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Formula and preparation method of scented tea, and scented tea beverage

A technology for scented tea and formula, which is applied in the field of beverages to achieve the effects of rich nutrition, rich fruity and milky taste, and unique taste

Inactive Publication Date: 2012-10-17
张大成
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, there are very few beverages containing flower ingredients sold on the market at present, and the beverages are processed on-site after drying the flowers to make the beverage rich in multivitamins, minerals and trace elements, and the finished product is full of floral fragrance, fruity and milk strong flavor

Method used

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  • Formula and preparation method of scented tea, and scented tea beverage
  • Formula and preparation method of scented tea, and scented tea beverage
  • Formula and preparation method of scented tea, and scented tea beverage

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preparation example Construction

[0029] A preparation method of scented tea, comprising the following steps:

[0030] a. Take flowers including roses, lilies, lavender flowers, violets and golden chrysanthemums and dry them in the sun, and then strictly screen the dried flowers to remove peduncles and impurities, and only keep the dried flowers petals and stamens;

[0031] b. Steam sterilize the screened dried flowers, and the sterilization pool is made of stainless steel to ensure that no sundries will enter during the sterilization process; then put the sterilized dried flowers into the dryer for drying Drying, the temperature of the dryer is kept at 30-50°C, which is used to reduce the change of temperature on the properties of dried flowers; then the dried flowers are crushed and processed into powder, and fully automatic packaging machine is used Process powdered dried flowers into scented tea bags. Each pack of scented tea contains about 7 grams of processed dried pollen.

[0032] Through the above s...

Embodiment 1

[0042] According to the proportion of formula 1 in Table 1 and according to the preparation method of scented tea, the scented tea is prepared, and then the obtained scented tea is prepared according to formula a in Table 2 to prepare the required scented tea beverage. Because scented tea is rich in protein and multivitamins, scented tea drink is rich in nutrition; and because scented tea drink contains 23% fresh milk and 23% fruit juice, the fruity and milky flavor in scented tea drink is promoted, adding a small amount The high fructose improves the sweetness of scented tea drinks and ensures the mouthfeel of scented tea drinks. In addition, according to different preferences of people, different fruit juices can be selected for modulation, so that the taste of scented tea drinks can be varied and suitable for different consumers.

Embodiment 2

[0044] According to the ratio of formula 2 in Table 1 and according to the preparation method of scented tea, scented tea is prepared, and then the obtained scented tea is prepared according to formula b in Table 2 to prepare the required scented tea beverage. Because scented tea is rich in protein and multivitamins, scented tea drinks are nutritious; and since scented tea drinks have the same proportion of fruit juice and fresh milk, the taste of scented tea drinks is ensured by using different fresh fruit juices and fresh milk for reconciliation Unique, elegant floral fragrance, very in line with the tastes of consumers; 100 people were drawn to drink scented tea, and 95% of the tasters recognized this scented tea drink.

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Abstract

The invention discloses a formula and a preparation method of a scented tea, and a scented tea beverage. The scented tea is prepared from the components of, by weight: 9-16% of rose flower, 15-30% of lily flower, 15-24% of lavender flower, 12-20% of stock violet flower, and 3-9% of golden chrysanthemum flower. The preparation method comprises the steps that: the fresh flower raw materials are dried in air; impurities are removed; selected dry flowers are sterilized; and the flowers are dried by baking, and crushed, such that the scented tea is obtained. On the basis of the scented tea, the scented tea is dissolved in water, such that a raw material is prepared; and the flavor of the scented tea beverage is blended by using juice, fresh milk and fructose, such that the scented tea beverage is prepared. According to the formula and the preparation method of the scented tea, and the scented tea beverage which are provided by the invention, rose flower, lily flower, lavender flower, stock violet flower, and golden chrysanthemum flower are adopted as the main materials of the scented tea, such that rich nutrients of the scented tea beverage is ensured, and meanwhile the taste of the scented tea beverage is unique.

Description

technical field [0001] The invention relates to the technical field of beverages, in particular to a formula and preparation method of scented tea and scented tea beverage. Background technique [0002] The development of tea beverages is a relatively popular product in the beverage market in recent years. Generally, tea extracts are obtained through various methods to obtain tea extracts, and then made into tea beverages. Compared with fruit juice drinks and carbonated drinks, the taste is better It is more in line with the traditional Chinese tea drinking habits. [0003] However, there are very few beverages containing flower ingredients sold on the market at present, and the beverages are processed on-site after drying the flowers to make the beverage rich in multivitamins, minerals and trace elements, and the finished product is full of floral fragrance, fruity and milk Strong flavor. At the same time, it meets the dual needs of consumers for health and taste. Conte...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 张大成
Owner 张大成
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