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Chrysanthemum dew and method of preparing the same

A technology of chrysanthemum and vitamins, which is applied in tea processing before extraction, food preparation, food science, etc. It can solve the problems of not being able to guarantee the content of functional components, unfavorable health, and lack of tea fragrance, so as to ensure that the color does not change and prevent container deformation and pressure damage, the effect of preventing the reduction of active ingredients

Active Publication Date: 2013-01-02
WUYISHAN HONGNI TEA IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing chrysanthemum beverage products all use chrysanthemum as the main raw material. The beverage does not have the fragrance of tea and has a poor smell; in order to adjust the odor and color, the product is added with essence and pigment, and the product often contains preservatives, so it is not conducive to health
In addition, the color of existing products changes immediately after opening the package, and the content of functional ingredients cannot be guaranteed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] The process of producing 1000L chrysanthemum dew is as follows:

[0034] (1) Put 2 kg of green tea and 8 kg of chrysanthemum into cloth bags with a circumference of 80 cm and a length of 150 cm, 2 or 3 kg in each bag, tie the bag tightly and put it into the extraction tank, and then inject 300 L of 58 ° C Reverse osmosis water was leached at 58°C for 15 minutes, during which it was stirred for 1 minute every 5 minutes. After the extraction, the extract was released and filtered through a double filter, and then the extract was further filtered through a diatomaceous earth filter.

[0035] (2) Add 100 kg of sucrose to 500 L of 100°C reverse osmosis water. After the sucrose dissolves, pour it into the extract filtered through diatomaceous earth, then add 50 grams of vitamin C, stir well, and then add reverse osmosis water to set The volume is up to 1000L, and then filtered through ultrafiltration equipment to remove visible particle precipitation.

[0036] (3) Pass the a...

Embodiment 2

[0039] The process of producing 3000L chrysanthemum dew is as follows:

[0040] (1) Put 24 kg of green tea and 45 kg of chrysanthemum into cloth bags with a circumference of 80 cm and a length of 150 cm. Each bag contains 6 kg. Tighten the mouth of the bag and put it into an extraction tank, and then inject 690L of reverse osmosis at 62°C Water, leaching at 62°C for 60 minutes, stirring every 10 minutes for 3 minutes during the period, after the extraction, release the extract and filter it through a double filter, and then further filter the extract through a diatomaceous earth filter.

[0041] (2) Add 105kg of sucrose to 262.5L of 100°C reverse osmosis water. After the sucrose dissolves, pour it into the extract filtered through diatomaceous earth, then add 600 grams of vitamin C, stir well, and then add reverse osmosis water Set the volume to 3000L, and then filter through ultrafiltration equipment to remove visible particle precipitation.

[0042] (3) Pass the above filtr...

Embodiment 3

[0045] The process of producing 5000L chrysanthemum dew is as follows:

[0046] (1) Put 25 kilograms of green tea and 60 kilograms of chrysanthemum into cloth bags with a circumference of 80 centimeters and a length of 150 centimeters. Each bag contains 4.5 or 5 kilograms. Tie the mouth of the bag tightly and put it into the extraction tank, and then inject 1500L of 60℃ Reverse osmosis water was leached at 60°C for 40 minutes, during which it was stirred for 2 minutes every 6 minutes. After the extraction, the extract was released and filtered through a double filter, and then the extract was further filtered through a diatomaceous earth filter.

[0047] (2) Add 300 kg of sucrose to 900 L of 100°C reverse osmosis water. After the sucrose dissolves, pour it into the extract filtered through diatomaceous earth, then add 750 grams of vitamin C, stir well, and then add reverse osmosis water to set The volume is up to 5000L, and then filtered through NB-10 ultrafiltration equipment...

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PUM

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Abstract

A chrysanthemum juice is prepared from the following raw materials: tea, chrysanthemum, vitamin C, sucrose and reverse osmosis water. The production method for the chrysanthemum juice comprises the following steps: extracting the chrysanthemum and the tea; primarily filtering the extracted solution through kieselguhr; adding sucrose solution and the vitamin C; carrying out ultrafiltration; canning after sterilization at high temperature; adding liquid nitrogen; and sealing the cap. The chrysanthemum juice adopts the tea to be mixed with the chrysanthemum, thereby enhancing the faint scent of the tea on the base of keeping the original taste of the chrysanthemum, adding the fragrance of the tea regarding the flavor of the beverage, and adding the freshness and coolness of the tea regardingthe taste of the beverage. In addition, the mixture of the tea and the chrysanthemum has the effects of cleaning away heart-fire and improving acuity of vision, and dispelling fire and relieving summer-heat. As the chrysanthemum juice does not contain any antiseptic agent, essence and pigment, the chrysanthemum juice is good for health.

Description

technical field [0001] The invention relates to a chrysanthemum beverage, in particular to a chrysanthemum dew and a production method thereof. Background technique [0002] Existing chrysanthemum beverage products all use chrysanthemum as the main raw material. The beverage does not have the delicate fragrance of tea and has a poor smell; in order to adjust the odor and color, essence and pigment are added to the product, and most of the product contains preservatives, so it is not conducive to health. In addition, the color of existing products changes immediately after opening the package, and the content of functional ingredients cannot be guaranteed. Contents of the invention [0003] One of the technical problems to be solved by the present invention is to provide a chrysanthemum dew that has the fragrance of tea leaves, clears the heart and eyesight, dispels fire and relieves heat, and is beneficial to health. [0004] Another technical problem to be solved by the ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/29A23F3/14A23L33/00
Inventor 林德良
Owner WUYISHAN HONGNI TEA IND
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