Fruit scented tea and processing method thereof

A technology for scented tea and fruit, applied in the field of tea processing, can solve problems such as unacceptable to consumers, decreased work efficiency, memory loss, etc., and achieve the effects of increasing body immunity, clear tea soup, and sweet taste.

Inactive Publication Date: 2018-07-24
PUAN COUNTY HONGXIN TEA IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] With the rapid development of the economy, people's life pressure is increasing day by day. As a result, many workers' physical fitness declines, and their bodies are mostly in a sub-healthy state. Efficiency drops
[0003] Therefore, health preservatio...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] A fruit scented tea comprises the following raw materials by mass: 30 g of mango, 20 g of apple, 20 g of kiwi, 20 g of banana, 10 g of blueberry, 5 g of rose, 5 g of honeysuckle, 5 g of chrysanthemum, and 5 g of lotus.

[0027] The fruit flower tea includes the following preparation steps:

[0028] 1) Mango processing: Mango is soaked in brine, soaked in clear water, peeled, and freeze-dried for later use;

[0029] 2) Peel and slice kiwi fruit, banana and blueberry respectively, spray solution 1 and freeze-dry for later use;

[0030] 3) Wash chrysanthemum and lotus, add 4 times solution 2, change temperature soak, heat, freeze-dry, low-temperature baking, spare;

[0031] 4) Freeze-dried roses and honeysuckle, and set aside;

[0032] 5) Mix the products processed in steps 1)-4), sterilize, and dispense.

[0033] Furthermore, the said brine has a mass concentration of 4%.

[0034] The solution 1 is honey, rice wine, and ginger mixed and crushed according to a mass ratio of 2:0.4:0.2, ...

Embodiment 2

[0040] A fruit scented tea comprises the following raw materials by mass: 40 g of mango, 27 g of apple, 27 g of kiwi, 25 g of banana, 12 g of blueberry, 7 g of rose, 7 g of honeysuckle, 7 g of chrysanthemum, and 7 g of lotus.

[0041] The fruit flower tea is characterized in that it comprises the following preparation steps:

[0042] 1) Mango processing: Mango is soaked in brine, soaked in clear water, peeled, and freeze-dried for later use;

[0043] 2) Peel and slice kiwi fruit, banana and blueberry respectively, spray solution 1 and freeze-dry for later use;

[0044] 3) Wash chrysanthemum and lotus, add 4.5 times solution 2, variable temperature soaking, heating, freeze-drying, low-temperature baking, standby;

[0045] 4) Freeze-dried roses and honeysuckle, and set aside;

[0046] 5) Mix the products processed in steps 1)-4), sterilize, and dispense.

[0047] The said brine has a mass concentration of 6%.

[0048] The solution 1 is honey, rice wine, and ginger mixed and crushed according...

Embodiment 3

[0054] A fruit scented tea comprises the following raw materials by mass: 56 g of mango, 45 g of apple, 45 g of kiwi, 30 g of banana, 15 g of blueberry, 10 g of rose, 10 g of honeysuckle, 10 g of chrysanthemum, and 10 g of lotus.

[0055] The fruit flower tea includes the following preparation steps:

[0056] 1) Mango processing: Mango is soaked in brine, soaked in clear water, peeled, and freeze-dried for later use;

[0057] 2) Peel and slice kiwi fruit, banana and blueberry respectively, spray solution 1 and freeze-dry for later use;

[0058] 3) Wash chrysanthemum and lotus, add 4.5 times solution 2, variable temperature soaking, heating, freeze-drying, low-temperature baking, standby;

[0059] 4) Freeze-dried roses and honeysuckle, and set aside;

[0060] 5) Mix the products processed in steps 1)-4), sterilize, and dispense.

[0061] The said brine has a mass concentration of 7%.

[0062] The solution 1 is honey, rice wine, and ginger mixed and crushed according to a mass ratio of 4:0.6...

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PUM

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Abstract

The invention belongs to the field of tea processing, in particular to a fruit scented tea and a preparation method thereof. The prepared scented tea is safe and nontoxic, and animal experiments provethat the scented tea can increase the activity frequency and food intake of animals; and the scented tea is clear and bright in tea soup, sweet and mellow in taste and rich in flower fragrance and fruit fragrance, has good improvement for convalescents and people with low immunity, dyspepsia, poor sleep quality and obesity, and improves the immunity of human bodies.

Description

Technical field [0001] The invention belongs to the field of tea processing, and particularly relates to a fruit scented tea and a processing method. Background technique [0002] With the rapid economic development, people’s life pressures are also increasing. As a result, many workers’ physical fitness declines and their bodies are mostly in a sub-healthy state. Insomnia, obesity, constipation, and indigestion often occur, leading to trance, memory decline, and work. The efficiency drops. [0003] Therefore, various health wines, health drinks, supplements, and vitamin products are produced as activities for the participation of the whole people, but they are difficult for consumers to accept either with poor senses or low functions. [0004] The present invention refers to the invention of a fruit scented tea with better sensory effects and better functions. Summary of the invention [0005] In order to solve the above technical problems, the present invention provides a fruit sc...

Claims

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Application Information

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IPC IPC(8): A23F3/34A61K36/88A61P37/04A61P1/14A61P25/20A61P3/04
CPCA23F3/34A61K36/185A61K36/22A61K36/287A61K36/355A61K36/45A61K36/62A61K36/73A61K36/738A61K36/88A61K2300/00
Inventor 曹宏王钦
Owner PUAN COUNTY HONGXIN TEA IND DEV
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