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Instant chrysanthemum tea and preparation method thereof

A chrysanthemum tea, instant technology, applied in the direction of tea substitutes, etc., can solve the problems of insufficient clarification, turbidity and precipitation, and light taste of tea soup, and achieve the effects of ensuring nutritional value and sensory quality, improving solubility, and rich nutrition

Inactive Publication Date: 2018-12-11
贵州省石阡正岩苔生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, although the process of instant chrysanthemum tea produced in my country has been improved, it still has quality defects such as light taste, low aroma, insufficient clarity of tea soup, and easy turbidity and precipitation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] An instant chrysanthemum tea, the main ingredients of which include: 120g of chrysanthemum tea, 35g of marshmallow gum, 10g of sodium citrate, 8g of copper gluconate, 90g of white wine, and 5g of purple potato starch;

[0035] Described chrysanthemum tea, its preparation method is:

[0036] 1) After extracting the chrysanthemum petals, spray the chrysanthemum petal extract onto the surface of the tea leaves;

[0037] 2) kneading;

[0038] 3) Place the leaves at a temperature of 30°C and wither at a constant temperature until the water content on the leaf surface is 50%;

[0039] 4) ferment at a constant temperature of 55°C for 24-36 hours;

[0040] 5) Drying at a low temperature of 45°C until the water content of the tea leaves is ≤10%;

[0041] The extraction method of the chrysanthemum petals is as follows: after the chrysanthemum petals are superfinely powdered, add water until the ratio of water to material is 5:1, and then put them in a water bath at a temperatu...

Embodiment 2

[0043] An instant chrysanthemum tea, the main ingredients of which include: 130g of chrysanthemum tea, 45g of marshmallow gum, 17g of sodium citrate, 16g of copper gluconate, 110g of white wine, and 9g of purple potato starch;

[0044] Described chrysanthemum tea, its preparation method is:

[0045] 1) After extracting the chrysanthemum petals, spray the chrysanthemum petal extract onto the surface of the tea leaves;

[0046] 2) kneading;

[0047] 3) placed in a temperature of 35°C and withered at a constant temperature until the water content of the leaf surface is 55%;

[0048] 4) ferment at a constant temperature of 60°C for 36 hours;

[0049] 5) Drying at a low temperature of 52°C until the water content of the tea leaves is ≤10%;

[0050] The extraction method of the chrysanthemum petals is as follows: after the chrysanthemum petals are superfinely powdered, add water until the ratio of water to material is 7:1, then place the temperature in a water bath at 50°C for 6 ...

Embodiment 3

[0052] An instant chrysanthemum tea, the main ingredients of which include: 125g of chrysanthemum tea, 40g of marshmallow gum, 14g of sodium citrate, 12g of copper gluconate, 100g of white wine, and 7g of purple potato starch;

[0053] Described chrysanthemum tea, its preparation method is:

[0054] 1) After extracting the chrysanthemum petals, spray the chrysanthemum petal extract onto the surface of the tea leaves;

[0055] 2) kneading;

[0056] 3) placed in a temperature of 32 ° C and withered at a constant temperature until the water content of the leaf surface is 53%;

[0057] 4) ferment at a constant temperature of 58°C for 36 hours;

[0058] 5) Drying at a low temperature of 52°C until the water content of the tea leaves is ≤10%;

[0059] The extraction method of the chrysanthemum petals is as follows: after the chrysanthemum petals are superfinely powdered, add water until the ratio of water to material is 7:1, then place the temperature in a water bath at 50°C for ...

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PUM

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Abstract

The invention relates to an instant tea processing technology and particularly relates to an instant chrysanthemum tea and preparation method thereof. Main raw materials of the instant chrysanthemum tea include the following ingredients in parts by weight: 120-130 parts of chrysanthemum tea, 35-45 parts of sunset hibiscus glue, 10-17 parts of sodium citrate, 8-16 parts of copper gluconate, 90-110parts of distilled spirit and 5-9 parts of purple sweet potato starch. The instant chrysanthemum tea is scientific in formula and preparation process, so that the instant chrysanthemum tea is rich innutrition, uniform in color and grain, instant in water, clear in soup color, fresh, fragrant and sweet in taste, fragrant in taste and stale in quality.

Description

technical field [0001] The invention relates to instant tea processing technology, in particular to an instant chrysanthemum tea and a preparation method thereof. Background technique [0002] Instant tea is a new type of tea drink made from fresh leaves, finished tea or raw tea through extraction, concentration, drying and other processes. Instant tea is ready-to-drink, easy to carry, and more adaptable to the fast-paced life of modern society than ordinary tea products, so it is widely welcomed by consumers. [0003] Chrysanthemum is a perennial herb of Compositae, which is one of the traditional Chinese medicinal materials commonly used in my country. Chrysanthemum contains volatile oil, amino acid, choline, stachydrine, flavonoids, inulin, vitamins, trace elements and other substances, which can resist pathogens and enhance Capillary resistance: Modern science has proved that flavonoids not only have antioxidant effects, but also have the functions of scavenging free rad...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 张洪英李浩
Owner 贵州省石阡正岩苔生态农业有限公司
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