7 results about "Caffeine" patented technology

The invention relates to a medlar plant energy beverage and a production method thereof. The medlar plant energy beverage is prepared from a plurality of herbs, such as medlar, liquorice, red dates, semen cassiae, medlar nectar, chrysanthemum and folium mori in a balanced manner. According to the medlar plant energy beverage and the production method thereof, a common functional beverage addition method is changed, and caffeine, preservatives and artificial pigments are not added; meanwhile, the medlar plant energy beverage breaks through a traditional administration mode, can be drunk at any time and has the functions of enhancing immunity of a human body and relieving asthenopia and physical fatigue. According to the medlar plant energy beverage prepared by adopting the production method, the shelf life is prolonged and the original flavors are furthest enhanced; the medlar plant energy beverage tastes sour and sweet, is uniform and stable in quality and has the characteristics of enhancing immunity of the human body and relieving asthenopia and physical fatigue.

The invention discloses instant pawpaw-red date chest enlargement tea and a preparation method thereof. The instant pawpaw-red date chest enlargement tea is characterized by comprising the following raw materials in parts by weight: 400-420 parts of tea leaves, 15-16 parts of pawpaw, 10-15 parts of hawthorn fruits, 15-20 parts of red dates, 10-11 parts of dandelion, 15-16 parts of longan pulp, 10-12 parts of rhizoma polygonati, 10-11 parts of semen juglandis, 9-11 parts of root of kudzu vine, 10-11 parts of safflower carthamus, 8-10 parts of seeds of cowherb, 30-40 parts of activated carbon, 45-46 parts of colza oil, and 0.1-0.2 part of hydroxypropyl methyl cellulose. According to the invention, caffeine in tea water can be removed after the tea water is filtered by the activated carbon, and a layer of film is formed on the surface of the activated carbon after the activated carbon is treated and can be used for blocking flavor substances, excepted for the caffeine, in the tea water from being adsorbed by the activated carbon; tea particles provided by the invention are subjected to film coating by the hydroxypropyl methyl cellulose, so that the instant pawpaw-red date chest enlargement tea has good moisture resistance, and moisture absorption for blocking in the storing process is avoided; in addition, multiple Chinese herbal medicinal ingredients are added, so that the chest enlargement effect is realized.

The invention discloses a processing procedure of green tea having excellent taste. The processing procedure of green tea comprises the following steps: spreading tea, that is, spreading the tea on abamboo sieve, and arranging in the sun and allowing standing still in a ventilated place; fixing the tea, that is, pouring the spread tea into a steam fixation machine, and fixing the tea with high-temperature steam; rolling and shaping the tea, that is, combining drying, airing and stir-frying of the tea; packaging the tea. The processing procedure has the beneficial effects that when the tea isprocessed in the green tea processing procedure, steam fixation of the tea can be performed by the steam fixation machine, chlorophyll in the tea can be well remained while performing enzymatic inactivation on the tea, so that the tea is green; when the tea is dried, due to the combination of airing and stir-frying, the airing serves as a principal manner, the stir-frying time of the tea is reduced, and the chlorophyll, tea polyphenol, caffeine and vitamins in the tea can be well remained; due to short-term stir-frying, aroma of the tea can be improved to a certain degree.

The invention provides a compound cold oral solution and a preparation method thereof; each 10 L of the oral solution includes 5-9 g of methylephedrine hydrochloride, 0.9-1 g of chlorphenamine maleate, 100-120 g of paracetamol, 25-30 g of potassium guaiacolsulfonate, 10-15 g of caffeine, 1.2-1.5 g of propyl hydroxybenzoate, caramel, sugar, and the balance purified water, wherein the amount of the caramel is equivalent to 2.2-22 times that of methylephedrine hydrochloride, and the amount of the sucrose is equivalent to 125-167 times that of the caramel. The caramel is selected as a light shading agent, and then the sucrose is used for protecting long-term stability of the caramel, so that low concentration of methylephedrine hydrochloride and chlorpheniramine maleate can be guaranteed to be stable in the product validity period.

The invention discloses a preparation method of black tea matcha, the preparation method comprises the steps of a) picking, b) sunning, c) tedding fresh leaves; d) cutting the leaves; e) withering; f)fermenting; g) removing green; h) drying and i) grinding, the picked tea leaf partially loses water by casting light through sunning and tedding the fresh leaf, the acidity change of cytoplasm is caused, part of a binding-state enzyme in the tea leaf is transformed into free state, the number and the activity of the enzyme are strengthened, theaflavin, thearubigins, theabrownin and aroma substances are formed through oxidation with the help of a catechinic acid substance, the proportion of a soluble sugar in the tea leaf is increased, so that the fragrance of the prepared black tea matcha isimproved, and the bitter taste of the matcha is reduced. Caffeine is also a source of the bitter taste of the tea leaf, and the activity of the enzyme is killed while the caffeine in the tea leaf is sublimed and removed by killing green through steam at the high temperature. The overall drying degree of parts of the tea leaf with different moisture contents is evener through the layered drying.

The invention discloses a method for extracting caffeine in tea by low temperature crystallization. Through immersion, extraction, chloroform recovery, dissolution, filtration, decoloring filtration and natural crystallization, high purity caffeine is prepared. The whole method for extraction is carried out at a low temperature, has low energy consumption and high efficiency, is realized conveniently, has easily operatable and simple processes, a high extraction rate and can produce high purity caffeine.

The invention provides nutritious sugarcane-green tea powder which is composed of the following components in parts by weight: 40 parts of non-dairy creamer, 25 parts of white granulated sugar, 30-35parts of dried sugarcane powder, 30-35 parts of red bean powder, 15-25 parts of green tea powder, 10-15 parts of honey, 1-2 parts of an electrolyte, 1-2 parts of edible pectin, 1-2 parts of vitamin C,0.5-0.8 part of vitamin B3, 0.5-0.8 part of vitamin B6, 0.5-0.8 part of vitamin B12, 0.5-0.8 part of vitamin B5, 0.2-0.5 part of vitamin A, 0.2-0.5 part of vitamin D, 0.2-0.5 part of sodium carboxymethylcellulose, 0.1-0.3 part of sucrose ester, 0.1 part of caffeine, 0.02 part of an antioxidant and 0.01 part of a preservative.