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Fig fruit tea and preparation method thereof

A technology of figs and raw materials, which is applied in the field of fig tea production technology, can solve problems such as the impact on human health, and achieve the effects of high health value, unique taste and unique taste

Inactive Publication Date: 2019-01-15
澧县泰溥生态水果种植专业合作社
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] At present, fresh figs are generally processed into candied fruit, fruit juice, and jam. However, since these forms are in a semi-fresh state, chemical additives such as preservatives or preservatives are often added during processing, and some of them will affect human health. Therefore, a Raw fig tea becomes a need

Method used

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  • Fig fruit tea and preparation method thereof
  • Fig fruit tea and preparation method thereof
  • Fig fruit tea and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A fig tea prepared according to the following recipe:

[0037] Fig 25%; Rose 20%; Fritillaria 10%; Goji berry 5%; Licorice 5%; Lemon 7%; Cherry 7%; Xylitol 15%; Cyclodextrin 4%; Sodium carboxymethylcellulose 2 %.

[0038] The preparation method of above-mentioned fig tea comprises the following steps:

[0039] a. Raw material processing: figs, roses, Fritillaria chinensis, wolfberry, licorice, lemons, cherries, select mold-free, good quality ones, and then do not wash them, remove pits from lemons and cherries, and cut them into 4-8mm grains by machine material;

[0040] b. For cut lemon pellets, add 0.05% cellulase, enzymolyze at a temperature of 35°C for 1 hour, then mix with other pellets, add cyclodextrin 4%, carboxymethyl cellulose after mixing Sodium 2%;

[0041] c. Extruding the mixed raw materials to obtain pancakes of 2-4mm;

[0042] d. The extruded pancakes are freeze-sterilized and dried at -25°C;

[0043] e. After drying for 8 minutes, slowly raise the...

Embodiment 2

[0048] A fig tea is composed of the following raw materials in mass percentage: fig 15%, rose 20%, Chuan Fritillaria 8%, wolfberry 10%, licorice 10%, lemon 12%, cherry 3%, xylitol 15%; Cyclodextrin 5%; Sodium Carboxymethyl Cellulose 2%.

[0049]a. Raw material processing: figs, roses, Fritillaria chinensis, wolfberry, licorice, lemons, cherries, select mold-free, good quality ones, and then do not wash them, remove pits from lemons and cherries, and cut them into 4-8mm grains by machine material;

[0050] b. Add cellulase to the cut lemon pellets, enzymolyze them at a temperature of 30°C for 2 hours, and then mix them with other pellets. After mixing, add 5% cyclodextrin and sodium carboxymethylcellulose 2 %;

[0051] c. Extruding the mixed raw materials to obtain pancakes of 2-4mm;

[0052] d. The extruded pancakes are freeze-sterilized and dried at -40°C;

[0053] e. After drying for 6 minutes, slowly raise the temperature to 32°C under vacuum until the particles are com...

Embodiment 3

[0058] A kind of fig tea is composed of the following raw materials in mass percentage: 20% of fig; 10% of rose; 5% of Chuan Fritillaria; 10% of wolfberry; Cyclodextrin 6%; Sodium Carboxymethyl Cellulose 3%.

[0059] a. Raw material processing: figs, roses, Fritillaria chinensis, wolfberry, licorice, lemons, cherries, select mold-free, good quality ones, and then do not wash them, remove pits from lemons and cherries, and cut them into 4-8mm grains by machine material;

[0060] b. For the cut lemon pellets, add 0.2% cellulase, enzymolyze at a temperature of 32°C for 1.2 hours, then mix with other pellets, add β-cyclodextrin 6%, carboxymethyl Sodium cellulose 3%;

[0061] c. Extruding the mixed raw materials to obtain pancakes of 2-4mm;

[0062] d. The extruded pancakes are freeze-sterilized and dried at -30°C;

[0063] e. After drying for 6 minutes, slowly raise the temperature to 38°C under vacuum until the particles are completely dry;

[0064] f, the completely dried p...

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Abstract

The invention provides fig fruit tea and a preparation method thereof. The fig fruit tea is prepared from the following raw materials in percentage by mass: 15-25% of fig fruits, 10-20% of rose flowers, 5-10% of bulbus fritillariae cirrhosae, 5-15% of Chinese wolfberry fruits, 5-15% of liquorice roots, 7-15% of lemon fruits, 3-7% of cherries, 10-30% of a sweetener, 4-7% of deoiling and astringency-removing agents, and 1-3% of a stabilizing agent. The preparation method of the fig fruit tea comprises the following steps: treating raw materials; performing enzymatic hydrolysis on some of the rawmaterials; and then, carrying out extruding, freeze-drying, vacuum-drying, crushing and packaging. The fig fruit tea is rich in nutrients. Being frequently taken, the fig fruit tea is capable of protecting the skin, beautifying, improving eyesight, scavenging free radicals in the body, delaying senility, promoting urination, strengthening the kidneys, promoting secretion of saliva or body fluid,quenching thirst and promoting digestion. The raw materials used for preparing the fig fruit tea are all natural plant materials, so that, the fig fruit tea is unique in taste, green and healthy; moreover, the rose flowers are specially added, so that, the fig fruit tea is more unique in taste and especially suitable for beautifying demands of women. Thus, the fig fruit tea has relatively high health-caring values.

Description

technical field [0001] The invention relates to a production process of tea, in particular to a production process of fig tea. Background technique [0002] Fig is currently one of the fastest-growing fruit trees in the world, with high yield, few pests and diseases, and easy cultivation and management. When the figs are planted and bear fruit in the same year, the yield per plant can reach 2 kilograms and the yield per mu can reach 500 kilograms. Recovering the investment in a very short period of time is extremely conducive to mobilizing the production enthusiasm of the majority of fruit farmers, and is also extremely conducive to the industrialization of local governments and to meet the requirements of large domestic companies to pursue profit maximization. It is especially conducive to the production of green fruit, which is in line with international trend. [0003] Most varieties of figs bear fruit in summer and autumn, and the fruits mature in succession from June ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 聂明建刘菊香张吉平尹少荣刘申金张蓝
Owner 澧县泰溥生态水果种植专业合作社