Flower and tea food as well as making method and application thereof

Abstract

The invention belongs to the field of food processing, and particularly discloses a flower and tea food as well as a making method and application thereof. The food is made from main raw materials offresh plant flowers and newly-picked fresh tender tea leaves, and is made through the following steps of performing mixing, performing soaking, performing distillation, collecting distillate, and performing clathration through beta-cyclodextrin so as to obtain a solution; then performing natural fermentation on distilled raw material residues and remaining fluid under natural conditions, performing pressure filtration, performing centrifugal separation, performing filtration, and performing concentration so as to obtain concentrate; and combining the concentrate with the cyclodextrin clathration solution, and performing homogenizing so as to obtain the product namely the flower and tea food, wherein the weight percentage of the plant flowers in the raw material components is 20-50%, and the weight percentage of tea in the raw material components is 50-80%. The flower and tea food disclosed by the invention has the technological characteristics that the dissolution rate of the raw materials is high, the conversion rate is high, few losses are generated, the application effect of products is strengthened, the mouth feel is improved, the quality of the products is improved, and a newraw material product is provided for the processing industry of food products, seasoning products, beverages, wine processed products, cosmetics and the like.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a flower tea food and a method for making the flower tea food, and in particular to the application of the flower 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 health care products, cosm...

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