A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

A process for producing a dried product, optionally in the form of a flake, the process comprising (a) combining an active ingredient with a carrier, and an optional stabilizer, to create a wet mixture, wherein the active ingredient and carrier are in a ratio of about 1:1 to about 1:250 in the wet mixture; (b) spreading the wet mixture on a belt of a thin film belt dryer with a belt temperature in the range of about 60° C.-92° C.; and (c) drying the mixture to produce a dried product with less than about 7% moisture, optionally about 2-5% moisture, and a water activity of about 0.15 and about 0.65; as well as a dried product that can be produced by the method, and related methods and compositions.

The present invention provides a product comprising: a) a tea component, b) FeBisglycinate; and c) Na.sub.2H.sub.2EDTA.

The present invention provides a product comprising: a) a tea component, b) FeBisglycinate; and c) Na.sub.2H.sub.2EDTA.

The present disclosure provides a functional beverage of dark tea with zero energy for reducing weight and lipid and a preparation method thereof, and relates to the technical field of processing health-promoting beverage. The functional beverage includes 1.5-3.5 parts of dark tea, 0.3-0.7 parts of mulberry leaf, 0.1-0.5 parts of lotus leaf, 0.1-0.3 parts of stevia leaf, and 95.4-97.4 parts of purified water. The preparation process thereof includes treatment of raw materials, circulatory microwave extraction, static settlement, membrane ultrafiltration, and ultra-high temperature instantaneous sterilization (UHT). Compared with the prior art, the functional beverage uses purely natural herb plants without any additives. The obtained product has zero sugar while has the effects of quenching thirst and reducing weight and lipid. Key technologies such as integrated formula, circulatory microwave extraction, and membrane ultrafiltration enable the best flavor and efficacy of the beverage.

The present disclosure provides a functional beverage of dark tea with zero energy for reducing weight and lipid and a preparation method thereof, and relates to the technical field of processing health-promoting beverage. The functional beverage includes 1.5-3.5 parts of dark tea, 0.3-0.7 parts of mulberry leaf, 0.1-0.5 parts of lotus leaf, 0.1-0.3 parts of stevia leaf, and 95.4-97.4 parts of purified water. The preparation process thereof includes treatment of raw materials, circulatory microwave extraction, static settlement, membrane ultrafiltration, and ultra-high temperature instantaneous sterilization (UHT). Compared with the prior art, the functional beverage uses purely natural herb plants without any additives. The obtained product has zero sugar while has the effects of quenching thirst and reducing weight and lipid. Key technologies such as integrated formula, circulatory microwave extraction, and membrane ultrafiltration enable the best flavor and efficacy of the beverage.

The present invention relates to a tea composition. In particular, the present invention relates to a zinc fortified tea composition. Accordingly, the present invention provides a tea composition comprising; a) a zinc compound; b) a first polysaccharide selected from maltodextrin; c) a second polysaccharide selected from gum arabic; and d) a leaf tea product.

The present invention relates to a tea composition. In particular, the present invention relates to a zinc fortified tea composition. Accordingly, the present invention provides a tea composition comprising; a) a zinc compound; b) a first polysaccharide selected from maltodextrin; c) a second polysaccharide selected from gum arabic; and d) a leaf tea product.

The present invention relates to a method for preparation of soybean leaves having a high content of an isoflavone derivative in a dark condition and soybean leaves having a high content of an isoflavone derivative prepared thereby. Specifically, treatment of a soybean plant 20 days to 60 days after seeding with a predetermined concentration of ethylene in a dark condition was found to accumulate higher concentrations of isoflavone derivatives in soybean leaves than treatment with ethephon in a light condition, which requires a high level of energy. Therefore, when used, the method of the present invention can economically and quickly prepare soybean leaves having a very high content of isoflavones, and the soybean leaves having a high content of isoflavone derivatives, an extract of the soybean leaves, and a fraction of the extract can be advantageously used as a food and medicine material against diseases caused by estrogen unbalance and deficient antioxidant activity.

The present invention relates to a method for preparation of soybean leaves having a high content of an isoflavone derivative in a dark condition and soybean leaves having a high content of an isoflavone derivative prepared thereby. Specifically, treatment of a soybean plant 20 days to 60 days after seeding with a predetermined concentration of ethylene in a dark condition was found to accumulate higher concentrations of isoflavone derivatives in soybean leaves than treatment with ethephon in a light condition, which requires a high level of energy. Therefore, when used, the method of the present invention can economically and quickly prepare soybean leaves having a very high content of isoflavones, and the soybean leaves having a high content of isoflavone derivatives, an extract of the soybean leaves, and a fraction of the extract can be advantageously used as a food and medicine material against diseases caused by estrogen unbalance and deficient antioxidant activity.