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Composite instant tea and preparation method thereof

A technology for instant tea and black tea, applied in the directions of tea, tea extraction, tea treatment before extraction, etc., can solve problems such as single type of tea drink, and achieve the effects of reducing the incidence rate, avoiding loss, and having a fresh and lasting aroma.

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

[0006] The object of the present invention is to provide a compound instant tea and its preparation method. The compound instant tea solves the problem of a single variety of tea drink, and is not only convenient to use, but also has good fragrance, good color and rich nutrition

Method used

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

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Experimental program
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Effect test

Embodiment 1

[0026] The preparation method of the compound instant tea beverage of the present embodiment, carries out following steps successively:

[0027] 1), the main ingredient is composed of the following components by weight: 15 parts of black tea, 7 parts of jasmine, 6 parts of lotus leaf, 4 parts of wolfberry, 4 parts of hawthorn, and 3 parts of dandelion;

[0028] 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;

[0029] 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;

[0030] 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, wh...

Embodiment 2

[0037] The preparation method of the compound instant tea beverage of the present embodiment, carries out following steps successively:

[0038] 1), the main ingredient is composed of the following components by weight: 14 parts of black tea, 6 parts of jasmine, 5 parts of lotus leaf, 3 parts of wolfberry, 3 parts of hawthorn, 2 parts of dandelion;

[0039] 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;

[0040] 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;

[0041]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...

Embodiment 3

[0048] The preparation method of the compound instant tea beverage of the present embodiment, carries out following steps successively:

[0049] 1), the main ingredient is composed of the following components by weight: 16 parts of black tea, 8 parts of jasmine, 7 parts of lotus leaf, 5 parts of wolfberry, 5 parts of hawthorn, and 4 parts of dandelion;

[0050] 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;

[0051] 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;

[0052] 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, wh...

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Abstract

The invention discloses a composite instant tea and a preparation method thereof. The main materials comprise, in parts by weight, 14-16 parts of black tea, 6-8 parts of jasmine flowers, 5-7 parts oflotus leaves, 3-5 parts of Chinese wolfberry fruits, 3-5 parts of hawthorn fruits and 2-4 parts of dandelions. The auxiliary materials comprise maltodextrin, casein, carboxymethyl-beta-cyclodextrin, glucose, glycine, L-alanine and L-phenylalanine. The preparation method comprises the following steps: step 1, cleaning and weighing the main materials; step 2, adding purified water, and conducting heating and extraction; step 3, acquiring a filtrate; step 4, preparing microcapsules by adopting ultrasound; step 5, conducting vacuum concentration; step 6, carrying out a Maillard reaction; and step7, conducting pre-freezing for 30min, and conducting freeze drying to obtain the composite instant tea. According to the preparation method of the composite instant tea and the preparation method thereof, the problem of single variety of tea drink is solved, and the instant 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 a composite instant 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 functions such as helping gastrointestinal digestion, promoting appetite, assisting blood sugar regulation, and strengthening the heart. It 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. Another example is jasmine tea, which has a fresh and long-lasting aroma and a mellow and refreshing taste. It has the effects of clearing away heat and detoxification, regulating qi and calming the nerves, warming the middle and stomach, rejuvenating stagnation, strengthening the heart and liver, invigorating the spleen and stomach, and anti-bacterial and anti-inflammatory effects. [0003] Yet there are two de...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/18A23F3/26
CPCA23F3/14A23F3/18A23F3/26
Inventor 陈青乔绚修丽丽韩晓祥沈露钰
Owner ZHEJIANG GONGSHANG UNIVERSITY
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