Preparation method of green tea polyphenol soybean milk powder

A technology of tea polyphenol beans and tea polyphenols, which is applied in the field of preparation of green tea tea polyphenol soybean milk powder, can solve the problems that the quality of tea powder cannot be guaranteed, milk tea formula is not involved, and the source of green tea is not clear, etc., to achieve the suppression of beany Taste, rich nutrients, prolong storage time effect

Pending Publication Date: 2021-12-24
HAINAN NORMAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The soy milk tea powder produced in the above patent is an important part of the finished milk tea, but it does not involve the complete milk tea formula, and the source of the green tea used is not clear, so the quality of the tea powder cannot be guaranteed, which directly affects the quality of the milk tea

Method used

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  • Preparation method of green tea polyphenol soybean milk powder
  • Preparation method of green tea polyphenol soybean milk powder

Examples

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Effect test

Embodiment 1

[0032] Embodiment 1 green tea tea polyphenol soybean milk powder

[0033] The green tea tea polyphenol soybean milk powder is made of 38 parts by weight of soybean milk powder, 20 parts of green tea powder, 0.05 part of tea polyphenols, 10 parts of whole milk powder, 10 parts of white granulated sugar, 15 parts of coconut milk powder, 5 parts 1 part of cashew pear powder, 0.5 part of sodium carboxymethylcellulose and 1 part of table salt.

Embodiment 2

[0034] Embodiment 2 green tea tea polyphenol soybean milk powder

[0035] The green tea tea polyphenol soybean milk powder is made of 20 parts of soybean milk powder, 20 parts of green tea powder, 0.1 part of tea polyphenols, 15 parts of whole milk powder, 10 parts of white granulated sugar, 25 parts of coconut milk powder, 8 parts by weight. 1 part of cashew pear powder, 0.7 part of sodium carboxymethylcellulose and 1 part of table salt.

Embodiment 3

[0036] Embodiment 3 green tea tea polyphenol soybean milk powder

[0037] The green tea tea polyphenol soybean milk powder is made of 40 parts of soybean milk powder, 10 parts of green tea powder, 0.08 parts of tea polyphenols, 10 parts of whole milk powder, 13 parts of white granulated sugar, 20 parts of coconut milk powder, 5 parts by weight. 1 part of cashew pear powder, 0.5 part of sodium carboxymethylcellulose and 1 part of table salt.

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Abstract

The invention provides a preparation method of green tea polyphenol soybean milk powder. The green tea polyphenol soybean milk powder is prepared from the following components in parts by weight: 20-50 parts of soybean milk powder, 10-30 parts of green tea powder, 0.05-0.1 part of tea polyphenol, 10-20 parts of whole milk powder, 10-15 parts of white granulated sugar, 10-25 parts of coconut milk powder, 5-8 parts of cashew apple powder, 0.5-1 part of sodium carboxymethyl cellulose and 0.8-1.2 parts of edible salt. The prepared green tea polyphenol soybean milk powder is good in quality and good in taste.

Description

technical field [0001] The invention relates to the field of soybean milk preparation, in particular to a method for preparing green tea polyphenol soybean milk powder. Background technique [0002] Tea Polyphenol (TeaPolyphenol) is the most abundant and most characteristic polyphenolic activity in tea, including catechins (flavanols), flavonoids and flavonols, anthocyanins, phenolic acids and phenolic acids. The ingredients have health effects including anti-oxidation, anti-cancer, anti-radiation, anti-virus, and lowering blood sugar and blood lipids. It is known as the treasure of health in the 21st century. Green tea is non-fermented tea, which is generally processed through three processes of killing greens, rolling, and drying. Its quality is characterized by three greens, namely tea-colored green, soup-colored green, and leaf-bottom green. Modern scientific research has confirmed that among all kinds of tea, the content of tea polyphenols in green tea is the highest. ...

Claims

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Application Information

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IPC IPC(8): A23L11/65A23F3/14A23C11/06
CPCA23L11/65A23F3/14A23C11/06A23V2002/00A23V2250/2132A23V2250/214A23V2250/51088
Inventor 惠阳周秀悄陈文豪陈光英
Owner HAINAN NORMAL UNIVERSITY
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