Preparation method of licorice and herba cynomorii fruit tea

A technology of licorice root tea and licorice lock, which is applied in the field of preparation of licorice root fruit tea, can solve the problems of less sales of such beverages and rare direct use of licorice, and achieve the effect of excellent flavor

Inactive Publication Date: 2018-04-24
武威霖沐科技发展有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the application of licorice and its extracts in food has been deeply researched and promoted. It is rare to use licorice directly in the beverage industry, and there are even fewer such beverages sold in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of licorice Cynomorium fruit tea, which comprises the following steps:

[0030] 1) Dried and crushed, select licorice, Cynomorium, Zanthoxylum bungeanum, red dates, hawthorn, wolfberry, longan, dried apples, raisins, walnut kernels and dried apricots without sundries, mildew and moths, and put them in the drying box Bake at 100°C for 30 minutes, then use a grinder to crush, choose sessile leaves, roses and tangerine peels without mildew, rinse them with clean water, bake at 60°C for 30 minutes, then use a grinder to crush, choose pressed tea for crushing Machine crushed into tea powder;

[0031] 2) Juice extraction, mix a certain amount of licorice, Cynomorium, Zanthoxylum bungeanum, red dates, hawthorn, wolfberry, longan, dried apples, raisins, walnut kernels, dried apricots, roses and dried tangerine peel with pressed tea powder, add and mix Water of 40 times the mass of the raw material, temperature controlled at 93°C, steamed for 30 minutes, th...

Embodiment 2

[0039] A preparation method of licorice Cynomorium fruit tea, which comprises the following steps:

[0040] 1) Dried and crushed, select licorice, Cynomorium, Zanthoxylum bungeanum, red dates, hawthorn, wolfberry, longan, dried apples, raisins, walnut kernels and dried apricots without sundries, mildew, and moths, and put them in the drying box Bake at 100°C for 30 minutes, then use a grinder to crush, choose sessile leaves, roses and tangerine peels without mildew, rinse them with clean water, bake at 60°C for 30 minutes, then use a grinder to crush, choose pressed tea for crushing Machine crushed into tea powder;

[0041]2) Juice extraction, mix a certain amount of licorice, Cynomorium, Zanthoxylum bungeanum, red dates, hawthorn, wolfberry, longan, dried apples, raisins, walnut kernels, dried apricots, roses and dried tangerine peel with pressed tea powder, add and mix Water of 40 times the mass of the raw material, temperature controlled at 93°C, steamed for 30 minutes, th...

Embodiment 3

[0049] A preparation method of licorice Cynomorium fruit tea, which comprises the following steps:

[0050] 1) Dried and crushed, select licorice, Cynomorium, Zanthoxylum bungeanum, red dates, hawthorn, wolfberry, longan, dried apples, raisins, walnut kernels and dried apricots without sundries, mildew and moths, and put them in the drying box Bake at 100°C for 30 minutes, then use a grinder to crush, choose sessile leaves, roses and tangerine peels without mildew, rinse them with clean water, bake at 60°C for 30 minutes, then use a grinder to crush, choose pressed tea for crushing Machine crushed into tea powder;

[0051] 2) Juice extraction, mix a certain amount of licorice, Cynomorium, Zanthoxylum bungeanum, red dates, hawthorn, wolfberry, longan, dried apples, raisins, walnut kernels, dried apricots, roses and dried tangerine peel with pressed tea powder, add and mix Water of 40 times the mass of the material, temperature controlled at 91°C, steamed for 30 minutes, then s...

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PUM

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Abstract

The present invention discloses a preparation method of licorice and herba cynomorii fruit tea. Impurity-free, mildew-free and worm-eaten-free licorice, herba cynomorii, Chinese prickly ash, red dates, haws, Chinese wolfberry fruits, longans, dried apples, raisins, walnut kernels and dried apricot kernels are respectively selected, the selected materials are put in a drying oven at 100 DEG C to bebaked for 30 min, the baked materials are then crushed using a crushing machine, stem-leaf-free and mildew-free roses and dried tangerine peels are selected, the selected materials are rinsed clean with clean water, the rinsed materials are baked at 60 DEG C for 30 min, then the baked materials are crushed using the crushing machine, compressed tea is selected to be crushed into tea powder usingthe crushing machine, water at 40 times of mass of a mixture is added, the mixture is cooked and filtered, crystal sugar, honey, 1% sodium benzoate, potassium sorbate, a stabilizer and water are added, and filling, inspecting, packaging and storing are conducted. The licorice and herba cynomorii fruit tea is simple in production processes and free of any food additive, integrates naturalness, nutritional value and health-care functions, and has better color and luster, taste and flavor than those of drink in the same type.

Description

technical field [0001] The invention relates to a preparation method of licorice Cynomorium fruit tea, which belongs to the technical field of fruit tea. Background technique [0002] Jujube is a nutrient-rich food, the main nutrients are carbohydrates, protein, vitamins and minerals. From the perspective of modern nutrition, its nutritional characteristics are rich in Vc, which is known as "live vitamin pills". [0003] Licorice is a leguminous plant and is one of the most abundant plant resources in Northwest China. It has the functions of "clearing away heat and detoxifying, relieving cough and expectorant, nourishing the spleen and invigorating the stomach." The physiologically active components in licorice mainly include triterpenoids (glycyrrhizin, glycyrrhizinate, glycyrrhetinic acid, etc.), flavonoids (licorice flavonoids, isoliquiritin, glycyrrhizin, etc.) and licorice polysaccharides. Major ingredients. Glycyrrhizin is the main component of licorice sweetness, wh...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/16
CPCA23F3/163
Inventor 梁兴旺吴文才
Owner 武威霖沐科技发展有限公司
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