Jasmine tea accompanying with vinegar aroma and preparation method thereof

A technology for jasmine tea and jasmine flower, applied in the directions of tea, tea spice, tea substitutes, etc., can solve the problems of insufficient aroma absorption, pesticide pollution, affecting the quality of jasmine flower tea, etc., and achieve a good effect of improving aroma, ensuring safety, and enhancing appetite. Effect

Inactive Publication Date: 2016-04-20
ANHUI HUACHUANG MODERN AGRI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, in the preparation process of jasmine tea, there are defects such as insufficient fragrance absorption and pesticide pollution, which affect the quality of jasmine tea.

Method used

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Comparison scheme
Effect test

Embodiment Construction

[0020] A kind of jasmine tea with vinegar fragrance. The weight ratio between the raw materials and components is: jasmine flower 80, tea base 200, Kuding tea 8, baking soda 8, fresh pear flower 10, fresh cherry blossom 10, blueberry vinegar 8, Pistachio kernel 1, purslane 2.

[0021] The preparation method of described jasmine tea, comprises the following steps:

[0022] 1. Take Kudingcha, dry and crush Kudingcha to get Kudingcha powder; mix Kudingcha powder and baking soda in a ratio of 1:1 and add 100L of water, stir well to get a spray; take tea base, evenly spray the spray on the tea base until the water content of the tea base is 13%;

[0023] 2. Spread the fresh jasmine flowers for ventilation, the thickness of the spread is 5cm, the flower temperature is controlled at 32°C, and the jasmine flowers are turned over every 15 minutes. Once fumigated in ozone for 25 minutes, after fumigation, the preserved jasmine flowers are obtained;

[0024] 3. Carry out three cellar ...

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PUM

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Abstract

The invention discloses jasmine tea accompanying with the vinegar aroma. The jasmine tea is prepared from, by weight, 80-100 parts of jasmine flowers, 200-300 parts of tea blanks, 8-10 parts of ilicls follum leaf, 8-10 parts of baking soda, 10-20 parts of fresh pear flowers, 10-20 parts of fresh cherry flowers, 8-10 parts of blueberry vinegar, 1-3 parts of pistachio nuts and 2-4 parts of purslane. The prepared jasmine tea is pure and mild in taste, yellow green and bright in soup color and better in quality; nutrition powder is prepared through the blueberry vinegar and the like, and therefore the prepared jasmine tea accompanies with the vinegar aroma and has the effect of enhancing the appetite.

Description

technical field [0001] The invention relates to the technical field of food, in particular to jasmine tea with vinegar fragrance and a preparation method thereof. Background technique [0002] Jasmine is an evergreen shrub of Oleaceae Frangipani. Jasmine tea is one of the special teas with a long history of production in my country. It is deeply loved by consumers for its fresh and elegant floral fragrance and mellow tea taste. Jasmine tea belongs to the reprocessed tea category in the tea classification. It is made of green tea base and jasmine flowers. It is an original tea category in my country. Jasmine is often drunk. , Eliminate phlegm and cure dysentery, clear water, dispel wind and relieve the surface, lower blood pressure, strengthen the heart, calm, protect against radiation, anti-cancer, and anti-aging effects, making people prolong life and maintain physical and mental health. [0003] But jasmine tea has defects such as insufficient fragrance absorption and pes...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34A23F3/40A23F3/12A23F3/08
CPCA23F3/08A23F3/12A23F3/34A23F3/40A23F3/405
Inventor 张华传
Owner ANHUI HUACHUANG MODERN AGRI TECH
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