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Processing method of distinctive yellow bud tea beverage

A processing method and technology of yellow bud tea are applied in the field of food processing to achieve the effects of increasing specific surface area, increasing extraction rate and increasing dissolution rate

Inactive Publication Date: 2017-10-17
THE MOUNT HOLYOKE TANG QING MING TEA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, studies have shown that the sensory threshold of flavonoids presenting a bitter taste is far lower than that of catechins

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A processing method of characteristic yellow bud tea drink is characterized in that it is composed of the following steps:

[0016] 1) Select fresh tea with one bud and three leaves, kill it at 45°C until the moisture content reaches 40%, spread it flat to a thickness of 6cm, cover it with 2 layers of wet cotton gauze, and stuff it in a greenhouse at a humidity of 70% and 30°C. 5 hours, until the tea body is slightly yellow, and baked in a drum at 120°C for 20 minutes, then dried with a residual temperature drum for 1.5 hours, and crushed through a 40-mesh sieve;

[0017] 2) Take the tea powder obtained in step 1 and mix it with 7% β-cyclodextrin by mass fraction, superfinely pulverize it until the particle diameter is 40 μm, add 60 times the amount of distilled water, stir it at 45°C for 13 minutes, and set it at 8000r / Centrifuge for 10 minutes, take the supernatant, repeat the extraction of the precipitate twice more, combine the supernatant, and rotovap for 5 hours ...

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PUM

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Abstract

The invention relates to a processing method of distinctive yellow bud tea beverage. Effective components of yellow bud tea are extracted by a mechanical and chemical method, so that the utilization rate of raw materials of yellow bud tea leaves is increased, and the extraction efficiency of the effective components is improved. Bitter taste in tea soup is embedded through beta-cyclodextrin, so that the palatability is enhanced; and the beta-cyclodextrin has saturation and adsorption effects on tea polyphenol, so that the stability of the distinctive yellow bud tea beverage can be enhanced.

Description

technical field [0001] The invention relates to the field of food processing, and mainly relates to a processing method of characteristic yellow bud tea drink. Background technique [0002] There are a wide variety of tea ingredients, and the main ingredients include: tea polyphenols, tea polysaccharides, amino acids, vitamins, caffeine, flavonoids, and various minerals. Among them, tea polyphenols contain multiple active hydroxyl groups, which have very strong antioxidant properties, can scavenge active oxygen free radicals, and inhibit the peroxidation of lipid compounds. In addition, tea polyphenols also have various pharmacological effects such as antibacterial and bactericidal, anti-aging, digestive aid, and anti-radiation. Widely used. Flavonoids are the products of photosynthesis, which cannot be synthesized in the human body, and can only be obtained from food or medicine. Tea has various functions such as lowering blood pressure, lowering blood fat, and anti-tumor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 程俊生
Owner THE MOUNT HOLYOKE TANG QING MING TEA
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