relates to the field of food processing, and in particular relates to a method for processing apple-flavored low-coffeine black tea and an apple-flavored low-coffeine black tea product. The method comprises the following steps of grading fresh tea leaves according to a black tea requirement, and withering the tea leaves under a certain humidity and temperature condition; spraying an apple extract solution to the fresh tea leaves and rolling; performing fermentation on the rolled leaves; washing the fermented leaves with hot water; centrifugally dewatering the leaves; shaping the dewatered leaves; drying the tea leaves. According to the method disclosed by the invention, coffeine in the tea leaves can be effectively removed, the coffeine content of a tea raw material is reduced, and the apple flavor can be realized; therefore, the tea has the fruit flavor just like beverage and can meet more market requirements.

A method and a device for making a coffee beverage are provided. The method includes: heating coffee powder by water vapor at a temperature lower than a sublimation temperature of caffeine to sublimate a volatile fat component in the coffee powder without sublimating the caffeine, and dissolving other water-soluble components in water at a temperature lower than 85° C. while only dissolving a little of the caffeine.

The invention provides a method for fermenting coffee by Pu'er tea liquid. The method is characterized in that coffee material is put into Pu'er tea concentrated solution after being washed; the coffee material is fermented for 24-48 hours in the concentrated solution at the temperature of 30-45 DEG C; peeling or/and decrustation and washing are carried out on the coffee material; then the coffee material is dried until the moisture content is below 12%; finally the coffee product is obtained after sifting and grading. In the invention, more than 200 substances such as aldehyde, ketone, alcohols, linalool and the like generated in the process of fermenting the coffee material by the Pu'er ripe tea liquid are used for strengthening aroma of the coffee; meanwhile, fresh pineapple juice, fresh olive juice and fresh milk are added to accelerate the fermentation of the coffee, enhance sweetness thereof, improve protein content of the coffee, facilitate the coffee to have unique aroma; so that the aftertaste of the coffee is sweet and the mouthfeel features smoothness creaminess and unique style, thus effectively improving quality and nutrient contents of the coffee.

A coffee machine (1) for providing coffee brew with reduced caffeine content is disclosed. The coffee machine (1) comprises a mixer (8) for mixing coffee grind (19) and a caffeine-reducing additive (20), the mixer having a coffee inlet (14) for receiving the coffee grind (19), an additive inlet (18) for receiving the caffeine-reducing additive (20), and a mixer outlet (21) for providing a mixture (22) of coffee grind and additive, and a brewing unit (5) for brewing the mixture (22) of coffee grind and additive, the brewing unit (5) having a brewing unit inlet (23) and a brewing unit outlet (24) for providing coffee brew, wherein the brewing unit inlet (23) of the brewing unit (5) is connected to the mixer outlet (21) of the mixer (8) for receiving the mixture (22) of coffee grind and additive. Furthermore, a corresponding method and a replaceable cartridge containing a caffeine-reducing additive are presented.

Provided is cleaning processing equipment which integrates deprivation of fresh tea caffeine, cooling, waterlogging and drying and the like. The equipment is composed of a cycle screen, a flume, a roller, a draper type drying device, a shift motor, a fan, a temperature controlling device. The technological flows of deprivation of caffeine, waterlogging and drying realize integrated cleaning processing production, temperature and transporting speed are adjustable, thereby increasing production efficiency of low caffeine tea. The equipment is simple in structure, convenient in use and popularization and application.

The invention provides a processing technique for mellowing raw dark green tea through mixed fermentation. The processing technique comprises the following steps: with the raw dark green tea as a raw material, adding a mellowing solution, controlling the moisture content to be 25-30%, piling up for mellowing, and then carrying out steam sterilization and drying after the mellowing is over. According to the technique and in the mellowing process, the mellowing solution containing a high-enzyme-activity fresh tea leaf homogenization solution is added to the raw dark green tea, and the bioconversion of polyphenols and flavonoid substances can be promoted by utilizing enzyme in fresh leaves of natural tea trees, thus being safer and more convenient compared with a commercial enzyme preparation and greatly lowering the production cost. By adding candida and aspergillus niger mixed bacteria for fermentation, secretion of cellulose, starch enzyme, pectinase and the like by the aspergillus niger can be effectively promoted, insoluble macromolecular substances of cellulose, starch, pectin and the like can be promoted to be converted into soluble micromolecular substances, the taste mellowness of dark green tea can be increased; through added dabaryomyces hansenula, the content of vitamins and theophylline can be increased, the content of tannic acid and caffeine in tea can be reduced, and the nutrition and health values of the dark green tea can be effectively promoted.

The invention relates to winter fermented tea and a preparation method. The preparation method comprises the following preparation operation steps: (1) picking and pretreating fresh leaves; (2) steaming tea at high temperature; (3) flushing with cold water; (4) secondarily steaming; (5) rolling; (6) performing pile fermentation; (7) secondarily rolling; (8) parching; (9) improving fragrance; (10) breaking to obtain finished-product tea. The preparation method disclosed by the invention is adopted to improve tea biological activity, increases ingredients of theaflavin, theanine and the like, eliminate bitter and astringent of the tea and enables tea fragrance to be mellower. According to the preparation method, old leaves are utilized, and tea stems are remained; thus, not only is the utilization rate of tea resources improved and tea yield improved, but also the prepared tea has rich nutrition, pure liquid color and good brewing resistance and still has bright color and luster and mellow smell after being brewed for many times; furthermore, the tea has the characteristics of tonifying spleen and warming stomach and has a good health-maintenance effect.

The invention relates to a processing method of tea leaves. More particularly, the invention relates to a processing method of cold-water-made tea. The processing method of the cold-water-made tea comprises the following steps of picking fresh leaves; steaming the fresh leaves with water, baking the leaves, and taking out the leaves; separating the tea leaves into multiple circular piles, and spreading the circular piles on a withering curtain; adding the tea leaves into a heating kettle at 65 DEG C to 68 DEG C, hot kneading the tea leaves, cooling the tea leaves to be at a room temperature, and then adding the tea leaves into the heating kettle at 30 DEG C to 40 DEG C; spreading and putting the rolled tea leaves in a fermenting room to ferment the tea leaves; shaking open the tea leaves subjected to primary fermentation, covering a layer of plastic film on the tea leaves of a lower layer at every other thickness of 1cm, also covering the tea leaves of an uppermost layer with a layer of plastic film, cooling the tea leaves to be at the room temperature, and then spreading and putting the tea leaves in the fermenting room to carry out secondary fermentation on the tea leaves; drying the tea leaves at a high temperature, and baking the tea leaves; bagging the tea leaves, which are dried sufficiently, after through sieving, slicing triturates, winnowing yellow slices and winkling impurities. The invention provides the processing method of the cold-water-made black tea which is bright and shining in color and luster, savory and mellow in taste, better in mouth feel and short in processing time.

The invention relates to the technical field of pet products, and discloses a pure natural environment-friendly tofu cat litter with bacteriostasis and deodorization functions. The pure natural environment-friendly tofu cat litter with the bacteriostasis and deodorization functions is prepared from the following components in parts by weight: 30 to 40 parts of bamboo powder, 30 to 45 parts of dry bean dregs, 8 to 12 parts of tapioca flour, 5 to 8 parts of rice flour, 8 to 12 parts of pregelatinized starch, 3 to 5 parts of deodorant and 10 to 15 parts of water. 2-6 parts of peppermint oil and/or 1-3 parts of tea powder are also added. Compared with the prior art, the pure natural environment-friendly tofu cat litter with the bacteriostasis and deodorization functions has relatively strong water absorption, high caking speed and strong deodorization, bacteriostasis and sterilization capabilities, and raw materials are selected from food-grade raw materials, so that the health of pets is not influenced even if the tofu cat litter is eaten by mistake.

The invention discloses a method for processing high-GABA (Gamma-aminoacid butyric acid) low-caffeine black tea powder. The method comprises the following steps: preparing crushed black tea, performing supercritical CO2 decaffeination, extracting and freeze-drying. The prepared black tea powder has the characteristics of high GABA content and low caffeine content.

The invention discloses a bagged sweet-scented osmanthus and liquorice decaffeinated green tea formula. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is prepared from the following raw materials in percentage by mass: 42.5%-66.5% of decaffeinated green tea, 30%-38% of sweet-scented osmanthus and 3%-27.5% of liquorice. A preparation method for the bagged sweet-scented osmanthus and liquorice decaffeinated green tea comprises the following steps: (1), grinding dried green tea, passing a sieve with 10-60 meshes, removing caffeine from green tea powder through supercritical CO2 extraction, and drying for later use; (2), grinding dried sweet-scented osmanthus, and passing the sieve with 10-60 meshes for later use; (3), grinding dried liquorice, and passing the sieve with 10-60 meshes for later use; (4), uniformly mixing the decaffeinated green tea, the sweet-scented osmanthus and the liquorice obtained in the steps (1) to (3), and sub-packaging to obtain the bagged sweet-scented osmanthus and liquorice decaffeinated green tea. The bagged sweet-scented osmanthus and liquorice decaffeinated green tea is good in flavor, very low in caffeine content, good in safety and easy to prepare.

The invention discloses a method for decaffeinating tea leaves, which belongs to the technical field of caffeine decaffeination. In the present invention, the tea leaves are leached with ethanol, slaked lime is added as a masking agent, concentrated under reduced pressure to obtain a concentrated solution, and then the obtained concentrated solution is put into an atomizing spray gun, and the fresh tea leaves are targeted for atomization and drying treatment, so that the tea leaves are dried It is yellow, and finally put the dry and yellow tea leaves into ethanol to soak, then immediately transfer to hot water to release after soaking, and at the same time, pass carbon dioxide into the hot water, so as to obtain the method of decaffeination in tea leaves. Examples prove that the present invention is easy to operate, safe and reliable, not only does not use toxic solvents to separate caffeine from tea leaves, but also retains various nutritional and medicinal components such as tea polyphenols and tea pigments in tea leaves while separating , Finally, the caffeine content in the tea is reduced to below 1%.

The invention discloses conditioning type fat-burning coffee and a preparation method thereof, relates to the technical field of food processing, and solves the problems of poor weight-losing and fat-reducing effects, no durability and poor stability caused by insufficient weight-losing and fat metabolism conditioning effects of an existing coffee product. The method comprises steps: roasting raw coffee beans, decocting roasted coffee beans with water for many times to obtain cooked coffee beans, mixing the cooked coffee beans, raw milk and compound microorganisms, fermenting twice, drying to obtain fermented coffee beans, and directly grinding into powder or mixing the fermented coffee beans with the rest roasted coffee beans and grinding into powder to obtain the conditioning type fat-burning coffee. The roasted coffee beans are decocted and fermented to obtain enzyme for promoting fat cell metabolism, and the technical effects of reducing gastrointestinal stimulation, burning fat, shaping and conditioning the body are achieved.

The invention relates to a formula for white coffee and a preparation method thereof. The formula for white coffee comprises KK520 non-dairy powder, hydrogenated coconut oil, drinking emulgator, concentrated whey protein powder, phosphate, MS08 ground coffee, MS12 ground coffee, MS82 ground coffee, drinking salt and ethyl maltol. The invention also discloses the preparation method thereof. The white coffee according to the invention is free from caramel flavor, tastes fragrant and mellow, is low in caffeine content, does not cause endogenous fire, is harmless to stomach and contains no coffeeessence; the sugar-free trans-fatty acid white coffee is ground; the content of trans-fatty acids of the end product is below 0.2g/100g; the white coffee has a refreshing effect; the end product contains free fatty acid and nicotinic acid, is capable of reducing blood fat and cholesterol, is beneficial to cardiovascular patients and brain workers and meets the requirements of people for healthy diet; the preparation method is simple, the condition is mild, no special device is required and the white coffee can be easily industrialized.

The invention discloses a method to separate and purify active tea polyphenol. The feature is that washing chlorine ball by distilled water, swelling by solvent, drying; weighing chlorine ball for 1-4 portions, collagen or collagen polypeptide 5-20 portions, buffer solution that pH value is 8-12 10-40 portions, adding to reactor; reacting for 6-18 hours at 50-90 degree centigrade, filtering acting liquid, washing and drying as column filling material; adding the column filling material into chromatography column, the distilling liquid flowing passing the column, after saturating with each other, using water solution that the pH value is 2-6 to wash column, removing filling material by 50-90 edible alcohol, recycling alcohol, drying, the active tea polyphenol product that has purity over 95%, caffeine less than 1%.

The invention relates to a foam coffee alcohol fermentation beverage and a preparation method thereof. Through extraction, dilution or dissolution with hot water, a coffee solution can be made. Distiller's yeast is used as a fermenting agent, and after sealed fermentation, the yeast is removed; and sugar or other food additives are added for allocation, so that the coffee alcohol fermentation beverage rich in foam is made. According to the foam coffee alcohol fermentation beverage and the preparation method thereof disclosed by the invention, a high-concentration caffeine-free coffee solution is used for fermentation, and yeast nutrient substances do not need to be added; post dilution is performed, so that the content of coffee solids in the fermentation solution is reduced, organic acids in the fermentation solution are diluted, the pH value of a mixed solution is increased, and the foam coffee alcohol fermentation beverage is healthier than an ordinary carbonated beverage; a temperature-reduction method and a filtering method are used for stopping fermentation, so that part of sugar in the fermented beverage can be reserved, and the foam coffee alcohol fermentation beverage is more coordinative and natural in taste and rich and prominent in flavor; and CO2 produced during alcohol fermentation and foam promoting substances such as protein, polysaccharide and esters in the coffee mutally react, so that the coffee foams are finer and smoother, and are loose and long-lasting.

The invention discloses a preparation technology and a production line of high-purity tea polyphenol. The preparation technology comprises the following steps: crushing, water extraction, centrifugation, refined filtration, adsorption, ethanol elution, vacuum concentration, spray drying and the like. A tea polyphenol purification technique in the technology can be completed at normal temperature under normal pressure, so the preparation technology has the advantages of low energy consumption, less impurity dissolution, short extraction time and high tea polyphenol yield; and ethanol elution isadopted, so that the caffeine content is effectively reduced while the tea polyphenol is enriched.