Tea extract-containing tea drink and preparation method thereof

Abstract

The invention discloses a tea extract-containing tea drink and a preparation method thereof. The drink is mainly prepared from a main material and a seasoning, and tea polyphenol extracted from a fresh tea raw material is added; before being extracted, the tea raw material is pretreated; and before being added into the drink, the tea polyphenol is coated with modified porous corn starch. Fresh tea leaves are subjected to spreading, fixation in a rotary drum, spreading, primary baking, spreading, drying and pulverizing; besides, microwaves with certain power are adopted to assist in water extraction treatment, so that beneficial components such as the tea polyphenol in the tea leaves are fully dissolved out; furthermore, the porous corn starch adsorbing the tea polyphenol achieves a similar 'coating' effect, so that auto-oxidation of the tea polyphenol is effectively prevented, and the long-time oxidization and aging resisting effects of the drink are enhanced; and the finally prepared tea extract-containing tea drink tastes sour, sweet and delicious and has high nutritional and health care values.

Description

technical field [0001] The invention relates to a health drink, in particular to a tea drink containing tea extract and a preparation method thereof. Background technique [0002] In recent years, a large number of pharmacological experimental studies have shown that tea polyphenols rich in tea have anti-thrombotic, anti-oxidation, and anti-aging effects. According to literature reports, in developed countries such as Japan, the United States, and Europe, there are more than 200 kinds of daily necessities and health foods made of tea polyphenols, covering various fields such as food, beverages, clothing, and bedding. In 1990, my country listed tea polyphenols as a new type of natural antioxidant as a food additive, which was used in food processing, medicine and health care and other fields. In recent years, with the rapid development of the health beverage industry, the market demand for tea polyphenols is also increasing. The technology of extracting tea polyphenols from ...

AI Technical Summary

Problems solved by technology

In recent years, with the rapid development of the health beverage industry, the market demand for tea polyphenols is also increasing, and the technology of extracting tea polyphenols from tea has become a hot topic of research, and tea polyphenols are exposed to light, high temperature, and alkali. Self-oxidation is prone to occur under the action of sex, etc., directly added to food will automatically oxidize with time, thus losing its own efficacy

[0003] At present, there is already a technology of applying tea to the preparation of health drinks, such as patent 201710199445.0, a ginseng and whole wolfberry tea drink and its preparation method, which is to improve the health effect of the drink by adding tea, but it is aimed at the treatment of tea It is only about crushing and soaking in water, which cannot fully release the beneficial ingredients such as tea polyphenols in tea leaves, and there is no technology for preventing tea polyphenols from autoxidation, so how to extract tea from tea leaves to the greatest extent The efficiency of polyphenols and maintaining their antioxidant capacity in food, preventing their autoxidation, has become a key problem in the application of tea in food

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