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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

AI Technical Summary

Problems solved by technology

[0013] At present, through patent literature and non-patent literature retrieval, and market research, there is no literature report on maca instant tea obtained after mixing maca and instant tea powder.

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
Comparison scheme
Effect test

Embodiment 1

[0035] 1. Preparation of maca extract: Grind the dry root of maca to 20 mesh, use ethanol water with a mass content of 60% as the solvent, mix according to the liquid:material ratio of 10:1 (liter:kg), ultrasonically extract, and the extraction temperature 50℃, ultrasonic power 200W / cm 2 , the extraction time is 40 minutes, extraction is performed twice, solid-liquid separation, the clear liquid is vacuum concentrated at 40°C, and the concentrated liquid is spray-dried under the conditions of the inlet air temperature of 120°C and the outlet air temperature of 90°C to obtain the Maca functional extract;

[0036] 2. Preparation of instant tea powder: the tea raw material (which can be any of green tea, black tea, oolong tea, black tea, yellow tea or white tea) is crushed to 20 mesh, according to the ratio of water:material 2:1 (liter:kg ), extraction temperature 50℃, ultrasonic power 250W / cm 2 , extraction time 40 minutes, extraction 2 times, solid-liquid separation, supernata...

Embodiment 2

[0038] 1. Preparation of maca extract: crush the dry root of maca to 30 mesh, use ethanol water with a mass content of 50% as the solvent, mix according to the liquid:material ratio of 15:1 (liter:kg), ultrasonically extract, and the extraction temperature 30°C, ultrasonic power 300W / cm 2 , extraction time is 60 minutes, extraction once, solid-liquid separation, supernatant liquid concentrated in vacuum at 60°C, under the conditions of inlet air temperature 160°C and outlet air temperature 70°C, the concentrated liquid is spray-dried to obtain Maca functional extract;

[0039] 2. Preparation of instant tea powder: the tea raw material (which can be any one of green tea, black tea, oolong tea, black tea, yellow tea or white tea) is crushed to 30 mesh, according to the water:material ratio of 15:1 (liter:kg ), extraction temperature 30°C, ultrasonic power 300W / cm 2 , extraction time 60 minutes, extraction 1 time, solid-liquid separation, supernatant liquid concentrated in vacuu...

Embodiment 3

[0041] 1. Preparation of maca extract: crush the dry root of maca to 40 mesh, use ethanol water with a mass content of 30% as a solvent, mix according to a liquid:material ratio of 30:1 (liter:kg), ultrasonically extract, and extract at a temperature 20℃, ultrasonic power 150W / cm 2 , the extraction time is 30 minutes, the extraction is 3 times, solid-liquid separation, the clear liquid is concentrated in vacuum at 50°C, and the concentrated liquid is spray-dried under the conditions of an inlet air temperature of 150°C and an outlet air temperature of 60°C to obtain a functional extract of Maca;

[0042] 2. Preparation of instant tea powder: the tea raw material (which can be any one of green tea, black tea, oolong tea, black tea, yellow tea or white tea) is crushed to 40 mesh, according to the ratio of water:material 20:1 (liter:kg ), extraction temperature 20°C, ultrasonic power 200W / cm 2 , extraction time 30 minutes, extraction 3 times, solid-liquid separation, supernatant...

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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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