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Honey kumquat tea and preparation technique

A production process, kumquat technology, applied in food preparation, tea substitutes, food science, etc., to achieve the effect of treating chest tightness, good flavor, and good cosmetic effect

Inactive Publication Date: 2009-01-14
郭毅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the food produced by combining the two has not yet been found in the patent technical literature, and is still in the blank.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Choose 35g of mature, golden-colored, and strong-flavored kumquats and 35g of honeydew flowers as raw materials; remove rotten and miscellaneous fruits from the selected kumquats, apply 0.5g of salt to scrub them, and put the washed kumquats into a boiling water pot to blanch 4 minutes to inactivate the enzyme to prevent browning and hydrolysis of pectin, then cut and remove the core; the preliminary treated kumquats are fully crushed with a blender, and then finely ground with a colloid mill; Put the tangerine pulp into the pot, add 25g of white sugar, 0.1g of citric acid and 5g of water, cook for 1 hour over medium-low heat, until it is thick and golden in color; then let it cool down to room temperature, add honey and stir well ; Finally, bottling and sealing for storage for 14 hours, to obtain a kind of orange peel jam with delicate texture, orange color, no bitterness and pungent taste and retaining the fragrance of orange peel.

Embodiment 2

[0022] Choose 42g of kumquats and 38g of Baihua honey as raw materials; remove the rotten and miscellaneous fruits of the selected kumquats, apply 0.5g of salt and scrub them clean, put the washed kumquats in boiling water for 5 minutes to inactivate the enzyme, Prevent browning and hydrolysis of pectin, then cut and remove the core; the kumquats that have been preliminarily processed are fully crushed with a blender, and then finely ground with a colloid mill; then put the finely ground kumquat pulp into the pot, add White granulated sugar 15g, citric acid 0.1g and water 5g, simmer for 1.2 hours over medium-low heat until thick, golden and translucent in color, pay attention to stir frequently when boiling to avoid sticking to the pan; let cool to room temperature, add Stir the honey of flowers evenly; finally, bottle it and store it in a sealed cellar for 15 days.

Embodiment 3

[0024] Use 44g of kumquats and 35g of Baihua honey as raw materials; remove the rotten and miscellaneous fruits of the selected kumquats, apply 0.5g of salt and scrub them clean, put the washed kumquats in a boiling water pot for 6 minutes to inactivate the enzyme, Prevent browning and hydrolysis of pectin, then cut and remove the core; the kumquats that have been preliminarily processed are fully crushed with a blender, and then finely ground with a colloid mill; then put the finely ground kumquat pulp into the pot, add White granulated sugar 15g, citric acid 0.1g and water 6g, simmer for 1.3 hours over medium-low heat until thick, golden and translucent in color; let cool to room temperature, add potpourri honey and mix well; bottle and store for 16 days.

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PUM

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Abstract

The invention provides honey kumquat tea and a preparation process thereof; the honey kumquat tea comprises 35 percent to 45 percent of kumquat, 15 percent to 25 percent of sugar, 35 percent to 45 percent of garden honey, 0.5 percent of salt, 0.1 percent to 0.5 percent of citric acid and 5 percent to 10 percent to clear water; the finished product is prepared by the following steps: raw material selection, raw material processing, boiling, cooling, honey adding, canning, sealing, etc. The process organically integrates kumquat with honey, has the technical effect of regulating the flow of qi, relieving depression, eliminating phlegm, relieving a cough, sobering up, curing chest distress and hepatic depression, liver-stomach disharmony, indigestion and anorexia, is suitable to be taken with water, can be used for seasoning as delicious pulp and has high practicality.

Description

technical field [0001] The invention relates to a food preparation method, in particular to a tea food prepared by combining kumquat and honey, and also relates to a preparation process of the tea food. Background technique [0002] Kumquat is rich in sugar and vitamin C. It has the effects of regulating qi, relieving depression, resolving phlegm, relieving cough, and sobering up alcohol. The honey of flowers is collected from the bushes of flowers and gathers the essence of flowers. It is fragrant, sweet and nourishing. However, the food produced by combining the two has not been found in the patent technical literature at present, and is still in a blank. Contents of the invention [0003] The purpose of the present invention is just aimed at the technical deficiencies existing in the prior art, and proposes a kind of honey kumquat tea that combines kumquat and honey organically, has good flavor and strong orange fragrance. [0004] In order to achieve the above object,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23L1/212A23L1/29A23L19/00A23L33/00
Inventor 郭毅
Owner 郭毅
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