基本信息:
- 专利标题： 具有最佳抗氧化协同增效作用的桂花茶在制备降血糖保健品或食品中的应用
- 专利标题（英）：Application of osmanthus tea with optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level
- 申请号：CN201510827692.1 申请日：2015-11-23
- 公开(公告)号：CN105379888A 公开(公告)日：2016-03-09
- 发明人： 陆柏益 , 姚舒婷 , 雷雨坤 , 王凯迪 , 毛淑琴 , 楼甜甜 , 周菲
- 申请人： 浙江大学
- 申请人地址： 浙江省杭州市西湖区余杭塘路866号
- 专利权人： 浙江大学
- 当前专利权人： 浙江大学
- 当前专利权人地址： 浙江省杭州市西湖区余杭塘路866号
- 代理机构： 杭州中成专利事务所有限公司
- 代理人： 金祺
- 主分类号： A23F3/14
- IPC分类号： A23F3/14
The invention discloses application of osmanthus tea with an optimal antioxidation synergistic effect in preparation of health care products or food for regulating blood sugar level. The osmanthus tea is obtained by mixing dried osmanthus and tea with a mass ratio of (3 to 5):1, wherein the osmanthus is semperflorens, orange osmanthus, osmamthus fragrans var. thunbergii and Osmanthus asiaticus Nakai; the tea is West Lake Longjing Tea, keemun black tea, Anxi Tieguanyin Tea and Pu'er tea. A preparation method of the osmanthus tea comprises the following steps: (a) preparing the dried osmanthus by using a freeze drying-vacuum microwave combined drying technology; (b), processing the osmanthus tea: after putting the dried osmanthus and the tea together according to the corresponding mass ratio, firstly heating at 48-52 DEG C for scenting for 22-28min, then cooling for 25-50min at 8-12 DEG C, and finally putting in an airtight environment for subsequent aroma absorption treatment of 18-22 days, thus obtaining the osmanthus tea.
IPC结构图谱:
| A | 人类生活必需 |
| --A23 | 其他类不包含的食品或食料；及其处理 |
| ----A23F | 咖啡；茶；其代用品；它们的制造、配制或泡制 |
| ------A23F3/00 | 茶；茶代用品；其配制品 |
| --------A23F3/06 | .提取前的茶处理（减少或去除生物碱含量入A23F3/36）；由此产生的配制品 |
| ----------A23F3/14 | ..茶配制品，如用添加物 |