Instant tea capsule and preparation method thereof

A technology of tea capsules and capsule shells, applied in the field of instant tea capsules and preparation, can solve the problems of complete loss, inability to fully retain tea aroma, and maintain the taste and efficacy of tea beverages, and achieve prevention of redox reaction, dispersion promotion, quality stable effect

Active Publication Date: 2017-04-26
何宗儒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in these tea concentrates or tea extracts, due to the extraction and concentration process, the boiling tea extraction method is used, which changes the composition of the tea leaves during the preparation process, especially the aroma in the tea leaves is basically lost and cannot be fully retained. The aroma of tea leaves keeps the taste and efficacy of tea drinks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] An instant tea capsule, comprising a green tea concentrate and a capsule shell with a mass ratio of 70:30; the capsule shell is composed of the following components by weight percentage: glutinous rice starch 70-80%, citric acid 5-10%, bicarbonate Sodium 10-20%, the glutinous rice starch in this embodiment is water-soluble starch, and the tea concentrate is sieved through a 80-100 mesh sieve.

[0030] The concrete steps of the preparation method of instant tea capsule are:

[0031] (1) Preparation of tea concentrate: put green tea leaves in an extraction container, add distilled water with 4 times the quality of tea leaves, extract tea leaves at a temperature of 70°C for 24 hours, and filter under reduced pressure to obtain tea extract; The tea extract is dried under reduced pressure or freeze-dried, and pulverized to obtain a tea concentrate;

[0032] (2) Preparation of capsule shells: take the above proportions of glutinous rice starch, citric acid and sodium bicarbo...

Embodiment 2

[0035] An instant tea capsule, comprising an oolong tea concentrate and a capsule shell in a mass ratio of 70:30; the capsule shell is composed of the following components in percentage by weight: glutinous rice starch 70-80%, tartaric acid 5-10%, sodium bicarbonate 10-20%, the glutinous rice starch in this embodiment is water-soluble starch, and the tea concentrate is sieved through a 80-100 mesh sieve.

[0036] The concrete steps of the preparation method of instant tea capsule are:

[0037](1) Preparation of tea concentrate: take oolong tea leaves and place them in an extraction container, add distilled water 4 times the quality of the tea leaves, extract the tea leaves at a temperature of 75°C for 30 hours, and filter under reduced pressure to obtain a tea extract; drying the tea extract under reduced pressure or freeze-drying, and pulverizing to obtain a tea concentrate;

[0038] (2) Preparation of capsule shells: take the above-mentioned proportions of glutinous rice st...

Embodiment 3

[0041] An instant tea capsule, comprising a black tea concentrate and a capsule shell with a mass ratio of 70:30; the capsule shell is composed of the following components by weight percentage: glutinous rice starch 70-80%, citric acid 5-10%, bicarbonate Sodium 10-20%, the tea concentrate in this embodiment is sieved through 80-100 mesh sieves.

[0042] The concrete steps of the preparation method of instant tea capsule are:

[0043] (1) Preparation of tea concentrate: put black tea leaves in an extraction container, add distilled water with 3 times the mass of tea leaves, extract tea leaves at a temperature of 80°C for 32 hours, and filter under reduced pressure to obtain tea extract; The tea extract is dried under reduced pressure or freeze-dried, and pulverized to obtain a tea concentrate;

[0044] (2) Preparation of capsule shells: take the above proportions of glutinous rice starch, citric acid and sodium bicarbonate respectively to prepare capsule shells;

[0045] (3) ...

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PUM

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Abstract

The present invention discloses an instant tea capsule, which comprises a tea concentrate and a capsule shell according to a mass ratio of the tea concentrate to the capsule shell of 70:30, wherein the tea capsule shell comprises, by weight, 70-80% of glutinous rice starch, 5-10% of an organic acid, and 10-20% of sodium bicarbonate, and the tea concentrate is screened with a 80-100 mesh sieve. According to the present invention, the tea concentrate retains most of the water-soluble components of the tea raw leaf, wherein the sodium bicarbonate and the organic acid in the capsule shell can be quickly subjected to the effervescent reaction and the produced gas bubbles are attached to the tea concentrate powder after the instant tea capsule is put into the infusion container and the capsule shell contacts the water, such that the tea concentrate can be promoted to be rapidly dispersed and dissolved so as to form the clarified and uniform tea beverage, wherein the tea aroma is rich; and the instant tea capsule has characteristics of easy carrying and easy infusion, can achieve the infusion with room temperature water, has advantages of rapid disintegration and rapid dissolution, and can achieve the good taste tea beverage.

Description

technical field [0001] The invention relates to the technical field of tea extract concentrates, in particular to an instant tea capsule and a preparation method thereof. Background technique [0002] China is the hometown of tea. As the most common drink in life, tea has the effect of fitness and curing diseases, which is related to the ingredients in tea. Studies have shown that tea polyphenols (catechins), tea pigments, tea polysaccharides, theanine and other ingredients contained in tea have anti-oxidation (eliminate oxygen free radicals), anti-inflammatory, antibacterial, enhance immunity, reduce blood fat, Bi-directional regulation of blood pressure and blood lipids, anti-atherosclerosis, improvement of microcirculation and multiple effects of reducing the incidence of cardiovascular disease. [0003] Chinese people have a history of drinking tea for more than 4,700 years. In daily life, people obtain tea beverages by brewing tea leaves. In this case, the brewing pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 何宗儒
Owner 何宗儒
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