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Cyclocarya paliurus sugar-free tea jelly and preparation method thereof

A technology of Cyclocarya paliurus and sugar tea, which is applied in the food field to achieve the effect of uniform texture, appropriate sweetness, smooth and delicate taste

Inactive Publication Date: 2019-07-23
GUANGXI UNIV OF CHINESE MEDICINE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the research on tea jelly using Cyclocarya paliurus leaves as raw materials has not been reported yet.

Method used

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  • Cyclocarya paliurus sugar-free tea jelly and preparation method thereof
  • Cyclocarya paliurus sugar-free tea jelly and preparation method thereof
  • Cyclocarya paliurus sugar-free tea jelly and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0057] A preparation method of Cyclocarya paliurus sugar-free tea jelly, comprising the steps of:

[0058] Firstly crush Cyclocarya paliurus and green tea respectively, and pass through a 14-mesh sieve, calculate by weight, mix 20 parts of Cyclocarya paliurus and 20 parts of green tea crushed leaves respectively, brew in hot water at 76°C for 5 minutes, and obtain green papaya Qianliu green tea soup;

[0059] Dry mix 0.7 parts of konjac flour, 0.3 parts of carrageenan and 10 parts of mannitol, pour into distilled water and stir evenly, swell and boil to obtain glue;

[0060] Pour the tea soup into the mucilage, wherein the ratio of the tea soup to the mucilage is 1:1, and stir from side to side to make it even. Then take 0.15 parts of KCl, dissolve it with 20mL of hot water, add it to the mortar, pour it slowly, and stir rapidly while pouring to prevent agglomeration at the place where KCl is poured. Pour the prepared glue into the mold while it is hot, refrigerate it until ...

Embodiment 2

[0062] The sugar-free tea jelly of Cyclocarya paliurus comprises the following ingredients in parts by weight: 20% tea broth, 24% water, 0.6% compound gum, 0.05% KCl, and 6% mannitol. The preparation method is the same as in Example 1.

Embodiment 3

[0064]The sugar-free tea jelly of Cyclocarya paliurus comprises the following ingredients in parts by weight: 60% tea broth, 74% water, 1.4% compound gum, 0.25% KCl, and 14% mannitol. The preparation method is the same as in Example 1.

[0065] Example 3

[0066] The sugar-free tea jelly of Cyclocarya paliurus comprises the following ingredients in parts by weight: 25% tea broth, 30% water, 0.8% compound gum, 0.1% KCl, and 8% mannitol. The preparation method is the same as in Example 1.

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Abstract

The invention relates to a Cyclocarya paliurus sugar-free tea jelly and a preparation method thereof. The sugar-free tea jelly comprises the following components in parts by weight: 20%-60% of tea soup (brewed by Cyclocarya paliurus leaves and green tea leaves); 24%-73% of water; 0.6%-1.4% of compound gums; 0.05%-0.25% of KCl; and 6%-14% of mannitol. The invention uses the green tea leaves to correct the taste of the Cyclocarya paliurus leaves, and prepares a mixed tea of Cyclocarya paliurus-green tea to improve the bitter and astringent taste of Cyclocarya paliurus, and the tea soup is used to prepare the Cyclocarya paliurus sugar-free tea jelly, which not only retains the delicate fragrance of teas, but also eliminates the bitter and astringent taste of the Cyclocarya paliurus leaves. Atthe same time, the total flavonoids in the tea soup endows the tea jelly with certain health care functions. The tea jelly prepared by the invention has the advantages of golden color and luster, compact structure, uniform and smooth texture, delicate fragrance of teas, smooth and delicate mouthfeel, good elasticity and appropriate sweetness.

Description

technical field [0001] The invention relates to the field of food, and more specifically, to a papaya paliurus sugar-free tea jelly and a preparation method thereof. Background technique [0002] Cyclocarya paliurus is a plant of the genus Cyclocarya paliurus in the family Juglandaceae, which is mainly distributed in southern China and is a unique health food resource in my country. Because its leaves contain many active substances and have rich pharmacological effects such as lowering blood sugar, blood fat, and blood pressure, it is known as the third tree in the medical field. Chinese medicine clinically uses Cyclocarya paliurus leaves to treat diabetes, and folks use it as tea [1-3]. As a new resource food, Cyclocarya paliurus has great development value. [0003] The tea soup brewed from the leaves of Cyclocarya paliurus has health-preserving effect, and its smell is fragrant, but the tea soup has a bad taste, with heavy bitterness and sweetness, and long-lasting astr...

Claims

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Application Information

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IPC IPC(8): A23F3/16
CPCA23F3/16
Inventor 赵立春廖夏云钟余特
Owner GUANGXI UNIV OF CHINESE MEDICINE
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