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Preparation method of emblic leafflower oolong tea

A technology for oolong tea and citrus oil, applied in the fields of fruit tea and food, can solve the problems of general taste, unfavorable preservation, bitterness and astringency of embola, and achieve the effects of convenient drinking, good taste, and oil reduction.

Pending Publication Date: 2022-01-18
汕尾市鼎丰生态农业有限公司
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AI Technical Summary

Problems solved by technology

However, emblica is bitter and tastes average, and it is not conducive to preservation
Therefore, existing fruit tea cannot meet the effect of reducing people's fat and improving the mouthfeel of fruit tea so that consumers are easy to accept

Method used

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Embodiment Construction

[0019] In order to solve the above-mentioned technical problems, the embodiment of the present invention provides a kind of preparation method of oil orange oolong tea, and this method comprises the following steps:

[0020] A, material selection: select the tealeaves of oolong tea and fetal chrysanthemum and fresh fruit as raw material, wherein fruit comprises oil glycerin, carambola, guava, lotus mist, hawthorn and olive;

[0021] B, drying in the sun: carry out airing after fruit slice, and wherein spreading thickness is 15-20 centimetre, temperature is 20-25 ℃, and airing time is 2-3 days;

[0022] c. Drying: Put the dried fruit slices into a low-temperature dryer for baking, wherein the baking temperature is 45°C, and the baking time is 1-3 hours;

[0023] d, invading soaking: the various fruit slices after drying are soaked respectively, take out the pomace and filter out after soaking in 13-21 hours; Oolong tea and fetal chrysanthemum are processed respectively;

[002...

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Abstract

The embodiment of the invention relates to the technical field of food, in particular to the technical field of fruit tea. A preparation method of emblic leafflower oolong tea provided by the invention comprises the following steps of a, material selection, wherein tea leaves of oolong tea and chrysanthemum buds and fresh fruits are selected as raw materials, and the fruits comprise emblic leafflower, carambola, guava, wax apple, hawthorn and olive; e, blending: mixing juice of the processed oolong tea, chrysanthemum buds, phyllanthus emblica, carambola, guava, wax apple, hawthorn and olive, wherein the mass ratio of the oolong tea to the chrysanthemum buds to the phyllanthus emblica to the carambola to the guava to the wax apple to the hawthorn to the olive is (0.9 to 3.0) to (0.4 to 1.5) to (0.4 to 1.5) to (1.4 to 3.0) to (0.4 to 1.5) to (0.4 to 1.0) to (0.4 to 1.5) to (1.4 to 3.0); and f, fermenting: adding probiotics into the mixed juice, and putting the mixed juice into a refrigerating chamber at the temperature of 1-3 DEG C for refrigerating and fermenting. According to the preparation method of the emblic leafflower oolong tea provided by the invention, the body fat of people can be reduced, and the mouth feel of fruit tea can be improved.

Description

technical field [0001] The embodiments of the present invention relate to the technical field of food, in particular to the technical field of fruit tea. Background technique [0002] With the improvement of people's living standards, people's fat intake has been exceeding the standard, but the current weight loss and fat reduction products all involve hormone stimulation, which is not conducive to reducing people's body fat, and also endangers people's health. Amla oleifera, also known as emblica, is a characteristic fruit listed as "both food and medicine" by the Ministry of Health of the world. According to Li Shizhen's Compendium of Materia Medica, "Emblica emblica is sweet in taste, clears the lungs and relieves the throat, promotes body fluid and detoxification". The content of vitamin C per 100 grams of oleocarpus is more than 300 mg, which is 60 times higher than that of apples. It contains 17 kinds of amino acid trace elements needed by the human body. It is the b...

Claims

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Application Information

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IPC IPC(8): A23F3/14
CPCA23F3/14
Inventor 高国华
Owner 汕尾市鼎丰生态农业有限公司
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