Instant brown sugar ginger tea powder and preparation method thereof

A brown sugar ginger tea, instant technology, applied in tea extraction, tea spices, pharmaceutical formulations, etc., can solve the problems of complex reaction principles, unpleasant flavors, adverse reactions, etc., achieve good solubility, high degree of sensory quality reduction, High tea reduction effect

Inactive Publication Date: 2019-03-22
ZHEJIANG GONGSHANG UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the complexity of the Maillard reaction principle, different reactants and different reaction temperatures will cause great changes in flavor, and improper control will easily produce unpleasant flavors. Therefore, it is necessary to apply this method to the process production of instant tea. Solve the problem of adverse reactions

Method used

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  • Instant brown sugar ginger tea powder and preparation method thereof
  • Instant brown sugar ginger tea powder and preparation method thereof

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Embodiment 1

[0040] The preparation method of embodiment 1, instant brown sugar ginger tea powder, carries out following steps successively:

[0041] 1), preparation of main ingredients: the main ingredients are composed of the following ingredients in parts by weight: 15 parts of black tea, 7.5 parts of ginger and 4 parts of red dates.

[0042] Note: The above main ingredients are all treated to remove impurities and mildew before use.

[0043] 2), heating extraction: add water (pure water) to the main material obtained in step 1), and mix evenly to obtain a mixture. The resulting mixture was leached with hot water at 80°C for 23 minutes to obtain an extract.

[0044] Wherein, the weight ratio of water and main material is 28:1;

[0045] 3) Filtration: pass the extraction solution obtained in step 2) through a ceramic membrane tube with a pore size of 0.8 μm, and perform ceramic membrane filtration under the conditions of 0.2 MPa and 20° C. to obtain the filtrate;

[0046] 4) Preparati...

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Abstract

The invention provides a preparation method of instant brown sugar ginger tea powder. The method concretely comprises the following steps: preparing a main material, heating and extracting, filtering,preparing microcapsules, concentrating, carrying out a Maillard reaction, and drying. According to the preparation method, all tea components are embedded by means of a compound wall material, colorand aroma are enhanced for the second time by using the Maillard reaction, and the preparation of the microcapsules and the Maillard reaction have a synergistic effect, so that the instant brown sugarginger tea powder, which is high in sensory quality restoration degree and nutritional ingredient content and good in solubleness, can be obtained. The total flavonoid content and polyphenol contentof the instant brown sugar ginger tea powder prepared by the method respectively reach up to 543mg/L and 420mg/L; furthermore, the instant brown sugar ginger tea powder is rapidly dissolved, is free from precipitate and insoluble substances, and is clear in tea soup and high in soup color restoration degree. The preparation method improves the sensory quality of the instant brown sugar ginger teapowder under the premise of guaranteeing the stability of total flavonoid and polyphenol.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant brown sugar ginger tea powder and a preparation method thereof. Background technique [0002] Black tea is fermented from the new shoots of the tea tree. It is warm in nature, and is loved by people because of its mellow taste and its functions of helping gastrointestinal digestion, promoting appetite, assisting blood sugar regulation and strengthening the heart. Ginger has been regarded by medical scientists as a health product with the same origin as medicine and food since ancient times. It has a pungent taste and slightly warm nature. It has the effects of relieving the exterior and dispelling cold, warming the middle and relieving vomiting, warming the lungs, relieving cough, and detoxifying. It has a good effect on relieving wind-cold cold and spleen-stomach cold. Rich in various vitamins and amino acids, it can invigorate the spleen and stomach, invigo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/18A23F3/30A23F3/40A23P10/30A61K36/9068A61K9/50A61K47/42A61K47/36A61K47/40A61P1/14A61P37/04
CPCA23F3/18A23F3/30A23F3/40A61K9/5036A61K9/5057A61K36/725A61K36/82A61K36/9068A23P10/30A61P1/14A61P37/04A61K2300/00
Inventor 沈忱徐闻天乔绚勇括郑恺欣
Owner ZHEJIANG GONGSHANG UNIVERSITY
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