Production method of hawthorn fruit tea

A production method, the technology of hawthorn, which is applied in food science and other fields, can solve the problems that hawthorn is not easy to store, and achieve the effects of mellow taste, lowering cholesterol, and inhibiting blood lipid elevation
CN104207264AInactive Publication Date: 2014-12-17王芳

Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
王芳
Publication Date
2014-12-17
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses a production method of a hawthorn fruit tea, and belongs to the technical field of beverages. The production method is characterized by comprising three procedures: 1, extraction of hawthorn juice: selecting, cleaning, hot boiling, beating, thermal-temperature leaching, centrifuging, enzyme treatment, storing in a juice storage tank; 2, extraction of carrot juice: selecting, cleaning, slicing, steaming, beating, enzyme treatment, centrifuging, crushing by a colloid grinder, and storing in a juice storage tank; 3, mixing, blending and filling: mixing and blending, homogenizing, vacuum degassing, sterilizing, filling and obtaining finished products. The hawthorn fruit tea is light red, mellow in taste and has rich fragrance of hawthorn. The hawthorn has the functions of softening blood vessels, activating blood circulation and dispersing stasis, enhancing the immunity, suppressing rise of blood fat, lowering the level of cholesterol and assisting anti-cancer effect.
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Description

technical field

[0001] The invention relates to a beverage processing method, in particular to a preparation method of hawthorn fruit tea. Background technique

[0002] Hawthorn, Rosaceae deciduous small tree, bark dark gray, with light yellow lenticels, branchlets purple-brown, single leaves alternate, clustered on short branches. The leaves are broadly ovate, corymb inflorescences, white flowers, later turn pink, with a unique smell. The fruit is spherical, dark red when ripe, with small light spots on the surface. The quality is hard, the flesh is thin, and the taste is slightly sour.

[0003] Carrot, also known as radish, is a biennial herb of the genus Carrot in the family Umbelliferae. The roots are divided into two types, yellow and red, with a bit of Artemisia, about five or six inches long, and the big one is as thick as a hand; the stem is about two or three feet high, with white broken flowers, shaped like umbrellas; carrot seeds have It has brown hair and sme...

Claims

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