CN111109411A - Preparation method of antioxidant instant effervescent tea - Google Patents
Preparation method of antioxidant instant effervescent tea Download PDFInfo
- Publication number
- CN111109411A CN111109411A CN201911211171.8A CN201911211171A CN111109411A CN 111109411 A CN111109411 A CN 111109411A CN 201911211171 A CN201911211171 A CN 201911211171A CN 111109411 A CN111109411 A CN 111109411A
- Authority
- CN
- China
- Prior art keywords
- tea
- instant
- granules
- effervescent
- instant effervescent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23F—COFFEE; TEA; THEIR SUBSTITUTES; MANUFACTURE, PREPARATION, OR INFUSION THEREOF
- A23F3/00—Tea; Tea substitutes; Preparations thereof
- A23F3/16—Tea extraction; Tea extracts; Treating tea extract; Making instant tea
- A23F3/30—Further treatment of dried tea extract; Preparations produced thereby, e.g. instant tea
- A23F3/32—Agglomerating, flaking or tabletting or granulating
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Tea And Coffee (AREA)
Abstract
The invention discloses a preparation method of antioxidant instant effervescent tea. Firstly, raw green tea leaves are subjected to crushing, cooking, filtering, concentrating, freezing and other steps to prepare instant tea powder. The instant effervescent tea granules are respectively granulated by acid and alkali by a wet method, and the formula is as follows: 10% of instant tea powder, 7.5% of sodium bicarbonate, 12% of citric acid, 1% of compound sweetener, 66.5% of dextrin, 1% of green tea essence and 2% of adhesive. After the instant effervescent granule is prepared, the quality of the instant effervescent granule is checked, the obtained instant effervescent granule has uniform size and light green color, the instant effervescent tea is clear and transparent, is easy to dissolve in water, and keeps the fragrance of green tea; has strong antioxidation, has certain effect of eliminating DPPH free radicals, and has half clearance rate (IC50) of 0.0189 mg/mL. The instant tea powder has good flavor and health-care function of green tea, and the effervescent granules are convenient to carry, can be quickly disintegrated in water and have refreshing taste. The product has low cost and high profit, and has great significance for popularizing the high-valued development of the coarse tea by adapting to the market demand.
Description
Technical Field
The invention relates to the field of food processing, in particular to antioxidant instant effervescent tea and a preparation method thereof.
Background
The instant tea powder is prepared by extracting effective components from raw green tea through steps of crushing, heating, filtering, concentrating, freezing and the like, wherein the extraction mode of the effective components in the green tea leaves keeps the traditional hot water brewing mode, and the active functions of the effective components of the green tea leaves are furthest kept by adopting freeze drying and improving the content of the effective components through ethanol extraction and impurity removal and by adopting crushing, hot water extraction and concentration. Therefore, compared with the traditional brewing drinking mode, the biological utilization rate is higher, the health-care tea has the characteristics of good health-care function and the like, and can be directly drunk or drunk after being blended. Convenient to carry and preserve: the instant tea powder can be packaged in small bags, is easy to carry, and can be drunk at any time. The instant tea powder can not deteriorate under the conditions of dryness and shade, is easy to store and keep, and has a long shelf life. In addition, the food additive can be used for enhancing the mouthfeel: in the process of preparing the instant tea powder and the effervescent granules, the food main materials and the effervescent granules can be added, and flavoring agents, sweetening agents, coloring agents, excipients and the like can be added to improve the product.
The coarse tea is tea which is aged and drunk after being processed by a simple processing technology, and due to aging and long illumination time, tea leaves grow and contain more polyphenols and tannins, and the polyphenols cause the taste of the coarse tea to be bitter, and the tea leaves also become fat and coarse. The tea leaves picked at this time are bitter in taste. The bud tip is picked from the fresh tea which just grows, is fresh, tender and fragrant, has softer leaves, emerald green color and short illumination time, accumulates more amino acid substances and vitamins in the body, and has very few tea polyphenol and tannin substances, so the bud tip has very uniform, fine and smooth texture, emerald green color and has the fragrant and fresh fragrance of green tea. Studies have demonstrated that the active substance of raw tea is very beneficial to the body. The crude tea contains a large amount of tea polyphenol, belongs to a natural antioxidant, can inhibit the activity of free radicals in a body and reduce the damage of the free radicals to the human body; moreover, the anti-aging function is one of the powerful functions, and the activity of carcinogens such as nitrosamine and the like is reduced under the action of tea polyphenol, so that the harm to human bodies is reduced. In addition, the crude tea has high content of tea polysaccharide, can reduce blood lipid in human body, and has blood sugar stabilizing effect. Although the crude tea is not well drunk by the bud tip, the nutritional value of the crude tea is high in view of the nutritional value. In a word, compared with the new tea, the 'crude tea' is bitter and astringent, the market price is low, but the tea polyphenol, the tea tannin and other substances contained in the tea are beneficial to the body.
The Chinese tea culture has long source, takes the tea ceremony as the connotation and takes the teapot as the carrier, and belongs to a slow culture. However, with the faster pace of modern life, tea leaves are difficult to popularize among young and middle-aged people. The invention of instant tea powder well solves a series of complicated steps of teapot tools, boiled water effervescence, preservation and the like, and leads people to drink tea more conveniently. The instant tea powder integrates the advantages of tea culture, process innovation, tea art innovation and the like, expands the market demand of the coarse tea, avoids the necrosis of a large amount of coarse tea on trees, improves the added value of the tea, and has strong effect on popularizing the tea industry of China.
The effervescent granule is a powder containing effervescent disintegrant. The so-called effervescent disintegrants are usually mixtures of organic acids with sodium carbonate, sodium bicarbonate (baking soda). The effervescent granule has the characteristics of dryness and no mutual reaction under the condition that the two substances are not ionized; however, when the effervescent granules are put into water, the two substances have acid-base reaction to generate a large amount of carbon dioxide, so that the granules are quickly disintegrated and melted, and sometimes, the tablets are rolled up and down in the water by bubbles generated by disintegration, and disintegration and melting of the tablets are accelerated. The carbon dioxide generated when the powder is disintegrated is partially dissolved in drinking water, so that the drinking water has the steam-water aesthetic feeling when being drunk in the mouth, meets the taste requirements of people, is favorable for promoting the modern application of the tea, and provides possibility for the tea to flow in young and middle-aged groups.
Disclosure of Invention
The invention aims to solve a technical problem and improve the added value of the tea.
In order to realize the technical purpose, the invention relates to a preparation method of antioxidant instant effervescent tea, which comprises the following steps:
(1) preparing instant tea powder: weighing 400g of Wuyuan green tea raw material, leaching with 95% ethanol overnight, filtering, collecting tea leaves, drying, crushing in a high-speed universal crusher, pouring into a water bath kettle, adding 8L of distilled water, and carrying out water bath at 95 ℃ for 4 h. After the water bath was completed, it was suction filtered, and the filtrate was collected. Repeatedly concentrating the filtrate in a rotary concentration evaporator, placing the final concentrated solution in a freeze dryer for 48 hr, weighing the obtained substance to 167g, and pulverizing in a pulverizer to obtain instant tea powder
(2) Preparing instant effervescent tea granules: the instant effervescent tea granules are respectively granulated by wet acid and alkali, and the formula of the acid granules comprises 5% of instant tea powder, 12% of citric acid, 1% of compound sweetener, 30% of dextrin, 1% of green tea essence and 1% of adhesive. Repeatedly stirring under the condition of spraying ethanol until the mixture is uniformly mixed and granular, and then filling the mixture into an evaporating dish and sealing the evaporating dish by using a preservative film. The alkali granule formula comprises 5% of instant tea powder, 7.5% of sodium bicarbonate, 33.5% of dextrin and 1% of adhesive. The operating conditions and procedures were identical to those of the acid pellets. And (4) respectively putting the two evaporating dishes into a vacuum drying oven for drying. And uniformly mixing the acid granules and the alkali granules under the drying condition to obtain the instant effervescent tea granules.
And sterilizing and subpackaging the prepared instant effervescent tea granules to obtain finished instant effervescent tea granules.
The prepared instant effervescent tea granule has half clearance rate (IC50) of DPPH free radical of 0.0189mg/ml, and has good antioxidant activity.
The invention has the beneficial effects that:
(1) the preparation of the instant tea powder in the step (1) improves the effective components of the tea and increases the bioavailability.
(2) After the crude tea is prepared into instant effervescent tea granules, the instant effervescent tea granules are obtained through quality detection and sensory experiments, are easy to dissolve in water, are convenient to carry and use, have the flavor and taste of green tea, and have a refreshing feeling, so that the technical problems of rough texture, tender mouthfeel and bitter taste of the crude tea are solved.
(3) The instant effervescent tea granule prepared by the invention has an antioxidation effect.
Drawings
FIG. 1 is a sensory evaluation of raw tea and shoot tips. FIG. A shows raw materials of Wuyuan green tea crude tea (left) and bud tip (right); FIG. B shows the first time of brewing tea with boiled water; and the figure C shows that the tea is brewed by boiled water for the fourth time.
FIG. 2 clearance of DPPH free radical by instant effervescent tea
Detailed Description
Example 1 sensory evaluation of raw tea and shoot tips
Weighing 5g of Wuyuan green tea coarse tea and bud tip respectively, and performing sensory evaluation on the green tea coarse tea and the bud tip from the aspects of smell, color, touch and the like; and placing the tea cup with 200ml of boiled water each time, and performing sensory evaluation on the tea cup. The coarse tea has rough texture, black brown color, strong but not clear flavor, dark color after being brewed with boiled water, slightly earthy flavor, bitter and astringent taste, still dark color after being repeatedly brewed for four times, and light but tea flavor. The bud tips are uniform, smooth and fine in texture, green in color, fragrant in tea aroma, refreshing, clear and transparent after being brewed with boiled water, light green in color, fragrant in smell, fresh and tender, sweet and delicious in taste, almost colorless in color and almost no in taste after being brewed for four times (see attached figure 1).
Example 2 preparation of instant effervescent tea granules
(1) Preparing instant tea powder: weighing 400g of Wuyuan green tea raw material, leaching with 95% ethanol overnight, filtering, collecting tea leaves, drying, crushing in a high-speed universal crusher, pouring into a water bath kettle, adding 8L of distilled water, and carrying out water bath at 95 ℃ for 4 h. After the water bath was completed, it was suction filtered, and the filtrate was collected. And (3) repeatedly concentrating the obtained filtrate in a rotary concentration evaporator, placing the finally obtained concentrated solution in a freeze dryer for 48 hours, weighing 167g of obtained substance, and then placing the obtained substance in a crusher for crushing to obtain the instant tea powder.
(2) Preparing instant effervescent tea granules: the instant effervescent tea granules are respectively granulated by wet acid and alkali, and the formula of the acid granules comprises 5% of instant tea powder, 12% of citric acid, 1% of compound sweetener, 30% of dextrin, 1% of green tea essence and 1% of adhesive. Repeatedly stirring under the condition of spraying ethanol until the mixture is uniformly mixed and granular, and then filling the mixture into an evaporating dish and sealing the evaporating dish by using a preservative film. The alkali granule formula comprises 5% of instant tea powder, 7.5% of sodium bicarbonate, 33.5% of dextrin and 1% of adhesive. The operating conditions and procedures were identical to those of the acid pellets. And respectively putting the two evaporation dishes into a vacuum drying oven for drying. And uniformly mixing the acid granules and the alkali granules under the drying condition to obtain the instant effervescent tea granules.
And sterilizing and subpackaging the prepared instant effervescent tea granules to obtain finished instant effervescent tea granules.
Sensory evaluation of instant effervescent tea granules: the instant effervescent tea granule is granular, light green in color, has the fragrance of green tea, and has uniform texture. After the citric acid-sodium bicarbonate solution is dissolved in distilled water, citric acid reacts with sodium bicarbonate to generate a large amount of carbon dioxide bubbles, and the solution is light green in color, has slight green tea fragrance and has a refreshing taste after being tasted.
Example 3 antioxidant Activity study of instant effervescent tea
1. Materials and instruments
1.1 Main Material
The reagents such as polyvinylpyrrolidone K30, DPPH, ethanol and the like are analytically pure
1.2 instruments and devices:
ultraviolet spectrophotometer (Beijing general analytical instruments, LLC, China) TGL-16G high speed desktop centrifuge (Shanghai' an pavilion scientific instruments factory, China); microsamplers (Eppendorf, germany); micro oscillators (Changzhou Guohua electric appliances Co., Ltd., China); an MD-200-3 electronic balance (Shanghai third analytical instrument factory, China); ultrapure water purification systems (Millipore corporation, usa).
2. Experimental methods
2.1 preparation of instant effervescent tea granule solution:
dissolving the obtained instant effervescent tea granule with distilled water to obtain 1mg/mL instant effervescent tea granule solution, and diluting with distilled water to obtain a series of solutions with concentration gradient (0, 0.00125, 0.0025, 0.005, 0.01, 0.02 and 0.04 mg/mL).
2.2 dividing the experiment into a sample group, a control group and a blank group;
the specific operation is as follows: sample group: adding 2mL of instant effervescent tea granule solution into 2mL of 0.2mmol/L DPPH ethanol solution with a 1mL liquid-transferring gun, mixing, and standing for 30 min. Control group: adding 2ml of instant effervescent tea granule solution into 2ml of anhydrous ethanol solution with 1ml of liquid transfer gun, mixing, and standing for 30 min. The absorbance was measured at 517nm, and the DPPH radical clearance was calculated.
2.3 the ability of instant effervescent tea to scavenge DPPH free radicals is calculated by the following calculation:
clearance rate ═ 1- (A)2-A1)/A0]*100％。
In the formula A2: absorbance of 2mL DPPH ethanol solution +2mL instant effervescent tea granule solution;
A1: absorbance of 2mL absolute ethyl alcohol and 2mL instant effervescent tea granule solution
A0: absorbance of 2mL DPPH ethanol solution +2mL distilled Water
3. Results and analysis
The instant effervescent tea has antioxidant effect
3.1 absorbance at 517nm for each sample group and control group: the absorbance of each sample group and the control group under the condition of 517nm is continuously increased along with the concentration of the instant effervescent tea granules, and the value of the spectrophotometry is continuously reduced.
TABLE 1 absorbance at 517nm for each sample group and control group
3.2 DPPH radical scavenging ratio for sample group: the removal rate of DPPH by sample group is shown in Table 2, and it can be seen from Table 2 that the removal rate of DPPH free radicals of the samples is higher and higher with the increasing concentration of instant effervescent tea granules, and the DPPH free radicals are almost removed completely when the concentration reaches 0.04 mg/ml.
Table 2 clearance of DPPH radicals.
3.3. The clearance rate of the instant effervescent tea on DPPH free radicals is as follows: the line graph (shown in figure 2) of the clearance rate of DPPH free radicals of the sample group shows that the concentration of the instant effervescent tea has a good linear relation with the clearance rate of DPPH free radicals. According to the formula in the figure, the half clearance rate (IC) of the instant effervescent tea to DPPH free radicals can be obtained5o) It was 0.0189 mg/mL. As can be seen from Table 1, Table 2 and FIG. 2, the instant effervescent tea has a good effect of scavenging DPPH free radicals, which proves that it has antioxidant activity.
Example 4 Effect of instant effervescent tea on macrophage proliferation
1. Materials and instruments
1.1 Main Material
BALB/c inbred mice female and male are free of restraint, 20.00 +/-2.00 g, and are provided by department of animal sciences of medical colleges of Nanchang university. DMEM (GIBCO, usa); fetal bovine serum (Hangzhou ilex bioengineering, Inc., China); MTT (Sigma Co., USA).
1.2 instruments and devices:
super clean bench (suzhou clean plant, china); carbon dioxide incubator (Thermo electron corporation, usa); inverted microscope (Olympus, japan); ultraviolet spectrophotometer (Beijing general analytical instruments, LLC, China) TGL-16G high speed desktop centrifuge (Shanghai' an pavilion scientific instruments factory, China); PHS-25 type pH meter (Shanghai precision scientific instruments Co., Ltd., China); microsamplers (Eppendorf, germany); micro oscillators (Changzhou Guohua electric appliances Co., Ltd., China); refrigerated high speed centrifuge (Sigma company, usa); low temperature refrigerator at-80 ℃ (hair group, china); an MD-200-3 electronic balance (Shanghai third analytical instrument factory, China); 652-enzyme linked immunosorbent assay (Thermo corporation, usa); ultrapure water purification systems (Millipore corporation, usa).
2. Experimental methods
2.1 Primary culture of mouse peritoneal macrophages
BALB/c inbred mice female and male are free of restraint, 20.00 +/-2.00 g, and are provided by department of animal sciences of medical colleges of Nanchang university. Killing mouse cervical dislocation, immediately soaking in iodophor for 3-5 min, transferring into an ultra-clean bench, taking out, soaking in medical alcohol for 3-5 min to remove iodophor, taking out, aseptically exposing abdominal cavity, injecting PBS buffer solution into abdominal cavity, gently kneading abdomen, collecting abdominal cavity solution, filtering, centrifuging (1000r/min, 6min), collecting precipitate, completely culturing, suspending and precipitating to obtain mouse abdominal cavity macrophage, adjusting cell concentration, inoculating to 96-well culture plate (5 × 10 well culture plate)3Hole), placing a cell incubator, incubating for 4h, removing nonadherent cells, and adding a fresh complete culture medium to obtain the purified abdominal cavity macrophage.
2.2 grouping of peritoneal macrophages
The 96-well culture plates containing peritoneal macrophages were removed and randomly divided into a control group and a dose group of instant effervescent tea (0, 0.125, 0.25, 0.5, 1, 2, 4, 8, 16, 32, 64 and 128 mg/L). Different doses of the prepared instant effervescent tea were added and the control group was supplemented with complete medium to 180 μ L per well volume. Each group and each dose group in the experiment were 3 replicate wells. Finally wiping 96-well culture plate with medical alcohol, and placing at 37 deg.C with 5% CO2And (5) incubating the cells in the cell incubator under the condition for 48 hours.
2.3MTT method for detecting cell proliferation
After abdominal cavity macrophages are cultured for 48h, 20 mu L of MTT (5g/L) solution is added into a 96-hole culture plate, the 96-hole culture plate is placed in a cell incubator to be continuously incubated for 4h, liquid in 96 holes is discarded after 4h, 150 mu L of DMSO is added, the multifunctional microplate reader detects absorbance (A) at 492nm after oscillation of the oscillator for 10 min.
2.4 statistical analysis: the experimental data of each group of the experiment are expressed by Mean plus or minus standard deviation (Mean plus or minus S.E.M), single-factor variance analysis is carried out by SPSS11.5 statistical analysis software, and the difference is significant when P is less than 0.05.
3. Results and analysis
3.1 Effect of instant effervescent tea on macrophage proliferation
Macrophages are immune effector cells, have plasticity, can exhibit a variety of immune functions, including immune defense, immune surveillance, immune regulation, antigen presentation, and the like, and the stability of macrophages plays an important role in the immune system of the body. The experimental results show (table 3) that the instant effervescent tea dosage group exhibits a slightly enhanced proliferation activity of peritoneal macrophages; compared with the control group, the instant effervescent tea dose group has no significant difference in statistical analysis. The instant effervescent tea has no obvious influence on the function of the macrophage, and the instant effervescent tea is prompted to have no obvious influence on the immune function of the macrophage under normal physiological conditions. Therefore, the effect experiment of the instant effervescent tea on the proliferation of the macrophage shows that the instant effervescent tea has good safety.
Table 3 effect of instant effervescent tea on macrophage proliferation (n ═ 6, Mean ± s.e.m)
The foregoing merely represents preferred embodiments of the invention, which are described in some detail and detail, and therefore should not be construed as limiting the scope of the invention. It should be noted that, for those skilled in the art, various changes, modifications and substitutions can be made without departing from the spirit of the present invention, and these are all within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.
Claims (2)
1. The preparation method of the antioxidant instant effervescent tea is characterized by comprising the following steps:
(1) preparing instant tea powder: weighing 400g of Wuyuan green tea raw material, leaching with 95% ethanol overnight, filtering, collecting tea leaves, drying, crushing in a high-speed universal crusher, pouring into a water bath kettle, adding 8L of distilled water, and carrying out water bath at 95 ℃ for 4 h; after the water bath is finished, carrying out suction filtration on the mixture, and collecting filtrate; repeatedly concentrating the obtained filtrate in a rotary concentration evaporator, placing the finally obtained concentrated solution in a freeze dryer for 48h, weighing 167g of the obtained substance, and then placing the obtained substance in a crusher for crushing to obtain instant tea powder;
(2) preparing instant effervescent tea granules: the instant effervescent tea granules are respectively granulated by wet acid and alkali, and the formula of the acid granules comprises 5% of instant tea powder, 12% of citric acid, 1% of compound sweetener, 30% of dextrin, 1% of green tea essence and 1% of adhesive; repeatedly stirring under the condition of ethanol spraying until the mixture is uniformly mixed and granular, and then filling the mixture into an evaporation dish and sealing the evaporation dish by using a preservative film; the alkali granule formula comprises 5% of instant tea powder, 7.5% of sodium bicarbonate, 33.5% of dextrin and 1% of adhesive; repeatedly stirring under the condition of ethanol spraying until the mixture is uniformly mixed and granular, and then filling the mixture into an evaporation dish and sealing the evaporation dish by using a preservative film; respectively putting the two evaporation dishes into a vacuum drying oven for drying; and uniformly mixing the acid granules and the alkali granules under the drying condition to obtain the instant effervescent tea granules.
2. The preparation method of the antioxidant instant effervescent tea as claimed in claim 1, wherein the instant effervescent tea granules are sterilized and packaged to obtain finished instant effervescent tea granules.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911211171.8A CN111109411A (en) | 2019-11-29 | 2019-11-29 | Preparation method of antioxidant instant effervescent tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911211171.8A CN111109411A (en) | 2019-11-29 | 2019-11-29 | Preparation method of antioxidant instant effervescent tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111109411A true CN111109411A (en) | 2020-05-08 |
Family
ID=70496513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911211171.8A Pending CN111109411A (en) | 2019-11-29 | 2019-11-29 | Preparation method of antioxidant instant effervescent tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111109411A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1329612A (en) * | 1970-08-06 | 1973-09-12 | Unilever Ltd | Instant tea |
| CN1176748A (en) * | 1997-05-17 | 1998-03-25 | 严良荣 | Process for extracting polysaccharide and polyphenol mixed crystal from fresh crude and old tea leaves |
| CN102336841A (en) * | 2011-10-18 | 2012-02-01 | 中国计量学院 | Method for extracting tea polysaccharide |
| CN106900926A (en) * | 2017-03-09 | 2017-06-30 | 华中农业大学 | The processing method that a kind of utilization summer and autumn tea fresh leaves produce green tea powder |
| CN108740174A (en) * | 2018-06-08 | 2018-11-06 | 华中农业大学 | A method of producing instant green tea particle using summer and autumn fresh tea leaves |
-
2019
- 2019-11-29 CN CN201911211171.8A patent/CN111109411A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1329612A (en) * | 1970-08-06 | 1973-09-12 | Unilever Ltd | Instant tea |
| CN1176748A (en) * | 1997-05-17 | 1998-03-25 | 严良荣 | Process for extracting polysaccharide and polyphenol mixed crystal from fresh crude and old tea leaves |
| CN102336841A (en) * | 2011-10-18 | 2012-02-01 | 中国计量学院 | Method for extracting tea polysaccharide |
| CN106900926A (en) * | 2017-03-09 | 2017-06-30 | 华中农业大学 | The processing method that a kind of utilization summer and autumn tea fresh leaves produce green tea powder |
| CN108740174A (en) * | 2018-06-08 | 2018-11-06 | 华中农业大学 | A method of producing instant green tea particle using summer and autumn fresh tea leaves |
Non-Patent Citations (2)
| Title |
|---|
| 吴宏霞等: "富硒茶多糖泡腾片的制备及质量考察", 《海峡药学》 * |
| 茶饮料泡腾片的加工工艺: "茶饮料泡腾片的加工工艺", 《饮料研究》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103947967B (en) | Double-colored dark red fruit matrimony vine sheet and preparation method thereof | |
| EA016555B1 (en) | Process for manufacturing green leaf tea | |
| CN103734338A (en) | Compounded donkey milk powder for improving immunity | |
| JP2008214215A (en) | Composition having apoptosis induction ability | |
| CN109806383B (en) | Application of eel peptide in preparing food, medicine or health product for promoting immunity | |
| TW200300331A (en) | Reduction inhibitory agent for active oxygen eliminating activity | |
| KR20080012546A (en) | Dodok (codonopsis lanceolata) extracts, funtional beverage comprising dodok (codonopsis lanceolata) extracts as main components and method of preparing the same | |
| CN104397292A (en) | Folium mori granulated tea and preparation method thereof | |
| JP4688795B2 (en) | Preparation method of banaba extract | |
| TWI592161B (en) | Caulerpa lentillifera extract and flavonoid extraction method thereof | |
| KR101704123B1 (en) | Method for seperating bee venom containing active amines and food composition thereof | |
| CN111109411A (en) | Preparation method of antioxidant instant effervescent tea | |
| KR20200048459A (en) | Preparation manufacturing of composition for the improving of respiratory disease comprising pear and citron, and composition prepared thereby | |
| CN102217755B (en) | Production method of Kusamaki seed extract and product | |
| CN115104730A (en) | Composition for improving sleep, sparrow leucomelas-asparagus sleep improvement liquid and tea powder preparation method and application | |
| KR101300664B1 (en) | Production method of Apios drinks | |
| CN106616238A (en) | Natural yellow pigment for candy | |
| KR20130134733A (en) | Composition for improving liver function containing fermented liquor of codonopsis lanceolata extract as effective component | |
| CN113558125A (en) | Seabuckthorn tea rich in seabuckthorn seed procyanidine and capable of preventing alcoholic intestinal injury | |
| CN113209230A (en) | Preparation method of sweet wheat and jujube soup | |
| CN111758870A (en) | Instant chaenomeles speciosa solid beverage and preparation method thereof | |
| CN102333529A (en) | Coenzyme q10-containing composition for oral ingestion | |
| KR101105471B1 (en) | A method for preparing functional concentrate of black galic | |
| CN104305426A (en) | Weight-reducing beverage and preparation method thereof | |
| JP2020063216A (en) | Oral composition |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200508 |