Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Preparation method for tea concentrated solution

A technology of tea concentrate and tea soup, which is applied in the field of preparation of tea concentrate, and can solve the problems of poor functionality and single product

Inactive Publication Date: 2017-02-08
安徽爱有澄生物科技有限公司
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present, the tea concentrate product is relatively single, and it does not perform well in terms of functionality.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] (1) Extract tea soup: heat water to 50°C, add green tea, keep warm for 60 minutes, and filter with 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 1:80;

[0016] (2) Fermentation: Add 10wt% sugar to the tea soup obtained in step (1), add Schizosaccharomyces pombe, and leave it to ferment for 72 hours in a sealed environment at 30°C, cool down to 4°C and refrigerate for 12 hours, then centrifuge, ultra- After filtering and sterilizing, the zongzi-flavored fermented liquid is obtained;

[0017] (3) Concentration: take the zongzi-flavored fermentation liquid obtained in step (2), and concentrate until the solid content reaches 65% to obtain a tea concentrate;

[0018] The sugar is prepared by mixing white granulated sugar, arabinose, trehalose and rhamnose in a mass ratio of 5:2:1:1.

Embodiment 2

[0020] (1) Extract tea soup: heat water to 70°C, add green tea, keep warm for 20 minutes, filter with 300-mesh filter cloth to get tea soup, in which the mass ratio of tea leaves to water is 5:80;

[0021] (2) Fermentation: add 2wt% sugar to the tea soup obtained in step (1), add Isak yeast, and leave it to ferment at 30°C for 24 hours, then cool down to 4°C and refrigerate for 12 hours, then centrifuge, ultrafilter, Obtain rice dumpling-flavored fermented liquid after sterilization;

[0022] (3) Concentration: take the zongzi-flavored fermentation liquid obtained in step (2), and concentrate until the solid content reaches 80% to obtain a tea concentrate;

[0023] The sugar is prepared by mixing white granulated sugar, arabinose, trehalose and rhamnose in a mass ratio of 5:3:2:0.2.

Embodiment 3

[0025] (1) Extract tea soup: heat the water to 60°C, add green tea, keep it warm for 40 minutes, and filter it with a 300-mesh filter cloth to obtain tea soup, in which the mass ratio of tea leaves to water is 3:80;

[0026] (2) Fermentation: Add 8wt% sugar to the tea soup obtained in step (1), insert Yeast Pasteur, and leave it to ferment for 48 hours in a sealed environment at 30°C, cool down to 4°C and refrigerate for 12 hours, then centrifuge and ultrafilter 1. Obtain rice dumpling-flavored fermented liquid after sterilization;

[0027] (3) Concentration: take the zongzi-flavored fermentation liquid obtained in step (2), and concentrate until the solid content reaches 70% to obtain a tea concentrate;

[0028] The sugar is prepared by mixing white granulated sugar, arabinose, trehalose and rhamnose in a mass ratio of 5:2.5:1.5:0.8.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method for tea concentrated solution. The preparation method comprises the following steps: extracting tea soup, fermenting and preparing zongzi fragrance fermentation broth, and concentrating to prepare the tea concentrated solution. The tea concentrated solution prepared from the preparation method for the tea concentrated solution has typical zongzi fragrance flavor, the zongzi fragrance is obtained through natural fermentation, no zongzi fragrance essences are added, raw material sources are natural, no artificially synthesized ingredients are contained, and the obtained tea concentrated solution is natural and healthy. The tea concentrated solution obtained by the fermentation of probiotics is characterized in that a fermentation process of probiotics generates the natural zongzi fragrance flavor, rich prebiotics ingredients, such as GABA, glucuronic acid and the like, are generated through fermentation, and the prepared tea source has a probiotic function.

Description

technical field [0001] The invention belongs to the field of food ingredient processing, in particular to a method for preparing tea concentrate. Background technique [0002] Tea concentrate is a food ingredient formed by the food processing industry to facilitate production needs. For example, beverage companies directly use tea concentrate as raw material to prepare tea beverages. Catering companies can dilute the tea concentrate and sell it as tea beverages. Standardization of products and reduction of equipment and labor input. But at present, the tea concentrate product is relatively single, and it does not perform well in terms of functionality. Contents of the invention [0003] In order to solve the above problems, the object of the present invention is to provide a method for preparing functional tea concentrate, which is prepared by natural fermentation using tea as raw material. [0004] In order to achieve the above object, a method for preparing a tea conce...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/22
CPCA23F3/166A23F3/22
Inventor 褚晓晨
Owner 安徽爱有澄生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com