Anti-aging instant tea and a preparation method thereof

An instant tea, anti-aging technology, applied in the field of food processing, to achieve good moisture resistance and avoid moisture absorption and agglomeration

Inactive Publication Date: 2015-10-28
BOZHOU YIZHONGTANG HEALTH FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, high-caffeine instant tea is not suitable for drinking with specific groups of people who are sensitive to caffeine, such as neurasthenia, pregnant women, the elderly, and children

Method used

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Examples

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Embodiment Construction

[0015] An anti-aging instant tea is characterized in that it is made of the following raw materials in parts by weight (kg):

[0016] Tea 400, black wolfberry 10, hawthorn 15, fig 10, mulberry 15, dandelion 20, grape seed 20, activated carbon 30, rapeseed oil 45, hydroxypropyl methylcellulose 0.1.

[0017] The preparation method of described anti-aging instant tea comprises the following steps:

[0018] (1) Brew the tea leaves with 7 times the boiling water for 2 times, each time for 20 minutes, the tea water ratio of both times is 1:7, combine the two tea liquids, squeeze and collect the filtrate;

[0019] (2) Activate the activated carbon at 90°C for 2 hours, then place it in rapeseed oil, and take out the activated carbon after 1 minute;

[0020] (3) filtering the material obtained in step (1) with the material obtained in step (2);

[0021] (4) Add water to hydroxypropyl methylcellulose to form an aqueous solution with a concentration of 2-4%;

[0022] (5) Mix the raw m...

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PUM

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Abstract

The present invention discloses aging-resisting instant tea and a preparation method thereof. The instant tea is characterized in that the instant tea is made from the following raw materials in parts by weight: 400-420 parts of tea leaves, 10-11 parts of black Chinese wolfberry fruits,15-16 parts of haws, 10-12parts of Ficus carica, 15-16 parts of mulberry fruits, 20-21 parts of herba taraxaci, 20-22 parts of grape seeds, 30-40 parts ofactivated carbon, 45-46 parts of rapeseed oil and0.1-0.2part of hydroxypropyl methyl cellulose. Caffeine in the instant tea can be removed through filtration ofactivated carbon, and a layer of film is formed on the surface of tea water after the treatment ofactivated carbonis carried out to barrier flavor substances, except the caffeine, in the tea waterfrom being adsorbed by the activated carbon; and the hydroxypropyl methyl cellulose is employed to coat tea particles, thusenablingthe tea particles to be good in moisture resistance, so that the condition that the instant tea is agglomerated due to absorbing moisture in the storage process is avoided. In addition, the instant tea also has anti-aging and anti-oxidation effects with the addition of various Chinese herbal ingredients.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an anti-aging instant tea and a preparation method thereof. Background technique [0002] Instant tea is a solid tea beverage made from tea leaves, which is extracted, purified, concentrated, and dried. Instant tea is widely favored by consumers for its convenient and fast drinking method. Caffeine is the main functional part of the main taste substances in tea, and the content of caffeine in tea accounts for 2-5% of the total amount of tea. However, high-caffeine instant tea is not suitable for drinking with specific groups of people who are sensitive to caffeine, such as neurasthenia, pregnant women, the elderly, and children. Therefore, the production of instant tea with caffeine is of great significance. Contents of the invention [0003] The object of the present invention is to provide an anti-aging instant tea and a preparation method thereof. The ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 王魁兴
Owner BOZHOU YIZHONGTANG HEALTH FOOD CO LTD
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