Sweat tea and its preparing process

A production process and technology of sweet tea, which is applied in the field of health beverages, can solve the problems that the nutrients and functional substances contained in it are difficult to brew out, the appearance of sweet tea products is not beautiful enough, and the taste is weak, etc., and achieve the effect of good taste, green color and mellow taste

Inactive Publication Date: 2005-12-21
陈显刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the small scale of sweet tea planted by the farmers in the place of origin, the traditional sun-dried raw leaves are simple and extensive, which makes the appearance of sweet tea products not beautiful enough, and it is also easy to be difficult to brew, weak in taste, and difficult to brew out the nutrients and functional substances contained in it. and other problems, so sweet tea has not been widely used in the production of beverages and health products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] First pick the fresh green sweet tea leaves without petioles; then spread the picked fresh sweet tea leaves to dry green. Since the fresh sweet tea leaves have sufficient water and a strong green odor, spread them for about 10 to 20 minutes. The thickness of about centimeters can be spread for about 2 to 3 hours, or according to the actual situation of the young leaves, the time for cooling and drying can be appropriately increased, so as to fully cool down and distribute part of the moisture and the green odor of fresh tea leaves; Cut the sweet tea leaves into sections. The width of the cut sections can be determined according to the actual needs. Generally, the sections can be cut to a width of about 5-8mm, so that the sections can be fully exposed to oxygen, so that the polyphenol oxidase contained in the sweet tea leaves can carry out oxygenation. function, making the taste of sweet tea more mellow, and also making the appearance of sweet tea more beautiful; after cu...

Embodiment 2

[0019] First pick the mature fresh sweet tea leaves with dark green leaves without petioles, and the tip of the small thorns on the back of the leaves have turned yellow; The green smell is smaller than that of sweet tea leaves, and the flattened thickness can be about 15-30 cm. Spread the green leaves for 1-2 hours to cool down and distribute some of the water and the green smell of fresh tea leaves; then according to the production According to the needs of the sweet tea leaves, cut the sweet tea into sections, the size of the cut sections is arbitrary, but generally it is more appropriate to cut into sections with a width of about 5-8mm. The effect of oxygen makes the taste of sweet tea more mellow, and also makes the appearance of sweet tea more beautiful; put the cut and mature sweet tea into the barrel material of the greening machine for greening treatment, the feeding speed of greening can be flexibly controlled, because the mature sweet tea The water content is less t...

Embodiment 3

[0021]First pick the mature sweet tea leaves without petiole and yellow-green leaf color; then spread the picked fresh sweet tea leaves flat to dry, because the green-yellow mature sweet tea leaves have less water, and the green smell has become It is relatively light, so it can be flattened to a thickness of about 20-30 cm, and let it cool for about 2-3 hours to cool down and distribute some of the water and the green smell of fresh tea leaves; then according to actual production needs, the yellow-green Mature sweet tea leaves are cut into sections with a width of about 5-8mm, so that the section of the sweet tea leaves is fully exposed to oxygen, so that the polyphenol oxidase contained in the sweet tea leaves can act on oxygen, making the taste of sweet tea more mellow and making the appearance of sweet tea more beautiful ; The sweet tea leaves after cutting into sections are processed. Since the green and yellow mature sweet tea leaves have a relatively light green odor, th...

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PUM

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Abstract

The present invention will disclose a kind of sweet tea and its production process. The production process of the sweet tea of ​​the present invention is as follows: picking fresh leaves—drying green—cutting into sections—finishing—primary kneading—packing and kneading—stir frying— —Drying—refined to obtain finished sweet tea. Compared with the traditional tea production process, the sweet tea production process of the present invention adds a section cutting process, mainly because after the sweet tea is cut into sections, its section can be exposed to oxygen, which is beneficial to the oxidation and utilization of polyphenol oxidase in sweet tea leaves , making the taste of sweet tea more mellow, and the appearance size is the same as that of ordinary tea, and it is more suitable, neat and beautiful; and the sweet tea made by the sweet tea production process of the present invention has green color, beautiful appearance, and good taste. Various beneficial substances are also easier to brew out, and no additives are added in the production process, so there is no toxic or side effect. It is a pure organic green health care product that can be consumed for a long time.

Description

(1) Technical field: [0001] The invention relates to a health beverage, in particular to a sweet tea, and also relates to a production process of the sweet tea. (two) background technology: [0002] Sweet tea Rubus, scientific name Rubus Suavissmus S, Lee, English name Sweet tea, is a new species of Rubus genus Rosaceae, named sweet tea by modern botanical experts and scholars. Sweet tea is rich in 18 kinds of amino acids, with a total amino acid content of 13,535 mg per 100 grams of dry product, especially rich in 8 kinds of amino acids that are necessary for the human body, cannot be produced, and can only be absorbed from food. Sweet tea is also rich in nutrients and trace elements necessary for the human body, mainly calcium 0.84%, zinc 105.5mg / kg, germanium 5.5μg / kg, selenium 17.94μg / kg, and potassium, magnesium, phosphorus, iron, sodium , copper, chromium, strontium, lithium and other elements, and does not contain toxic substances such as arsenic and aluminum. Becau...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/06A23F3/34
Inventor 陈显刚
Owner 陈显刚
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