Shrub althea flower tea beverage and production method thereof

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...

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 enough, but also The health function is 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. Due to the single raw material, the taste and aroma are not good, the function is not strong, and the health care effect is not ideal.