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Method for producing chocolate fragrant gardenia scented tea and its product

A gardenia tea and the technology of its production method, which are applied in the field of food processing, can solve the problems of low consumer acceptance and willingness to repurchase, bland taste, and reddish taste, and achieve great application potential and promotion value. The taste is sweet and full, highly operable effect

Inactive Publication Date: 2019-08-06
SOUTHWEST UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The current gardenia tea is produced by drying, sun-drying and freeze-drying, but its quality has defects such as low aroma, bland taste, yellow or reddish color, and low consumer acceptance and repurchase willingness.

Method used

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  • Method for producing chocolate fragrant gardenia scented tea and its product

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A processing method of chocolate-flavored gardenia tea, comprising the steps of:

[0020] (1) Preparation of gardenia flowers: pick the newly opened gardenia flowers, pay attention to picking and handling gently when picking, and transport them back to the processing factory in time, remove the pedicel, leaves and other sundries, spread them thinly, and set aside;

[0021] (2) Quick-freezing treatment: send gardenia flowers to the freezer (-20 ℃) ​​for quick-freezing treatment for 2 hours;

[0022] (3) Resuscitation: Resuscitate the gardenia obtained in step (2) for 3 hours at a temperature of 40 °C, and then put it in a freezer (-20 °C) for more than 24 hours for later use;

[0023] (4) Drying: The gardenia obtained in step (3) was vacuum freeze-dried to a water content of less than 7.0% by gradient temperature rise; wherein, the gradient temperature vacuum freeze-drying used for drying was below 30 Pa, and vacuum freeze-drying was carried out at -30 °C for 1 h , vacu...

Embodiment 2

[0027] A processing method of chocolate-flavored gardenia tea, comprising the steps of:

[0028] (1) Preparation of gardenia flowers: pick the newly opened gardenia flowers, pay attention to picking and handling gently when picking, and transport them back to the processing factory in time, remove the pedicel, leaves and other sundries, spread them thinly, and set aside;

[0029] (2) Quick-freezing treatment: send gardenia flowers to the freezer (-20 ℃) ​​for quick-freezing treatment for 4 hours;

[0030] (3) Resuscitation: Resuscitate the gardenia flowers obtained in step (2) at 40°C for 5 hours, and then store them in the freezer (-20°C) for more than 24 hours for later use;

[0031] (4) Drying: The gardenia obtained in step (3) was vacuum freeze-dried to a water content of less than 7.0% by gradient temperature rise; wherein, the gradient temperature vacuum freeze-drying used for drying was below 30 Pa, and vacuum freeze-drying was carried out at -30 °C for 1 h , vacuum fr...

Embodiment 3

[0035] A processing method of chocolate-flavored gardenia tea, comprising the steps of:

[0036] (1) Preparation of gardenia flowers: pick the newly opened gardenia flowers, pay attention to picking and handling gently when picking, and transport them back to the processing factory in time, remove the pedicel, leaves and other sundries, spread them thinly, and set aside;

[0037] (2) Quick-freezing treatment: Send gardenia flowers to the freezer (-20 ℃) ​​for quick-freezing treatment for 6 hours;

[0038] (3) Resuscitation: Resuscitate the gardenia flowers obtained in step (2) at 40°C for 7 hours, and then store them in the freezer (-20°C) for more than 24 hours for later use;

[0039] (4) Drying: The gardenia obtained in step (3) was vacuum freeze-dried to a water content of less than 7.0% by gradient temperature rise; wherein, the gradient temperature vacuum freeze-drying used for drying was below 30 Pa, and vacuum freeze-drying was carried out at -30 °C for 1 h , vacuum fr...

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Abstract

The invention discloses a method for producing chocolate fragrant gardenia scented tea and its product. The method comprises the following steps: using gardenia fresh flowers as a raw material, and preparing chocolate fragrant gardenia scented tea by quick freezing, unfreezing, fermentation, vacuum freeze drying, and baking. Moreover, the operability of the method is easy to realize industrializedproduction, and the prepared chocolate fragrant gardenia scented tea has good freshness, high scent and long-lasting taste, and full taste and sweetness, and has great application potential and promotion value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a method for preparing chocolate-flavored gardenia tea, and also relates to a product prepared by the method. Background technique [0002] Gardenia (Gardenia jasminoides Ellis.) is widely distributed in my country. The fruit can be used as traditional Chinese medicine, and the flowers are used as a dual-purpose material for medicine and food in the folk. It usually blooms from April to September. Current studies have shown that gardenia has the functions of purging fire and irritability, clearing heat and diuresis, cooling blood and detoxification, calming the nerves and relieving fatigue, and has received more and more attention from consumers. Gardenia has long been used as a scenting material for scented tea because of its rich and pleasant fragrance; there are also gardenia flowers that are directly processed into a kind of tea for drinking. The current gardenia t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 曾亮罗理勇方艳
Owner SOUTHWEST UNIV