Fragrant guava tea and making method thereof
A manufacturing method, guava technology, applied in tea spices, tea treatment before extraction, etc., to achieve the effects of increasing tea varieties, improving taste, and preventing the neutralization reaction of theophylline and fruit acid
Inactive Publication Date: 2014-11-19
HARBIN LINGDAN HONGYUN TEA
View PDF9 Cites 3 Cited by
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
At present, there are few products on the market that use guava and tea together, and ther...
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View moreExamples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0013] A guava flavored tea, which is characterized in that it is composed of guava, tea leaves and aromatics in the following weight percentages. The guava is a dried fruit made by neutralizing fruit acid after drying its fruit. The particle size of pomegranate and tea is controlled within 10-20 mesh, and the distribution ratio of each group is as follows: guava 50%-65%; tea 30%-45%; fragrance 1%-5%.
[0014] The tea leaves are green tea, black tea, oolong tea, Kuding tea, or other finished teas.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more PUM
Property | Measurement | Unit |
---|---|---|
Granularity range | aaaaa | aaaaa |
Login to view more
Abstract
The invention discloses a fragrant guava tea. The tea is characterized by comprising the following components in percentage by weight: 50%-65% of guavas, 30%-45% of tea leaves, and 1%-5% of flavoring agents, wherein the guavas are dried fruits which are prepared by baking guava fruits and neutralizing the guava fruits with tartaric acids, and the particle sizes of the guavas and the tea leaves are controlled in 10-20 meshes; the tea leaves are green teas, black teas, oolong teas, folium llicis latifoliae or other finished teas; and the flavoring agents are plant fruits or dehydrated flowers which can give off various fragrance. The making method comprises the following steps: respectively baking and cutting up the guavas and the tea leaves, classifying the guavas and the tea leaves which are baked and cut up by sieving and winnowing, respectively obtaining fine grains of the guavas and the tea leaves, of which the particle size scopes are 10-20 meshes, firstly mixing the fine grains of the guavas and the tea leaves according to the compounding ratios, then adding the flavoring agents according to the compounding ratios, scenting the guavas, the tea leaves and the flavoring agents for 30-90 minutes, and packaging the guavas, the tea leaves and the flavoring agents, to obtain the finished products of the fragrant guava tea.
Description
technical field [0001] The invention relates to a guava-flavored tea and a manufacturing method thereof. Background technique [0002] Guava tastes sweet and juicy, with smooth flesh and less seedless core. Regular consumption can supplement the nutrients that the human body lacks, and can strengthen the body and improve physical fitness. The nutritional content of guava is not only comprehensive but also high in trace elements. Eating a guava for breakfast can satisfy the body’s necessary nutrients such as protein, fat, etc., and supplement the lack of nutrients in the body such as calcium, iron, dietary fiber, vitamins, etc. The most important thing is that guava contains low fat calories. One guava contains about 0.9 grams of fat or 84 calories. Guavas contain 38% less fat and 42% fewer calories than apples. Guava is also widely used in the food processing industry, the main purpose is to increase the content of vitamin C in food, so that the nutrition of food can be st...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more Application Information
Patent Timeline
![application no application](https://static-eureka-patsnap-com.libproxy1.nus.edu.sg/ssr/23.2.0/_nuxt/application.06fe782c.png)
IPC IPC(8): A23F3/14A23F3/40
Inventor 金钟学
Owner HARBIN LINGDAN HONGYUN TEA
Who we serve
- R&D Engineer
- R&D Manager
- IP Professional
Why Eureka
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Social media
Try Eureka
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap