Active sweet tea sugar and production method thereof

A manufacturing method and technology for sweet tea candy, which are applied in the directions of confectionery, sugar products, food preparation, etc., to achieve the effects of no abnormal leaf residue, no grassy odor and low calorie

Inactive Publication Date: 2005-09-21
陈显刚
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, sweet tea leaves are generally not directly used in food and beverage processing, so there are few sugar substitute products made from sweet tea in the market.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] First pick healthy and mature sweet tea leaves without petioles and greener in color, and then put the picked sweet tea leaves in a special pot with hot water at 100°C for 30 seconds to remove the green smell of the sweet tea leaves taste, in order to better maintain the tender green color and rich content of the finished sweet tea sugar, the sweet tea leaves that have been scooped up in soup are immediately soaked in cold water at 25°C for 5 minutes; The final sweet tea contains a lot of exogenous moisture, and these moisture will affect the subsequent processing procedures and product quality, so the sweet tea must be dehydrated. At this time, the cooled sweet tea should be centrifugally dehydrated , the degree of dehydration is suitable for sweet tea leaves to be dry. After dehydration, sweet tea leaves can be cut into sections and cut into strips with a width of 0.5cm; Dry enough to make the water content less than 8%. From the completion of the cooling treatment to...

Embodiment 2

[0017] First pick healthy mature sweet tea leaves without petioles and greener in color, and then put the picked sweet tea leaves in a special pot with hot water at 95°C for 40 seconds to remove the green smell of the sweet tea leaves In order to better maintain the tender green color and rich content of the finished sweet tea sugar, the sweet tea leaves that have been scooped up in soup are immediately soaked in cold water at 0°C for 8 minutes; The final sweet tea contains a lot of exogenous moisture, and these moisture will affect the subsequent processing procedures and product quality, so the sweet tea must be dehydrated. At this time, the cooled sweet tea should be centrifugally dehydrated , the degree of dehydration should be dry for the sweet tea leaves. Immediately dry the dehydrated sweet tea leaves with a tea dryer at a temperature of 130°C until the sweet tea leaves are fully dry, so that the water content is less than 8%; Drying procedure, the whole process should ...

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PUM

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Abstract

The invention discloses an active sweet tea sugar and production method, which is prepared from sweet tea as raw material through the steps of gathering, heating, cooling down, dewatering, chopping, disintegrating. As required, a cutting process can be added after dewatering, a impurities handling process can be added after seasoning treatment, finally carrying out compression moulding and packaging, the obtained product has multiple health care functions.

Description

(1) Technical field: [0001] The invention relates to a plant sugar substitute food, in particular to an active sweet tea sugar; the invention also relates to a manufacturing method of the active sweet tea sugar. (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 nutrients and trace elements necessary for the human body. First of all, sweet tea is rich in 18 kinds of amino acids, and the total amino acid content per 100 grams of dry product is as high as 13535 mg. Especially sweet tea is rich in 4178 mg of essential, The human body cannot produce 8 kinds of amino acids that can only be absorbed from food. Among them, the content of lysine is as high as 830 mg, which is much higher than the main foods such as barley, sorghum, and corn, and close to eggs. Secondly, the content of various tr...

Claims

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Application Information

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IPC IPC(8): A23G3/00A23L33/125C13B50/00
Inventor 陈显刚
Owner 陈显刚
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