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

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...

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 different from that of freshly squeezed juice, and the rehydration is poor

At present, there are no records or reports of fresh fruit, sweet-scented osmanthus and honey being mixed and squeezed for juice to be freeze-dried to produce substitute tea, and there is no such substitute tea product on the market.