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Making method of fruity tea bag

A production method and technology of tea bags, which are applied in the field of food processing, can solve the problems of the separation of effective ingredients of drugs, insufficient product development depth, and inconspicuous health effects, etc., to achieve improved health effects, significant heat-clearing and detoxifying effects, and rich and long-lasting fruity flavors. Effect

Inactive Publication Date: 2017-05-31
QUANJIAO GONGJUYUAN TEA FACTORY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, although traditional fruity tea bags are added with Chinese herbal medicine ingredients that are beneficial to the human body, it is difficult to separate the effective ingredients of the medicine after brewing for a short time, resulting in the problem that the health care effect is not obvious, resulting in fruity tea bags that only stay at the taste level , the depth of product development is not enough

Method used

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  • Making method of fruity tea bag

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A method for making fruity tea bags, specifically comprising the following steps:

[0020] (1) Preparation of scented tea

[0021] Take 2 parts of tangerine peel, 3 parts of hawthorn, and 2 parts of pomegranate seeds and stir-fry at 200°C for 10 minutes, turn to low heat, add 8 parts of tea leaves and continue to stir-fry until the tea is fragrant, add 40 parts of fetal chrysanthemum, lower the temperature to 70°C and continue Stir-frying for 30 minutes can make the chrysanthemum fully absorb the aroma of tea leaves, tangerine peel, hawthorn, and pomegranate seeds, further enhance the taste of the chrysanthemum after brewing, and then sieve the chrysanthemum to obtain the scented tea;

[0022] (2) Preparation of fruit tea

[0023] A Take 5 parts of lemon peel, 3 parts of pomegranate peel, and 10 parts of kumquat peel, wash and dice, add 2 parts of cellulase solution, 2 parts of pectinase solution, and 2 parts of hemicellulase solution, and enzyme at 32°C Decompose for...

Embodiment 2

[0031] A method for making fruity tea bags, specifically comprising the following steps:

[0032] (1) Preparation of scented tea

[0033] Take 1 part of tangerine peel, 2 parts of hawthorn, and 1 part of pomegranate seeds and stir-fry at 180°C for 5 minutes, turn to low heat, add 5 parts of tea leaves and continue to stir-fry until the tea is fragrant, add 30 parts of fetal chrysanthemum, cool to 60°C and continue Stir-frying for 30 minutes can make the chrysanthemum fully absorb the aroma of tea leaves, tangerine peel, hawthorn, and pomegranate seeds, further enhance the taste of the chrysanthemum after brewing, and then sieve the chrysanthemum to obtain the scented tea;

[0034] (2) Preparation of fruit tea

[0035] A Take 4 parts of lemon peel, 2 parts of pomegranate peel, and 8 parts of kumquat peel, wash and dice, add 1 part of cellulase solution, 1 part of pectinase solution, and 1 part of hemicellulase solution, and enzyme at 30°C Decompose for 15 minutes, remove usel...

Embodiment 3

[0043] A method for making fruity tea bags, specifically comprising the following steps:

[0044] (1) Preparation of scented tea

[0045] Take 1.5 parts of tangerine peel, 2.5 parts of hawthorn, and 1.5 parts of pomegranate seeds and stir-fry at 190°C for 8 minutes, turn to low heat, add 6 parts of tea leaves and continue to stir-fry until the tea is fragrant, add 35 parts of fetal chrysanthemum, cool to 65°C and continue Stir-frying for 30 minutes can make the chrysanthemum fully absorb the aroma of tea leaves, tangerine peel, hawthorn, and pomegranate seeds, further enhance the taste of the chrysanthemum after brewing, and then sieve the chrysanthemum to obtain the scented tea;

[0046] (2) Preparation of fruit tea

[0047] A Take 4.5 parts of lemon peel, 2.5 parts of pomegranate peel, and 9 parts of kumquat peel, wash and dice, add 1.5 parts of cellulase solution, 1.5 parts of pectinase solution, and 1.5 parts of hemicellulase solution, and enzyme at 31°C Decompose for 15...

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Abstract

The invention relates to a making method of a fruity tea bag. The making method specifically comprises the following steps: (1) making scented tea; (2) making fruity tea; (3) preparing medicinal powder; (4) making the fruity tea bag. The making method provided by the invention has the benefits that chrysanthemum buds are matched with pericarpium citri reticulatae, haws, pomegranate seeds and tea dust for treatment, so that the fragrance of the chrysanthemum buds is enhanced, the taste of the chrysanthemum buds is increased, and the fragrance is rich after the fruity tea bag is brewed; the bitterness and the odor of fruit peels are removed by using a method of enzymatic hydrolysis with the fruit peels and then soaking with fruit juice, and meanwhile, the fragrance and the sweetness of the fruit juice are absorbed, so that after the fruity tea bag is brewed, fruit taste is strong and long, and more easily flavorful; in match with the fermented medicinal power, the health efficacy of fruity tea is further improved; through fermentation, effective ingredients of a medicine are converted into small molecules that are more easily absorbed by human intestinal tracts, so that the fruity tea has significant heat-clearing and detoxifying functions, and is beneficial to body heath when people drink for a long term.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for making fruity tea bags. Background technique [0002] Fruity tea bags are becoming more and more popular among consumers because of their convenient portability, long shelf life, easy brewing, and unique flavor. [0003] However, although traditional fruity tea bags are added with Chinese herbal medicine ingredients that are beneficial to the human body, it is difficult to separate the effective ingredients of the medicine after brewing for a short time, resulting in the problem that the health care effect is not obvious, resulting in fruity tea bags that only stay at the taste level , The depth of product development is not enough. Contents of the invention [0004] In order to solve the above problems, the invention provides a method for making fruity tea bags. [0005] The present invention is realized through the following technical solutions: [0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 马朝东
Owner QUANJIAO GONGJUYUAN TEA FACTORY
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