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Process for producing tea flower, Tibetan tea, black tea and green tea blended tea beverage

A technology of tea tree flowers and tea blending, which is applied in the direction of tea, tea extraction, and food ingredients as antioxidants. It can solve the problems of easy oxidation and deterioration of tea polyphenols, achieve good degradability, high content of tea polyphenols, and solve the problem of The effect of easy oxidation and deterioration

Pending Publication Date: 2020-11-27
彭加林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The inventor introduced stabilizer-modified chitosan nanoparticles when processing tea tree flowers, Tibetan tea, black tea, and green tea blended tea beverages, which can wrap tea polyphenols in it and make it stable, effectively solving the problem of beverage The problem that tea polyphenols are easy to oxidize and deteriorate, thus improving the shelf life of beverages

Method used

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  • Process for producing tea flower, Tibetan tea, black tea and green tea blended tea beverage
  • Process for producing tea flower, Tibetan tea, black tea and green tea blended tea beverage

Examples

Experimental program
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Effect test

Embodiment 1

[0042] A beverage made by blending tea tree flowers, Tibetan tea, black tea and green tea, comprising the following raw materials in parts by weight:

[0043] Tea tree flower, Tibetan tea, black tea, green tea blended tea 20 parts, white sugar 10 parts, modified chitosan nanoparticles 0.015 parts, sodium ascorbate 0.015 parts, water 500 parts.

[0044] The preparation method of the modified chitosan nanoparticles comprises the following steps;

[0045]Weigh 1g of chitosan and add it into 100mL mass fraction of 1% acetic acid solution, fully stir and dissolve to form a chitosan-acetic acid solution, adjust the pH of the solution to 5 with 0.01mol / L NaOH, add 3g of sodium tripolyphosphate, After stirring and reacting for 30 minutes, pour the solution into a centrifuge tube and place it in a refrigerated centrifuge for 30 minutes at a speed of 9000r / min, separate the supernatant from the sediment, wash the lower layer of sediment with deionized water for 3 times and centrifuge fo...

Embodiment 2

[0062] It is basically the same as Example 1, the only difference is:

[0063] A beverage made by blending tea tree flowers, Tibetan tea, black tea and green tea, comprising the following raw materials in parts by weight:

[0064] Tea tree flower, Tibetan tea, black tea, green tea blended tea 20 parts, white sugar 10 parts, chitosan 0.015 parts, sodium ascorbate 0.015 parts, water 500 parts.

Embodiment 3

[0066] It is basically the same as Example 1, the only difference is:

[0067] Tea tree flower, Tibetan tea, black tea, green tea blended tea are prepared by the following method:

[0068] Mix the dried tea tree flowers, Tibetan tea, black tea, and green tea evenly according to the mass ratio of 1:2:1:1 to obtain tea tree flowers, Tibetan tea, black tea, and green tea blended loose tea, and the obtained loose tea After autoclaving and forming, it is made into tea tree flower, Tibetan tea, black tea and green tea blended tea.

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Abstract

The invention discloses a tea flower, Tibetan tea, black tea and green tea blended tea beverage comprising the following raw materials in parts by weight: 10-30 parts of tea flower, Tibetan tea, blacktea and green tea blended tea, 5-15 parts of white granulated sugar, 0.015-0.03 part of a stabilizer, 0.015-0.03 part of sodium ascorbate and 500-800 parts of water. Modified chitosan nanoparticles are adopted in the stabilizer and can wrap tea polyphenols to make the tea polyphenols stable, the problem that the tea polyphenols in the beverage are prone to oxidative deterioration is effectively solved, and the shelf life of the beverage is prolonged. By changing the blending ratio of tea flowers t Tibetan tea to black tea to green tea, the content of theabrownins and the tea polyphenols is effectively increased.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a process for making beverages by blending tea tree flowers, Tibetan tea, black tea and green tea. Background technique [0002] With the improvement of people's living standards and health awareness, consumers began to pursue nutritious, natural, and natural drinks. Therefore, traditional mainstream drinks, mainly carbonated drinks, became unpopular. Pure fruit drinks, milk drinks, and vegetables Various categories such as juice and tea beverages have risen rapidly. Among them, natural flower drinks are increasingly popular with consumers because of their advantages of no pesticide spraying, no pollution, and original colors and flavors. In addition, studies have shown that flowers contain aromatic substances, flavonoids and carotenoids and other physiologically active substances that are beneficial to the human body, which have the effects of beautifying, s...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23L3/3562C08B37/08B82Y30/00B82Y40/00
CPCA23F3/163A23L3/3562A23V2002/00B82Y30/00B82Y40/00C08B37/003A23V2200/02A23V2250/511
Inventor 彭加林
Owner 彭加林
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