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Production method of hawthorn fruit tea

A production method, the technology of hawthorn, which is applied in food science and other fields, can solve the problems that hawthorn is not easy to store, and achieve the effects of mellow taste, lowering cholesterol, and inhibiting blood lipid elevation

Inactive Publication Date: 2014-12-17
王芳
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to solve the problem that hawthorn is not easy to store, and to provide a production method of hawthorn fruit tea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] A kind of preparation method of hawthorn fruit tea, concrete operation steps are:

[0036] A, the extraction of hawthorn juice:

[0037] ①Fruit selection: transport fresh hawthorn fruits into the fruit selection room, place them on the fruit selection table, remove diseased fruit, rotten fruit, insect fruit, immature fruit, and impurities, and then push them into the fruit washing tank;

[0038] ②Cleaning: Soak in clean water in the fruit washing tank, stir for 4-6 minutes, and wash the fruit;

[0039] ③Blanching: Pour the washed hawthorn fruit into the interlayer pot, keep the water temperature at 100°C, and blanching for 6-7 minutes until the hand feels soft;

[0040] ④ Beating: use a beater with a sieve diameter of 0.8 mm, add a certain amount of water to beat into pulp;

[0041] ⑤Insulation extraction: Put the hawthorn pulp into the tank with agitator through the switch, keep the temperature at 45°C-50°C, and stir for 1.5 hours;

[0042] ⑥ Centrifugation: The haw...

Embodiment 2

[0061] A kind of preparation method of hawthorn fruit tea, concrete operation steps are:

[0062] A, the extraction of hawthorn juice:

[0063] ①Fruit selection: transport fresh hawthorn fruits into the fruit selection room, place them on the fruit selection table, remove diseased fruit, rotten fruit, insect fruit, immature fruit, and impurities, and then push them into the fruit washing tank;

[0064] ②Cleaning: Soak in clean water in the fruit washing tank, stir for 4-6 minutes, and wash the fruit;

[0065] ③Blanching: Pour the washed hawthorn fruit into the interlayer pot, keep the water temperature at 100°C, and blanching for 6-7 minutes until the hand feels soft;

[0066] ④ Beating: use a beater with a sieve diameter of 1 mm, add a certain amount of water to beat into pulp;

[0067] ⑤Insulation extraction: Put the hawthorn pulp into the tank with agitator through the switch, keep the temperature at 45°C-50°C, and stir for 1.5 hours;

[0068] ⑥ Centrifugation: The hawth...

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Abstract

The invention discloses a production method of a hawthorn fruit tea, and belongs to the technical field of beverages. The production method is characterized by comprising three procedures: 1, extraction of hawthorn juice: selecting, cleaning, hot boiling, beating, thermal-temperature leaching, centrifuging, enzyme treatment, storing in a juice storage tank; 2, extraction of carrot juice: selecting, cleaning, slicing, steaming, beating, enzyme treatment, centrifuging, crushing by a colloid grinder, and storing in a juice storage tank; 3, mixing, blending and filling: mixing and blending, homogenizing, vacuum degassing, sterilizing, filling and obtaining finished products. The hawthorn fruit tea is light red, mellow in taste and has rich fragrance of hawthorn. The hawthorn has the functions of softening blood vessels, activating blood circulation and dispersing stasis, enhancing the immunity, suppressing rise of blood fat, lowering the level of cholesterol and assisting anti-cancer effect.

Description

technical field [0001] The invention relates to a beverage processing method, in particular to a preparation method of hawthorn fruit tea. Background technique [0002] Hawthorn, Rosaceae deciduous small tree, bark dark gray, with light yellow lenticels, branchlets purple-brown, single leaves alternate, clustered on short branches. The leaves are broadly ovate, corymb inflorescences, white flowers, later turn pink, with a unique smell. The fruit is spherical, dark red when ripe, with small light spots on the surface. The quality is hard, the flesh is thin, and the taste is slightly sour. [0003] Carrot, also known as radish, is a biennial herb of the genus Carrot in the family Umbelliferae. The roots are divided into two types, yellow and red, with a bit of Artemisia, about five or six inches long, and the big one is as thick as a hand; the stem is about two or three feet high, with white broken flowers, shaped like umbrellas; carrot seeds have It has brown hair and sme...

Claims

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Application Information

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IPC IPC(8): A23L2/04
CPCA23L2/04A23L2/52
Inventor 王芳
Owner 王芳
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