Instant pu'er tea and its preparation method
A Pu-erh tea and instant technology, which is applied in the food field, can solve the problems of instant tea soup not being clear and transparent, the aroma of Pu-erh tea being lost, and tea beverages with a weak taste, so as to reduce the level of triglyceride and harmful cholesterol and improve intestinal microbiota. The ecological environment and the effect of preventing heart disease
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Embodiment 1
[0025] Mix 80% cooked puerh tea and 20% raw puerh tea, coarsely crush 60 meshes, extract with 20 times the weight of tea leaves at 95 degrees Celsius for 60 minutes, filter, and keep the tea dregs; add 2% tea leaves by weight to the filtrate β-cyclodextrin, concentrated in vacuum to a density of 1.2g / ml, and spray-dried to obtain a semi-finished tea powder; take the tea residue, boil it with water, extract the aged aroma volatile oil by steam distillation, and spray-dry the extracted volatile oil The tea powder is mixed, and the amount of volatile oil added is 0.1% of the weight of the tea powder semi-finished product; Xylo-oligosaccharides with the same weight as the tea powder semi-finished product and L-carnitine of 2% of the tea powder semi-finished product weight are added, and after mixing, pack into bags to obtain energy-reducing instant Pu-erh tea powder products.
Embodiment 2
[0027] Mix 90% ripe Pu-erh tea and 10% raw Pu-erh tea, coarsely crush 20 meshes, extract with 10 times the weight of tea leaves at 95 degrees Celsius for 40 minutes, filter, and keep the tea dregs; add 50% tea leaves to the filtrate β-cyclodextrin, concentrated in vacuum to a density of 1.2g / ml, and spray-dried to obtain a semi-finished tea powder; take the tea residue, boil it with water, extract the aged aroma volatile oil by steam distillation, and spray-dry the extracted volatile oil The tea powder semi-finished product is mixed, and the volatile oil addition is 0.5% of the tea powder semi-finished product weight; Add 8 times the tea powder semi-finished product weight of milk powder, 2 times the tea powder weight fructooligosaccharide and 1% tea powder semi-finished product weight of acetyl-L-carnitine, After mixing evenly, pack into bags to obtain the energy-reducing instant Pu'er tea product with milk flavor.
Embodiment 3
[0029] Mix 96% cooked puerh tea and 4% raw puerh tea, coarsely crush 60 meshes, extract with 16 times the weight of tea leaves at 95 degrees Celsius for 45 minutes, filter, and keep the tea dregs; add 10% tea leaves by weight to the filtrate β-cyclodextrin, freeze-dried to get semi-finished tea powder; take low-grade Pu’er tea, boil it with water, extract the volatile oil of aged aroma by supercritical extraction, and mix the extracted volatile oil with the semi-finished freeze-dried tea powder, add the volatile oil Amount is 10% of tea powder semi-finished product weight; Add the baking soda (sodium bicarbonate) of 40% tea powder semi-finished product weight, the malic acid of 50% tea powder semi-finished product weight, the oligodextrose of 50% tea powder semi-finished product weight, 0.1% tea The powdered semi-finished product weight of cyclamate and the propionyl L-carnitine tartrate of 1% tea powder semi-finished product weight are mixed and pressed into tablets to form en...
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