Chocolate-flavored radix puerariae tea beverage and preparation method thereof

A technology of kudzu root tea and chocolate, which is applied in the field of food processing, can solve the problems of unresolved tea precipitation and other problems, and achieve the effect of improving free radical scavenging ability, reducing impact, and improving tea taste

Inactive Publication Date: 2017-02-01
安徽省葛源农业科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 chocolate-flavored kudzu root tea beverage is made from the following raw materials in parts by weight (kg):

[0015] 120 pieces of tea leaves, 25 pieces of kudzu root, 15 pieces of licorice, 20 pieces of walnut kernels, 4 pieces of orange juice, 10 pieces of white chocolate, 2 pieces of Yizhi kernels, 1 piece of polygala, 3 pieces of Polygonum multiflorum, 0.2 pieces of yeast, 0.7 pieces of xylose, 0.7 pieces of glycine, 1 piece of fructose syrup, and 2 pieces of activated carbon.

[0016] The preparation method of described chocolate flavor kudzu root tea beverage, comprises the following steps:

[0017] (1) Boil kudzu root, yizhiren, polygala, and Polygonum multiflorum with 5 times the water for 40 minutes, filter to remove the 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 ...

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Abstract

The invention discloses a chocolate-flavored radix puerariae tea beverage. The chocolate-flavored radix puerariae tea beverage is made from the following raw materials in parts by weight: 120-125 parts of tea leaves, 25-26 parts of radix puerariae, 15-16 parts of licorice roots, 20-22 parts of walnut kernels, 4-5 parts of orange juice, 10-11 parts of white chocolate, 2-3 parts of fructus alpiniae oxyphyllae, 1-2 parts of radix polygalae, 3-4 parts of tuber fleeceflower roots, 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. Exogenous amino acids and sugar are added to treat the tea leaves, so that the brightness of the tea beverage can be notably improved, the free radical scavenging capacity of a tea liquor extract is improved, and besides, the tea beverage disclosed by the invention is clear and rich in fragrance, and has the efficacy of nourishing the brain.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a chocolate-flavored 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 opport...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16A23F3/40
CPCA23F3/163A23F3/166A23F3/405
Inventor 魏殿臣
Owner 安徽省葛源农业科技发展有限公司
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