Shrub althea flower tea beverage and production method thereof

A technology of hibiscus flower tea and hibiscus flower, which is applied in the field of tea beverages, can solve the problems of single raw material, lack of mellow taste, liking and other problems, and achieve the effect of mellow taste and special fragrance

Inactive Publication Date: 2017-01-11
南京牧乐农副产品开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many types of existing beverages, but the tea beverages produced are not ideal from the mouth feel to the fragrance, and it is difficult for consumers to really like them, and the raw materials used are relatively single, without supplementary wild chrysanthemums, etc., not only the taste is not mellow

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] In the present embodiment, hibiscus flower, wild chrysanthemum flower, honey and white sugar are used as raw materials to produce 500 grams of beverage wherein the weight of each raw material is: hibiscus flower 30g, wild chrysanthemum flower 30g, compound amino acid 1g honey 26g, glucose 60g.

[0011] Production method: First, measure 1.8-2L of water, heat the water to 80-90°C, put in the above-mentioned hibiscus flowers and wild chrysanthemums, under the temperature of 80-90°C, gently stir and extract for 20-40 minutes, then filter and wait Then measure 1-2L of water, heat the water to 81-92°C, put in the above quantitative honey and glucose, dissolve the honey and glucose completely, and filter for later use; the two filtrates obtained above Mix, then add water, constant volume, stir well and then centrifuge to obtain the finished solution; degas the obtained finished solution, ultra-high temperature instantaneous sterilization, the sterilization temperature is contro...

Embodiment 2

[0013] The present embodiment takes hibiscus flower, wild chrysanthemum flower, compound amino acid, honey and white sugar as raw materials to produce 1000 grams of beverage wherein the weight of each raw material is: periwinkle 70g, wild chrysanthemum flower 70g, compound amino acid 2g, honey 60g, glucose 130g.

[0014] The preparation method is the same as in Example 1.

Embodiment 3

[0016] In this embodiment, hibiscus flower, wild chrysanthemum flower, compound amino acid, honey and glucose are used as raw materials to produce 1500 grams of beverage wherein the weight of each raw material is: hibiscus flower 90g, wild chrysanthemum flower 80g, compound amino acid 3g, honey 100g, and glucose 150g.

[0017] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention discloses a shrub althea flower tea beverage and a production method thereof. The method comprise the following steps: weighing shrub althea flower and wild chrysanthemum flower, putting the materials in hot water, slightly stirring the materials and extracting the materials, filtering the materials for standby; weighing honey and glucose, putting the materials in hot water, after completely dissolving the materials, filtering the materials for standby; then mixing two obtained colatures, adding water for metering volume, fully and uniformly stirring the colatures and filtering the colatures to obtain a finished product solution; and finally performing steps of degassing, superhigh-temperature instantaneous sterilization, canning, cover sealing, cooling and sterilization. The shrub althea flower tea beverage has the advantages of good mouthfeel and fragrance, has functions of clearing heat and detoxifying, and has various health functions.

Description

technical field [0001] The invention belongs to the field of tea beverages, in particular to a hibiscus flower tea beverage and a preparation method thereof. Background technique [0002] There are many types of existing beverages, but the tea beverages produced are not ideal from the mouth feel to the fragrance, and it is difficult for consumers to really like them, and the raw materials used are relatively single, without supplementary wild chrysanthemums, etc., not only the taste is not mellow enough, but also The health care function is also not obvious enough. Kudingcha and green tea are mostly used as the main raw materials in the market, and sugar liquid, additives, etc. are added. Because the raw materials are single, the mouthfeel and fragrance are not good, the functionality is not strong, and the health care effect is not ideal enough. Periwinkle harmonizes the stomach, invigorates the spleen, clears away heat and dampness. Control summer heat and dizziness, dam...

Claims

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Application Information

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IPC IPC(8): A23F3/34
Inventor 陈培绕
Owner 南京牧乐农副产品开发有限公司
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