Ginkgo garlic pu-erh fermented tea composite particle drink

A technology of Pu'er cooked tea and composite granules, which is applied in the field of granule beverages and beverages, which can solve the problems of inconspicuousness, non-distinction, and inconspicuous product efficacy, and achieve the effect of good taste and increased appetite

Active Publication Date: 2014-11-05
徐州绿之野生物食品有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the green tea, black tea and other tea drinks currently available in the market only serve people’s needs to quench their thirst and relieve summer heat. For functional beverages, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0032] The preparation of the above-mentioned Ginkgo biloba extract is characterized in that it is made by the following processing steps:

[0033] (1) Rinse the selected fresh ginkgo leaves with clean water;

[0034] (2) Then heat-treat at 90~95°C for 1 minute, remove and cool to room temperature quickly, add 0.1% ascorbic acid and 0.05% citric acid for protection treatment;

[0035] (3) Ginkgo leaves are crushed with a masher;

[0036] (4) Extraction: Add 10 liters of 65% ethanol to 1 kg of fresh ginkgo leaves, extract at 50°C for 3.5 hours, filter with 350-mesh industrial filter cloth, and obtain the filtrate;

[0037] (5) Vacuum concentration: use 55°C, vacuum degree 0.09MPa, concentrate to 55-60% of the concentration of the extract to obtain a concentrated extract of fresh ginkgo leaves; set aside.

[0038] The preparation of above-mentioned ginkgo kernel juice is characterized in that, is made by following method:

[0039] (1) Break the shell of the ginkgo fruit, remo...

Embodiment 1

[0051] Use 1% of ginkgo leaf extract, 1% of black garlic juice, 5% of Pu'er cooked tea extract, 85% of ginkgo kernel juice, and the auxiliary materials are white sugar powder, maltodextrin, methylcellulose, citric acid, and the ratio is 8 %, white sugar powder: maltodextrin: methylcellulose: citric acid=1:1:0.25:0.025. Ginkgo garlic Pu'er ripe tea compound granule beverage is prepared according to the above preparation method.

Embodiment 2

[0053] Choose 5% ginkgo leaf extract, 2% black garlic juice, 1% Pu'er cooked tea extract, 82% ginkgo kernel juice, and the auxiliary materials are white sugar powder, maltodextrin, methylcellulose, citric acid, and the ratio is 10 %, white sugar powder: maltodextrin: methylcellulose: citric acid=1:1:0.3:0.05. Ginkgo garlic Pu'er ripe tea compound granule beverage is prepared according to the above preparation method.

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PUM

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Abstract

The invention discloses a ginkgo garlic pu-erh fermented tea composite particle drink, which is prepared by the following raw materials by weight: 1-5% of ginkgo leaf extraction, 1-4% of black garlic juice, 1-5% of pu-erh fermented tea extraction, 80-85% of semen ginkgo juice, and the remaining amount is auxiliary materials. Ginkgo leaves, semen ginkgo, the black garlic juice and a pu-erh fermented tea are respectively considered to be natural anti-oxidization food materials and are combined to prepare the novel health care composite drink which has great application prospects. A product of the ginkgo garlic pu-erh fermented tea composite particle drink has good taste, simultaneously remarkably displays the effects of diuresis, helping digestion, loosing weight, enhancing appetite, descending qi, excreting water and relaxing bowels, and is convenient for selection of people.

Description

technical background [0001] The invention belongs to the field of beverage processing, and relates to a beverage, in particular to a granular beverage composed of ginkgo nuts, black garlic and ripe Pu'er tea. Background technique [0002] With the development and progress of society and the improvement of people's living standards, people's desire for health and quality of life are getting higher and higher. It has become an urgent requirement for people to use beverages and food to improve people's health and enhance people's physique. sex and practicality. However, the green tea, black tea and other tea beverages currently available in the market only serve people’s needs to quench their thirst and relieve summer heat. For functional beverages, they are still in the primary processing stage, and their product functions are not prominent, obvious, and featureless. In real people's life, pursue a kind of beverage with compound health care function, and mouthfeel is good, ha...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 张奎昌张志年
Owner 徐州绿之野生物食品有限公司
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