一种基于螺旋藻水提液缓解绿茶茶汤褐变的方法
By adding spirulina aqueous extract to green tea infusion, the browning problem of green tea infusion under light conditions is solved by utilizing the interaction between phycocyanin and tea polyphenols and chlorophyll. This achieves stability in the color and active ingredients of the tea infusion, making it suitable for the industrial production of green tea beverages.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2026-06-17
- Publication Date
- 2026-07-17
AI Technical Summary
Green tea liquor is prone to significant browning under light conditions, affecting the appearance and quality of the tea and the stability of its functional components. Existing technologies are unable to effectively solve this problem.
Spirulina aqueous extract was used to extract phycocyanin from spirulina powder through homogenization, stirring and centrifugation. This phycocyanin was then added to green tea infusion. The interaction between phycocyanin and tea polyphenols and chlorophyll inhibited the oxidation of tea polyphenols and the degradation of chlorophyll.
It significantly delays the browning of green tea liquor, maintains the color stability and clarity of the tea liquor, and does not affect the flavor and nutritional characteristics of the tea liquor, which is in line with the green trend of the food industry.
Smart Images
Figure CN122397804A_ABST