Process for preparing roxburgh rose fruit tea bag

A preparation process and tea bag technology are applied in the field of preparation of prickly pear fruit tea bag, which can solve problems such as loss of prickly pear flavor of prickly pear tea and impact on human health, so as to improve dizziness, enhance body immunity, prevent The effect of constipation

Inactive Publication Date: 2019-12-06
GUIZHOU QIANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, fresh prickly pears are generally processed into candied fruit, fruit juice, and jam, but because these forms are in a semi-fresh state, chemical additives such as preservatives or preservatives are often added during processing, some of which will affect human health, and all Mixed packaging with tea leaves makes the thorn pear tea lose the original flavor of thorn pear

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] Embodiment 1, a kind of preparation technology of Rosa roxburghii fruit tea in bag, steps are as follows:

[0025] 1) Put 20 parts of roxburghii, 7 parts of hawthorn, 6 parts of plum, 2 parts of ginger, 1 part of kiwi and 3 parts of licorice into a dryer, heat and dry them until the water content is 1%, then crush and grind them into After the powder is passed through a 30-mesh sieve and mixed, product A is obtained;

[0026] 2) Pulverize the tea leaves and pass through a 20-mesh sieve to obtain product B;

[0027] 3) After passing product A and product B through microwave sterilization with a power of 10kw and a time of 3 minutes, mix them to obtain product C;

[0028] 4) Product C is mixed evenly and packaged to obtain prickly pear fruit teabag.

Embodiment 2

[0029] Embodiment 2, a kind of preparation technology of Rosa roxburghii fruit tea in bag, steps are as follows:

[0030] 1) Put 22 parts of roxburghii, 9 parts of hawthorn, 6 parts of plum, 2 parts of ginger, 1 part of kiwi and 3 parts of licorice into a dryer, heat and dry them until the water content is 2%, then crush and grind them into After the powder is passed through a 33 mesh sieve and mixed, product A is obtained;

[0031] 2) Pulverize the tea leaves and pass through a 23-mesh sieve to obtain product B;

[0032] 3) After passing product A and product B through microwave sterilization with a power of 10kw and a time of 3 minutes, mix them to obtain product C;

[0033] 4) Product C is mixed evenly and packaged to obtain prickly pear fruit teabag.

Embodiment 3

[0034] Embodiment 3, a kind of preparation technology of Rosa roxburghii fruit tea in bag, the steps are as follows:

[0035] 1) Put 25 parts of roxburghii, 11 parts of hawthorn, 7 parts of plum, 3 parts of ginger, 2 parts of kiwi and 4 parts of licorice into a dryer, heat and dry them until the water content is 3%, then crush and grind them into After the powder is passed through a 35-mesh sieve and mixed, product A is obtained;

[0036] 2) Pulverize the tea leaves and pass through a 25-mesh sieve to obtain product B;

[0037] 3) After passing product A and product B through microwave sterilization with a power of 11kw and a time of 4 minutes, mix them to obtain product C;

[0038] 4) Product C is mixed evenly and packaged to obtain prickly pear fruit teabag.

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PUM

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Abstract

The invention discloses a process for preparing a roxburgh rose fruit tea bag. The process comprises the following steps: (1) respectively putting roxburgh rose, haws, plums, gingers, kiwifruits and licorice roots into a dryer, performing heating and drying until the moisture content is less than 5 percent, respectively crushing and grinding the materials into powder, and performing mixing to obtain a product A; (2) crushing tea leaves to obtain a product B; (3) sterilizing the product A and the product B through microwave, and performing mixing to obtain a product C; and (4) uniformly mixingthe product C, and packaging the mixture to obtain the roxburgh rose fruit tea bag. The preparation process is simple, the fruit tea is raw, natural, environment-friendly and healthy roxburgh rose tea, no additive or tea leaf is used, and the original flavor and nutritional value of the roxburgh rose are well maintained.

Description

technical field [0001] The invention relates to a preparation method of fruit tea, in particular to a preparation process of prickly pear fruit teabag. Background technique [0002] Rosa roxburghii is the fruit of the silk-reeling flower of the Rosaceae plant, also known as Cili, Muli, and Wenxianguo. It is a nutritious and precious fruit for nourishing and fitness. The fruit is rich in vitamin C, and the edible part of every 100 grams of fresh fruit contains 3000--4500 mg of vitamin C, so it is called "the king of vitamin C"; 500 to 1,000 mg of tannin; 1 to 2 grams of acid The total sugar content is generally about four grams. [0003] At present, fresh prickly pears are generally processed into candied fruit, fruit juice, and jam, but because these forms are in a semi-fresh state, chemical additives such as preservatives or preservatives are often added during processing, some of which will affect human health, and all Mixed packaging with tea leaves makes the thorn pear...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 王仲一向柯臻
Owner GUIZHOU QIANG BIOTECH CO LTD
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