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Tea beverage composition and preparation method thereof

A technology for a composition and a tea beverage, which is applied in the field of tea beverage composition and preparation, can solve the problems of poor sleep, unacceptable, and affect the taste of beverages, and achieve the effect of improving weight loss and blood lipid lowering effects

Pending Publication Date: 2022-04-01
元气森林(北京)食品科技集团有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in order to obtain a higher concentration of tea polyphenols, long-term extraction (10min-30min) and other methods are used, which will also lead to an increase in the content of caffeine, which may have adverse effects on sleep. Moreover, because caffeine has a bitter taste, It will seriously affect the taste of the drink and make it unacceptable

Method used

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  • Tea beverage composition and preparation method thereof
  • Tea beverage composition and preparation method thereof
  • Tea beverage composition and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0059] Add 95±1℃ hot water and antioxidant vitamin C to oolong tea at a ratio of 1:50, and at the same time add sodium bicarbonate to make the hot water solution pH 6-7, and circulate and stir for extraction for 7.5 minutes; the mixture is coarsely filtered, cooled, and centrifugally filtered. Obtain high tea polyphenols oolong tea extract, the concentration of tea polyphenols is 2200-2400mg / kg; 16 parts of the extract are diluted with 79.85 parts of water, 0.1 part of tea powder, 0.05 part of tea polyphenols, and 2 parts of dietary fiber are added. Among them, dietary The fiber is polydextrose; 2 parts of natural energy-free sweeteners (including steviol glycosides, erythritol, Luo Han Guo extract, etc.) are added; the mixture is tempered and sterilized to obtain a tea beverage composition.

Embodiment 2

[0061] Add 95±1℃ hot water and antioxidant vitamin C to oolong tea at a ratio of 1:50, and at the same time add sodium bicarbonate to make the hot water solution PH 6-7, and circulate and stir for extraction for 7.5 minutes; the mixture is coarsely filtered, cooled, and centrifuged. Obtain high tea polyphenol oolong tea extract, the concentration of tea polyphenols is 2200-2400mg / kg; add 79.66 parts of water to dilute 16 parts of the extract, add 0.3 part of tea powder, 0.04 part of Bifidobacterium lactis, and 2 parts of dietary fiber, wherein, The dietary fiber is polydextrose; 2 parts of natural energy-free sweeteners (including steviol glycosides, erythritol, Luo Han Guo extract, etc.) are added; the mixture is tempered and sterilized to obtain a tea beverage composition.

Embodiment 3

[0063] Add 95±1℃ hot water and antioxidant vitamin C to oolong tea at a ratio of 1:50, and at the same time add sodium bicarbonate to make the hot water solution PH 6-7, and circulate and stir for extraction for 7.5 minutes; the mixture is coarsely filtered, cooled, and centrifuged. Obtain high tea polyphenol oolong tea extract, the concentration of tea polyphenols is 2200-2400mg / kg; add 79.89 parts of water to dilute 16 parts of the extract, add 0.07 parts of tea polyphenols, 0.04 parts of Bifidobacterium lactis, and 2 parts of dietary fiber, of which The dietary fiber is polydextrose; 2 parts of natural energy-free sweeteners (including steviol glycosides, erythritol, Luo Han Guo extract, etc.) are added; the mixture is tempered and sterilized to obtain a tea beverage composition.

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PUM

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Abstract

The invention discloses a tea beverage composition and a preparation method, and the tea beverage composition comprises the following components in parts by weight: 70-85 parts of water; the preparation method comprises the following steps: mixing tea leaves with hot water at 90-95 DEG C according to the ratio of 1: (30-50), and circularly stirring for 4-8 minutes, thereby obtaining the tea leaf extract. 0.01 to 0.5 part of tea powder or 0.03 to 0.1 part of tea polyphenol; 1-4 parts of dietary fibers; 1-5 parts of a natural energy-free sweetener; and 0 to 0.06 part of bifidobacterium lactis.

Description

technical field [0001] The disclosure belongs to the field of food, and in particular relates to a tea beverage composition and a preparation method. Background technique [0002] Tea beverage is a liquid beverage that can be directly drunk by extracting tea leaves with water. The tea polyphenols in the beverage have the effects of lowering blood fat and controlling body weight. However, in order to obtain a higher concentration of tea polyphenols, long-term extraction (10min-30min) and other methods are used, which will also lead to an increase in the content of caffeine, which may have adverse effects on sleep. Moreover, because caffeine has a bitter taste, Can have a strong impact on the taste of the beverage, making it unacceptable. Therefore, it becomes necessary to provide a tea beverage with good taste and body weight control effect. Contents of the invention [0003] The present disclosure aims to solve the above-mentioned technical problems. [0004] The invent...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18
Inventor 郝佳杨萃朱迪
Owner 元气森林(北京)食品科技集团有限公司