beverage precursor
A precursor and beverage technology, applied in tea processing before extraction, tea extraction, etc., can solve problems such as unsuitable for unsweetened tea beverages, difficult large-scale processing, machine failures, etc.
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Embodiment 1
[0074] exist Figure 1a and Figure 2a SEM images of black leaf tea and tea granules shown in were obtained as follows. Samples were painted using a small paintbrush onto adhesive carbon labels mounted on large SEM sample posts. The samples were subsequently sputter coated with 10 nm of gold / palladium and imaged in a SEM (JEOL JSM-6060 operating at 20 kV). Images were taken at a magnification range of ×16 to ×900.
[0075] exist Figure 1b and Figure 2b The confocal images of black leaf tea and tea granules shown in were obtained as follows. Dried granules / granules were placed in 35mm glass bottom Petri dishes with 14mm Microwells and No. 1.0 coverslips. Confocal laser imaging was performed using a Zeiss LSM-780 confocal scanning laser microscope (Carl Zeiss Ltd.) with a 10x / 0.45 objective. Image processing was realized using ZEN 2012V software. Three laser excitation lines (405nm, 488nm and 561nm) were used to excite autofluorescent molecules and collected with a PMT de...
Embodiment 2
[0087] Control material and tea granules were obtained and prepared as described above in Example 1.
[0088] The infusion performance of the porous tea granules was compared with that of a control tea material. More specifically, the control material was compared with three different samples of porous tea granules. Table 2 shows the amount of leaf tea or tea granules used in each case.
[0089] Table 2
[0090] Control A sample 1 sample 2 sample 3 leaf tea 3.125g – – – tea granules – 3.125g 2.5g 2.19g
[0091] The brewing characteristics were determined using the dynamic method described in WO 2012 / 113602. The dynamic (continuous infusion) process represents a laboratory simulation of brew preparation involving a consumer stirring a tea bag. Tea bags of the same size and geometry and made of the same filter material (tetrahedral tea bags) were used in all cases. Absorbance was measured at 445nm. The total brewing time in a volume ...
Embodiment 3
[0094] Control material and tea granules were obtained and prepared as described above in Example 1. The infusion performance of the porous tea granules was again compared with that of the control tea material. Infusion characteristics were determined using samples in loose tea form (i.e. not contained in tea bags). An appropriate amount (2 g) of control tea material or porous tea granules was brewed in 200 ml of water at 90°C with continuous stirring. Absorbance was measured at 445nm. The total brew time was 120 seconds, and the sampling frequency was 1 sample per second.
[0095] Figure 4 The brewing curve is displayed in . Sample 4 (porous granules, 2 g) had improved infusion performance compared to Control B (leaf tea, 2 g).
PUM
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