Mint-flavored tea-seed polypeptide lozenges rich in tea polyphenols and production method of mint-flavored tea-seed polypeptide lozenges

Abstract

The invention discloses mint-flavored tea-seed polypeptide lozenges rich in tea polyphenols. The mint-flavored tea-seed polypeptide lozenges are characterized by comprising, by weight, 1350-1400 parts of tea seed meal, 60-80 parts of mung bean starch, 40-50 parts of xanthan gum, 10-14 parts of chia seed powder, 20-30 parts of semen coicis, 16-18 parts of freeze-dried lemon powder, 5-9 parts of propolis powder, 13-15 parts of fructus arctii powder, 4-6 parts of tea polyphenols, 3-5 parts of menthol, 11-14 parts of sodium carboxymethyl cellulose, 8-10 parts of magnesium stearate and an appropriate amount of bromelain. The mint-flavored tea-seed polypeptide lozenges have the advantages that tea seed protein is extracted from the tea seed meal first, and the tea seed protein is hydrolyzed into substances such as polypeptides and amino acids under the effect of biological enzyme; the added mung bean starch, propolis powder, tea polyphenols, menthol and the like are rich in nutrition, refreshing in taste and capable of eliminating harmful free radicals in human bodies and increasing the activity of enzymes in the human bodies, and accordingly the effect of resisting mutation and cancer is achieved.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to a mint-flavored tea seed polypeptide buccal tablet rich in tea polyphenols and a preparation method thereof. Background technique [0002] my country is the hometown of tea. There are currently 25 million mu of tea gardens. Generally, about 200Kg of tea seeds can be produced per mu. Tea seeds are the fruit of tea trees and are by-products of tea production. For a long time, people have insufficient development and utilization of tea seeds. Except for a few tea seeds which are mixed with camellia seeds to extract oil, most of them are incinerated by waste or fall off naturally, and rot in the ground, resulting in a waste of resources. Tea seeds are mostly round or oval, rough, dry, dull in appearance, darker in color and black in color; tea seed kernels are white or light yellow. No oily taste, bitter and astringent. Research results show that mature tea seeds are composed of 23%...

AI Technical Summary

Problems solved by technology

Except for a few tea seeds that are mixed with camellia seeds to extract oil, most of them are in