6939 results about "Epigallo-catechin gallate" patented technology

A solid state water soluble formulation in granular or tablet form is provided. The formulation is a natural products formulation containing a green tea plant extract in combination with other ingredients which create an effervescent liquid composition upon dispensing the formulation in a liquid. The liquid form of administration, as well as the effervescent properties of the dissolved formulation increase bioavailability of the advantageous components of the green tea plants such as Polyphenols, by increasing absorption speed and amount in the human body. The formulation may include additional components such as, other plant extracts, vitamins, ionic minerals, and other substances purported to be of a health benefit.

Disclosed are beverage compositions containing green tea catechins and polyvalent mineral cations, wherein the beverage compositions exhibit a relatively low turbidity. Also disclosed is a process for avoiding the turbidity issues associated with inclusion of calcium and green tea catechins.

The invention discloses a tea beverage powder with the function of relieving fatigue and a preparation method of the tea beverage powder. The tea beverage powder is prepared from the raw materials in parts by weight: 15-25 parts of purple sweet potato, 10-20 parts of cranberry, 8-12 parts of dark green tea, 8-15 parts of nonfat yoghourt, 6-10 parts of spina date seeds, 10-14 parts of citrus limonum, 8-12 parts of wheat sprouts, 1-3 parts of Caragana sinica Rehd, 2-4 parts of cape jasmine flower, 1-2 parts of Eucommia ulmoides male flower, 2-3 parts of peanut coats, 2-3 parts of rhizoma polygonati, 2-3 parts of astragalus membranaceus, 1-3 parts of silkworm pupa protein, 8-15 parts of maple sugar, 1-2 parts of cocoa powder, 4-6 parts of ginger powder, an appropriate amount of sour plum vinegar and 8-12 parts of nutrient solution. The tea beverage powder with the function of relieving fatigue, which is prepared by adopting the preparation method, is rich and balanced in nutrients, convenient to store and transport and safe and sanitary to drink, can be drunk while brewing with mellow tea flavor and sweet mouthfeel, has the capabilities of relieving physical fatigue and visual fatigue and contributing to improving the memory and the liver function, and can be used for improving the physique and enhancing resistance to diseases after long-term drinking.

The invention discloses health tea which is manufactured by mixing 0 to 80 weight parts of herbal tea, 0 to 50 weight parts of multicolor tea and 0 to 10 weight parts of medicinal and edible nourishing medicinal material, wherein the herbal tea is manufactured by adopting one or more from prunus persica, flos rosae rugosae, tulipa, rosa chinensis, chrysanthemum, aloe, apple flower, hibiscus sabdariffa, jasminum sambac, lemon slices, lavandula pedunculata, lilium, lemon grass, prunus mume, trollius chinensis bunge, superslim, sterculia lychnophora, fiveleaf gynostemma herbs, stevia rebaudiana, radix notoginseng, osmanthus fragrans, jade beauty, stellaria alsine grimm, dianthus caryophyllus, apocynum venetum, cordyceps, flos lonicerae, paeonia lactiflora and arctium lappal; the multicolor tea is manufacrured by adopting one or more from green tea, black tea, dark green tea and white tea; and the medicinal and edible nourishing medicinal material is manufactured by adopting one or more from panax quinquefolius, radix glycyrrhizae, dendrobium nobile, salvia miltiorrhiza, cornus officinalis, radix pseudostellariae and codonopsis pilosula. The health tea has the advantages that fragrance, sweetness and mellowness of scented tea are maintained, a health care function of the nourishing medicinal material is further fulfilled, and besides, tea soup is rich in taste and is sweet, refreshing and fragrant.

Green tea formulations and methods for the preparation thereof are disclosed and described. Generally speaking, the method of preparation includes the mixing of fresh tea leaves in an amount of cold water, followed by pulverization of the leaves to release their intracellular material from the cells of the green tea leaves into the water and form an aqueous extract component. The remaining cellular material forms a leaf residue component which is removed from the mixture. Once the leaf residue is removed, the aqueous extract component is collected and may be dried or further processed to produce a final tea extract that has good natural color, robust natural flavor, and pleasant organoleptic properties, which also is high in polyphenol content, and may be used for various purposes such as the creation of a green tea beverage.

The invention discloses a tea jelly sweet which is prepared from raw material in the formula in parts by weight: 4-10 parts of functional composition, 30-60 parts of maltitol, 30-40 parts of starch syrup, 3.5-7 parts of plural gel, 0.1-10 parts of lecithin, 0.1-3 parts of hydrogenated vegetable oil, 1-3 parts of peppermint oil and 20-40 parts of water, wherein the functional composition comprises one or several of ultra-micropowder or extractions or original materials of pu-erh tea, black tea, green tea, Oolong tea, white tea, yellow tea and dark tea and other functional factors; and the plural gel comprises modified starch, gelatine, agar and carrageenan. The invention has the characteristics of defined functions, attractive appearance, natural aroma, good taste and the like, has no artificially-synthesized pigment and essence and sweetner causing decayed tooth and is suitable for groups to eat for a long term so as to improve the sub-health state.

The invention relates to a nutritional balanced vegetarian diet which is characterized by comprising components A, B and C. The component A comprises brown rice, fragrant rice, black rice, cooked brown rice, glutinous rice, oats, sorghum, millet, corn, soybeans, black beans, red beans, white beans, mung beans, peanuts, sesame seeds, barley, apple, banana, mango, orange, strawberry, tomato, carrot, pumpkin, celery, konjac, broccoli, cabbage, mushroom, undaria pinnatifida, seaweed, lily, green tea and pueraria. The component B comprises lecithin, oligosaccharide alcohol prebiotics, and rice bran. The component C comprises nutritional yeast and probiotics. Compared with the prior art, the nutritional balanced vegetarian diet provides all the essential nutrients to the human body.

A weight-reducing five-flower tea for quickly reducing the weight, fat, blood fat, blood sugar and blood pressure of human body is prepared from green tea and 14 Chinese-medicinal materials including chrysanthemum flower, sophora flower, honeysuckle flower, rose flower, jasmine flower, etc.

The invention discloses golden flower loose tea dark green tea and a processing method of the golden flower loose tea. High-tenderness single buds and / or tea with one bud and one leaf are / is used as raw materials, raw dark green tea is prepared through steps of activation fragrance enhancement, slight water removing, twisting, deblocking, strip sorting, intermittent juice adding alcoholization, pile fermentation, secondary deblocking and strip sorting, low-temperature drying and the like, then, the raw dark green tea is used for further floating, the golden flower loose tea is prepared, the strip shape of the loose tea is maintained, and the characteristics of golden flower are also realized.

A production method for improving quality of summer green tea comprises picking summer fresh tea, spreading at 18-22deg.C for 20-25h, evaporation deenzyming under 0.03kg / m2-0.05kg / m2 for 40-60s, cooling to normal temperature, sprinkling tannase and / or cellulase aqueous solution 0.5-1.5wt. parts for per 45 fresh tea, twisting, unblocking, oven drying, and parching, wherein the enzyme liquid contains tannase and cellulase equal to 15000 u / g tannase powder and cellulase powder 50mg.The method is suitable for improving quality of summer tea with two or three leaves and a bud. The method reduces the content of ester-catechin in summer tea, increases the content of amino acid and soluble sugar, reduces astringency of the tea, and improves the taste of tea, thereby making full use of material of summer tea and improving effectiveness of operations of tea garden.

The invention relates to roasted famous high-quality green tea and a production process thereof, belongs to the technical field of tea processing, and provides a production process of roasted famous high-quality green tea to effectively improve quality of the green tea. The production process includes steps of fresh tea leaf fixation, shaping and drying. Fresh tea leaves are further cured before fixation by placing the fresh tea leaves in a precision temperature control device at the set temperature of 35DEG C to 36 DEG C for 2-4 hours of curing.

The invention discloses a green tea processing method for reducing bitterness of autumn tea and summer tea, comprising the following steps:1) selecting tea leaves: selecting fresh tea leaves of autumn and summer and grading; 2) withering: spreading the fresh tea leaves for withering, wherein the water content of the withered leaves is 70-75%; 3) conducting fine manipulation: carrying out fine manipulation on the withered leaves to obtain fine-manipulated leaves, wherein fine manipulation comprises rotating and cooling which are alternately and repeatedly; 4) de-enzyming: de-enzyming the fine-manipulated leaves to obtain de-enzymed leaves; 5) dampening: dampening the de-enzymed leaves; 6) rolling: rolling the dampened leaves; 7) drying: using a gross fire to dry the rolled leaves until the water content is 10-20%, then using a complete fire to dry, wherein the water content of the dried leaves is 4-6%. According to the invention, by using the fresh tea leaves and optimizing the processing method, the produced green tea can reduce the bitterness of tea, thus fragrance of green tea with natural fragrance of flower is formed, and the taste quality is thick and mellow.

The invention discloses a preparation method and the application of Hubei crabapple tea and the extract, which comprises the preparation method of Hubei crabapple black tea, green tea, brick tea, concentrated slices and pigment as well as the processing method of bottled Hubei crabapple beverage and the application of the Hubei crabapple tea in blood sugar and blood fat lowering drugs. The invention gets a plurality of Hubei crabapple products and fully utilizes the characteristics of the Hubei crabapple of itself, so the invention is also well applied in the blood sugar and blood fat lowering drugs as well as in antioxidant.

A green tea beverage is prepared from the fresh organic green tea leaves through breaking, squeezing to obtain tea juice, filtering, fine filtering by membrane, mixing it with water in ratio of 1:(15-25),membrane filtering for removing bacteria, and aseptic canning. Its advantages are unique fragrance and high nutritive value.

There is provided a functional composition or food comprising whey protein, an antibody derived from milk or the other antibody; and a whey protein food comprising whey protein and glucide, cocoa powder, powdery an unsolidifiable and insoluble substance, green tea, aloe, turmeric, pumpkin, red grape juice, tomato, cranberry, raspberry, blueberry or strawberry powder.

The present invention relates to extracts of green tea species plant material prepared by supercritical CO2 extractions methods.

Provided is an herbal extract-based composition comprising an extract of Gynostemma pentaphyllum, an extract of Crataegus pinnatifidia (hawthorn), an extract of Camellia sinensis (green tea), and an extract of Momordica charantia (bitter melon). The composition may further comprise an extract of mulberry (Morus species). Also provided is a process for preparing a herbal extract-based composition which comprises separately extracting each of hawthorn, green tea, Gynostemma pentaphyllum, mulberry, and bitter melon; drying extraction eluates obtained from the extracting of each of the herbal components to obtain organic residues in forming a hawthorn extract powder, green tea extract powder, a Gynostemma pentaphyllum extract powder, a mulberry extract powder, and a bitter melon powder; and combining the green tea extract powder, the Gynostemma Pentaphyllum extract powder, the hawthorn extract powder, the mulberry extract powder, and the bitter melon powder in desired proportions to form the herbal extract-based composition which, when taken orally, has health-promoting effects including anti-diabetic effects that include, but are not limited to, decreasing visceral fat, reducing hyperglycemia, and reducing the occurrence and severity of diabetic complications, associated with type 2 diabetes.

The invention discloses a rapid-soluble Pu'er tea and preparing method to accelerate body to release energy, which comprises the following steps: blending Pu'er tea and ripe tea ( or black tea and green tea) according to certain proportion; grinding roughly; extracting through water; condensing; drying; adding beta-cyclodextrin; recycling aged perfume benzine ingredient through steam distilling method or super-critical extracting method; packing the benzine and rapid-soluble tea powder together; adding isomaltose hypgather, degrading factor and flavoring factor.

The invention discloses a green-tea processing method, comprising: fresh leaves withering; de-enzyming, rolling, early drying, uniformly drying, fully drying at 80-100 degree for 10-15 min; the leaves image being changed from tender green to greenish black and the hand being not punctured with dehydration ratio of 30-35%; fully sweating the tea leaves after cooling' shaping in a double-pan roasting machine at 80-100degree and the early-drying temperature being from low to high when the leaf-feeding amount is major pan and the early-drying time being 40-45 minutes; instant scattering and cooling after early shaping and then continuously shaping the cooled leaves in the double-pan roasting machine for 50-60minitue at 60-80degree; cooling when the tea leaves are smooth and 75% dry; drying; sieving and classifying. The green-tea processing method can increase the tea leaves color, aroma, liquor color, flavor and integrity degree of leaf-base and produce high-grade tea leaves using common material.

A process for preparing the organic green tea based on Huang-mountain Maofeng tea includes such steps as spreading fresh tea leaves for drying in the air, heating, shaping, fastly baking for fixating color, parching for fixating shape, improving smell and refining. The details about the step of improving its smell are also disclosed. Its product is good in color, taste and smell.

The invention relates to a kind of combae tea and the method for preparing the same, which comprises following steps: (1)picking fresh leaves, (2)airing, (3)water-removing leaves, (4)sun drying leaves, (5)cutting leaves, (6)mixing old and mature leaves with young leaves, (7)perfuming leaves, (8)packing, (9)getting finished product. The invention is characterized in that the old and mature leaves are mixed with fresh leaves with a certain proportion, the packing is much easier by using machine after cut, the taste of tea is good, and no additive is added during production process. It is a organic green tea product.

The invention discloses a method for processing cured meat, which mainly comprises the following steps: a, selecting materials, refrigerating and slitting; b, smearing spice, kneading and standing; c, cleaning; d, airing and hanging; and e, smoke curing. The method for processing the cured meat has the following characteristics: firstly, the selected spice is prepared by mixing green tea, wild pepper, anise, tsaoko, geranium, ganoderma lucidum, patchouli and cumin, the selection of the spice is scientific and the using amount is reasonable, wherein the green tea component not only can inhibit the generation of nitrite but also can inhibit the absorption of human large intestines on fat so that the cured meat reduces the burden of the human intestines and stomach caused by the fat at the same time of having unique fragrance; and secondly, the method strictly controls various process indexes during processing, and adopts active carbon to absorb benzopyrene in fume mist at a smoke curing stage so that the nitrite residue in a cured meat product is little, the benzopyrene content is low, and the cancer risk of the human body caused by the salt-cured product is further reduced.

A dietary supplement is created, comprised of material from the following nutrients, vitamins, herbs, minerals, and food and plant substances and food and plant derivatives: lycopene, vitamin E, selenium, green tea, coenzyme Q10, garlic, folic acid, vitamin C, curcumin, seaweed, Cordyceps sinsensis mushroom, Lentinus edodes (shiitake) mushroom, and Ganoderma lucidum (reishi) mushroom. The composition is administered orally for individuals who wish to reduce their risk of disease, particularly cancer-risk.

A melanin preparation as an immunostimulatory agent from at least one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom) or Boletus edulis (porcini mushroom). Also disclosed is methods of treating a subject requiring immune mediation comprising administering to said subject a therapeutically effective amount of a melanin preparation from any one of the following botanicals: Echinacea, American ginseng, black walnut, green tea, Parthenium integrifolium, Korean ginseng, alfalfa sprouts, ginger, goldenseal, red clover, dandelion, black cohosh, licorice, chamomile, milk thistle, alfalfa, horsetail, astragalus, gotu kola, feverfew, valerian, hawthorn, rosemary, saw palmetto, ephedra, pau d'arco, ginkgo, garlic, St. John's wort, Agaricus bisporus (common mushroom), Agaricus bisporus brown strain (portabella mushroom), Lentinus edodes (shiitake mushroom), Boletus edulis (porcini mushroom).

The invention discloses a method for preparing Hongluochun tea. Fresh leaves of black tea varieties or oolong varieties are taken as raw materials, and are subjected to green drying, green curing, fixing, withering, kneading, fermenting, primary drying, modeling and sufficient drying to prepare the required Hongluochun tea. The preparation process combines processing technology for black tea, green tea and oolong, so that the prepared Hongluochun tea has the characteristics of having the liquor color of the black tea, appearance of the green tea, flower fragrance of the oolong and the like. The spiral form of the Hongluochun tea solves the technical problem that the conventional strip black tea cannot be vacuum-packed so as to effectively solve the problems of fresh keeping and quality keeping of the black tea; and the Hongluochun tea fills up a blank that flower fragrance black tea does not exist in the market. The fresh leaves of black tea varieties or oolong varieties are taken as raw materials and are prepared into the flower fragrance Hongluochun tea by optimizing the processing technology. The fresh leaves in summer time are processed into the Hongluochun tea, so a problem that summer tea is thick bitter can be effectively solved, the quality of the summer tea can be improved, and the economic benefit of the summer tea can be increased.

A process for preparing the brown tea beverage from dried green tea includes such steps as high-temp extracting in water to obtain liquid tea extract, cooling, loading it in reactor or fermentor, adding fresh tea leaf's juice, filling O2 or air, stirring while reactive fermenting until its color can meet the requirement, filtering, removing impurities, membrane filtering, proportionally mixing it with auxiliaries, stirring, and loading in cans. It can also be further processed to obtain concentrated brown tea or instant powder.

The present invention provides a foam-holding agent which has a sufficient foam-holding property and is satisfactory with regard to safety, taste, aroma and other properties required for foods, as well as providing effervescent drinks or forming beverage comprising the foam-holding agent. More specifically, the present invention is directed to a foam-holding agent for effervescent drinks or forming beverage, which comprises a tea leaf extract obtained by preparing tea in a standard manner from leaves of black tea, green tea, oolong tea, Gynostemma pentaphyllum tea, Mate tea, Pu-erh tea, barley tea, Coix lacryma-jobi var. ma-yuen tea, brown rice tea, Houttuynia cordata tea or other tea leaves, and then extracting catechin-rich components using a solvent such as water and / or ethanol. The present invention is also directed to effervescent drinks or forming beverage characterized by comprising the above foam-holding agent, which have excellent foam-producing and foam-holding properties and also provide dense and smooth-textured foam.

A process for making black or green tea with the floral aroma of oolong tea is provided. The process utilises tumbling to physically wound the leaves to initiate the oolong aromas and does not involve a traditional solar wither step.

The present invention relates to a topical skin care composition containing a safe and effective amount of a skin care active comprising agmatine, and its salt; a safe and effective amount of a first additional skin care active selected from the group consisting of BHT or BHA, hexamidine, cetyl pyridinium chloride, green tea catechins, phytosterols, ursolic acid, compounds derived from plant extracts, their salts and derivatives; and a dermatologically acceptable carrier for the agmatine composition. The present invention also relates to methods of using such agmatine compositions to regulate hair growth and the condition of mammalian skin. Said methods generally comprise the step of topically applying the composition to the skin of a mammal needing such treatment, a safe and effective amount of such compositions.

The invention provides a method for preparing orchid fragrance green tea, which comprises the following steps in turn: firstly, picking tea buds, performing classification and sun withering on the tea buds, and fixing the tea buds at the temperature of between 150 and 170 DEG C after sun withering; secondly, laying open the fixed tea buds to be cooled or performing air-blasted cooling on the fixed tea buds, subsequently utilizing a microwave machine to dehydrate the tea buds, slightly rolling the tea buds, performing carding on the rolled tea buds at the temperature of between 120 and 140 DEG C, and primarily drying and reshaping the tea buds in a baking machine at the temperature of between 80 and 90 DEG C until 80 percent of the tea buds are dried; thirdly, laying the tea buds open to be cooled again; and fourthly, re-baking the tea buds in the baking machine at the temperature of between 80 and 90 DEG C until 90 percent of the tea buds are dried, laying open the tea buds to be cooled for the second time, extracting fragrance in a fragrance extracting machine for 1 hour at the temperature of between 75 and 85 DEG C, extracting fragrance for the second time after selection, and preparing finished products. The tea prepared by the process has fine, tall and graceful appearance, bloom green color and luster, exposed silver tips, fresh and delicate fragrance, dense and fresh flavor, clear and bright liquor color, young and tender infused leaves, and greenish-yellow and bright color, and the fact that the prepared green tea can reach the highest grade, namely orchid fragrance is the most important.