Instant tea and method for preparing the same

A technology of instant tea and jasmine tea, which is applied in tea extraction, pharmaceutical formulations, medical preparations containing active ingredients, etc., can solve the problems of loss of nutrients, inability to use nutrients, and large investment in equipment, etc. Effects on controlling the body's response to aging and disease

Inactive Publication Date: 2008-01-02
河南茗轩食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the domestic market, most of the instant tea drinks are simply ground tea leaves, some flavoring agents are added to adjust the taste, and they have no health care function. Traditional health drinks are mainly boiled or extracted to extract and concentrate, and boiled at high temperature to extract nutrients. Component loss, another method using supercritical extraction requires large investment in equipment and complicated processes. At the same time, these two methods make some insoluble or insoluble nutrients in tea unusable, and brewing or extraction and concentration need to be processed. Spray drying tower drying, the outlet temperature of spray drying is as high as 200 degrees, and the loss of nutrients is more

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1, raw materials: 40 parts of jasmine tea powder, 20 parts of lotus seed meat (heart removed), 12 parts of dried jujube, 7 parts of Polygonatum odoratum, 7 parts of Baishouwu, 2 parts of magnolia flower, 1 part of white chrysanthemum, rose 1 part of flower, 1 part of impatiens, 0.1 part of jujube essence, 0.2 part of jasmine essence, 0.1 part of lotus seed paste essence, 2 parts of malt powder.

[0016] Processing: Stir-fry the lotus seed meat with high fire, dry the jujube meat, steam Polygonatum odoratum three times and dry it three times, it will turn into an old yellow color, soak Baishouwu with rice wine, add 0.5 parts of black beans, mix well, steam for 1 hour and then dry in the sun. The operation was repeated twice, and magnolia, white chrysanthemum, rose, and impatiens were steamed and then dried for a day.

[0017] Production of jasmine tea powder: Grind jasmine tea colloidal powder to 40 mesh, add water according to the weight ratio of jasmine tea and...

Embodiment 2

[0019] Example 2, raw materials: 70 parts of jasmine tea powder, 10 parts of lotus seed meat (heart removed), 15 parts of dried jujube, 5 parts of Polygonatum odoratum, 5 parts of Polygonum multiflorum, 1.5 parts of magnolia flower, 1.5 parts of white chrysanthemum, rose 2 parts, 2 parts of impatiens, 0.1 part of jasmine essence, 1.5 parts of malt powder.

[0020] Processing: with embodiment 1.

[0021] Production of jasmine tea powder: Grind jasmine tea colloidal powder to 40 mesh, add water according to the weight ratio of jasmine tea and water at a ratio of 1:1.5, boil at 50°C for 1 hour and filter, and then use jasmine tea and water at a weight ratio of 1:1 : Add water at a ratio of 0.6, boil at a low temperature of 55°C for 1 hour and filter, mix the two extracts and heat and concentrate at 50°C, and when it reaches 75% of the original solution, add malt powder to form jasmine tea powder.

[0022] Preparation method: Grind the prepared lotus seed meat, dried jujube, Poly...

Embodiment 3

[0023] Example 3, raw materials: 50 parts of jasmine tea powder, 30 parts of lotus seed meat (heart removed), 5 parts of dried jujube, 2 parts of Polygonatum odoratum, 2 parts of Polygonum multiflorum, 1.8 parts of magnolia flower, 2 parts of white chrysanthemum, rose 2 parts, 1.5 parts of impatiens, 0.2 parts of jujube essence, 0.2 parts of jasmine essence, 0.1 part of lotus paste essence, and 1 part of malt powder.

[0024] Processing: with embodiment 1.

[0025] Production of jasmine tea powder: Grind jasmine tea colloidal powder to 40 mesh, add water according to the weight ratio of jasmine tea and water at a ratio of 1:1.2, boil at 55°C for 1 hour and filter, and then add water according to the weight ratio of jasmine tea and water to 1:1. : Add water at a ratio of 0.5, boil at a low temperature of 50°C for 1 hour and filter, mix the two extracts, heat and concentrate at 55°C, and when it reaches 75% of the original solution, add malt powder to form jasmine tea powder.

...

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PUM

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Abstract

The invention relates to an instant tea and its preparing process, wherein the instant tea is prepared from the following raw material (by weight proportion): jasmine scented tea powder, lotus seed pulp, dried Chinese dates, fragrant solomonseal rhizome, tuber of multiflower knotweed, magnolia flower, feverfew, rose flower, balsamine, malt powder and perfume compound. The preparation consists of processing and drying the raw materials, disintegrating, mixing, charging jasmine scented tea powder, perfume compound, malt powder, homogenizing and drying. The tea has the function of nourishing spleen, kidney and vital spirits.

Description

technical field [0001] The invention belongs to the technical field of health food, and relates to a health functional drink and a preparation method thereof. Background technique [0002] In the domestic market, most of the instant tea drinks are simply ground tea leaves, some flavoring agents are added to adjust the taste, and they have no health care function. Traditional health drinks are mainly boiled or extracted to extract and concentrate, and boiled at high temperature to extract nutrients. Composition loss, another method using supercritical extraction, equipment investment is large, the process is complicated, and these two methods make some insoluble or insoluble nutrients in tea cannot be used, and brewing or extraction and concentration need to go through The spray drying tower is dry, the outlet temperature of the spray drying is as high as 200 degrees, and the nutrients are lost more. Contents of the invention [0003] The purpose of the present invention i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A61K36/896A61P13/12
Inventor 刘全喜
Owner 河南茗轩食品科技有限公司
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