Concentrated freeze-dried flower and fruit tea, and preparation method and drinking method thereof

A flower and fruit tea, freeze-drying technology, applied in the field of substitute tea, can solve the problems of color, aroma, taste and nutrient loss, no substitute tea products, poor rehydration, etc., to achieve increased aroma, suitable for promotion, and low water content Effect

Pending Publication Date: 2020-08-07
XUZHOU COLLEGE OF INDAL TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are many kinds of substitute teas, all of which have certain nutritional value, these substitute teas are only packaged with air-dried components, and the components are not organically fused together. and nutrients are lost to a certain extent, the taste after brewing is obviously

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0038] Example 1

[0039] A concentrated freeze-dried flower nectar tea is composed of the following parts by weight: 1-5 parts of fresh peeled lemon, 1-5 parts of fresh osmanthus, 1-5 parts of passion fruit pulp, and 7-11 parts of honey powder.

Example Embodiment

[0040] Example 2

[0041] The concentrated freeze-dried flower nectar consists of the following components by weight: 2-4 parts of fresh peeled lemon, 2-4 parts of fresh osmanthus, 2-4 parts of passion fruit pulp and 8-10 parts of honey powder.

Example Embodiment

[0042] Example 3

[0043] The concentrated freeze-dried flower nectar tea is composed of the following components by weight: 3 parts of fresh peeled lemon, 3 parts of fresh osmanthus, 3 parts of passion fruit pulp, and 9 parts of honey powder.

[0044] The preparation method of concentrated freeze-dried flower nectar described in the above three embodiments includes the following steps:

[0045] S1. Prepare the raw materials according to the weight of the concentrated freeze-dried flower nectar;

[0046] S2. Mix the prepared raw materials and squeeze the juice for a few minutes, then pour them into the container;

[0047] S3. Put the container into a freeze dryer for freeze drying for several hours.

[0048] S4. Pack the prepared concentrated freeze-dried flower nectar tea into bags.

[0049] As a preferred solution, in step S2, the raw materials are mixed and squeezed for 1-5 minutes and then poured into a container with a thickness of 3-7mm,

[0050] In step S3, the freezing temperature ...

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PUM

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Abstract

The invention relates to a concentrated freeze-dried flower and fruit tea, and a preparation method and a drinking method thereof, and belongs to the technical field of substitutional tea. The concentrated freeze-dried flower and fruit tea is prepared from, by weight, fresh peeled lemons, fresh sweet osmanthus flowers, passion fruit pulp, honey powder and the like. The preparation method of the concentrated freeze-dried flower and fruit tea comprises the following steps: S1, preparing the raw materials in parts by weight of the concentrated freeze-dried flower and fruit tea; S2, mixing the prepared raw materials, juicing for several minutes, and pouring into a container; S3, placing the container in a freeze dryer, and freeze-drying for several hours; and S4, packaging the prepared concentrated freeze-dried flower and fruit tea into bags. The concentrated freeze-dried flower and fruit tea can be drunk or directly eaten. According to the concentrated freeze-dried flower and fruit tea, the freeze-drying technology is adopted, so the color, fragrance, taste and nutritional ingredients of fresh fruits and raw materials are effectively reserved, the water content is extremely low, and the shelf life of the product is greatly prolonged.

Description

Technical field [0001] The invention relates to a concentrated freeze-dried flower nectar tea, a preparation method and a drinking method thereof, and belongs to the technical field of substitute tea. Background technique [0002] Concentrated freeze-dried flower nectar is made by mixing fresh fruits and flowers in proportion, beating and quickly freezing, and then dehydrating and drying under vacuum ice. This kind of fruit has the following advantages: it can retain the color, fragrance and taste of fresh raw materials , Nutritional components, among which the protein, vitamins and other nutritional components of fruits are basically not lost, and the original color of the raw materials can be maintained. The porous structure makes the product have better rehydration. After rehydration, it is closer to freshly squeezed juice. The product is sublimated and desorbed All the bound water is removed, the water content is low, microorganisms will not breed, and it is not easy to deter...

Claims

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Application Information

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IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 安莹周颖赵微孙露露赵鹏余赛君郝珍珍
Owner XUZHOU COLLEGE OF INDAL TECH
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