Tea-polyphenol-enriched drink capable of promoting human body absorption

Abstract

The invention discloses a tea-polyphenol-enriched drink capable of promoting human body absorption. The tea-polyphenol-enriched drink comprises the following raw materials in parts by weight: 100 parts of deionized water; 30-45 parts of tea polyphenols; 30-40 parts of fructose; 10-15 parts of lemonade; 5-8 parts of bee honey; 4-7 parts of radix glycyrrhizae; 3-6 parts of vitamin C; 2-5 parts of vitamin B1; 1-3 parts of vitamin B2; 1-2 parts of nicotinic acid; 1-2 parts of quinic acid; 0.4-0.8 part of glutamic acid; 0.2-0.6 part of aspartic acid; and 0.1-0.3 part of proline. The tea-polyphenol-enriched drink further comprises 6-10 parts of lonicera japonica, 2-4 parts of red wine and 3-5 parts of hibiscus sabdariffa. According to the tea-polyphenol-enriched drink, faster absorption of the tea polyphenols in the drink by a human body is facilitated, the prolongation of oxidation resisting time after drink de-capping is also facilitated, the quality of the drink after de-capping is facilitated, and thus, the market competitiveness of the drink is facilitated.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a beverage for promoting human body to absorb tea polyphenols. Background technique [0002] Tea polyphenols is the general term for polyphenols in tea. It is a white amorphous powder, easily soluble in water, soluble in ethanol, methanol, acetone, ethyl acetate, and insoluble in chloroform. The content of tea polyphenols in green tea is relatively high, accounting for 15% to 30% of its mass. The main components of tea polyphenols are: flavanones, anthocyanins, flavonols, anthocyanins, phenolic acids and depsipolic acids Class 6 compounds. Among them, flavanones (mainly catechins) are the most important, accounting for 60% to 80% of the total tea polyphenols, followed by flavonoids, and the content of other phenols is relatively small. Tea polyphenols, also known as anti-oxygen spirit, vitamin phenol, and anti-haling, are complexes of polyhydric phenolic compounds in tea, con...

AI Technical Summary

Problems solved by technology

[0003] Most of the existing tea beverages contain tea polyphenols, but the tea polyphenols in these beverages cannot be absorbed by the human body faster and better, and beverages containing tea polyphenols cannot be left for a long time after opening , you need to drink it as soon as possible, otherwise it will easily cause the tea polyphenols in the drink to be oxidized by the oxygen in the air, which is not conducive to the quality of the drink. For this reason, we propose a drink that promotes the body's absorption of tea polyphenols

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