Hibiscus sabdariffa flower and fruit tea as well as preparation method and drinking method thereof

A technology of roselle flowers and drinking methods, which is applied in the direction of tea substitutes, etc., can solve problems such as single formula, poor soup color and taste, and ineffective use of roselle, so as to achieve sweet and sour taste, endless aftertaste, and increase drinking effect Effect

Pending Publication Date: 2020-12-08
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Aiming at the above-mentioned problems existing in the prior art, the present invention provides a roselle flower fruit tea and its preparation method and drinking method. The roselle flower fruit tea is rich in nutrition, has good antioxidant activity, and the tea soup is bright red and clear, sour It is sweet and pleasant, and the preparation method and drinking method are simple and easy to operate, which effectively solves the problems in the prior art that roselle is not effectively used, the formula is single, and the soup color and taste are poor.

Method used

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  • Hibiscus sabdariffa flower and fruit tea as well as preparation method and drinking method thereof
  • Hibiscus sabdariffa flower and fruit tea as well as preparation method and drinking method thereof
  • Hibiscus sabdariffa flower and fruit tea as well as preparation method and drinking method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] A kind of roselle fruit tea, comprising following raw materials: roselle and rose, the mass ratio of roselle and rose is 1:2; also includes freeze-dried strawberry and stevia, freeze-dried strawberry and stevia respectively account for roselle flower and fruit tea 40wt% and 0.6wt%.

[0038] The preparation method of the above roselle fruit tea comprises the following steps: drying the roselle and the rose at a temperature of 50° C. for 1 hour, then crushing the roselle and stevia respectively, and cutting the freeze-dried strawberries into small pieces of 1 cm, and then All the raw materials are mixed and divided into tea bags to obtain the roselle fruit tea.

[0039] The drinking method of the roselle flower fruit tea includes the following steps: brew the roselle flower fruit tea with hot water at 60°C for 2 minutes, lift the tea bag evenly once, and then drink it.

Embodiment 2

[0041] A roselle flower fruit tea, comprising the following raw materials: roselle and rose, the mass ratio of roselle and rose is 1:1.5; also includes freeze-dried strawberry and stevia, freeze-dried strawberry and stevia respectively account for roselle flower fruit tea 45wt% and 0.8wt%.

[0042] The preparation method of the above roselle flower fruit tea comprises the following steps: drying the roselle and the rose at a temperature of 55° C. for 2 hours, then crushing the roselle and stevia respectively, and cutting the freeze-dried strawberries into small pieces of 1 cm, and then All the raw materials are mixed and divided into tea bags to obtain the roselle fruit tea.

[0043] The drinking method of the roselle flower and fruit tea includes the following steps: brewing the roselle flower and fruit tea with hot water at 65° C. for 3 minutes, lifting the tea bag twice evenly, and then drinking it.

Embodiment 3

[0045] A kind of roselle fruit tea, comprising following raw materials: roselle and rose, the mass ratio of roselle and rose is 1.5:1; also comprises freeze-dried strawberry and stevia, freeze-dried strawberry and stevia respectively account for roselle flower and fruit tea 40wt% and 1.2wt%.

[0046] The preparation method of the above roselle fruit tea comprises the following steps: drying the roselle and the rose at a temperature of 60° C. for 2 hours, then crushing the roselle and stevia respectively, and cutting the freeze-dried strawberry into 1 cm small pieces, and then All the raw materials are mixed and divided into tea bags to obtain the roselle fruit tea.

[0047] The drinking method of the roselle flower and fruit tea includes the following steps: brewing the roselle flower and fruit tea with hot water at 70° C. for 4 minutes, lifting the tea bag twice evenly, and then drinking it.

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Abstract

The invention provides hibiscus sabdariffa flower and fruit tea as well as a preparation method and a drinking method thereof. The hibiscus sabdariffa flower and fruit tea comprises the following rawmaterials: hibiscus sabdariffa and rose, and the mass ratio of hibiscus sabdariffa to rose is 1:2-2:1; and the hibiscus sabdariffa flower and fruit tea further comprises freeze-dried strawberries andstevia rebaudiana, and the freeze-dried strawberries and the stevia rebaudiana account for 40-60wt% and 0.6-1.4wt% of the hibiscus sabdariffa flower and fruit tea respectively. The invention further provides a preparation method and a drinking method of the hibiscus sabdariffa flower and fruit tea. The hibiscus sabdariffa flower and fruit tea is rich in nutrition, good in antioxidant activity, dark red and clear in tea soup, and pleasantly sour and sweet; the preparation method and the drinking method are simple and easy to operate, and the problems that in the prior art, hibiscus sabdariffa is not effectively utilized, the formula is single, and the soup color and taste are poor are effectively solved.

Description

technical field [0001] The invention belongs to the technical field of flower and fruit tea, and in particular relates to roselle flower and fruit tea, a preparation method and a drinking method thereof. Background technique [0002] Roselle (Hibiscus sabdariffa L.), also known as Hibiscus sabdariffa L., is a species of Malvaceae Hibiscus with a long history of medicinal and edible homology. It is also a plant with broad development and application prospects. Crops. Roselle originally came from Africa and the West Indies, and now it has been widely planted in large tropical and subtropical areas, and it is also planted in southern cities of my country such as Yunnan, Fujian, Guangxi, and Guangdong. Roselle is rich in nutrition, and there have been extensive researches on its main components and medical and health functions at home and abroad. A large amount of anthocyanins, amino acids, minerals, vitamins and other nutrients exist in roselle calyx, which makes it have multi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 焦士蓉杨浩姚瑶包善思王文杰雷霜江吕青遥孙博瑞
Owner XIHUA UNIV
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