Preparation method of black tea beverage rich in polysaccharides

A technology for black tea and polysaccharides, which is applied in the directions of tea extraction, pre-extraction tea treatment, and tea reduction of alkali content, etc., can solve the problems of easy discoloration of black tea beverages, degraded quality of black tea beverages, heavy bitterness and astringency in tea beverages, etc. The effect of thermal insulation performance, improving anti-oxidation and improving extraction rate

Inactive Publication Date: 2017-11-28
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: the black tea is made into a beverage through an industrialized extraction method, which is convenient and quick to drink, and has a high rate of absorption and utilization of nutrients. The nature of heavy and beverages is unstable, and additives such as sweeteners and antioxidants need to be added to suppress them, which has potential food s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A preparation method rich in polysaccharide black tea beverage, comprising the following steps:

[0023] (1) Ammonification: After pulverizing the black tea, spray the mixed bacterial agent and place it in a vacuum tank for low-temperature fermentation to increase the content of black tea and reduce the bitter taste of the tea. Treatment, the ammonification bacteria can metabolize caffeine during the growth and reproduction, reduce the caffeine content in the tea leaves, the pressure of the vacuum tank is 23kPa, the temperature is 34°C, and the time is 44min, to obtain ammoniated black tea leaves;

[0024] (2) Extraction: Sterilize the ammoniated black tea leaves first, then add sterile water with 16 times the mass of black tea leaves, and then add plant extracts for microwave heating and extraction, first use 15kHz microwave heating to 63°C for extraction 31min, then use 24kHz microwave to heat to 79°C and extract for 24min, and filter to obtain the black tea filtrate;...

Embodiment 2

[0038] (1) Ammonification: After pulverizing the black tea, spray the mixed bacterial agent and place it in a vacuum tank for low-temperature fermentation to increase the content of black tea and reduce the bitter taste of the tea. Treatment, the ammonification bacteria can metabolize the caffeine during the growth and reproduction, reduce the caffeine content in the tea leaves, the pressure of the vacuum tank is 28kPa, the temperature is 36°C, and the time is 45min, to obtain the ammoniated black tea leaves;

[0039] (2) Extraction: Sterilize the ammoniated black tea leaves first, then add sterile water with 18 times the mass of black tea leaves, then add plant extracts for microwave heating and extraction, first use 15kHz microwave heating to 65°C for extraction 33min, then use 24kHz microwave to heat to 81°C and extract for 26min, and filter to obtain black tea filtrate; the plant extract contains polysaccharides, vitamins, pectin and other ingredients, which can protect the...

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PUM

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Abstract

The invention discloses a preparation method of a black tea beverage rich in polysaccharides. The preparation method comprises following steps: 1, ammonification, wherein black tea is subjected to low temperature fermentation and ammonification treatment; 2, extraction, wherein ammonification, the black tea is subjected to sterilization, and a plant extracted solution is added for extraction at 15kHz to 24kHz microwave heating conditions; 3, heat reaction, wherein an organic selenium solution and a mineral matter solution are added for reaction; 4, ingredient adding, wherein a mushroom extracted solution is added into an obtain black tea solution, and stage heating is adopted for heating processing; and 5, disinfection and filling, wherein an obtained polysaccharide black tea solution is subjected to disinfection in a disinfection tank, is filtered using 1<mu>m filter membrane for 2 to 3 times, and then is subjected to sterile filling. The caffeine content of the black tea beverage is reduced by 42.3mg/l, blood pressure reducing rate is increased by 16.7%, deposition rate is reduced by 3.95%, and total clump count is reduced by 369cfu/ml.

Description

technical field [0001] The invention belongs to the technical field of tea beverage processing, and in particular relates to a preparation method of polysaccharide-rich black tea beverage. Background technique [0002] Black tea is a chemical reaction centered on the enzymatic oxidation of tea polyphenols, in which tea polyphenols are greatly reduced to produce theaflavins and thearubigins, which have the characteristics of strong aroma, black tea, red soup, and red leaves, and are the second largest in my country. Keemun black tea is the most famous, and also includes Huohong, Dianhong, Yuehong and other black tea varieties. Black tea is a kind of fully fermented tea, which has the effects of gastrointestinal digestion, promoting appetite, eliminating edema, warming and protecting the stomach, strengthening the heart, and has the effect of regulating myocardial infarction and blood sugar. Mushrooms are rich in polysaccharides, which have wide sources and strong planting ada...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/36A23F3/10A23F3/18A23F3/38
Inventor 常玉龙
Owner ANHUI FUNAN CHANGHUI FOOD
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