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Areca flower tea beverage and preparation method thereof

A technology of betel nut flowers and tea drinks, which is applied in tea substitutes, food science, applications, etc., can solve problems that have not been seen in records, and achieve the effect of rich nutrition and good taste

Active Publication Date: 2014-12-10
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 from the buds of betel nut flowers as raw materials.

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 flower tea beverage is prepared by mixing the following ingredients in parts by weight: 89% of areca nut flower extract, 0.35% of passion fruit concentrated juice, 4.286% of white sugar, 6.0% of grape pulp, 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 betel nut flower tea beverage is prepared from the following steps:

[0029] 1) raw material: choose the betel nut tree far away from the road, and collect the unopened 50g betel nut bud of its betel nut tree as the raw material;

[0030] 2) Crushing: The betel nut buds are initially crushed with a crusher;

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

[0032] 4) Cooling: place the container in cir...

Embodiment 2

[0043] A betel nut flower tea beverage is prepared by mixing the following components in parts by weight: 90% of areca nut flower extract, 0.4% of passion fruit concentrated juice, 3.556% of white sugar, 5.8% of 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 betel nut flower tea beverage is prepared from the following steps:

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

[0046] 2) Crushing: The betel nut buds are initially crushed with a crusher;

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

[0048] 4) Cooling: place the container in circula...

Embodiment 3

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

[0060] The preparation method of betel nut flower tea beverage is prepared from the following steps:

[0061] 1) raw material: select the betel nut tree far from the road, and collect the unopened 10kg betel nut bud of its betel nut tree as a raw material;

[0062] 2) Crushing: The betel nut buds are initially crushed with a crusher;

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

[0064] 4) Cooling: place the container in circulatin...

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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 the preparation of a novel beverage with health care function, in particular to an areca tea beverage and a preparation method thereof. Background technique [0002] Betel nut is the first of the four major southern medicines. It is a tropical economic crop with Hainan's characteristics. At present, the 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, with many flowers, long flowering period, and no winter flowers. Betel nut flower is rich in nutrients and mineral elements. It is light in taste and cool in nature. It has the functions of strengthening the stomach, quenching thirst, relieving cough, eliminating fatigue and anti-aging. It is known as "micro nutrition" and "longevity food". Each betel nut blooms 4-6 ears per year, but in cultivation, in order to reduce the consumption of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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