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Dahurian rose fruit-flavor apricot-taste milk tea

A technology of thorn rose and milk tea, which is applied in the directions of tea extraction, milk preparations, dairy products, etc., to achieve the effects of improving inappetence, simple production process and easy preservation

Inactive Publication Date: 2017-02-15
ANHUI BAOHENG AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

With thorn rose and white water apricot as the main raw materials, sealwort and shanxiang fruit as health raw materials, a kind of rose thorn flavor apricot-flavored milk tea has been produced, which has not yet been reported or launched.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1, a kind of thorn rose flavor apricot milk tea, adopts the following steps to make:

[0024] A. Prickly pear pretreatment: take fresh and mature prickly pear fruit, clean it, peel it, put it into a beating machine equipped with a 60-mesh mesh screen for beating to obtain prickly pear fruit pulp, add 1.2% of the prickly pear fruit pulp by weight The fruit wine wine mother, sealed and left to ferment, when the alcohol content reaches 0.6% volume ratio, the fermentation is ended;

[0025] B. Baishui apricot pretreatment: Take the white water apricot with complete, plump and mature skin, clean it, peel it, remove the core, cut it into diced 0.3-0.6 cm long by a chopper, and then add 1.5% of the white water apricot diced weight. Sweet wine koji, sealed and left to ferment, when the alcohol content reaches 0.9% by volume, the fermentation is ended;

[0026] C. Treatment of Chinese herbal medicine: take 45% of Chinese herbal medicine Polygonatum chinensis and 55% ...

Embodiment 2

[0033] Embodiment 2, a kind of thorn rose flavor apricot milk tea, adopts the following steps to make:

[0034] A. Prickly pear pretreatment: Take fresh and mature prickly pear fruit, clean it, peel it, put it into a beating machine equipped with an 80-mesh sieve for beating to make prickly pear pulp, add 1.5% of prickly pear pulp by weight The fruit wine wine mother, sealed and left to ferment, when the alcohol content reaches 0.7% volume ratio, the fermentation is ended;

[0035] B. Baishui apricot pretreatment: Take the white water apricot with complete, plump and mature skin, clean it, peel it, remove the core, cut it into diced 0.3-0.6 cm long by a chopper, and add 2% white water apricot by weight. Sweet wine koji, sealed and left to ferment, when the alcohol content reaches 1% by volume, the fermentation is ended;

[0036] C. Treatment of traditional Chinese medicine liquid: take Chinese medicinal materials Polygonatum chinensis 22%, Shanxiangguo 19%, rice buds 20%, tan...

Embodiment 3

[0048] Embodiment 3, a kind of thorn rose flavor apricot milk tea, adopts the following steps to make:

[0049] A. Prickly pear pretreatment: take fresh and mature prickly pear fruit, clean it, peel it, put it into a beater equipped with a 100-mesh mesh screen for beating to obtain prickly pear pulp, add 2% of the prickly pear pulp by weight The fruit wine liquor is sealed and left to ferment, and the fermentation is ended when the alcohol content reaches 1% by volume;

[0050] B. Baishui apricot pretreatment: Take the white water apricot with complete, plump and mature skin, clean it, peel the skin, remove the core, cut it into 0.3-0.6 cm long cubes by a chopper, and then add 2.5% of the white water apricot diced weight. Sweet wine koji, sealed and left to ferment, when the alcohol content reaches 1.2% by volume, the fermentation is ended;

[0051] C. Traditional Chinese medicine liquid treatment: take the traditional Chinese medicinal materials Polygonatum chinensis 14%, Sh...

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PUM

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Abstract

The invention discloses dahurian rose fruit-flavor apricot-taste milk tea; with dahurian rose fruit and Baishui apricot as raw materials, polygonatum sibiricum and lindera mwtcalfiana fruit are added to produce the dahurian rose fruit-flavor Baishui apricot-taste milk tea. The nutritional value of the dahurian rose fruit and the Baishui apricot are fully utilized, and the dahurian rose fruit and the Baishui apricot are in mutual compatibility with the traditional Chinese medicines, have synergistic effect and have the efficacies of invigorating spleen and tonifying stomach, and promoting digestion and relieving stasis. In the milk tea, the dahurian rose fruit is subjected to fruit wine yeast primary fermentation, the Baishui apricot is subjected to sweet wine koji primary fermentation, and the mellow fragrance is added for the product; the obtained finished product is mellow and tasty, has the advantages of strong tea flavor, lasting milk aroma and unique flavor, has a certain health care function, is easy to preserve, and can substantially improve discomfort of people with poor appetite and food accumulation with long-term drinking. The manufacturing process is simple and easy to realize, and the economic and social benefits are obvious.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a thorn rose-flavored apricot-flavored milk tea prepared by using thorn rose and white water apricot as raw materials and adding traditional Chinese medicinal materials with health-care effects. Background technique [0002] Thorn rose, alias thorn rose fruit, red root. Rose hips are plants of the Rosaceae Rosaceae, the fruit is ovoid, 8-10 mm in diameter, dark brown, shiny, and the sepals fall off when the fruit is ripe. The fruit is edible, sugar-free, rich in vitamin C, commonly used in vanilla tea, jam, jelly, juice and bread, etc., dried and ripe fruit of rose thorn. Prickly pear fruit is sour in taste and warm in nature. It has the effects of invigorating the spleen and stomach, digesting food and eliminating accumulation. It is often used for indigestion, loss of appetite, full stomach and abdomen, and food accumulation in children. [0003] White water apricot, Rosaceae t...

Claims

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Application Information

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IPC IPC(8): A23F3/16A23C9/156
CPCA23F3/16A23C9/156A23C9/1565
Inventor 张艳
Owner ANHUI BAOHENG AGRI