Solid-state tea containing white tea extract

A technology of white tea extract and mung bean extract, which is applied in the direction of tea extraction, etc., to achieve the effects of portability, scientific and reasonable formula, and unique flavor

Inactive Publication Date: 2013-04-03
福建绿叶茶业股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no low-calorie solid-state tea reports or patents that retain the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The solid tea containing white tea extract comprises the following components in parts by mass:

[0040] 3 parts white tea extract

[0041] Mung bean extract 0.1 parts

[0042] Xylitol 90 parts

[0043] Edible essence 0.4 parts

[0044] 1 part citric acid

[0045] Sodium citrate 2 parts

[0046] Menthol 0.01 part

[0047] Edible oil 0.05 parts

[0048] The production method is as follows:

[0049] (1) Chop the selected raw materials of Fuding white tea and put them into a vacuum extraction tank, add pure water for vacuum low-temperature extraction, the ratio of material to liquid is 1:30 (mass ratio), the vacuum degree is 30KPa, the temperature is 50°C, and the extraction time is After 15 minutes, after releasing the tea soup, use the slag as a raw material to carry out secondary extraction according to the above conditions, then combine the tea soup from the primary and secondary extractions, and send the tea soup to the storage tank after being filtered through...

Embodiment 2

[0057] The low-calorie candy containing white tea extract comprises the following components in parts by mass:

[0058] 2 parts white tea extract

[0059] Mung bean extract 1 part

[0060] Xylitol 95 parts

[0061] Edible essence 0.2 parts

[0062] 1 part citric acid

[0063] Sodium citrate 1 part

[0064] Menthol 0.05 parts

[0065] Edible oil 0.01 parts

[0066] The production method is as follows:

[0067] (1) Chop the selected white tea raw materials and put them into a vacuum extraction tank, add pure water for vacuum low-temperature extraction, the ratio of material to liquid is 1:30 (mass ratio), the vacuum degree is 40KPa, the temperature is 60°C, and the extraction time is 25 minutes , after the tea soup is released, the slag is used as a raw material for secondary extraction according to the above conditions, and then the tea soup extracted for the first and second times is combined, and the tea soup is filtered through a screen and sent to the storage tank; ...

Embodiment 3

[0074] Example 3 Extraction of mung bean extract

[0075] Chop the selected mung bean raw materials into a vacuum extraction tank, add pure water for vacuum low-temperature extraction, the weight ratio of material to liquid is 1:28-32, the vacuum degree is 40KPa, the temperature is 60°C, the extraction time is 25 minutes, and the mung bean soup is released Finally, use the slag as a raw material for secondary extraction according to the above conditions, then combine the mung bean soup for the primary and secondary extractions, and the soup is filtered through a sieve and sent to the storage tank;

[0076] (2) After filtration, the mung bean soup is ultrafiltered with an ultrafiltration membrane with a molecular weight of 80,000. After ultrafiltration, the mung bean soup is concentrated with a reverse osmosis membrane to a concentrated solution containing more than 25-35% of solids under the condition of 8.2MPa and normal temperature;

[0077] (3) The concentrated solution is ...

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PUM

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Abstract

The invention provides solid-state tea containing a white tea extract, and relates to the field of solid-state tea. The solid-state tea comprises components in parts by weight as follows: 2-4 parts of the white tea extract, 1-3 parts of a mung bean extact, 90-97 parts of newtol, 0.05-0.4 part of edible essence, 0.5-1.0 part of citric acid, 1-2 parts of sodium citrate, 0.01-0.1 part of menthol and 0.01-0.05 part of edible oil. The preparation method comprises the steps as follows: a white tea raw material is cut, pure water is added, secondary extraction is performed in vacuum at a low temperature, and then the mixture is filtered; ultrafiltration is performed by an ultrafiltration membrane, the tea water is concentrated to be a concentrated solution containing 25-35% of solid matters by a reverse osmosis membrane; spray drying is performed to obtain the white tea extract raw material; the newtol is mixed uniformly according to the proportion of the formula, heated and dissolved to form a syrup material; and the syrup material is cooled, the white tea extract and an auxiliary material are added according to the formula, the mixture is stirred uniformly and poured into a mold, and demolding is performed after cooling, curing and forming. The solid-state tea reserves the biological activity of effective constituents in the extract and the special flavor of the white tea, and is convenient to drink.

Description

technical field [0001] The invention relates to the field of solid tea, in particular to a solid tea with white tea extract as the main raw material and xylitol as the carrier. The invention also relates to a solid tea making process. Background technique [0002] Fuding white tea is a kind of tea unique to my country. Traditional Chinese medicine believes that "white tea is cool in nature, reduces heat and fire, relieves summer heat and detoxifies, and has the effect of curing diseases." Modern science has also proved that white tea and its extracts have anti-oxidation, anti-inflammatory, and anti-bacterial properties. , anti-radiation and anti-cancer and many other activities, has a wide range of application prospects. However, at present, white tea is still limited to traditional brewing and drinking, and it is difficult to meet and adapt to the fast-paced life demands of consumers in the new era. Therefore, how to enable consumers to "eat" white tea conveniently without...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18
Inventor 余宏张星海余其招虞培力
Owner 福建绿叶茶业股份有限公司
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