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Rosa roxburghii tea and making method thereof

A production method and technology of prickly pear tea, which are applied in directions such as tea treatment before extraction, can solve problems such as bad taste and affect product promotion, and achieve the effects of good taste and simple production process.

Inactive Publication Date: 2018-05-01
GUIZHOU GUIDING MINZI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But because the pulp of Rosa roxburghii is difficult to extract, tea in the prior art seldom adds Rosa roxburghii to it, or adds it but the taste is not good, which affects the promotion of this type of product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Formula: 40kg of honeysuckle, 50kg of prickly pear, 8kg of green tea, 10kg of black tea and 13kg of white chrysanthemum.

[0015] Production method: Take honeysuckle, prickly pear, green tea, black tea and white chrysanthemum and dry them until the moisture content is less than 8%, crush them, and pass through a Φ3 mm mesh sieve; after mixing, dry them to a moisture content of less than 5% by weight, pack, and get ready.

Embodiment 2

[0017] Formula: 50kg of honeysuckle, 60kg of prickly pear, 12kg of green tea, 20kg of black tea and 30kg of white chrysanthemum.

[0018] Production method: Take honeysuckle, prickly pear, green tea, black tea and white chrysanthemum and dry them until the moisture content is less than 8%, crush them, and pass through a Φ3 mm mesh sieve; after mixing, dry them to a moisture content of less than 5% by weight, pack, and get ready.

Embodiment 3

[0020] Formula: 30kg of honeysuckle, 40kg of prickly pear, 3kg of green tea, 10kg of black tea and 10kg of white chrysanthemum.

[0021] Production method: Take honeysuckle, prickly pear, green tea, black tea and white chrysanthemum and dry them until the moisture content is less than 8%, crush them, and pass through a Φ3 mm mesh sieve; after mixing, dry them to a moisture content of less than 5% by weight, pack, and get ready.

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PUM

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Abstract

The invention discloses a Rosa roxburghii tea and a making method thereof. The Rosa roxburghii tea is mainly prepared from honeysuckle flowers, Rosa roxburghii, green tea, black tea and feverfew. TheRosa roxburghii tea is rich in vitamin C and other nutrients and has good taste; and the making method is simple in process.

Description

Technical field [0001] The invention relates to a prickly pear tea and a preparation method thereof, in particular to a prickly pear tea with a good taste and a preparation method thereof. Background technique [0002] As we all know, tea drinking is good for health, can help digestion and promote appetite. The caffeine, catechol, and tannins contained in tea can excite, strengthen the heart, stimulate gastric acid secretion, reduce fatigue, prevent diseases and enhance immune function. [0003] Prickly pear is the fruit of the reeling flower of a perennial deciduous shrub of the Rosaceae family. It is also known as pineapple, prickly berry, Franco, Ci pear, wood pear, also known as prickly pineapple, sent spring return, prickly pear, nine-headed bird, The first fruit is a nutritious fruit for nourishing and fitness, and it is a rare fruit. [0004] Prickly pear fruit is rich in vitamin C. Its content is the highest among all plants. Vitamin C (English: Vitamin C, also known as L-as...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 张光敏
Owner GUIZHOU GUIDING MINZI FOOD
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