High-protein tea lozenge

A technology of tea lozenges and protein, applied in the field of protein tea lozenges, can solve problems such as uneconomical

Inactive Publication Date: 2012-04-25
JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Tea contains 20%-40% polyphenols and 3%-5% alkaloids. Tea polyphenols and alkaloids have important physiological regulation functions such as exciting nerves, promoting digestion, and anti-oxidation. This is why tea as a beverage The basis of utilization, the existing formulas of various tea lozenges are also designed based on the utilization of tea as a beverage, but when tea is developed as a food resource, its basic nutritional function should be strengthened to make a kind that is both Snack food that has obvious tea characteristics and can provide sufficient nutrition; on the other hand, the existing tea lozenge production technology uses mannitol, xylitol, etc. without any nutritional value, but only as fillers and adhesives composition of the agent, which is very uneconomical

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] The tea raw material is green tea.

[0028] Fresh leaves are picked and shipped in bamboo baskets, and placed on multi-layer bamboo curtains to cool in the production workshop for 5-6 hours. If it is raining, the leaves should be spread for a longer period of time, and cold wind can be blown to disperse the moisture on the leaf surface .

[0029] Use the pot-type tea greening machine (6CS-30 type) or the roller tea leaf greening machine (6CST-45 type) to finish the greening, the temperature is 150-160 °C, put in 5-8kg of fresh leaves, and the time is 10-12min. Or use a tea steaming machine (6CZS30 type) or a microwave tea greening machine (ORW40S type) for 30 seconds.

[0030] Spray the enzyme solution evenly on the green tea leaves, then knead them into strips, and then dry them to obtain green tea. The enzyme solution is a mixture of tannase solution, protease solution, cellulase solution and pectinase solution, the mass percent concentration of tannase solution is ...

Embodiment 2

[0035]The same as the preparation method of Example 1, the difference is that jasmine flowers with a mass percentage of 10% are mixed into the green tea made by enzyme treatment, mixed and adsorbed for 6 hours, dried, and pulverized to obtain scented tea with a jasmine fragrance, which is ultrafinely pulverized Make 600 order jasmine tea powder.

[0036] Use a stirrer to fully mix the following components in mass percentages: 70% scented tea powder, 25% protein powder, and 5% walnut powder produced by enzyme treatment process, and press on a tablet press to form a formula according to the specification of 1g / tablet Lumpy.

Embodiment 3

[0038] The tea raw material is yellow tea.

[0039] Spread the fresh leaves of the tea tree at natural temperature for 5-6 hours, and then fix them. After finishing, spray the enzyme solution evenly on the finished leaves while they are hot, knead them into strips, and dry them for the first time to reduce the moisture content of the tea leaves to 15%. Dried, and made into yellow tea powder through superfine grinding.

[0040] The enzyme solution is a mixture of protease solution and pectinase solution, the mass percentage concentration of protease solution is 0.2%, the mass percentage concentration of pectinase solution is 0.1%, and the total mass of enzyme solution sprayed is 2.5% of the tea quality.

[0041] The obtained yellow tea powder water extract total amount of this example reaches 46.6%, amino acid 1.2% after measuring, and the yellow tea water extract content 39.5% that same bright leaf is made by conventional method, amino acid content 0.71%.

[0042] Use a stirr...

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PUM

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Abstract

The invention discloses a high-protein tea lozenge, which consists of the following components in percentage by mass: 18 to 90 percent of tea powder prepared by an enzyme processing process, 8.9 to 80 percent of protein powder or milk powder and 1 to 10 percent of walnut powder. Compared with the prior art, the high-protein tea lozenge has the advantages that: (1) the content of soluble protein in tea prepared by the conventional process is low, the protein powder or the milk powder is added into ingredients and the walnut powder is mixed in order to enhance the nutritive value of the tea lozenge, and thus, the tea lozenge is nutritional health-care food; (2) by enzyme processing, cellulose, insoluble protein, ester catechin and the like in the tea are hydrolyzed, so that the content of soluble ingredients is increased; and (3) due to the hydrolysis of the ester catechin, the bitter and astringent taste of the tea is easy to reduce, and due to the addition of peroxidase and catalase, the content of theaflavin and thearubigins is increased, the drinking value and health-care value of black tea are improved, and the taste of the black tea is improved.

Description

technical field [0001] The invention belongs to the technical field of tea making, and in particular relates to a protein tea buccal tablet. Background technique [0002] According to the growth law of tea trees, the biological yield of summer and autumn tea leaves accounts for 70% of the annual production biomass of tea leaves. Tea leaves made from summer and autumn tea leaves (including the end of spring tea) as raw materials contain more cellulose and insoluble protein. There are more ester-type catechins and less free amino acids. The sensory quality scores of finished tea leaves produced by traditional techniques are generally not high, especially the bitterness and astringency are relatively heavy. The total amount of water extracts is not high and the value is relatively low. Therefore, the actual The amount of picking tea in summer and autumn during production is very low, resulting in a huge waste of resources. Enzyme-added technology can degrade insoluble substanc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 李荣林石志琦
Owner JIANGSU ACADEMY OF AGRICULTURAL SCIENCES
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