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Antiradiation black-soybean instant tea and preparation method therefor

A technology for instant tea and black beans, which is applied in the direction of tea substitutes, etc., can solve the problems of low absorption and utilization rate of active ingredients, and achieve the effect of protecting the immune system of the body, increasing the fragrance, and having high biological activity.

Inactive Publication Date: 2021-06-18
何志芸
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This patent uses corn silk to improve the aroma of black beans, and there is no problem of low absorption and utilization of active ingredients in black beans

Method used

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  • Antiradiation black-soybean instant tea and preparation method therefor
  • Antiradiation black-soybean instant tea and preparation method therefor

Examples

Experimental program
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Effect test

Embodiment 1

[0025] Components: 30-40kg black beans, 3-5kg Jerusalem artichoke, 1-2kg trehalose, 6-8kg Shichangbu, 3-4kg loquat flowers.

[0026] The preparation method of described black soybean instant tea comprises the following steps:

[0027] (1) Pressing treatment: After drying the black beans until the water content is lower than 10%, add a regulator with a mass of 3-5% to the black beans and mix evenly, add to a hydraulic press to pressurize the crude oil, and obtain bean cakes and crude oil ; Wherein, the regulator is composed of vitamin C, calcium chloride, and sucrose ester in a mass ratio of 3-4:1:0.5.

[0028] (2) Microbial fermentation treatment: after pulverizing Jerusalem artichoke and Acorus calamus, add crude oil mixed bacteria evenly to prepare mixture A; add 0.02-0.04% of the mass of bacteria liquid A to mixture A to ferment for 3-4 days, sterilize, and prepare Obtain fermented product A;

[0029] (3) Extraction and separation: add an organic acid solution 8-10 times ...

Embodiment 2

[0039] Components: 30-40kg black beans, 3-5kg Jerusalem artichoke, 1-2kg trehalose, 6-8kg Shichangbu, 3-4kg loquat flowers.

[0040] The preparation method of described black soybean instant tea comprises the following steps:

[0041] (1) Pressing treatment: After drying the black beans until the water content is lower than 10%, add a regulator with a mass of 3-5% to the black beans and mix evenly, add to a hydraulic press to pressurize the crude oil, and obtain bean cakes and crude oil ; Wherein, the regulator is composed of vitamin C, calcium chloride, and sucrose ester in a mass ratio of 3-4:1:0.5.

[0042](2) Microbial fermentation treatment: after pulverizing Jerusalem artichoke and Acorus calamus, add crude oil mixed bacteria evenly to prepare mixture A; add 0.02-0.04% of the mass of bacteria liquid A to mixture A to ferment for 3-4 days, sterilize, and prepare Obtain fermented product A;

[0043] (3) Extraction and separation: add an organic acid solution 8-10 times i...

Embodiment 3

[0053] Components: 30-40kg black beans, 3-5kg Jerusalem artichoke, 1-2kg trehalose, 6-8kg Shichangbu, 3-4kg loquat flowers.

[0054] The preparation method of described black soybean instant tea comprises the following steps:

[0055] (1) Pressing treatment: After drying the black beans until the water content is lower than 10%, add a regulator with a mass of 3-5% to the black beans and mix evenly, add to a hydraulic press to pressurize the crude oil, and obtain bean cakes and crude oil ; Wherein, the regulator is composed of vitamin C, calcium chloride, and sucrose ester in a mass ratio of 3-4:1:0.5.

[0056] (2) Microbial fermentation treatment: after pulverizing Jerusalem artichoke and Acorus calamus, add crude oil mixed bacteria evenly to prepare mixture A; add 0.02-0.04% of the mass of bacteria liquid A to mixture A to ferment for 3-4 days, sterilize, and prepare Obtain fermented product A;

[0057] (3) Extraction and separation: add an organic acid solution 8-10 times ...

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Abstract

The invention belongs to the technical field of deep processing of black soybeans and particularly relates to antiradiation black-soybean instant tea and a preparation method therefor. The black-soybean instant tea is prepared from the following raw materials in parts by weight: 30-40 parts of black soybeans, 3-5 parts of Jerusalem artichoke, 1-2 parts of trehalose, 6-8 parts of rhizoma acori gramine and 3-4 parts of loquat flowers. The preparation method comprises the steps of squeezing treatment, microbial fermentation treatment, extraction separation, soybean cake pretreatment, soybean cake extraction and concentration drying. According to the preparation method for the black-soybean instant tea provided by the invention, nutritional ingredients and active ingredients in the black soybeans are low in loss; and the prepared instant tea is relatively high in bioactivity and has good oxidation resisting and free radical clearing capacity; and the prepared instant tea is high in biological absorption utilization ratio and has a remarkable antiradiation action.

Description

technical field [0001] The invention belongs to the technical field of black soybean deep processing, and in particular relates to a radiation-resistant black soybean instant tea and a preparation method thereof. Background technique [0002] Black beans have another name called black soybeans, black beans, horse beans, feed beans, and black beans. They have the reputation of the king of beans. They are the black seeds of the leguminous plant soybean, with black seed coats. According to experts' research, black beans are comprehensive in nutrition, rich in protein, vitamins, and minerals. The content of trace elements such as zinc, copper, magnesium, molybdenum, selenium, and fluorine in black beans is very high. Viscosity, etc. are very important; black soybean skin is black and contains anthocyanins, which are a good source of antioxidants, which can remove free radicals in the body, especially in acidic environments, have good antioxidant effects, beautify the skin, and i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 何志芸
Owner 何志芸
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