Flower and white tea food as well as processing method and application thereof

Abstract

The invention particularly discloses a flower and white tea food as well as a processing method and application of the food. The flower and white tea food is made from raw material components in percentage by weight of 10-50% of plant flowers and 50-90% of white tea. The method comprises the following steps of firstly picking and choosing raw materials, performing soaking and crushing, performingdistillation, and performing wrapping treatment so as to obtain a solution; then performing natural fermentation on remaining residues and remaining fluid obtained through distillation, performing squeezing to obtain juice, performing centrifugal separation, performing filtration, and performing concentration so as to obtain concentrate; and then combining the solution after distillation and wrapping treatment with the concentrate, performing homogenizing, performing filling, performing sterilization, and performing cooling so as to obtain products. Through the adoption of the technology disclosed by the invention, the raw materials are fully utilized, the flower and white tea food can be applied to foods, pastries, seasoning products, soft beverages, wine processing products and nutritioncomplementing products, the mouth feel and the flavor of the flowers and the mouth feel and the flavor of the white tea can be well embodied, the unique style of the products is formed, and raw material selection is added for products having various flavors and various styles. The products have good application and benefit prospects.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flower white tea food and a processing method of the flower white tea food, and in particular to the application of the flower white tea food. Background technique [0002] Because plants and flowers not only have the similar effects of the plants, but also contain rich amino acids, proteins, pigments, vitamins, trace elements, sugars, aroma substances, volatile aroma substances and other nutrients, and also contain a variety of active substances. Enzymes, flavonoids, carotenoids, hormones, etc. Flower resources are very rich in my country. There are a large number of wild flowers, as well as artificial cultivation that has been growing in recent years, and their temperature reserves are very large. With people's pursuit of high-quality life, the consumption of edible flowers has become people's daily consumer goods. At present, the products produced by using flowers include healt...

AI Technical Summary

Problems solved by technology

With people's pursuit of high-quality life, the consumption of edible flowers has become people's daily consumer goods. At present, the products produced by using flowers include health care products, cosmetics, tea drinks, health wine, etc. In addition, there are condiments, pastries, snack foods Etc., these flower-rich products are generally prepared by using fresh flowers or dried flowers, simply mixing them after drying and crushing, or using conventional methods to extract them with solvents such as water and / or ethanol. These processes The disadvantages are that simple crushing makes it difficult to dissolve the flower components enough to affect the absorption of the body, and the second is that the existing conventional extraction methods are difficult to completely extract the components. Ingredients, especially volatile or low-melting ingredients are likely to cause a lot of loss, thus affecting the efficacy of the product and directly affecting the use effect