Plum-leaf crab flavor tea and making method thereof
A manufacturing method and technology of crabapple fruit, applied in the field of crabapple flavored tea and its manufacture, to achieve the effects of preventing neutralization reaction, improving taste and regulating body balance
Inactive Publication Date: 2016-03-02
HARBIN LINGDAN HONGYUN TEA
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AI Technical Summary
Problems solved by technology
At present, there are few products on the market that use crabapple fruit and tea together, and there is a great need for a kind of crabapple fruit tea that is refreshing, purging fire, invigorating the spleen and appetizing
Method used
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Experimental program
Comparison scheme
Effect test
Embodiment 1
[0013] A crabapple scented tea is characterized in that: it is composed of the following crabapple fruit, tea leaves and fragrance in the following percentages by weight. The particle size of fruit and tea is controlled at 10-20 mesh, and the distribution ratio of each component is as follows: 50%-65% of crabapple fruit; 30%-45% of tea; 1%-5% of aromatic agent.
[0014] The tea leaves are green tea, black tea, oolong tea, Kuding tea, or other finished teas.
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The invention discloses plum-leaf crab flavor tea. The tea is characterized by being made from, by weight, plum-leaf crab, tea leaves and aromatic, after plum-leaf crab fruit is dried, dried fruit is made by neutralizing tartaric acid, and the granularity of plum-leaf crab and tea leaves is controlled from 10 meshes to 20 meshes; the tea is made from, by weight, 50-65% of plum-leaf crab, 30-45% of tea leaves and 1-5% of aromatic. The tea leaves are leaves of green tea, black tea, oolong, broadleaf holly or other finished tea. The aromatic can release various aromas of plant fruits or dried flowers. Fine-grained plum-leaf crab and tea leaves with granularity of 10-20 meshes are obtained by drying and shredding plum-leaf crab and tea leaves and classifying plum-leaf crab and tea leaves through screening and winnowing respectively; the fine-grained plum-leaf crab and tea leaves are mixed according to the proportion, then aromatic is added according to the proportion, and the plum-leaf crab flavor tea finished product is obtained by conducting scenting for 30-90 minutes and conducting packaging.
Description
technical field [0001] The invention relates to a crabapple fruit-flavored tea and a manufacturing method thereof. Background technique [0002] In addition to being eaten raw, the crabapple fruit can be used for wine making, candied fruit, jam, fruit vinegar, fruit wine, and fruit peel. Octagonal crabapple fruit can also be cut open and dried into dried crabapple with a water content of 30%, which can be stored for up to 3 years for further processing into snack food. Dried crabapple is added with sucrose and washed with water. The taste is sweet and sour, and it contains a strong aroma of fresh crabapple. The flowers, roots and fruits of crabapple fruit can be used as medicine, which can dispel rheumatism, calm the liver and relax muscles, and treat mainly rheumatism pain, beriberi edema, tendons caused by vomiting and diarrhea, female infertility, urinary tract infection and other diseases. At present, there are few products in the market that utilize crabapple fruit an...
Claims
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IPC IPC(8): A23F3/14
Inventor 金钟学
Owner HARBIN LINGDAN HONGYUN TEA
