Preparation method of antioxidant instant effervescent tea
An anti-oxidation and instant tea powder technology, which is applied in the field of food processing, can solve the problems of tea popularity, etc., and achieve the effects of improving active ingredients, increasing bioavailability, and being convenient to carry and use
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Embodiment 1
[0018] Example 1. Sensory evaluation of crude tea and bud tips
[0019] Weigh 5g of Wuyuan green tea crude tea and bud tips respectively, and conduct sensory evaluation on them from the aspects of smell, color and touch; then put them in a teacup, pour 200ml of boiled water each time, and conduct sensory evaluation on them. The texture of crude tea is relatively rough, the color is dark brown, and the smell is strong but not fragrant. After brewing the tea with boiling water, the color is dark, the smell is earthy, and the taste is a bit bitter. It still smells like tea. The texture of the bud tips is uniform, smooth and delicate, the color is turquoise, and it has a very fragrant tea aroma, which is refreshing. After brewing tea with boiling water, it is clear and transparent. After four times, the color is almost colorless and the taste is almost absent (see attached figure 1 ).
Embodiment 2
[0020] Example 2. Preparation of instant effervescent tea granules
[0021] (1) preparation of instant tea powder: take 400g of Wuyuan green tea crude tea raw material, 95% ethanol leaching overnight, filter and collect tea leaves, place after drying in a high-speed universal pulverizer and pulverize, then pour it into a water bath, 8L distilled water was added, and the solution was water-bathed at 95°C for 4h. After the water bath was completed, suction filtration was performed, and the filtrate was collected. The obtained filtrate was placed in a rotary concentration evaporator for repeated concentration, and the final concentrated solution was placed in a freeze dryer for 48 hours, and the resultant was weighed to 167 g, and then placed in a pulverizer for pulverization to obtain instant tea powder.
[0022] (2) Preparation of instant effervescent tea granules: instant effervescent tea granules were granulated by wet acid and alkali respectively, and the formula of acid gr...
Embodiment 3
[0025] Example 3. Study on antioxidant activity of instant effervescent tea
[0026] 1. Materials and Instruments
[0027] 1.1 Main materials
[0028] Reagents such as polyvinylpyrrolidone K30, DPPH, and ethanol are all analytically pure.
[0029] 1.2 Instruments and equipment:
[0030] Ultraviolet spectrophotometer (Beijing Puyan General Instrument Co., Ltd., China) TGL-16G high-speed benchtop centrifuge (Shanghai Anting Scientific Instrument Factory, China); Micropipette (Eppendorf, Germany); Micro Shaker (Changzhou Guohua Electric Co., Ltd., China); MD-200-3 electronic balance (Shanghai Third Analytical Instrument Factory, China); ultrapure water purification system (Millipore, USA).
[0031] 2. Experimental method
[0032] 2.1 Preparation of instant effervescent tea granule solution:
[0033] Dissolve the prepared instant effervescent tea granules with distilled water, accurately prepare a solution of 1 mg / ml instant effervescent tea granules, and then dilute the solu...
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