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Coffee flower tea and making method thereof

A coffee flower and coffee technology, applied in the field of food deep processing, can solve the problems of high cost, no flower effect, large energy consumption, etc., and achieve the effect of simple production process

Inactive Publication Date: 2015-06-24
德宏后谷咖啡有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the processing methods of these two types of scented tea are nothing more than: (1) Make use of the characteristics of tea that is good at absorbing odors to make tea with scented tea scent. Indications, and the main functional components of the tea cannot be fully released during the drinking process
(2) Use the extraction of raw tea and the filtration, concentration and drying of the extract, including organic solvent extraction and water extraction. Organic solvent extraction requires solvent recovery, and there are solvent residues in the product, and although the extraction method has a high dissolution rate, but High energy consumption, equipment for extraction, concentration, and drying are required, and the cost is high

Method used

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  • Coffee flower tea and making method thereof

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preparation example Construction

[0021] The preparation method of coffee scented tea of ​​the present invention includes the steps of pretreatment, granulation, drying, and packaging inspection, which specifically includes:

[0022] A. Pre-treatment: Weigh the raw materials according to the proportion, crush them and sieve them for later use;

[0023] B. Granulation: granulate each raw material separately, mix evenly and granulate again to obtain the target;

[0024] C. Drying: drying the target;

[0025] D. Packaging inspection: Pack the dried target at 1~3 g / bag, and issue an inspection report when the packaging is completed.

[0026] The crushing and sieving described in step A is crushing through a 100-200 mesh sieve.

[0027] The moisture content of the raw materials before pulverization is controlled at 8-10%, and the drying method for raw materials with higher moisture content is to use baking, the baking temperature is 55°C to 65°C, and the baking time is 1 to 2 hours.

[0028] The drying described in step C uses...

Embodiment 1

[0032] Directly pulverize the coffee flower raw materials through a 200-mesh sieve, and pulverize the dried coffee flower through a 30-mesh sieve. First, pass the Pu-erh tea powder through the 18-mesh sieve granulated Pu-erh tea particles, then mix the Pu-erh tea particles and the coffee pollen evenly to granulate again The target product is obtained, dried for 3 hours at a baking temperature of 55°C to a moisture content of 10%, and the flower pregnant tea is packaged at 1g / bag, and a qualified inspection report is issued after the inspection is qualified.

Embodiment 2

[0034] Weigh 50 Kg of raw coffee flower and 50 Kg of green tea. The raw green tea is ultra-finely pulverized and passed through a 200-mesh sieve, and dried coffee flower is pulverized through a 30-mesh sieve. First, the green tea powder is passed through 18-mesh sieve granulated Pu-erh tea particles. Mix it with coffee pollen evenly and granulate again to obtain the target, and dry it at a baking temperature of 55°C for 3 hours to a moisture content of 10%. Pack the flower pregnant tea at 1g / bag, and issue a qualified inspection report after passing the inspection.

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Abstract

The invention discloses coffee flower tea and a making method thereof. The coffee flower tea comprises, by weight, 50 parts of coffee flowers and 50 parts of tea leaves. The making method includes preprocessing, granulation, drying and packing and inspection, to be more specific, weighing raw materials according to proportion, and respectively crushing and sieving for standby; respectively granulating the raw materials, well mixing and then granulating again to obtain targets, drying, packing 1-3g in each bag, and inspecting after packing and providing inspection reports. The making method has the advantages that the low-temperature drying technology is used in the making process, and the effects of the flowers and the tea leaves are reserved sufficiently; the effects, liquor color and taste of the flowers and the tea leaves are combined, the effective components can be fully released, and simple production process and large-scale production are achieved.

Description

Technical field [0001] The invention belongs to the technical field of food deep processing, and specifically relates to a coffee scented tea and a preparation method thereof. Background technique [0002] Coffee is a beverage made from roasted coffee beans (the seeds of the coffee genus). It is usually a hot drink, but there is also iced coffee that is used as a cold drink. Coffee is one of the most popular beverages in human society, and it is also an important economic crop. [0003] The content of chlorogenic acid compounds and their derivatives in coffee flower is extremely rich, and it also contains fenugreek base, caffeine, and caffeoylquinic acid compounds. In order to improve the dissolution rate of the main functional components in tea and flowers and make it easier for people to drink, many kinds of scented tea varieties have been developed in China. Now the mainstream scented tea mainly uses the characteristics of tea to absorb peculiar smells, so that the fragrance of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14A23F3/06
Inventor 山云辉段炳意杨亚仙
Owner 德宏后谷咖啡有限公司
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