Instant rose black tea powder and preparation method thereof

A technology of rose red and tea powder, applied in the field of food processing, can solve the problems of complex reaction principle, unpleasant flavor, adverse reaction substances, etc., and achieve the effects of good solubility, high reduction degree of tea water, and high retention rate of nutrients

Pending Publication Date: 2019-04-02
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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The preparation method of embodiment 1, instant rose black tea powder, carries out following steps successively:

[0042] 3) Preparation of main ingredients: The main ingredients consist of the following ingredients in parts by weight: 15 parts of black tea, 7 parts of dried roses, 3 parts of red dates and 3 parts of wolfberry.

[0043] Note: The above main ingredients are all treated to remove impurities and mildew before use.

[0044] 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.

[0045] Wherein, the weight ratio of water and main material is 28:1;

[0046] 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;

[0047] 4...

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PUM

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Abstract

The invention provides a preparation method of instant rose black tea powder. The preparation method comprises the specific steps of preparing main materials, performing leaching in hot water of 80 DEG C, performing filtering, preparing microcapsules, performing concentrating, performing a Maillard reaction and performing drying. A compound wall material is used for entrapping entire tea components, and then the Maillard reaction is used for secondary color enhancement and fragrance enhancement. The microcapsule preparation and the Maillard reaction are in synergistic effects, so that instantbrown sugar and ginger tea products being high in organoleptic quality reduction degree, high in nutrient component content and good in solubility are obtained. The content of the total flavonoids inthe prepared instant rose black tea powder is as high as 635mg/L, and the content of total polyphenols is as high as 430mg/L. The instant rose black tea powder is rapid to dissolve, free from precipitate and insoluble matter, clear in tea soup, and high in reduction degree of soup color. Under the condition that the stability of the total flavonoids and the polyphenols is guaranteed, the sense organ of the instant rose black tea powder is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an instant rose black 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 it is loved by people because of its mellow taste and functions of helping gastrointestinal digestion, promoting appetite, assisting blood sugar regulation, and strengthening the heart; roses are sweet, slightly bitter, and warm in nature. The most obvious effects are regulating qi and relieving stagnation, promoting blood circulation and relieving stasis, regulating menstruation and relieving pain; red dates are a kind of nutritious food, known as the "king of all fruits", rich in various vitamins and amino acids, which can strengthen the spleen and stomach, nourish qi and nourish blood ; Lycium barbarum polysaccharides in wolfberry have immune regulation, anti-aging, lowering blood fat, lo...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23F3/18
CPCA23F3/14A23F3/18
Inventor 沈忱魏崖松李可馨乔绚修丽丽
Owner ZHEJIANG GONGSHANG UNIVERSITY
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