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Process for preparing buccal lozenge of natural tea

A tea lozenge, natural technology, applied in the field of natural tea lozenge preparation, can solve the problems of difficulty in obtaining tea lozenge products with satisfactory flavor, unstable aroma components, loss of aroma components, etc. Simple method, easy to eat effect

Inactive Publication Date: 2002-10-09
袁弟顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the aroma components of tea are very unstable and volatile, most of the aroma components will be lost in the process of leaching, concentrating and drying the raw tea, and it is difficult to obtain tea lozenge products with satisfactory flavor.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] 1. Choose high-quality natural oolong tea leaves;

[0038] 2. The oolong tea leaves are crushed and pressed into tea pulp by conventional methods;

[0039] 3. Mix tea leaves, waxy starch and enzyme preparation in a weight ratio of 1000:100:1, and stir evenly to form the first raw material, wherein the enzyme preparation is α-amylase;

[0040] 4. Carry out enzymatic hydrolysis of the first raw material:

[0041] 1) Add 10 times (weight) water to the tea slurry in the first raw material to prepare a tea mixture;

[0042] 2) heating to a temperature of 65°C;

[0043] 3) Keep this temperature for 15 minutes.

[0044] 5. Filter the tea mixture after enzymatic hydrolysis:

[0045] 1) Filter the tea mixture with a membrane to remove the tea dregs;

[0046] 2) The filtrate is filtered for the second time, that is, centrifuged to obtain the tea clear liquid.

[0047] 6. Concentrated tea liquid;

[0048] 7. Add mannitol to the concentrated tea clear liquid, the ratio (weig...

Embodiment 2

[0052] 1. Select high-quality green tea leaves;

[0053] 2. The green tea leaves are crushed and pressed into tea pulp by conventional methods;

[0054] 3. Mix the tea leaves, waxy starch and enzyme preparation in a weight ratio of 1000:600:2, and stir evenly to form the first raw material, wherein the enzyme preparation is α-amylase and β-amylase;

[0055] 4. Carry out enzymatic hydrolysis of the first raw material:

[0056] 1) Add 14 times (weight) water to the tea slurry in the first raw material to prepare a tea mixture;

[0057] 2) heating to a temperature of 95°C;

[0058] 3) Maintain this temperature for 90 minutes.

[0059] 5. Filter the tea mixture after enzymatic hydrolysis:

[0060] 1) Filter the tea mixture with a membrane to remove the tea dregs;

[0061] 2) The filtrate is filtered for the second time, that is, centrifuged to obtain the tea clear liquid.

[0062] 6. Concentrated tea liquid;

[0063] 7. Add mannitol to the concentrated tea clear liquid, the...

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PUM

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Abstract

A buccal lozenge of natural tea is prepared through choosing tea leaves, crushing and squeezing, preparing warm tea solution, adding enzyme and glutinous starch, enzymolyzing, filtering, collecting and drying the filtrate, and tabletting. Its advantages are simple process, low cost, strong tea taste, rich nutrients and high health-care effect.

Description

technical field [0001] The invention relates to a tea preparation, in particular to a method for preparing natural tea lozenges. Background technique [0002] As everyone knows, tealeaves has very strong health-care function, but, the steeping and drinking of traditional tealeaves is very inconvenient, can't satisfy the needs of modern people's fast-paced life. The popular bottled tea beverages on the market contain a small proportion of tea functional ingredients, and fail to make full use of the health care effects of tea leaves; while the existing tea lozenges are made by leaching the tea ingredients from raw teas such as green tea, black tea, and oolong tea with hot water. Made by drying and powdering. Although this product can be drunk with hot water, the biggest problem is that the fragrance is not enough. Because the aroma components of tea are very unstable and volatile, most of the aroma components will be lost in the process of leaching, concentrating and drying ...

Claims

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Application Information

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IPC IPC(8): A23F3/32
Inventor 袁弟顺
Owner 袁弟顺
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