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Oolong tea sugar-free buccal tablet and preparation method thereof

A technology for buccal tablets and oolong tea, which is applied in the fields of confectionery, tea extraction, tea spices, etc., can solve the problems of unsatisfactory market demand, low recognition, and poor taste, and achieve cool and palatable taste, promote development, and hardness Good results

Active Publication Date: 2014-12-17
HUAXIANG YUAN TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to problems such as too weak tea flavor and poor taste, the market's recognition is not high, and it cannot meet market demand.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The Tieguanyin instant tea powder, xylitol, β-cyclodextrin, citric acid, sucralose, vitamin C, vanillin, and magnesium stearate were respectively pulverized and passed through a 100-mesh sieve. Weigh 10g Tieguanyin instant tea powder, 68.5g xylitol, 15g β-cyclodextrin, 4g citric acid, 0.4g sucralose, 0.5g vitamin C, 0.6g vanillin, stir and add 1ml 85% edible alcohol, after fully stirring, the raw materials are made into a soft material that is held in hand and disperses when lightly pressed. Pass the soft material through a 16-mesh sieve for granulation, and dry it in a blast drying oven at 45°C for 2 hours. During this period, it should be turned properly, and it should be dried until the granules are not sticky to the hand and feel crisp. Pass the dried granules through a 40-mesh sieve for granulation, remove fine powder, add 1g of magnesium stearate to the granules after sorting, and after mixing, use a TDP-5 single-punch tablet machine to compress tablets to obtain ...

Embodiment 2

[0019] Dahongpao instant tea powder, xylitol, β-cyclodextrin, citric acid, sucralose, vitamin C, vanillin, and magnesium stearate were respectively pulverized and passed through a 100-mesh sieve. Weigh 11g of Dahongpao instant tea powder, 65g of xylitol, 18g of β-cyclodextrin, 3g of citric acid, 0.5g of sucralose, 0.4g of vitamin C, 0.6g of vanillin, stir and add 2ml of 90 % edible alcohol, after fully stirring, the raw materials are made into a soft material that is held into a ball and disperses when lightly pressed. Pass the soft material through a 16-mesh sieve for granulation. After granulation, dry it in a blast drying oven at 45°C for 1.5 hours. During this period, it should be turned properly, and it should be dried until the granules are not sticky and feel crisp when pinched by hand. should. Pass the dried granules through a 40-mesh sieve for granulation, remove fine powder, add 1.5g of magnesium stearate to the granules after sorting, and after mixing, use a TDP-5 ...

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Abstract

The invention discloses an oolong tea sugar-free buccal tablet which is prepared from the following raw materials by weight percentage: 8-12% of instant oolong tea powder, 60-70% of xylitol, 10-20% of beta-cyclodextrin, 2-5% of citric acid, 0.2-0.5% of sucralose, 0.2-0.6% of vitamin C, 0.4-0.6% of vanillin and 1-2% of magnesium stearate, wherein the sum of the weight percentages of all the raw materials is equal to 100%. Meanwhile, the invention discloses a preparation method of the oolong tea sugar-free buccal tablet. The preparation method comprises the steps of: pre-treating the raw materials, preparing raw material powder, and granulating and pressing. The prepared oolong tea sugar-free buccal tablet disclosed by the invention has the advantages of being uniform in color and luster, good in rigidity, rich in tea perfume after being placed into a mouth, fine and smooth in mouth feel, cool and palatable, and good in disintegrative performance.

Description

technical field [0001] The invention relates to the technical field of tea deep processing, in particular to a preparation method of sugar-free buccal tablets of oolong tea. Background technique [0002] Modern medical research shows that oolong tea is rich in functional ingredients such as tea polyphenols, tea polysaccharides, catechins, tea pigments and theanine. Allergies, detoxification, inhibition of harmful bacteria, nerve protection, beauty and skin care, and anti-aging effects are one of the research hotspots of tea health food. For a long time, the way of eating tea is mostly brewing, the form is relatively single, and the utilization rate is not high enough. Compared with the traditional bag or loose bubble, the tea buccal tablet is convenient to carry, easy to use, can make the most of its active ingredients, and meet the modern people's consumption needs of nutrition, health care, convenience and quickness. However, due to problems such as too weak tea flavor a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/38A23G3/36A23F3/30A23F3/40
Inventor 陈来荫陈荣山王海斌刘华峰刘长辉
Owner HUAXIANG YUAN TEA IND
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