Process for preparing lozenge of natural tea

A tea buccal, natural technology, applied in the field of natural tea buccal preparation, can solve the problems of difficult to obtain tea buccal products with satisfactory flavor, unstable aroma components, loss of aroma components, etc., to achieve good health care effect, processing The method is simple and the effect is convenient to eat

Inactive Publication Date: 2006-06-07
袁弟顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the aroma components of tea are very unstable and volatile, most of the aroma components will be lost in the process of leaching, concentrating and drying the raw material tea, and it is difficult to obtain tea lozenge products with satisfactory flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 1. Choose high-quality natural oolong tea leaves;

[0034] 2. The oolong tea leaves are crushed and pressed into tea pulp by conventional methods;

[0035] 3. Mix tea leaves, waxy starch and enzyme preparation in a weight ratio of 1000:100:1, and stir evenly to form the first raw material, wherein the enzyme preparation is α-amylase;

[0036] 4. Carry out enzymatic hydrolysis of the first raw material:

[0037] 1) Add 10 times (weight) water to the tea slurry in the first raw material to prepare a tea mixture;

[0038] 2) heating to a temperature of 65°C;

[0039] 3) Keep this temperature for 15 minutes.

[0040] 5. Filter the tea mixture after enzymatic hydrolysis:

[0041] 1) Filter the tea mixture with a membrane to remove the tea dregs;

[0042] 2) The filtrate is filtered for the second time, that is, centrifuged to obtain the tea clear liquid.

[0043] 6. Concentrated tea liquid;

[0044] 7. Add mannitol to the concentrated tea clear liquid, the ratio (weig...

Embodiment 2

[0048] 1. Select high-quality green tea leaves;

[0049] 2. The green tea leaves are crushed and pressed into tea pulp by conventional methods;

[0050] 3. Mix the tea leaves, waxy starch and enzyme preparation in a weight ratio of 1000:600:2, and stir evenly to form the first raw material, wherein the enzyme preparation is α-amylase and β-amylase;

[0051] 4. Carry out enzymatic hydrolysis of the first raw material:

[0052] 1) Add 14 times (weight) water to the tea slurry in the first raw material to prepare a tea mixture;

[0053] 2) heating to a temperature of 95°C;

[0054] 3) Maintain this temperature for 90 minutes.

[0055] 5. Filter the tea mixture after enzymatic hydrolysis:

[0056] 1) Filter the tea mixture with a membrane to remove the tea dregs;

[0057] 2) The filtrate is filtered for the second time, that is, centrifuged to obtain the tea clear liquid.

[0058] 6. Concentrated tea liquid;

[0059] 7. Add mannitol to the concentrated tea clear liquid, the...

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PUM

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Abstract

The invention discloses a method for preparing natural tea buccal tablets, which comprises the following steps: 1. selecting tea leaves; 2. crushing and pressing the tea leaves, and preparing warm tea water; 3. providing an enzyme preparation and waxy starch; 4. Adding enzyme preparation and waxy starch into tea water for enzymolysis; 5. filtering the mixture after enzymolysis; 6. collecting and drying the filtrate; 7. pressing into natural tea lozenges. The invention has the following advantages: the processing method is simple, the cost is low, and the product produced by the method - lozenges, is convenient to eat, has strong tea flavor, good taste, contains many nutrients in the tea, and has good health care effect.

Description

technical field [0001] The invention relates to a food, in particular to a method for preparing natural tea lozenges. Background technique [0002] As we all know, tea has a strong health care function, but traditional tea brewing is very inconvenient and cannot meet the needs of modern people's fast-paced life; popular bottled tea beverages on the market contain a small proportion of tea functional ingredients and cannot be fully utilized. The health-care effect of tealeaves; And the method for making of existing tea lozenge is raw tea such as green tea, black tea, oolong tea are leached tea composition with hot water, through drying, pulverization process and make. Though this product can be drunk without being brewed with heat, the biggest problem that exists is that fragrance is not enough. Because the aroma components of tea are very unstable and volatile, most of the aroma components will be lost in the process of extracting, concentrating and drying the raw tea, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/32
Inventor 袁弟顺
Owner 袁弟顺
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