Kiwi flower tea product and preparation method thereof

A technology of kiwi fruit and scented tea, applied in the field of kiwi fruit scented tea products and its preparation, can solve the problems of affecting health, incomplete nutrition, and single function, and achieve the effects of preventing cardiovascular diseases, improving immunity, and simple production methods

Pending Publication Date: 2021-06-01
CHONGQING UNIV OF ARTS & SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] As people have higher and higher requirements for food safety, the application of preservatives and food additives is becoming more and more stringent. Some companies process kiwifruit into kiwifruit scented tea products and sell them on the market. Most of the kiwifruit scented tea products are added with food additives, long-term consumption will affect the health of the body
In addition, currently on the market, kiwifruit scented tea varieties have a single taste, a single function, and incomplete nutrition, which cannot meet the needs of consumers.

Method used

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  • Kiwi flower tea product and preparation method thereof
  • Kiwi flower tea product and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kiwi flower tea product, comprising the following ingredients in parts by weight: 10 parts of kiwi fruit flowers, 5 parts of blueberries, 50 parts of honey, 2 parts of honeysuckle flowers, 2 parts of eucommia male flowers, 1 part of bee pollen, camellia 5 servings.

[0042] The preparation method of kiwifruit scented tea product, comprises the following steps:

[0043] Collect fresh kiwi flower, eucommia male flower, honeysuckle flower, and camellia in a weight ratio and place them in a microwave oven and heat them for 3 times with a microwave power output of 800w, each time for 30s;

[0044] (2), control the temperature of the heated kiwi flower, eucommia male flower, honeysuckle, and camellia at 105° C. to enhance the fragrance for 60 seconds;

[0045] (3), cold air drying, with a temperature of 4 ℃ cold air drying to water content ≤ 5% to obtain dried scented tea, and finally mixed kiwi flower, eucommia male flower, honeysuckle, camellia to obtain mixed scented tea;...

Embodiment 2

[0048] A kiwi flower tea product comprises the following components in parts by weight: 15 parts of kiwi flower, 7 parts of blueberry, 75 parts of honey, 3.5 parts of honeysuckle flower, 3 parts of Eucommia male flower, 1.5 parts of bee pollen and 7.5 parts of camellia.

[0049] The preparation method of kiwifruit scented tea product, comprises the following steps:

[0050] Collect fresh kiwi flower, eucommia male flower, honeysuckle flower, and camellia in a weight ratio and place them in a microwave oven and heat them for 4 times with a microwave power output of 1000w, each time for 35s;

[0051] (2), control the temperature of the heated kiwi flower, eucommia male flower, honeysuckle, and camellia between 115° C. to enhance the fragrance for 60 seconds;

[0052] (3), cold air drying, with a temperature of 8 ℃ cold air drying to water content ≤ 5% to obtain dried scented tea, and finally mixed kiwi flower, eucommia male flower, honeysuckle, camellia to obtain mixed scented t...

Embodiment 3

[0055] A kiwi flower tea product comprises the following components in parts by weight: 20 parts of kiwi flower, 10 parts of blueberry, 100 parts of honey, 5 parts of honeysuckle flower, 4 parts of eucommia male flower, 2 parts of bee pollen and 10 parts of camellia.

[0056] The preparation method of kiwifruit scented tea product, comprises the following steps:

[0057] Collect fresh kiwi flower, eucommia male flower, honeysuckle flower, and camellia in a weight ratio and place them in a microwave oven and heat them for 5 times with a microwave power output of 1200w, each time for 40s;

[0058] (2), control the temperature of the heated kiwi flower, eucommia male flower, honeysuckle, and camellia at 125° C. to enhance the fragrance for 60 seconds;

[0059] (3), cold air drying, with a temperature of 12 ℃ of cold air drying to a moisture content of ≤ 5% to obtain dried scented tea, and finally mix kiwi flower, eucommia male flower, honeysuckle, and camellia to obtain mixed sce...

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Abstract

The invention discloses a kiwi flower tea product and a preparation method thereof. The kiwi flower tea product comprises the following components in parts by weight: 10-20 parts of kiwi flowers, 5-10 parts of blueberries, 50-100 parts of honey, 2-5 parts of honeysuckles, 2-4 parts of eucommia male flowers, 1-2 parts of bee pollen and 5-10 parts of camellia. The kiwi flower tea product prepared by the invention is good in taste, has the effects of maintaining beauty and keeping young, preventing aging, improving sleep, delaying memory deterioration, preventing cardiovascular diseases, resisting inflammation and bacteria, protecting liver, softening blood vessels and preventing arteriosclerosis, can also improve immunity, is suitable for being eaten by a plurality of age groups, and is simple in preparation method and low in cost.

Description

technical field [0001] The invention relates to the technical field of fruit tea production, in particular to a kiwifruit scented tea product and a preparation method thereof. Background technique [0002] Kiwifruit (Actinidia chinensis Planch), also known as kiwi fruit, is generally oval in shape, greenish-brown in the early stage, reddish-brown in maturity, covered with thick hairs, and inside is bright green pulp and a row of black or red Seed. One-fifth of the fiber contained in the fruit is pectin, especially the contact part between the skin and the pulp. Pectin can reduce blood cholesterol concentration and prevent cardiovascular disease. The dietary fiber it contains can not only lower cholesterol, but also help digestion, prevent constipation, and remove harmful metabolites in the body. Lowering blood lipids, inhibiting the deposition of cholesterol on the inner wall of arteries, thereby preventing arteriosclerosis, improving myocardial function, and preventing h...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23F3/34
CPCA23F3/34
Inventor 刘嘉隋媛
Owner CHONGQING UNIV OF ARTS & SCI
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