摘要:
The invention relates to a process for producing a herbal tea product in aqueous or powdered forms including polyphenol rich herbal tea extract and hydrophobic plant sterols/stanols with improved water disbersibility. The process comprises of dispersing or otherwise suspending hydropobic plant sterols into a delivery medium of emulsifier containing aqueous polyphenol rich herbal tea exract, or of water and emulsifier mixture that would blend with tea extracts afterwards, resulting mixture are exposed to impact forces by creating high shear to produce micropaticles below 30 µm preferably below 10 µm which would substantially follow bell curve distribution. Optionally, the process may require heating, however heating is desirable for pasteurization to prevent microbial spoilage. Thus the process may need one or more heating steps and this step may be applied before or after homogenization, or heating both. In a further embodiment, this aqeuous homogenized dispersion compirimising mainly plant sterol and herbal tea extract is either spray dried, or freeze dried, or vacuum dried to get water dispersible sterol fortified powder tea. This plant sterol enriched herbal tea extract and its dried form can be used in the preparation of pharmaceutical or nutritional products and beverages and the medical applications of such products
摘要:
A method of producing a beverage concentrate comprising contacting a plant material and/or plant extract with hot water to produce a beverage, wherein the concentration of the plant material and/or plant extract in the hot water is at least 100 grams per litre. The method further comprises filtering the beverage to produce a filtrate, and producing a microbiologically stable beverage concentrate from the beverage or the beverage filtrate.
摘要:
A powdered composition which can be produced by spray-drying, and which can be used as the base of an instant milk tea powder is provided. The powdered composition comprises: 25-35% of di-/tri-saccharides other than lactose; 3-20% of lactose; 2-15% milk protein other than processed soluble caseinate; 35-50% fat; and 3-7% emulsifier. A process for producing the powdered composition by spray drying a dispersion of the ingredients in water is also provided. An instant milk tea powder is also provided, which comprises 15 to 90% of the powdered composition, 2 to 15% of tea solids, 0 to 70% of monosaccharides or disaccharides in addition to those present in the powdered composition, and 0 to 4% of anti-caking agents and / or hydrocolloids and / or flavours and / or high intensity sweeteners.
摘要:
The present invention relates to an infusion product for making a beverage, more specifically to a plant-based composition for making a beverage, and to a herbal and/or vegetable composition or bouquet garni. The plants are fruits, herbs, medicinal plants, tea, vegetables and/or spices. The invention further relates to a method for producing said compositions or infusion product, its use for making a (tea) beverage, and a (tea) beverage so obtained. Further, the present invention relates to a fiber-web, preferably a tea bag, made from said fruits, herbs, medicinal plants, tea, vegetable and/or spices.
摘要:
The present invention was made in view of an object to produce a novel proteoglycan-containing material, and find a novel use and/or a superior effect of the proteoglycan-containing material. The present invention provides a proteoglycan-containing material obtained from fish cartilage, wherein the proteoglycan-containing material comprises an acidic saccharide component having a molecular weight of not less than 2000 kDa. The proteoglycan-containing material provides advantageous effects for skin-moisturizing and skin anti-aging, including a superior skin fibroblast proliferation effect, an effect of enhancing and improving the skin barrier function, an effect of enhancing and improving the skin's capability to produce collagen, a dermis-thickening inhibition effect, and the like.
摘要:
Disclosed is a process comprising the steps of : expressing juice from fresh tea leaves thereby to produce leaf residue and tea juice wherein the amount of expressed juice is greater than 300 ml per kg of fresh tea leaves; subjecting the fresh tea leaves and/or the leaf residue to an enzyme deactivation treatment thereby to prevent fermentation of the leaf residue; and drying the leaf residue to produce leaf tea. Also disclosed is a leaf tea obtained by the process.
摘要:
Disclosed is a process for manufacturing a tea product. The process comprises the step of combining tea juice expressed from a first supply of fresh tea leaves with leaf tea from a second supply of fresh tea leaves and/or with tea solids extracted from the leaf tea.
摘要:
Produced is a processed tea, which enables to elute non-polymer catechins at high concentration with water, and moreover, is suppressed in bitterness and astringent taste and is good in taste and flavor. A process according to the present invention for the production of the processed tea is characterized by including a step of mixing (A) a granulated product of a purified green tea extract, said purified product being obtainable by dissolving and extracting the green tea extract in a mixed solution of ethanol and water at a weight ratio of from 99/1 to 75/25, with (B) tea leaves at a solid weight ratio [(A)/(B)] of from 10/90 to 90/10.