US 11,653,664 B2
Preparation method for functional beverage of dark tea with zero energy for reducing weight and lipid
Xinlin Wei, Shanghai (CN); Lizeng Cheng, Shanghai (CN); Yuanfeng Wang, Shanghai (CN); Kang Wei, Shanghai (CN); and Xin Ye, Shanghai (CN)
Assigned to SHANGHAI JIAO TONG UNIVERSITY, Shanghai (CN); SHANGHAI NORMAL UNIVERSITY, Shanghai (CN); and SHANGHAI XIYUAN BIOTECHNOLOGY CO., LTD., Shanghai (CN)
Filed by Shanghai Jiao Tong University, Shanghai (CN); Shanghai Normal University, Shanghai (CN); and Shanghai Xiyuan Biotechnology Co., Ltd., Shanghai (CN)
Filed on Dec. 10, 2020, as Appl. No. 17/117,792.
Claims priority of application No. 202010324712.4 (CN), filed on Apr. 23, 2020.
Prior Publication US 2021/0329937 A1, Oct. 28, 2021
Int. Cl. A23F 3/14 (2006.01); A23F 3/32 (2006.01); A23F 3/18 (2006.01); A23F 3/20 (2006.01); A23F 3/22 (2006.01)
CPC A23F 3/14 (2013.01) [A23F 3/18 (2013.01); A23F 3/20 (2013.01); A23F 3/22 (2013.01); A23F 3/32 (2013.01)] 5 Claims
OG exemplary drawing
 
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.