Unlock instant, AI-driven research and patent intelligence for your innovation.

Preparation method of Chuzhou chrysanthemum tea beverage

A beverage preparation method and chrysanthemum tea technology are applied in the field of Chu chrysanthemum tea beverage preparation, which can solve the problems of single formula and simple production process, and achieve the effect of improving grade and competitiveness.

Inactive Publication Date: 2014-05-21
ANHUI SCI & TECH UNIV
View PDF0 Cites 11 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Along with the vigorous promotion of the nutritional value of beverages in China and the increasingly fierce market competition, and the improvement of consumers' health awareness, this beverage that not only quenches thirst but also prevents diseases and keeps fit is more and more favored by consumers, but the existing beverage formula Single, simple production process, in order to meet the needs of its market competitiveness, the taste, functionality and preparation process of the product need to be improved

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Chu chrysanthemum, honeysuckle and peppermint are mixed according to the weight percentage of 40%, 30% and 30%, adding 25 times of water to extract twice, the extracts are combined and filtered to obtain the mixed extract.

[0032] Dilute the mixed extraction solution with water, add cyclodextrin, honey, white sugar, ascorbic acid and citric acid respectively to make a chrysanthemum flower tea beverage, the weight percentage of each component is: mixed extraction solution 60%, cyclodextrin 0.25% , stevioside 0.06%, ascorbic acid 0.01%, citric acid 0.05%, and the balance is water, and then the chrysanthemum tea beverage product is made after filtering, filling, sealing, sterilization, inspection and packaging.

Embodiment 2

[0034] Chu chrysanthemum, honeysuckle and peppermint are mixed according to 35%, 35% and 30% by weight, added with 30 times of water to extract twice, the extracts are combined and filtered to obtain a mixed extract.

[0035] Dilute the mixed extraction solution with water, add cyclodextrin, honey, white sugar, ascorbic acid and citric acid respectively to make a chrysanthemum flower tea beverage, the weight percentage of each component is: mixed extraction solution 65%, cyclodextrin 0.28% , stevioside 0.08%, ascorbic acid 0.009%, citric acid 0.08%, the balance is water, and the preparation method is the same as in Example 1.

Embodiment 3

[0037] Chu chrysanthemum, honeysuckle and peppermint are mixed according to 30%, 40% and 30% by weight, added with 30 times of water and extracted twice, the extracts are combined and filtered to obtain a mixed extract.

[0038] Dilute the mixed extract with water, add cyclodextrin, honey, white granulated sugar, ascorbic acid and citric acid respectively to make a chrysanthemum flower tea beverage, the weight percentage of each component is: mixed extract 62%, cyclodextrin 0.28% , stevioside 0.10%, ascorbic acid 0.01%, citric acid 0.09%, the remainder is water, and the preparation method is the same as in Example 1.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of a Chuzhou chrysanthemum tea beverage, and belongs to the field of agricultural product processing. Chuzhou chrysanthemum, honeysuckle and mint which are produced by hot-air drying in the current year are used as main raw materials, and the Chuzhou chrysanthemum tea beverage product is prepared through the steps of selecting raw materials, baking, extracting, carrying out coarse filtration, filtering with diatomite, blending, filtering, filling, sealing, sterilizing, spraying codes and packaging. The tea beverage comprises the components by weight: 60-65% of a mixed extracted liquid of the Chuzhou chrysanthemum, the honeysuckle and the mint, 0.25-0.35% of cyclodextrin, 0.05-0.11% of stevioside, 0.005-0.01% of ascorbic acid, 0.05-0.1% of citric acid, and the balance being water. The Chuzhou chrysanthemum tea beverage has the efficacies of cooling, detoxifying, preventing cancer and building up body, allows people to have a cool feeling when drinking, has the advantages of easily obtained raw materials, simple production, no toxic or side effect and the like, and is suitable for industrialized production.

Description

Technical field: [0001] The invention relates to a method for preparing a chrysanthemum flower tea beverage, and belongs to the technical field of agricultural product processing. Background technique: [0002] Chu chrysanthemum is the dry flower head of the genus Chrysanthemum in the family Asteraceae. It is mainly produced in Chuzhou City, Anhui Province. It is one of the authentic medicinal materials in Anhui Province. It is a good product for both medicine and tea. It can enhance human immune function and other health care effects; honeysuckle is a plant of Lonicera genus Lonicera and the dry flower buds or flowers of the same genus. It has been known as a good medicine for clearing away heat and detoxification since ancient times. It has anti-aging, anti-cancer, and light body. good effect. The present invention uses chrysanthemum chrysanthemum, honeysuckle and peppermint as main raw materials to prepare the chrysanthemum flower tea beverage, which has the effects of c...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23F3/34
Inventor 马世堂冯承涛方艳夕俞浩周丽丽刘汉珍肖新
Owner ANHUI SCI & TECH UNIV