Milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder and preparation method thereof

A technology for Kuding tea powder and solid beverage, which is applied in the field of deep processing of tea, can solve the problems of discarding, low utilization rate of active ingredients of tea, residual biochemical active substances, etc., achieves integrated innovation, is beneficial to long-term storage, and avoids loss.

Inactive Publication Date: 2017-05-10
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] 1) Take 100 kg of Kudingcha as the raw material of tea, after mechanical coarse crushing, place it at -6°C for 0.5 hours, then crush it with a jet mill, and crush it into a powder with a fineness of 400-1600 meshes to obtain super Weikudingcha powder; add 0.6 kg of food-grade dry ice during crushing;

[0015] 2) Mix the ultra-fine Kudingcha powder, milk powder and water obtained in the previous step in a mass ratio of 1:1.0:25, and stir them mechanically to obtain a mixture 1 of Kudingcha powder and milk powder;

[0016] 3) Add soluble soybean polysaccharides to the mixed solution 1 in step 2, and mechanically stir and mix to obtain a new mixed solution 2; the quality of the soluble soybean polysaccharides is 0.6% of the sum of the superfine Kudingcha powder and milk powder;

[0017] 4) The mixed solution 2 obtained in step 3 is injected into a high-pressure homogenizer for homogenization treatment, and the processing pressure of the high-pressure homogenizer is 10 MPa;...

Embodiment 2

[0019] 1) Take 100 kg of Kudingcha as the raw material of the tea, after being coarsely crushed by machinery, place it at 12°C for 4.0 hours, and then crush it with a jet mill, and crush it into a powder with a fineness of 400-1600 meshes to obtain ultrafine Kudingcha powder; add 5.4 kg of food-grade dry ice during the crushing process;

[0020] 2) Mix the ultra-fine kudingcha powder, milk powder and water obtained in the previous step at a mass ratio of 1:6.0:180, and mechanically stir to obtain a mixture 1 of kudingcha powder and milk powder;

[0021] 3) Add soluble soybean polysaccharides to the mixed solution 1 in step 2, and mechanically stir and mix to obtain a new mixed solution 2; the quality of the soluble soybean polysaccharides is 4.8% of the sum of the superfine Kudingcha powder and milk powder;

[0022] 4) The mixed solution 2 obtained in step 3 is injected into a high-pressure homogenizer for homogenization treatment, and the processing pressure of the high-press...

Embodiment 3

[0024] 1) Take 100 kilograms of Kudingcha as the tea raw material, after mechanical coarse crushing, put it at 3°C ​​for 2 hours, then crush it with a jet mill, and crush it into a powder with a fineness of 400-1600 meshes to obtain ultrafine Kudingcha powder; add 3 kg of food-grade dry ice during the crushing process;

[0025] 2) Mix the ultra-fine Kudingcha powder, milk powder and water obtained in the previous step in a mass ratio of 1:3.5:100, and stir them mechanically to obtain a mixture 1 of Kudingcha powder and milk powder;

[0026] 3) Add soluble soybean polysaccharides to the mixed solution 1 in step 2, and mix them mechanically to obtain a new mixed solution 2; the quality of the soluble soybean polysaccharides is 2.8% of the sum of the superfine Kudingcha powder and milk powder;

[0027] 4) The mixed solution 2 obtained in step 3 is injected into a high-pressure homogenizer for homogenization treatment, and the processing pressure of the high-pressure homogenizer i...

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PUM

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Abstract

The invention provides a milky tea solid beverage prepared from ultra-micro broadleaf holly leaf powder. The milky tea solid beverage contains the ultra-micro broadleaf holly leaf powder, milk powder and soluble soybean polysaccharide. According to the invention, the prepared ultra-micro broadleaf holly leaf powder, milk powder and soluble soybean polysaccharide are prepared into a solid fruit tea under a specific condition. The integrated innovations of the technique according to the invention are as follows: the tea leaf raw material is refrigerated and treated with dry ice, so that the loss of the thermal sensitive nutritional ingredients in the tea leaves caused by the thermodynamic effect in an ultra-micro smashing process can be reduced or avoided; the dry ice is remained in the pores of the ultra-micro broadleaf holly leaf powder grains, so that the tea powder can be stored for a long time; the soluble soybean polysaccharide and the high-pressure homogenizing treatment are beneficial to the stability of the solid beverage in a brewing process; different from the tea soup or tea juice extracted from the tea leaves as raw material, the ultra-micro tea powder is directly used for preparing the milky tea, so that the nutritional ingredients in the tea leaves can be fully maintained, and meanwhile, the extraction process is reduced, so that the production cost is lowered.

Description

technical field [0001] The invention belongs to the technical field of deep processing of tea, and in particular relates to a milk tea solid beverage made by using superfine Kuding tea powder and a preparation method thereof. Background technique [0002] Traditional tea is mainly drunk by brewing, the utilization rate of active ingredients in tea is low, and a large amount of biochemical active substances remain in the tea dregs and are discarded. The ultra-fine tea powder maintains the integrity and functional activity of tea nutrients, the specific surface area and porosity of the powder particles increase, and the dissolution amount and dissolution rate of the contained ingredients also increase accordingly; its particle size is small, and the tea contained in it Functional ingredients such as polyphenols, theanine, and tea polysaccharides are easily absorbed by the human body, and their nutritional value is much higher than that of brewed tea. For example, a certain am...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/16A23C9/156A23C9/152A23F3/14
CPCA23C9/16A23C9/152A23C9/156A23F3/14
Inventor 陈小强饶玲章魏衡黄伟张志发黄奕
Owner HUBEI UNIV OF TECH
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