Maca-oolong tea beverage and preparation method thereof

An oolong tea beverage and technology of oolong tea, applied in the field of beverages, can solve problems such as poor taste, unsuitable for normal people, difficult to adapt to taste, and undiscovered problems, and achieve the effects of good flavor, convenient raw material procurement, and simple production method

Active Publication Date: 2015-10-21
BEIJING TONGRENTANG HEALTH PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the existing maca-containing products are in the form of tablets and capsules, which are not added to beverages for drinking. The taste is poor and it is not suitable for normal people to use as daily beverages. At present, no combination of maca and tea beverages has been found. report
Because maca has a special spicy taste, it is not easy to adapt to the taste of the original plant or extract directly

Method used

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  • Maca-oolong tea beverage and preparation method thereof
  • Maca-oolong tea beverage and preparation method thereof
  • Maca-oolong tea beverage and preparation method thereof

Examples

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Comparison scheme
Effect test

Embodiment 1

[0050] A maca oolong tea beverage of the present invention comprises the following raw materials: 3.0 kg of white granulated sugar, 0.6 kg of maca concentrated liquid, 0.4 kg of oolong tea powder, and the volume is adjusted to 100 kg.

[0051] Preparation of the above-mentioned maca concentrate in this embodiment: take maca fruit as raw material, air-dry, slice about 2.2mm thick and about 2.5cm in size 2 . The decoction extraction uses purified water as the solvent, and is boiled and extracted twice according to the solid-liquid mass ratio of 1:20. The first extraction is 2.5 hours, and the second extraction is 1.5 hours. The extraction temperature is 90°C, and the steam pressure is 0.4Mpa. The extraction solution was extracted twice, and the extraction solution was concentrated under vacuum under reduced pressure at a vacuum degree of -0.07MPa and a temperature of 55° C. to obtain a Maca concentrated solution. The specific gravity of the Maca concentrated solution was 1.07. ...

Embodiment 2

[0055] A maca oolong tea beverage of the present invention comprises the following raw materials: 3.0 kg of white granulated sugar, 0.6 kg of maca concentrated liquid, 0.4 kg of oolong tea powder, 0.28 kg of oolong tea concentrated liquid, and the volume is adjusted to 100 kg.

[0056] Preparation of the above-mentioned maca concentrate in this embodiment: take maca fruit as raw material, air-dry, slice about 2.2mm thick and about 2.5cm in size 2 . The decoction extraction uses purified water as the solvent, and is boiled and extracted twice according to the solid-liquid mass ratio of 1:20. The first extraction is 2.5 hours, and the second extraction is 1.5 hours. The extraction temperature is 90°C, and the steam pressure is 0.4Mpa. The extraction solution was extracted twice, and the extraction solution was concentrated under vacuum under reduced pressure at a vacuum degree of -0.07MPa and a temperature of 55° C. to obtain a Maca concentrated solution. The specific gravity of...

Embodiment 3

[0060] A maca oolong tea beverage of the present invention comprises the following raw materials: 3.0 kg of white granulated sugar, 0.6 kg of maca concentrated liquid, 0.4 kg of oolong tea powder, and 0.012 kg of α-steviol glycoside, and the volume is adjusted to 100 kg.

[0061] Preparation of the above-mentioned maca concentrate in this embodiment: take maca fruit as raw material, air-dry, slice about 2.2mm thick and about 2.5cm in size 2 . The decoction extraction uses purified water as the solvent, and is boiled and extracted twice according to the solid-liquid mass ratio of 1:20. The first extraction is 2.5 hours, and the second extraction is 1.5 hours. The extraction temperature is 90°C, and the steam pressure is 0.4Mpa. The extraction solution was extracted twice, and the extraction solution was concentrated under vacuum under reduced pressure at a vacuum degree of -0.07MPa and a temperature of 55° C. to obtain a Maca concentrated solution. The specific gravity of the M...

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Abstract

The invention relates to a Maca-oolong tea. The Maca-oolong tea comprises, by weight, 0.2 to 1.0 part of Maca concentrate and 0.15 to 0.52 part of oolong tea powder. The invention also relates to a Maca-oolong tea beverage. Each 100 parts by weight of the Maca-oolong tea beverage comprises the following raw materials by weight: 0.2 to 1.0 part of Maca concentrate, 0.15 to 0.52 part of oolong tea powder and 1.5 to 4.0 part of white sugar, with the balance being water. According to the invention, after mixing of Maca concentrate and oolong tea powder in a proper ratio, the flavor of oolong tea can cover up unique pungent taste of Maca, so the Maca-oolong tea can be easily accepted by consumers; and the Maca-oolong tea beverage has unique flavor, is healthy and refreshing, can be drunk when hot or cold, fills a gap in products of a same kind on the market and is a product catering for most consumers and free of seasonal restriction.

Description

technical field [0001] The invention relates to a maca oolong tea beverage and a preparation method thereof, belonging to the field of beverages. Background technique [0002] Maca is native to the Andes in Peru at an altitude of more than 3,500 meters. It can grow normally in the unique environment of no fertilizer, lack of oxygen, large temperature difference between day and night, and long-term ice. It is comparable to ginseng in terms of nutritional content and efficacy in enhancing energy and endurance, so it is often called "Peruvian ginseng". Ripe maca roots are swollen, turnip-like roots that are the main edible part of maca. [0003] Maca is rich in zinc, calcium, iron, titanium, rubidium, potassium, sodium, copper, manganese, magnesium, strontium, phosphorus, iodine and other minerals, and contains vitamins C, B1, B2, B6, A, E, B12 , B5, the fat content is not high but most of them are unsaturated fatty acids, the content of linoleic acid and linolenic acid is mo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 张宏査圣华廉翠翠
Owner BEIJING TONGRENTANG HEALTH PHARMA
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