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Olive and green tea effervescent tablets and preparation method thereof

A technology for olive green tea and effervescent tablets, which is applied in the field of food processing, can solve the problems of low content of active ingredients in tea leaves, difficulty in exerting the efficacy of beneficial ingredients in tea leaves, etc., and achieves the effects of light weight, small size and easy portability.

Inactive Publication Date: 2017-07-14
ZIBO VOCATIONAL INST
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to revitalize the ancient industry of tea, by combining modern pharmaceutical and new food processing techniques, such as preparing tea effervescent tablets, tea extracts are made into effervescent tablets. However, existing tea extracts In effervescent tablets, the content of tea active ingredients is the lowest, and it is difficult to exert the effect of beneficial ingredients in tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] 1) First, crush 100g of dried olive leaves or 100g of dried green tea leaves and pass through a 40-mesh sieve, mix them with water at a mass ratio of 1:6 to obtain a mixture, add 5% cellulase to the mixture, Soak at 65°C for 10 minutes, soak at 72°C for 5 minutes, inactivate enzymes at 95°C for 5 minutes, and collect olive leaf extract and green tea leaf extract respectively;

[0017] 2) filtering the two extracts respectively to remove insolubles to obtain clear liquid;

[0018] 3) The two supernatants were mixed with the adsorption resin Amberlite XAD16 at a mass ratio of 1:2, concentrated to dryness under reduced pressure; eluted with 30% ethanol for 6 column volumes after packing, and collected the eluate; After the liquid was pre-treated by filtration, the content of tea polyphenols was detected by HPLC. The results showed that after the olive leaf clear liquid was adsorbed and eluted by the macroporous resin, the purity of the tea polyphenols in the eluate was 82%...

Embodiment 2

[0024] 1) First, crush 100g of dried olive leaves or 100g of dried green tea leaves and pass through a 40-mesh sieve, mix them with water at a mass ratio of 1:8 to obtain a mixture, add 8% cellulase to the mixture, Soak at 65°C for 12 minutes, soak at 72°C for 10 minutes, inactivate enzymes at 95°C for 5 minutes, and collect olive leaf extract and green tea leaf extract respectively;

[0025] 2) filtering the two extracts respectively to remove insolubles to obtain clear liquid;

[0026] 3) The two supernatants were mixed with the adsorption resin Amberlite XAD16 at a mass ratio of 1:2, concentrated to dryness under reduced pressure; eluted with 30% ethanol for 6 column volumes after packing, and collected the eluate; After the liquid was pre-treated by filtration, the content of tea polyphenols was detected by HPLC. The results showed that after the olive leaf clear liquid was adsorbed and eluted by the macroporous resin, the purity of the tea polyphenols in the eluate was 79...

Embodiment 3

[0032] 1) First, 100g of dried olive leaves or 100g of dried green tea leaves are pulverized and passed through a 40-mesh sieve, mixed with water at a mass ratio of 1:7 to obtain a mixture, and the mixture is added with cellulase that accounts for 6% of the mixture mass fraction, and Soak at 70°C for 10 minutes, soak at 75°C for 7 minutes, inactivate enzymes at 95°C for 5 minutes, and collect olive leaf extract and green tea leaf extract respectively;

[0033] 2) filtering the two extracts respectively to remove insolubles to obtain clear liquid;

[0034] 3) The two supernatants were mixed with the adsorption resin Amberlite XAD16 at a mass ratio of 1:2, concentrated to dryness under reduced pressure; eluted with 30% ethanol for 6 column volumes after packing, and collected the eluate; After the liquid was pre-treated by filtration, the content of tea polyphenols was detected by HPLC. The results showed that after the olive leaf clear liquid was adsorbed and eluted by the macr...

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Abstract

The invention discloses olive and green tea effervescent tablets and a preparation method thereof, and belongs to the technical field of food processing. The preparation method disclosed by the invention comprises the following steps of adding cellulase, leaching olive leaves and green tea leaves under changed temperature to obtain tea polyphenols, making tea polyphenol dry powder by combining macroporous resins, and preparing effervescent tablets containing active components of olive leaves and active components of green tea leaves by combining an effervescent tablet pharmacy technology. According to the effervescent tablets prepared by the invention, the effective components of tea leaves exceed 30%, correctants, edible essence, sweetening agents and the like are not added, the efficacy of the tea leaves being rich in nutrition, refreshing minds, attracting attention and the like are reserved, the efficacy of olive leaves for reducing blood lipid, reducing blood sugar, reducing weight, resisting cancer and the like is provided, and the olive and green tea effervescent tablets have favorable market prospects.

Description

technical field [0001] The invention relates to an olive green tea effervescent tablet and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Olive leaves are the leaves of Euphorbiaceae Phyllanthus emblica, which are widely distributed in many provinces in southwest and southeast my country. As an important medicinal and edible plant resource, olive leaf has a very long history in traditional Chinese medicine systems such as Chinese herbal medicine and ethnic medicine, and has been included in the "Chinese Pharmacopoeia"; olive leaf has a unique flavor and rich nutrition. In addition to amino acids and trace elements, it also contains a lot of Vc, carbohydrates, organic acids, tannins, and also contains protein, fat, vitamin B1, B2, A, carotene, cellulose, pectin, alkaloids and calcium , phosphorus, iron, potassium, sodium, etc. Medical scientists of all dynasties believe that Yunnan olive has good effects such...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/32A23F3/18A23F3/16
CPCA23F3/32A23F3/166A23F3/18
Inventor 房泽海
Owner ZIBO VOCATIONAL INST
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