Chinese wolfberry leaf bud matcha solid beverage and preparation method thereof

A solid beverage, wolfberry leaf technology, applied in the direction of tea substitutes, etc., can solve the problems of the particle size not reaching the particle size of matcha, low work, stratification, etc., and achieve the effects of good preparation, good taste, and shortened process time.

Inactive Publication Date: 2018-12-07
宁夏宝丰生态牧场有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Traditional matcha is tea ground with a stone mill, and its particle size is 2 to 20 microns. The work of stone milled tea is extremely low, and the matcha produced in one hour is only 40 grams, while the super green tea powder and plant powder drinks used in general The particle size of the micro-grinding method is far from meeting the requirements of matcha particle size, and precipitation and stratification occur during the brewing process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Preparation of Lycium barbarum leaf bud powder: take fresh Lycium barbarum leaf buds, heat them with steam at 100°C for 1 minute, then dry them at 75°C, and then crush them to 80 mesh to obtain Lycium barbarum leaf bud powder.

[0021] Preparation of wolfberry leaf bud matcha solid drink:

[0022] Formula composition (by weight parts):

[0023] Lycium barbarum leaf bud powder: 90 servings

[0024] Flavoring agent: 10 parts of sucrose

[0025] Food additive: 0.5 parts of lecithin

[0026] Take the above-mentioned wolfberry leaf bud powder and add pure water according to the ratio of material to liquid 1:8, stir evenly, use a colloid mill to grind with a grinding tooth gap of 5 μm, and circulate twice to obtain wolfberry leaf sprout pulp. Add 1g of food-grade pectinase with enzyme activity of 100,000 U / g to every kilogram of Lycium barbarum leaf mash for enzymolysis at 50°C for 1 hour, then add 10g of food-grade papain with enzyme activity of 100,000 U / g for enzymolysi...

Embodiment 2

[0028] Preparation of Lycium barbarum leaf bud powder: take fresh Lycium barbarum leaf buds, heat them with steam at 96°C for 2 minutes, then dry them at 100°C, and then crush them to 100 mesh to obtain Lycium barbarum leaf bud powder.

[0029] Preparation of wolfberry leaf bud matcha solid drink:

[0030] Formula composition (by weight parts):

[0031] Lycium barbarum leaf bud powder: 80 servings

[0032] Flavoring agent: 5 parts fructose

[0033] Food additive: 1 part of casein

[0034] Take the above wolfberry leaf bud powder and add pure water according to the ratio of material to liquid 1:10, add pure water and stir evenly, then use a colloid mill to grind with a grinding tooth gap of 10 μm, and repeat the process 3 times to obtain wolfberry leaf sprout pulp. Add 1g of food-grade pectinase with enzyme activity of 100,000 U / g to every kilogram of Lycium barbarum leaf mash for enzymolysis at 40°C for 2 hours, then add 5g of food-grade papain with enzyme activity of 100,0...

Embodiment 3

[0036] Preparation of Lycium barbarum leaf bud powder: take fresh Lycium barbarum leaf buds, heat them with steam at 100°C for 1.5 minutes, then dry them at 75°C, and then crush them to 80 meshes to obtain Lycium barbarum leaf bud powder.

[0037] Preparation of wolfberry leaf bud matcha solid drink:

[0038] Formula composition (by weight parts):

[0039] Lycium barbarum leaf bud powder: 90 servings

[0040] Flavoring agent: 10 parts of honey

[0041] Food additive: 0.5 part of sucrose ester

[0042] Take the above wolfberry leaf bud powder and add pure water according to the ratio of material to liquid 1:15, add pure water and stir evenly, then use a colloid mill to grind with a grinding tooth gap of 5 μm, and repeat the process for 3 times to obtain wolfberry leaf sprout pulp. Add 1g of food-grade pectinase with an enzyme activity of 100,000 U / g to every kilogram of wolfberry leaf mash and hydrolyze at 55°C for 2 hours, then add 10g of food-grade papain with an enzyme ac...

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PUM

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Abstract

The invention relates to a Chinese wolfberry leaf bud matcha solid beverage and a preparation method thereof. The Chinese wolfberry leaf bud matcha solid beverage disclosed by the invention consists of the following components in parts by weight of 80-90 parts of Chinese wolfberry leaf bud powder, 5-10 parts of a correctant, and 0.5-1 part of a food additive. The preparation method of the Chinesewolfberry leaf bud matcha solid beverage disclosed by the invention is characterized by comprising the following steps of performing pulping on Chinese wolfberry leaf bud powder, performing superfinecrushing by a wet method, performing enzymolysis, performing blending, performing homogenizing and performing spray drying. The Chinese wolfberry fruit matcha solid beverage is simple in formula, freefrom layering when being brewed, and good in mouth feel.

Description

technical field [0001] The invention relates to a preparation method of wolfberry leaf bud solid tea, in particular to a wolfberry leaf bud matcha solid beverage and a preparation method thereof. Background technique [0002] The "Compendium of Materia Medica" of the Ming Dynasty records: "Godberry leaves picked in spring, named Tianjingcao; flowers picked in summer, named Changshengcao; seeds picked in autumn, named Lycium barbarum; roots picked in winter, named Digupi". Lycium barbarum leaf buds have a long edible history. , usually eaten with vegetables or made as tea. Lycium barbarum leaf buds are rich in calcium, iron, zinc and other mineral elements needed by the human body. It is a natural supplementary food for calcium, iron, zinc and other elements. At the same time, wolfberry leaf buds also contain wolfberry leaf polysaccharides, various amino acids, vitamins and dietary fiber. Lycium barbarum leaf buds have high nutritional value and medicinal value, and its effi...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 胡维岗郭振忠程渊方宝红
Owner 宁夏宝丰生态牧场有限公司
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