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
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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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