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Anti-oxidant blueberry milk tea and preparation method thereof

An anti-oxidation and blueberry technology, applied in the direction of tea extraction, etc., can solve the problems of reducing the adjustment ability of tea components and reducing the nutritional value of milk tea

Inactive Publication Date: 2015-10-07
ANHUI HEZHONG AGRI SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, during the production and storage of milk tea, it is also easily oxidized into quinone compounds, which greatly reduces the ability of the tea ingredients in milk tea to regulate the human body, thereby reducing the nutritional value of milk tea

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0014] The invention provides a preparation method of antioxidant blueberry milk tea, comprising:

[0015] 1) Soak tea leaves, light bamboo leaves, Sophora japonica, Paeoniae Alba, blueberries, cinnamon bark and lotus leaves in water to obtain a soaking solution;

[0016] 2) extracting the soaking solution through an extractant, removing the extractant to obtain tea powder;

[0017] 3) mixing tea powder, white sesame powder, milk powder, kudzu root powder, red bean powder, white granulated sugar, vanillin and sodium carboxymethyl cellulose to prepare blueberry milk tea powder;

[0018] 4) The above milk tea powder was boiled in water to prepare antioxidant blueberry milk tea.

[0019] In step 1) of the present invention, the amount of each raw material can be selected within a wide range, but in order to make the prepared tea powder have more excellent tea polyphenols and antioxidant capacity, preferably, in step 1) , relative to 100 parts by weight of the tea leaves, the co...

Embodiment 1

[0031] 1) Soak tea leaves, bamboo leaves, Sophora japonica, Paeoniae Alba, blueberries, cinnamon and lotus leaves in water at 90°C for 1.5 hours to obtain a soaking solution; wherein, tea leaves, Pallium leaves, Sophora japonica, Paeoniae Alba, blueberries, and cinnamon , The weight ratio of lotus leaf and water is 100:35:8:35:17:16:24:80000.

[0032] 2) At 50°C, the above soaking liquid was extracted three times with the extractant (amyl acetate), and the extractant was removed to obtain tea powder; wherein, the mixing time of the extractant and the extract to be extracted was 40 minutes, and the volume of the extractant was 4 times the volume of the extract to be extracted.

[0033] 3) Mix 100g of the above tea powder, 65g of white sesame powder, 50g of milk powder, 14g of kudzu root powder, 6g of red bean powder, 25g of white sugar, 4g of vanillin and 2g of sodium carboxymethyl cellulose at 25°C for 17 minutes to prepare blueberry milk tea pink;

[0034] 4) The above milk...

Embodiment 2

[0036] 1) Soak tea leaves, bamboo leaves, Sophora japonica, Radix Paeoniae Alba, blueberries, cinnamon bark and lotus leaves in water at 80° C. for 1 hour to obtain a soaking liquid; wherein, tea leaves, pale bamboo leaves, Sophora japonica flowers, Radix Paeoniae Alba, blueberries, cinnamon bark, The weight ratio of lotus leaf and water is 100:30:5:20:7:11:12:50000.

[0037] 2) At 40°C, extract the above soaking solution twice with the extractant (butyl acetate), remove the extractant to obtain tea powder; wherein, the mixing time of the extractant and the extract to be extracted is 30 minutes, and the volume of the extractant is 3 times the volume of the extract to be extracted.

[0038] 3) Mix 100g of the above tea powder, 50g of white sesame powder, 40g of milk powder, 10g of kudzu root powder, 5g of red bean powder, 20g of white sugar, 3g of vanillin and 1g of sodium carboxymethylcellulose at 15°C for 15 minutes to prepare blueberry milk tea pink;

[0039] 4) Boil the a...

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Abstract

The invention discloses anti-oxidant blueberry milk tea and a preparation method thereof. The method comprises the following steps: 1) soaking tea leaves, lophatherum gracile, flos sophorae, radix paeoniae alba, blueberries, cinnamon barks and lotus leaves in water to obtain a soaking liquid; 2) extracting the soaking liquid by using an extraction agent and removing the extraction agent to obtain tea powder; 3) mixing the tea powder, white sesame seed powder, milk powder, powder of root of kudzu vine, ormosia powder, white granulated sugar, vanillin and sodium carboxymethylcellulose to prepare blueberry milk tea powder; and 4) boiling the milk tea powder in water to obtain the anti-oxidant blueberry milk tea. The anti-oxidant blueberry milk tea has high concentration tea polyphenol and can be kept for a long time without being deteriorated.

Description

technical field [0001] The invention relates to milk tea powder, in particular to a milk tea powder. Background technique [0002] Milk tea is a beverage mixed with milk and tea. The main components of milk are water, fat, phospholipids, protein, lactose, and inorganic salts, which have rich nutritional value; while tea can reduce the risk of cardiovascular disease and cancer, mainly because green tea It is rich in flavonoids, especially tea polyphenols. A large number of clinical experiments have proved that tea polyphenols have cell regulation and antioxidant functions. Tea polyphenols is a general term for a class of flavonoids with high activity, and its content is relatively high in tea. Of course, tea not only has the function of cell regulation and anti-oxidation, but also has the effect of losing weight; for example, in two clinical trials conducted by Unilever on the efficacy of high-content tea polyphenols in tea, it was found that without changing diet and physi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30
Inventor 程想娣
Owner ANHUI HEZHONG AGRI SCI & TECH
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