Tea beverage refers to a beverage made from tea extract, tea powder and concentrate as the main raw material. It has the unique flavor of tea, contains natural tea polyphenols, caffeine and other tea active ingredients, and is a refreshing and quenching thirsty multi-functional beverage. The main varieties on the market today are: iced black tea, green tea, iced green tea, jasmine tea, oolong tea, and herbal tea. The additives used in tea beverages can be classified into antioxidants, taste improvers, pigments and color-protecting agents, emulsifiers, etc., which have different functions and effects for improving and improving the quality of tea beverages. The additives widely used in tea beverages can be classified into antioxidants, stabilizers, sweeteners, salty agents, acidity regulators and buffers, color-protecting agents, food flavors and the like. Looking at the complex chemical terms on the beverage packaging, do you often feel the fog in the clouds? There are so many additives in a bottle of tea, each component must be well controlled, otherwise the viscosity is too high or too low will affect the taste. The rheological properties of some food additives have a great influence on the viscosity of tea beverages, such as emulsifiers and stabilizers. The hydrosol can have a significant effect on the texture of the food even at concentrations below 1%. The application of hydrosols enables people to effectively control moisture and improve appearance, shape, texture characteristics, mouthfeel and flavor. In addition, the bioactivity, biocompatibility, safety and low calorie of natural macromolecular polysaccharides and proteins have made them widely used in the production and development of functional health foods. The application of food hydrosol in the food industry depends primarily on its viscosity. There are many factors affecting viscosity, such as the type of hydrosol, source molecular weight, molecular weight distribution, molecular structure, concentration, temperature, salt and shear properties. The viscosity of the hydrosol solution is greatly affected by the molecular weight. With the increase of molecular weight, the dependence of viscosity on shear rate is enhanced, the more sensitive to the change of shear rate, the greater the viscosity reduction caused by shearing, from the low shear Newton stable zone to the shear thinning zone (pseudoplasticity) The earlier the zone, that is, at a lower shear rate, the viscosity decreases as the shear rate increases. In addition to the effect of molecular weight, the viscosity of the hydrosol solution is also affected by the hydrodynamic volume of the macromolecules in the solution, while the hydrodynamic volume is significantly affected by the macromolecular structure. The same molecular weight, linear and rigid, has a larger hydrodynamic volume than a multi-branched, flexible molecule, and thus has a higher viscosity. Cellulose is relatively rigid, so it has a high viscosity at low shear rates, while flexible pullulan has a low degree of multi-arab gum branching and a more compact structure. Under the condition of the same molecular weight, the mean square rotation radius is smaller than that of linear cellulose, and the viscosity-shear rate relationship shows that the molecular chain rigidity of Newtonian fluid has a great influence on the shear thinning characteristics of the hydrosol solution. As the length of the molecule increases, the degree of shear thinning increases accordingly. Want to make a good-flowing, good-tasting tea beverage, a moderately viscous tea beverage, the industry's benchmark is more used in the industry: Brookfield viscometer . The reason for the insufficient viscosity is often the uneven proportion of the proportion, which causes a lot of tea beverages with bad taste and unsuitable viscosity. In order to improve the quality of the tea beverage, increase the cost and efficiency of the factory, use a good viscometer to detect the tea beverage. The viscosity is critical, and the industry uses more of the Brookfield viscometer, as other conventional viscometers will turn out of the void, but the Brookfield Boehler Viscometer will not. The Brookfield Brookfield Viscometer is stable, reliable, accurate and repeatable. Accurate measurement allows precise control of the right viscosity range for maximum performance . Organic Reishi mushroom extract powder is extracted from Ganoderma lucidum fungus fruit bodies through water or alcohol. It is easily oxidized and deteriorated, so the storage conditions are very strict. The main components of reishi mushroom extract are made of Ganoderma triterpene and Ganoderma polysaccharide.
It has been a medicine for many years, reishi extract has anti-aging and cardio-cerebrovascular protection. It can increase the energy and vitality of life, can increase the ability to think, and prevent the occurrence of amnesia. Long-term use will delay aging. Reishi mushroom extract can increase endurance and nourish the blood. It can promote energy synthesis at the cellular level, so it can improve cardiovascular disease. It has a good health care effect on high blood pressure and can reduce platelet aggregation. Reishi Extract,Organic Reishi Mushroom Extract Powder,Reishi Mushroom Extract Powder,Reishi Mushroom Extract Organicway (xi'an) Food Ingredients Inc. , https://www.organicwayinc.com