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Blueberry instant tea preparing method

A technology for instant tea and blueberry, applied in the direction of tea extraction, can solve the problems of poor solubility, waste, and low clarity of blueberry tea, and achieve the effect of enhancing human immunity

Inactive Publication Date: 2016-08-24
JIANGSU FENGNIAN FRUIT PLANTING GARDEN CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The anthocyanin pigments of blueberries are mainly concentrated in the cytosol of the epidermal cells of blueberries. The usually prepared blueberry powder cannot destroy the epidermal cells, resulting in extremely low anthocyanin pigment content, and the blueberry peels are discarded as filter residues, resulting in great waste.
Moreover, the prepared blueberry tea has poor solubility when brewing, has a lot of solids, and has low clarity.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A preparation method for blueberry instant tea, comprising the following steps:

[0027] (1) Dilute 1 part of blueberries with 4 parts of water, add citric acid to adjust the pH to 5.0, add 0.008 parts of cellulase, and enzymatically hydrolyze for 1 hour at 45°C;

[0028] (2) The enzymatic hydrolysis product is firstly filtered with a bag filter, and then finely filtered with a microporous membrane with a pore size of 0.1 μm to collect the filtrate;

[0029] (3) Spray-dry the filtrate and crush it to 20 mesh to obtain blueberry extract powder;

[0030] (4) Boil 1 part of green tea leaves with 4 parts of water for 40 minutes, cool, add 0.03 parts of Lactobacillus rhamnosus, and ferment for 48 hours at 20°C;

[0031] (5) The fermented mixed solution is first coarsely filtered with a bag filter, and then finely filtered with a microporous membrane with a pore size of 0.1 μm to collect the filtrate;

[0032] (6) Spray-dry the filtrate and crush it to 20 mesh to obtain tea...

Embodiment 2

[0035] A preparation method for blueberry instant tea, comprising the following steps:

[0036] (1) Dilute 1 part of blueberry with 3 parts of water, add citric acid to adjust the pH value to 4.5, add 0.003 part of cellulase, and enzymatically hydrolyze for 2 hours at 50°C;

[0037] (2) The enzymatic hydrolysis product is first coarsely filtered with a bag filter, and then finely filtered with a microporous membrane with a pore size of 0.2 μm to collect the filtrate;

[0038] (3) Spray-dry the filtrate and crush it to 15 mesh to obtain blueberry extract powder;

[0039] (4) Boil 1 part of black tea leaves with 3 parts of water for 60 minutes, cool, add 0.01 part of Lactobacillus acidophilus, and ferment for 24 hours at 34°C;

[0040] (5) The fermented mixed solution is first coarsely filtered with a bag filter, and then finely filtered with a microporous filter membrane with a pore size of 0.2 μm to collect the filtrate;

[0041] (6) Spray-dry the filtrate and crush it to 15...

Embodiment 3

[0044] A preparation method for blueberry instant tea, comprising the following steps:

[0045] (1) Dilute 1 part of blueberries with 5 parts of water, add citric acid to adjust the pH value to 5.5, add 0.01 part of cellulase, and enzymatically hydrolyze for 0.5 h at 40 °C;

[0046] (2) The enzymatic hydrolysis product is first coarsely filtered with a bag filter, and then finely filtered with a microporous membrane with a pore size of 0.3 μm to collect the filtrate;

[0047] (3) Spray-dry the filtrate and crush it to 20 mesh to obtain blueberry extract powder;

[0048] (4) Boil 1 part of green tea leaves with 5 parts of water for 30 minutes, cool, add 0.05 parts of bifidobacteria, and ferment for 72 hours at 26°C;

[0049] (5) The fermented mixed solution is first coarsely filtered with a bag filter, and then finely filtered with a microporous membrane with a pore size of 0.3 μm to collect the filtrate;

[0050] (6) Spray-dry the filtrate and crush it to 20 mesh to obtain t...

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Abstract

The invention discloses a blueberry instant tea preparing method. The method comprises the steps of pulping blueberry, then adding water for dilution, adding cellulase for enzymolysis, conducting filtration, and then drying and smashing filtrate obtained from filtration to obtain blueberry extract powder; adding water to tea leaves, conducting heating till boiling, conducting cooling, then adding probiotics for fermentation, conducting filtration, and then drying and smashing filtrate obtained from filtration to obtain tea leaf extraction powder; evenly mixing 10-30 parts of blueberry extract powder, 10-30 parts of tea leaf extraction powder and 1-5 parts of sweetening agent to obtain blueberry instant tea. The blueberry anthocyanin content of the blueberry instant tea is as high as 0.05-0.2%, the blueberry instant tea can be dissolved in water instantly, no solid is left after dissolving, and the liquid looks clear and transparent; the flavors of tea and blueberry are combined, and the blueberry instant can improve the immunity of people.

Description

technical field [0001] The invention belongs to the field of health drinks, in particular to a preparation method of blueberry instant tea. Background technique [0002] Blueberry fruit is rich in nutrients. It not only has good nutritional and health effects, but also has the functions of preventing brain aging, strengthening the heart, anti-cancer, softening blood vessels, and enhancing human immunity. The VMA (anthocyanin pigment) of blueberry fruit has a good health care effect on the eyes, can reduce eye fatigue and improve night vision. The storage period of fresh blueberries is only about 2 weeks at most, so the blueberries are further processed to make blueberry jam, blueberry wine, blueberry tea and so on. Existing blueberry tea, after blueberry beating and filtering mostly, freeze-dried, make blueberry powder and mix with tea powder, milk powder etc. and form. The anthocyanin pigments of blueberries are mainly concentrated in the cytosol of blueberry epidermal ce...

Claims

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Application Information

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IPC IPC(8): A23F3/30
CPCA23F3/30
Inventor 潘芹刘自年
Owner JIANGSU FENGNIAN FRUIT PLANTING GARDEN CO LTD
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