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Preparation process of bean jelly tea

A preparation process and a technology of the production process are applied in the field of preparation of herbal powder tea, which can solve the problems of slow cooling effect of quenching thirst, lack of smoothness in the entrance of herbal tea, inability for drinkers to drink and drinking, and the like, so as to relieve hunger and drink handy effect

Inactive Publication Date: 2013-04-24
熊满勤
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are solid and jelly finished jelly powder on the market, which can be eaten with a spoon. In addition, there are also herbal teas for sale. The main purpose of this kind of finished product is to cool down, clear away heat and relieve summer heat. When eating solid jelly powder, its cooling effect is slow. Lack of quick effect of cooling and quenching thirst of liquid herbal tea, the drinker can not obtain a kind of sweet and dripping effect after drinking, and as a pure liquid herbal tea, when people drink, can obtain sweet and dripping thirst quenching effect, but Lack of the smooth mouthfeel of herbal tea and the elimination of human hunger

Method used

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Examples

Experimental program
Comparison scheme
Effect test

specific Embodiment approach 1

[0007] Specific embodiment one: the composition and weight percent of this specific embodiment are respectively: cold tea 90%, jelly powder 10%.

[0008] The production process is as follows: a certain proportion of jelly powder is mixed with herbal tea, and then canned and sealed.

[0009] This specific embodiment can enable people to obtain the sweet and dripping thirst-quenching effect of herbal tea when drinking, and at the same time obtain the smooth mouthfeel of jelly and relieve the hunger of the body. It is very suitable for consumers' eating habits and makes consumption The drinker can obtain the pleasure of drinking and the satisfaction of satisfying hunger after eating; and the product is convenient to drink, and can be eaten or drunk after opening the bottle.

specific Embodiment approach 2

[0010] Embodiment 2: This embodiment differs from Embodiment 1 in that its composition and percentage by weight are: herbal tea 70%, jelly 30%; its preparation process is the same as Embodiment 1.

specific Embodiment approach 3

[0011] Embodiment 3: This embodiment differs from Embodiment 1 in that its composition and weight percentage are respectively: herbal tea 50%, jelly 50%; its preparation process is the same as Embodiment 1.

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PUM

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Abstract

The invention provides a preparation process of bean jelly tea, and relates to the technical field of making of tea beverage. The bean jelly tea comprises the following components in percentage by weight: 10-90% of herbal tea and 10-90% of bean jelly. The preparation process comprises the following steps: mixing the bean jelly with the herbal tea at a certain ratio; and canning in a sealed manner. The bean jelly tea provided by the invention can enable people to not only obtain the full and delightful quenching effect of the herbal tea when drinking, but also obtain the smooth taste of the bean jelly and remove the hunger sensation of the body. The bean jelly tea provided by the invention is very suitable for the dietary habit of consumers, so that the consumers obtain drinking pleasure and satisfaction of hunger; and furthermore, the bean jelly tea is convenient to drink, and can be eaten and drunk after a bottle is opened.

Description

technical field [0001] The invention relates to the technical field of tea beverage production, in particular to a preparation process of jelly tea. Background technique [0002] At present, there are solid and jelly finished jelly powder on the market, which can be eaten with a spoon. In addition, there are also herbal teas for sale. The main purpose of this kind of finished product is to cool down, clear away heat and relieve summer heat. When eating solid jelly powder, its cooling effect is slow. Lack of quick effect of cooling and quenching thirst of liquid herbal tea, the drinker can not obtain a kind of sweet and dripping effect after drinking, and as a pure liquid herbal tea, when people drink, can obtain sweet and dripping thirst quenching effect, but It lacks the smooth mouthfeel of herbal tea and eliminates the feeling of hunger in the human body. Contents of the invention [0003] The purpose of the present invention is to provide a preparation process for jel...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23F3/16
Inventor 熊满勤
Owner 熊满勤
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