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Preparing method of dendrobe green tea beverage

A technology of green tea beverage and dendrobium, which is applied in the field of preparation of dendrobium green tea beverage, can solve problems such as reducing tea beverage health care and bactericidal and antibacterial functions, damaging human reproductive system functions, and human metabolic disorders, so as to increase taste and functionality, improve Health function, effect of improving absorption and utilization rate

Inactive Publication Date: 2017-11-07
ANHUI FUNAN CHANGHUI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: component loss, green tea generally adopts high-temperature treatment in leaching, heating and sterilization, which will cause the loss of active ingredients such as tea polyphenols and polysaccharides in green tea beverages, and reduce the health care and antibacterial effects of tea beverages. Bacterial function; drinking safety, antioxidants, dispersants, sweeteners, preservatives and other ingredients are added to green tea beverage processing, although it can improve the shelf life, taste, color and other indicators of green tea beverages, but chemical additives have certain effects on the human body Toxicological effect, long-term consumption will cause the metabolism of the human body to be impaired, and damage the liver, kidney, urinary and reproductive system functions of the human body

Method used

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  • Preparing method of dendrobe green tea beverage

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A preparation method of dendrobium green tea beverage, comprising the following steps:

[0019] (1) Enzymatic hydrolysis: mix green tea and dendrobium into powder, dendrobium has anti-aging, anti-tumor, diabetes prevention and other effects, and can maintain the activity of active ingredients in green tea beverage, and add sterile water for ultrasonic vibration treatment, first in Oscillate for 25 minutes at a frequency of 33kHz and a pressure of 0.23MPa, then oscillate for 33 minutes at a condition of 40kHz and a pressure of 0.32MPa. The resulting oscillation wave can cause cell damage and active ingredients to leak out, and increase the contact with solvents to increase the extraction rate of active ingredients, and then add The mixed enzymes were hydrolyzed at 26°C for 37 minutes in a vacuum state. Cellulase and pectinase can destroy the cell wall, promote the exudation of internal components, and cooperate with glucoamylase to degrade macromolecular polysaccharides, ...

Embodiment 2

[0030] (1) Enzymatic hydrolysis: mix green tea and dendrobium into powder, dendrobium has anti-aging, anti-tumor, diabetes prevention and other effects, and can maintain the activity of active ingredients in green tea beverage, and add sterile water for ultrasonic vibration treatment, first in Oscillate for 27min at a frequency of 33kHz and a pressure of 0.28MPa, then oscillate for 35min at a condition of 40kHz and a pressure of 0.38MPa. The resulting oscillation wave can cause cell damage and active ingredients to leak out, and increase the contact with solvents to increase the extraction rate of active ingredients, and then add The mixed enzymes were hydrolyzed at 28°C for 39 minutes in a vacuum state. Cellulase and pectinase can destroy the cell wall, promote the exudation of internal components, and cooperate with glucoamylase to degrade macromolecular polysaccharides, improving the taste of tea drinks. Prepare the enzymatic hydrolysis mixture;

[0031](2) Extraction: Add ...

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Abstract

The invention discloses a preparing method of dendrobe green tea beverage. The preparing method is characterized by comprising the first step of enzymolysis, wherein green tea and dendrobe are pulverized, then water is added to conduct ultrasonic oscillation, and then mixed enzyme is utilized to conduct vacuum enzymolysis; the second step of digestion, wherein firstly protease is utilized to conduct enzymolysis on the mixed enzyme, then microwave heating digestion is conducted, and secondary digestion is conducted on filter residues; the third step of filtering, wherein mixed filter liquor is diluted to the size 500 times that of an original volume, and then two layers of ultrafiltration membranes are utilized to conduct vacuum filtering; the fourth step of conducting high-pressure sterilization, wherein sterilization treatment is conducted at the high pressure of 4-5 MPa and 7-8 MPa separately; the fifth step of conducting aseptic canning, wherein the sterilized mixed liquor is canned, and stored at the temperature of 2-4 DEG C.

Description

technical field [0001] The invention belongs to the technical field of green tea beverage processing, and in particular relates to a preparation method of dendrobium green tea beverage. Background technique [0002] Green tea beverage is a beverage made of green tea extract, tea powder and concentrated liquid as the main raw materials. It has the special flavor of tea. It contains tea polyphenols, caffeine and other active ingredients, which have the effects of nutrition, health care, cooling and quenching thirst; Tea contains more than 300 ingredients such as protein, vitamins, tea polyphenols and lipopolysaccharides, which have the functions of lowering blood pressure and blood fat, sterilizing bacteria, promoting blood circulation and removing blood stasis, calming the nerves, and improving immunity. It has high health care value. Its beverage processing Has been concerned and applied by various countries. The traditional green tea beverage processing technology generall...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
Inventor 常玉龙
Owner ANHUI FUNAN CHANGHUI FOOD
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