Green health-preservation sweet-scented osmanthus tea beverage and preparation method thereof

A technology of sweet-scented osmanthus tea and tea beverage, which is applied in the field of green health-preserving sweet-scented osmanthus tea beverage and its preparation, which can solve the problems of being unable to meet the application requirements and unseen problems, and achieve the effects of complete types, promotion of gastric juice secretion, and uniform nutritional components

Inactive Publication Date: 2017-08-25
和县赭洛山茶叶种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sweet-scented osmanthus blooms 2-3 times a year and lasts for about a month. The processing of sweet-scented osmanthus tea and other products is subject to seasonal constraints and cannot meet various application needs.
[0004] In addition, people's daily life is inseparable from food and beverages. People's requirements for their taste, nutrition and special health care functions are gradually increasing. The types of beverages and foods o

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0035] Example 1.

[0036] The green health-preserving osmanthus tea beverage of this embodiment includes the following raw materials in parts by weight:

[0037] 30 parts of osmanthus, 1 part of honey, 3 parts of wolfberry, 7 parts of fresh tea, 2 parts of hawthorn, 3 parts of sugar cane, 2 parts of cucumber, 3 parts of aloe, 0.08 part of thickener, 0.01 part of antioxidant stabilizer, 0.1 part of vitamin additive , 12 parts of distilled water.

[0038] The sweet-scented osmanthus in this embodiment is golden osmanthus and silver sweet-scented osmanthus that are picked in the autumn when the osmanthus is golden yellow and the buds are first released. After removing the pedicels, leaves and sundries, the osmanthus is dried in the shade until the moisture is 6-7%.

[0039] The fresh tea leaves in this example are the tender tips of tea picked before the Ching Ming Festival this year. After rinsing with clean water and removing the mixed branches and impurities, the fresh tea leaves are...

Example Embodiment

[0049] Example 2.

[0050] The green health-preserving osmanthus tea beverage of this embodiment includes the following raw materials in parts by weight:

[0051] 40 parts of osmanthus, 2 parts of honey, 5 parts of wolfberry, 11 parts of fresh tea, 3 parts of hawthorn, 5 parts of sugar cane, 4 parts of cucumber, 5 parts of aloe, 0.14 part of thickener, 0.03 part of antioxidant stabilizer, 0.3 part of vitamin additive , 16 parts of distilled water.

[0052] The sweet-scented osmanthus in this embodiment is golden osmanthus and silver sweet-scented osmanthus that are picked in the autumn when the osmanthus is golden yellow and the buds are first released. After removing the pedicels, leaves and sundries, the osmanthus is dried in the shade until the moisture is 6-7%.

[0053] The fresh tea leaves in this example are the tender tips of tea picked before the Ching Ming Festival this year. After rinsing with water to remove mixed branches and impurities, they are evenly spread in the sun f...

Example Embodiment

[0063] Example 3.

[0064] The green health-preserving osmanthus tea beverage of this embodiment includes the following raw materials in parts by weight:

[0065] 35 parts of osmanthus, 1.5 parts of honey, 4 parts of wolfberry, 9 parts of fresh tea, 2.5 parts of hawthorn, 4 parts of sugar cane, 3 parts of cucumber, 4 parts of aloe, 0.11 part of thickener, 0.05 part of antioxidant stabilizer, 0.2 part of vitamin additive , 14 parts of distilled water.

[0066] The sweet-scented osmanthus in this embodiment is golden osmanthus and silver sweet-scented osmanthus that are picked in the autumn when the osmanthus is golden yellow and the buds are first released. After removing the pedicels, leaves and sundries, the osmanthus is dried in the shade until the moisture is 6-7%.

[0067] The fresh tea leaves in this example are the tender tips of tea picked before the Ching Ming Festival this year. After rinsing with clean water and removing the mixed branches and impurities, the fresh tea leave...

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Abstract

The invention discloses a green health-preservation sweet-scented osmanthus tea beverage. The green health-preservation sweet-scented osmanthus tea beverage comprises the following raw materials in parts by weight: 30-40 parts of sweet-scented osmanthus, 1-2 parts of honey, 3-5 parts of Chinese wolfberry fruits, 7-11 parts of fresh tea leaves, 2-3 parts of haws, 3-5 parts of sugarcane, 2-4 parts of cucumbers,3-5 parts of aloe, 0.08-0.14 part of a thickening agent, 0.01-0.03 part of an antioxidant stabilizing agent, 0.1-0.3 part of a vitamin additive and 12-16 parts of distilled water. The sweet-scented osmanthus tea beverage disclosed by the invention has the functions of clearing heat, removing toxicity, moisturizing the intestines, regulating the function of the stomach, regulating vital energy and nourishing the lungs, and is mellow in mouth feel, moderate in sour and sweet degrees, delicious, pleasant in delicate fragrance, high in nutrient value; in addition, the beverage does not precipitate and is good in color singleness; and besides, through the preparation method of the green health-preservation sweet-scented osmanthus tea beverage disclosed by the invention, sweet-scented osmanthus blooming seasonal restrictions are avoided, the green health-preservation sweet-scented osmanthus tea beverage can be processed in an all-weather manner, the raw materials are non-toxic, harmless and convenient to obtain, and the green health-preservation sweet-scented osmanthus tea beverage is low in cost and simple in technology and has higher use value and favorable application prospects.

Description

technical field [0001] The invention relates to the technical field of osmanthus tea processing, in particular to a green health-preserving osmanthus tea beverage and a preparation method thereof. Background technique [0002] Osmanthus fragrans is a kind of flower with the characteristics of temperament flower and constitution flower. During the opening process, temperament flower is still undergoing metabolism, and slowly emits fragrance as the buds gradually open until it dies. During the process, damage cannot occur to disrupt the normal metabolism of flowers. However, the fragrance of constitution flowers is free in the petals, and has little to do with the life of flowers. The temperature that affects the fragrance is the temperature. The higher the temperature, the faster the aroma substances diffuse and volatilize, and it is easier to preserve the existing aroma substances through physical methods. [0003] The traditional sweet-scented osmanthus tea processing me...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 李智彪
Owner 和县赭洛山茶叶种植专业合作社
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