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Tea drink containing okra flowers and production method thereof

A technology for beverages and scented tea, which is applied to the field of okra flower tea beverages and its production, can solve the problems that the health care effect of okra flower tea cannot be achieved, the method and taste are unacceptable, the loss of nutrients and the like, and the quality is improved. , the effect of increasing content and high nutritional value

Inactive Publication Date: 2013-01-16
李鹏翔
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the tea making process, most of the nutrients in the okra flowers will be lost after being refrigerated and dried, and the nutrients that the human body can absorb when soaked in water are even negligible, which cannot reach the health care effect of drinking okra scented tea
[0006] 2. The okra scented tea in the above literature needs to be soaked in water when drinking, which is very inconvenient to drink, and this method and taste cannot be accepted by people of all ages

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Nutritional composition table of okra tender pods (per 100 grams):

[0037] ingredient name content ingredient name content ingredient name content Edible part 88 Moisture (g) 86.2 Energy (kcal) 37 Energy (kJ) 155 Protein (grams) 2 Fat (grams) 0.1 carbohydrates (grams) 11 Dietary Fiber (g) 3.9 Cholesterol (mg) 0 Ash (g) 0.7 Vitamin A (mg) 52 Carotene (mg) 310 Retinol (mg) 0 Thiamine (micrograms) 0.05 Riboflavin (mg) 0.09 Niacin (mg) 1 Vitamin C (mg) 4 Vitamin E(T) (mg) 1.03 a-E 0.92 (β-γ)-E 0.11 δ-E 0 Calcium (mg) 45 Phosphorus (mg) 65 Potassium (mg) 95 Sodium (mg) 3.9 Magnesium (mg) 29 Iron (mg) 0.1 Zinc (mg) 0.23 Selenium (micrograms) 0.51 Copper (mg) 0.07 Manganese (mg) 0.28 Iodine (mg) 0

Embodiment 2

[0039] Raw material ratio of okra scented tea

[0040] Fresh okra flower extract 100g

[0041] Accessory syrup 10g

Embodiment 3

[0043] Raw material ratio of okra scented tea

[0044] Fresh okra flower extract 300g

[0045] Accessory syrup 25g

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PUM

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Abstract

The invention relates to a tea drink containing okra flowers and a production method thereof. The tea drink consists of an extracting solution of fresh okra flowers and syrup used as an auxiliary material, and final products can be obtained by the following steps of: disposing and preparing for raw materials; mixing; homogenizing; sterilizing; and filling. Compared with the prior art, the tea drink containing okra flowers is prepared and processed by using alkaline ionized water as a dissolvent, wherein most of nutrient substances and effective components in the okra flowers can be dissolved out by the alkaline ionized water, and the alkaline ionized water can neutralize acidic humoral environment of a human body so that the human body can keep a healthy humoral environment in a weak base status. The tea drink containing okra flowers has fragrant and good taste and light color and luster, and the rich nutrient components of the fresh okra flowers can be saved well in the production process.

Description

technical field [0001] The invention relates to a beverage and a production method thereof, in particular to a scented tea beverage made from okra flowers and a production method thereof. Background technique [0002] Okra, also known as ambrette, croissant, croissant, capsicum, and coffee ambrette, is a kind of herbaceous plant. Its tender fruit (pod) is tender and lubricated, with unique flavor and high nutritional value. It is especially suitable for daily food supplements. It can be used for frying, cooking, cold dressing, canning, soup making and quick-freezing processing, etc. The young fruit also contains a viscous substance, which can help digestion, treat gastritis, gastric ulcer, protect the liver and enhance human endurance. Young leaves are also edible. The flowers, seeds and roots have curative effects on malignant sores and carbuncles, and have certain anticancer effects. The seeds contain more mineral substances such as potassium, calcium, iron, zinc, and ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23F3/34
Inventor 李鹏翔
Owner 李鹏翔
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