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Locust bean tea beverage and its preparing method

A technology of locust bean tea and tea beverage, which is applied in the field of locust bean tea beverage and preparation, can solve the problems of reducing the fragility of serum cholesterol, affecting the dissolution function, and low production efficiency, so as to save extraction energy, increase yield, and reduce active ingredients loss effect

Inactive Publication Date: 2008-07-23
齐淑芹 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Its medicinal function can strengthen myocardial contractility, protect red blood cells from oxidative hemolysis damage, lower serum cholesterol, reduce the fragility of the front wall of capillaries, regulate the penetration of capillaries, strengthen the body and strengthen the brain, etc. There are patent applications in the prior art The locust bean health tea etc. are disclosed, the basic processing methods of which are traditional steaming and then drying and calcining. This processing method is time-consuming and laborious, and the production efficiency is low; During the process, most of the protein is hydrolyzed and lost, and it takes a long time to roast and dry afterwards. During the process, locust beans shrink further, which affects its dissolution function as a tea beverage

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Embodiment 1, solid packaging locust bean tea beverage

[0014] 1. Pick mature Sophora japonica, soak in cold water and peel off;

[0015] 2. After the locust beans are washed and dried, they are heated and puffed with a grain extruder. When the pressure rises to 10-12MPa, the pressure is released instantly to burst the locust beans;

[0016] 3. Sieve the popped locust beans to remove the broken bean skins and broken watercress;

[0017] 4. Stir in honey according to the ratio of locust beans: honey = 100: 2-3;

[0018] 5. Simmer for 5-10 minutes, cool, sieve, and pack.

[0019] Product form after processing: popped locust beans with oily appearance in bags or bottles. Just soak in boiling water before drinking.

Embodiment 2

[0020] Embodiment 2, liquid packaging locust bean tea beverage

[0021] Processing steps 1 and 2 are the same as in Example 1, and then decocted for 30 minutes according to the ratio of locust bean: water=50:1000 to obtain the locust bean extract;

[0022] According to the ratio of locust bean extract: honey=1000:50-100, the ingredients are placed for 12-24 hours, heated, sterilized and filled to make liquid tea beverage.

[0023] Sour agent such as citric acid 0.05-0.1% can also be added in the above formula.

[0024] Product form after processing: bagged, bottled, canned clarified drinks.

Embodiment 3

[0025] Embodiment 3, liquid packaging locust bean bean paste tea beverage

[0026] Processing steps 1 and 2 are the same as in Example 1. After the locust beans that are puffed and burst are ground into bean paste, they are prepared according to the ratio of locust bean: red bean paste (or mung bean paste): sucrose (or honey): water=50:50:100:1000, The locust bean bean paste tea drink is made homogeneously.

[0027] Processed product form: bagged, bottled or canned beverage suspension.

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PUM

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Abstract

The present invention relates to a sophora fruit tea beverage. It is characterized by that the sophora fruit in the tea beverage is made up by using sophora fruit as raw material and making it undergo the processes of puffing at 10-20 MPa pressure and stir-frying by adding honey.

Description

technical field [0001] The invention relates to a locust bean tea beverage and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Locust bean, also known as Tiandou, puppet, locust fruit, locust orchid, is the mature fruit of the national locust tree and belongs to the leguminous plant. Unaffected by climate, environment, pesticides and chemical fertilizers, it is a natural, non-toxic and pollution-free green food resource. [0003] The history book "Shen Nong's Materia Medica" listed "locust beans" as top grade; Li Shizhen's "Compendium of Materia Medica" stated: "The fruit of locust tree has a bitter smell, is non-toxic, and long-term use can improve eyesight and benefit qi, so that the brain is full, the hair does not turn white and you live longer." It is also said: "Take tender horns and make soup instead of tea. It can control head wind, open the mouth to nourish the brain, and it is especially suitable for...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A61K36/489A23L1/08A23F3/34A23L21/25
Inventor 齐淑芹焦新年
Owner 齐淑芹
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