Dry powder of bamboo leaf extract as well as instant tea and application thereof

A technology of bamboo leaf extract and instant tea, which is applied in the field of solid beverage processing, to achieve the effect of harmonizing the stomach and eliminating oral ulcers, low production cost, and easy operation of the production process

Inactive Publication Date: 2014-04-09
JIYANG COLLEGE OF ZHEJIANG A & F UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no report on the instant tea prepared with bamboo leaf extract as the main formula in the market

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Wash the fresh moso bamboo leaves, air-dry them, put them in a pulverizer and crush them, add 10 times the amount of bamboo leaves, heat to 100°C and decoct for 25 minutes, vacuum filter to obtain filtrate A, then add 2 times the amount of bamboo leaves to the filter residue Heat a certain amount of water to 100°C and decoct for 15 minutes, then vacuum filter again to obtain filtrate B, combine the filtrates of A and B to obtain filtrate C, and concentrate the filtrate C to its original volume by rotary distillation under reduced pressure in a vacuum membrane device at 65°C 1 / 3 of the obtained concentrated solution is made into a dry powder with a spray dryer, and sterilized to obtain a dry powder of the bamboo leaf extract. Then remove 89kg of bamboo leaf extract dry powder, add 3kg of stachyose, 5kg of glucose and 3kg of honey, stir and mix evenly to obtain instant tea.

Embodiment 2

[0020] Wash the fresh moso bamboo leaves, air-dry them, put them in a pulverizer and crush them, add 11 times the amount of bamboo leaves, heat to 100°C and decoct for 22 minutes, vacuum filter to obtain filtrate A, then add 3 times the amount of bamboo leaves to the filter residue Heat a certain amount of water to 100°C and decoct for 13 minutes, vacuum filter again to obtain filtrate B, combine the filtrates of A and B to obtain filtrate C, and concentrate the filtrate C to its original volume by rotary distillation under reduced pressure in a vacuum membrane device at 65°C 1 / 3 of the obtained concentrated solution is made into a dry powder with a spray dryer, and sterilized to obtain a dry powder of the bamboo leaf extract. Then remove 96kg of dry powder of bamboo leaf extract, add 2kg of stachyose and 2kg of honey, stir and mix evenly to obtain instant tea.

Embodiment 3

[0022] Wash the fresh moso bamboo leaves, air-dry them, put them in a pulverizer and crush them, add 12 times the amount of bamboo leaves, heat to 100°C and decoct for 20 minutes, vacuum filter to obtain filtrate A, then add 2 times the amount of bamboo leaves to the filter residue Heat a certain amount of water to 100°C and decoct for 12 minutes, vacuum filter again to obtain filtrate B, combine the filtrates of A and B to obtain filtrate C, and concentrate the filtrate C to its original volume by rotary distillation under reduced pressure in a vacuum membrane device at 65°C 1 / 3 of the obtained concentrated solution is made into a dry powder with a spray dryer, and sterilized to obtain a dry powder of the bamboo leaf extract. Then remove 95kg of bamboo leaf extract dry powder, add 3kg of stachyose and 2kg of glucose, stir and mix evenly to obtain instant tea.

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PUM

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Abstract

The invention provides dry powder of a bamboo leaf extract as well as instant tea and application thereof and belongs to the technical field of solid beverage processing. The instant tea is characterized by comprising 85%-98% of the bamboo leaf extract and 2%-15% of a seasoning agent. According to the dry powder of the bamboo leaf extract as well as the instant tea and the application thereof, the instant tea is prepared by processing fresh bamboo leaves to the dry powder and adding a certain amount of the natural seasoning agent; the production process is simple and convenient to operate; the bamboo leaf extract has the characteristics of high purity and good quality; the product has no chemical additive and has the advantages of nature and environment friendliness, no side effects, cough relief and sputum reduction, throat clearness and nourishment, stomach harmonization and throat nourishment and prevention of dental ulcer. The prepared instant tea has the advantages of fresh, cool and smooth taste and light faint scent of the bamboo leaves. Furthermore, the instant tea is convenient to carry; the industrial production can be realized, and the production cost is low.

Description

technical field [0001] The invention belongs to the technical field of solid beverage processing, and specifically relates to dry powder of bamboo leaf extract, instant tea and application thereof. Background technique [0002] my country is the country with the most abundant bamboo resources, and is known as the "Kingdom of Bamboo". Currently, there are more than 500 species of bamboo, and the area of ​​bamboo forest is 7.2 million hectares. Bamboo is a gramineous plant with hollow joints and evergreen stems and leaves. It is cultivated in all provinces south of the Yangtze River. Bamboo leaves have a long history of being edible and medicinal in China. They contain a large amount of flavonoids, lactones, polysaccharides, chlorophyll, amino acids, vitamins, trace elements and other nutrients. Bamboo leaf flavonoids have good anti-free radical ability and can effectively regulate human blood lipids. It also has anti-inflammatory, anti-bacterial, anti-viral, anti-oxidative, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
Inventor 李兴彪
Owner JIYANG COLLEGE OF ZHEJIANG A & F UNIV
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