Plant colored tea rich in anthocyan

A technology containing anthocyanins and anthocyanins, applied in the field of plant color tea, can solve the problems of low added value, achieve broad market prospects, improve human vision, and bright colors

Pending Publication Date: 2018-11-16
YUNNAN AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] my country is the hometown of tea and has a long history of tea production. However, most o

Method used

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  • Plant colored tea rich in anthocyan
  • Plant colored tea rich in anthocyan
  • Plant colored tea rich in anthocyan

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Utilize the method for purple carrot processing purple tea, concrete steps are as follows:

[0025] 1. Processing of purple carrots:

[0026] (1) Material selection: select fresh, washed, and normal-colored purple carrots for later use;

[0027] (2) Peeling, dicing / shredding: Peel off the outer skin of the selected and washed purple carrots, and cut the peeled purple carrots into small filaments with a shredder to obtain shredded purple carrots;

[0028] (3) Finishing / color fixation: The obtained carrots are cleaned by microwave or oven at high temperature to remove the peculiar smell and retain the original color of the carrots;

[0029] (4) Drying: Put the green carrot shreds into an oven at 40°C-60°C to dry at low temperature;

[0030] (5) Fragrance enhancement / odor removal: use 90°C-130°C high temperature to enhance the aroma of dried shredded carrots for 5-20 minutes to obtain processed colored raw materials made of purple carrots.

[0031] 2. Selection and proc...

Embodiment 2

[0036] A kind of method utilizing mulberry to process red tea, concrete steps are as follows:

[0037] 1. Processing of red plant raw material mulberry

[0038] (1) Selection: Select ripe, fresh and brightly colored mulberries and wash them with water;

[0039] (2) Drying: Dry the washed mulberries at low temperature;

[0040] (3) Chopping: Slightly chop the dried mulberries, and cut each mulberry into 3-4 small pieces to speed up the soup.

[0041] (4) Fragrance enhancement: The dried and cut mulberry is enhanced at a temperature of 80°C-120°C for 5-15 minutes to increase its aroma and remove peculiar smell, and a processed red raw material dried mulberry is obtained.

[0042] (5) Blending: the red raw material dried mulberry and black tea are blended in a weight ratio of 3:1.2 to obtain a red tea with a black tea taste, such as image 3 shown.

Embodiment 3

[0044] A kind of method utilizing black wolfberry to process blue tea / purple tea, concrete steps are as follows:

[0045] 1. Selection of black wolfberry as a color raw material

[0046] (1) Raw material selection: buy high-quality, bright-colored dried black wolfberry from the market.

[0047] (2) Fragrance: The selected black wolfberry is subjected to a high temperature of 80°C-120°C for 10-15min to obtain the prepared color raw material.

[0048] 2. Black wolfberry and tea blending: blend the prepared black wolfberry and green tea in a weight ratio of 1:1 to make a green tea-flavored blue / purple tea (brew reddish purple with acidic water, use The anthocyanin content of this tea is 52.33nmol / g, and the anthocyanin content results are shown in Table 1 and Figure 4 .

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Abstract

The invention discloses plant colored tea rich in anthocyan, and relates to the field of tea beverage processing. According to the plant colored disclosed by the invention, through plant raw materials(black Chinese wolfberry fruits, mulberries, purple cabbages, blueberries, green burs, white burs, strawberries, black potatoes, blood oranges, purple rice, black rice, red-core pomegranates, purplesweet potatoes, cherries, clitoria ternatea flowers, purple carrots, red-core pitayas, basella alba fruits and the like) rich in anthocyan, through treatment including the steps of cleaning the raw materials, performing peeling, performing dicing/shredding, performing color fixation, performing fixation, performing drying, performing aroma increasing and the like, the treated materials are blendedwith different tea (green tea, oolong tea, black tea, white tea, yellow tea and dark tea) in a certain proportion, and many kinds of colored tea having different color (red, pink, violet, blue and the like) and different mouth feel and being clear, transparent, bright-colored and convenient to drink is made. Besides, natural pigment namely anthocyan contained in the plant colored tea also has certain efficacy of resisting oxidation, beautifying the features and being health-care, and the plant colored tea has high distinctive and has good market prospects.

Description

technical field [0001] The invention belongs to the field of seasoning tea and tea drink processing, in particular to a plant colored tea rich in anthocyanins. Background technique [0002] my country is the hometown of tea and has a long history of tea production. However, most of the tea products are bulk and canned tea. For tea production enterprises, the added value is low. If tea manufacturers want to change this situation and increase the popularity and added value of tea products, we need a new idea in terms of technological innovation. [0003] With the acceleration of the pace of life and the continuous improvement of the living standards of consumers, many consumers will choose a convenient, hygienic and fashionable way of drinking tea. In order to meet consumers' demands for a new consumption concept and to provide tea lovers with a different tea drinking experience, it is necessary to develop a new type of tea that is bright in color, fragrant and delicious, and...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 马燕赵明朱仁高段双梅陈立佼石兴云王利研郭天杰念波蒋宾焦文文王子君刘倩婷
Owner YUNNAN AGRICULTURAL UNIVERSITY
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