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Konjac scented tea

A technology of fragrant tea and konjac, applied in the field of beverages, to achieve the effect of lowering blood fat, rich nutrition, and mellow tea flavor

Inactive Publication Date: 2013-01-30
何小红 +3
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the existing beverages are very large, there are also many beverages named after tea, such as iced black tea, Kangshifu green tea and slimming tea, etc., but no tea with konjac powder as the main raw material has appeared in the market.

Method used

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  • Konjac scented tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1: konjac fragrant tea, with konjac powder, glutinous rice fragrant tea as main raw material, water is medium, is made through the following steps:

[0025] 1: Tea extraction: put 4kg of glutinous rice tea and 240kg of water into an extraction tank for extraction, the water temperature during extraction is 55°C, and the extraction time is 10 minutes.

[0026] 2: Make pure tea soup; filter the extracted tea through a 80-mesh filter, fine filter through a 180-mesh filter, and then filter through a microporous filter.

[0027] 3: Make konjac paste; dissolve 1kg of konjac flour in 10kg of water at 70°C, stir at a high speed of 1000r / min for 5 minutes to fully dissolve the konjac flour, and then filter through a 180-mesh filter. The filtering method is: use a double filter filter.

[0028] 4: Dissolution: Dissolve 1kg of sweet polysaccharide, 0.1kg of vitamin C, 0.1kg of isovitamin C, 0.1kg of refined salt, 0.1kg of sodium bicarbonate, and 0.3kg of fragrant tea e...

Embodiment 2

[0036] Embodiment 2: konjac fragrant tea, with konjac powder, glutinous rice fragrant tea as main raw material, water is medium, is made through the following steps:

[0037] 1: Tea extraction: put 8kg of glutinous rice tea and 360kg of water into an extraction tank for extraction, the water temperature during extraction is 70°C, and the extraction time is 20 minutes.

[0038] 2: Make pure tea soup; filter the extracted tea through a 120-mesh filter, fine filter through a 240-mesh filter, and then filter through a microporous filter.

[0039] 3: Make konjac paste; dissolve 2kg of konjac flour in 20kg of water at 85°C, stir at a high speed of 2000r / min for 10 minutes to fully dissolve the konjac flour, and then filter through a 240-mesh filter. The filtering method is: use a double filter filter.

[0040] 4: Dissolving: Dissolve 2kg of sweet polysaccharide, 0.2kg of vitamin C, 0.2kg of isovitamin C, 0.2kg of refined salt, 0.2kg of sodium bicarbonate, and 0.8kg of fragrant tea ...

Embodiment 3

[0048] Embodiment 3: konjac fragrant tea, take konjac powder, glutinous rice fragrant tea as main raw material, water is medium, is made through the following steps:

[0049] 1: Tea extraction: put 6kg of glutinous rice tea and 240kg of water into an extraction tank for extraction, the water temperature during extraction is 65°C, and the extraction time is 15 minutes.

[0050] 2: Make pure tea soup; filter the extracted tea through a 100-mesh filter, fine filter through a 200-mesh filter, and then filter through a microporous filter.

[0051] 3: Make konjac paste; dissolve 1.2kg of konjac flour in 20kg of water at 80°C, stir at a high speed of 1800r / min for 8 minutes to fully dissolve the konjac flour, and then filter through a 220-mesh filter. The filtering method is: double filter filter.

[0052] 4: Dissolving; 1.2kg of sweet polysaccharides, 0.3kg of vitamin C, 0.2kg of isovitamin C, 0.2kg of refined salt, 0.2kg of sodium bicarbonate, and 0.6kg of fragrant tea essence wer...

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Abstract

The invention relates to a beverage, in particular relating to scented tea taking konjac powder as a main raw material. The konjac powder and glutinous rice scented tea are taken as main raw materials, water is taken as a medium, and the scented tea is prepared through the following steps: 1) tea extraction; 2) production of pure tea soup; 3) production of konjac paste; 4) blending; 5) homogenization; 6) UHT (ultra-heat treatment); and 7) sterile filling. The konjac scented tea has the advantages of pure rice flavor, abundant nutrition, thick fragrance, mellow tea flavor and certain effects of reducing weight, reducing blood fat and the like.

Description

technical field [0001] The invention relates to a beverage, in particular to a fragrant tea with konjac powder as the main raw material. Background technique [0002] Konjac flour contains a large amount of high-quality dietary fiber, namely konjac glucomannan. As a functional food, konjac glucomannan has a certain auxiliary therapeutic effect on lowering blood pressure, lowering blood fat, detoxification and laxative, and controlling blood sugar. Konjac flour can also be used as an ideal food for obese friends because it is easy to produce a feeling of fullness after eating, and can lower blood lipids and clear bowels. Regular consumption of konjac flour can control weight and slowly lose weight. Due to the improvement of living standards, the proportion of people suffering from high blood pressure and other affluent diseases is increasing, and obesity is also increasing. Konjac flour can effectively alleviate or solve these phenomena. If there is a beverage that uses konj...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/14
Inventor 何小红刘文洪傅苏芳项海
Owner 何小红
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