Uric acid-lowering flavored black tea drink

A technology for reducing uric acid and flavor, applied in the direction of tea extraction, etc., can solve the problems of light taste, loss of aromatic substances, turbidity and precipitation, etc., and achieve the effect of enriching nutrients, increasing sweetness and reducing uric acid

Inactive Publication Date: 2018-08-28
HUNAN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the development of dark tea beverages, in addition to the loss of aromatic substances and easy turbidity and precipitation during the processing, dark tea processed from coarse and old fresh tea leaves has quality defects such as low aroma, deep soup color, and light taste. , so that the flavor of the processed black tea beverage is not good, and it is difficult to meet the consumer demand of fashion, flavor and function

Method used

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  • Uric acid-lowering flavored black tea drink

Examples

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Effect test

Embodiment 1

[0020] Take 6 parts of Fuzhuan brick tea, 2 parts of Liubao tea, 2 parts of Pu'er cooked tea, 2 parts of flower-flavored black tea, 2 parts of lotus leaf and 2 parts of Cyclocarya paliurus as raw materials, mix them by weight, and grind them to get raw material mixed powder. Ratio of mixed powder plus 8mL deionized water Add deionized water to the raw material mixed powder, leaching twice at 90°C for 45 minutes each time, after each leaching, first filter through stainless steel mesh, 200 mesh nylon cloth bag, and then pass through High-speed tubular centrifuge is centrifugally filtered with the rotating speed of 14000r / min, gets filtrate, merges filtrate 2 times, obtains clear and transparent tea soup; In this tea soup, add the flavor auxiliary material bag that is 0.04% of tea soup weight (by weight percentage by lemon slice 30 %, Kunlun snow chrysanthemum 40% and honeysuckle 30%), after soaking at 90 ℃ for 35min, take out the flavor auxiliary material bag; then add 0.02% swe...

Embodiment 2

[0022] Take 8 parts of Fuzhuan brick tea, 4 parts of Liubao tea, 4 parts of Pu'er ripe tea, 4 parts of flower-flavored black tea, 4 parts of lotus leaf and 4 parts of Cycarya paliurus as raw materials, mix them by weight, and grind them to obtain raw material mixed powder. Ratio of mixed powder to 12mL deionized water Add deionized water to the raw material mixed powder, leaching twice at 100℃, each time for 35min, after each leaching, first filter through stainless steel mesh, 200 mesh nylon bag, and then through High-speed tubular centrifuge is centrifugally filtered with the rotating speed of 16000r / min, gets filtrate, merges filtrate 2 times, gets clear and transparent tea soup; In this tea soup, add the flavor auxiliary material bag that is 0.08% of tea soup weight (by weight percentage by lemon slice 50 %, Kunlun snow chrysanthemum 30% and honeysuckle 20%), after soaking at 100 ℃ for 25min, take out the flavor auxiliary material bag; then add 0.04% sweetener (extracted by...

Embodiment 3

[0024] Take 7 parts of Fuzhuan brick tea, 3 parts of Liubao tea, 3 parts of Pu'er cooked tea, 3 parts of flower-flavored black tea, 3 parts of lotus leaf and 3 parts of Cycarya paliurus as raw materials in parts by weight, mix them, and grind them to obtain raw material mixed powder. Ratio of mixed powder plus 10mL deionized water Add deionized water to raw material mixed powder, leaching twice at 95°C, 40 minutes each time, after each leaching, first filter through stainless steel mesh, 200 mesh nylon cloth bag, and then pass through High-speed tubular centrifuge is centrifugally filtered with the rotating speed of 15000r / min, gets filtrate, merges 2 filtrates, obtains clear and transparent tea soup; In this tea soup, add the flavor auxiliary material bag that is tea soup weight 0.06% (by weight percentage by lemon slice 40 %, Kunlun snow chrysanthemum 20% and honeysuckle 40%), after soaking at 95°C for 30min, take out the flavor auxiliary material bag; add 0.03% sweetener (ex...

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Abstract

The present invention discloses uric acid-lowering flavored black tea drink. The uric acid-lowering flavored black tea drink is mainly composed of glutinous Fuzhuan tea, Liupu tea, Pu'er cooked tea, floral-type black tea, lotus leaves and cyclocarya paliurus as raw materials. After extraction, lemon slices, Kunlun snow chrysanthemum, honeysuckle, a grosvenor momordica fruit extract and a stevioside extract are added for seasoning, and filtering and sterilizing are conducted to prepare the finished product. The black tea, lotus leaves, cyclocarya paliurus and honeysuckle are combined, so that the tea drink has the effects of lowering uric acid, clearing heat and removing toxins; the floral-type black tea, lemon slices and Kunlun snow chrysanthemum are added to enhance the flavor and aroma of the drink; and the grosvenor momordica fruit extract, stevioside extract and other low-calorie plant source sweeteners are added to regulate the mouthfeel of the drink, so that the drink flavor is more accepted by the public, and also satisfies the public's pursuit of low-sugar and low-calorie tea drink products.

Description

technical field [0001] The invention relates to the processing of black tea beverage, in particular to a black tea beverage with uric acid-reducing flavor. Background technique [0002] With the improvement of people's living standards and changes in diet structure, the incidence of hyperuricemia is increasing year by year, and it tends to become younger. How to prevent and treat hyperuricemia has become an important health issue of global concern. Hyperuricemia is a condition in which uric acid in the blood increases due to purine metabolic disorders or uric acid metabolic disorders, and is a major risk factor for gout and kidney damage. my country is rich in resources of Chinese herbal medicines, and the use of active substances of Chinese herbal medicines to prevent and treat hyperuricemia, gout and kidney damage is not only the advantage of traditional Chinese medicine in my country, but also an important development direction of functional foods. [0003] Following the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/16A23F3/18
Inventor 肖文军李适龚志华彭影琦林玲袁冬寅
Owner HUNAN AGRICULTURAL UNIV
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