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Solid instant tea containing fulvic acid and preparation method for solid instant tea

A technology for fulvic acid and instant tea, applied in the field of food processing, can solve the problems of complex components and unstable quality, and achieve the effects of simple preparation method, unique flavor and relieving physical fatigue.

Inactive Publication Date: 2013-11-27
KUNMING UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] There is no instant tea made of fulvic acid as the main raw material in the market now, and the medical efficacy of fulvic acid has not been fully utilized. There are many patents on instant tea, and there are also many instant teas used for health care and treatment. Basically, Add Chinese herbal medicine to achieve the purpose; such as Liuwei bone strengthening instant tea, the formula is lotus seeds, yam, black snake, papaya, mulberry leaves, calcium carbonate, green tea, suitable for middle-aged and elderly people with bone problems caused by wind, cold, damp or calcium deficiency. Loose mass, weak waist and knees, arthralgia due to wind-cold and dampness, muscle and bone pain, frozen shoulder, cervical spondylosis, lumbar muscle strain, sciatica, lumbar disc herniation, back and limb joint pain, etc. Complicated, unstable quality Disadvantages

Method used

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  • Solid instant tea containing fulvic acid and preparation method for solid instant tea

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] The components and percentages by weight of the solid instant black tea of ​​this embodiment are: 0.95% fulvic acid, 90.0% black tea extract, 0.1% citric acid, 0.3% L-malic acid, 0.5% sodium citrate, 0.05% steviol glycoside, D-sodium ascorbate 1.0%, white granulated sugar 6.0%, maltodextrin 0.1%, sodium hexametaphosphate 1.0%, the weight percentage sum of all components is 100%.

[0029] The preparation method of solid instant black tea described in the present embodiment is as follows:

[0030] (1) Weigh 100g of black tea ground to 30 mesh, add 1000g of water to soak for 20min, put it into ultrasonic wave for 15min, then heat to 50℃ for 20min, filter and remove slag to obtain black tea extract;

[0031] (2) Weigh 9.5g of fulvic acid and add it to 900g of black tea extract, heat in a double-layer boiler at 60°C for 10 minutes, stir well until the fulvic acid is completely dissolved, and filter to obtain filtrate A;

[0032] (3) Weigh 1.0g of citric acid, 3.0g of L-mali...

Embodiment 2

[0040] The components and weight percentages of the solid instant West Lake Longjing tea in this example are: 5.0% fulvic acid, 76.0% West Lake Longjing tea extract, 1.0% citric acid, 1.6% L-malic acid, 2.3% sodium citrate, stevia Glycoside 1.0%, D-sodium ascorbate 1.5%, white granulated sugar 1.5%, glucose 8.0%, maltodextrin 0.5%, sodium hexametaphosphate 1.6%, the sum of all components by weight is 100%.

[0041] The preparation method of solid instant West Lake Longjing tea described in the present embodiment is as follows:

[0042] (1) Weigh 90g of West Lake Longjing tea ground to 40 mesh, add 1000g of water to soak for 20 minutes, put it into an ultrasonic wave for 15 minutes, then heat to 50°C for 20 minutes of leaching, filter and remove slag to obtain the West Lake Longjing tea extract;

[0043] (2) Weigh 50g of fulvic acid and add it to 760g of West Lake Longjing tea extract, heat in a double-layer boiler at 70°C for 10 minutes, stir well until the fulvic acid is comp...

Embodiment 3

[0052] The components and percentages by weight of the solid instant Anxi Tieguanyin tea of ​​this implementation are: fulvic acid 1.2%, Anxi Tieguanyin tea extract 80.0%, citric acid 0.5%, L-malic acid 0.2%, sodium citrate 0.6%, 0.5% steviol glycoside, 0.6% sodium D-ascorbate, 15% fructose syrup, 1.0% maltodextrin, 0.4% sodium hexametaphosphate, the sum of all components by weight is 100%.

[0053] The preparation method of solid instant Anxi Tieguanyin tea described in the present embodiment is as follows:

[0054] (1) Weigh 90g of Anxi Tieguanyin which is ground to 30 mesh, add 1000g of water to soak for 20min, put it into an ultrasonic wave for 15min, then heat to 55°C and extract for 30min, filter and remove slag to obtain Anxi Tieguanyin tea extract;

[0055] (2) Weigh 12 g of fulvic acid and add it to 800 g of Anxi Tieguanyin tea extract, heat in a double-layer pot at 80°C for 8 minutes, stir well until the fulvic acid is completely dissolved, and filter to obtain filtr...

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Abstract

The invention discloses solid instant tea containing fulvic acid and a preparation method for the solid instant tea. The solid instant tea is prepared by performing digesting, mixing, filtering, concentrating, drying, sterilizing, packaging and the like on the fulvic acid and a tea leaf extracting solution, which serve as main raw materials. According to the solid instant tea containing the fulvic acid, the raw materials are readily available; the preparation method is simple; medicinal effects of the fulvic acid are applied to the solid instant tea; the solid instant tea has unique flavor, tastes sour, sweet, fresh and crisp, has the fragrance of tea and is mellow in taste; furthermore, the solid instant tea also has the health protection functions of reducing the blood pressure and the blood fat, improving the immunity of human body, adjusting the spleen and the stomach of human body, resisting cancers, resisting arteriosclerosis, preventing and treating diabetes, improving microcirculation and the like, can be taken for a long time without any side effect and has an extremely good market development prospect.

Description

technical field [0001] The invention relates to a solid instant tea containing fulvic acid and a preparation method thereof, belonging to the field of food processing. Background technique [0002] Instant tea is a kind of powdered tea that is easy to brew and easy to dissolve. It dissolves in water and has no residue, especially almost no harmful heavy metals and pesticide residues such as mercury and lead. Therefore, instant tea is also known as "Purity" is its characteristic and has won the trust of consumers. Instant tea has the comprehensive advantages of light weight, small size, smart packaging and low shipping costs, and has a good development prospect. [0003] Fulvic acid is the part of humic acid with the smallest molecular weight, the highest solubility, and the strongest biological activity. It contains many active functional groups and is easily absorbed and utilized by the human body. The significant effects in blood sugar, anti-inflammatory, anti-virus, immu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/16
Inventor 张惠芬杨鑫李宝才范家恒
Owner KUNMING UNIV OF SCI & TECH
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