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Composite instant black tea and preparation method thereof

A technology for instant black tea and black tea, applied in the field of black tea, can solve the problems of loss, poor heat resistance of nutrients, single variety, etc., and achieve the effects of functional synergy, improving instant properties, and promoting appetite.

Pending Publication Date: 2019-02-15
ZHEJIANG GONGSHANG UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Yet there are two deficiencies in present finished tea leaves: the one is that the nutrition is single, for example, when people drink tea, they often only brew a certain tea product singlely, and the variety is single.
The second is that it is not convenient to brew compound tea leaves. It takes a long time to mix and match the raw materials, and finally clean the tea leaves.
However, its traditional extraction process requires long-term high-temperature heating, and nutrients such as total flavonoids and polyphenols have poor heat resistance and serious loss. At the same time, the aroma components will also undergo major changes. Complexes in cold water affect the instant quality of instant tea

Method used

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  • Composite instant black tea and preparation method thereof
  • Composite instant black tea and preparation method thereof
  • Composite instant black tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of the compound instant black tea beverage of the present embodiment, carries out the following steps successively:

[0026] 1), the main ingredients are composed of the following components by weight: 15 parts of black tea, 11 parts of light bamboo leaves, 6 parts of kapok, 4 parts of tangerine peel, 4 parts of wolfberry, and 3 parts of licorice;

[0027] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 28:1;

[0028] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0029] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microc...

Embodiment 2

[0036] 1), the main ingredients are composed of the following components by weight: 14 parts of black tea, 10 parts of bamboo leaves, 5 parts of kapok, 3 parts of tangerine peel, 3 parts of wolfberry, and 2 parts of licorice;

[0037] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 28:1;

[0038] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0039] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin, ...

Embodiment 3

[0046] 1), the main ingredients are composed of the following components by weight: 16 parts of black tea, 12 parts of light bamboo leaves, 7 parts of kapok, 5 parts of tangerine peel, 5 parts of wolfberry, 4 parts of licorice;

[0047] 2) Add the main ingredients into pure water, heat and extract for 16-17 minutes to obtain the extraction juice, wherein the extraction temperature is controlled at 70-85°C, and the weight ratio of water to main ingredients is 28:1;

[0048] 3) The extract obtained in step 2) is selected from a ceramic membrane tube with a pore size of 0.5 μm, and the ceramic membrane is filtered under the conditions of 0.2 Mpa and 20-25° C. to obtain the filtrate;

[0049] 4), dissolve the composite wall material in pure water, add it into the filtrate obtained in step 3) after homogenization, and prepare microcapsules by ultrasonic, wherein the pure water is 10% of the weight of the extract, and the wall material is selected from carboxymethyl-β - Cyclodextrin...

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Abstract

The invention discloses a composite instant black tea and a preparation method thereof. The main materials comprise, in parts by weight, 14-16 parts of black tea, 10-12 parts of herba lophatheri, 5-7parts of common bombax flowers, 3-5 parts of dried tangerine peel, 3-5 parts of Chinese wolfberry fruits and 2-4 parts of liquorice. The auxiliary materials comprise beta-cyclodextrin, glucose, threonine, L-tyrosine and L-phenylalanine, carboxymethyl-beta-cyclodextrin, maltodextrin and casein. The preparation method comprises the following steps: step 1, cleaning and weighing the main materials; step 2, conducting heating and extraction; step 3, carrying out ceramic membrane filtration on the extracting solution to obtain a filtrate; step 4, preparing microcapsules by adopting ultrasound; step5, conducting vacuum concentration; step 6, carrying out a Maillard reaction; and step 7, conducting freeze drying. According to the preparation method of the composite instant black tea, the obtained composite instant black tea is not only convenient to use, but also good in fragrance, good in color and rich in nutrients.

Description

technical field [0001] The invention relates to black tea, in particular to a composite instant black tea and a preparation method thereof. Background technique [0002] Tea is people's daily drink and is beneficial to human health. For example, black tea is warm in nature, mellow in taste, and has the functions of helping gastrointestinal digestion, promoting appetite, assisting blood sugar regulation and strengthening the heart, etc., and is deeply loved by people; the flavonoids rich in black tea can eliminate free radicals and have anti Acidification, reducing the incidence of myocardial infarction. [0003] Yet there are two deficiencies in present tea finished product: the one, nutrition is single, for example, when people drink tea, often only brew a certain kind of tea product singlely, kind is single. The second is that it is not convenient to brew compound tea leaves. It takes a long time to mix and match the raw materials to get the right amount, and finally cle...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/18A23F3/26
CPCA23F3/14A23F3/18A23F3/26
Inventor 王彦波乔绚姚兰英韩晓祥
Owner ZHEJIANG GONGSHANG UNIVERSITY
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