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Compound gingko, garlic and black tea particle drink

A technology of composite granules and black tea, which is applied in the field of granule beverages and beverages, can solve problems such as inconspicuousness, inconspicuous product efficacy, and no characteristics, and achieve good taste effects

Active Publication Date: 2012-08-08
徐州绿之野生物食品有限公司
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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

[0021] The method for preparing the ginkgo garlic black tea composite granular beverage is characterized in that it is prepared in the following order:

[0022] (1) Ingredients: 1~5% of Ginkgo biloba extract, 1~4% of black garlic juice, 1~5% of black tea extract, 80~85% of white nut juice, and the balance is matched with auxiliary materials, white sugar powder and malt paste The ratio of refined, methylcellulose and citric acid is white granulated sugar powder: maltodextrin: methylcellulose: citric acid=1:1: (0.25~0.5): (0.025~0.05);

[0023] (2) Homogenization: Use a high-pressure homogenizer to homogenize the materials with a homogenizing pressure of 35~45MPa;

[0024] (3) Degassing: Degas the material in a concentration pot with a vacuum of 93.0~96.0KPa to remove a large amount of air mixed in during homogenization. When the moisture of the material is about 25%, it can be out of the pot;

[0025] (4) Forming: shape the concentrated blank with a pellet forming machine to make it in...

Embodiment 1

[0047] 1% of Ginkgo biloba extract, 1% of black garlic juice, 5% of black tea extract, 85% of white nut juice are selected. The auxiliary materials are white granulated sugar powder, maltodextrin, methylcellulose, and citric acid. The proportion is 8%. The white granulated sugar powder: maltodextrin: methylcellulose: citric acid=1:1:0.25:0.025. According to the above preparation method, a ginkgo garlic black tea compound granular beverage is prepared.

Embodiment 2

[0049] Ginkgo biloba extract 5%, black garlic juice 2%, black tea extract 1%, white nut juice 82%, auxiliary materials are white granulated sugar, maltodextrin, methyl cellulose, citric acid, and the ratio is 10%. The white granulated sugar powder: maltodextrin: methylcellulose: citric acid=1:1:0.3:0.05. According to the above preparation method, a ginkgo garlic black tea compound granular beverage is prepared.

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PUM

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Abstract

The invention discloses a compound gingko, garlic and black tea particle drink, which is prepared from the following raw materials according to weight percentage: 1-5% of a gingko leaf extractive, 1-4% of black garlic juice, 1-5% of black tea extractive, 80-85% of white nut juice, and the balance of auxiliary materials. Gingko leaves, white nuts, black garlic and black tea are respectively considered as natural antioxidant food materials; the four materials are combined together to prepare a novel compound health-care drink, so that the compound gingko, garlic and black tea particle drink has great application prospect; the compound gingko, garlic and black tea particle drink disclosed by the invention has good mouth feel and taste and provides convenience for people to select and use; in addition, matched with warm black tea, the compound gingko, garlic and black tea particle drink has the functions of warming and dispelling cold, warming stomach and dispelling cold, and is more suitable for crowds suffering from stomach cold and deficiency of stomach and spleen.

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 black 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 the requirements for quality of life are getting higher and higher. The use of beverages and food to improve people’s health and strengthen people’s physical fitness has become an urgent requirement for people. It has convenience Sexuality and practicality. However, the green tea, black tea and other tea currently available on the market only provide people's needs for quenching thirst and relieving heat. For functional beverages, they are still in the primary processing stage, and their product effects are not prominent, unobvious, and featureless. In the real life of people, the pursuit of a beverage with compound health fu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
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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