7819 results about "Green tea" patented technology

An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Additional benefits include the lowering of plasma homocysteine by the addition of folic acid and pyridoxine. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

Disclosed are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also disclosed is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.

The invention discloses light-fragrance electronic cigarette atomized smoke solution and a preparation method thereof. The atomized smoke solution comprises the following components in percentage by weight: 30-45 percent of propylene glycol, 20-35 percent of glycerol, 5-15 percent of deionized water, 5-15 percent of alcohol, 15-45 percent of traditional Chinese medicine liquid, 2-5 percent of tobacco flavor, 2-6 percent of tobacco extract and 0.1-2 percent of forming agent, wherein the traditional Chinese medicine liquid is extraction liquid which is obtained by extracting traditional Chinese medicine mixture through water distillation or alcohol extraction, and the traditional Chinese medicine mixture consists of tendrilleaf fritillary bulb, mint leaf, loquat leaf, dendranthema indicum, violet, sweet-scented osmanthus and green tea. The light-fragrance electronic cigarette atomized smoke solution not only can meet the smoking demands of smokers, but also can effectively reduce irritation of smoke to tracheas, bronchi, throats and lungs of bodies, and has the efficacies of clearing heat, moistening lungs, arresting coughs, expelling phlegm, refreshing and restoring consciousness, regulating qi-flowing, resolving stagnation and the like.

The invention discloses a tea beverage powder with the function of relieving fatigue and a preparation method of the tea beverage powder. The tea beverage powder is prepared from the raw materials in parts by weight: 15-25 parts of purple sweet potato, 10-20 parts of cranberry, 8-12 parts of dark green tea, 8-15 parts of nonfat yoghourt, 6-10 parts of spina date seeds, 10-14 parts of citrus limonum, 8-12 parts of wheat sprouts, 1-3 parts of Caragana sinica Rehd, 2-4 parts of cape jasmine flower, 1-2 parts of Eucommia ulmoides male flower, 2-3 parts of peanut coats, 2-3 parts of rhizoma polygonati, 2-3 parts of astragalus membranaceus, 1-3 parts of silkworm pupa protein, 8-15 parts of maple sugar, 1-2 parts of cocoa powder, 4-6 parts of ginger powder, an appropriate amount of sour plum vinegar and 8-12 parts of nutrient solution. The tea beverage powder with the function of relieving fatigue, which is prepared by adopting the preparation method, is rich and balanced in nutrients, convenient to store and transport and safe and sanitary to drink, can be drunk while brewing with mellow tea flavor and sweet mouthfeel, has the capabilities of relieving physical fatigue and visual fatigue and contributing to improving the memory and the liver function, and can be used for improving the physique and enhancing resistance to diseases after long-term drinking.

An improved ultra-high fiber supplement that promotes satiety, caloric reduction, and weight loss. The supplement comprises guar, oat, psyllium, locust bean gum, pectin, green tea, multi-anthocyanadins, pyridoxine, and folic acid. The supplement can exist as a liquid, semi-solid, or solid comestible. It improves cardiovascular health and reduces cardiovascular inflammation and the risk of heart disease. The addition of antioxidants, including green tea, improves weight loss, and general and cardiovascular health. Also it reduces serum lipoprotein oxidation and risk of free-radical related diseases. Consumption of the supplement aids in reducing absorption and assimilation of ingested toxins. A method of providing an ultra-high fiber comestible that is highly palatable and can be used to supplement nutrition and to manage and prevent diet-related diseases is disclosed. Further embodiments increase fiber and other nutrients in the diet and helps manage and prevent all diet-related diseases.

The invention discloses an electronic cigarette liquid rich in plant flavone. The electronic cigarette liquid comprises the following raw materials in percentage by mass: 50-70% of propylene glycol, 5-10% of glycerinum, 5-15% of deionized water, 5-15% of natural flavone extract, 4-8% of tobacco extract, 2-6% of tobacco essence and 2-6% of thickener, wherein the natural flavone extract is the extract obtained by distilling by vapour or extracting a plant mixture by ethyl alcohol, and the total flavonoid content is 20-50% by total flavonoid content; the plant mixture is composed of chuzhou chrysanthemum, iris tectorum roots, propolis, orange peel, grape, peanut coat, lily, radix puerariae, scutellaria baicalensis, roxburgh rose and green tea. The electronic cigarette liquid disclosed by the invention is capable of meeting the smoking needs of smokers; meanwhile, the rich plant flavone has the effects of resisting oxidization, preventing aging, and adjusting immunity, and also has a healthcare effect on heart and cerebral vessels to a certain extent.

The invention describes a nutraceutical composition and method for preventing/treating cancer comprised of A) quinones (2,3-dimethoxy-5-methyl-1,4-benzoquinone, thymoquinone, tocopherolquinone) B) compounds capable of maximizing oxidative mitochondrial function preferably riboflavin, FAD, FMN, 6,7-Dimethyl-8-(1-D-ribityl)lumazine, ribitol, 5,6-dimethylbenzimidazole, tetrahydrobiopterin, vitamin B₁, lipoic acid, biotin, vitamin B₆, vitamin B₁₂, folate, B3, C and pantothenate C) lactic acid dehydrogenase inhibitors; 2′,3,4′5,7-pentahydroxyflavone, epigallocatechin gallate, quercetin, citric acid, rosemary, black walnut, clove, nutmeg, licorice root, coriander, cinnamon, ginger root, myrrh gum and green tea D) alkalizing agents: aloe vera, chlorella, wheat grass, apple cider vinegar, burdock root, kudzu root, alfalfa, barley grass, spirulina, parsley leaf, calcium, magnesium, potassium or bicarbonate salts E) potent tumoricidal herbs; gromwell root, wild yam, beth root, teasel root, balm of gilead bud, frankincense, bakuchi seed, dichroa root, kochia seed, kanta kari, sweet myrrh, galbanum, garcinia fruit, mace, white sage and tumoricial plant derived constituents: gambogic acid, shikonin, diosmin or boswellic acid F) an antiproliferative herb (speranskia or goldenseal) and G) a pharmaceutically acceptable carrier.

Green tea formulations and methods for the preparation thereof are disclosed and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

The invention relates to planting of organic tea trees. The method comprises the steps of selecting seeds, adjusting soil ph, interplanting an appropriate quantity of pine trees on the periphery or in the middle of a tea garden, planting, managing the tea garden, pruning, weeding, fertilizing and preventing and removing plant diseases and insect pests. Organic green tea with high quality and without pollution of pesticide, hormone and chemicals is produced, and the demand for high-end organic green tea in the market is met. Shanxi qipanshi small leave green tea obtained through the method for planting the organic tea tree according to the full ecological technology is purely natural, fragrant in taste and without peculiar smell. In addition, the tea has no peculiar smell.

The invention discloses a tea jelly sweet which is prepared from raw material in the formula in parts by weight: 4-10 parts of functional composition, 30-60 parts of maltitol, 30-40 parts of starch syrup, 3.5-7 parts of plural gel, 0.1-10 parts of lecithin, 0.1-3 parts of hydrogenated vegetable oil, 1-3 parts of peppermint oil and 20-40 parts of water, wherein the functional composition comprises one or several of ultra-micropowder or extractions or original materials of pu-erh tea, black tea, green tea, Oolong tea, white tea, yellow tea and dark tea and other functional factors; and the plural gel comprises modified starch, gelatine, agar and carrageenan. The invention has the characteristics of defined functions, attractive appearance, natural aroma, good taste and the like, has no artificially-synthesized pigment and essence and sweetner causing decayed tooth and is suitable for groups to eat for a long term so as to improve the sub-health state.

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

A satiety promoting beverage and a weight control regimen using it are described comprising: fiber, protein, sweetener and preferably calcium and a catechin, such as purified epigallocatechin gallate derived from green tea. The ingredients are employed in amounts sufficient that a single serving provides a feeling of satiety, both initially and after a period of at least one hour. In a preferred form, a serving of the beverage will comprise fiber in an amount sufficient to supply from 10 to 30% of the DV for fiber; milk protein in an amount sufficient to supply from 4 to 10 grams protein; calcium in an amount sufficient to supply from 10 to 40% of the DV for calcium; a low calorie sweetener and, preferably, the catechin in an amount sufficient to supply from 2 to 4 cup equivalents. The ingredients are homogenized and packaged to provide a smooth textured beverage with a creamy mouthfeel and from about 50 to about 150 calories per serving of from about 4 to 12 ounces. A Fullness Index of greater than 4, and preferably 5 is evidence of both very high volume to calorie and (fiber plus protein) to calorie ratios.

A composition is provided to treat and/or prevent for treating skin conditions including fine lines and wrinkles, acne rosacea, surface irregularities of the skin and hyper-pigmentation melasma of the skin, which includes use of a topically applied composition such as an ointment, lotion, cream, serum, gel or pad applied formulation, containing an effective amount of polyphenols, such as green tea based polyphenols, including but not limited to catechins, such as epigallocatechin gallate (EGCG), epigallocatechin (EGC), epicathechin 3-gallate (ECG) and epicatechin (EC). The formulation is preferably composed of 90 percent polyphenol isolates, derived from green tea with potent antioxidant properties, to assist in minimizing free-radical induced skin damage.

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The invention discloses a preparation method and the application of Hubei crabapple tea and the extract, which comprises the preparation method of Hubei crabapple black tea, green tea, brick tea, concentrated slices and pigment as well as the processing method of bottled Hubei crabapple beverage and the application of the Hubei crabapple tea in blood sugar and blood fat lowering drugs. The invention gets a plurality of Hubei crabapple products and fully utilizes the characteristics of the Hubei crabapple of itself, so the invention is also well applied in the blood sugar and blood fat lowering drugs as well as in antioxidant.

A green tea beverage is prepared from the fresh organic green tea leaves through breaking, squeezing to obtain tea juice, filtering, fine filtering by membrane, mixing it with water in ratio of 1:(15-25),membrane filtering for removing bacteria, and aseptic canning. Its advantages are unique fragrance and high nutritive value.

The present invention relates to extracts of green tea species plant material prepared by supercritical CO₂ extractions methods.

The invention discloses a rapid-soluble Pu'er tea and preparing method to accelerate body to release energy, which comprises the following steps: blending Pu'er tea and ripe tea ( or black tea and green tea) according to certain proportion; grinding roughly; extracting through water; condensing; drying; adding beta-cyclodextrin; recycling aged perfume benzine ingredient through steam distilling method or super-critical extracting method; packing the benzine and rapid-soluble tea powder together; adding isomaltose hypgather, degrading factor and flavoring factor.

The invention described herein encompasses methods and compositions of treating cancer or solid tumors comprising the administration of a therapeutically effective amount of catechins, a group of polyphenols found in green tea, to a mammal in need of such therapy. Compositions of catechins include but not limited to, epigallocatechin gallate (EGCg), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC). The unique compositions of the invention contain various combinations of the catechins with reduced levels of EGCg, alone or in combination with each other or other therapeutic agents and are used to treat primary and metastatic cancers in humans. The invention also encompasses the varying modes of administration of the therapeutic compounds.

A process for preparing the organic green tea based on Huang-mountain Maofeng tea includes such steps as spreading fresh tea leaves for drying in the air, heating, shaping, fastly baking for fixating color, parching for fixating shape, improving smell and refining. The details about the step of improving its smell are also disclosed. Its product is good in color, taste and smell.

The invention described herein encompasses a methods and compositions of treating cancer or solid tumors comprising the administration of a therapeutically effective amount of catechins, a group of polyphenols found in green tea, to a mammal in need of such therapy. Compositions of catechins include but not limited to, epigallocatechin gallate (EGCg), epicatechin (EC), epicatechin gallate (ECG), epigallocatechin (EGC). The unique compositions of the invention contain various combinations of the catechins, alone or in combination with each other or other therapeutic agents and are used to treat primary and metastatic cancers in humans. The invention also encompasses the varying modes of administration of the therapeutic compounds.

The invention relates to a kind of combae tea and the method for preparing the same, which comprises following steps: (1)picking fresh leaves, (2)airing, (3)water-removing leaves, (4)sun drying leaves, (5)cutting leaves, (6)mixing old and mature leaves with young leaves, (7)perfuming leaves, (8)packing, (9)getting finished product. The invention is characterized in that the old and mature leaves are mixed with fresh leaves with a certain proportion, the packing is much easier by using machine after cut, the taste of tea is good, and no additive is added during production process. It is a organic green tea product.

The invention discloses a method for processing cured meat, which mainly comprises the following steps: a, selecting materials, refrigerating and slitting; b, smearing spice, kneading and standing; c, cleaning; d, airing and hanging; and e, smoke curing. The method for processing the cured meat has the following characteristics: firstly, the selected spice is prepared by mixing green tea, wild pepper, anise, tsaoko, geranium, ganoderma lucidum, patchouli and cumin, the selection of the spice is scientific and the using amount is reasonable, wherein the green tea component not only can inhibit the generation of nitrite but also can inhibit the absorption of human large intestines on fat so that the cured meat reduces the burden of the human intestines and stomach caused by the fat at the same time of having unique fragrance; and secondly, the method strictly controls various process indexes during processing, and adopts active carbon to absorb benzopyrene in fume mist at a smoke curing stage so that the nitrite residue in a cured meat product is little, the benzopyrene content is low, and the cancer risk of the human body caused by the salt-cured product is further reduced.