Microcapsule peruvian ginseng tea and preparation method thereof

A technology of microcapsules and maca tea, applied in tea substitutes, tea treatment before extraction, etc., can solve the problem of inability to satisfy consumers' diversified consumption, enjoyment consumption, inability to fully retain the full price nutrition and activity of maca, and enhance Obtaining rate and unsatisfactory activity preservation, etc., to achieve the effect of expanding the application range and eating methods, stable properties, and improving water solubility

Inactive Publication Date: 2015-11-18
JINDA BIOENG BIOTECH DEV FUZHOU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Although the above-mentioned Maca and health products based on Maca have the above-mentioned comprehensive and clear health care effects, because the original powder of Maca is insoluble in water and rich in unsaturated fatty acids (content accounts for 52.7%), the current market All kinds of maca extracts (aqueous solution or alcohol solution extracts) on the Internet are not ideal in the extraction yield and activity preservation of maca bioactive components, and cannot fully retain the full price nutrition a

Method used

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  • Microcapsule peruvian ginseng tea and preparation method thereof

Examples

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Example Embodiment

[0055] Example 1

[0056] A microcapsule maca black tea bag, comprising 20 parts of original maca powder, 76 parts of black tea (Zhengshan Souchong), 2.4 parts of maltodextrin, 1.6 parts of CMC, and 0.26 parts of hypromellose (HPMC). , 0.78 part of sodium starch octenyl succinate (SSOS).

[0057] This microcapsule maca black tea bag is prepared according to the following steps:

[0058] S1, microencapsulation and embedding: (1) pass the original maca powder through an 80-mesh sieve, and sieve out the agglomerated maca original powder; (2) the microcapsule wall material is formulated into a 3% aqueous solution by weight, namely HPMC and The weight of SSOS accounts for 3% of the overall aqueous solution; (3) the sieved original maca powder and the prepared aqueous solution of the microcapsule wall material are subjected to fluidized bed coating at 38-60° C. to form the original maca powder microcapsules ;

[0059] S2. Compound slow-release granules granulation: pass the malto...

Example Embodiment

[0077] Example 2

[0078] Referring to Example 1, a microcapsule maca and ginseng substitute tea drink, comprising 30 parts of original maca powder, 30 parts of American ginseng tablets, 4.8 parts of β-cyclodextrin, 3.2 parts of CMC, hydroxypropyl methylcellulose (HPMC) 0.39 parts, sodium starch octenyl succinate (SSOS) 1.17 parts.

[0079] The microcapsule maca and ginseng substitute tea is prepared according to the following steps:

[0080] S1, microencapsulation and embedding: (1) pass the original maca powder through an 80-mesh sieve, and sieve out the agglomerated maca original powder; (2) the microcapsule wall material is formulated into a 3% aqueous solution by weight, namely HPMC and The weight of SSOS accounts for 3% of the overall aqueous solution; (3) the sieved original maca powder and the prepared aqueous solution of the microcapsule wall material are subjected to fluidized bed coating at 38-60° C. to form the original maca powder microcapsules ;

[0081] S2. Gra...

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Abstract

The invention discloses a microcapsule peruvian ginseng tea and a preparation method thereof. The microcapsule peruvian ginseng tea comprises the following components in parts by weight: 10-50 parts of peruvian ginseng raw powder, 0.52-2.61 parts of a microcapsule wall material, 1-20 parts of a reorganizing pelleting agent, and 10-100 parts of tea leaves or a tea replacement beverage. The preparation method of the microcapsule peruvian ginseng tea comprises the following steps: S1, microencapsulated embedding; S2, pelleting composite slow-release particles; and S3, compounding peruvian ginseng composite slow-release particles, the tea leaves or the tea replacement beverage, and mixing the peruvian ginseng composite slow-release particles, the tea leaves or the tea replacement beverage so as to obtain finished products. The microcapsule peruvian ginseng tea prepared by the preparation method completely preserves the overhead price nutrition and the active components of the peruvian ginseng raw powder, does not contain any chemical preservatives or pigment, and is a natural green health-care beverage.

Description

technical field [0001] The invention relates to a microcapsule maca tea and a preparation method thereof. Background technique [0002] Maca (MACA), also known as Maca, is an annual herb, and its high-yielding area is in the mountainous area above 4,000 meters above sea level in the Andes of Peru. In 1992, it was recommended by the United Nations Food and Agriculture Organization as a nutritional supplement to the world. After years of development after being introduced in Yunnan Province and other places in China, the output of Maca has ranked first in the world. The Ministry of Health approved Maca as a national new resource food in 2011. [0003] Maca is rich in phosphorus, calcium, protein, iron, unsaturated fatty acids, vitamins, natural fibers and minerals, and is also rich in bioactive components such as alkaloids, glucosinolates, sterols and other secondary metabolites. [0004] Maca has a very good regulating effect on the recovery of sub-healthy people. It can qui...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/34
Inventor 廖庆禄周志宏陈澍
Owner JINDA BIOENG BIOTECH DEV FUZHOU
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