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Sweet-scented osmanthus and jasmine tea

A technology for jasmine tea and sweet-scented osmanthus, which is applied in the field of food processing, can solve the problems of reduced nutritional value, poor taste, and inability to retain the nutrients of sweet-scented osmanthus, and achieves the effects of promoting absorption and utilization, enhancing value, and expanding the field of processing and utilization.

Inactive Publication Date: 2016-09-07
周学付
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The sweet-scented osmanthus-flavored beverages currently on the market basically use water as the extraction solvent, and the nutritional components of sweet-scented osmanthus cannot be well preserved during the production process, resulting in generally poor taste and reduced nutritional value, which cannot meet the needs of consumers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] An osmanthus jasmine tea is prepared from the following raw materials in parts by weight: 27 parts of osmanthus, 16 parts of jasmine, 3 parts of pineapple, 0.5 part of Luo Han Guo, 0.4 part of yuene, 0.3 part of carnation, 0.2 part of milk thistle, and 0.9 part of zinnia , 0.8 parts of Cimicifuga, 1 part of red dates, 0.8 parts of wolfberry, 0.8 parts of zymosan, 0.5 parts of wort juice, and 0.3 parts of acetic acid bacteria.

[0020] The acetic acid bacteria have been activated and can be used directly.

[0021] The preparation method of described sweet-scented osmanthus jasmine tea specifically comprises the following steps:

[0022] (1) Wash fresh sweet-scented osmanthus and jasmine, dry them in the air, put them in steam at 120°C for 20-25 seconds, take them out, add 6-8 times the total weight of sweet-scented osmanthus and jasmine after drying, the volume fraction is 40-45 % alcohol solution, water bath at 86-88°C, ultrasonic at 28-30KHz for 30-40min, centrifuged ...

Embodiment 2

[0031] Embodiment 2 differs from embodiment 1 in that the parts by weight of raw materials in the sweet-scented osmanthus jasmine tea are different, and the others are the same.

[0032] An osmanthus jasmine tea is made from the following raw materials in parts by weight: 30 parts of osmanthus, 18 parts of jasmine, 3 parts of pineapple, 0.5 part of Luo Han Guo, 0.4 part of yuene, 0.5 part of carnation, 0.2 part of milk thistle, and 0.9 part of zinnia , 0.8 parts of Cimicifuga, 1 part of red dates, 0.8 parts of wolfberry, 1.2 parts of zymosan, 0.9 parts of wort juice, and 0.4 parts of acetic acid bacteria.

Embodiment 3

[0034] Embodiment 3 differs from embodiment 1 in that the parts by weight of raw materials in the sweet-scented osmanthus jasmine tea are different, and the others are the same.

[0035] An osmanthus jasmine tea is made from the following raw materials in parts by weight: 30 parts of osmanthus, 8 parts of jasmine, 3 parts of pineapple, 0.8 part of Luo Han Guo, 0.4 part of yuene, 0.3 part of carnation, 0.2 part of milk thistle, and 0.9 part of zinnia , 0.8 parts of Cimicifuga, 1.2 parts of red dates, 1.5 parts of wolfberry, 1.2 parts of zymosan, 0.9 parts of wort juice, and 0.6 parts of acetic acid bacteria.

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PUM

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Abstract

The invention discloses sweet-scented osmanthus and jasmine tea. The sweet-scented osmanthus and jasmine tea is made from the following raw materials in parts by weight: 26-30 parts of sweet-scented osmanthus, 16-18 parts of jasmine flowers, 2-3 parts of pineapples, 0.5-1.2 parts of siraitia grosvenorii, 0.4-0.6 part of aluminite, 0.3-0.5 part of dianthus chinensis, 0.1-0.2 part of silybum marianum, 0.7-0.9 part of zinnia, 0.6-0.8 part of rhizoma cimicifugae, 1-1.2 parts of red jujubes, 0.8-1.5 parts of Chinese wolfberry fruits, 0.8-1.2 parts of yeast polysaccharide, 0.5-0.9 part of wort and 0.3-0.6 part of acetic acid bacteria. The sweet-scented osmanthus and jasmine tea disclosed by the invention is rich in nutrition, sour and sweet in mouth feel, rich in fragrance and rich in nutrition, can have the efficacies of dispelling cold, warming the stomach, clearing heat, removing toxicity, diminishing inflammation, relieving a pain, eliminating phlegm, stopping a cough and the like, and can eliminate depression, balance physical and mental emotion and alleviate spirit pressure, so that the sweet-scented osmanthus and jasmine tea is suitable for people to drink for a long term.

Description

technical field [0001] The invention relates to the field of food processing, in particular to an osmanthus-jasmine-flavored osmanthus beverage. Background technique [0002] Osmanthus fragrans is one of the top ten traditional Chinese flowers. It is an excellent garden tree species that combines greening, beautification and fragrance with both ornamental and practical features. Especially in the mid-autumn season, when the osmanthus clusters are in full bloom, and when the night is quiet and round, you can enjoy the osmanthus with wine, and the fragrance is fragrant, refreshing. In ancient Chinese poems chanting flowers, the number of chanting osmanthus is also quite considerable. Just be deeply liked by the Chinese since ancient times, be regarded as traditional famous flower. Osmanthus osmanthus has produced many cultivars through long-term planting, natural hybridization and artificial selection. Efficacy of osmanthus: light yellowish white, fragrant, extract aromatic...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 周学付
Owner 周学付
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