Lemon slice tea substitute and method of making same

Abstract

The present application relates to the technical field of processing of tea substitute, and discloses a lemon slice tea substitute and a preparation method thereof. According to the preparation method, 100 parts of freeze-dried lemon slices and 6-20 parts of flavoring powder are taken by weight, and then the freeze-dried lemon slices and the flavoring powder are respectively stored in a low-temperature environment at-10 to-2°C for not less than 24 hours. Then, the freeze-dried lemon slices are laid flat in a powdering environment with a temperature of 20-26°C and a relative humidity of 45-60%, the flavoring powder is sprinkled on the freeze-dried lemon slices and adhered to the surface of the freeze-dried lemon slices, and the powdering is completed within 20 minutes from the freeze-dried lemon slices being taken out. After standing, the freeze-dried lemon slices are bagged and sealed. The lemon slice tea substitute is prepared by the above preparation method. According to the present application, the freeze-dried lemon slices are flavored after freeze-drying, and the fresh lemon slices do not need to be flavored before freeze-drying. The obtained lemon slice tea substitute is used for brewing and drinking.

Description

Technical Field

[0001] This invention relates to the field of substitute tea processing technology, specifically to a lemon slice substitute tea and its preparation method. Background Technology

[0002] Freeze-dried lemon slices are made by slicing fresh lemons and then freeze-drying them under vacuum. This process preserves the color and flavor of the lemons and they are often used as a tea substitute. To add other flavors to the brewed tea, flavoring agents are usually added to the lemon slices. The method and amount of adding these flavoring agents directly affect the flavor of the brewed tea.

[0003] After searching the existing technology, an invention patent with authorization announcement number CN102948698B was found, which discloses a method for manufacturing freeze-dried lemon slow-release tablets. The method involves mixing and impregnating fresh lemon slices with a slow-release agent and glucose powder, followed by vacuum freeze-drying. However, the flavoring must be applied to the fresh slices before freeze-drying, and the weight of the powder used exceeds the weight of the slices.

[0004] Furthermore, patent application CN108354042A discloses a freeze-dried lemon slice, which is obtained by coating fresh lemon slices with a coating material and then freeze-drying them under vacuum. However, the coating material must also be applied to the fresh slices before freeze-drying and freeze-dried together with them. After freeze-drying, the adhering substances on the surface of the lemon slices must be blown off with high-pressure air. Summary of the Invention

[0005] The technical problem to be solved by the present invention is to overcome the defects of the prior art and provide a lemon slice substitute tea and its preparation method. It can attach flavor powder to the surface of freeze-dried lemon slices after freeze-drying, without the need to flavor fresh lemon slices before freeze-drying, and make the resulting lemon slice substitute tea have a compound flavor of lemon and flavor powder.

[0006] To solve the above-mentioned technical problems, the technical solution of the present invention is as follows:

[0007] A method for preparing a lemon slice substitute tea includes the following steps:

[0008] S1. Take 100 parts by weight of freeze-dried lemon slices and 6-20 parts by weight of flavor powder, and store the freeze-dried lemon slices and flavor powder in a low temperature environment of -10 to -2℃ for no less than 24 hours.

[0009] S2. Take the freeze-dried lemon slices and the flavor powder out of the low-temperature environment, and spread the freeze-dried lemon slices flat in a powdering environment with a temperature of 20-26°C and a relative humidity of 45%-60%.

[0010] S3. In the powdering environment, the flavor powder is sprinkled onto the freeze-dried lemon slices so that the flavor powder adheres to the surface of the freeze-dried lemon slices. The time from when the freeze-dried lemon slices are removed in S2 to when S3 is completed shall not exceed 20 minutes.

[0011] S4. In the powdering environment, let the freeze-dried lemon slices sprinkled with the flavor powder stand;

[0012] S5. Pack the freeze-dried lemon slices that have been left to stand into bags and seal them.

[0013] Furthermore, in order to fully cool down the freeze-dried lemon slices and flavor powder and reduce the moisture absorption of the flavor powder, in S1, the temperature of the low-temperature environment is -5°C, and the flavor powder is stored in a sealed container.

[0014] In S3, the flavor powder is taken from the sealed container.

[0015] Furthermore, in order to ensure that flavor powder is coated on both sides of the freeze-dried lemon slices, in S2, the freeze-dried lemon slices are laid out in a single layer with a gap between adjacent freeze-dried lemon slices;

[0016] In step S3, the flavor powder is first sprinkled on one side of the freeze-dried lemon slice, then the freeze-dried lemon slice is turned over and the flavor powder is sprinkled on the other side of the freeze-dried lemon slice.

[0017] Furthermore, in order to reduce the loss of flavor powder during handling and to ensure that the amount of flavor powder adhering is moderate, in S4, the standing time is 30 to 60 seconds, and after standing, the weight of the flavor powder adhering to the surface of the freeze-dried lemon slice is 1.5% to 3.5% of the weight of the freeze-dried lemon slice.

[0018] Furthermore, in order to reduce the moisture absorption and reabsorption of freeze-dried lemon slices, the time from the completion of S4 to the completion of sealing in S5 shall not exceed 5 minutes.

[0019] Furthermore, in order to block oxygen and water vapor and to eliminate the need for additional ingredients when brewing the finished product, in step S5, the freeze-dried lemon slices and auxiliary materials are placed together in an aluminum foil composite film bag after standing, and then sealed with nitrogen or vacuum sealed.

[0020] Furthermore, in order to ensure that the flavor powder completely covers the pulp texture of the freeze-dried lemon slices and disperses quickly during brewing, in S1, the flavor powder is 8 to 15 parts; the particle size D60 of the flavor powder is not greater than 18 μm.

[0021] Furthermore, specific types of flavor powders are provided, wherein the flavor powder is any one of matcha powder, strawberry powder, coffee powder, turmeric powder, jasmine tea powder, and oolong tea powder.

[0022] Furthermore, a specific combination of flavor powder and excipients is provided, wherein the flavor powder and the excipients are any one of the following combinations:

[0023] The flavor powder is matcha powder, and the excipients are preserved plum, calamari, mint and rock sugar;

[0024] The flavor powder is strawberry powder, and the excipients are dried strawberries, double-petaled red roses, hawthorn and rock sugar;

[0025] The flavor powder is coffee powder, and the auxiliary ingredients are dried peach, winter melon, lemongrass and rock sugar.

[0026] The flavor powder is turmeric powder, and the excipients are kumquat, chrysanthemum buds, dried tangerine peel and rock sugar;

[0027] The flavor powder is jasmine tea powder, and the excipients are dried pear, dried jasmine flowers, and rock sugar.

[0028] The flavor powder is oolong tea powder, and the auxiliary ingredients are winter melon, dried peach, osmanthus and rock sugar.

[0029] The present invention also provides a lemon slice substitute tea, comprising freeze-dried lemon slices and a flavor powder attached to the surface of the freeze-dried lemon slices, wherein the weight of the flavor powder is 1.5% to 3.5% of the weight of the freeze-dried lemon slices, and the lemon slice substitute tea is prepared by the above preparation method.

[0030] By adopting the above technical solution, the present invention has the following beneficial effects:

[0031] In this invention, during preparation, freeze-dried lemon slices and flavor powder are first stored in a low-temperature environment of -10 to -2°C for no less than 24 hours to allow them to cool down sufficiently. Then, they are powdered in a powdering environment with a temperature of 20 to 26°C and a relative humidity of 45% to 60%. The temperature of the freeze-dried lemon slices when removed is lower than the dew point of the powdering environment. Moisture in the powdering environment condenses on the surface of the freeze-dried lemon slices, and the flavor powder adheres to the surface of the freeze-dried lemon slices with the help of this condensation. The amount of flavor powder added during powdering is 6% to 20% of the freeze-dried lemon slices. The resulting lemon slice substitute tea has a complex flavor of lemon and flavor powder. The time from removing the freeze-dried lemon slices to completing the powdering process does not exceed 20 minutes. Powdering is completed before the freeze-dried lemon slices soften at room temperature. After standing, the freeze-dried lemon slices are sealed in bags to reduce oxidation and moisture absorption.

[0032] In addition, the low-temperature environment is -5℃. The flavor powder is stored in a sealed container and taken out from the sealed container to reduce the condensation of moisture in the powdering environment on the flavor powder. The freeze-dried lemon slices are laid out in a single layer with gaps between them, and the flavor powder is sprinkled on both sides of the freeze-dried lemon slices to ensure that both sides are covered with flavor powder. After standing for 30-60 seconds, the flavor powder is reduced from falling off during subsequent handling. After standing, the flavor powder adhering to the surface of the freeze-dried lemon slices is 1.5%-3.5% of the freeze-dried lemon slices, and the aroma of the flavor powder is balanced with the fruit acid of the lemon. From the completion of standing until sealing The process takes no more than 5 minutes to minimize moisture absorption and reabsorption by the freeze-dried lemon slices exposed to air. The freeze-dried lemon slices and excipients are packaged together in an aluminum foil composite film bag and sealed with nitrogen or vacuum after filling to block oxygen and moisture, eliminating the need for additional ingredients when brewing the finished product. The amount of flavor powder is 8-15 parts, ensuring complete coverage of the pulp texture of the freeze-dried lemon slices. The particle size (D60) of the flavor powder is no greater than 18μm, resulting in rapid dispersion, a delicate taste, and a clear brew. The flavor powder and excipients can be combined in various ways, allowing for the production of lemon slice substitute teas with multiple flavors using the same preparation method.

[0033] In summary, this invention uses low-temperature storage and temperature and humidity controlled powdering to allow the flavor powder to adhere to the surface of freeze-dried lemon slices. Seasoning does not need to be done on the fresh slices before freeze-drying, and the resulting lemon slice substitute tea has a complex flavor of lemon and flavor powder. Detailed Implementation

[0034] To make the content of this invention easier to understand, the invention will be further described in detail below with reference to specific embodiments.

[0035] Example 1

[0036] A method for preparing a lemon slice substitute tea includes the following steps:

[0037] S1. Take 100 parts by weight of freeze-dried lemon slices and 10 parts by weight of flavor powder, and store the freeze-dried lemon slices and flavor powder separately in a low temperature environment of -5℃ for 24 hours.

[0038] S2. Take the freeze-dried lemon slices and flavor powder out of the low-temperature environment and spread the freeze-dried lemon slices flat in a powdering environment with a temperature of 23°C and a relative humidity of 50%.

[0039] S3. In the powdering environment, sprinkle the flavor powder onto the freeze-dried lemon slices so that the flavor powder adheres to the surface of the freeze-dried lemon slices. The time from when the freeze-dried lemon slices are removed in S2 to when S3 is completed shall not exceed 20 minutes.

[0040] S4. In a powdered environment, let the freeze-dried lemon slices sprinkled with flavor powder stand;

[0041] S5. Pack the freeze-dried lemon slices that have been left to stand into bags and seal them.

[0042] In this embodiment, the freeze-dried lemon slices are whole slices of fresh lemons obtained by cross-slicing and then vacuum freeze-drying. The slices are 3mm thick. Vacuum freeze-drying preserves the original color, aroma, flavor, and nutrients of the lemons, and the whole slice shape facilitates the even adhesion of the flavor powder. In this embodiment, each serving is measured in 100g increments, i.e., 10kg of freeze-dried lemon slices and 1kg of flavor powder are used. The amount of flavor powder added during powder application is 10% of the weight of the freeze-dried lemon slices. In this embodiment, after standing, the amount of flavor powder adhering to the surface of the freeze-dried lemon slices is 2.5% of the weight of the freeze-dried lemon slices.

[0043] When the amount of flavor powder adhering to the surface of freeze-dried lemon slices is less than 1.5% of the weight of the freeze-dried lemon slices, the amount of flavor powder is insufficient to cover the surface of the freeze-dried lemon slices, and the unique aroma of the flavor powder is masked by the fruit acid of the lemon, resulting in a thin flavor profile when brewed. When the amount is higher than 3.5%, the flavor powder is excessive, masking the lemon's own fragrance, resulting in an overpowering powdery taste after brewing, and the flavor powder is easy to fall off and form dust inside the packaging.

[0044] The powdering environment is a temperature- and humidity-controlled production workshop. If the temperature of the powdering environment is too high, the freeze-dried lemon slices are prone to oxidation and discoloration; if the relative humidity is too high, the freeze-dried lemon slices will become damp and soften, and the flavor powder will clump together; if the relative humidity is too low, the flavor powder will easily fly around during powdering, resulting in significant loss.

[0045] Freeze-dried lemon slices and flavor powder were removed from a -5°C environment and then transferred to a powdering environment. Low-temperature storage allowed the freeze-dried lemon slices and flavor powder to cool sufficiently. In this embodiment, the powdering environment had a temperature of 23°C, a relative humidity of 50%, and an air dew point of approximately 12°C. The freeze-dried lemon slices were removed at -5°C, below this air dew point. Moisture in the powdering environment condensed on the surface of the freeze-dried lemon slices, and the flavor powder adhered to the surface of the freeze-dried lemon slices with the help of this condensation. The flavor powder was contained in a sealed container before storage, removal, and powdering, and was taken from the sealed container during powdering to reduce moisture condensation on the flavor powder in the powdering environment.

[0046] From the removal of freeze-dried lemon slices in S2 to the completion of S3, this embodiment takes 15 minutes.

[0047] After the freeze-dried lemon slices are coated with powder, they are left to stand in the powdered environment, then packaged and sealed to obtain lemon slice tea substitute. In this embodiment, the total time for a single batch, from the removal of the freeze-dried lemon slices to the completion of sealing, is controlled within 25 minutes, and the amount of freeze-dried lemon slices in each bag is set according to the product specifications.

[0048] Specifically, in S1, the low-temperature environment is -5℃, and the flavor powder is stored in a sealed container.

[0049] In S3, the flavor powder is taken from a sealed container.

[0050] In this embodiment, the low-temperature environment is a cold storage room with the temperature maintained at -5°C. The freeze-dried lemon slices and flavor powder are stored in the cold storage room for 24 hours and then taken out to allow the freeze-dried lemon slices and flavor powder to cool down to the temperature of the cold storage room as a whole. The flavor powder is stored in a sealed container in the cold storage room.

[0051] Specifically, in S2, freeze-dried lemon slices are laid out in a single layer with gaps between adjacent freeze-dried lemon slices;

[0052] In step S3, first sprinkle the flavor powder on one side of the freeze-dried lemon slice, then flip the freeze-dried lemon slice over and sprinkle the flavor powder on the other side of the freeze-dried lemon slice.

[0053] In this embodiment, freeze-dried lemon slices are laid flat in a single layer on a food-grade wire mesh rack, with gaps between the slices to fully expose the surface of each slice. The flavor powder is weighed and divided into two equal portions. The first portion is evenly sprinkled onto the top surface of each freeze-dried lemon slice. After sprinkling powder on one side, the slices are flipped over one by one, and the second portion is evenly sprinkled onto the other side of the slices, allowing the flavor powder to adhere to both sides of the freeze-dried lemon slices in a thin layer and cover the fruit texture. During the sprinkling and resting process, no additional water, syrup, or oil is applied to the surface of the freeze-dried lemon slices to allow the flavor powder to adhere.

[0054] Specifically, in S4, the settling time is 45 seconds, and the weight of the flavor powder adhering to the surface of the freeze-dried lemon slices after settling is 2.5% of the weight of the freeze-dried lemon slices.

[0055] In this embodiment, the powder is placed in a powder-sprinkling environment without a separate air source, which reduces the loss of flavor powder during subsequent handling.

[0056] Specifically, the time from the completion of S4 to the completion of the sealing in S5 shall not exceed 5 minutes.

[0057] In this embodiment, the time from the completion of the settling period to the completion of the sealing process is 3 minutes. The time limits for each process and the impact of exceeding the time limits are shown in Table 1.

[0058] Table 1

[0059] Process range time limit Impact of exceeding the time limit From removing the freeze-dried lemon slices to completing the powdering process. No more than 20 minutes After the freeze-dried lemon slices are warmed, their surface softens, reducing the adhesion of the flavor powder; the flavor powder is also prone to agglomeration when heated. From the completion of the settling period to the completion of the sealing process No more than 5 minutes Freeze-dried lemon slices absorb moisture when exposed to air, causing the flavor powder to detach and clump.

[0060] Specifically, in S5, the freeze-dried lemon slices, after being left to stand, are placed together with the excipients into an aluminum foil composite film bag, and then sealed with nitrogen or vacuum sealed.

[0061] In this embodiment, the aluminum foil composite film bag is a food-grade aluminum foil composite film bag that is oxygen and moisture barrier. After the freeze-dried lemon slices and excipients are packaged, they are filled with nitrogen and heat-sealed. The amount of excipients in each bag is set according to the product specifications. The heat-sealing temperature and time are set according to the specifications of the aluminum foil composite film bag. After sealing, the sealing quality of each bag is checked, and there should be no air leakage or wrinkles at the seal. The packaged lemon slice substitute tea is stored in a cool, dry place, avoiding direct sunlight. The shelf life is determined by combining the shelf life of the flavor powder and the freeze-dried lemon slices.

[0062] Specifically, in S1, the flavor powder is 8 to 15 parts; the particle size D60 of the flavor powder is not greater than 18 μm.

[0063] In this embodiment, the amount of flavor powder added is 10 parts. The particle size D60 was determined using laser particle size distribution, and is the particle size corresponding to a cumulative volume fraction of 60%. The flavor powder is used after grinding, and the effect of particle size on brewing performance and sensory characteristics is shown in Table 2.

[0064] Table 2

[0065] Particle size of flavor powder Brewing performance Sensory evaluation D60 is not greater than 18μm Rapid dispersion and uniform dissolution The texture is delicate and the soup is clear. D60 is greater than 18μm Slow to disperse, prone to sedimentation It has a gritty texture and the soup is cloudy.

[0066] Specifically, the flavor powder is any one of matcha powder, strawberry powder, coffee powder, turmeric powder, jasmine tea powder, and oolong tea powder.

[0067] In this embodiment, the flavor powder is matcha powder. The flavor powder is not limited to the types described above; in other embodiments, other food-grade powders may be used depending on flavor development requirements.

[0068] Specifically, the flavor powder and excipients are any one of the following combinations:

[0069] The flavoring powder is matcha powder, and the auxiliary ingredients are preserved plum, calamansi, mint and rock sugar;

[0070] The flavoring powder is strawberry powder, and the auxiliary ingredients are dried strawberries, double-petaled red roses, hawthorn and rock sugar;

[0071] The flavoring powder is coffee powder, and the auxiliary ingredients are dried peach, winter melon, lemongrass and rock sugar;

[0072] The flavoring powder is turmeric powder, and the auxiliary ingredients are kumquat, chrysanthemum buds, dried tangerine peel and rock sugar;

[0073] The flavoring powder is jasmine tea powder, and the auxiliary ingredients are dried pear, dried jasmine flowers, and rock sugar.

[0074] The flavoring powder is oolong tea powder, and the auxiliary ingredients are winter melon, dried peach, osmanthus and rock sugar.

[0075] In this embodiment, the flavor powder is matcha powder, and the excipients are preserved plum, kumquat, mint and rock sugar. Both the kumquat and mint are dried products.

[0076] Specifically, this embodiment also provides a lemon slice substitute tea, including freeze-dried lemon slices and flavor powder attached to the surface of the freeze-dried lemon slices. The weight of the flavor powder is 1.5% to 3.5% of the weight of the freeze-dried lemon slices. The lemon slice substitute tea is prepared by the above preparation method.

[0077] In this embodiment, the freeze-dried lemon slices in the lemon slice substitute tea maintain their intact shape. Matcha powder is adhered in a thin layer to both sides of the freeze-dried lemon slices, covering the pulp texture and ensuring uniform color. The adhered matcha powder accounts for 2.5% of the weight of the freeze-dried lemon slices. Preserved plums, kumquats, mint, and rock sugar are sealed together with the freeze-dried lemon slices in an aluminum foil composite film bag. When brewed, the matcha powder disperses quickly in the water without clumping or settling, resulting in a clear tea liquor.

[0078] Example 2

[0079] The difference between this embodiment and Embodiment 1 is as follows: In S1, 100 parts by weight of freeze-dried lemon slices and 6 parts by weight of flavor powder are taken; in S2 and S3, the temperature of the powder-sprinkling environment is 20°C and the relative humidity is 45%; in S4, the standing time is 30s, and the flavor powder adhering to the surface of the freeze-dried lemon slices after standing is 1.5% of the weight of the freeze-dried lemon slices; in S5, the freeze-dried lemon slices and excipients are put into an aluminum foil composite film bag, vacuumed, and heat-sealed.

[0080] In this embodiment, the freeze-dried lemon slices are 4mm thick, the flavor powder is strawberry powder, and the excipients are dried strawberries, double-petaled red roses, hawthorn and rock sugar. The hawthorn is dried. The remaining steps are the same as in Embodiment 1.

[0081] Example 3

[0082] The difference between this embodiment and Embodiment 1 is as follows: In S1, 100 parts by weight of freeze-dried lemon slices and 20 parts by weight of flavor powder are taken; in S2 and S3, the temperature of the powder-sprinkling environment is 26°C and the relative humidity is 60%; in S4, the standing time is 60s, and the flavor powder adhering to the surface of the freeze-dried lemon slices after standing is 3.5% of the weight of the freeze-dried lemon slices; from the completion of S4 to the completion of sealing in S5, the time is 5 minutes.

[0083] In this embodiment, the freeze-dried lemon slices are 5 mm thick, the flavor powder is coffee powder, and the auxiliary ingredients are dried peach, winter melon, lemongrass, and rock sugar. The winter melon and lemongrass are both dried products. The remaining steps are the same as in Example 1. The main process parameters of Examples 1 to 3 are shown in Table 3.

[0084] Table 3

[0085] project Example 1 Example 2 Example 3 The thickness of freeze-dried lemon slices 3mm 4mm 5mm Flavor powder and its dosage (parts by weight, 100 parts for freeze-dried lemon slices). 10 servings of matcha powder 6 portions of strawberry powder 20 servings of coffee powder Storage temperature -5℃ -5℃ -5℃ Storage time 24h 24h 24h Temperature of the powdering environment 23℃ 20℃ 26℃ Relative humidity of the powdering environment 50% 45% 60% From removing the freeze-dried lemon slices to sprinkling the powder. 15min 15min 15min resting time 45s 30s 60s The amount of flavor powder adhering to the freeze-dried lemon slices (as a percentage of the total weight of the lemon slices). 2.5% 1.5% 3.5% From the completion of the settling period to the completion of the sealing process 3min 3min 5min Sealing method Nitrogen filling followed by heat sealing Heat sealing after vacuuming Nitrogen filling followed by heat sealing auxiliary materials preserved plum, kumquat, mint, rock sugar Dried strawberries, double-petaled red roses, hawthorn berries, rock sugar Dried peaches, winter melon, lemongrass, rock sugar

[0086] To investigate the effect of the amount of flavor powder added, a ratio gradient test was conducted by changing only the weight of the flavor powder when sprinkling, following the steps and process parameters of Example 1. The resulting freeze-dried lemon slices' adhesion, appearance, and brewing evaluation are shown in Table 4.

[0087] Table 4

[0088] The amount of flavor powder added (by weight, 100 parts for freeze-dried lemon slices) and its adhesion amount. Appearance Brewing performance Flavor Evaluation 6 parts, adhesion amount 1.5% Apply a thin layer of color, leaving some areas showing the lemon base color. The flavor powder dispersion is acceptable. The inherent flavor of the flavor powder is weak, with slight visual staining and insufficient flavor complexity. 8 to 15 parts, adhesion amount 2.0% to 2.5% Completely covers the texture of lemon pulp, with even color. Flavor powder disperses quickly without clumping or settling. The unique aroma of the flavor powder is balanced with the citric acid. 20 parts, adhesion amount 3.5% Full coverage, dark color The dispersion is normal but slightly thick. The flavor of the flavor powder begins to dominate, while the lemony aroma is partially suppressed.

[0089] As shown in Table 4, all flavor powders could adhere to the surface of freeze-dried lemon slices and disperse during brewing. When the amount of powder was 8 to 15 parts, the amount of powder adhered was 2.0% to 2.5%, and the flavor powder completely covered the texture of the pulp, achieving a balance between aroma and lemon acid. When the amount of powder was 6 parts, the amount of powder adhered was 1.5%, and the flavor was relatively weak. When the amount of powder was 20 parts, the amount of powder adhered was 3.5%, and the lemon aroma was partially suppressed.

[0090] In other embodiments, the flavor powder and excipients may also be a combination of turmeric powder with kumquat, chrysanthemum buds, dried tangerine peel and rock sugar; a combination of jasmine tea powder with dried pear, dried jasmine flowers and rock sugar; or a combination of oolong tea powder with winter melon, dried peach, osmanthus and rock sugar. The preparation process is the same as in Example 1.

[0091] The specific embodiments described above further illustrate the technical problems, technical solutions, and beneficial effects of the present invention. It should be understood that the above descriptions are merely specific embodiments of the present invention and are not intended to limit the present invention. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of the present invention should be included within the protection scope of the present invention.

Claims

1. A method for preparing a lemon slice substitute tea, characterized in that, Includes the following steps: S1. Take 100 parts by weight of freeze-dried lemon slices and 6-20 parts by weight of flavor powder, and store the freeze-dried lemon slices and flavor powder in a low temperature environment of -10 to -2℃ for no less than 24 hours. S2. Take the freeze-dried lemon slices and the flavor powder out of the low-temperature environment, and spread the freeze-dried lemon slices flat in a powdering environment with a temperature of 20-26°C and a relative humidity of 45%-60%. S3. In the powdering environment, the flavor powder is sprinkled onto the freeze-dried lemon slices so that the flavor powder adheres to the surface of the freeze-dried lemon slices. The time from when the freeze-dried lemon slices are removed in S2 to when S3 is completed shall not exceed 20 minutes. S4. In the powdering environment, let the freeze-dried lemon slices sprinkled with the flavor powder stand; S5. Pack the freeze-dried lemon slices that have been left to stand into bags and seal them.

2. The method for preparing lemon slice substitute tea according to claim 1, characterized in that, In S1, the temperature of the low-temperature environment is -5°C, and the flavor powder is stored in a sealed container. In S3, the flavor powder is taken from the sealed container.

3. The method for preparing lemon slice substitute tea according to claim 1, characterized in that, In S2, the freeze-dried lemon slices are laid out in a single layer, with a gap between adjacent freeze-dried lemon slices; In step S3, the flavor powder is first sprinkled on one side of the freeze-dried lemon slice, then the freeze-dried lemon slice is turned over and the flavor powder is sprinkled on the other side of the freeze-dried lemon slice.

4. The method for preparing lemon slice substitute tea according to claim 1, characterized in that, In step S4, the settling time is 30 to 60 seconds, and the weight of the flavor powder adhering to the surface of the freeze-dried lemon slices after settling is 1.5% to 3.5% of the weight of the freeze-dried lemon slices.

5. The method for preparing lemon slice substitute tea according to claim 1, characterized in that, The time from the completion of S4 to the completion of the sealing in S5 shall not exceed 5 minutes.

6. The method for preparing lemon slice substitute tea according to claim 1, characterized in that, In step S5, the freeze-dried lemon slices, after being left to stand, are placed together with the excipients into an aluminum foil composite film bag, and then sealed with nitrogen or vacuum sealed.

7. The method for preparing lemon slice substitute tea according to claim 1, characterized in that, In S1, the flavor powder is 8 to 15 parts; the particle size D60 of the flavor powder is not greater than 18 μm.

8. The method for preparing lemon slice substitute tea according to claim 1, characterized in that, The flavor powder is any one of matcha powder, strawberry powder, coffee powder, turmeric powder, jasmine tea powder, and oolong tea powder.

9. The method for preparing lemon slice substitute tea according to claim 6, characterized in that, The flavor powder and the excipients are any one of the following combinations: The flavor powder is matcha powder, and the excipients are preserved plum, calamari, mint and rock sugar; The flavor powder is strawberry powder, and the excipients are dried strawberries, double-petaled red roses, hawthorn and rock sugar; The flavor powder is coffee powder, and the auxiliary ingredients are dried peach, winter melon, lemongrass and rock sugar. The flavor powder is turmeric powder, and the excipients are kumquat, chrysanthemum buds, dried tangerine peel and rock sugar; The flavor powder is jasmine tea powder, and the excipients are dried pear, dried jasmine flowers, and rock sugar. The flavor powder is oolong tea powder, and the auxiliary ingredients are winter melon, dried peach, osmanthus and rock sugar.

10. A lemon slice substitute tea, characterized in that, The product includes freeze-dried lemon slices and a flavor powder adhering to the surface of the freeze-dried lemon slices, wherein the weight of the flavor powder is 1.5% to 3.5% of the weight of the freeze-dried lemon slices, and the lemon slice substitute tea is prepared by the preparation method according to any one of claims 1 to 9.