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Preparation method for roselle lemon fruit tea

A production method and technology of hibiscus, applied in the directions of tea substitutes, food science, etc., can solve problems such as difficult storage of hibiscus, and achieve the effects of mellow taste, promotion of metabolism, and enhancement of calcium absorption.

Inactive Publication Date: 2015-02-04
王林林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that hibiscus is not easy to store, and to provide a method for making hibiscus lemon fruit tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A kind of preparation method of roselle lemon fruit tea, concrete operation steps are:

[0034] A. Extraction of Roselle juice:

[0035] ①Material selection: select fresh, mature and pest-free roselle flower buds;

[0036] ② Cleaning: Soak in clean water, stir for 5 minutes, and wash the flower buds;

[0037] ③Blanching: put the washed roselle in hot water at 85°C for 30 minutes, and then drain and set aside;

[0038] ④ Beating: use a beater with a sieve diameter of 0.8 mm, add a certain amount of water to make a pulp;

[0039] ⑤Insulation extraction: Put the roselle pulp into the tank with agitator through the switch, keep the temperature at 78°C, and stir for 28 minutes;

[0040] ⑥ Centrifugation: The hibiscus juice extracted by heat preservation is passed through a centrifuge at a speed of 6,500 rpm to remove residues, and then put into a degumming tank through a heat exchanger at 75°C for enzyme treatment;

[0041] ⑦ Enzyme treatment: add 0.15% pectinase, react ...

Embodiment 2

[0058] A kind of preparation method of roselle lemon fruit tea, concrete operation steps are:

[0059] A. Extraction of Roselle juice:

[0060] ①Material selection: select fresh, mature and pest-free roselle flower buds;

[0061] ② Cleaning: Soak in clean water, stir for 5 minutes, and wash the flower buds;

[0062] ③Blanching: Put the washed roselle in hot water at 98-100°C for 15-18 minutes, then drain and set aside;

[0063] ④ Beating: use a beater with a sieve diameter of 2.2 mm, add a certain amount of water to make a pulp;

[0064] ⑤Insulation extraction: Put the roselle pulp into the tank with agitator through the switch, keep the temperature at 45°C, and stir for 2-3 hours;

[0065] ⑥ Centrifugation: The hibiscus juice extracted by heat preservation is passed through a centrifuge at a speed of 3500 rpm to remove residues, and then put into a degumming tank through a heat exchanger at 65°C for enzyme treatment;

[0066] ⑦ Enzyme treatment: add 0.03% carlaase, react ...

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PUM

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Abstract

The invention discloses a preparation method for roselle lemon fruit tea, and belongs to the field of beverage processing. The preparation method is characterized by employing a three-step preparation technological process, and the process comprises: 1) extracting roselle juice, concretely, selecting a raw material, cleaning, blanching, pulping, performing thermal-insulation extraction, centrifuging, performing enzyme processing, and loading a tank with the juice; 2) extracting lemon juice, concretely, selecting a raw material, cleaning, slicing, boiling, pulping, performing enzyme processing, centrifuging, processing by using a colloid mill, and loading a tank with the juice; and 3) mixing according to proportions and loading, concretely, mixing according to the proportions, homogenizing, performing vacuum degassing, sterilizing, loading and obtaining the finished product. The beneficial effects comprise that the product is mellow in taste and sour-sweet in mouthfeel, and has the rich fragrance of roselle and the unique mouthfeel of lemon; more nutrients are obtained through separation and decomposition on the raw materials by performing enzyme processing; and the product is palatable in sourness and sweetness, proper in viscosity, unique in clear fragrance and abundant in amino acids, organic acids, vitamin C and other nutrients, is beneficial for regulating and balancing blood fat, promoting calcium absorption and promoting human body metabolism and delaying ageing phenomenon, also has the functions of clearing away summer heat, activating blood and tonifying blood, keeping young and maintaining beauty, and is green healthy nutritive drink.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a preparation method of roselle lemon fruit tea. Background technique [0002] Roselle is an annual natural food raw material medicinal herb of Malvaceae Hibiscus, also known as: mountain eggplant, etc., it has the duality of food and medicine. Roselle is sour in taste and cold in nature, which is good for regulating and balancing blood lipids, promoting calcium absorption, promoting children's development, and promoting digestion. It has the effects of clearing heat and relieving heat, diuretic and blood pressure reduction, beautifying skin and removing spots, detoxifying, and hangover. It also has the functions of invigorating blood and nourishing blood, and nourishing and beautifying the skin. Modern studies have shown that Roselle contains protocatechuic acid, isoflavones, rich amino acids, vitamins and other chemical components, which can reduce cholesterol and triglycerides...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/02
CPCA23F3/34A23V2002/00
Inventor 王林林
Owner 王林林
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