Barley seedling heath care green tea drink
A technology of green tea beverage and barley seedlings, applied in the field of food processing, can solve the problems of difficult release of nutrients, low dietary fiber content, poor biological activity, etc., and achieve the effect of mellow taste, low equipment requirements, and simple production process
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Embodiment 1
[0019] A barley seedling health-care green tea beverage, and its specific production process is as follows:
[0020] (1) Weighing: Weigh the raw materials according to the following proportions: 20 parts of fresh green tea leaves, 25 parts of barley seedlings, 15 parts of sea buckthorn, 15 parts of kudzu root, 5 parts of Polygala, 10 parts of wolfberry, 5 parts of Phyllanthus emblica powder, oligomeric 10 parts of isomaltose, 1 part of citric acid, 3 parts of sorbitol, 1 part of fructose syrup, 5 parts of seaweed polysaccharide;
[0021] (2) Enzyme inactivation: Steam the fresh green tea leaves for 20-30 minutes and control the temperature at 80-90°C to inhibit and inactivate residual enzymes to prevent browning and precipitation of green tea beverages during the shelf life;
[0022] (3) Crushing: Use a rotary-cut grinder to chop up fresh green tea leaves, barley seedlings, sea buckthorn, kudzu root, Polygala, and wolfberry to a particle size of 2 to 4 μm;
[0023] (4) Extraction: Put...
Embodiment 2
[0030] A barley seedling health-care green tea beverage, and its specific production process is as follows:
[0031] (1) Weighing: Weigh the raw materials according to the following proportions: 30 parts of fresh green tea leaves, 15 parts of barley seedlings, 25 parts of sea buckthorn, 10 parts of kudzu root, 10 parts of Polygala, 5 parts of Chinese wolfberry, 10 parts of Phyllanthus emblica lyophilized powder, oligomeric 5 parts of isomaltose, 5 parts of citric acid, 1 part of sorbitol, 2 parts of fructose syrup, 1 part of seaweed polysaccharide;
[0032] (2) Enzyme inactivation: Steam the fresh green tea leaves for 20-30 minutes and control the temperature at 80-90°C to inhibit and inactivate residual enzymes to prevent browning and precipitation of green tea beverages during the shelf life;
[0033] (3) Crushing: Use a rotary-cut grinder to chop up fresh green tea leaves, barley seedlings, sea buckthorn, kudzu root, Polygala, and wolfberry to a particle size of 2 to 4 μm;
[0034]...
Embodiment 3
[0041] A barley seedling health-care green tea beverage, and its specific production process is as follows:
[0042] (1) Weighing: Weigh the raw materials according to the following proportions: 25 parts of fresh green tea leaves, 20 parts of barley seedlings, 20 parts of sea buckthorn, 12 parts of kudzu root, 8 parts of Polygala, 7 parts of wolfberry, 8 parts of Phyllanthus emblica lyophilized powder, oligomeric 7 parts of isomaltose, 3 parts of citric acid, 2 parts of sorbitol, 1.5 parts of fructose syrup, 3 parts of seaweed polysaccharide;
[0043] (2) Enzyme inactivation: Steam the fresh green tea leaves for 20-30 minutes and control the temperature at 80-90°C to inhibit and inactivate residual enzymes to prevent browning and precipitation of green tea beverages during the shelf life;
[0044] (3) Crushing: Use a rotary-cut grinder to chop up fresh green tea leaves, barley seedlings, sea buckthorn, kudzu root, Polygala, and wolfberry to a particle size of 2 to 4 μm;
[0045] (4) E...
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