Making method of nut tea

A production method and nut tea technology, applied in the field of tea beverage processing, can solve the problems of inability to eat in large quantities, waste, weak digestion, etc., and achieve the effects of simple production and rich nutrition.

Inactive Publication Date: 2018-03-23
岑溪市金特澳洲坚果发展中心
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Traditional macadamia nuts are mainly made into dried fruit products, but there are few types of deep-processed products; and because dried fruits have very high fatty acid content and low protein content, direct consumption alone can easily cause obesity, high blood pressure, and hyperlipidemia , high blood sugar and other modern diseases, and because the macadamia nuts are hard, the digestion is weak, and eating more will make you feel sick, so you can't eat a lot; macadamia nuts are generally composed of turquoise exocarp, brown endocarp and white kernels In the past, people only ate the nuts inside, and discarded the exocarp and endocarp, causing a lot of waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] The preparation method of the nut tea of ​​the present embodiment adopts the following raw materials in parts by weight:

[0024] 80 parts of macadamia nut exocarp, 100 parts of macadamia nut endocarp, 230 parts of mineral water, the mineral water is high-quality underground mineral water from Jiuwanda Mountain;

[0025] Its preparation steps are:

[0026] A, dry the exocarp of the macadamia nut;

[0027] B. The macadamia nut endocarp is boiled in mineral water, boiled in boiling water for 10 minutes, and the nut tea is obtained;

[0028] C. Put the macadamia nut exocarp obtained in step A into the nut primary tea obtained in step B to continue boiling, and boil for 20 minutes to obtain nut tea;

[0029] D. The nut tea is filtered, sterilized and vacuum-packed to obtain the nut tea.

Embodiment 2

[0031] The preparation method of the nut tea of ​​the present embodiment adopts the following raw materials in parts by weight:

[0032] 100 parts of macadamia nut exocarp, 80 parts of macadamia nut endocarp, 240 parts of mineral water, which is high-quality underground mineral water from Jiuwanda Mountain;

[0033] Its preparation steps are:

[0034] A, dry the exocarp of the macadamia nut;

[0035] B. The macadamia nut endocarp is boiled in mineral water, boiled in boiling water for 15 minutes, and the nut tea is obtained;

[0036] C. Put the macadamia nut exocarp obtained in step A into the nut primary tea obtained in step B to continue boiling, and boil for 20 minutes to obtain nut tea;

[0037] D. The nut tea is filtered, sterilized and vacuum-packed to obtain the nut tea.

Embodiment 3

[0039] The preparation method of the nut tea of ​​the present embodiment adopts the following raw materials in parts by weight:

[0040] 100 parts of macadamia nut exocarp, 80 parts of macadamia nut endocarp, 10 parts of passion fruit peel, 240 parts of mineral water, which is high-quality underground mineral water from Jiuwanda Mountain;

[0041] Its preparation steps are:

[0042] A, dry the exocarp of the macadamia nut;

[0043] B. The macadamia nut endocarp is boiled in mineral water, boiled in boiling water for 20 minutes, and the nut tea is obtained;

[0044] C. Put the macadamia nut exocarp and passion fruit peel obtained in step A into the nut primary tea obtained in step B to continue boiling, and boil for 20 minutes to obtain nut tea;

[0045] D. The nut tea is filtered, sterilized and vacuum-packed to obtain the nut tea.

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Abstract

The invention discloses a making method of nut tea and relates to the technical field of tea drink processing. The nut tea is made with 80-100 parts of epicarp of macadamia nut, 80-100 parts of endocarp of macadamia nut, and 230-250 parts of mineral water. The making method comprises the steps of boiling the endocarp of macadamia nut in boiling mineral water 10-20 min to obtain crude nut tea; adding the sun-dried exocarp of macadamia nut into the crude nut tea, and continuing to boil in boiling water for 10-20 min to obtain nut tea liquor; filtering the nut tea liquor, sterilizing, and performing vacuum packaging to obtain the nut tea. Compared with the prior art, the exocarp and endocarp of nuts discarded by people are used to make tea, waste is utilized, making is simple, waste is turnedinto wealth, and tea liquor made with the nut tea can stimulate the appetite to help digest, remove damp and quench thirst.

Description

technical field [0001] The invention relates to the field of tea beverage processing, in particular to a method for preparing nut tea. Background technique [0002] Macadamia nuts belong to the genus Macadamia nuts of the family Locustaceae. Its aliases are Queensland chestnuts, macadamia walnuts, macadamia nuts, and Queensland nuts. It is a tree nut native to Australia. [0003] Macadamia nuts are rich in nutrients, with an oil content of 70% to 79%. They are especially rich in unsaturated fatty acids, mainly oleic acid and palmitic acid. The ratio of unsaturated fatty acids to saturated fatty acids in the kernels of light-shelled macadamia nuts is 6.2 , the rough shell species is 4.8; the protein is 9%, and it is also rich in calcium, phosphorus, iron, vitamin B1, B2 and 8 kinds of amino acids necessary for the human body. [0004] Traditional macadamia nuts are mainly made into dried fruit products, but there are few types of deep-processed products; and because dried fr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 梁厚真
Owner 岑溪市金特澳洲坚果发展中心
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