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Plant extract, preparation method and application of plant extract in tea beverage

A plant extract and extract technology, applied in tea extraction, solid solvent extraction and other directions, can solve the problems of stomach injury and drinking, and achieve the effect of red and bright soup and inhibiting the "three highs".

Pending Publication Date: 2021-10-22
永州金蕊生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when vine tea is used as tea, it is slightly bitter at the beginning, and then it becomes sweeter. Many people feel that drinking it is not used to it, and drinking it for a long time hurts the stomach.
[0006] It can be seen that the above-mentioned teas will have certain defects when they are drunk alone, but there is no one on the market that combines black tea, honeysuckle and rattan tea, and extracts the nutritional components of each single product for mixing and preparation. Instant tea or beverages used as ingredients for other tea beverages, and the extracted nutrients have more significant effects than ordinary tea beverages or other health teas

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A preparation method of plant extract, comprising the following steps:

[0033] S101: Use high-quality fresh organic tea leaves to wither, knead, deblock, and ferment according to the black tea processing technology; for honeysuckle, it needs to be picked before the stamens open for refined processing, and impurities such as leaf stalks should be removed for later use; picking before the stamens open can guarantee The tenderness of honeysuckle, the unopened stamens protect the pollen in the stamens from being lost, thereby ensuring nutrition; then wither and kill the honeysuckle to ensure the true color, integrity and strong fragrance of the honeysuckle.

[0034] S102: Mix the fermented black tea with the freshly killed honeysuckle according to the ratio of 3:1, fry together, dry, and enhance the fragrance to obtain honeysuckle black tea; the frying temperature is 100°C, and the frying time is 25 minutes ; The drying temperature is 70°C until the moisture content is low...

Embodiment 2

[0039] The difference from Example 1 is that in this example, in step S102, the fermented black tea and the freshly finished honeysuckle are mixed according to the ratio of 4:1, fried together, dried, and fragrant to obtain honeysuckle Black tea; the frying temperature is 110°C, and the frying time is 25 minutes; the drying temperature is 75°C, until the moisture content is lower than 5%; In step S104, mix honeysuckle black tea and rattan tea in the ratio of 38:65 and put them in an extraction tank, add 11 times of pure water for extraction, the extraction temperature is 85°C, and the number of extractions is twice, each time The extraction time is 1.6h.

[0040] Others are with embodiment 1.

Embodiment 3

[0042] The difference from Example 1 is that in this example, in step S102, the fermented black tea and the freshly finished honeysuckle are mixed according to the ratio of 3.5:1, fried together, dried, and fragrant to obtain honeysuckle Black tea; the frying temperature is 95°C, and the frying time is 22 minutes; the drying temperature is 65°C, until the moisture content is lower than 5%; In step S104, mix honeysuckle black tea and rattan tea in the ratio of 35:68 and put them in an extraction tank, add 9 times of pure water for extraction, the extraction temperature is 75°C, and the number of extractions is twice, each time The extraction time is 1.3h.

[0043] Others are with embodiment 1.

[0044] The tea drink prepared in this example has no bitterness and astringency, bright red soup color, high and pleasant fragrance, sweet fragrance, floral fragrance, fresh and thick, high aftertaste, and well retains the functional components in the tea, including honeysuckle extract...

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PUM

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Abstract

The invention discloses a plant extract, a preparation method and application of the plant extract in a tea beverage. The extract is obtained by mixing and extracting honeysuckle black tea and ampelopsis grossedentata. The honeysuckle black tea is composed of black tea and honeysuckle according to a ratio of 2-5:1. The honeysuckle black tea and the ampelopsis grossedentata are mixed according to a ratio of (30-40):(60-70). The invention further discloses a preparation method of the plant extract and application of the plant extract in tea drinks. The fragrance, sweetness, red and bright soup color and all-round health-care effects of black tea are fully utilized, high-aroma, heat-clearing and detoxifying effects of honeysuckle flowers are added, and high-sweet aftertaste, body fluid production promoting, liver nourishing and protecting, and "three-highs" inhibition effects of vine tea are combined, so that the effect of closely combining tea and health care is achieved. The invention provides a high-quality beverage which has good taste, fragrance and aesthetic soup color and integrates the health-care functions of clearing away heat and toxic materials, nourishing and protecting the liver, inhibiting the "three-highs" and the like for vast consumers.

Description

technical field [0001] The invention relates to a tea drink, in particular to a plant extract, a preparation method and its application in a tea drink. Background technique [0002] Black tea is rich in carotene, vitamin A, calcium, phosphorus, magnesium, potassium, caffeine, isoleucine, leucine, lysine, glutamic acid, alanine, aspartic acid and other nutrients. It can help gastrointestinal digestion, increase appetite, warm stomach, diuretic, eliminate edema, and strengthen heart function. The "rich flavonoids in black tea can eliminate free radicals, have an anti-acidification effect, and reduce the incidence of myocardial infarction. [0003] Honeysuckle has been known as a good medicine for clearing heat and detoxification since ancient times. It is sweet and cold in nature but does not hurt the stomach. Symptoms such as swelling and pain, the effect is remarkable. The main component of honeysuckle is chlorogenic acid (molecular formula C 16 h 18 o 9 ) is easily so...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/30A23F3/18B01D11/02
CPCA23F3/30A23F3/18B01D11/02
Inventor 曾国进曾振华
Owner 永州金蕊生物科技股份有限公司
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