752 results about "Instant tea" patented technology

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 discloses ugine sport nutrition milk tea powder and a preparation method thereof and belongs to the technical fields of solid drinks, modified milk powder and nutritious foods. The milk tea powder is characterized by comprising whole milk powder, skim milk powder, whey protein powder, collagen powder, soy peptides powder, maize oligopeptide, inulin, maltodextrin, soluble soybean polysaccharide, instant tea powder, phospholipid, L-carnitine, a vitamin premix and a mineral premix. The milk tea powder disclosed by the invention has the advantages of giving a full play to the effects of nutrition complementation and cooperative gain, filling a market vacancy and integrating the functions of supplementing calcium, strengthening bones, losing the weight, relieving fatigues, keeping fit and the like; the milk tea powder is good in taste, convenient to eat, good in safety, strong in acceptability, free of toxic or side effects, simple in production process and easy to product and has a great market development potential.

The invention discloses an abelmoschus manihot leaf extract and a production method of a health-care instant tea thereof, which belong to the technical field of health-care foods. The health-care instant tea is prepared by uniformly mixing the following materials in percentage by weight: 50 to 60 percent of dry abelmoschus manihot leaf extract powder, and 40 to 50 percent of green tea, chrysanthemum, jasmine tea and abelmoschus manihot flower extract powder. The prepared product has high purity of functional components and good quality, is convenient to carry and drink, expands and increases the utilization of the abelmoschus manihot resource, and has the nutritional and health-care functions of resisting fatigue and ageing, helping digestion, promoting digestion and moistening the intestine, clearing fire and improving eyesight, protecting liver and strengthening kidney, reducing blood fat, strengthening physical endurance and immunity of the organism and the like.

The invention discloses a processing technique for preparing a high-tea-polyphenol instant tea. The instant green tea, which can be completely dissolved in water and of which the tea polyphenol content is more than 75 percent, is prepared from tea leaves serving as a raw material by extraction, dreg-liquid separation, centrifugation, membrane filtration, membrane separation, concentration and spray drying or freeze drying. The method for preparing the tea has a simple process, and is easy to implement and suitable for industrial production.

The invention relates to the plant extract and health tea technical field, in particular to coreopsis tinctoria extract and coreopsis tinctoria health instant tea and a production method thereof. The coreopsis tinctoria extract is obtained through the following steps that step 1: coreopsis tinctoria powder is obtained; and step 2 coreopsis tinctoria extract is obtained. The coreopsis tinctoria health instant tea is prepared through the following steps that the coreopsis tinctoria extract is uniformly mixed with concentrated liquid and drug excipient or edible excipient according to an equivalent mass, then the mixture is granulated by a granulation machine, and finally the prepared pellets are dried to obtain the coreopsis tinctoria health instant tea. The invention has advantages that biologically active ingredients of coreopsis tinctoria are adequately utilized, hygiene and convenience in use are realized, taste is good, and the application effect is good.

The invention discloses a processing method of cold soluble type instant tea, which adopts water with comparatively low temperature to extract form tea leaves for a long time, and pectase and tannase are added in the process of extraction for enzymatic hydrolysis, thereby ingredients of the tea leaves that are difficult to be dissolved in cold water are extracted little or ingredients of the tea leaves that are cold water that are difficult to be dissolved in cold water are decomposed into ingredients that are dissolvable in cold water, and no adverse effect is brought to local flavor, thus preparing the instant tea that are completely dissolved in the water of 5 DEG C with pleasant flavor.

The invention provides ginseng and medlar instant tea, belonging to the deep-processing field of a traditional Chinese medicinal material. The invention further provides a method for preparing the ginseng and medlar instant tea from main raw materials of ginseng and medlar in parts by weight as follows: 1.0-5.0 parts of ginseng, 2.0-10.0 parts of medlar and 0.5-3.5 parts of maltodextrin. The method comprises the following steps: firstly selecting, drying and crushing the ginseng and the medlar; drying and sieving the maltodextrin; placing ginseng powder, ganoderma lucidum powder and the sieved maltodextrin into a mixer sequentially, and then stirring evenly to obtain a mixture; and finally palletizing, vacuum-freezing and drying, sieving, cooling and packaging the mixture to obtain the ginseng and medlar instant tea.

The invention relates to a Chinese caterpillar fungus instant tea which comprises the raw materials in parts by weight: 20-40 parts of cordyceps fruiting body, 5-15 parts of sealwort, 10-20 parts of medlar, 10-20 parts of puerarin, 10-20 parts of poria cocos, 5-10 parts of lotus seeds, 5-10 parts of ginseng or American ginseng and 40-50 parts of isomalto-oligosaccharide. The Chinese caterpillar fungus instant tea is prepared by carrying out water extraction or superfine grinding on the raw materials, mixing and pelleting. The Chinese caterpillar fungus instant tea is a solid instant drink which has the functions of improving the immunity, protecting the cells of liver and kidney, regulating the intestinal flora, promoting the proliferation of bifidobacterium, improving gastroenteric function and the like for the middle-aged and elderly people and the organism with sub-health state.

An instant tea powder is prepared from tea leaf through extracting, filtering, reverse-osmosis concentrating and drying. It has high solubility and strong tea smell.

The invention discloses an instant tea of eucommia male flower and a preparation method thereof, which uses eucommia male flower, eucommia leaf, hawthorn and puerarin as raw materials; the preparation method comprises the nine processing steps of cleaning and choosing, leaching, thermal treating, heat dissipating, extraction, filtrating, concentrating, granulating and bagging, etc. In the eucommia male flower instant tea of the invention, the eucommia male flower, the eucommia leaf, the hawthorn and the puerarin of the raw materials have the functions of lowering blood pressure, reducing blood, preventing cerebral thrombosis and myocardial infarction, preventing senile dementia, being antitumor and anti-aging, enhancing immunity, etc., with consistent efficacy direction, due to the efficacy combination of the four raw materials, the invention has compound synergism effect; besides, the promoting digestion and removing stagnated food, reinforcing spleen and strengthening stomach functions of hawthorn and improving cardiac function of puerarin and nourishing liver and kidney function of eucommia male flower and eucommia leaf can achieve complementary effect, which leads the health function of the tea to be more distinctive. Due to containing richly calcium, phosphorus, magnesium, potassium, etc., the invention is endowed with rich nutrition, faint scent and good taste.

The invention discloses a recovery method for aroma components in a production process for instant tea powder. The recovery method comprises the following steps: crushing tea into coarse powder by using a pulverizer, mixing the obtained tea powder with water and extracting aroma components in the tea; filtering tea soup obtained after extraction by using a multilayer plate and frame type filter press; subjecting a filtrate obtained after plate and frame type filtration to ultrafiltration so as to obtain a clear filtrate and subjecting the filtrate to vacuum concentration; subjecting a concentrate obtained after concentration to spray drying so as to obtain the tea powder, wherein solid content of the concentrate is 40 to 50 wt%; and with condensed water generated in the process of vacuum concentration as a material liquid for pervaporation, carrying out pervaporation membrane separation and subjecting concentrated aromatic substances in the tea to spray drying to recover the aromatic substances to the tea powder. According to invention, most aromatic substances in the tea can be recovered, the quality of the tea powder is improved, and the utilization rate of the tea is increased; compared with a traditional extractive distillation method and the like, the recovery method for the aroma components in the tea through pervaporation membrane separation has the advantages of high separability, low energy consumption, a mild operation temperature, no additive, etc.

The invention relates to the field of liquid milk, in particular to salty milky tea and a process for preparation thereof. The salty milky tea based on 1000 parts by weight comprises 800-936.4 parts by weight of milk, 7-10 parts by weight of tea extract or 0.8-4 parts by weight of instant tea powder, 1.26-3.3 parts by weight of stabilizer, 4-7 parts by weight of waterless cream or single cream or butter, 0.4-3 parts by weight of salt and 0-193.54 parts by weight of water, wherein the stabilizer comprises thickener and emulsifier. The salty milky tea prepared by the process contains healthcare components of tea but remains natural nutrition component in milk and is a liquid drink with smooth taste and heavy aroma. By utilizing the process, the loss of components of milk and tea is decreased to the utmost extent, and distinctive characteristics of full fresh and salty taste of the milky tea are remained.

The invention discloses a tea extract for effectively retaining aroma and taste of original tea and a preparation method and an application thereof. The tea extract comprises the following components in percentage by weight: 15-72% of tea polyphenol, 3-20% of caffeine, 10-45% of tea polysaccharide, 3-23% of amino acid and 0.01-0.25% of aroma volatile oil, and the total percentage by weight of the components is not larger than 100%. The preparation method comprises the steps of tea extraction, cooling clarification, primary concentration, secondary concentration and low-temperature drying. The tea extract for effectively retaining the aroma and the taste of the original tea is applied to instant tea drinks, tobacco or food. The technologies such as medium and low temperature extraction, normal temperature membrane concentration, and low temperature drying are adopted, and the oxidization and the effusion of main thermosensitive substances such as aroma and taste are reduced. The preparation method is simple, the production efficiency and the extraction rate are high, the extract has strong aroma after being brewed, and the tea water is green or orange, and is close to the original tea water in aroma, taste and color.

The invention relates to a maca tea oral tablet and a preparation method thereof. The maca tea oral tablet comprises the following materials by weight: 20 to 30 parts of maca, 10 to 15 parts of instant tea powder, 15 to 30 parts of microcrystalline cellulose, 5 to 10 parts of sorbitol, other auxiliary materials, 0.5 to 1 part of magnesium stearate, and 0 to 2 parts of natural perfume, wherein the other auxiliary materials comprises 15 to 30 parts of lactose,1 to 5 parts of sodium carboxymethyl cellulose, 0 to 0.1 part of sucralose, 0 to 30 parts of maltodextrin; maca is ultramicro powder made of fleshy maca root. The preparation method mainly comprises the following steps: preparation of maca powder and instant tea powder, mixing maca powder and instant tea powder, preparation of a soft material, granulation, granule straightening, drying, tabletting, sterilization and packaging. The maca tea oral tablet is improved in taste, has a cool tea flavor, and tastes refreshing and sweet; due to the adoption of maca which is a nutritional ingredient, the maca tea oral tablet has anti-fatigue, refection and memory improving effects, and is easy to absorb and eat due to the form of tablet.

The present invention relates to hot water soluble instant tea and provides a method for preparing an extract, concentrate or powder, which is capable of being reconstituted as a tea beverage, having excellent organoleptic properties and substantially free of undesirable cloudiness and haze, and resembling conventional tea in taste and character.

The invention relates to a method for processing Tie guanyin tea leaves into tea powder, in particular to a method for processing the Tie guanyin tea leaves into Tie guanyin instant tea powder which can be dissolved in water quickly without tea residues by processes including extracting, disc-type separating, aroma recovery, vacuum concentration at low temperature, aroma refilling, vacuum freeze drying at the low temperature and the like. In the method, the utilization rate of raw materials is high, moisture content is low, the storage period is prolonged, and the cost of reducing storage, transportation, packaging and the like is reduced. Simultaneously, the characteristics of the Tie guanyin tea leaves are kept, the color and luster are yellow and green and bright, and the aroma is pureand lofty and fragrant; and the Tie guanyin instant tea powder has the rhyme of the Tie guanyin tea leaves, and can be used for making liquid pure tea drinks and can be directly taken as solid pure tea drinks.

The invention relates to a method for processing instant tea extract, which belongs to the technical field of tea processing. The method for processing the instant tea extract comprises the following steps: leaching a finished product tea for 1 to 3 times every 3 to 5 minutes, after the tea is immersed by 2 to 5 times volume of purified water; crushing the leached fresh tea into powder of between60 and 80 meshes; immersing the tea by the purified water or condensed water obtained in a concentration step at a temperature of between room temperature and 80 DEG C for 5 to 15 minutes, with waterdosage of between 10 and 25 times of weight of the tea; roughly filtering tea water immersing the finished product tea by a 60 to 80 mesh sieve, and finely filtering the tea water by a 80 to 120 micron filtration fabric; roughly filtering tea water immersing the fresh tea powder by a 100 to 150 mesh sieve, and finely filtering the tea water; reversely concentrating tea liquor to 15 to 30 percent volume of original tea water; and decompressing, vaporizing and concentrating the tea liquor at low temperature to produce liquid tea extract with water content of between 30 and 60 percent; or directly decompressing, vaporizing and concentrating the tea liquor under pressure of less than or equal to 0.07 pressure atmosphere at a temperature of between room temperature and 50 DEG C to produce the liquid tea extract; and drying the liquid tea extract to obtain solid instant tea extract. The method has the advantages of low production cost and rich tea extract flavor.

The invention relates to instant tea paste and a processing technology thereof. The technology comprises the following steps: performing light-degree freezing and microwave treatment, mixing with circulating water, ultrasonic extracting, concentrating in low temperature and vacuum, freeze-drying and shaping in vacuum and the like. Through light-degree freezing, more effective ingredients can be extracted and flavor substances and pigment of tea can be reserved. Through microwave treatment, tea cells are broken, which is beneficial to improving extraction efficiency; and the heat generated by microwave treatment is absorbed by ice crystal, thus having no high-temperature reaction on tea and less loss on the flavor substances and the pigments of tea. Mixing with low-temperature circulating water is combined with ultrasonic extracting to realize low-temperature extraction with short extraction time, high extraction yield and high extraction efficiency of effective components in tea up to over 80%, less damage to the original color, flavor and nutrient substances, and better taste. The instant tea paste especially overcomes the defects of easy browning of color of the traditional tea paste.

The present invention relates to a lycium instant tea with the actions of clearing away heat, removing toxic material and checking diarrhea and functions of dispersing food, fortifying stomach, eliminating fat, reducing weight and reducing cholesterine, etc. Its composition includes lycium instant extract, milk powder, tea, fruit powder, pollen, wallnut powder, longan powder, jujube powder, sweetening material, additive and others. The described tea includes instant tea powder, pure tea powder, black tea, green tea and ultrafine tea powder, the described sweetening material includes white granulated sugar, cane sugar, primverose and saccharol and the additive includes edible stabilizing agent, thickening agent, emulsifier, adhesive and others.

An instant tea extract is prepared through immersion extracting, filtering, concentrating and drying.

The invention provides an instant tea paste. The instant tea paste comprises 3-20wt% of ultramicro tea powder, 15-60wt% of a filler and 10-30wt% of a sweetener; the filler is one or more of oat, glutinous rice, peanuts, walnuts, apricot kernels and soybeans; and the sweetener is sugar alcohol, maltose or sucrose. The instant tea paste can be instantly eaten after the instant tea pate is added to cold water or warm boiled water, and has the advantages of pureness, good mouthfeel, direct eating by people, and full utilization of the nutritional components of tea.