Preparation method of rose black tea solid beverage

A technology for rose black tea and solid beverage, which is applied in the directions of tea, tea extraction, tea treatment before extraction, etc., can solve the problems of unsatisfactory rose tea taste and nutritional composition, large side effects, etc., achieve unique flavor, reduce weight gain, good effect

Inactive Publication Date: 2020-12-22
曲水净土玫瑰产业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste and nutritional content of rose tea prepared by this method are not particularly ideal, so it is necessary to develop a new method for preparing rose tea
[0005] In addition, the incidence of overweight and obesity is increasing sharply around the world, and the harm caused by obesity to humans cannot be ignored. However, there are fewer types of weight-loss drugs on the market, and there are relatively large side effects. Therefore, it is necessary to look for safe, effective , non-toxic anti-obesity drugs are urgently needed

Method used

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  • Preparation method of rose black tea solid beverage
  • Preparation method of rose black tea solid beverage
  • Preparation method of rose black tea solid beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of rose black tea solid beverage, specifically comprises the following steps:

[0030] (1) Preparation method of rose black tea: after picking the fresh leaves according to 1 bud, 2 and 3 leaves, use the withering adjustment method to wither, spread the thickness of the leaves (randomly selected between 15-18cm), with a hot air temperature of 35°C, wither for 3-4h, Make sure that the moisture content after withering is 58-64%; use a rolling machine to mix and knead the dried roses and the fresh tea leaves after withering at a ratio of 1:1 to 1:3 by mass ratio of dried roses to fresh tea leaves. At room temperature of 20-24°C and humidity of 85%-90%, knead in stages for a total of 90min; spray bacterial liquid during the kneading process,

[0031] (2) Carry out low temperature long-term fermentation after oxygenating and sealing in a sealed bag, wherein the air temperature is 20-30°C, the leaf temperature is 25-30°C, the air humidity is 95-120%, and ...

Embodiment 2

[0047] As another embodiment of the present invention, the extraction process of rose black tea solid-state fermentation product is further described in detail below: wherein, the mass ratio of rose: fresh leaves of black tea is 1:2, and the fermentation time is 7h.

[0048] Take 50g of fermented rose black tea powder in a 500mL beaker, study the extraction material-liquid ratio (①1:10 extraction 5 times, ②1:15 extraction twice 1:20 extraction once, ③1:20 extraction twice 1:10 extraction once, ④1 extraction at 1:30, 2 extractions at 1:10, ⑤1 extraction at 1:20, and 3 extractions at 1:10), the extract was centrifuged at 4000 rpm / min for 20 min, and spray-dried; the solid-state fermentation product of rose Pu’er was extracted by the solid-liquid ratio screening The results are shown in the following table:

[0049] Table 2. Screening of solid-liquid ratio of solid-state fermentation product of rose fresh tea leaves

[0050] Extraction method of rose black tea and wate...

Embodiment 3

[0053] In this example, the obtained rose black tea instant powder is compounded with different proportions of inulin, polydextrose and erythritol, sieved and packaged to obtain a rose black tea solid beverage.

[0054] The product formulations were screened according to sensory scores, and the results are shown in the table below.

[0055] Table 3 Recipe Screening

[0056]

[0057] It can be seen from Table 3 that the sensory scores of the five formulations have little difference, but as the material content increases, the solubility becomes worse and the cost increases. The addition of polydextrose and inulin has a great influence on the solubility and taste of rose black tea solid beverages, but has little effect on the color and lustre, and the effect on the aroma is negligible; when the addition amount of inulin is 4.5g and 4g, the color is purple, and The value is more than 85 points, the taste is good, the palatability is strong, the sweetness is obvious, the aroma ...

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Abstract

The invention discloses a preparation method of a rose black tea solid beverage, and belongs to the technical field of tea processing. The method comprises the following steps of rolling dry roses andwithered fresh tea leaves, performing inoculating, performing fermenting, performing drying, performing refining to prepare rose black tea, adding the rose black tea into purified water, performing boiling and extracting, and adding inulin and polydextrose to prepare the tea solid beverage; performing gradient extraction to obtain a rose black tea extracting solution, and performing spray drying;and finally, preparing the rose black tea solid beverage through blending, and establishing an obesity SD rat model through high-fat diet induction. The result shows that each dosage group of the rose black tea solid beverage can significantly reduce the weight gain of high-fat diet induced obesity SD rats under the condition that the appetite of the SD rats is not affected, the total fat contentand the fat / body ratio in rat bodies can be obviously reduced, the beverage has favorable effect of reducing weight, and is good in solubility and mouth feel, and the fragrance of black tea and the fragrance of the roses are coordinated.

Description

technical field [0001] The invention relates to a preparation method of a rose black tea solid beverage, and belongs to the technical field of tea processing. Background technique [0002] In plant taxonomy, rose is a shrub of the genus Rosaceae, and in daily life, it is the collective name for a series of cultivars of the genus Rosa with large and gorgeous flowers. These cultivars can also be called roses or roses. The role of rose is not only for people to watch, but also as a medicinal material. Rose itself has a strong and sweet fragrance, and it can also be used as a food entry. Depression, invigorating blood circulation and relieving pain. It mainly treats depression caused by liver stagnation and qi stagnation, or is short-tempered, has no appetite for diet, pain in the chest and flanks, and fullness of the stomach. In addition, many women now drink roses soaked in water, which can not only maintain beauty, but also improve endocrine disorders and eliminate fatigue ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/10A23F3/12A23F3/28
CPCA23F3/10A23F3/12A23F3/16A23F3/28
Inventor 熊劲
Owner 曲水净土玫瑰产业开发有限公司
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