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Gingko-garlic-black tea composite granular beverage

A technology of composite granules and dark tea, applied in the field of granulated beverages and beverages, can solve the problems of inconspicuous, inconspicuous and non-featured products, and achieve the effect of strong activity, obvious effect and high content of tea polysaccharides.

Inactive Publication Date: 2012-08-15
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

[0020] The preparation method of the above-mentioned ginkgo garlic black tea compound granule beverage is characterized in that it is made according to the following sequential steps:

[0021] (1) Ingredients: Ginkgo biloba extract 1~5%, black garlic juice 1~4%, black tea extract 1~5%, ginkgo nut juice 80~85%, the rest is supplemented with white sugar powder and malt Dextrin, methylcellulose and citric acid, the ratio is white sugar powder: maltodextrin: methylcellulose: citric acid = 1:1: (0.25~0.5): (0.025~0.05);

[0022] (2) Homogenization: use a high-pressure homogenizer to homogenize the material with a homogenization pressure of 35~45MPa;

[0023] (3) Degassing: Degas the material in a concentration pot with a vacuum degree of 93.0~96.0KPa to remove a large amount of air mixed in during homogenization. When the moisture content of the material is about 25%, it can be out of the pot;

[0024] (4) Forming: Shape the concentrated billet with a granule forming machine to make...

Embodiment 1

[0046] Use 1% of ginkgo biloba extract, 1% of black garlic juice, 5% of black tea extract, 85% of ginkgo kernel juice, and the auxiliary materials are white sugar powder, maltodextrin, methylcellulose, and citric acid, and the ratio is 8%. , wherein white sugar powder: maltodextrin: methylcellulose: citric acid = 1:1:0.25:0.025. Ginkgo garlic black tea compound granule beverage is made according to the above-mentioned preparation method.

Embodiment 2

[0048] Ginkgo biloba extract 5%, black garlic juice 2%, black tea extract 1%, ginkgo kernel juice 82%, auxiliary materials are white sugar powder, maltodextrin, methylcellulose, citric acid, the ratio is 10% , wherein white sugar powder: maltodextrin: methylcellulose: citric acid = 1:1:0.3:0.05. Ginkgo garlic black tea compound granule beverage is made according to the above-mentioned preparation method.

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PUM

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Abstract

The invention discloses a gingko-garlic-black tea composite granular beverage which is prepared from the following raw materials in percentage by weight: 1-5% of ginkgo leaf extract, 1-4% of black garlic juice, 1-5% of black tea extract, 80-85% of ginkgo kernel juice and the balance of accessories. The ginkgo leaf, the ginkgo kernel, the black garlic and the black tea are regarded as natural antioxidant food materials respectively, and are combined to prepare a novel healthcare composite beverage which has a great application prospect. The beverage disclosed by the invention has good mouthfeel and taste, thereby facilitating the selection of people. According to the invention, the black tea added to the product has high content of tea polysaccharide and high activity, is better suitable for patients suffering from hyperlipidemia and hyperglycemia, and has a more obvious effect than other tea products in suppressing the increase of abdominal fat.

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 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, has tas...

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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