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Fat-reduction kudzuvine root tea drink and preparation method thereof

A technology of tea beverage and kudzu root, applied in the field of lipid-lowering kudzu root tea beverage and its preparation, can solve unsolved problems such as precipitation of tea drinks, achieve the effect of improving free radical scavenging ability, improving tea taste, and improving ability

Inactive Publication Date: 2016-11-09
安徽省葛源农业科技发展有限公司
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Problems solved by technology

In the article "The Effects of Exogenous Amino Acids and Sugars on the Quality of Raw Pu-erh Tea", the author used tea leaves, amino acids, and reducing sugars to produce tea with low phenol-to-ammonia ratio and phenol-to-sugar ratio, but did not solve the problem of precipitation in tea drinks

Method used

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Embodiment Construction

[0014] A kind of pueraria root tea beverage for reducing fat is made from the following raw materials in parts by weight (kg):

[0015] Tea 120, kudzu root 25, licorice 15, hawthorn 15, red yeast rice 30, fish roe 4, corn silk 3, gynostemma 4, cassia seed 3, yeast 0.2, xylose 0.7, glycine 0.7, fructose syrup 1, activated carbon 2.

[0016] The preparation method of described lipid-lowering kudzu root tea beverage comprises the following steps:

[0017] (1) Boil kudzu root, corn silk, Gynostemma pentaphyllum, and cassia seed with 5 times the water for 40 minutes, filter to remove residue, collect the filtrate, and obtain the Chinese medicine extract;

[0018] (2) Mix tea leaves with xylose and glycine, add water to moisten until the water content reaches 40%, put them in a fully automatic control fermentation box at 50°C for 3 days, and then process them under the conditions of ultrasonic power of 1400W and frequency of 25Hz 90 minutes, then dry at 40°C;

[0019] (3) Microwav...

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Abstract

The invention discloses a fat-reduction kudzuvine root tea drink which is prepared from the following raw materials in parts by weight: 120-125 parts of tea leaves, 25-26 parts of kudzuvine roots, 15-16 parts of liquorice, 15-20 parts of hawthorn, 30-34 parts of red kojic rice, 4-5 parts of fish eggs, 3-4 parts of corn stigma, 4-5 parts of gynostemma pentaphylla, 3-4 parts of semen cassiae, 0.2-0.3 part of yeast, 0.7-0.8 part of xylose, 0.7-0.8 part of glycine, 1-2 parts of high fructose corn syrup and 2-3 parts of activated carbon. As tea leaves are treated with external amino acid and sugar, the brightness of the tea drink can be remarkably improved, the free radical removing property of tea soup extractum can be improved, the tea drink disclosed by the invention is clear in color and thick in fragrance, and in addition, the tea drink has an effect of reducing fat.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a lipid-lowering kudzu root tea beverage and a preparation method thereof. Background technique [0002] Puerarin is not only a traditional Chinese medicine but also a health food. It contains a large amount of puerarin and isoflavones, which can promote cardiovascular and cerebrovascular blood flow, reduce blood fat, blood sugar, blood alcohol, anti-aging, anti-cancer, anti-fatigue, and strengthen the body. Immunity and other physiological functions play a significant role in maintaining cardiovascular and cerebrovascular health. Pueraria lobata and tea are used as raw materials to develop Pueraria lobata tea beverages, making full use of the rich nutritional and health ingredients in Pueraria lobata and organically combining the rich biologically active ingredients in tea leaves to develop a convenient and delicious health tea beverage, which will open up new opportunit...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23F3/18
CPCA23F3/163A23F3/166A23F3/18
Inventor 魏殿臣
Owner 安徽省葛源农业科技发展有限公司
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