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Microemulsion that inhibits tea beverage deposition and preparation method and application thereof

A technology for microemulsion and tea beverage, applied in the direction of tea extraction, etc., can solve the problems of lowering commodity quality, destroying the flavor and taste of tea beverage, reducing effective nutrients, etc., and achieves inhibition effect, retains flavor substances and nutrients, and has little effect on flavor. Effect

Inactive Publication Date: 2015-01-21
SOUTH CHINA AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This not only destroys the flavor and mouthfeel of the tea beverage, but also reduces the effective nutritional ingredients in the tea beverage, greatly reducing the quality of the product.

Method used

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  • Microemulsion that inhibits tea beverage deposition and preparation method and application thereof
  • Microemulsion that inhibits tea beverage deposition and preparation method and application thereof
  • Microemulsion that inhibits tea beverage deposition and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0051] A kind of microemulsion that suppresses tea beverage precipitation and preparation method thereof:

[0052] Table 1

[0053]

[0054] According to the formula in Table 1, first mix Tween 80 and absolute ethanol evenly, then add limonene to it and mix evenly at a uniform speed, then slowly add water to the mixture, and keep stirring at a constant speed to finally obtain a clear and transparent solution, namely Microemulsion.

[0055] Method of use: Add the microemulsion prepared above directly into the black tea beverage (the volume fraction of the added amount is 1%), and stir until the mixture is uniform. After the black tea drink added with the microemulsion was stored at refrigerated temperature for 90 days, the light transmittance and nutrient content of the black tea drink were measured, and the nutrient content was the content of protein, tea polyphenols, caffeine and catechin. At the same time, the black tea beverage without microemulsion treatment and the b...

Embodiment 2

[0058] A kind of microemulsion that suppresses tea beverage precipitation and preparation method thereof:

[0059] Table 2

[0060]

[0061] According to the formula in Table 2, first mix Tween 80 and absolute ethanol evenly, then add ethyl butyrate to it and mix evenly at a uniform speed, then slowly add water to the mixture, and keep stirring at a constant speed, finally a clear and transparent solution, the microemulsion.

[0062] Usage method: directly add the microemulsion prepared above into the green tea beverage (the volume fraction of the added amount is 1%), and stir until the mixture is uniform. After the green tea beverage added with the microemulsion was stored at refrigerated temperature for 90 days, the light transmittance and the nutritional content of the green tea beverage were measured, and the nutritional content was the content of protein, tea polyphenols, caffeine and catechin. At the same time, the green tea beverage without microemulsion treatment ...

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Abstract

The invention belongs to the technology field of tea beverage preparation, and particularly discloses a microemulsion that inhibits tea beverage deposition and preparation method and application thereof. Based on weight percent, the microemulsion comprises 0.01-25% of nonionic surfactant, 0.025-35% of assistant surfactant, 0.005-15% of oil phase and the balance of water. The preparation of the microemulsion has features like simple technology, mild condition and low requirement to equipment, and the microemulsion can be easily used and widely promoted. The microemulsion provided by the invention has advantages of reasonable formula composition, obvious tea beverage deposition inhibition effect, little influence to tea beverage local flavor, and good reservation to local flavor substance and nutrition component in the tea beverage.

Description

technical field [0001] The invention belongs to the technical field of tea beverage preparation technology, and in particular relates to a microemulsion for inhibiting tea beverage precipitation, a preparation method and application thereof. Background technique [0002] Tea beverages are prone to turbidity and precipitation, which seriously affects their commodity value. The turbid precipitation of tea beverages, in addition to the biological turbidity caused by microbial growth, is mainly due to a series of changes in the aqueous solution of the ingredients in the tea soup, such as protein, tea polyphenols, caffeine, and catechins. Hydrogen bonds, salt bonds, hydrophobic interactions, etc. combined to form complexes, resulting in turbid precipitation in tea beverages. [0003] At present, the methods for removing sedimentation and turbidity of tea beverages at home and abroad mainly include two categories: filtration and clarification. [0004] Filtration is a technology...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/16
Inventor 解新安李斌李雁李璐田一农吴芳万紫媛
Owner SOUTH CHINA AGRI UNIV
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