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Processing technology of honeysuckle flower tea beverage

A processing technology and technology of honeysuckle tea, applied in the field of health care products, can solve problems such as lack, and achieve the effects of delaying cell aging, soft taste and improving anemia

Inactive Publication Date: 2016-11-16
聂超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In view of the increasing number of people with low immune function and the lack of immune regulation health products based on traditional food forms, it is of high practical significance and promotion value to develop a honeysuckle health drink with immune regulation effect

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A processing technology of honeysuckle tea beverage, comprising the steps of:

[0029] S1. Weigh 15 parts of honeysuckle and soak in normal temperature water for 3-4 hours at room temperature;

[0030] S2. Cleaning and removing impurities: select honeysuckle with bright color and good quality to remove roots and other impurities;

[0031] S3. Adding water and beating: add purified water at a ratio of 1:2, and crush with a high-speed tissue grinder;

[0032] S4. Enzymatic hydrolysis: honeysuckle pulp was preheated in JRA-6 digital display magnetic stirring constant temperature water bath for 10 minutes, and then hydrolyzed according to the weight ratio of pectinase, cellulase and papain as needed: 1:1:8;

[0033] S5. Cooling: the honeysuckle pulp after enzymolysis was inactivated at 100°C for 5 minutes, and then cooled to room temperature;

[0034] S6, filter with a clean pore size filter cloth to obtain the filtrate for subsequent use;

[0035] S7, centrifugation: ex...

Embodiment 2

[0041] A processing technology of honeysuckle tea beverage, comprising the steps of:

[0042] S1. Weigh 30 parts of honeysuckle and soak in normal temperature water for 3-4 hours at room temperature;

[0043] S2. Cleaning and removing impurities: select honeysuckle with bright color and good quality to remove roots and other impurities;

[0044]S3. Adding water and beating: adding purified water according to the ratio of material to liquid of 1:4, and crushing with a high-speed tissue masher;

[0045] S4. Enzymolysis: honeysuckle pulp is preheated in JRA-6 digital display magnetic stirring constant temperature water bath for 10 minutes, and then hydrolyzed according to the weight ratio of pectinase, cellulase and papain as required: 1:1:8;

[0046] S5. Cooling: the honeysuckle pulp after enzymolysis was inactivated at 100°C for 5 minutes, and then cooled to room temperature;

[0047] S6, filter with a clean pore size filter cloth to obtain the filtrate for subsequent use;

...

Embodiment 3

[0054] A processing technology of honeysuckle tea beverage, comprising the steps of:

[0055] S1. Weigh 40 parts of honeysuckle and soak them in normal temperature water for 4 hours at room temperature;

[0056] S2. Cleaning and removing impurities: select honeysuckle with bright color and good quality to remove roots and other impurities;

[0057] S3. Adding water and beating: add purified water according to the ratio of material to liquid of 1:6, and crush with a high-speed tissue masher;

[0058] S4. Enzymolysis: honeysuckle pulp is preheated in JRA-6 digital display magnetic stirring constant temperature water bath for 10 minutes, and then hydrolyzed according to the weight ratio of pectinase, cellulase and papain as required: 1:1:8;

[0059] S5. Cooling: the honeysuckle pulp after enzymolysis was inactivated at 100°C for 5 minutes, and then cooled to room temperature;

[0060] S6, filter with a clean pore size filter cloth to obtain the filtrate for subsequent use;

[...

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PUM

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Abstract

The invention discloses a processing technology of honeysuckle flower tea beverage. The processing technology of the honeysuckle flower tea beverage comprises the following steps: extracting the honeysuckle flowers, compounding the honeysuckle flower tea beverage, carrying out checking, and carrying out canning and so on. The prepared honeysuckle flower tea beverage is capable of improving body immunity, promoting cell growth, delaying cell senescence, improving sleep, resisting tumors, resisting oxidation, reducing blood lipid, reducing blood sugar, clearing away heat and detoxifying. The honeysuckle flower tea beverage is especially a good blood-nourishing and youth-keeping product for the female friends, and is capable of improving anemia as well as making the skin red, moistened, fined and smooth. The honeysuckle flower tea beverage has wide market prospects.

Description

technical field [0001] The invention relates to the technical field of health care products, in particular to a processing technology of honeysuckle tea beverage. Background technique [0002] With the development of our country's economy and the improvement of people's education level, people's awareness of health care has gradually increased, which has greatly promoted the development of the health food industry, making it a new economic growth point for the future food industry, and also a backup. areas of research of interest. Lactic acid fermentation technology has always been one of the hot spots of modern biotechnology that scholars are keen to study. People's love for lactic acid fermentation products stems from people's pursuit of health. Lactic acid bacteria products have special nutritional value and physiological functions as well as good flavor and taste, which makes people willing to take their nutrition in their daily life and enhance their physical fitness. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 聂超
Owner 聂超
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