Green tea jelly and preparation method thereof

A technology for tea jelly and green tea, which is applied to the field of green tea jelly and its preparation, can solve the problems of low utilization rate of tea leaves and the like, achieve the effects of increasing the dissolution amount and the dissolution rate, improving the added value of deep processing, and lowering the production and processing temperature.

Pending Publication Date: 2020-04-14
HUBEI UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional way of eating tea is brewing with boiling water, usually soaking tea leaves in water to make drinks, some insoluble or insoluble nutrients (such as some cellulose, most of the protein and some minerals) are still retained in the tea dregs. low utilization

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Take 40 kg of ultrafine green tea powder with a fineness of 1500 mesh, 40 kg of pear powder and 1200 kg of water, mix them in a mass ratio of 1:1:30, stir them mechanically, and obtain a mixture of green tea powder and pear powder.

[0021] Add 0.6% carrageenan and 0.1% vitamin E to this mixture, and perform high-speed shearing, dispersing and mixing at 15,000 rpm to obtain a new mixture.

[0022] Then inject the mixed solution into a high-pressure homogenizer for homogenization treatment, and the processing pressure is 60MPa; the obtained homogeneous mixed solution is a tea jelly emulsion, which is subjected to high-temperature instant sterilization; pour the sterilized tea jelly emulsion into a mold In the container, a shaped tea jelly was prepared; the shaped tea jelly was put into 4°C for 6.0 hours of refrigeration to obtain a finished product of green tea jelly.

Embodiment 2

[0024] Take 80 kg of superfine green tea powder with a fineness of 800 mesh, 480 kg of pear powder and 14400 kg of water, mix them in a mass ratio of 1:6:180, and stir them mechanically to obtain a mixed solution of green tea powder and pear powder.

[0025] Add 6.0% carrageenan and 0.3% vitamin E to the mixture, and perform high-speed shear dispersion stirring at 25,000 rpm to obtain a new mixture.

[0026] Then inject the mixed solution into a high-pressure homogenizer for homogenization treatment, and the processing pressure is 90MPa; the obtained homogeneous mixed solution is a tea jelly emulsion, which is subjected to high-temperature instantaneous sterilization; pour the sterilized tea jelly emulsion into a mold In the container, a shaped tea jelly was prepared; the shaped tea jelly was put into 4°C for 6.0 hours of refrigeration to obtain a finished product of green tea jelly.

Embodiment 3

[0028] Take 300 kg of ultrafine green tea powder with a fineness of 300 mesh, 210 kg of pear powder and 30,000 kg of water, mix them in a mass ratio of 1:0.7:100, and mix them mechanically to obtain a mixed solution of green tea powder and pear powder.

[0029] Add 3.0% carrageenan and 0.2% vitamin E to the mixture, and perform 20,000 rpm high-speed shear dispersion stirring to obtain a new mixture.

[0030] Then inject this mixed solution into a high-pressure homogenizer for homogenization treatment, and the processing pressure is 10 MPa; the obtained homogeneous mixed solution is a tea jelly emulsion, which is subjected to high-temperature instantaneous sterilization; pour the sterilized tea jelly emulsion into a mold In the container, a shaped tea jelly was prepared; the shaped tea jelly was put into 4°C for 6.0 hours of refrigeration to obtain a finished product of green tea jelly.

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PUM

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Abstract

The invention discloses green tea jelly and a preparation method thereof. The green tea jelly is prepared from ultramicro green tea powder, pear powder, carrageenan, vitamin E and water. The mass ratio of the ultramicro green tea powder to the pear powder is 1: 0.7 to 6.0. The mass of the carrageenan is 0.58 to 6.0% of the sum of the mass of the ultramicro green tea powder and the mass of the pearpowder. The mass of the vitamin E is 0.1 to 0.3% of the sum of the mass of the ultramicro green tea powder and the mass of the pear powder. The green tea jelly and the preparation method have the advantages that the application of the ultramicro tea powder ensures the integrity of nutritional ingredients of tea leaves; the production and processing temperature is low, and the biological activityof functional components is maintained; when the particle size is small, nutritional ingredients of the tea powder are easily absorbed by intestines and stomachs of human bodies, and the nutritional value is far higher than that of the water extract of tea leaves; the fat-soluble vitamin E is subjected to high-speed shearing dispersion and high-pressure homogenization at the same time, and is fully compatible with water-soluble components under the assistance of the emulsification effect of the carrageenan; the product has good stability, is beneficial to being fully absorbed by human bodies,and has a synergistic effect with functional components of tea leaves.

Description

technical field [0001] The invention belongs to the technical field of tea deep processing, and in particular relates to a green tea jelly and a preparation method thereof. Background technique [0002] Tea not only carries traditional cultural information, but is also regarded as a healthy and beneficial drink. At present, the tea trade is facing contradictions such as the growth rate of tea production is faster than that of consumption, and the export price of tea is falling. [0003] The structure of the traditional tea industry needs to be adjusted. Through deep processing and comprehensive utilization of tea, realizing the diversification of tea products, improving the degree of industrial correlation and increasing tea consumption is one of the important ways for the transformation and upgrading of the tea industry. [0004] The traditional way of eating tea is brewing with boiling water, usually soaking tea leaves in water to make drinks, some insoluble or insoluble ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/12A23L5/10A23L29/10A23L29/256
CPCA23L21/12A23L5/10A23L5/17A23L29/10A23L29/256A23V2002/00
Inventor 陈小强黄奕邵云东吴龙程勇邵胜荣祝祥威吴正奇李云袁浩肖勇
Owner HUBEI UNIV OF TECH
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