Preparation method for functional beverage of dark tea with zero energy for reducing weight and lipid

Abstract

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.

Claims

1. A method for preparing a functional beverage of dark tea with zero energy for reducing weight and lipid, comprising the following steps: step (1): treatment of raw materials: pulverizing dark tea, mulberry leaf, lotus leaf, and stevia leaf separately, screening through a 40 mesh sieve, and mixing in determined amounts uniformly to obtain a raw tea mixture; step (2): circulatory microwave extraction: mixing the raw tea mixture with purified water in determined amounts uniformly, carrying out circulatory extraction for 10-30 min with microwave power of 400-600 W, and filtering an extract through a 100 mesh sieve and a 300 mesh sieve in sequence; step (3): static settlement: allowing a filtrate to be statically settled for 8-12 h at 2-8° C. and centrifuged at 4° C. to remove flocs; step (4): membrane ultrafiltration: subjecting a supernatant to ultrafiltration with a 10-100 kDa semi-permeable membrane to further remove impurities, preventing flocculation during beverage sterilization and storage; step (5): ultra-high temperature instantaneous sterilization (UHT): sterilizing by heating a permeate at 135-150° C. for 2-8 s to obtain a functional beverage of dark tea, wherein the functional beverage includes following components in parts by weight: 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.

2. The method according to claim 1, wherein, in the circulatory microwave extraction of step (2), the extraction is carried out for 10-30 min with microwave power of 400-600 W, and the filtering in step (2) is carried out by coarse filtering through a 100 mesh sieve and fine filtering through a 300 mesh sieve.

3. The method according to claim 1, wherein, in the membrane ultrafiltration of step (4), the semi-permeable membrane has a pore size of 10-100 kDa.

4. The method according to claim 3, wherein, in the UHT of step (5), the sterilizing by heating is carried out at 135-150° C. for 2-8 s.

5. The method according to claim 1, wherein the dark tea is at least one of: Pu-erh tea, Fuzhuan tea, Qingzhuan tea, and Liubao tea.

Description

BRIEF DESCRIPTION OF DRAWINGS

(1) FIG. 1 is a schematic diagram of structure of a circulatory microwave extraction device used in the present disclosure.

DETAILED DESCRIPTION

(2) The present disclosure is described in detail below with reference to the accompanying drawings and specific embodiments. The embodiments of the present disclosure are based on technical solutions of the present disclosure, and detailed implementations and specific operation processes are given, but the protection scope of the present disclosure is not limited to the following embodiments.

Embodiment 1

(3) A functional beverage of dark tea with zero energy for reducing weight and lipid included the following components in parts by weight: 2.0 parts of Pu-erh tea, 0.6 parts of mulberry leaf, 0.3 parts of lotus leaf, 0.1 parts of stevia leaf, and 97.0 parts of purified water.

(4) A method for preparing the functional beverage of dark tea was carried out as follows:

(5) Step (1): treatment of raw materials: Pu-erh tea, mulberry leaf, lotus leaf, and stevia leaf were separately pulverized, screened through a 40 mesh sieve, and mixed in determined amounts uniformly to obtain a raw tea mixture.

(6) Step (2): circulatory microwave extraction: the raw tea mixture was mixed with purified water in determined amounts uniformly, and placed in a circulatory microwave extraction device as shown in FIG. 1. Circulatory extraction was carried out for 15 min with microwave power of 600 W. An extract was filtered through a 100 mesh sieve and a 300 mesh sieve in sequence.

(7) Step (3): static settlement: a filtrate was allowed to be statically settled at 4° C. for 12 h and centrifuged at 4° C. to remove flocs.

(8) Step (4): membrane ultrafiltration: a supernatant was subjected to ultrafiltration with a 100 kDa semi-permeable membrane to further remove impurities to prevent flocculation during beverage sterilization and storage.

(9) Step (5): UHT: heating was carried out at 135° C. for 6 s to achieve sterilization to obtain a functional beverage of dark tea.

Embodiment 2

(10) A functional beverage of dark tea with zero energy for reducing weight and lipid included the following components in parts by weight: 1.5 parts of Fuzhuan tea, 0.6 parts of mulberry leaf, 0.3 parts of lotus leaf, 0.2 parts of stevia leaf, and 97.4 parts of purified water.

(11) A method for preparing the functional beverage of dark tea was carried out as follows:

(12) Step (1): treatment of raw materials: Fuzhuan tea, mulberry leaf, lotus leaf, and stevia leaf were separately pulverized, screened through a 40 mesh sieve, and mixed in determined amounts uniformly to obtain a raw tea mixture.

(13) Step (2): circulatory microwave extraction: the raw tea mixture was mixed with purified water in determined amounts uniformly, and placed in a circulatory microwave extraction device as shown in FIG. 1. Circulatory extraction was carried out for 20 min with microwave power of 500 W. An extract was filtered through a 100 mesh sieve and a 300 mesh sieve in sequence.

(14) Step (3): static settlement: a filtrate was allowed to be statically settled at 2° C. for 8 h and centrifuged at 4° C. to remove flocs.

(15) Step (4): membrane ultrafiltration: a supernatant was subjected to ultrafiltration with a 10 kDa semi-permeable membrane to further remove impurities to prevent flocculation during beverage sterilization and storage.

(16) Step (5): UHT: heating was carried out at 140° C. for 6 s to achieve sterilization to obtain a functional beverage of dark tea.

Embodiment 3

(17) A functional beverage of dark tea with zero energy for reducing weight and lipid included the following components in parts by weight: 2.5 parts of Qingzhuan tea, 0.6 parts of mulberry leaf, 0.3 parts of lotus leaf, 0.1 parts of stevia leaf, and 96.5 parts of purified water.

(18) A method for preparing the functional beverage of dark tea was carried out as follows:

(19) Step (1): treatment of raw materials: Qingzhuan tea, mulberry leaf, lotus leaf, and stevia leaf were separately pulverized, screened through a 40 mesh sieve, and mixed in determined amounts uniformly to obtain a raw tea mixture.

(20) Step (2): circulatory microwave extraction: the raw tea mixture was mixed with purified water in determined amounts uniformly, and placed in a circulatory microwave extraction device as shown in FIG. 1. Circulatory extraction was carried out for 30 min with microwave power of 400 W. An extract was filtered through a 100 mesh sieve and a 300 mesh sieve in sequence.

(21) Step (3): static settlement: a filtrate was allowed to be statically settled at 5° C. for 9 h and centrifuged at 4° C. to remove flocs.

(22) Step (4): membrane ultrafiltration: a supernatant was subjected to ultrafiltration with a 100 kDa semi-permeable membrane to further remove impurities to prevent flocculation during beverage sterilization and storage.

(23) Step (5): UHT: heating was carried out at 150° C. for 2 s to achieve sterilization to obtain a functional beverage of dark tea.

Embodiment 4

(24) A functional beverage of dark tea with zero energy for reducing weight and lipid included the following components in parts by weight: 1.9 parts of Liubao tea, 0.5 parts of mulberry leaf, 0.1 parts of lotus leaf, 0.1 parts of stevia leaf, and 97.4 parts of purified water.

(25) A method for preparing the functional beverage of dark tea was carried out as follows:

(26) Step (1): treatment of raw materials: Liubao tea, mulberry leaf, lotus leaf, and stevia leaf were separately pulverized, screened through a 40 mesh sieve, and mixed in determined amounts uniformly to obtain a raw tea mixture.

(27) Step (2): circulatory microwave extraction: the raw tea mixture was mixed with purified water in determined amounts uniformly, and placed in a circulatory microwave extraction device as shown in FIG. 1. Circulatory extraction was carried out for 15 min with microwave power of 450 W. An extract was filtered through a 100 mesh sieve and a 300 mesh sieve in sequence.

(28) Step (3): static settlement: a filtrate was allowed to be statically settled at 5° C. for 12 h and centrifuged at 4° C. to remove flocs.

(29) Step (4): membrane ultrafiltration: a supernatant was subjected to ultrafiltration with a 100 kDa semi-permeable membrane to further remove impurities to prevent flocculation during beverage sterilization and storage.

(30) Step (5): UHT: heating was carried out at 145° C. for 6 s to achieve sterilization to obtain a functional beverage of dark tea.

Embodiment 5

(31) A functional beverage of dark tea with zero energy for reducing weight and lipid included the following components in parts by weight: 1.0 part of Pu-erh tea, 1.5 parts of Qingzhuan tea, 0.7 parts of mulberry leaf, 0.4 parts of lotus leaf, 0.3 parts of stevia leaf and 96.1 parts of purified water.

(32) A method for preparing the functional beverage of dark tea was carried out as follows:

(33) Step (1): treatment of raw materials: Pu-erh tea, Qingzhuan tea, mulberry leaf, lotus leaf, and stevia leaf were separately pulverized, screened through a 40 mesh sieve, and mixed in determined amounts uniformly to obtain a raw tea mixture.

(34) Step (2): circulatory microwave extraction: the raw tea mixture was mixed with purified water in determined amounts uniformly, and placed in a circulatory microwave extraction device as shown in FIG. 1. Circulatory extraction was carried out for 20 min with microwave power of 450 W. An extract was filtered through a 100 mesh sieve and a 300 mesh sieve in sequence.

(35) Step (3): static settlement: a filtrate was allowed to be statically settled at 6° C. for 9 h and centrifuged at 4° C. to remove flocs.

(36) Step (4): membrane ultrafiltration: a supernatant was subjected to ultrafiltration with a 100 kDa semi-permeable membrane to further remove impurities to prevent flocculation during beverage sterilization and storage.

(37) Step (5): UHT: heating was carried out at 140° C. for 7 s to achieve sterilization to obtain a functional beverage of dark tea.

Embodiment 6

(38) A functional beverage of dark tea with zero energy for reducing weight and lipid included the following components in parts by weight: 0.5 parts of Fuzhuan tea, 1.0 part of Qingzhuan tea, 0.5 parts of Liubao tea, 0.6 parts of mulberry leaf, 0.3 parts of lotus leaf, 0.2 parts of stevia leaf, and 96.9 parts of purified water.

(39) A method for preparing the functional beverage of dark tea was carried out as follows:

(40) Step (1): treatment of raw materials: Fuzhuan tea, Qingzhuan tea, Liubao tea, mulberry leaf, lotus leaf, and stevia leaf were separately pulverized, screened through a 40 mesh sieve, and mixed in determined amounts uniformly to obtain a raw tea mixture.

(41) Step (2): circulatory microwave extraction: the raw tea mixture was mixed with purified water in determined amounts uniformly, and placed in a circulatory microwave extraction device as shown in FIG. 1. Circulatory extraction was carried out for 20 min with microwave power of 500 W. An extract was filtered through a 100 mesh sieve and a 300 mesh sieve in sequence.

(42) Step (3): static settlement: a filtrate was allowed to be statically settled at 2° C. for 8 h and centrifuged at 4° C. to remove flocs.

(43) Step (4): membrane ultrafiltration: a supernatant was subjected to ultrafiltration with a 10 kDa semi-permeable membrane to further remove impurities to prevent flocculation during beverage sterilization and storage.

(44) Step (5): UHT: heating was carried out at 140° C. for 6 s to achieve sterilization to obtain a functional beverage of dark tea.

Embodiment 7

(45) A functional beverage of dark tea with zero energy for reducing weight and lipid included the following components in parts by weight: 0.5 parts of Pu-erh tea, 1.0 part of Fuzhuan tea, 1.0 part of Qingzhuan tea, 1.0 part of Liubao tea, 0.3 parts of mulberry leaf, 0.5 parts of lotus leaf, 0.3 parts of stevia leaf and 95.4 parts of purified water.

(46) A method for preparing the functional beverage of dark tea was carried out as follows:

(47) Step (1): treatment of raw materials: Pu-erh tea, Fuzhuan tea, Qingzhuan tea, Liubao tea, mulberry leaf, lotus leaf, and stevia leaf were separately pulverized, screened through a 40 mesh sieve, and mixed in determined amounts uniformly to obtain a raw tea mixture.

(48) Step (2): circulatory microwave extraction: the raw tea mixture was mixed with purified water in determined amounts uniformly, and placed in a circulatory microwave extraction device as shown in FIG. 1. Circulatory extraction was carried out for 10 min with microwave power of 600 W. An extract was filtered through a 100 mesh sieve and a 300 mesh sieve in sequence.

(49) Step (3): static settlement: a filtrate was allowed to be statically settled at 2° C. for 8 h and centrifuged at 4° C. to remove flocs.

(50) Step (4): membrane ultrafiltration: a supernatant was subjected to ultrafiltration with a 50 kDa semi-permeable membrane to further remove impurities to prevent flocculation during beverage sterilization and storage.

(51) Step (5): UHT: heating was carried out at 140° C. for 6 s to achieve sterilization to obtain a functional beverage of dark tea.

(52) The above description of the embodiments is intended to facilitate a person of ordinary skill in the art to understand and use the present disclosure. Obviously, a person skilled in the art can easily make various modifications to these embodiments, and apply a general principle described herein to other embodiments without creative efforts. Therefore, the present disclosure is not limited to the above embodiments. All improvements and modifications made by a person skilled in the art according to the implication of the present disclosure without departing from the spirit of the present disclosure should fall within the protection scope of the present disclosure.