Red date jasmine tea beverage and preparation method thereof

A jasmine tea beverage and a jasmine tea technology are applied in the field of preparation of the red date jasmine tea beverage, and can solve the problems of large equipment investment, high production cost, loss of nutrients and the like

Inactive Publication Date: 2009-03-18
河南茗轩食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the market, most drinks are simple tea drinks, some flavoring agents are added to adjust the taste and quench thirst, but they have no health care function
Some traditional health drinks use ultra-high temperature extraction method, leaching and concentration, resulting in serious loss of nutrients; there is another method using supercritical carbon dioxide extraction, this method requires l

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The red jujube jasmine tea beverage of this embodiment is prepared by concocting the following parts by weight of raw materials, adding water, extracting and boiling, and concentrating: 46 parts of jasmine tea, 30 parts of lotus seeds, 5 parts of red dates, 5 parts of polygonatum, 2 parts of wolfberry, 2 parts of white chrysanthemum, 2 parts of rose, 2 parts of osmanthus, 2 parts of lotus leaf, 2 parts of licorice, 2 parts of pine pollen.

[0020] The preparation method is as follows: (1) Peel the lotus seeds, remove the heart, fry the coke, remove the pits and dry the red dates for roasting, steaming the polygonatum odoratum, steaming for three times and drying for three times, until it is old yellow. After steaming for 1 hour, it will be dried. Repeat this operation Twice; steamed white chrysanthemum, rose, pine pollen, osmanthus, lotus leaf and dried;

[0021] (2) Divide polygonatum, lotus seeds, dried red dates, and licorice into one group, mix, and smash through a 40-m...

Embodiment 2

[0024] The red date jasmine tea beverage of this embodiment is prepared by concocting the following parts by weight of raw materials, adding water, extracting and boiling, and concentrating: 60 parts of jasmine tea, 20 parts of white lotus seeds, 10 parts of red dates, 2 parts of polygonatum odoratum, 1.5 parts of wolfberry, 1.5 parts of white chrysanthemum, 1 part of rose, 1 part of osmanthus, 1 part of lotus leaf, 1 part of licorice, 1 part of pine pollen.

[0025] The preparation of the present invention is as follows: (1) lotus seeds are cored and burnt, red dates are cored and dried for roasting, polygonatum odoratum is steamed, steamed three times and three sun-dried, and it is old yellow. After steaming for 1 hour, it is dried or dried. Repeat the operation twice, steam and dry white chrysanthemum, rose, pine pollen, osmanthus, and lotus leaves;

[0026] (2) Polygonatum, lotus seeds, dried red dates, and licorice are divided into one group, mixed and crushed through 60 mesh...

Embodiment 3

[0029] The red jujube jasmine tea beverage of this embodiment is prepared by concocting the following parts by weight of raw materials, adding water, extracting and boiling, and concentrating: 68 parts of jasmine tea, 10 parts of lotus seeds, 12 parts of red dates, 2 parts of polygonatum, 2 parts of wolfberry, 1 part of white chrysanthemum, 1 part of rose, 1 part of osmanthus, 1 part of lotus leaf, 1 part of licorice, 1 part of pine pollen.

[0030] The preparation method of the present invention is as follows: (1) lotus seeds are peeled, cored, and charred, red dates are pitted and dried and roasted, and polygonatum odoratum is steamed, steamed, steamed and sun-dried for three times. It is old yellow, and dried or baked after steaming for 1 hour. Dry, repeat this operation twice, steamed white chrysanthemum, rose, pine pollen, osmanthus, lotus leaf and dried;

[0031] (2) Polygonatum, lotus seeds, dried red dates, and licorice are divided into one group, mixed and crushed through...

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PUM

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Abstract

The invention relates to a red jujube jasmine tea beverage and a preparation method thereof, wherein, the red jujube jasmine tea beverage is mainly prepared by the steps of processing, adding water, extracting, boiling and concentrating, and the materials needed according to the parts by weight are as follows: 40-70 parts of jasmine tea, 10-30 parts of lotus seed, 5-15 parts of red jujube, 2-7 parts of polygonatum, 1.5-2 parts of medlar, 1-2 parts of feverfew, 1-2 parts of rose, 1-2 parts of osmanthus, 1-2 parts of lotus leaf, 1-2 parts of liquorice and 1-2 parts of pine pollen. The invention takes the rose as a leader and adopts the liquorice to coordinate medicines so as to reach all the limbs and bones, the five sense organs and seven orifices and five zang-organs and six fu-organs. The materials which are reasonably matched contain more than twenty microelements which are necessary for the human body, such as protein, vitamin B1, B2, free amino acids, mineral composition, tea polyphenol, ketone and the like, thereby causing the red jujube jasmine tea beverage of the invention to have the efficacies of nourishing yin and tonifying kidney, adjusting the internal secretion and the blood fat, facilitating the metabolism, enhancing the immunity and preventing and resisting the cancer; in addition, as the preparation method of the invention adopts the low-temperature extraction, the nutrient contents of all materials can be effectively preserved.

Description

Technical field [0001] The invention relates to a jujube jasmine tea beverage, and also to a preparation method of the jujube jasmine tea beverage. Background technique [0002] In the market, most of the drinks are pure tea drinks, with some flavoring agents added to adjust the taste and quench thirst, but they have no health care function. However, some of the traditional health drinks use ultra-high temperature extraction methods, which cause serious loss of nutrients by leaching and concentration. Another method is to use supercritical carbon dioxide extraction, which requires large equipment investment, complex processes and high production costs. At the same time, these two methods have the following shortcomings: some insoluble or poorly soluble nutrients in the raw materials cannot be fully utilized; in addition, ion spray drying is used during cooking or extraction and concentration, and the outlet temperature is as high as 200-220°C. Its nutritional loss is more. Summa...

Claims

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Application Information

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IPC IPC(8): A23F3/14A23L1/29A23L2/38A23L1/36A23L2/52A23L2/56A23L2/60A23L2/44A23L25/00A23L33/00
Inventor 刘全喜苗志浩
Owner 河南茗轩食品科技有限公司
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