Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Method for preparing stevia rebaudiana scented tea drink

A technology of chrysanthemum tea and beverages, which is applied in the field of preparation of stevia flower tea beverages, to achieve the effects of rich taste, convenient consumption, and good effect of promoting digestion

Inactive Publication Date: 2018-04-24
BENGBU HUADONG BIOLOGICAL TECH
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Introduced and planted in the early 1980s, it is a new type of sugar source plant and one of the raw materials for the food and pharmaceutical industries. At present, stevia has not been used to prepare scented tea that not only tastes good but also promotes digestion, and it needs to be solved urgently

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of stevia scented tea drink, comprising the steps of:

[0020] S1. Squeeze 20g of corn, 15g of wild rice stem, 10g of amaranth, 18g of lychee, and 4g of mango, remove the residue, then add 2g of Caoguo, 1g of ebony plum, and 4g of yam, and cook under high pressure for 40min at a cooking pressure of 30Mpa, and filter to obtain a prefabricated solution;

[0021] S2. After drying 30 g of stevia, 4 g of rosemary, 1 g of jasmine, and 2 g of calendula, dry at 82° C. for 50 minutes, pulverize, grind into powder, add 500 g of the pre-prepared liquid, cook for 4 hours, and filter to obtain the boiled liquid;

[0022] S3. Mix 10 g of the brewing liquid, 8 g of zeolite, and 2 g of montmorillonite, boil for 40 minutes, filter, pack, and sterilize to obtain a stevia scented tea drink.

Embodiment 2

[0024] A preparation method of stevia scented tea drink, comprising the steps of:

[0025] S1. Squeeze 40g of corn, 5g of wild rice stem, 20g of amaranth, 10g of lychee, and 10g of mango, remove the residue, then add 1g of Tsaoko, 2g of ebony plum, and 2g of Chinese yam, and cook under high pressure for 80min at a cooking pressure of 20Mpa, and filter to obtain a prefabricated solution;

[0026] S2. After drying 50g of stevia, 2g of rosemary, 3g of jasmine and 1g of calendula, dry at 92°C for 30 minutes, pulverize, grind into powder, add 500-1000g of prefabricated liquid and cook for 2-4 hours, filter to obtain boiled liquid;

[0027] S3. Mix 20 g of the brewing solution, 2 g of zeolite, and 6 g of montmorillonite, boil for 20 minutes, filter, pack, and sterilize to obtain a stevia scented tea drink.

Embodiment 3

[0029] A preparation method of stevia scented tea drink, comprising the steps of:

[0030] S1. Squeeze 25g corn, 12g wild rice stem, 12g amaranth, 16g lychee, 6g mango, remove the residue, then add 1.8g Caoguo, 1.3g ebony plum, 3.5g yam and cook under high pressure for 50min, the cooking pressure is 28Mpa, and filter to obtain Prefabricated liquid;

[0031] S2. After drying 35g stevia, 3.5g rosemary, 1.5g jasmine, and 1.8g calendula, dry at 84°C for 45 minutes, pulverize, grind into powder, add 600g of prefabricated liquid and cook for 3.5 hours, filter to obtain boiled liquid;

[0032] S3. Mix 12 g of the brewing liquid, 6 g of zeolite, and 3 g of montmorillonite, boil for 35 minutes, filter, pack, and sterilize to obtain a stevia scented tea drink.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a method for preparing a method for preparing a stevia rebaudiana scented tea drink. The method comprises the following steps of squeezing corns, wild rice stems, edible amaranth, litchi and mango, removing slag, adding amomum tsao-ko, fructus mume and Chinese yam into the mixture, performing cooking at high pressure, and performing filtering to obtain a pre-formed solution; airing stevia rebaudiana, rosmarinus officinalis, jasmine flowers and calendula officinalis, performing drying and crushing, and grinding the mixture into powder, adding the pre-formed solution intothe powder, and performing cooking and filtering to obtain a cooked solution; mixing the cooked solution, zeolite and montmorillonite, performing cooking, filtering, packaging and sterilizing to obtain the stevia rebaudiana scented tea drink. The method for preparing the stevia rebaudiana scented tea drink is simple and convenient, and the raw materials are low in cost; the drink is convenient totake, does not have impurity deposition even standing for a long time, has rich nutritional substances, good taste and good digestion promoting effect, and can be used for supplementing vitamins, inositol and other substances essential to human bodies.

Description

technical field [0001] The invention relates to the technical field of scented tea, in particular to a method for preparing stevia scented tea drink. Background technique [0002] There are a lot of teas with health-care functions at present. Some of these health-care teas have a single formula, some have complicated formulas, and some health-care teas have complicated processing techniques, resulting in high cost, and there are shortcomings that the health-care effect is not obvious and cannot be generally recognized. [0003] Stevia, angiosperms, dicotyledonous plants, perennial herbaceous plants of Compositae. Introduced and planted in the early 1980s, it is a new sugar source plant and one of the raw materials for the food and pharmaceutical industries. At present, stevia has not been used to prepare scented tea that not only tastes good but also promotes digestion, and it needs to be solved urgently. Contents of the invention [0004] Based on the technical problems ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 邢飞邢伟张志华庞正银
Owner BENGBU HUADONG BIOLOGICAL TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com