Chinese wolfberry leaf bud matcha solid beverage and preparation method thereof
A solid beverage, wolfberry leaf technology, applied in the direction of tea substitutes, etc., can solve the problems of the particle size not reaching the particle size of matcha, low work, stratification, etc., and achieve the effects of good preparation, good taste, and shortened process time.
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Embodiment 1
[0020] Preparation of Lycium barbarum leaf bud powder: take fresh Lycium barbarum leaf buds, heat them with steam at 100°C for 1 minute, then dry them at 75°C, and then crush them to 80 mesh to obtain Lycium barbarum leaf bud powder.
[0021] Preparation of wolfberry leaf bud matcha solid drink:
[0022] Formula composition (by weight parts):
[0023] Lycium barbarum leaf bud powder: 90 servings
[0024] Flavoring agent: 10 parts of sucrose
[0025] Food additive: 0.5 parts of lecithin
[0026] Take the above-mentioned wolfberry leaf bud powder and add pure water according to the ratio of material to liquid 1:8, stir evenly, use a colloid mill to grind with a grinding tooth gap of 5 μm, and circulate twice to obtain wolfberry leaf sprout pulp. Add 1g of food-grade pectinase with enzyme activity of 100,000 U / g to every kilogram of Lycium barbarum leaf mash for enzymolysis at 50°C for 1 hour, then add 10g of food-grade papain with enzyme activity of 100,000 U / g for enzymolysi...
Embodiment 2
[0028] Preparation of Lycium barbarum leaf bud powder: take fresh Lycium barbarum leaf buds, heat them with steam at 96°C for 2 minutes, then dry them at 100°C, and then crush them to 100 mesh to obtain Lycium barbarum leaf bud powder.
[0029] Preparation of wolfberry leaf bud matcha solid drink:
[0030] Formula composition (by weight parts):
[0031] Lycium barbarum leaf bud powder: 80 servings
[0032] Flavoring agent: 5 parts fructose
[0033] Food additive: 1 part of casein
[0034] Take the above wolfberry leaf bud powder and add pure water according to the ratio of material to liquid 1:10, add pure water and stir evenly, then use a colloid mill to grind with a grinding tooth gap of 10 μm, and repeat the process 3 times to obtain wolfberry leaf sprout pulp. Add 1g of food-grade pectinase with enzyme activity of 100,000 U / g to every kilogram of Lycium barbarum leaf mash for enzymolysis at 40°C for 2 hours, then add 5g of food-grade papain with enzyme activity of 100,0...
Embodiment 3
[0036] Preparation of Lycium barbarum leaf bud powder: take fresh Lycium barbarum leaf buds, heat them with steam at 100°C for 1.5 minutes, then dry them at 75°C, and then crush them to 80 meshes to obtain Lycium barbarum leaf bud powder.
[0037] Preparation of wolfberry leaf bud matcha solid drink:
[0038] Formula composition (by weight parts):
[0039] Lycium barbarum leaf bud powder: 90 servings
[0040] Flavoring agent: 10 parts of honey
[0041] Food additive: 0.5 part of sucrose ester
[0042] Take the above wolfberry leaf bud powder and add pure water according to the ratio of material to liquid 1:15, add pure water and stir evenly, then use a colloid mill to grind with a grinding tooth gap of 5 μm, and repeat the process for 3 times to obtain wolfberry leaf sprout pulp. Add 1g of food-grade pectinase with an enzyme activity of 100,000 U / g to every kilogram of wolfberry leaf mash and hydrolyze at 55°C for 2 hours, then add 10g of food-grade papain with an enzyme ac...
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