Maca instant tea and production method thereof

A technology of maca instant tea and its production method, which is applied in the field of food processing, can solve the problems that have not yet been found in the literature reports of maca instant tea, and achieve the effects of improving bioavailability, easy acceptance, and reducing damage

Active Publication Date: 2012-11-07
BEIJING ZHONGKE JOINYOU BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0013] At present, through patent literature and non-patent literature retrieval, and market research

Method used

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  • Maca instant tea and production method thereof
  • Maca instant tea and production method thereof
  • Maca instant tea and production method thereof

Examples

Experimental program
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Example Embodiment

[0034] Example 1

[0035] 1. Maca extract preparation: pulverize dry maca roots to 20 meshes, use ethanol water with a mass content of 60% as a solvent, mix with a liquid: material ratio of 10:1 (liter: kilogram), then ultrasonically extract, and extract temperature 50℃, ultrasonic power 200W / cm 2 , Extraction time 40 minutes, extraction 2 times, solid-liquid separation, vacuum concentration of the clear liquid at 40°C, spray drying the concentrated liquid under the conditions of inlet air temperature of 120°C and outlet temperature of 90°C to obtain a functional maca extract;

[0036] 2. Instant tea powder preparation: It is to crush the tea raw materials (can be any of green tea, black tea, oolong tea, dark tea, yellow tea or white tea) to 20 mesh, according to the water: material ratio 2:1 (liter: kg ), extraction temperature 50℃, ultrasonic power 250W / cm 2 , Extraction time 40 minutes, extraction 2 times, solid-liquid separation, vacuum concentration of the clear liquid at 60 ℃...

Example Embodiment

[0037] Example 2

[0038] 1. Maca extract preparation: pulverize the dried maca root to 30 mesh, use 50% ethanol water as the solvent, mix according to the liquid: material ratio 15:1 (liter: kilogram), ultrasonically extract, and extract temperature 30℃, ultrasonic power 300W / cm 2 , Extraction time 60 minutes, extraction once, solid-liquid separation, vacuum concentration of the clear liquid at 60°C, spray-dried the concentrated solution under the conditions of inlet air temperature of 160°C and outlet temperature of 70°C to obtain a functional maca extract;

[0039] 2. Instant tea powder preparation: the tea raw materials (can be any of green tea, black tea, oolong tea, dark tea, yellow tea or white tea) are crushed to 30 meshes, and the ratio of water to material is 15:1 (liter: kilogram) ), extraction temperature 30℃, ultrasonic power 300W / cm 2 , Extraction time 60 minutes, extraction once, solid-liquid separation, vacuum concentration of the clear liquid at 80 ℃, at the inlet ...

Example Embodiment

[0040] Example 3

[0041] 1. Maca extract preparation: crush the dried maca roots to 40 meshes, use 30% ethanol water as the solvent, mix according to the liquid: material ratio of 30:1 (liter: kilogram), ultrasonically extract, and extract temperature 20℃, ultrasonic power 150W / cm 2 , Extraction time 30 minutes, extraction 3 times, solid-liquid separation, 50 ℃ vacuum concentration of the clear liquid, at the inlet temperature of 150 ℃, the outlet temperature of 60 ℃, spray drying the concentrated liquid to obtain the maca functional extract;

[0042] 2. Instant tea powder preparation: It is to crush the tea raw materials (can be any of green tea, black tea, oolong tea, dark tea, yellow tea or white tea) to 40 mesh, according to the water: material ratio 20:1 (liter: kg ), extraction temperature 20℃, ultrasonic power 200W / cm 2 , Extraction time 30 minutes, extraction 3 times, solid-liquid separation, vacuum concentration of the clear liquid at 70 ℃, at the inlet temperature of 180...

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Abstract

Maca instant tea and a production method thereof belong to the technical field of maca deep processing. The production method includes: grinding maca and tea materials respectively, performing enhanced extraction with water and ultrasound at 20-40 DEG C, filtering and concentrating extract, spray-drying to obtain maca extract and instant tea powder, and mixing, sterilizing and bagging to obtain the maca instant tea, wherein the maca instant tea comprises, by weight, 10-30% of functional maca extract, and 70-90% of instant tea powder. The maca instant tea retains tea flavor and gives full play to functions of maca, such as fatigue relief, radiation proofing, immunity enhancement, hormone balancing, benign prostatic hyperplasia proofing and sexual function enhancement. Bioavailability of functional components of functional maca extract is improved, and accordingly the maca instant tea has broad application prospect in terms of preventing and improving sub-health.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a maca instant tea and a production method thereof. Background technique [0002] Maca (Maca, Lepidium meyenii Walp.) is native to the Andes in Peru at an altitude of 3,500 meters above sea level. In 1992, maca was recommended to the whole world as a nutritional supplement by the Food and Agriculture Organization of the United Nations (FAO). Tests conducted by the International Doping and Sports Nutrition Testing and Research Center showed that Maca did not contain any banned drug ingredients from the International Olympic Committee. NASA uses Maca as space food for astronauts; the International Federation of Mountaineering Organizations (UIAA) specifies Maca as food for mountaineers. [0003] Maca contains 10.2% protein, 2.2% fat, 59% carbohydrate, 8.5% fiber and 4.9% ash. Its protein is rich in essential amino acids, arginine (9.94%), aspartic acid (9.17%), glutami...

Claims

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Application Information

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IPC IPC(8): A23F3/30
Inventor 王强赵兵杨勇武
Owner BEIJING ZHONGKE JOINYOU BIOTECH
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