Areca flower tea beverage and preparation method thereof

A technology for betel nut flowers and tea beverages, applied in the directions of tea substitutes, food science, application, etc., can solve problems such as no records yet, and achieve the effects of rich nutrition and good taste

Active Publication Date: 2014-01-15
INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there are no records of tea drinks prepared

Method used

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  • Areca flower tea beverage and preparation method thereof
  • Areca flower tea beverage and preparation method thereof
  • Areca flower tea beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A betel nut scented tea drink prepared by mixing the following ingredients in parts by weight: 89% of areca flower extract, 0.35% of passion fruit concentrated juice, 4.286% of white sugar, 6.0% of grape juice, 0.007% of citric acid, apple Acid 0.007%, caramel color 0.12%, tartrazine 0.03%, ethyl maltol 0.2%.

[0028] The preparation method of areca flower tea beverage is prepared by the following steps:

[0029] 1) raw material: select the betel nut tree far away from the road, and collect the unopened 50g betel nut flower buds of the areca nut tree as raw material;

[0030] 2) crushing: the betel nut flower buds are initially crushed with a crusher;

[0031] 3) Leaching: Put the crushed betel nut flower buds in a container, add water to the container at a ratio of 1:40 to liquid, and then heat until the water in the container reaches 80°C, then continue heating for 20 minutes, and control The water temperature is at 70°C;

[0032] 4) Cooling: put the container in c...

Embodiment 2

[0043] A betel nut scented tea beverage prepared by mixing the following ingredients in parts by weight: 90% of areca flower extract, 0.4% of passion fruit concentrated juice, 3.556% of white sugar, 5.8% of fruit grape pulp, 0.007% of citric acid, apple Acid 0.007%, caramel color 0.11%, tartrazine 0.02%, ethyl maltol 0.1%.

[0044] The preparation method of areca flower tea beverage is prepared by the following steps:

[0045] 1) Raw material: select the betel nut tree far away from the road, and collect the unopened 1kg betel nut flower bud of the areca nut tree as raw material;

[0046] 2) crushing: the betel nut flower buds are initially crushed with a crusher;

[0047] 3) Leaching: Put the crushed betel nut flower buds in a container, add water to the container at a material-to-liquid ratio of 1:60, and then heat until the water in the container reaches 80°C, then continue heating for 20 minutes, and control The water temperature is at 90°C;

[0048] 4) Cooling: put the...

Embodiment 3

[0059] A betel nut flower tea beverage prepared by mixing the following ingredients in parts by weight: 89.5% areca flower extract, 0.3% passion fruit concentrated juice, 4.0% white sugar, 5.955% fruit grape pulp, 0.01% citric acid, apple Acid 0.01%, caramel color 0.10%, tartrazine 0.025%, ethyl maltol 0.1%.

[0060] The preparation method of areca flower tea beverage is prepared by the following steps:

[0061] 1) raw material: select the betel nut tree far away from the road, and collect the unopened 10kg areca nut flower buds of the areca nut tree as raw material;

[0062] 2) crushing: the betel nut flower buds are initially crushed with a crusher;

[0063] 3) Lixiviation: Put the crushed betel nut flower buds in a container, add water to the container at a ratio of 1:50 to liquid, and then heat until the water in the container reaches 80°C, then continue heating for 20 minutes, and control The water temperature is at 80°C;

[0064] 4) Cooling: put the container in circu...

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Abstract

The invention discloses an areca flower tea beverage which is prepared by mixing the following ingredients in parts by weight: 89 percent to 90 percent of extract liquid of areca flower, 0.2 percent to 0.4 percent of concentrated juice of passion fruit, 3.5 percent to 4.5 percent of white sugar, 5.8 percent to 6.1 percent of glucose syrup, 0.007 percent to 0.015 percent of citric acid, 0.007 percent to 0.015 percent of malic acid, 0.11 percent to 0.12 percent of caramel colour, 0.02 percent to 0.03 percent of lemon yellow and 0.1 percent to 0.2 percent of ethyl maltol. According to the invention, the process adopts areca flower to produce the tea beverage and is a big break of deep processing of conventional tropical crops; particularly, various nutrient substances beneficial to human bodies in the areca flower raw material are kept to the greatest degree by utilizing a unique production process; particularly, the tea beverage is rich in arecoline, areca polyphenol and free amino acid, has good taste, is full of nutriments and is incomparable to tea beverages obtained by processing other tea, fruit juice and dry flower raw materials.

Description

technical field [0001] The invention relates to the technical field of preparation of a novel beverage with health care function, in particular to a betel nut scented tea beverage and a preparation method thereof. Background technique [0002] Betel nut is the first of the four major southern medicines, and it is a characteristic tropical economic crop in Hainan. The current planting area has reached more than 1 million mu, and it is the second largest tropical economic crop after rubber. Betel nut flower is the male flower bud of betel nut, which has many flowers and a long flowering period, and the winter flowers do not bear fruit. Betel nut flower is rich in nutrients and mineral elements. It is light in taste and cool in nature. It has the functions of invigorating the stomach, quenching thirst, relieving cough, eliminating fatigue and anti-aging. It is known as "micro-nutrients" and "longevity food". Each betel nut will bloom 4-6 spikes per year, but in order to reduce...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L2/60A23L2/56A23L2/52
CPCA23F3/34A23L2/02A23L2/08A23L2/52A23L2/56A23L2/60A23L33/00A23V2002/00A23V2250/032A23V2250/044
Inventor 吉建邦李梁康效宁
Owner INST OF PROCESSING & DESIGN OF AROPROD OF HAINAN ACADEMY OF AGRI SCI
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