Method for preparing tea bags from avicennia mavina fruits

A technology for making mangrove fruit and tea bags, applied in the field of food processing, can solve problems such as undiscovered, achieve the effects of improving quality, fully harmonizing taste, and avoiding the preparation process

Inactive Publication Date: 2018-01-19
浦北县德海种养农产品加工专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no patent disclosure of processing mangrove fruit into teabags

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The method for preparing teabag with mangrove fruit, comprises the following steps:

[0022] 1) Soak the mangrove fruit with lime water (0.03% in mass concentration) at a temperature of 60° C. for 10 hours, take it out, wash it, chop it, and dry it until the water content is 3 to 5 wt%, so as to obtain the dried mangrove fruit;

[0023] 2) In the airtight box, dry mangrove fruit and fresh flowers (roses) are layered on the mesh screen according to the weight ratio of 1:0.8, jasmine is in the lower layer, and dried mangrove fruit is in the upper layer, alternately placed 3 layer; the vacuum in the control box is -8kPa, the temperature is 37°C, and the relative humidity is 75RH%, until the dried mangrove fruit absorbs moisture to a water content of 7 to 8wt%, and the aromatic mangrove fruit is obtained;

[0024] 3) Mix the aromatic mangrove berries and tea leaves (green tea) evenly according to the weight ratio of 1:0.8, and wrap them in tea bags to prepare the teabag.

Embodiment 2

[0026] The method for preparing teabag with mangrove fruit, comprises the following steps:

[0027] 1) Soak the mangrove fruit with lime water (0.05% in mass concentration) at a temperature of 50° C. for 24 hours, take it out, wash it, chop it, and dry it until the water content is 3 to 5 wt%, so as to obtain the dried mangrove fruit;

[0028] 2) In the airtight box, dry mangrove fruit and fresh flowers (jasmine) according to the weight ratio of 1:0.5, layered on the mesh screen, jasmine in the lower layer, dry mangrove fruit in the upper layer, alternately place 4 layers ; The vacuum in the control box is -5kPa, the temperature is 35°C, and the relative humidity is 75RH%, until the dried mangrove fruit absorbs moisture until the water content is 7-8wt%, and the aromatic mangrove fruit is obtained;

[0029] 3) Mix the aromatic mangrove fruit and tea leaves (oolong tea) evenly in a weight ratio of 1:1, and wrap them in tea bags to prepare teabags.

Embodiment 3

[0031] The method for preparing teabag with mangrove fruit, comprises the following steps:

[0032] 1) Soak the mangrove fruit with lime water (0.01% mass concentration) at a temperature of 60° C. for 12 hours, take it out, wash it, chop it, and dry it until the water content is 3 to 5 wt%, so as to obtain the dried mangrove fruit;

[0033] 2) In a closed box, dry mangrove fruit and fresh flowers (lotus) according to the weight ratio of 1:0.8, layered on the mesh screen, jasmine in the lower layer, dry mangrove fruit in the upper layer, alternately placed 4 layers ; The vacuum in the control box is -10kPa, the temperature is 37°C, and the relative humidity is 80RH%, until the dried mangrove fruit absorbs moisture until the water content is 7-8wt%, and the aromatic mangrove fruit is obtained;

[0034] 3) Mix the aromatic mangrove fruit and tea leaves (black tea) evenly according to the weight ratio of 1:0.5, and wrap them in tea bags to prepare teabags.

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly provides a method for preparing tea bags from avicennia mavina fruits. The method comprises the following steps: 1) soaking avicennia mavina fruits in limewater of at 50-80 DEG C for 12-24 hours, taking out the avicennia mavina fruits, chopping the avicennia mavina fruits, and drying the avicennia mavina fruits untila water content is 3-5 wt%; 2) spreading, in layers, the dried avicennia mavina fruits and fresh flowers on a mesh sieve in a sealed box body according to a weight ratio of 1:(0.5-1), wherein the jasmine flowers are on the lower layer and the avicennia mavina fruits are on the upper layer, and the avicennia mavina fruits and the flowers are alternately placed on 2 layers or above; and setting thevacuum degree of the control box body to -10 to -5 KPa, the temperature of the control box body to 35-38 DEG C, the relative humidity of the control box body to 70-80 RH%, wherein the dried avicenniamavina fruits absorb moisture until a water content is 7-8 wt% so as to obtain fragrant avicennia mavina fruits; and 3) uniformly mixing the fragrant avicennia mavina fruits and the tea according toa weight ratio of 1:(0.5-1), and wrapping the obtained mixture with bags for tea so as to obtain the tea bags. The method is simple and easy to control, and equipment investment is low, and the avicennia mavina fruit tea bags with a pleasant aroma and a unique taste can be prepared.

Description

technical field [0001] The invention relates to the technical field of food processing, and relates to a method for preparing teabags from mangrove fruit. Background technique [0002] Mangrove fruit, also known as lanqian, is the seed of the Verbenaceae plant Dietera, which is sweet, slightly bitter, and cool in nature. It has the effects of clearing away heat, diuresis, and cooling blood and reducing fire. Excellent product. At present, there is no patent disclosure that mangrove fruit is processed into teabags. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing teabags from mangrove berries. The method is simple and easy to control, requires less investment in equipment, and can produce mangrove berries teabags with pleasant aroma and unique taste. [0004] In order to solve the problems of the technologies described above, the present invention adopts the following technical solutions: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
Inventor 刘南麦日桂龙万伸马春燕
Owner 浦北县德海种养农产品加工专业合作社
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